Ragi Cone Dosa With Kale Carrot Chutney

Ragi(Finger millet) is a nourishing grain ,which is incorporated in many South Indian dishes.Its incredibly low in fat and sugar,excellent source of Calcium. The Ragi porridge like oat meal, toppped with fruits and nuts is a great for a blooming start of day . The Ragi Dosa is little elaborate, I reserve it for weekend breakfast or brunch.
The nutrition in Ragi dosa is like no other ,serve with an even more nutritious Kale Carrot chutney on side,it is truly an ideal breakfast combo - don't you think?


Cone dosa reminds me of the restaurant style plating of dosa ,crisp and inviting.

Recipe : Ragi Cone Dosa
Makes a dozen large dosas
Ingredients
1 cup Ragi flour
1 1/2 cup Yellow Mung dal(lentil)
1 inch ginger root ,peeled and chopped
1 teaspoon sea salt
2 tablespoon Canola Oil

Method
Soak Mung Dal in water over night.Drain all the water.Transfer in a wet grinder ,add the ginger,salt and 1/2 cup of water and grind it smooth.Add another cup of water along with the Ragi flour,grind some more until the batter is smooth with consistency of pancake batter.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Spread by making circles. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with chutney.For an exciting presentation , cut through the radius of the dosa, twirl in like a cone and plate it upside down on plate.


I keep playing with ingredients ,to add more variety ,appeal as well as nutrition to the everyday cooking.Kale and Carrot,who would have thought could make such a zesty chutney. The secret is to add more flavorful, just kale and carrot together aren't getting any attention from taste buds, add a hint of spice and tang , the vegetables gets a whole new make over.
Recipe : Kale Carrot Chutney
Makes 1 cup
Ingredients
2 cups of fresh kale ,thoroughly rinsed and chopped
1 large carrot,peeled and chopped
1 plum red tomato ,chopped
few curry leaves
1/2 teaspoon cumin seeds
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
1 Tablespoon of canola oil
1/4 cup cold water
Method
Heat a pan on medium heat,add the cumin seeds,curry leaves and red chillies,let saute for a minute,now add the tomatoes,carrots and kale.Cover and cook until tender,10-12 minutes.
Carefully transfer in a grinder\blender,cover and run the machine until coarsely ground.Then add the water,lemon juice and salt,and grind until smooth.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.

Ragi Dosa is my entry for Weekend herb Blogging ,hosted this week by Cinzia of Cindystar

Vanilla Strawberry Cupcakes with Honey Cream Cheese frosting

It was my kiddo's birthday last week ,he insisted for a vanilla cake with strawberries.His wish was granted, mommy was for once going to bake a cake without chocolate. The strawberries are not in season yet ,can be pricey and not as fresh as those sold in summer. None of which would matter to my little one ,as long as strawberries are on and in his special cake.
The frosting is incredibly simple to make ,blend of low fat or fat-free sour cream and cream cheese with touch of vanilla and sweetness of honey.

Recipe :Vanilla Strawberry Cupcakes with Honey Cream Cheese frosting
Makes 10-12 cupcakes
Ingredients
For Cupcakes
2 cups whole wheat pastry flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 cup brown sugar
1/4 cup Agave nectar or Pure Organic Honey
1/8 teaspoon salt
1/2 cup Canola oil
2 large Organic eggs
1 cup Skimmed milk
1 1/2 teaspoon pure vanilla extract(alcohol-free)
1/2 cup strawberries ,finely chopped

For Frosting
6 ounces low fat cream cheese
1/2 cup fat free or low fat sour cream
1 teaspoon pure vanilla extract(alcohol-free)
1/4 cup pure Organic Honey
2 cups strawberries,hulled and quartered

Method
Preheat oven to 350 degrees.Line the muffin tray with baking cups.
Combine the dry ingredients in a large bowl.In another bowl whisk eggs,mix in sugar, honey and oil,add the strawberries ,combine. Now combine this wet mixture slowly in the dry mixture until completely incorporated.
Fill the baking cups 3/4 th full and bake for 20-25 minutes or until toothpick inserted comes out clean.Cool completely.

To make the frosting,blend the cheese ,sour cream,vanilla with the honey until smooth. Spread over cooled cupcakes. Top with strawberries quarters before serving. Left over frosting can be refrigerated for a week or two.

Weekend Herb Blogging #273 Round Up

The amazing food event that bring together bloggers around the world to share their unique delicacies, Weekend Herb Blogging, continues with Round up of 273th week as follows.


Featured Ingredient: Basmati Rice
Soma(Texas USA) of eCurry ,Vegetable Pulao.
Basmati Rice is a variety of long grain rice grown in mainly in the Indian Subcontinent; it is fragrant and delicate. The name means the fragrant or the perfumed one in Sanskrit.Basmati Rice is simple, and a quick recipe. Adding a few vegetables and spices is a good way to jazz up the plain old steamed rice at certain times and during special meal times.


Featured Ingredient:Rutabaga
Rachel of The Crispy Cook ,Rutabaga Souffle.
Rutabaga is a member of the Brassica family, closely related to the whiter, smaller turnip, but with a mellower flavor. Once stripped of its skin, the flesh is a pale golden color that deepens into a yellowy-orange when cooked.It is a great source of fiber and Vitamins A and C.Simple to bake and flavorful, Rutabaga Souffle is far tastier than plain mashed rutabaga.


Featured Ingredient: Lamb
Mimi(London,UK) of foodie and the chef , Lamb Provencal
This Lamb roast deserves a toast: a slow-roasted loin of lamb, infused with garlic & Provençal herbs and served with pearl onion gravy.There is definitely something about lamb which makes one’s taste buds go wobbly, particularly if it’s slowly roasted to succulent perfection. As with other dishes for a Sunday lunch affair, simplicity and choice of ingredients are the key here. This recipe calls for top quality cut of tender loin from your local butcher.


Featured Ingredient: Salmon
Janet(Toronto,Canada) of Taste Space ,Blueberry Salmon Teriyaki Spinach Salad.A delectable salad with simple ingredients, with authentic Asian ingredients. Baby spinach is the base, and it is topped with sliced bell pepper for some crunch, blueberries for tart-sweetness and green onions for a bit of zip. The salmon teriyaki is plated on top and then balsamic vinegar is drizzled over top.


Featured Ingredient: Bell Peppers
Marija of Palachinka ,mouthwatering and vibrant Chicken Bellpeppers


Featured Ingredient: Blood Plums
Haalo(Australia) of Cook Almost Anything ,Upside down Blood Plum Cake. Haalo uses intensely colored and juicy flesh, Blood Plums.The plums are used raw and during the cooking soften and release all that lovely juice into the caramel base creating a rather decadent sauce to serve with the cake.


Featured Ingredient : Kaffir Lime leaves
Nilam(Indonesia) of Growin Kitchen , Opor Ayam.Opor uses loads of ingredients that refined and poached along with coconut milk and, of course, the chicken. Among the ingredients are kaffir lime (Cytrus hystrix DC.) leaves that give a distinctive tangy trait to the dish.


Featured Ingredient: Teff Flour
Winnie(New Paltz, NY) from Healthy Green Kitchen ,Blueberry Muffins with Teff Flour. These nutritious muffins are made with teff flour,teff is a tiny seed that is native to the Ethiopian highlands: it has been cultivated there for thousands of years. Nutritionally-speaking, teff is high in protein, calcium and iron: it is also gluten-free.


Featured Ingredient:Pumpkins
Cinzia(Garda Lake, Italy) of Cindystar, Pumpkin Gnocchi. The pumpkins used add more appeal and nutrition to the Classic potato gnocchi.


Featured Ingredient: Meyer Lemons
Joanne from Eats Well With Others , Meyer Lemon Bars .Sweet and sour ,these lemon bar will sure get your taste buds tickling.


Feature Ingredient : Edamame(baby soy beans)
Finally , my entry of serene green Vegan Edamame Burger with Red Pepper Hummus.


Thanks to all the participants for awe-inspiring contributions and Haalo for letting me host yet another delicious round up.

Vegan Edamame Burger

Tweet
A cup of these crunchy little nibbles every day can immensely boost the fiber, protein vitamin and mineral serving of your diet. Edamame is recommended in a heart-healthy diet because of its amazing nutritional value and as a delicious healthy substitute for protein sources that are higher in saturated fat and cholesterol.In case you've missed,here is recap of edamame recipes posted.


Another enticing addition to the list would be the all vegan Edamame burger recipe, almost similar to the Veggie burger ,in this I further enhanced the flavor and nutrition with edamame. The red pepper hummus adds an attractive contrast to this serene green burger.
I use Organic Edamame,available pre-cooked(shelled or in pods) in well stocked super markets under frozen vegetables section.

Ingredients
3 Whole grain Home made Burger Buns
For Burger Patties
2 cups Frozen Edamame beans(baby soy beans),thawed and shelled
1 cup cooked chick peas
1/2 teaspoon black pepper or chilli powder
1/2 teaspoon paprika
1/2 teaspoon each of cumin and coriander powder
1/2 teaspoon salt
1/4 cup store bought bread crumbs or 1 whole wheat bread slice ,processed to crumbs.
1 Tablespoon of Extra virgin Olive oil or Canola oil
For Topping
1/2 a cup red Pepper Hummus(as in recipe below)
10-15 baby spinach leaves or other baby greens

Method
Prepare Hummus
Use the same recipe of Hummus,to get the rich red color and added nutrition of red peppers,char the red peppers in broiler or over stove flame(as in this recipe),then blend together with the chickpeas.
Make the Patties
Process all of the ingredients listed under burger patties,peas using a food processor or blender. Do not use any water,blend until coarse ground.Shape in to patties about the size of the buns ,makes about 2-3 medium 1 inch thick patties .
Heat a non-stick pan and lightly grease with oil, roast the patties on both sides just until crust is lightly crisp.
Assemble the Burger
Lightly toast the burger buns and lay the patty,top with a tablespoon of hummus and baby greens and serve.



I'll be hosting the Weekend Herb Blogging event for this week(Feb 28th - March 6th).Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.