SOFT RAGI ROTI/RAGI ADAI(SWEET, SPICY)RECIPE–RAGI RECIPES

Ragi adai /Finger Millet roti recipe was in my try list for long time.Its a healthy breakfast/dinner recipe for diabetic and for people who wants to lose their weight. I have discussed its health benefits at the end of this post. Don’t forget to have a glance. Here I have shared “How to make-sweet ragi adai and spicy ragi adai”. I make my MIL’s spicy adai usually adding buttermilk. But this time, I got these recipes from my friend Shalini.

As she is in diet, she is having more of ragi recipes. She suggested me to try this once and she guaranteed that this adai would come out super soft and stays soft for long time too. Usually she makes this adai for lunch and have the same for dinner too. By imagining its softness, I got tempted to try. I tried for the first time and as she told, it came out very well.

Sendhil is not a big fan of ragi roti as it becomes hard after cools down. But when I prepared in this way, he loved it like anything and told me to make it more often. This shows the success of this recipe, isn’t it. I heard some people add drumstick leaves and vegetables in spicy adai. I must try that way soon to make it more healthy. U don’t need any specific side dish for this adai. Onion raita or masala raita would do ! Do try this soft ragi roti roti. U’ll love it and I am sure you will include this in your breakfast or dinner routine. Even bachelor’s can try and have this healthy recipe in your menu.

Check out my Instant Ragi dosa and Ragi biscuit if interested !

Ragi adai recipe - Sweet and spicy versions

How to make soft ragi adai - sweet and spicy versions !

Cuisine: Indian

Category: Breakfast

Serves: 10nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

SWEET RAGI ADAI RECIPE Ragi flour -1 cup Jaggery - 1/2cup Water - 1.3 cups (11/3 cup) Grated coconut - 1/4 cup Cardamom powder - 1/4 tsp SPICY RAGI ADAI RECIPE Ragi flour - 1 cup Water - 1.3 – 1.5 cups Tamarind – Medium gooseberry size(optional) Turmeric powder –1/8 tsp Sambar powder -1 tsp Green chillies - 1 no (finely chopped) Big onion - 1 no Curry leaves - few Hing - 2 pinches Coriander leaves - few To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Channa dal - 1 tsp

HOW TO MAKE RAGI ADAI - METHOD

SWEET RAGI ADAI In a kadai,melt jaggery adding the mentioned quantity of water.Strain after it melts. Again heat the syrup. When it starts to roll boil,add the grated coconut & cardamom powder.Boil for few seconds.Now simmer the flame completely and add the ragi flour.Stir it quickly without any lumps.It will become a whole mass and leaves the kadai. Switch off the flame and allow it to become warm.When it is warm.grease your hands with gingely oil and knead the dough very well. It would become a soft ball. Keep it covered till use. Take a polythene sheet,make balls from the dough and pat it thin. Heat dosa pan and drop the adai. Apply little oil around and cook in medium to high flame for a minute. If you flip it quickly, adai may break because of its softness. So cook till firm. Adjust the flame accordingly. Cook both sides. Remove and serve hot ! SPICY RAGI ADAI Soak tamarind in little water and take the extract. In a kadai, heat oil and temper mustard, urad dal, channa dal. Saute onions,green chillies, curry leaves adding salt and hing. Now add the tamarind extract and the remaining water. Total water quantity should be 1.3 – 1.5 cups based on the quality of flour. Add turmeric powder,sambar powder and the required salt. Let it boil for 2 minutes. Now simmer the flame completely and add the ragi flour stirring the water in one hand. It will become a whole mass. Keep it covered till use. Switch off the flame and after it becomes warm, knead it well to make a dough. Make balls and pat in polythene sheet for the desired thickness. Grease your hands with oil whenever necessary. Heat a dosa pan and cook this ragi adai on both sides adding few drops of oil. Allow it to cook till it becomes slightly firm else it will break when you flip it. Keep the flame high if needed. Cook on both sides. Remove it. Serve hot with raita !

Note

For this spicy version, adding tamarind is purely optional. But it adds a nice tangy taste to this bland ragi adai. U can make it much more easy and simple by adding just finely chopped chillies instead of sambar powder and tamarind extract, It tastes great in that way too. If adai comes out dry, water is not sufficient. If adai comes out too soft, water is more. So adjust accordingly.  Also this adai may break while you flip. Its because of its softness. To overcome this problem, cook the adai in medium to high flame for 1-2 minutes and see that it has become firm. Then flip it. It will come out well. Please do not cook in very high flame as it may burn the adai. For variations, you can add finely chopped vegetables in spicy version.

Enjoy this ragi adai for breakfast or dinner.Stay healthy and fit

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ALOO METHI CURRY RECIPE|ALOO METHI SABZI

As i mentioned in my Holi lunch menu post,here is the yummy aloo methi recipe ie,Potato with fenugreek leaves which is a great side dish for roti and rice.I have tried this many times and its my favourite too.No doubt any dish with potato tastes great.Addition of methi leaves makes it more healthy and flavourful.I don’t follow a particular recipe.I make it based on the ingredients i have in my pantry.Sometimes i make the same with kasoori methi  & baby potatoes too.It turns out well.But in this post,i have shared the basic aloo methi curry recipe using fresh methi leaves.Do try this recipe.Its a yummy side dish for dal rice and curd rice.It also goes well with our South Indian Sambar sadam and Rasam .
Do refer my baby potato masal curry if interested .

Aloo methi curry recipe

Aloo methi curry recipe - yummy side dish for rice and roti !

Cuisine: Indian

Category: Sidedishes

Serves: Serves 3

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

Big potatoes - 3 nos Methi leaves - 1 cup Big onion - 1 no Ginger - 1 inch piece Red chilli powder - 1 tsp}     OR Sambar powder – 1 tsp Dhania powder - 3/4 tsp } Garam masala powder - 1/4 tsp Lemon juice - few drops To temper Cooking oil - 2 tbsp Jeera/cumin seeds - 1/2 tsp

METHOD

Wash and pressure cook potatoes by slitting into two for two to three whistles.Remove and peel the skin.Cut into cubes. Wash and chop the fresh fenugreek leaves roughly. In a kadai,heat oil and splutter jeera.Add onions and ginger bits.Saute well till onions turns transparent. Add methi leaves and saute till it shrinks in quantity.Add salt,turmeric,red chilli powder, coriander powder & garam masala powder.Mix well.. Add boiled potatoes.Stir well till masala coats it well.Leave in low flame for 4-5 minutes stirring twice in between.Remove and add few drops of lemon juice.Serve hot with roti,rice !

Note

For variations,use sambar powder instead of red chilli and dhania powder. Adding garam masala pwd is optional.Skip if u don’t like. I loved adding lemon juice at the end.It help to balance all the taste.But add less.. U can also use kasoori methi instead of using fresh leaves.In that case,use 2-3 tbsp crushing  in ur hands. U can always use baby potatoes in place of bigger ones.For this recipe,u can add 10-12 small ones.

Serve with hot rice,dal tadka & papad.Tastes great !

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50+ Holi Recipes List | Indian Holi Sweets, Snacks, Drink, Lunch Menu Ideas

Hi friends,
Wish you all a very happy Holi . Holi 2024 is on March 25th, Monday whereas 

Holika Dahan or Choti Holi, will be marked on Sunday, March 24. 

Here is a small collection of Holi Festival foods. I have shared the links of  some easy and yummy holi sweets, snacks, desserts and drinks and lunch menu ideas. Choose and try your favourite ! Plan ahead from this collection based on the cooking time & preparation time in hand, get the ingredients and make it. Enjoy this colourful day with your loved ones !.

Holi Picture source and credits : http://wallpapershd3d.com/holi-wallpapers/ via Google image search.

Sweets recipes DIY - HOMEMADE CONDENSED MILK IN 3 WAYS Gujiya ( a must try sweet for holi festival) Malpua  ( A must try for Holi) Coconut ladoo Moong dal ladoo Sooji/Rava ladoo Paneer ladoo Easy coconut ladoo Millet ladoo Besan ladoo Poha Laddoo Peanut ladoo Atta Ladoo Bread Halwa Easy atta halwa Lauki Halwa Corn Flour Halwa Bombay Karachi halwa Carrot halwa Badam Halwa Sooji ka halwa Bread rasmalai Easy Rasmalai recipe MTR gulab jamun  Gulab jamun using milk powder Khoya Gulab Jamun Dates Nuts Roll Puran Poli Butter badusha Sukhdi/Gud papdi Maida biscuit Kaju pista roll Easy cashew almond burfi Easy maida burfi Chocolate burfi Coconut burfi Kaju katli Kaju lotus Sweet samosa (without khoya) Suryakala,Chandrakala Shahi tukda/shahi tukra Basundi 3 minutes microwave mysorepak Homemade chocolates recipe Check THIS LINK for Cakes & Cookies recipes Snacks recipes Click HERE for Chaat chutneys  Whole wheat nankhatai Punjabi samosa Paneer 65 Gobi 65 Baby corn manchurian Gobi manchurian Vegetable manchurian Paneer Tikka Paneer cutlet Chilli paneer Low fat chivda/Cornflour mixture Cabbage vada Mixed vegetable vada Masala vada Pepper vada Urad dal vada Dabeli  Vada Pav Pav sandwich Pav bhaji  Pani Puri Potato pakora Hara bara kabab Corn cheese balls Dahi vada Spicy diamond cuts Samosa Vegetable cutlet Bhel puri Click HERE for more snacks recipes Drinks /Kheer recipes Homemade Thandai masala powder Thandai/Spiced milk recipe Aam panna Rose milk Bengali chaler payesh Punjabi lassi Phirni (Instant version) Fine vermicelli kheer Sago kheer Badam kheer Vermicelli kheer Sooji kheer/Rava payasam Coconut kheer Paneer Kheer

Click THIS POST to view my collection of 20 kheer/payesh recipes

Desserts

• Fresh fruit cream

• Fruit custard

• Mango ice cream

• Custard powder icecream

• China grass/Agar agar pudding

• Milk kulfi

• Royal falooda

• Chocolate covered strawberries

• Mango sago

• No bake chocolate pinwheels

• Mango lassi

• Rose milk popsicle

Lunch thali

• Holi Special Lunch Menu
• Punjabi lunch menu
• Gujarati lunch menu
• Bengali lunch menu

Catch you all in my next post, Bye for now. Happy Holi !

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HOLI LUNCH MENU RECIPES | NORTH INDIAN LUNCH MENU

Wish you all a very happy and colorful Holi celebration !!

I hope most of you have started Holi festival preparations. Actually I din’t have an idea of making Holi special lunch menu / North Indian lunch menu. But when I was going through holi images, I got tempted by a Holi special lunch menu plate and prepared this yesterday. Though there are wide number of choices for North Indian Lunch Menu recipes, I prepared some based on the recipes I have in my blog. Also I read Gujia  & thandai are mandatory for traditional Holi lunch. So I made sweet samosa, thandai and included in the menu. For spicy snacks, you can make some samosa, pakora or any chaat items. 

In the above picture, I have plated Jeera Rice, Poori, Gujia, Paneer Butter Masala, Aloo Methi, Dal tadka, Masala dahi, Roasted Masala Papad, Pickle, sweet lassi and Paneer kheer. I have shared the links for all the recipes below. I have also explained the step by step cooking of how I made this thali easily. Please go through them. Do try this simple yet inviting lunch menu on Holi Festival and enjoy with your family. Do check out my HOLI RECIPES LIST for more ideas !

Again wish you all a very happy and colorful Holi Celebration !! 

Holi Lunch Menu Recipes

 Holi special lunch menu - Jeera rice, Poori, Gujia, Dal tadka, Paneer butter masala, Aloo methi, Pickle, Lassi, Paneer kheer, Masala papad and Masala raita !

Cuisine: Indian

Category: Lunch Menu

Serves:2

Prep time: 15 Minutes

Cook time: 60 Minutes

Total time: 75 Minutes

RECIPE LINKS

• Jeera rice
• Poori
• Sweet samosa or Gujiya
• Dal tadka
• Paneer Butter Masala
• Masala dahi
• Salted lassi
• Aloo methi curry 
• Paneer Kheer 
• Thandai 
• Plain rice

HOW I PREPARED THIS MENU

For this menu,there is no soaking part and chopping is also very less.

• I chopped onion, tomato, green chillies and taken all the other ingredients required for making Dal tadka in a pressure cooker base. Added enough water, salt. To this, I washed and kept 3 big potatoes halved into two for making aloo methi. I pressure cooked both at the same time. It took nearly 15 minutes to get cooked.
• In another cooker, I prepared jeera rice. I din’t soak the rice and I used jeera rice with water ratio of 1:2.
• Then I made the dough for gujia. As the dough needs a standing time of 30-45 minutes, I prepared the stuffing in the mean time & kept them covered.
• While the dal and jeer rice cooker steam gets released, I removed methi leaves from the stem,washed and kept immersed in water adding salt and little sugar. I chopped onions and ginger bits and kept aside in a plate.
• By this time, dal with potatoes and jeera rice would be ready. I removed the jeera rice in a bowl and kept plain rice for mixing with dal tadka & curd.
• Then I took the potatoes out,washed & peeled the skin. I mashed the dal very well. I did seasoning for the dal, checked for salt and kept dal tadka ready.
• Then I prepared aloo methi. It took 10 minutes.
• Next I prepared paneer butter masala. I boiled tomatoes for blanching. In the mean time, I cut the required paneer and grated 1/4 cup for kheer and kept aside. PBM takes hardly 10 minutes to prepare.
• Then i prepared paneer kheer and kept in freezer to chill down quickly. It takes 5-10 minutes.
• I prepared masala dahi raita. It takes just 3 minutes to prepare. Whisk the curd for lassi adding salt or sugar. Set aside.
• Now Gujia outer cover would be ready to roll & fill the stuffing. I prepared & kept it covered till i rolled poori.
• Lastly i made the dough for poori. As you all know, poori dough should not be prepared earlier as it absorbs more oil. I rolled the poori, spreaded in a plate and covered with a lid to prevent drying.
• I kept oil in a kadai for deep frying and i deep fried gujias first. After you fry gujias, the heatness of oil will be more. So now you can deep fry the pooris. Drain everything in a tissue.
• Last but not the least, roast the store bought papad in direct flame.

By now all the dishes are ready. Remove the kheer from the freezer and keep in refrigerator till you serve !
In a plate, arrange all the dishes and and serve !

Enjoy this Holi Special Lunch Menu with your family !!

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Cornflakes Mixture in Microwave | Cornflakes Chivda in microwave

Here comes an easy, low fat, crunchy cornflakes mixture/chivda or namkeen recipe using microwave. I should have tried and posted this during Diwali but I din’t. Last week my in laws were with me. We all have a habit of munching some savouries immediately after lunch.

Every time my FIL used to buy a mixture packet from Haldirams or Maiyaa’s. This time I wanted to try the same but I wanted it light to tummy as well as tasty. Suddenly this cornflakes mixture recipe using microwave flashed in my mind. 

As I can get raw cornflakes in all the shops here, I immediately bought some and tried this recipe for the first time. U can also try this with Kellogg’s cornflakes. It makes your job much easier. We all liked its crunchiness very much inspite of the fact that it is not deep fried. I never expected a mixture without deep frying tastes this good. It is an yummy,  guilt free, best evening snacks recipe for all the elders in your family. Do try this easy,  low fat cornflakes chivda recipe. Everybody will like it for sure! Please go through “Note” for variations.

Cornflakes mixture

Low calorie cornflakes mixture recipe using microwave !

Cuisine: Indian

Category: Snacks

Serves: 4.5 cups

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Plain raw cornflakes - 3 cups Poha/Thin rice flakes – 1/4 cup (optional) Raw, dry Peanuts - 1/4 cup Dalia/Fried gram dal/Pottukadalai -1/4 cup Cashew nuts - a handful Curry leaves - few To temper Cooking oil - 1 tbsp Red chilli powder -2 tsp Turmeric powder - 1/4 tsp Salt - as needed Chaat masala – 1/4 tsp(optional) Sugar – 1 tsp Dry grapes/Raisins – 1 tbsp

HOW TO MAKE CORNFLAKES MIXTURE IN MICROWAVE - METHOD

Microwave raw cornflakes in batches in high power (800w) for 1 minute. I kept for 1 minute 10 seconds. Time varies based on the microwave. For one batch, you can keep 3/4 cup of cornflakes. Spread in the turn table and microwave it. Please keep an eye that it is not getting burnt. Remove and proceed the same for all batches. Keep it in a wide bowl & let it cool down. Next,microwave thin poha for a minute and check whether it becomes crispy. If not, keep for another minute. Remove and add to cornflakes. Then keep dalia and microwave for 1minute 30 seconds. Remove and mix. Spread the peanuts and microwave for 2 minutes. Mine took 2 minutes 30 seconds. Remove and keep in a separate plate. Initially it tastes soggy, but it becomes super crispy when it cools down completely. After it becomes crispy, add it to the above mixture. Next microwave cashews for a minute and remove. Lastly microwave the curry leaves for a minute. Remove and add them. Mix everything adding the required salt and set aside. In a kadai, heat oil and add the raisins. Roast for a minute till raisins bulge. Add red chilli powder, turmeric powder & chaat masala powder or aamchur powder, sugar. Switch off the flame and add this to mixture. Mix everything together very well. Check for taste. Store in a box and enjoy. It stays crispy for more than a week.

Note

I din’t use raisins as my husband in not fond of sweet taste. But I strongly recommend you to add to get a nice taste.  I microwaved all the ingredients in high power (800w). Please adjust the timing based on yours. The timings I have given above is to give you an idea. When you microwave, make sure everything comes out crispy. Otherwise the whole mixture will become soggy in a day or two. Check its crunchiness by tasting it and then add to the mixture. U can check whether the peanuts are roasted by its smell. If you are using kellogs cornflakes, no need to microwave it. Just mix with other ingredients and proceed. If you don’t want to microwave dalia, cashews and peanuts. U can roast them in little oil or ghee and add to mixture. But make sure everything is crispy.  If you don’t want to go for microwave option, you can either use deep frying or baking in convection mode. For baking in convection mode, preheat oven in 180c for 10 minutes. Then spread the cornflakes and bake for 4 minutes. Make sure you mix it once in a while and also it should not be burnt. Keep an eye after 2 minutes.

Enjoy with coffee or tea ! Tastes great !!

 

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SHAHI TUKDA RECIPE|SHAHI TUKRA-HOLI RECIPES

Here comes my second post on Holi Recipes.Shahi tukda is one of the easy & rich dessert recipes which is loved by all especially kids.I had been tempted many times by seeing the posts of our fellow bloggers and was waiting to try at least once in my kitchen.Last week i went to a restaurant with my friends and i tasted this shahi tukda for the first time.It was served warm and we all liked it very much.In the menu card,this recipe was mentioned as Shahi tukda @ Double Ka Meetha,When i saw that,i thought both were same and its a two in one sweet.But when i browsed,i found Double Ka meetha is a Hyderabadi dessert which is similar to shahi tukra in procedure but the consistency is like a bread pudding.

As i am too calorie conscious,i deep fried the bread slices in ghee for Raksha alone.For Myself & Sendhil, i thought of deep frying it in oil but i was worried whether oil smell would be predominant.At last i went for baking option.I have discussed both the methods here.Both has its own taste and flavour.Baked bread stayed crispy for long time.So u can prepare in advance and add sugar syrup and rabri whenever u want and serve warm.If u are calorie conscious like me,do try baking method else follow the usual procedure.

ShahiTukda Recipe

Shahi tukra/Shahi tukda recipe - Rich,yummy dessert !

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 30 Minutes

Total time: 35 Minutes

INGREDIENTS

Bread slices - 4 nos Ghee - to deep fry For sugar syrup Sugar - 1/3 cup Water - 1/3 cup Rose essence or cardamom powder - little For rabri Milk - 3 cups Sugar - 2 tbsp Saffron threads - few Chopped nuts - a handful Cardamom powder -1/8 tsp

METHOD

First boil the milk in a heavy bottomed pan.When it is reduced to 1 cup,add saffron threads.Mix well and boil for some more time.It will reduce to 3/4 cup.It takes nearly 30 minutes Before switching off the flame add the chopped nuts,cardamom powder.Mix and set aside. In the mean time,take sugar and water in a bowl.Make syrup like u prepare for gulab jamun.ie.After the sugar is dissolved in water,boil for 2 minutes. In the mean time,remove the crust of bread and cut into triangles.Deep fry in ghee till golden brown & crispy and set aside. If u opt for baking method,grease the bread slices with ghee on both sides.Preheat oven in convection mode in 180c for 10 minutes.Arrange the bread pieces in the turn table and bake in 180c for 20-25 minutes.Flip once in the middle. Dip the bread pieces in sugar syrup for 2-3 minutes flipping once or twice.Take it out and arrange in a plate. Pour rabri on top ,keep for 5 minutes and serve !

Note

As i have added more saffron threads,my rabri became deep yellow in color.So please add less if u want light in color. Deep frying in ghee and baking has its own taste difference.Try any based on ur wish.If u are calorie conscious,do try baking method.It won’t disappoint u. Give deep fried breads for kids & guests.They will love it like anything . No consistency is required for sugar syrup.Prepare like gulab jamun syrup.Add rose essence or cardamom powder. Please adjust the quantity of sugar based on ur liking.

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