Easy Eggless Ragi Biscuits

Getting Ragi in my daily routine had been on my wish list for quite sometime, especially after moving to Maharashtra and getting to know about the benefits of this superfood. 

My chai is incomplete without biscuits, be it any time of the day. In my quest to adopt healthy lifestyle, I recently realised that I was eating about 5-6 Marie biscuits per cup of tea! 

Even though packaged Marie biscuits look innocent and the labels try to further convince you they are healthy, the fact is that they are loaded with hidden calories. I realised it more when I began my attempts to bake my own biscuits. I could never get the perfect texture or finish and I would wonder how the packaged biscuits get it right in every single piece! Well, the secret lies in the various chemicals masked under the head raising agents mentioned in the ingredients. Don't believe me, read one yourself! Except for Amul biscuits, I have hardly seen biscuits that use even pure good butter. Mr. Hubby once ordered online some nice homemade biscuits made with wholewheat flour, jaggery and ghee. However, after reading the price label, I couldn't even eat one!

Necessity is the mother of invention. So, after various failed attempts and learning from my mistakes, I finally got them right. 

Here's the recipe

Ingredients

Ragi/Finger Millet Flour - 1/2 Cup

Wholewheat Flour - 1/2 Cup

Butter (Cold solid) - 1/3 Cup, cut into cubes

Powdered Sugar - 1/2 Cup (U may even use powdered brown sugar/jaggery powder)

Baking Powder - 3/4 tsp

Vanilla Essence - 1 tsp

Cold Milk - 1-2 tbsp

Oil - for greasing the baking tray

Method

1. Roast the Ragi flour on low-medium flame till you can notice the aroma. We do not need to roast till the colour change. Just enough to let go of the rawness. Once done, remove and set aside to cool.

2. Sift together the Ragi Flour, Wholewheat Flour and baking powder and mix well.

3. Sift in the powdered sugar into the flour mixture and mix well.

4. Add the cold butter cubes and rub with the flour using fingers until the mixture gets a crumble like texture.

5.  Make a bay in the centre and add the vanilla essence.

6. Slowly, add little by little milk and bind the mixture. Do not knead. Just enough milk to bind the mixture will do.

7. Refrigerate the mixture for 20-30 minutes or till it gets firm.

8. Dust a working table. I have used my granite Chakla on which we prepare Chapatis. Gently roll the dough into a 1" thick sheet. Honestly, I used my hands to do most of the flattening. However, it depends on one's comfort.

9. Using a cookie cutter, cut the biscuits in desired shapes. I used the lid of the baking powder bottle.

10. Arrange the biscuits on a greased baking dish and bake in a preheated oven at 180 degrees for about 15-20 minutes.

11. Remove and keep on a wire rack for cooling. The biscuits will appear soft when hot however, please dont be tempted to overbake or you will end up with jaw breaking biscuits (been there, done that!). They will automatically get firm once they cool.

12. One cool, store in an airtight container and enjoy guilt free!

Instant Vegetable Rawa Idli

There are days when you want to eat something good and healthy, sitting in the comfort of your house, but feeling too lazy too prepare something elaborate. Then, what to do? Of course, you may say order food or prepare something ready to eat. But, as my awareness about food quality is increasing, I am increasingly getting skeptical about eating outside, unless it is a trusted outlet. So, I still prefer to cook rather than eating out.

Come change in season and viral fever comes knocking on the door, especially if you have children in the family. Few days back MIL & I wanted to eat something light and different, but as the children were not well, we couldn't go for anything elaborate. 

So, prepared this yummy, instant veggie rawa idli n enjoyed with freshly prepared coconut chutney. Surprisingly my elder one too relished this as he too wanted some change in taste.

There are other such quick fix recipes on my blog too which save my day. 

Easy and Healthy Sattu Sandwich

Healthy Methi Mathris

Pahadi style urad dal khichdi

Easy instant dhokla

Wholewheat flour eggless pancakes

5 minute papad in gravy

Easy eggless Carrot Omelette for kids

Veggie Vermicelli

The lazy chef's quick Misal Pao

Ingredients (Makes approx 15 Idlis)

Thick Rawa/Sooji/Semolina - 1 Cup

Curd - 3/4 cup

Oil - 1 tbsp + for greasing the Idli mould

Onion - 1 small, chopped

Garlic - 3-4 pods, chopped

Carrot - 1 small, chopped

Chana Dal - 2 tsp

Asafoetida - 1/4 tsp

Mustard Seeds - 1 tsp

Green chillies - 3 small chopped + 3-4 whole for garnishing

Curry Leaves - 5-6 no.

Ginger - 1 small piece, chopped

Turmeric Powder - 1 tsp

Salt - to taste

Green Coriander - 1/2 Cup, chopped

Water - 1 Cup, or as required

Eno - 1 sachet

Brown Raisins - 2-3 per idli

Method

1. Heat oil in a pan and add the asafoetida and mustard seeds.

2. When the mustard seeds begin to splutter, add the chana dal.

3. Add the curry leaves and let them splutter.

4. Add turmeric powder and mix well.

5. Add the chopped onion, garlic, ginger, carrot and green chillies. Mix well. Cover and cook for 3-4 minutes.

6. Next add the rawa and mix well. Reduce the flame to low and bhuno/saute well till nice aroma starts coming as the rawa gets cooked.

7. Turn off the flame and cool the mixture.

8. Add the curd, salt and chopped coriander and mix well. You may adjust the consistency with water in case the mixture appears thick. It should be like a batter consistency.

9. Cover and keep aside for 15-20 minutes.

10. Grease the idli moulds and add 2-3 raisins to each cavity. I also added whole green chillies to few cavities but it is completely optional.

11. Add the Eno sachet to the mix and fold gently. Immediately Transfer to the greased idli moulds and steam on high flame for about 15-20 minutes.

12. To check if the idlis are done, poke a knife in the idli. If the knife comes out clean, the idli is done.

13. Remove and serve hot with coconut chutney.

P.S. Since we had some extra batter which we couldn't keep for long as Eno was already added, my MIL used it to prepare yummy Dhokla by adding sweet water and tempering. You may refer to my Dhokla recipe for tempering details.

Healthy Methi Mathris

Who doesn't like Mathris during tea time? Crispy and salty mathris make up for a refreshing snack on the go. I remember as a kid, whenever we had a trip coming up, mom would prepare yummy mathris to be munched throughout the long train journey. Mathris are a favorite item in the wedding return gift sweet boxes (we call them Bhaaji in North). When I got married, we had a good quantity of mathris left from the Bhaaji. Every evening, after returning from office, the Mathris would give me and my MIL company with our evening chai. Often, we would prepare papdi chaat with the leftover mathris. 

There is magic in the hands of Delhi Halwais (special chefs for preparing sweet and savory items). Almost everyone in the North have their favorite Halwai shop from where they get their dose of Samosa, Kachoris and Mathris. 

After moving to Mumbai, I terribly missed the Delhi walla mathris. I did find good Mathris at some shops here however, my soaring waistline keeps me away from fried food.

Few days ago, as it was raining, my taste buds craved for Mathris. So, I decided to pamper them the healthy way and prepared these Baked Methi Mathris. Apart from being non fried, these Mathris are made with 100% wholewheat flour and yet, they taste so crispy and yum. Since Methi imparts a certain bitterness, you may keep the quantity of methi leaves less in your first attempt.

Over to the recipe now...

Ingredients

Whole Wheat Flour - 1 Cup

Chopped fenugreek (Methi) leaves - 1/2 Cup (You may adjust the quantity to your taste)

Salt - 1 1/2 tsp or to taste

Turmeric Powder - 1 tsp

Coriander Powder - 1 tsp

Carrom Seeds/Ajwain/Ova - 1 tsp

Red Chilli Powder - 1/2 tsp (I didn't add as I was preparing for my kid)

Oil/Desi Ghee - 1 tbsp + for brushing

Water - 1/2 Cup

Method

1. In a mixing bowl, take the wholewheat flour. Add the chopped fenugreek leaves, salt, coriander powder, turmeric powder, carrom seeds and red chilli powder.

2. Add the desi ghee/oil. Add water bit by bit and bind into a still dough.

3. Cover with a dry cloth and rest for 15-20 minutes.

4. Roll the dough and divide into 15 small balls.

5. Roll each ball into a thin disc.

6. Arrange the discs on a greased baking tray.

7. Slightly prick with a fork to ensure that the Mathris don't rise.

8. Brush some ghee on the discs.

9. Bake in a pre heated oven at 180 degrees for about 20 minutes or till the mathris turn golden brown.

Note - You can adjust the quantity of fenugreek leaves as per your preference. Start with small quantity and increase if you feel like. 

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Who doesn't like Mathris during tea time? Crispy and salty mathris make up for a refreshing snack on the go. I remember as a kid, whenever we had a trip coming up, mom would prepare yummy mathris to be munched throughout the long train journey. Mathris are a favorite item in the wedding return gift sweet boxes (we call them Bhaaji in North). When I got married, we had a good quantity of mathris left from the Bhaaji. Every evening, after returning from office, the Mathris would give me and my MIL company with our evening chai. Often, we would prepare papdi chaat with the leftover mathris. Few days ago, as it was raining, my taste buds craved for Mathris. So, I decided to pamper them the healthy way and prepared these Baked Methi Mathris. Apart from being non fried, these Mathris are made with 100% wholewheat flour and yet, they taste so crispy and yum. http://shaivikafunda.blogspot.com/2018/09/healthy-methi-mathris.html?m=1 #healthyrecipe #healthyfood #health #healthyeating #healthybaking #healthy #snacks #teatime #recipe #foodie #foodblog #foodblogger #food #snacks #delicious #tasty #tastebhihealthbhi #yummy #shaivikafunda #instagood #picoftheday #recipes #indianfood #india #indiansnacks

A post shared by Shaivi Sharma (@shaivisharma) on Sep 28, 2018 at 3:59am PDT

Easy and Healthy Sattu Sandwich

I was introduced to Sattu by my mom in law, after I got married. My earlier job required me to be out by 6.30am. I still remember how diligently she would wake up every morning to prepare my breakfast and tiffin. Even during the famous Delhi winters, she would ensure I never left home without eating breakfast. Sattu was her favourite handy ingredient back then. 

For those who don't know much about Sattu, it is an excellent ready food which has several health benefits, as it is nothing but roasted gram/chana in powdered form. Sattu drink is an excellent way to beat the heat during summers in North India. An excellent food for people suffering from Diabetes and Hypertension, Sattu is an instant energy booster as well and rich in fibre, proteins, minerals and antioxidants. 

A super healthy and light option which perfectly compliments many recipes.

My MIL loves to play around a lot with Sattu. Apart from the Sattu drink in summers, she prepares excellent Sattu paranthas and Littis.

Having learnt so much from her, I experimented with Sattu and prepared these Sattu Sandwich for breakfast yesterday. To my utter gastronomic joy, they came out so well! Posted these on my Facebook foodie groups and the overwhelming response motivated me to post the recipe on my blog.

Ingredients (Makes 2 Sandwiches)

Brown bread - 4 slices

Onion - 1 medium

Green chilli - 1 large or to taste

Salt - to taste

Red chilli powder - 1/4 tsp

Sattu/Roasted grams powder - 1tbsp

Lemon juice - few drops

Cheese slices - 1 per sandwich

Ghee - 1tsp (optional)

Method

1. Chop together onion and green chilli.

2. Add Sattu powder, salt, red chilli powder and lemon juice. Mix well.

3. Spread stuffing evenly on bread slices.

4. Put cheese slice on top.

5. Cover with the other bread slice.

6. Smear some Desi ghee on top (optional) for good colour.

7. Grill and enjoy!