Monday 1 July 2019

FLUFFY KODOMILLET IDLIS


 





Kodo millet used here is an excellent source of fibre. The anti-oxidant-potency is higher than any other millet and cereals. Kodo millet can be cooked like rice and novel food like Idlis, Oothappams, Dosas, Paniyarams, Upma, Pongal etc. It can be used to prepare thattu vadai murukku, bonda etc,

How to make  Kodomillet idlis?

Soaking is the first step for making idlis.
4:1 is a fine proportion. Adding castor seeds deshelled makes the idlis fluffier and more delicious

Ingredients:

Kodo millet  400 gms
Whole Urad Dal 100 gms
Fenugreek seeds 1 tsp
Castor seeds 8 pcs

Procedure:


Soak all the ingredients for 3 hours.
Wash thoroughly and drain the water.
Grind to a smooth batter with the addition of water little by little.
Add salt 1 tsp at the final stage of grinding.
Collect them in a vessel and cover it and set aside for overnight or 8 hours.
The result is perfect fermentation.
Now Pour the batter in idli moulds and steam into idlies.
Allow cooking for 8 minutes.
Serve with any side dish.
This food is light and filling.
Diabetes-friendly also...

Saturday 29 June 2019

MELTING CHOCOLATE ICECREAM (KIDS' SPECIAL)

HOW TO MAKE THE UTTERLY SCRUMPTIOUS CHOCOLATE ICECREAM?



This rich chocolate ice cream is more delicious and easy to make without preservatives. Learn how 
to make this kid-friendly ice cream.

THE INGREDIENTS WHAT WE NEED:


Cadburys dairy milk chocolate bar half
Sweetened Milkmaid condensed milk  200 g
Chilled Unsweetened Nestle whipping cream 160g
Sugar 2Tsps
Cocoa powder (Hershey's) 2 tablespoons
Hershey's chocolate syrup 2 tbsps


PROCEDURE:

Chop the Chocolate bar into tiny cubes
Blend the nestle cream with 2 tsp sugar until soft peaks.
Add condensed milk and blend well.
Add cocoa powder and mix well.
Incorporate chocolate cubes.
Transfer the contents to the airtight container
Place it in the Freezer for 2 hours.
Take out after 2 hours and whisk the mixture and again
place it in the freezer compartment for 4-5 hours.
Open the container and squeeze the chocolate syrup over it as per your optional decoration
Cover it again.
Do keep the frozen ice cream in the refrigerator for 10 minutes
before enjoying.

Do refer the video tutorials for the steps.











Saturday 8 June 2019

ICONIC MORINGA GREENS THUVAIYAL/MURUNGAI KEERAI CHUTNEY



The best way to reap the benefit of moring greens is making thuvaiyal or chutney. It goes very well with Dosas, Idlis, Chapathis and hot steamed rice with a dash of fresh cow ghee.


Tuesday 28 May 2019

GENEROUS RED LENTIL RASAM



Red Lentil rasam is an effortless version and can be served as an appetizer or with hot steamed rice as a Lunch meal.

How to make it?

Ingredients:

Red lentils or Masoor Dal 50 gms
Turmeric 1/2 tsp
Tomatoes 3 pcs
Garlic cloves 5 pcs
Rock salt 3/4 Tsp
Roasted and powdered Cumin seeds and pepper 2 tsps
Curry leaves 10 pcs
Red chilly 1 or of your option
Asafoetida 2 pinches
Sesame Oil 1 tbsp
Mustard seeds 1/ tsp
Coriander greens, a few or fistful
Water about 600 ml

Procedure:

Wash the dal until clear water.
Place them in a small pressure cooker and add 200 ml water.
Add turmeric.
Add 3 tomatoes. Close the cooker and pressure cook allowing one whistle on medium heat.
Set aside to cool down of its own time.
Remove the whistle and mash the dal and tomatoes.
Add 400 ml water.
Add roasted cumin and pepper powder and mix to combine.
Add salt and coriander greens
Add grated garlic

Tempering:

Heat the pan with sesame oil
Add mustard seeds to crackle.
Once they are crackling, add red chilly and curry leaves.
Sprinkle asafoetida.
Transfer the dal contents.
Let the rasam gets the boiling point, turn off the heat.

Rasam is ready to be served.

Preparation time 20 minutes
Yield: 4 servings.

Sunday 26 May 2019

SUMMER SPECIAL LITTLE MILLET CURD MEAL



Millets are said to be nutritionally and deliciously higher than the rice and wheat.
They are fibre rich and contain phenolic compounds. They are packed with higher contents of iron.
Here we use Samai for dishing out Curd meal. 

Samai is gluten-free and has a low glycemic index hence this is diabetic friendly.
Samai is said to be the high source of the essential amino acids. Overall Samai meal is fantastic taste can be used as a substitute of rice and wheat dishes.

How to make the unbeatable little millet curd meal?

The ingredients we need:

Samai/LIttle millet 200 gm or one bowl/cup
Water 400 ml/2 cups
Shallots 10 chopped
Ginger grated 1 tsp
Asafoetida 2 pinches
Red chillies 2 split
Curry leaves 10 pcs
A Few Coriander greens
Groundnut oil 2 tbsps
Mustard seeds 1/2 tsp
Split Urad dal 1 tsp
Salt 3/4 tsp

Procedure

Remove the stones and twigs if any. 
Wash twice until clear water.
Drain the excess water and add 2 bowls or 400 ml water.
Transfer all the contents to a 2.5 lit pressure cooker and close it.
Place the weight. 
Cook on low heat for 8 minutes.
Take off the weight and mash the cooked millet with the addition of 3/4 tsp.
Heat a pan with groundnut oil.
Add mustard seeds to crackle.
Add Urad dal.
Then add shallots, red chillies, Curry leaves, Asafoetida.
Saute for a minute.
Add the cooked millet and fold several times to coat all the tempered ingredients.
Set aside to cool down the pan.
Then Add 250 or 200 ml Fresh cow curd and combine to mix well.

Garnish with coriander greens.

Ready to serve

No side dish needed.
Relish this irresistible Little millet curd meal.

Serving 2 members
Cooking time 20 minutes.
You can multiply this measurement to make this meal for more members.

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