“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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Tuesday, December 30, 2014

BARNYARD MILLET BISI BELE HULI / KUDIRAVALI BISI BELE BHATH / MILLETS BISI BELE HULI / MILLETS BISI BELA BHATH (NO ONION NO GARLIC)

BARNYARD MILLET BISI BELE HULI (NO ONION NO GARLIC) /  KUDIRAVALI BISI BELE BHATH / MILLETS BISI BELE HULI / MILLETS BISI BELA BHATH (NO ONION NO GARLIC)

INGREDIENTS:

Kudiravali (Barnyard millet) or any millet - 1 cup
Toor dhal - 3/4 cup
Tamarind - a lemon sized ball OR Homemade tamarind paste - 1 1/2 tablespoon
Turmeric powder - 1/4 tsp.
Sambar powder - 1/2 tsp.
Mixed vegetables(carrot, beans, potatoes, shelled peas) - 1 1/4 cup
Salt - as per taste
Gingelly oil - 3 tablespoons
Ghee - 2 tsp.
Ghee fried cashews - 8
Mustard seeds - 1/2 tsp.
Curry leaves - few
Water -5 cups

TO POWDER:
Cinnamon stick - 1"
Cloves - 4
Coriander seeds(Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Maratta mokku - 2
Dry red chillies - 2
Byadgi chillies - 2
Poppy seeds - 1/2 tsp.
Hing
Dessicated OR fresh scraped coconut - 2 tsp.

METHOD:

Click here for picture of millets, how to cook millets and glossary of millets. 
Wash millets and pressure cook alongwith toor dhal and turmeric powder. Mash well and keep aside.

Extract juice from tamarind. Keep aside.

In a heavy-bottomed pan, heat a spoon of oil and fry the items mentioned in "to powder" in order and dry grind in a mixie.

In the same pan, heat oil, add the mixed vegetables, little salt and when half done add the tamarind extract, sambar powder and boil until the raw smell goes. Now add the pressure cooked millet  and dhal mixture. Add salt to suit  your taste. Add a cup of water to get the desired consistency. Cook for a while, in medium heat. Stir frequently until everything  is mixed well. Now add the powdered items. Mix well and stir for a minute.

Temper with mustard seeds and curry leaves. Add fried cashews. Top with ghee and serve hot with deep fried javvarisi vadaam or papads.

Thursday, December 25, 2014

SAMAI BAHALABHATH / SAMAI DHADHIYONNAM / SAMAI THAYIR SADHAM / LITTLE MILLET CURD RICE / THAYIR SAMAI


Dhadhiyonnam (Thayir saadam) given at temples as prasadam always tastes heavenly. It is always comfortable to end up a meal with curd rice. This is a simple way of making curd millet. Any millet can be used and also tastewise there is not much difference. Those who are avoiding rice for health issues and those who would prefer ending  up the meal with a curd rice can make this and get satisfied.

INGREDIENTS:


Samai OR any millet - 1 cup
Curd - 2 cups
Milk - 1 cup
Salt - to taste


FOR TEMPERING:
Ghee - 1 tsp.
Mustard seeds - 1 tsp.
Curry leaves - few
Green chillies - 1 tsp.(finely cut)

Ginger - 1 tsp.(finely cut)
Hing - a pinch
Raisins - 2 tsp.
Coriander leaves finely chopped - 1 tsp. (for garnishing)

METHOD:


Wash and pressure cook samai . Click here for picture of millets, how to cook millets and glossary of millets. Mash well. Add salt, curd and milk and mix well without any lumps.

In a kadai, heat ghee, add mustard seeds, curry leaves, green chillies, ginger, hing and raisins. When the raisins fluff up add the temperings to the curd samai. Mix well. Garnish with coriander leaves and serve. 
Variations: Add pomegranate seeds, grated carrots, finely cut cucumber and mangoes. 

Saturday, December 20, 2014

VARAGU IDLI / KODO MILLET IDLI / VARAGARISI IDLI

VARAGU IDLI, KODO MILLET IDLI, VARAGARISI IDLI,MILLET RECIPES

Click here for picture of millets, how to cook millets and glossary of  millets. 

INGREDIENTS:

Varagu (Kodo millet) - 2 1/2 cups
Javvarisi (Sago) - 1 cup
Whole white Urad dhal - 1 cup
Fenugreek seeds - 1 tsp.
Salt - as per taste



VARAGU IDLI / KODO MILLET IDLI / VARAGARISI IDLI

METHOD:

Wash well and soak varagu, sago, urad dhal and methi together for 3-4 hours. (I soaked varagu and sago separately and urad dhal and methi seeds separately. I tried soaking everything together also, both turns out good.)

Drain excess water and grind in a wet grinder to a smooth batter. The consistency should be like idli batter. Take out the batter, add salt and mix well with your hands. Allow it to ferment for 7-8 hours.

Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Serve hot with any chutney of your choice. 


NOTE: 
I tried millets idli like the regular rice idli which we make, substituting rice with millets. I personally felt it becomes dry soon.  After trying with sago, I felt  it is spongy and stays soft for a longer time. Varagu can be replaced by any other millets. Sago can be replaced  by thick variety aval (poha). In any dish which is made by rice, rice can be substituted for millets. 

GLOSSARY - MILLETS


GLOSSARY OF MILLETS

Tamil
English
Hindi
KuthiravaaliBarnyard milletJhangora
SaamaiLittle milletKutki
VaraguKodo milletKodra
Pani varaguProso milletBarri
ThinaiFoxtail milletKangni
KambuPearl milletBajra
Kezhvaragu / RagiFinger milletMandua
CholamSorghumJowar