Sabudana (Sago) Millet Idli (Instant Version)

 

             Idlis are traditional steamed South Indian breakfast which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil batter. 

               So check out this Instant Sabudana Millet Idli, where I substituted semolina with Foxtail Millet. So you can introduce something new to your family. You can also add grated veggies of your choice to the batter to make them more nutritious. Both ways they tastes just amazing. 

               Sabudana Idli is very popular in Karnataka where it is called Sabakki Idli, prepared with sabudana-semolina combo. So check out a quick step by step pictorial recipe to prepare my version of this healthy comforting meal. 

            Besides breakfast, you can serve these Sabudana Millet idlis for brunch, lunch, dinner or packed for a lunch box meal. This is an instant version where there is no  fermenting. Eno fruit salt does the magic. You can also substitute it with baking soda.

           Sago is not only rich in Vitamin D, it is gluten free and is beneficial for regulating high blood pressure. It also improves indigestion and is generally served during fasting in India. 

           Foxtail millet, on the other hand, is a great substitute to rice. It is diabetic friendly, healthy and nutritious. These grains are gluten free, has low G.I. index, reduces blood sugar and promotes weight loss. It is rich in iron and calcium. So add this new variety of idli to your list of daily breakfast menu.

• 1/2 cup sabudana (sago / sabbaki)
• 1/2 cup Foxtail Millet
• 1/2 cup yoghurt, whisked
• water as required
• 1 tsp. eno fruit salt 
• salt to taste
• oil to grease 

           Dry roast the Foxtail millet for 2 minutes. Set aside to cool. Then grind into a slightly coarse powder.

           Wash the sabudana twice and soak it in enough water overnight. Next morning, the sago will be double in size. Drain well. 

       

           In a large mixing bowl, add the soaked sabudana, ground millet, yoghurt, salt and water. 

           Mix well and keep aside for 30 minutes. The batter should not be too thick or too watery. Then add eno fruit salt. Sprinkle some water and mix the batter well. 

            Grease few tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler. 

            Cover with a lid and steam for 20 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers. Keep aside to cool down before opening the lid.

             Then demould with the help of a knife dipped in water and transfer to a serving plate. Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

 

                                Dry roast the Foxtail millet for 2 minutes. Set aside to cool. 

                                 Then grind into a slightly coarse powder. 

                              Wash the sabudana twice & soak it in enough water overnight. 

                                 Next morning, the sago will be double in size. Drain well. 

                               In a large mixing bowl, add the soaked sabudana,

                                  ground millet, 

                                   yoghurt, salt

                                 and water. 

                                  Mix well and keep aside for 30 minutes.

                                 Then add eno fruit salt. 

                                Sprinkle some water.

                                  Mix the batter well. 

                        Grease few tumblers / small containers & ladle the batter into it.

                        Fill only 3/4 of the tumbler. 

               Cover with a lid & steam for 20 minutes or till a knife inserted comes out clean. 

                            Keep aside to cool down before opening the lid.

                           Demould carefully & transfer to a serving plate.

                      Serve them hot with coconut chutney & sambar for a healthy, 

                      sumptuous breakfast.

Mourola Mach diye Pui Shaker Chorchori

 

             Check out this Bong style recipe that has an unique combination of Mourola Mach (Mola Carplet  - small size fresh river water fish) and Pui Shak (Malabar Spinach). This is my first try and it turned out real amazing and heavenly. 

             If you are a fan of any sort of greens, then this is a must try recipe. The addition of fish just takes this dish to the next level. A drizzle of some mustard oil to the end product is divine. Enjoy it with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare this regional dish.

              Mourala Mach are small fresh river water fish that is generally enjoyed when they are fried crisp, known as bhaja. It is a favorite Bengali fish fry recipe. They can be simple relished as it is or with hot steamed rice and a drizzle of some ghee. It is just heavenly. They are eaten whole along with the bones when they are fried crisp. 

              Pui Shak, on the other hand, has a lot of health benefits in the form of vitamin, calcium, protein, iron and fibre. It is cooked with bori (dried lentil dumplings) for the veg. version and prawns / fish head for the non-veg. version. However, this  combination turns out just amazing.

• 2 bunches of Malabar Spinach
• 100-200 gms. mourala mach, cleaned and rinsed
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 dry red chili
• 2-3 garlic cloves, chopped 
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. extra mustard oil 

          Marinate the fish with a pinch of salt and turmeric powder and set aside for 5 minutes. 

          Heat 1 tbsp. oil in a pan / wok and stir fry the marinated fish till light golden in colour. Keep aside.

          Heat remaining oil and temper with dry red chili and nigella seeds. Sauté for a few seconds.

          Now add the chopped garlic and green chilies. Stir fry for a minute or till the garlic changes colour.

          Then add the chopped Pui Shak, salt to taste, turmeric powder and roasted cumin powder. Cover and cook till all the moisture has evaporated. 

          Add the fried fish and mix well. Sauté for a minute. Switch off the flame and add the mustard oil.

          Give it a stir and serve with hot steamed rice for a comforting lunch. 

                 Marinate the fish with a pinch of salt & turmeric powder for 5 minutes. 

                     Heat 1 tbsp. oil & sauté the fish till light golden in colour. Keep aside.

                   Heat remaining oil & temper with dry red chili & nigella seeds. 

                          Sauté for a few seconds.

                Add the garlic & green chilies. Sauté till the garlic changes colour.

Add the Pui Shak, salt, turmeric powder & roasted cumin powder. 

Cover & cook till all the moisture has evaporated. 

                             Add the fried fish & mix well. Sauté for a minute. 

                            Switch off the flame and add the mustard oil. Give it a stir.

                                  Serve with hot steamed rice for a comforting lunch. 

Echorer Dalna (Raw Jackfruit Curry - Bong Style)

 

             Echorer Dalna (Raw Jackfruit curry) is a delicacy and a favorite dish enjoyed by most of the Bengalis. There are many variations to this recipe. Here I bring to you the veg. version which is prepared by adding some potatoes. It is made into a gravy called 'Dalna'. I kept it slightly thick to suit my palate. However, one can adjust the consistency by adding more water accordingly.

             Do add some ghee when done, to enhance the flavour. For a non-veg. version, prawns, mutton liver or fish head are generally added. Relish this yummy preparation  with hot steamed rice, chapattis or any Indian flat bread. So check out the step by step pictorial recipe to prepare this Bong style regional delicacy.

           Raw jackfruit is a perfect meat substitute and versatile. Many dishes can be prepared with it. You can make cutlets or koftas for an evening tea-time snack or as appetizers. Besides, curry, stir fry, biryani, etc. can be made with this seasonal veggie. It is also a good source of dietary fibre, vitamins, minerals and it prevents many health problems. So it is perfect for all vegetarians. 

• 1 small size jackfruit, cubed 
• 1 med. potato, cubed
• 3 tbsp. mustard oil
• 1-2 dry red chilies
• 1-2 bay leaf
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tomato, chopped
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee 

          Pressure cook the cubed jackfruit in enough water with a pinch of salt and turmeric powder for 1 whistle. Drain and set aside. 

          Heat 1 tbsp. oil in a pan / wok and fry the boiled jackfruit till light golden in colour. Keep aside. 

          Heat 1 tbsp. oil and fry the potatoes till light brown. Keep aside. 

          Heat remaining oil and temper with the dry red chilies, bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. 

          Then add the ginger-garlic paste, coriander powder, cumin powder, turmeric powder and red chili powder mixed with little water. Fry till the oil separates.

          Now add the tomatoes. Cover and cook till it is mashed. 

          Add the boiled jack fruit, fried potatoes, salt, slit green chilies and mix well.

          Add 1 cup water. Cover and cook on a low to medium flame till the potatoes are cooked and the gravy is slightly thick. 

          When done, add garam masala powder, coriander leaves and ghee. Give it a stir and serve hot with steamed rice, chapatti or any Indian flat bread. 

                      Pressure cook the jackfruit with a pinch of salt & turmeric powder 

                      for 1 whistle. Drain and set aside. 

                         Heat 1 tbsp. oil & fry the boiled jackfruit till light golden in colour.

                            Keep aside. 

                              Heat 1 tbsp. oil & fry the potatoes till light brown. Keep aside. 

                        Heat remaining oil & temper with dry red chilies, bay leaves, cinnamon,                                            cardamoms, cloves & cumin seeds. Sauté for a few seconds.

                                  Add the onion and stir fry till light brown. 

                         Add ginger-garlic paste, coriander powder, cumin powder, turmeric

                         powder & red chili powder mixed with little water. Fry till oil separates.

                                  Now add the tomatoes. Cover & cook till it is mashed. 

                    Add boiled jack fruit, fried potatoes, salt, slit green chilies & mix well.

                      Add 1 cup water. Cover & cook on a low to med. flame till the potatoes

                      are soft and the gravy is slightly thick. 

                        Add garam masala powder, coriander leaves & ghee. Give it a stir.

                              Serve hot with hot steamed rice, chapatti or Indian flat bread.