LAVI'S DELICACIES

RAGI DRY FRUIT CAKE Whenever i prepare Christmas cake(Rich dry fruit cake),  the majority share is enjoyed by my hubby & this is the reason why i try my best to bake healthy cakes.  I replaced maida with ragi flour as ragi (finger millet) is a healthy option. Its gluten free and rich in iron and calcium.   I used sprouted ragi flour,  however,  you can use normal ragi flour for this recipe.  My latest discovery of ragi brownies inspired me to prepare this delicious cake. I prepared this in small quantity as i was not sure of the results.  But to my surprise this cake turned out so delicious, that  none of the family members could make out the difference. This cake was as moist & delicious as the normal Christmas cake prepared using all purpose flour.  Here i have used only 40 grams of butter & 25 ml ( around 4 tbsp) cold pressed virgin coconut oil. You can use equal amount of butter or normal oil or ghee for this recipe.  I always use less sugar for this mixed d

DRY SHRIMPS CHUTNEY/ GALMBYACHI CHUTNEY/ YETTIDA PODI CHUTNEY.  Dry fish chutney with steaming hot ganji/ kanjee ( rice)/ pez is one of the most enjoyed combo during our childhood days and i am sure it's one of our all time favourite dish.  Roasted dried fish is cut into bite size pieces and added to the coarsely ground spicy coconut mixture & served with hot kanjee/ ganji.  Different types of dried fish like mackerels, shrimps, shark, sole fish etc are used for the preparation of this chutney.  My grandmother was an expert in preparing this dish. She used to roast fish directly on the hot coal & smear fresh coconut oil on top. Her chutney had a unique smokey fish flavour with fresh coconut oil aroma.  Moreover the masala was ground on the grinding stone to give extra taste & richness to this delicious dish.  This is  my grandmother's recipe of dry shrimp chutney. Preparation is very simple with just few ingredients.  Same recipe you can follow for other

CHICKEN GREEN GHEE ROAST This is my sons most favourite  dish and is the best dish to savour during the weekends .   This can be enjoyed as an appetizer or as a side dish with rice, chapathi, dosa and also  with fried rice & noodles.  The lush green mint leaves in my kitchen garden  inspire me to try out new recipes . The awesome aroma of  fresh mint with ghee gives this dish a  unique taste & flavour.   I have used only two tablespoon ghee for the recipe as chicken releases its own fat while cooking.  Dish tastes better with extra ghee. You can use  ghee as per your choice.  Here is a very simple, easy recipe which i am sure will be loved by all.  RECIPE: INGREDIENTS: (Kindly add ingredients as per your spice requirements) 1/2 kg  chicken ( with bone) 2 tbsp ghee (A) 1" ginger 8-10 garlic cloves 4-6 green chillies 1 medium onion 1 cup mint leaves 1/2 cup coriander leaves 1/2 cup hung curds (B) 1tsp garam masala powder Juice of half a lemon Salt to

MASALA DOSA This is one of the most popular breakfast of South India.  This crispy golden crust dosa stuffed  with potato onion filling  & served with chutney & sambar is loved by most of us.  This dosa is prepared using fermented rice & lentils batter.  Some prefer huge thin dosas & some love thick & crispy.  In my house, everyone loves this thin & crispy dosa with spicy red chutney spread on top.  We love to eat this  with chutney & baji.  Here is a simple easy way to prepare this mouthwatering dosa.   RECIPE FOR DOSA BATTER: INGREDIENTS: 1 cup dosa rice, (200ml cup) 1/4 cup urad dal 3 tbsp chana dal 3 tbsp tur dal 1/2 tsp methi(Fenugreek seeds) 1/4 cup poha METHOD: Wash & soak all the ingredients except methi for 2 hours.  ( I dont soak methi, you can soak & grind if you wish)  Poha you can soak only for 10 minutes.  Add methi & grind the soaked ingredients to a fine paste.  Keep the batter overnight for fer