The dough should be soft and smooth. Grease the idli plates with oil and set aside.

Fill the sev press with the ragi dough and press it onto greased idli plates. Steam it for 10 - 12 minutes.

Heat oil in pan for tempering. Add the mustard seeds, chana dal, peanuts and urad dal and let them splutter.

Add the broken red chillies, split green chillies, hing and curry leaves and fry for a minute. Now add the finely grated coconut and turmeric to it and fry for 2 minutes.

Then add the steamed ragi sevai and mix well. Adjust the salt and switch off the flame.

Serve as a breakfast or snack. Recipe and image courtesy: Indian cuisine RELATED RECIPES Badam ragi malt Ragi kali Tasty coconut podi Coconut kofta curry Coconut Barfi Ingredients: For the dough: 1 cup - ragi flour/millet flour 1 tsp - oil Salt to taste For tempering: 1 cup - fresh grated coconut 1 tbsp - peanuts 1 tsp - mustard seeds 1 tsp - chana dal 1 tsp - urad dal 3 - green chillies 2 - dried red chillies 1 sprig - curry leaves 1/4 tsp - turmeric powder 1/8 tsp - asafoetida 1 tbsp - oil (less)

Keep aside for 15 minutes. Divide dough into10-12 parts, shape into balls.

Roll each into 4" rounds with the help of some oil or dough. Heat oil in a deep pan, fry on both sides till light brown.

Drain the oil on a kitchen paper. Serve hot with bhaji.

For Bhaji: Heat oil in a pan, add the seeds and allow to splutter. Add the ginger, garlic, chilli, onion and stir for till onion is tender.

Add potatoes, salt, turmeric and lemon juice. Stir well and cook for a minute or two.

Transfer to bowl, garnish with chopped coriander. Serve hot with pooris.

Making time: Poories: 30 minutes Bhaji: 15 minutes Makes: 2 servings of both RELATED RECIPES Tangy Brinjal Pav bhaji Bachelor Bhaji Multigrain poori Moong Methi Bhajiya Haryali pav bhaji Ingredients: For pooris: 2 cup wheat flour 2 tbsp. curds water to knead dough salt to taste oil to deep fry For bhaji: 2 potatoes boiled peeled and sliced 1 onion chopped 2 green chillies chopped 1/2 tsp.

ginger finely chopped 1/2 tsp. garlic crushed 3-4 pinches turmeric powder 1 tsp.

lemon juice 1 tbsp. oil 1 tbsp.

coriander finely chopped 1/2 tsp. each cumin & mustard seeds (less)

Keep aside for 15 minutes. Divide dough into10-12 parts, shape into balls.

Roll each into 4" rounds with the help of some oil or dough. Heat oil in a deep pan, fry on both sides till light brown.

Drain the oil on a kitchen paper. Serve hot with bhaji.

For Bhaji: Heat oil in a pan, add the seeds and allow to splutter. Add the ginger, garlic, chilli, onion and stir for till onion is tender.

Add potatoes, salt, turmeric and lemon juice. Stir well and cook for a minute or two.

Transfer to bowl, garnish with chopped coriander. Serve hot with pooris.

Making time: Poories: 30 minutes Bhaji: 15 minutes Makes: 2 servings of both RELATED RECIPES Tangy Brinjal Pav bhaji Bachelor Bhaji Multigrain poori Moong Methi Bhajiya Haryali pav bhaji Ingredients: For pooris: 2 cup wheat flour 2 tbsp. curds water to knead dough salt to taste oil to deep fry For bhaji: 2 potatoes boiled peeled and sliced 1 onion chopped 2 green chillies chopped 1/2 tsp.

ginger finely chopped 1/2 tsp. garlic crushed 3-4 pinches turmeric powder 1 tsp.

lemon juice 1 tbsp. oil 1 tbsp.

coriander finely chopped 1/2 tsp. each cumin & mustard seeds (less)

Then add the wet ingredients into dry, just until moistened. Fold in mangoes and nuts.

Mix it all together and spoon into a greased loaf pan. Bake at 350F for 50-60 minutes or until a toothpick inserted near the centre comes out clean.

Cool for a few minutes and then turn it onto a wire rack. Let it cool down completely before cutting them into slices.

The pieces of mangoes with every bite makes it not only moist but also makes it enriched with mango flavour. Delicious, moist bread is also a great start to a day! Enjoyed at tea time or for breakfast.

Courtesy: http://chefinyou.com/ RELATED RECIPES Mango Lassi Garlic mango pickle Sweet mango pickle Dry mango pickle with lotus stem Coconut almond sandesh Ingredients: 1 cup all-purpose flour (maida) 3/4 cups sugar 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp cinnamon powder 2 egg whites, slightly beaten (or use 1/4 cup of vegetable oil instead 0r 1/4 cup mango puree) 1/4 cup vegetable oil 1/2 tsp vanilla extract 1 generous cup of chopped mangoes 1/2 cup chopped walnuts or macadamia If you have a query about this recipe or would like us to clarify your cookery-related doubts, submit it here with recipe title (less)

Add the onions and garlic and cook until the potatoes are tender. Take off to drain while leaving 3 tbsp oil in the pan.

In a large mixing bowl, whisk the eggs with 1/4 tsp salt, milk, sugar, minced tomatoes & chillies. Add the potatoes, and coat them well with the egg.

Heat the oil in the skillet & add these egg-coated potatoes spreading evenly - cover the base of the pan. Lower the heat to medium and continue to cook, until mixture is set on 1 side.

Spread spinach & cheese on half the omelette & fold the other half over. Cover & simmer for 5 minutes on low-heat (or till cooked to your liking).

Slide onto a plate. Season it with salt & pepper powder and sprinkle with lemon juice to taste (optional).

RELATED RECIPES Paneer kathi rolls Braised Salmon Sikkimese steamed Momos Mediterranean tomato oats soup Chicken Muchboos Ingredients: 2 tbsp - olive oil 3 - medium potatoes - peeled, sliced and lightly dusted with salt 1 - white onion, minced 4 - minced garlic cloves 1 - ripe tomato, finely diced 5 - eggs Salt to taste 1 - chopped green chilli 1/2 cup - chopped fresh spinach leaves 1/2 cup - Parmesan cheese/any grated cheese you favour 2 tbsp - milk 1 tsp - sugar Pepper powder and lime juice for seasoning (less)

Pour in the buttermilk forming a dosa like batter. Add all the spices mix well.

Heat oil in a non-stick pan and roll out the pan cakes. Enjoy with methi chutney.

RELATED RECIPES Papad methi Healthy methi chapathi Methi bath Methi chutney Brinjal methi sabzi Ingredients: 250g - fenugreek leaves 500g - rawa 1 tsp - green chilli-ginger paste Salt as per taste Buttermilk as required 1/4 tsp - turmeric powder Oil for cooking (less)

Add the onions and garlic and cook until the potatoes are tender. Take off to drain while leaving 3 tbsp oil in the pan.

In a large mixing bowl, whisk the eggs with 1/4 tsp salt, milk, sugar, minced tomatoes & chillies. Add the potatoes, and coat them well with the egg.

Heat the oil in the skillet & add these egg-coated potatoes spreading evenly - cover the base of the pan. Lower the heat to medium and continue to cook, until mixture is set on 1 side.

Spread spinach & cheese on half the omelette & fold the other half over. Cover & simmer for 5 minutes on low-heat (or till cooked to your liking).

Slide onto a plate. Season it with salt & pepper powder and sprinkle with lemon juice to taste (optional).

RELATED RECIPES Prawn vindaloo Papad methi Papad curry vegetable Papad platter Papad paratha Ingredients: 2 tbsp - olive oil 3 - medium potatoes - peeled, sliced and lightly dusted with salt 1 - white onion, minced 4 - minced garlic cloves 1 - ripe tomato, finely diced 5 - eggs Salt to taste 1 - chopped green chilli 1/2 cup - chopped fresh spinach leaves 1/2 cup - Parmesan cheese/any grated cheese you favour 2 tbsp - milk 1 tsp - sugar Pepper powder and lime juice for seasoning (less)

Add tomato rustic sauce. Add basil and seasoning.

Add pasta and mount with butter. Finish with parmigiano rigiono.

Place dish as in the photo shown garnish with parmagiano regiono flakes and basil leaves. Courtesy: Chef Suresh Thampy, Executive Chef of Courtyard by Marriott RELATED RECIPES Mediterranean tomato oats soup Andhra Aloo Brandied Shrimp with Pasta Fettuccini with Zucchini Chickpea and Spinach Curry Ingredients: 200 g - tomatoes 10 g - onion 5 g - garlic 50 g - smoked cherry tomato 5 g - basil 10 g - butter 40 g - spaghetti 10 g - parmigiano regiono (less)