Rajgira idlis

I have used Rajgira flour in making cookies and bread, but this time I really wanted to avoid all the sugar and butter which goes along with it while baking and use it in our daily food category. Hence tried making idlis with it and most of you would agree with me if I say most of the kids loves idlis. Its a best way to sneak in nutritious stuffs into their body. And as expected it did slide away smoothly into their palates and tummy. So here is the recipe for the same

Ingredients 

Urad dal - 1 cup

Idli rava- 2 cups

Rajgira flour- 1 cup

Method

Soak the dal for about 4-5 hours. Grind the dal in the grinder till it becomes smooth and fluffy. Meanwhile soak the rava in 2 cups of warm water for sometime till it absorbs the water. Mix the ground dal with the rava and rajgira flour and mix well adding more water to reach the consistency of the usual  idli batter. Close the vessel and let it ferment overnight , add salt to the batter , make idlis as usual. Serve hot with chutney or any side dishes of you choice. It doesnt taste much different from usual idlis and healthy too !

Want to know about Rajgira flour? check this wiki link :http://en.wikipedia.org/wiki/Amaranth_grain

Hot cross buns ( whole wheat - wheat bran - amaranth flour )

      Been wanting to bake these buns, and I have little tutti frutti also handy at home.  I am not OK with using white flour and hence gave a twist to the tale. Though it look longer for the dough to proof up, the buns was good enough. I had lost all hopes when I saw dough taking so long to rise, but why not when I experimented it a way too much :) !! but the wait was all worth it !!

Without much delay will share the twisted recipe of mine and it is here.....

 Ingredients :

1 cup whole wheat flour

1/2 cup wheat bran

1/2 cup rajgira flour ( amaranth flour)

1 1/4 cup all purpose flour ( maida)

15 gms dry instant yeast

3 tbspns sugar

1 1/4 cup - 1 1/2 cup lukewarm milk

2 tbspns butter

1/2 cup tutti frutti

Glaze 

2 tbspn sugar

Method

Sift the flour and salt into a large bowl. In a small bowl dissolve the yeast and sugar in lukewarm water and set aside to form a froth, preferably for 15 minutes. Add the yeast mixture to the flour and mix. Add the luke warm milk, a little at a time, till all of it is incorporated into the dough. Add the butter and knead till soft and smooth. Cover with a damp cloth and set aside till it doubles in size ( took over night for me ).

Preheat the oven to 240 degrees Celsius and grease a baking tray.

Knock back the dough and add the tutti frutti. Shae into round buns, marking a cross on the to with knife. Place on a baking tray and set aside to rise for another 15 minutes. Bake for ten minutes  till well risen and golden brown. Remove from the oven.

TO make the glaze, mix sugar with water and heat gently till sugar dossolves and brush the bums with the glaze immediately on taking them out of the oven.

Original source : Sanjeev kapoor's cakes and bakes

Rajgira almond with chocochips cookies

Rajgira almond with chocochips cookies
Rajgira flour- 1/2 cup
Whole wheat flour- 1/2 cup
Almonds - powdered- 1/2 cup
Sugar - 1/2 cup
Butter - 1/2 cup
Baking powder- 1/4 tspn
Vanilla essence - 1/2 tspn

Method ..
Mix all the ingredients smoothly into a soft dough make balls, flatten it with fork and bake at 150 degrees celsius.
Quite simple na.. Try it soon !

Rajgira pista nankatais

Rajgira pista nankatais


Rajgira flour- 2/3 cup
Whole wheat flour- 1/4 cup
Pista- 1/4 cup ( crush it or powder it)
Sugar - 1/3 cup
Ghee or clarified butter- 1/4 cup
Baking powder- 1/4 tspn
Milk- as reqd

Method
Mix all the ingredients in a bowl and knead to a soft dough with the milk. Make balls and place in a baking tray , press it with a fork and bake in a preheated oven at 150 degrees Celsius until the nankatais looked cooked and browned slightly.