Tag: diet

HARKA PONGAL/KODOMILLET 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.

Millets are also called Siri Dhanya’s. 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.  It is helpful in lowering cholesterol level, BP.  It detoxifies the body.Varieties are cooked by millets porridge, upma, idli, dosa, pongal, kesaribath etc.,

Today let us learn Harka/kodo millet pongal which tastes heavenly, simple, healthy liked by everyone moreover easy to prepare.

Ingredients :

Whole green gram/hesaru kaalu             1 cup

Harka/Kodo millet                                            1 cup

Green Chillies                                                      7-8

Ginger                                                                      1 inch

Jeera                                                                           ½ tsp

Pepper                                                                      ½ tsp

Curry leaves                                                          one fist full

Coriander leaves                                                one fist full

Grated coconut (optional)

For tempering:

Mustard                                                              1 tsp

Chana dal                                                           1 tsp

Urad dal                                                              ½ tsp

Oil /ghee                                                            2 tbsp

Lemon                                                                2 nos. big

Water as required

Salt to taste

Method :

Dry roast whole green gram for 3-5 mins.

Wash Harka/kodo millet.

Keep cooker on high flame.
Take the cooker pan, put roasted green gram, washed Harka (kodo millet), slit green chillies, grated ginger, salt to taste, 1 tsp ghee, add required water (1:2::millet:water) for cooking.

Place in the cooker and cook upto 1 whistle or when it is about to start whislting.

Switch off the flame.
When cooker is cooled, remove the cooked pongal and allow it to cool.  Do not mix when it is hot.

After it is cooled mix gently/light folding.

Meantime, take a small pan put 1 tsp oil/ghee, when it is hot add mustard seeds to splutter, add chana dhal, urad dhal, red chillies, (cashew-optional) and fry till golden colour.

Add this tempering to the pongal, finely cut curry leaves, coriander leaves, jeera-pepper powder, lemon juice and mix.  If you need you can add grated coconut, it’s optional.

Now Millet pongal is ready to serve with a dollop of ghee on it. It is very tasty, healthy/diet food.

Tips :

Dry roast green gram well.  After pongal is cooked, do not mix briskly as it may go to form paste.  Also keep in mind not to mix when it is too hot.

NAVANE MENTHYA DOSE-FOXTAIL MILLET METHI DOSA

In my earlier post of Navane Dose, I had written about Navane Akki and its nutritional values.  Go through it.

Menthya/Methi/Fenugreek seeds are also good for health. It is called as reservoir of medicinal properties, few to mention, lowers cholesterol, controls sugar level, cancer etc.,

Today we shall see how to prepare Dose combining Navane and Menthya.

You all check out my other recipes of Navane and give feedback.

Ingredients : (more…)

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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RAGI MUDDE-RAGI BALL-DIET BALL

 

Mudde

Mudde

Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.

Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.

Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.

Today let us learn how to prepare Mudde easily. You can try out my other recipes in Ragi like Instant Ragi Dosa, Ragi Dosa, Hurihittu, Ragi Laddoo.

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CUCUMBER OATS IDLI-INSTANT OATS IDLI

Cucumber Oats Idli

Cucumber Oats Idli

Cucumber Idli is very tasty and good for health. Cucumber helps in digestion. It contains many vitamins, anti oxidants and very rich in potassium. It is helpful in hair growth. It acts as coolant, for skin, black cirlces around eyes. It helps in maintaining Blood Pressure.

As already we have learnt about Oats which is healthier I tried Cucumber Oats Idli. Everybody at home liked and it has been added in the list of breakfast.

Let us learn how to make Instant Cucumber Oats Idli. It is very easy to prepare and tasty also.

Ingredients :

Medium Rava                                 1 ½ cup

Oats                                                    1 ½ cup

Cucumber (grated)                      2 cups

Green chillies                                 4-5

Ginger paste                                   ½ tsp

Curry leaves                                   6-7

Coriander leaves                          4-5 strands

Cashew                                             for garnishing

Oil                                                      2 tsp

Mustard seeds                               ½ tsp

Curds                                                 1 cup

Eno fruit salt                                   ½ tsp

Water as required

Salt to taste

Method :

In a mixie grind half the quantity of grated cucumber, green chillies, grated cconut(optional), half the quantity of curry and coriander leaves to a coarse paste.

In a pan put oil when it is hot put mustard seeds to splutter.

In the same pan add Oats, rava, grounded mixture, ginger paste, other quantity of grated cucumber, finely chopped curry and coriander leaves, salt, curds and mix well.

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Do not add water at this point of time. Cucumber leaves water so check the necessity and add water to mix.

Keep for 20 mins.

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Meantime, keep the cooker on stove in high flame.

Now add Eno fruit salt to the batter and mix gently. If necessary you can add more water to get the right consistency.

In a pan roast cashew with little ghee and place in the Idli moulds.

Put spoonful of batter on Idli moulds and place in cooker and cook for 8-10 mins.

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Allow the cooker to cool for 3-4 mins.

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Remove Cucumber Oats Idli with the help of a spoon.

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Now Cucumber Oats Idli is ready to eat. It is served with Sambar and any chutney of your choice.

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Tips :

Batter should be appropriate to get fluffier Idli. No need to roast Oats.

HESARUBELE KOSAMBARI-RAW MOONG

Hesarubele Kosambari

Hesarubele Kosambari

Hesarubele/Moong is a skinned and halved version of Whole Moong. They are golden colour. It have mild taste and easy to cook. It is recommended for all age groups and it is easily digestible.

Many recipes are made out of Hesarubele/Moong. Both sweet and Khara dishes are made from Hesarubele/Moong. It can also be taken raw(soaked) which is good for health. Usually soaked Hesarubele is kept for Naivedya to God.

Today let us learn to make Kosambari which is made on all auspicious days, like festivals, marriages, Pooja etc.,

Ingredients :

Hesaru Bele/Moong                                               1 cup

Grated Coconut                                                        ½ cup

Chopped Cucumber                                               1 cup

Green Chillies                                                           3-4

Curry and Coriander leaves                               one fist full

Hing/asafetida                                                         one pinch

Mustard seeds                                                          ¼ tsp

Ghee /oil                                                                   ¼ tsp

Salt to taste

Method :

Wash and soak Hesarubele/Moong for 30 mins.

Drain excess water and keep ready.

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In a mixing bowl put soaked moong and spread chopped cucumber, salt to taste, to cover the moong and keep for 20 mts.

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Wash curry and coriander leaves and finely chop and keep aside.

In a pan take ghee, put mustard seeds. When it splutters add cut green chillies, hing.

Switch off the flame.

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Add this to into the bowl.

Put grated coconut, chopped curry and coriander leaves and mix.

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Finally add lemon juice and mix well.

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Now Hesarubele/Moong Kosambari is ready to serve.

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Tips :

Always mix all the ingredients only at the time of serving, as it leaves water quickly. The watery content is very tasty to drink. But many do not know about its taste and they waste it. Its shelf life is very less so you have to prepare and consume it. Storage in the refrigerator may last upto half a day. If at all you have any leftover kosambari, you can soak for dosa along with rice and make fluffy dosas the next day.

NAVANE DOSE-FOXTAIL MILLET DOSA

Navane Dose

Navane Dose

Navane or Foxtail Millet is a gluten free grain and is the second most commonly grown species. It is rich in protein, minerals, vitamins, amino acids, calcium. It helps reduces cholesterol level. It is also used as a diet food. It can be substituted with rice and consumed by all.

Navane is also called Navane Akki. It is used for various dishes. I have tried Navane Huggi/pongal, Navane Idli, Navane-Moong dhal Pongal, Navane Kabab, Navane sampali, Navane Burfi.

You can check out my other recipes of Navane and give feedback.

Ingredients :

Navane rice                                       2 cup

Urad dal                                             ½ cup

Avalakki/flattened rice               ¼ cup

Menthya/fenugreek seeds         1 tsp

Salt to taste

Method :

Wash navane, urad dal, methi and soak altogether for about 4 hrs.

IMG_20140714_154840 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Soak flattened rice half an hour before grinding.

IMG_20140714_154846 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now grind all into fine paste with soaked water.

Add salt to taste and mix the batter well. You can see bubbles on it.

IMG_20140715_063458 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now close the lid and keep for fermenting for about 6-8 hrs or overnight.

In the morning, mix the batter well and add water if necessary to get right consistency.

IMG_20140715_070344 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Heat the pan put some oil. Put one ladleful of batter on it and spread into circle.

IMG_20140715_072535 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cook for 1-2 mts. Take a spatula, remove dosa first from the sides and in the centre.

IMG_20140715_072719 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cook for one more minute, then turn on the other side to cook.

IMG_20140715_071556 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Navane dosa is ready to serve.

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You can serve with Aloo Onion Palya, coconut or fried gram chutney and sambar.  Or any chutney of your choice.

 

Tips :

If your batter is too watery you can add little rice powder to get right consistency. You can use more or less oil as per your taste.