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RAGI OATS BANANA BREAD



    I'm sharing my newly developed recipe of Ragi, Oats and Banana bread, which I made few days ago sparked me to jump out of my bed as I was excited to share this very successful healthy, delicious, gluten free recipe with you all! As promised, I am testing all those new recipes for those of you who are allergic to gluten and also for those who wants to eat just healthy all the way long.


    Ragi is a powerhouse grain which is a source of packed full of nutrients. Try out this amazing recipe below!

    SERVES: 4

    PREP TIME: 20 minutes

    BAKING TIME: 30-35 minutes

    TOTAL TIME: 50-55 minutes



    INGREDIENTS

    • 1 cup ragi powder

    • 1 cup almond powder

    • ½ cup oats flour

    • 2 bananas

    • 2 eggs

    • 1/3 cup demerara sugar

    • ½ cup cooking oil (sunflower)

    • 1 tsp baking soda

    • ½ tsp baking powder

    • ½ tsp salt

    • ½ cup pumpkin seeds, lightly toasted

    • 2 tbsp golden raisins



    METHOD

    1. Preheat oven at 180˚ C. Grease 23”/ 4” loaf pan, sprinkle a tbsp of ragi in pan, coat all sides and dust off excess ragi powder.

    2. Mash bananas with the back of fork, add eggs and lightly whisk with fork, add sugar and oil and mix well with the help of spatula.

    3. In a separate bowl, sift ragi powder, almond powder, oats flour, baking soda, baking powder and salt, in two batches add it to the egg banana mix and fold in with the help of spatula to combine and make the batter.

    4. Reserve 1 tbsp of pumpkin seeds and add the rest to the batter along with raisins; mix them gently in the batter.

    5. Now pour batter in prepared pan, sprinkle reserved pumpkin seeds on top and bake it in preheated oven for 30-35 minutes or until the skewer inserted in the bread comes out clean.


    COOK'S NOTES:

    • Check if your oat flour is gluten free if you're intolerant as they can often be contaminated in factories (though oat flour is gluten free).


    PUNJABI PAKORA KARDHI



      Thought of treating you guys with this golden glory, ‘Punjabi Pakora Kardhi’. Made it yesterday for my daughter, as it’s her favourite dish. I still can’t forget the day when she was just 5, she came back home from school and had 3 plates of Kardhi and chawal (rice) and was still asking for more! Her dire love for this dish has become a memorandum in the family, and I hope you can make similar memories with this dish for yourself!

      SERVES: 6

      PREP TIME: 15 minutes

      COOKING TIME: 45 minutes

      TOTAL TIME: 1 hour



      INGREDIENTS


      For Kardhi:

      • 1 ½ litre Laban/Buttermilk

      • ¾ cup Besan (Gram Flour)

      • 4 cups Water

      • 2 tsp Salt

      • 1 ½ tsp Turmeric

      For Tempering:

      • 1 tsp Coriander Seeds

      • ½ tsp Methi (fenugreek) seeds

      • 4-5 Whole Red Chillies

      • 2 tsp Coriander Powder

      • ½ tsp Red Chilli Powder

      • 2 Green Chillies

      • 1 large Onion, chopped

      • 4 cloves Garlic

      • 1” piece Ginger, chopped

      • ½ tsp Garam Masala

      • 1 tsp Kasuri Methi (dried fenugreek)

      • 1 tsp Green coriander, chopped (to garnish)

      • ½ tsp Salt

      • 3 tbsp Oil

      For Pakoras:

      • 1 medium Onion, chopped finely

      • 1 small Potato, chopped finely

      • 1 Green Chilli, chopped

      • ¾ cup Besan (Gram Flour)

      • 1 tsp Coriander seeds (hand crushed)

      • ½ tsp Pomegranate seeds (anar dana)

      • 1 tsp Ginger, finely chopped

      • 1 tsp Salt

      • ¼ tsp Red Chilli Powder

      • ½ tsp Ajwain (Carom Seed)

      • 1 tsp Coriander Powder

      • ¼ tsp Garam Masala

      • ½ cup (approx.) Laban

      • ½ cup (approx.) Water

      • 1 ½ cup Oil (for frying)

      • 1 tbsp Chopped Coriander leaves



      METHOD


      To Make Kardhi:

      1. In a large deep cooking pot, pour laban, add besan, 2 tsp salt and turmeric.

      2. With a wire whisker, whisk them together and make lump free batter; add water and mix well.

      3. Simmer on a low flame for 25-30 minutes, stirring frequently.

      To Make Pakoras:

      1. In a bowl sift besan, add onions, potatoes and all the other dry pakora ingredients, pour water and laban, mix well to make soft batter. Leave to rest for 15 mins.

      2. Heat oil in a pan on medium high flame, pour the batter in small dollops (approx. 1 tbsp each).

      3. Deep fry pakoras until golden brown on both sides. Drain on absorbent paper.

      To Make Tempering:

      1. Crush garlic, ginger and green chillies with ½ tsp salt in mortar and pestle and make paste.

      2. Heat oil in a fry pan over medium-low heat, add coriander seeds, fenugreek seeds and whole red chillies, sauté for few seconds, add garlic, ginger and green chilli paste, stir for a few seconds, add onions, raise heat and fry them until golden brown.

      3. Add coriander powder, red chilli powder, garam masala and salt, sauté for few seconds and add it to the simmering kardhi.

      4. Add pakoras in the kardhi. Cook it further for another 5-7 minutes at low heat, taste and add salt if required.

      5. Rub kasuri methi in your palms, add it to the kardhi and stir to mix.

      6. Garnish with garam masala and coriander. Serve hot with steamed rice.


      COOK'S NOTES:

      • You can also use 2 cups of sour plain yogurt instead of laban or buttermilk. To get the right tartness in kardhi, use 2 days old yogurt.


      GREEN PEA AND LEEK SOUP WITH ROASTED BEET CHICKPEAS



        This green goodness is highly nutritional food for the soul which I make for dinners usually when your body needs soulful food to keep you light on your stomach and your senses uplifted. Made leek and peas soup with roasted beet chickpeas and added some freshly plucked basil to enhance its flavours.


        Basil is still blooming well in my garden and thought of using it before the sizzling summer hits Muscat and destroys it! Adding this herb in soup gives that extra flavor and freshness. I love basil so much that I almost end up adding this to most of my recipes, be it a soup, drink, salad, wraps, sandwiches or a even a dessert! Will keep posting my experimental recipes for you to try, and in the meantime, enjoy this green goodness and punch of roasted beetroot chickpeas which is again very nutritious and full of vitamins like B6, magnesium, potassium, calcium and more. Try this recipe!

        SERVES: 4

        PREP TIME: 15 minutes

        COOKING TIME: 55 minutes

        BAKING TIME: 20 minutes



        INGREDIENTS


        For Soup:

        • 4 cups frozen peas, thawed

        • 2 leeks, white and light green parts, sliced

        • 2 cloves garlic, smashed and peeled

        • 1 small onion, chopped

        • 1 tbsp extra virgin olive oil

        • 1 cup buttermilk

        • 20g butter (optional)

        • 3 cups hot water

        • 1 tsp sea salt

        • 2 tbsp vegetable stock powder

        • 1/3 cup fresh basil leaves, loosely packed

        • 1/2 tsp freshly ground black pepper

        • 2 tbsp crème fraîche, for garnishing

        For Roasted Beet Chickpeas:

        • 250ml beetroot juice

        • 1 tbsp balsamic vinegar

        • 1 can/ 400g chickpeas, drained, rinsed and pat dried



        METHOD


        1. For roasted beet chickpeas, preheat oven at 200° C, pour the beetroot juice and vinegar in a small saucepan and bring to boil, and simmer for 20-25 minutes until it’s reduced to about 65 ml and has thick and syrupy consistency.

        2. Now line a small baking tray and tip the chickpeas on it and pour half the reduced beetroot syrup, stir to coat them well, place in preheated oven and roast for 10 minutes. Remove from oven, pour the remaining beetroot syrup, stir to coat and roast further 10-12 minutes, making sure the syrup does not burn. Remove from oven and set aside.

        3. To make soup, cut leek lengthwise and thoroughly wash through each segment 4-5 times to remove dirt. Slice them all.

        4. Heat oil in a large saucepan over medium-low heat, add shallots and garlic and sauté for few seconds, add leeks and cook them for 10 minutes until softened.

        5. Add vegetable stock and salt, stir to combine and season, add hot water and raise the heat briefly to bring to boil, then simmer and cook for 20 minutes.

        6. Now add the peas and cook for 4-5 minutes until they are tender. Strain the soup into another saucepan.

        7. Pour the stained solids in a blender along with buttermilk, basil and tarragon leaves and blend to a smooth consistency. If necessary, add a ladle or two of stock to the blender for easy blending.

        8. Add the pepper, taste, and add more salt if required.

        9. Now pour the hot soup into bowls, garnish with swirl of crème fraîche on top and gently arrange the roasted beet chickpeas on top, sprinkle a dash of fresh pepper and serve.


        COOK'S NOTES:

        • Sometimes I also add tarragon leaves, which further elevates the taste of the soup.


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