Millet Kara Pidi Kozhukattai (Steamed Millet Dumplings - South Indian style)

 

          Millet Kara Pidi Kozhukattai is a healthy steamed breakfast recipe that can also be served as a snack with coconut chutney. It is very easy and simple to prepare. The cooking method is almost like the preparation of upma. The only difference is the fact that the mix is given an oval fist shape that is then steamed to perfection. 

          This amazing dish is originally made of rice flour and following the similar method. This is a no onion & no garlic recipe. So it is a perfect dish for any festival. 

          You can also add any finely chopped or grated veggies to make them more nutritious. This is a perfect diabetic friendly recipe. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup foxtail Millet / Kangni
• 2 tbsp. moong dal
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chilies, broken into small pieces
• 8-10 whole pepper corns 
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• salt to taste
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Dry roast the moong dal and the millet separately till it is slightly browned. Set aside to cool down. Then grind into a coarse powder (just like semolina) and keep aside. 

          Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the curry leaves, ginger, urad dal, green chilies, ginger, asafoetida and whole pepper corns. Sauté for a minute. 

          Add 1 & 1/2 cups water, salt to taste, coconut and coriander leaves. Bring it to a boil. 

         Now add the millet flour. Mix well and cook till dry and the mixture leaves the sides of the pan. 

         Switch off the flame and add the ghee. Set aside for 5 minutes or till you can handle the heat.

        Grease your hands with oil and take a lemon sized mixture of the cooked millet. Squeeze to give an oval fist shape. Make similar Pidi Kozhukattai with the remaining mixture.

         Steam for 5-7 minutes. Serve hot with coconut chutney / pickle for a wholesome breakfast or snack. They can also be had as a lunch box meal.

                              Dry roast the moong dal 

               & the millet separately till it is slightly browned. Set aside to

                   cool down. 

       Grind into a coarse powder (just like semolina) & keep aside. 

        Heat oil & temper with mustard seeds & cumin seeds. Allow it 

        to splutter.

               Add curry leaves, ginger, urad dal, green chilies, ginger, asafoetida  

               & whole pepper corns. Sauté for a minute. 

        Add 1 & 1/2 cups water, salt, coconut & coriander leaves.

  

         Bring it to a boil. 

                              Add the millet flour. 

             Mix well & cook till dry & the mixture leaves the sides of the pan. 

Switch off the flame & add the ghee. Set aside for 5 minutes or till you can 

handle the heat.

 

 Grease your hands with oil & take a lemon sized mixture of the 

 cooked millet. Squeeze to give an oval fist shape.

          

 

                               Steam for 5-7 minutes. 

            Serve hot with coconut chutney / pickle for a wholesome breakfast 

            or snack. They can also be had as a lunch box meal.

Goru Chikkudukaya Pachadi (Cluster Beans / Gawar Beans Chutney - Andhra style)

 

               Goru Chikkudukaya Pachadi is an Andhra style spicy and tangy chutney made of Cluster Beans or Gawar Beans. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Cluster Beans tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

                

                 Chutney typically holds an important place in a South Indian platter. So this Tindora chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Cluster Beans chutney holds a prominent place in an Andhra / Telangana menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, asafoetda, red chilies, curry leaves and urad dal.         

• 300 gms. Cluster beans, cut into 1" pieces
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 3-4 garlic, chopped
• 3-4 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves
• 1 tsp. tamarind paste

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the cluster beans, salt to taste, turmeric powder and roasted coriander powder. Mix everything well. 

          Add 1/2 cup water and cook, covered till it is tender and the water evaporates.

          Add the coriander leaves and tamarind paste. Sauté for a minute. Switch off the flame and set aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds and dry red chilies. 

           After it stops spluttering, add curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then pour this tempering over the prepared chutney. Give it a stir and serve with hot steamed rice, paratha or chapatti. 

                  Heat oil & sauté the cumin seeds for a few seconds. 

         Add the chopped garlic & green chilies. Sauté till light brown.

         Add cluster beans, salt, turmeric powder & coriander powder. 

         Mix well. Add 1/2 cup water & cook, covered till it is tender.

          Add coriander leaves & tamarind paste. Sauté for a minute. Switch

          off the flame and set aside to cool down. 

                     Then blend coarsely in a mixer grinder. 

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

            After it stops spluttering, add curry leaves, urad dal & asafoetida. 

            Sauté for a few seconds.

                  Pour this tempering over the prepared chutney. Give it a stir.

                     Serve with hot steamed rice, paratha or chapatti. 

Motichoor Laddu, Jalebi & Shrikhand Parfait (Indian Fusion Dessert)

 

          Fusion Dessert are a great way to use up any leftover sweets. So check on this amazing Parfait made with few Motichoor laddus, Jalebis and Shrikhand. So you will find alternating layers of crumbled Motichoor laddu, homemade Shrikhand and crumbled jalebis. 

          I flavored the Shrikhand with cardamom powder and rose water to prepare this easy to assemble fusion dessert. I then garnished it with chopped pistachios, dry rose petals and a pinch of saffron for a visual treat. 

    

              This is a very simple and an easy dessert that you can whip up at short notice. So if you are on a lookout for such no-cook & no-bake dessert for any special occasion or any festival, then do give this recipe a try. Your guests will be really impressed. So check out the step by step pictorial recipe to dish out this amazingly yummy sweet treat this Diwali. 

• 2-3 motichoor Laddus
• 10-12 jalebis
• 1 cup hung yoghurt
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2-3 tsp. castor sugar or as needed
• chopped pistachios & dry rose petals to garnish

         To the hung yoghurt, add cardamom powder, saffron and castor sugar. Give it a mix so that it is lump free and keep aside. 

         Crumble the motichoor laddus and jalebis in a bowl and set aside.

         In a glass bowl, place a layer of the crumbled motichoor laddu at the bottom. 

         Now top it up with half of the shrikhand. 

         Then place a layer of the crumbled jalebis, followed by the remaining shrikhand.

         When done, place some crushed motichoor laddu and a jalebi on the top. 

         Then garnish with chopped pistachios, dry rose petals and saffron strands. 

         Refrigerate only for a couple of minutes and then enjoy!!!!!!

                      To the hung yoghurt, add cardamom powder, saffron....

       & castor sugar. Give it a mix so that it is lump free & keep aside. 

               Crumble the motichoor laddus & jalebis in a bowl & set aside.

      In a glass bowl, place a layer of the crumbled motichoor laddu 

      at the bottom. 

                        Now top it up with half of the shrikhand. 

                        Then place a layer of the crumbled jalebis,

                     followed by the remaining shrikhand.

      When done, place some crushed motichoor laddu & a jalebi on the top. 

      Garnish with chopped pistachios, dry rose petals & saffron strands.

           Refrigerate only for a couple of minutes and then enjoy!!!!!!

Motichoor Laddu Spring Roll

 

          Here are some yummy & crispy Sweet Spring Rolls made from motichoor laddu. You can make with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the usual veggie stuffed spring rolls. In this way you can make a good use of any leftover sweets. So check out the step by step pictorial recipe to prepare it.

          Frankly speaking I really enjoyed making them and equally relished as an after-meal dessert. Try making these small bites along with your kids. They will have a wonderful time creating these spring rolls.

          Spring Rolls are traditionally deep fried. However, I have shallow fried them. For a healthier version, You can bake them and they tastes just as yummy as the fried ones.

          I have used Rice Paper sheets to make these yummy delights. you can also use spring roll sheets or samosa patti. 

              You can also drizzle some rabdi over the rolls for some variation. So surprise your near and dear ones with this sweet surprise and enjoy. They are great for any in-house party or for any special occasions, festivals or ceremonies. 

• 2 motichoor laddu
• 8 rice paper sheets 
• oil to shallow fry
• a sprinkle of chopped pistachios, saffron & dry rose petals to garnish

          Dip the rice paper sheets in lukewarm water for a few seconds. 

          Then place them on a plate and place little of the laddu on one end of the sheet. Roll it over till the middle.

          Tuck them in from both ends. Then roll over again till the end. Press gently to secure it firmly. 

           Arrange all the rolled up spring rolls on a plate.

          Heat oil in a pan and shallow fry them, few at a time, till light golden in colour. Transfer to a serving plate. 

         Garnish with a sprinkle of chopped pistachios, saffron and dry rose petals. You can also sprinkle powdered sugar if you wish and then enjoy as an after meal dessert. 

Note - 

1.  You can dish out 4 spring rolls from each laddu. So increase the quantity accordingly. 

2.  While shallow frying them, be careful as they tend to stick to each other. You can fry them, one at a time too, but this will take more time.

3.  Enjoy them when still hot as it tends to harden slightly once it cools down as the spring rolls are made of rice paper.

                     These are few rice paper sheets that I have used.

   Dip the rice paper sheets in lukewarm water for a few seconds. Then

   place them on a plate & place 1/4 of the laddu on one end of the sheet.

                             Roll it over till the middle.

                           Tuck them in from both ends. 

                   Roll over again till the end. Press gently to secure it firmly. 

                       Arrange all the rolled up spring rolls on a plate.

     Heat oil in a pan & shallow fry them, few at a time, till light golden

     in colour. Transfer to a serving plate. 

Garnish with a sprinkle of chopped pistachios, saffron & dry rose petals. 

Garnish with a sprinkle of chopped pistachios, saffron & dry rose petals. 

                          You can also sprinkle powdered sugar & enjoy !!!!