Foxtail Millet Uttapam

 

           Millets in general are very popular these days. On the other hand, Uttapams are traditional South Indian breakfast, So start your day a healthy way with some yummy Foxtail Millet Uttapam, accompanied with coconut chutney and sambar. 

          This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet recipe and introduce something new to your family and dear ones. 

          You can go wild with your imagination regarding the toppings. For a non-veg. version, boiled & shredded chicken, cooked keema, sausages, etc. can be added.  You can also enjoy these millet uttapams for brunch, mini tiffin, tea time snack, lunch box meal or for a light dinner too. So check out the step by step pictorial recipe to prepare it.

        

             You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. 

             Healthy eating is always welcome at my place. Who would deny a perfectly healthy, satisfying and a guilt free breakfast? So I try to create new recipes most of the time. Hubby and sons vouch for it, though I would go in for some greasy and spicy stuff sometimes to cater to my taste buds. 

• 1 cup foxtail millet
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying

Topping - 

• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped

         Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind along with  green chilies, ginger into a smooth paste. Add water as required. The batter should be of pouring consistency. Add salt and mix well. 

         In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside. 

        To make the dosa, heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it. 

           Sprinkle some of the onion-tomato mix over it and fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute. Transfer to a serving plate.

           Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney.

                         Soak the millets, dal & fenugreek seeds in sufficient water overnight.

                     Grind along with green chilies, ginger into a smooth paste. Add water 

                     as required.

                       The batter should be of pouring consistency. Add salt to taste. Mix well.

                     In a bowl, mix together onion, tomatoes, green chilies & coriander leaves. 

                     Keep aside. 

                      Heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle 

                      some water. After it sizzles off, wipe dry with a tissue paper. Pour a ladle 

                      of the batter and spread in a circular motion with the back of the ladle.

                      Drizzle some oil around the edges and over it. 

                      Sprinkle some of the onion-tomato mix over it & fry for a minute or two.

                    Flip it over & let it cook further for a minute. Transfer to a serving plate.

                                 Serve them hot with sambar and coconut chutney.

                        Serve them hot with sambar and coconut chutney.

Ven Pongal

 

          This is a traditional and a very popular South Indian breakfast, especially in Tamil Nadu. It is another of my comfort food. This dish, in other terms, can also be termed as a North Indian Khichdi. Very simple and easy to prepare, it is an apt recipe when you are hard-pressed for time. It is best enjoyed with coconut chutney and sambar as accompaniment. It also tastes yummy with any pickle and some podi (gun powder) sprinkled over it. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup rice
• 1/3 cup moong dal (split green gram), lightly dry roasted 
• 2-3 tbsp. oil
• 1 sprig curry leaves
• 1 whole dry red chili, broken
• 1/2 tsp. mustard seeds
• 1 tsp. ginger, chopped
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split black gram)
• 10-15 cashew nuts
• 1/4 tsp. asafoetida
• salt to taste
• 2-3 tbsp. ghee

          Soak the rice and dal, preferably overnight and then pressure cook along with salt to taste and 1 & 1/2 cups water for 4-5 whistles. It should be soft and mushy.

          Heat oil in a pan and temper with mustard seeds, whole dry red chili, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled rice-dal and mix well. While serving, add ghee and give it a stir. Serve hot with coconut chutney and sambar.

                                 Soak the rice and dal, preferably overnight.

                        Pressure cook along with salt & 1 & 1/2 cups water for 4-5 whistles.

                        It should be soft and mushy.

                     Heat oil & temper with mustard seeds, dry red chili, urad dal, ginger, 

                      peppercorns, curry leaves, asafoetida & cashew nuts. Sauté for a minute

                      or till the urad dal and cashew nuts changes colour.

                        Pour it over the boiled rice-dal & mix well. While serving, add ghee

                        and give it a stir. 

                                 Serve hot with coconut chutney and sambar.

Methi Begun (Fenugreek Leaves with Eggplants - Bong Style)

 

          This is a typical Bengali style preparation of fenugreek leaves stir fried with eggplants. It is cooked dry and is generally relished with hot steamed rice. The tempering is kept simple - just nigella seeds and green chilies. The addition of some bori / vadi / dried lentil dumplings gives a nice crunch to the end product. So check out the step by step pictorial recipe to prepare this delicacy.

• 2-3 bunches methi leaves, washed & chopped
• 3-4 long eggplants, chopped
• 2-3 tbsp. mustard oil
• 1 tsp. nigella seeds
• 2 dry red chilies
• 2-3 green chilies, slit
• 1 tbsp. garlic, chopped
• 12-15 bori (mangodi / vadi)
• salt to taste
• 1/2 tsp. turmeric powder

           Heat oil in a pan and fry the bori till golden brown in colour. When cool, crush them coarsely and keep aside. 

          Temper the same oil with dry red chilies and nigella seeds. Sauté for  a few seconds.

          Then add the chopped garlic and green chilies. Sauté till light brown. Now add the eggplants and turmeric powder. Stir fry till light brown. 

          Add the chopped methi leaves and cook for 2-3 minutes till the leaves are wilted. Then add salt and continue to stir fry till the moisture evaporates. 

          When done, switch off the flame and add the crushed bori. Give it a stir and serve with steamed rice or chapattis.

                                  The chopped greens. 

                  Heat oil and fry the bori till golden brown in colour. When cool, crush them 

                  coarsely and keep aside. 

                                 Temper the same oil with dry red chilies & nigella seeds. 

                            Then add the chopped garlic & green chilies. Sauté till light brown. 

                        Now add the eggplants & turmeric powder. Stir fry till light brown. 

                              Add the greens & cook for 2-3 minutes till the leaves are wilted. 

                             Then add salt & continue to stir fry till the moisture evaporates. 

When done, switch off the flame and add the crushed bori. 

                                  Serve with steamed rice or chapattis.