MILLET PONGAL


Millets known of use,in pre-historic ages and

originated from Africa was a forgotten grain,till

recent lifestyle changes.

Rice and wheat having history after the millets,

did overtake the millets in the consumption

graph.

The present farmers are educated on millet

farming ,and the wave in inclusion of millet

diets is increasing day by day .

Today I’m going to share a Pongal recipe, which

could be served for breakfast or any meal you

like.

INGREDIENTS

1 cup millet ( washed well and soaked for 10

minutes)

3/4 cup split moong dal ( pasiparuppu)

3-4 tblsp.ghee

Few cashewnuts

1/2 tsp mustard seeds

Curry leaves

2 dry red chillies

1/4 tsp asafoetida powder

Coarsely grind

2 green chillies

1 small ginger

1 tsp pepper

1 tsp cummin seeds

1/4 cup milk/ coconut milk ( optional)

Salt to taste.

METHOD

Heat ghee in a pressure cooker / pan.

Add the mustard seeds,curry leaves,dry

chilies,cashewnuts asafoetida and sauté for 2

minutes.

Next add the coarse ground masala,soaked

millets and dhal .

Add 3 cups of water with sufficient salt, and

cook on a medium flame for 2 whistles or 15-20

minutes.

Heat a little ghee and pour over cooked Pongal,

You could add cashewnuts at this stage too

Serve with coconut chutney .

VEGETARIAN KANJI


This is my version of nombu kanji recipe in the vegan way.

Lazy, rainy days and One pot cooking served hot is an absolute comfort food

There are many types of vegan rice kanji ( yet to post)with herbs,coconut

milk and fenugreek seeds and many more, differing from cultures and cuisines.

Easy on digestion,can be substituted for those who have an  aversion for a wholemeal at

times.

So let’s get into the simple recipe now..

INGREDIENTS

1 cup broken rice /raw rice

3/4 cup green gram dal

1 carrot chopped

4-5 chopped beans

Few moringa leaves (optional)

Few pieces of cauliflower

1 onion chopped fine/ spring onions

1 tblsp.ginger,garlic,green chilli paste (3 green chillies,1 inch piece ginger ,3-5cloves of

garlic)

1 tsp peppercorns

1 big tomato chopped

1 bay leaf

1/2 -1 tsp chilli powder

1/2 tsp.turmeric powder

1 tsp.garam masala powder

Few mint leaves

1 tsp.cummin seed powder

1 tsp.saunf / fennel seeds

2-3 cups coconut milk

Salt to taste

1-2 tblsp oil/ ghee

METHOD

Heat the oil in a pressure cooker,and add saunf ,and saute the onions till

translucent.Add the ground paste,tomato, vegetables and the rest of the ingredients

except the rice,dal,and milk.

Saute well for 3-4 minutes.Next add the washed rice and dal and saute for another 5

minutes.Add 3 cups of water salt and pressure cook on a slow fire for 10 minutes Allow

the steam to be released on its own.

Mash the mix slightly, and add coconut milk .

Simmer for few minutes.

Serve hot .

Note: Coconut milk/ water can be adjusted to your desired consistency.

GREEN GRAM,RED RICE,ALMOND LADDU


This laddu is one healthy sweet,loaded with protein and nutrients.Consumption of red rice

aids in the reduction of inflammation,allergy,lowering cholesterol strengthens bones ….and

many more if listed under health benefits.Consumption of red rice,black rice are hardly

used nowadays.A small percentage maybe consuming now ,due to diet changes because of

diseases,and the need for remedy to curb down the affects.Another percentage may be due to

the re-birth of the organic era .Anyway the underlined fact is these type of rices are healthy

and I think these type of food have to be introduced in a form that is welcome in each one’s

home.These rices are also used in making halwas,dodol,porridge,laddu,payasam,kheer,and

many more breakfast dishes .I tried this with the combination of moong and almond.People

who don’t like sugar,may add jaggery,or palm candy.In this recipe I have used powdered

sugar (boora).So do try and send in your comments.

For the recipe

INGREDIENTS

1 cup whole green gram (moong)

1/2 cup red rice/ black rice

1/4 cup almonds

3/4 cup powdered sugar

A pinch of salt

1/4 tsp.nutmeg

1 tblsp.edible gum(Badam or almond pisin)

3-4 tblsp ghee

1/4 tsp elaichi or cardamon powder

METHOD

Heat ghee.Add the green gram first and roast till light brown.Next add rice and the almonds

and roast till moong is golden brown.Remove or shove the contents to the corner of the

pan ,and add the edible gum (it will swell and turn white).Remove from fire.After it is warm

powder it fine,add the powdered sugar,nutmeg powder,cardamon powder,and make

laddoos.If you like you can add more ghee when binding.