PROSO MILLET PONGAL/பனிவரகுப் பொங்கல்

Proso millet has enormous health benefits mainly supports neuro health system with its high content of  lecithin. It is loaded with vitamins-

 B complex vitamins, Niacin, folic acid and minerals like calcium, potassium, zinc and iron and essential amino acids. It is Gluten Free and reduces the risk of type2 diabetes. 

Ingredients:

Moong dal 75 g

Proso millet 75 g

Coldpressed Groundnut oil 2 tbsp

Cumin seeds 1 tsp

Pepper 1 tsp

Curry leaves 15-20 pcs

Green chilly one,  slit

Asafoetida one pinch

Water 2.5 cups

Himalayan pink rock salt 3/4 tsp

Desi ghee/cow ghee  1 tbsp

Whole cashews one handful/12-18 pcs

Procedure:

STEP ONE

Dry roast moong dal until golden brown.

Add Proso millet with moong dal and dry roast for a while.

Set aside to cool down.

Wash thoroughly.

Drain the water and set ready.

STEP TWO 

Heat the medium or 3 lit cooker with Groundnut oil on medium flame.

Add cumin seeds, Peppercorns

Let them fry for a while.

Add curry leaves and green chilly, slit.

Saute for a while.

Add Asafoetida 

Transfer the drained millet dal contents. Pour 2.5 cups of water. 

Add rock salt.

Stir a couple of times to combine.

Close the cooker and cook until two whistles on medium heat and let in simmer level until the third whistle.

Set aside to cool down.

Heat the ghee in a tempering pan on medium flame.

Fry whole cashews until golden brown

Transfer the fried cashews to the cooked Pongal contents.

Fold multiple times to mix the ghee contents with cooked millet meal.

Done.

Proso millet Pongal is ready to be served with coconut chutney and sambar of your choice.

Cooking time 

30 minutes

Yield two servings

 

BEETROOT KURMA/GRAVY/பீட்ரூட் குருமா/கிரேவி/चुकंदर ग्रेवी

Beetroot is a humble root vegetable, having immense nutritional benefits that promise health, unparalleled flavour and taste, unique ruby red colour. Moreover, it lends itself to the culinary variations to satisfy our taste buds. It is low in calories. It reduces blood pressure, aids in the production of red blood corpuscles and itis a natural blood purifier. It is bundled with rich iron content so that it maintains the haemoglobin levels. It boosts metabolism and strengthens the digestive system.

This recipe is a quick fix accompaniment prepared with beetroot cubes in the coconut masala base.

Ingredients:

Beetroot 250 gm

Shredded Coconut one bowlful

Raw coriander powder 1.5 tsp

Roasted Cumin powder

Fennel seeds 1/2  tsp+1/4 tsp

Turmeric 1/4 tsp+/4 tsp

Garlic 2 pcs

Curry leaves 2 sprigs+10 leaves

Tomato half chopped 

Pepper powder 1/ tsp

Water 1/2 cup+1 cup+rinsed water 1/2 cup

Groundnut Oil 2 tbsp

Mustard seeds/Fennel seeds 1/2 tsp

Bellary onion one chopped

Stone flower a tiny bit

Cloves 2 pcs

Bay leaf one

Green Chilly one pc, slit

Rock salt 1/2 tsp

Coriander greens optional

Star anise one pc

Procedure:

Wash the beetroot thoroughly.

Peel off the skin.

Chop the beet into cute cubes.

In a mixer jar, add shredded Coconut, coriander powder, cumin powder, Fennel seeds

Pepper powder, garlic cloves, curry leaves, turmeric and water 1/2 cup.

Grind to a fine paste.

Set ready.

Heat the pan on medium heat.

Add fennel seeds to fry.

Add bellary onion 🌰 slit green chilly🌶 and curry leaves.

Saute for a while until onion fried translucent.

Add beet-cubes and chopped half tomato.

Saute for a while.

Add a tiny stone flower, cloves and star anise.

Add turmeric.

Saute for a while on medium heat.

Transfer the ground masal paste.

Saute for five seconds until the raw smell goes off.

Add one cup water along with rinsed water.

Add rock salt.

Let cooking for 15 minutes on low-medium heat until the beets cooked soft.

Garnish with coriander greens.

A very good accompamiment to chapatis, Pooris, Rotis and nans.

Ready to serve

Cooking time 30 minutes.

Yield: 2 persons.