This recipe is prepared on our new year day to make us realize that life is a mix of sweet, salt, hot, sour, bitter and tangy. So the ingredients are added according to the above mentioned taste. It’s a very traditional dish prepared in every house on a new year day.
Mango (raw, peeled, sliced, 1 cup)
Jaggery (3/4 cup)
Neem Flower (dried or fresh) (2 tsp)
Turmeric Powder (1/4 tsp)
Green Chili (slit, 1)
Ghee (1 tsp)
Mustard Seeds (1/2 tsp)
Salt ( a pinch)
Tamarind (a small piece) or Extract (3 tbs)
Cook time: 30 minutes
Category: Lunch \ Dinner / Tiffin
Soak tamarind in water.
In a pan add water, salt, turmeric powder and mango pieces and cook till mango pieces are soft.
Add jaggery cook until it forms a thick syrup consistency.
In a pan add ghee and mustard seeds.
Wait for the seeds to splutter.
Add chilies and neem flower and fry till it turns black color.
Add the tempering to the mango jaggery mixture and mix well.
Millet recipes are very healthy and loaded with nutrients and antioxidants. Since millets are very good substitute for rice many recipes like pongal, khicdi, idli and dosa can be made by using millets.
Foxtail Millet [Thinai Arisi] (2 cups)
Black Gram [Udad Dal] (whole, white,1/2 cup)
Puffed Rice (2 tbs)
Oil (12 tsp)
Salt (to taste)
Soak time: 10 hours
Grind time: 40 minutes
Cook time: 20 minutes
Serves: 20 Idlis
Foxtail Millet idli:
In a wide bowl wash foxtail millet and soak for 10 hours.
In another bowl add udad dal and soak for 10 hours. After 2 hours it should be kept in the fridge till we grind.
First grind udad dal like how we grind for regular idli without adding much of water.
Pour in a wide bowl and set aside.
Next grind soaked foxtail millet. Before grinding add washed puffed rice along with foxtail millet
Grind to a fine paste and add the ground paste to the already ground udad dal paste.
Add salt and mix well.
Ferment it overnight.
Mix the batter well before we pour it on a staeamer.
Grease the idli steamer plates with oil.
Take a ladle full of batter and pour into greased plate.
Close with a lid and steam for 10-12 minutes.
Allow it to cool and remove idlis from the idli mould.
Use the same batte
Foxtail Millet Dosa
Heat the skillet or tawa to make dosa.
Pour the batter on a heated tawa and spread from the center to outward.
Drizzle with oil and cover with a lid.
Cook till it is nicely golden and crisp.
Remove the lid and flip the dosa if require drizzle some more oil.
Step by step pictures:
The batter should be neither too thick nor too watery.
Humid temperature is very ideal for fermentation.
Puffed rice should be soaked 10 minutes before grinding.
Atleast 7-10 minutes rest time should be given after steaming.
Usually after fermentation the batter should be kept in the fridge for few hours before making idlis .
Low carb khichdi is very healthy, light and easy to make with a few ingredients. Khicdi is usually made with rice and lentils but, here cauliflower rice has been substituted for regular rice and instead of lentils almond flour is added.
Cauliflower Rice (3 cups)
Almond Flour (1 cup)
Jeera [Cumin Seeds] (2 tsp)
Turmeric Powder (1/2 tsp)
Ginger (grated, fine, 1 tsp)
Cilantro (chopped, 3 tsp)
Salt (to taste)
Green Chili (chopped, 1)
Onion (chopped, fine, 1/2 cup)
Tomato (chopped, fine, 1/4 cup)
Chili Powder (Kashmiri, 1 1/2 tsp)
Oil (4 tsp)
Butter (2 tbs)
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Category: Lunch \ Dinner
Melt 2 tablespoons of butter.
Add jeera [Cumin Seeds], chopped onion, green chili and grated ginger.
Cook until onion is translucent.
Add cauliflower rice, salt, turmeric and red chili powder.