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Wednesday, 20 September 2023

Foxtail Millet Khichdi (Porridge)

 

          Looking for a quick meal that is both healthy and nutritious? Then Khichdi (Porridge) made of Foxtail Millet & roasted moong dal is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for a simple and a light meal.

          This yummy piping hot khichdi can also be enjoyed for breakfast, brunch or tiffin. It goes well with any eggplant fry, parwal fry, pickles, papad or any side dish. You can also serve it as an evening snack or after school snack. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe by following the step by step pictorial guide to prepare it. 






  • 1/3 cup foxtail millet, soaked for 30 minutes
  • 1/3 cup split green gram lentil (moong dal), dry roasted & soaked for 30 minutes
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 2 dry red chilies
  • 2-3 bay leaves
  • 1 tsp. ginger, grated
  • 2 green chilies, half slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 cups warm water
  • 1 tbsp. coriander leaves, chopped
  • 1-2 tbsp. ghee






          Wash the soaked millet & moong dal well and drain. Keep aside. 

          Heat oil in a pressure cooker and temper with dry red chili, bay leaves and cumin seeds. Sauté for a few seconds.

          Then add the grated ginger and green chilies. Sauté for a few seconds more. 

          Now add the soaked millet, moong dal, salt and turmeric powder. Give it a nice mix.

          Add 2 cups warm water and pressure cook for 5-6 whistles. When the pressure releases, open the lid and stir.

          Add chopped coriander leaves and ghee. Serve with eggplant fry, parwal fry, green chilies and lemon wedges for a hearty wholesome meal. 



                    Heat oil in a pressure cooker & temper with dry red chili, bay leaves &
                    cumin seeds. Sauté for a few seconds.



                           Add the grated ginger & green chilies. Sauté for a few seconds more. 



                  Add soaked millet, moong dal, salt & turmeric powder. Give it a nice mix.



                                 Add 2 cups warm water and pressure cook for 5-6 whistles. 



                                  When the pressure releases, open the lid and stir.


                                  Add chopped coriander leaves & ghee. 



                       Serve with eggplant fry, parwal fry, green chilies & lemon wedges for a 
                       hearty wholesome meal. 











Tuesday, 19 September 2023

Paniyaram Kadhi

 

           In this recipe, I combined some leftover Paniyarams and kadhi to come up with this yummy fusion dish of South Indian & North Indian cuisine. You can enjoy as a soup, with hot steamed rice or jeera rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it.  





          Paniyaram / Kuzhi Paniyaram is a traditional South Indian breakfast, most popular in Tamil Nadu. In simple words they are fried idli or dumplings, prepared in a special mould called chatti and enjoyed with coconut chutney and sambar. It is a very easy and a quick recipe and is also a great tea time snack. 

          However, I made some healthy, nutritious and diabetic friendly Paniyaram with Foxtail Millet. They turned very crispy from the outside and yummy in taste.

          Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. It is best enjoyed with hot steamed rice. 

         (Please note - this dish can also be done with the normal paniyaram made of idli-dosa batter.)




  • few leftover Paniyarams
  • 1/2 cup yoghurt
  • 2-3 tbsp. gram flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 3 cups water
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 dry red chili, broken
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1 tsp. ginger-garlic paste
  • 1 tsp. coriander powder
  • 1 tbsp. coriander leaves, chopped
  • 1 tsp. pickle oil 






           In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric powder and 3 cups water. Keep aside.

           Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds. 

           Then add the ginger-garlic paste and coriander powder mixed with some water. Sauté till oil separates.

           Now add the yoghurt mix and bring it to a boil. Simmer on a low flame till it is almost thick to a desired consistency. Keep stirring at intervals.

           Drop in the Paniyarams and simmer for 2 minutes. When done, garnish with coriander leaves. While serving, drizzle some pickle oil and relish with hot steamed rice.



Note  -  The recipe of Foxtail Millet Paniyaram is given below. 



                        In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric 
                        powder and 3 cups water. Keep aside.



                                 Few leftover Foxtail Millet Paniyarams.



                             Heat oil in a pan & temper with mustard seeds & dry red chili. 



                        After it stops spluttering, add curry leaves & asafoetida. Sauté for a 
                        few seconds. 



                      Add ginger-garlic paste & coriander powder mixed with some water. 
                      Sauté till oil separates.



                      Add the yoghurt mix & bring it to a boil. Simmer on a low flame till it is 
                      almost thick to a desired consistency. Keep stirring at intervals.



                                  Drop in the Paniyarams & simmer for 2 minutes. 



                                   When done, garnish with coriander leaves. 



                        While serving, drizzle some pickle oil & relish with hot steamed rice.





Foxtail Millet Paniyaram - 


Ingredients - 

  • 1 cup foxtail millet
  • 1/2 cup urad dal (split black gram)
  • 1/2 tsp. fenugreek seeds
  • 1 small onion, chopped
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 3 tbsp. coriander leaves, chopped
  • salt to taste
  • 1 tsp. red chili flakes
  • 1 tsp. coriander powder
  • 1 tsp. flaxseed (opt)

Tempering - 
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 tsp. urad dal
  • 1/4 tsp. asafoetida

Other ingredients - 
  • oil to grease the Paniyaram Chatti
  • coconut chutney & sambar to serve





           Soak the millet, lentil and fenugreek seeds overnight or for 4-5 hours. 

          Grind to a slightly coarse paste. Adjust the consistency. Cover and keep aside overnight to ferment. 

          To the batter, add rest of the ingredients and mix well.

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, uard dal and curry leaves. Sauté for a few seconds and pour this tempering into the batter and mix well.

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter in it and cook, covered on a low flame for 4-5 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter and serve them hot with coconut chutney and sambar.


                                  Foxtail MIllet Paniyaram.









Friday, 15 September 2023

Foxtail Millet Tomato Rice


            Check out this simple South Indian breakfast recipe of Tomato rice, where I substituted rice with Foxtail Millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, coconut chutney, chips, papad or fryums. Besides having for breakfast, they can be packed for a lunch box meal, picnic meal or served as an evening snack too. So check out the step by step pictorial recipe to prepare this one-pot meal.





            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. So it is recommended to include it in our daily diet. 

          So this recipe has been adapted from the classic South Indian breakfast - Tomato rice or Takkali Sadam, especially popular in Tamil Nadu. This is a very quick and an easy recipe that is just ideal when you run out off time or when you have hungry pangs. 




  • 2 cups cooked Foxtail Millet
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 2 dry red chilies
  • 1 tsp. urad dal (split black gram)
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1" ginger, chopped
  • 2 green chilies, slit
  • 1 sprig curry leaves
  • 2-3 tomatoes, chopped
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. sambar powder
  • 1 tbsp. coriander leaves, chopped 






            Heat oil and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds. 

          Then add the onion, garlic, ginger, curry leaves and green chilies. Stir fry till light brown. 

          Add the chopped tomatoes, turmeric powder, sambar powder and salt to taste. Cook on a medium flame till it is mashed up. 

          Now add the cooked millet. Mix everything well and stir fry for 2-3 minutes. 

           When done, switch off the flame and garnish with coriander leaves. Serve as it is or with or pickle, raita, chips, fryums or papad.



                              Heat oil and temper with the dry red chilies & mustard seeds. 



               After it stops spluttering, add urad dal & asafoetida. Sauté for a few seconds. 



                 Add onion, garlic, ginger, curry leaves & green chilies. Stir fry till light brown. 



                      Add chopped tomatoes, turmeric powder, sambar powder & salt to taste. 
                      Cook on a medium flame till it is mashed up. 



                              Now add the cooked millet. Mix well & stir fry for 2-3 minutes. 


                         When done, switch off the flame & garnish with coriander leaves. 



                                 Serve as it is or with or pickle, raita, chips, fryums or papad.











Thursday, 14 September 2023

Khaman Dhokla Cutlet

 

          Khaman Dhokla is a traditional Gujarati steamed savoury snack, which is wholesome, healthy and yummy. They are typically served with green chutney as a tea-time snack or for breakfast. 

          So let me share a Cutlet recipe that can be dished out quickly with some leftover Dhokla. It tastes simply awesome and will disappear in no time. It is a great party recipe and can be had as an appetizer too. Enjoy it with green chutney and a drizzle of some hot sauce. It tastes so yummy. So check out the step by step pictorial recipe to prepare this perfect fusion style snack. 



         The problem comes from the Leftover dhokla which we tend to reheat and have. This becomes boring at one point. 

          So serve them in a different avatar by making these amazing shallow fried cutlets and relish as and when desired. It is not only simple but an easy recipe to make. 

         You can also pack them for a lunch box meal or serve as an after school snack. Kids will love them. It is both healthy and wholesome.



  • Few leftover Khaman Dhokla
  • oil to shallow fry 
  • green chutney / tomato ketchup to serve






          Crumble the leftover dhokla. Take a small portion and give a flat round cutlet shape and keep aside. Make similar cutlets with the remaining crumbled dhokla. 

          Heat some oil in a pan / tawa and shallow fry the prepared Dhokla cutlets, few at a time till golden on both sides. 

          Drain on a tissue paper and serve as a tea-time snack or as an appetizer with green chutney or tomato ketchup.




Note - Check below for the Khaman Dhokla recipe.



                                 Crumble the leftover dhokla. 



                         Take a small portion & give it a flat round cutlet shape & keep aside. 
                         Make similar cutlets with the remaining crumbled dhokla. 



                       Heat some oil in a pan / tawa & shallow fry the prepared Dhokla cutlets, 
                       few at a time till golden on both sides. 


                                  Drain on a tissue paper.



                           Serve as a tea-time snack or as an appetizer with green chutney or

                           tomato ketchup.




Khaman Dhokla Recipe - 


  • 1 cup gram flour / besan
  • 1 tbsp. semolina / sooji
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. ginger-green chilies paste
  • 1 tbsp. oil
  • 1 tsp. sugar
  • 1 tsp. lime juice
  • 1/2 cup yoghurt
  • 1 tsp. eno fruit salt


          In a bowl, mix together all the above mentioned ingredients (except eno) with required quantity of water to form a batter of pouring consistency. Keep aside for 30 minutes.

          Just before steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in. Pour into a greased steel container or plate and steam for 15-20 minutes. When cool, cut into desired shapes.










Champaran Chicken Handi

 

              Champaran Chicken Handi is a signature dish of Champaran in Bihar. It is also called Ahuna Chicken and is a specialty of that region. Ahuna literally translates to handi in the local lingo. Similar to Ahuna Mutton Handi, this amazing and yummy chicken curry is cooked in an earthen pot in a dum style. It is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.




          Typically, this handi recipe is slow cooked over charcoal in a dum style. The handi is  occasionally shaken during the process of cooking. Water is not added as the juices from the mutton and the onion helps it to cook to perfection.

         The vegetarian version of this particular dish is prepared with raw jackfruit (kathal). The spices used in this recipe are the normal ones, except for one star ingredient - a whole garlic bulb that is also marinated and added along with the chicken. 



          This awesome dish is cooked in mustard oil for an authentic flavour. The oil is first heated to smoking point, cooled and then used. However, I skipped it and instead used raw mustard oil to marinate for some pungency. 




  • 500 gms. chicken with bones, curry cut
  • 4-5 onions, sliced
  • 1 tbsp. ginger-garlic paste
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. Kashmiri red chili powder
  • 1 tsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 2-3 bay leaves
  • 2 green cardamoms
  • 1 big cardamom
  • 4 cloves
  • 1/2 cup yoghurt
  • 2-3 green chilies, slit
  • 1/3 cup mustard oil
  • 1 whole garlic bulb
  • 1 tbsp. ghee
  • coriander leaves to garnish
  • wheat (atta) dough as required




          In a bowl, combine all the ingredients (except ghee).  Marinate overnight in the refrigerator.

          Grease a handi with ghee and transfer the marinated chicken. Cover with a lid and seal the edges with some atta dough. Cook on a high flame for 2-3 minutes.

          Then cook on a low flame for an hour. Keep shaking the handi at intervals so that it does not stick to the bottom.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the lid and give it a gentle mix. Serve with rice or any Indian bread.



                  In a bowl, mix all the ingredients (except ghee). Marinate overnight in 
                  the refrigerator.



                                Grease a handi with ghee & transfer the marinated chicken. 



                       Cover with a lid & seal the edges with some atta dough. Cook on a high
                       flame for 2-3 minutes. Then cook on a low flame for an hour. Keep 
                       shaking the handi at intervals so that it does not stick to the bottom.



                     When done, switch off the flame & keep it aside for 10 minutes. Carefully 
                     remove the lid & give it a gentle mix. 



                                  Serve with rice or any Indian bread.


















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