Raagi ilayada recipe (ilayada using finger millet )

Raagi Ilayada recipe

Whenever I get banana leaves I made ilayada, as my son loves eating it. Ila means leaf and ada means a flattened rice dumpling( tried my best in explaining). It’s usually made using fine rice flour but today gave it a twist by adding raagi flour (finger millet flour). My daughter loves raagi in any forms and since its healthy and rich in nutrients I thought of giving it a go. Hence the experiment and product was yummy and as soon as I finished making the adas it just got vanished.

Alright,  so when it comes to the recipe

Ingredients for the outer covering

Fine roasted rice flour – 1 cup

Fine roasted raagi flour- 1 cup

Hot water – 2 cups

Salt – 1.5 tsp

Oil – 2 tspn

Method

Mix all the ingredients with a fork and cover it and let it to come to room temperature so that you can knead well. Once a little warm knead well until soft dough is formed.

For the filling

Grated coconut – 2 cups

Jaggery syrup – ½ cup

Cardamom powder – a pinch

Method

In a thick bottom kadai or wok add the ingredients for the filling and stir well until it reduces to a thick consistency. You don’t have to stir for too long either.

Assembling 

Once the rice- raagi dough and filing is ready you could proceed with making adas.

Take a small square portion from the plantain /banana leaf and take a small portion ( size of a big lemon) of the dough and flatten it to a circle on the leaf by wetting your fingers in between, once well spread put the filling in the centre and cover the leaf midway. Slightly press on the sides so that the semicircle is sealed well.

Repeat the process with the rest of the dough.

Keep the steamer on the stove and steam these adas for about 15 mins. If you steam for longer time, the adas dries out and breaks. Hence just keep a check of time.

That’s it; serve it hot or room temperature.

No words to describe the aroma of the ada as it gets steamed in banana leaves and the sweet filling adds to it grace.

You could use turmeric leaves for the same.

Thanks

Chaithanya

Crispy masala dosa recipe

We don’t often make dosa which contains urad dal as my daughter detests it. But being a weekend I just went ahead to make masala dosa and I had all the ingredients at home. wowie :P

I will jump on to the recipe soon :)

Ingredients

Urad dal - 2/3 cup

Rice ( any good quality raw rice)- 1 1/2 cup

Chana dal - 1/8 cup

Toor dal - 1/8 cup

Fenugreek seeds - 1 tsp

Method

• Wash and soak all the ingredients for about 4-5 hours.
• Grind it together to a fine paste. Make the batter a little thin and leave it to ferment overnight.
• Next morning or when the batter is well fermented, add salt to the batter, mix well.
• Heat the cast iron tava on stove, heat it to maximum flame. 
• Sprinkle few drops of gingelly oil, and then sprinkle some water to balance the heat of the tava ( thats my way of doing) 
• Take a ladle of batter and spread thin on the tava.
• Close it with a lid for few seconds and then remove the lid, if you want you can pour few drops of ghee and once the dosa is cooked, remove gently by sliding the turner all over at the bottom of the dosa.
• Don’t flip!!!

Serve dosa with potato sabji, and coconut chutney and sambar.

Potato sabji: chop half kg potatoes and one medium size onion, an inch of ginger and add half a cup of water and pressure cook for two whistles. Once the pressure is gone season it with mustard seeds, urad dal, chana dal, chilli, and curry leaves. Sprinkle daniya on top

For chutney: grind coconut, chutney dal, ginger, green chillies and optionally coriander leaves.

You may use nonstick tava too, but i dont use nonstick in my ktichen. Cooking is cast iron vessels is healthy, food has a nice texture and tastes different and good too :)

enjoy cooking

thanks

Chaithanya

Whole wheat breakfast loaf recipe

What to make for breakfast is a question of every household and I am not the one who makes lots of idli/dosa batter and dump in the fridge. That’s for none other reason but my darling daughter hesitate to eat anything fermented...

So it was another Saturday night when I had to think 'what to make for Sunday breakfast', thought for some time and then realised I had fine organic whole wheat flour. Yes fine flour works best for breads, it doesn’t crumble much and remains a little lighter than breads baked with coarse flours.

I just went ahead and baked and hence the Sunday breakfast was a breeze. You don’t have to work too hard for breakfast on a Sunday morning and yet wholesome breakfast. 

No, I never trust store bought breads whatever label it has!!! ha, that’s just me! Sigh!

The recipe follows

Ingredients

Whole wheat flour – 3- 3.5 cups

Yeast - 3 tsp

Sugar - 3 tsp

Water - 2 cups

Olive oil - 2-3 tbsp.

Salt - as required

Method

The temperature of the water is crucial for the yeast to react. Hence as a tip I would say microwave the water in high for 1 mins 30 seconds. It should be slightly warmer than being warm. 

Sprinkle the yeast and sugar and let the mixture rest for 10-15 minutes or until you see a nice frothy mixture.

Sift in the flour and salt into the yeast mixture.

Next step is a little messy if using hands, hence either use a fork to stir in the flour or use the dough hook of the hand mixer as I do. I don’t prefer kneading with hands.

When you see the dough has formed, add in the olive oil and knead with your hands for couple of minutes. Smear a huge bowl with a little oil and put this dough into it and cover with a damp cloth for about 1 or 1.5 hours or until the dough has doubled.

Preheat the oven at 200 degrees Celsius and in the meantime knock down the dough and bring it together and place it in a bread tin or glass proof bread bowl.

Once the oven is heated place the tin/bowl in the oven and bake for about 30 minutes until the crust has turned golden brown and also you hear a hollow sound when knocked or tap the bread with your knuckles.

Few tips :'

• Make sure your whole wheat flour is finest, else sift it 
• Do not put all of the flour as mentioned in the recipe at once. First add 3/4 flour as said in the recipe, then gradually add so that you still have a wet soft sough. The softer the dough better the bread :)

I sliced the bread and served as

Butter and bread for daughter

Garlic bread with grated cheese for son

Chilli cheese toast for husband and me  

thats the bread saga..

enjoy baking and feeding wholesome 

thanks

Chaithanya.

Chocolate genoise cake recipe

It was that day when a friend posted  the above pic on Facebook and the chocolate cake took all my attention... lol  I shared it on my Facebook wall as well. Few of my friends hinted about baking a cake. And it was a time when I have not baked a indulging cake for a long time. And decided to go ahead with my gut, don’t waste time when you want to bake a chocolate cake :)

I wanted a rich, soft and moist cake and I checked into my reference book which is nothing but ‘Joy of cooking’ oh I treasure this book like anything. I thought of baking a black forest cake but I dint have cherries in stock. So instead I thought of making the genoise and layer it with chocolate whipped cream. The whole effort was so worth as the cake turned out delicious and my son kept asking for his second helping, he dint even stop at his fifth helping …yes trust me on this. I happened to share it with my neighbours too and they loved it.

Ok without delaying much let me get into the recipe

Ingredients for the cake

All-purpose flour -¾ cup+1 tbsp.

Cocoa powder - ½ cup + 1 tbsp.

Sugar- 1 cup

Eggs- 6 eggs

Butter – 1/3 cup

Vanilla extract – 1 tspn

Method

• Sift the flour and cocoa powder together and keep aside.
• Melt the butter and keep aside.
• Set the bowl of eggs and sugar in a skillet of barely simmering water and whisk constantly until the mixture is warm to the touch (about 110 degrees F). Remove the bowl from the heat and beat on high speed until the mixture is lemony coloured, has tripled in volume and has  reached the stage where when the batter dropped from a spoon  should flow like a continuous flat ribbon, approximately 10-15 mins if using a hand held mixer. In 3 additions, sift the flour mixture over the top and fold in very gently with a rubber spatula.
• Add in the melted butter mixture and also a teaspoon of vanilla extract to the batter and fold gently.
• Scrape the batter and pour in a 9 inch pan and bake for about 30 minutes at 180 degrees Celsius. Let the cake cool in the pan for about 10 minutes and remove it from the tin to a wire rack. Let it cool.

Ingredients for moistening syrup

½ cup sugar

1/3 cup water

• Mix, cook stirring until the sugar is dissolved.

Ingredients for the chocolate whipped cream

100 gms of cooking chocolate

3 tbsps. Of boiling water

One cup of fresh cream

2-3 tbspns – icing sugar

• Whip fresh creaming keeping the bowl of fresh cream over a bowl of ice or cold water and whisk until puffed up and form soft peaks. Don’t over whip as it might split.
• Pour the hot water over the chocolate and wait for it to melt and whisk well until the chocolate is smooth.
• Fold in the chocolate mixture slowly into the whipped cream and mix gently.

Assembling the cake

• Slice the cake into two discs.
• Take one disc and place on a board or a plate and sprinkle the moistening syrup.
• Spread the chocolate cream over the moistened cake.
• Moisten the top of another layer with the syrup and place the moist side down to the chocolate cream. Press to level.
• Moisten the top of the layer. Spread the remaining chocolate cream over and sides of the cake.
• You could decorate or pipe rosettes.

Tip. You can use the same recipe for black forest cake by filling the layers with cherries and decorate the cake with cherries and chocolate shaving.

Refrigerate the cake for at least 12 hours before serving.

Happy Baking :)

Thanks

Chaithanya

Buttermilk dosa using unpolished rice

 

I always make curd at home and once in two days I remove butter and I have lots of buttermilk in hand. Mostly I make spiced buttermilk and make curries. I give a lot of spiced buttermilk to my help too but since she has been on a holiday I had lots of it. I dint want to make any curry either hence thought of grinding the rice for dosas.

I used unpolished rice and beaten rice ( poha /aval in malayalam) for this recipe.

 

 

 

 

The recipe is as follows

 

Ingredients

Unpolished dosa rice/ sona masuri rice - 2 cups

Butter milk - 2-4 cups

Beaten rice - 1/3 cup

Baking soda - a pinch

Salt - as required

 

Method

Wash the rice well and soak in 2 cups of buttermilk overnight.

Next morning drain the excess buttermilk and grind the rice fine. Also grind the soaked beaten rice.

Add in the buttermilk until you get a right consistency of the batter which is a little more thinner than the usual dosas and a little thicker than neer dosa batter, if I may say.

Add salt and a pinch of baking soda and let the batter rest for about 10-15 minutes

Make dosa as usual in the tava, no need to flip.

 

• You could take one portion of ordinary sona masuri rice and one portion of unpolished rice
• If you dislike sourness make sure you use buttermilk which is fresh and has not turned sour ( it turns sour once you leave in room temperature for few hours )
• Serve it with sambhar, chutney or pickle.
• I used cast iron tava and used sesame oil to smear on the tava.. the dosas came out good an did not stick to the tava.
• Serve hot!!!

Thanks

Chaithanya