Oats Chocolate Cookies

Source:

Podhigai TV


Ingredients:

Powdered Oats - 1 cup

Maida - 3/4 cup

Ragi Flour - 1/4 cup

Powdered Sugar - 1 cup

Desiccated Coconut - 1 cup

Oil - 1/2 cup

Cocoa Powder - 2 tbsp

Golden Syrup/Honey - 2 tbsp

Water - 2 tbsp

Baking Powder - 1/2 tsp

Salt - 1 pinch

Vanilla Essence - 1 tsp


Method:

1.  Preheat oven to 180 degrees C for 10 minutes.

2.  Mix together powdered oats, maida, ragi flour, powdered sugar, cocoa powder, baking powder, salt, and desiccated coconut until well combined.  Keep aside. 

2.  Mix together the wet ingredients of oil, golden syrup or honey, vanilla essence, and water.  Combine together.

3.  To the dry ingredient mixture, add the wet ingredient mixture.  Mix well and gather to form a nonsticky dough like a chappathi dough.  If the dough does not hold together, add 1 tsp more of water and mix to dough.

4.  Make small balls and flatten a bit to say about 1/4 inch thickness.  Place them on a baking tray approximately 1 inch apart so that they do not stick together in the baking process.  

5.  Bake at 170 degrees in the preheated oven for 12 to 15 minutes or until the base of the cookies turn golden brown.  Switch off the oven and allow them to remain in the oven for another 5 minutes.  Remove the tray from the oven and allow to cool for 10 minutes.  Place the cookies on a wire rack and allow to cool.  Store in an airtight container.  When hot, the cookies would be soft but get crispier when cooled.

Ragi Banana Brownies

Source:

Podhigai TV


Ingredients:

Maida - 1 ½ cups

Ragi Flour - 1/2 cup

Sugar - 2 cups

Cocoa Powder - 1/2 cup or 2 tbsp

Baking Powder - 1 tsp

Salt - 1 pinch

Ripe Banana - 1

Water - 1/2 cup

Oil - 1/2 cup

Vanilla Extract - 1/2 tsp


Method:

1.  Preheat oven to 180 degrees for 10 minutes.

2.  Grease a baking tray with oil or butter and then line with butter paper cut to size of the tray.

3.  Mix together all the dry ingredients viz., maida, ragi flour, powdered sugar, cocoa powder, baking powder, and salt until well combined.

4.  To the dry mixture, add oil and mix well using a whisker without lump formation.

5.  Mash banana to paste and add this to the brownie mixture and mix until combined.

6.  To this, add water and combine well to get a brownie batter consistency.

7.  Pour this batter into the greased baking tin and bake for 20 to 25 minutes at 180 degrees C temperature or until a tooth pick inserted in the center comes out clean.

8.  Remove from the oven and allow to cool for 10 minutes.

9.  Cut brownie squares and cool on wire rack.  Store in airtight container.

These are healthy brownies with the goodness of ragi and bananas.  You can relish them as such or have them hot with a scoop of icecream and hot chocolate sauce or in any style of your imagination as your taste buds ask for.  Maida can be replaced with whole wheat flour to make it guilt free and healthier. 

Kodo Millet (Varagu) Cookies

Source:

Mrs. Karpagam Swaminathan (HBG)


Ingredients:

Kodo Millet (varagu) Flour - 3/4 cup

Wheat Flour - 3/4 cup

Powdered Sugar - 1/2 cup

Butter (salted) - 1/2 cup (melted and at room temperature)

Pineapple Essence - 1 tsp

Cooking Soda - 1 pinch

Milk - 3 tbsp


Method:

1.  Preheat the oven at 180 degrees.

2.  Sieve together the millet flour, wheat flour, and cooking soda.

3.  Whisk together the melted butter and powdered sugar and beat well until combined.

4.  Add the dry ingredients to this and make a dough using milk as needed.  Use milk according to the dough consistency.

5.  Roll the dough with a rolling pin to 1 inch thickness.

6.  Cut with cookie cutters of desired shape.

7.  Arrange on the baking tray.

8.  Bake the cookies for 12 to 15 minutes at 180 degrees.

9.  Remove from the oven and allow to cool for 10 minutes.

10.  Store in an airtight container and use as needed.

These are healthy and delicious cookies to munch.

Kudhiraivali (Barnyard Millet) Keerai Fried Rice

Source:

Nalla Soru, Ananda Vikatan


Ingredients:

Kuthiraivali Rice (Barnyard Millet) - 1 cup

Cumin Seeds - 1/4 tsp

Oil - 2 tsp

Ghee - 2 tsp

Garlic - 4 flakes

Mint/Coriander/Red Thandu Keerai (Amaranth) - 4 tbsp (finely chopped)

Pepper Powder - 1 tsp

Salt - 1 tsp or as per taste


Method:

1.  Wash and cook rice in 2 cups of water.  Make sure the grains are separate but cooked as for fried rice.

2.  Heat oil in a pan and splutter cumin seeds.

3.  Add chopped garlic and salt and mix.

4.  To this, add the keerai, mix, and cook until done.

5.  Mix in the cooked rice and pepper powder.

Serve hot with a raitha or gravy or sauce of your choice.


Health Benefits:

All millets can be grown using natural fertilizers though they do not need any fertilizers or chemical inducers.  When planted in rainy season, they grown well on their own.  The barnyard millet is rich in mineral salts.  Riboflavin, thiamine, vitamin B complex and fiber content are replenished on using the kuthiraivali.  It is a rich source of energy.  It contains protein, iron, phosphorus, and a very little quantity of fat.  Induces hunger.  Encourage good digestion.

The thandu keerai or mint or coriander leaves is another good source of mineral salts and beta carotene that are good for eyes.

Growing children, diabetic patients, and heart patients can all consume this fried rice.