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Ragi Cookies

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Ragi cookies served with hot chocolate

I used to be the sort of person that avoided maida (refined flour) at all costs. Well, almost – for the restriction only applied to when I was cooking at home. If I had an option for whole wheat outside, I would take it but I wasn’t too finicky.

They say one mellows down with age. It happened with me, anyway. Now I don’t care so much. I figured that since I was eating refined stuff outside anyway, at least I could stop being so harsh with myself. at home. That attitude made my breads a lot softer. I’ve used maida and ragi huri hittu – baby food made with ragi – in a 50:50 ratio. You could use just ragi huri hittu and see how it turns out – please do leave a comment on how that went!

Ingredients

½ cup all purpose flour
½ cup ragi huri hittu, (OR 1 cup ragi huri hittu and no plain flour)
¼ cup besan (gram flour)
½ tsp baking soda
1 tsp baking powder
2 tbsp fine rava (cream of wheat or sooji)
2 to 3 pinches of nutmeg powder or grated nutmeg
½ tsp cardamom powder
½ cup ghee (semi solid) or butter at room temperature, 80 grams
½ cup sugar or  ⅔ cup brown sugar
½ tbsp curd or yogurt
1 to 2 tbsp milk
A few almonds

 Instructions

  • Preheat the oven to 180° C and line a baking tray with foil.
  • Sift the the dry ingredients together – the flours, baking powder and baking soda. keep aside.
  • Cream the ghee and sugar with a whisk or electric mixer until smooth, light and creamy.
  • Mix in curd.
  • Add the sifted dry ingredients. rava, and cardamom and nutmeg powders.
  • Gently mix everything. do not knead. just mix and gather to a smooth dough. if the mixture is too crumbly and you cannot bring it together, add 1 to 3 tbsp of milk. mix lightly until the desired consistency is achieved.
  • Make goose-berry sized balls from the dough, roll them evenly in your palms. slightly flatten them. and press almonds on the top lightly.
  • You can also make some crisscross designs on them with a fork or toothpick.
  • Place the cookies in a baking tray, leaving some space between them so that they can expand while baking.
  • Bake for 20-25 mins till light golden and cool on wire racks.
  • If any remain, store them in an air tight container.

Variation: Banana Ragi Cookies

I had an over ripe banana sitting on the counter while I was baking these and thought hey! Why not mix that in! I simply mashed the banana and added it to the dough. The cookies turned out a little softer and chewier, and I like them like that. If you want them crispy, you may want to cut down on the ghee by a couple of tablespoons.

Easy Recipes, Sides

Mango murabba

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Some of the mangoes from our back yard tree fell down when there was a heavy rain. They were half ripe mangoes, some had cracks. We were thinking hard how to utilize them. My husband decided that murabba was a good idea and he did some search on the net. And came up with this idea. The result was delicious.

Four

Ingredients

1 kg half ripe mangoes skinned, poked with a fork all over and cut into pieces.

1 kg sugar

Instructions

Mix the mango pieces with sugar and keep aside for an hour for the mangoes to leave water.

One

Two

Keep on slow fire and keep stirring.

When the mango pieces turn slightly translucent, remove from fire.

Three

Cool and bottle.

Five

It goes very well with either rotis or steamed rice.

 

 

 

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Scones

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Scones are the easiest English teatime treat. A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. Ever since I enjoyed it in England, I bake it once in a while at home.

Ingredients

250 gm refined flour – for 12 scones
2 tsps baking powder
A pinch of salt
2 tsps powdered sugar
20 gms of butter cut into pieces
75 ml of milk
50 ml of water

Instructions

  • Preheat oven to 220 degrees.
  • Sieve all the dry ingredients.
  • Rub butter into the flour with a fork.

scone

  • Mix in milk and water, and lightly knead on a floured surface
  • Pat out to 2 cm thick round.

Scones1

  • Cut out with a floured scone cutter.
  • Place scones on a lightly oiled tray.

Scones2

  • Brush the surface with some extra milk.
  • Bake at 220 degrees for 12 to 15 minutes.

Scones3

  • Serve with cream and jam.

scones

All Posts, Breakfast

Vegetable Burger

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Vegetable Burger

Since we traveled quite a bit when we were young, we were fortunate enough to grow up eating a wide variety of things, for my mother would pick up a recipe or two every place we went.

Burgers were special times, and I’ve been spoiled, because whenever I eat a burger outside, I’m always thinking “where’s the lettuce”, or “not enough mayo” or something like that. Best to make it at home no? Especially after hearing things like Mc D’s burgers last forever without spoiling. What could be better than a home made burger with fresh ingredients?

Makes 4 burgers
Time taken: 30-40 minutes

Ingredients

4 burger buns
1 Greek cucumber, sliced
2 tomatoes, sliced
1 bunch lettuce leaves
4 eggs (optional)
4 slices of cheese
4 tbsp butter

For the Patties
2 large potatoes
1 small carrot
¼ cup peas & sweet corn
1 egg (or 3 tbsp plain flour mixed with water to make a thin paste)
1 slice bread
¼ cup breadcrumbs (toast bread & grind it to a powder)
Salt
Oil

For the Cole Slaw
1½ cups finely sliced cabbage
1 cup grated carrot (I used purple cabbage instead, in the pic)
¼ cup mayonnaise
½ tsp mustard sauce (I used kasundi)

To Serve
Potato chips or fries
Tomato Ketchup
Toothpicks

Instructions

Patties:

  • Wash the potatoes thoroughly, cut in half or quarters, and pressure-cook along with the carrots and salt until done (usually 10 min).
  • Meanwhile, boil the peas and sweetcorn with some salt until cooked.
  • Soak the slice of bread in water for a few seconds, remove and squeeze all water out.
  • Mash the potatoes, carrot, peas, corn and bread together to form a smooth mixture. Shape into 4 patties.
  • Dip the patties in beaten egg, pat on breadcrumbs, and shallow-fry on medium heat until both sides are golden brown.

Cole Slaw:

  • Mix all the ingredients together.

Assembling:

  • Slice the buns in half, butter each side and toast on a pan until slightly crispy.
  • Place the lettuce on the lower portion of the bun, place the cucumber and tomato slices, a spoon of cole slaw, and then place the patty on top of it. Top with a slice of cheese and the top portion of the bun. Insert a toothpick to hold it all in place. Repeat for the remaining three burgers.
  • Serve with the remaining cole slaw and a side of fries.

All Posts, Desserts

Chocolate Mud Cake

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Chocolate Mud Cake with Ganache Icing

Facebook has its advantages. Especially if you don’t watch television or scour the internet much – like me, then facebook can serve as an inspiration sometimes. A friend uploaded a picture of her mud cake, and I was blown away. I searched for a recipe that used oil, since I find oil based cakes more moist and soft than butter based cakes.

I found my salvation in a recipe by a brand of sugar.  They used refined flour, and that’s what I used the two times I made it, but chocolate cakes are very flexible and one can easily substitute whole wheat flour and jaggery for plain flour and sugar.

Ingredients

1 tbsp fresh lemon juice
1 cup milk
½ cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups plain flour (or whole wheat flour)
2 tsp baking soda
1 tsp baking powder
1 cup brown sugar
½ cup cocoa
2 eggs
¼ tsp nutmeg powder
¼ cup walnuts (optional)

Chocolate Ganache Icing:
400g dark chocolate, broken into pieces
1 cup cream

Instructions

Preheat oven to 180°C. Line a 9 inch spring-form tin with baking paper and butter it.

Mix lemon juice with milk and set aside for it to sour.

Place oil, chocolate and hot coffee in a small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.

In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa.

Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.

Pour into the prepared tin and bake for 30 to 40 min. The cake is done when fudgy crumbs still stick to the skewer. This is the sticky mud cake consistency.

Cool for 15 minutes in the tin, then turn out and cool further on a wire rack.

When cold, cut the cake in half using a serrated knife.

If you like the cake moist like I do, mix ½ cup  chocolate with enough milk to make a thin chocolate syrup, and drizzle it on the cake before icing it. Spread the chocolate ganache on the bottom layer, place the top layer carefully and smear it with ganache too, garnish with walnuts.

Chocolate Ganache
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 – 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with whipped cream.

All Posts, Breakfast

Coconut pancake

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Wandering along the Bogmalo beach, we entered a shack to have something before returning to the guest house to sleep. ‘Coconut pancake’ caught my attention and I ordered one for me. To my pleasant surprise I found my favorite childhood dish ‘muttayappam’ (my mother used to make it quite often) placed in coconut milk in a shallow dish and I enjoyed it to the last bit!

Makes 4 pancakes
Time taken: 20 min

Ingredients

1  cup refined flour for
A pinch of salt
2 teaspoons sugar
1 egg
¾ cup water to make a free flowing batter
2 tbsps ghee or oil
1 cup coconut milk

For filling:
1 cup grated coconut
1/3 cup sugar
½ tsp cardamom powder

Instructions

Take the refined flower in a container, add salt and sugar and break the egg into the center. Beat the egg and gradually blend it into the flour.

Add the water slowly and keep stirring, to make a batter of flowing consistency.

Heat a shallow kadai on medium flame, smear ghee or oil on the surface.

Pour a large ladle of the batter. Hold the kadai with both hands, take it away from fire, rotate it to spread the batter into a round. Keep it back over the flame.

When it is cooked, spread the grated coconut, sugar, cardamom mixture in a straight line close to one side and roll the pancake over.

Take it out and keep on a plate.

At the time of serving, pour some coconut milk in a shallow dish, and place the pancake over it.

All Posts, Mains

Baingan Bharta with a Twist

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Even though my mother makes great food, I still attribute my training in traditional Indian cooking to a lovely neighbour Nita, who I’d spend many hours watching as we gossiped about nothing. I like almost everything I make, but this particular dish really stole my heart, I’d crave for her to make it so much, that I eventually had to ask her for the recipe – I simply couldn’t seem to recreate it at home.

I love the strong Punjabi version very much, but this is quite different – subtle, and flavoured very differently. The peanuts give it a lovely crunch and the spring onions give it a flavour one doesn’t encounter very frequently in Indian cuisines. It is also  very easy and quick to make.

Time taken: 20 min
Serves 3-4

Ingredients

2 big brinjals (the big dark purple ones)
¼ cup peanuts
3-4 cloves of garlic,
1 green chili
½ cup chopped spring onion leaves
a fistful of coriander leaves
½ tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
½ tsp carom seeds (ajwain)
a pinch of turmeric
1 tbsp groundnut or sunflower oil
salt to taste

Instructions

Roast the brinjals over fire or charcoal until the skin is burnt and sort of hard. Make sure you turn it every few minutes so that it is cooked evenly on all sides.

Let it rest a few minutes and then peel off the burned skin.

Mash the garlic and green chili together.

Now add the brinjal and gently mix it in, mashing it gently. Add salt, spring onion and coriander.

Now heat the oil in a pan, and add cumin and mustard seeds.

Add peanuts and roast for 2-3 minutes.

Add the carom seeds and before it starts to burn, add the turmeric and the mashed brinjal.

Cook for 5 minutes, and then let sit covered for a few minutes for the flavours to mix.

Serve with phulkas or parathas.

All Posts, Mains, Sides

Thai Coconut Curry

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Thai Coconut Curry
Steamed Barramundi fillet with Thai Coconut Curry, Basmati rice and sauteed vegetables

I love South East Asian food. Something about the flavors of lemon grass, Thai basil, Kafir lime, galangal, the wonderful leaves…. oh and how can I forget the coconut milk! Recently when I was searching for recipes, I came across this one. I was actually in the mood to eat Thai red curry, and was only looking for interesting options, but this one swept me off my feet. I just HAD to make it!

So I sent my guy scurrying down to get the stuff. And boy what a delight this was. I write this recipe more because I want to have it on hand at all times than any desire to share. Use the sauce as an accompaniment to vegetarian or non vegetarian meals. I served it on top of a Barramundi fillet.

Makes enough for 4
Time taken: 30 min

Ingredients

1 tbsp dark sesame oil
2 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions or spring onions
1 tsp garam masala or curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp soy sauce
1 tbsp palm sugar
2 tsp Asian fish sauce (I used oyster sauce)
1 (14-ounce) can coconut milk
1/4 cup chopped fresh coriander or cilantro
Salt

Instructions

Heat oil in a wok, add ginger and garlic; cook 1 minute. Add bell pepper and scallions; cook for another couple of minutes.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil).

Remove from heat; stir in cilantro or basil if using.

Serve.

All Posts, Desserts

Methi Dana Laddoo (Fenugreek Balls)

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During the training period when I had just joined a company as a software engineer, we’d attend training in a room where the AC was turned to really low, and we’d find ourselves freezing most of the times.

Then one day, a colleague brought methi laddus that his mother had parcelled him from home. It was just so awesome (I have a fondness for bitter things, and among all things bitter, methi laddu is probably the tastiest). When he didn’t turn up one day, was when I realised that on the days when I had a laddu in the morning, I wouldn’t feel as cold as the others. It was a startling realisation, and doubled my love for the laddus.

I tried making some to take long with me when I visited Kailash, but I guess I just chanced upon the wrong recipe, they were so soft that they ended up looking more like methi paste. Now, in the middle of one of the coldest Bangalore winters in the last few years, I was inspired to try again. And oh what a delightful decision it was.

I searched for methi laddu recipes, and it was only halfway through a recipe on tarla dalal’s website, that I realised that I was following a methi dana laddu, where one doesn’t grind the methi. It worried me a bit, but they turned out just fine, and I don’t think I’m going to bother grinding them the next time around either.

Time taken: 40-50 min
Makes 12-15 laddus

Ingredients

⅓ cup (50 gm) fenugreek (methi) seeds, soaked overnight
1½ cup  whole wheat flour
¾ cup ghee
¾ cup jaggery, grated/ powdered
⅓ cup crushed almonds (can also mix in chironji, cashews, walnuts, raisins)
3 tbsp powdered edible gum (gond)
½ tsp cardamom (elaichi) powder
½ tsp dried ginger (saunth) powder
a pinch of nutmeg powder

Instructions

Dry roast the whole wheat flour until fragrant, and set aside.

Heat the ghee in a pan, add the methi seeds and roast over low heat until golden brown.

Add the edible gum and roast until the spluttering stops.

Now add the almonds/ nuts and the whole wheat flour.

Mix in the jaggery and turn off the heat once it seems to have melted and blended. Add the spice powders.

Let it cool until it can be handled, and shape into laddoos. It is best to do this while it is still quite warm.

Store in an airtight container. It is best eaten along with a glass of milk,

All Posts, Desserts

Banana & Orange Cake

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When someone says that they’ve just baked the finest cake they’ve ever made, and then goes on to share the recipe, it makes you sit up and take notice. Someone on facebook shared this on a recipe forum, and I just had to give it a shot.

Banana cakes are awesome enough already, and what I like about them is that you can substitute whole wheat flour for plain flour without reducing the magic. The addition of orange only makes it even more delicious. I wouldn’t say it was the best cake I ever made, that would be stretching it. But it definitely was good. Soft and spongy and absolutely divine with fruits and custard. Enjoy!

Ingredients:

3 eggs
1 cup sugar
½ cup oil
2 tbsp vanilla essence
1 big orange
1 medium sized ripe banana
1 cup flour (plain or whole wheat)
1 tsp baking powder
a pinch of baking soda

Instructions:

  • Preheat the oven to 180 °C and grease and flour a 9 inch cake tin.
  • Sift the flour with the baking soda and baking powder.
  • Squeeze the orange to extract all juice. Grate the peel.
  • Mix the eggs, sugar, oil and vanilla essence until frothy n foamy.
  • Grate and mix the orange peel with the banana. Mix this into the egg-sugar mixture, and add the orange juice. Mix well.
  • Pour into cake tin and for 40-50 minutes or until a knife inserted comes out clean.