Saturday, 8 October 2016

KODOMILLET IDLIES/VARAGU IDLIES

Do try Kodo millet idlies ! They are looking dull yet soft and tasty combining with any south Indian side dishes such as coconut chutney, sambar, coriander chutney or thuvayal. 

How to make these soft idlies?

Ingredients:

Kodo millet fresh flour 500 gms
Urad dal (whole) 100 gms
Fenugreek seeds one spoon
Salt to taste

Procedure:

Wash and  soak the urad dal with fenugreek seeds with adequate water for three hours.
Grind the urad dal and fenugreek seeds to a smooth and soft batter.
Mix the flour with this batter adding salt.
Add adequate water to an idli batter consistency.
Close with the lid and set aside to ferment for eight hours/overnight.
Mix well and pour the batter in idli mould and steam them in an Idli maker for eight minutes over a medium flame.
Remove the idlies from the mould using a wet spoon.
Collect in a serving bowl or hot pot.

Kodo millet idlies are ready to serve with the side dishes of your option..coconut chutney is the best choice to me.







FOXTAIL MILLET CURD MEAL

There are so many twists in making foxtail millet meal. One of these versions is foxtail millet curd meal. It goes very well with cabbage porial.

How to make?



















Ingredients:

Foxtail millet palin meal two cups
Fresh curd three cups
Shallots or bellary onion fine pieces one cup
Ginger gratings one spoon
Asafoetida one pinch
Red chillies three (split)
Curry leaves one sprig
Sesame oil one tablespoon
Mustard seeds one spoon
Cumin seeds one spoon
Cilantro leaves half cup
Salt to taste


Procedure:

Pressure cook foxtail millet with adequate water upto three whistles.
Keep aside to release the pressure.
Heat the frying pan wih sesame oil over medium flame.
Add mustard seeds to sputter.
When the mustard seeds starts to splutter, add shallots/bellary onions, red chillies, curry leaves and ginger gratings..
Saute until the onion turns transparent.
Add cumin seeds.
Add fox millet meal and salt together.
Incorporate all the ingredients together.
Sprinkle asafoetida over the meal.
Switch off the flame.
Wait for five minutes to cool down.
Add curd and mix well.
Finally add cilatro leaves.
Check the salt. 
Adjust the taste if salt needed.

Foxtail millet curd meal is ready to serve.
Cabbage porial is pairing very well with this meal.


KODO MILLET DUMPLINGS/VARAHU PANIYARAM

It is so simple to make. A versatile main dish that accompanies with any side dish!!!!
It replaces rice as it has low glycemic index and tastes excellent.




How to make?
Kodo millet flour is easily available in departmental stores.

Ingredients:

Kodo millet flour 500gm
Whole urad dal 100 gms
Fenugreek seeds one spoon
Sesame oil to drizzle
Salt to taste
Adequate water

Procedure:

Wash and soak urad dal with fenugreek seeds for three hours.
Grind the soaked urad dal and fenugreek seeds with adequate water into a smooth and soft batter.
Mix the flour and urad dal batter, salt and adequate water in a dry bowl.
Blend well to get a soft batter.
Cover with lid.
Keep aside to ferment overnight or seven hours.
Heat the paniyaram pan over a medium flame.
Pour half spoon of oil into every slot and pour the batter in every slot using a spoon
Cover with a lid.
Allow to cook for a couple of minutes.
Flip over the paniyarams to the other side.
Allow to cook until the paniyarams get golden brown all over the sides.
Transfer the Paniyarams to a dry serving bowl now, using a long needle.
The golden brown yummy paniyarams are ready in your table to have..!!!
A perfect pair with coconut chutney.


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