Millet Veg. Sushi Rolls

 

          Japanese Cuisine is full of surprises and are basically simple and healthy. So, give a twist to the original Maki Sushi Rolls by substituting rice with millet. So these healthy and guilt free sushi rolls are diabetic friendly. 

          These Maki Sushi Rolls are prepared with Foxtail millet. However, you can go in for any other variety of your choice. Very few ingredients goes into making them. They can also be relished as appetizers, snacks or main course with tomato sauce. So check out the step by step pictorial recipe to prepare my version of these yummy Millet Veggie Sushi Rolls. 

          In this recipe, Cooked and mashed millet sushi rice, nori sheets and few julienne veggies are the main ingredients. Apart, from the veggies I have used, you can also add any other variety too, like, capsicum, bell peppers, sautéed paneer, spring onion, coriander & mint leaves, etc. 

          Seaweed is widely used by the Japanese and the Chinese as well. It contains a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended for a well balanced diet. You can make various dishes with it. 

          

• 1/2 cup Foxtail millet, soaked for 3-4 hours
• 3 nori sheets
• mixed veggies, cut into long strips (cucumber, carrot, beetroot, lettuce leaves)
• 1 tsp. lime juice
• salt to taste
• pinch of pepper powder
• pinch of red chili flakes
• tomato sauce as required

          Cook the millet as you normally do. Keep it aside to cool down slightly. Then  mash well and keep aside. 

          In a small bowl, mix together the mashed millet, lime juice, salt, pepper powder and red chili flakes. 

          Take a sushi (bamboo) mat and place a nori sheet on it with the glossy side down. Now wet your hands and spread a handful of the cooked & mashed millet over the nori sheet. 

          Then add some tomato sauce, followed by few of the sliced veggies. 

          Now with the help of the sushi mat, roll the nori sheet by gently pressing it as you go. 

          Once done, transfer to a chopping board and cut them into equal size portions with a sharp knife. Keep cleaning the knife with a damp cloth each time you slice the rolled sushi. 

          Serve immediately with tomato sauce as an appetizer or main course. 

In a small bowl, mix together the mashed millet, lime juice, salt, pepper powder & red chili flakes. 

Take a sushi mat & place a nori sheet on it with the glossy side down. Now wet your hands && spread a handful of the cooked & mashed millet over the nori sheet. Then add some tomato sauce, 

                   followed by few of the sliced veggies. 

Now with the help of the sushi mat, roll the nori sheet by gently pressing it as you go. 

Transfer to a chopping board & cut them into equal size portions with a sharp knife. Keep cleaning the knife with a damp cloth each time you slice the rolled sushi. 

Serve immediately with tomato sauce as an appetizer or main course. 

Methi Pithla (Fenugreek & Gram Flour Curry - Maharashtrian Style)

 

        Methi Pithla is a simple homemade Maharashtrian style comfort food. It is actually a side dish that is very popular among the rural folk. This curry is made with fresh fenugreek leaves and gram flour and is traditionally served with Bhakri (Indian flat bread made of jowar or bajra). So it is a perfect comfort food. 

          This recipe is a very easy and a quick dish that takes very little time to prepare and tastes just amazing. Never could imagine that such a simple curry can taste so delectable. So check out the step by step pictorial recipe to prepare this simple Maharashtrian delicacy.

• 2 bunches fenugreek leaves, washed, drained and chopped
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 4-5 garlic cloves, crushed
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 onion, chopped
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 cup gram flour (besan), dry roasted
• 2 cups water

          Whisk well dry roasted gram flour and water so that there are no lumps. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter.

          Now add the crushed garlic, crushed green chilies and curry leaves. Stir fry for a minute and then add the onions. Sauté till it turns slightly brown in color. 

          Add the turmeric powder, red chili powder, roasted coriander powder and roasted cumin powder. Mix well and sauté for a few seconds. 

          Then add half of the chopped coriander leaves, fenugreek leaves and salt to taste. Stir fry on a low flame till it is cooked well.

          Now add the gram flour batter and simmer on a low flame by continuously stirring till it thickens.

          When done, garnish with the remaining coriander leaves. Serve as a side dish with Bhakri (Indian flat bread made of jowar or bajra), chapatti, paratha or any other Indian flat bread. 

Heat oil in a pan & temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter.

Add the crushed garlic, crushed green chilies  curry leaves. Stir fry for a minute.

          Then add the onions. Sauté till it turns slightly brown in color. 

Add the turmeric powder, red chili powder, roasted coriander powder & roasted cumin powder. Mix well & sauté for a few seconds. 

Then add half of the chopped coriander leaves, fenugreek leaves and salt to taste. Stir fry on a low flame till it is cooked well. 

Add the gram flour batter & simmer on a low flame by continuously stirring till it thickens.

                  When done, garnish with the remaining coriander leaves. 

Serve as a side dish with Bhakri (Indian flat bread made of jowar or bajra).

It can also be enjoyed with chapatti, paratha or any other Indian flat bread. 

Custard Kunafa Cups

 

          These rich, creamy and yummy Custard Kunafa Cups are just irresistible. Very easy and quick to dish out, they are a perfect Eid, Diwali or a party dessert that people will fall in love with. It is a twist to the traditional Middle Eastern dessert, prepared with custard of any flavor, vermicelli and crushed pistachios. These three main ingredients forms the basis of this amazing dessert. 

          As Kunafa dough was unavailable, I went in for roasted vermicelli. I also added some soaked chia seeds to the prepared custard. However, it is purely optional. So check out for a quick step by step pictorial recipe to prepare this fusion treat. 

• 1 cup roasted thin vermicelli, crushed
• 2 tbsp. butter
• 2 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• 2 cups full cream milk
• 2 tbsp. custard powder (any flavor)
• 2-3 tbsp. sugar
• 2 tbsp. soaked chia seeds
• 2 tbsp. crushed pistachios
• few dry rose petals

          Heat butter in a pan and sauté the crushed vermicelli for a minute. 

          Add the sugar and cardamom powder and mix well. Sprinkle some water and cook, covered for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

          In a small bowl, mix together the custard powder with some milk into a smooth paste.

          Meanwhile, bring the remaining milk and sugar to a boil. Add the custard paste and keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

          To assemble, add some of the cooked vermicelli at the bottom of a cup. Then spoon a generous amount of the custard, followed by more of the vermicelli.

          Garnish with the crushed pistachios and rose petals. Chill to serve. Enjoy as an after meal dessert or as as when desired.

          Heat butter in a pan & sauté the crushed vermicelli for a minute. 

                    Add the sugar and

cardamom powder & mix well. Sprinkle some water & cook, covered, for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

In a small bowl, mix together the custard powder with some milk into a smooth paste. Meanwhile, bring the remaining milk & sugar to a boil. Add the custard paste & keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

       To assemble, add some of the cooked vermicelli at the bottom of a cup.

                    Then spoon a generous amount of the custard,

 

                    followed by more of the vermicelli.

                    Garnish with the crushed pistachios

                     and rose petals. Chill to serve. 

              Enjoy as an after meal dessert or as as when desired.

Zunka (Gram Flour Curry - Maharashtrian Style)

 

           Zunka is a simple homemade style gram flour curry that is a common staple diet in rural Maharashtra. It is also popular in Karnataka. There are many versions to this recipe, where it is prepared dry or in a semi-liquid form called Pithla. 

           This recipe is a very easy and a quick dish that takes very little time to prepare and tastes just amazing. Never could imagine that such a simple curry can taste so delectable. 

          Traditionally, Zunka is served with Bhakri (jowar / white millet / sorghum flour chapati). However, it can also be relished with chapatti or any Indian bread. So check out the step by step pictorial recipe to prepare my version of this regional comfort dish.  

• 1 cup Gram flour (besan)
• 4-5 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped (save few for garnishing)
• 1-2 onions, chopped
• 1/2 cup spring onion, chopped
• salt to taste
• 1/2 tsp. cumin powder (dry roasted & ground)
• 1 tsp. coriander powder (dry roasted & ground)
• 1 tsp. red chili powder or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice

         Heat oil in a pan and temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds and asafoetida. Sauté for a few seconds. 

          Then add the ginger, garlic, green chilies and half of the coriander leaves. Fry on a medium flame till light brown. 

          Add the onions and a pinch of salt. Sauté till they turn translucent.

          Then add the chopped spring onion and continue to stir fry till light brown.

          Add the coriander powder, cumin powder, turmeric powder and red chili powder. Sauté till the oil separates. 

           Now add the gram flour and salt to taste. Mix everything well. Keep sprinkling water at intervals and cook, covered, on a low flame till it is cooked and crumbly.

          When done, add the remaining coriander leaves and lemon juice. Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.

     Heat oil in a pan & temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds & asafoetida. Sauté for a few seconds. 

                    Then add the ginger, garlic, green chilies....

and half of the coriander leaves. Fry on a medium flame till light brown. 

  Add the onions & a pinch of salt. Sauté till they turn translucent.

 Add the chopped spring onion & continue to stir fry till light brown.

Add the coriander powder, cumin powder, turmeric powder & red chili powder. Sauté till the oil separates. 

                    Add the gram flour & salt to taste. 

                     Mix everything well. 

Keep sprinkling water at intervals & cook, covered, on a low flame till it is cooked & crumbly.

           When done, add the remaining coriander leaves & lemon juice. 

Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.