“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Thursday, January 22, 2015

CORNMEAL RAM KHICHRI - NO ONION NO GARLIC (GUJARATI STYLE)

CORNMEAL RAM KHICHRI - NO ONION NO GARLIC (GUJARATI STYLE)

Ram khichri is an easy to make, wholesome meal from Gujarat, made with rice and moong dhal . I have tried it with cornmeal, which doesn't need any side dish. However, it can be served with pickle, curd or any chutney.

INGREDIENTS:

Corn meal - 1/2 cup

Moong dhal - 1/2 cup
Water - 3 1/2 cups
Mixed vegetables ( Beans, carrot, shelled peas) - 1 cup

Chopped tomato - 1
Grated ginger - 1/2 tsp.
Green chillies - 1 finely chopped
Pepper jeera powder - 2 teaspoons
Cloves - 3
Cinnamon stick - 1" piece - 1
Turmeric powder - 1/8 tsp.
Salt - to taste
Hing (asafoetida) - a pinch
Curry leaves - few

Coriander leaves - few
Ghee - 3 tablespoons
Oil - 2 tablespoons
Cashews - 2 tsp. (broken)

METHOD:

Dry roast until hot and soak corn meal in hot water for 15 minutes. 


After 15 minutes, drain the water. Pressure cook cornmeal & dhal (ratio cornmeal+dhal:water is 1:3 1/2) without adding salt. Mash well.

In a pan, heat a spoon of ghee and fry cashews until golden brown. Keep aside.

In the same pan, heat oil, add mustard seeds, cinnamon, cloves, curry leaves, grated ginger, chopped green chillies and hing. Saute for 10 seconds and add the chopped vegetables, chopped tomato, little salt, turmeric powder and saute well till done. Add pepper-jeera powder and saute for one more minute. Add these over the cooked cornmeal. Add some more salt for cooked cornmeal and mix well. Add fried cashews and coriander leaves. Mix well. Top with melted ghee while serving. Serve hot with any chutney or sambhar of your choice or pickle or fresh curd.


NOTE: As cornmeal is gluten free, eat while hot, else it will become dry.

Wednesday, January 14, 2015

KUTHIRAIVALI(BARNYARD MILLET) PANAMKALKANDU BHATH

MILLET RECIPES,KUTHIRAIVALI PANAMKALKANDU BHATH,KUDIRAIVALI PANAMKALKANDU BHATH

This is a tasty, simple and mild sweet with barnyard millet, slightly different from Akkaravadisal and Sakkarai pongal. I tried the  same method as kalkandu bhath and substituted panankalkandu instead of kalkandu. It was really  good and a healthy recipe for sure.

INGREDIENTS:

Kudiraivali(Barnyard millet) OR any millet - 1 cup
Panam kalkandu (Palm Sugar candy) - 1 1/2 cup (roughly crushed)
Saffron - 1 pinch
Cashews - 10
Kismis(dry grapes) - 10
Pachaikarpooram - very little
Cardamom - 3 (powdered)
Milk - 4 cups
Ghee - 6 tablespoons


Panamkalkandu (Palm sugar candy)
                                    
METHOD:

Soak saffron in a tablespoon of hot milk. Fry cashews and kismis in a spoon of ghee. Keep aside.

Clean and wash the millets. Drain the water completely. Pressure cook barnyard millet in milk for 4 whistles. While hot, mash it well. Add panankalkandu and mix well on stove.
 Its not necessary to powder the panam kalkandu. It automatically dissolves in a few minutes on heat. While mixing the texture becomes watery, do not panic, it will thicken when warm. 

Now add 1/2 of the ghee and stir for a while. Add powdered cardamom, saffron and pachaikarpooram. Add in the remaining ghee. Mix well. Garnish with ghee-fried cashews and kismis.

NOTE: The dish should be semi-solid and more milk can be added to get the desired consistency.