Vegetable Peel Pakora / Pakoda / Fritters

 

           Here is an unusual snack made out of some discarded vegetable peels. They contain a lot of fibre and nutrients. So prepare these yummy pakoras with a combination of peels. Relish them as an evening tea-time snack or as an appetizer with green chutney or tomato ketchup. They also tastes yummy with hummus or mayo. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup pointed gourd (parwal) peel, finely chopped
• 1/3 cup bottle gourd (Lauki) peel, finely chopped
• 1/3 cup ridge gourd (Turai) peel, finely chopped
• 1/3 cup coriander stems, finely chopped
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2 tbsp. coriander leaves, chopped
• 1 egg
• 3-4 tbsp. chickpea flour / besan 
• 1-2 tbsp. rice flour
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. nigella seeds
• 1/2 tsp. garam masala powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. amchur
• oil to deep fry

          In a bowl, combine all the above mentioned ingredients (except oil) and knead into a thick batter. Add water as needed and keep aside for 10-15 minutes. 

          Heat oil in a pan. Drop spoonful of the batter, few at a time and in batches into the hot oil.  Fry till golden in colour and crisp on all sides on a medium flame. 

          Drain on a kitchen towel and serve them hot with green chutney or tomato ketchup.

Note - 

1.  For a pure veg. version, you can omit the egg and add cornflour instead.

2.  You can also make use of carrot peels, potato peels, steamed raw banana peels, steamed cauliflower stem, etc. to make these yummy pakoras. 

                       In a bowl, mix all the ingredients (except oil) & knead into a thick batter. 

                       Keep aside for 10-15 minutes. 

                    Heat oil in a pan. Drop spoonful of the batter, few at a time, into the hot oil.  

                                  Fry till golden in colour on all sides on a medium flame. 

                                  Drain on a kitchen towel.

                                  Serve them hot with green chutney or tomato ketchup.

Foxtail Millet Handvo (Gujarati style Millet-Lentil Cake)

 

          Handvo is a very popular and a traditional healthy Gujarati snack, which can be either had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. This is the latter method.

         It is typically made from a fermented batter consisting of rice and mixed lentils. However, I substituted rice with Foxtail millet. So it is a diabetic friendly recipe that can be had guilt free. Grated veggies are added to the batter to make it more healthy and wholesome. So if you are craving for some nutritious snack, then go ahead and dish out this simple protein rich delicacy by following a step by step pictorial recipe to prepare it.

         Millets in general are very popular these days. 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. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal as a tea-time snack, appetizer, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal. This recipe can be considered as a wholesome meal. You can serve as it is or with mint chutney.

• 1/2 cup foxtail millet
• 1/4 cup chana dal (Bengal gram lentil)
• 2 tbsp. tuvar dal (Pigeon pea lentil)
• 1 tbsp. urad dal (split black lentil)
• 1 tsp ginger, grated
• 1-2 green chilies, finely chopped
• 2 tbsp. fresh grated coconut
• 1/2 cup bottle gourd, grated
• 1/2 cup cucumber, grated
• 1/3 cup green peas
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp, turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. cumin-coriander powder

Tempering - 

• 1 tbsp. oi
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. sesame seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

          Wash the millet and the lentils well and soak for 5-6 hours Grind to a smooth paste and leave it to ferment overnight, Add rest of the ingredients to the batter and mix well. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, curry leaves, sesame seeds and asafoetida. Sauté for a few seconds. 

          Pour the batter and cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 

           Flip it over carefully and cook the other side too, till well browned. Transfer to a serving plate.

          Cut as desired and serve with mint chutney as an appetizer, for a tea-time snack, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal.

                                 Take Foxtail millet & all the lentils.

                                  Wash well & soak for 5-6 hours.

                                  Grind to a smooth paste.

                                  Ferment overnight.

                      Add grated veggies, coconut, ginger, green chilies, green peas & coriander 

                      leaves.

                                  Combine everything well. 

                                   Then add all the dry spices.

                                  Give it a stir so that everything is well mixed.

                      Heat oil & temper with mustard seeds, cumin seeds, curry leaves, sesame 

                      seeds and asafoetida. Sauté for a few seconds. 

                                Pour the batter.

                     Cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 

                           Flip it over carefully & cook the other side too, till well browned. 

                       Cut as desired & serve with mint chutney as an appetizer, for a tea-time                                             snack, brunch or breakfast. 

                   They can also be relished as an after-school snack or as a lunch box meal.

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.

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, upma and uthapam can also 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.