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Saturday, 31 March 2018

Jowar Pongal (Healthy South Indian breakfast with Sorghum)


          Try something new with jowar (sorghum), a wonder grain, and make this yummy and healthy pongal. Pair it with split moong dal to come with this awesome breakfast recipe. Jowar is a great substitute to rice and is highly recommended in our daily diet. 

          Relish it as it is or with some coconut chutney, pickle or idli podi. You can as well serve it for brunch, as an evening snack or after school snack. Choice is yours. So get going and surprise your family and loved ones with this simple and easy recipe. 








  • 1/2 cup jowar seeds (sorghum), dry roasted & soaked overnight
  • 1/2 cup split moong dal (green gram), dry roasted & soaked for 2 hours
  • 2-3 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1/2 tsp. whole peppercorns, crushed
  • 1 tsp. ginger, grated
  • 1-2 sprig curry leaves
  • handful of cashew nuts
  • salt to taste 
  • 2 tbsp. ghee
  • 1 tbsp. coriander leaves, chopped





          Blend the soaked jowar in the mixie till it is half crushed. Pressure cook the jowar and dal in 3-4 cups water with salt to taste for 10 minutes on a low flame after the first whistle.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.

          Switch off the flame and pour this tempering over the boiled jowar-dal mix. Drizzle ghee over it and garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.



















Jowar Ki Kadhi (Spiced Yoghurt made of Sorghum)


          This is a healthy version of a kadhi. I made it with dry roasted and powdered jowar (sorghum) to come up with this simple fare. It is super easy and super yummy too. You can add pakoras (fritters) if preferred. It is a perfect accompaniment to either plain steamed rice, jeera rice, plain biryani, pulao or any Indian bread. 






          Jowar is a wonder grain, full of essential nutrients. It is full of dietary fibre, protein, is gluten free and is cholesterol free among other benefits. It is a good substitute to rice and wheat. So it is highly recommended to include in our daily diet. So do give this jowar kadhi a try and introduce your family and loved ones to something nutritious.






  • 2-3 tbsp. jowar (sorghum), dry roasted
  • 1/2 cup yoghurt
  • 3-4 cups water
  • 1 tbsp. oil
  • 1 tbsp. ghee
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 1/4 tsp. turmeric powder
  • salt to taste
  • 1 tsp. coriander powder
  • 1 tbsp. coriander leaves, chopped
  • pinch of red chili flakes 





          Grind the dry roasted jowar to a fine powder. Blend the yoghurt, powdered jowar and water. Keep aside for 15-20 minutes. 

          Heat the oil and ghee in a pan and temper with cumin seeds. Saute for a few seconds. Add the ginger, green chilies and asafoetida. Stir fry for a minute. 

          Add all the dry spices and give it a toss. Now add the yoghurt mix and bring it to a boil. Simmer till it slightly begins to thicken and comes to a desired consistency. 

          Switch off the flame and garnish with coriander leaves and chili flakes. Serve with any form of rice or Indian bread.




















Thursday, 29 March 2018

Keema Moong Dal Curry (Mutton Mince cooked with Whole Green Gram)


          Ever tried mutton keema with whole green gram / moong dal? Well this is an awesome combination. The end result was a real yummy side dish. Tried it for the first time and I must confess that it turned out very delicious. It is a very easy recipe and can be served with any kind of rice preparation or Indian bread. So go ahead and give it a try by following a step by step guide to prepare it. 











  • 1/2 cup whole moong dal (green gram), soaked overnight
  • 250 gms. mutton mince, washed & drained
  • 2-3 tbsp. oil
  • 1-2 onions, chopped
  • 1-2 tsp. ginger-garlic paste
  • 1 tomato, pureed
  • 1 tsp. tomato paste (opt)
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tbsp. red chili powder
  • salt to taste
  • 1 tbsp. ghee
  • 1 tsp. kasuri methi (dry fenugreek leaves, crushed)
  • 1 tsp. coriander leaves to garnish
  • few onion slices to garnish








          Pressure cook the moong dal in 2 cups water for 5-6 whistles. Mash it slightly and keep aside. Mix the ginger-garlic paste, tomato paste and all the dry spices with a little water and keep aside.

           Heat oil in a pan and saute the onions till light brown. Now add the spice paste and saute till the oil separates.

          Add the tomato puree and simmer for a minute. Now time to add the mince. Mix well and cook on a low flame till dry. Add 1 1/2 cups water. (Adjust according to the consistency required). Simmer till done.

           Add the cooked dal and bring it to a boil. Cover and simmer for 1-2 minutes. Switch off the flame and add the kasuri methi and ghee. Serve, garnished with coriander leaves and sliced onion.






                               Heat oil in a pan and saute the onions till light brown. 



                               Now add the spice paste and saute till the oil separates.




                               Add the tomato puree and simmer for a minute. 




                            Now add the mince. Mix well and cook on a low flame till dry. 




                               Add 1 & 1/2 cups water. Simmer till done.




                   Add the cooked dal and bring it to a boil. Cover and simmer for 1-2 minutes.



                               Switch off the flame and add the kasuri methi and ghee. 







                               Serve, garnished with coriander leaves and sliced onion.











Tuesday, 27 March 2018

Bajra Khichdi (Pearl Millet Porridge)


          Khichdi is a great comfort food. It is generally prepared as a quick one-pot meal. Here in this recipe I have replaced rice with bajra (pearl millet) and have used whole moong dal (green gram lentil) to come up with this healthy food. 

          Please note that this is a pure satvik food. I have not added any onion or garlic. It can be relished as a brunch / lunch or dinner along with pickles, papad or yoghurt. So check for a step by step method with pictures to prepare it.








  • 1 cup Bajra (Pearl Millet), dry roasted & soaked overnight
  • 1/2 cup Sabut Moong Dal (Whole Green Gram Lentil), soaked overnight
  • 2 tbsp. ghee
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 2 green chilies, chopped
  • 1 tsp. grated ginger
  • 1/2 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • salt to taste
  • 4-5 cups lukewarm water
  • 1 tsp. ghee to garnish
  • 1 tsp. chopped coriander leaves, to garnish





          Coarsely grind the soaked bajra and moong dal. Keep aside. Heat ghee in a pressure cooker and temper with cumin seeds, asafoetida, green chilies and ginger. Saute for a few seconds.

          Add all the dry spices and mix well. Now add the ground bajra and moong dal. Mix to combine well and stir fry for 1-2 minutes. 

           Add 4-5 cups water and pressure cook for 5-7 minutes on a low flame after the first whistle. 

           Transfer to a serving dish and garnish with ghee and coriander leaves. Relish with some roasted papad and pickle for a healthy one- pot meal.




                               Coarsely grind the soaked bajra and moong dal.




                    Heat ghee in a pressure cooker and temper with cumin seeds, asafoetida,
                    green chilies and ginger. Saute for a few seconds.





                                Add all the dry spices and mix well. 




                    Now add the ground bajra and moong dal. Mix to combine well and stir fry
                    for 1-2 minutes. 



                       Add 4-5 cups water and pressure cook for 5-7 minutes on a low flame 
                       after the first whistle. 



                  Transfer to a serving dish and garnish with ghee & coriander leaves. Relish
                   with some roasted papad and pickle for a healthy one-pot meal.



                  








Friday, 23 March 2018

Bajra Pakora (Pearl Millet Fritters)



           Make something different with the Bajra (Pearl Millet) grains. So how about some healthy and yummy pakoras for an enjoyable tea-time snack? It is made with few basic ingredients easily available in your kitchen and can be dished out in no time. 

          They can also be enjoyed hot, with kasundi (mustard sauce), tomato sauce or green chutney as appetizers too. They also tastes great with hummus and can be a great lunch box meal. 






          As Bajra is packed with essential nutrients like fibre, protein, iron, etc. it is highly recommended in our diet. So make use of it by preparing these yummy pakoras / fritters. Potatoes can be substituted with sweet potato for a healthier version. So check for a step by step guide with pictures to prepare it.







  • 1/2 cup bajra grains, soaked overnight (makes around 20-22)
  • 1 potato, boiled & mashed
  • 1 onion, chopped
  • 1" ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander powder
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. cardamom powder
  • 2 fresh red chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. flaxseed
  • oil to deep fry








          Pressure cook the bajra in sufficient water for 15 minutes on a low flame after the first whistle. Drain and add with rest of the above mentioned ingredients (except oil) into a dough.

           Make round balls out of it and refrigerate for some time. Heat oil in a pan and deep fry in batches till golden in colour.

           Drain on a kitchen towel and serve with kasundi (mustard sauce), tomato ketchup or green chutney for an evening tea-time snack. 





                     Pressure cook the bajra in sufficient water for 15 minutes on a low flame
                     after the first whistle. Drain and add with rest of the above mentioned
                     ingredients (except oil) into a dough.



                                Make round balls out of it and refrigerate for some time.



                     Heat oil in a pan and deep fry in batches till golden in colour.   Drain on a
                     kitchen towel.




                      Serve with kasundi (mustard sauce), tomato ketchup or green chutney for
                      an evening tea-time snack. 












Thursday, 22 March 2018

Bajra (Pearl Millet) Tikki / Cutlet / Patty


          Introduce your family and friends to some healthy and yummy tikkis made of Bajra (Pearl Millet) for an enjoyable tea-time snack. It is made with few basic ingredients easily available in your kitchen and can be dished out in no time. 

          They can be enjoyed hot, with some tomato sauce or green chutney as appetizers too. They also tastes great with hummus and can be wrapped in parathas / chapatis for a lunch box meal. 






          As Bajra is packed with essential nutrients like fibre, protein, iron, etc. it is highly recommended in our diet. So make use of it by preparing these tikkis. Potatoes can be substituted with sweet potato for a healthier version. So check for a step by step guide pictorial recipe to prepare it.







  • 1/2 cup bajra grains, soaked overnight (makes around 10-12)
  • 1 potato, boiled & mashed
  • 1 onion, chopped
  • 1" ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander powder
  • 1 tsp. garam masala powder
  • 1/4 tsp. cardamom powder
  • 2 fresh red chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. flaxseed
  • oil to shallow fry






          Pressure cook the bajra in sufficient water for 15 minutes on a low flame after the first whistle. Drain and add with rest of the above mentioned ingredients (except oil) into a dough.

           Make round shaped tikkis out of it and refrigerate for some time. Heat 1 tbsp. oil in a pan and shallow fry the tikkis, few at a time on both sides till light golden in colour.

           Drain on a kitchen towel and serve with tomato ketchup or green chutney for an evening tea-time snack. 




                   Mix the boiled bajra with rest of the ingredients (except oil) into a dough.



                    Make round shaped tikkis out of it and refrigerate for some time. Heat 1 
                    tbsp. oil in a pan & shallow fry the tikkis, few at a time on both sides till
                    light golden in colour.




                               Drain on a kitchen towel.






                     Serve with tomato sauce / green chutney for an evening tea-time snack. 











Wednesday, 21 March 2018

Bajra (Pearl Millet) Dates Burfi


           Want to surprise your family and friends with a really unique dessert? Then try this guilt free burfi made of Bajra (Pearl Millet) and dates. I have not added any sugar or artificial colour and I guess this type of burfi is generally not made or heard of. 

          So give it a try and surprise your loved ones with this healthy and exotic dessert.They are extremely easy and quick to prepare. Serve them as an offering to God or store them in an airtight container in the refrigerator to be enjoyed later.








  • 1/2 cup bajra grains, dry roasted & ground to a fine powder
  • 12-15 seedless dates, soaked in warm water for an hour
  • 3 tbsp. ghee
  • 2 tbsp. milk powder
  • 2 tbsp. almond powder
  • 1/2 cup milk
  • 1/4 tsp. cardamom powder
  • 1 tsp. rose water
  • 1 tbsp. mixed nuts
  • 1 tsp. dry rose petals
  • 1/2 tsp. toasted sesame seeds





          Blend the dates to a fine paste and keep aside. Heat 2 tbsp. ghee in a pan and saute the bajra powder for 1-2 minutes. 

          Add the dates puree, milk powder and almond powder. Mix well and add the milk followed by the cardamom powder.

           Combine everything well and continue to saute on a low flame till everything comes together and leaves the sides of the pan. Add the remaining ghee and mix well.

           Switch off the flame and add the rose water. Transfer to a greased plate and garnish with the chopped nuts, rose petals and sesame seeds.

           Set aside to cool down before refrigerating for an hour. Cut as desired and relish this unique, healthy and exotic dessert.


          












         









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