Ragi idiyappam

Idiyappam / string hopper is a breakfast item popular in Tamilnadu, kerala and Srilanka. Usually it is made with rice flour and pure white in color. (Click to see my idiyappam with rice flour recipe). Nowadays we can easily buy them in dried form like pasta from Chinese stores (rice noodles). Also in Tamilnadu one can see vendors in cycles selling idiyappam in the early morning. Households with little kids and elders are the regular customers for these cycle-walas. Idiyappam , a steam cooked meal is easy to digest and hence it is preferred as dinner also. Recently idiyappam with ragi flour has become popular among dieticians and they recommend it to many.  So we can see readymade dried ragi idiyappam also in stores. It is very convenient for a quick meal. Making fresh idiyappam is also very easy and here is my recipe for ragi idiyappam.

Ragi idiyappam with shredded coconut.

My new screw type idiyappam maker....easier than pressing and I love this very much.

preparing idiyappam dough

Ragi idiyappam for my neighbor aunty ...food exchange Fridays :)

Ingredients:
Ragi - 1 1/2  cup
water - 2 cup (nearly)
salt - 1/2 tsp
ghee  - 1/2 tsp
cardamom powder - a pinch
for serving:
sugar - as per need
shredded coconut - as per need

Method:
Dry roast the ragi flour in a kadai (wok) , till it smells nice and a mild red. Add cardamom powder.
In a separate vessel, bring water to rolling boil with salt, ghee.
Pour little by little over the roasted flour and mix to get a soft chapati dough stage.
Divide into 3 equal portions.
From one part, take a handful and stuff inside the idiyappam press (idiyappam nazhi).
Grease an idiyappam plate or idly plate with a drop of ghee / oil.
Squeeze the strings in continuous fashion. Place inside idly cooker or idiyappam steamer.
(I use pressure cooker for both idly and idiyappam. Pour 2 cups water in the cooker.Leave the bottom-most plate empty and keep the idiyappam plate above it. This will ensure the idiyappams to get cooked without getting wet. I keep it for 10 minutes in high steam WITHOUT  the weight valve).
Take out once it is cooked and serve immediately or store in airtight containers.
Likewise steam all the idiyappams.

Serving suggestions:

Serve ragi idiyappam as dinner or breakfast.
I keep the leftover as a sweet snack or dessert.
The popular side dishes are shredded coconut with sugar, coconut milk mixed with jaggery solution and cardamom or sugar.

Tips:

Dry ragi idiyappam is commonly available in market as instant ragi semiya or idiyappam.
Dry roasting the flour and adding cardamom powder will make a flavorful idiyappam.

Oats Cranberry cookies

The goodness of oats and cranberry are the highlights of this cookies and can be enjoyed both as snack as well as breakfast. I used 'Oceanspray' brand dried cranberries and old fashion oats. I formulated this recipe and hope you all love it !

 I made these cute treat bags using ziplock covers and crochet yarn.

cool them completely.

space between cookies is important, as the oats cookies doubles in size.

Ingredients:
Old fashioned oats - 3 cups
whole wheat flour - 1 1/2 cup
cranberry (dry , sliced) - 1 cup
Butter - 6 tbsp
sour cream - 1/2 cup
(butter sourcream ration can be substituted with butter 1 cup)
white sugar - 3/4 cup
brown sugar - 3/4 cup
egg - 2
vanilla extract - 1 tsp
salt - 1/2 tsp
baking soda - 1 tsp
cinnamon - 1 tsp
nutmeg powder - 1/4 tsp
cardamom - 1 tsp

Method:
Mix and cream the butter, sour cream and sugar. Add egg, vanilla and mix well.
I do this process in mixie.
In a large mixing bowl , add all the dry ingredients, cranberry and spices. Pour the wet ingredients and mix well. Using hands will make this stage easy:)
The oats cookie dough is ready.
Fold the dough using cling wrap (or keep in  air tight container) and keep refrigerated for nearly 1 hour or till we need to make cookies. Refrigeration makes the handling easy
Preheat the oven to 350 deg F.
Line the cookie baking sheets with aluminum foil or use simply.
Spray / coat with butter or oil.
Divide the dough into 4 equal size balls. Make long cylindrical shapes and cut them into12 equal size portions. Make balls and slightly  flatten them while placing on cookie sheets.
Thicker cookies tastes very good.
Bake for 8 - 12 minutes, depending upon the oven.
Take out, let them cool completely and store in airtight containers.
Oats cranberry cookie is ready!
 
Serving suggestion:
Serve as snack or breakfast.
We can refrigerate / freeze the dough and use to make fresh cookies too.
Makes 48 cookies.