Ragi Cone Dosa With Kale Carrot Chutney

Ragi(Finger millet) is a nourishing grain ,which is incorporated in many South Indian dishes.Its incredibly low in fat and sugar,excellent source of Calcium. The Ragi porridge like oat meal, toppped with fruits and nuts is a great for a blooming start of day . The Ragi Dosa is little elaborate, I reserve it for weekend breakfast or brunch.
The nutrition in Ragi dosa is like no other ,serve with an even more nutritious Kale Carrot chutney on side,it is truly an ideal breakfast combo - don't you think?


Cone dosa reminds me of the restaurant style plating of dosa ,crisp and inviting.

Recipe : Ragi Cone Dosa
Makes a dozen large dosas
Ingredients
1 cup Ragi flour
1 1/2 cup Yellow Mung dal(lentil)
1 inch ginger root ,peeled and chopped
1 teaspoon sea salt
2 tablespoon Canola Oil

Method
Soak Mung Dal in water over night.Drain all the water.Transfer in a wet grinder ,add the ginger,salt and 1/2 cup of water and grind it smooth.Add another cup of water along with the Ragi flour,grind some more until the batter is smooth with consistency of pancake batter.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Spread by making circles. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with chutney.For an exciting presentation , cut through the radius of the dosa, twirl in like a cone and plate it upside down on plate.


I keep playing with ingredients ,to add more variety ,appeal as well as nutrition to the everyday cooking.Kale and Carrot,who would have thought could make such a zesty chutney. The secret is to add more flavorful, just kale and carrot together aren't getting any attention from taste buds, add a hint of spice and tang , the vegetables gets a whole new make over.
Recipe : Kale Carrot Chutney
Makes 1 cup
Ingredients
2 cups of fresh kale ,thoroughly rinsed and chopped
1 large carrot,peeled and chopped
1 plum red tomato ,chopped
few curry leaves
1/2 teaspoon cumin seeds
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
1 Tablespoon of canola oil
1/4 cup cold water
Method
Heat a pan on medium heat,add the cumin seeds,curry leaves and red chillies,let saute for a minute,now add the tomatoes,carrots and kale.Cover and cook until tender,10-12 minutes.
Carefully transfer in a grinder\blender,cover and run the machine until coarsely ground.Then add the water,lemon juice and salt,and grind until smooth.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.

Ragi Dosa is my entry for Weekend herb Blogging ,hosted this week by Cinzia of Cindystar

Kale Dosa and Asparagus Chutney\Spread

You catch a glimpse of this green almost every time you are at the market,but still haven't made the move to embraced it ,despite learning its health benefits.Why? Remember, when its comes to cooking with Kale ,it is as versatile as spinach.Its not bitter,mild tasting and if you can cook with spinach, then why not with kale,unless its unavailable.The recipes posted should give you the confidence to make the move for the good.

Kale's fixed in this recipe with good old pancakes from the land of spices,other wise known as Dosa.Not everyday,but at least once every weekend we feast on dosa.And trying a new medley each week,by mixing and matching the proportion of lentils,greens,herbs and grains,is exciting for me and nourishing for a family meal.

Recipe :Kale Dosa
Makes a dozen large dosas
Ingredients
4-5 medium Kale leaves with stalks,roughly chopped
2 cups lentils and grains(any combination of Green or Yellow Mung,White Urad or Barley)
1 inch ginger root ,peeled and chopped
1 teaspoon sea salt
2 tablespoon Canola Oil for smearing on the dosa

Method
Soak the chosen lentils and grains in ample water overnight.
Drain all the water.Grind the lentils ,grains,ginger and kale leaves with 1 cup(more or less) of water to a smooth consistency.Add another cup 1/2 cup of water through the grinding process just until the batter is a as thick as the pan cake batter.Season with salt,stir well to combine.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Promptly make swirls using the back of the ladle. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with any chutney or lentil soups.


Kale is a member of Cabbage family,with botanical name Cruciferous.Health Nut Challenge 5 is focusing on these crucial vegetables.Please find the details of the challenge and link up your creations on the announcement page before April 30th.

Asparagus Chutney\Spread

Who would have though of chutney with asparagus,other than a spice nut.I whipped up this chutney when asparagus was in full bloom in the markets, couple of weeks back.If you had enough of the sautes then give this chutney a chance.

Recipe : Asparagus Chutney\Spread
Makes 1 cup
Ingredients
8-10 Asparagus,rinsed and ends snapped
1 big clove garlic,peeled and crushed
1/2 cup fresh Parsley(or used cilantro or mint)
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
2 teaspoon extra virgin olive oil


Method
Heat oil in large pan on medium heat,saute the garlic,red chillies and asparagus for 4-5 minutes until asparagus is tender.
Transfer in a blender or food processor along with lemon juice,fresh parsley and salt,cover and run the machine until mixture is finely ground.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.

Herbs Barley Lentil Dosa with Almond Sesame Chutney

There are infinite variations to a Dosa.Too bad only one was posted.A poor performing blender kept me from making dosas for long.That changed after buying the Vitamix.Now I can make Dosa at ease in unlimited varieties.

This combination Dosa with Barley,lentils and Herbs like Methi and Spinach, no fermentation required ,is the one I'm making more often for weekend brunches.

Recipe : Herbs Barley Lentil Dosa
Makes a dozen large dosas
Ingredients
1 cup Barley ,hulled
1/2 cup Yellow Mung dal(lentil)
1/2 cup white Urad dal(lentil)
1 inch ginger root ,peeled and chopped
1/2 cup fresh Methi(fenugreek) leaves
1 cup Spinach
1 teaspoon sea salt
2 tablespoon Canola Oil

Method
Soak barley and the lentils in water over night.
Drain all the water.Transfer in a wet grinder ,add the greens,salt and ginger.Add 1/2 cup of water and grind it smooth.Add another cup of water through the grinding process until the batter is little runny,as the pancake batter.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Spread by making circles. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with chutney.

Brown Sesame Almond Parsley Chutney\Spread

Same with the chutneys,since Vitamix has made the job simpler,I'm on chutney spree.
Brown sesame seeds need to rinsed and toasted before grinding for best results of smoother spread\chutney .

Recipe : Almond Sesame Chutney
Makes 1 cup
Ingredients
3/4 cup Brown sesame seeds
1/4 cup almonds
1/2 cup fresh Parsley(or used cilantro or mint)
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
1/4 cup cold water
Method
Using a fine mesh strainer,rinse the sesame seeds under cold running water.Drain all water.Let sit for about 30 minutes.
Heat a pan on medium.Toast the seeds until all dry and toasted,add the almonds and chillies in to the pan during last 2 minutes.
Transfer in a grinder,cover and run the machine until coarsely ground.Then add the water,greens,lemon juice and salt,and grind until smooth.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.
The chutney is my entry for Priya's Cooking with Seeds: Sesame

South Indian Style Spicy Pumpkin Chutney. Hosting WHB # 206

The hot chutney is reminiscent of the Spicy South Indian cuisine.The intense flavors from the chili peppers and the fresh spices gives the bland pumpkins a whole new makeover.Adjust the quantity of spices and make it milder or hotter.With the abundance of fresh autumn pumpkins the chutney turned out to be one of the absolute tasty eats of the season.
Recipeadapted from Anudivya's Roasted Pie-Pumpkin chutney
Ingredients
2 cups fresh Pumpkin Puree
1 small plum tomato,finely hopped (optional)
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 green chillies or any other hot pepper
1 clove garlic,minced
1/2 inch ginger root,minced
1/4 teaspoon turmeric
1/2 teaspoon Garam Masala (blend of cumin,coriander,cloves,cinnamon,bay leaf and cardamom)
1/2 teaspoon salt
2 teaspoon Extra virgin olive oil or Canola oil

Method
Heat the oil in deep pan or kadai on medium heat.Add the mustard seeds and cumin seeds,after a minute when seeds starts to splutter,add the chillies,minced ginger and garlic,saute for a minute or two then add the tomatoes and rest of the spices.Cover and Cook until tomatoes are soft and mushy 4-5 minutes.Now mix in the pumpkin puree ,let cook for another 5-6 minutes.Blend in processor for smoother texture,this is optional I did not blend mine.Serve with plain brown rice ,flat bread ,mix in pasta,Dosa,Idli or spread on sandwiches.The chutney can be stored in clean air tight container in refrigerator for 2-3 weeks.


I'll be hosting the Weekend Herb Blogging for the week.Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

Pineapple Ginger Chutney

Except for the peeling part I totally enjoy pineapples.The last one we bought was so fully ripened and had to be used in a day.Why not make a tongue tickling chutney for a change?.The spice from Ginger and chili peppers balances the sweetness from the fruit,and lime juice adds a nice tang to sweet and spicy concoction.The experiment turned out to be a toothsome condiment,the Vitamin loaded chutney is relishing with chips and crackers,spread on sandwiches or mixed with rice.


Recipe
Ingredients
1/2 a fresh pineapple,peeled and cubed
1 inch piece fresh ginger root,minced
1 hot or medium hot chili peppers,seeded and chopped(I used habanero)
1 cinnamon stick
2 tablespoon fresh lime juice
2 tablespoon sugar(optional,I didn't use any)
Pinch of salt


Method

Combine all ingredients in a saucepan ,avoid reactive metallic containers like aluminum or cast iron,preferably use stainless steel.Bring the contents to a slow boil,simmer until completely soft and mushy for 25-30 minutes,stir occasionally.check the seasonings, add more lemon juice if needed.Remove the cinnamon stick.For a more smooth chutney ,grind to a finer paste,then return to the saucepan.Mix a teaspoon of cornstarch with equal quantity of water.Stir in the chutney and simmer another 5-10 minutes.Cool and store in an sterilized air tight jar for over 2-3 months.



The chutney is off to Weekend wokking,the ingredients of the month is Ginger and the host is MomGateway

Tangy Lemon Rice With Egg Plant Chutney

All those who love tangy flavor . This recipe is for you. Lemon rice is a popular lunch box recipe in South India.I remember those childhood days,sharing lunch with my girl friends ,my most favorite food to share with them was there lemon rice.
Lemon is a good source of Vitamin C and potassium. You can mix some healthier brown rice in regular white rice to add fiber and vitamins.

Ingredients you'll need are
2 cups Rice
1 medium lemon
1 teaspoon moong lentil
1/4 cup Peanuts
1/2 inch ginger root peeled and grated
1/2 teaspoon turmeric
1 teaspoon cumin seeds and mustard seeds
2 dry red chillies
1 table spoon EVOO
some curry leaves

To make this Tangy rice
Wash and soak the rice in cold water for 10 minutes.
Cook in 2 cups of water until tender.
Roll the lemon to loosen the juices. Halve the lemon and squeeze over the cooled rice and mix and keep aside
Heat EVOO in a skillet on medium flame. Add all the other ingredients besides turmeric and ginger. when the mustard seeds start to splutter add the turmeric and grated ginger . saute for a minute before adding the lemon rice mixture. Stir and let flavor infuse for few minutes before serving the lemony goodness.



Egg plant chutney
Ingredients you'll need are
1/2 lb egg plants wash,slice and drop them in water for few minutes.
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 inch ginger sliced
2 cloves garlic sliced
2 green chillies
few curry leaves
1/2 cup chopped cilantro
2 table spoon Extra virgin Olive oil.(EVOO)

To make the Chutney
Heat EVOO in a pan at medium heat. Add the mustard seeds and cumin seeds. Wait till you hear spluttering of mustard seeds. Add chopped onions Garlic and ginger slices, chilles and saute for a few seconds. Add rest of the spices and sliced egg plants and cook until tender. Let cool then blend with cilantro until smooth. Serve with rice or flat bread(paratha)

This is my entry for AFAM Lemon hosted by SimpleIndianFood

Hyderabadi Biryani with Carrot Chutney(Raita)

This biryani is my entry for Mona's( Zaiqa.net ) RCI :authentic Hyderabadi Cuisine Event

Hyderabadi Biryani is my ultimate recipe for a flavorful rice. The bite of protein,the aroma of spices,the tang from lime,sweetness of onions and touch of herbs make this biryani a top favorite of my family and guests in any daawat.

Two kinds of Biryani are commonly made in hyderabad, "Kacchi" and "Pakki". "Kacchi" literally meaning raw is prepared by layering uncooked meat. The "Kacchi" Biryani ,requires a thick bottom vessel for meat to cook through without burning and rice has to be precisely half cooked while promptly making layers before rice cools. I prefer making the easier "Pakki" biryani in which cooked meat is layered with rice.The following recipe is of "Pakki" Biryani.

Ingredients you'll need are
4cups Basmati rice
2lbs lamb or chicken cut in medium pieces,most of the white fat trimmed.
1 tablespoon Ginger garlic paste
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
2 medium Onions
1/2 lime juice
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
3 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
1/4 cup Extra Virgin Olive Oil

To make the Biryani

Marinate Meat
Clean the meat by trimming any white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 30 minutes.
Cook the Meat
Heat EVOO in a medium saucepan with lid .Add the marinated meat ,cover and cook until meat is tender the water is all absorbed about 35-40minutes and set aside. If using a pressure cooker cook for about 12 minutes.
Fry Onions and Cook Rice
In meantime wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and lay on plate to spread on layers later. Now add about 8 cups of water along with whole spices and 2 teaspoon salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.
Make Layers and Cook Some more
While rice is cooking gather all the ingredients to make the layers promptly.

Drain the rice in a strainer\colander, quickly before the rice cools. Keep the same saucepan back on medium heat. Add a table spoon of EVOO. Spread half the rice as the first layer.

Next spread a layer of all the cooked meat mixture. Sprinkle the lime juice ,and chopped greens ,half the fried onions around the meat mixture.


Lastly layer the rest half of rice .Sprinkle with onions,saffron mixture and remaining greens on top and cover.

Cover tightly and cook for another 15 minutes on medium heat until you see steam escaping from the lid.

Wait another 20 minutes before removing the lid.

Mix Layers
Before serving properly mix all the layers and serve with cooling yogurt chutney.


Carrot Yogurt Chutney(Raita)
Whip 2 cups of yogurt. Mix in 1 cup grated carrots, finely chopped green chilly ,2 tablespoon chopped cilantro and season with Salt.Temper the Chutney by heating tablespoon of Olive oil in a small saucepan and add 1/4 teaspoon mustard seeds,cumin seeds and couple of dry red chillies. Wait until mustard seeds splutter then mix in the yogurt mixture and serve


Other Authentic Hyderabadi Recipes
Hyderabadi Haleem
Mirchi Ka Salan

Other Yummy Biryani recipes Posted here:
Kachchi Lamb Biryani
Soy Biryani

Vegetable Biryani

Fish Biryani

Veggie Rice(Pulov) with Tomato Chutney

Veggie Rice(Pulov)
Cooking vegetable along with rice makes your meal filling and nutritious. Consider using some brown rice. Mix some brown rice in white rice. Did you know that difference between brown and white rice is same as difference between whole wheat flour and all purpose?. While milling the brown rice in to white rice, most of the vitamins ,minerals and fiber are lost and so are many of the nutritive benefits of Rice. Try brown rice for a healthy wholesome change from starchy white rice.


Ingredients you'll need are

2 cups Rice
1 medium onion
1 cup sliced carrots
1/2 cup peas
1 cup french beans cut
1 cup Broccoli or cauliflower florets
1/2 teaspoon turmeric
3/4 teaspoon ginger garlic paste
1 teaspoon cumin seeds
2 green chillies
2 tablespoon Extra Virgin Olive Oil
some mint leaves and cilantro chopped.

To make the Pulov
Wash rice and soak it for 15 minutes.
Heat oil in a skillet on medium high flame. Add chopped onions ,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. saute for a minute with turmeric and other spices. Add the cut vegetables and cook for couple of minutes. Drain the water from rice and add in to the skillet and cook until rice turns pearly. Now add 2 cups of water and chopped mint and cilantro. Cover and cook until all water is dry(brown rice takes relatively longer to cook). Serve this flavorful rice with Tomato Chutney.

Health nut Substitute
Using Green Whole Moong adds fiber for your recipe

Tangy Tomato Chutney
Ingredients you'll need are
2 Plum red Tomatoes finely chopped
2 cloves garlic
1/2 teaspoon each of mustard seeds and cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
Salt to season
few curry leaves
1 or more green chillies or dry red chillies
1 table spoon Extra Virgin Olive Oil

To make the chutney
Heat EVOO in a saucepan. Add the mustard seeds and cumin seeds. Wait till you hear spluttering of mustard seeds. Add crushed Garlic cloves, chilles and saute for a few seconds. Add rest of the spices and tomatoes. Cover and cook until tender. Serve with Pulov ,Khichdi or Parathas.