Pan Fried Foxtail Millet Mor Kali (Tamil Nadu Style Snack)

 

          Mor Kali is a traditional recipe from Tamil Nadu. This is typically a simple and an easy porridge made of rice flour and buttermilk. It is served as breakfast or as a snack / tiffin when cut into slices. However, I gave a twist to the original recipe by replacing rice flour with Foxtail Millet flour. So it is a diabetic friendly recipe that can be relished guilt free. 

 

            Mor Kali can be had anytime of the day for a light and a healthy meal. It can be relished as it is. However, I shallow fried it for some crispiness. It tastes yummy when had with pickles, coconut chutney, fried curd chilies or idli podi (Gunpowder). So check out the step by step pictorial recipe to prepare this healthy version of Mor Kali. 

• 1 cup Foxtail Millet flour
• 1 cup thick yoghurt 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 2  & 1/2 cups water
• salt to taste
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. split urad dal (black gram lentil)
• 1 sprig curry leaves
• 2-3 green chilies, slit
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. ghee
• idli podi, coconut chutney or pickle to serve

          In a large bowl, whisk together millet flour, yoghurt, roasted cumin powder, red chili flakes, water and salt. Keep aside. 

          Heat 1 & 1/2 tbsp. oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. Allow it to splutter.

          Add urad dal, curry leaves, green chilies and asafoetida. Sauté for a few seconds and add the whisked buttermilk mix.

          Keep stirring continuously on a medium flame till it gets thick. Add coriander leaves and keep stirring for 1-2 minutes more. 

          Transfer to a greased plate and keep aside to cool down. Then cut into slices.

          Heat remaining oil in a pan and shallow fry the sliced Mor Kali on both sides till light golden in colour. Transfer to a kitchen towel. Now enjoy with mint chutney or coconut chutney.

                      In a large bowl, take millet flour, yoghurt, roasted cumin powder, red

                      chili flakes and salt. 

                                 Add 2 & 1/2 cups water and whisk well.

                        Heat 1 & 1/2 tbsp. oil in a pan & temper with mustard seeds, cumin 

                        seeds and dry red chilies. Allow it to splutter.

                         Add urad dal, curry leaves, green chilies & asafoetida. Sauté for a 

                         few seconds.

                                  Add the whisked buttermilk mix.

                      Keep stirring continuously on a medium flame till it gets thick. Add

                      coriander leaves and keep stirring for 1-2 minutes more. 

                                 Transfer to a greased plate and keep aside to cool down. 

                                 Then cut into slices.

                                 Heat remaining oil in a pan and fry the sliced Mor Kali ....

                                 .... on both sides till light golden in colour. 

Transfer to a kitchen towel.

Now enjoy with mint chutney or coconut chutney.

 

Jini Dosa (Mumbai Street Food in a Fusion South Indian Style)

          Jini Dosa is a very popular and a yummy street food from Mumbai. But I gave a slight twist and made in a fusion South Indian style, complete with fresh grated coconut and idli podi. It can be relished just as it is or with coconut chutney for breakfast, as an evening snack or anytime you wish. So check the step by step pictorial recipe to prepare this wholesome and delicious fusion treat. 

           It is generally stuffed with some chopped cabbage, capsicum, onion, carrots, sauce and cheese.  But I skipped all these and stuffed with onion, tomato, green chilies, coriander leaves, tomato sauce, fresh grated coconut and some idli podi apart from cheese. 

          The uniqueness lies in the fact that it is cut into strips and rolled up. It is then served standing upright and garnished with some more cheese. You can enjoy with coconut chutney for a wholesome meal. 

• 3-4 cups leftover dosa batter 
• 1/2 cup grated cheese or as required
• 1 onion, chopped or as required
• 1 tomato, chopped or as required
• 1-2 green chilies, chopped
• 3-4 tbsp. tomato sauce or as required
• 1-2 tbsp. idli podi 
• 3-4 tbsp. fresh grated coconut 
• 2-3 tbsp. coriander leaves, chopped 
• pinch of salt
• oil to shallow fry 

  

          To make the dosa, heat a tawa / griddle and spread a ladleful of the batter. Spread it around in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and spread some of the ingredients mentioned above (except cheese). 

          Spread it evenly all around the dosa and sprinkle some cheese over it. Cook on one side till the cheese melts. 

          Cut the dosa into 2" long strips. Gently roll the dosa from one end to the other and arrange on a serving plate. 

          Make similar jini dosa with the remaining batter and the stuffing. Garnish with more grated cheese, coconut, coriander leaves and idli podi and serve with coconut chutney.

                      Heat a tawa & spread a ladleful of the batter. Spread it in a circular
                      motion. Drizzle some oil around edges & spread some of the ingredients                                          mentioned above (except cheese). 

                     Spread it evenly all around the dosa & sprinkle some cheese over it. Cook
                     on one side till the cheese melts. 

                     Cut the dosa into 2" long strips. Gently roll dosa from one end to the 
                     other and arrange on a serving plate. 

                     Garnish with more grated cheese, coconut, coriander leaves & idli podi 
                     and serve with coconut chutney.

Pan Fried Vegetable Seekh Kabab

          A great way to start your meal during any in-house party is by relishing these delicious and tempting appetizers. They can either be simply pan fried or grilled. It is not only nutritious, but these Seekh kababs can now be easily made at home without any effort. 

         A whole lot of veggies according  to individual preferences can be used. It is equally loved by young and old alike and also a great way to feed veggies to young kids. It also proves a great lunch box meal neatly rolled in a chapatti along with a spread of chutney, sauce or cheese.

• 1 potato, boiled
• 1/4 cup paneer, grated
• 200 gms. yam (suran), boiled
• 300 gms. cauliflower, grated
• 1 small carrot, grated
• 1/2 frozencup peas, thawed & mashed
• 1 onion, finely chopped
• 1 tbsp. ginger-garlic paste
• 2 green chilies, chopped
• 1 tsp. lemon zest
• salt to taste
• 1/2 tsp. red chili powder or to taste
• 1 tsp. garam masala powder
• 1/2 tsp. amchur (dry mango powder)
• 2 tbsp. coriander leaves, chopped
• handful of spinach leaves, chopped 
• oil to shallow fry
• wooden skewers, soaked in water for 30 minutes

          In a bowl mix all the above mentioned ingredients, except oil and form into a dough. Divide it into equal portions and thread each portion into the skewers. Refrigerated for an hour.

          Heat 1 tbsp. oil on a non-stick pan or skillet and shallow fry them, few at a time on low flame on all sides. Serve hot with some salad, chutney or sauce.

       

Pan Fried Veggie Kebabs

       
           This is a healthy and a colourful snack which can be relished on its own with some sauce / chutney or as an evening tea-time snack. For a healthier option it can be grilled, basting it with butter from time to time. You can also go ahead and add courgette, mushrooms and baby corns too for a more vibrant colour. This is a best way to get children eat veggies and this also serves as a perfect lunch box meal.

• 1 green bell pepper, deseeded & cubed
• 2 tomato, deseeded & cubed
• 1 big onion, cubed
• few skewers, soaked in water for 30 minutes
• 1 tbsp. green chutney (coriander-mint chutney)
• 1 tsp. ginger-garlic paste
• 1/2 tsp. tamarind paste
• 2 tbsp. lemon juice
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder or to taste
• 2-3 tbsp. yoghurt
• 2-3 tbsp. to shallow fry
• pinch of chat masala 

          In a bowl, combine together all the ingredients from green chutney to yoghurt. Marinate all the chopped veggies in it for 30 minutes.

          Thread the veggies onto the skewers. Heat oil in a tawa / griddle and fry turning them from time to time till almost roasted.

          They should be tender but al dente. Sprinkle some red chili powder and chat masala over it and serve with some ketchup or chutney as an evening tea-time snack.