Navane/Foxtail millet Sweet pongal

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Happy Sankrathi to all, I try to make healthy food most of the time like everyone, even during festival. I made this millet pongal, it was tastier than the rice pongal, and so it was a hit in both ways, tasty and healthy too. Nowadays I try to add millets in my daily routine. I have also made broken wheat pongal. Ok let’s start making millet pongal.

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HAPPY SANKRANTHI

Basic Information:
Preparation Time: 15 minutes.
Idle Time: nil
Cooking Time: 30 minutes
Serves : 4 to 6 people

WHAT YOU WILL NEED

1 cup moong dal

1 cup millets

3/4th cup jaggery + ½ cup water

5 to 6 cloves

1 cup grated coconut

1 tsp eliche

1 tbsp mixed dry fruits (dry grapes, cashew and Badam)

1 tbsp ghee

HOW TO MAKE

In a pan dry roast the millet and moong dal separately, keep aside.

In another pan add ghee once heated add cloves and cashew. Keep aside.

Now add the roasted moong dal and millets in a pan mix well now add the grated jaggery, mix well, keep on sim flame let it cook slowly.

In another pan add jaggery, water, eliche and let the jaggery melt fully.

Once the jaggery is fully melted, add it to moong dal, millets, coconut mixture and mix well and let it cook, let it cook for 20 minutes or until done.

Once done add the remaining dry fruits and cloves and cashew roasted in ghee and then it’s done.

NOTES

I have added finely powdered badam.

You can make pongal with rice, broken wheat and any millet.

I have added badam powder and dry grapes without roasting , you can roast and then add it to pongal.

Badam if are sliced I do roast , but never dry grapes, because I feel it changes in its texture and taste.

Ps:I have not taken the cloves and cashew roasted in ghee.

 

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Sarson ka Saag

 

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Happy New Year to all. I wanted to start the first post of the year with something sweet but, the that has to wait, and I want to be consistent here, by posting at least one recipe a week so thought of posting something I made for the first time and it was super tasty and everyone like it at home. This recipe was made in November and I can still feel the taste. It was one of the best recipes that I have made and came out well in the first try itself. It’s easy, healthy and yummy. This recipe is actually made with loads of ghee and butter, since I try to make all my recipes vegan, I have not added any butter or ghee, this recipe is a bit twisted according to my needs also its almost like plain palak recipe, and the saag was super tasty. Ok let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: 10 minutes
Cooking Time: 20 mins
Serves : 4 to 6 people

WHAT YOU WILL NEED

2 bunches of sarson/mustard leaves

1 bunch of palak /spinach

1 bunch of chakothe soppu/papu kuraku/mountain spinach

1 small onion chopped + 1 tbsp chopped onion

1 tomato chopped

10 green chillies

2 tsp ginger garlic

1 tsp garam masala

1 tsp salt

1 tbsp oil + 2 tsp oil

½ tsp jeera

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HOW TO MAKE

Clean the greens , wash it throughly and keep aside.

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In a hot pan, add 2 tsp oil, small chopped onion, chillies, ginger garlic paste and roast it for 3to 5 minutes, until the onions are translucent.

Once the onion is translucent add the greens and let them wilt, it may take 10 to 15 minutes. Once the greens are soft let it cool down.

In another pan add the 1 tbsp oil, once hot add jeera and when it splutters, add the onion and tomato and fry it for 5 minutes

While the onion and tomato are cooking grind the above mixture into smooth paste.

Now add the above paste into the pan, mix well, now add the gram masala, salt and mix well, simmer it for 5 to 10 minutes and its ready to serve.

Notes

Instead oil you can use butter and ghee or either one of them.

Though mine was vegan version it tasted very good, I felt there was no compromise in taste.

Even radish greens are added, I have heard but I have not tried that version

Vegan Peanut Buttermilk, Coconut Buttermilk and Happy NEW YEAR

Hope people are still reading my blog, I have been MIA for almost two months and I keep doing this sigh. Hopefully I will not do this in 2016, will/must blog no matter what, blogging is very therapeutic for me .I have cooked so much, clicked pictures, planned to post but nothing worked.November month beginning at least I read blogs and also commented on few too but December just flew by, and now it almost end of the month and in two days we will be stepping into 2016, ha time flies. Wishing you all advance Happy New year 🙂

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( Image courtesy google)

Ok coming back to the post, on November 1st it is/was world’s vegan day I read some recipes in Bangalore mirror I was just very happy, it mentioned about a vegan restaurant in Bangalore, and also about many vegan recipes. Since I am trying to be vegan, I have not had buttermilk for like ages, I am ok not taking curd or  buttermilk, but you know sometimes we feel like  eating those forbidden things sigh, so I tried both peanut and coconut curd and made buttermilk from them and both were awesome,if given choice  I prefer coconut buttermilk more it too good and non dairy and I love it. So let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: over night or 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

Peanut curd and buttermilk

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WHAT YOU WILL NEED

¼ cup peanut

2 cups water + more water for butter milk

6 green chilly stalk

½ tsp Salt

½ inch Ginger

HOW TO MAKE

First soak the peanuts for 2 hours. Once it’s soaked grind it into smooth paste.

Take the fine paste and add the 2 cups of water mix well.

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In a wide pan add the peanut and water mixture and let it boil. Once it boils just let it simmer for 10 to 15 minutes.

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Once the peanut water mixture become warm add the green chilly stalk and keep in warm place for 6 hours or overnight.

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Once the curd is done, add curd, salt and ginger to the juicer blend it and add water according to the thickness of the butter milk you want to, yummy butter milk is ready to serve.

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Coconut curd and buttermilk

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 3 to 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

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WHAT YOU WILL NEED

1 cup grated coconut

1/2 cup water + more water for butter milk

1 small lime

½ tsp salt

1 green chilly

1 small onion chopped for garnishing

HOW TO MAKE

First grind the grated coconut with the half cup water into smooth paste, and then strain it using strainer and keep aside.

The first extract of coconut milk is need for making the curd.

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Then take the coconut milk add in a wide pan and let it boil, just let it simmer for 10 minutes, don’t boil coconut milk.

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Once the coconut milk becomes warm add the lime juice keep in warm place for 2 to 3 hours.

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Once the curd is done, add curd, salt and green chilly to the juicer blend it and add water according to the thickness of the butter milk you want to the garnish with chopped onion; yummy butter milk is ready to serve.

NOTES

Instead of adding chilly stock, you can add lemon/lime juice for making peanut curd.

I prefer lemon/lime juice to make curd than using chilly stalk.

While making coconut curd, used the first extract of coconut milk, then  the next extract of the milk can be used for other south Indian food or for even baking too.

 

 

Same/Little Millet Upit/Upma

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Ha I have not posted for a long time, now I am back and also back in Namma Bengaluru, ha feels sooo good to be back, that’s the reason I have not been able to blog, I have been travelling, meeting people, eating , eating and eating sigh.

My amma is always trying to make the food healthy, so this time, she had bought different types of millets and wanted to try it with me when I was back, so one of the breakfast was this millet upma. Nowadays everyone is using millets, and it’s healthy too. This recipe is not only healthy, easy but also tasty too. In Kannada little millet is called SAME (this is how you pronounce saa-may) anyways let’s start making this easy recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 30 mins
Serves : 4 to 6 people

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WHAT YOU WILL NEED

2 cups – little millet

2 big onion – chopped

1 tomato – chopped

10 to 15- green chillies slit

1 tsp – mustered

1 tsp – jeera

1 tsp – urad dal

1 tsp – channa dal

1 tbsp – chopped coriander

Handful of curry leaves

2 tsp – salt

2 tbsp – oil

2 tsp – lime

1 cup – grated coconut

4 cups of hot water

HOW TO MAKE

In a pan add oil, once the oil is hot, add mustard, once the mustard splutters  add jeera, urad , channa dal and sauté for a minute or 2 , then add the onion, chillies, tomato, coriander and sauté for 10 minutes until the onion is translucent.

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Once the onion is soft and translucent, add the coconut, salt and mix well, sauté for 2 minutes and finally add the millet, mix well, once mixed well add lime and mix well again.

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Finally add the hot water mix well without lumps and cover and cook on low flame /sim for 10 to 15 minutes until done. Once done serve with hot gee over or any chutney or just the upma will be great too.

Notes

You can add mixed veggies instead of the plain upma.