PROSO MILLET/BARAGU PONGAL

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.  Finger millet, proso millet, and foxtail millet are also important crop species. In the developed world, millets are less important.

They contain low phytic acid and are rich in dietary fiber, iron, calcium, and B vitamins. These millets release sugar slowly in the blood and also diminish the glucose absorption. They are gluten free and non-acid forming.  These properties of the minor millets made the present consumers attracted to the consumption of millet.

Varieties are cooked by millets porridge, upma, idli, dosa, pongal, kesaribath etc.,

Today let us learn Proso Millet/Baragu Pongal which tastes heavenly, simple, healthy liked by everyone moreover easy to prepare.

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Oats Rotti/Roti

Oats is rich in essential nutrients and fiber.  Good for health. It helps in lowering cholesterol levels.

Oats contain more soluble fiber than any other grain, resulting in slower digestion, a feeling of satiety and suppression of appetite.

Today I tried with Oats Rotti which is very simple, tasty, liked by everyone moreover easy to prepare.  Can be tried out for breakfast, evening snack or as a diet subsitute.

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BHAKARWADI-SPICY ROLLS

Bhakarwadi is a Gujarati fried roll, crispy, spicy, tangy snack item.  It is prepared as a snack too.

Ingredients :
All purpose flour/Maida        1 cup
Gram Flour/besan                 3/4 cup
Turmeric                                  1/2 tsp
Oil                                              1 tbsp + for deep frying
Chilli Powder                            3 tsp
Sesame seeds/til                     1/4 cup
Poppy seeds/khukus              1/4 cup
Ginger     grated                      1/2 tsp
Coriander powder                   1/2 tsp
Cumin powder                         1/2 tsp
Coconut grated                        1/2 cup
Green chillies                           3
Coriander leaves                      2 tbsp chopped
Asafoetida                                1/4 tsp

Method :

Take a bowl, add maida, besan flour, chilli powder, turmeric, 1 tsp oil and mix well.

Bhakarwadi

Add water slowly and mix to a dough.  Cover and keep aside.

Bhakarwadi

Dry roast sesame seeds and poppy seeds.
In a blender, put these roasted seeds, coriander seeds, ginger powder, cumin powder, green chillies, asafoetida and grind into fine powder.
Add finely chopped coriander leaves, salt to taste and mix well with the masala.

Take pan and heat oil for deep frying.

Now divide the dough into 8 equal parts.  Roll out one portion dough into chapati and spread the masala mix on the rolled chapati.

Bhakarwadi

Bhakarwadi

Start rolling the chapati tightly without any air inside.

Bhakarwadi

Apply water on the edges and close.

Bhakarwadi

Cut the rolls into thin pieces and gently press the pieces.  Let the pieces be of same size so that frying will be equal else smaller piece will be fried and bigger one will not be fried.

Bhakarwadi

Bhakarwadi

When oil is ready for frying turn the flame to low/medium and gently drop the Bhakarwadi pieces into the oil.

Bhakarwadi

When Bhakarwadi’s turn golden brown remove from the oil on a kitchen towel to absorb extra oil.

Bhakarwadi

Now Bhakarwadi’s are ready to serve.

Bhakarwadi

Transfer the remaining Bhakarwadi’s into an airtight container and you can store for about 15-20 days.

Tips :
You can add more Masala to be more spicy.  Once you roll into tubes gently press by your hand and cut into pieces.  Flame for frying should not be too high nor too low.  Else Bhakarwadi’s gets burnt and before it is cooked.

INSTANT RAVA DOSA-RAVE DOSE-SOJI DOSA

Rava Dosa

Rava Dosa

Rava is a wheat product in the form of semolina also called Bombay Rawa. It is used in South Indian Cuisine for preparing spicy and sweet dishes.

Upma/Upittu is a welknown and common dish prepared by using Rava. Rava Idli, Kichidis and many more dishes are prepared. Kesaribath, Halwa, Payasa, Ladoo etc., are sweet dishes out of Rava.

One famous instant South Indian breakfast out of Rava is Rava Dosa. It is very easy and tasty breakfast to prepare when you are in a hurry or you have not got prepared to do any breakfast.

Today let us see how fast and easily Rava Dosa can be prepared.

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MILKCAKE

Milkcake is a sweet dessert prepared from Milk.  Sweet dishes from milk tastes good and very rich also.

Enjoy this Deepavali with Milkcake which is prepared instantly, easy, soft, very tasty sweet dessert.  It can be prepared in all festivals, parties, get together etc.,

Ingredients :
Thick Milk                                   1 ltr
Sugar                                            1/2 cup
Lemon Juice                                1 tbsp
Badam, Pistachios                       1 tbsp
Ghee                                             2 tsp
Elaichi/cardamom powder        ¼ tsp

Method :

Finely chop badam and pistachios and keep aside.  Grease a plate and keep ready.

Boil the milk by stirring to avoid burning at the bottom.

Milkcake

Now add lemon juice and keep stirring until it starts curdling.  Once milk starts curdling stop adding lemon and keep stirring.

Milkcake

You can also remove some whey (water content in the curdled milk) to reduce the tartness in Milkcake.

Milkcake

Keep stirring the curdled milk until the 3/4 whey in it is evaporated.

Milkcake

Add sugar to the mixture and stir for 3-4 mins.

Milkcake

Milkcake becomes little watery after adding sugar.  Keep stirring.
Lower the flame and boil for 2 mins with stirring.

Milkcake

When the mixture thickens, Milkcake is done.

Now add ghee and elaichi powder and mix well.

Milkcake

Transfer the Milkcake into the greased plate and pat well to make even surface.

Milkcake

Sprinkle the chopped badam, pista on it, press gently and allow to cool.

Milkcake

Cut into desired shapes and serve.

Milkcake

Tips :
Use nonstick pan to avoid burning at the bottom.  You can add nuts of your choice in addition.  You can remove the whey from curdled milk and use it in other recipes or to make chapati dough etc.,  as whey is very rich in protiens.

MASALA IDLI CUBES-SPICY IDLI

Idli is commonly prepared in India.  Very easy, healthy recipe, easily digestible for all age group.

If you are bored of eating/preparing Idli and you want to surprise the family members with a new dish…… try this Masala Idli Cubes.
Sometimes Idli will be left over and we do not want to waste it.  How to make use of it ? You can try this Masala Idlis.

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RIDGEGOURD PEEL CHUTNEY/HEEREKAI SIPPE CHUTNEY

Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits. It can be wet to dry, coarse to fine. It is combined with a wide range of food.

Chutney is prepared in many varieties.

There are vegetables where it is used wholly. Out of that Ridge Gourd/Heerekai is also one of them. Usually Ridge Gourd/Heerekai outer skin is peeled off while preparing dhal, sambar, bonda, bajji etc., Most of them throw away the peel. People do know what can be prepared from the peel. Yes, you can prepare yummy chutney out of its peel instead of wasting it.

Let us see how to prepare Ridge Gourd/Heerekai Peel Chutney which is very easy to prepare and taste is outstanding. Its really tongue licking chutney. It goes well with hot rice with a dash of ghee, chapatti, dosa etc.,

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BITTERGOURD-HAGALKAI CHUTNEY

Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits. It can be wet to dry, coarse to fine. It is combined with a wide range of food.

Chutney is prepared in many varieties.

Today I am preparing Bittergourd/Hagalkai Chutney. It is very tasty, easy to prepare, can be stored for 4-5 days. It goes well with hot rice with oil/ghee, chapathi, dosa etc

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JACKFRUIT PAYASAM-HALASINA HANNINA PAYASA-CHAKKA PRADAMAN

Jackfruit Payasam/Chakka Pradaman/Halasina Hannina Payasa is popular in Kerala. It is specially prepared for Vishu festival and also in any other festival.

Jackfruit Payasam/Halasina Hannina Payasa can be prepared in jackfruit season.

This is jackfruit season you can make payasam, halwa, appalam, chips and many more items.

Let us see the procedure of preparing Jackfruit Payasam

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SUKKINUNDE-BOORELU-SUGIYAN

Sukkinunde is a traditional sweet dish of Karnataka.  It is usually prepared on Shraaddha (death ceremony).  Now time has changed and it is prepared on any usual day to just eat like that as any other sweet.  It is crispy and very tasty.   It is named in different names at different places.  In Andhra Pradesh it is called Boorelu or Poornalu, Sukkinunde in Karnataka, Sughiyan in Kerala but the inside stuffing may differ from place to place.  The different stuffing will be of toor dal, chana dal, coconut with jaggery.

It is a sweet dumpling stuffed with an outer covering of rice & urad dal batter.  It is rarely prepared and most of them are not aware, how to prepare.  It is very tasty sweet dish.

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