BARLEY AMARANTH GREENS KHICHDI RECIPE / BARLEY GREENS KHICHRI

Barley is a whole grain which has rich fiber, vitamins, and minerals which has various health benefits. Consuming a diet rich in whole grains help in reducing the risk of obesity, diabetes, heart disease etc. This is an easy, one pot, healthy recipe without rice. Ideal for bachelors' cooking. This can be made in a jiffy.

INGREDIENTS:

• Barley - 3/4 cup
• Tur dal - 1/4 cup
• Moong dal - 1/4 cup
• Green peas - 1/4 cup
• Amaranth greens (Mulaikeerai)chopped - 3 cups
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1 tsp
• Turmeric powder - 1/4tsp
• Chilli powder - 3/4tsp
• Grated ginger - 1 tsp
• Curry leaves - few
• Salt - to taste
• Coriander leaves - to garnish
• Ghee- 1 tsp. for flavour (optional)
• Barley:water ratio- 1:3

To temper:

• Oil - 1 tsp.
• Jeera- 1/4 tsp.
• Curry leaves - few
• Hing

METHOD:

• Wash and soak barley for 1 hour. Grate ginger. Crush coriander seeds. Dry roast, tur dal and moong dal.
• Wash and chop greens. I have used amaranth greens. Any greens can be used.
• Take a vessel, add required water, transfer all ingredients to it. Mix well, pressure cook for 6 whistles. When pressure has subsided, mix well.  Add little water if necessary to get the desired consistency.
• Temper with hing, jeera and curry leaves. Add ghee. Mix well. Garnish with coriander leaves. Serve hot.

HORSEGRAM ADAI RECIPE / KOLLU ADAI RECIPE

Horsegram is considered a super food. It has the highest calcium content among pulses and has high source of protein. It is ideal for obesity people and diabetic friendly.

INGREDIENTS:

• Horse gram (Kollu) - 1/2 cup
• Idli rice - 1/4 cup
• Bengal Gram (Kadalai paruppu) - 1/2 cup
• Tur Dal - 1/4 cup    
• Ginger - 1" piece
• Hing - 1/8 tsp.   
• Red Chillies - 4 or 5  
• Curry leaves - 2 sprigs
• Salt - to taste
• Oil - to drizzle

METHOD:

• Soak dhals, chillies and rice together in water for 4 hours. Drain the water. Reserve very little of soaked water to grind. Grind in a blender to a coarse, thick paste with ginger, curry leaves and salt. Add very little soaked water if necessary.
• Heat a tawa. Keep the batter thick and spread adai with hands on tawa directly or make it thin and spread the batter with a ladle. Drizzle oil on sides. Cover and cook for a couple of minutes. When done flip to the other side. No need to cover now. Cook until crisp golden on both sides. Serve hot with butter, jaggery , dosai milagai podi or avial. 

STUFFED TUMBLER IDLI

INGREDIENTS:

• Idli batter - as needed

For the filling:

• Oil- 2 tsp.
• Ajwain - 1/2 tsp
• Chilli powder - 1/2 tsp.
• Turmeric powder - 1/4 tsp
• Curry leaves - finely chopped
• Coriander leaves - finely chopped
• Green chillies - finely chopped
• Boiled potato - 2 medium
• Salt - to taste

To coat:

• Dosai milagai podi  and gingelly oil

METHOD:

• Boil, peel and grate potatoes. Add turmeric powder, chilli powder, coriander leaves, mix  well and keep aside for 5 minutes.

• Heat oil in a pan. Add curry leaves, green chillies and the potato mixture. Add salt to taste, mix well and saute for 2 minutes. When cool, roll into cylindrical shape just to fit in the size of the tumblers.
• Grease gingelly oil inside the stainless steel tumblers,  pour a ladle of idli batter. Place the potato rolls in the centre and cover again with batter (little less than the rim, this enables the idli to just rise upto the rim).
• Steam the potato stuffed idlis for 8 minutes or until done.
• When slightly cool, run a knife through the sides and unmould the idlis gently.
• Roll these idlis with dosai milagai podi and oil mixture to coat well. Cut into circles and serve with accompaniments of your choice.
• These idlis doesn't need any accompaniments and tasty by itself. An interesting lunch box recipe for kids is ready.

Adapted from sailajakitchen.org