KODO MILLET PEPPER PONGAL

The healthy open secrets behind Varaghu rice consumptions are:

Varagu rice is gluten-free and packed with vitamins and minerals.

High in Nutrition which is good for children.

High fiber content.

Varagu rice helps hydrate your colon to keep your system regular and keep you from being constipated.

Digestion friendly.

Rich in photochemical, phytic acid, which lowers cholesterol, and phytate, and that helps in reduction of cancer risks.

High antioxidant activity.

Vargu Rice helps in controlling Blood sugar and Cholesterol.

Great energy source especially good for athletes.

Complete protein source when combined with legumes - ideal for a vegetarian diet.

Varagu rice consumption decreases Triglycerides and C-Reactive Protein.

Serotonin in the Millet calms and soothes the mood

Varagu rice acts as a Prebiotic feeding microflora in your inner ecosystem

Millet is full of nutrients your body needs, such as:

Magnesium, Fiber, Antioxidants,Tryptophan,Phosphorus,Calcium, Vitamin B and Manganese

It fights with obesity and diabetes

.......Google source

Let us make kodo millet pongal....

Ingredients:

Kodo millet 200 gms

Moong dal 50 gms

Pepper two spoons 

Cumin seeds one spoon

Curry leaves half cup

Cashews split one tablespoon

Ginger grates one spoon

Green chillies cut halves two

Cooking oil one tablespoon

mustard seeds optional one spoon

Asafoetida half pinch optional
Salt required

Procedure:

Heat the small pressure cooker with cooking oil.

Add mustard seeds, cumin seeds, pepper, cashews, curry leaves and green chillies and ginger grates.

Fry them for a while.

Add kodomillet and moongdal mix into the cooker.

Add salt required.

Wait for boiling.

Check the salt taste.

Then Close the cooker lid and place the weight.

Wait for one whistle.

Simmer the flame.

After three minutes, turn off the heat.

Remove from the burner and keep aside to cool.

Open the lid and serve the kodo millet pongal with your optional side dishes i.e., chutny, sambar as an excellent breakfast.

You can have this millet during summer to reduce the heat and obesity weekly once or twice .

RED RICE PUTTU

The basic ingredients used in this recipe make the food delicous and nutritious. It can be served as an evening tiffin or breakfast. Very easy and simple to make. Quick method too.


INGREDIENTS:

Red rice 200 gm

Flattened red rice 50 gm

Coconut grates two cups

Salt required

PROCEDURE:

Dry roast the red rice and red flattened rice

Grind them into a fine coarse powder together.

I follow the Kerala method to steam the puttu.

Wet the mix with one cup of boiled water little by little.

The consistency should be bread crumb texture.

Refer the image. 

Now in kongu method.

Steam all the puttu mix with coconut grates in a idli mould.

Temper the puttu with mustard seeds, shallots, green chillies curry leaves and coriander leaves

This is spicy soft red rice puttu.

Sweet version:

We can enjoy this steamed puttu with jaggery powder and ghee. 

Now we will follow Kerala method of cooking Red rice puttu by using Puttu mould vessel :

This method is presented here for those people who like Kerala Special Kuzhaiputtu.

Add two cups of water to the bottom vessel of the puttu maker

Grease the cylindrical puttu mould with few drops of oil inside around.

Place the round perforated disk in the bottom of the puttu mould so that it fits well in the bottom.

Add three teaspoons of shredded coconut to the bottom of the mould with the help of a spoon.

Followed by six teaspoon of puttu mix and again three spoon of coconut grates and six teaspoons of puttu mix. 

Add another layer of coconut grates on the top of the mould.

Close with the lid .

Steam for seven minutes.

Turn off the heat and wait for five minutes.

Now, with the help of a ladle, push the puttu outside of the mould keeping it in a plate.

It will lay on the plate as a well cooked cylindrical shaped puttu.

This puttu can be served with chenna dal curry. 

DELICIOUS MUSHROOM BRIYANI/KALAAN BRIYANI

Ingredients:

Mushroom sliced two cups

Boiled Ponni Rice two cups

Cooking oil one table spoon

Shallots chopped half cup

Green chilly split one

Curry leaves half cup

Tomato one chopped

Lime one

Mint leaves chopped one cup

Coriander leaves chopped one cup

Salt required

Turmeric powder one teaspoon

Briyani masala powder one tablespoon

Ginger and garlic grates half cup

For tempering:

Mustard seeds one spoon

Cinnoman one inch seven nos

Cloves five nos

Cardamom five

Indian Bay leave one

Star anise one

How to make briyani masala powder?

Cloves 10

Cinnamon 10 sticks

Green cardamom 10

Star anise 5

Mace 5

Marathi Mokku 3

Country coriander seeds two tablespoons

Shahi jeera seeds one spoon

Poppy seeds one table spoon

Nutmeg crushed and powdered one spoon

Fennel seeds one tablsooon

Dry ginger one tablespoon

Red chilly two

Turmeric one spoon

Roast all the spices in a dry pan in a low flame till the fine aroma come out.

Allow them to cool. Grind them in a mixer and store the powder for future use of making briyani rice (Vegetable Briyani or any any other masala rice) in an air tight container.

Procedure:

Wash and soak the Ponni boiled rice for one hour.

Heat the 5 lit pressure cooker with oil.

Add mustard seeds, dry spices above mentioned to temper. 

Followed by onions, green chilly, curry leaves and saute a while till the onions

turned translucent

Ginger and garlic grates should be added. A nice flavor will come out when they get fried.

Add mushrooms, tomato pieces, mint leaves, coriander leaves, turmeric powder,

ground Briyani masala powder and stir for one second so as to mix well.

Let the flame be in medium level.

Add the rice with water measured already and salt required.

Check the taste of the stock, it should taste bit salty.

Close the cooker and put the weight. 

Allow one whistle and simmer the flame for five minutes.

Switch off the flame and allow the pressure completely out.

Mushroom Briyani (in Kongu style) is ready to serve. The best combination is Curd onion raitha. Cut the Bellari onions into tiny pieces and fry for two seconds in a tempering pan. Allow to cool and incorporate the onion pieces, little salt and chopped coriander leaves into the curd and serve.

MURUNGAIKAI SAMBAR SATHAM/DRUMSTICK POD WHOLE MEAL

The procedure of cooking Drumstick Sambar Rice is very simple and easy.  It is a kind of whole meal loved by all. The ingredients of this dish make the meal highly nutritious.

Take a look on how to make the yummy drumstick whole meal .

Ingredients :

Rice 250 gms

Toor dal or masoor Dal 100 gms

Shallots chopped one cup

Curry leaves half cup

Sambar powder three teaspoons

Turmeric powder one spoon

Drumsticks two or three medium size peeled and cut 2 inch pieces

Cooking oil one tablespoon

Tamarind extract two cups

One tomato chopped

Asafoetida one pinch

Chopped coriander leaves one cup

Salt required

Mustard seeds one spoon

Procedure:

Wash several times and soak the rice and dal together for half an hour.

Pressure cook the rice, dal , turmeric, half spoon of salt and drumstick pieces together with required water.

Wait for one whistle and simmer until second whistle starts.

Remove from the flame and keep aside to cool.

Heat the pan with cooking oil.

Add mustard seeds to splutter.

Add shallots, curry leaves.

Saute for a while.

Add Turmeric powder half teaspoon, sambar powder, asafoetida.

Let  the flame be switched off to avoid burning.

Followed by tomato pieces and tamarind extract.

Add salt and allow to boil.

Wait for a couple of minutes until the extract thickened

Transfer the cooked ingredients into the boiling extract.

Mix well in the low flame.

Finally add the coriander leaves.

Hot and delicious Murungaikai sambar satham is ready to serve.

Serve with pickles and cow ghee.

Do try how it is..!