Okkarai (Diwali Special)

Okkarai/ Ukkarai 

Ukkarai is a traditional South Indian dessert prepared for Deepawalli. A gluten-free, tasty and delicious dessert for Deepawalli celebration.

Ingredients 

Channa dal - 1/2 cup

Toor dal - 1/2 cup

Jaggery- 3/4 cup

Ghee- 2 tablespoons 

Cardamom powder- 1 tsp

Cashews- few.

Method 

# Dry roast both the dal until it turns golden in colour.

# soak for 1hr.

# Remove water...grind the soaked dall coarsely.

Refer the picture 

# Steam the the batter  for 15-20 minutes.

# Allow it to cool down. Pulse it in mixie/ crumble well.

# Add 1/4 cup water and dissolve Jaggery. Filter the Jaggery to remove impurities.

# Make a thick syrup / consistency of the Jaggery  should  hold a ball shape once dropped in plain water. 

Refer pictures:

# Add the dall crumble to the thick Jaggery syrup and mix well.

# Fry cashews in ghee. Mix with  okkarai.

#Add Cardamom powder and mix well.

Do try this recipe and provide your comments.

Thank you!

Nimki (Airfried)

Nimki is a snacks which is made with wheat flour, salt, ghee/ butter, kalonji/ black onion seeds. All the Ingredients are mixed with  little water to form a dough. Rolled to a flat bread and cut into desired shape and airfried.

Ingredients:

Whole Wheat flour - 1 cup

Butter / ghee - 2 tsp

Kalonji/ black onion seeds - 1/4 tsp

Oil - 1 tablespoon

Water- to knead 

Salt to taste

Method:

# Mix Whole Wheat flour, salt, kalonji, ghee.

# Sprinkle little water to knead a stiff dough.

# Divide the dough to Marble size balls.

# Roll the dough to a flat bread / Chappati with 1/2 inch thickness.

# Cut in desired shape.

# Place the nimkis in airfrier and fry at 180'c for 12 minutes. In between brush some oil.

Once nimkis are fried allow it to cool, store in an airtight container.

Pannivaragu Kara Pongal/ Proso Millet Pongal

Pannivaragu Kara Pongal/ Millet Pongal 

Good morning!

Navaratri is all around the corner...so thought of sharing a millet Kara Pongal with Pannivaragu/ Proso Millet / Barri.

Kara Pongal is a savoury version of sweet Pongal. The same recipe can be made with normal raw rice which I've shared last year.

Ingredients:

Proso Millet- 1 cup

Moong dal- 1/4 cup

Ghee - 1.5 tablespoons 

Pepper- 1 tsp

Cumin/ jeera - 1.5 tsp

Salt to taste 

Cashews- few

Asafoetida/ hing - 1/4 tsp

Curry leaves few

Method:

# Wash and soak Pannivaragu for 1/2 hr.

# Discard the soaked water from millet.

# Wash moong dal, mix moong dal and millet add 1.5 cups of water and pressure cook for 3 whisles.

# Dry roast pepper and cumin. Make a coarse powder.

# Once pressure is released,  mash Pongal well.

# Add Asafoetida and salt.

# Heat a kadai add ghee. Fry cashews, pepper and cumin powder, curry leaves and pour into the Pongal. Mix well and serve.

Panchamrit Cake

Panchamrit Cake 

Panchamrit is offered as a Prasad during Festivals. It is made with 5 basic things... milk, curd, ghee, honey and mashed bananas. Now a days we add Jaggery, dates, raisins, nuts etc. 

To make Panchamrit we use unboiled milk, curd, honey, mashed bananas, ghee,  jaggery powder, raisins and mix well. 

A tea-time cake which is super soft, delicious, mild in sweet...a perfect companion for 

 tea/ coffee.

Ingredients:

Panchamrit- 3/4 th cup

Whole Wheat flour- 150 gms/ 1.25 cups approx

Baking powder- 1 tsp

Baking soda- 1/4 tsp

Melted butter - 3 tablespoons 

Milk - 1/4 cup

Honey - 2 tablespoons 

Warm water - 3 tablespoons if needed 

Method:

# Sieve whole wheat flour, baking powder and baking soda for 4-5 times.

# Grease the baking tin with butter  / oil. Baking tin size 6 inches.

# Preheat oven @170'c.

# Mix Panchamrit, melted butter, honey together.

# Mix sieved flour with  Panchamrit. Use cut and fold method.

# The batter should be thick dropping consistency. Add milk and mix well. If the batter is too dry add warm water...which is just optional. 

# Pour the batter to  greased tin. Tap well.

# Bake @ same temperature for 30 minutes/ until a skewer inserted comes out clean.

# After ten minutes of baking demold on wire rack. 

# Once cake comes to  room temperature cut into pieces and serve.

Please do try and provide your comments. If you try and like this cake.

Elaneer Payasam

Elaneer Payasam  / Tender coconut kheer 

Festivals are all around the corner... try this Elaneer/ tender coconut cream Payasam.  This is a rich, creamy, delicious coconut flavoured mild sweet Payasam.

Ingredients:

Elaneer/ tender coconut cream- 2 cups

Tender coconut water - 1 cup

Milk - 500 ml

Sugar - 4 tablespoons 

Cardamom powder- 1 pinch

Method:

# Boil milk, scrape the sides so that milk doesn't  burn. 

# Reduce the milk to half the quantity. Add sugar and boil for 2-3 Minutes. Switch off the flame.

# Chop half cup of tender coconut.

# Grind 1.5 cups tender coconut with tender coconut water.

# Mix the grinded pulp to the reduced milk. Add the Cardamom powder...mix well.

Add the chopped tender coconut malai/ Elaneer to the Payasam.

Chill the Payasam and serve.

Payatham Urundai/ Moong dal ladoo

Payatham Urundai/ Moong dal ladoo

As Festivals are around the corner...so I'm sharing a traditional South Indian special ladoo (payatham urundai / moong dal ladoo). 

A delicious festival special ladoo.

Ingredients:

Yellow moong dal- 1 cup

Sugar - 3/4th cup

Cardamom powder- 1.5 tsp

Ghee - 1/2 cup

Chopped cashews- few

Method:

# Dry roast moongdal until you get a nice aroma. Allow it to cool down completely.

# Make a fine powder in mixie. If you want a fine texture you can sieve the flour.

# Make a fine powder of sugar as well.

# Mix moongdal powder, powdered sugar, Cardamom powder together.

# Divide the mixed flour in two portions.

# Fry cashews in ghee.

# Mix the fried cashews with the moong dal and powdered sugar.

# Heat ghee well...slightly smoke should come...Mix wilh moong dal and powdered sugar.

# Start making ladoos.

#Once it comes to room temperature store it in airtight container.

Pl. do try and provide your comments.

Thank you!

Varagu Arisi Payasam/ Kodo millet Payasam

Varagu Arisi Payasam/ Kodo Millet Payasam 

Varagu Arisi / kodo millet helps to reduce weight...with lots of nutritional value. Varagu arisi Payasam is a sweet  pudding which is made with kodo millet, Jaggery and milk topped with some fried nuts.

Ingredients:

Varagu Arisi- 1/2 cup

Jaggery- 1/4 cup

Milk - 1/2 cup

Water - 1 cup

Ghee - 1 tsp

Cashew/ almonds - finely chopped 

Cardamon powder- 1 tsp

Method 

# Wash and soak varagu arisi/ kodo millet for 1/2 hr.

# Cook kodo millet in 1 cup for water on medium flame until soft. It takes 15-17 minutes to cook.

# Once cooked add Jaggery and boil well  for 4-5 minutes. (dissolve Jaggery in little water and strain to remove impurities.)

# Once the jaggery is mixed well switch off the flame. 

# Add Cardamom powder, add milk and mix well.

# In a pan add ghee fry nuts and pour into the Payasam.

Varagu Arisi Payasam is ready to serve.

Please do try and provide your comments.

Thank you!

Proso Millet Bisi Bele bath

Proso Millet Bisi bele bath

Bisi bele bath is a super delicious, slight tangy, flavoured rice which is very popular in Karnataka. I'm sharing a millet bisi bele bath which is a one pot meal.

Traditionally bisi bele bath is made without onion, garlic / vegetables. The fresh masala powder gives the nice flavour to the entire recipe.

Try this recipe and do provide your comments.

Ingredients:

Proso Millet/ Pannivaragu - 1cup

Toor dal - 1/4 cup

Turmeric powder- less than 1/4 tsp

Tamarind juice - 1/2 cup

Freshly grounded masala- 2 tablespoons 

[Coriander seeds- 1 .5 tablespoons 

Channa dhall- 1 tablespoon 

Methi/ fenugreek seeds -1/4 tsp

Poppy seeds- 1 tsp

Pepper- 1/2 tsp

Urud dhall- 1/2 tsp

Green Cardamom- 2 nos

Cinnamon- 1/2 inch

Clove- 3-4 nos

Dry red chilli - 4-5 nos

Dry coconut- 1/2 cup]

Peanus- 2 tablespoons 

Mustard seeds- 1 tsp

Oil - 1.5 tablespoons 

Salt to taste

Asafoetida-1/4 tsp

Curry and Coriander leaves for garnish

Method:

# Wash and soak proso Millet for 1/2 hr.

# Dry roast the coriander seeds, channa dhall, urud dhall, pepper, methi seeds, poppy seeds, dry coconut, red chillies, clove, green cardamon, cinnamon until a nice aroma comes. Let it cool down completely. Make a powder.

# Pressure cook soaked millet and Toor dal by adding little turmeric powder. For 1 cup of millet add 2 cups of water. Pressure cook for 2-3 whisles.

# In a wide pan / kadai add tamarind juice, 1/2 cup of water, salt, grounded masala powder and boil for 12-15 minutes/ until the raw smell of tamarind smell goes.

# Mash millet and Toor dhall well.

#Add to the boiling tamarind juice.

# Mix well. Let it boil for 2-3 Minutes. Add Asafoetida and mix well.

# Heat a pan, add oil, peanuts...let it roast well, add mustard seeds, allow it to splutter well. Add to the Millet Bisi bele bath and mix well. Garnish with coriander leaves and curry leaves.

Millet Bisi bele bath is ready to serve.

Millet Mango Smoothie

Millet Mango Smoothie 

Smoothie is a delicious, light, healthy breakfast to kick start a day. You can use any millet of your choice to prepare this Smoothie. You can add more honey/ sugar according to your taste.

Ingredients:

Foxtail millet- 1/2 cup

Milk - 1 cup/ 250 ml

Honey - 3 tablespoons 

Mango - 2 nos

Method:

# Wash and rinse and soak Foxtail millet for 1/2 hr.

# Cook the millet with 1 cup of water. Cook until it turns soft.

# Add chopped mangoes, milk, honey, cooked Foxtail millet and blend until smooth.

# Serve with Mango slices.

Chocolate chips Cookies

Chocolate chips Cookies 

Happy  National Chocolate Chips day to all!

A simple, delicious, healthy Chocolate chips cookies made with whole wheat flour + Sorghum flour sweetened with brown sugar.

Ingredients:

Whole Wheat flour- 1/2 cup

Sorghum/ jowar flour- 1/2 cup

Cocoa powder - 2 tablespoons 

Brown sugar- 1/2 cup

Butter- 1/4 cup 

Baking powder- 1tsp

Vannila essence- few drops

Milk - 2 tsp 

Chocolate chips - 1/4 cup

Method:

# Sieve whole wheat flour, Sorghum flour, cocoa powder, baking powder for 3-4 times.

# Cream butter and Brown sugar. It takes 5-7 minutes. 

# Add Vannila essence, dry Ingredients to creamed Butter.

#Add Chocolate chips. 

# Mix to make dough do not over Mix.

# If needed add milk to make a dough.

# Line baking tray with parchment paper.

# Preheat oven @170'c.

# Take small portions of the cookie dough and arrange the baking tray.

# Bake @170'c for 12-15 minutes.

Allow it to cool on wire rack and store in an airtight container.

Pl. do try and provide your comments.

Thank you!

Whole Wheat Bagels

Whole Wheat Bagels 

Bagels are shiny, crispy, chewy and dense in taste and texture.  These Bagels are made with  whole wheat flour.

Ingredients:

Whole Wheat flour - 200gms

Instant dry yeast - 1.5 tsp

Salt - 1 tsp

Jaggery powder / sugar - 1 tablespoon

Water - 3/4 cup / 200ml 

Sesame seeds (white+black) - 1 tablespoons 

Poppy seeds - 1 tablespoon

Oil - 1 tablespoon

Method:

# Mix flour, Jaggery powder, yeast, salt.

# Add Luke warm water and start kneading the dough. Sprinkle  water and knead...until you get a smooth, soft dough. Apply oil and allow the dough to rise / double in size. It takes 1 hrs. 

# Once dough rises/ doubles...slightly punch and divide the dough to 7-8 parts.

# Boil 2 cups of water.

# shape the bagels, by placing a hole in the center as we do for donuts.

# Drop the shaped bagels into the  boiling water. After 2 Minutes  flip.

# Preheat oven @ 180'c.

# Grease the baking tin. Arrange the  bagels in baking tin...Sprinkle  Sesame seeds and Poppy seeds.

# Bake at same temperature for 20-25 Minutes.

Whole Wheat Bagels are ready to serve.

Littlemillet Dosa / Samai Dosai

Little Millet Dosa / Samai Dosai

Millets are very popular now a days. This is a simple, healthy millet breakfast recipe.

Ingredients:

Samai / little Millet - 3 cups

Urud dal - 1 cup

Aval / flat beatten rice flakes/ chivda - 1 cup

Fenugreek / methi seeds - 1 tsp

Salt to taste

Oil - for making dosa

Method:

# wash and soak urud dal with fenugreek/ methi seeds for 1 hr.

# Wash little Millet and soak seperately for 1.5 hrs.

# Wash aval / beatten rice flakes for half an hour.

# Grind urud dal by adding little water. Sprinkle water and grind to a smooth, fluffy paste.

# Drain the water from little millet and grind by adding little water. Grind it to a smooth paste.

# Grind beatten rice flakes / aval to a smooth paste.

# Mix all the three paste together. Add salt and let it ferment for 2-3 hrs. Dosa batter should be slightly thin in consistency.

# Heat a tawa/ dosa pan... sprinkle some oil...tawa should be hot not smokee. 

# Add a laddle full of dosa batter, spread, add little oil. Let it cook....when sides of the dosa slightly changed its colour, try to flip. Cook for 30 seconds. 

Little Millet Dosa is ready to serve.

Please do try and provide your comments.

Thank you!

Fried Idli (Airfried)

Fried Idli (Airfried)

Happy World Idli Day to all!

Fried Idli's are delicious, crispy snacks served for tea-time. You can deep fry / shallow fry. 

Today I'm sharing an Airfried version of fried Idli.

Ingredients:

Idli - 7-8 nos

Gunpowder / idli pode - 2 tablespoons

Curry leaves for garnish

Oil - 1.5 tsp

Method:

# Cut idli in desired shape.

# Sprinkle idli powder/ gunpowder.

# Drizzle oil and make sure idli podi and oil is coated well.

# Airfry @ 200'c for 15-20 minutes. 

Or until it becomes golden in colour. 

Once done sprinkle curry leaves and serve.