Manipuri Tan Or Flat Bread With Finger Millet Or Ragi Flour 

Manipuri tan or flat bread with finger millet or ragi.

A very healthy  breakfast. Perfect dish to start your day.
Ragi or finger millet is a powerhouse of nutrition and act as a treatment for anaemia, diabetes, osteoporosis and brittle bones.
Ragi  is packed with iron, protein, calcium etc. Fiber rich finger millet helps to lower cholesterol level and its an ideal food for weight loss.
Ragi is gluten free and suitable for gluten or lactose intolerant people. Not only that it also helps in relieving stress and anxiety.

Monday again and time for our 121st #Foodiemonday bloghop. My fellow blogger and a dear friend Pushpita who blog at https://pushpitaschakhum.wordpress.com is not participating due to health reason. God bless her with good health and happiness. Wishing her a very speedy recovery.

So this week we are sharing recipes from her wonderful blog. Do visit her blog for many amazing recipes. We introduced each other on a discussion over black rice. Remember Pushpita? After that you are always very helpful and becomes a dear sister to me 😍 

Now look what Pushpita has written about ragi or finger millet. 

“In the Northeast, farmers or traditional millet growers weren’t aware of the commercial value of millets that were cuitivated or that grow in wild. The reason being most of the communities growing millets for cattle fodder, or for brewing local wines considering it as a minor crop. Few communities do eat millets either mixed with rice so that an entire family has enough to eat, or perhaps knowing about its nutrition value.”

Coming to the recipe. Garlic chives are used in this flat bread. But I don’t have garlic chives so I made it without it. If you have you can add. I have used green chilli and cilantro or coriander leaves in it and served with homemade ginger pickle. 

Recipe


Finger millet or ragi flour – 1 & 1/2 cup

Rice flour – 1/2 cup

Salt to taste

Grated ginger – 1 teaspoon

Cilantro or coriander leaves – handful, chopped

Green chilli – 1 – 2, finely chopped

Hot water – 1 & 1/2 cup or as require

Oil for shallow frying

Method


1.In a large mixing bowl add the ragi flour, rice flour and salt.

2.Pour in the hot water and mix propely with a spoon.

If you want a pliable dough to roll out with rolling pin add 1 cup water first. Add little more if require. 

 Add the chopped green chilli and cilantro and fold in gently. Set aside to let cool.

3. Grease both palms with some oil and mix the flour to a smooth dough.

4.Divide the dough into equal size portions. Roll them between both palms to round shapes and keep aside.

5.Sprinkle some ragi flour on a flat platform or rolling board and shape each dough portion to a round shape evenly with your hand or rolling pin. 

6.Heat a pan or tawa (preferably cast iron) and place the flattened dough with the floured side on top.

7.Flip the tan or flat bread after a minute. Drizzle few drops of oil by slightly lifting the tand cook the other side.

8.Drizzle little oil on the top side and flip and cook for a minute.

Serve hot with ginger pickle or any pickle or sauce. 

For ginger pickle mix ginger julienne, chopped green chilli and black salt. Soak all these in sufficient lemon juice. Store in a clean and dry jar. Keep under sun light for 6 – 7 days. Your pickle is ready.

Start your day with this healthy breakfast.
Notes 

1. You can use garlic powder or grated garlic or paste if you like garlicky taste. 

2. Add chilli according to your taste. 

3. You can add 1 teaspoon lemon juice in the dough if you like. 

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Ragi Or Finger Millet Oats Chocolate Cookies 

Ragi or finger millet oats chocolate cookies.

Gluten free, eggless, delicious and healthy cookies for your kiddos and for you too 😊

Nutritious and iron rich ragi or finger millet is a wonder food for adult and kids both.

Calcium deficiency can be cured by taking ragi regularly.

Ragi is the common name of Finger Millet in Southern part of India (and known as Nachni in the northern part of India). Along with oats this is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats.

Source

So here is a delicious way to enjoy healthy ragi and oats both. You can give it in your kid’s tiffin.

I have used ghee or clarified butter but you can use unsalted butter if you like.


Recipe


Ragi or finger millet flour – 1 cup

Oats – 1/2 cup

Powdered sugar – 1 cup

Ghee or clarified butter – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Method


Preheat the oven at 180° for 10 minutes.

Grease a baking tray or line with parchment paper or aluminium foil.

Grind the oats into fine powder.

In a bowl sift ragi or finger millet flour, oats powder, baking powder, soda and cocoa powder.

In a large bowl cream 3/4 cup ghee or clarified butter and powdered sugar.

Add vanilla essence and whisk well.

Now add the dry ingredients.

Mix well and make a smooth dough. Add the remaining ghee if require.

Take 1 tablespoon of the dough. Make round ball with your hand. Press gently.

Make all the cookies and arrange on the greased or lined baking tray 1 inch apart.

Bake in a preheated oven for 12 – 15 minutes or until the edges becomes brown.

Cookies will be soft when hot so let them cool down completely.

Serve these delicious, healthy and melt in mouth cookies with a glass of milk to your to kids.

Or enjoy with your tea or coffee.

Or store in a airtight container for later use.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Multigrain Cheese Stuffed Savoury Pancake 

Gluten free multigrain pancake with cheese.

A very nutritious, gluten free and yummy breakfast. Great for kids tiffin to. These pancakes are made of oats, ragi or finger millet, joear or sorghum millet, soya and bajra or pearl millet.

Multigrain foods will be high in complex carbohydrates and protein. Complex carbs are great for energy production, and this can help with exercise and losing weight. They break down slower so they can provide energy over a longer period of time. The levels of protein will aid the body in tissue repair and production of antibodies that will help fight sickness or infection.
In addition, they will contain nutrients, fiber and essential minerals like magnesium, copper and iron. Multigrains that contain whole grains will be filled with essential fatty acids, B-vitamins, starch and fiber. Magnesium will help build strong bones and teeth. It will also help with metabolism. Fiber is great in helping the body stay regular and maintaining a healthy colon.

Source

 

Sending this post to 117th #Foodiemonday bloghop #Pancake theme.

 

 

If you are making it for kids decrease the amount of chilli. Or you can make it more spicy by adding little more spices and chilli. You can use spices or herbs according to your taste.

Recipe
Oats – 1/2 cup

Ragi flour –  1/4 cup

Joar flour – 1/4 cup

Soya flour – 1/4 cup

Bajra flour  – 1/4 cup

Egg – 2

Onion – 1 large, finely chopped

Green chilli – 1 – 2, chopped

Cilantro or coriander leaves – handful, chopped

Grated ginger – 1/2 teaspoon

Mint – leaves of 2-3 strings, roughly torn

Salt – 1 & 1/2 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Garlic powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Cumin powder – 1 teaspoon

Tomato – 1

Milk – 1 cup

Cheese slice as require

Oil or butter for shallow frying

Method


Grind the oats.
Chop the tomato into small pieces, remove the seeds. You can use the seeds in Curries.
Beat the eggs. Add milk and whisk well.
In a bowl mix ground oats, ragi or finger millet flour, jowar or sorghum flour, soya flour, bajra or pearl millet flour, salt, cumin powder, garlic powder, black pepper powder and baking powder. You can add more garlic powder if you like.

Add egg and milk mixture  in it. Mix well and make a smooth batter.

Add chopped tomato, chopped onion, green chilli, grated ginger, chopped cilantro and torn mint leaves. Mix well. Cover and keep aside for 15 minutes.

Brush oil or butter in a pan or griddle.

Pour a ladle full of batter. Spread little with a spoon. You can make big size pancakes by adding more batter.

I have made small sized pancakes.

When the bubble appears on the surface turn the pancake upside down. Make it brown from both sides.

Make all the pancakes.

Cut the cheese slices with a round cookie cutter or a bowl.

Place the cheese on a pancake and cover it with another pancake. Arrange all the pancakes like this.

Serve hot with any sauce in breakfast.

Notes –

1. Use spices according to your taste. You can use Italian herbs instead of cumin etc.
2. Adjust the chilli and pepper according to your taste.
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Zan 

After Awadhi cuisine now sharing a dish from Arunachal Pradesh.

Zan 

 A thick porridge from Arunachal Pradesh.

Arunachal Pradesh, also called “the land of rising sun”,or orchid state of india,down-lit of mountain, lies in northeast India. The state is the largest of the North-Eastern states.

This is kind of a porridge or thick broth made with vegetables and it is both healthy and delicious. This is what usually Monpa farmers eat before going to fields. You will need flour, chopped vegetables, water, salt and butter. You may take diverse vegetables like cabbage, peas, chopped carrots or even broccoli.

At first, you need to roast the wheat flour in butter till it becomes light brown. Add some water to it and stir and simmer. After some time, add the blanched veggies and stir cook them in broth for a while. This can be served hot with fermented soybeans.

Source 

Sending this post to Shhhhh cooking secretly challenge

This month my partner is Aruna Panangipally who blog at http://aahaaramonline.com/

Aruna gave me two ingredients millet flour and greens. I have used finger millet or ragi. A low fat and calcium, iron, protein, fiber and mineral rich gluten free flour which is easy to digest.  Thanks Aruna for these delicious and healthy ingredients. Everyone loved the dish. A perfect dish for winter. A very easy and simple yet delicious and healthy dish. 

Recipe


Ragi or finger millet flour – 2 tablespoon

Spinach – 1 cup, cleaned, washed and finely chopped

Cauliflower – 1/2 cup, chopped

Green peas – 1/2 cup, boiled or frozen

Tomato – 1 medium, chopped

Cilantro or coriander leaves – handful, chopped

Ghee/clarified butter or butter or oil – 1 tablespoon

Little oil to saute the vegetables

Black pepper powder – 1 teaspoon

Salt to taste

Herbs of your choice

Method


Heat little oil in a nonstick pan. Add all the vegetables. Cook on low flame. Stir occasionally. Cook till the vegetables becomes tender.

Remove from heat and keep aside.

Heat ghee/clarified butter or butter in a pan. Add finger millet flour or ragi atta.

Fry till you get nice roasted fragrance.

Dissolve the roasted flour in little water. Stir well and make it lump free.

Add 1 cup water and mix well. Let it boil.

Add all the sauted vegetables.

Add salt and pepper. You can add any herbs of your choice.

Mix well and cook till it becomes thick. You can add more water if you like it little runny. I love it thick.

Cook till you get your desired consistency.

Remove from heat. Taste and adjust the seasoning. Add more black pepper powder if required.

Serve hot in breakfast with toasted bread or enjoy a bowlful of this healthy and delicious zan.
Notes – 

1. You can add origano or soya sauce if you like. 

2. You can use broccoli or any vegetables of your choice. 

3. Before serving you can add grated cheese over it. 

4. You can use any flour instead of ragi or finger millet. 

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Oats With Poppy Seeds And Mustard 

Oats with poppy seeds and mustard.

Do you like oats for your breakfast? And bored with regular overnight oats or oats porridge?

This time try this healthy oats in a delicious and different way. Make it with poppy seeds and mustard. A delicious way to enjoy healthy oats. You can get many more oats recipes here.

Oats Are Incredibly Nutritious.

Oats are among the healthiest grains on earth.

They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.

Studies show that oats and oatmeal have many health benefits.

These include weight loss, lower blood sugar levels and a reduced risk of heart disease.

Whole Oats Are Rich in Antioxidants, Including Avenanthramides. …

Oats Contain a Powerful Soluble Fiber Called Beta-Glucan. …

They Can Lower Cholesterol Levels and Protect LDL Cholesterol From Damage.

Source

Recipe is very easy. I have tried oats with some special spices of Bengal. And everyone loved the taste.

Recipe

Oats  – 1 cup
Poppy seeds  – 2 tablespoon
Green chillies – 2
Mustard powder  – 1 teaspoon
Salt to taste
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1/4 teaspoon
Dry red chilli – 1
Mustard oil – 2 tablespoons
Water – 1 and 1/4 cup

Method

Soak poppy seeds in hot water or microwave with little water for 1 minute on high power.

Let it cool and grind with green chillies. Make a smooth paste.

Soak mustard powder in 2 tablespoons water and keep aside.

Heat oil in a nonstick pan. When the oil reached smoking point fry the dry red chilli. Remove from oil and keep it aside.

Now in same oil add poppy seeds and green chilli paste.

Saute and add salt, turmeric powder and red chilli powder. Stir continuously. Saute till the mixture dried up and leaves the sides.

Add soaked mustard powder, oats and water. Mix well and cook until the mixture dried up completely. You can also add chopped cilantro or coriander leaves if you like.

Switch off the flame.

Garnish with fried red chilli, coriander leaves and green chilli.

Serve hot.

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Spinach Raita Or Palak Raita 


Spinach raita or palak raita.

A very easy yet delicious side dish. Goes well with stuffed paratha, biryani or pulao.
This raita is made of curd, spinach and some spices. 

You can get one more raita recipe here

Curd is an excellent source of protein and has very high levels of calcium so it prevent osteoporosis and also helps to strengthen the bones and teeth.

Curd is very good for digestive system too. 

I remember that I encouraged my son to eat spinach by giving the example of Popeye 😂

No mere vegetable ever gained the fame that spinach did in the 1960s through the cartoon character Popeye. Often in vain, parents encouraged their children to eat their spinach so they would grow up to be big and strong.

There’s actually some truth to that…

Health Benefits of Spinach

Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. In other word, it’s loaded with good things for every part of your body!
Abundant flavonoids in spinach act as antioxidants to keep cholesterol from oxidizing and protect your body from free radicals, particularly in the colon. The folate in spinach is good for your healthy cardiovascular system, and magnesium helps lower high blood pressure. Studies also have shown that spinach helps maintain your vigorous brain function, memory and mental clarity.

Source 

Got the recipe idea from my daughter Suchismita who blog at https://theretrospectiveprocrastinator.wordpress.com.

Its her favourite raita.

Our this week’s #Foodiemondaybloghop theme is #leafygreen.

My contribution is this easy yet delicious spinach raita.

Yes no fuss simple and super easy but yummy dish. 


Recipe 


Spinach or palak – 1&1/2 cup, roughly chopped

Curd – 1 cup

Rock salt to taste

Black pepper powder – 1/2 teaspoon or to taste

Roasted cumin powder – 1/2 teaspoon

Sugar to taste

Oil – 1 teaspoon

Rai or mustard seeds – 1/4 teaspoon

Cumin seeds – 1/4 teaspoon

Dry red chilli – 1


Method 


Wash the spinach well. Chop roughly. Boil or microwave on high power for 4 minutes with 2 tablespoon water.
Immediately rinse the spinach with cold water to retain the colour.

Crush the spinach with your hand or a spoon.
Whisk the curd with rock salt, black pepper powder, sugar and roasted cumin powder. If you don’t have rock salt you can use any salt. 

Add boiled and crushed spinach in it. Mix well.
Heat oil in a pan. Add rai or mustard seeds. When it splutter add cumin seeds and dry red chilli. Let the cumin seeds splutter. Remove from heat.

Pour it over the raita.
Garnish with cilantro.

Serve immediately or keep it in refrigerator and serve chilled. 

Serve with stuffed paratha, puri, biryani or pulao.

Enjoy chilled, delicious and healthy spinach raita.
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Sprouts Sundal 

Sprouts sundal.

Very easy to make yet delicious dish made with mung sprouts.

You can serve this side dish as breakfast or evening snack too. A very nutritious filling and yummy dish.

Sundal is a traditional south Indian dish from Tamil Nadu. A very delicious and nutritious dish.  It can be prepared using different legumes.

 Sweetness of pomegranate seeds and the flavour of lemon makes this sandal super yummy. 

I have shared two more sprouts recipes.

Sprouts and oats cutlets

Sprouts appe 

Sprouts are wonder food due to its high nutritional value. Natural sprouts are good for a healthy body and mind development. It ensures blood purification and strengthens the immune system. In Naturopathy, sprouts are termed as medicine because of its preserving and promoting health aspects. Sprouts are associated with amazing health benefits of sprouting.

Sprouts are known as health Rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.

Source

I have made it without onion garlic but you can add onion garlic if you like. Read notes for onion garlic method. 

Recipe 


Mung sprouts – 1 heaped cup 

Curry leaves – 10 – 12

Cumin seeds – 1/2 teaspoon

Mustard seeds or rai – 1/4 teaspoon

Dry red chilli – 1

Asafoetida or hing – a small pinch 

Green chilli – 1 chopped

Ginger – 1/2 inch piece, grated

Salt to taste

Cumin powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon, optional 

Turmeric powder – 1/4 teaspoon

Oil – 1 tablespoon

Fresh coconut – 1/3 cup, grated 

Lemon juice – 1 teaspoon

Pomegranate seeds and grated coconut to garnish 

Method 


Wash and soak the green mung beans overnight.

Next day drain the water completely. Beans should be moist.

Cover the bowl and keep aside for one day. Next day you will get sprouted beans. If you want longer sprouts keep it for one more day.

Wash the sprouts well. You can boil or steam the sprouts. I like the crunch so I didn’t.

Heat oil in a nonstick pan. Add mustard seeds or rai. Then add cumin seeds. Let them splutter.

Add grated ginger and green chilli. Saute for one minute.

Add curry leaves, dry red chilli and asafoetida or hing. And then add the sprouts.

Add salt, cumin powder, turmeric powder and red chilli powder. Mix well.

Saute for 5 – 6 minutes on low medium heat.

Remove from heat. Add grated coconut and lemon juice. Mix well.

Taste and adjust the seasoning.

Serve hot as a side dish or enjoy bowlful as a snack. I like it bowlful with little more lemon juice.

Notes –

1. If you want to use onion add sliced one onion with curry leaves.

2. You can also add minced or grated garlic with onion. Fry till onion becomes translucent and then add the sprouts.

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