CASHKARO.COM Review

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Happy online shopping.

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Multi Millet Flour Dosa

         For those who want to begin having millets in their diet, millet flour dosa is the best first step because the ingredients (millet flours) are readily available off the  shelf in the retail shops also no one will know that it is millets. This is important because you can easily overcome any hesitation in people to take millet foods.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 8 nos.

Ingredients:

Wheat Flour	1 cup
Foxtail Millet Flour / Thinai Maavu	¼ cup
Finger Millet Flour / Ragi Maavu	¼ cup
Rice Flour / Arisi Maavu	¼ cup
Wheat Rava	¼ cup
Water	21/2 – 3 cups
Salt	Required
Oil	For make dosai

Procedure:

1. Add all the flours, rava and salt in a bowl.

2. Mix them well with wire whisk. Then add the water and mix them well with wire whisk again. Keep it aside for 5 – 10 mins.

3. After 10 mins, multi grain dosa batter is ready to make dosai.

4. Heat the dosa tawa, pour ladle full of batter at the center of the tawa and make thin circle using the backside of the ladle.

5. Pour the oil over the dosa and cook until it turns into golden color.

6. Then turn over the dosa and cook till golden on both sides.

     Crispy and healthy dosa is ready to serve. Serve it with Onion-Mint Chutney.

Note:

1. You can add other millet flour also instead of ragi or foxtail millet flour.

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Eggless Whole Wheat Flour Nankhatai

       Nankhatai is a famous cookie in North India. I have already posted Besan Nankhatai earlier.

      Recently I joined Fondbites face book group. In this group there is program called Bake Along every week, the admin will post a recipe and members should prepare and post the photos of the recipe. This is my preparation for this program.

Recipe Cuisine : Indian | Recipe Category: Baking | Source: Fondbites

Preparation Time: 7 mins  | Cooking Time: 11 mins | Yields: 20 cookies

Ingredients:

Whole Wheat Flour	1 cup
Granulated Sugar	1/3 cup
Ghee	½ cup + 2 tbsp
Cardamom	2
Powdered Nuts (badam, pista etc.,)	2 tbsp
Salt	¼ tsp

1 cup = 240 ml

Procedure:

1. Powder the sugar with cardamom in a dry mixie jar. Keep it aside.

2. Coarsely powder the nuts using the same jar and keep it aside.

3. Add whole wheat flour, powdered sugar and salt in a wide bowl. Mix them well using the whisk.

4. Add the ghee into the above mixture ( first you can add ½ cup only) and mix with your hands.

5. Adjust the ghee level and knead it into a soft and smooth dough.

6. Now make gooseberry size balls from the dough. Then press the balls gently and make small circles from the balls.

7. Using the knife you can make cross pattern on the top of the circles.

8. Then place a pinch of powdered nuts ( from 2) at the center of the cross and press it gently.

9. Meanwhile, pre heat the oven for 180 degree Celsius. Arrange the cookies on the baking tray. You can leave 1 inch space between the cookies.

10. Bake the cookies at 180 degree Celsius for 10-12 mins or until they turns into golden color (mine took 11 mins). Allow it to cool down and serve.

                  Aromatic and tasty cookies are ready to serve.

Note:

1. Adjust the sugar level according to your taste.

2. Add any nuts of your choice.

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Ridge Gourd / Peerkkankai Poriyal

     Ridge Gourd is a vegetable which is mostly used for preparing Kuzhambu Recipes. However, it is not widely known that it is also a very good vegetable for preparing Poriyal. Ridge Gourd Poriyal is also very famous in Kongu regions. I strongly recommend to try this atleast once.  

Click here to view more Ridge Gourd Recipes.

Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal

Preparation Time: 5 mins  | Cooking Time: 10 mins | Serves: 1

Ingredients:

Ridge Gourd	¼ kg
Salt	To taste
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Curry Leaves	½ spring
Chopped Onion	2 tbsp
Red Chilli	1
To Garnish:
Grated Coconut	1 tbsp

Procedure:

1. Wash and dry the ridge gourds with kitchen cloth.

2. Gently peel the skin of the Ridge Gourd. You should not peel till the white part. Just peel the embossed green part only.

3. Then cut it into 4 lengthwise pieces. Again cut these 4 pieces into small pieces.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Add curry leaves and red chilly (break it into two halves), fry till they become crisp.

6. Now add the chopped onion and sauté till they become translucent.

7. Then add the chopped Ridge Gourd pieces.  Mix them gently and close the pan with lid. Cook for 4-5 mins. No need to add water.

8. After they become half cooked, add required salt and mix them gently. Cook till they become tender.

9. Finally switch off the flame and sprinkle grated coconut. Mix them gently and transfer it to serving bowl.

    Serve it with sambar rice, rasam rice, etc.,

Note:

1. You should not add salt earlier, because the quantity of the Ridge Gourd becomes halved after half cooked.

2. You can make chutney with the skin of the ridge gourd.

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Egg Kothu Chappathi / Muttai Kothu Chappathi

     Egg kothu parota is a favorite dish of every one. Though it is very tasty to eat, it becomes heavy because of maida.  How about the same taste but without the side effects? That is egg kothu chapathi.

 

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Serves: 3

Ingredients:

Left Over Chapathi	6
For Egg Mixture:
Egg	3
Pepper Powder	½ tsp
Salt	To taste
Dry Powders:
Red Chilli Powder	½ -1 tsp
Turmeric Powder	½ tsp
Garam Masala Powder	½ tsp
To Temper:
Oil	2 tbsp
Mustard Seeds	½ tsp
Green Chilli	1
Curry Leaves	1 spring
Onion	2
Tomato	1
Salt	As required

Procedure:

Preparation Procedure:

1. Cut the chapathi into small squares.

2. Peel the skin of the onions and cut them into small pieces.

3. Wash and cut the tomato into small chunks.

4. Break the eggs and pour them into a bowl. Add pepper powder and salt. Mix them well with the wire whisk.

Cooking Procedure:

1. Heat the oil in a pan, add mustard seeds and wait for popping.

2. Then add the curry leaves and fry till they become crisp.

3. Now add the green chilli ( split it into two halves) and sauté for few seconds.

4. Add the onion (from 2) and sauté till the onion becomes translucent.

5. Then add tomato (from 3) and fry till they become mushy.

6. Now add turmeric powder, red chilli powder, garam masala powder and salt. Fry till the raw smell goes off.

7. Now make circular gap at the center of the pan.

8. Add the egg mixture (from 4) and cook for few seconds. Then mix them with the onion mixture.

9. After they are half cooked, add the chapathi pieces (from 1) and mix them gently and cook till the egg mixture becomes cooked well.

10. Garnish with coriander leaves and switch off the flame.

     Serve this yummy egg kothu chapathi with raitha.

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Whole Wheat Flour Herbal Bun

     I have posted earlier a recipe for Eggless Bombay Round Bun. I thought of why not making it with whole wheat flour? I also added Italian herbs for flavor. This has come out very well and was liked by all.

Recipe Cuisine : Indian | Recipe Category: Baking | Yields: 6 Buns

Preparation Time: 15 mins  | Fermentation Time: 1 hr

 Proofing Time : 45 mins | Baking Time : 11 mins

Ingredients:

Whole Wheat Flour	1  cup
Sugar	3 tbsp
Salt	½ tsp
Active Dry Yeast	1 tsp
Water	½ cup
Butter	1 tbsp
Italian Herbs	1 tsp
For Glaze:
Oil	1 tbsp

Procedure:

1. Heat the ½ cup of water in a bowl still it becomes lukewarm. Switch off the flame.

2. Add sugar, salt and yeast. Leave it for 10 – 15 mins. You should not stir the mixture.

3. After 15 mins the yeast dissolves completely and becomes frothy. Now mix them gently.

4. Add Italian herbs and wheat flour in a bowl. Mix them well and then add butter, now mix the butter and flour mixture gently with your fingers.

5. Add the yeast mixture (from 2) with the flour mixture (from 4).

6. Knead the dough till soft and elastic. This will take about 7-9 mins for the dough to become elastic.

7.  Put the dough in greased air tight box and keep this box in a warm place for an hour for fermentation. I have kept this box in an oven. Do not open the box in between before the fermentation period.

8. After fermentation, the volume of the dough becomes double.

9. Punch the dough and release the gas from the dough.  Knead the dough gently with flour.

10. Make tomato size (50 gm each) balls from the dough and arrange the balls on the greased baking tray. Gently brush the buns using water.

11. Again close the tray and place it in a warm place for 30-45 mins for proofing. Again I have kept the box inside the oven.

12. After 45 mins, again the balls become double its size.

13. Now take the tray out from the oven without damaging the balls. Preheat the oven for 10 mins at 200 degree Celsius.

14. Now place the tray in the oven and bake it for 12 mins at 200 degree Celsius.

15. Take the tray out of the oven and immediately brush the oil on the top of the buns. Allow it to cool down completely and take the buns from the tray and serve.

Note:

1. I have kept the tray in the oven for fermentation, but you can keep it in any air tight place.

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