Apr 23, 2011

Raj Conito - Arusuvai Friendship Season 2 Recipe


Arusuvai chain   Arusuvai friendship chain season II is here. Hurrah to Sayantani for reviving it. This friendship chain was kick started by Lathamma and Srivalli and Bharthi took it forward.

I received my mystery parcel from Jayashree. Thank you very much, Jayashree for the lovely hand written note and the very apt book on baking. The mystery ingredient was a pouch of flour. I had to rack my brains to find the mystery ingredient. Finally it turned out to be  Rajgira flour / Amaranth flour. I was very eager to create a recipe with this flour as I have not used it in my cookery so far. Upon searching for recipes with Rajgira in the internet, I came across several ‘farali’ (recipes used during religious fasts) recipes in the Indian cuisine and several Mexican dishes too! That’s when my brain started whizzing. So here is a recipe which I created exclusively for the Arusuvai chain.

If I have managed to arouse your curiosity about the strange title, I’m happy. This dish has to be the ultimate product of my fevered imagination… I did not want the usual roti /puri recipes. As if on cue, my daughter walked in complaining that I have not treated her in a long time to her favourite version of pizza – conizza. So a cone base, fillings, burritos ( from Mexican cuisine) – all of them swam around in my head until I came up with this potpourri. The result is here for all – please do give me your feedback on the recipe.

At a recent meet of the Indian Dietetic Association, Bangalore Chapter, Rajgira and several other millets took centre stage. Nutritionists are eager to promote the use of millets in urban diets. By creating a fun, glamorous, and healthy recipe using an age –old ingredient, I hope to do my bit to promote use of such millets in our urban diets replete with polished cereals and other low fibre foods. Without further ado, here is how you can make it too…

You needFlours, salt and chilli powder

For roti cones  

  1. Rajgira flour – 1 cup
  2. Whole wheat flour – 1 cup
  3. Salt – 1/2 tsp
  4. Red chilli powder – 1/4 tsp (optional)
  5. Ajwain seeds – 1/4 tsp (optional)
  6. Fresh water – 1/2 cup + 1 tbsp
  7. Vegetable oil – 2 tsp

For filling

  1. Red lobia – 1 cup, rinsed, soaked for 4 hourscumin powder, oregano and blanched tomaotes
  2. Onion – 1 medium, chopped fine ( had 1/2 cup)
  3. Garlic – 2 small cloves, minced super fine
  4. Tomatoes – 2, blanched and pureed
  5. Vegetable oil – 1 tsp OR Butter melted – 2 tsp
  6. Red chilli powder – 1/2 tsp
  7. Cumin powder – 1 tsp
  8. Oregano – 1 level tsp
  9. Salt – 1 heaped tsp
  10. Sugar – 1/2 tsp

For garnish

  1. Green cucumber – peel, deseed, chopped fine – 1 cupDressed garnishes !
  2. Carrot – 1, grated
  3. Onion – 1 medium, sliced
  4. Apple cider vinegar – 3 tbsp, to soak the onion slices in
  5. Cheddar cheese - grated, 2 tbsp or more!
  6. Pitted olives – 2 tbsp (Optional)
  7. Iceberg lettuce – shredded, 1/2 cup (optional)



To assemble

For roti cones

Combine all ingredients mentioned under ‘roti cones’ into a dough. The measure of water I have used worked for the brand of whole wheat flour I had. Other brands may need lesser, so add water carefully. Knead well to activate the gluten in wheat flour. Rajgira does not have gluten. (more on that in the nutrition notes)

roti dough basking in love !

Make balls of the dough.

Roll into oblong rotis I used whole wheat flour for dusting. The oblong shape worked best for making cones later.oblong conito base

Raj conito balls !

Cook on one side until brown dots appear. Flip and cook the other side too. Smear 1/8 tsp butter / oil on each roti. Make oblong rotis with the rest of the balls, cook similarly. Wrap in a napkin and and set aside.flip over when lightly browned

from the rolling pin onto the frying pan


For garnish

Peel, rinse and slice the onion meant for garnish. Soak in 3 tbsp of apple cider vinegar. This turns the onions into a lovely pink hue and also removes the ‘bite’ of onions.

Rinse, peel carrot and grate using medium fine grater.

Rinse, peel, deseed cucumber and chop fine.

Shred cheddar cheese.

Pit olives, slice them thin. (if using)

Rinse lettuce, shred and keep immersed in ice cold water till needed. (if using)

Store each ingredient separately until required.

for garnish

For filling

I followed the recipe for refried beans from Tarla Dalal’s Mexican cookbook. I have substituted rajma with red lobia here and adapted quantities of other ingredients to taste. Here is what I did -

Rinse the soaked lobia. Pressure cook with water enough to cover the top of the lobia. I cooked for 5 minutes after the first whistle of the pressure cooker.

Rinse a couple of tomatoes, blanch and puree them.

Heat oil / butter in a pan.

ah, the aroma of garlic and onion frying  in butter

Tip in minced garlic followed by chopped onions.

When onions turn pink, pour in tomato puree.

When the puree has lost its raw flavour, add sugar, salt, red chilli powder, mix well.

sugar, salt and red chilli in

Now is the time to add the cooked lobia. Keep turning in the lobia and mash well with the back of the ladle. Take care not to burn the bottom.

add cooked lobia, mash well

Add the cumin powder, oregano, mix thoroughly. Switch off flame.

filling ready


To assemble the conito

Place a rectangular sheet of foil on a plate and place a roti on the foil as in the picture.

Turn the two ends of the roti to form a cone and wrap the foil around the cone, tuck the pointed end of the foil around the roti cone.conito under constuction !

wrap me soon, I can't wait

Place a heaped tablespoon of the lobia filling inside the cone.

Top up with shredded lettuce, olives (if using), grated carrots, cucumber and sliced onions. Don’t forget the yummy cheese !all ready with  garnishes !

filling peeping out !








What are you waiting for? Go ahead and enjoy your labour of love!!

The Raj ConitoAnother droolworthy Pic !

Nutri notes

  • By far, the greatest advantage of Rajgira flour is that it is gluten free and hence can be used by people with gluten – intolerance, Celiac disease.
  • With 2mg iron / 100gm of Rajgira and 47 mg Calcium / 100gm of flour, Rajgira is an immediate pick me up for adolescents.
  • The unique amino acid profile of Rajgira enables it to be a complete food when combined with pulses / legumes. (As in this recipe) The grain has a very high lysine content.
  • A low sodium food, hence great for hypertensive people too.
  • The flour has a dietary fibre of 9 mg / 100gm, great news for weight watchers, diabetics, cancer, heart disease and anyone with chronic constipation.
  • The flour does not contain B complex vitamins. Hence it has to be combined with fresh vegetables / fruits in a meal.
  • Rajgira is best consumed cooked as it has some inhibitors  ( substances that block absorption of nutrients on body). The flour can also be cooked into a plain porridge.
  • The flour has also been found to have significant amounts of phytoesterols,important in building defence mechanisms and improving immunity.


Raji said...

WOW Rajani that's a wonderful wrap. I can imagine something which looks so good would have tasted also great.
And so useful information too...thanks for sharing this.

Rajani said...

Hi Raji,
Your super fast comment really made my day! Thanks. Do try it out and let me know. Nutrition info on Rajgira is so vast, I hope I have done some justice to this wonder grain.

jayasree said...

Rajani akka, Wow...you have come up with a mind blowing recipe. Glad you could treat your daughter and in turn give us a virtual treat. As always, loved that nutri info. Good job, akka.

Reshmi Mahesh said...

Wow...recipe looks superb...nice tempting clicks...great info about Rajgira....

Priya said...

Omg, wat an irresistible wrap, feel like grabbing rite now...Great infor about rajgira..

Vaishali said...

Wow, this is indeed a fun, glamorous and healthy recipe. You had me at the name, Rajani. :)

Panchpakwan said...

Wow delicious and invitng warps...Beautiul presentaion too.

Rajani said...

Jayasree, as usual, your opinion matters a lot to me, you are my guru!
Reshmi, Priya, thanks. So glad you like info. Any suggestions on improving info?
Vaishali, gee, thanks.
Panchpakwan, thanks for appreciation. I am glad you like the presentation.

Vardhini said...

Thanks for stopping by my blog. Lovely blog out here. Lovely pictures. Looks yummy.


Prathima Rao said...

Hey rajani..This is a super delicious wrap!!! Reg. ur query for Dhania thambli...thamblis are not to be boiled..And you do get an aromatic flavor of dhania but its not raw & im sure one would love it..U do roast it in little ghee before u grind and this removes the raw smell and yet brings out the wonderful flavor of the seed..But remember not to roast it till it turns dark as this will make the dish slightly bitter..Hope this ans ur Q :)
Prathima Rao
Prats Corner

Sayantani said...

sorry for this delayed reply Rajani. in the new house the net connection is not yet settled. I only get to check my mail when hubby is home at night. anyways thats a great recipe, so healthy and scrumptious. I wont get rajgira here but would definitely make the whole wheat version with this. will soon update the round up and thanks again for taking part and enjoying this chain.

aipi said...

This is what they say looks good n is good for you too- great recipe!
US Masala

Sayantani said...

have updated the round up please check on my blog.

Niru said...

wonderful wrap...


Akila said...

really a yummy one..

Event: Dish Name Starts with H
Celebrate Sweets:- Stuffed Sweets


Now Serving said...

That is one Entirely desirable wrap! SO YUM!!!!

Srivalli said...

This is such an innovative dish..the dish name is very catchy!..:)

Rosa's Yummy Yums said...

Delicious looking wraps! I'm drooling...



Prathima Rao said...

Delicious & droolworthy wraps!! Reg ur query about Muskmelon kheer..yes is mainly for thickening but may add a tad bit of its flavor too to this kheer..U can ofcourse skip this ingredient.. :)
Prathima Rao
Prats Corner

Sobha Shyam said...

Delicious wraps..feel like grabbing one from the pic and to have it:)..wonderful explanations and clicks..!! Thanx for visiting my space..glad to follow u :)

Authenticoriyafood said...

Healthy and mouth watering!!! First time here and i am floored with the awesome recipes!!!!

Ushnish Ghosh said...

Dear Rajani
How are you? I am off blog these days. I like this recipe , never eaten anything like this. Let me see what all I have missed.
Have a nice weekend

Sunanda said...

Chanced upon your space while blog hopping..nice space you have with wonderful collection of recipes..
Glad to follow u..
do stop by mine sometime..:)

Sunanda's Kitchen

a girl's diary said...

This reminds me of the famous kathi roll which I used to eat a lotttt......very nice recipe...and lovely presentation..keep it up