Sweet and tangy rice and ragi flour pancakes

SWEET AND TANGY RICE AND RAGI FLOUR PANCAKES

Hello, and welcome to my cooking corner again.Sorry for the late post. I was travelling in this month to my son’s place in Mumbai.Today I am sharing a recipe of Sweet and tangy ragi and rice flour pancakes. It is an alternate version of salty pancakes that we regularly enjoy mostly in breakfast menu.We make pancakes in many ways and here I have made this recipe of ragi and rice flour pancakes with a sweet and tangy stuffing of potato and veggies which was quite satisfying.The dish is made quickly and I think it is a delicious,sumptuous and healthier too.So let’s start with the recipe:-
Ingredients for the sweet and tangy stuffing:-

  1. Potato-2
  2. Mixed vegetables(broccoli,carrot,peas)-150 gms
  3. Onions-2
  4. Green Chillies-2
  5. Peanuts-8
  6. Salt-According to taste
  7. Turmeric Powder-1/2 tsp
  8. Red Chilly powder-1/2 tsp
  9. Coriander Powder-1/2 tsp
  10. Garam Masala-1/2 tsp
  11. Dry mango powder-1 tsp
  12. Sugar-1 tsp
  13. Oil-2 tbsp

For the rice and ragi flour pancakes:-

  1. Ragi Flour-200 gms
  2. Rice Flour-100 gms
  3. Salt-According to taste
  4. Water-To make the batter

For the tempering:-

  1. Black Mustard-1 tsp
  2. Curry Leaves-6
  3. Asafoetida-A pinch
  4. Oil-1 tbsp

STEPS
Step 1

Wash, chop and blanch the green vegetables and potatoes. Chop the onions and green chilies. Take a bowl and add the given amounts of ragi flour and rice flour in it. Add some salt and water and make a dosa-like batter of moderate consistency.
Step 2

For the stuffing take a pan. Add the tempering ingredients. Next, add the chopped onions and green chilies. Now add the blanched veggies and spices namely, salt, turmeric powder, red chilly powder,coriander powder,garam masala, dry mango powder, peanuts and sugar and let it cook for a minute. Mix everything well. Let it cool.
Step 3

Take a dosa pan and heat it a little. Now with a ladleful of the above made pancake batter, spread it on the pan and let it cook. Add little bits of oil to avoid the sticking of the pancake in the pan. Cook it till brownish.
Step 4

Now time to serve the stuffed pancakes. For that, take a plate and pace the ragi pancake and put some of the filling made above in the middle of it. Fold it and you are good to go.

Our Sweet and tangy rice and ragi flour pancakes are done. Serve it with peanut or coconut chutney.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Maize Flour Keema Parantha

MAIZE FLOUR KEEMA PARANTHA

Hello, and welcome to my cooking corner again. In India, from time immemorial, there has been a tradition of eating thick rotis apart from our regular chapatis made from wheat flour. In the region of Gujarat, we see that people eat rotis made from flours like bajra called as ‘Bhakri’ while in Punjab people eat maize flour rotis called ‘Makke di roti’ which is best teamed with Sarson ka Saag. In Bihar, people eat rice flour rotis. So it has been a continuous tradition to thrive on hand made rotis all over India as they are tastier and healthier too. I too personally like to eat one of these rotis once in a day. And so today I am going to share a recipe of maize flour paranthas mixed with a spicy keema batter which is really a great breakfast or brunch idea you can try anytime. It is handy to make too and super fun to taste. So let’s start with the making—

Ingredients:-For the maize flour paranthas-

  1. Maize Flour-400 gms
  2. Onions-2
  3. Green Chillies-2
  4. Salt-According to taste
  5. Water-According to use

For the keema batter

  1. Chicken Keema-250 gms
  2. Onion-11/2
  3. Green Chillies-2
  4. Ginger-Garlic Paste-1 tsp
  5. Tomato Puree-1 tbsp
  6. Turmeric Powder-1/2 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Chicken Masala-1 tsp
  9. Garam Masala-1 tsp
  10. Dried Mint-1 tsp
  11. Red Chilly Flakes-1/2 tsp
  12. Olive Oil- For shallow frying
  13. Salt-According to taste

STEPS

Step 1

20190523_155028.jpgTo make the dough, take a bowl, add the flour, chopped onions, green chilies, salt and keep aside.

Step 2

To make the keema batter, take a pan and add the olive oil. Now add the chopped onions,green chillies and saute for half a minute. Next,add the ginger-garlic paste. Fry it. Now add in the tomato puree and the spices, turmeric powder, red chilly powder, chicken masala,garam masala, dried mint, chilly flakes, salt and saute it for five minutes.

Step 3

Now add the chicken keema. Fry it for four minutes and add little water to cook it. When the keema is cooked saute it again on high flame till done. Let it cool.

Step 4

Now mix in the keema batter in the maize flour with water to get a pliable dough. Now take small portions of the dough and using a rolling pin make mini paranthas from it.

Step 5

20190523_155036.jpgShallow fry the paranthas till crisp and crunchy.

Our Maize Flour Keema Paranthas are done. Serve it with fresh homemade curd.

 Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!