Tag: millet

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.

RAGI BEETROOT ROTTI

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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 Beetroot Rotti.  You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Ragi powder                                               2 cups

Grated Beetroot                                        2 cups

Jeera                                                               1 tbsp

Green chillies                                             7-8

Ginger                                                          3/4 inch

Curry leaves                                               one fist full

Coriander leaves                                      one fist full

Mustard seeds                                           1 tsp

Salt to taste

Oil as required

 

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NAVANE HESARAKAALU PONGAL-WHOLE GREEN GRAM PONGAL

 

NAVANE PONGAL

NAVANE PONGAL

 

Ingredients :

Whole green gram/hesaru kaalu                      1 cup

Saame /navane                                                        1 cup

Capsicum                                                                    1 cup

Green Chillies                                                           7-8

Ginger                                                                          1 inch

Jeera                                                                           ½ tsp

Pepper                                                                        1 tsp

Curry leaves                                                             one fist full

Coriander leaves                                                    one fist full

Channa dal                                                                1 tsp

Mustard                                                                     1 tsp

Oil                                                                                2 tbsp

Lemon                                                                        2 nos. big

Water as required

Salt to taste

 

Method :

Dry roast whole green gram and saame separately.

In a pan take 2 cups of water. Bring to boil. Put roasted green gram and cook. You can also pressure cook for 1-2 whistles. I do not prefer pressure cook as green gram becomes paste and the dish will not taste good.

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In a mixie grind ginger, green chillies, jeera, pepper, half of curry and coriander leaves.

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When green gram is half cooked, add grounded mixture, cut capsicum and salt to taste.

Continue cooking.

Now add roasted saame/navane and mix well. Close the lid and continue cooking in low flame.

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Finely chop remaining curry and coriander leaves.

In a small pan put 2 tbsp oil and temper with mustard and chana.

When pongal is cooked fully add tempered mustard, channa, finely chopped curry and coriander leaves.

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Squeeze lemon juice and mix.

Put 1 tbsp ghee on it.

Serve hot. You can also serve with chutney.

I prefer eating saame/navane pongal without any chutney.  It tastes gud.

 

 

Tips :

You can add grated coconut. As saame/navane is healthy and a diet food and tasty, you can avoid coconut.