Ragi Dosa (Finger Millet Crepe)

Dosa has long been a most popular Indian breakfast delicacy and there are so many varieties and versions to making Dosa.

Traditionally rice & urid daal are soaked, ground and fermented, but what about those that want to try a healthier gluten free option? Replacing the rice with super food Ragi or Finger Millet gives not only a healthier option, but is equally as delicious!

Here it is, my version of RAGI DOSA:

Ingredients: 1 cup Ragi flour, 2 tablespoons rice flour, 1 cup urid daal, 2 tablespoons poha, 1 teaspoon fenugreek seeds, salt.

Make: 

1. Wash then soak urid daal, poha and fenugreek seeds for about 4 hours.

2. After 4 hours, grind the soaked mixture into a thick smooth paste. 

3. In a bowl, mix Ragi flour and rice flour with water into a smooth paste without lumps. Add in the ground urid daal mixture to this, add salt and mix completely. Use water as needed to get a thick but not watery batter.

4. Cover the bowl and leave it to ferment overnight. If the weather is cold, you can use a 1/2 spoon baking soda mixed in too.

5. After fermentation the batter should have risen and be airy. Make Dosas on a non stick pan as normal. 

Enjoy crispy, delicious, healthy Ragi Dosa with your favourite chutney!

Instant Kalakand - Milk Fudge

Foods, especially treats, that are as quick to make as they are to eat, are always a yes! Who wants to spend hours cooking up something that's gobbled in seconds! 

Kalakand is traditionally a sweet delicacy made with Paneer or milk and sugar, however in this quick version, we use milk powder and thick cream to get the same taste and texture in just minutes.

Here it is, my version of INSTANT KALAKAND - MILK FUDGE: 

Ingredients: 1 cup full fat milk powder (or bit more to get texture right), 1/2 cup thick cream (can use low fat cream), 1/2 cup powdered sugar or icing sugar, 2 tbsp badam flavour powder, 1 tsp cardamon powder, crushed Pistachio nuts.

Make:

1. In a glass bowl, put in all of the ingredients except nuts and mix together. Place in microwave for 2 minutes. 

2. Remove and stir well, put back in microwave for another 2 minutes. It should be bubbling up and changing texture.

3. Remove and stir well, put back in microwave for another 2 minutes. By now it will be leaving the sides when stirred.  If it is too liquid, add a few tablespoons milk powder and repeat process.

4. When the mixture is thick and looks like Kalakand texture, put it all in a lined tray. Pat it flat and sprinkle crushed Pistachio nuts. Let it cool and harden for a few hours before cutting into shape.

Spinach & Cottage Cheese Curry - Palak Paneer

Vegetarian dishes in Indian cuisine are fabulous and varied, with so many amazing ingredients that are used to create wonderful flavours. Some of my favourite ingredients not just for taste but also for the nutritional goodness are Spinach and Paneer, so when there is a delicious curry using both, it's no surprise that it's a regular on the menu! 

There are so many different versions of Palak Paneer and everyone finds their own way of making it. Here's my version that is quick, easy and is delicious everytime!

Ingredients: 500 grams Spinach leaves or frozen Spinach, about 300 grams Paneer chopped into cubes,1 onion chopped, few dry red chillies, 1 tbsp garlic smashed, 1 tbsp ginger smashed, 1 tomato chopped, 1tsp cumin, 1tsp garam masala, 1 tsp cumin powder, salt to taste.

Make:

1. Blanch the Spinach leaves and cool immediately by a little adding cold water (don't add too much as you can use this extra water to grind so mo wasting nutrients).

2. In a pan, heat a bit of oil and add red chillies, cumin seeds, garlic, ginger, chopped onion. Sautè until onion is cooked then add tomatoes. Add in the blanched Spinach and mix together. Remove from heat and cool to room temperature. 

3. Grind the whole mixture into a puree, adding water as needed to get a thick gravy texture.

4. In the pan again, add a little butter/oil and add in the paneer cubes. Roast for a few minutes until it is soft. Now add garam masala, cumin powder, salt to taste. Finally add in the Spinach puree, mix and simmer on low flame for 5mins. 

Enjoy hot Palak Paneer with Jeera Rice or Rotis!