Bajra - Chana Dal Pulao

BM #68 Day 25 - 

This post is the penultimate one in this millet series as part of Cooking Carnival. And also this is the last recipe with Bajra in the series. I have so many more bookmarked and I am sure I will get to them one by one as per need. 

When I first tasted this pulao, it felt a little too bland for my taste. But when I paired it with cucumber-carrot raita, the whole equation tilted to the positive quadrant. The biggest victory for me was I got my husband to finish his share and seconds too, in spite of me divulging the fact that there was bajra in it :).

Recipe Inspiration here
Ingredients - 

Whole grain Bajra, soaked for 1-2 hours 1/2 cup
Chana Dal 1/4 cup
Rice 1/4 cup
Mixed Vegetables 1/2 cup (Or veggies of your choice)
Salt and Turmeric as needed
Ginger-Garlic paste 1/2 tsp
Green Chili Paste 1 tsp (or to taste)
Seasoning (Oil/Ghee 1 Tbsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida a pinch, Cashews few)
Garnish with Coriander leaves and fried onion (optional)


Bajra - Chana Dal Pulao

Method Of Preparation -


Wash Chana Dal and Rice separately and set aside.

Mix the soaked and drained Bajra, washed and drained rice and chana dal and also the veggies in a pressure cooker pan.

Add about 2 cups of water, salt and turmeric and pressure cook it for 15-20 minutes or for 2-3 hisses.

Remove from heat and let the pressure come down by itself.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add ginger-garlic paste and chili paste and saute for a few seconds.

Add the contents of the pressure cooker, mix well and adjust the spices as needed.

Remove from heat and serve with raitha and salad.

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Preparation Time 30 minutes
Serves 2-3

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Little Millet Bisibelebath

BM #68 Day 24 - 

I am not sure if everyone agrees but for me little millet is more like cracked rice. I am told these millets are also called 'Vrat ke chawal' in some parts of India. So how can I, a hard core south Indian, not talk about Bisibelebath in this context? 

So there it is, this version of BBB (BisiBeleBath) is not any different in taste from the regular BBB. But if you are looking for ways to avoid using rice, this could be your staple :).

Ingredients - 

Litte Millet 1 cup
Toor Dal 1/2 cup
Mixed Vegetable (Carrot, Potato, Peas, Beans, Drumstick, Lima Beans) 1 1/2 cups
Salt, Red Chili Powder, Turmeric, Green Chili as needed
*Sambar Powder 2 tsp + Vangibath Powder 1 tsp
Tamarind Extract 3 Tbsp (or as needed)
Seasoning (Oil/Ghee 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, Dried Red Chili few, Curry leaves few, Asafotida a pinch, Cashews few)

* It can be substituted with Bisibelebath powder (home made or store bought)


Little Millet Bisibelebath

Method Of Preparation -


Wash the little millet, toor dal and vegetables. In a pressure cooker add enough water (typically for the quantity mentioned I would add 5-6 cups water) and cook for 15-20 minutes or 2 hisses.

In a separate wok/kadai, heat ghee and the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, saute the green chilies. Add the cooked dal-millet mixture and mix well.

Sprinkle salt, the masala powder, tamarind extract. Add sufficient water to make the mixture a little runny. Taste and adjust the flavors.

Serve hot with some ghee and papads. 



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Preparation Time 25 minutes
Serves 3-4

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Jowar Cabbage Muthia

BM#68 Day 23 -.

The next 4 days of this week will see the last of this series. But I am sure I am going to post many more recipes using millets. 

These muthiya were one of the first recipes I made for this series. In fact a few more recipes using jowar but since I was following the pattern of Bajra, Ragi, Jowar and Little Millet, I had to keep them in the drafts.

These muthiyas made for a very filling snack and enjoyed by my family.

Recipe Source here
Ingredients - 

Jowar Flour 1 cup
Cabbage, finely shredded 1 cup
Salt, Turmeric as needed
Ginger+Garlic+ Green chili paste as needed
Lemon Juice 1 Tbsp
Asafotida 2 pinches
Seasoning (Oil 1 Tbsp, Cumin seeds 1 tsp, Sesame seeds 1 tsp)
Garnish with chopped coriander leaves


Jowar Cabbage Muthia

Method Of Preparation -


In a mixing bowl, add all the ingredients except the seasoning.

Sprinkle as much warm water as needed to knead into a stiff dough.

Make about 6-7 1-inch thick logs and place them in a steamer.

Steam them for about 15-20 minutes. Allow it cool.

Remove them, slice into bite sized pieces and set aside.

In a heated pan, add oil and cumin seeds and sesame seeds. After they crackle, add in the sliced pieces and saute until they are slightly brown all over.

Garnish with coriander leaves and serve with chutney of your choice.


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Preparation Time 40 min
Serves 3-4

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Multigrain Rava Upma

BM #68 Day 22 - 

I saw this ready made Multigrain Rava for the first time when I visited Hyderabad last summer. My father-in-law has been taken off the rice diet and he started consuming this multi grain rava which consists of Ragi, Jowar, Wheat, Bajra and Maize. 

The rava is just cooked with water to desired consistency and eaten as a rice substitute. My father-in-law knows my fascination with these rustic grains and he convinced me to eat the cooked rava instead of rice and I was sold after just a morsel of that rava. 

So I brought home a pack of this rava to try out some more interesting recipes. The first one being this Upma. This series about the Millets has been a wonderful experience for me and my family. I hope to include more and more millets in our diet. Here is what we have enjoyed so far..


Ingredients - 

Multi Grain Rava 1/2 cup (Ragi, Jowar, Wheat, Bajra, Corn)
Mixed Vegetables 1 cup
Salt, Turmeric, Ginger-Green Chili Paste as per taste
Water 1 3/4 cups
Lime/Lemon Juice as needed
Coriander leaves for garnish
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/4 tsp, Asafotida a pinch, Curry leaves few, Red Chili 1, Cashews few)


Multigrain Rava Upma

Method Of Preparation -


In a heated pan/kadai, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, add ginger-green chili paste and saute for a few seconds.

Add in the multi grain rava and saute until the rava is aromatic (about 2 minutes on a medium flame).

Add in the veggies and salt. Pour about 1 3/4 cups of water. Cover and let it cook until the water is absorbed and the grains are cooked through. [About 7-8 minutes].

Remove from heat. Cover and let the grains cook on the residual steam.

Serve with a dash of lime juice and a garnish of coriander leaves.



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Preparation Time 20 minutes
Serves 1-2

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Bajra Dhokla

BM #68 Day 21 - 

When I was running down the list for Bajra recipes, I had a dhokla in mind and I googled for it thinking I wouldn't find it :). But our very own Priya Suresh had it in her space and made my job easier.

I have almost made it to the T and it came out very good. Folks at home lovbe dhoklas and this was not any exception.

Recipe Source here
Ingredients - 

Bajra Flour 1/2 cup
Gram Flour / Besan / Senagapindi 1/2 cup
Yogurt beaten 1 cup
Ginger-green chili paste 1 tsp (or as needed)
Salt, Sugar and Lime juice 1 tsp each or  as needed
Eno fruit Salt 1 tsp
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Sesame seeds 1 tsp, Cumin seeds 1/2 tsp, Asafotida  pinch)
Coriander leaves, Shredded coconut and/or Grated Carrot for garnish


Bajra Dhokla

Method Of Preparation -


In a bowl, whisk the yogurt, add in the ginger-green chili paste, salt, sugar and lime juice.

Sieve the bajra flour and besan. Slowly transfer the flours into the yogurt mixture. Mix well until there are no lumps. it should result in a thick batter.

Just before steaming, add the ENO fruit salt, mix gently and pour into a greased steamer plate. [ I poured into 2 steamer plates and hence I got thinner dhoklas.]

Steam for 20 minutes.

While the steamer is cooling down, heat oil in a small pan, add mustard seeds, sesame seeds, cumin seeds and asafoetida.  

After the mustard seeds crackle, pour about 2-3 tablespoons of water in the seasoning and pour on to the steamed dhoklas. 


Slice it according to requirement and serve with chutney of your choice. I served with Green Chutney.



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Preparation Time 5 min Prep work + 20 Steaming time
Serves 3-4

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Little Millet - Methi Roti

BM #68 Day 20 - 

I found this amazing recipe for this roti with little millet, but the kids weren't too fond of it. We, the adults had it for dinner and felt it was very filling.

In fact I ate the leftovers for breakfast the next day and the texture was grainy and I loved it.

Recipe Inspiration here
Ingredients - 

Little Millet 3/4 cup
Rice Flour 2 Tbsp (Optional)
Mint Leaves, finely chopped 2 Tbsp
Cilantro (Coriander leaves) finely chopped 3 Tbsp
Methi Leaves, finely chopped 1/4 cup
Almonds, coarsely crushed 1/4 cup
Salt, Red Chili Powder and Green chili paste as needed


Little Millet - Methi Roti

Method Of Preparation -


Cook the little millet in a pressure cooker making sure it is well cooked almost mushy. [I added 2 1/2 cups of water for the millets I used.]

After the cooked millets cool down, vigorously mash it with a masher or knead with the palm of your hand, adding a little rice flour to keep it all together.

Add the remaining ingredients except oil and mix well.

Heat the griddle. Pinch about a clementine size portion of the mixture. Pat it down like a pancake on the hot griddle with greased fingers making about 3-4 inches of the pancake. 

Spray a little oil to let it cook. Flip onto the other side and cook until there are light brown spots on the roti.

Remove and continue with the rest of the mixture.

Serve warm with any pickle of your choice.



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Preparation Time 30 minutes
Makes 10 Rotis

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Jowar Rava Pongal

BM #68 Day 19 - 

Continuing the pattern of Bajra, Ragi, Jowar and Little Millet, today it is the turn for a recipe with Jowar. In a previous post, I had mentioned how I had got this cracked jowar during my recent visit to India. I have put that cracked jowar/jonna rava to use in this recipe.

This is a simple adaptation of the traditional Ven Pongal substituting the rice with Cracked Jowar. Folks at home need some tangy gravy as an accompaniment with Ven Pongal. So I made Tomato Gojju.

Ingredients - 

Jowar Rava 3/4 cup
Moong Dal 1/4 cup
Salt, Turmeric, Pepper, Ginger and Cashews as needed
Hing / Asafotida 2 pinches
Cumin Seeds 1 tsp
Ghee 1 tsp

Method Of Preparation -


In a heated pressure pan add ghee. Add the Cumin seeds, ginger, cashews, asafotida and pepper. 

Add the moong dal and fry for a few minutes and then the Jowar rava. Fry for a few more minutes.

Add in adequate salt and turmeric. Add about 3 cups of water and cook for up to 4 hisses. Remove upon cooling. Mix well and serve it hot with an accompaniment of your preference.



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Preparation Time 25 minutes
Serves 2-3

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Ragi Aloo Roti

BM #68 Day 18 - 

During the course of this month, I realized that getting the kids to eat Ragi is a tough job with a few exceptions. My older one is a little better at adapting to Ragi. She said if there is potato in there I am ready to try. She doesn't know that the brownies which I made a few days earlier had Ragi in it. She just thinks that it is a brownie with bananas in it :).

Since these rotis have potato in them, no complaints from either the dad or the older one.

Recipe Source various sources on the web
Ingredients - 

Ragi Flour 3/4 cup
Wheat Flour 1/2 cup
Potato, peeled, boiled and mashed 3/4 cup (1 big potato)
Salt, Green chili paste as needed
Ginger-garlic paste 1 tsp
Garam Masala 1 tsp
Chaat Masala 1/2 tsp
Ajwain / Vaamu 1 tsp

Method Of Preparation -


In a mixing bowl, add all the spices to the mashed potato and mix well.

Add in the flours and mix well. Pour hot water as needed to knead it into a soft dough.

Cover and set aside.

Divide the dough into 6 portions (about a big lemon size). 

I tried to roll it traditionally using a rolling pin but it wasn't holding up. So I used a tortilla press / puri press and flattened the dough portion between greased plastic sheets.

I made them slightly thick.

Heat a griddle / tawa. Gently transfer the flattened roti onto the hot tawa.

Cook on both sides spraying as much oil as needed.

Remove into a insulated container. Repeat until the dough is used up.

Serve with pickle/yogurt or gravy as preferred.



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Preparation Time  30 minutes
Makes 6

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Bajra Vada

BM #68 Day 17 -

This is the third recipe in this millet series that is a deep fried one. 3 out of 17 is not bad at all. Though I would love to keep the number lower :). But after we tasted these all my regrets were wiped out. The amazing flavor of these vadas made it worth my time, effort and calories!


Bajra Vada

Recipe Inspiration various websites
Ingredients - 

Bajra Flour 1 cup
Wheat Flour 1/4 cup
Ginger-Garlic Paste 1 tsp
Green Chili Paste as needed
Ajwain 1/4 tsp
Sesame Seeds 2 Tbsp
Coriander leaves, finely chopped 3 Tbsp
Salt 1 tsp
Turmeric 1/4 tsp
Sugar 1 tsp
Red Chili Powder 1/4 tsp
Garam Masala 1/2 tsp
Yogurt 1/4 cup
Hot Oil 1 Tbsp
Oil to Deep fry


Bajra Vada

Method Of Preparation -

Mix all the ingredients except oil in a mixing bowl. Rub in the wet ingredients (yogurt and hot oil).

Add as little water as needed to knead into a stiff dough.

Cover and set aside for at least 30 minutes.

Heat oil in a kadai/wok.

Pinch small lime sized portions of the dough. Flatten into 1/8 inch discs about 2 inches in diameter (the size of a typical masala vada).

Gently slide as many vadas as the kadai can comfortably hold without crowding. Fry on low to medium heat until both the sides are evenly browned.

Remove onto kitchen paper towels to absorb excess oil.

Repeat until the dough is used up.

Serve warm with salad and chutney of your choice.




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Preparation Time 10 minutes to knead the dough + 25 minutes to fry
Makes 15 vadas

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Little Millet Methi Paneer Pulao

BM #68 Day 16 - 

We start yet another week of this Cooking Carnival and I continue with the pattern of posting recipes with Bajra, Ragi, Jowar and Little Milliet. Here is what I posted so far in this series..

Little Millet Methi Paneer Pulao

As the title suggests today check out the flavorful methi paneer pulao made with little millet. 

We loved how the little millet grains were all separate and not mushy at all. My paneer loving kids also enjoyed this pulao.


Little Millet Methi Paneer Pulao

Recipe Source
Ingredients - 

Little Millet 1 cup
Onion, finely chopped 1/4 cup
Carrot and Peas 1/2 cup
Methi Leaves, finely chopped 1/4 cup
Paneer, Cubed 1/2 cup
Mint leaves finely chopped 2 Tbsp
Salt, Ginger-Garlic paste as needed
Green Chili Paste, DhaniaPowder, Garam Masala as needed
Tomato Puree 1 Tbsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Cinnamon 1 inch, Cloves 3-4, Cardamom 1, Star Anise 1 small piece, Bay leaf 1 , Saunf/Fennel seeds 1/4 tsp and Cashews few)

Little Millet Methi Paneer Pulao

Method Of Preparation -


In a heated pressure cooker pan, add oil and the rest of the seasoning.

After they give out nice aroma, add onions. Saute until they change color. Add ginger garlic paste and saute for a few seconds.

Add in the tomato puree, carrots, peas, methi leaves, mint leaves, paneer cubes, green chili paste and dhania powder.

Mix well and add the little millet. Pour about 1 1/2 cups of water and stir in some garam masala.

Close the lid and let it cook for about 15 minutes or for one hiss of the pressure cooker.

Remove from heat. Upon cooling, remove from the pressure cooker and serve warm with raita of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




Preparation Time 30 minutes
Serves 2-3

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