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Foxtail Millet Pongal ~ Healthy Diet Plan Recipes

Foxtail Millet Pongal ~ Healthy Diet Plan Recipes

Millet Ven Pongal
Ingredients :
  • Millet / Foxtail Millet / Korra Biyyam : ¾ cup
  • Split Moong Dal : ¼ cup
  • Water : 3 cups
  • Green Chillies :3 - 4
  • Black Peppercorns : 1 tsp
  • Grated Ginger : 1 tsp
  • Cumin Seeds : 1 tsp
  • Curry Leaves : 1 sprig
  • Turmeric Powder : ¼ tsp
  • Ghee / Oil : 2 tbsp
  • Hing : ⅛ tsp
  • A few cashews
  • Salt to taste

Method :
1. Put the rinsed millet, moong dal, turmeric powder and 3 cups
of water in a pressure cooker and cook till 3 whistles.
2. Turn off
the flame and wait until the pressure go off.
3. Crush the peppercorns
coarsely with a mortar and pestle and keep it aside.
4. Wash and chop the
green chilies into small pieces and set aside.
5. Heat two tablespoons of ghee for seasoning.
6. Add the cumin seeds and
let them splutter. Now add and fry the chopped green chillies, grated
ginger and cashews. Then add the hing, curry leaves and
freshly ground peppercorns to it and fry for a few seconds.
7. Remove
from the flame and pour over the cooked millet mixture. Add salt and
mix very
well.
8. Serve hot with coconut chutney.
  • You can also check other Breakfast recipes here
  • Check out other recipes of Millet here
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I am sending this recipe to New " U " Event

how to make urad dal flour at home ( Homemade Urad Dal Flour )

Ingredients :
  • Urad Dal : 1 cup

Method :

1. Dry
roast the urad dal in a heavy bottomed pan until light golden brown
color and nice aroma wafts.

2. Switch off the flame and cool.

3. Grind the roasted
urad dal to a fine a powder and sieve it.

4. Then grind the coarse powder
and seive it. Store in a airtight container.

5. Homemade urad dal flour
works well for yummy Indian snacks.

 

Ada Pradhaman Recipe | Onam Sadhya Recipes

Ingredients :
Recipe Reference : Sanjeev Kapoor
  • Cooked Ada : 1 cup
  • Fresh Grated Coconut : 1.5 cups
  • Powdered Jaggery : 1 cup
  • Cardamom Pods : 4
  • Ghee : ¼ cup
For Garnishing :
  • Cashews, raisins and coconut slices.
Method :
1. Crush the cardamom seeds to a powder in a mortar and pestle and keep it aside.
2. Heat the ghee in a pan. Add and fry the cashew nuts, raisins and coconut
pieces. Set aside when the
nuts turn golden brown color.
3. Soak the grated coconut in one cup of warm
water for a couple of minutes. Grind the coconut until smooth. Strain
and extract the thick coconut milk and set aside.
4. Repeat the same
procedure using the same coconut with another cup of water.
5. Combine the
seconds coconut milk, one cup of water and cooked ada in a deep and
heavy bottomed vessel and cook for  5 minutes.
6. Add the powdered jaggery
and continue cooking till the mixture thickens.
7. Add the remaining ghee
and cardamom powder to it and mix well.
8. Now add the thick coconut milk
and switch off the flame. Mix well and garnish with fried nuts.
9. Serve as a dessert.

You might also like to check these Kerala recipes:

How to Make Fresh Ada at Home | Homemade Ada Recipe

Homemade Ada for Ada Pramadhan
Ingredients :
Recipe Reference : Sanjeev Kapoor
  • Raw Rice : ½ cup
  • Plantain Leaves for wrapping
Method :

1. Soak the rice for about one hour in sufficient water.

2. Drain the
water completely and grind until smooth and thick paste by adding water
little by little.

3. Spread the rice batter as a thin layer on the banana
leaf. Roll the leaf and fasten with a string.

4. Steam cook the roll for 10
- 15 minutes over high flame.

5. Switch off the heat and let it cool
completely.

6. Then cut into small pieces.

7. If you want to keep the ada for
longer, let them dry in hot sunlight and store in a airtight container.

Idly Milagai Podi Recipe

Milagai Podi for Idly and Dosa
 Ingredients :
  • Urad Dal : ½ cup
  • Chana Dal : ¼ cup
  • Dried Red Chillies : 15
  • Grated Dry Coconut : 1 tbsp
  • White Sesame Seeds : 2 tsp
  • Curry Leaves : 1 small sprig
  • Hing : ¼ tsp
  • Salt to taste
Method :
1. Dry roast all the ingredients separately
except the salt.
2. Remove from the heat and let them cool completely.

3. Grind the roasted ingredients into a fine or little coarse powder.

4. Add
the salt and mix very well. Store in a airtight container.

5. Serve with idli or dosa.

Kanda Nimmakaya Koora ~ Elephant Yam Lemony Curry

Ingredients :
  • Elephant Yam : 1 cup
  • Mustard Seeds : ½ tsp
  • Chan Dal : ½ tsp
  • Urad Dal : ½ tsp
  • Green Chillies : 2 - 3
  • Curry Leaves : 1 sprig
  • Lemon Juice : 1 tbsp
  • Salt to taste
  • Oil : 2 tsp
Method :
1. Wash, peel and chop the yam into medium size cubes.
2. In
a saucepan, add the chopped yam, turmeric powder, salt and water and
cook until yam pieces are tender. Drain and set aside.
3. Heat oil in a pan
for seasoning. Add the mustard seeds, chana dal, urad dal and let them
splutter.
4. Add the split green chillies and curry leaves to it and fry
for a couple of minutes.
5. Then add the cooked yam and mix well. Switch
off the heat and add the lemon juice and mix well.
6. Adjust the salt and
serve with rice or roti.

Kanda Garelu ~ Elephant Yam Vada Recipe

Kanda Garelu / Vadalu ( కంద గారెలు ) ~ Elephant Yam Fritters
Ingredients :
  • Elephant Yam : 1 cup
  • Rice Flour : 1 tbsp
  • Green Chillies : 3
  • Salt to taste
  • Oil for deep frying

 

Method :
1. Wash, peel and chop the yam into cubes.
2. Grind the chopped yam and
green chillies into a paste.
3. In a mixing bowl, combine the ground yam,
rice flour and salt. Mix very well and set aside.
4. Heat oil for deep
frying. Apply little water or oil on palm
and take lemon size ball of yam batter, flatten them a little, make
a hole in the middle.
5. Deep fry them in hot oil, till they turn golden
brown color.
6. Remove from the oil and serve hot with tomato ketchup or coconut chutney.

 

Gutti Vankaya Koora ~ Stuffed Eggplant Curry Recipe

Ingredients :
  • Eggplants : ¼ kg
  • Dry Coconut : 3 tbsp
  • Urad Dal : 2 tsp
  • Chana Dal : 3 tsp
  • Coriander Seeds : 1 tsp
  • Dried Red Chillies : 6 - 8
  • Cinnamon Stick : 1 inch piece
  • Thick tamarind extract : 1 tsp
  • Cloves : 3
  • Oil : 2 tbsp
  • Sugar : ¼ tsp
  • Salt to taste
  • Cilantro for garnishing
Method :
1. Dry
roast the coriander seeds, chana dal, urad dal, red chillies,cloves and cinnamon stick on medium flame until fragrant. Let it
cool completely.
2. Grind the roasted spices, salt, sugar and grated dry coconut into a powder and set aside
3. Wash the eggplants
and make a plus shape slit and stuff them with the ground masala.
4. Heat
oil in a pan and add the stuffed eggplants.
5. Then add any remaining
ground masala and little water to it. Cover with a lid and let it cook
completely.
6. Now add the tamarind extract and cook for another 2 minutes.
7. Garnish with chopped cilantro and serve hot.
  • You can also check other Curry recipes here
  • Check out other recipes of Eggplants here
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Sweet Poha | Festival Naivedyam Recipe

Ingredients :
  • Poha / Flattened Rice :1 cup
  • Powdered Jaggery : ¾ cup
  • Grated Coconut : 1.5 tbsp
  • Cardamom Powder : ½ tsp
  • Ghee : 2 tsp
  • Cashews

Method :
1. Wash
the poha. Drain and set aside.
2. Heat the ghee in a pan. Add and fry the
chopped nuts. Set aside when the nuts turn golden brown color.
3. In the
same pan, mix the jaggery and
water. The amount of water should be just enough to soak the jaggery
and make a syrup of two thread consistency.
4. Switch off the flame and
add the cardamom powder, coconut and poha and mix well. Garnish with
fried cashews and serve.
  • You can also check other Sweet recipes here
  • Check out other recipes of Poha / Flattened Rice here
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Other Names : Vella Aval, Sweet Pohe, Sweet Avalakki, Teepi Atukulu, Jaggery Poha.

Chikoo Milkshake ~ Sapota Milk Shake Recipe

Ingredients :
  • Sapota / Chikoo : 1 cup ( peeled, deseeded, chopped )
  • Boiled and Cooled Milk : 1 cup
  • Sugar to taste
  • Ice Cubes
Method :
1. In a blender, add the chopped chikoo fruit, sugar and milk and blend until smooth.
2. Add more milk if you want a thinner consistency.
3. Then
add the ice cubes and blend it again for a few seconds.
4. Pour the
milkshake into glasses and serve immediately.

Sweet and Sour Potato Curry Recipe

Bangaladumpa Pulusu Bellam Koora
Ingredients :
  • Potatoes : 3 - 4 medium sized
  • Thick Tamarind Extract : 1 tbsp
  • Powdered Jaggery : ½ to 1 tsp
  • Mustard Seeds : ½ tsp
  • Chana Dal : ½ tsp
  • Urad Dal : ½ tsp
  • Red Chillies : 2
  • Red Chlli Powder : 1 tsp
  • Curry Leaves : 1 sprig
  • Salt to taste
  • Oil : 2 tsp
Method :
1. Cut the
potatoes into quarters and pour just enough water to cook the potatoes.
2. Pressure cook until 3 whistles.
3. Remove the skin and chop into pieces.
4. Heat oil in a pan and add the urad dal, chana dal and mustard seeds.
5. Once they start to splutter, add the broken red chillies and curry
leaves and fry for a couple of seconds.
6. Now
add the tamarind extract and powdered jaggery
to it and fry for a couple of minutes.
7. Then add the potatoes, salt and
red chilli powder and mix very well.
8. Serve hot with rice, roti or dosa.
  • You can also check other Curry Recipes here
  • Check out other recipes of Potato here
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Methi Jowar Roti / Paratha ~ Fenugreek & Sorghum Flat Bread Recipe

~ Menthi Koora Jonna Pindi Rottelu ~
Ingredients :
  • Jowar Flour / Sorghum Flour : 1.5 cups
  • Fenugreek Leaves : 1 cup, packed
  • Roasted Cumin Powder : 1 tsp
  • Red Chilli Powder : 1.5 tsp
  • Turmeric Powder : ¼ tsp
  • Salt to taste
  • Oil
Method :
1. Heat a teaspoon of oil in a pan and add the fenugreek leaves and
fry for 2 - 4 minutes and set aside.
2. Bring 1.5 cups of water to boil.
Add salt, red chilli powder, cumin powder, turmeric powder and roasted
fenugreek leaves and mix well.
3. Now add the sorghum flour, combine
with water by stirring it well.
4. Switch off the heat immediately. Cover
with a lid and allow it to cool.
Sorghum Flour and Fenugreek Leaves Roti
5. Knead the dough till soft and divide into
balls.
6. Roll out each dough ball into a circle, using wheat flour for
dusting.
7. Put the roti on a hot pan, cook for a minute. Add a little oil
around the edges, turn and fry the other side.
8. When light brown patches appear on both sides take into a bowl and cover with a
lid immediately. Serve with raita.
  • You can also check other Roti / Paratha Recipes here
  • Check out other recipes of Jowar / Sorghum Recipes here
  • Back to Recipe Index