Samai Upma/Little Millet Upma – Guest post to Maha’s lovely home

Tags

breakfast recipes, Little Millet Upma, Little Millets Recipe, Millet recipe, Samai, Samai recipes, Samai upma, south Indian breakfast, South Indian Breakfast recipes, Upma recipes

This is a very long pending post from me. I have given this guest post to Usha of “Maha’s Lovely Home” long back. When I was planning to post it in my blog, I had to go to labor. After that I couldn’t get time to post. So here it is. When Usha asked me to send some recipes, I planned to give her millet recipe.

Do visit her page to find lovely recipes. A very dedicated and talented blogger for a long time now. You can check my recipe in her page too.

Millets have a lot of health benefits and they can be prepared similar to Rava. They are gluten free as well.

Ingredients: (Serves 2)

Little Millet/Samai : 1 ½ cup

Onion : ¼ of a large

Green Chili : 2 (adjust according to your taste buds)

Ginger : ½ inch piece grated

Mixed Veggies : ½ cup ( I have used frozen, you can use fresh veggies)

Salt : as needed

Water : 4 1/2 cups ( 1 cup samai requires 3 cups water)

Oil : 1 ½ teaspoon

Mustard Seeds : ¼ teaspoon

Urad Dal : ¼ teaspoon

Channa Dal : 1.4 teaspoon

Curry Leaves: Few

Cilantro : to garnish

Method:

• Soak Samai/Little Millet in water for half an hour. Drain and set aside.
• Chop onions, green chilies.Heat oil in a pan, when hot add mustard seeds, urad dal, channa dal.

  When they turn golden brown, add curry leaves.

• Next add onion, green chili and saute till translucent.
• Now add the frozen veggies, saute till half done. Frozen cooks faster than fresh.

  Next add water and let it boil. Add salt to it.When it hot enough, add the drained samai and mix well.

• Cover with a lid and cook till soft and water gets dehydrated.
• Garnish with chopped cilantro leaves.
• Serve with any chutney.

To check out some chutney recipes, see below

Peanuts Chutney

Celery Chutney

Onion Chutney/Vengaya Chutney

Ginger Chutney/Allam Pachadi

Coconut Chutney

Peerkangai Thol Thugayal/Ridge Gourd Skin Peel Chutney

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Jowar Dosa — A Guest post for Aruna @ Aaharam

Tags

Healthy Jowar recipes, Jowar Chilla, Jowar Dosa, Jowar Pancake, Sorghum Flour recipes, Sorghum Pancakes

Aruna and her space Aaharam needs no introduction, she is one such amazing blogger who inspires me with so many variety of food. I love her dedication and efforts of blogging. I specially love her traditional recipes. When Aruna asked for a guest post, I was so excited and here it is 🙂

If you are new to her space, do check her recipes, I am sure you will drool 🙂

Blog : https://aahaaram.wordpress.com

Facebook Page : https://www.facebook.com/Aahaaram

Do visit her space to get details on the Jowar Dosa recipe @ https://aahaaram.wordpress.com/2015/05/12/jowar-dosa-or-sorghum-pancakes-guest-post-by-malar-of-malars-kitchen

Ingredients:

1. Jowar Flour : 1 ½ cup
2. Moong dal : 1 ½ cup
3. Water : as needed to grind batter
4. Salt : as needed
5. Black pepper : ½ teaspoon ( can replace with green chili)
6. Red Chili : 1
7. Garlic : 2 pods
8. Ginger : 1 inch piece
9. Grated coconut : 2 tablespoons
10. Cilantro/Coriander Leaves : Handful finely chopped
11. Oil : to drizzle over dosa

Method:

1. Soak moong dal in water for a minimum of 3 hours to overnight.
2. Drain water and grind it to a fine paste with black pepper, garlic, ginger, red chili with minimum water.
3. Now mix the jowar flour with this paste along with salt, grated coconut, cilantro leaves.
4. Bring it to a bit thicker dosa batter consistency.
5. Heat a dosa tawa , drizzle one teaspoon oil over the tawa.
6. Using a ladle pour batter in the center of the tawa and spread it.
7. Drizzle oil over the dosa.
8. These dosa’s will be thick.
9. After the first side gets cooked for 2 mins, flip sides and cook for another 2 to 3 mins.
10. Serve with any spicy chutney.

Tips

• This batter is a little thicker than normal dosa batter and thinner than idli batter.
• You can add any veggies like carrot, cabbage of your choice and mix with batter.
• Jowar tends to break the dosa texture, so make sure it is cooked well the first side only then flip to the other side.

Milagai Chutney/Red Chili Chutney

Tags

Chettinad dangar chutney, Chettinad style chutney, Milagai Chutney, Red Chili Chutney

As I mentioned earlier in Vellai Paniyaram post, they are always accompanied with red chili chutney. As paniyaram is just made with rice and a bit of urad dal , it is quite bland and requires something spicy to be accompanied 🙂

Ingredients:

Small Onion/Red Pearl onions : 20 to 25 (You can use shallots or red onions as well)

Tomato : 1/2 of a large

Garlic : 2 pods

Red Chili : 3 ( normally we add around 6, you can reduce it to 2 as well)

Oil : 1 tablespoon (normally we add more than 2 tablespoons, I have reduced it)

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry Leaves : Few

Salt : as needed

Water : as needed

Method:

• Chop red pearl onions, tomato, garlic. Add red chili with these. Grind it to a fine or coarse paste with required water.
• Heat oil in a pan, add mustard seeds and urad dal when hot.
• When it crackles, add curry leaves.
• Now pour the ground paste.
• Add salt to it and let it get cooked.
• It might splutter, so cover it with lid.
• Cook till all the water content gets dehydrated. It takes around 30 mins to dehydrate.

Serve with paniayaram , idli or dosa.

Ragi Malt

Tags

easy ragi malt, Finger millet recipes, Keppai recipes, Ragi flour, Ragi Flour recipes, Ragi Malt, ragi porridge, Ragi recipes

Ragi malt is something quite heavy for breakfast and an apt one 🙂 It is so filling with just one cup. It doesn’t take more than 10 mins to prepare this recipe, so you can make it quick and easy. For a fast paced morning, this is a perfect recipe!!

Few more of my ragi recipes, check the below link

Ragi Dosa

Ragi Murukku/Chakkli

Ragi Puttu(Savory)

Ragi Puttu(Sweet Version)

Ragi Roti

Ragi Kaara Biscuits

Ingredients:(serves 2)

Ragi Flour : 4 tablespoons

Milk : 2 cups (can include 1 cup milk and 1 cup almond milk)

Water : 3/4 cup

Jaggery : 1 tablespoon( alternatively use sugar)

Cardamom Powder : a pinch

Method:

• Dry roast ragi flour for 3 to 4 mins. Make sure it is not burnt.
• Now mix ragi flour with water and make a paste without lumps.
• Now add milk(also almond milk in case using this), cardamom powder, jaggery. Mix well. It should be little watery.
• Heat it in low medium flame. Keep stirring, otherwise lumps will form.
• It would become thick. It takes around 5 mins.
• Stop and serve warm.

Perfect for breakfast 🙂

Almond milk gives an excellent taste, So I would totally prefer to add it.

Ragi Dosa(Instant)

Tags

instant ragi dosa, Ragi dosa, Ragi dosa instant, Ragi flour, Ragi Flour recipes, Ragi recipes

I tried these instant ragi dosa’s and they came out really good. We absolutely enjoyed these dosa’s. This batter need not be fermented. We just need to have the urad dal paste ready. I served it with onion chutney.

For more breakfast and chutney recipes, do check in this link

Ingredients:

Ragi Flour : 1 cup

Rice flour : 1/4 cup

Urad dal : 2 tablespoons

Salt : as needed

Water : as needed

Oil : as needed

Method:

• Soak urad dal for 45 mins to 1 hour. Grind it to a fine paste.
• Mix ragi flour, rice flour and urad dal paste.
• Add salt and water and mix it to dosa batter consistency.
• Heat a griddle.
• Now pour this batter and drizzle oil over the dosa. After 2 to 3 mins flip side and cook.

In case you have urad dal flour, just make paste out of it to be more instant 🙂

I have added very little oil, you can add more oil to make it crispy.

Muttai Poriyal/Egg stir Fry

Tags

easy muttai poriyal, egg masala poriyal, Egg Stir Fry, how to make muttai poriyal, Indian style egg recipe, muttai poriyal

I grew up as a vegetarian. Occasionally I take eggs, an exception in my vegetarian diet 😉 . I do add them in baking. My hubby doesn’t mind eating eggs often as it is a good source of protein. But I can only make Indian style egg gravy and don’t know many options with egg. This was one of his recipes which I learnt. He makes it much spicier than I do 😉 So a recipe from my hubby’s book 🙂

Ingredients:

Eggs: 6

Onion : 1/2 of a large chopped

Green Chili : 2 small chopped finely

Ginger : a small piece crushed

Turmeric Powder : a generous pinch

Pepper Powder : 1 teaspoon

Oil : 1 1/2 teaspoon

Mustard Seeds : 1/4 teaspoon

Urad Dal : 1/4 teaspoon

Curry Leaves : Few

Cilantro Leaves : Few

Salt : as needed

Method:

• Break eggs and whisk well in a bowl.
• Heat oil in a pan. When hot add mustard seeds, urad dal.
• When it crackles, add curry leaves. When it splutters, add chopped onions, green chili, ginger.
• Add turmeric powder and mix. Keep the heat in low medium.
• Saute well for 2 mins.
• Now add pepper powder, salt and saute for 2 more mins.
• Now add the whisked eggs.
• Mix well, make sure heat is in low medium.
• Keep cooking until eggs combines well.
• At one stage, egg gets cooked and you can touch and see the soft fluffy eggs.
• Stop and add cilantro leaves.
• Do not cook more time eggs may turn rubbery.
• Goes well with rice. I served with rasam rice 🙂

You can vary with red chili powder. Taste changes a bit different. It can served with bread for breakfast as well.

 

Qunioa Idli

Tags

how to make Quinoa dosa, how to make Quinoa Idli, idli recipe, Indian style Quinoa recipe, Quinoa, Quinoa dosa, Quinoa Idli, Quinoa Indian recipes, Quinoa Indian style recipe

I have seen a lot of friends posting on Quinoa dosa and wanted to try. Then I thought why not make it just like regular idli. Just like Millet Idli, I made these idli’s and we absolutely did not feel the difference. I did make dosa with the remaining batter and turned out super awesome.

To check on how to make normal idli/dosa batter, cilck here.

For millets Idli, cilck here.

For some chutney recipe, check below

• Peanuts Chutney
• Celery Chutney
• Onion Chutney/Vengaya Chutney
• Ginger Chutney/Allam Pachadi
• Coconut Chutney
• Peerkangai Thol Thugayal/Ridge Gourd Skin Peel Chutney

Ingredients:

Quinoa: 1 cup

Idli Rice : 1 cup

Urad dal : 1/2 cup

Salt : as needed

Water : as needed

Method:

• Soak quinoa, idli rice together overnight.
• Soak urad dal for 1 hr.
• Grind urad dal to fine batter, place it in a bowl. Use little water to grind. Do not make it watery.
• Grind the quinoa and rice together and grind with little water, as it easily leaves a lot of water.
• Combine all of them together with around 1/2 tablespoon of salt.
• Mix well and ferment it overnight.
• Next day without mixing, grease idli plate and pour batter.
• Steam for 12 to 15 mins.
• Serve with any chutney or sambar.

After a day’s time, I added a bit more water and mix batter. Use this for Dosa. I forgot to take pics 🙂 will update the next time I prepare this dosa.

Samai Pongal/Little Millet Pongal

Tags

Coconut Chutney, how to make samai pongal, Little Millet Pongal, Little Millet Recipes, Millet, millets, pongal recipe, Samai Pongal, Samai recipes, Samai Venpongal

In my childhood or even few years back, I never had the awareness to millets. The only millet which we knew was Ragi/Finger Millet which is quite popular in my place. But once I came to know the health benefits of different types of millets, I want to consume more of these and reduce rice which is the primary food for any south Indian. It also surprises me that millets have been used in ancient days a lot and in the passage of time, rice has taken the precedence and millets are completely forgotten. I am so glad we have got the awareness.

In our recent visit to Indian stores, I found a pack of samai(Little Millets) , I was so excited and grabbed it. We can easily prepare any recipe that is made with rava(semolina), replace with millets. Today I made this samai pongal and I absolutely loved it. I made it as a one pot meal, so it is easier and faster, you can follow the traditional method of making pongal.

It goes well with coconut chutney or peanuts chutney. Sambar is an ideal choice for pongal.

 

Ingredients: (serves 2)

Samai/Little Millet : 1 1/4 cup

Moong Dal : 1/2 cup(washed)

Ghee : 1 tablespoon(you can replace with normal oil)

Cumin Seeds/Jeera : 1/4 teaspoon

Black Pepper: 1/4 teaspoon

Ginger : 1 small piece chopped finely

Cashews : Few

Curry Leaves : Few

Water : 5 cups

Salt : as required

Turmeric Powder : a pinch

Method:

• Heat ghee/oil in a pressure cooker.
• When hot, add cumin seeds, black pepper. When they crackle, add curry leaves and ginger, cashews.
• Saute till cashews turn golden color.
• Next add the moong dal, saute for a minute.
• Next add samai as well and saute for 2 to 3 mins. Mix turmeric powder as well.
• Add the above mentioned water , salt.
• Cook for 4 whistles.
• Let it cool down, open mix well and serve with any chutney or sambar.

In case you fee it is very dry, you can add some hot water and mix. I like it dry and my hubby likes it watery 😉

Enjoy this healthy breakfast which is quite heavy!!!

 

Peerkangai thol thugayal/Ridge Gourd Peel Chutney

Tags

easy Indian Chutney recipes, Indian Chutney, Indian Chutney recipes, peerkangai skin chutney, Peerkangai thol thugayal, ridge gourd, Ridge Gourd chutney, Ridge gourd skin health benefits, Ridge Gourd skin peel, Ridge gourd skin peel chutney, south Indian breakfast, South Indian Style chutney, tasty chutney

Do you throw away the skin peel of ridge gourd? They are extremely rich in dietary fiber and low in calories. Do not throw them away. You can make this easy and tasty chutney which is great with any south Indian breakfast.

It goes well any idli, dosa. Here are few more options from my blog.

Millets Idli

Adai/Lentil Pancakes

Pesarattu/Moong Bean dosa

Tomato Dosa(No fermentation)

Arisi Uoma/Idli Rava Upma

Ingredients:

Ridge Gourd Peel : Skin Peel from one large gourd

Grated coconut : 2 tablespoons

Onion : 1/3 of a large

Tamarind : a very small piece

Green Chili : 2 small

Salt : as needed

Water : as needed

Oil : 1 1/2 teaspoons

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry leaves : Few

Method:

• Heat oil in a pan, when hot add mustard seeds, urad dal. When it turn golden color, add curry leaves.
• Next add the onions. Saute for 2 to 3 mins. Add the ridge gourd skin peel, tamarind and saute for 5 mins.
• It would get cooked in 5 mins, next stop and add the grated coconut. Mix well, it gets cooked in the heat of the pan and stove.
• Let it cool.
• When it cools down, in a mixer, grind the above with salt and water. Use water as per chutney consistency.

Easy thugayal is ready. Serve with idli/dosa.

Coconut Chutney

Tags

Coconut Chutney, easy Indian Chutney recipes, how to make coconut chutney, Indian Breakfast recipe, Indian Chutney recipes, South Indian Coconut Chutney

Coconut chutney is everyone’s favorite I guess, I am no exception 🙂 Just realized that this easy chutney is not in my blog 😉 This post is for few of my friends, who always asks me for this recipe.

Ingredients:

Grated Coconut : 1/4 cup

Roasted Gram/Pottukadalai : 2 tablespoons

Green Chili : 1

Ginger : 1 very small piece (optional)

Salt : as required

Water : as required

Oil : 1/4 teaspoon

Mustard Seeds: 1/4 teaspoon

Urad Dal : 1/4 teaspoon

Red Chili : 1 (optional)

Asafoetida : 1/8 teaspoon

Curry Leaves : Few

Method:

• Grind coconut, roasted gram, green chili, ginger piece to a fine paste.
• Add enough water, salt. Mix well.
• Heat oil in a small pan, add mustard seeds, urad dal, red chili, asafoetida.
• When it turns golden brown, add curry leaves. When it splutters, mix this with the chutney.

Do not boil chutney, it spoils the taste. Just mix the tadka with the chutney.

Ginger is totally optional, it gives a very nice taste.

Check out some of my other breakfast recipes in this link.