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Sunday 19 May 2024

Foxtail Millet Curd Rice

 

             You must've heard of curd rice. However, check out this diabetic friendly FOXTAIL MILLET CURD RICE, where I simply replaced the rice. There is nothing like having a bowl of this humble dish for a simple comforting lunch when time is a constraint. 

             This amazing dish is not only wholesome and soothing to your tummy, but it also tastes yummy with some pickle of your choice, fried curd chilies and fryums / papad. You can also add some roasted peanuts / cashew nuts for some crunch. A little bit of gun powder (idli podi) sprinkled over it does wonders to this lovely dish. It is simply divine. So check out the step by step pictorial recipe to prepare this comforting dish. 







  • 1/3 cup foxtail millet, soaked overnight
  • 1/2 cup yoghurt
  • 1-2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 2-3 dry red chilies
  • 1 sprig curry leaves
  • 1 tsp, ginger, finely chopped
  • 1/4 tsp. asafoetida
  • 1 tsp. split black gram lentil (urad dal)
  • salt to taste
  • 1-2 tbsp. roasted peanuts
  • 1 tsp. coriander leaves, chopped







           Wash the soaked millet twice and drain well. Add 1 & 1/4 cup water and salt to taste. Cook for 5-6 whistles and keep aside to cool. Then mash well with the back of the spoon.

           Now add yoghurt and give it a mix. Add the roasted peanuts to it and keep aside. 

           Heat oil in a kadai / pan and temper with whole dry red chilies and mustard seeds. Allow it to splutter.

          Now add the curry leaves, urad dal and ginger. Sauté for a few seconds and switch off the flame. 

          Pour this tempering over the foxtail millet-curd mix and garnish with coriander leaves. Serve with pickle, fried curd chilies and fryums / papad.




                                 Add soaked millet, 1 & 1/4 cup water & salt to taste. 



                                 Cook for 5-6 whistles & keep aside to cool.



                                 Then mash well with the back of the spoon.



                                 Now add yoghurt.



                                 Give it a mix. 



                                 Add the roasted peanuts to it and keep aside. 



                     Heat oil & temper with dry red chilies & mustard seeds. Allow it to splutter.



                            Add curry leaves, urad dal, asafoetida & ginger. Sauté for a few
                            seconds and switch off the flame. 


                                Pour this tempering over the foxtail millet-curd mix.



                          Garnish with coriander leaves. Serve with pickle, fried curd chilies 
                          and fryums / papad.










Thursday 16 May 2024

Black Rice Phirni

 

          Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. But how about some 'Black Rice Phirni' for a change? So substitute the usual white rice with some black rice. It is absolutely an easy, quick and a yummy chilled dessert. Moreover, it is diabetic friendly and can be enjoyed guilt free.

           You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this awesome healthy dessert.

 



          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from phirni and kheer, Paniyarams, idli, dosa, tikki and uthapam also can be made. 




  • 500 ml. full fat milk
  • 1/4 cup black rice
  • 2 tbsp. sugar or to taste
  • 1/4 tsp. cardamom powder
  • 1 tsp. rose water
  • 2 tbsp. chopped mixed nuts
  • 1 pinch of saffron
  • few dry rose petals
  • 1 sprig of mint leaf






                 Soak the rice overnight. Then blend to a smooth paste by adding some water or milk.

                 Bring the milk to a boil. Add the black rice paste and a pinch of salt. Simmer on a low flame till it turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

          Add the sugar and cardamom powder. Mix well and simmer further for 1-2 minutes or till you get the desired consistency. Switch off the flame and add the rose water. 

          Bring it to room temperature and refrigerate for sometime. Serve chilled, garnished with chopped mixed nuts, saffron, dry rose petals and a sprig of mint leaf.



                                  Soak the rice overnight. 



                                  Blend to a smooth paste by adding some water or milk.



                                 Bring the milk to a boil. 



                     Add the black rice paste & a pinch of salt. Simmer on a low flame till it 
                  turns slightly thick. Keep stirring continuously so that it doesn't get burnt.



                                   Add the sugar 



                       and cardamom powder. Mix well & simmer further for 1-2 minutes or
                       till you get the desired consistency. 



                                   Switch off the flame and add the rose water. 



                         Serve chilled, garnished with chopped mixed nuts, saffron, dry rose 
                         petals and a sprig of mint leaf.




          







Wednesday 15 May 2024

Vegetarian Dhansak (Parsi Cuisine)

 

           This is a traditional Parsi cuisine which is a vegetarian version. It is generally cooked with mutton with one or more lentils. It is an absolute delicacy and no Parsi menu is complete without this signature dish. Dhansak can be relished with Parsi Biryani or any Indian bread. This is a simple and a healthy dal recipe which is cooked along with eggplants and red pumpkin.

           It is both spicy and tangy with the presence of tamarind. Some coriander and mint leaves added to the end product gives a very good flavour to this dal curry. Hence this vegetarian version is a nutritious dish and a gourmet's delight on a vegetarian platter. So check out the step by step pictorial recipe to prepare this great comfort food.







  • 1/3 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes
  • 1/4 cup Chana dal (Bengal gram lentil)
  • 1 cup red pumpkin, chopped
  • 1 long eggplant, chopped
  • 2 tbsp. oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. garam masala powder
  • 1 tsp. red chili powder
  • 1 tsp. pepper powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • coriander leaves to garnish






          Pressure cook the soaked dal, eggplants and red pumpkin along with 1 & 1/2 cups water for 4-5 whistles. Add salt and turmeric powder. Mash slightly with a potato masher and keep aside.

          Heat oil in a pan and sauté the onions till light brown in colour. Now add the ginger-garlic paste and rest of the dry spices mixed with 1/4 cup water. Fry on a low flame till the oil separates.

          Add the tomatoes and continue to fry till it is mashed up. Add the boiled dal and the tamarind water. 

          Simmer for 4-5 minutes or till you get the right consistency. Garnish with coriander leaves and serve with hot steamed rice, jeera rice or any Indian bread.



                       Pressure cook soaked dal, eggplants & red pumpkin with 1 & 1/2 cups 
                       of water for 4-5 whistles. Add salt & turmeric powder. 



                                  Mash slightly with a potato masher and keep aside.



                                  Heat oil and sauté the onions till light brown in colour. 



                       Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup 
                       water. Fry on a low flame till the oil separates.



                                    Add the tomatoes & continue to fry till it is mashed up. 



                        Add the boiled dal & the tamarind water. Simmer for 4-5 minutes or 
                        till you get the right consistency.



                                  Garnish with coriander leaves.



                                Serve with hot steamed rice, jeera rice or any Indian bread.










Monday 13 May 2024

Dim Bhapa (Steamed Egg Curry)

 

           An eternal favorite among most Bengalis and a great comfort food is this traditional Bong delicacy where boiled eggs are steam cooked with a mustard-poppy seeds paste. Mustard oil is used for an authentic taste and flavor. This simple and yummy recipe is best enjoyed with hot steamed rice. So check out the step by step pictorial recipe to prepare this quintessential traditional delicacy.




          You must have heard of Bhapa Ilish (Steamed Hilsa Fish Curry) or Bhapa Chingri (Steamed Prawns). So now try with boiled eggs and following the same method with similar ingredients. 

         Mustard and poppy seeds paste are common ingredients used to prepare this dish. I also added fresh grated coconut, raw mustard oil, coriander leaves and yoghurt to make the gravy more flavorful.  It comes out super yummy. 

         I always opt for this simple dish whenever I need something quick, simple and hassle free. So do give it a try and enjoy a blissful weekend lunch with your dear ones. 









  • 3 eggs, boiled & slit slightly
  • 2 tsp. mustard seeds, soaked for 10-15 minutes
  • 2 tsp. poppy seeds, soaked for 10-15 minutes
  • 5 green chilies
  • salt to taste 
  • 1/2 tsp. turmeric powder 
  • 2 tbsp. fresh grated coconut 
  • 2-3 tbsp. coriander leaves 
  • 2 tbsp. yoghurt 
  • 3 tbsp. + 1 tsp. mustard oil
  • handful of coriander leaves, chopped












           Heat 1 tbsp. oil in a pan and sauté the boiled eggs slightly. Then drain and keep aside.  Grind the soaked mustard seeds, poppy seeds, 2 green chilies, a pinch of salt and some water to a smooth paste. 

          In a steel tiffin box, mix the paste, turmeric powder, salt to taste, coriander leaves, yoghurt. fresh grated coconut and 2 tbsp. mustard oil. Mix everything well. 

         Now add the boiled eggs and mix well so that the eggs are well coated with the paste.

          Place the remaining green chilies over the eggs and close the lid. Place the sealed tiffin box into a deep pan / kadai with some water in the base.

          Cover the pan with a lid and steam for 10-12 minutes. You can also steam in a pressure cooker. Let it rest for 10 minutes. 

           While serving, drizzle 1 tsp. mustard oil and serve with hot steamed rice for a great comfort meal.




                                 Heat 1 tbsp. oil & sauté the boiled eggs slightly. Keep aside.  



                        Grind the soaked mustard seeds, poppy seeds, 2 green chilies, a pinch 
                        of salt & some water to a smooth paste. 



                          To the paste - add turmeric powder, salt to taste, coriander leaves, 
                          yoghurt. fresh grated coconut and 2 tbsp. mustard oil. Mix well.



                       Add the boiled eggs & mix well so that the eggs are well coated. Place
                        the remaining slit chilies over the eggs and close the lid.



                        Place the sealed tiffin box into a deep pan with some water in the base. 



                       Cover the pan with a lid & steam for 10-12 minutes. Let it rest for 10 min.
 


                                 While serving, drizzle 1 tsp. mustard oil .....



                                ...... and serve with hot steamed rice for a great comfort meal.















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