Bagara Prawns

 

           You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So come let me share a fusion recipe of Prawns, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

          

          The gravy is extremely delicious and has a spicy and tangy flavor. It is best enjoyed with steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti. In fact they go extremely well with any form of rice or Indian bread. Prawn lovers, like me, will simply love this yummy preparation and is a must try.

• 8-10 Prawns, cleaned & washed well
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste
• 1-2 tsp. mustard oil to garnish
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. 

          Heat 1 tbsp. oil and fry the prawns till light brown. Drain and keep aside.

          Dry roast coconut, sesame seeds and peanuts till golden in color. Cool and grind into a powder. Keep aside.

          Heat remaining oil and sauté the onion and curry leaves till light brown. 

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

          Add the ground spice paste and fry on a low flame till well combined.

          Add 1 cup water and bring it to a boil. Cover and simmer for 4-5 minutes on a low to medium flame or till the gravy slightly reduces.

          Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further for 2-3 minutes more. 

          Finally add the fried prawns and cook for 2 minutes When done, switch off the flame and add chopped coriander leaves. Keep it covered for 2-3 minutes. 

          Serve with hot steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti for a sumptuous meal. 

Masoor Dal (Red Lentils Curry - Bong style)

 

            This is a simple traditional Bong style Red Lentils Curry and this happens to be one of my favorite dal recipe. I relish having it with steamed rice and some aloo bhaja (potato fry) on the side. It is nutritious as it contains lot of proteins and there is minimum use of spices. Have it with a tsp. of ghee or a dash of lime for added flavor. So check out the step by step pictorial recipe to prepare my version of this homemade style Masoor Dal.

          

• 1/2 cup masoor dal (red lentil), soaked for 30 minutes
• 1 tbsp. oil
• 2-3 dry red chilies
• 1 tsp. panch phoron 
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. coriander leaves. chopped
• 1 tsp. ghee

          Boil the dal in 2 cups water for 3-4 whistles or till it is soft and mushy. Give it a whisk and keep aside. 

          Heat oil in a pan and temper with dry red chilies and panch phoron. Allow it to splutter.

          Add the chopped onion and sauté till light brown. Then add the boiled dal, salt turmeric powder and cumin powder.

           Mix well and simmer on a low flame for 2-3 minutes. When done, switch off the flame. 

           Add chopped coriander leaves and ghee and serve with hot steamed rice, accompanied with aloo bhaja (potato fry) for a great comfort meal.

Boil the dal in 2 cups water for 3-4 whistles or till it is soft & mushy. Give it a whisk & keep aside. 

Heat oil in a pan & temper with dry red chilies & panch phoron. Allow it to splutter.

                 Add the chopped onion and sauté till light brown. 

Add the boiled dal, salt turmeric powder & cumin powder.  Mix well & simmer on a low flame for 2-3 minutes. When done, switch off the flame. 

                     Add chopped coriander leaves & ghee.

Serve with hot steamed rice, accompanied with aloo bhaja (potato fry) for a great comfort meal.

Proso Millet Set Dosa

 

              Millets in general are very popular these days. So start your day with some yummy Proso Millet Set Dosa, 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 dosa and introduce something new to your family and dear ones.

 

                You can either ferment the batter or make it instantly. Both ways they come out really well. However, for the instant version, just add a tsp. of eno fruit salt to make them fluffy and soft. Add water accordingly to the batter for the right consistency. 

                Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. So check out the step by step pictorial recipe to prepare these amazing and healthy set dosas.

• 1 cup Proso Millet
• 1/4 cup urad dal (split black gram lentil)
• 1/3 cup poha (beaten rice) I have used brown poha here
• 1/2 tsp. fenugreek seeds
• oil as needed

         Wash the millet, dal and fenugreek seeds well and then soak them in sufficient water overnight. Wash the poha well and soak for 15-20 minutes.

         Grind all the soaked ingredients into a smooth paste. The batter should be of pouring consistency. 

          Ferment for 6 hours. By now the batter would have raised. Add salt to taste to the fermented batter and mix well.

          To make the dosa, heat a tawa / griddle. Smear some oil and pour a ladle full of the batter in the centre. Do not spread it as you need small and thick dosa. 

          Drizzle some oil around the edges. Cover and cook on a low flame till you notice nice porous texture on the surface. Your super soft and fluffy set dosa is ready.

          Transfer to a serving plate. Make similar dosas with the remaining batter. Serve them hot with sambar and coconut chutney.

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

                                Wash the poha well & then soak for 15-20 minutes.

                                Grind all the soaked ingredients into a smooth paste. 

                                Ferment for 6 hours. Add salt to taste & mix well.

                      Heat a tawa & smear some oil. Pour a ladle full of the batter. Do 

                             not spread it. Drizzle some oil around the edges. Cover & cook 

                             on a low flame till you notice porous texture on the surface. 

                                Serve them hot with sambar and coconut chutney.

Barnyard Millet Kanchipuram Idli (South Indian Breakfast)

 

            Millets are very popular these days, So let me share an idli recipe made of Barnyard millet. 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 yummy millet idli and relish for breakfast / brunch with coconut chutney and sambar. Do check the step by step pictorial recipe to prepare this amazing comfort meal.

          Kanchipuram idlis are slightly different from the usual idlis. A tempering of mustard seeds, cumin seeds, crushed black pepper, broken cashew, urad & chana dal, grated ginger, chopped green chilies, asafoetida and curry leaves in ghee is poured into the batter before steaming.

          Another unique feature is that idli moulds are not used to steam them. Instead, greased small tumblers or containers are made use of to prepare these Kanchipuram idlis. 

Ingredients - 

• 1 cup Barnyard millet
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• a pinch of asafoetida
• 1/4 tsp. dry ginger powder
• 1 tsp. oil to grease the idli moulds
• coconut chutney & sambar to serve

Tempering - 

• 1 & 1/2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 cashew nuts, broken
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 1 tsp. black peppercorns, coarsely pounded 
• 1-2 green chilies, chopped
• a pinch of asafoetida
• 1 tsp. ginger, grated
• 1 sprig curry leaves

          

          Wash the millet, urad dal and fenugreek seeds well and soak in sufficient water overnight or for a minimum of 4 hours. Wash again and rinse. 

          Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste, dry ginger powder and asafoetida. Mix well and keep aside to ferment overnight or for a minimum of six hours. 

          Just before steaming the idlis, heat ghee in a pan and temper with all the mentioned ingredients. Sauté for a minute and pour this tempering over the prepared batter. Give it a mix.

          Grease the tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler.

          Steam for 12-15 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers.

          Set aside to cool for some time. Then demould with the help of a knife dipped in water.  Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

                       Take 1 cup Barnyard millet, 1/2 cup urad dal & 1/2 tsp. fenugreek seeds.

                      Wash them well & soak overnight or for a minimum of 4 hours. Wash 

                      again and rinse. 

                       Grind into a smooth paste & make a batter of pouring consistency. Add 

                       salt to taste, dry ginger powder & asafoetida. 

                      Mix well & keep aside to ferment overnight or for a minimum of six hours. 

                     Just before steaming the idlis, heat ghee in a pan & temper with all the 

                     mentioned ingredients. Sauté for a minute.

                                 Pour this tempering over the prepared batter. Give it a mix.

                           Grease the tumblers / small containers & ladle the batter into it. 

                           Fill only 3/4 of the tumbler.

                         Steam for 12-15 minutes or till a knife inserted into it comes out clean. 

                         Set aside to cool for some time. Then demould with the help of a knife

                         dipped in water.  

                             Serve them hot with coconut chutney and sambar for a healthy, 

                             sumptuous breakfast.

Foxtail Millet Dosa

 

           Millets in general are very popular these days. So start your day with some yummy Foxtail Millet Dosa, 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 dosa and introduce something new to your family and dear ones.

 

  

          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. 

• 1 cup foxtail millet
• 1/4 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying
• coconut chutney & sambar to serve

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

        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. Fry on a low flame till one side turns light brown.

          Flip it over and cook the other side too. Make similar dosas with the remaining batter. 

          Each time you make a dosa, rub a half cut onion on the tawa for easy removal of the dosa. Serve them hot with sambar and coconut chutney.

                      Pour a ladle of the batter & spread in a circular motion with the back of 

                      the ladle. Drizzle some oil around the edges & over it. Fry on a low flame

                      till one side turns light brown.

                                  Flip it over & cook the other side too. 

                                 Serve them hot with sambar and coconut chutney.

Healthy Pongal (Porridge) with Mixed Lentils, Oats & Foxtail Millet

 

          Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils, oats and foxtail millet is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with pickles, coconut chutney, papad, chips, idli podi or fryums. You can also serve it as an evening snack or after school snack. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. 

          

• 1/2 cup mixed lentils, soaked overnight
• 2 tbsp. oats, dry roasted
• 2 tbsp. foxtail millet, soaked for 15 minutes
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafetida
• 1 tsp. urad dal (split black gram lentil)
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• 2 tbsp. ghee
• coriander leaves to garnish

          Pressure cook the soaked lentils, millet and oats in 2 cups water with salt to taste for 5-6 whistles. Adjust the consistency by adding more water later, if required.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, urad dal, ginger and cashew nuts. Sauté for a minute.

          Switch off the flame and pour this tempering over the boiled dal mix. Drizzle ghee over it and garnish with coriander leaves. 

   

          Serve hot for breakfast / brunch / tiffin as it is or with coconut chutney, pickle / idli podi.