Foxtail Millet Adai

Foxtail millet adai is made with thinai/foxtail millet with toor dal,bengal gram and urad dal. I made this adai without adding any rice. This  adai is very protein rich and nutritious . Suitable for people who wants to reduce weight .

Preparation Time : 15 minutes
Yields : 13 no.s of adai

INGREDIENTS:

Foxtail Millet/Thinai - 1 cup
Tuvar dal - 1/2 cup
Bengal gram/kadalai paruppu - 1/2 cup
Urad dal - 1 table spoon
Salt - as required
Dry red chillies - 4 no.s
Ginger - 1 inch sized
Onions - 1/2 cup chopped
Asafoetida powder /hing - as required

METHOD:

1. Soak millet, tuvar dal, bengal gram,urad dal all together for 4 to 5 hours.

2. After soaking, grind them with ginger , dry red chilli ( do not add salt now). when you grind, please add less water and the batter should be smooth. After grinding, add required salt and if the batter is thick, add some more water. Please make sure that the batter should be neither too thick nor too thin. Sprinkle some asafoetida powder and mix well.

3. Now in a pan, take some batter and spread as like you make dosa. Apply some oil.

4. Flip the other side and cook well.

5. Serve with podi or any chutney of your choice.

6.  Also, when you make the dosa in pan, you can add chopped onions over it . Then flip the other sides, till the onions are roasted well. Onions add more taste to the dosa. You can serve with coconut chutney and sambar.

SEE ALSO:   Ragi adai, Rice flour adai, Pesarattu dosai

Quinoa Vangibath

Vangibath is a rice meal from karnataka cuisine , which is made by sauteing brinjal with some spices (vangibath powder) and adding cooked white rice. I replaced white rice with quinoa and tried it this time.

Preparation Time: Under 30 minutes
Serves: 2-3 people

INGREDIENTS:

Brinjal - 3 no.s
Quinoa - 1 cup(uncooked)
*Vangibath powder - 1.5 table spoon
Turmeric powder - 1/2 teaspoon
Tamarind - lemon sized
Jaggery - 1/2 teaspoon
Coconut powder  - 2 table spoon
Cashew nut - 5 no.s
green chilli - 1 no . chopped
Mustard  - 1 teaspoon
Channa dal / bengal gram  - 1/2 teaspoon
Salt - as required
Oil - 2 table spoon

METHOD:

1. Dissolve tamarind in 1/4 cup of water and set aside. In the meantime,  in a pan, dry roast quinoa, until it is hot to touch and nice flavour comes.

2. Keep quinoa aside .In the same pan, add 2 + 1/4 cups of water  and pinch of salt. Allow it to boil. Then add quinoa, and reduce the flame to simmer mode and cover with lid. Cook for 20 minutes. Then switch off the flame and allow it to rest for 5 minutes. Then slightly fluff the quinoa. The quinoa would have cooked well and doubled in size.

3. Keep quinoa aside. Now in a pan, add some oil. Add mustard, channa dal , cashew nut and green chilli and fry for a minute. Then add cut brinjal pieces, turmeric and salt. Saute for few minutes.

 4. Now add coconut powder and fry for few minutes.

5. Now add vangibath masala, tamarind water and jaggery. Add required salt and 1/4 cup water and cover and cook till the brinjals are soft. Now add cooked quinoa to it and mix gently .

6. Serve with raita and papad.

NOTES:

1. If you dont have vangibath powder, here is the procedure to make it :

Dry red chilli - 3
Urad dal  - 1 tsp
Chana dal - 1 tsp
Methi seeds/Fenugreek seeds - 1/4 tsp
coriander seeds - 1 tsp
Poppy seeds - 1/4 tsp
Cinnamon stick - 1 inch sized
Cardamom - 3 no.s
Cloves - 3 no.s
Coconut powder - 2 tsp
Oil - 1 tsp

In a pan, add oil, then add dry red chilli for few minute and keep aside. In the same pan, add urad dal, chana dal. methi seeds, coriander seeds, poppy seeds, cinnamon stick, cloves and coconut powder. Roast them for few minutes, till they turn aromatic. Cool all the ingredients completely, and grind them to a fine powder.

Milk Poha/Aval

Cooking Time: Under 10 minutes
Serves : 1 person

INGREDIENTS:

White thick poha/aval  - 1/2 cup
Milk - 300 ml
Almonds - 10 no.s
Dry grapes or raisins - a handful
Pumpkin seeds (optional) - 1 teaspoon

METHOD:

1. Dry roast poha for few minutes, till you get a nice flavor and it is hot to touch.

2. In a bowl, add almonds,dry grapes and pumpkin seeds.

3. Now add the dry roasted poha above the dry fruits and nuts. Pour 300 ml of hot or warm milk. Allow it to rest for 5 minutes, so that poha gets soaked well and gets soft. Garnish with some more dry grapes and serve.

NOTES:

1. You can replace/add any other nuts like pistachios,cashews etc. You can also add fruits like banana,dates. Please mash the fruits well, before adding it.

2. This recipe is more diet friendly, hence no sweeteners or high fat items has been added.

Aval/Poha Upma

Poha is a flattened rice . Poha/Aval upma is an easy breakfast that can be made in minutes . There are many varieties of poha available . I used thick white poha for this recipe.

Thick White Poha

INGREDIENTS:

Thick white poha/aval - 1/2 cup
Onion - 1/2 cup
Dry red chilli/green chilli - 1 no
Peanuts - 1/4 cup
Lemon juice - 1 teaspoon
Turmeric powder- 1/4 teaspoon
Salt - as required
Oil - 2 table spoon
Mustard - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Asafoetida powder - as required

METHOD:

1. Wash poha and drain the water completely. Squeeze all the water out of poha and set aside.

2. In a pan, dry roast peanuts and keep aside.

3. Add some oil in pan. Add mustard, cumin and urad dal. Then add dry red chilli.

4. Now add onions,turmeric,salt and fry till onions change color. Then add roasted peanuts.

5. Now add washed and drained poha and mix well and stir for 3 minutes. Sprinkle little water and
    keep stirring ,until the water evaporates and switch off the flame. Sprinkle some asafoetida
    powder. 

6. Poha upma is ready . Serve with plain yogurt or any chutney of your choice.

SEE ALSO: Vegetable curd poha, Peanut chutney, Rice upma

Pearl millet/Kambu/Bajra Dosa

Pearl millet/kambu/bajra is one type of ancient millet food which has amazing nutritional and medicinal benefits !  A best millet for skin,hair and health. I tried making dosa with this millet without adding any  rice. A dosa made with just pearl millet and urad dal !. Do try and leave your comments.

Preparation Time : 15 minutes (not including soaking time)
Yields : 10-12 dosas

INGREDIENTS:

Kambu/Bajra/Pearl millet - 1 cup
Urad dal - 1/2 cup
Fenugreek seeds -1 teaspoon
Salt - 1 teaspoon
Water - as required
Oil - For making dosa

METHOD:

1. Wash and drain kambu, urad dal separately . Soak kambu, urad dal and fenugreek seeds separately for 6 hours.

2. Now after soaking, drain the water . Grind urad dal and fenugreek seeds together in to a smooth batter.

3. Take the batter in a bowl. Now add soaked and drained kambu to the mixer and grind it in to a paste. It may not be as smooth as urad dal batter, but it is ok.

4. Now mix both the batter and add required salt.

5. Allow them to rest over night (Approx 10 hours). The batter raises up well.

6. Sprinkle some oil in the pan, and make dosas .

7. Serve with coconut or peanut chutney !.

NOTES:

1. It is always better to use a non stick pan for making this dosa as they are very soft.
2. This dosa taste better when served hot.

SEE ALSO: Peanut Chutney , Mint Coriander Chutney , Tomato Onion Chutney 

Quinoa Bisi Bele Bath/Quinoa Vegetable Lentil Stew

Quinoa bisi bele bath is a vegetable lentil stew . Vegetables,toor dal, spices and quinoa are cooked together for this delicious dish .

Preparation Time: 15 minutes
Cooking Time: 10 minutes

INGREDIENTS:

Quinoa - 1/4 cup
Toor dal - 1/8 cup
Water - 1.25 cup
Tamarind water - 1/4 cup(gooseberry sized tamarind dissolved in 1/4 cup water.)
Vegetables - 1/2 cup( I used carrot,beans,capsicum and green peas)
Onion - 1/2 cup
Ginger garlic paste -1 teaspoon
Turmeric powder -1/2 teaspoon
*Bisibelebath Powder - 1.5 teaspoon
Salt - as required
Oil - 1 table spoon
Ghee - 1 table spoon(optional)
Mustard - 1/2 teaspoon
Cumin seeds -1/2 teaspoon
Channa dal - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon

METHOD:

1. Wash quinoa and dal together . Soak them together for 15 minutes.

2. In a pressure cooker, add oil. Add mustard, cumin seeds ,channa dal and fenugreek seeds. Then add ginger garlic paste and fry for a minute. Then add onions and fry till they change colour.

3. Now add the vegetables , turmeric powder and salt. Saute for 2 minutes.

4. Now add the bisibelebath powder and saute for another 2 minutes. Add tamarind juice and required water.

5. Now add the washed quinoa and toor dal. Allow them to come to boil and close the lid. Cook for one whistle in high and simmer for 10 minutes and switch off the stove.

6. Open the lid and add 1 tablespoon ghee(optional) and garnish with coriander leaves .

7. Serve with roasted peanuts or papad !. This dish taste better when served hot !

NOTES:

1. If you do not have bisi bele bath powder, you can use the spices mentioned in the "for grinding" section in the  following link - > http://jothicookingbook.blogspot.tw/2015/06/bisi-bela-bath.html

Spicy Brinjal Quinoa

Yet another dish using quinoa - the healthy food. This spicy brinjal quinoa can be taken as lunch or dinner .

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves : 1 person

INGREDIENTS:

Quinoa - 1/2 cup
Brinjal - 1 no.s
Onion - 1/2 cup
Turmeric powder -1/2 teaspoon
Salt - as required
Water - 1.25 cups
Oil - 2 tablespoon
Mustard -1/2 teaspoon
Cumin seeds -1/2 teaspoon
Urad dal - 1/2 teaspoon

MASALA POWDER:

Peanuts -  2 table spoon
Coriander seeds -1/2 teaspoon
Bengal gram / kadalai paruppu - 2 teaspoon
Urad dal -2 teaspoon
Dry red chilli - 3 to 4 no.s(Depending on your spice level)
Cumin seeds -2 teaspoon

METHOD:

1. In a pan, dry roast peanuts and set aside. In the same pan,again dry roast the remaining items mentioned in the MASALA POWDER section and grind them all along with peanuts in to a smooth powder.

2. In a skillet wash quinoa in running water. In a pan, add 1.25 cups of water and add quinoa and cook for 20-25 minutes, till they turn transparent and bigger in size. Occasionally stir in between.

3. Now in a pan, add oil. Add mustard, cumin seeds and urad dal. Then add onions and fry for few minutes. Then add diced brinjals. Also add turmeric powder and salt. Sprinkle some water and stir for 3 to 4 minutes , till the brinjals are 3/4th cooked. Do not overcook brinjals as they would turn mushy. Little crunchiness of brinjal add taste to this dish.

4. Now add the masala powder which you prepared in step 1 and mix gently.

5. Now add cooked quinoa and mix well.

6. Serve  brinjal quinoa with any dry curry of your choice !

Quinoa Upma

Quinoa is a grain crop that is grown for its seeds. It is its seeds which is been cooked and eaten. Unlike other grains, quinoa is very nutritious and considered as super food.

Some of the health benefits of quinoa include :

1. Rich in Fiber
2. Gluten free
3. Very high in protein with all essential amino acids
4. Low glycemic index which is good for blood sugar control
5. High in iron and magnesium
6. Very high in antioxidants
7. Help you to reduce weight

There are two types of quinoa. The red one and a white creamy one. I have used a white creamy one  and made upma which can be eaten as breakfast or dinner .

Preparation Time: 10 minutes
Cooking Time : 25 minutes

INGREDIENTS:

Quinoa - 1/2 cup
Mixed vegetables - 3/4 cup ( Use any vegetables of your choice. I used carrot,beans and chayote)
Onion - 1/2 cup
Green Chilli - 1 no. chopped
Ginger - 1/2 inch chopped
Salt - As required
Turmeric powder -1/2 teaspoon
Red chilli powder -1/2 teaspoon(Optional)
Water - 1.25 cups
Coriander - for garnishing

SEASONING:
Oil - 2 teaspoon
Mustard - 1/2 teaspoon
Urad dal -1 teaspoon
Cumin seeds - 1 teaspoon

METHOD:

1. In a skillet, wash and drain quinoa. In a pan, add some oil. Add the items in the seasoning.

2. Then add Onion,green chilli and ginger and fry till they turn transparent.

3. Now add the mixed vegetables.  Add turmeric powder, red chilli powder and salt.

4. Now add the washed and drained quinoa and mix well.

5. Now add 1.25 cups of water. Cover the lid and keep in simmer for 20-25 minutes. Occasionally open the lid and stir. The quinoa when cooked becomes bigger and transparent. Switch off and add coriander leaves.

6. Serve quinoa upma with sambar and coconut chutney !

SEE ALSO: Foxtail millet biryani, Kodo millet pongal, Barnyard millet kichdi

Mint Coriander Chutney

Tasty mint coriander chutney ! Chutney are excellent side dish for many south Indian tiffin like dosa,idly . This chutney can also be used as a dip for chips or crackers. It can also be applied as a spread on bread .

Preparation Time : Under 5 minutes
Cooking Time: 10 minutes
Serves : 2 people

INGREDIENTS:

Fresh mint leaves - 1 cup
Coriander leaves -1/2 cup
Dry red chilli - 4 no.s( Adjust according to your spice level)
Sugar - a pinch
Salt - as required
Coconut powder - 1.5 table spoon(fresh grated coconut can also be used)
Roasted gram(pottu kadalai) - 1/4 cup
Tamarind - marble sized
Oil - 1 tablespoon
Mustard -1/2 teaspoon
Urad dal - 1 teaspoon


METHOD:

1. In a pan add some oil. Then add mustard and urad dal . Then add dry red chilli. After a minute, add mint and coriander leaves. Once you add the leaves, add salt and sugar. It helps to retain the colour of the leaves.

2. Fry for 2 to 3 minutes. The leaves will shrunk well. Switch off the stove. Allow them to cool down. Now grind them with tamarind,coconut, roasted gram in to a smooth paste by adding desired amount of water.

3. Serve with dosa or idly. It can also be applied as a spread on bread.

SEE ALSO:  My other chutney recipes