RAGI BREAD

RAGI BREAD.......A HEALTHY REPLACEMENT TO WHITE BREAD.....LOW IN CALORIES AND SUGAR

Ingredients

Ragi flour - 1 1/5 cups
Whole wheat multi grain flour - 1 1/5 cups (can add only wheat flour also)
Instant yeast - 1 Teaspoon
Milk - 1 cup (cold)
Lemon juice - 2 Teaspoons
Salt - 1/4 Teaspoon
Sugar - 2 pinch
Oil - 2 Teaspoons

Method

Mix the ragi flour, whole wheat multi grain flour, salt, sugar and yeast together.
Add the lemon juice to the milk.
Mix the oil and the milk in the dry ingredients.
Add a little water to make a soft dough.
Knead well.
Cover and leave aside for 2 hours.
Heat the oven and set at 250 degrees.
Grease  the oven tray or a bread pan.
Shape the dough into a bread form
Bake for half an hour.
Cool and cut into slices.

BROWN RICE IDLI

BROWN RICE IDLI......LOW IN CARBS AND SUGAR HIGH IN FIBRE.
                                        DIABETIC FRIENDLY , SOFT AND SPONGY !

Ingredients

Urad dal (white) - 1/2 cup

Brown rice (long grain) - 2 cups

Brown rice poha - 1 cup

Fenugreek seeds - 1/2 Teaspoon

Salt - 1 Teaspoon

Baking powder - 1/2 Teaspoon

Method

Wash and soak urad dal and fenugreek seeds

Wash and soak the brown rice separately

Soak the poha in 1 cup water

Leave everything soaked for 5 to 6 hours

Throw away the water from the dal and the rice

Grind the rice with 1/2 cup water

Grind the dal with 1/2 cup water

Grind the poha, its already soggy so do not add water

Mix all three batters

Cover and leave aside for 8 to 10 hours for fermenting.

Grease the idli moulds

Add the salt and baking powder to the batter and mix well

Immediately add to the molds and steam for 10 to 12 minutes

Serve with chutney and sambhar

RAGI MOMOS

RAGI MOMOS.....THE HEALTHY ALTERNATIVE TO INDULGE IN LIP SMACKING DUMPLINGS...

Ingredients

Covering

Ragi flour - 1 Cup

Whole wheat flour - 1 Cup ( Though I use multigrain flour)

Curd - 2 Tablespoon

Salt - 1/2 Teaspoon

Water - to knead

Filling

Soya granules - 3 Cups (boiled) (can be replaced by chicken keema)

Ginger Paste - 1 Tablespoon

Butter - 25 gms

Salt - to taste

Red chili powder - to taste

Onions - 1/2 Cup (finely chopped)

Method

Mix ragi flour, whole wheat flour, salt and curd together. 

Add water to make a soft yet firm dough.

Cover and keep aside for half an hour.

Squeeze out the water of soya granules.

Mix soya granules, salt, chili powder, ginger paste, butter and the onions together.

Either make 4-5 big balls of the dough and roll out into big circular sheets and cut into small rounds with the help of a round cutter (metal glass or metal bowl can be used)

Or
Make small balls out he dough and roll out small round sheets of 3 inch diameter.

Place 1 Tbsp of the filling in center of the  small  flat roundel made with the dough.
Envelope the filling by folding it (shape into a semicircular pillow).
Start with one end and make pleats. Ensure the pleats are pressed properly that they do not open.
Slightly shape the pleated momo into semicircular  shape by turning it towards inside to give shape.
Repeat the above process with each flat round sheet.

Grease the steaming dishes.  Heat the water of the steamer. Put a Tbsp of oil in the water. 
Place the uncooked momos in the steaming dish . Maintain a little distance between them to avoid sticking,
Steam for 14-15 minutes. When  done the texture turns silky to look at.

EGG LESS MERINGUE FRUIT TART

EGG LESS MERINGUE FRUIT TART.....

For the meringue kisses

Ingredients

• Aqua faba - 3/4 Cup (boil 1 cup of chick peas and strain its water...this water is aqua faba)
• Cream of tarter - 1/4 Teaspoon
• Sugar - 1/2 Cup
• Vanilla extract - 1 Teaspoon

Method

Whisk the aqua faba and the cream of tarter with an electric egg beater until soft peaks are formed.
Now gradually add the sugar and keep whisking.
Add the vanilla extract and whisk until stiff peak are formed.
Keep the baking tray ready with brown or butter paper lining.
Heat the oven to 200 degree F.
Pipe the meringue into kisses over the baking tray.
Bake for 1 hour.

For the white chocolate rounds

Ingredients

• White chocolate (cooking) - 1 Cup (grated)
• Red food color gel - 1 drop
• Butter - 1 Tablespoon

Method

In a double boiler melt the chocolate along with the butter.
Keep stirring continuously
Drop the color gel. Do not stir in. Just spread it unevenly with a knife.
Keep an aluminium foil sheet ready in a big tray or a flat board.
Place a round cookie cutter
Pour the melted chocolate evenly inside the cookie cutter to form a thin roundel.
Now cut the center of the chocolate roundel with a smaller cookie cutter . Leave as it is.
Refrigerate for an hour.
Carefully take the foil off from below the chocolate roundels and very carefully take out the small chocolate roundel from inside the big one.
This will leave you with two types of roundels - hollow one and one plain roundel.
Refrigerate them carefully.

For the tart shells

Ingredients

•  All-purpose flour - 1 3/4 Cups
•  Sugar - 1 Tablespoon
•  Salt - 1/2 Teaspoon
•  Butter - 3/4  Cup (cold unsalted cut into 1/2-inch cubes)
•  Ice water - 3 to 5 Tablespoons

Method

1. 1. Mix together flour, sugar, salt and butter with your fingertips  until it looks coarse with little butter lumps. 
   2. Add evenly with 3 tablespoons ice water and gently mix in.
   3. Take some in the hand and squeeze. If it doesn't hold together, add 1 Tablespoon of ice water till it mixes. 
   4. Repeat the above step, if it does not hold add another spoon of water.
   5. Make it into a dough. 
   6. Make a ball of the dough and place in plastic zip bag and chill for an hour.
   7. Roll out dough with a rolling pin into small rounds to fit in the tart moulds . Press the rounds into the tart moulds. Lightly prick bottom and sides with a fork. Chill for 30 minutes.
   8. Preheat oven to 375°F.
   9. Bake in center rack  of oven until tart shells are light golden  for 20 minutes.
   10. Carefully remove them from the moulds. Let them cool.
   11. Finally place the meringue kisses in the tart shells along with your choice of fresh or canned berries and fruit along with chocolate roundel. 

EGG LESS RUM CHOCOLATE SOUFFLE

EGG LESS RUM CHOCOLATE SOUFFLE.......A FUSION OF FLAVORS OF CHOCOLATE AND RUM IN CREAM THAT SWIRLS IN YOUR MOUTH

:

Ingredients:

Cooking  dark chocolate - 1.5 Cups (grated)                                             
Whipping cream - 2 Cups
Icing sugar - 1.5 Cups
Vegetarian gelatin - 2 Tbsp  can be substituted by normal gelatin in case of non-                                                          vegetarians
Rum - 0.5 cup

Method :

Whip the cream until it forms stiff peaks.
Add in the icing sugar and the essence. Refrigerate.
Melt the grated chocolate in a double boiler (place water in a pot and heat it until it boils. Place another bowl or pot which is smaller in dimensions over that boiling water pot and put the grated chocolate in this bowl, the chocolate will melt with this indirect heat).
Take out the whipped cream from the refrigerator and gradually mix in this melted chocolate.

Blend in the rum.
Mix gelatin in 1/2 cup of water and heat it over double boiler to dissolve.
Strain the dissolved gelatin in the chocolate - cream mix.
Mix in well.
Pour the mix in a bowl or shot glasses or desired dish and refrigerate to set for 10 to 12 hours at least before serving.
Decorate with chocolate curls.

Serve chilled.

EGGLESS CARROT CAKE

EGG LESS CARROT CAKE......A HUMBLE FLAVOR OF CARROTS AND CINNAMON  WITH BUTTER IN SOFT TEA CAKE.

Ingredients :

All purpose flour - 2 cups

Cinnamon powder - 1 Tsp

Salt - 1 pinch

Baking soda - 1 Tsp
Baking powder - 1 Tsp     (FOR ALTITUDE USE 1/2 TSP)

Shortening - 1/2 cup

Yogurt - 1/2 cup
Sugar - 3/4 cup

Warm water - 3/4 cup
Carrots - 1 cup (grated)

Method :
Sieve the flour, baking powder, baking soda, cinnamon and salt
Combine all the ingredients except carrots in a bowl in the listed order.
Beat until smooth - 300 strokes by hand or 2 minutes by electric blender at medium speed.
Now gradually fold in the grated carrots.
Grease and dust the baking tin.
Pour the batter in the greased baking tin.
Bake at 150 degrees for 40 minutes.
Check if done by piercing in a needle, if it comes out dry then it is done.....if it come out wet, bake it further for 5-8 minutes.
Cool and take out of the tin.
When absolutely cooled, cut into desired pieces.

For decorating small little finger sized carrots could be made with fondant.