Ragi Dosa

Ragi is a good source of protein and calcium.. Ragi is a health meal ideal for growing kids and diabetic patients.  Its surely a change from the normal dosa as u need not add on extra calories by the intake of more carbohydrates. 

It tasted yumm and surely is a good and healthy dish to be tried out. 

Recipe: 
Urad dhaal -1 cup
Ragi grains -2 cup
Rice - 2 cups
A handful of green gram and chana dhaal also I added
Methi seeds -2 tspn

Soak dhaal and ragi + others together for 4 hrs
Grind to a thick batter. Once fermented it will become loose. Make dosa as usual. Enjoy with onion-chilli chutney.

Rich chocolate coffee cake with chocolate pudding on top.

This cake tastes exactly like the store bought plum cake without adding plum and rum :)

Once again I tried using my own recipe. and here is how I made this
Ingredients:

Maida -1 & 1/2 cup
Sugar powdered- 1 & 1/2 cup
Chocolate powder - 3/4 cup ( I have used the drinking chocolate for this)

Coffee powder - 4 tspn ( If it is an instant coffee powder u can add as such or if it is otherwise you have to powder it in a mixer and add)
baking powder- a pinch
Baking soda - a pinch


Egg -2 nos
Curd -1 cup (set curd or strain the normal one for sometime to remove the water)
Butter - 100 gms
Cheese grated -100 gm
Oil - 4 tspn + for smearing the  mould
Chocolate essence -1 tspn
Tuti fruiti /kismis and almond bits - 2tpns each (optional) .Mix it with the sieved powders

Method Sieve together Maida, and baking powder and baking soda (2 times), also sieve chocolate powder and coffee powder. After sieving do not disturb the powder.

In a thick vessel mix thoroughly powdered sugar and buter, beat and make fluffy. Add grated cheese too and beat well.  Break the egg and seperate the egg white in another small vessel and add the egg yolk to the beaten mixture of sugar and butter. Beat again very well till foamy. Not add the curd and beat again. Add the egg white towards the end and beat. Add chocolate essence. now fold in the sieved powder ingredients . do not beat.just fold in. Finally add 4tbsp of oil to give a glossy look. If the batter is too thick u can add 1/2 cup of milk too.

Preheat oven at 200 deg and pour the batter on to a mould smeared with oil. Bake for 40 minutes or till the skewer cums clean.

Decorate with chocolate pudding as done in the picture.

Soya Chunks Manchurian

There was nothing left to cook special on our Special Women's Day except few Soya chunks.Was thinking how can I make this chunks delicious..

But I Never thought Soya chunks wud turn out to be so good in Manchurian. It was very easy to make and we Really enjoyed this dish with fried rice and I want all of you to try and surprise your family.

Ingredients"

Soya Chunks - Cooked and washed several times in clean water till the yellow colour of the water changes to clear. - 200 gms

Onion -2 big cut into cubes
Capsicum -1 big cut into cubes
Garlic -2 pods chopped
Ginger -1 inch size sliced thin
Spring Onion - 1/2 cup

Soya sauce-2 tspn
Green Chilli sauce- 1 tspn
Tomato sauce -1 & 1/2 tspn
Black pepper -1 & 1/2 tspn

Corn flour -1/2 cup mixed with water.

Salt and oil as required
Sugar a pinch

Heat oil in a kadai , Saute the garlic and ginger till raw smell is gone, Saute cubed onion. Add the sauces one by one. Add soya chunks and saute till dry. Sprinkle some salt and saute again till dry. [ If you want you can fry the chunks with some batter of corn flour+ maida+ food clour -a pinch+ ginger garlic paste + salt. But I avoided that ]

Once the dish is dry add the cornflour+ water mix and allow it to boil. Add pepper nw (once it starts boiling) and sugar. Remove from fire once the gravy is of desired consistency and garnish with spring onions.

Enjoy with fried rice/roti

Aloo Methi Chicken

Sometimes I just enter into crazy cooking mixing one or two vegetables together and making a new dish.. Tried Aloo-Methi and Chicken together and was awesome. 
Herez the recipe for it

Chicken - 500 gm meat
Potato -2 nos
Onion- 2 big
Garlic- 2 tspn
Ginger -1/2 inch sliced
Curry leaves -few
Methi (Kasuri methi) - a handful

Mrinate the chicken and potato with salt, ginger garlic paste, 1/2 tspn turmeric, 1 tspn red chili powder, 2 tspn coriander powder, 3 tspn chicken masala. Note Both chicken and potato are marinated together..Keep it for 1-0-15 minutes.

cook this meat separately till both chicken and potato are done

In a kadai heat some oil, crack mustard seeds, methi seeds, saunf and add kasuri methi elaves ot it till nice aroma comes. Saute one by one sliced onion, garlic and ginger and curry leaves. Once it is done mix the cooked chicken to this. Add water of to get the required consistency and adjust the level of salt. Allow it to boil once again till gravy is thick.
Believe me this was so yummy and I hope you will love it :D

Chakka podithooval - Dry sabji of Raw and tender jack fruit with grated coconut.

This is yet another recipe that I learned from my mom. the way she cooks this dish is just awesome and its my all time favourite. This is a Very easy to make dish and as the jack fruit season is fast approaching all of u can try this at home. All you need is a medium sized jack where the fruits are yet to develop. U can make this with unripened jack fruits too. 

Cut the jack and remove of the thick gummy portion in the middle and the thorny outer covering too. The portion that we take for making this dish is thin fibre type parts that are seen near the fruits + the unripened small jack fruits. scrape it using knife and it will start falling off.(if small fruits have developed scrape that also.)

boil all the scraped portions in a pressure cooker using little bit of turmeric and salt and water just to cover the vegetable- for 2-3 whistles. Remove the lid of the cooker and evaporate the extra water.

Now in a kadai heat some oil, crack the mustard seeds, Saute chopped small onion (1 handful), crushed garlic -3-4 pieces, few curry leaves, till nice aroma comes. Now add grated coconut 1 cup to this and add a pinch of turmeric powder and jeera powder. add salt if required.saute again well till coconut gives a nice smell. Add the cooked jack fruit to this and saute well and cover for few seconds till the flavour nicely blends. Serve with rice.

RICE FRYMS

Rice Fryms.
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I always love to make this as this is our all time favourite dish and with the double speed of making , this get finished faster in our home 
Summer is approaching and this is the ideal season for making these fryms. Can serve this with rice or can be had as a snack during rainy seasons. The light , crispy and fluffy texture of this fryms will definitely make it your favourite .

Here is an easy recipe for making this.

Rice (any quality) - 2 cups
Water - 6 cups
Jeera seeds -5 tspn
Asafoetida -2 tsp
Salt -as required

Red chilli powder - 1 tsp  

Can add any flavouring ingredients of your choice according to your taste buds.

Pressure cook all the ingredients for 4-5 whistles .Remember the rice has to be thoroughly cooked and mashed. Once the pressure subsides grind the rice to a thicker paste (without water) in a mixer. Squeeze it through a chakli maker and spread it on a cloth which in turn is spread on steel plates or a larger mat. Dry this under sun till crispier.( can remove this from the cloth on the second day and spread it on plates and dry till crispier ). store in containers and fry it in hot oil as and when required. 
Am sure this is going to rock your tables.

Mango Pickle - Instant one

This is a recipe handed over to me from my mom. She is an expert cook in all what she make. I still crave for her version of pickles.

I love making this mango pickle during mango season. Its very instant to make and tasty too. More over there is no waiting time for the pickle to set. and I just love it.

Ingredients are

Raw mango -2 nos
Mustard -2 big teaspoons
Red chilli powder -1& 1/2 tspn to 2 tspn (depending on the size of the mango)
Oil and salt as per requirement.
Curry leaves - few

courtesy - google images for raw mango picture

Cut the mangoes and chop it into tiny bits. Mix it with red chilli and salt for few minutes. Heat oil in a small kadai. Crack the mustard seeds. Add 1 tspn red chilli powder and switch off the burner. Remove the kadai from stove and add curry leaves and saute. Add the chopped and marinated mangoes to it and mix very well. Can use instantly once cooled.