December 8, 2017

Pearl Barley and Mung Dal Khichdi

Wanted to have something spicy, hot, comforting in this cold weather, and at the same time healthy and less time consuming. Barley Soup and Khichdi were in my mind, so thought of a fusion of Barley and Khichdi. I was not sure how it will taste like as did not knew if I can actually combine both. So gave it a try. I made it a bit spicy, and made in olive oil instead of ghee and in a pot/kadai. One can even make in pressure cooker I guess, but thought Barley will go completely soggy so made it in a pot/kadai.






Here goes the recipe:

Ingredients
  • 1/4 Cup yellow mung dal (lentil), washed and soaked for half an hour in warm water
  • 1/4 Cup green mung dal(lentil), washed and soaked for half an hour in warm water
  • 1/2 Cup Pearl Barley, washed and soaked for 15 minutes (My barley does not need soaking)
  • 1/2 Onion chopped
  • 2 Garlic cloves chopped
  • 1/4 piece ginger chopped
  • 2 green chillies chopped
  • 1 teaspoon Olive Oil
  • 1/4 teaspoon Black pepper
  • 1/4 cup green peas  
  • 1 medium size carrots chopped into cubes
  • 2 sweet red peppers chopped into cubes. (I simply added whatever vegetables was available in my fridge)
  • 1 medium tomato cubed
  • puree of 1 medium tomato
  • salt as per taste
  • 3 Cups water

Preparation

  1. In a pot add oil.
  2. Once hot add the chopped onions, ginger, garlic, green chillies.
  3. Saute it for 2-3 mins until translucent
  4. Add the green peas and carrots , a bit of salt and black pepper. Let it cook for 4-5 minutes.
  5. Then add the red peppers , yellow mung dal, green mung dal, Barley, water and salt
  6. Mix it and let it come to a boil. Let it cook on high for 5-7 minutes, then on medium for another 10-15 minutes, stirring in between.
  7. Once the water is almost reduced, and the mixture starts sticking let it cook on minimum for another 5 minutes.
  8. Switch off and let the Khichdi sit for 10 minutes or so.
  9. Serve it hot with Papad.


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December 1, 2017

Cornflakes Granola (No Oil/Butter/Egg)

Had bought a big box of Cornflakes and were bored of eating it with milk. It was simply lying there, did not want to throw it so thought of trying Cornflakes Granola. I replaced the Oats with Cornflakes. The end result a crunchy and healthy snack to munch and lightly sweet to satisfy your sweet cravings. One can simply put it in milk, or top it in your smoothie or in your fruit bowl, or enjoy it as is , the possibilities are endless.


Granola


Granola
Granola



Granola



so here goes the recipe:


Ingredients

  • 3 Cups Cornflakes
  • 1/2 Cup Dates (I used Mejdool ones - roughly 10-11 pieces)
  • 1/2 Cup Almonds 
  • 1/2 Cup Walnuts
  • 1/2 Cup Pumpkin Seeds
  • 1/2 Cup Sunflower Seeds
  • 1/2 Cup Raisins
  • 1/4 Cup Honey
  • 1/2 teaspoon salt
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Flaxseed
  • 3 tablespoons water
  • 1/2 teaspoon Cinnamon powder (Optional)
  • 1/2 teaspoon Nutmeg powder  (Optional)

Note:

  • One can use any combination of nuts
  • Honey can be substituted by Maple syrup or any other sweetner too and the quantity can be increased, but corn flakes are already a bit sweet, so I added less. 
  • I did not add any oil or butter, as did not want to increase the fat content, one can add if required. 

Preparation

  1. Preheat the oven to 150 Deg Celsius.
  2. Add the Dates, walnuts, almonds, raisins, pumpkin seeds, flax seeds, sunflower seeds in a food processor and chop them coarsely. We want bit size pieces.
  3. In a big bowl, add Cornflakes, cinnamon, nutmeg, chopped nuts and seeds, honey, salt, vanilla extract and water and give it a good mix. 
  4. Line a baking sheet with parchment paper and spread the mixture on it. (One can even make bars out of it.)
  5. Let it bake for 55-60 minutes , stirring in between at around 30 minutes, until lightly brown.
  6. The mixture should be dry to touch. If it looks a bit moist after 60 minutes, just leave it on the counter to cool. It will all dry up.
  7. Cool completely and store it in an air tight container. 
  8. Enjoy it with milk, yogurt, smoothie or as is.


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November 6, 2017

Sweet Potato Bread

I always wanted to make a pumpkin or a sweet potato bread. Had some sweet potatoes lying for a few days now :-(, so gave this a try. This was my first try for making a bread with a sweet potato. The bread was different and I simply loved the texture. I enjoy it as a dessert :-)

The recipe is for a bread but I really feel that this came out like a cake. It was so moist and rich in texture. I tweaked the recipe a lot. I added less sugar, than the original recipe but still found it a bit sweet. Next time will reduce the sugar more. Next I added some chocolate chips on the go as was really not sure how the outcome will be, so thought chocolate chips might help :-).  Also In my next try I will try to make it with whole wheat flour and replace the egg with a vegan substitute so that It is healthy as well as vegan. I will also add some nuts to give it a crunch. I did not had the 'all spice powder', so did not add it and added fresh grated nutmeg. My house was smelling lovely with all that cinnamon and nutmeg.

I was so excited that forgot to take a pic of the whole loaf :D








Here goes the recipe:


Ingredients

  • 1/2 Cup Mashed Sweet Potatoes
  • 2 medium eggs
  • 1/2 Cup Vegetable Oil
  • 1/4 Cup Yogurt + 3 tablespoons of water to make it a buttermilk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups All Purpose Flour
  • 1 Cup Granulated Sugar (In my next try will replace it to 3/4 cup Brown Sugar in total)
  • 1/8 Cup Brown Sugar 
  • 2 teaspoon Baking Soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ginger powder
  • 1 teaspoon fresh grated nutmeg ( or ground nutmeg)
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon salt

Preparation

  1. Steam or pressure cook the Sweet potatoes. I simply peeled, chopped into 1 inch cubes, washed it nicely and pressure cooked it to 2 whistles. One can even steam it in a microwave.
  2. Let it cool for 5-10 minutes and then in the mean time start with the next step.
  3. Preheat oven to 170 deg Celsius.  Grease a loaf pan, 9-by-5 inch. I grease it with cooking oil and flour it. I also add a parchment paper so that it easily pulls out. The pan size can be changed, cooking time will change accordingly.
  4. In a large bowl, add all the dry ingredients - flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Sift the flour, baking soda so that you do not have lumps. Give it a good mix.
  5. In another bowl, mash the sweet potatoes with the back of a fork.
  6. To this add eggs, oil, yogurt, water, vanilla and whisk. I simply used the fork and gave it a good whisk. 
  7. Pour the wet ingredients into the dry and mix gently (can use the fold technique) with the help of a spatula. Give it a good mix from the bottom, there might be a lot of mixture. Check to see that all is incorporated well and there are no dry mix in between. Do not overmix though.
  8. Pour the batter into prepared pan and smooth the top slightly with a spatula. Give it a tap and bake for 60 to 70 minutes. However keep a check at the end of 45 minutes, since oven temperatures and pan sizes vary.
  9. Insert a tooth pick or a knife to test it. It should come out clean. The loaf will be springy to the touch. 
  10. If the top is browning a lot, cover the pan with a foil. 
  11. Once done, remove it from the oven and let it sit in the pan for 10-15 minutes.
  12. Remove it on a wire rack and let it cool completely before cutting.
  13. Cut into pieces and Enjoy it with coffee or serve it as a dessert.


Storage:

1. I have simply cut it into pieces and stored the pieces in freezer in a zip lock. Just take a slice out , defrost and warm it and enjoy when needed.
2. It should keep good in fridge for 4-5 days (Shelf life may vary though) depending on the temperature.



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Left Over Dal Pancake

Had some left over dal and bored of eating. I generally mix it in my chapati dough, this time I made a pan cake out of it. I have added some healthy flours like rice , bajra, besan and vegetables in this to make it a healthy and complete meal in itself.


Click here to view more different varieties of healthy, kid loving pancakes here. 



So here goes the recipe:



Ingredients

  • left over Dal (lentils curry) around 1-1.5 cup. My Dal is thick.
  • 1 small Carrot finely chopped
  • 1 small onion (optional)
  • Green onions (optional)
  • 2 Cups of rice flour + Bajra (Pearl millet flour) + Besan (Chickpea flour) + Semolina
  • Garlic (optional)
  • Coriander
  • Green chillies (as per taste)
  • Salt as needed
  • Oil for shallow frying
  • Water as needed

Note:

  • Feel free to change the vegetables and flour, just play around it.
  • Add all the extra flavoring items like Coriander, chillies, garlic and coriander according to your Dal flavor, 

Preparation 

  1. In a Big bowl, add the flour and the dal and give it nice mix.
  2. Add in the vegetables, onion, garlic, green chillies, coriander and salt. Mix it nicely. Add water to achieve a dropping consistency.

  3. Heat a dosa tawa or pan. Once hot, drizzle some oil on the pan. Wipe the pan with a tissue paper or a half cut potato.
  4. Take 2 tablespoons of batter and spread it like dosa. 


  5. Once half cooked drizzle some oil on the sides and top of it and let it cook. It will start leaving sides.
  6. Flip it and let it cook on the other side. One can make it crisp or soft as per taste.

  7. Serve hot simply with tomato ketchup. 

    Did you try our Buckwheat pancake, Zucchini Pancake, Oats and Green Dal Pancake



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October 17, 2017

Desiccated Coconut Barfi

A sweet with just 4 ingredients and made in maximum 10 minutes, at least the cooking time, yes you heard me right. I was also surprised, when I made this, it was so quick.  Though I used ready to use ingredients like condensed milk , but sometimes you need something quick and sometimes due to availability, and this one is definitely the one.

My mother makes the barfi the traditional way, with mawa, coconut powder, sugar syrup, and it is lip smacking. Will surely try to make it and post the recipe.

So here goes the recipe...........







Ingredients

  • 300 gm Desiccated coconut
  • 1 tin (400 gm) Sweetened Condensed milk
  • 100 gm Cashews (Kaju) chopped
  • 1 tablespoon of chopped pistachio for garnishing (I kept mine a bit coarse, one can finely chop it)
  • 1/2 teaspoon of Clarified Butter (Ghee) for greasing

Preparation

  1. In a Kadai(wok) lightly dry roast the desiccated coconut for 2-3 minutes. (One can use coconut powder also). Remove it and keep it aside for later use.
  2. In a Kadai(wok) warm the condensed milk for about 5 minutes on a medium flame stirring continuously.

  3. Add in the desiccated coconut and mix it properly. Will take 2-3 minutes
  4. Add in the chopped cashews, mix it and switch off the gas.
  5. Grease a tray or a plate with ghee.
  6. Spread the mixture on it and flatten it with the back of a spoon or a spatula.

  7. Sprinkle chopped pistachio on it and lightly press it.

  8. After 10 minutes, give it a cut in desired shape and let it set at room temperature or in the fridge.

  9. I kept mine in fridge for around 2 hours.
  10. After 2 hours, remove the pieces with the help of a large flat spoon.
  11. Enjoy.



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October 11, 2017

BeetRoot Idli/Uttapam

Beetroot a healthy food, with lots of benefits. It is so versatile that it can be used in salads, can be cooked to make vegetables, desserts, added to make juices and smoothies etc. I specially love the natural colour it imparts to food along with its nutrients. One can use this lovely pink colour in food, specially for pink crazy toddlers. I know one, who demanded pink dosa :-).

Sadly, we do not like to consume it raw and hence is ignored a lot of times. I now simply keep on adding this in different things I make or where it can sneak easily :-). I have even used the tender stems of the beet root in a pancake. It served two purposes, the colour of the pancake was awesome and the vegetable was added and eaten up.

This time I simply grated the beet and added it in my Idli dosa batter. So here goes the recipe:








Ingredients


  • Idli Batter - 1 Kg.
  • Beetroot - 1 medium sized (more can be added, but start with less)
  • Oil for greasing
  • Idli Stand
  • A large pot filled with 1-1.5 glass of water (Idli stand should fit inside it)

Preparation

  1. Prepare the Idli Batter as here.
  2. Grate the Beetroot. (I grated it with a wide hole grater, as it added to the crunch to the Uttapam and Idli. One can grate it with the smaller one too.)
  3. Mix it in the Idli Batter (around 1 kg). It gives a lovely pink color. 
  4. Fill the pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
  5. Keep the water to boil.
  6. In the mean time grease the Idli Stand with little oil (just rub it with your fingers)
  7. With the help of a spoon fill the molds of the Idli Stand.
  8. Once the water starts boiling, immerse the Idli stand in it, and close the lid.
  9. Cook the idli's for a minimum of 10 minutes, Idlis should be done.
  10. To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 5 mins.
  11. Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
  12. Remove them with the help of a spoon, they come out easily.
  13. Yummy Idli's are ready. Enjoy the crunch of the beet in the Idli with Coconut Corainder Chutney  and Sambar  or a simple doll-up of butter on top of it.

Preparation For Uttapam


  1. Prepare the Batter as mentioned above.
  2. Heat a pan. Drizzle around 1/2 teaspoon of oil on it.
  3. Take around 2 tablespoons of batter and spread it on the pan. Do not make it too thin, Uttapam's are a bit thick.


  4. Cover it and let it cook.
  5. After 4-5 minutes apply some 1/4 teaspoon of oil on top and flip.

  6. Cook it on the other side.
  7. You might notice that there are dark spots on the uttapam, they will occur as the brown spots when cooked gets dark because of the beet.
  8. Serve it hot, with  Coconut Corainder Chutney  and Sambar  or as is.
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October 3, 2017

Left over Rice Pakoda

Sometimes we really have so many left overs and its so bad to throw food, but again our family do not want the same food. So you need to think to make it feed the other way :-). I was going to make some pakodas as a side and had this rice in my fridge which was not getting finished as is. So thought of fooling my family and making a yummy and spicy snack. 


Added some ingredients to it and the end result was crunchy, spicy and hot pakoda's. I know you are drolling. So here goes the recipe...........




Ingredients

  • 1 Cup Cooked Rice (I use leftover)
  • 2 tablespoons of Gram Flour (Besan)
  • 1-2 green chillies (optional)
  • 1 medium size Red Onion grated
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Red chilly powder (optional as we have added green chillies too)
  • 1/4 cup chopped Corainder
  • 1/2 teaspoon Cumin seeds (Jeera)
  • Salt to taste
  • Oil for shallow frying

Preparation

  1. Heat the oil in a wok or a Kadai. 
  2. Mash the rice nicely with your hand and then mix in the remaining ingredients.







  3. Make small size pakoda's, I made marble size. (One can make this directly while frying, or make it in advance)













  • Once the oil is hot, drop the pakoda's and fry them on medium heat until golden brown, stirring in between.














  • Once golden brown all over remove it on an absorbent paper.















  • Yummy hot, crispy pakoda's are ready. Enjoy it as a side dish or as a tea time snack.









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    September 25, 2017

    Buckwheat(Kuttu) Groat(Grain) PanCake

    Buckwheat one of the healthiest food which needs to be incorporated in our diet, It has numerous health benefits, tasty and easy to prepare. In India we generally use Buckwheat flour and make pancakes , puris, halwa , etc during our fasting days. I remember my mother making Buckwheat pancakes during fast using buckwheat flour and I use to like the taste of it. I had bought buckwheat groats instead of the flour and thought to make something.
    Buckwheat(Kuttu) Pancake
    Buckwheat groats(hulled buckwheat) are unroasted, whole, raw buckwheat kernels. They are gluten free seeds from a plant related to rhubarb. One can google more benefits of Buckwheat.




    I simply soaked them in hot water (almost boiled) for 30-45 minutes and mixed in spices to make a pancake batter. Quick and easy. One can even make it with Buckwheat flour. I used ghee (clarified butter) for shallow frying, one can even use oil. But I remember my mother use to cook it in ghee and it enhanced its flavor and so I used the same. 




    So here goes the recipe...........


    Ingredients

    • 1 Cup Buckwheat(Kuttu) groats (grain)
    • 2 green chillies
    • 1/2 inch ginger
    • Water for grinding
    • salt to taste
    • Ghee (Clarified Butter) for shallow frying. 

    Preparation

    1. Wash the Buckwheat groats thoroughly in water and soak it in hot water. (The water was almost boiled). Let it soak in this water for 30-45 minutes.
    2. The water will be slimy and sticky. Buckwheat has a property of making goo. Don't worry, just drain the water and wash the buckwheat again in normal tap water thoroughly.
    3. Grind the washed and soaked, buckwheat groat along with green chillies and ginger.
    4. I made the batter to Dosa consistency, so one can add the required amount water to get desired consistency. 

    5. Heat a dosa tawa or pan. Once hot, drizzle some ghee on the pan. Take 2 tablespoons of batter and spread it like dosa. 

    6. Once half cooked drizzle some ghee on the sides and top of it and let it cook. It will start leaving sides.
    7. Flip it and let it cook on the other side. One can make it crisp or soft as per taste.

    8. Serve hot. I simply enjoyed it with Black pepper potato vegetable (Aloo ki kali mirchi ki sukhi bhaji).








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    August 22, 2017

    Dudhi Halwa (Lauki/Bottle Gourd Dessert)



    Most of the times we literally think what to make with this vegetable. There are many options, but unfortunately this vegetable is not liked by all. I always make Dudhi Paratha or Dudhi Kofta or even a pancake of it. This time I had an occasion and I wanted to make a dessert, so thought of making Dudhi halwa. To be true this was my third attempt, as in the earlier two the dudhi did not turn out well as I think i did not gave it enough time to cook in the start. This time with a little doubt, but still positive that it will turn out good , I gave it a go. So here goes the recipe:






    Ingredients


    • 1/2 Dudhi/Lauki/Bottle Gourd grated (6 inches - roughly around 2 Cups )
    • 1 Cup Milk
    • 1 tablespoon Ghee (Clarified Butter)
    • 1/2 Cup Sugar
    • 1 teaspoon Elaichi (Cardamom) Powder
    • 1/4 Cup finely chopped nuts (I used almonds and Cashew)

    Preparation


    1. In a thick pot or Kadai (wok) add ghee.
    2. Once the ghee is melted add Dudhi and cook on medium for around 8-10 minutes, until it becomes a bit soft.
    3. Add the Milk and let it cook on medium flame stirring every 3-4 minute or so until the milk evaporates or reduces to just around 1 tablespoon.
    4. Add Sugar and cook for another 4-5 minutes stirring continuously until the sugar has completely mixed into it and the mixture is not watery.
    5. Switch off the gas, and add the Elaichi Powder and Chopped Nuts.
    6. Yummy and healthy Dudhi Halwa is ready.
    7. Enjoy.






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      August 17, 2017

      Millet

      Bajra (Pearl Millet) Idli
      Buckwheat(Kuttu) Groat(Grain) PanCake 
      Jowar(Sorghum) Pancake
      Instant Thalipeeth (PanCake)
      Mix Flour Chila/PanCake (Bajra,Jowar, Rava,Rice and Urad Dal)







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      Bajra (Pearl Millet) Idli


      Bajra or Pearl Millet a nutrient dense food. Have always eaten it in the form of Bajra Roti or Bajra Tikki (My mom makes it during winters and I simply love it) or I use it in Thalipeeth. But I never thought I will make an idli out of Bajra. After my last try of Dalia and Oats Idli, I was confident that this will turn out good, but still Idli with a millet was my first try. The results were good, Idli turned out soft as can be seen in the pictures below. So here goes the recipe:









      Ingredients


      • 1 Cup Bajra (Pearl Millet). I used whole.
      • 1/4 Cup Idli Rice.
      • 1/4 Cup Urad Dal.
      • 1 tablespoon of methi (Fenugreek) seeds
      • Oil for greasing the Idli stand.
      • Salt as per taste
      • A large pot filled with 1-1.5 glass of water  (Idli stand should fit inside it) or Idli Stand and pot


      Preparation


      Batter 

      1. Wash the Bajra, Idli Rice, Urad Dal and Methi seeds seperately and soak it in enough water for 5-7 hours.
      2. I soak the Methi seeds along with Urad Dal.
      3. Grind all of them separately. i.e Bajra, Idli Rice and lastly Mixture of Urad Dal and Methi seeds.Add just enough water while grinding, do not add too much, as this leads to batter not getting fermented properly. 
      4. One can even grind the Idli Rice, Urad Dal and Methi seeds together.
      5. Add Salt and let the batter ferment in a warm place for 12 hours or overnight. 

      Idli


      1. Fill the idli pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
      2. Keep the water to boil.
      3. In the mean time grease the Idli Stand with little oil (just rub it with your fingers or with a silicone brush :-))
      4. With the help of a spoon fill the moulds of the Idli Stand.
      5. Once the water starts boiling, immerse the Idli stand in it, and close the lid.
      6. Cook the idli's for a minimum of 10 minutes, Idlis should be done.
      7. To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 5 mins.
      8. Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
      9. Remove them with the help of a spoon, they come out easily.
      10. Yummy Idli's are ready. Enjoy it with Coconut Corainder Chutney  or a simple doll-up of butter on top of it.




      Tip

      1. For people who are in cold countries, keep them in the oven with or without the light on, can warm the oven a little (but do not overheat or you will ruin the batter). Best if you have a window with some sunlight, keep it near that.
      2. Add just enough water while grinding, do not add too much, as this leads to batter not getting fermented properly.






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      August 16, 2017

      Mix Flour Chila/PanCake (Bajra,Jowar, Rava,Rice and Urad Dal)

      Nowadays I am trying to use all the mix flour's and specially the millet flour's to make some healthy foods for all in the family.  I created this in a jiffy, but liked it. Healthy and a complete meal in itself. So here goes another Mix flour Chila or pancake recipe..........










      Ingredients

      • 1 Cup Rava (Semolina)
      • 1 Cup Dhokla Ata (Now this is the one made by mother at home, she uses Rice and Urad Dal in the ratio of 2:1 eg. 1 Kg Rice and 1/2 Kg Urad Dal)
      • 1/2 Cup Bajra (Pearl Millet) Flour
      • 1/2 Cup Jowar (Sorghum) Flour
      • 1-2 finely chopped green chillies (Optional / as per taste)
      • 1/4 cup chopped Coriander 
      • 1/4 inch ginger grated (one can add paste too)
      • 1 Cup Luke Warm Water (as per requirement)
      • Salt as per taste
      • Some oil for shallow frying.

      Preparation

      1. Mix all the flours with Luke warm water and salt. Do not make it very thin. You can add water later if required. 
      2. Let the mixture sit for 10 minutes. This will help the flour soak the water.
      3. After 10 minutes, add the green chillies, ginger and Coriander.
      4. Add water if required. We do not want a watery mixture, just enough water to hold all together. 
      5. Heat a pan, add a teaspoon of oil. Add around 2 tablespoons or around 1/4 cup of mixture and make it in chila/dosa shape. 
      6. Cover the pan with a lid. Cook on slow to medium flame/gas for 5-7 mins. Once it is golden brown, add a teaspoon of oil on the top surface, and then flip it and cook again for 5-7 mins.
      7. I cook a little more as I like it to be dark golden brown or rather a little more crispy. It is up to you.
      8. I simply sprinkled my Red Chillies and Garlic Chutney on top of it and enjoyed it with tea.
      9. One can serve it with any chutney or enjoy it as is.





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      Vegetable Barley Soup

      Barley a new addition to my kitchen. Had always heard from my parents the benefits of Barley water, but never used it. So this time I bought this little wonder not knowing what I will try with this. Just checked some recipes on net and loved the idea of vegetable Barley Soup. I tweaked the original recipe in my ways and I loved the final output, healthy and filling. A complete meal in itself. So here is the recipe..........




      Vegetable Barley Soup



      Vegetable Barley Soup



      Ingredients

      • 1 Small Carrot cubed into small pieces
      • 1/4 Cup of Green Peas 
      • 1 medium sized Tomato chopped
      • 1/2 Cup Pearl Barley
      • 2-3 Fresh green onions chopped(one can use regular too, I had that so used it)
      • 2-3 garlic cloves finely chopped
      • 1/2 inch ginger finely chopped
      • 8-10 button mushrooms chopped length wise
      • 1 tablespoon of Olive Oil
      • 1 teaspoon of Black Pepper
      • 1-2 Bay Leaf
      • 1/2 teaspoon of dried Oregano (one can use fresh)
      • 1/2 teaspoon of dried Parsley(one can use fresh)
      • Salt as per taste
      • 2-3 Cups of Water (I used 2 cups, but then my soup was pretty thick)

      Note:

      1. One can use any combination of crunchy vegetables
      2. The original recipe called for chickpeas,corn,green beans too, I skipped them.



      Preparation

      1. In a pot add the Olive oil.
      2. Once hot, add the onions, garlic and ginger. Cook for 2-3 minutes until onions are translucent.
      3. Add the Carrots and let it cook for another 2-3 minutes.
      4. Then add the green peas and Mushrooms and cook for another minute.
      5. Add the chopped tomatoes, Barley, Bay Leaf, Pepper, Oregano, Parsley, Salt and water. The barley will soak the water so add enough water at least 2 cups, one can add more water later depending on the consistency required.
      6. Let it simmer for 25-30 minutes stirring occasionally, until the barley is tender.
      7. Serve Hot.









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