Rajagara Sheero/ રાજગરાનો શીરો

Though I am not much into sweet dish but this is one of my favorites. This is quite common among Gujaratis on fasting day. More than taste I like its aroma. If you are too much calorie conscious and in dieting, sorry this is not for you. But see the brighter side, raagi flour is gluten free and very rich in anti-oxidants J It does not ask for any pre-preparation and leftover can be frozen. It stays good for 3-4 weeks.

Serves 4
Preparation Time: 10 Minute
Cooking Time: 30 Minute

Ingredients
1 cup rajagara/raagi flour

¾ cup ghee

1 cup sugar

10-15 raisins

½ tsp cardamom powder

12-15 almonds, sliced

Procedure

1. Heat ghee in a non-stick pan on low-medium heat. Once melted and hot add flour to it
2. Roast flour until it turns light brown and stir continuously (I always get confused that it should not be overcooked. So along with flour, I add just one raisin. When raisin is completely swollen and dark, flour is considered perfectly cooked)
3. Add 3 cups of hot water, sugar and raisins, mix well and stir in between
4. When water evaporates completely and ghee starts showing up on the edge, turn off the heat
5. Add cardamom powder and garnish with sliced almonds
6. Serve hot

Rajagara(Raagi) Paratha/ રાજગરા થેપલા

I have to come up with creative ideas in this category since HE fasts on Saturdays. I know a few dishes like રાજગરા શીરો, થેપલા, સૂકી ભાજી, સાબુદાણા ખીચડી, ફરાળી પેટીસ, મોરૈયો, સૂરણ-શક્કરિયાનુ શાક but somehow I have to drag myself to cook Saturday lunch. I try to bring variety yet keep it simple. As we both love સાબુદાણા ખીચડી very much, 7 out of 10 time we settle for this dish. But now I am fed up of this and badly want some change. So I made these parathas last Saturday.

Make 6-7 parathas

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

1 cup raagi flour

1 tsp oil

¼ tsp red chili powder

½ tsp sesame seeds

½ tsp chopped green chilies

1 tbsp chopped coriander leaves

Salt

Oil for making parathas

Procedure

1. Mix flour with oil and sieve it

2. Add remaining spices and knead medium soft dough

3. Divide dough into balls and roll it between two oil applied plastic sheets

4. Cook them on griddle with oil

5. Serve hot with yogurt or alu curry