Foxtail Millet Vangi Bhaat / Bath / Bhat

 

          Here is a new twist to the original Vangi Bhaat, where I replaced rice with Foxtail Millet. Hence, Both 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. You can relish as it is or with some salad, papad or raita So check out the step by step pictorial recipe to prepare this great comforting and a hassle free one-pot meal.

         

           Vangi Bhaat in general, is a very popular dish from Maharashtra, where rice is cooked with eggplants and the typical Maharashtrian spice mix called Goda Masala. It is mildly tempered with cumin, mustard, asafoetida and curry leaves. It is a one-pot meal that is typically had as it is or with some salad, papad or raita. Vangi Bhaat is also popular in Karnataka, where the spices used are different. Nevertheless, both the varieties are simply yummy.

• 1/2 cup Foxtail Millet, soaked for 15 minutes
• 5-6 baby eggplants, each cut to 4 pieces
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 2 bay leaves
• 2 dry red chilies
• 1-2 green chilies, slit
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 3-4 tbsp. goda masala (Recipe given below)
• 2 tbsp. roasted peanuts
• coriander leaves to garnish
• fresh grated coconut to garnish

          Pressure cook the soaked Foxtail Millet in 1 cup water for 3 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.

          Heat oil in a pan and temper with the cumin seeds, fenugreek seeds, bay leaves, dry red chilies and mustard seeds. 

          After it stops spluttering, add the asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Now add the onion and sauté until translucent. Then add the eggplants, turmeric powder and salt and sauté till it is tender.

         Add the cooked millet, peanuts and goda masala. Mix everything well and stir fry for 2 minutes.

         Serve, garnished with fresh grated coconut and coriander leaves.

Goda Masala-

• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1" cinnamon
• 2 green cardamoms
• 4-5 cloves
• 5-6 dry red chilies
• 3 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds

          Dry roast the coconut first till golden brown. Keep aside. Then roast all the other ingredients for a minute on low flame. When cool, grind them all together into a powder and store in an air tight container.

                       Heat oil in a pan & temper with the cumin seeds, fenugreek seeds, bay

                       leaves, dry red chilies and mustard seeds. 

                      After it stops spluttering, add asafoetida, green chilies & curry leaves. 

                      Sauté for a few seconds.

                                   Add the onion and sauté until translucent. 

                          Add the eggplants, turmeric powder & salt & sauté till it is tender.

                    Add the cooked millet, peanuts & goda masala. Mix everything well and 

                    stir fry for 2 minutes.

                             Serve, garnished with fresh grated coconut & coriander leaves.

         

Mithai Lassi

 

            Whip up this amazing chilled Lassi from some leftover sweets. In this way, you can make good use of them and come up with this soothing and refreshing drink. In this recipe, I made use of Motichoor laddu and peda for a thick and creamy texture. You can also use some khoya or dry fruits instead, while blending. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

            This Lassi is just perfect during summer to beat the scorching heat. I have not added any sugar. You may if you wish. I flavored it with cardamom powder and rose water. You can try with any other flavour of your choice. 

          So a great combination of some leftover sweets and yoghurt makes for this yummy refreshing lassi. Garnish with a pinch of saffron, some crushed laddu, chopped pistachios, mint leaf & dry rose petals and you are ready to savour it. 

 

• 1 cup yoghurt
• 2 Boondi laddu
• 1 burfi
• a pinch of cardamom powder
• 1/2 tsp. rose water
• a pinch of saffron
• some crushed laddu, chopped pistachios, saffron, mint leaf & dry rose petals to garnish

          In a mixi jar, add the yoghurt, boondi laddu, burfi, cardamom powder, rose water and saffron. Blend until smooth. 

          Pour into individual glasses and chill to serve, garnished with some crushed boondi laddu, chopped pistachio, saffron, dry rose petals and mint leaf. 

                    In a mixi jar, add boondi laddu, burfi, cardamom powder, rose water  

                                 and the yoghurt and saffron.

                                  Blend until smooth. 

                    Pour into individual glasses & chill to serve, garnished with some crushed 

                    boondi laddu, chopped pistachio, saffron, dry rose petals & mint leaf. 

Little Millet Bisi Bele Bath

 

           This is a traditional rice & lentil dish / porridge / khichdi from the South Indian state of Karnataka. Bisi Bele Bath literally translates to hot lentil rice. It is very nutritious and healthy as it has the goodness of mixed veggies, lentils and rice. It is commonly prepared in every household and is generally enjoyed for breakfast. So it is a balanced first meal of the day. It can also be served for lunch / dinner.

          However, I have used Little Millet, instead of rice, in this recipe to make it diabetic friendly. The taste and the flavour of this dish comes from the special homemade Bisi Bele Bath masala that is dry roasted and freshly ground. It is a one-pot meal which is relished as it is or with papad and any pickle of your choice. So check out the step by step pictorial recipe to prepare this regional delicacy.

            This one-pot wonder is just perfect when you want something quick and easy to prepare. 

            There are various methods of preparing it. Some prefer to pressure cook the millet, dal and all the veggies at one go. Others cook them separately and then incorporate it with the boiled veggies, ground spice mix, 

            Jaggery goes into this dish. However, I skipped it due to health reasons. You can also add any other veggies of your choice and those that are easily available in your kitchen. 

         Any leftover cooked millet and boiled lentil can be quickly turned into this flavorful Bisi Bele Bath preparation, to be relished as a comfort meal with papad and pickles. 

         

• 1 cup Little Millet
• 1/2 cup Tuvar dal (pigeon pea lentil)
• 3 tbsp. oil
• 2 tbsp. ghee
• 1 tsp. mustard seeds
• 3-4 dry red chilies, broken
• 2 sprigs curry leaves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 small capsicum, chopped
• 1 tomato, chopped
• 2 cups chopped veggies (beans, carrots, peas, eggplants, cauliflower, raw banana)
• 3-4 tbsp. bisi bele bath masala (Recipe given below)
• salt to taste
• 1/2 cup tamarind pulp
• 1 tsp. coriander leaves 
• 2 tbsp. cashew nuts
• handful of boondi 
• extra ghee to serve 

Bisi Bele Bath Masala (Spice Mix)

• 13-15 dry red chilies
• 3 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tbsp. fennel seeds
• 1 tbsp. sesame seeds
• 2 tbsp. coconut
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. chana dal (Bengal Gram)
• 2" cinnamon stick
• 5-6 green cardamoms
• 8-10 cloves
• pinch of salt

          In a pan dry roast the dry red chilies and coconut separately. Keep aside to cool. Similarly, dry roast rest of the ingredients also for 2 minutes or till you get a nice aroma. Keep aside to cool. Then grind all of them together to a fine powder and store in an air tight container.

          Wash the Little Millet and Tuvar dal well and soak them in enough water for 3-4 hours. Pressure cook them in 3 & 1/2 cups water for 5-6 whistles. Keep aside.

          Add 1 cup water to the veggies (except eggplants) and pressure cook for 1-2 whistles. Keep aside.

          Heat 1 tbsp. oil and sauté 1 sprig curry leaves and 2 dry red chilies. Keep aside to garnish later. Then in the same oil, fry the eggplants till light brown. Drain and keep aside. 

         Add remaining oil and ghee and temper with mustard seeds and red chilies, After it stops spluttering, add remaining curry leaves and asafoetida. Sauté for a few seconds.

          Then add the onion and fry till light brown. Add the chopped capsicum and stir for 1-2 minutes. Now add the tomatoes and cook, covered, till it is mashed.

          Add the tamarind pulp followed by 3-4 tbsp. of the spice mix. Mix well and add the boiled veggies, fried eggplants, salt to taste and the cooked millet and dal. Mix everything well.

          The consistency should be that of khichdi / porridge. So add more hot water if required. Simmer for 2 minutes. When done, transfer to a serving dish. 

          Garnish with the fried curry leaves, dry red chilies, coriander leaves, boondi, cashew nuts and a drizzle of some ghee. Serve hot as it is or with papad and pickle for a sumptuous breakfast / meal.

                                  In a pan dry roast the dry red chilies 

                                 and coconut separately. Keep aside to cool. 

                      Similarly, dry roast rest of the ingredients also for 2 minutes or till you 

                      get a nice aroma. Keep aside to cool.

                                 Then grind all of them together to a fine powder.

                                  Wash the Little Millet and Tuvar dal well.

                                  Soak them in enough water for 3-4 hours. 

                                  Pressure cook them in 3 & 1/2 cups water for 5-6 whistles. 

                                  Keep aside.

                     Add 1 cup water to the veggies (except eggplants) & pressure cook for

                     1-2 whistles. 

                             Heat 1 tbsp. oil & sauté 1 sprig curry leaves & 2 dry red chilies. 

                             Keep aside to garnish later. 

                       In the same oil, fry the eggplants till light brown. Drain & keep aside. 

                      Add remaining oil & ghee & temper with mustard seeds & red chilies,

                      After it stops spluttering, add the curry leaves & asafoetida. Sauté for 

                      a few seconds.

                                  Then add the onion and fry till light brown. 

                                  Add the chopped capsicum and stir for 1-2 minutes. 

                                  Now add the tomatoes & cook, covered, till it is mashed.

                                  Add the tamarind pulp

                                  followed by the spice mix. Mix well.

                                  Add the boiled veggies, fried eggplants, 

                              salt to taste and the cooked millet and dal. Mix everything well.

                       Garnish with the fried curry leaves, dry red chilies, coriander leaves, 

                       boondi, cashew nuts 

                    and a drizzle of some ghee. 

                 Serve hot as it is or with papad and pickle for a sumptuous breakfast / meal.

Parwal Masala

 

          Parwal, a seasonal veggie, is my all time favourite. So check out my version of a simple and an easy homemade style Parwal curry. I gave the gravy a creamy texture to suit my palate, by adding in some milk, instead of yoghurt to the end product. It turned out real yummy and lip smacking. You can serve this dish as a main course or as a side dish with any form of rice or Indian bread.

• 7-8 parwals, scraped and slightly slit from both ends 
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/3 cup milk
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat 1 tbsp. oil in a pan and fry the slit parwals till light golden in colour. Drain and keep aside. 

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds and then add the onion. Sauté till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Then add the fried parwals and 1 cup water. Cover and simmer on a low flame till the parwals are almost cooked.

           Now add the milk and kasuri methi. Simmer further for 1-2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread.