Ragi or finger millet is generally made as porridge and given for babies. It's not just good for babies,it's also healthy for adults since it's rich in amino acid methionine. Methionine helps produce a substance called lecithin, which reduces the cholesterol level in the body, protects the liver and kidney. It is also rich in calcium, protein and good amount of iron. Read more about ragi from here.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes about 8 to 10 chapthi's
Whole meal flour- 1 cup
Ragi flour- 3/4 cup
Ajwain seeds- 1 tsp
Kasuri methi( dry) - 2 tsp crushed
Salt- 1 tsp
Honey- 1 tsp
Olive oil- 2 tsp
Water- to knead the dough( about 3/4 cup)
Mix the flour, seeds, methi and salt together. Make a well in the center add the honey, oil and water to make a smooth dough. Cover the dough and let it rest for 30 minutes. Divide the dough into 8 equal balls. Roll it out into 10 to 12 cm diameter circle.
Heat a non stick pan to high. Cook the chapathi on both sides, until it bubbles and looks lightly brown on top.
You can also apply some oil on top at the end. Serve warm with veg or non veg curries.
Tofu Broccoli Masala
Tofu is nothing but made by coagulating soy milk, something which is very similar to paneer. Since it's made from soy milk, it's rich in calcium but also low in fat. Tofu is good for women who is in menopause since it's rich in calcium, it reduces the bone loss.
Tofu also reduces the bad cholesterol in the body. There are many different varieties of tofu like silken, firm, dried etc.. Tofu can also be used in ice creams, milkshakes, cakes etc.
For a very simple version, just crumble the tofu and make it like scrambled eggs or egg burji to have a simple and healthy brunch. Read more about tofu from here.
I prepared this just like regular paneer butter masala, so you can also substitute with paneer and make this recipe.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Tofu- 100 g
Broccoli- 200 g( florets separated)
Onion- 1 medium sized
Tomato- 1 medium sized
Ginger garlic paste- 1 tsp
Chilli powder- 1/2 tsp
Coriander powder- 1 tsp
Garam masala- 3/4 tsp
Green chilli- 2
Dried Methi leaves- 1/2 tbsp crushed
Almonds- 5 to 6
Tomato ketchup or Tomato puree- 1/2 tbsp
Milk- 1 tbsp
Cumin seeds- 1 tsp
Oil- 1/2 tbsp
Salt to taste
Cube the tofu and toast in a pan with little oil on all sides. Keep them separately. Heat oil in a vessel, add the cumin seeds, gingergarlic paste. Then add the chopped onions and fry until they looks transparent. Then add the tomatoes and fry well until they become completely soft. Add the chilli powder, coriander powder and fry well. Then add about 1 cup of water to this mixture, add the almonds, green chilly, methi leaves and salt. Cover the vessel and cook in medium to low heat until the mixture starts boiling. Switch it off from the flame.
Let the mixture cool down for a while, then blend it in a blender until looks smooth texture.
Heat oil in the same vessel, add the ground mixture and allow it to boil in medium to low heat. Then add the tomato puree and let it boil for another 5 minutes.
Meanwhile prepare the broccoli florets, separate it from the stalk and steam it for 5 minutes. Then wash immediately in cold water to stop cooking..
Pour the milk to the boiling mixture and let it boil for another 2 minutes. Finally add the tofu, broccoli and garam masala. Cover the pan and keep it in low heat for 2 minutes. Switch it off and take it from heat. Check for the salt.
Serve warm with roti's or pulav.
Both chapathi's and Tofu broccoli masala goes to my own event Eat Well Live Well, the Tofu broccoli masala goes to Only Green event hosted by Sara's corner originally started by Pari of Foodelicious.
Ragi Chapathi goes to CWS- Ajwain seeds hosted by Kavitha of seasoned and dressed, a event started by Priya's EasyN Tasty Recipes