Ragi Chapathi/Roti

Introduction:

Finger millet (Ragi,is an important staple food in the eastern and central Africa
as well as some parts of India (Majumder rich in protein,iron,calcium,phosphorus,

fibre and vitamin content.The calcium content is higher than all cereals and iodine
content is said to be highest among all the food grains.Ragi has best quality protein
along with the presence of essential amino acids,vitamin A,vitamin B and phosphorus.
Its a good source of diet for growing children,expecting women's, old age people and
patients.

Ragi is called  Kelvaragu or aariyam in Tamil, Ragi in Telugu and Kannada and
Madua or Mangal in Hindi.Ragi provides highest level of calcium,antioxidants
properties,phytochemicals,which makes it easily and slowly digestible.Hence it
helps to control blood glucose levels in diabetic patients very efficiently.The
bulkiness of the fibres and the slower digestion rate makes us feel fuller on,
fewer calories and therefore may help to prevent us from eating excess calories.
Therefore,ragi is considered to be ideal food for diabetic individuals due to its
low sugar content and slow release of glucose/sugar in the body.

With the changes in scenario of utilization of processed products and awareness
of the consumers about the health benefits,finger millet has gained importance
because of its functional components,such as slowly digestible starch and resistant
starch.Traditionally ragi is processed either by malting or fermentation.Malting of
finger millet improves its digestibility,sensory and nutritional quality as well as
pronounced effect in the lowering the antinutrients.Malting characteristics of finger
millet are superior to other millets and ranks next to barley malt.The malted and
fermented ragi flour are extensively used in preparation of weaning food,instant
mixes,beverages and pharmaceutical products.

In Karnataka,ragi flour is generally consumed in the form of ragi balls (ragi mudde
in Kannada).The mudde which is prepared by cooking the Ragi flour with water
to achieve a dough like consistency.Which is then rolled into 'balls' of desired size
and consumed.Ghee with Huli,Saaru,sambar or another other curry is generally
served along with these balls.In Maharashtra,bhakri,a type of flat bread is prepared
using finger millet (ragi) flour.In Goa ragi is very popular and satva,pole (dosa),bhakri,
ambil (a sour porridge) are very common.

Recipe For Ragi Chapathi/Roti:

Ingredients:
Whole Wheat Flour - 2 Cups
Ragi Flour/Millet Flour - 1 Cup
Red Chilli Powder - 1 tsp.
Cumin Seeds/Jeera - 1/2 tsp.
Yogurt/Curd - 2 tbsp.
Salt - To Taste
Olive Oil/Vegetable Oil - 1 to 2  tbsp.


Method:

Sift together whole wheat flour,ragi flour,red chilli powder,
cumin seeds,and salt in a bowl.

Stir in olive oil/vegetable oil,yogurt,water and then knead
until firm  and elastic.

Let it rest for an hour or two.Then divide into balls and roll
as flat as possible with a rolling pin.

Heat a frying pan over medium-high heat.Cook the roti
on both sides until golden brown,about 1 minute per side.

If desired,sprinkle with additional olive oil/vegetable oil before
serving.

Serve the ragi chapathis/rotis hot with any curry or gravy of your
choice.



Note : 1.If desired,you can also add some vegetables like potatoes,
              carrots,peas,cabbage,radish,pumpkin,spinach,methi and so
              on while kneading the dough for ragi chapathi.

           2.Store ragi flour in an airtight container and keep it in a cool
              and dry place.



Health Benefits of Ragi (Finger Millet) :

1.Aids in Bone Development:Ragi,an excellent source of calcium,contributes towards
bone health.The cereal is beneficial for growing children and older people who need a
constant supply of calcium for healthy growth and maintenance of bones.Consumption of
 ragi can reduce the risks of fractures and osteoporosis to a considerable extent.

2.Aids in Weight loss:Tryptophan,an amino acid,present in ragi,reduces excess
appetite and helps to control weight gain.Fibers in ragi gives you a feeling of fullness
and the slower digestion rate of the cereal allows you to take less calories.This
supports the process of  weight loss.

3.Acts as a Relaxant:The amino acid called Tryptophan present in ragi acts as an
excellent natural relaxant and helps to fight anxiety,insomnia and depression.The amino
acid also helps in treating migraine headaches.

4.Reduces High Glucose Levels in the Blood:Ragi shows antioxidant properties
and its phytochemicals contribute towards a slow digestion process.Hence it helps
to control blood glucose levels in a diabetic.A study conducted in the year 2000
found that the consumption of finger millet based diet is helpful for people with
diabetes because of the higher fiber content as compared to rice and wheat.
The study also found that the whole finger millet based diet has a lower glycemic
 response (measure of the food's ability to elevate blood sugar - useful for diabetics)
due to the presence of antinutritional factors in whole finger millet flour which are
known to reduce starch digestibility and absorption.

5.Acts as a Good Source of Protein/Amino Acids:Ragi is a rich source of amino
acids which is beneficial for the human body.The list includes valine,tryptophan,
isoleucine,threonine and methionoine.Valine is an essential amino acid which helps
in repairing tissues,metabolism and muscle coordination.It is also vital for maintaining
the nitrogen balance of the body.Methionine is another essential amino acid lacking
in most of the other cereals.Methionine helps the body process and eliminate fat
and is the primary source of sulfur in the body (sulfur is required for the production
of the body's most abundant natural antioxidant,glutathione).Isoleucine is good for
blood formation,muscles repair,bone and skin health.

6.Lowers Blood Cholesterol Levels:The essential amino acids,Lecithin and
Methionine present in Ragi,help to reduce cholesterol by removing excess fat
from the liver.Threonine,another amino acid,prevents the formation of fat in
the liver and this,in turn,brings down the cholesterol level in the body.

7.Prevents and Treats Anemia:Ragi,being a good source of iron,can be
considered as a useful cereal for anemic patients.

8.Acts as a Remedy for Various Health Conditions:Regular intake of
ragi can prevent many health conditions such as malnutrition,premature ageing
and the development of degenerative diseases.Green ragi is a remedy for blood
pressure,heart weakness,liver disease,asthma and lack of milk production during
lactation period.


Is there any Downside Associated with the Consumption
of Ragi?

High intake of ragi can increase oxalic acid in your body.Hence,it is not recommended for

people suffering from urinary calculi (Kidney Stone).

Not all foods which are good for health would prove to be bad for your taste buds !

You can enjoy the taste of Ragi by including it in various meals.Healthy ideas include

 ragi porridge,ragi roti,ragi ball,upma,steamed cakes and biscuits.Come out with your

own recipes to enjoy the goodness of this cereal.

Source:http://www.lifemojo.com/lifestyle/health-benefits-of-ragi-finger-millet-103788519

Hershey's Perfect Special Dark Chocolate Chip Cookies

Makes about 5 dozen cookies.

Preparation Time : 13 to 15 mins.

Ingredients:
All-purpose Flour - 2 1/4 Cups
Baking Soda - 1 tsp.
Salt - 1/2 tsp.
Butter - 1 Cup(2 Sticks,Softened)
Granulated Sugar - 3/4 Cup
Packed Light Brown Sugar - 3/4 Cup
Vanilla Extract - 1 tsp.
Eggs - 2
Hershey's Special Dark Chocolate Chip - 2 Cups (12 0z. package)
Chopped Nuts - 1 Cups (Optional)

Method:

Preheat the oven to 375 degree fahrenheit.

Stir together the flour,baking soda and salt.

Beat the butter,granulated sugar,brown sugar and
vanilla extract in a large bowl with a mixer until its
creamy.

Add eggs and beat well.Gradually add flour mixture,
beating well.

Stir in chocolate chips and chopped nuts,if desired.

Drop by rounded teaspoons onto ungreased cookie
sheet.

Bake it for 8 to 10 mins or until lightly browned.

Cool it slightly and remove the cookie sheet to a
wire rack and cool it completely.




           

Dal Spinach

Ingredients:
Fresh Spinach - 1 Bunch
Toor Dal - 1 Cup
Onion - 1 (Chopped)
Green Chillies - 2 (Slit Lengthwise)
Salt - To Taste
Oil - 2 tsbp.

Seasoning Ingredients:
Mustard Seeds - 1 tsp.
Cumin Seeds - 1 tsp.
Garlic Cloves -  3 (Crushed)
Whole Red Chillies - 3
Curry Leaves - Few
Asafoetida - 1/4 tsp.

Method:

Soak toor dal for 30 mins and pressure cook it for 4 to 5 whistles (add some oil or
ghee to cook the dal fast) and keep it aside.

Remove the spinach leaves from its stems and wash it thoroughly.

Give a rough chop.Finely chop the onion,slit green chillies lengthwise
and crush garlic cloves.

Boil the rough chopped spinach,chopped onion and green chillies
with enough water and salt for 10 mins.

Mash the cooked spinach leaves nicely with a potato masher.

Heat a pan with some oil and season with mustard seeds and
let it splutter.

Then add cumin seeds,curry leaves,whole red chillies,asafoetida
and crushed garlic cloves and let it fry for a min or 2.Don't let the
garlic cloves to burn.

Now add the cooked and mashed spinach leaves and cooked
toor dal and stir it well.

Check for the seasoning.Add some salt if required.

Allow it to boil for 2 to 3 mins.Remove from the heat and serve
it hot with rice and ghee.

Paneer Makhani

Ingredients:
Paneer Cubes - 1 Cup
Onion - 1 (Chopped)
Ginger - 1 inch (Crushed)
Tomato Puree - 2 Cups
Kasturi Methi - 2 tsp.
Bay Leaves - 2
Cloves - 2
Cardamom - 5
Fennel Seeds - 1/4 tsp.
Cumin Seeds - 1 tsp.
Red Chilli Powder - 3 tsp.
Garam Masala - 1 tsp.
Sugar - 1/2 tsp.
Fresh Cream - 1 Can
Salt - To Taste
Butter - 1 tsp.
Oil - 3 tsp.


Method:

Heat a saucepan with some oil and butter and fry the paneer cubes until
they turn light brown.Remove them from the pan and set it aside.

In the same pan,add cloves,cumin seeds,fennel seeds and bay leaves
and toast them for a while.

Then add the chopped onion,crushed ginger and saute until they golden
brown.

Add tomato puree along with red chilli powder,garam masala,kasturi
methi,cardamom,sugar and salt and stir it well.

Cover and cook on low flames for 5 mins.Then add fresh cream and
fried paneer cubes and let it cook for another 5 mins or until the oil
separates.

Remove from the fire and garnish with some kasturi methi leaves and
serve it hot with chapathi.

Garlic Veggie Rice

Ingredients:
Cooked/Leftover Rice - 1 to 2 Cups
Onion - 1 (Large - Finely Chopped)
Green Chillies - 6
Garlic Cloves - 6
Mixed Veggies - Carrots,Beans,Peas,
                           Sweet corn - 1 Cup

Coriander Leaves - Few (For Garnishing)
Cloves - 2
Cinnamon Sticks - 2
Cardamom Powder - 1 tsp.
Black Pepper Powder - 1 tsp.
Salt - To Taste
Oil - 1 tbsp.


Method:

Cook the rice and let it cool for a while.Set it aside.

Chop the onions and mixed veggies.Keep it aside.

Blend the green chillies and garlic cloves into a fine
paste and set it aside.

Heat a pan with a tbsp. of oil and add the whole
spices (cloves,cinnamon sticks and cardamom
powder) and chopped onions and saute till the
onions are transculent.

Add the ground paste (green chillies and garlic
cloves) and stir it well.

Let it fry for few more mins.Add the mixed
veggies,black pepper powder and enough
salt and mix it well.

Allow it cook until the veggies are fully cooked.

Check for the seasoning before adding the cooked
rice.Adjust if necessary.

Now add the cooked/leftover rice and stir until
everything is well blended.

Let it cook for another 2 to 3 mins stirring continuously.

Remove from the heat and garnish with some coriander
leaves and serve it hot with onion raita or cucumber raita.

Banana Flower/Vazhai Poo Vada

Introduction:

Vazhaipoo is the tamil name for banana flower.It is also known as banana blossom

or banana heart.As its taste,its has immense health benefits.The flower stalks grow

through the center of the pseudo stem of banana tree.The flowers develop in

clusters and coil around the main axis.

1.It is an is an excellent source of crude fiber in the human diet.

2.It is used to control excessive pain and bleeding during menstural cycles.

3.It is good for pregnant women.

Recipe For Banana Flower/Vazhai Poo Vada:

 


Ingredients:
Banana Flower/Vazhai Poo - 1
Channa Dal/Bengal Gram - 1 Cups
Onion - 1 (Large - Finely Chopped)
Green Chillies - 3 to 4 (Minced)
Coriander Leaves - Few (Finely Chopped)
Curry Leaves - Few (Finely Chopped)
Cumin Seeds - 1 tsp.
Fennel Seeds/Sombu - 1 tsp.
Crushed Ginger - 2 tsp.
Asafoetida Powder - 1/4 tsp.
Red Chilli Powder - 1 tsp.
Salt - To Taste
Oil - 3 Cups (For Deep Frying)
Buttermilk - 2 Cups (Diluted).


Method:

How to clean the banana flower ?

A tedious and time consuming process,but its all worth it,when it comes down to
the final product.

1.Apply oil to both hand to avoid sticking.Take off the purple outer covering and
 remove the bunch of florets.Repeat the process until you reach the center.

2.Separate each flower from the bunch and remove the stamen.Chop the florets
and soak them in buttermilk with a pinch of salt to avoid discoloration.


How to prepare the vada ?

To make the vada,soak bengal gram for at least a couple of hour.

Then wash and drain the water completely with a paper towel,grind
coarsely and mix chopped onion,green chillies,crsuhed ginger,curry
leaves,coriander leaves,asafoetida powder,cumin seeds,fennel seeds,
red chilli powder,chopped flowers (drain all water before adding to
the dal) with salt. 

Mix everything to form a thick dough.Heat oil and deep fry them in
batches.

Drain excess oil on a paper towel and serve it hot with ketchup or
green chutney.


Nutritive Benefits of Banana Flower :

Good source of Vitamin C,Vitamin A,Vitamin B,Potassium,Magnesium,Phosphorus,
Calcium and Iron.

Medicinal Value :

1.Used in the treatment of bronchitis,constipation and ulcers,good
   for diabetics.

2.Reduces painful and excess menstrual bleeding.

3.Also believed to enhance milk supply in lactating mothers.

Dessert - Dark Chocolate Chips-Marshmallow-Rice Krispie Bars

Ingredients:
Hershey's Special Dark Chocolate Chips - 2 Cups
Sweetened Condensed Milk - 1 Can (14.5 Oz.)
Pink Marshmallows - 20 (Chopped)
Butter - 3 tsp.
Rice Krispie Cereal - 1 Handful (Added For Crunchiness).

Method:

Heat a small pan and melt the butter.Keep it aside.

In a large pan,add the sweetened condensed milk,hershey's special
dark chocolate chips,chopped pink marshmallows and cook it on the
stove in medium-low flames until the chocolate chips melt stirring
continuously with a whisk.

Then add the rice krispie cereal and stir it until everything is well
blended (approx. 2 to 3 mins).

Remove from the fire and transfer it to another dish.

Refridgerate it for about an hour to cool it down.

Once its cooled,cut them into bars or desired shapes
and serve chilled.

Serves as an excellent treat for kids and adults.Can
be served for parties as well.

Dahi Vada

Introduction:

Dahi vada (also known as thayir vadai in Tamil and perugu vada in Telugu,mosaru vade
in Kannada,Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat,prepared by
soaking vadas in thick yogurt (dahi).

The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt.
For best results,the vadas have to soak for at least a couple of hours before serving.To
add more flavor,it can be topped with coriander or mint leaves,red chilli powder,crushed
black pepper,chaat masala,cumin powder,shredded coconut,green chillis or boondi.

A sweeter dahi is preferred in some places in India,especially in Maharashtra
and Gujarat,although the garnishing remains the same.In Gujarat,a combination
of coriander and tamarind chutneys are often used as garnishments in addition
to those mentioned above.

Sambhar vadas and Rasam vadas are also popular snacks in South India.


Recipe For Dahi Vada:

Ingredients For Preparing Vada:
Urad Dal - 1 Cup

Fresh Curd - 3 Cups + ½ Cup

Salt - 1/2 tsp. or to taste

Sugar -1/2 tsp. or to taste

Oil - For  Deep Frying.

Ingredients For Serving:

Red Chilli Powder - Little

Cumin Powder - 1 tbsp.

Fresh Coriander/Mint Leaves - 1 tbsp. (Chopped Finely)

Crushed Black Pepper - 1/2 tsp.

Chaat Masala - 1/4 tsp.

Boondi(Optional) - 1 tbsp.

Method:

Wash and soak urad dal for 1 hour.Grind it to a thick paste

using little water.Do not use too much water while grinding

the dal.

Add salt the ground urad dal and mix it well.Set it aside.

Take half cup of curd/yogurt and beat it well.

Add 1 cup water,a little salt,cumin powder and sugar.Beat it

well again and keep it aside.This will be used to soak vadas

while serving.

Heat enough oil and also keep a flat pan filled with warm water
ready.

Once the oil is hot,reduce the flame to  medium.Drop spoonfuls
of batter in the hot oil.Fry till golden brown in color.

Remove and drain it well.Add the vada to the warm water to
remove the excess oil from the vada.

After a minute,remove each vada from the water.

Press between your palms lightly to remove the water.

Add to the beaten curd mixture and let it soak for a minute.
Not more than that.

Remove and put in a flat deep dish where it will remain till
the serving time.

Store the vadas in fridge if you plan to serve it later.

Follow the steps for each batch of vada.Handle vadas
carefully as they will break easily after soaking.


How To Serve ?

Place 2 soaked vadas in a deep dish.Add a ladleful of thick beaten
curd.Sprinkle a little red chilli powder,cumin powder,crushed black
pepper,chaat masala,boondi if desired,coriander leaves or mint leaves
and serve the dahi vadas immediately.

Masala Vada

Introduction:

Vada  also known as wada or vade or vadai (pronounced "vah-daa", "vah-dey",
or "vah-die"),is a savoury fritter-type snack from South India.Masala vada is a
popular variety of vada from South Indian cuisine.Masala vada can be eaten as
a snack or as part of the meal.

Vadai can vary in shape and size,but are usually either doughnut- or disc-shaped
and are about between 5 and 8 cm across.They are made from dal,lentil,gram
flour or potato.

The general way of preparing vada is to make a paste or dough with gram
flour or mashed or diced potatoes and/or dal lentils.This mixture is subsequently
seasoned by mixing with black mustard seeds,onion,curry leaves,which are
sometimes previously sauteed,and salt,chilies and/or black pepper grains.
Often ginger and baking soda are added to the seasoning.

The individual vadas are then shaped and deep-fried.Certain types of vada
are covered in a gram flour batter before frying.Although battered and
deep-fried,the finished product should not be too oily if prepared correctly,
since the steam build-up within the vada pushes all oil away from within
the vada.

Vadai is typically and traditionally served along with a main course such as
Dosa,Idli or Pongal.Nowadays it is also ordered as an À la carte item but
is never the main course and is had as a light snack or on the side of another
dish and usually not separately as a meal.

Vadas are preferably eaten freshly fried,while still hot and crunchy and is
served with a variety of dips ranging from Sambar to chutney to curd.


Recipe For Masala Vada :

Ingredients:
Bengal Gram/Channa Dal - 1 Cup
Onion - 1 (Large - Finely Chopped)
Green Chillies - 3 (Long - Minced)
Ginger - 1 Small Piece (Minced/Grated)
Curry Leaves - Few (Finely Chopped)
Coriander Leaves -  Few (Finely Chopped)
Cumin Seeds - 1/2 tsp.
Sombu/Fennel Seeds - 1/2 tsp.
Salt - To Taste
Oil - As Required (For Deep Frying).


Method:

Soak bengal gram or channa dal for 2 to 3 hours.

Drain the water completely using a colander and let it
sit for atleast 10 mins.

Grind the channa dal,green chillies,ginger,curry leaves
and coriander leaves coarsely.

Add finely chopped onions,cumin seeds,fennel seeds
and enough salt and mix it well.

Add some besan flour  if the mixture is not bonding.

Make into flat dumplings and deef fry in medium heat
till its golden color and crispy.

Serve it hot with green chutney or coconut chutney
or sambar.


Note : Green chillies can be substituted with whole
            red chillies.

           

Spinach Poriyal

Ingredients:
Fresh Spinach - 1 Bunch
Onion - 1(Chopped)
Garlic Cloves - 3(Crushed)
Green Chillies - 2(Long - Slit Lengthwise)
Mustard Seeds - 1 tsp.
Cumin Seeds - 1 tsp.
Urad Dal - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Red Chilli Powder - 1 tsp.
Shredded Coconut - 2 to 3 tbsp.(Optional).
Salt - To Taste
Oil - 2 tbsp.

Method:

Remove the spinach leaves from its stem and wash it thoroughly.

Drain the excess water completely.Give it a rough chop and keep
it aside.

Chop the onions,crush the garlic cloves and slit the green chillies
lengthwise.Set it aside.

Heat a pan with 2 tbsp. of oil and add mustard seeds and let it pop.

Then add cumin seeds and urad dal and let it fry for a minute.

Add chopped onions,crushed garlic cloves and green chillies and
saute till the onions are transculent.

Now add the chopped fresh spinach leaves and stir it well.

Add some turmeric powder,red chilli powder and enough
salt and mix it well.

Sprinkle some water and allow it cook for 5 to 10 mins,
stirring occasionally.

Check for the seasoning.Adjust if necessary.

Add some shredded coconut and stir it well.Let it cook
for another 2 mins.

Remove from the stove and transfer it to a serving dish.

Serve it hot with sambar rice.


Note : Green chillies can be substituted with whole red
           chillies.

           Shredded coconut is added for additional flavor.

Pasta Primavera

Introduction:

Pasta primavera is an Italian-American dish that consists of pasta and fresh
vegetables.A meat such as chicken,sausage or shrimp is sometimes added,
but the focus of primavera is the vegetables themselves.The dish may contain
almost any kind of vegetable,but cooks tend to stick to firm,crisp vegetables,
such as broccoli,carrots,peas,onions and green bell peppers,with tomatoes.

Pasta primavera is usually highlighted by light flavors,aromatic herbs and bright
colors ('primavera' meaning the season of spring).Classic primavera sauce is
based on a soffritto of garlic and olive oil and finished with Parmesan cheese.
But versions further enriched by,or based on,a heavier cream or Alfredo sauce
are also common.Though recipes for cold pasta primavera may be found,
they are best classified as antipasti or appetizers.

Pastas served with this dish are typically smaller shapes,such as penne,farfalle,
rigatoni and fusilli.If using longer types of pasta,such as spaghetti or fettuccine,
the vegetables are normally sliced in thin strips to match the shape of the noodles.
Since primavera means spring,the vegetable choices should be the crisp new
vegetables of spring.

Though this dish is related to and likely derived from genuinely Italian dishes,
under this name it is certainly an American dish,created in New York City
in the early 1970's.The canonical story of its creation ascribes it to Sirio
Maccioni,then owner of Le Cirque,in 1974.Soon it gained popularity as
an unlisted special at the restaurant and from there spread rapidly across
the country.


Recipe For Pasta Primavera :

Ingredients:
Whole Wheat Penne or Spiral Pasta - 10 Oz.
Diced Yellow Bellpepper - 2 Cups
Small Broccoli Florets - 2 Cups
Olive Oil - 2 tbsp.
Del Monte's Diced Tomatoes With Basil,
      Garlic & Oregano No Salt Added - 2 Cans (14.5 Oz. each)
Grated Parmesan Cheese - 1/4 Cup

Method:

Cook the pasta according to the package directions.Drain and keep
it warm.

Cook diced yellow bellpepper and small broccoli florets in oil in a
large skillet for 3 minutes.

Add the undrained tomatoes with basil,garlic and oregano sauce
(no salt added preferably).

Cover and cook fpr 5 minutes or until the vegetables are
tender-crisp.

Toss with the cooked pasta and grated parmesan cheese.

Garnish with chopped fresh basil,if desired and serve it hot.


Note : Del Monte's Diced Tomatoes With Basil,Garlic and Oregano
           No Salt Added is available in Walmart,Target and Kroger in
           the Pasta Sauce Aisle.


For the health benefits of whole wheat pasta,please visit :
http://www.associatedcontent.com/article/5910876/health_benefits_of_whole_wheat_pasta.html