Ragi Adai

Serves - 4

Ingredients:

3 Cup - Ragi Flour

2 Cup - Shredded Cabbage

1 Cup - Shredded Carrots

1 Cup - Onion

1 Tsp - Chili Powder

1/2 Tsp - Turmeric Powder

1 Tsp - Garam Masala Powder

1 Tsp - Dhania Powder

Salt to taste

water as required.

Cilantro (optional)

Procedure:

1) Add all the above ingredients in a bowl except water, mix them well with just enough water. You should be able to make round balls with them.

2) Make them to big lemon sized balls and spread them with hand on a plastic sheet or on top of Ziploc. Wet your hand with water whenever required so that the flour doesn't stick to your hand.

3) Meanwhile heat a griddle on the stove. Cook the adai by sparying oil on both sides.

4) Serve with any chutney or Raita.

Idli Upma

Ingredients:

10 - Idlis (crumbled)
1 Tsp - Mustard
1 Tsp - Urad Dal
1 Tsp - Asafoetida
2 - Green Chilis
2 - Red Chilis
1/2 Tsp - Turmeric Powder
5 - Shallot onions or 1/2 - Red Onions (or any onion of your choice)
few Curry Leaves for flavor
2 Tbsp - Oil
Salt if required.

Procedure:
1) Heat oil in a pan, add mustard, urad dal, asafoetida and chilies. Wait till the mustard splatters.
Then add chopped onions, curry leaves and turmeric powder, saute for couple of minutes.
2) Add the crumbled idli to this seasoning and saute for a minute till they mix well. (check for salt and add if required)
Garnish them with Cilantro and ready to serve as it is.

Pancakes with Blueberry Syrup

Ingredients:
1 cup - All purpose flour
1 - Large egg
1/2 Tsp - salt
11/2 Tbsp - Sugar
1 cup - Milk
1 Tsp - Baking Powder
Water - as required

Procedure:
1) Mix all the dry ingredients (flour,sugar,salt,baking powder) together.
2) Whisk egg separately.
3) Add the dry ingredients and milk to the egg and stir well.
4) Add water as required to get the batter consistency.
5) Heat the griddle and pour 1/2 cup of batter, wait till it's cooked flip it over and once done enjoy with your favorite syrup.

Blueberry Syrup Recipes.

Javvarisi Upma (Sabudana khichdi)

Ingredients:
1 Cup - Javvarisi
1/4 Cup - Peanuts
1/4 Cup - Chopped Onions
2 - Green Chilies
1/2 Tsp - Mustard
1/2 Tsp - Cumin
1 Tbsp - Shredded Coconut
Oil for Seasoning
Chopped Cilantro for Garnish
Salt as required.

Procedure:
1) Soak javvarisi for about 6 hrs with 2 1/2 cups of water.
2) Heat oil in a pan and season it with mustard and cumin.
3) Add chilies and peanuts, fry till the peanuts turn golden brown.
4) Add onions, salt and fry them for couple of minutes.
5) Add Javvarisi, mix them well, reduce the flame to medium and keep mixing till Javvarisi becomes glossy.
6) Switch off the stove, mix it with shredded coconut and cilantro.
Option: Add 1/4 cup chopped potato and fry them after onions till it is cooked.

Ragi Idli & Dosa

Ingredients:
1 Cup - Urad Dhal
4 Cup - Ragi Flour
Salt - 5 Tsp
Water as required

Procedure:
1) Soak urad dhal with enough water for at least 4 hours.
2) Grind urad dhal in mixer or grinder to a smooth paste with enough water to get Idli/pancake batter consistency.
3) Mix ragi flour separately with water to get idli/pancake batter consistency.
4) Mix both urad and ragi batter together with enough salt.
5) Leave them overnight to ferment and make idlis (Steam cook them in Idli moulds) or dosas (spread them in hot griddle like pancakes).

Cracked Wheat & Oats Idli

Ingredients:
1 Cup - Cracked Wheat
1 Cup - Old Fashioned Oats
1 - Carrot (grated)
1 Tsp - Mustard seeds
2 Tsp - Channa Dhal
1/2 Tsp - Asafoetida
1-2 - Green Chilies (finely chopped)
3 Tsp - Chopped Cilantro
1 Cup - Yogurt
2 Tsp - ENO Salt
2 Tsp - Oil
water as required
Salt as required
25-30 - Half Cashews (optional)

Procedure:
1) Fry cashews in ghee or oil and keep separately.
2) Dry roast cracked wheat and oats separately. Pulse them together in a blender.
3) Heat oil in a pan. When hot add the mustard seeds and allow it to splutter.
Add green chilies, channa dhal and asafoetida. Fry them till the dhal changes to golden brown. Add carrot and fry for about 2 mins till the moist in the carrot is absorbed.
4) Now add the pulsed wheat and oats. Fry for a minute. Allow them to cool.
5) Add yogurt, cilantro, eno salt to this mixture. Add enough water to bring it to dosa or pancake consistency. Let them rest for 15 mins.
6) After 15 mins the batter becomes little thick. Add more water to bring back to idli consistency.
7) Add cashews in each idli molds. Spoon the batter into the molds. Steam cook the for about 20 - 25 mins.
8) Let them cool down a little bit before removing them from molds. Serve with spicy chutney.