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Ragi Pakoda Recipe

This ragi pakoda recipe is just the right thing if youre looking for a tasty,
crunchy, nutritious snack. Easy to make, it doesnt take much time at all. Enjoy!
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Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 30 (4 servings)


Ragi (finger millet) flour: 2 cups

Roasted gram/chickpea flour (Besan) 1/2 cup
Cabbage (shredded) 2 cups
Capsicum/Bell pepper (chopped small): 1/2 cup
Curry leaves: 1 tablespoon
Coriander leaves: 1/4 cup
Ginger: 1 inch piece
Cashew pieces: 1/2 cup
White sesame seeds : 1 tablespoon
Black pepper powder: 1/2 teaspoon
Groundnut/Peanut oil: 200ml
Salt: 1 teaspoon
Chaat masala: 1/2 teaspoon


Peel and mince the ginger. Coarsely chop the coriander and curry leaves.
Mix the veggies and herbs cabbage, capsicum, ginger, coriander and
curry leaves in a bowl.

Mix the dry ingredients ragi flour, besan, cashew pieces, sesame seeds,
salt, and black pepper powder/chili powder in a large mixing bowl.

Heat the oil for frying. Add 2 tablespoons of this hot oil to the dry mix.
Now add the vegetables to the dry ingredients and mix well. Add just
enough water to form a dough. Make bite-sized ragi pakoda pieces and fry
them in hot oil.

Sprinkle with chaat masala before serving.

Lemon olive oil cookie

1 cup powdered sugar

3 eggs
Lemon zest( of 3 lemons)
Vanilla essence
cup olive oil
21/2 cups maida
1 tsp baking powder
Little salt

Beat sugar and eggs

Add lemon zest, vanilla essence and olive oil and beat again
Add maida, salt,baking powder and knead into a dough.
Rest the dough in fridge for sometime.
Roll the dough to make a big chappati and then cut in different shapes with cookie
Grease the cookies with egg whites using a brush to get a nice color after baking
Bake them at 180C

vegan banana bread recipe below:

banana bread eggless & vegan

4.9 from 23 reviews

Save Print

Prep time
5 mins

Cook time
40 mins

Total time
45 mins

delicious, light & soft vegan banana bread

Author: dassana
Recipe type: brunch, breakfast
Cuisine: world
Serves: 4

4 medium sized ripe or over ripe bananas

1.5 cups whole wheat flour
or cup coconut oil or sunflower oil (adding about cup would result in a more
softer texture)
cup organic brown sugar or cane sugar
tsp vanilla powder or 1 tsp vanilla extract
1 tbsp sunflower seeds (optional)
1.5 tsp baking powder
tsp baking soda
a pinch of salt (optional)
preheat the oven to 180 degree C.
grease a bread tin or a rectangular cake pan with some coconut oil.


first mash the bananas well or puree them with a hand blender.
now add the oil, sugar & vanilla to the banana and blend well.
sieve the flour with the baking soda and baking powder.
fold the seived flour really well.
this folding step is important as you want the whole bread mixture to be one and mixed

apple pie recipe details below:

apple pie

Save Print

Prep time
15 mins

Cook time
45 mins

Total time
1 hour

apple pie an easy to make vegan apple pie spiced with cinnamon and nutmeg.
Author: dassana
Recipe type: dessert
Cuisine: world
Serves: 2-3

for the pie crust:
1 cup whole wheat flour
cup all purpose flour/maida
cup olive oil
cup water at room temperature
tsp salt or as required
for the apple filling:
2 medium sized apples, peeled, cored and sliced
tsp cinnamon powder
tsp nutmeg powder or grated nutmeg
2 tbsp whole wheat flour

2 tbsp demerara sugar/brown sugar/regular sugar (increase the sugar qty to cup
powdered sugar)

a few dots of oil or butter to top the filling

other ingredients:

some cinnamon powder and organic unrefined cane sugar/brown sugar/regular sugar for

a few teaspoons of soy milk/almond milk or dairy milk for glazing


seive or mix all the dry ingredients together whole wheat flour, all purpose flour and
add the olive oil and with your fingers mix the oil in the flour evenly to get a breadcrumb
consistency. this step should be done properly and this results in giving a flaky texture to the
crust. the whole mixture should look like breadcrumbs.
add water and just bind the whole mixture together. dont knead. gather everything and
form a dough. dont over do.
peel, core and slice the apples.
mix the cinnamon powder, nutmeg powder, demerara sugar and whole wheat flour into
the apples.
preheat your oven.
grease your pie pan or pans with olive oil.
divide the dough into two or four equal parts depending on the size of your pie pans.
roll the divided parts of the dough on a dusted work surface.
10. cover the rolled pie crusts with a napkin so that they dont dry out.
11. place one of the rolled pie crust gently on a greased pan and press it towards the bottom
and the edges.
12. arrange the apple slices with the filling evenly on the bottom pie crust.
13. top the apple slices with dots of butter or a few drops of olive oil.
14. cover the pan with another rolled pie crust and fold the edges of the top crust over and
under the bottom edges. flute the edges.
15. you can also cut strips from the rolled dough and create a lattice pie crust.
16. cut through the top pie crust with a fork or knife from top so as to allow steam to pass
whilst baking.
17. brush with soy milk or any milk and sprinkle some sugar and cinnamon powder on top.
18. bake the apple pies in a pre heated oven at 180 degrees C for 50-60 mins or till the crust
has become golden and crisp.
19. serve the apple pie warm or when at room temperature.
20. you can refrigerate or freeze the pies. wrap the apple pies when they completely cool
down in a cling film or store them in an air tight container and refrigerate or freeze.

To make the filling, peel and core the apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large
bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When

butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples
have softened. Set aside to cool.



Prep time:15 Mins

Cook time:20 Mins
Yields: 3 to 4 Dozen Cookies.
A very easy to bake whole wheat cracker recipe.


1 and 1/2 cupsWhole Wheat Flour

1/4 cupSoy Flour

1/4 cupSesame Seeds (White Hulled)

1/2 teaspoonSalt

1/4 cupOil (Non Hydrogenated)

8 to 9 tablespoonsWater


Preheat oven to 350F/180C for 15 minutes.


While the oven is preheating, in a medium bowl sift the flours and salt. Add the sesame seeds.


Add the oil and blend well. Add water little by little to form the dough into a ball and easy enough to roll.


Divide the dough into 2 balls. Roll each half to 1/8 inch thick and cut into squares or sticks. Repeat the same with
the other half too. I dusted some all purpose flour on the surface to roll the dough easily.


Place the squares on un-greased baking sheet and bake for about 15-20 minutes or until the crackers are crisp.
The baking time depends on the thickness of the squares.


Store in a tightly covered container up to 1 week.


The cookies were golden brown in color and very crispy. The first batch squares were thick and so I made the
next batch paper thin. I preferred the thick crackers and my son liked both. You dont get the raw smell of whole
wheat flour or the soy flour. Also I felt it tasted even better the next day of baking.



I used black sesame seeds because I didnt have the white seeds. I think the pack I had some impurities, so
while eating the crackers we were able to feel it. So go with white sesame seeds or be sure to clean the black
sesame seeds before using.
I used sunflower oil.
For the first batch I didnt know how thin to roll the dough, so the squares were little thick and it took around 23
minutes to turn crisp. I did not flip the crackers but gave a slight shake twice or thrice in between. For the next
batch I rolled the dough paper thin and it turned golden brown within 10 minutes. If its very thin be alert or else
the crackers would burn.


The crackers were crispy even after 4 days.


Adding ground pepper or chili powder will spice it up.

Read More:http://www.egglesscooking.com/2009/05/25/whole-wheat-sesame-crackers/

Homemade 5.0 from 1 reviews Print

Cereal Recipe
Prep time:15 Mins
Cook time:15 Mins
Yields:Approximately 2 cups.
Homemade Chocolate Cereal? Yes, it is! Try this low fat, low in sugar cereal and I bet your kids would love it. This is also a
2-in-1 recipe. You can eat it as cereal with some warm milk and touch of maple syrup or eat it by itself as a cracker.


1/2 cupRagi (Finger Millet) Flour

1 tablespoonWhole Wheat Flour

1 tablespoonFlax Seed Powder

4 teaspoonsCocoa Powder


1 teaspoonVegetable Oil Spread

3 tablespoonsMaple Syrup ( replace sugar )

3 tablespoonsWater

1 teaspoonVanilla Extract



Preheat oven at 375F/190C for 15 minutes. If using a cookie sheet with edges, flip it over (so you get a flat top)
and grease it with some oil spread. Or you can use a flat cookie sheet and grease the same. You will be requiring 2
Meanwhile combine together the dry and wet ingredients into a smooth dough.


Divide the dough into two equal parts and roll each half directly on the greased cookie sheets. Roll as thin as
possible and using a knife/pizza cutter score it into diamonds/squares directly on the cookie sheet; do not separate.
Bake for 8-15 minutes. The baking time depends on the thickness of the rolled out dough.


The first set I baked was thicker than the second set. So the first one took approximately 12-13 minutes but the
2nd was done in about 8 minutes itself. You can smell the cocoa and also can see that the pieces around the edges
turning sort of black. Keep a watch and remove the pans immediately out of the oven.


The pieces will start coming off while you are removing it from thee sheet. Spread it on a plate or another cool
sheet. Once the chocolate squares have cooled completely store it in an airtight container.



This chocolate cereal is not crispy like the store bought ones. The texture is like that of a cracker. So I would
suggest to warm the milk before adding to the cereal so the heat will soften it up and give the right texture. I
served this for my son with some warm almond milk and a hint of maple syrup and he loved it. He was asking for
more on the same day. He also had it as a snack by itself.

Read More:http://www.egglesscooking.com/2010/01/28/homemade-chocolate-cereal/

I have baked Finger millet or Ragi cookies many times and loved the texture and earthy flavor of
the grain. But I feel that the grassy taste of finger millet overpowers in the recipes which makes
many people avoid using this grain.
The Indian spice mix Thandai which I added in these cookies completely transformed the
otherwise bland and boring millet cookies into something very exciting. The sweet flavors of
cardamom rules the taste while other spices such as fennel and peppercorn lend another
dimension to it.

So much so that my first bite into these Ragi cookies reminded me of Shakarpare, another deep
fried Indian snack.

(makes about 15 cookies)

1 cup Finger millet flour

1/2 cup jaggery powder

3 tbsp. vegetable oil

2 tbsp. Thandai powder

2 tbsp. cornflour powder

1/2 tsp. baking powder

A pinch of salt

Water as required

Method; Add finger millet flour, cornflour powder, baking powder, Thandai powder and salt in a
large bowl and mix all the ingredients using a fork.
In another bowl add jaggery powder, oil and beat it with a spoon to make a smooth batter.
Pour the jaggery mix into the bowl of dry ingredients and start mixing with a spoon or use your
hand to form a dough. Add a few teaspoons of water if you find the dough too hard to roll into
small balls.

These biscuits are a good one to make if you are tired of eating sweet cookies and looking
something spicy. It is easy to prepare, but two important things to keep in mind, is to use as
less as yogurt/curd as possible and also to prick the cut dough before placing in the oven.
These look like mini version of Baked Nippattu and taste wise too, they are like distant


1.5 cups Maida/ All Purpose Flour

cup butter (softened at room temperature) [Great tip from Soumya is to use
vegetable shortening to make it even more crispy, my mom used

1 Tbsp combined (Ginger paste + little coriander leaves finely chopped+ finely
chopped green chillies+ chopped curry leaves)[ please note that the combination of
all this makes 1 Tbsp, NOT 1 Tbsp each.

1 tsp baking powder

3/4 tsp salt ( depending on taste) [updated to 3/4 tsp from 1 tsp]

1 tsp sugar

1.5 tsp yogurt/curd/dahi (thick)

Yields: 25 small crackers


Sieve the sugar, all purpose flour, salt and baking powder.
Add the softened butter to this in intervals, mix well and make bread crumb like
mixture. Knead this as much as possible to make a dough.

Add the Ginger paste + little coriander leaves finely chopped+ cut green chillies+
cut curry leaves and mix well.

Press well and use as much elbow grease as possible while mixing. Because of the
moisture of ginger paste and chopped coriander leaves, you should be able to make
(almost) stiff dough.

Add 1 tsp of yogurt and mix well. Make sure that the dough is stiff (not soft like
chapathi dough).

Add another tsp yogurt only if required. Knead well for another 2-3 minutes and
keep aside covered in a damp cloth.

Note: Taste a bit of dough to make sure the flavoring is correct.

Pre-heat the oven to 350 F. Grease a cookie sheet and keep aside.

Take a small portion of the dough and roll like a chapathi until it is inch thick.

Using cookie cutter, cut into required shapes. Place it on the cookie sheet.

Continue doing this until the dough is finished.

This is a very important step. Prick the top with fork and brush with oil on each of

Bake for 20 minutes or until golden brown.

The dough will be quite brittle as it lacks gluten in it.

Pinch small balls of dough and make round balls of it, flatten it slightly and place it over a
greased baking tray.
Bake the cookies at 160C for about 10-15 minutes. The cookies will be soft when you take it
out from the oven but will harden soon as it cools down.

Ragi Flour - 2 cups

Rice Flour - 1 cup

Pottukadalai Flour - 1/2 cup

Butter or Ghee - 3 teaspoons

White Til Seeds - 1 tablespoon

Red Chilli Powder - 1 teaspoon

Asafoetida Powder - 1/4 teaspoon

Salt - 2 teaspoons or as per taste

Oil for deep frying

Put 1/4 cup pottukadalai (Chutney Dhal) in a mixie and powder it finely.
In a broad vessel put ragi flour, rice flour, half cup pottukadai powder, red chilli powder,
asafoetida powder, white til seeds, butter or ghee and salt. Mix it well. Then add water
little by little and make a soft pliable dough.

Heat oil in a Kadai. Take small quantity of dough and put it in the Murukku Press with
three stars plate and squeeze it in circular motion directly to the hot oil. Allow to fry
for one or two minutes and then turn it gently, so that it will not break in the oil. Fry till it
becomes crispy. Since the colour of the Murukku is dark, you cannot check it by seeding
the colour whether it is fried or not. Hence fry it till the sizzling sound of the hot oil
reduced to minimum.

Nimki : salty & spicy treat

(salty & spicy treat from the state of

All you need


All purpose flour 1cup

kalonji 1/4tsp
chaat masala 1tsp
Red chili pdr 1tsp
Oil to mix in the dough 2tbsp
Salt to taste
Oil for deep frying
For making sata
All purpose flour 1tbsp
Ghee/clarified butter 1tbsp

1.In a bowl add all purpose flour to this add kalonji,salt & oil,now add little by
little water to knead it into a hard dough,like we make for puris.Now cover this
dough with a damp cloth & let is set aside for 15-20 Min's.

2.Now make sata,mix 1tbsp all purpose flour with 1 tbsp ghee/clarified
butter.keep aside.

3.Now take the dough make small balls just like we do it for puris,now roll it into a
circle of 10-12inch diameter.

4.Apply sata as a spread on this rolled puri.sprinkle some chaat masala pdr &
some red chili pdr on top of sata.
5.Now fold this circle half,like a half moon & again fold it into a cone like
shape,gently press it,& with the help of fork prick both the sides.

6.Heat the oil in a wok/kadai now deep fry these nimki`s on medium-low
temperature till you`ll see nice golden colour on them.

7.Now take them out & place them on the plate covered with paper towel so as to
soak all excess oil from them.

Salty,spicy & crunchy nimki`s are ready to be munch on,they are an excellent
snack to be served with evening tea.
Once cooled properly you can store them in airtight containers for over a period of
2 months.

Baked Bhakarwadi(sweet & spicy gujarati snack)

Baked bhakarwadi

All you need

Ingredients for making the dough

All purpose flour/maida 1 1/4 cup

Gramflour/besan 3/4 cup
Turmeric 1/2 tsp
Baking powder 1tsp
Salt 1 1/2 tsp
Oil 2 tbsp
Water as needed for making the dough

Ingredients for the filling

Coconut pdr 1/2 cup

Poppy seeds or sesame seeds 1/4 cup
Coriander leaves 1/4 cup
Chopped green chillies 2
Grated ginger 1tsp
Cumin pdr 1tsp
Garam masala pdr 1 tsp
Brown sugar 1 tsp(you can use normal sugar also)
Salt to taste

water just enough to blend everything together in the blender into a fine paste

For tamarind paste

Tamarind paste 1/2 cup

cinnamon pdr 1tsp

1.In a mixing bowl sift all purpose flour,besan,baking pdr,salt & turmeric & add oil,knead this
into a hard dough,by adding very little water just 1-2 tbsp at a time.once your dough is
ready,keep it aside for at least 20-25 Min's.

2.For the tamarind paste take 1/2 cup tamarind paste,add 1tsp cinnamon pdr & mix well,keep this aside
as well.

3.For actual filling in the blender blend coconut pdr,sesame seeds(original recipe calls for poppy seeds i
had none so i used sesame seeds,turned out nice,if you have poppy use poppy seeds),coriander
,chilies,grated garlic,blend everything together,than to this add salt,garam masala,cumin pdr & brown
sugar,& just give it a quick blend in the blender.its done.

4.Now roll the dough into a nice chapati like thickness.

5.Firstly spread the tamarind paste on top of this,than spread the filling on top.

6.Now roll it,& cut it onto 1 inch thick pieces.

7.Set them on the baking tray,this goes on the preheat oven at 350*F for 15 Min's on one side,take them
out turn them on the other side & again bake it for 15 Min's more,totally they take roughly around 25-30
Min's,till they turn golden brown,& crispy.

Dates & walnut cake

Dates & walnut cake(My mothers recipe)

All u need

Butter 2/3 cup

Dates 8oz(i have used sunsweet california pitted dates brand)

sugar 2/3 cup

all purpose flour 1 &1/4 cup

walnuts 1/2 cup

almond extract 1/2tbsp

baking powder 1tbsp

baking soda 1/4 tbsp

vanilla extract 1 tbsp

walnuts 1tbsp

Soak dates in hot milk for 1/2 hr.

2.After 1/2 hr blend the dates in a blender along with the milk it was soaked in it,to make a
thick consistency paste.

3.preheat oven at 375* F.

4.In a mixing bowl take butter & sugar,make a cream of butter & sugar by hand blender,till
the mixture is light & fluffy.

5.Add vanilla essence & almond extract & blend again.

6.In a separate bowl take all purpose flour,baking powder & baking soda.sieve them
together & mix well.
7.Now add this mix to the batter of butter & sugar,along with the blended dates mixture
little by little & blend it for 2-3 mins.
8.Now add chopped walnuts in the batter & mix well.

9.Place this batter in the greased baking tray.

10.Top with chopped walnuts,i always ask my little angel to help me in this she just loves to
add toppings.

11.Now place the baking tray on pre-heated oven for about 35 mins or till you see a nice
golden glaze on top,u can check the cake is cooked properly or not by using a toothpick just
insert it in the center of the cake if it comes out clean the cake is cooked otherwise u can
place it back in the oven for 4-5 mins more.
12.let the cake cool down before serving,this can be stored in airtight containers for few

Delicious walnut & walnut cake is ready to be served.you got to try it to believe it..it tastes
yumm..mm!!its my moms recipe,thanks maa for sharing it with me.

Posted by Surabhi Bhati at 6:37 PM

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