Barnyard Porridge

After an introduction to millets by my brother,  trying to experiment with millets, In those this one could be prepared fast and which is really tasty we can replace rice with barnyard millet.

One of the best way to lose weight,  I think it works because once you eat millions you not feel hungry for long time..... this is Barnyard or Udalu millet which we are using regularly . 

Porridge is one of my favourites, here anyone can cook it fast and easy one for busy.

Ingredients

1.Barnyard millet about 150gms for 2 servings/ cooing time: 15 min/ preparation time 5 minutes.
2. Grated cocnut 1/2 tablespoon
3. 1 red chilli
4. Asafoetida pinch.
5. Ghee for serving.
Salt to taste

Grind 2 and 3 adding asafoetida.

Preparation

Just fry barnyard for 3 min
Pressure cook it adding 1:3 water.
Later mix the grounded paste and add salt.

Live it to boil, keep stirring serve hot with ghee.

Bitter Gourd Pickle Vedio

Poha Bisibele bath With greens

That day, I got up late and I didn't have time to think of two to three dishes.

Just got an idea, when there, I saw the container of poha and puffed rice.
 Why not bisibele bath with these two things, came to mind and when checked fridge, little Greens (amaranthus) was lying. In came to mind, it would be a good idea to make poha bisibelabath with these greens.

 It's very simple,

Cooking time 15 min
Preparation time 10 min
Severing is for 4 people

You need,

100 gms of toor dal
100 gms of greens and if you want you can also add any vegetables of your choice.
150 gms of poha washed and 100 gms of puffed rice soaked and removed immediately.
Tamarind water of half a tablespoon.
Turmaric powder 1 teaspoon
Red chilles 2
Mustard 2 teaspoons
Asafoetida a pinch.
Oil or ghee 1/2 tablespoon
Salt to taste.
Ghee of 1 teaspoon.

Pressure cook toor dal with greens.

Take a pan or kadai, add oil,  mustard, once the mustard crackles, add red chilled bout 2, add asafoetida.
Add tamarind water and  a little bit of water if required. Add two spoons of MTR Sambar Powder and two spoons of MTR rasam powder,  add little bit of jaggery, add turmeric powder and once it comes to boil. Add the cooked dal and greens.
Later add the washed poha and puffed rice.
Keep stirring it till it is cooked perfectly adding salt. 

Finally, pour ghee on the besibelebath and garnish with either grated coconut, or MTR ompudi.

Note. Keep stirring since the poha will be cooked within 5 to 10 min.

Curry leaves Rice with Chana

Just a twist to curry leaves rice......

Cooking time 15 min
Preparation time 10 min


Ingredients
200 grams of rice for 3 servings.
Handful of curry leaves are about hundred grams of curry leaves.
Green chillies according to the spice you want.
Asafoetoda or Garlic. A pinch of asafoetida or take 6 to 7 cloves.
There are two options, either one can and garlic or asafoetida.
Grated coconut of half tablespoon (optional)
Oil of 1 to 2 tablespoon.
Salt to taste.

 Very simple one

Cook rice and keep it aside rice should not be sticky.

 Grand curry leaves, green chillies, Garlic and if you want add grated coconut.
Take oil in a kadai, add the grinded paste, saute and then add chana dal. Fry it.  Once channa dal turns golden brown. Add rice, add salt and mix it properly.  Serve it with hot chutney.

Idli Served with twist

One fine day, after coming from school, my daughter asked me, Amma what special today......I was in a dilemma to answer, since I did not prepare Lunch being busy with some work. I had prepared Idli for the morning Breakfast.

Luckily, this idea came to my mind and here is an IDLI served with a twist.....she happily passed  this....(she is my inspiration,she always say "Amma I am your Master Chef"  She is not bias, their comes the answer, ummm this one is tasty, if the dish has not come out well, Amma what happened today.....it is not tasty") this makes me create new recipes.....

All you need is Idlies made in plates, small plated which we use it for serving snacks.....or we get the plates to make idles in the market.

I have taken Idly and poured curds,  sprinkled salt,  chutney powder made of chana dal and curry leaves, boondi on that, final layer with sev and garnish with dryfruits I have only used cashew.

Serve with a smile.....................It could be breakfast, or snack......

Healthy Chats for kids at home

Few of my friends think it’s easy to cook, few  think it's boring to cook, this one is for those friends who love chats at home …..cooking for me now has become a passion…..to learn new things.

Most of them, all most all like chats. People throng to eat chats on road side eateries.

I am not against to that, but  sometimes one needs to be extra careful with water used and the way of preparation.

Usually, when kids are back from school, they want like variety food everyday. We also need to make sure that they eat vegetables and sprouts. Just thought this could be one of the filling and healthy. 

Better than eating out. There are two ways for poories either buy and fry or make poories at home.

I prefer making poories at home, still tried these ready made poories this time

Small pooris  filled with sprouts and vegetables     Preparation time 15 minutes  serves 4 servings for 25 poories.

Get these packets ready

These are like papads which needs to be fried in the oil.

Once fried it looks like the ones above

Crack it one side to fill the fillings

Moong dal soaked a night before...cooked and tempered with mustard and curry leaves.

I gave a twist by adding sagu which I made for breakfast with few vegetables 

To top it used finely chopped tomatoes and onion.

After that sprinkle Sev on that

Serve adding sweet and spicy chutney or with out that

Add little sweet curds and serve.....

Ingredients 

Pani puri papad one pack which contains 60 poories, moong dal soaked and cooked.

Onion and tomato finely chopped say about 2 onion medium sized and two tomatoes.

Even you can and grated carrot.

Pepper and cumin powder.

To enhance the taste one can use chutney powder keep it in a bowl say about on tablespoon.

I have added Saghu masala,(sagu masala is made for poori or dosa) since I made Sagu masala for the breakfast with Puri which was there left. Since it had more vegetables in that used it for filling.

For the above mentioned measurements, 5 plates of chat could be prepared.

Preparation is as above shown in the pictures.

Barnyard Millet Paddu

Millet Millet everywhere, just thought of trying paddu out of barnyard with rice and urad.....this was a trial......but came out very well.......everyone liked it and planning to try only with barnyard and urad next time.

Here is the recipe 

Cooking time is 8 minutes
Prepration time is 3 plus 5.....since soaking and fermentation is required 

I did soak 
Barnyard 2 cups(take any cup for measurement). (approximate of 150 gms) for 5 servings
Dosa rice  again 2 cups
Urad Dal 1 cup (half of Barnyard and rice)
Poha 1 cup
Puffed rice handful


I soaked it for 3 to 4 hours and made batter out of it.
Left it for fermentation 
Made paddus using paddu pan.....

Served with friedgram chutney powder......one can serve with any chutney.