Pani Varagu Ven Pongal / Panivaragu Arisi Pongal / Proso Millet Pongal / Panivaragu Pongal - Millet Recipes

Pani varagu Pongal

Tempering ingredients

Oil - 1 tsp
Ghee - 2 tbsp
Whole black pepper - 1 tsp
( I usually crush and add )
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Chopped green chillies - 1
Curry leaves few

Other ingredients

Pani varagu arisi / Proso millet - 1 cup
Yellow moongh dal - 1/4 cup
( Today i have used split yellow moong dal with skin)
Water - 4 cups
Salt to taste
Turmeric powder - 1/4 tsp

Method

Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the millet and sauté till its just hot.
Pour water add salt and turmeric powder ,pressure cook till done.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.

Thanks for visiting !

Kadugu Kulambu Recipe / Aavala Pulusu Recipe / Mustard Gravy Recipe - A Simple Healthy Kulambu Recipe

Kadugu Kulambu

Ingredients dry roasted and powdered

Mustard seeds - 1 tsp (heaped)

Pepper - 1 tsp

Jeera / Cumin - 1/2 tsp

Methi / Fenugreek seeds - 1/4 tsp

( Dry roast all above ingredients till they splutter, do not over fry and burn them. Cool and dry grind to a fine powder. Keep it aside)

Other ingredients

Sesame oil - 6 tsp

Chopped onion - a handful

Chopped garlic - 6

Curry leaves few

Salt to taste

Red chilly powder - 1/4 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Jaggery - a pinch ( optional)

Diluted tamarind juice - 1 cup

Method

Heat oil in a pan add onion, garlic and few curry leaves add some salt and fry till onions changes its colour. Add the dry masala powders and sauté for a minute.

Pour the tamarind juice and in low flame cook till oil separates the gravy.

Add the dry roasted and powdered masala and jaggery mix well and switch off the stove.

Garnish with curry leaves and enjoy with hot plain rice.

Thanks for visiting !

Red Coconut Chutney For Idli and Dosa / Red Coconut Chutney / Kerala Style Coconut Chutney - Chutney Recipe

Kerala Red Coconut Chutney

Ingredients ground to a smooth paste

Grated coconut - 1/4 cup
Red chilly powder - 3/4 cup
Kashmiri chilly powder - 1/4 tsp
Salt to taste
Small onion - 2
Ginger a very small piece
Curry leaves - 5
Tamarind - a small piece

Tempering

Coconut oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Chopped onions - 1 tsp

Method

Take a mixi jar add all the above mentioned ingredients add some water and grind to a smooth paste.

Heat oil in a pan and temper it with above ingredients. Once the onions are light brown pour the ground chutney.

Mix well till raw smell disappears, do not boil the chutney.

Switch off the stove and enjoy with Idli or Dosa.

Thanks for visiting !

Gur Papdi Recipe / Gol Papdi Recipe / Sukhdi Recipe / Gujarati Gol Papdi Recipe - A Gujarati Sweet Recipe

Gur Papdi

Ingredients

Melted Ghee - 3/4 cup

( I used only 1/2 cup)

Wheat flour - 1 cup

Grated clean jaggery - 3/4 cup

Cardamom powder - 1/8 tsp

Sliced almonds - 1 tbsp

Gol Papdi

Method

Add ghee and wheat flour in a pan in low flame roast till nice aroma comes out and has changed its colour to light brown. Make sure the raw smell has completely disappeared . Switch off the stove and place it on a counter top.

Let this mixture cool for few seconds and add the cardamom powder and jaggery , mix well till combined.

Pour the mixture immediately into a greased tray , even the top using a spatula , sprinkle the almonds on top and press gently.

While still warm cut into desired shape and enjoy!

Thanks for visiting !

My recipe picture in NDTV Food website

 My recipe picture  in NDTV Food website 

1. https://food.ndtv.com/food-drinks/andhra-style-beans-kudumulu-a-scrumptious-steamed-rice-cake-for-a-healthy-snack-2631890

2. https://food.ndtv.com/food-drinks/thoothuvalai-recipes-boost-immunity-with-thoothuvalai-solanum-trilobatum-2199876?fbclid=IwAR36oMpsLTmDr3INR6U0wR10MkGuJRXONPBdCoeNx4h6XZdYoF4V0PDLEVM

Varagu Mint Sevai / Kodo Millet Mint Sevai / Millet Mint Sevai / Varagu Sevai Mint Upma / Kodo Millet Mint Upma - Millet Recipes

Varagu Mint Sevai

Tempering

Oil - 4 tsp

Mustard - 1 tsp

Urad dal and channa dal together  - 1 tsp

Cashew nuts - 6

Curry leaves few

Ingredients ground to a smooth paste

Mint leaves and Coriander leaves together - a handful

Green chillies - 6

Ginger and garlic paste - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

( add very little water and grind to a thick smooth paste)\

Other ingredients

Kodo millet / Varagu sevai - 1 cup ( heaped)

( cook according to the instruction on the pack and keep it aside)

Chopped onions - 1/8 cup

Lemon juice - 1 tsp

Method

Heat oil in a pan and temper it with above ingredients. Add onions and fry till colour changes.

add the ground paste and fry till oil separates the masala , reduce the flame add the cooked kodo millet sevai and gently mix till well combined.

Switch off the stove add lemon juice and few curry leaves mix and enjoy hot!

Thanks for visiting !

Moongil Arisi Idli Recipe / Bamboo Rice Idli Recipe - Healthy Idli Recipes

Moongil Arisi Idli

Ingredients

Bamboo rice / Moongil Arisi - 1 cup

Idli rice - 1 cup

Urad dal with skin - 1/2 cup

Thick poha / Aval - 1/2 cup

Methi seeds / Fenugreek seeds - 1/2 tsp

Salt to taste

Method

Wash and soak bamboo rice in water for 8 hours. Soak urad dal and methi together for 8 hours. If using urad dal without skin then soak for 3 hours.

Wash and soak idli rice and aval together for 4 hours.

Using a wet grinder grind the idli rice and bamboo rice to a thick smooth batter , transfer into a bowl.

Grind urad dal and methi to a fluffy thick batter.

Pour both the batters add needed salt into a bowl and mix well till combined, cover and keep it for 8 hours or overnight to ferment.

Next day beat the batter once if the batter is very thing add some water to get the right consistency.

Grease idli plates with oil and pour a ladle of batter and steam till cooked.

Enjoy with chutney or sambar.

With the same above batter you can make Dosa and Uttapam

Moongil Arisi Uttapam

Moongil Arisi Dosa

Thanks for visiting !

Uppudu Pindi Recipe / Rice Flour Dry Upma Recipe / Andhra Uppudu Pindi Recipe / Uppidipindi Recipe / Maha Shiva Rathri Special Recipe / Telangana Recipes

Uppudu Pindi

Ingredients

Rice flour - 1 cup

Water - 1 cup

( do not add more water then the consistency of the upma will change)

Ghee - 2 tsp

Salt to taste

Chopped coriander and curry leaves - few

Slit green chjillies - 4

Chopped ginger - 1/2 tsp

Sliced onions - a handful

Tempering ingredients

Oil - 4 tsp

Mustard - 1/2 tsp

Urad dal and channa dal - 1 & 1/2 tsp each

Jeera - 1/4 tsp

Peanuts - 2 tsp

Red chillies - 2

Method

Take rice flour in a bowl add ghee and mix till they resemble bread crumbs. This step is important when added into the water they will not form lumps and the upma will be soft , keep it aside.

Heat oil in a pan and temper it with above ingredients.

Add the onion, ginger, green chillies and curry leaves sauté till onions changes colour.

Pour water add salt and bring to a boil , reduce flame and slowly add the rice flour and mix briskly till they are crumbled and dry.

Cover with a lid and in low flame cook for couple minutes by mixing in between.

Switch off the flame and garnish with coriander leaves and serve hot

Thanks for visiting !

Lemon Peel Thokku Recipe / Lemon Skin Pickle / Lemon Peel Pickle / Easy Lemon Peel Pickle / Instant Lemon Peel Pickle Recipe - Pickle Recipes

Lemon Peel Thokku

Ingredients

Lemon peel coarsely  ground - 2 cups

( do not add any water for grinding)

Green chilies coarsely crushed - 10

Red chilly powder - 3 tsp (heaped)

Turmeric powder - 1 tsp

Salt to taste

Dry roasted and powdered mustard seeds - 1 & 1/2 tsp

Dry roasted and powdered methi seeds - 1 tsp

Jaggery - a pinch

Tempering

Mustard seeds - 2 tsp

Curry leaves - few

Sesame oil - 7 tbsp

Hing - 1 tsp

Method

Heat oil in a pan and temper it with mustard seeds, hing and curry leaves , switch off the stove and add the ground lemon peel, green chillies, salt, all dry powders and jaggery.

Mix well till combined , cool and store in a clean jar in fridge.

Enjoy with  curd rice.

Thanks for visiting !

Gujarati Khichu Recipe / Khichu Recipe / How to make Gujarati rice khichu recipe / Gujarati Khichu

Khichu

Ingredients

Rice flour - 1/2 cup

Water - 1 & 1/2 cups

Salt to taste

Crushed ajwain - 1/8 tsp

Jeera - 1/2 tsp

Chopped green chilies - 1

Baking soda - 1/8 tsp

Peanut oil - 2 tsp to drizzle on top of the Khichu

Pickle masala as needed to sprinkle on top

Gujarati Khichu

Method

Pour water in a pan add the salt, green chillies, ajwain, jeera and baking soda, boil for a minute.

Reduce the flame and add the rice flour gradually and using a wooden spatula stir  till all the water is absorbed and there are no lumps and it forms a soft mixture.

Cover with a lid and simmer for 2 to 3 minutes till the mixture is cooked well and switch off the stove.

Just before serving pour peanut oil on top sprinkle pickle masala and serve hot.

Thanks for visiting !