Millet Adai

Millet Adai (kodo + Proso Millet)

Good morning 

A healthy breakfast/ tiffin recipe made with millets. As this year is considered as the International Millet year...I'm sharing some of the easy and healthy Millet recipes.

Adai is a mix of lentils,  which are soaked for couple of hours. Traditionally Raw rice is also soaked separately and grinded with green chilli, ginger, and fermented for 4-5 hrs spread like a Dosa. Today I'm sharing a millet Adai recipe. 

I've served Adai with  vellam / jaggery.

Ingredients:

Proso Millet - 1/2 cup

Kodo millet- 1/2 cup

Toor dal - 1/4 cup

Channa dal- 1/4 cup

Urud dal- 1/4 cup

Green chilli- 1 no

Red chilli- 2 nos

Ginger- 1 ich

Oil- as required 

Curry and Coriander leaves 

Asafoetida- 1/2 tsp

Salt as per taste.

Method:

# Wash millets well and soak for 6-8 hrs.

# Wash lentils well and soak together for just 2 hrs.

# Drain the water from lentils, add green chilli's, dry red chilli's, chopped ginger, asafoetida, salt and sprinkle little water and grind it coarsely.

# Pour the grinded lentils in a vessel....drain the water from millets and grind as the same way like lentils.

# Mix both together...add chopped curry and coriander leaves.

# Let the batter ferment for 4-5 hrs.

#Heat a tawa...drizzle oil, take a ladle of adai batter and spread slightly thicker than Dosa. Make hole in the center, drizzle oil allow it to cook on a medium flame for 30-40 seconds/ until the sides are cooked well.

# The above picture is taken before I drizzled the oil.

# Once cooked slowly turn the Adai.

# Drizzle some oil and cook for 30-40 seconds. 

Millet Adai is ready to serve. You may serve with jaggery powder, gun powder, ghee, sambar, chutney etc.

Please do try and provide your comments.

Thank you!

Onion Tomato Chutney ( South Indian Style)

Onion Tomato Chutney ( South Indian Style)
Onion Tomato Chutney is one of the most popular or traditional chutney recipe of South Indian. We can add ginger,  garlic, with onions and tomatoes. A very easy recipe, which goes as a side dish for Idli, Dosa, Pongal, Chapati, Parathas, even you can have it will rice or curd rice.

This Chutney can be stored for 2-3 days in room temperature, if it is prepared with exact proportion's you can store  in refrigerator for 10 days.
My mother use to prepare this chutney, when we travel by train or even bus for long journey or tours.

Ingredients:

Onions - 2 big size
Tomatoes - 3 big in size
Ginger - 1 inch
Roast and grind masala:
Mustard - 1/2 tsp
Channa dal - 1.5 tsp
Urud dal - 1 tsp
Pepper - 1/2 tsp
Red chilli's - 6-7
Oil -1 tablespoon
Asafoetida - 1 tsp
Salt to taste

Tempering:
Oil - 3 tablespoons
Mustard - 1 tsp

Method:
# Roughly chop onions, tomatoes, and ginger.

# Heat a pan, add 1 tablespoon of oil, add mustard, channa dal, urud dal, red chilli, pepper, salt and asafatedia and roast well one by one. Remove from stove.
# Add little oil, roast chopped, onions, tomatoes and ginger. Remove from stove.

# In a mixer jar blend dry roasted masalas and make powder.

# Add roasted onions and tomatoes with the grinded masala and make a fine paste.

# Heat 3 tablespoons of oil, let mustard crackle well, add the paste and mix well.

# oil should separate from chutney, at that stage switch off the stove.
# Allow it to cool and serve, or store in an airtight container.

Hope you all like it!
Pl. do try and provide your comments.
Thank you!

Pudina / Mint Rice ( South Indian style)

Pudina / Mint Rice ( South Indian Style)
One of the simplest way to prepare a variety rice is Pudina /Mint Rice, without Onion and without Garlic. You can even Prepare this rice item with mild masala's, onion and garlic.
Today I am sharing a very easy recipe with minimum ingredients in my kitchen.

Ingredients:
Pudina / Mint - 1/2 bunch
Cooked Raw Rice - 2 cups
Grated coconut - 2 tablespoons
Green chillis - 2 nos
Ginger - 1 inch
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 2 tablespoons
Mustard - 1.5 tsp
Urud dal - 1 tsp
Peanuts - 1 tablespoon
Salt to taste.

Method:
# Pudina, grated coconut, green chillis, ginger...put it in Mixie and make fine paste adding very little water.

# Heat a pan, add oil, fry Peanuts, mustard should crackle well, add urud dal and add the mint paste and saute well by adding turmeric powder, salt, garam masala till  the raw smell of Pudina / Mint goes.

# Switch off the stove, mix cooked rice with Pudina / Mint masala and serve.

A very easy recipe can be served during Lunch Box.
Pl. do try and provide your comments.
Thank you!