Showing posts with label Millets. Show all posts
Showing posts with label Millets. Show all posts

October 30, 2017


Quinoa - 200 gms
Lemon juice - 1 tbsp or as per taste
Olive oil -4 tbsp
Mint - small bunch (chopped)
Flat leaf parsley - small bunch (roughly chopped)
Spring onions - bunch (sliced)
Cucumber - 1/2 (deseeded and diced)
Walnuts - handful (chopped)
Salt and pepper to taste

  •  Rinse the quinoa well and Place in a pan with about double the volume of water.
  • Bring to the boil, cover, reduce the heat  and gently simmer for 10 minutes or until the grain unwraps itself.
  • Turn off the heat and leave to cool slightly, then drain any remaining water.
  • Season the quinoa with salt and pepper, stir in the lemon juice and oil and leave to cool fully.
  • Stir in the other ingredients, then serve. 

September 09, 2017


Bajra - 2 cups
Par boiled rice - 1 cup
Tuvar dal - 1 cup
Rock salt - 2 tsp
Cooking soda - 3/4 tsp
Oil -  3 tbsp
Mustard seeds - 1/2 tsp


  • Soak bajra and rice together for 4 hours in enough water.
  • Soak dal separately for one hour.
  • Grind dal to smooth frothy paste. And grind bajra-rice mixture to coarse rawa consistency.
  • Mix both together with salt. Allow to ferment for overnight.
  • Heat the oil in a small pan, add mustard seeds and allow them to crackle.
  • Pour this over batter and mix it with soda.
  • Grease the idli plates and fill the moulds with batter and steam cook for 10 minutes until done.
  • Serve hot with chutney.

April 10, 2017


Jowar(white millet) - 1/4 cup
Urad dal - 1 tbsp
Ginger chilli paste -  1 tsp
Fruit salt - 1/2 tsp
Oil - 2 tsp
Tomatoes - 2 tbsp (chopped)
Coriander leaves - 1 tbsp (chopped)


  • Wash and soak the jowar and urad dal in enough water separately overnight. Drain and blend them together in a mixer to a fine paste using little water.
  • Add the ginger chilli paste, fruit salt and salt to it and mix gently.
  • Pour a laddleful of this batter and pour it on a hot greased non stick pan and spread it evenly to make a uttapam.
  • Sprinkle tomatoes and coriander on top and cook well on both sides using a little oil.
  • Serve hot.

January 30, 2017


Jowar (white millet) - 3 cups
Urad dal -1 cup
fenugreek seeds - 1 tsp
Salt to taste


  • Clean, wash and soak the urad dal, jowar and fenugreek seeds for 8 hours.
  • Wash and grind the dals till smooth with sufficient water.
  • Cover and keep aside for 8 hours to ferment.
  • Add the salt to the batter and mix well.
  • Grease the idli plates with little oil. Pour the batter into plates and steam cook for 10-15 minutes.
  • Serve hot with chutney and sambar.

July 24, 2015


Ragi flour - 200 gms
Coconut - 1/2 (grated)
Sesame seeds -1 tsp
Jaggery - 50 gms
Cashew nuts -1 tbsp
Cardamom powder - 1/8 tsp


  • Mix Ragi flour, grated coconut, Sesame seeds, Grated jaggery, pinch of salt in water to make dough.
  • Press evenly and steam cook for 15 minutes or till done.
  • Fry cashews in ghee.
  • Remove pudding from vessel, top up with cashew nuts, sprinkle cardamom powder.
  • Pour hot ghee on pudding and serve immediately.

July 22, 2015


Ragi flour - 1 glass
Water - 3/4 glass
Onions - 2
Green chilies - 10
Salt - 1 tsp
Sugar - 1/2 tsp
Ghee - 1 tsp


  • Finely chop onions; grind green chillies and salt to make paste.
  • Bring to boil the water along with onions, chili paste, sugar and ghee.
  • When water starts boiling, pour ragi flour, close the lid then remove from the flame.
  • Keep aside for 5 minutes then mix thoroughly to make dough.
  • Divide the dough equally and make roti's.
  • Heat the pan; cook the roti's both sides in medium flame.
  • Serve immediately.

September 06, 2013

Undrallu with Jowar flour

Jowar Flour - 4 cups
Jaggery - 200 gm
Channa dal - a handful
Ghee - 2 tbsp
Salt -  a pinch


  • Grate the jaggery. Soak channa dal for 2 hours then drain the water completely.
  • Boil the water, when it starts boiling add channa dal, ghee, salt and flour.
  • Remove from fire and close with lid for 10 minutes.
  • Mix the mixture without lumps. Make balls and steam in Idli cooker for 7-8 minutes.
  • This is one of the prasadam to Lord Ganesha., pub-6783067284749878, DIRECT, f08c47fec0942fa0