Ragi(finger millet) Poori

Ragi poori recipe or finger millet poori is prepared with ragi flour, wheat flour, oil, salt and water. This ragi poori can be served as breakfast, snacks or as dinner. You can serve this with any side dish, pickle or jam. You can prepare this poori while traveling or for lunch box, as it lasts for a long time. A wholesome and healthier breakfast options.Puris and choles are a much cherished breakfast option for big and small alike. 

Ragi millet/ finger/ khezhvaragu/ nachini atta is a whole grain that is gluten-free & rich in fiber that helps with weight loss and diabetes, it’s packed with calcium, good carbs, amino acids and Vitamin D among other nutrients. Pooris are my kid’s favorite breakfast but I occasionally make them due to oil overload. Ragi pooris are healthy alternative to the regular pooris as this is a low carbohydrate meal and also these pooris have all the health benefits of ragi

Check out some more ragi recipes like

Ragi sweet malt

Ragi Idly upma

 

Prep  time	Cooking time	Serves
10 mins	20 mins	4 persons

Recipe Type: Breakfast, Brunch

Cuisine:  Indian

Ingredients Ragi flour – 1 cup Wheat flour atta) – 1 cup Salt – to taste Water – for mixing Oil – for deep frying

 Check out other Poori recipes like

Methi Poori

Tomato Poori

Method

 1. Sift in all the dry ingredients and then pour in water. 

2. Continue kneading until the dough is soft and not-sticky. If it is not working out, simply add a bit more flour until appropriate. If needed you may add 1 tsp of oil.

3. The consistency should be smooth to make pooris. 

4. Use a wet towel to cover the dough. Keep it aside for 15 minutes minimum.

5. Roll it to form a poori using a pin... 

6. Let it be little thick and after that heat oil in a fry pan for deep frying. 

7. Put one poori and fry. When one side is fried, turn the other side, so that the poori will puff up.

8. Heat oil in a kadai, fry the poori till golden brown. 

9. Finally serve the hot pooris with any desired side dish.

Notes

• Dough I’ve taken 1:1 of wheat flour and ragi. We cannot make it with ragi alone, for the texture will not be appropriate. To make it soft and easy to eat, this is the suitable combination.
• Dust it with additional flour if it sticks onto your utensils. Oil is not mandatory.
• You can also cut into a perfect circle using any sharp edged cup so that all pooris will be of same size.
• Do not make very thin pooris and very thin pooris will not puff up.

Avocado Cilantro Lime Rice (a.k.a Guacamole Rice)

Cooked rice is mixed with creamy and good-for-you avocado, vibrant cilantro, zesty lime creates something delicious and flavorful. It’s nice and green, light, fresh and it really takes the regular rice to a whole new level!This vibrantly green dish has creamy avocados & brightly-flavored coriander as well. This rice is creamy, zesty, tangy and full of incredible flavors.

The best part is, it requires minimal ingredients and just a few minutes to prepare. If you are a guacamole fan (or love Mexican flavors in general), then this rice has your name written all over it… And if you are looking for a quick and easy yet healthy lunch this rice is for you. It is an amazing side to any meal and it also works really well in things like burritos, salad bowls, casseroles, etc.

Check out some more avocado recipes like

Avocado Paratha

Avocado Pista Lassi

 

Prep  time	mixing time	Serves
10 mins	5 mins	4 persons

Recipe Type: Lunch

Cuisine:  Mexican

Ingredients Ripe Avocado – 1 medium Juice of half a lime Lemon zest – 1 tsp Cilantro – 1/2 cup Salt – ½ tsp Pepper – 1/2 tsp Cooked rice - 3 cups Cumin powder – ¼ tsp

 Check out other rice recipes like

Methi Rice

Carrot rice

Method

1. Scoop in the flesh of avocado to a bowl, add lime juice and mash avocados in a large mixing bowl using a fork or potato masher.

2.Stir in lime juice, cilantro, cumin and then season with salt and pepper to taste.

3. If you don’t like cilantro or want to change the flavors up a little, try other herbs like parsley, basil, mint or dill. 

4. Lime can also be swapped for lemon.

5. Stir in cooked rice and mix the ingredients until combined.

Serving suggestions

Serve as a side or use it in tacos or burritos.

Notes

• Stock or broth substituted for the water adds additional flavor. We love using chicken or vegetable stock. If you do use stock, take care to add salt to taste since the stock may already have some salt added.
• Cilantro substitute — If you are not a fan of cilantro, substitute with chopped fresh parsley or use a combination of herbs like chives, dill, mint, and basil.
• We use a fork to fluff up the rice and fold in the lime juice and cilantro.

Godhi Belle Garige

Variety of sweets are prepared for different festivals. This is the easy one I am bringing it for you. I tried to make it using very less quantity of ghee so that everyone can enjoy this sweet and especially those who are weight conscious and it is very healthy and nutritious as well. Godhi is a Kannada word used for wheat flour which is commonly used to make all types of rotis or breads. Varieties of sweet dishes can also be prepared by using wheat flour, this recipe is one of them. the best part is it requires no preparation and consumes very less time.

Check out some more dessert recipes like

Orange Kesari

Bread Halwa

 

Prep  time	Cooking time	Serves
10 mins	15 mins	3 persons

 Recipe Type: Dessert

Cuisine: Karnataka cuisine

Ingredients Wheat flour (Atta) – 1 cup Jaggery – ½ cup Coconut – ¾ cup Cardamom powder - pinch Ghee -1 tbsp. Oil –to fry

Check out more wheat flour recipes like

Mixed Millet chapati

Poori (using jowar flour)

Recipe Video

Method

1. Place a wide bottomed frying pan on high heat, pour 1/2 table spoon of ghee (clarified butter) in it. After 1 or 2 minutes, lower the heat and pour cleaned wheat flour to it and roast it until it turns into slightly brown color and starts leaving a pleasant aroma. It may take 10 minutes. Take it off from the heat and keep it aside.Cut coconut pieces and grind them along with jaggery. 

2. Now add the wheat flour to the blended mixture. While adding the flour you have to stir continuous so that all ingredients should mix well.

3. Add remaining ghee (clarified butter) to it and knead well. Now add cardamom powder to it and mix it. 

4. Take a little quantity of mixture in hand, clump hands with mixture to tighten it. Slowly using inner palm, rotate it with another hand to make small balls and then latten it.

5. Heat oil in a pan and fry them till it gets cooked well.Healthy, delicious and low fat Godhi belle garage is ready to serve. If you try it once, you would love to repeat it. Isn’t it amazing!

Enjoy cooking.

Notes

• Roasting wheat flour enhances the flavor of the dish.
• It enhances the taste and gives aromatic smell to the dish if you roast cardamom before making powder.

Balehannu (Banana) halwa recipe

Banana halwa is amazingly yummy, soft and delicious. It  is also super easy to make. The banana has to ripen until its peel is completely black and then halwa is made from it. Banana, sugar and ghee are the three main ingredients in banana halwa or balehannu halwa. This halwa is very popular in the Karavali region of Karnataka.

The authentic banana halwa is prepared using a particular type of banana called "Nendra" or "Nendran" banana. But preparing halwa using another type of banana, which is familiar by name "putta bale" or "yelakki bale" is also well in practice. 

The halwa tastes great and yummy, irrespective of the type of banana used. But compare to nendra banana halwa, yelakki bale (putta bale) halwa will be little dark in colour.The key to amazing banana halwa are 2 important things: Nendran variety banana and overripe Nendran bananas. That’s when the banana inside is overripe and soft, perfect to make this amazingly yummy halwa.

Check out some more dessert recipes like

Fada Lapsi

Corn Dalia ki Kheer

Prep  time	Cooking time	Serves
10 mins	30 mins	2 persons

Recipe Type: Dessert

Cuisine:  Indian

Ingredients Ripe banana mashed – 2 cups Grated jaggery – 1 ½ cups Sugar – ¼ cup Ghee – ¼ cup Broken cashew pieces – ¼ cup Chopped badams – ½ cup Cardamom powder - pinch

Check out other banana recipes like

Nei Appam

Banana Kesari

Method

Selection of banana

1. After the banana peel turns completely black, use the bananas to make halwa. 

Peel the bananas, slice them and grind them to a fine paste in a blender. Do not add any water while grinding. 

Roast the nuts

2. To begin with roast the broken cashews and keep it aside. Grease a plate/tray with a thin layer of ghee.

Preparation

3. In another wide pan on medium high heat melt the Ghee and add the mashed Banana and stir till the it dries up a bit. As the banana puree cooks, it changes in color. Once it does change in color, keep stirring it continuously using a ladle to ensure uniform cooking and to prevent it from sticking to the bottom.

4. Keep on stirring continuously by adding ghee now and then. Ghee prevents halwa mixture from sticking to the plate. Halwa pieces can be easily removed off the plate later on.Add the melted Jaggery through a strainer into the Banana mixture; stir and cook for 10 to 15 minutes or until most of the water is evaporated.

5. Cook for a few minutes till the mixture comes together as a mass and forms peaks when you lift your spatula and Ghee starts to ooze out.

6. After about 15 minutes you can observe a slight colour change in the halwa. Time may vary depending on the amount of halwa you are making.

7. At this point add nuts and cardamom powder. Transfer the halwa mixture onto the greased tray and use a flat ladle to spread it out evenly. Add few drops of ghee to the ladle to help you spread the mixture or else it tends to stick to the ladle.

8. Allow the mixture to cool completely. Once cooled, cut halwa into pieces of desired shapes and then separate the pieces. You'll get a glossy texture on the halwa once it cools.

Notes

The amount of sugar to be added depends on how sweet the bananas are and how sweet you would like your halwa to be. 

Jaggery gives the best taste for the Halwa, but it will take a long time to get to a stage where we can cut the Halwa into pieces. On the other hand with Sugar, you don’t have to cook so long as Sugar will harden up more once cooled,

Methi Anda Bhurji – Maharashtrian Cuisine

This dish is a variant of scrambled eggs. It is cooked with onions, spices and some greens. Adding greens increase its nutritional value. It was simple and easy and hence gave it a quick try. It came out well and tasted fine for a spicy evening snack.

Check some more recipes like 

Capsicum masala curry

Soya Aloo kurma

Kakdi ki Sabzi

Prep  time	Cooking time	Serves
15 mins	20 mins	4 persons

 Recipe Type: Side dish

Cuisine:  Indian

Ingredients Eggs – 4 no’s Methi leaves – 2 cups Oil -1 tbsp. Mustard seeds – ½ tsp Onions – 3 medium Green chillies -2 no’s Tomatoes – 2 no’s  Red chilli powder – ½ tsp Turmeric powder – pinch Pepper powder Garam  powder – ½ tsp Garam masala – ¼ tsp Salt – to taste

 

Method

1. Finely chop onions, green chillies and methi / fenugreek leaves. Break all the eggs and whisk it ready.

2. Heat oil in a pan, fry onions for 2-3 minutes or till translucent. Once the onion turns translucent add chopped tomatoes. Let the tomatoes cook completely and almost dry. Let them cook together until all the moisture is evaporated and well done.

3. Add cleaned methi leaves mix well, fry for 3-4 minutes.Now add turmeric power, salt, red chilli powder, pepper powder mix well and keep the stove on medium flame and fry for 1-2 minutes.

4. Pour over the beaten eggs into the methi mixture containing the curry and cover with a lid. Keep on a medium flame for 4 minutes. The egg mixture will gently rise due to the heat.

5. Now gently check the soft (due to beaten eggs) curry over and leave for another 4 minutes until the eggs and curry are well cooked.

6. Keep stirring the eggs until they are scrambled well. Switch off the heat once they are cooked well.

7. When done, take out the curry into the serving dish and garnish with coriander leaves

 

Serving suggestions

Breads

Rotis

Notes

Break the eggs and add to a bowl. Whisk the eggs well with little salt, pepper pd and set aside.