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!☺
Pumpkin poori is a wonderful Snack Recipe of Maharashtra. This recipe is shared to me by my cousin, who is a viewer of my blog and YouTube channel.
Pumpkin poori is also called as Gharge.
This recipe is prepared during Snacks time, and even they do neivedhiya to Ganesh ji during Ganesh Chaturthi.
This is not very sweet nor Savoury!! Even it can be prepared for evening tiffin.
Ingredients:
Yellow Pumpkin - 1 cup chopped
Whole wheat flour - 150 grms / 1 cup
Jaggery - 2 tsp
Dry Ginger powder - 1/2 tsp
Salt to taste
Oil required for frying
Method:
# wash and chop pumpkin, and add little water and boil.
# Dissolve jaggery in water and strain it.
# When pumpkin is boiling add jaggery syrup.
# Once boiled well allow it to cool.
# Put it in mixer jar and make puree.
# Mix whole wheat flour, salt, dry ginger powder, and pumpkin puree and knead a dough. It should be stiff dough.
# Heat a pan / kadai add oil, once heated roll the dough in poori.
# Check by putting a small ball of dough whether the oil is heated.
# Fry your pooris, let it puff well then turn to other side. Once fried remove and serve.
We should always keep the oil in smoking temperature, while deep frying.
This is because the oil will not be soaked much, whatever you fry.
I have served these pumpkin poori with mango pachadi / Chutney.
Mini Cherry Biscuits! (Airfrier Recipe)
A Valentine's Day Special biscuits, with minimum ingredients you can have crispy mouth watering biscuits. I have given heart shaped to these biscuits, but you can give any shape of your wish.
Ingredients:
All purpose flour - 100 grms / 1 cup
Powdered sugar - 1 tablespoon
Baking powder - 1/2 tsp
Vanilla essence - few drops
Cherries - 1/2 cup
Method:
# Seive all purpose flour and baking powder.
# Mix butter and powdered sugar well, till it becomes creamy or forth.
# Add Vanilla essence, chop cherries well and add.
# Mix dry ingredients with butter and powdered sugar. It will take 5-10 min to knead well. ( No need of water or milk )
# Take a small portion of the dough and roll it in 1/2 inch thickness. Give desired shape to your biscuits.
# Preheat Airfrier at 160'c for 5 min.
# Arrange the biscuits in tray, it should not stick to each other.
# Bake for 5- 10 min @ 160'c. Once done keep it in room temperature for 30 min and serve.
Please do try this recipe and provide your comments.
Thank you! 😃
Pumpkin Chutney!
This Chutney can be served with any Indian bread, dosa, idli, poori, or even you can use as a spread for bread and prepare sandwich.
Ingredients:
Yellow Pumpkin - 1 cup
Tomato - 1 big
Mustard seed - 1 tsp
Cumin seeds - 1/2 tsp
Urud dal - 1 tsp
Channa dal - 1 tsp
Fried Channa - 1 tsp
Grated coconut - 2 tablespoons
Asafoetida - 1 tsp
Pepper - 1/2 tsp
Red chill - 4-5 nos
Tamarind - small lemon size
Salt to taste
Oil for seasoning
Method:
# Remove seeds from pumpkin, cut into pieces. Tomato chopped roughly.
# Take a pan, heat it. Put 1 tsp of oil, when heated, add mustard seeds let it crackle. Then add urud dal, Channa dal.
When roasted well, add fried Channa, grated coconut, tamarind, cumin seeds, pepper, red chillies roast it. Add salt and asafoetida then remove from pan. Now again in same pan roast pumpkin and tomato for few minutes.
# Allow it to cool. Take a mixer jar, first grind the dals which are roasted. It will be like coarse powder, then add pumpkin and tomatos and grind. Sprinkle little water and grind into a smooth paste.
Pumpkin Chutney is ready to serve.
Watch my video and do subscribe to my YouTube Channel "Swadisht Kitchen".
https://youtu.be/uE4wCGcpFZ8
Please do try and provide your comments.
Thank you!!
