Buckwheat pasta recipe

Buckwheat is a seed which is gluten free and rich in heart-healthy nutrients. It lowers cholestrol and helps in managing diabetes. Buckwheat is a good source of protein, fiber, magnesium and improves heart health. It also has a good source of plant compounds.

Video: 👇👇

Buckwheat is commonly used in North India on Ekadasi and Vrat days, as it is not a grain and thus approved for days when you are fasting from grains. Buckwheat flour is popularly known as 'Kuttu ka Atta' in North India. However, Ekadasi/Vrat protocols are different in South India.

Ingredients: 

Buckwheat pasta - 2 cups
Tricoloured bell peppers and Broccoli - 2 cups
No rennett parmesan cheese - 1/4 cup
Blanched tomato puree - 1 cup
Oil - 1 tsp.
Butter - 2 tablespoon
Milk - as needed
Salt - to taste
Black pepper powder - 1/2 tsp
Oregano - 1 tsp.
Dried basil - 1 tsp.

Method:

Boil water. Add pasta, salt, oil. Cook al dente or follow instructions in pack. Drain.

Heat pan, add butter. When butter melts, add veggies, salt, tomato puree, stir. Add milk as needed. Mix, allow to boil.

Add cooked buckwheat pasta. Mix gently, add black pepper powder , oregano and dried basil. Add milk to get desired consistency. Cook in low flame for 3-4 minutes. 

Yummy buckwheat pasta is ready. Offer to Krishna 🙏🙏. Serve hot.

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.

Ragi mudde (finger millet)

Ragi mudde is a nutritious healthy ball made with ragi flour and water. It is a wholesome meal and staple food in Karnataka. It is also called as 'Ragi sangati' in Andhra and 'Ragi kaLi' in Tamilnadu. 'Ragi koozh' also known as 'Aadi koozh' is popular in TamilNadu. In the Tamil month of Aadi, 'ragi koozh' is offered and distributed as 'Prasadam' in Mariamman temples. There are several health benefits of Ragi. Ragi has high fibre content and rich in calcium. It helps in increasing HDL cholesterol and lowers triglycerides. But people who have thyroid disorder, refrain from having ragi frequently.

Traditional way:

Mix a tablespoon of ragi flour in water to make a thin paste. Add water & salt into a heavy bottomed pan and when this boils add the thin paste, mix well add remaining ragi flour evenly on top of it, close the pan and cook in medium flame for 6 to 7 minutes without disturbing the flour. Then with a mudde kOlu, stir well until all the flour becomes a single mass. Switch off the flame. Cover and keep for a few minutes and when still hot, add ghee and take a portion of dough and shape into balls.

Now, to the easy way.

This recipe is the easiest way of making Ragi mudde without a mess, useful for beginners.

INGREDIENTS:

Ragi flour - 1 cup.
Water - 1 3/4 to 2 cups.
Salt - to taste ( I used 1/3tsp.)
Ghee - 2 tablespoons

METHOD:

Combine ragi flour with water and mix well without any lumps to a batter consistency. Keep aside.

Grease a plate with little ghee. Keep ready.

In a thick bottomed kadai /non-stick kadai, boil 1 1/2 cup of water alongwith salt and a teaspoon of ghee. When water starts boiling, add the the ragi batter, mix well with a wooden ladle. (Traditionally, a stick called 'Mudde kOlu' is used to stir the mix). Stir continuously until thick. Add ghee and stir and until it forms a lump and leaves the sides. Cook further until the dough becomes shiny. Cook covered in low flame for a minute and switch off the flame.

When hand-bearable hot, transfer the ragi dough to the greased plate. Smear ghee on your hands and shape to balls/mudde (tennis ball size). If the dough is hot, dip your hand in water for each ball. Alternatively, you can grease a small bowl with ghee put the required quantity of ragi dough in the bowl and rotate it which forms round balls. Serve hot with sambar. Goes well with saaru and buttermilk too.

A note on how to eat?

And a small tip in eating these muddes; Mudde will be sticky and remain on your tooth if chewed. Ragi mudde is dipped in saaru/ sambar and swallowed. i.e, A small portion of ragi mudde is 'pinched', dipped in the sambar and simply swallowed. 😋

And what if chewed? Taking it out of your teeth will be a horrible experience. Chew and find it 😉 OR pop it into your mouth, swallow, repeat. 😃

Note:
Thin ragi batter gives smooth and soft Ragi Mudde.
Use a thick wooden ladle or back of the wooden ladle for easy mixing.

OATS ADAI

INGREDIENTS:

Tur dhal, Moong dhal, Gram dhal - 1/4 cup each

Oats - 1/2 cup

Thick poha - 1/2 cup

Green chillies - 2 or 3

Dry red chillies - 2 or 3

Chopped curry leaves - few

Salt - to taste

METHOD:

Dry roast aval & oats until you get an aroma. Coarsely powder  in a mixie. Soak  dhals and chillies for 2 hours. Using very little water, grind dhals to a coarse consistency. Add powdered oats and aval, and grind again to a medium thick batter. Add water if necessary. Add chopped curry leaves and mix it well. 

Heat a tawa, pour a ladle of batter, spread the batter, drizzle oil on sides and cook until both sides are crisp and golden brown. Serve hot with avial, avakkai and dosai milagai podi.

MILLET COCONUT MILK THENKUZHAL / MILLET THENKUZHAL / COCONUT MILK THENKUZHAL / THENGAIPAAL THENKUZHAL /

INGREDIENTS:

Barnyard millet OR any millet - 2 1/2 cups
(Store bought millet flour can also be used).
White urad dhal - 1/2 cup
Thick coconut milk - 1/2 cup
Salt - to taste
White or black sesame seeds or jeera - 1 tsp.
Butter - 50 gms.
Hing - 1/2 tsp.
Oil - to deep fry

NOTE:

Raw rice can be substituted for millets. Rice flour or store bought rice flour can be substituted for millet flour.

METHOD:

Grind millet and urad dhal in a flour mill to a fine powder.

When cool, sieve well. Dry roast in a kadai until hot. Add other ingredients. Mix well, adding coconut milk little by little and knead to a firm but manageable dough without any lumps. If necessary sprinkle little water. (Note: If you let the dough sit for a long time thenkuzhal will not be white. So ensure to make thenkuzhal immediately after kneading the dough. If making more quantity, knead dough in batches)

Heat oil in a kadai. Take out fist sized balls out of the dough and fill it in a Thenkuzhal achu (press having round holes like that of punching machine holes) and press it in a circular motion directly into the oil. You can also shape it in a ladle with holes and gently drop it in oil. Flip gently on both sides until bubbling and sizzling sound from the oil subsides. Take out, and keep in a kitchentowel or colander to remove excess oil. When cool, store in an air-tight container.

Note: Coconut milk thenkuzhal will be white in colour and not golden brown. So its enough if you fry until the sizzling sound stops.

COMMON NOTES FOR ALL BAKSHANAMS: 

Ensure medium heat of oil.

Take out only little portions of the mixed flour and knead with water or coconut milk as and when required. By doing like this, the bakshanams will get a beautiful colour. This applies to all the bakshanams.

When cool, store in air-tight containers at room temperature.

QUINOA VEGGIES SOUP / CHUNKY VEGETABLE AND QUINOA SOUP / QUINOA VEGETABLE SOUP / VEGETABLE QUINOA SOUP

This soup, a meal by itself is an easy, healthy one-pot soup loaded with veggies like zucchini, squash and quinoa which has protein and high nutrients. A best soup for all, irrespective of age, and an easy to make healthy soup which can be taken during postpartum period.

INGREDIENTS:

Cooked quinoa - 1 cup
Zucchini - 1 (chopped into chunks)
Yellow pumpkin - 1 cup (chopped)
Spinach - fistful
Coriander leaves - fistful
Vegetable broth / water - as needed
Dried thyme / ajwain - 1/2 tsp.
Oregano / dried herbs - 1 tsp.
Black pepper powder - to taste
Chilli flakes - 1/2 tsp.
Bay leaves - 2
Tomato - 1
Lime juice - 2 tsp.
Olive oil - 1 tablespoon
Salt -to taste

METHOD:

Cook quinoa as instructed in the pack. Chop veggies to bite-sized chunks. Blanch tomato, peel the skin and puree. Roughly chop and blanch spinach, keep aside.

Heat olive oil in a heavy bottomed pan, add bay leaves and chopped pumpkin and saute for a while.  Add tomato puree and saute for a minute. Now add vegetable broth / water. When it comes to a boil add cooked quinoa, salt, thyme, chilli flakes and oregano. Reduce the heat and cook until the pumpkin is tender. It should not be overcooked. It should be crunchy. Now add  spinach and zucchini and allow it to boil for a couple of minutes. Switch of the stove and add lemon juice. Stir well. Season with black pepper powder, mix well and serve warm.

NOTE:
The veggies should be cooked but crunchy. Do not overcook veggies. You can use any summer/ winter/fall vegetables of your choice. Veg.broth/ water can be added more or less to get the desired consistency.
Variation: Onion, garlic can be added.

QUINOA AND SWEET POTATO SANDWICH TOAST / QUINOA AND SWEET POTATO TOASTED SANDWICH / QUINOA SANDWICH TOAST / QUINOA TOASTED SANDWICH

Sweet potatoes have enormous health benefits. Many studies have suggested that increasing consumption of sweet potatoes decreases the risk of obesity, diabetes and heart disease. Sweet potatoes have a low glycemic index scale. Quinoa cooking and benefits can be seen here.  So, instead of the usual potatoes for a sandwich, I made this healthy sweet potato and quinoa filling.

More quinoa recipes can be seen here.

The above picture  is pretty much self-explanatory. Anyway, the recipe also follows:

INGREDIENTS:

Whole wheat bread OR any bread of your choice - 10 slices
Melted ghee to spread - as needed

For the filling:
Cooked Quinoa - 1 cup
Boiled, peeled and mashed sweet potato - 1 cup
Carrot - few slices
Organic cucumber - few slices
Chilli powder - 1/2 tsp.
Pepper powder - 1/2 tsp.
Chat masala - 1/2 tsp.
Salt - to taste
Lemon juice - 3 tsp.
Coriander leaves - few

METHOD:

Cook quinoa as per instructions given in the pack.

Spread a generous coating of melted ghee on one side of all bread slices. Keep ready.

Combine cooked quinoa, mashed sweet potato, salt, chilli powder, pepper powder, lime juice and mix well. Add finely chopped coriander leaves and mix again. 

Take a slice of bread, spread the quinoa, sweet potato, mixture on the side without ghee, place sliced carrots and sliced cucumber on top of it. Add a generous pinch of chat masala on the carrot, cucumber slices. Now cover it with another slice of bread. The ghee-spread side should be on the outer side. Toast these slices in a tawa on both sides until golden brown or in a sandwich toaster. Serve hot with tomato ketchup or tomato sauce.

QUINOA BIRYANI / QUINOA VEGETABLE BIRYANI

 

A change of pace from rice. Quinoa Biryani is an amazing way to combine veggies and spices to make the protein-rich Quinoa flavorful.

INGREDIENTS:

Quinoa - 1 cup
Mixed vegetables (beans, carrot, shelled peas) - 1 cup
Water - 2 cups
Curd - 2 teaspoons
Ginger paste - 1/2 teaspoon
Slit green chili - 1 or 2 
Onion  - 1 (optional, I didn't use)
Mint leaves - fistful
Coriander leaves (finely chopped) - 2 tablespoons
Cinnamon - 1" piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Cumin seeds - 1/4 tsp.
Biryani masala - 1 teaspoon
Garam masala - 1/4 teaspoon
Lemon juice -  from half a lemon

Salt - to taste

Oil - 2 tablespoons
Melted ghee - 2 teaspoons

METHOD:

Cook quinoa as per the instructions given in the pack. (OR)
Wash quinoa a couple of times, preferably 3 or 4 times. Combine 1 cup of quinoa with 2 cups of water or vegetable stock in a saucepan or vessel. Bring to a boil. Turn heat on low, cover and cook for 15 minutes. Switch off the stove, keep it covered and after 5 minutes, fluff with a fork. Keep ready. 

Meanwhile, in another pan, heat oil in a pan. Add whole spices and saute for a second. Add slit green chillies and ginger paste and saute well. (Ginger-garlic paste can be substituted instead of ginger paste. If using  onions, add chopped onions now).  Now add mint leaves and saute until it wilts. Add chopped vegetables and salt, sprinkle little water and cook it covered until 3/4th done. Add curd and masalas and saute again until done. Now add cooked quinoa and mix gently. Drizzle melted ghee, lemon juice and fluff gently with a fork. Garnish with coriander leaves. 

Quinoa biryani is ready. Serve hot with any raitha of your choice.

PRESSURE COOKER METHOD:

Heat oil in a pressure pan. Add whole spices and saute for a second.
Add slit green chillies and ginger paste and saute well. (Ginger-garlic paste can be substituted instead of ginger paste. If using  onions, add chopped onions now).  Now add mint leaves and saute until it wilts. 

Add chopped vegetables, salt and saute  for a minute. Now add water, curd, masalas and cover the pressure cooker and pressure cook for 1 whistle and then simmer for another five minutes. Turn off the flame. When the pressure subsides, open the pressure cooker / pan, fluff it up with a fork.  Drizzle melted ghee, lemon juice and fluff gently with the fork. Garnish with coriander leaves. 

PROSO MILLET SEMIA PAKODA / MILLET VERMICELLI PAKODA

Millet vermicelli or millet semia is available in all stores. Basics and health informations about millets and cooking can be seen here.  More millet recipes can be seen here.

INGREDIENTS:

Proso millet semia OR any millet semia - 1 cup
Besan flour - 1 cup
Rice flour - 1/2 cup
Chilli powder - 1 1/2 tsp.
Salt - to taste
Hing - 1/2 tsp.
Finely chopped curry leaves - few
Oil - to deep fry

METHOD:

Wash millet sevai well and soak in warm water for 5 minutes. Drain water completely, spread it in a colander. 

Combine all ingredients. Add drained millet semia, sprinkle little water and mix well to a thick batter.

Heat oil. Take a small portion from the batter and drop it gently into the oil. Ensure medium heat of oil and put 7 or 8 in a batch (this depends  on how much oil you heat). Deep fry until golden brown. Repeat the procedure with the remaining batter. Serve hot with tomato ketchup or chutney.

NOTE: Finely chopped onions, green chillies and coriander leaves can be added if necessary.

QUINOA DRUMSTICK LEAVES ADAI

Unlike regular adai, this quinoa adai is very light on stomach and easily digestible. Adding  drumstick leaves make this recipe highly nutritive.

INGREDIENTS:

Quinoa - 1 1/2 cup
Toor dhal - 1/2 cup
Gram dhal - 1/2 cup
Urad dhal - fistful
Drumstick leaves - 2 to 3 cups
Dry red chillies - 8 to 10
Curry leaves - 3 sprigs
Hing - a generous pinch
Salt - as per taste
Oil - to drizzle

METHOD:

Separate drumstick leaves from the stem, wash well, keep aside.

Soak quinoa separately. Soak dhals alongwith red chillies separately for 2 hours. Drain the water. Grind quinoa coarsely, add soaked dhals and grind further to a thick coarse paste, sprinkling little water alongwith curry leaves, hing. Add salt and drumstick leaves, mix well. The batter should be slightly thicker and coarse. 

In a pan, pour the batter and spread it from centre. Drizzle oil on sides. Cook until golden brown and crisp and flip to the other side. Goes well with butter and avial( Aviyal recipe is here). Serve hot with molagapodi, jaggery, tomato sauce or any chutney of your choice.

How to cook Quinoa

My son is in USA and they cook quinoa regularly. My DIL brought this for me when she came here. Nowadays, I substitute this for cereals and replace it for rice. It is quick and easy to cook.

What is quinoa?

Most of you would be familiar with quinoa. And, to those who want to know about it, Quinoa (pronounced as kinwa / keen-wah) is referred to as a 'supergrain'. It is a grain crop grown for its seeds, cultivated widely in South America. It is actually the seed which we cook. It is high in fiber and has high protein and a complete food in itself. Quinoa is also packed with calcium, potassium, dietary fibre and essential amino acids. The unsaturated fat and the lowest carbohydrates than any other grain makes it a 'superfood'. This makes it an ideal food for diabetics as it is gluten free. It is said to be beneficial for people suffering from migraine headaches also. To know more about quinoa, google about it or see wikipedia.


How to cook quinoa?

Not keen on quinoa yet? Try it out now. I will post some quinoa recipes in the days to come. And now the basics..

METHOD:

It is like cooking rice. Wash the seeds a couple of times, preferably 3 or 4 times, otherwise, the grains can be bitter. The ratio is 1 cup of uncooked quinoa to 2 cups of water / vegetable stock. Combine 1 cup of quinoa with 2 cups of water or vegetable stock in a saucepan or vessel. Bring to a boil. Turn heat on low, cover and cook for 15 minutes. Switch off the stove, keep it covered and after 5 minutes, fluff with a fork and serve. Quinoa is perfectly cooked when each grain is translucent and the sprout is visible. Alternatively, just follow the cooking instructions on the pack you buy. It comes out perfect. Quinoa can be pressure cooked and can be cooked in a rice cooker as well.

What is the tamil name for quinoa and where is it available?

No tamil name to my knowledge. Quinoa is NOT thinai. Quinoa is seed. Thinai is millet. Thinai is light yellow in colour and looks different from quinoa. Thinai and other millets are beads like grains, whereas quinoa is like a flat seed in appearance. Google and many people say different tamil names though. This is a foreign crop, and if you are so fond of tamil name, you can say it as 'seemai thinai' (சீமைத்தினை). Seemai in Tamil means 'foreign', thinai in English is 'foxtail millet'. 'Seemai thinai' means foreign crop similar to thinai. But organic shops say 'Quinoa' only. Quinoa is very expensive in India. White quinoa is available in all organic stores in India. White, red and black quinoa are also available.

How to cook millets can be seen here.
Scroll here for Millet recipes.

MILLETS AND OATS KARA PANIYARAM / MILLETS KARA PANIYARAM

INGREDIENTS:

Oats - 1/2 cup (dry roasted and powdered)
Roasted rava - 2 tablespoon
Grated ginger - 1/2 tsp.
Green chillies - 2 (Finely chopped)
Chopped cabbage - 1/4 cup
Coriander leaves - 2 tablespoons(finely chopped)

Hing - a generous pinch
Salt - to taste
Oil - to fry

To soak and grind :
Red rice aval (poha) or thick poha - 1/3 cup
Varagu OR any millet - 1/2 cup
Gram dhal - 1/4 cup
Tur dhal - 1/4 cup
Moong dhal - 1 tablespoon
Dry red chillies - 2

To temper:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Oil - 1 tsp.
Curry leaves - 2 tsp. (roughly chopped)

METHOD:

Dry roast and powder oats. 

Soak together for 3 hours and coarsely grind the items given in "To soak and grind". Add all other ingredients. Temper with the given ingredients. Mix well.

Heat oil in a "paniyaram mould", pour the batter to 3/4th of the holes. Ensure medium heat. Cover with a lid for 2 minutes. When the bottom portion is light brown in colour, flip with stick or spoon to the other side and cook until golden brown on both sides. Repeat the procedure for the rest of the batter.

Serve hot with chutney or ketchup.

NOTE: Mixed vegetables and onions can also be used. 

MILLET RAJMA PATTICE / MILLET RED KIDNEY BEAN KEBAB / MILLET BEAN PATTIES

INGREDIENTS:

Cooked rajma - 2 cups
Cooked barnyard millet (Or any cooked millet) - 1 cup
Boiled  and mashed potato - 1
Powdered cashew - 2 tablespoon
Ginger paste - 1/2 tsp.
Red chilli powder  - 1/2 tsp.
Roasted cumin powder  - 1/4 tsp.
Pav bhaji masala OR Garam masala - 1/2 tsp.
Salt - to taste
Finely chopped coriander leaves - fistful
Oil - to shallow fry

To coat:
Corn flour - 2 tablespoons
Bread crumbs - as needed

METHOD:

Cook rajma alongwith salt until soft, drain water and pulse in a mixie for a few seconds alongwith powdered cashew and ginger paste. Add all ingredients, mix and knead well without any lumps. In a spoon of oil, saute this mixture for 2 minutes. When cool, divide into equal sized balls, shape to pattice or kebabs. 

Dissolve corn flour in  1/2 a cup of water. Dip the pattice in this solution, coat in bread crumbs and shallow fry until crisp on all sides. It can also be deep fried.

Healthy millet rajma patties is ready. Serve hot with tomato ketchup and tea. 

NOTE: Sauteed onions can be added to the mixture. Ginger garlic paste can be used instead of ginger paste.

PROSO MILLET VEGETABLE SEVAI / PANIVARAGU VEGETABLE SEVAI / MILLET SEVAI

 

INGREDIENTS:

Proso millet sevai OR any millet sevai - 2 cups
Carrot, shelled peas, mango finely chopped - 1 cup
Mustard seeds- 1/2 tsp.
Split urad dhal - 1 tsp.
Chenna dhal - 1/2 tsp.
Dry red chillies - 1 or 2

Green chilly - 1
Curry leaves - 1 sprig
Coriander leaves finely chopped - 1 tablespoon
Asafoetida - a pinch
Oil - 2 tsp.

METHOD:

Wash the millet sevai well and soak in warm water for 5 minutes. Drain water completely, spread it in a colander and steam cook for another 5 minutes. The instructions of cooking the sevai is given in the packet, but I felt it is not soft as I want. So, I soak only in warm water which turns out to be super soft.

In a kadai, heat oil, add mustard, dhals and fry until golden brown. Now, add chillies curry leaves, hing and saute for a few seconds. Add the mixed veggies with little salt and saute until done. Now, add the steam-cooked millet sevai, little salt, and mix gently. Saute in low flame for a minute. Garnish with coriander leaves. Proso millet vegetable sevai is ready. Serve hot with sambar or chutney.

OATS AND MIXED MILLET MINI BITES / OATS AND MIXED MILLET MINI BONDA

This is a perfect party and tea-time snack. Its is an easy to make, tasty and healthy snack.

INGREDIENTS:

Whole white urad dhal - 1/2 cup
Split urad dhal - 1 tablespoon 
Mixed vegetables (carrot, cabbage) - 1/2 cup
Green chillies - 2 
Oats - 2 tablespoons
Mixed millet flour - 2 tablespoons
Curry leaves - a sprig (chopped)
Grated ginger - a teaspoon
Coriander leaves - few (finely chopped) 
Salt - to taste
Oil - to deep fry
Onion  - (optional, I didn't use)

METHOD:

Soak both urad dhals separately  for 45 minutes. Chop vegetables and green chillies finely. Dry roast oats and powder. Dry roast  mixed millet flour until hot.

Drain the soaked water and grind whole urad dhal to a smooth and fluffy paste. Add very little water if necessary. Add the soaked split urad dhal to it. Add the oats and millet powders and all other ingredients.  Mix well. Allow it to sit for 10 minutes. The batter consistency should be like vada batter. Shape to mini balls.

Heat oil, and deep fry the  mini bondas / balls in oil, until 3/4th done and drain  in a kitchen towel. When all the balls are done, deep fry for the second time until golden brown and crisp. Serve hot with chutney, sambhar or ketchup.

NOTE:  Deep frying for the second time gives crispy bondas.

CORNMEAL RAM KHICHRI - NO ONION NO GARLIC (GUJARATI STYLE)

Ram khichri is an easy to make, wholesome meal from Gujarat, made with rice and moong dhal . I have tried it with cornmeal, which doesn't need any side dish. However, it can be served with pickle, curd or any chutney.

INGREDIENTS:

Corn meal - 1/2 cup
Moong dhal - 1/2 cup
Water - 3 1/2 cups
Mixed vegetables ( Beans, carrot, shelled peas) - 1 cup
Chopped tomato - 1
Grated ginger - 1/2 tsp.
Green chillies - 1 finely chopped
Pepper jeera powder - 2 teaspoons
Cloves - 3
Cinnamon stick - 1" piece - 1
Turmeric powder - 1/8 tsp.
Salt - to taste
Hing (asafoetida) - a pinch
Curry leaves - few
Coriander leaves - few

Ghee - 3 tablespoons

Oil - 2 tablespoons
Cashews - 2 tsp. (broken)

METHOD:

Dry roast until hot and soak corn meal in hot water for 15 minutes. 

After 15 minutes, drain the water. Pressure cook cornmeal & dhal (ratio cornmeal+dhal:water is 1:3 1/2) without adding salt. Mash well.

In a pan, heat a spoon of ghee and fry cashews until golden brown. Keep aside.

In the same pan, heat oil, add mustard seeds, cinnamon, cloves, curry leaves, grated ginger, chopped green chillies and hing. Saute for 10 seconds and add the chopped vegetables, chopped tomato, little salt, turmeric powder and saute well till done. Add pepper-jeera powder and saute for one more minute. Add these over the cooked cornmeal. Add some more salt for cooked cornmeal and mix well. Add fried cashews and coriander leaves. Mix well. Top with melted ghee while serving. Serve hot with any chutney or sambhar of your choice or pickle or fresh curd.

NOTE: As cornmeal is gluten free, eat while hot, else it will become dry.

KUTHIRAIVALI(BARNYARD MILLET) PANAMKALKANDU BHATH

This is a tasty, simple and mild sweet with barnyard millet, slightly different from Akkaravadisal and Sakkarai pongal. I tried the  same method as kalkandu bhath and substituted panankalkandu instead of kalkandu. It was really  good and a healthy recipe for sure.

INGREDIENTS:

Kudiraivali(Barnyard millet) OR any millet - 1 cup
Panam kalkandu (Palm Sugar candy) - 1 1/2 cup (roughly crushed)
Saffron - 1 pinch
Cashews - 10
Kismis(dry grapes) - 10
Pachaikarpooram - very little
Cardamom - 3 (powdered)
Milk - 4 cups
Ghee - 6 tablespoons

Panamkalkandu (Palm sugar candy)

                                    
METHOD:

Soak saffron in a tablespoon of hot milk. Fry cashews and kismis in a spoon of ghee. Keep aside.

Clean and wash the millets. Drain the water completely. Pressure cook barnyard millet in milk for 4 whistles. While hot, mash it well. Add panankalkandu and mix well on stove. Its not necessary to powder the panam kalkandu. It automatically dissolves in a few minutes on heat. While mixing the texture becomes watery, do not panic, it will thicken when warm. 

Now add 1/2 of the ghee and stir for a while. Add powdered cardamom, saffron and pachaikarpooram. Add in the remaining ghee. Mix well. Garnish with ghee-fried cashews and kismis.

NOTE: The dish should be semi-solid and more milk can be added to get the desired consistency.

VARAGU (KODO MILLET) MORAPPAM / VARAGU MOR APPAM (KERALA STYLE)

Varagu or varagu arisi named Kodo millet in english is a healthy substitute for rice. This varagarisi can be substituted for all recipes  which is done  by rice.

INGREDIENTS:

For the batter:
Varagu (Kodo millet) OR Any millet - 1 1/2 cups
Urad dhal - 1/2 cup
Gram dhal (kadalai paruppu) - 1 teaspoon
Methi seeds - 1/2 teaspoon

Javvarisi OR Poha - 2 tablespoons

Curd - 1/4 cup

Fried mor milagai powder - 2 teaspoons (optional)

Salt - to taste

Oil - for frying
To temper: 

Scraped coconut - 1/4 cup 
Mustard seeds – 1/8 teaspoon 
Urad dal split - 1/4 teaspoon
Curry leaves - finely cut - a sprig
Green chillies – finely chopped – 1/2 teaspoon 
Oil – 1 teaspoon

METHOD:

Soak rice, methi seeds, javvarisi and dhals in water for 3 hours. (If using poha, soak it separately for half an hour.) Grind it to a thick batter. Add salt. Allow it to ferment for 5-6 hours. 

Fry some mor milagai in oil until dark brown,  crush coarsely with  your hands OR powder  in a mixie and keep aside. 

Just before making the morappams, add curd, mor milagai powder (if using) and mix well. 

In a kadai, pour little oil, add mustard seeds, urad dal, and when they turn golden brown, add curry leaves, green chillies and scraped coconut fry for a minute and add to the batter. Mix well.

Heat a paniyaram mould, drop in a spoon of oil and pour the batter in each dent, little more than 3/4th. Simmer the stove, cook covered for 2 minutes, turn to the other side and fry unitl golden brown. Cook until crispy. Take it out from the mould with the help of the stick. Serve hot with chutney , Dosa molagaa podi or anything of your choice. 

Variations:

1. This can be done using the batter alone. (for small children)

2. This can be done using finely chopped onions, carrots, cabbage etc. After tempering, saute onions and finely chopped vegetables for two minutes and then follow the other steps.

MIXED MILLETS SWEET APPAM / MIXED MILLETS SWEET PANIYARAM / MIXED MILLETS NEIYAPPAM / MIXED MILLETS UNNIYAPPAM

INGREDIENTS:

Mixed millet flour OR any millet flour - 3/4 cup
Jaggery crushed - little less than 3/4 cup
Dry ginger powder (sukku podi) - 1/4 tsp.
Curd  - 1 tablespoon 
Cardamom powdered - 1/4 tsp.
Chopped coconuts - 2 tsp.
Ghee / Oil - for deep frying

METHOD:

Fry the coconut pieces in ghee. Mix all the ingredients well. Add water little by little and whisk well to form a batter. The batter consistency should be semi thick(not too thin or too thick). Keep aside for 2 to 3 hrs.  Heat a paniyaram mould, drop in a spoon of ghee and pour the batter in each dent, little more than 3/4th. Simmer the stove, cook covred for 2 minutes, turn to the other side and fry unitl golden brown.

TIPS: Adding curd gives the airy holes and soft appams.  

NOTE: Millets flour are available at stores. Alternatively you can mix 1/4 kg.each of any millets of your choice and grind to a flour in a flour mill.

BARNYARD MILLET BISI BELE HULI / KUDIRAVALI BISI BELE BHATH / MILLETS BISI BELE HULI / MILLETS BISI BELA BHATH (NO ONION NO GARLIC)

INGREDIENTS:

Kudiravali (Barnyard millet) or any millet - 1 cup
Toor dhal - 3/4 cup
Tamarind - a lemon sized ball OR Homemade tamarind paste - 1 1/2 tablespoon
Turmeric powder - 1/4 tsp.
Sambar powder - 1/2 tsp.
Mixed vegetables(carrot, beans, potatoes, shelled peas) - 1 1/4 cup
Salt - as per taste
Gingelly oil - 3 tablespoons
Ghee - 2 tsp.
Ghee fried cashews - 8
Mustard seeds - 1/2 tsp.
Curry leaves - few
Water -5 cups

TO POWDER:
Cinnamon stick - 1"
Cloves - 4
Coriander seeds(Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Maratta mokku - 2
Dry red chillies - 2
Byadgi chillies - 2
Poppy seeds - 1/2 tsp.
Hing
Dessicated OR fresh scraped coconut - 2 tsp.

METHOD:

Click here for picture of millets, how to cook millets and glossary of millets. 
Wash millets and pressure cook alongwith toor dhal and turmeric powder. Mash well and keep aside.

Extract juice from tamarind. Keep aside.

In a heavy-bottomed pan, heat a spoon of oil and fry the items mentioned in "to powder" in order and dry grind in a mixie.

In the same pan, heat oil, add the mixed vegetables, little salt and when half done add the tamarind extract, sambar powder and boil until the raw smell goes. Now add the pressure cooked millet  and dhal mixture. Add salt to suit  your taste. Add a cup of water to get the desired consistency. Cook for a while, in medium heat. Stir frequently until everything  is mixed well. Now add the powdered items. Mix well and stir for a minute.

Temper with mustard seeds and curry leaves. Add fried cashews. Top with ghee and serve hot with deep fried javvarisi vadaam or papads.