Friday 11 November 2016

FOXTAIL MILLET DOSAIS

Fiber rich, high protein empowered Foxtail millet can be used too make delicious dosais with chutney, sambar, tomato chutney etc.

How to make?







Ingredients:

Fresh Fox tail millet flour 250gms
Urad dal 50gms 
One spoon of fenugreek seeds
Adequate water
Salt to taste.

Procedure:

Soak urad dal and one spoon of fenugreek seeds for one hour.
Wash and grind them with adequate water to a smooth and fluffy batter.
Take 250 gms of foxtail millet flour in a mixing bowl.
Pour the batter in the mixing bowl and mix with the dry flour by adding adequate water.
Add salt and mix.
Blend well with hand.
Close with the lid and set aside overnight.
In the next day morning, you can notice it fermented well.
Heat the dosa pan and pour the one big spoon of batter over it.
Spread the batter to a thin round in a circular motion.
Drizzle oil over the sides of the dosai.
Close with the lid and allow to cook for one second.
Flip over the dosa.
collect the dosa in a dry plate.
Repeat the process as per your requirement.

It pairs very well with tomato onion chutney or with any souring dishes like sambar, mint chutney and coriander chutney.
  


KACHAYAM TRADITIONAL SWEET

Kachayam is one of the traditional sweets of kongu folks. It is specially prepared and brought as a gift sweets by the people when they visited their relatives home. They will bring a lot in a closed silver buckets to show their abundance of love.








It has a long process and many members take part in preparing this sweet.

Let us start our procedure to make this yummy kachayams.

Ingredients:

Raw rice IR 20 or Pongal pacharisi 350 gms
Jaggery crushed powder  350 gms
Adequate water to prepare jaggery syrup
Cardamom seeds crushed one tablespoon
Ghee one cup
Refined Peanut oil to deep fry

Procedure:

Wash and soak the raw rice overnight.
Drain the water completely and spread on a paper or dry white cloth for one hour.
Blend the raw rice into a fine powder.
Sieve the flour to get a fine powder.
Again give the remaining coarse raw grains to a mixer and blend two to three  seconds.
Sieve again until the entire raw rice turns into a nice flour.
Bring to boil the jaggery with one cup of water until the one string consistency reached,
Collect the flour in a dry mixing bowl and pour the jaggery syrup and stir gently giving a rotatory stir.
Stir well until the flour and syrup combined each other.
Let the batter be looser
Allow to cool and close the dough with the lid.
Allow more than 12 hours.
Divide into equal portions and make balls.
Spread the white or color cloth.
Make the circular discs in rows using first three fingers.
Heat the frying pan with oil over a medium flame.
Drop one disc at one time. Notice the disc is raising up like a poori.
Take two big spoons and keep the fried disc in between the spoons.
Let the flame now in simmer level.
Drain the excess oil by holding the fried kachayam in between the spoons.
Collect every kachayam in a dry plate.
Repeat the process until the dough used entirely.
Crush the cardamom seeds and sprinkle over the kachayams on both sides.



Yummy kachayams are ready to have.












































Tuesday 8 November 2016

BARNYARD MILLET SWEET PONGAL

Barnyard millet sweet pongal is an easy and quick sweet which can be made in a jiffy. It is a whole -some grain that can be cooked a variety of dishes as that of rice and wheat. It is an excellent substitute for rice as well.

Ingredients:

Jaggery 150 gms
Barnyard millet one cup
Raisins one tablespoon
Cashews one tablespoon (optional)
Cardamom seven pods.
Cow ghee half cup
Minute piece of pachai karpooram /edible camphor
Adequate water approximately three cups


Procedure:

Pressure cook the barnyard millet with adequate water. no soaking needed. Cook directly in the cooker with one whistle and simmer it for few minutes. Switch off the flame.
Melt the jaggery with adequate water until it thickens and sticky consistency.
Add a minute pinch of edible camphor and mix well.
Open the lid of the cooker and add the jaggery syrup and mix well.
Fry the raisins and cashews in ghee.
Transfer the fried ingredients to the barnyard and jaggery mixture.
Add cardamom seeds crushed.
Add the remaining ghee over it and mix gently.
Glossy pongal is appealing delicious.


Yummy barnyard millet sweet pongal is ready to have.












Monday 7 November 2016

TRADITIONAL FOXTAIL MURUKKU

Foxtail millet is a versatile crop which can be cultivated in any season of the year with the shortest crop cycle of sixty to ninety days. No other crop can be grown in such a short period, 

According to Dr. Narasimma Rao, the former scientist of the Agricultural University, foxtail millet and jower should be included in the subsidised food scheme to prevent the incidence of diabetics.
Its scientific name is Setaria italica.

This millet is a host of nutrients with a nutty flavour. 
fiber rich, high protein and low glycemic index of the foxtail millet is nowadays becoming very popular in our region. We are consuming all the millets weekly thrice in any other form. thinai murukku is one of them. 

Crunchy and tasty thinai murukku..

How to make?

Ingredients:

Foxtail millet flour two cups leveled
Bengal gram flour with chilly powder one spoon, ajwain grain powder one tablespoon and one pinch of asafoetida  one cup leveled
Cow butter one tablespoon
Sesame seeds one spoon
Salt to taste
Adequate water
Sesame oil to deep fry
You can use refined peanut oil also to deep fry.

Procedure:

Blend Bengal gram one cup with red chilly powder, ajwain seeds and asafoetida into a  fine powder.
In a dry bowl, mix the millet flour and Bengal gram flour, salt well in a dry mode.
then add butter and mix again.
Add adequate water and knead into a soft and non-sticky dough.
Heat the oil in a frying pan over a medium flame.
Take a portion of the dough and fill it in a murukku press having a star hole disc.
Squeeze into two turns small rough spirals over a ladle.
Drop in the oil.
Deep fry the six murukkus at a time
Allow to deep fry until both sides are well fried and sizzling oil bubbles cease.
Drain the excess oil and collect the murukkus in a dry plate or tissue paper as you opt.
Repeat the process.

One full plate murukkus are ready to enjoy with your family members!

Do try out..!


















Sunday 6 November 2016

KAI MURUKKU/ HAND RICE SPIRALS

This snack involves long process but the taste is great. It is an art of making swirls perfectly.


Ingredients:
















Raw rice three cups
Urad dal 100 gms
Cold press coconut oil one tablespoon
Sesame oil one tablespoon
Refined oil to deep fry the suthu murukku
Cumin seeds one spoon rubbed
Cow butter one lemon size room temperature
Salt to taste
Adequate water

Procedure:

Soak the raw rice for two hours and drain the water and allow to dry in sunlight on a dry cloth or on a newspaper until the water excess be absorbed and the rice is with moisture.
Blend the rice into fine flour and sieve the flour to get a finest flour.
Dry roast the urad dal into cream white and aroma wafts.
Blend the urad dal into a fine powder.
Sieve the flour in order to get finest flour.
Mix them well in a dry bowl.
Add Salt and mix well.
Add butter and blend well.
Add water as per need and knead into a soft dough.
Add cumin seeds and incorporate them into the dough.
Add pure cold pressed coconut oil.
Knead well to get non-sticky.
Take a lemon sized dough and pinch with three fingers into a long rope shape. 
Twist and press gently and for a circle about two or three turns.over a polyethylene or plastic sheet.
You can swirl three murukkus at a time and deep fry them. 
Heat oil and drop the murukku one by one by hand.
Deep fry the murukku until the sizzling sound of oil ceases.
Drain the murukku when it becomes golden brown on all sides.
Collect in a dry bowl.
Repeat the process in batches.
Crispy and tasty kai murukku is ready to have.

Do view another version using boiled rice as follows:
We can make the kai murukkus by using boiled rice. The process is slightly different. Soak the IR 20 or idli rice fir two hours. Grind into a smooth batter adding salt. Blend the Bengal gram and ajwain seeds into a fine flour. Dry roast urad dal. Blend it into fine powder. Mixing proportion is Rice batter (250 gms idli rice or IR20+Urad dal flour one spoon+50 gms of Bengal gram flour+salt to taste+cumin seeds sesame seeds (optional)+one tablespoon of cow butter+adequate water.

Knead into a soft and nonsticky dough.
Take one tablespoon of coconut oil in a small cup to smear the fingers and palm.
Smear the hands and take one portion of the dough and make the murukku by rolling and twisting the dough ropes with the help of thumb, forefinger and middle finger. the forefinger and middle finger.
Just three rounds around the bottle cap. Make murukkus over the dry white cloth.









Heat the oil to deep fry.
Take off the murukkus from the cloth using a spatula and Deep fry evenly into a golden brown and crispy murukkus. 
Collect them in a tissue paper or newspaper to absorb excess oil.
Store them. one week shelf life.


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