CRISPY FINGER MILLET(RAGI) DOSA

 again with a stolen recipe [;)][;)]..a must try..!
Ingredients


1 cup Ragi(Finger Millet) flour

1/2 cup Rice flour

1/2 cup yogurt, beaten

2-3 green chillies, chopped

salt, as needed

3/4 cup onions, chopped

1/2 cup coriander leaves, chopped

1 tsp cumin seeds

2-3 curry leaves , chopped

3 to 4 cups thin buttermilk

Directions

Add ragi flour and rice flour to the beaten yogurt and mix well.

To this add thin buttermilk and mix well to form a thin batter.

Add chopped onions,coriander leaves, cumin seeds, green chillies and curry leaves to the batter.
Mix well and keep aside for 15 to 20 minutes. Adjust the salt.

Heat a nonstick griddle and pour the batter thinly or sprinkle the batter with hands and make crispy dosas with pretty holes. Serve

hot with coriander coconut chutney.
 

NAVRATHAN KURMA

Ingredients


1/4 cup carrots

1/4 cup capsicum

1/4 cup potatoes

1/4 cup cauliflower florets

1 tomato

1 onion

2 green chillies

1tsp kashmiri chilli powder

1/4 cup cashew nuts, soaked in milk

1 tsp garam masala

1 tbs raisins

1 tsp poppy seeds

1/2 tsp cumin seeds

1 tsp,dry fenugreek leaves,powdered

1/2 cup milk or cream

1 tbs vegetable oil or ghee

coriander leaves, to garnish

salt, as needed

1/2 tsp turmeric powder

few fresh spices like cloves, cardamom and bay leaves

Directions

Cook carrots, potatoes, capsicum and cauliflower and keep aside.
Do not overcook. Heat 1 tbs oil in a pan and
saute poppy seeds, few raisins, few cashew nuts onions ,and tomatoes well and keep aside to cool, then grind to a smooth paste.

 Heat 1 tbs oil or ghee in a pan. To this add
cumin seeds, bay leaves, cloves and one cardamom.

When they splutter add remaining raisins, and cashew nuts.

To this  add ground paste, turmeric powder and chilli powder.

 Now  add cooked vegetables, powdered dry fenugreek leaves, salt
and freshly ground garam masala.

 To this add simmer for 5 to 10 minutes. Garnish with coriander leaves.
Serve with chapathi, Naan etc