नाचणी सत्व | रागी सत्व | Ragi Malt |Ragi Satwa |Finger Millet Malt

Ragi is a nutrition rich grain.It is a good source of Calcium and Iron.Also, Ragi is a GLUTEN FREE grain. Ragi Stava is a very famos and regularly used powder for energy boosting.It is mainly given to kids and aged people to stay energised.But it is good for everybody.Also, used to recover from weakness.

Basically it is powder of sprouted Ragi.And it can be used in various ways.
NOTE: Ragi Malt and Ragi flour are NOT THE SAME.

TIME REQUIRED : It takes around 48 to 72 hours including soaking,sprouting and fianlly making the powder.

INGREDIENTS :

1. 1 Cup Ragi grain or Ragi Whole
2. 1 TeaSpoon Ghee or Clarified Butter.
   

STEPS :

• First, make sure that Ragi does not have any impurities like small stones.
• Then soak in the water for 10 to 15 hours.
• Take out all the water.
• Then Take a big plate.Spread the cheese clothe or khadi (Cotton) clothe and transfer the soaked ragi.
• Now tie the clothe and use the ramainig clothe for coveing the ragi.This helps ragi get the warmth needed for sprouting.spinkle little water over all the clothe.
• Keep in a vessel and and keep this vessel and leave it for around 24 hours atleast to get the good sprouts.
  
• You can also keep the vessel in the Oven as there is less chance of reaching the cold.
• After it is sprouted, spread the Ragi srpouts on paper for Drying.make sure you dry it in the shade.That means, do not keep in patio on in the sunlight.Give 5 to 6 hours for drying.
  

• Sprouted Ragi after completely dried in the below photo.
  
• In a Pan, add Ghee or Clarified butter.Keep Heat on madium Flame and transfer the dried Ragi Sprouts to the pan.Start sautéeing slowly.After few minutes you will start to feel the aroma of roasted Ragi.
• Roast it for 15 to 20 minutes or until you see the color has been changed to dark brown.
• Let it cool down.You can spread on the paper again to cool down as seen in the photo below.
  
• Then grind it to the powder.
• This Powder can be used with jaggery or Sugar to make the malt.
  

TIPS : 

• Time taken for Srouting may vary.
• Also, make sure you take the vessel out of Oven before in case you need to start the heat in Oven

WHOLE WHEAT CHOCOLATE CHIP MUFFINS

A very basic recipe of muffins.I have replaced All Purpose Flour with WHOLE WHEAT FLOUR
It surely makes healthy and guilt free Breakfast or Snack.

INGREDIENTS:

• BOWL 1

1. Whoel wheat Flour - 2 Cups (sifted)
2. Sugar - 3/4 Cups
3. Baking Powder - 1-1/2 Tea Spoon
4. Baking Soda - 1/2 TeaSpoon
   

• BOWL 2

1. Egg - 1 (with Yolk)
2. Milk - 1 Cup (At room temperature)
3. Edible Oil - 1/2 Cup (Any edible oil that does not smell).I have used Mazola Oil.
   

• MAKING MUFFINS

1. Silicon Moulds(Grease with butter or spray) or Paper Cups (Standard Size) - 12. I have used baking cups on Silicaon Moulds. 
   

STEPS :

• Keep Oven for pre heating at 400 Degree Farenhite or 204 Degree Celcius. (The Silicon Moulds I have can bear up to 425 Degrees Farenhites).Make sure to check the directions on the packing if you are using Silicon Moulds.
• Mix all the ingredeints of Bowl well and make space in the center to pour the liquids from Bowl 2.
• Completely mix,whisk the liquids in Bowl 2, that is Egg,Milk and Oil.
  
  
  
  
• Now pour the Liquid to the flour as you see in the picture below.
  
• Now,start folding the flour in one direction.I have done it in clockwise direction.Whaterver is eay for you.Make sure you do not mix it randomly.
• IMPORTANT : As I have said.Just keep on making fold unidirectionally until it becomes a nice.loose dough as shown in picture below.
  
• At the end add Choch Chips and fold the dough once or twice.
• Now transfer the dough in the muffin moulds.Top it with choco chips
  
• Keep in the Oven to bake for 20 to 25 minutes.Mine took exactly 22 minutes.
• Check if it is baked by inserting tooth pick or wooden skew.If it comes out clean, the muffins are baked.
• Take out and let them cool down.
  

TIPS :  You can dust powdered sugar on top afterwards.

NO OIL PADWAL BHAJI USING SLOW COOKER | पडवळ भाजी | SNAKE GOURD BHAJI WITH SLOW COOK METHOD

The title says everthing.No oil required to make this Bhaji/Subji.I have used AROMA Rice cooker that has "Slow Cook" Option in it.

INGREDIENTS :

1. Padawal - 2 Small size, cut into thin rings.
   
2. Maharshtrian Masala Paste - 1 Cup. Click here for the RECIPE
   
3. Salt to Taste
4. Water - 1 Cup

STEPS

• Transfer Padwal,Masala,Salt and Water to the container.
  
• Choose the option "Slow Cook"
• By the time it beeps,your subji is all set to be served.
• Mix well and have with Chapti/Rice etc.
  

TIPS : 

• You will see oil at the end.It is because of peanuts and coocnut in the Masala.
• Garnish with Cilantro.

CREAM CHEESE व गुळा च्या कारंजा व मोदक | CREAM CHEESE के गुजीयां और मोदक | CREAM CHEESE AND JAGGERY EMPHANADAS AND DUMPLINGS

"MODAK" is sweet dumpling that mainly consists of Coconut and Jaggery as Stuffing.It is fevorite sweet food of 'Ganapati Bapp" or "Lord Ganesh".It is must thing in Ganapati festival.

I have made Modak using Cream Cheese as stuffing instead of Coconut."Karanji or Karanja (Plural) or Gujiya is just another form because the stuffing and dough is the same.Basically,both can be made using any kind stuffing.

Let us learn the Recipe.

INGEDIENTS:

• FOR STUFFING

     1.Cream Cheese - 1/2 Lbs or 400 Grams (Should be refridgerated and not thawed)
     2.JaggeryPowder - 2/3 Cup

• DOUGH

1. 1-1/4 Cup wheat flour
2. Water as needed
3. Salt -Just a Pinch
4. Little Oil.
5. Flour for dusting as needed.
   

• OIL for Frying.

STEPS:

• Keep oil on heat frying on a medium flame.By the time we are ready to fry,the oil will be hot enough.

STUFFING :

• In a large bowl,mix Cream cheese and Jaggery very well.It becomes like dough
• Now make balls of around an inch as shown in photo below.It makes around 16 to 18 balls.
• Keep it back to refridgerate again.
• Take out just when you are ready to stuff them.
  
  

DOUGH:

• Knead the dough with salt and Water as needed. Make sure that dough is neither stiff nor loose.It has to be just soft.
• At end add oil so that all the flour sticking to bowl is included in dough.
• Make the balls such that thye are little bigget than Cream cheese balls.It makes around 16 to 18 balls.
  

MODAK : 

• Roll the dough with rolling pin.Use Flour for dusting to avoid any stickiness.
• The rolled sheet is supposed to be around 4 inches in diameter.Do not rol too thin.Or else,cheese may flow in the oil.
• Keep a ball in the circle and make modak.
  
• Then deep fry until golden brown.You can deep fry more than one modak at a time depending upon how big is your vessel and how much oil you are using
  

KARANJI or GUJIYA

• Roll the dough ball just like we did for modak.
• Keep the cheese ball in any one halves and spread a little bit.
• Now cover it with remaing half of the dough sheet.
• Close the ends realy well.You can also make nice design using fork as shown in the Photo.
  
• Deep Fry and until golden brown.
• Just like Modaks, more than one Karanji can be fried at a time.
  
  
  
  

TIPS:

• Dry fruits can also be added to stuffing.
• Refridgerate them if you are planning to use for several days and reaheat before eating.

CHANA MASALA WITHOUT ONION AND GARLIC | CHHOLE MASALA |

Well,sounds little weird about hearing Chana Masala without Onion and Garlic.Because,Chana Masala is favorated by everyone because of blend of spices it has in it.And Onions and Garlic are two of the spices that are must in Chhole Masala/Chana Masala

But again,it's a good idea to try the recipes with little twist.This version I have prepared considerign Travel,Road Trip, Having Kids and Aged people for Road Trips.Not adding Onions and Garlic makes this gravy last longer.

Lets's learn the recipe.
INGREDIENTS :

1. CHHOLE or CHICK PEAS - 1 Cup
2. Tomato Puree - 2-1/2 Cups. REcipe for Home made Tomato Puree
3. Oil - 3 Tbsp
4. Turmeric - 1/2 Tsp
5. Garam Masala - 2 Tbsp
6. Red Chulli POwder - 1/2 Tbsp
7. Cumin Powder - 1 Tsp
8. Coriander Powder - 1/2 Tsp
9. Crushed Fennel Seeds - 1 Tbsp
10. Bay Leaves - 6 to 8
11. Salt for taste
12. Butter - 1 Tbsp
13. Cilantro - 1/2 Cup,Finely chopped

STEP : 

• Soak Chick Peas for 10 to 12 hours.
• Pressure Cook soaked Chick Peas.Usually needs 6 to 8 whistels to get well cooked.Let it cool down.After that,Strain the water from Chhole.
• In a Pan, Add Oil and let it heat on medium flame.
• Once it's hot, add Turmeric Powder,Bay leaves,Garam Masala.Red Chilli Powder,Cumin and Coriander Powder,Fennel Seeds,Salt and start sauteing.
• After all the spices are fried well, add Tomato Puree and let it cook for 5 to 7 minutes with lid closed.
• Now add Boiled Chhole to the Tomato Gravy.Add one cup of water and let everything cook for around 8 to 10 minutes on medium flame.
• After 10 minutes,you will see everythig is blended well.All we need to do is let extra water evaporate from gravy.
• So let it cook without lid until you get the required consistency of gravy.
• Put the flame off and leave the chunk of butter on the grave.
• Just before serving,mix well and garnish with Cilantro.
• Can be served with Poori,Roti,Rice etc.

TIPS:

 This Gravy can bemade and frozen the previous day of travel.Keep as it is in insulated food bag while you are travelling.Make sure that you eat this Chhoel masala as soon as possible in trvel.

तिखट व फ़िकट भडंग | BHADANG - SPICEY AND NON SPICEY VERSION | तीखी और फ़ीकी

"BHADANG" is a signature dish from maharashtra.In simple words, it is "Seasoned Puffed Rice".My husband is from "Sangli" district of Maharshtra which is very popular for Bhadang.There two major companies "Bhore Bhadang" and "Don Bhadang".They also sell their own seasoning masala and is called "Bhadang Masala".What they prepare is spicey one and is verymuch adored by almost everyone.

Today when my husband tasted spicey version he asked "Where did you have have any of Bhadang Masala from Sangli"...and needless to say I was on cloud 9.It was like exam passed with 100%.He grew up eating this Bhadang and this spontenious compliment from him really amde my day.I too know Bhadang since childhood as I grew up at the border of Karnataka and Maharashtra and I often wen to Sangli or Kohlpur.Also, there is no home in Maharashtra without Bhadang.It is must with evening tea.

BHEL tastes better if used Bhadang istead of palin puffed rice.

We will learn about both the versions.Spicey and Non Spicey.

FOR SPICEY VERSION

INGEDIENTS:

1. Puffed Rice - 300 Grams
2. Oil - 8 Tbsp
3. Mustard Seeds and Cumin Seeds  - 1 Tbsp each
4. HIng - 1/2 Tsp
5. Tumeric Powder - 1 Tsp
6. Curry Leaves - 10 to 15 leaves
7. Garlic -  2 Cloves(Finely chopped)
8. Cumin Powder - 2 Tbsp
9. Coriender Powder - 1 Tbsp
10. Garam Masala - 1/2 Tsp
11. Red Chilli Powder -  3 Tbsp (half of it will be added in Oil and the remaining will be sprinkled directly on puffed rice)
12. Grated dry coconut - 1/4 Cup
13. Sugar - 3 Tbsp (Best if it is powdered sugar)
14. Roasted Peanuts - 1/2 Cup (If you are using Raw Peanuts, fry them in oil)
15. Salt for Taste

STEPS:

• Take Puffed rice in a container such that you should be able to mix it/fold it with seasoning later.Make sure that the container has plenty of room.
• Heat the Oil on medium flame.
• To that, add Mustard and Cumin Seeds.When they are fried well,lower the heat and add Hing,Turmeric Powder,Red Chilli Powder,Garam Masala,Curry Leaves,Grated Coconut,Peanuts (If they are Raw),Garlic and let everything fry well.
• Now add the salt in the Oil so that salt is spread well along with oil.
• Sprinkle Cumin Powder,Coriander Powder,Sugar and Remaining Red Chilli Powder (11/2 Tbsp) on Puffed Rice.
• Now add This Tadka or Seasoning.
  
• Star mixing it with Pugged rice thoroughly with laddles..You basically have to fold the rice over and over again.in 5 to 10 minutes.you will see that Masala and Seasoning is evenly spread all over.
  
  
  
  
• Now add Roasted Peanuts and mix well again.
• Bhadang is ready to be served.
  

NON SPICEY VERSION

INGREDIENTS:

1. Puffed Rice - 300 Grams
2. Oil - 4 Tbsp
3. Mustard Seeds and Cumin Seeds  - 1 Tbsp each
4. Hing - 1/2 Tsp
5. Tumeric Powder - 1 Tsp
6. Curry Leaves - 10 to 15 leaves
7. Garlic -  2 Cloves(Finely chopped)
8. Roasted Peanuts - 1/2 Cup (If you are using Raw Peanuts, fry them in oil)
9. Salt for Taste

STPES : 

• Take Puffed rice in a container such that you should be able to mix it/fold it with seasoning later.Make sure that the container has plenty of room.
• Heat the Oil on medium flame.
• To that, add Mustard and Cumin Seeds.When they are fried well,lower the heat and add Hing,Turmeric Powder,Curry Leaves,Peanuts (If they are Raw),Garlic and let everything fry well.
• Now add the salt in the Oil so that salt is spread well along with oil.
• Now add This Tadka or Seasoning.
  
• Star mixing it with Pugged rice thoroughly with laddles..You basically have to fold the rice over and over again.in 5 to 10 minutes.you will see that Masala and Seasoning is evenly spread all over.
  

• Now add Roasted Peanuts and mix well again.
• Bhadang is ready to be served.
  

TIPS:

• Keep Puffed Rice always in air tight container.
• I have not added chanadal.You can always add that.
• You can also add thin dry Coconut flakes too.
• You can adjust the sice level according to your taste.