A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.

RECIPES

Name
Set Descending Direction

   

Results 13 - 24 of 83

12

BROWN RICE IDLI

Prep Time : 60 mins

Cook Time : 15 mins

Ingredients

  • Brown Rice - 2 or 3 cups
  • Par boiled Idly Rice - 1 cup
  • Whole Urad dal (without skin) - 1 cup
  • Fenugreek seeds/vendhayam - 1 tsp
  • Salt as needed

Preparation

Wash and soak brown rice and idly rice together for 4-5 hours. Wash and soak urad dal and fenugreek seeds together for 4-5 hours. Grind urad dal until light and fluffy adding water now and then. Add water little at a time every 10 minutes. I usually grind urad dal for 35-40 minutes. Remove it from the grinder/mixie and keep it aside. Check out my detailed post on idli batter recipe. Grind brown rice + idly rice to a slightly coarse paste adding water from time to time. Mix both the urad dal batter and rice batter together with your hands adding salt. The batter should not be thick nor runny. Leave it to ferment for 7-8 hours. Our brown rice idli batter is ready.

Method

Mix the batter well, pour the brown rice idli batter into idli molds and steam cook for 15 minutes. Once cooked remove from mold. Repeat the same process for the rest of the batter.

BROWN RICE PULAO ( VEGETABLE RICE)

Prep time - under 10 mins (soaking time not included)

Cook time - under 30 mins

Serves -1

Ingredients

  • Brown rice - 1/2nd cup ( I used regular organic brown rice)
  • Onion - 2 medium size
  • Ginger - 1 inch piece finely chopped
  • Green chilli - 1- 2nd slit
  • Mint leaves/pudina - fistful
  • Mixed Vegetables -
  • Carrot – 1, Beans - 5-6 & Peas - fistful (optional)

For the seasoning

  • Oil - 1 1/2nd tbsp
  • Cloves - 2
  • Cardamom - 1 (optional)
  • Cinnamon - 1 inch piece

Preparation

Wash and soak brown rice for a minimum of 30-40 minutes in 1 1/2nd cup of hot water. Cut onion into thin slices. Peel skin and cut carrot into thin strips. Cut beans into 1 inch pieces. Keep everything ready.

Method

Heat oil, add the ingredients mentioned under seasoning. Sauté for a few minutes, then add thinly sliced onions, green chilli and ginger. Sauté for a few minutes or until onion turns pink. Then add the vegetables, mint leaves,1 tsp (flat) salt and saute for a few more seconds. Now add the soaked brown rice along with the water. Mix well. Transfer the contents to another vessel and pressure cook for 3 whistles. Once the pressure subsides, open and fluff it with a fork. Hot steaming Brown rice with vegetables is ready. Serve with Raita.

BROWN RICE UPMA

Prep Time : 10 mins

Cook Time : 20 mins

Serves:1

Ingredients

  • Brown rice - 1/2nd cup
  • Water - 1 1/2nd cup
  • Tur dal - 2 tbsp
  • Fresh grated coconut - 1/3rd cup (fresh preferable)
  • Salt as required

For the seasoning

  • Oil - 1 1/2nd tbsp
  • Mustard seeds- 3/4th tsp
  • Bengal gram /kadalai paruppu - 1 tbsp
  • Split Urad dal - 3/4th tsp
  • Red chilles -3
  • Curry leaves - a sprig

Preparation

Soak tur dal for 15-20 minutes in hot water. Drain the water completely and grind it coarsely without water. Keep it aside. Grind rice a little coarsely like rava /semolina (But not very finely as rava). Then soak the ground rice in 1 1/2nd cups of boiling water for 45 minutes - 1 hour. (this is brown rice and we want the upma to be soft, so this step is important)

Method

Heat oil in a pan, add mustard seeds, when it splutters, add bengal gram, urad dal, broken red chilli, curry leaves in the same order. After dal turns golden brown, add ground tur dal and saute nicely for 2-3 minutes. Add grated coconut and saute for some more time. Now add the soaked brown rice along with the water. Add required salt and bring it to boil. (Tips - taste the water and see to check for salt - if it is a bit salty, then the salt added is correct- once the rice gets cooked the salt will be perfect) Transfer the contents to another container and pressure cook for 3 whistles. Once the pressure subsides, open the cooker, mix it well and serve hot with sambar or idli sambar or gothsu or chutney of your choice.

DOSA

Ingredients

  • Kodo millet rice - 730 g
  • Black gram dhal - 250 g
  • Fenugreek seeds - 20 g
  • Salt - as required

METHOD

Soak kodo millet rice and black gram dhal separately for 4 hours and grind into fine batter. Add salt, mix it thoroughly and allow it to ferment overnight. Apply oil on the hot plate and pour batter and cook till crisp dosa is obtained. Serve hot with chutney or sambar.

DOSA/IDLI

Ingredients

  • Barnyard Millet: 2 cups
  • Urad dal whole white : ½ cup
  • Methi/ vendhayam/ fenugreek seeds (Optional) - 1/4th tsp
  • Salt - As needed

Method

Soak both millet and urad dal (with methi seeds) separately for 3 hrs. I kept urad dal in fridge for an hour after 2 hrs of soaking. This prevents the mixier jar getting heated. Also more volume of batter.

First grind urad dal, adding water little by little. The consistency should be like a thick cream, it need not be stiff but light and airy. I use ice cold water to grind urad dal.

Grind millet draining water almost completely. It may not need water so add carefully otherwise will become watery. You can add salt along with millet while grinding.

Mix both the ground batter and keep overnight for fermentation. Just like regular idli dosa batter. Spoon to idli moulds to make idli. OR mix with little water and make dosa.

EASY RAGI DOSA

Preparation Time: 30 mins

Cooking Time: 15 mins

Makes 4 serving

Ingredients

  • 2 cups ragi (nachni / red millet)
  • 1/2nd cup urad dal (split black lentils)
  • 1 tsp salt
  • oil for cooking

Method

Soak urad dal and ragi separately in enough water for minimum of 4 hours or overnight. Grind the urad dal into a smooth paste. Keep aside. Blend the Ragi into a smooth paste and keep aside. Combine the urad dal batter and ragi batter together with salt in a deep bowl and mix well. Cover and keep aside to ferment overnight or until it doubles in volume. Heat a non-stick tava and grease it with little oil. Spread a spoonful of batter and spread into a thin dosa. Cook till it turns crisp and golden brown from both the sides. Serve immediately with sambar.

EGGLESS RAGI BANANA BREAD

Ingredients

  • Whole wheat flour (i used multigrain) -1 cup
  • Ragi / Finger millet flour -1 cup
  • Baking powder - 2 1/2nd tsp
  • Castor sugar - 3/4thcup
  • Oil - 1/2ndcup
  • Mashed banana - 2 cups
  • Vanilla Essence - 2 tsp
  • Yogurt - 1/2nd tsp

Method

Prepare a loaf pan by greasing it with oil and dusting with flour. Preheat the oven to 180 C. Add in the flours, sugar and baking powder into the stand mixer and give a whisk to combine them together. Once combined, add in the remaining ingredients and beat until all the ingredients have come together and are well combined. Pour the bread/ cake batter into the prepared loaf pan. Bake in the oven for about 35 to 45 minutes until when a tooth pick is inserted comes out clean, but could have a few sticky crumbs. Once baked, remove from the oven and allow it to cool completely for about 2 hours before you can cut and serve. The Eggless Ragi Banana Bread is simple, healthy and makes a perfect tea time snack or a school.

Finger Millet Crepe Recipe with Fruits

SERVES: 6 to 8 crepes

TIME: 30 Minutes

Finger Millet Fruit Filled Crepes made from Ragi or Finger Millet Crepes is a nutritious dish that is very quick to prepare. Loaded with essential vitamins and minerals, the crepe dessert can be put together quickly and is a blessing on especially hurried weekday mornings or when you have unexpected guests and of course on festivals.

Ingredients

  • 1/2 cup ragi flour / finger millet flour
  • 1/2 cup whole wheat flour
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons oil
  • pinch of salt
  • 1/4 cup sugar
  • 250 grams strawberries or cherries or raspberries
  • 1/4 teaspoon cinnamon powder
  • juice from one lemon
  • you can also use any seasonal fruits

Method

Begin preparation by pouring the ragi flour, banana and milk into a large bowl and mixing everything together till no lumps remain.

To begin making the FingerMillet Crepe; we will first make the crepe batter.

In a large mixing bowl whisk together the flour, eggs, salt, oil and milk adding about 1/2 cup of water to make a smooth pouring batter. Make sure the crepe batter has no lumps. Its a good idea to run the batter through s sieve to remove any excess lumps.

Next is to spread the batter onto the crepe pan to make the crepes.

Place 1 teaspoon of vegetable oil in an 8-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add a ladleful of the batter to the centre of the pan.

Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin circle. As soon as the crêpe appears be cooked from the top in about 30 seconds, flip it over and cook for about 10 more seconds.

Once the crepe is cooked transfer to a plate and repeat the same process with the remaining batter. Stack the cooked crêpes on a plate. Keep this aside.

For the filling; toss all the filling ingredients together. I like to keep the fruits fresh and season it with sugar and lemon. You can optionally lightly cook the fruits to make it a warm crepe roll.

Now take a cooked crepes and place the fruit filling into it as required and fold into a triangle or a roll.

Do this for the remaining crepes as well and serve the Finger Millet Crepe with Fruits along with some whipped cream as a dessert for holiday parties.

FINGER MILLET / RAGI OMELETTE

Ingredients

  • Eggs - 2
  • Finger Millet Powder (Ragi) - 2 tsp
  • Tomato -1
  • Chopped Coriander – 1 tsp
  • Green Chili Chopped – 1
  • Finely Chopped Onion - 1 tbsp
  • Olive Oil - 1 tbsp
  • Touch of Turmeric Powder
  • Ginger Garlic Paste - 1/4th tsp
  • Salt & Red Chili Powder to Taste
  • Water less - 1tbsp

Method

Chop Tomatoes and saute them in Olive Oil. While Tomatoes are cooking, take a bowl and mix Chopped Onions, Coriander, Green Chili, Turmeric Powder, Ginger Garlic Paste, Salt & Red Chili Powder, Finger Millet Powder. Break the eggs and add them to the mixed ingredients along with 1 Table Spoon of Water. Use only Egg white if you are health conscious. Take the cooked tomatoes and add them to the Egg mix. After they are properly mixed pour it in the same pan and spread it across. Let the omelette stay on very low heat. Take off the heat when Omelette is cooked to your taste on both sides. Serve hot.

FINGER MILLET CREPE RECIPE WITH FRUITS

Ingredients For The Finger Millet/ Ragi Crepes

  • Ragi Flour / Finger Millet Flour - 1/2nd cup
  • Whole Wheat Flour - 1/2nd cup
  • Eggs - 2
  • Milk - 1/2nd cup
  • Oil - 2 tbsp
  • pinch of salt

Ingredients For The Filling Of The Crepes

  • Sugar - 1/2nd cup
  • Strawberries Or Cherries Or Raspberries - 250gm
  • Cinnamon Powder - 1/4th tsp
  • Juice From One Lemon
  • You Can Also Use Any Seasonal Fruits

Method

Begin preparation by pouring the Ragi Flour, banana and milk into a large bowl and mixing everything together till no lumps remain. To begin making the FingerMillet Crepe; we will first make the crepe batter. In a large mixing bowl whisk together the flour, eggs, salt, oil and milk adding about 1/2 cup of water to make a smooth pouring batter. Make sure the crepe batter has no lumps. Its a good idea to run the batter through s sieve to remove any excess lumps. Next is to spread the batter onto the crepe pan to make the crepes. Place 1 teaspoon of vegetable oil in an 8-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add a ladleful of the batter to the centre of the pan. Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin circle. As soon as the crêpe appears be cooked from the top in about 30 seconds, flip it over and cook for about 10 more seconds. Once the crepe is cooked transfer to a plate and repeat the same process with the remaining batter. Stack the cooked crêpes on a plate. Keep this aside. For the filling; toss all the filling ingredients together. I like to keep the fruits fresh and season it with sugar and lemon. You can optionally lightly cook the fruits to make it a warm crepe roll. Now take a cooked crepes and place the fruit filling into it as required and fold into a triangle or a roll. Do this for the remaining crepes as well and serve the Finger Millet Crepe with Fruits along with some whipped cream as a dessert for holiday parties.

Flax Seed Burfi/Health Bar

ingredients

  • 1/2 cup golden flax seed powder or meal
  • 1/2 cup coarsely ground walnut
  • 1/2 cup coarsely ground almonds
  • 1/2 cup coarsely ground cashews
  • 1 teaspoon crushed cardamom about 8 cardamoms
  • 1 cup sugar
  • 1/4 cup water

Method

Grease the 8 inch plate and set aside.

Dry roast flex seed, over medium heat for about 1 minute. Add walnut, almond and cashew powder. Dry roast for about 2 minutes stirring continuously. Do not over roast the nuts, nuts will become oily.

Turn off the heat. Add cardamom mix it well and take out in a bowl. Set aside.

In same sauce pan boil the sugar and water together over medium heat. After syrup come to boil lower the heat to medium and let it boil for 1-2 minutes. To check the syrup put a drop over dry surface and check with finger syrup should be just sticky. On candy thermometer it should show 205 degree Ferranti.

Turn off the heat. Add the nuts mixture to the syrup. Mix it well and quickly spread over the greased plate by pressing from all sides to keep 1/4 inches in thickness and the edges clean.

Cool for a few minutes and cut them in about 1-1/2 inch square shape

Keep them in closed container; Flex Seed Burfi has a long shelf life.

FLAX SEED CHUTNEY

Ingredients

  • 1 cup flaxseeds
  • 1 tsp chilli powder
  • 1/4th tsp turmeric powder (haldi)
  • salt to taste
  • 1 tsp coriander-cumin seeds (dhania-jeera) powder

Method

Roast the flax seeds for 5 minutes, then add all the above ingredients and blend into the mixture.

Serve with chapatti or jowar roti with oil and curds.

Name
Set Descending Direction

   

Results 13 - 24 of 83

12

please wait...