Monday, 25 August 2014

Barnyard Millet Pongal.

Barnyard millet contains, protien, iron, fibre in higher quantitites than in our normal rice. 
Let us see how to make pongal with this millet.

 All you need :

  1. Barnyard Millet --1 cup'
  2. moong dhal ---1/4 cup.
  3. pepper -1 tea spoon.
  4. jeera ----1 tea spoon.
  5. ghee 1 tea spoon.
  6. cashew a little.
  7. ginger a small piece( finely cut)
  8. curry leaves a little.
  9. salt to taste.

preparing instructions:

Fry the moong dhal a little. keep aside. Wash the millet with water and  mix with fried dhal. Pour three cups of water.Place this in the cooker and cook till you get   3 or 4 whistles.  Then remove  the cooker from heat.and allow it to cool.
Remove the cooked rice from the cooker.Mix the cooked rice and dhal a little. Add the required salt. If you feel like adding water, you can do so. But please add hot water.  Keep aside.

Now heat the ghee in a fryinng pan,. Add Pepper, jeera cashews and fry them till they turn red. Now add the ginger pieces and curry leaves and add this garnish to the pongal.

serve this pongal hot, with chutney. 

P.S. This barnyard millet increases in quantity when cooked and  so take care of the quantity while cooking.  Even  if we eat a little we have a sense of fullness.

Now don't forget to give me a feed back.

Friday, 22 August 2014

Coconut chutney ( thuvaiyal)

This is a chutney variety you can find in a south Indian home .

All you need to prepare this is

  1. coconut grates .
  2. urad dhal-- 3 teaspoons.
  3. Red Chillies-- 2 or 3 pieces ( as per your taste)
  4. Asafoetida  a little.
  5. tamarind-- size of a small lemon.
  6. salt to taste
  7. oil-- one teaspoon.

Preparing Instructions:

Heat the oil in the pan. When it is hot add the asafoetida, urad dhal, red chillies and fry them till they are golden brown. Add all these fried items  and salt  in a mixi jar and grind them to a fine powder.

when they are powdered finely, add the coconut grates, tamarind, a little water and grind them to a paste. Your Coconut chutney is ready to eat. 

Serve it with hot rice . Mix it with hot rice and enjoy the taste.

PS: When you add water take care to see that you don't add too much. Then it will become too watery .

Tuesday, 19 August 2014

Kodo Millet Uppuma ( Varagu )

There is much talk about the millets these days,as they carry more health benfits.

I prepared uppuma with Kodo Millet.Let me share the recipe....

All we need is

  1. Kodo Millet ----1 cup.
  2. One onion cut into fine pieces.
  3. Green chillies cut into fine pieces.
  4. Mustard ------1 spoon.
  5. Urad dhal------1 spoon.
  6. asafoetida-----little.
  7. oil ----onespoon.
  8. salt to taste.
  9. curry leaves a little.

Preparing instructions 

Heat the oil in a  fry pan. When it is hot add the asfoetida, mustard and urad dhal. When the dhal turns golden brown add the cut onions, chillies,and curry leaves.when they get fried, add about two and a half cups of water. Then add salt. When the water gets to boil add the kodo millet and stir. Then lower the fire and close it with a lid. stir it now and then.

The millet will get cooked in ten or fifteen minutes. Remove from fire and serve it hot.

Chilly Ginger chutney  goes well with this. Enjoy the uppuma  and don't forget to give a feed back.

Sunday, 10 August 2014

Bitter Gourd Roast.

If only bittergourd tastes.... sweet .........can you imagine the happiness in your kids face?
Then here is the recipe.......Prepare and taste it.

All you need is 

  1. Bitter Gourd  ------1/4 kg.
  2. tamarind-------------size of a lemon.
  3. turmeric powder----1/4 teaspoon.
  4. sambar podi----------2 or 3 tea spoons (as per your taste)
  5. salt -------------------as required..
  6. oil --------------------2 or 3 teaspoons.
  7. mustard seeds (optional)---1 teaspoon.
  8. sugar/ artificial sweetener-----3 teaspoons.

cooking instructions:

Cut the bittergourds into thin slices and keep aside. Now take the juice from the tamarind. Let it be not too watery .

Pour a little oil in a pan and heat it. Now add the cut  bitter gourd and shallow fry for a few minutes. Now add the tamarind juice , add the turmeric powder, sambar powder, salt and stir . Close it with a lid and bring the gas to sim. Now and then stir and check if the bitter gourd is cooked. When it is cooked, taste and if necessary add the ingredients. Then remove the lid.

When all the water is evaporated , and the bitter gourd does not stick to the pan add the sugar. Fry just for a few minutes. If needed you can add more sugar.

Remove from fire.Serve .

You can mix  with plain rice and eat  . Also it gives very good company for curd rice.

Enjoy the recipe. please give me a feed back.