PORRIDGES

URAD DAL KALI

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This is a protein rich dish,usually served for

breakfast .Having the consistency of a thick

creamy porridge,and considered to be a energy

booster.My mother used to make at least once a

week. I remember how she used to to soak the

lentils and rice with dry ginger pieces the night

before,grind the next morning and make with

lots of coconut milk and jaggery.That taste is

unique .

Today I’m going to give you an instant kali

which tastes closer to my mother recipe!

I have used urad dal with skin on,and kavuni

rice ( red rice). Highly nutritious!

To the recipe now

INGREDIENTS

1/4 cup urad dal

1/2 cup red rice

Enough melted jaggery to your taste

1 tsp dry ginger powder

1/2 tsp cardamon powder

1/2 tsp salt

2-3 cups coconut milk ( 2nd +3rd )

2 cups thick coconut milk

METHOD

Dry roast the dal, till you get a nice smell.

The same way dry roast the rice .

Now powder both very fine and mix with a

little water (1 cup water).

Keep on fire, and cook on a slow flame with the

ginger powder , salt and thin coconut milk .

Keep stirring to avoid lumps . When you see

bubbles forming , add the jaggery,cardamon

and the thick coconut milk , and cook till thick.

Serve warm .

Note : You can add a spoon of ghee to the

mixture if you like

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COCONUT MILK-RICE KANJI

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There are days when you,like to have non spicy

food like this ,and trust me this kanji is not only

slips down your throat easily,it is tasty,healthy

comfort food .

As fenugreek seeds are added to this,it has

cooling properties on your body.The addition of

coconut milk soothes your intestines too.

This is good food for ulcer related problems

and could be served for breakfast .

Some serve it with red coconut’thovayal’(thick

version of coconut chutney),or a piece of

jaggery.

It’s your choice to have it plain or with

accompaniments

This time I made with freshly plucked moringa

leaves from my culinary patch.

So, here’s the recipe for you!

INGREDIENTS (serves 4-5)

1 cup raw rice /red raw rice

3 cups thick coconut milk

3 cups second extract of coconut milk

A handful of moringa leaves

Few cloves of garlic

1 tsp.fenugreek seeds

Salt to taste

METHOD

Wash the rice and fenugreek seeds and cook

with 2-3 cups water and salt till very soft. ( You

could use pressure cooker at this stage).

Once,it is cooked to very soft consistency,mash

the rice lightly and add second extract milk and

cook for 10 minutes on a medium flame.

Next add the thick coconut milk and moringa

leaves and cook only for 3-4 minutes.

Remove from fire and serve .

MILLET DOSA

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Millet is gluten free,nutritious grain.The

growing awareness in food has lead to the

recognition of this grain, erasing the context of

‘bird feed’. There are many types of millets and

many types of food innovations to impress the

present generation.

These little grains are powerful

nutrients,which help in relieving coronary

blockages,and improving heart health.

Rich in magnesium helps to control sugar

levels,improves digestion,aids in building

immunity. Enriched with iron,calcium,fibre this

tiny wonder contributes goodness in health.

So,find out many more details what nature

avails, and include in your diets.

Just few hints how millets could be used in

your diets.

*Powdered/ whole made to a Porridge

*Millet Iddli

*Millet Dosai

*Millet rotis

*Millet bread

*Millet in baking biscuits,muffins

*Pancakes

*Pongal ( sweet /salt)

*Uppuma/Khichidi

Today I will be giving you the recipe for Millet Dosa

INGREDIENTS

1 cup urad dal (ulundhu)

1 tsp fenugreek seeds

4 cups any millet of your choice

1/4 cup Sabudana/Sago

A Handful or rice flakes (optional)

METHOD

Soak all the lentils and grain separately.

Please,do wash well and then soak to get good quality dosa.

After 4-6 hours of soaking wash again and grind urad dal and fenugreek first .

Transfer batter and then add the rest of the ingredients and grind fine.

Mix in salt and leave overnight or till batter ferments.

Add 1/4 tsp baking soda,and adjust the consistency with water if the batter is too thick.

The same batter ( without pouring much water) can be used to make iddlis.

Do try this healthy dosa compulsorily and send in your valued comments!

Tip: You could use coconut water to grind the

millets

GREEN KANJI (KOLA KENDA)

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This is yet another recipe from the Srilankan

cuisine. Kola kenda is a mixture of Kola (leaves)

herbal leaves, green gram and rice . Only in Sri

Lanka I have seen this healthy herbal kanji sold

in all hotels, and carts in street corners ( mostly

mornings). I have seen morning walkers,

grabbing a packet of this healthy decoction

after their session of workout. This is a protein

rich energising drink which can be made easily.

As my culinary patch in my terrace,has all the

herbs ,I make it a habit to make this at least

once a week for breakfast.

You can make this with single herb like curry

leaves , spinach ..or whatever is available .

Now to the recipe

INGREDIENTS (3-4 servings)

1 cup whole green gram ( moong)

1/4 cup red rice / raw rice/soaked bamboo rice

1/4 cup grated coconut

Few curry leaves

Few Asparagus leaves(Hathawari/ thaneervitan

Few balloon vines ( modakathan/ velpenella)

Few gotukola leaves(Brahmi,vallarai,)

Spinach leaves ( optional)

Few peppercorns

Salt to taste

Asparagus leaves

Balloon vines/ modakathan/velpenella

Gotukola/Brahmi/Pennywort/Vallarai

METHOD

Cook the moong and rice together in a pressure

cooker , or till very soft .

Remove from fire.

Grind the rest of the ingredients to a paste and

add to the moong and rice mixture.

Add water or light coconut milk to the

consistency you require.

Bring to a boil only and serve.

Some serve with a piece of jaggery , but having

it plain also is very tasty.

So do try it and post in your comments!

RAGI ‘N’ NUTS LADOO

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Ragi ,Finger millet,or Kurakkan is  one nutritious flour which can be consumed in many

ways.It is widely used in porridges,desserts,baking,drink and many more breakfast

dishes.

This millet rich in fibre ,calcium ,good carbs,and Vitamin D is good for weight loss and

diabetes.Even though it has a bland taste it is highly beneficial for those with Vitamin D

deficiency and diabetes.In early times people included this daily in their diets in the

form of light porridges,and drinks.Only few homes in South India follow to consume

daily now. Lifestyle nowadays has paved the way for growing diseases,so it’s advisable to

create the habit of consuming daily this wonder millet in some form .

A light roasting before adding to recipes will enhace the taste.So today my recipe to

share is a healthy and tasty for all ages.

INGREDIENTS

1 cup ragi flour

1 cup treacle or melted jaggery

1/4 cups peanuts dry roasted

1/2 cup almonds powdered coarsely

3/4 tsp.cardamon powder

4 tblsp ghee

1/4 tsp dry ginger powder (optional)

a pinch of salt.

METHOD

Roast the flour in half of the ghee till hot (not burnt).

Mix in the rest of the ingredients and form ladoos.

MUTTON KANJI

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This kanji,commonly known as nombu kanji,prepared mostly during the period of

Ramadan is a favourite to many. Sourced from the middle eastern cuisine with channa

dhal or gram dal used as a variation.

In Asian cuisine it’s the green gram dal which is opted for ,which gives a lovely flavour to

the kanji.

The recipe I’m going to share with you is a ‘ one pot’. if cooked .It is best to cook in a

pressure cooker to get the correct consistency easily , without hassle.

Let’s get into the recipe.

INGREDIENTS

1 cup raw rice (white or red)

1/4 cup green gram dal (moong dal)

250 gm minced mutton/chicken

1 tsp ginger garlic paste

1/2 – 1 tsp chilli powder

1/2 tsp. turmeric powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp cummin powder

whole spices (2 cardamon,4-5 cloves,a piece of cinnamon,small piece sea moss,1/2 tsp fennel seeds)

2 green chillis chopped

few small onions

curry leaves

1 tomato

2-3 tblsp oil or ghee

1-2 cups coconut milk (optional)

salt to taste

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METHOD

Wash the rice and dHal and set aside.

Heat oil or ghee in a pressure cooker,add the whole spices with curry leaves.

Next add the onions,tomato,ginger garlic paste , meat and the rest of the

ingredients,except the coconut milk and saute well for few minutes .

Add 5-6 cups water or 4-5 inches above the rice level.

Cook on a medium flame for 4-5 whistles and allow steam to release on its own.

Remove lid add coconut milk and salt. Adjust the kanji to the consistency you like by

adding more hot water .Simmer for 5 minutes after adding milk and serve hot

Some like it with a dash of lemon juice,so if you are adding lemon juice add when you serve.

Variation :Vegetables like carrot,beans ,few spinach leaves ,fenugreek or methi leaves can be added .

OATS GREEN PORRIDGE 

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The best breakfast to keep your calories right.As coconut is considered to be healthy and

good for the maintenance of colon ,iv added coconut too.

Let’s get going now .

INGREDIENTS

1 cup oats

2 cups water

2 pips garlic

1 green chilli

1/2 cup coriander leaves

1/4 cup coconut

1/2 tsp.cummin seeds

Salt to taste

METHOD

Heat water ,till it reaches a boil ,add the oats and cook for 2-3 minutes.Remove from

fire .Grind the coriander leaves,green chilli,garlic,cummin seeds and coconut to a

paste.Mix in the paste with the cooked oats whilst hot and serve.You could add flax seeds

or nuts if you like.

Note:Leaves like gotukola(Brahmi or vallarai)can be used.

Ragi/kurakkan porridge -(rye or finger millet)

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This is a breakfast categorised dish.It could be made with a mixture of other healthy flours too.Even though it is a simple dish some find it difficult to make without lumps.For those who don’t like this especially kids will love if it is made like this,chilled in the refrigerator and served like a dessert.As ragi /kurakkan in short is considered very good for diabetic patients,and also a good blood purifier,I thought I’d share this with you all.
(Serves2)
4 tablespoons flour
1/4 cup shredded jaggery or 2-3 tblsp.sugar.
2 -3 cups water
Pinch of elaichi/cardamon powder
Nuts.

1/2 cup milk /coconut milk

A pinch of salt.
In a separate bowl mix the flour with 1/4 cup water(free from lumps and set aside.)
In another pan heat the water with salt.when it starts to boil remove from fire and slowly mix in the flour.Keep on medium fire again .Add the sugar/jaggery and keep stirring till you see big bubbles popping up.Add milk,stir for a minute Add elaichi powder.Remove from fire.This will quickly thicken like custard.If you want to serve as a dessert,pour into individual cups,top with nuts and serve chilled.
Choice of nuts:walnuts, almonds raisins(black).watermelon,or flax seeds).

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