Tag: glutenfree

Millet and spinach khichdi:

December 18, 2016

Millet’s are tiny cereals, which are low in Carbohydrates and a very good source of Protein, fibre and Vitamins. This is a very tasty, easy to make, healthy one pot meal which makes a very light meal.

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Ingredients:

Saame rice/Foxtail millet – 1 cup (you can use normal rice as well)

Moong/green gram dhal – ½ cup

Spinach – 1bunch

Cumin seeds – 1 tsp.

Hing – ½ tsp

Ginger – 1” piece

Green chillies – 1 to 2 (slit)

Salt- to taste

Ghee – 1 to 2 tbl sp

Water – 4 to 6 cups

Method:

-Soak dhal and millet rice after washing, for 10 minutes.

-Wash and grind spinach into puree.

-Heat ½ table spoon of ghee in a pressure cooker.

-Add Cumin seeds, hing, green chillies and ginger and fry for a minute.

-Now add spinach puree, water, salt and bring to boil. When it starts boiling, add soaked and drained dal and millet rice mixture.

-Check for salt and cook till 3 to 4 whistles.

-After the pressure releases, open the lid and pour in the remaining amount of ghee.

khichdi

 

-Enjoy with any crispy side dishes or raita!!!

 

Green Peapod Pakoda or Pakora:

December 15, 2016

What do you do with nutritionally rich Peapods after removal of green peas? Usually people throw them away and it is less commonly consumed. Last year, my sister introduced me to snap pea Crispi’s. I liked the taste and wanted to include this treasure house of nutrition in our diet. I tried using them with our regular Indian pea pod a couple of times, and failed to achieve the result. While chewing, the fibre used to hinder us from enjoying the dish, after a couple of failed attempts, I came across This Site in which she has mentioned how exactly we should peel the pod, after removing the peas. Once again, I tried with very little quantity and succeeded. Everyone in my family liked it and asked me to share this recipe. It was so tasty and peapod’s natural sweetness and flavour was the highlight of this pakoda.

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Recipe in detail –

Ingredients:

Peapods – as required

Oil for deep fry

For batter:

Bengal gram flour /Besan – 1 cup

Salt

Green chilli – 1

Red chilli powder-  ½ tsp

Curry leaves – 1 spring

Chopped Coriander leaves – 1 tsp

Cooking soda –  a pinch

Method:

-Separate fresh and green peels (pods) while opening, to collect green peas.

-After this, peel off the inner membrane (which will not cook and it is fibrous too)

-How to remove inner membrane: take one of the ends, fold in and pinch inwards and slide your thumb beneath and remove the glossy membrane and separate. If membrane breaks in-between, try from the other side.

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-Discard inner membrane and use outer green cover to make pakodas.

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-Wash these peels and drain, keep aside.

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-Prepare pakoda batter by putting Besan, salt, chopped green chillies, curry leaves, coriander leaves, cooking soda and water; batter should be like Dosa batter consistency.

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-Now heat the oil in a kadai and when it is hot, drop pea pods one by one after dipping into the batter.

pic-4-Fry in a medium heat and when it is done, remove these into a tissue laid serving plate.

-Enjoy these pakodas with hot cup of tea or coffee.

Tomato Omelette /Dosa:

December 14, 2016

tomato-omlette

This time when we went to Sirsi, we stayed at Hotel Madhuvana. When I looked at their menu, I was very curious to taste this special omelette, and ordered the same .When I tasted it, it was this amazing blend of flavours, and not at all like the usual tomato omelette which I prepare. Everybody liked the taste. It was little sweet, tangy at the same time filled with flavour. Immediately, my curious mind, started to check the ingredients. I had asked my hubby to note it down, one by one while I was checking the ingredients .After coming back, I took that list and tried to imitate the same and succeeded. Here I am, sharing this super tasty Dosa recipe.

Ingredients:

  • Dosa rice- 3 cups
  • Fenugreek/methi seed -2 tsp.
  • Beaten rice/poha- 1 ½ cup
  • Coconut – 2 fists full (grated)
  • Jaggery -2 table sp.
  • Salt –to taste
  • Turmeric – ½ tsp.
  • Eno fruit salt or cooking soda – 1tsp (optional)
  • Cumin- 1tsp.
  • Grated ginger – 1 tsp.
  • Firm tomatoes – 2
  • Coriander leaves – 2tblsp.

Method:

-Wash and soak Dosa rice, beaten rice and methi for 2 to 3 hours.

-Grind this into a smooth paste by adding turmeric, salt, jaggery, coconut to an idly batter consistency (little thicker than normal Dosa).

-Pour this batter into one big vessel, add jeera and keep it aside for fermentation.

-If you are living in the cold climate, next day morning add 1 tsp. Eno fruit salt, mix nicely and keep it aside for 10 min.

-Now chop Tomatoes, coriander leaves and grated ginger.

tomato-omlette-batter

-Mix this into Dosa batter and start making Dosa by pouring one serving spoon of the batter on a hot iron or non-stick tawa, don’t spread much. You will see thousands of holes on the upper surface. Smear with butter or clarified butter. When it is cooked, flip and cook on another side too. Serve this spongy tomato omelette with coconut chutney. Here I have served this with coconut-ginger chutney.