Kodo millet pongal

Kodo millet also know as varagu arisi(tamil)/ kodra(hindi) is a type of millet that looks similar to rice but small in size and round in shape . I made south Indian pongal using this kodo millet and moong dal.

Preparation Time: Under 10 minutes
Cooking Time: Under 20 minutes

INGREDIENTS:
Kodo millet - 1/2 cup
Moong dal - 2 tablespoon
Salt- as required
Water - 2 1/4 cup

SEASONING:
Ghee - 1 tablespoon
Oil-1 tablespoon
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Ginger - 1 tablespoon grated
Cashews - 10 no.s chopped
Asafoetida powder - as required


METHOD:

1. In a pan, add moong daal and dry roast for 1-2 minutes, until it is hot to touch.

2. Now wash millet and moong dal and drain the water.Now in a vessel take millet,moong dal and add 2 1/4 cup of water and salt. Place it inside pressure cooker.

3. Cover the lid and cook in medium flame for about 4 whistles. Switch off the stove and let the pressure settle by itself.

4. Now grate some ginger. Prepare the ingredients for seasoning the pongal.

5. Now in pan, add some ghee and oil. Add mustard,cumin seeds,cashews and grated ginger. Also add pepper powder and asafoetida powder. Pour the seasoning over pongal and mix well.

6. Millet pongal is ready ! Serve with sambar or coconut chutney.

SEE ALSO: Instant sambar, coconut capsicum chutney

Beetroot Rice

This recipe is quite easy. It is a kids-friendly recipe, mainly because, all the ingredients are mashed up and mixed with rice . My son always try to discover chopped veggies and onions in the food and  make it as a reason to avoid eating the food. But in this beetroot rice, I made a puree of beetroot with onion,tomato,garlic,green chilli and ginger and mixed with rice. Hence there is no way that kids can find any chopped veggies. This is an ideal recipe for lunch box packing.

Preparation Time: Under 15 minutes
Cooking Time: Under 15 minutes

INGREDIENTS:
Basmati rice - 1 cup
Beetroot - 1 medium sized
Onions - 3/4 cup chopped
Tomato - 1 medium sized
Greenchilli - 2 no.s
Ginger - 1 inch sized
Garlic - 3 pods
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala -3/4 teaspoon
Salt - as required

SEASONING:
Ghee - 1 teaspoon
Oil-2 teaspoon
Bay leaf - 1
Cumin seeds -1 teaspoon
Mustard - 1 teaspoon


METHOD:

1. Peel and wash beetroot and dice them in to big pieces. In the large vessel, add 3 cups of water and boil the beetroot pieces for about 10 minutes, until it get little soft.

2. In the meantime, Cut onions,tomatoes,green chillies,ginger and garlic.

3. Now , filter the boiled beetroot. Do not throw that water. That water is later reused .

4. Now allow the beetroot to cool down and grind it with tomato,onion,green chilli,ginger and garlic into a smooth paste. No need to add any extra water while grinding.

5. Now in a 3 liter cooker, add ghee and oil. Add mustard,cumin seeds and bay leaf.

6. Now add the beetroot puree which you prepared in step 4. Also add salt,cumin powder,coriander powder and garam masala powder and mix well. Allow the contents to cook well for at least 10 minutes, till the raw smell of beetroot and spices are gone.

7. Now add the washed and drained basmati rice. No need to soak the rice prior to cooking.

8. Mix well. Now add the water filtered from boiled beetroot in step 3. The water roughly amounts to 2 cups, as some water would have got evaporated when beetroot was boiling. Measure and add it to rice. If it comes less than 2 cup , u can add some plain water. So the ratio is, for 1 cup rice, needs 2 cups of water. Cover the lid. Cook in high for 1 whistle. Then turn to medium flame and cook for 3 whistles. Switch off the stove.

9. Wait for the pressure to settle itself. Open the lid. Beetroot rice is ready !. Serve with any raita and papad !

Beetroot rice,potato fry,cucumber raita and papad!

SEE ALSO: Beetroot peas pulao, Potato capsicum pulao, Masala onion rice

Capsicum Besan Fry

This is an very easy dry curry that goes well with rotti or rice. It is made of capsicum,besan(gram flour/kadalai maavu) and spices !.

Preparation Time: Under 10 minutes
Cooking Time : Under 15 minutes

INGREDIENTS:
Capsicum - 3 medium no.s( I used yellow and green colored one)
Besan/gram flour/kadalai maavu - 1 cup
Red chilli powder- 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt- As required
Sugar - 1/2 teaspoon
Lemon juice - 1/2 lemon squeezed
Mustard - 1/2 teaspoon
Jeera - 1/2 teaspoon
Asafoetida powder - as required
Oil - 5 teaspoon
Water - as required

METHOD:

1. Cut capsicum in big size pieces.

2. In a pan, add 3 teaspoon of oil. Then add mustard and jeera. Once it splutters , add the diced capsicum , salt and fry for 2-3 minutes.

3. No need to wait for the capsicum to get soft. When the capsicum is half-cooked, add the besan , turmeric,red chilli, coriander powder .

4. Mix well. Add another teaspoon of oil . Sprinkle some water. Don't add too much water, as it would turn them to soggy. Keep it covered and let the besan get cooked for 10  minutes. In between, occasionally open and sprinkle some water and mix the contents well, so that it doesn't get burnt. Besan needs time to get cooked well and also to avoid the raw smell.

5. In the end, switch off the stove, add lime juice and sprinkle some asafoetida powder.

6. Capsicum besan curry is ready !. Serve with rice or rotti !.

SEE ALSO:  Bhindi masala, Broccoli stir fry, Aloo Gobi(dry)

Dal Tadka (Punjabi Style)

This is simple Punjabi style dal fry that goes well with rice or rotti !

Preparation Time : Under 15 minutes
Cooking Time : Under 20 minutes

INGREDIENTS:
Toor Dal(Tuvaram paruppu) - 1/4 cup
Channa dal(bengal gram/kadalai paruppu) - 1/4 cup
Water - 1.5 cups
Ginger garlic paste - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Kashmiri red chilli powder- 1/2 teaspoon
Coriander powder -1/2 teaspoon
Garam masala -1/2 teaspoon
Amchoor powder(dry mango powder) - 1/2 teaspoon
Salt - as required
Onion - 1 cup chopped
Tomato - 1/2 cup chopped
Sugar - 1/4 teaspoon
Ghee - 2 tablespoon
Bay leaf - 1 no.
Cinnamon stick - as required
Cumin seeds - 1 teaspoon

SEASONING:
Oil - 2 teaspoon
Mustard - 1 teaspoon
Dry red chilli - 2 no.s
Red chilli powder - 1/2 teaspoon
Asafoetida powder - as required


METHOD:

1. Wash and drain toor and channa dal . Add 1.5 cups of water, 1 teaspoon oil, 1/4 teaspoon turmeric powder in a pressure cooker, and cook in medium flame for 5 whistles. Let the pressure settle itself. The dal looks whole and it wont be mashed . That is the desired consistency.

2. In a pan, add ghee . Add bay leaves,cinnamon,cumin seeds.

3. Now add onions and fry for few minute. Sprinkle some sugar for the onions to get saute well.

4. Now add ginger garlic paste and fry for another few minutes till they change colour,

5.  Now add tomato and fry for few minutes.

6. Now add kashmiri red chilli powder ,turmeric powder,coriander powder,garam masala , amchoor powder and required salt. Fry till the raw smell is gone and oil starts to leave sides.

7. Now add the cooked dal and required water for desired consistency and allow to boil and keep in sim mode and cook for 6 minutes. Switch off the stove. Now in another pan, add some oil, add mustard,dry red chili, red chilli powder and asafoetida powder . Pour it over the dal.

8. Dal tadka is ready !. Serve with rice or rotti.

SEE ALSO: panchmela dal, saibhaji, spinach stem spicy dal

Eggless Wheat Cake

My maiden attempt in making cake !.. I never tried much to make cake..But couple of days before I happen to find this recipe in some website.. I was tempted to try it out . It did turnout very well.. This cake doesn't require any baking oven. Normal microwave oven is just enough... A very healthy wheat cake with less fat . Please try out and leave your comments.

Preparation Time : Under 10 minutes
Cooking Time : Under 3 minutes

INGREDIENTS:

Whole wheat flour - 8 tablespoon
Sugar - 6 tablespoon
Cocoa powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Lime juice - 1 teaspoon
Thick curd - 1.5 tablespoon
Butter - 1 tablespoon
Water - 5 tablespoon(or as required)
Chopped walnuts - as required

METHOD:

1. In a bowl, add whole wheat flour,cocoa powder,baking soda and mix well.

2. In another bowl, add butter,sugar,lime juice,curd and beat well using spoon, till the sugar gets completely dissolved. Now add 5 tablespoon of water.

3. Now mix the flour and syrup which you prepared in step 2. The batter should be smooth . Use your hands to mix it well. The consistency should be like idly batter consistency. When poured, it should flow like a ribbon. Grease a microwave safe cup with butter or ghee. Pour the batter in the cup. Garnish with chopped walnuts in the top. Pour just half cup. Because when cooked, the cake would rise up.

4. Now set the micro wave in full heat option. Place the cup in microwave and set the time for 2 minutes. After 2 minutes, take it out and insert a small stick inside to see if it is completely cooked till the bottom. You can microwave for additional 30 seconds again. But be careful not to burn the cake. Take it out and allow it to cool down.

 

5. You can cook in any microwave safe vessel of any shape. Once cooked, allow it to cool down completely for 30 minutes. Then slowly take it out, by using spoon and removing the cake from the sides . Egg less Wheat cake is ready ! .. Heat for 1/2 minute before serving for better taste !.

SEE ALSO: Carrot halwa, Wheat ladoo, Padar Peni

Vegetable Chutney

This is a very healthy chutney made of vegetables. Kids who doesn't like vegetables,would love this chutney. It goes well with any type of dosa. You can also mix it with rice and give us a lunch for kids to school.

Preparation Time : Under 15 minutes
Cooking Time : Under 15 minutes

INGREDIENTS:
Chayote - 1 cup chopped
Brinjal - 1 cup chopped.
Ridge Gourd - 1 cup chopped
Garlic - 1 table spoon chopped
Ginger - 1 inch size chopped
Tamarind - 1  goose berry sized
Small Onions - 10 no.s chopped
Salt- as required
Turmeric powder - 1/2 teaspoon
Asafoetida powder - as required
channa dal/Bengal gram - 1 teaspoon
Urad dal - 1 teaspoon
Green chilli - 2 no.s
Oil - 3 teaspoon

METHOD:

1. Cut all 3 vegetables(chayote,brinjal and ridge gourd) in small pieces.

2. In a pan, add some oil. Add channa dal,urad dal and fry for few seconds. Then add garlic,green chilli and ginger and fry for a minute.

3. Now add onions, and fry for few minutes.

4. Now add all the chopped vegetables, turmeric powder and salt and mix well.Saute for 5 to 7 minutes, till the veggies are soft and 3/4th cooked. No need to wait till the veggies turn mushy.Now add some tamarind and mix well.

5. Allow the contents to cool completely. Blend them in to a smooth paste. Sprinkle some asafoetida powder. Vegetable chutney is ready ! Serve with dosa or just mix with rice ! ..

Onion rava dosa with vegetable chutney

SEE ALSO: Dry fruit and nut rava dosa, capsicum chutney 

Rajasthan Style Simple Kadhi

This is a Rajasthan style simple kadhi recipe . It is made with plain yogurt,gram flour(besan) and some spices. Whenever I dont get much time to cook, I make this kadhi .It is suitable for rice or rotti ! ..

Preparation Time : Under 5 minutes
Cooking Time : Under 10 minutes

INGREDIENTS:
Plain yogurt - 1 cup
Water - 2 cups
Gram flour(besan) - 3 tablespoon
Salt - as required
Turmeric powder - 1/2 teaspoon

FOR SEASONING:
Ghee - 1 table spoon
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Bay leaf - 1 no.
Dry red chilli - 2 no.s
Red chilli powder - 1/2 teaspoon

METHOD:

1. In a bowl, add plain yogurt, 2 cups water,gram flour ,salt and turmeric powder. Mix well without any lumps.

2. Add the mixture in the pan, and keep stirring it continuously .You should not stop stirring, else the yogurt would break and may not taste good. Hence keep stirring continuously for 7 to 8 minutes until it gets thickens .

3. Switch off the stove . Now in another pan, add ghee . Once it is hot, add mustard ,cumin seeds ,fenugreek seeds, bay leaf,dry red chilli  and fry for few seconds. In the end,  add some red chilli powder and  switch off the stove and immediately pour it over the kadhi. Mix the seasoning well with kadhi .

4. Kadhi is ready !. Serve with Rotti or plain rice.

NOTES:

SEE ALSO : Channa masala, Methi matar malai