Ragi(Finger Millet) Koozh and Pudina(Mint) and tomato thogayal

Ragi Koozh is a traditional porridge that we make every year as an offering during the Aadi month. This is the ideal low carb breakfast or lunch recipe and goes well with any spicy sides.
 

Ragi Koozh Recipe

Ingredients:

Ragi, 1 cup.

Salt, 1/2 teaspoon.

Yogurt 1-1/2 cup

Preparation:

Boil 2 cups of water in a deep=bottomed pan and add the salt. In a separate pan mix the ragi flour with one cup of water into a slurry.  Add this into the boiling water and keep stirring continuously until the ragi is cooked and turns into a thick and smooth paste. Let it cool down and ferment overnight (optional) Once cooked and fermented, add whisked yogurt to this and mix it together with enough water until the desired porridge consistency is reached. Garnish with chopped onions and green chilies and serve with any chutney or curry.

Pudina and tomato thogayal recipe:

Ingredients:

Washed mint leaves, 3 cups.

Diced tomatoes, 2 cups.

Chopped ginger, 1 teaspoon.

Tamarind, small gooseberry size.

Salt, 1 teaspoon.

Cumin seeds, 1/2 teaspoon.

Coriander seeds, 1 tablespoon.

Dried red chilies, 3=4.

Sesame oil, 2-3 tablespoons.

Preparation:

Heat a pan with a tablespoon of oil and add the coriander seeds, red chilies and cumin seeds and fry for 2 minutes under low to medium flame. Add the diced tomatoes and ginger and keep sauteing under medium flame along with salt and tamarind (deseeded) until everything is well mixed and the tomatoes are cooked, Now add the mint leaves and cook them until everything is wilted. Turn off the stove and let the mixture cool. Once cooled, blend everything into a paste and add it back to the pan with two more tablespoons of sesame oil and keep cooking closed under low flame, stirring in between until the mix thickens up. Serve as a side dish with rice, idli, dosa, chapatis or kanji. This stays good in the fridge for a week.

Orange Chicken (Healthier Version)

 

This is my kids' favorite dish and I have been making this more often than my usual chicken curries. I air fry the chicken most of the time and there is not much taste difference at all. The chicken  can be breaded and deep fried as well. I just add cornflour instead of bread crumbs and the chicken always come crispy. I make it a little dry since my kids like it that way. More water can be added according to the gravy consistency.

Ingredients:

Chicken breasts, 2, cut into small pieces.

Garlic powder, 1/4 teaspoon.

Paprika, 1/2 teaspoon (optional)

Salt, 1 teaspoon (for the chicken)

Cornflour, 3 tablespoons.

Oil, 2 tablespoons.

Orange juice,  1/2 cup.

Honey, 2 tablespoons (Can be reduced according to preference)

Soy sauce, 1 tablespoon.

Garlic, 2, chopped finely.

Green onion for garnishing (I did not use them here).

Pepper powder, 1/2 teaspoon.

Red chili flakes, 1/4 teaspoon.

Preparation:

Add the chicken to a big bowl and add garlic powder, paprika, 1-1/2 tablespoon of cornflour, 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon of pepper and mix everything well. The mixture should be thick. More cornflour can be added to make the mixture thick. Spread the chicken evenly on a air fryer plate and air fry for 30 minutes. The chicken can be deep fried or shallow fried with less oil in a pan. For the gravy, heat a teaspoon of oil in a wok or a wide pan and add the garlic. Let the garlic fry for a few seconds and add a cup of water along with the orange juice, honey, soy sauce, Red chili flakes and 1-1/2 tablespoons of cornflour mixed with 1/4 cup of water along with 1/2 teaspoon of salt. Mix everything well and let it simmer for 5 minutes until it starts to thicken. Add the cooked chicken, mix well, and cook for a few more minutes. Garnish with green onions and serve with plain or fried rice. 

Moringa leaves and egg poriyai (stir-fry)

               

 Moringa leaves and egg poriyal served with millets, bottle gourd sambar and goat gravy.

Ingredients:

Moringa leaves, washed, 2 cups.

Diced onions, 1 cup.

Diced tomatoes, 1/2 cups.

Garlic, 2 cloves, smashed.

Eggs, 2.

Mustard seeds, 1/2 teaspoon.

Fennel seeds, 1/2 teaspoon.

Turmeric powder, 1/4 teaspoon.

Chili powder, 1/2 teaspoon.

Salt, 1/2 teaspoon.

Curry leaves, a few.

Preparation:

Heat a pan with a teaspoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Now add the fennel seeds and fry for a few seconds. Add the diced onion and saute for a few minutes until they turn translucent. Now add the chopped tomatoes, garlic, curry leaves, turmeric powder, chili powder and salt and saute for a few minutes under medium to low flame until everything gets well cooked. Now add the moringa leaves, mix everything and keep cooking under low flame until the greens are cooked and all the moisture from the greens are absorbed. Break the eggs into this mixture and scramble them until they are well cooked. Serve hot with rice.

Ragi (Red Millet) Idiyappam

 

This is a little different version from the regular rice idiyappam but not much difference in taste. I added a little rice flour to the ragi flour but only ragi flour can also be used. I have paired it with coconut milk sweetened with coconut palm sugar and vegetable kurma.

Ingredients:

1. Ragi flour, 1 cup.

2. Rice flour, 1/4 cup.

3. Salt, 1/4 teaspoon.

4. Water as per needed for the dough.

5. Oil, 1 tablespoon for greasing the surface of the idiyappam maker (achu).

Preparation:

Mix both the flours and roast them for 5 minutes until a good aroma comes from the flour.  Meanwhile boil two cups of water and add the salt.  Pour the water to the flour little by little and knead it into a soft pliable dough. A little bit of oil if needed. Grease the idiyappam maker or a murukku achu with the smallest holes for idiyappam and add small portions of the dough. Press the dough though the holes onto a steamer or idli plates and steam them for 15 minutes. Serve them with sweetened coconut milk or any spicy curries like vegetable or chicken  or lamb kurma. 

TANDOORI FISH

TANDOORI FISH
This is the first time I prepared tandoori fish in the oven and it came out very well. It was absolutely delicious. I have used tilapia here since this delicate fish absorbs whatever flavor it is dressed up with. Any thick-cut fishes like salmon or tuna also goes perfect for this dish. Instead of food color, I have used paprika here. The ideal way of having tandoori fish or chicken is as a side with any fried rice varieties or briyanis with some lemon juice squeezed over the fish or chicken. I did not garnish the fish with lemon since I had used lots of lemon juice while marinating the fish. I just served mine with lots of cilantro. Here goes the recipe.

INGREDIENTS:
Any types of fish like salmon or tilapia, 4-5 slices.
Ginger-garlic paste, 1 teaspoon.
Garam masala or curry powder, 1 tablespoon.
Chili powder, 1 teaspoon.
Coriander powder, 1 teaspoon.
Paprika, 2 teaspoons.
Juice of 1 big lemon. (This can be substituted with ½ cup of thick yogurt if chicken is used in place of fish).
Salt as per taste.

PREPARATION:
Wash the fish well. Mix all the ingredients except the fish into a thick paste in a bowl. Apply the paste over the fish coating each slice thickly. Let it marinade for over an hour inside the refrigerator. Grease a baking dish with any nonstick cooking spray and arrange the fish slices on the dish leaving sufficient space between each slice. Bake at 350 degrees for 15-20 minutes until the fish is fully cooked. Serve hot with lemon wedges, garnished with cilantro.

Saamai millet idlis

 

Saamai millet idlis (no rice added) served with mint chutney and sambar. I used three cups of millets, 1-1/2 cup of urad dal, 1/2: teaspoon of fenugreek seeds; washed and soaked them for a few hours; ground it to a fine batter and fermented it overnight.

Turnip Kurma

 

We had a good harvest of turnip and radishes from our garden last week. I made turnip kurma and used the radish in sambar. I am sharing the turnip kurma recipe here. The flavor of adding fresh vegetables in dishes gives a different flavor and taste to the dish. This kurma can be had with rice, dosas or chapathis.  Here I have served it with chapathis and moong dhal curry.

Ingredients:

1. Turnips, small size, 3-4, peeled and chopped into small pieces.

2. Diced onions, 1 cup.

3. Chopped tomatoes, 1/2 cup.

4. Green chillies, slit into two, 2.

5. Curry leaves, a handful.

6. Make a paste out of 1 cup of grated coconut, 1 tablespoon of cashews, 1/2 teaspoon of fennel seeds.

7, Mustard seeds, 1/4 teaspoon.

8. Cloves, 2.

9. Cinnamon and bayleaf, a small piece.

10. Turmeric powder, 1/4 teaspoon.

11. Chili powder, 1/2 teaspoon.

12. Salt, 1/2 teaspoon.

13. Ginger-garlic paste, 1/2 teaspoon.

Preparation:

Heat a pan with a tablespoon of oil. Once the oil turns hot, add the mustard seeds and let it splutter. Then add the cloves, cinnamon and bay leaf and fry for a few seconds. Now add the diced onions and saute until translucent. Add the diced tomatoes, chilies, curry leaves, ginger-garlic paste and mix everything. Keep sauteing until everything is well blended. Now add the turmeric powder, chili powder, salt and mix everything and keep frying everything for a minute. Now add the ground paste along with 3 cups of water and the cut turnips and mix everything well. Cook covered under medium flame until the turnips are cooked. If needed, more water can be added to reach the desired consistency. Serve hot with rice, chapathis.

Chicken MeatBall Pasta (Made with Whole Grain Pasta)

 

This is my kids' favorite dish, which I make very often, especially when their friends come over. I try to use whole wheat pasta or any other whole grain pasta instead of the regular white pasta. I also use ground turkey instead of chicken sometimes.  This is a simple and easy to make dish.  The meatballs and sauce can be made ahead and stored frozen or in the fridge. I try to use it within a few days in this case.

Ingredients: 

Whole grain pasta, 1 packet.

For the meatballs:

1. Ground chicken, 1/2 kg.

2. Bread crumbs, 1 cup.

3. Ginger-garlic paste, 1 teaspoon, (optional).

4. Pepper, 1/2 teaspoon.

5. Salt, 1/2 teaspoon.

6. Italian seasoning, 1/2 teaspoon. (optional)

7. Egg, 1.

For the sauce:

1. Crushed tomatoes, 2 cups.

2. Garlic, 2 cloves, crushed.

3. Chopped oregano and basil, 1 tablespoon. This can be substituted with dry herbs.

4. Salt and pepper, 1/2 teaspoon.

5. Italian seasoning mix, 1 teaspoon.

6. Olive oil, 2 tablespoons.

Preparation:

For the meatballs, preheat the oven to 350 degrees. Then mix all the ingredients together in a bowl until it forms a dough and we are able to form the balls easily. If needed, more bread crumbs can be added. Make small balls from the dough. Arrange them on a greased baking sheet and bake them from 25 to 30 minutes until they turn brown on the outside and are fully cooked.

In a thick bottomed pot, add all the sauce ingredients with 2 cups of water and simmer it under low-to-medium flame until the desired consistency is reached. 

Add the meatballs and let it simmer in the sauce.

Meanwhile cook the pasta according to the package instructions. The pasta should not be cooked all the way.  It still has to have a bite to it. Drain the pasta and add them directly to the sauce, mix well, garnish with fresh herbs and sprinkle Parmesan cheese if needed and serve hot.

Beetroot and moong dal poriyal (stir fry)

 This poriyal combined with rice and rasam, sambar or curd makes a balanced meal. I wanted to increase the protein content in the dish, so I have been adding dals like moong dal or channa dal to my poriyal dishes. Adding dal's enhances the taste as well. For seasoning I just add mustard seeds, fennel seeds and broken dried red chilies. If preferred chili powder or green chilies can also be added.

Ingredients:

1. Beetroot, diced 2 cups.

2. Moong dal, 1/2 cup.

3. Ginger-garlic paste, 1/2 teaspoon.

4. Curry leaves, a spring. 

5. Mustard seeds, 1/2 teaspoon.

6. Fennel seeds, 1/2 teaspoon.

7. Turmeric powder, 1/4 teaspoon.

8. Salt, 1/4 teaspoon.

9. Shredded coconut, 1 tablespoon.

10 Broken dried chilies, 2.

Ingredients:

Wash the dal and soak it for 30 minutes. In a pan, heat a teaspoon of oil. Once the oil turns hot, add the mustard seeds and let it splutter. Then add the fennel seeds and broken chilies and fry for a few seconds. Then add the beetroot, moong dal, curry leaves and mix for a few seconds. Add the turmeric powder, salt, ginger garlic paste and cook for a few more minutes. Add enough water to cover everything and cook under low-to-medium flame for 15 to 20 minutes until everything is cooked and the dish turns dry,  Turn off the stove, add the grated coconut and mix well and serve.

Red Aval (poha) uppu urundai

 

This is a very easy to make dish unlike the regular preparation of uppu urundais where we have to cook the dough first and then steam them.  Any kind of aval can be used for this dish. A very healthy and filling  snack or breakfast. It can be eaten without any side dish but we like it with coconut chutney.

Ingredients:

1.  Red poha, thicker variety, 2 cups.

2. Mustard seeds, 1/2 teaspooon. 

3. Cumin seeds, 1/2 teaspoon.

3. Dried red chilies, broken 3,

4. Curry leaves, a sprig.

5. Salt, 1/2 teaspoon.

6. Hing a pinch.

7. Shredded coconut, 1/2 cup.

Preparation:

Wash the poha once and soak it with water enough to cover it for 5 minutes. Drain all the water and mash it into a dough with all the ingredients. The dough should be thick enough to roll it into small balls. If it gets too watery, a few teaspoons of rice flour can be added until the right consistency is reached. Make small balls out of them and steam for 15 minutes. I used a idli cooker for this . A regular steamer can also be used. Serve hot with coconut chutney.

Vangibath with wheat rava (cracked wheat)

 

This is a popular Karnataka dish. I tasted it at my friend's place and has been a fan of this dish every since.  She makes it with rava and bell peppers, which is my favorite. I have seen other versions with rice and eggplants. The vangibath powder is must for this recipe, which adds a unique flavor to the dish. Here I have used bigger variety of cracked wheat since I was trying it as a rice substitute. Millets or quinoa can also be used here.

Ingredients:

1. Wheat rava (big variety), 1-1/2 cups.

2. Diced onions, 1 cup.

3. Diced tomatoes, 1 cup.

4. Green

 chilies, slit into two.

5. Eggplants, any variety, 2-3, cut into long pieces. 

6. Ginger garlic paste, 1 teaspoon.

7. Mustard seeds, 1/2 teaspoon.

8. Peanuts, 1 tablespoon.

9. Channa dal, 1 tablespoon. 

10. Fennel seeds, 1/2 teaspoon.

11. Turmeric powder, 1/4 teaspoon. 

12. Salt, as per taste.

13. Vangibath powder, 1-1/2 teaspoon.

14. Curry leaves and chopped cilantro for garnishing. 

Preparation:

In a deep bottomed pan, add a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter.  Then add the peanuts, channa dal and fennel seeds and fry it for a few seconds. Now add the diced onions and saute until tender. Then add the tomatoes, green chilies, ginger-garlic paste and keep sauteing until everything is blended. Now add turmeric powder, vangibath powder, salt and mix everything well. Add the eggplants now and mix well. Cook under low flame for 2 minutes. Added 3 cups of water and once the water comes to a boil, add the cracked wheat and cook covered under medium flame for 10 minutes. Ghee can be added if preferred. Once the water has been absorbed, garnish with curry leaves and chopped cilantro and serve hot with raita or any preferred side dish.

Whole Wheat Banana and strawberry muffins (Eggless)

 

This is regular Eggless banana muffins or banana bread recipe but usually add different variations like just adding nuts or raisins or other cut fruits like diced apples or blueberries. I usually add avocado oil and honey since we sometimes have this for breakfast. This is a good breakfast option for picky kids. 

Ingredients:

1. Whole wheat flour, 2 cups.

2. Ripe bananas, 2.

3. Diced strawberries, 1 cup.

3. Butter or oil, 1/2 cups.

4. Milk, 1/2 cup.

5. Any sugar or sugar substitute 2/3 cup. (I have used honey here, I sometimes use maple syrup, agave nectar or jaggery)

6. Salt, a pinch.

7. Cinnamon powder 1/4 teaspoon. (!/4 teaspoon of vanilla extract can also be used instead.

8. Baking powder, 1/2 teaspoon.

9. Baking soda, 1/2 teaspoon.

Preparation:

Mash the bananas into a smooth paste in a big bowl. Now add the butter, milk and sugar and whisk until the mixture becomes frothy. Now add the flour, baking soda. baking powder, salt, cinnamon powder and mix everything. Finally add the diced strawberries and mix everything well. Pour the batter into greased muffin tins or baking sheet and bake them for 20 to 30 minutes at 350 degrees preheated oven. Insert a toothpick into one of the muffins and it should come clean if the muffins are well done. 

Ragi Vegetable Soup

 

This is my version of the ragi soup, which has been trending recently. Ragi is a healthy addition to the soup. This is my usual corn soup that I make except that I substituted the corn flour for ragi flour for thickening and I added coconut milk or unsweetened almond milk instead of regular milk. This is a complete meal by itself and is very filling. I cooked the soup in a pressure cooker here.  It can be cooked in a pot as well. 

Ingredients:

1. Mixed vegetables cut into small bitte-size pieces, 1 cup.

2. Crushed garlic, 2 pods.

3. Ragi flour, 1-1/2 tablespoon.

4. Any seasoning mix, (optional), I used the vegetarian bouillon cube.

5. Salt and pepper as per taste.

6. Coconut milk or any other milk or choice, 1 cup.

7. Butter or oil, 1 teaspoon.

Preparation:

Heat the butter in a pot and saute the vegetables for a minute. Then add a cup of water along with the seasoning, salt and pepper and let everything cook for 5 minutes. Now add the coconut milk, along with the ragi flour mixed with half a cup of water and mix everything well. Keep cooking under medium flame and stirring, so the ragi flour does not form into lumps in the soup and the desired consistency is reached. More water can be added if required. Garnish with chopped cilantro and fried onions and serve hot. 

Methi rotis

 

These are my favorite rotis. I love the flavor of the methi leaves. I usually dont add besan flour or chili powder to the dough. It can be paired with yogurt and pickle.  The methi leaves are my from my garden. These are very easy to grow in pots.

Ingredients:

1. Methi leaves, chopped finely 1 cup.

2. Wheat flour, 2 cups.

3. Yogurt, 1/4 cup.

4. Turmeric powder, 1/4 teaspoon.

5. Cumin powder, 1/4 teaspoon.

6. Oil, 1 tablespoon.

7. Salt, 1/4 teaspoon.

Preparation: Mix all the ingredients together to form a dough. The dough should not be too tight. Rest the dough covered for 30 minutes and make chapathis the usual way. 

Field beans (mochai) kootu

 

Ingredients:

Field beans, 1 cup, soaked for 6 to 8 hours

Small onions, peeled, 4-5.

Chopped tomatoes, 1/2 cup.

Green chilies, slit. 2.

Ginger-garlic pasta, 1 teaspoon.

Tumermic powder, 1/2 teaspoon.

Sambar powder, 1 teaspoon.

Salt as per taste.

Hing, 1/4 teaspoon.

Mustard seeds, 1/4 teaspoon.

Cumin seeds, 1/4 teaspoon.

Curry leaves, a sprig

To grind: 1/4 cup of grated coconut, 1/4 teaspoon pepper (optional), 1/4 teaspoon of cumin seeds.

Preparation:

Wash the soaked beans and cook until its tender. Heat a pan with a teaspoon of oil. Add the mustard and cumin seeds and let it splutter.  Add the peeled onions and saute until its tender. Now add the chopped tomatoes, curry leaves, ginger-garlic paste and saute everything together until its well blended. Now add the turmeric powder, sambar powder, salt, hing and mix everything for a minute. Add two cups of water along with the cooked beans and cook for 7 to 10 minutes. Now add the ground mixture along with 1/2 cup of water, cook for a minute and switch off the stove. Serve with rice.

Kollu (horse gram) thuvayal

                                                                                                                                                                           

This is a simple recipe but very healthy and tasty as well. This thuvayal pairs with rice. It can be mixed with plain rice or had as a side dish with vatha kozhumbu, rasam, or curd rice. 

Ingredients and preparation: Kollu, 1 cup; dried red chilies, 3-4, garlic, 3 cloves; salt as per taste; hing a pinch; tamarind, a small gooseberry size; grated coconut, a cup.  For the preparation, dry roast all the ingredients except salt and coconut until the kollu gives a nice aroma. Once cooled, add salt, grated coconut, and required water and grind to a coarse paste. This should on the thicker side. No seasoning is required.                                                                                                                                                                        

 

Lentil soup (Restaurant style, Middle-Eastern)

 

 Lentil soup is one of our favorite soups and this is the ideal low-carb soup and we do not need any bread with this. Many variations of the soup can be made. I sometimes add brown rice while cooking the lentils. Coconut milk can also be added for a different flavor.

 

Ingredients: 

1. Massor dal or red lentils, small variety 1 cup.

2.  Pureed tomatoes, 1 cup.

3. Garlic, crushed, 2 cloves.

4. Any vegetable seasoning mix, like soup mix. I used a small cube of vegetable bouillon. This is optional.

5. Coriander and cumin powder, 1/2 teaspoon.

6. Salt and pepper as per taste.

7. Chopped vegetables like carrots, potatoes, celery, green beans etc., 1 cup.

8. Chopped cilanatro and fried onions (optional), for garnish.

Preparation:

In a thick bottomed pot, add the lentils with 3 cups of water and let it come to a boil. Then simmer the stove and let the lentils cook for 10 minutes. Now add the crushed lentils, mix well and keep cooking under medium to low flame for 10 more minutes. The lentils should almost be cooked by now. Add the rest of the ingredients like the tomatoes, seasonnings, coriander and cumin powder, chopped vegetables, salt and pepper and let everything cook under medium flame for 10 more minutes until the vegetables are cooked and the soups gets thicker. If needed more water can be added for desired consistency. Garnish with chopped cilantro and serve hot with bread if preferred. 

Adai and Kara Chutney

 

Adais are a healthy and wholesome breakfast, rich in protein and whole grains like brown rice, or millets or quinoa or any other grains of choice can be added. This is my grandma's recipe and we usually have this a spicy kara chutney and jaggery on the side. She usually add raw rice instead of the other grains but there is no difference in taste. I sometimes also add masoor dal to give it a nice color. 

Recipe for adai:

Ingredients:

1. Urad dal, channa dal, toor dal, masoor dal, rice, 1/2 cup.

2. Dried red chilies, 2-3.

3. Asafetida, 1/2 teaspoon.

4. Curry leaves, a handful.

5. Diced onions, 1 cup.

6. Salt, as per taste.

7. Cumin seeds, 1/3 teaspoon.

Preparation:

Wash and soak the rice and lentils together for a few hours (4-5  hours) and grind them into a smooth batter along with the red chilies and salt. The batter consistency should be a little runny like a dosa batter. In a pan, add a teaspoon of oil. Once the oil turns hot, add the cumin seeds and let it splutter. Then add the diced onions, asafetida, curry leaves and saute everything together until the onions are translucent. Add this to the batter and mix everything well.  Heat a dosa pan and once the pan is hot, rub the surface with a cloth dipped in oil. Add a ladle full of batter to the pan and spread the mixture evenly. Add a teaspoon of oil on the corners and flip the adai to the other side once the corners turn crisp. Cook well on the other side and remove from the stove. Serve hot with chutney and jaggery. 

Recipe for kara chutney:

Ingredients:

1. Small onions, peeled, 1 cup.

2. Dried red chilies, 3-4.

4. Garlic, 1/2 cup.

5. Salt, as per taste.

6. Curry leaves, a handful.

7. Mustard seeds and urad dal, 1/2 teaspoon.

8. Tamarind, a small gooseberry size.

Preparation:

Saute the onions, garlic and dried red chilies in a pan until its is well cooked.  Once it is cooled, grind it together with some salt and the tamarind and water. In a pan, add a tablespoon of oil. Once the oil turns hot, add the mustard seeds, urad dal and let it splutter.  Then add the curry leaves and turn off the stove. Pour this over the chutney and mix well.

Kollu (Horsegram) idlis

 

This is a no rice recipe and rich in protein. Kollu (horsegram is known for its health benefits). I use it rasam during colds and sometimes I make curry with it.  This idli came outt very good, this tasted like the regular dal and no rice idlis. I have used a regular mixie to grind this batterr since I used less quantity. We can use a grinder if making large portions. I have paired it with fish kozhumbu and onion tomato karam here. 

Ingredients:

Kollu (horsegram) 1 cup.

Urad dal, 1 cup.

Salt, 1 teaspoon.

Fenugreek seeds, 1/2 teaspoon.

Preparation:

Wash and soak the dals along with the fenugreek seeds for 4 to 5 hours. Grind them together into a smooth and fluffy batter along with the salt.  Let it ferment for 7 to 8 hours until it becomes frothy and risen like regular idli battter. Mix it once and pour it into idli mould and steam. Serve with side dishes like chutney or sambar of any choice. 

Black rice (kavuni arisi aval) poha

 

Black rice(kavuni arisi aval) poha mixed with grated coconut, jaggery, crushed cardamom seeds for breakfast. I usually add stevia for me and for the rest of my family, I add jaggery and serve it with sliced bananas on top. So many healthy poha varieties are available these days like brown rice, millets etc....these make a tasty and healthy breakfast option for kids as well.

Horse Gram (Kollu) chutney

 I have been trying to include horse Gram (kollu) in our meals at least once a week for health reasons since this pulse is known for its weight loss and cholesterol lowering properties. I sometimes make rasam when we are coming down with cold and sometimes I make a simple kadayal. This recipe is similar to the usual Kara chutney that I make as a side dish for idils and dosas. I just substituted the urad dal for kollu this time. This chutney goes well as a side dish for rice as well.

Preparation:

Saute 2 tablespoons of horse Gram with a tablespoon of oil in low to medium flame until the pulses start popping. Remove them to a plate and saute two dried red chilies and small piece of ginger for a minute and let everything cool. Once cooled grind everything with some salt and a cup of grated coconut or half of a small coconut. Season with spluttered mustard seeds, urad dal and curry leaves.

Quinoa and moong dal dosai

 Quinoa and moong dal dosai served with egg gravy and coriander chutney. No fermentation required for the dosa batter. Soak equal portions of quinoa and dal for an hour and grind it to dosa batter consistency. If needed, cumin seeds, chopped onions, cilantro and curry leaves can be added to the batter.

Barnyard millet idlis ( no rice idlis))

 Barnyard millet idlis served with vada curry. No rice added idlis. I used 3 cups of millers and one cup of urad dal and one teaspoon of fenugreek seeds, everything washed and soaked for 2 hours, ground and mixed together with salt to regular idlis batter consistency. 

For the vada curry recipe:

http://gitaskitchen.blogspot.com/2008/09/vadai-curry.html?m=1

Wheat Rava upma

Recipe can be found at 

http://gitaskitchen.blogspot.com/2011/06/cracked-wheat-vegetable-upma.html?m=1

Ragi thattai

 

Thattais are one of the favorite snacks in my house. I keep changing them with regular versions and ragi or other millet options for the kids. Here I have added some rice flour as well here. There is mot much taste difference in these versions. I usually add garlic to the thattais for additional taste.

Ingredients:

1. Ragi flour, 1 cup.

2. Rice flour, 1/2 cup.

3. Urad dal flour, 1/2 cup.

4. Crushed garlic, 2.

5. Salt, 1/2 teaspoon.

6. Hing, 1/2 teaspoon.

7. Roasted channa dal (pottukadalai), 1/4 cup.

8. Chopped curry leaves, 1 tablespoon.

9. Oil for deep frying.

Preparation:

In a big bow, add all the ingredients with a tablespoon of oil and mix well. Add water little by little and mix it into a smooth dough. The dough should be pliable enough to make round balls but a little thick. Heat the oil in a deep frying pan. Pinch small balls from the dough and roll them into small round circles and deep fry in low-medium flame until the thattais turn crispy but not burnt. Remove and drain the excess oil from thattais and let it cool and serve. Store in air tight boxes.