JOWAR RAVA IDLI

Little grains / millets are now available easily in almost all markets.. Innovative cooking is what these grains need. Have tried making jowar rotis with jowar flour many at times and they turned out juss okkkk.. But decided to land up with usual dosa / adai with this grain but then went ahead and made them into idlies.. They turned out soft and filling.. Chennai markets has widened itself in stocking organic millets / grains / cereals.. The awareness towards LOW GI foods have increased.. My love towards trying out different variation and combinations using millets are welcomed by SH. He prefers healthy eats especially for his breakfasts..  

Jowar is diabetic friendly grain coz of its high dietary fibre content and its a filling grain.. You just cant eat more than 3 idlies (tats wat s te limit naa)

What you need:
For the batter:
Jowar grains - 2 cups
Brown / parboiled rice - 1 cup
Urad dhal - 1/2 cup
Methi seeds - 1/2 tsp

For the tadka:

Mustard Seeds - 1 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Cumin seeds - 1/2 tsp
Black pepper - 1/2 tsp, coarsely crushed
Carrot - 2 nos, grated
Green chilli - 1 no and Ginger - 1 tsp, finely grated
Curry leaves - 1 sprig 
Coriander leaves - 2 tbsp
Hing as reqd
Oil - 1 tbsp

Heat oil in pan crack mustard, add hing, curry leaves saute well and then add dhals, cumin, pepper, green chillies ginger, carrots saute for a min and add to the batter.

How to make:
Wash and soak jowar, rice and urad dhal separately for 4 hours.

Grind dhal until fluffy, grind jowar, rice and methi seperately. Mix all the 3 batters add salt and leave for 2 - 3 hrs.

Add the tadka to the batter mix well and pour into idli plates and stem cook for 10 - 12 mins.

Serve hot with chutney, podi and filter coffeeee!!

BULGUR WHEAT AND COURGETTE SALAD

Delicious healthy and tasty salad for a meal. Bulgur wheat addition to any meal makes it 100% nutritious. It's high in fiber and gluten free.

Preperation time:20 mins
Serves: 2
Very Easy to prepare

What you need:
Bulgur Wheat - 1/2 cup
Courgette - 1/2 cup, Green n Yellow, sliced
Apple Cider Vinegar - 1 tbsp
Cherry Tomatoes - 1/4 cup, halved
Feta - 1/4 cup, crumbled
Parsley - 2 stems
Olive oil - 1 tbsp
Salt and pepper as reqd

How to make:
Cook the bulgur wheat as instructions. Mix all the ingredients in a bowl, season with salt n pepper and serve cold.

CHUTNEY N MAYONNAISE SANDWICH (Wheat Bread)

I love Sandwich's for breakkie.. Wheat / Multigrain bread with some crunchy veggies n also some boiled eggs makes a complete healthy start of the day! Boiled potatoes and beetroots can also be added.

At times going on yummy guilty food is nothing wrong.. so had generous amount of eggless mayonnaise spread on one slice and on the other slice chatpatta green chutney (mint n coriander)

Freshly squeezed fruit juice should be a refreshing start with this sandwich.

Preparation time: 10 min.
Cooking time: 10 min.
Serves: 2

What you need:
Wheat Bread slices - 6 nos
Onion - 3 thin slices 
Tomato - 6 round slices
Cucumber - 6 slices
Few Lettuce leaves 
Eggless Mayonnaise - 3 tbsp (store bought) 
Mint and coriander chutney - 3 tsp (Handfull mint, corinader, one green chilli, ginger small piece, tsp of cumin powder, salt all ground to smooth paste n used)
Salt n Pepper powder as reqd

How to make:
Apply mayonnaise on one slice, green chutney on the other slice place, lettuce leaf, onion slice, 2 tomato n cucumber slices, sprinkle salt n pepper close with other slice cut them and enjoy!!

GRILLED PINEAPPLE SALAD with DESI STYLE DRESSING

Grilled Pineapple Salad makes a grt crowd pleasing salad at parties. The sweet and tangy ness from the pineapple makes it a popular fruit. This salad can be made in umpteen variations it all depends upon our taste buds.

Made a chatpatta dressing the desi way to go along with this salad. 

What you need:
1 no - Pineapple, skinned, cored and chopped as desired
1 no each - Red, yellow n green bell peppers, chopped
1 no - Onions, sliced 
3 tbsp - Olive oil
Salt and pepper as reqd

For the dressing:
2 Tbsp - Jaggery, grated
1 tbsp -  Tamarind paste
1/4 tsp - Red Chilli powder
1/4 tsp - Cumin powder
1/4 tsp - Amchur / Dry Mango powder 
Salt as reqd
1/4 cup - Water

In a pan add all ingredients cook till it thickens, cool and use it.

How to make:
In a bowl add olive oil, salt, pepper and mix it. Add all the veggies n pineapple give a nice toss and grill for 10 mins or until they get to slightly charred.

Drizzle the sauce and sprinkle fresh coriander and serve warm.

NAVRATAN DAL

Not in a mood to cook, literally i end up with dal n roti for dinner.. There would be pickle and curd to go along with this.. 

Picked up a pkt of Navratan dal mix it came with mixed lentils.. Thoor dhal, Channa dhal, Moong dhal, Moong Chilka, Whole Masoor, Urad dhal, Masoor Malka, Masoor dhal and Urad chilka. This mixture of dals is definitely a healthy one.. 

 

You can try any of these Roti / Phulka variety to go with this dal.

Herbed Phulkas, Soya Methi Phulkas, Ragi roti, Palak Ragi Roti

Preparation time: 15 mins
Cooking time: 20 mins
Serves: 4

What you need:
Navratan dal - 1 cup
Onion - 1 no,finely chopped
Green Chilli - 1 no
Garlic - 2 pods
Tomato - 1 no,finely chopped
Oil + ghee - 1/2 tbsp each
Turmeric powder: ½ tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilli - 2 nos
Salt - 1 tsp
Asafoetida/ hing a pinch
Fresh coriander leaves : to garnish
Lemon juice - 2 tbsp

How to make:
Soak the dals for 15 mins and pressure cook with turmeric powder and green chillies for 5 hisses, once cooled add half cup water and mash the dal and keep aside.

Heat oil in a pan add onion, garlic n saute until it turns golden. Add tomatoes and cook till they soften and add dal mixture into this. 

Take tempering pan heat ghee add mustard, cumin once it cracks add red chillies, hing, saute well and pour over the dal.

Simmer the dal for 3 mins switch off the heat and garnish with fresh coriander and lemon juice and serve hot!!

SPROUTED CHICKPEA COCONUT CURRY

A simple less than 30 minute curry with mild flavors makes a great side dish with steamed rice, Indian breads.. Sprouted chickpeas have always been my fav wen compared to any other sprouts. 

This curry can be made in different variations but this one best suits the taste of my family. Made whole wheat garlic naan to go along with this curry!

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves: 3 

What you need:
Sprouted Chickpeas - 1 pkt
Salt - 1/2 tsp
Turmeric powder -gen pinch
Water - 2 cups

Wash and pressure cook above all for 3 hisses. Once cooled down separate water and chickpeas and save water for later use. Mash half of the chickpeas.

For the gravy:
Thick Coconut Milk - 1/2 cup
Onion - 1 no, chopped
Tomato - 1 no, chopped
Garlic - 2 pods, chopped
Ginger - 1 tsp
Cumin seeds - 1 tsp
Red chilli powder - 1/4 tsp
Coriander powder - 1 tsp
Amchur / Mango powder - 1/4 tsp
Hing / Asafoetida - gen pinch
Salt - 1 tsp or as reqd
Lemon juice - 1 tsp
Fresh coriander - 1 tbsp, chopped

How to make:
Heat oil in a pan add cumin seeds, once it cracks, add onion, ginger, garlic and saute well.

Add tomatoes, red chilli, coriander, amchur, hing and cook until they soften.

Add cooked chickpeas, half of the chickpeas cooked water , salt and bring to good boil.

Once the gravy thickens lower the heat add coconut milk and cook in simmer for 10 mins and switch offf the heat.

Sprinkle fresh coriander, lemon juice and serve hot!! 

RAGI ROTI RECIPE

Palak Ragi Roti is one easy to make roti variety with all the essential nutrients. There are n number of variations of rotis n parathas to be tried. Its all left to our imagination. A pickle and a cup of curd will do for these parathas. Dough can be prepared and stored in refrigerator for next day use in air tight containers.

What you need:
1 cup - Ragi Flour (Finger millet)
1/2 cup - Wheat flour
1 cup - Spinach / Palak, blanched n chopped
1/2 no - Onion, grated
1/2 tsp - Red chilli powder
1/2 tsp - Cumin powder 
5 nos - Ajwain 
Salt as reqd

How to make:
Mix all of the above in a bowl add water little by little and make into soft dough and set aside for 30 mins.

Divide into equal balls roll them thick place on a heated tawa cook on both the sides spread some generous ghee / low fat butter and serve hot with subzi / pickle. 

SAVORY ONION CRACKERS (BAKED)

This is a sooper spicy n crunchy cracker perfect for tea time munch. In different variations these crackers can be made n google carries so many cracker recipes but the one i made suited me the best. The flavors from onions hits the entire house wen baked..

What you need:
1/2 cup - Wheat Flour
1/4 cup - Oats flour
1/4 cup - Maida / APF
1 tbsp - Sesame seeds
1/2 cup - Onion, 2 nos - Green chillies,1/4 bunch - Fresh Coriander - add them in chopper and give a fine cut.
3/4 tsp - Baking powder
2 tbsp - Olive oil
Small Pinch of Sugar
Salt as reqd
Warm water as reqd

How to make:
Preheat oven to 180 C.

Mix all the ingredients except water, now slowly add water little by little to form a dough.

Roll the dough and divide them into rounds and bake them for 10 - 15 mins or until they turn crispier..

Enjoy these crispy crackers with cup of chai!!

VARAGU ARISI KONDAKADALAI BIRIYANI / KODO MILLET CHICKPEAS BIRIYANI

Low carb foods have become the much needed change. With the variety of millets available in markets the choices of preperation's have mulitipled. There is saying in Tamil "Unave Marundhu" which means food is the medicine. Millet which form the natural food category are rich source of fiber and regular consumption will definitely eradicate the use of medicines. 

Kodo millet / Varagu as become a staple rice substitute in idilies / dosas. Also delicious biriyani n flavored rices can be made using these millets which is in season now. Made this chickpeas biriyani with kodo / varagu millet for my Sunday lunch with some curried egg whites and mixed vegetable raitha!!

Rinsing them and soaking them is much important part as these are grown by Organic farmers (against pesticides) Pre soaking them for 30 mins and cooked in less than 10 mins. 

What you need:
Kodo millet - 1 cup, soaked for 30 mins and cooked in 2 and 1/2 cups water in a pressure pan for 10 mins and cooled.
Chick peas - 1/2 cup, soaked overnight and pressure cooked for 6 hisses
Onion - 1 medium sized, chopped
Tomatoes - 2 nos, chopped
Garlic - 3 pods, chopped 
Ginger - 1 tsp, chopped
Green chillies - 2 nos
Mint leaves- 1 handfull
Fresh coriander - 1 handfull
Red chilli powder - 1 /2 tsp
Garam Masala - 1/2 tsp
Salt as reqd
Cooking oil - 1/2 Tbsp
Lemon juice - 1/ tsp
Fried onions - 2 tbsp

How to make:
Make a coarse paste of green chillies, garlic n ginger.

In a deep pan heat oil, saute onion, add the ggg paste and saute until golden in color.

Now add tomatoes, salt, red chilli powder, garam masala and cook till they soften.

Add chick peas, 1/2 cup water and saute well. Add mint, coriander saute well, add cooked millet mix well turn to medium heat  once everything comes together add fresh coriander, lime juice, fried onions and serve hot with raita!!

PUFFED RICE UPMA

Post Ayudha Pooja loads of Puffed rice left at home after all the pooja. Puffed rice / Pori upma is one of the quick to make Breakfast / Brunch recipe n the best way to utilise all the puffed rice left. 

Mostly this is made as a after school snack my grand mom never ever gets me store brought snacks after school. After ages i made this at home n simply loved it.. also made Mosambi juice to go along with my upma.

What you need:
Pori / Puffed Rice - 1 Pkt, soaked in water for 2 mins and remove from water and keep aside.
Onion - 1 no, chopped
Frozen Green peas - 1/4 cup
Groundnut - 1/4 cup
Green chilies - 1 no, chopped
Mustard - 1/4 tsp
Channa dhal - 1/2 tsp
Uradh dhal - 1/2 tsp
Turmeric powder - gen pinch
Salt as reqd
Lemon juice - 1 tsp
Fresh coriander leaves
Curry leaves - 1 sprig
Oil - 1 tsp

How to make:
Heat oil in a pan add mustard seeds, when it starts to splutter add channa dal, urad dhal, curry leaves, groundnut and saute well.

Add onion, green chillies, peas saute well add turmeric powder, salt give a stir add soaked puffed rice mix well and cook for 2 mins.

Switch off the heat and add lemon juice sprinkle gen coriander leaves and serve hot!!

BLACK OLIVES HUMMUS N BROWN BREAD VEG SANDWICH

I have an addiction right now, quick hummus n sandwiches for dinner. It also makes a perfect snack box for kids n elders too.. Making them at home brings in lots of healthier options like fresh veggies, wheat or multigrain breads n homemade spreads.

In Chennai sandwich sellers don't even know what is called as Brown Bread / Wheat Bread?? I question most of them who have set up Kiosks outside super markets n they seriously blink.. they still go wit the White breads which is not my take.. n with loads of old butter n un cleaned grills / toasters... 

The recently opened French Loaf comes as a saver for my weekly Bread pick ups. Thr wheat bread and Brown breads are the yummiest n softest (though thr prices are 100 % higher than the other ones in market) i still adore thr breads..

Made a quick BLACK OLIVE HUMMUS n WHEAT BREAD SANDWICHES for dinner!! Here is the recipe!!

What you need for Hummus:
1 cup - Garbanzo beans / chickpeas, cooked until soft
1/4 cup - Black Olives
1/2 tsp - Red chilli flakes
2 cloves - Garlic, minced
3 tbsp - Olive oil
2 tbsp - Lemon juice
Salt (not reqd) if reqd add a pinch

How to make:
Add all the ingredients in a processor and blend until creamy and smooth. 

Store in an airtight container and refrigerate.

What you need for Vegetable Sandwich:
8 slices - Wheat bread
1/2 - Cucumber, peeled n sliced
5 leaves - Lettuce, torn in small pieces
1 no - Carrot, peeled n sliced
1 no - Tomato, sliced
1 no, Onion, sliced
1/2 cup - Hummus 
Salt and Pepper as reqd
Olive oil

How to make:
Spread generous amount of hummus on a slice of bread arrange veggies, sprinkle salt n pepper, spread hummus on another slice of bread place on top and drizzle olive oil on a grill pan and toast the sandwich on both the sides until crisp and serve warm!!

Sending this recipe to to the Indusladies "Kids Lunch box recipes" event.

BURNT GARLIC N BROCCOLI RICE

Quick stir fry rice without sauces and masala's is my pref for lunch box. Packed some Burnt garlic n Broccoli rice for lunch box last week and SH kept watsapping me tat it was soo yumm...Since veggies are stir fried they turn to be crunchy and the flavor from the garlic to the oil makes the rice ore yumm.. 

I love to own a wok sooner.. I get awed seeing the sight at way the fried rice are made at fasts foods.. but a big no for the plate. The amount of salts, sauces added jus gives the taste and nothing more.. I prefer simple rice dishes to be packed for SH for lunch and one of my fav follows...

What you need:
1 cup - Cooked Rice
1 cup - Mixed veggies (Broccoli, cauliflower and green peas)
1 no - Onion, chopped
2 nos - Spring onions, chopped
4 pods - Garlic, sliced
small piece of ginger, chopped (Kwlie Kwong's secret)
1/2 tsp - Red chilli flakes
Salt and Black Pepper powder as reqd
1 tsp - Olive oil

How to make:
Heat oil in a pan add garlic and saute till its turns golden in color now add ginger, onions and white part of spring onions and saute well.

Add veggies, salt and fry until veggies are sauted well. Now add rice, green parts of spring onion and pepper powder, red chilli flakes. Mix well and serve hot!!

Sending this recipe to to the Indusladies "Kids Lunch box recipes" event.

INSTANT RAVA / SOOJI UPMA MIX

Upma(s) s one of the handy and saver tiffin variety for anytime of the day. SH loves em but implty wit more veggies.. at times in a hurry i don't find time to add veggies to my upma and jus make plain ones. This one made me to make some Instant Rava upma mix and freeze / refrigerate (depends on ur refrigerate condition.. mine def needs to be sent to freezer) for emergency use. 

With instant mix .. upma can be made in less then 5 mins. Boil 2.25 cups to 3 cups water to 1 cup mixture add salt and upma is ready!!

What you need: Inspired from Meethi life
2 cups - Roasted Sooji 
1 cup - Mixed veggies (carrot, beans, peppers n green peas)
1 tsp - Grated ginger
2 no - Green chillies, chopped
1 tsp - Mustard Seeds
2 tsp - Channa Dhal
2 tsp - Uradh dhal
1 sprig - Curry Leaves
Oil - 1 tsp
Asafoetida / Hing - 1/4 tsp
Salt as reqd 

How to make:
Heat oil in a pan add musard once it splutters, add uradh dhal, channa dhal, hing, curry leaves and saute till golden in coor. 

Add green chillies, ginger, veggies and cook for 1 min,

Now add rava / sooji mix well and transfer to a broad tray / plate to cool.

Once cooled down transfer to air tight box and freeze it.

Whenever you need upma boil 2.25 cups water to 1 cup instant upma mix add salt and serve hot, garnish with coriander leaves n lime juice.

Serve hot wit coconut chutney n sambar!!

Note: This keeps well for 2 - 3 weeks (totally depends upon the refrigerators power)

RAGI BREAD

Friends and relatives keep questioning me "you have quit your job and you sit at home all day aren't you bored??" I don't share tat i blog coz it's not going to surprise em instead they r going to pitty me tat i do vetti velai which is of no use... but tat's never my concern its my passion n so am i.. Only blogging thot me baking at home s sooper fun, cost effective n hygiene too.. 

Baking bread at home is the best stress reliever you forget everything n the full concentration lies in jus baking tat loaf!!  Using of millet flours in baking have become recent favorite of mine n this sooper easy n gluten free finger millet / ragi bread. Which was def worth trying n i fell in love with this loaf. 

This is one no fail bread recipe from Lite bite.

 What you need: 
1/2 cup - Finger millet flour
1/2 cup - Whole wheat flour
2 tbsp - All purpose flour
1 cup - Warm water
1 tbsp - Honey
1 tbsp - Olive oil
1 tbsp - Sesame seeds
2 tsp - Instant dry yeast / 1 tsp - Active dry yeast
1 tsp - Salt 

How to make:
Take a large bowl and combine finger millet, whole wheat flour, 1 tbsp APF, salt, yeast, honey, warm water and make into soft dough.

Place the dough in a bowl and cover it with a lid and allow to rise for an hour or till it doubles. 

Grease a loaf tin. Pull out the dough from the bowl and punch it on a APF dusted floor. Knead it gently with the heel of your palm for 3-4 minutes and place the dough in the greased baking tin.

Sprinkle sesame seeds over the dough, cover with a lid and let it rise again for an hour.

Place the baking tin in hot oven and bake it for 20 minutes or till the crust is golden brown and crisp.

Let  the bread cool completely before slicing it.

WHEAT SEMIYA / VERMICILLI VEG PULAV

Whole Wheat Semiya / vermicilli.. tis one adds up to SH's fav.. Not many are aware of wheat vermicilli's avbl in stores and they end up buying the ones made with maida. Vermicilli with fresh veggies makes up a perfect and wholesome meal for any time of the day.

Bored of repeating the usual upma style.. so attempted Vermicilli Pulav for lunch with raitha and they made a yummy meal. With few spice additions they made it really interesting.

What you need:

Roasted Wheat Semiya / Vermicilli - 1 cup
Onion - 1 no, thinly sliced
Vegetables - 1 cup (Peppers, peas, carrot)
Green Chilli - 2 nos, slit
Ginger n Garlic paste - 1/2 tsp
Salt as reqd
Mustard Seeds - 1/2 tsp
Garam masala - 1/4 tsp
Hot Water - 2 cups
Oil - 1 tsp
Fresh Mint and Coriander leaves - 3 tbsp

How to make:
In a pan heat the oil add mustard once it splutters add green chillies, onions, ginger n garlic paste and saute until raw smell goes. 

Add chopped vegetables, salt, garam masala and cook for 2 mins.

Now add hot water and bring to boil, add vermicelli, mix well cover and cook for 5 mins or water is absorbed completely.

Sprinkle chopped mint and coriander leaves give a stir and serve hot with raitha.

CABBAGE DHAL / SOUP

Cabbage a diet friendly veggie with very less calories, antioxidant rich and also helps in preventing osteoporosis and aids in controlling blood pressure and lowers cholesterol. 

This is improvised dhal turned into soup... a partially vegan soup for my afternoon meal. A warm bowl of tis dhal went for lunch with phulkas for SH and a bowl full for me as a soup with couple of  wheat bread  toasts which made a filling meal. 

What you need:
Cabbage - 2 cups, chopped
Masoor dhal / Moong Dhal - 1/2 cup
Onion - 1/2 no, chopped
Tomato - 1 no, chopped
Green chillies - 2 nos
Ginger - 1 tsp
Garlic- 2 pods
Red chilli Powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry Red Chilli - 1 no
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Turmeric powder as reqd
Salt as reqd
Fresh Coriander - 1/4 bunch, chopped 
Lemon juice - 1 tsp

How to make:
Soak dhal for half hour, in a pressure cooker add cabbage, onions, green chillies, tomatoes, garlic, ginger, turmeric powder, salt  and cook for 3 hisses.

In a deep pan heat oil add mustard seeds and cumin seeds wen it splutters add dry red chilly, hing and saute add the cooked mixture and cook for a min and remove from heat.

Sprinkle lemon juice and fresh coriander and serve hot with any Indian Bread or have it as a soup.

VAZHAITHANDU (PLANTAIN STEM ) THOGAYAL

Plantain stem a wonder veggie which relieves from Kidney stones when taken regularly. Fresh juice extracted and taken in empty stomach will aid in eradicating Kidney stones n controlling weight loss.. 

Plantain stem is reg made at my place as kootu n poriyal bored with usual stuffs so tried tis thogayal it made a perfect accompaniment with idli n plain rice too.

What you need: Recipe inspired from Priya aks blog
1 cup - Plaintain Stem (chopped roughly n par boiled)
2 tbsp - Thoor dhal
1 tbsp - Channa dhal
1 tbsp - Urad dhal
6 nos - Dry red chillies
1/2 tsp - Tamarind paste
Salt as reqd
Asafoetida - pich
1/2 tsp - Oil 

How to make:
Heat oil fry the chillies n dhals one by one and cool it.

In a mixie jar add the chillies, dhal, asafoetida, salt, tamarind paste and grind it.

Now add plantain stem and add dash of water if reqd and grind until smooth.

APPLE CIDER VINEGAR ELIXIR

Apple cider vinegar has many health benefits majorly helps in controlling weight, regulating blood sugar, digestion, reduces sinus infections and on the whole gives a healthy body n skin!! This drink works wonder i swear..

Apple Cider Vinegar is full of enzymes and good bacteria. 
Lemon juice helps in regulating ph level.
Cinnamon is one spice for balancing blood sugar.
Honey an anti-cellulite increases metabolism.

Organic Apple cider vinegar is the best one since last month i could not find one i had to go with a normal one. Adding in organic honey, grated ginger n cinnamon makes it a perfect drink.

Try this and you will not stop from making it a morning routine!!

*All info from Google