Raagi cookies

My first experiment with baking.

I tried Raagi cookies and it turned out really well. I used to feel baking cookies is kind of professional thing but after making this at home found it really easy and simple.

My toddler loves it and that excites me to try out more recipes.

Ingredients :

1/2 cup Raagi Flour

1/2 cup Wheat Flour

1 tspoon baking powder

1/2 cup Powder Sugar

little milk

Mixed all the ingredients well using fingers and add desire quantity of  lukewarm milk to prepare the dough. Dough should not be too hard or too soft. Wrap it in the fresh wrap and put it in refrigerator for 15 minutes.

 Now dust some wheat flour and roll out the dough in round shape like chapati. Cut it using cookie cutter or any round shape lid. Place it in a greasy tray. Bake it in convention mode at 180 for 15 to 20 minutes. Let it cool down for around 10 minutes and the cookies are ready.

Dhebra/Thepla

 Dhebra/ Thepla is a Gujarati item mainly made from Methi (Fenugreek) leaves. My mum makes delicious Dhebra back home. We used to enjoy it during winter as in Gujarat we mostly get Methi leaves in winter only. Here in Bangalore Methi leaves are available through out the year so can have Methi ni Bhaji na Dhebra anytime. It adds on to my breakfast menu and my hubby loves garmagaram Dhebra with curd.

 So here you go with the recipe. I have learned it from my mother and it tastes great.

 Ingredients :

Fenugreek (Methi )eaves – 1 bunch

Wheat flour – 2 cups

Green chilies 4-5

Garlic -6-7

Ajwain ½ spoon

sesame seeds ½ spoon

Oil – 2 tb spoon

Oil- For shallow fry

Curd -1/2 cup

Haldi (Turmeric powder)- ¼ spoon

Jaggery 

                                                                                    Salt

 

Recipe :

Chopped Methi ( Fenugreek) leaves finely and wash properly with water. Squeeze out the water and keep it aside. Take wheat flour and pour 2 tb spoon oil. Add finely chopped green chillies& garlic cloves, Ajwain, Haldi, Till , salt, Jiggery and curd. Mix well and keep it aside for 2 hours. ( Don’t add water at this stage)

After 2 hours add little bit water and prepare dough. Divide dough into 10-11 small balls and roll each into 5” round. Roll it into plastic cover for ease or else sprinkle flour over while rolling.

Place on a hot Tava (Griddle), roast and drizzle oil for shallow fry. Repeat for other side. Follow the same for remaining dough.

Tasty Dhebra is ready. Serve it with curd, Green chutney or pickle. Equally taste well when cold. Have it with Ghee when cold it tastes great.

 

 

Veg. Jaipuri

  ( For 2 persons)

Ingredients

1 Capsicum ( Chopped finely)
1 Orange carrot ( Shredded)
3 potatoes ( Boiled)
 Green Peas ( Boiled)
 Beans( Fansi- chopped finely)
2 Tomatoes ( Chopped finely)
2 green chilies

salt
Garam masala
Red chili powder
suger
coriander leaves

For Pest
1 Onion
2 tbs grated coconut
5 cloves garlic
Dhaniya jeera powder
Turmeric powder ( Haldi)



First prepare the pest.

Mix onion,garlic cloves,dhaniya jeera powder,haldi and 2tbs grated coconut in mixture jar. add some water to blend it smoothly.

Now heat the pan and add ghee and saute the pest. after 5 mns add some water and let it cook for 5 mns. Then add boiled potatoes and peas along with other chopped vegetables viz,carrot,capsicum,beans and tomatoes. add some water and let it cook well for 10 mns. Now add salt, garam masala and red chilli powder. also add long cut green chillies. ( cut chilli in two vertical parts to get spicy taste.) add little bit sugar.

now cook it well until the gravy gets thicken. Garnish it with coriander leaves and green chilies and your Veg. Jaipuri is ready to serve with paratha.