BARNYARD MILLET CRUNCHY PAKORAS

Barnyard millet crunchy pakoras are the crunchy and tasteful snack for ensuing monsoon evenings.

We are becoming millet lovers , innovating and experimenting various versatile versions to introduce these millets replacing the polished rice in our day to day food. This is one of the versatile snacks, you crave for.

How to make crunchy pakoras?

Ingredients:

Barnyard millet flour 100 gms

Besan flour 200 gms

Cooking soda one spoon (small)

Salt to taste

Bellary onions chopped two cup

Green chillies three finely chopped

Curry leaves half cup finely chopped

Coriander leaves finely chopped half a cup

Ginger gratings one spoon

Fennel seeds one spoon

Mint leaves half cup

Tender adamant creeper (Pirandai Bits) quarter cup 

Sesame oil to deep fry

Procedure:

In a dry bowl, mix the besan flour, cooking soda, salt, barnyard millet flour well.

Add water little by little to  knead pakora dough (tight) consistency.

Incorporate all the items such as onion, green chillies, ginger gratings, fennel seeds, coriander leaves, curry leaves, mint leaves and tender adamant creeper stems with the dough.

Heat the sesame oil over a medium flame.

Once the oil attains the deep frying temperature, Drop the rough sized portions of the dough  using  fingers.

Allow to deep fry to golden brown and crispy texture.

 

RIDGE GOURD PEPPER STIR FRY

Ridge gourd is packed with nutrients abundantly. since it is a low-calorie veggie, it is highly recommended to support weight loss of everyone who wishes to get a slimmer body. It is a high water store-house naturally.It contains high beta carotene so that it gives clear eyesight.

Being  low cholesterol and high fiber veggie, it is good for heart patients.

It is a blood purifier.

Riboflavin, magnesium, iron, thiamin, vitamin c and zinc and so many nutrients and minerals are loaded in the ridge gourd.

Do view how to make Ridge gourd pepper stir fry:

Ingredients:

Ridge gourd two nos
Pepper one spoon
Sesame oil one tablespoon
Coriander leaves half cup finely chopped
Shallots or onion bits half cup
Green chilly one
Curry leaves 10 nos
Mustard seeds one spoon
Cumin seeds one spoon
Salt to taste
Turmeric one spoon

Procedure:

Wash the ridge gourd and peel off the veggie.
Cut them into half-inch discs.
Heat the frying pan with sesame oil.
Add mustard seeds to splutter
Add shallots or onion bits, curry leaves, green chilly.
Saute' for a while.
Add turmeric.
Add the ridge gourd discs and saute' till the turmeric spread in the discs evenly.
Sprinkle salt to taste.
Since it is a high water content. you need not add water. just sprinkle water over the discs.
Close with lid.
Let it cook for five minutes on a low flame
Open and sprinkle pepper powder.
Add chopped corianders.
Add shredded coconut (optional)
Switch off the flame.
Give a good stir.

Yummy Ridge gourd pepper stir fry is ready to have with curd rice/meals.

























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PEPPER RASAM/MILAGU RASAM

Pepper rasam is so easy to make and it is very soothing and healthy for the persons affected by severe cold and cough. It is a good home remedy to render support to the sufferers of cold. 

During the winter season, this rasam makes comfortability in the digestive system and the respiratory system. Why don't you comfort yourself to fend off a cold day with a hot cup of pepper rasam?

Ingredients

 

Pressure cooked dal one cup

Turmeric one spoon

Roasted pepper powder one spoon

Coriander leaves finely chopped half cup

Sesame oil one tablespoon

Mustard seeds one spoon

Asafoetida one pinch

Curry leaves one sprig

Red chilly one

Tamarind extract  two cups

Jaggery one small piece

Salt to taste

Procedure:

Mash the cooked dal with two cups of water.

Add coriander leaves to the dal mixture and stir well to infuse the fine aroma of coriander leaves.

Heat the sesame oil in a pan over a medium flame.

Add mustard seeds to pop up

Add red chillies (slit) and curry leaves

Switch off the flame to avoid burning.

Add a generous pinch of asafoetida.

Add half spoon of turmeric.

Now switch on the flame and add tamarind extract.

Add jaggery and salt.

Allow to boil for some time.

Add the dal mixture and check the salt and taste.

Adjust the salt.

Add one spoon of roasted pepper powder and allow to start boil over the sides of the pan.

Switch off the flame.

An aromatic, hot rasam is ready to have with hot steamed rice. You can have it as a soup.

A perfect drink for monsoon and winter days.