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Showing posts with label RAGI RECIPES. Show all posts
Showing posts with label RAGI RECIPES. Show all posts

May 14, 2012

Ragi Biscuits - Eggless, Butterless Finger Millet Cookies

RAGI BISCUITS
Ragi biscuits with wheat flour & oats / eggless, butter less Ragi cookies (foxtail millet cookies) is my first post on baking recipes. Thanks a ton to my neighbor for teaching me this wonderful biscuit recipe. I had tried this so many times. It never flopped. Its a keeper recipe. Usually nankhatai is made with maida & vanaspathi/dalda in most of the Indian bakery. 

First time I too tried only with maida & ghee. It tasted great, just melted in my mouth. But we all know maida and dalda  are not advisable to eat.So I thought of using a combination of wheat flour, ragi flour , powdered oats and I replaced vanaspathi with cooking oil . It was excellent in taste. I couldn’t find any difference in the taste & texture. 

Do try this ragi, wheat flour nankhatai , I am sure you’ll love this. Its a fool proof recipe. I’ve tried to give the exact measurements. Please adjust the amount of oil if necessary. Also you can see the picture of the biscuit I made just with wheat flour and little maida.Try whichever u like :)

wheat flour nankhatai

Ragi biscuits / Ragi cookies with wheat flour


Ragi biscuits / Ragi cookies with wheat flour
Ragi, wheat flour, oats biscuits - I call it as multigrain cookies/ nankhatai

Cuisine: Indian
Category: Cookies Recipes
Serves: 15 to 20 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 200ml
  • Ragi flour – 1/2 cup
  • Wheat flour – 1/2 cup
  • Oats – 1/4 cup
  • Maida – 1/8 cup (just for binding) (half of 1/4 cup)
  • Plain Corn fakes – fistful (crush it and add ) (optional)
  • Sugar – 1/2 cup + 2 - 3 tbsp ( usually flour & sugar ratio is 2:1)
  • Elachi / cardamom seeds – 2 nos
  • Cloves – 3 nos
  • Cooking oil – 1/4 cup + 1/8 cup
  • Baking powder – 1/2 tsp

RAGI BISCUITS/NANKHATAI - STEP BY STEP PICTURES

  • Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and set aside.
    Ragi biscuits
  • Powder the oats and mix all the flours together. Heat it in the oven for 1-2 minutes. This is the most important step . If you forget to roast the flours , you get a raw smell in the biscuit.
    Ragi biscuits Ragi biscuits

  • Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 mins.
    Ragi biscuits

  • Then add the sugar mixture and flour. Crush the cornflakes with ur hands into small pieces and add it to the flours before kneading. ( This gives a crunchy taste here and there while eating. But this is optional. Mix it well and knead a soft , pliable, dough like chapathi dough. Dough should not be hard. It may crumble a little but no problem but if you knead well, it will be soft & it’ll be tight.
    Ragi biscuits

  • Now take little dough and make small , flat balls out of it. If you have cookie cutters,shape it as you desire.
  • Preheat the oven in convection mode at 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 mins in 180c convection mode..

    Ragi biscuits Ragi biscuits

  • The biscuits will raise slightly and the color turns.
  • Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box.
    Ragi biscuits

    Enjoy!

Note

  1. Roast the flours together in oven for 1- 2 minutes in microwave mode. U’ll get a nice aroma. Mix well, break lumps if any and then add it to sugar.
  2. Adjust the baking time as per your oven. Mine took exactly 25 minutes. Keep an eye after 15 minutes of baking. Over baking may lead to hard , burnt biscuits. Also under baking  gives a raw , uncooked smell.It wont come out of the tray easily. It will break. In this condition, keep it for 5-10 more minutes. U’ll get it right.Little cracks may come, no problem.
  3. If you want to add ghee or vanaspathi , just replace the cooking oil with it. The  quantity would be the same ( may be little less).
  4. Usually in bakeries, they add vanaspathi/ Dalda.
  5. While kneading the dough , it shouldn’t be too crumble in nature. Add more oil if necessary. U should be able to make the flat balls without cracks. Roll it tight and make balls. (The procedure is the same as we make for gulab jamun.)
  6. Don’t forget to add cloves.This gives the bakery flavour.
  7. Adding cornflakes is purely optional .
  8. I have added oats .So you may feel the biscuits are too soft. If you want , skip the oats and use wheat & ragi flour with little maida.
  9. Store the biscuit in an air tight container.Its shelf life is 15 days.
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August 2, 2009

Ragi Vermicelli - Sweet & Savory Versions

I had this ragi vermicelli upma for the first time at my mom’s place when I was pregnant. We generally prepare semiya/vermicelli made from maida/Wheat. But this one is a healthy replacement..Taste wise no compromise too. When I had gestational diabetes during my pregnancy, my doctor advised me to eat less rice. So my mom used to make this ragi semiya upma for breakfast. Its very easy to make and weight watchers should include this in their diet. Its a tummy filling dish..The sweet version is for kids..I am sure they will like it..:) Friends, do try this ragi semiya upma and share your feedback with me.
RAGI VRMICELLI -BOTH1

Ingredients

 FOR SWEET VERSION:
  • Ragi vermicelli – 1 packet (I used ANIL brand)
  • Sugar – 2 - 4 tsp (adjust)
  • Cardamom – 2 pods (Powdered)
  • Grated coconut – 1 tbsp
HOW TO MAKE RAGI SWEET SEMIYA:
  1. Soak ragi vermicelli in plain water for 3 mins with little salt. Don’t soak more than 5 mins because it will become gooey.
  2. Drain the water completely and steam cook the vermicelli using idli plates..
  3. Cook for 5-7 mins. Remove and let it cool.
  4. Then take cooled vermicelli in a bowl and add the remaining ingredients. 
  5. Mix it well..and serve !!
RAGI VERMICELLI - SWEET

Ingredients FOR SPICY VERSION:
  • Ragi vermicelli – 1 packet
  • Big onion -  1 no (finely chopped)
  • Green chilly – 1-2 nos (slit cut)
  • Curry leaves – a sprig
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Oil – 1 tsp
  • Lime juice – a few drops
  • Salt – as required
HOW TO MAKE RAGI SEMIYA UPMA:
  • Follow the steps  1-3 given in the sweet version.
  • Heat a kadai with a tsp of oil and add the mustard seeds. Once it starts to pop,add the urad dal, chnna dal, big onion , green chilly and curry leaves.
  • Saute it well..Then add the steamed vermicelli and toss it well. Adjust the salt. Sprinkle little water if needed. Cover cook in low flame for 5 minutes. Switch off. 
  • Remove from the flame and add the lemon juice. Mix well and serve hot !!
RAGI VERMICELLI - SPICE


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February 4, 2009

INSTANT RAGI DOSA WITH WHEAT FLOUR/ FINGER MILLET DOSA WITH TOMATO CHUTNEY

Instant ragi dosa with wheat flour

We do this instant ragi dosa at least once in a week for our Breakfast/dinner. This ragi dosa is prepared without rice flour and without curd or buttermilk. Instead I have used wheat flour/atta and water. So it comes out crispy in the corners and soft in the middle. So you can make this instant ragi dosa for your lunch box, breakfast and dinner. Very easy to make too. Ragi is rich in dietary fibre. So it is good for irregular bowel movements. This dosa tastes heaven with Tomato chutney. Tomato chutney or coconut chutney is the best side dish for ragi dosa. I personally like tomato chutney combination and they are made for each other:). I have also shared the tomato chutney recipe below. Check it out friends !





Ingredients:
  • Ragi flour – 1/2 cup
  • Wheat flour – 1/2 cup
  • Salt – to taste
  • Water – to make batter (I used 2 to 2.5 cups )
To mix with batter
  • Big onion – 1 (finely chopped)
  • Jeera/ cumin seeds - 1 tsp
  • Green chilli – 1 (finely chopped)
  • Curry leaves – a sprig
  • Coriander leaves - 2 tbsp
Method:
  • Mix ragi and wheat flour with salt and water.
  • Add all the items given under “to mix with batter”. Mix with it.
  • The batter should be watery and free-flowing. If the batter is thick, dosa comes out thick. To make crispy dosa, you should make the batter watery.
  • Heat a dosa tawa and pour the batter in a circular manner starting from the sides and finishing in the middle. Drizzle some oil after the dosa ia half cooked. Cook for sometime.
  • Flip it over and make a thin dosa. Fold and serve!
Crispy n healthy raagi dosa is ready to eat!!
Serve with tomato chutney/Idly milagaai podi!!

Note: Instead of onions, we can add crushed pepper and jeera. No onions, chillies are required.


Tomato chutney

TOMATO CHUTNEY
I do this chutney only for ragi dosa!! Very easy to prepare, at the same time very tasty too:)
Ingredients:
To grind:
  • Ripe Tomato – 2 nos
  • Small onions/Pearl onions – 10 nos
  • Red chilly – 2-3 nos(add more depending on your taste)
  • Garlic cloves - 2
  • Salt – to taste
To temper:
  • Mustard seeds – little
  • Urad dal – 1/4 tsp
  • Curry leaves – 1 sprig
  • Cooking Oil – 2 tsp
Method:
  • Grind all the items given under “to grind” and make it a smooth paste.
  • Heat a kadai with oil and temper all the items given under “to temper” .
  • Now add the chutney to it and bring it to boil.
  • It should boil till the raw smell leaves and becomes thick. Remove and serve with ragi dosa or any instant dosa !
DSC00743
Serve with Raagi dosa!!






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