{"id":337,"date":"2016-03-18T09:34:27","date_gmt":"2016-03-18T09:34:27","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=337"},"modified":"2016-03-18T09:35:07","modified_gmt":"2016-03-18T09:35:07","slug":"ragi-cookies","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/ragi-cookies\/","title":{"rendered":"Ragi Cookies"},"content":{"rendered":"

\"Ragi<\/h2>\n

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.<\/p>\n

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!<\/p>\n

Ingredients<\/h2>\n
\n

\u00bd\u00a0cup all purpose flour
\n\u00bd cup ragi huri hittu, (OR 1 cup ragi\u00a0huri hittu and no plain flour)
\n\u00bc cup besan<\/em> (gram flour)
\n\u00bd tsp baking soda
\n1 tsp baking powder
\n2 tbsp fine rava<\/em> (cream of wheat or sooji)
\n2 to 3 pinches of nutmeg powder or grated nutmeg
\n\u00bd tsp cardamom powder
\n\u00bd cup ghee (semi solid) or butter at room temperature, 80 grams
\n\u00bd cup sugar or \u00a0\u2154 cup brown sugar
\n\u00bd tbsp curd or yogurt
\n1 to 2 tbsp milk
\nA few almonds<\/p>\n

\u00a0Instructions<\/h2>\n<\/div>\n
\n