Proso Millet Khichdi!
Proso Millet is nothing but Panni Veragu (Tamil) / Barri / Chena (Hindi). As we all know Millets are rich in minerals and nutrients. So I replaced rice with Proso Millet and prepared Khichdi. This recipe can be taken during fasting also.
Method:
# Wash proso millet & green Gram dhall well.
# Heat a pressure cooker, add ghee, add bayleaf, clove, jeera / Cumin seeds, scarde well add vegetables mix well.
# Add proso millet and green gram dhall, turmeric powder, salt and add 3 -4 cups of water and pressure cook for 4 whistles and simmer the stove for 10-15 min, again keep the flame in high and switch off the stove.
# After pressure is released add chopped coriander leaves and serve.
I have served Khichdi with tomato chutney.
Please do try and provide your comments.
Thank you!
Thandai - Holi Special!
Thandai is a wonderful drink which is served during "Shivaratri" & "Holi".
Nuts which are used for Thandai, are soaked in water for one or two hours and grinded into a smooth paste... but today I'm going to share an instant Thandai masala powder which can be store in an airtight container in refrigerator for more than three to four months.... Whenever you feel to have this can mix thandai powder and sugar with chilled milk and consume it.
Ingredients:
Full cream milk - 1/2 litre
Sugar - 4 tablespoons
Rose water -2 tablespoons
Almonds - 8-10 nos
Cashew - 8-10 nos
Pistachio - 8-10 nos
Poppy seed - 1 tablespoon
Fennel seeds - 1 tablespoon
Cardamom - 8-10 nos
Black pepper - 7-8 nos
Cinnamon - 1 inch
Clove - 5-6 nos
Melon seeds - 1 tablespoon
Dry Rose petals - 1 tablespoon
Saffron - few strings
Method:
# Boil milk on medium flame, scrap the sides and stir well, it should reduce a little.
# Dry roast poppy seed, cinnamon, clove, black pepper slightly and allow it to cool.
# Grind the dry roasted ingredients in mixie and powder it, then add almonds, cashews, pistachio, melon seeds, cardoman, and saffron stirings and grind well. It will be a coarse powder.
# You can add two tablespoons of sugar in the masala powder, and grind into a fine powder.
# Add remaining two tablespoons of sugar in boiling milk, and switch off the stove.
# Once milk comes to room temperature, add two tablespoons of Thandai masala powder and stir well.
# Add rose water, some more saffron stirings and refrigerate it for 2-3 hrs.
Serve it with chopped almonds, pista, dry rose petals.
Try this recipe and provide your valuable comments.
Thanks you!☺
Sweet & Salt Adai which is also called as Vela Adai & Kara Adai is an important recipe prepared during Karadayar Nombu.
Karadayar Nombu is an important festival of Hindu's and mainly for Iyer and Iyengar's of Tamil Nadu.
I am happy to share this traditional recipe, which can be served at any time during tiffin, evening snacks, a very healthy recipe, which is prepared with rice flour.
Ingredients for Sweet / Vela Adai:
Raw Rice flour - 1 cup
Jaggery - 1 cup
Cardoman powder - 1/2 tsp
Coconut bits - 1 tablespoon
Lentil beans / karamani - 1/2 cup
Method:
# Wash rice and soak it for 1 hr. Drain the water allow it to dry in a muslin cloth till it becomes completely dry. Powder it in Mixie or in Hand mill, to get a fine powder. This is common for both Sweet and salt Adai.
#Dry roast Lentil beans and cook well, as it is used in both Sweet and salt Adai.
# Dry roast the rice flour on a medium flame... you must be able to draw a line using rice flour.
# Once it comes to room temperature, sieve the rice flour.
# Dissolve jaggery in water and strain it to remove impurities. ( For 1 cup rice flour: 1 cup jaggery : 2 cups of water )
# Heat a pan, add 2 cups of water, add dissolved jaggery allow it to boil. Add cardoman powder, coconut bits, boiled Lentil beans.
# Once jaggery water start's boiling, simmer the stove add rice flour little by little and go on mixing. If lumps arise...with the spatula remove it. The mixture should come together switch off the stove, allow it to cool.
# Heat a steamer, Grease with oil and give shape like Vadas to the adai, but the adai's should be thin. Steam for 15-20 min, as the sweet Adai takes a long time. When you find shiny texture above the Adai you can switch off the stove.
Ingredients for Salt / Kara Adai:
Rice flour - 1 cup
Coconut bits - 1 tablespoon
Lentil beans - 1/2 cup
Green chillis - 2 nos
Ginger - 1 inch bit (finely chopped)
Asafoetida - 1/2 tsp
Gingerly oil - 1 tsp
Mustard seed - 1 tsp
Channa dal - 1/2 tsp
Urud dal - 1/2 tsp
Salt to taste
Method:
# Heat a pan, add oil, mustard seeds, urud dal, channa dal when starts to crackle add green chillis, ginger, curry leaves and coriander leaves, asafoetida, salt and water. Let it boil well. ( 1 cup rice flour: 1 cup water is the ratio)
# When water boils well, simmer the stove add coconut bits boiled lentils / karamani, rice flour and stir well. It should cook well and mixture should come together. Switch off the stove, allow it to cool.
# Heat a steamer, grease the plate with oil, and prepare the adai's by giving vada shape. Steam for 10-15 min.
Sweet Adai and Salt Adai is ready to serve.
(you can place banana leaf, turmeric leaves while steaming or for serving...I used banana leaves as they are easily available and gives a nice flavour to the adai's).
Please do try and provide your valuable comments.
Thank you!☺
Mango Kulfi is one of the traditional Indian dessert recipe. Kulfi is everyone's favourite, that to in summer season.
Instead of using artificial colours or flavours I have used natural fruit, well ripe mango, which is a seasonal fruit of summer.
Ingredients:
Full cream milk - 1/2 litre
Well Ripe Mango - 1 number
Sugar - 2 tablespoons
Condensed milk - 2 tablespoons
Conflour powder - 1 tablespoon
Finely chopped
Almonds and Pistachio - 2 tablespoons
Method:
# Take a heavy bottom pan pour, full cream milk and boil it in medium flame.
# Inbetween scrap the sides of the vessel or pan, and stir well to avoid milk to burn.
# Once the milk is half reduced, add sugar and mix well.
# After milk thicken's add condensed milk and stir well.
# Atlast add conflour powder, disolved in little milk and pour it in boiling milk.
Stir for 2-3 min, to avoid lumps.
# Add half of chopped almonds and Pistachio and switch off the stove.
# When it comes to room temperature, pour it in a vessel and cover it well. Freeze for 4-5 hrs.
# After 4-5 hrs, take the Kulfi mixture from freezer, you will find, some ice crystals formed. Put it in blender or mixer jar and blend for 30 sec.
# Again freeze it in a air tight container for 4-5 hrs.
# Take a well ripe mango and make puree, again after 4-5 hrs take the Kulfi mixture from freezer and blend it with mango puree.
# you can use Kulfi mould or use small mutca (mud pots) to pour mango Kulfi mixture, and garnish with remaining almonds and pistachio and cover it, freeze for another 4-5 hrs.
Mango Kulfi is ready to serve. A wonderful mouth watering Kulfi to chill your summer. It is quite time consuming, but it will be really delicious.
Please provide your valuable comments.
Thank you!☺
