Finger Millet Flatbread "Ragi Roti"

Day6 of BM9: See I told ya, no lentil recipes today. Finger-Millet, like I told you before, is a preferred grain and people in rural Tamil Nadu make gazillion recipes with it. I have just begun to warm-up to it. When I was growing up I thought it was "too country" for me and used to shy away from it. But the "older and wiser" me realizes the health benefits of this wonder grain. So I asked MIL to take those grains to the flour mill and get some a big pack of the flour. Roti made out of newly milled aromatic flour taste better and smell awesome.
Thanks to MIL.She is constantly making Idli, Dosa, String Hoppers,Puttu and what not with it.She even brought a "homemade health mix powder" made with finger-millet and plenty of other nuts and grains for Lil A. He eats a porridge made out this and milk every morning before he leaves for school.Me-thinks MIL has come here with a mission-- to make us fall in love..with Millets( and Barley too).

Raita:

Ingredients(For 6-8 Ragi Roti):

• 3 Cups Finger-Millet Flour
• 1 Large Red Onion
• 3-4 Hot Green Chilies, finely chopped, seeds and all
• 1 Tsp Cumin Seeds
• 2-3 Stalks Curry Leaves, finely chopped minus the stalk
• 1/2 Cup Packed Cilantro, finely chopped
• 1 Tsp Mustard seeds
• 1 Tbsp Split and hulled Black Gram "Urad Dhal"
• 2 Tbsp Olive Oil
• Salt as needed
• Warm water to make the dough
• More Oil for cooking the bread

Tools:

• Griddle/Tava to make the Flat bread
• Cheese cloth or sturdy paper towel like Brawny/Bounty

Proceedure:

• In a pan, heat the Olive Oil and add the mustard seeds. Once it starts sputtering, add the urad dhal, curry leaves, cumin seeds, chopped red onion and green chilies.

• Once the onion turns translucent add the chopped Cilantro and stir.

• In a wide shallow bowl, add the flour, the suateed mixture, salt and little warm water. Knead the dough and keep adding water little by little until a smooth dough is formed.

• Divide the dough into 6-8 even balls. If you want the Roti to be a little bit bigger then stick to 6, else make it 8 or 9. The tricky part is trying to flatten this balls of dough that needs some expertise.

• Place a "sturdy" moist towel or cheese/muslin cloth on a flat surface. Place a ball of dough and using the "balls of your hands" keep flattening the dough gently and evenly. Tricky, I know but don't lose heart. Keep going.

• Once the Roti discs reach to a thickness of 3mm or 4mm stop flattering it.It helps if you keep wetting the balls of your hands now and then(in between flattening the discs). While you are in the process of flattening the dough balls to discs, heat a tava/griddle until its really hot. Grease the Tava/Griddle with Oil.

• Lift the moist cloth/paper towel along with the dough in you left hand.You are in the process of transferring the Roti, which is again tricky!

• Flip the Roti to your right hand.

• Place it gently and carefully on the hot griddle.Add about 1/4 tsp of Oil around the edges and let it cook for a minute on medium flame.Flip and repeat the same for the other side. Dot some oil on the top as well. This thick roti needs Oil to cook. Once its cooked move it to the plate.

• Eat it hot with Raita or other choices.

So what is on this plate besides the Roti??
Fiery Tomato Chutney:

Gujarathi Undhiyo With Chestnuts:

Home Made "Clay Pot Yogurt"

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Easy Eggless and Moist Banana-Nut Bread

This has been sitting in the draft for sometime for the lack of a bright picture. I dunno, whenever I decide to make this bread the rain gods decide to bestow upon my town a downpour that quickly turns to deluge with nary a ray of sunshine for a bright picture.. By the time the sun decides to come out I have got no bread left! So what gives? Do dying bananas and rain have a connection?  Now why do I waste my "brain space" with that pointless question? I have no idea. Anyways, I doubled the recipe this time(although the recipe is for only ONE loaf) to ensure that I had some left when the blanket of gloom lifts off.

Picture1: taken on a bight sunny day. Picture2: taken on a gloomy day.No matter what, this is the best Banana Walnut Bread (sans Eggs).While I am not a professionally trained cook, I am extremely confident about quality and the taste-factor of all the dishes I post.After a decade of dabbling in the kitchen I sort of know my way around it and certainly know how to put a great meal together. While that holds true, I am not in the habit of "frequently" attaching adjectives like "Fantastic, Fabulous, Insanely-Good, Best-Ever" to my dishes because I am humble enough to know there is always someone in some-part of the world who can do it better. But I have to say I am badly itching to go over-board with all those adjectives and more for this bread. Base Recipe was taken from here.

Ingredients(Makes One 9X5-inch loaf):

• 1-1/2 Cups All-Purpose Flour
• 1/2 Cup Whole-Wheat Flour
• 1/3 Cup Sugar (1/2 Cup if you want it Sweet)
• 1/2 Cup Walnuts, toasted and roughly chopped
• 2-1/2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Tbsp Bob's Red Mill Flax-seed Meal
• 3 Tbsp Hot Water
• 2 Tbsp Butter, melted
• 2 Tbsp Canola Oil
• 2 Tbsp Buttermilk
• 3-4 Medium Very-Ripe "Cavendish/Chiquita" Bananas
• 1 Tsp Vanilla Extract

 Procedure:

• Sift both the flours, baking powder and baking soda in a large bowl.Add the salt and sugar and stir to combine.

• Add the flaxseed meal to a small bowl along with the hot water. Stir to incorporate. Let it sit undisturbed for 10-12 minutes.

• Peel and roughly mash the banana in a large bowl. To it add the melted butter, oil, flaxseed-water mixture, vanilla extract and buttermilk. Stir to combine.

• Add the toasted and chopped walnuts.

• Mix the dry ingredients with the wet, in small batches. Stir only till combined.

• Grease the 9 X 5 inch loaf pan and line it with parchment paper or aluminum foil. Pour the batter into the pan.

• Preheat the oven to 350 degrees F. Bake at this temperature for 40 minutes. Reduce the temperature to 325 degrees F and bake for 15 more minutes or until toothpick inserted in the center comes clean. 
  
• Cool it completely prior to slicing. Goes well with a cup of Black Coffee or Strong Tea.

Make sure to check couple of similar quick breads: Cocoa-Banana-Walnut Bread, Egg-less Strawberry Walnut Bread.

Note:

• After cooling wrap it in cling wrap and refrigerate. It tastes better the next day. 
• Can be refrigerated up-to a week

Enjoy!

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Cocoa Banana Bread With Chocolate Chips and Walnuts

I am partial to Dutch cocoa powder and anything that is made out of it.Had to try this recipe from Joy of Baking.I absolutely love recipes from that site. They are all fail-proof. And this bread is no exception.Something that  I will be baking again and again.
Without Further ado, lets move on to the recipe.

Ingredients(Makes One 5 X 3 mini-loaf):

• 3/4 cup + 2 tbsp King Arthur All Purpose Flour
• 1/8 cup Dutch-processed Cocoa Powder
• 1/2 cup Brown Sugar
• 1/4 cup Toasted, chopped Walnuts
• 1/4 cup Chocolate Chips
• 1/8 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 cup(1/2 stick) Butter, melted
• 1 1/2 ripe bananas, smoothly mashed
• 1 large egg, whisked
• 1 tsp Vanilla Extract
• A pinch of Salt

Procedure:

• Preheat oven to 350 degrees F.
• Sift together the Flour, Cocoa Powder, Baking Powder and Soda in a bowl.Add the Sugar and Salt. Mix well.
• Combine the mashed bananas, whisked eggs, vanilla extract, butter in another bowl with a spatula.
• Pour the wet ingredients over the dry ingredients.Mix only until combined.The batter should be thick.
• Fold in the nuts and chocolate chips.

• Transfer the batter to a greased oven-proof bread pan.
• Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely on wire rack prior to slicing.
• Serve at room temperature.

Makes One 5 X 3 inch Mini-loaf.

Note:

• To bake a 9X 5X 3 inch loaf, double the ingredients and bake for ~55 minutes.

Enjoy!

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