HEALTHY RAGI COOKIES (Eggless Recipe)

Here is an easy recipe of healthy cookies made with Ragi I have combined it with gram flour which can also be substituted with All purpose flour or whole wheat flour.

Ingredients:
Ragi flour ................ 1/2 cup
Gram flour / besan .... 1/2 cup or Whole wheat flour
Jaggery powder ........ 7 - 8 tbsps (I used organic jaggery powder)
Desi ghee / clarified butter ... 6 tbsps (you may also use butter)
Salt .......................... 2 pinches
Baking powder ......... 3/4 tsp
Cardamom powder ... 1/2 tsp
Milk ........................... 2 -3 tbsps

Method:
1. In a large mixing bowl take the ragi and gram flour.
2. Add baking powder, cardamom powder and salt. Mix everything with a spatula.
3. Next add the organic jaggery powder and mix it breaking all the lumps.
4. Now stir in the melted ghee or butter little by little and mix.
5. Add the milk , spoonful at a time until the dough can be gathered together into a lump.
6. Knead it lightly. Cover with a cling film and refrigerate for 30 minutes.
7. Remove the dough and taking small portions shape the cookies.
8. If you have designing moulds use them or you can press lightly with a fork.
9. Place on a parchment paper in a baking tray.
10. Bake in a pre-heated oven at 200 C for 12 to 15 minutes.
11. The cookies may appear to be soft but will change the texture after cooling.

You can also see the making procedure in the video

Notes:
1. Use all the ingredients at room temperature
2. If using salted butter skip adding the salt.
3. The baking time may ry a bit depending on the type and size of the oven.
4. This quantity makes 12 cookies.

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UNDI / OONDI / PUNDI GATTI

Undi or Pundi Gatti as it is known in Tulu Language is a healthy and traditional breakfast from Udipi region of Karnataka. These are made with coarsely ground rice which is cooked with some temperings and then shaped into round dumplings with a depression and steamed. These days some people opt out an easier way by using idli rava, rice flour or semolina. But they taste best when made in the Traditional way by soaking the rice, dry-grinding and cooking it to a perfect consistency. After cooling the mixture undis are shaped and steamed.

Ingredients:
Rice ............... 1 cup (soak for 1 hour)
Oil ................. 2-3 tbsps
Coconut ........ 3 tbsps or more (grated)
Curry leaves .... few (cut into pieces)
Salt ................. to taste
Mustard seeds .... 1 tsp
Urad dal .............. 2 tsps
Fenugreek seeds ... 1/4 tsp
Asafoetida ............ 2-3 pinches
Water .................. 2 & 1/2 cups

Method:
1. Drain the water from the soaked rice and grind it to a coarse texture without adding any water.
2. Remove it in a large bowl and add salt to taste, grated coconut and 2 cups of water. Mix it well.
3. In a thick bottomed pan heat the oil.
4. Add the asafoetida first, followed by urad dal and stir it until it changes the colour.
5. Now add the methi seeds and mustard seeds.
6. When they crackle add the curry leaves.
7. Saute a bit and add 1/2 cup of water. Add little salt.
8. Now stir in the ground rice mixture.
9. Keep stirring it continuously with a spatula adjusting the flame from high to low in between.
10. Do this until it starts leaving the sides and is thick like upma.
11. Remove it in a bowl and let it cool.

To make Undi / Pundi gatti:
1. Take a small lemon sized portion in your hands and make a round ball. You don't need to grease your palms as there is sufficient oil in the dough.
2. Slightly flatten it and make a depression in the middle with your index finger.
3. Make all the undis in the same way and set aside.
4. Using a steamer or idli cooker steam them for 8-10 minutes. You can also use a large pan with some water, place a metal coaster / ring and steam the undis in a steel strainer.
5. These are served with a spicy chutney and some jaggery syrup.

Check out the video to see the making process

Notes:
1.It is better to use coconut oil in this recipe if you can get it and like the taste of it.
2. The quantity of coconut can be increased to your liking.

This recipe is part of the , "Shhhhh Cooking Secretly" challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.
The theme for this month is - Udipi Cuisine suggested by Jayashree Trao of Evergreen Dishes 
I am paired with Mayuri Patel who blogs at Mayuri's Jikoni  gave me the two secret ingredients - Rice and Salt 
I had given her Bottle Gourd and Ginger. She made a delicious yogurt based curry Majjige Huli from Udipi Cuisine 

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BANANA BREAD / BANANA LOAF

This is a deliciously moist banana bread or loaf that you are going to fall in love for sure. It is very easy to make and whenever you have some over-ripe bananas just grab the opportunity and go for it. You could play with the ingredients a bit depending on the availability like the addition of walnuts, mixed nuts, choco chips, for flavours you can also try to add a bit of cinnamon or nutmeg... choice is yours. Serve it warm or cold.

Ingredients:

Bananas .............3 peeled and mashed (about 1 cup)

APF / Maida ..... 1 cup

Whole wheat flour ... 1 cup

Sugar ...................... 3/4 cup

Brown sugar ............ 1/4 cup (or organic jaggery powder)

Eggs ......................... 2

Butter ...................... 1/4 cup

Walnuts ................... 1/4 cup (small pieces)

Milk ........................ 3/4 cup

Lemon juice ............ 2 tbsps (divided)

Baking soda ............ 1 tsp

Salt ........................ 1/4 tsp

Vanilla essence ...... 1 tsp (you may use banana essence also)

(all ingredients at room temperature)

Method:

1. Mix 1 tbsp of lemon juice in the milk and set aside.

2. Mix 1 tbsp of lemon juice with the mashed banana and set aside.

3.Combine the flours, baking soda and salt. Mix well and set aside.

4. In a large bowl beat the butter and both sugars.

5. Add the eggs one by one and beat well. 

6. Add the essence.

7. Now add the flour spoonful at a time and little milk ( Milk and lemon juice mixture) in between and continue to beat until all the flour and milk are used up.

8. Fold in the mashed banana with a spatula. 

9. Add the chopped or crushed walnuts also while folding in the banana. 

10. This makes 2 smaller breads. Grease and line the loaf tins with butter paper and transfer the batter into them. If you have a large loaf pan you can bake it in one.

11. Bake it in a pre-heated oven at 200 C about 55 mins to 1 hour. Please note that the time may vary a bit from oven to oven depending on the size and type. Keep a check.

12. You can check the cake by inserting a tooth pick if it is baked perfectly.

Notes / Tips 

1. You may substitute the vanilla essence with banana essence.

2. Grind the sugar a bit if the granules are not fine. You can also use icing sugar.

3. You can also use organic jaggery powder instead of brown sugar.

4. The time of baking may vary a bit from oven to oven depending on the size and type of the oven used.

5. All the ingredients must be at the room temperature. 

6. You can add a little cinnamon or nutmeg powder if you like.

7. If you want it super moist the tip is to place the hot loaf tin in the freezer for a while. 

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PASSION FRUIT PANNA COTTA

Panna Cotta is traditionally an Italian dessert usually made with vanilla flavour. For variation you can add different fruit pulps to make it exotic for your parties. It is very easy to make and hardly takes much time.

Ingredients :
Passion fruits ... 5 - 6 (about 1/2 cup extracted juice from them)
Cream .............. about 1/2 cup
Milk ................... about 1/2 cup
Gelatine .......... 1 tbsp
Greek yogurt ... 1 small cup - 90 gms (passion fruit or mango flavour)
Sugar ............. little less than 1/2 cup

Method:
1. Cut the passion fruits. Remove the pulp in a strainer. Using a spoon extract the juice into a bowl and discard the seeds. Save some pulp with seeds for garnishing.
2. In a pan warm 1/4 cup of water (luke warm) Switch off the gas and add the gelatine.
3. Whisk it well until it melts and all the lumps are dissolved.
4. Stir in the passion fruit juice and mix until well blended.
5. Now add the cream and stir.
6. Add the full cream milk and mix well.
7. Next goes in the sugar.
8. Now bring the pan back on the gas and stir everything on low flame until everything is blended together.
9. Now remove from the gas and allow it to cook.
10. Now whisk in the yogurt.
11. Pour into the serving bowls, glasses or passion fruit shells and refrigerate until set.
12. Garnish with some passion fruit pulp with the seeds as they are edible.
13. Serve chilled.

Note: I have taken the juice, milk, cream and sugar in equal proportion. Little less than 1/2 cup.

Watch the recipe video: 

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ORANGE MANGO & PASSION FRUIT SMOOTHIE

This is a healthy smoothie for your breakfast. It is nice and filling. The combination of mango, orange and passion fruit is amazing. Passion fruit is seasonal and you can freeze some pulp when itis in season.

Ingredients:
Mango pulp ... as needed
Passion fruit ... 1 (extract the pulp)
Orange ........... 1 (extract the juice)
Greek yogurt ... 1 small cup
Roasted flax seeds powder .. 1 tsp
Chilled water ............ as needed

Method:
1. Take a jarand transfer the ingredients into it.
2. Using a hand blender blend everything adding chilled water as needed.
3. If the mango pulp is not very sweet you may add some honey or sugar.
4. Pour it into a mason jar or a fancy glass.
5. Enjoy the healthy smoothie for breakfast.

Watch the recipe video

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GRAPE TOMATOES AND PARSLEY SALAD

Including a salad in your menu is a very healthy habit. You have so many options to choose, a simple vegetable salad or a combination of fruits and vegetables. This is a simple salad made with grape tomatoes and parsley. You can also use cherry tomatoes.

Ingredients:
Grape tomatoes or cherry tomatoes ... 1 large bowl or as needed.
Parsley (chopped ) ...... . 1/2 cup or as needed
Vinegar ........................ 1 tbsp (I used apple cider vinegar)
Olive oil ....................... 1 tbsp
Salt .............................. to taste
Crushed black pepper .... 1/4 tsp
Garlic granules ............... 1/2 tsp
Celery seeds ................... 2-3 pinches

Method:
1. Cut the tomatoes lengthwise into two halves.
2. Chop the parsley and set aside.
3. In a small bowl mix the remaining ingredients to make the dressing.
4. Now transfer the tomatoes into a larger bowl and also the chopped parsley.
5. Stir in the dressing and mix gently.
6. Dish it out in a serving bowl and garnish with some parsley.

Watch the recipe video

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