Kuthiraivali Khichdi / Barnyard Millet Kichadi / Khichdi Recipe / Millets Khichdi - Millets Recipes

Kuthiraivali Khichdi

Ingredients
Ghee -  2 tsp
Oil - 1 tsp
Cumin/Jeera - 1/2 tsp
Cloves - 2
Bay leaf - 1
Cinnamon - a very small piece
Ginger chopped - 1/2 tsp
Curry leaves few
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chillies - 1
Barnyard millet / Kuthiraivali arisi - 1/2 cup
Green moongh dal - 1/2 cup
(slightly roasted)
Salt to taste
Water 4 & 1/2 cups
( If you want more watery then add 1 or 1/2 cup extra)

Method
Heat a pressure cooker add ghee and oil and temper it with jeera,cloves,cinnamon,red chillies,bay leaf,hing,curry leaves and ginger.
Add the millets and green moongh dal saute for a minute then pour water add salt and turmeric powder,pressure cook till soft.Cool and open the lid,mix well.
Serve them hot with pickle,curd or salad.

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Rose Petals Rasam / Roja Rasam - Rasam Recipes

Rose Petals Rasam

Tempering
Ghee or Oil - 1 tsp
Mustard - 1/2 tsp
Methi - 6 seeds
Mor milagai - 1
Crushed garlic - 1
Other ingredients
Fresh red rose petals washed and chopped - 1 big flower
( paneer rose works best,as i don't have i have used red rose from my garden )
Thur dal - 1/4 cup
Cocktail tomato - 1
Turmeric powder - 1/4 tsp
Salt to taste
Pepper powder - 1/2 tsp
Jeera powder - 1/4 tsp
Rose essence a tiny drop ( optional)
Lemon juice - 1 tsp
Curry and coriander leaves for garnish
Method
Take a pressure cooker add tomato,thur dal,turmeric powder and water,cook till soft.
Once cooled open the cooker and mash the mixture dilute with water and keep it aside.
Heat oil or ghee in a pan and temper with above ingredients.
Pour the dal mixture add jeera powder,pepper powder and salt as needed,
Switch off the stove once it starts to froth,do not boil.
Add the chopped rose petals,curry and coriander leaves and lemon juice and rose essence if using.
Mix and enjoy like a soup or mixed with rice.

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Instant Rava Kara Paniyaram / Rava Kara Kuzhi Paniyaram / Rava Vegetable Kara Kuzhi Paniyaram / Rava Paniyaram / Rava Kuli Paniyaram

Rava Kara Paniyaram

Tempering
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Jeera - 1/4 tsp
Other ingredients
Mixed vegetable of your choice - 1 cup
( i used cabbage,carrot and capsicum)
Chopped onion - 1/4 cup
Chopped green chillies - 1
Chopped or grated  ginger - 1/4 tsp
Chopped coriander and curry leaves - 2 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Sooji / Semolina/Rava - 1 & 1/2 cups
Thick curd - 1 cup
Water around 1 & 1/4 cups
( later add more if required as each rava quality is different)
Baking soda/Cooking soda - little less than 1/4 tsp
Oil to cook paniyaram

Method
Take a bowl add rava,salt,curd and water mix well and rest it for 30 minutes.
Heat oil in a kadai temper it next add the onion,chillies,ginger and few curry leave saute for a minute.
Add the vegetables,red chilly powder and turmeric powder saute till everything is fried well.
Switch off the stove add the curry and coriander leaves and cool the mixture.
Add the vegetable mixture to the rava and mix well,if needed add some water to get a thick pouring consistency.Just before making add the cooking soda and give a nice mix.
Heat a paniyaram pan add oil into the holes,pour a ladle of batter into the holes and cook till both sides are light brown.
Serve hot with any chutney you like.


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Bread Halwa / Quick Bread Halwa / Easy Bread Halwa

Bread Halwa

Ingredients
White bread slices - 5 to 6
( do not remove crust chop the bread into small pieces,stale bread also works)
Ghee - 8 tsp
Milk - around  1 &1/2 cups
(pour 1 cup milk  little by little and mix,if needed add the remaining 1/2 cup milk as each bread quality is different)
Sugar - 6 tsp add more if needed
Fried Cashew nuts - 10
Fried Raisins - 2 tsp
Melon seeds - 1 tsp
Saffron - a generous pinch
Cardamom crushed -5

Method
Heat 6 tsps of ghee in a pan add the bread cubes and roast till crisp and golden brown on all sides in medium high flame ( this step is very important),do not burn them.Otherwise once milk is poured the bread pieces will get mashed up and become mushy.
Add the sugar and milk cook till bread absorbs the milk.Pour 1 cup milk  little by little and mix,if needed add the remaining 1/2 cup milk as each bread quality is different
Add the remaining 2 tsp ghee, fried nuts,cardamom powder and saffron mix,
Switch off the store and serve the halwa hot

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Mushroom Chukka / Mushroom Sukka / Kalan Chukka / Chukka Mushroom

Mushroom Chukka

Tempering
Oil - 8 tsp
Somph / fennel seeds - 1 tsp
Cinnamon stick - 1 small piece
Red chillies - 4 broken
Other ingredients
White button mushrooms - 20 medium size
( cut into 4 pieces )
Chopped onion - 1/2
Curry leaves few
Chopped coloured capsicum - 1 cup
Ginger and garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Kashmiri red chilly pwder - 1 tsp
Salt to taste
Pepper powder - 1 & 1/2 tsp
Corn flour - 1 tsp
Cashew nuts - 8 broken into half
Coriander and curry leaves for garnish

Method
Heat oil in a wide pan temper it with somph,red chillies,cinnamon and red chillies.
Now add onions and curry leaves saute till light brown,then add the capsicum and cashew nuts saute well.Add ginger and garlic paste and saute till raw smell has disappeared.
Add the dry spices and mix,add the mushrooms and saute in high flame till its dry.Once mushrooms are added cooking should be in high flame.
Mushrooms will leave water collect the water and  keep it later you can mix it with rice and enjoy.
Add cornflour and pepper powder and mix till everything is combined.
Switch off the stove garnish with coriander and curry leaves.
Enjoy with rice,roti or as a starter.

Note:
a) Always use a wide pan to fry mushrooms as they will leave a lot of water.
b) Once mushrooms are added cooking should be only in high flame.
c) Corn flour is added to seal the mushrooms so they stop leaving water.
d) Mushrooms leave water collect it in a bowl and later you can mix it with rice and enjoy the gravy.


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Ram Ladoo Recipe / Ram Laddu / Delhi Street Food. Ram Ladoo

Ram Ladoo

Yields : 20 ladoos
Ingredients
Yellow Moongh dal - 1/2 cup
Channa dal - 1/4 cup
Salt to taste
Jeera - 1/2 tsp
Hing - a generous pinch
Chopped green chillies - 1
Chopped ginger - 1/2 tsp
Imli chutney/Tamarind chutney - 3 tsp or as needed
Green Chutney - 4 tsps or as needed
Thinly shredded radish/mooli - a handful
Chopped coriander leaves for garnish
Chaat masala - 1 tsp
Amchur powder - 1/2 tsp
Oil to deep fry
Method
Wash both the dals for 2 to 3 times and soak it in water for 5 hours.
Drain the water completely and grind the dals till they are thick coarse mixture.Do not add any water for grinding if needed as very little water and do not grind the batter smooth.
Transfer it into a bowl and using a spoon,whisk or your fingers beat the batter till it reaches to a light fluffy batter.
Heat oil in a pan drop small portion of batter using a spoon or fingers.Deep fry till light brown on all sides.Remove it on a kitchen paper.
Arrange the fried ladoos in a plate top it up with shredded mooli,chopped coriander leaves,Imli chutney,green chutney and sprinkle chaat masala and amchur powder and serve immediately.

Note:
a) Dals should be washed well and soaked at least for 5 hours.
b) Do not add water while grinding,if needed add very little.
c) Batter should be a coarse grainy thick batter,do not grind to a smooth paste.
d) Beat batter well till colour changes and turns into a light fluffy batter.

Please follow these above mentioned tips to get the best result.

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Orange Tea Recipe

Orange Tea

Ingredients
Water - 1 & 1/4 cup
Cloves crushed - 1
Orange slice - 1 chopped
Honey as needed
Tea leaves - 1/4 tsp
Method
Pour water in a sauce pan add the tea leaves,chopped orange slice,cloves and bring it to a nice boil.
Switch off the stove filter the tea,mix honey as needed and enjoy hot.

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Dalgona Coffee / How to make Dalgona Coffee

Dalgona Coffee

Ingredients
Instant coffee powder - 1 tsp
Sugar - 3 tsp
Hot water - 1 tsp
Cold milk 3/4 cup
Method
Take a cup add the coffee powder,sugar and hot water using a hand beater or spoon start whisking till they are fluffy,frothy and forms peaks.
Pour cold milk in a cup and top the whipped coffee on top sprinkle some cocoa powder and serve immediately.

Note:
Hand beater is better to get good result,

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Lemongrass Tea / Fresh Lemongrass Tea / Easy Lemongrass Tea

Lemongrass Tea

Ingredients
Water - 2 glasses
Tea leaves - 1 tsp
Honey as needed
Lemon wedges - 2
Fresh Lemongrass - 1 long leaf chopped
Method
Pour water in a pan add tea leaves and copped lemongrass leaves bring it to a boil.
Switch off the stove add the lemon wedges and honey,cover and wait for a minute.
Filter the tea and serve hot or warm.

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Chicken Malai Tikka / Malai Tikka / Murgh Malai Tikka

Murgh Malai Tikka

Ingredients for marination
Chicken breast cut into medium size - 15
Salt to taste
Pepper powder - 1 tsp
Cardamom powder - generous pinch
Garam masala powder - 1 tsp
Crushed kastoori methi - 1 tsp
Chopped mint leaves - 6 ( optional)
Ginger and garlic paste - 1 tsp
Chopped green chillies - 3
Heavy cream - 1/4 cup
Thick hung curd - 1/4 cup
Corn flour - 3/4 tsp
Cheddar cheese - 2 tsp
Lemon juice - 2 tsp
Oil - 2 tsp
Method
Take a wide bowl mix all above ingredients together cover and rest it overnight in fridge or at least 3 hrs.
Other ingredients
Butter - 1 tbsp
Chaat masala
Lemon  wedges,sliced onions for garnish
Method
Take a metal skewer and insert the marinated chicken pieces,Place these on a baking tray which is lined with an aluminium foil.
Bake it in oven at 400 deg.F for 30 minutes or till light brown on all sides.Brush it with butter in intervals.each oven is different so keep an eye on temperature and cooking time.
For 5 minutes keep in broil to get a light dark colour on top.
You can do this even on stove by placing an iron tawa or grill.
Arrange on a plate and brush with some more butter sprinkle chaat masala and garnish with lemon wedges and sliced onions.
Serve hot with mint curd chutney

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