Friday, 23 September 2016

BARNYARD MILLET RIBBON PAKODA

Barnyard millet is known as kuthiraivali in Tamil, Oodalu in Kannada, Odalu in Telugu, Jhangora in Hindi and Kavadapullu in Malayalam. Like other millets are rich in fiber, a good source of zinc and manganese; antioxidantt; a good source of B complex vitamins. It supports weight loss; good for diabetic patients, ; It is lower in carbohydrates and higher in energy value among all the millets.

So, don't miss this millet. enjoy the taste and acquire the health benefits form this great wonderful cereal.

There are so many recipes using this barnyard millet. Out of these recipes , I chose this snack for your reference. 

How to make ?






Ingredients:

Barnyard millet flour 300 gms
Fried Bengal gram flour 150 gms
Salt to taste
Asafoetida one pinch
Sesame oil one spoon
Adequate water
Black sesame seeds one tablespoon
Ajwain seeds one tablespoon
Red chilly powder one spoon
Sesame oil to deep fry

Procedure:

Mix all the ingredients barnyard millet flour, fried bengal gram flour, red chilly powder, asafoetida, salt, sesame seeds, and ajwain seeds

Knead the flours with adequate water to a soft dough.

Heat the sesame oil in a frying pan.
Squeeze the portion of dough filled in ribbon press in the oil directly.
Allow to deep fry.
Flip other side using spatula carefully.
When the sound of the hot oil ceases. and the oil bubbles subside, take out the ribbons and collect in a dry plate.
Repeat the process until the dough exhausts.
Break the ribbons and keep aside to cool.
Store in an airtight container.

Note : Don't add oil while kneading this dough. The result is more crunchy and crispy. The ribbons doesn't absorb oil. It is good for elders and kids.

Adding ajwain seeds  is for easy digestion and comfort tummy eventhough have more.






























Crunchy and tasty barnyard millet ribbon pakodas are ready to have.


MANATHAKKALI KEERAI+BOILED PEANUTS PORIAL

I would like to mention the greens used to cook this yummy green porial is Sukkutty keerai. It is known as Manathakkali. This green has many english names such as Sunberry, wonder cherry and Solanum Nigrum (botanical name). These greens are growing lush during the monsoon. It is very popular in Tamil nadu for its properties that heal ulcer of whole digestive system.


The combination of boiled peanuts and manathakkali keerai in this porial is so delicious and packed with protein and vitamins and minerals to an extent.





Ingredients:

Shallots half cup
Red chillies two
Curry leaves one sprig#Turmeric powder one snall spoon
Salt to taste
Mustard seeds half spoon
Sesame oil one tablespoon
Manathakkali keerai cleaned, washed, and chopped three cups
Shredded  fresh coconut half cup
Boiled peanuts one cup


Procedure:

Heat the pan with sesame oil.
Add mustard seeds to splutter.
When they start to splutter, add shallots, red chillies, curry leaves.
Saute for few minutes.
Add turmeric.
Add salt. 
No need to add or sprinkle water. The water retained in the greens is suffcient to cook.
Allow to cook in low flame for five minutes.
Check whether it is cooked without losing its green colour.
Meanwhile pressure cook the raw peanuts with little salt with half a cup of water.
Allow one whisltle.
Set aside.
Switch off the flame. 
Add shredded coconut and nuts.
Incorporate all the ingredients to combine well.














Yummy Porial is ready to have with hot steamed rice, dal, rasam, curd or butter milk. It is a delicious and nutritious accompaniment to any rice.






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