Ragi Pakoda RecipeThis ragi pakoda recipe is just the right thing if youre looking for a tasty, crunchy, nutritious snack. Easy to make, it doesnt take much time at all. Enjoy!Click Image to Enlarge8Embed this infographic

Prep time:15 minCook time:30 minTotal time:45 minYield:30 (4 servings)Ingredients:Ragi (finger millet) flour:2 cupsRoasted gram/chickpea flour (Besan)1/2 cupCabbage (shredded)2 cupsCapsicum/Bell pepper (chopped small):1/2 cupCurry leaves:1 tablespoonCoriander leaves:1/4 cupGinger:1 inch pieceCashew pieces:1/2 cupWhite sesame seeds:1 tablespoonBlack pepper powder:1/2 teaspoonGroundnut/Peanut oil:200mlSalt:1 teaspoonChaat masala:1/2 teaspoonDirections: Peel and mince the ginger. Coarsely chop the coriander and curry leaves. Mix the veggies and herbs cabbage, capsicum, ginger, coriander and curry leaves in a bowl. Mix the dry ingredients ragi flour, besan, cashew pieces, sesame seeds, salt, and black pepper powder/chili powder in a large mixing bowl. Heat the oil for frying. Add 2 tablespoons of this hot oil to the dry mix. Now add the vegetables to the dry ingredients and mix well. Add just enough water to form a dough. Make bite-sized ragi pakoda pieces and fry them in hot oil. Sprinkle with chaat masala before serving.

Lemon olive oil cookie1 cup powdered sugar3 eggsLemon zest( of 3 lemons)Vanilla essence cup olive oil21/2 cups maida1 tsp baking powderLittle salt

Beat sugar and eggsAdd lemon zest, vanilla essence and olive oil and beat againAdd maida, salt,baking powder and knead into a dough.Rest the dough in fridge for sometime.Roll the dough to make a big chappati and then cut in different shapes with cookie cutter.Grease the cookies with egg whites using a brush to get a nice color after bakingBake them at 180C

vegan banana bread recipe below:4.9from23reviewsbanana bread eggless & vegan

SavePrintPrep time5 minsCook time40 minsTotal time45 minsdelicious, light & soft vegan banana breadAuthor:dassanaRecipe type:brunch, breakfastCuisine:worldServes:4Ingredients 4 medium sized ripe or over ripe bananas 1.5 cups whole wheat flour or cup coconut oil or sunflower oil (adding about cup would result in a more softer texture) cup organic brown sugar or cane sugar tsp vanilla powder or 1 tsp vanilla extract 1 tbsp sunflower seeds (optional) 1.5 tsp baking powder tsp baking soda a pinch of salt (optional)Instructions1. preheat the oven to 180 degree C.2. grease a bread tin or a rectangular cake pan with some coconut oil.3. first mash the bananas well or puree them with a hand blender.4. now add the oil, sugar & vanilla to the banana and blend well.5. sieve the flour with the baking soda and baking powder.6. fold the seived flour really well.7. this folding step is important as you want the whole bread mixture to be one and mixed evenly.

apple pie recipe details below:apple pie

SavePrintPrep time15 minsCook time45 minsTotal time1 hourapple pie an easy to make vegan apple pie spiced with cinnamon and nutmeg.Author:dassanaRecipe type:dessertCuisine:worldServes:2-3Ingredientsfor the pie crust: 1 cup whole wheat flour cup all purpose flour/maida cup olive oil cup water at room temperature tsp salt or as requiredfor the apple filling: 2 medium sized apples, peeled, cored and sliced tsp cinnamon powder tsp nutmeg powder or grated nutmeg 2 tbsp whole wheat flour

2 tbsp demerara sugar/brown sugar/regular sugar (increase the sugar qty to cup powdered sugar) a few dots of oil or butter to top the fillingother ingredients: some cinnamon powder and organic unrefined cane sugar/brown sugar/regular sugar for sprinkling a few teaspoons of soy milk/almond milk or dairy milk for glazingInstructions

1. seive or mix all the dry ingredients together whole wheat flour, all purpose flour and salt.2. add the olive oil and with your fingers mix the oil in the flour evenly to get a breadcrumb consistency. this step should be done properly and this results in giving a flaky texture to the crust. the whole mixture should look like breadcrumbs.3. add water and just bind the whole mixture together. dont knead. gather everything and form a dough. dont over do.4. peel, core and slice the apples.5. mix the cinnamon powder, nutmeg powder, demerara sugar and whole wheat flour into the apples.6. preheat your oven.7. grease your pie pan or pans with olive oil.8. divide the dough into two or four equal parts depending on the size of your pie pans.9. roll the divided parts of the dough on a dusted work surface.10. cover the rolled pie crusts with a napkin so that they dont dry out.11. place one of the rolled pie crust gently on a greased pan and press it towards the bottom and the edges.12. arrange the apple slices with the filling evenly on the bottom pie crust.13. top the apple slices with dots of butter or a few drops of olive oil.14. cover the pan with another rolled pie crust and fold the edges of the top crust over and under the bottom edges. flute the edges.15. you can also cut strips from the rolled dough and create a lattice pie crust.16. cut through the top pie crust with a fork or knife from top so as to allow steam to pass whilst baking.17. brush with soy milk or any milk and sprinkle some sugar and cinnamon powder on top.18. bake the apple pies in a pre heated oven at 180 degrees C for 50-60 mins or till the crust has become golden and crisp.19. serve the apple pie warm or when at room temperature.20. you can refrigerate or freeze the pies. wrap the apple pies when they completely cool down in a cling film or store them in an air tight container and refrigerate or freeze.

To make the filling, peel and core the apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.

Whole Wheat Sesame Crackers RecipePrint

Prep time:15 MinsCook time:20 MinsYields:3 to 4 Dozen Cookies.A very easy to bake whole wheat cracker recipe.

INGREDIENTS: 1 and 1/2 cupsWhole Wheat Flour 1/4 cupSoy Flour 1/4 cupSesame Seeds (White Hulled) 1/2 teaspoonSalt 1/4 cupOil (Non Hydrogenated) 8 to 9 tablespoonsWaterPROCEDURE:1. Preheat oven to 350F/180C for 15 minutes.2. While the oven is preheating, in a medium bowl sift the flours and salt. Add the sesame seeds.3. Add the oil and blend well. Add water little by little to form the dough into a ball and easy enough to roll.4. Divide the dough into 2 balls. Roll each half to 1/8 inch thick and cut into squares or sticks. Repeat the same with the other half too. I dusted some all purpose flour on the surface to roll the dough easily.5. Place the squares on un-greased baking sheet and bake for about 15-20 minutes or until the crackers are crisp. The baking time depends on the thickness of the squares.6. Store in a tightly covered container up to 1 week.TASTE: The cookies were golden brown in color and very crispy. The first batch squares were thick and so I made the next batch paper thin. I preferred the thick crackers and my son liked both. You dont get the raw smell of whole wheat flour or the soy flour. Also I felt it tasted even better the next day of baking.MY NOTES:1. I used black sesame seeds because I didnt have the white seeds. I think the pack I had some impurities, so while eating the crackers we were able to feel it. So go with white sesame seeds or be sure to clean the black sesame seeds before using.2. I used sunflower oil.3. For the first batch I didnt know how thin to roll the dough, so the squares were little thick and it took around 23 minutes to turn crisp. I did not flip the crackers but gave a slight shake twice or thrice in between. For the next batch I rolled the dough paper thin and it turned golden brown within 10 minutes. If its very thin be alert or else the crackers would burn.4. The crackers were crispy even after 4 days.5. Adding ground pepper or chili powder will spice it up.

Read More:http://www.egglesscooking.com/2009/05/25/whole-wheat-sesame-crackers/

Homemade Chocolate Cereal Recipe5.0from1reviewsPrint

Prep time:15 MinsCook time:15 MinsYields:Approximately 2 cups.Homemade Chocolate Cereal? Yes, it is! Try this low fat, low in sugar cereal and I bet your kids would love it. This is also a 2-in-1 recipe. You can eat it as cereal with some warm milk and touch of maple syrup or eat it by itself as a cracker.

DRY INGREDIENTS: 1/2 cupRagi (Finger Millet) Flour 1 tablespoonWhole Wheat Flour 1 tablespoonFlax Seed Powder 4 teaspoonsCocoa PowderWET INGREDIENTS: 1 teaspoonVegetable Oil Spread 3 tablespoonsMaple Syrup ( replace sugar ) 3 tablespoonsWater 1 teaspoonVanilla ExtractPROCEDURE:1. Preheat oven at 375F/190C for 15 minutes. If using a cookie sheet with edges, flip it over (so you get a flat top) and grease it with some oil spread. Or you can use a flat cookie sheet and grease the same. You will be requiring 2 sheets.2. Meanwhile combine together the dry and wet ingredients into a smooth dough.3. Divide the dough into two equal parts and roll each half directly on the greased cookie sheets. Roll as thin as possible and using a knife/pizza cutter score it into diamonds/squares directly on the cookie sheet; do not separate. Bake for 8-15 minutes. The baking time depends on the thickness of the rolled out dough.4. The first set I baked was thicker than the second set. So the first one took approximately 12-13 minutes but the 2nd was done in about 8 minutes itself. You can smell the cocoa and also can see that the pieces around the edges turning sort of black. Keep a watch and remove the pans immediately out of the oven.5. The pieces will start coming off while you are removing it from thee sheet. Spread it on a plate or another cool sheet. Once the chocolate squares have cooled completely store it in an airtight container.HOW TO SERVE IT?1. This chocolate cereal is not crispy like the store bought ones. The texture is like that of a cracker. So I would suggest to warm the milk before adding to the cereal so the heat will soften it up and give the right texture. I served this for my son with some warm almond milk and a hint of maple syrup and he loved it. He was asking for more on the same day. He also had it as a snack by itself.

Read More:http://www.egglesscooking.com/2010/01/28/homemade-chocolate-cereal/

I have baked Finger millet or Ragi cookies many times and loved the texture and earthy flavor of the grain. But I feel that the grassy taste of finger millet overpowers in the recipes which makes many people avoid using this grain.The Indian spice mix Thandai which I added in these cookies completely transformed the otherwise bland and boring millet cookies into something very exciting. The sweet flavors of cardamom rules the taste while other spices such as fennel and peppercorn lend another dimension to it.So much so that my first bite into these Ragi cookies reminded me of Shakarpare, another deep fried Indian snack.

Ingredients;(makes about 15 cookies) 1 cup Finger millet flour 1/2 cup jaggery powder 3 tbsp. vegetable oil 2 tbsp. Thandai powder 2 tbsp. cornflour powder 1/2 tsp. baking powder A pinch of salt Water as requiredMethod; Add finger millet flour, cornflour powder, baking powder, Thandai powder and salt in a large bowl and mix all the ingredients using a fork.In another bowl add jaggery powder, oil and beat it with a spoon to make a smooth batter.Pour the jaggery mix into the bowl of dry ingredients and start mixing with a spoon or use your hand to form a dough. Add a few teaspoons of water if you find the dough too hard to roll into small balls.

These biscuits are a good one to make if you are tired of eating sweet cookies and looking something spicy. It is easy to prepare, but two important things to keep in mind, is to use as less as yogurt/curd as possible and also to prick the cut dough before placing in the oven.These look like mini version of Baked Nippattu and taste wise too, they are like distant cousins Ingredients: 1.5 cups Maida/ All Purpose Flour cup butter (softened at room temperature) [Great tip from Soumya is to use vegetable shortening to make it even more crispy, my mom used Dalda/Vanaspathi] 1 Tbsp combined (Ginger paste + little coriander leaves finely chopped+ finely chopped green chillies+ chopped curry leaves)[ please note that the combination of all this makes 1 Tbsp, NOT 1 Tbsp each. 1 tsp baking powder 3/4 tsp salt ( depending on taste) [updated to 3/4 tsp from 1 tsp] 1 tsp sugar 1.5 tsp yogurt/curd/dahi (thick)Yields: 25 small crackersMethod: Sieve the sugar, all purpose flour, salt and baking powder. Add the softened butter to this in intervals, mix well and make bread crumb like mixture. Knead this as much as possible to make a dough. Add the Ginger paste + little coriander leaves finely chopped+ cut green chillies+ cut curry leaves and mix well. Press well and use as much elbow grease as possible while mixing. Because of the moisture of ginger paste and chopped coriander leaves, you should be able to make (almost) stiff dough. Add 1 tsp of yogurt and mix well. Make sure that the dough is stiff (not soft like chapathi dough). Add another tsp yogurt only if required. Knead well for another 2-3 minutes and keep aside covered in a damp cloth. Note: Taste a bit of dough to make sure the flavoring is correct. Pre-heat the oven to 350 F. Grease a cookie sheet and keep aside. Take a small portion of the dough and roll like a chapathi until it is inch thick. Using cookie cutter, cut into required shapes. Place it on the cookie sheet. Continue doing this until the dough is finished. This is a very important step. Prick the top with fork and brush with oil on each of them. Bake for 20 minutes or until golden brown.

The dough will be quite brittle as it lacks gluten in it.Pinch small balls of dough and make round balls of it, flatten it slightly and place it over a greased baking tray.Bake the cookies at 160C for about 10-15 minutes. The cookies will be soft when you take it out from the oven but will harden soon as it cools down.

Ragi Flour - 2 cups Rice Flour - 1 cup Pottukadalai Flour - 1/2 cup Butter or Ghee - 3 teaspoons White Til Seeds - 1 tablespoon Red Chilli Powder - 1 teaspoon Asafoetida Powder - 1/4 teaspoon Salt - 2 teaspoons or as per taste Oil for deep fryingMethod:Put 1/4 cup pottukadalai (Chutney Dhal) in a mixie and powder it finely.In a broad vessel put ragi flour, rice flour, half cup pottukadai powder, red chilli powder, asafoetida powder, white til seeds, butter or ghee and salt. Mix it well. Then add water little by little and make a soft pliable dough.Heat oil in a Kadai. Take small quantity of dough and put it in the Murukku Press with three stars plate and squeeze it in circular motion directly to the hot oil. Allow to fry for one or two minutes and then turn it gently, so that it will not break in the oil. Fry till it becomes crispy. Since the colour of the Murukku is dark, you cannot check it by seeding the colour whether it is fried or not. Hence fry it till the sizzling sound of the hot oil reduced to minimum.Ragi

Nimki : salty & spicy treatNimki(salty & spicy treat from the state of Rajasthan)

All you need

Ingredients

All purpose flour 1cupkalonji 1/4tspchaat masala 1tspRed chili pdr 1tspOil to mix in the dough 2tbspSalt to tasteOil for deep frying

For making sata

All purpose flour 1tbspGhee/clarified butter 1tbsp

Recipe

1.In a bowl add all purpose flour to this add kalonji,salt & oil,now add little by little water to knead it into a hard dough,like we make for puris.Now cover this dough with a damp cloth & let is set aside for 15-20 Min's.

2.Now make sata,mix 1tbsp all purpose flour with 1 tbsp ghee/clarified butter.keep aside.

3.Now take the dough make small balls just like we do it for puris,now roll it into a circle of 10-12inch diameter.

4.Apply sata as a spread on this rolled puri.sprinkle some chaat masala pdr & some red chili pdr on top of sata.5.Now fold this circle half,like a half moon & again fold it into a cone like shape,gently press it,& with the help of fork prick both the sides.

6.Heat the oil in a wok/kadai now deep fry these nimki`s on medium-low temperature till you`ll see nice golden colour on them.

7.Now take them out & place them on the plate covered with paper towel so as to soak all excess oil from them.

Salty,spicy & crunchy nimki`s are ready to be munch on,they are an excellent snack to be served with evening tea.Once cooled properly you can store them in airtight containers for over a period of 2 months.

Baked Bhakarwadi(sweet & spicy gujarati snack)Baked bhakarwadi

All you need

Ingredients for making the dough

All purpose flour/maida 1 1/4 cupGramflour/besan 3/4 cupTurmeric 1/2 tspBaking powder 1tspSalt 1 1/2 tspOil 2 tbspWater as needed for making the dough

Ingredients for the filling

Coconut pdr 1/2 cupPoppy seeds or sesame seeds 1/4 cupCoriander leaves 1/4 cupChopped green chillies 2Grated ginger 1tspCumin pdr 1tspGaram masala pdr 1 tspBrown sugar 1 tsp(you can use normal sugar also)Salt to tastewater just enough to blend everything together in the blender into a fine paste

For tamarind paste

Tamarind paste 1/2 cupcinnamon pdr 1tsp

Recipe

1.In a mixing bowl sift all purpose flour,besan,baking pdr,salt & turmeric & add oil,knead this into a hard dough,by adding very little water just 1-2 tbsp at a time.once your dough is ready,keep it aside for at least 20-25 Min's.

2.For the tamarind paste take 1/2 cup tamarind paste,add 1tsp cinnamon pdr & mix well,keep this aside as well.

3.For actual filling in the blender blend coconut pdr,sesame seeds(original recipe calls for poppy seeds i had none so i used sesame seeds,turned out nice,if you have poppy use poppy seeds),coriander ,chilies,grated garlic,blend everything together,than to this add salt,garam masala,cumin pdr & brown sugar,& just give it a quick blend in the blender.its done.

4.Now roll the dough into a nice chapati like thickness.

5.Firstly spread the tamarind paste on top of this,than spread the filling on top.

6.Now roll it,& cut it onto 1 inch thick pieces.

7.Set them on the baking tray,this goes on the preheat oven at 350*F for 15 Min's on one side,take them out turn them on the other side & again bake it for 15 Min's more,totally they take roughly around 25-30 Min's,till they turn golden brown,& crispy.

Dates & walnut cake

Dates & walnut cake(My mothers recipe)

All u needINGREDIENTS Butter 2/3 cup Dates 8oz(i have used sunsweet california pitted dates brand) sugar 2/3 cup all purpose flour 1 &1/4 cup walnuts 1/2 cup almond extract 1/2tbsp baking powder 1tbsp baking soda 1/4 tbsp vanilla extract 1 tbspFOR TOPPINGwalnuts 1tbspRECIPE1. Soak dates in hot milk for 1/2 hr.

2.After 1/2 hr blend the dates in a blender along with the milk it was soaked in it,to make a thick consistency paste.

3.preheat oven at 375* F.4.In a mixing bowl take butter & sugar,make a cream of butter & sugar by hand blender,till the mixture is light & fluffy.

5.Add vanilla essence & almond extract & blend again.6.In a separate bowl take all purpose flour,baking powder & baking soda.sieve them together & mix well.7.Now add this mix to the batter of butter & sugar,along with the blended dates mixture little by little & blend it for 2-3 mins.8.Now add chopped walnuts in the batter & mix well.

9.Place this batter in the greased baking tray.10.Top with chopped walnuts,i always ask my littleangel to help me in this she just loves to add toppings.

11.Now place the baking tray on pre-heated oven for about 35 mins or till you see a nice golden glaze on top,u can check the cake is cooked properly or not by using a toothpick just insert it in the center of the cake if it comes out clean the cake is cooked otherwise u can place it back in the oven for 4-5 mins more.12.let the cake cool down before serving,this can be stored in airtight containers for few days.

Delicious walnut & walnut cake is ready to be served.you got to try it to believe it..it tastes yumm..mm!!its my moms recipe,thanks maa for sharing it with me.

Posted bySurabhi Bhatiat6:37 PM