BM #94 Week 2 Day 3 - 

For the last day of this series of 'Sweets without refined ingredients', I showcase the classic recipe of Maramarala Laddu or Borugula Unta with a change in shape.

My childhood fear has always been to eat a giant sized maramarala laddu. I never could properly take a bite of the huge laddu. To this day that fear remains at the back of my mind and hence I never thought of making this laddu at home.

It so happened that my husband casually mentioned his childhood memories regarding these laddus and I warned him ahead of time about my fears and he accepted the smaller sized laddus :). 

Ingredients - 

Maramaralu / Puffed Rice 5 cups
Jaggery , grated 1 cup
Water 1/4 cup
Ghee 1 tsp


Method Of Preparation -


In a heated pan, dry roast the puffed rice for a couple minutes and remove onto a wide plate.

In a heated wide pan, add jaggery and water. Let the jaggery melt. Strain the syrup to remove any impurities.

In a clean pan, add ghee and the jaggery syrup and let it simmer until the syrup is frothing up.

After about a couple of minutes, pour a couple drops of the simmering syrup into a bowl of water. If the syrup forms a tight ball, the syrup is of the right consistency.

Reduce the heat, put in all the roasted puff rice. Mix well and remove from heat. The whole mixture should still be a little moist. Transfer into a wide plate.

With slightly moist hands, pinch portions of the mixture and make laddus or any shapes.

I wanted a smaller sized laddu so I was unable to get a proper shape.

Serve immediately or store them in an air tight container.

BMLogo




Preparation Time 15 minutes
Serves 5-6

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BM #94 Week 2 Day 2 - 

For the second day of sweets without refined ingredients, I have here some healthy bites made with pumpkin, almonds, dates and coconut. 

These bites made a delightful snack and a treat for friends on the eve of Diwali.

Keep in mind that these were very addictive and they were made on a cold day and might have survived for a couple days more in the wintry climate we are experiencing right now.

Ingredients - 

Pumpkin peeled, cubed 1/2 cup
Fresh Dates 8
Almonds 1/2 cup
Dry Coconut powder 1/2 cup + more for rolling


Method Of Preparation -


Boil the pumpkin cubes and mash them (or 1/4 cup of store bought pumpkin puree can also be used).

In a chopper, coarsely grind almonds and set aside.

Make a coarse paste of the dates .

Combine the pumpkin puree, coarsely crushed almonds, coarsely ground dates and coconut powder.

Min well and pinch bite sized portions of the mixture and roll into any shape desired.

Roll these bites in dry coconut powder and arrange them on a platter. Serve immediately.

These bites stayed fresh for 2 days on the countertop. 


BMLogo




Preparation Time 15 minutes
Makes 10

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BM #94 Week 2 Day 1 - 

This week I have chosen to highlight some sweets without any refined ingredients. Here the sweetener used is Jaggery.

I have tried it a couple of times so far and each time it came out the same. I added milk the first time and half n half milk the second time. The difference wasn't as noticeable. 

This is a perfect sweet pongal to offer to the Lord as well.

Ingredients - 

Foxtail Millet / Korralu 1/2 cup
Chana Dal handful
Jaggery 3/4 cup
Half n Half Milk or cream 1/2 cup
Ghee 2 tsp or more as needed
Almonds and Cashews chopped 1/4 cup
Cardamom Powder 1/2 tsp


Method Of Preparation -


In a pressure cooker, wash foxtail millet and chana dal. Add 2 1/2 cups of water and cook for 15 minutes or up to 2 hisses.

Meanwhile, heat jaggery in a tablespoon of water until it melts. Strain the melted jaggery and remove any impurities.

After the millet-chana dal mixture is cooked well, transfer into a pan with the melted jaggery. 

Sprinkle the coarsely crushed nuts and cardamom powder. Cook well until the jaggery syrup starts solidifying.

Heat the half n half milk separately. Allow it to cool a little. 

Remove the pongal from heat. Add in the milk from the above step. Mix well and set aside for 5-10 minutes.

Serve warm with a topping of more toasted nuts and ghee.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 94 

Preparation Time 30 minutes
Serves 3-4

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BM #94 Week 1 Day 3 - 

These bite sized paniyarams are one of the best ways to sneak in millets. My family has yet to accept all forms of millets. To ease them into accepting, I found that making idlis, dosas and paniyarams are the best ways. 

I made these paniyarams for breakfast and felt that they were accepted without any complaints. Was it because of the rush hour nerves or was it whole hearted acceptance? Now, do I really want to know? I knew the answer when they wanted them later in the evening as well. :)

Ingredients - 

Foxtail Millet 1/2 cup
Poha / Rice flakes handful
Moong Dal 2 Tbsp
Toor Dal 1 Tbsp
Chana Dal 1 Tbsp
Salt as needed
Green Chilies  + Ginger paste as needed
Coriander leaves finely chopped 2 Tbsp
Seasoning 
(Cooking Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida 1/8 tsp, Curry leaves, Onions finely chopped 1/2 cup, Carrot grated 2 Tbsp)


Method Of Preparation -


Soak foxtail millet, chana dal, toor dal, moong dal and poha for about 4-5 hours. [I soaked them overnight].

Grind them into a fine batter adding as little water as needed.

Mix in salt, green chili-ginger paste and coriander leaves.

In a heated pan, add oil, mustard seeds, chana dal, urad dal, cumin seeds, asafotida and chopped curry leaves.

After the dals are brown and mustard seeds pop, saute the onions for couple of minutes. Add in grated carrots and saute for another minute. Remove from heat.

Add this mixture to the batter.

Heat the Paniyaram pan (Appe pan/Abelskiver/Ponganala Penam). Grease the slots with about 1/2 teaspoon of oil in each. 

Pour about a tablespoon of the batter in each of the greased slots. Cover and allow to cook for about 4-5 minutes or until the steam starts sizzling.

Remove the cover, flip the paniyarams and allow them to cook for a further couple of minutes.

Remove carefully using a spoon and continue with the rest of the batter.

Serve warm with chutney of your choice.


BMLogo




Preparation Time 20 minutes
Makes 33

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BM #94 Week 1 Day 2 - 

These days I have been substituting rice with a variety of millets. Today I have an idli with Kodo millet made with kodo millet and urad dal. The batter is easy to grind and it ferments beautifully as well.

Recently I have had friends talk about using millets in their diet and my parents have already started using millets on a daily basis. The 'back to the roots' movement has caught on, so to say. 

So it is definitely useful to catalog all the millet recipes so we have all recipes at one place.

Recipe Source - handout by AP Government 
Ingredients -

Kodo Millet 1 cup
Urad Dal 1/2 cup
Poha handful
Methi Seeds 1/2 tsp
Salt as needed

Note - If the batter is not sufficiently fermented, add half teaspoon of ENO fruit salt to the batter just before pouring into the idli plates.


Method Of Preparation -


Wash and soak Kodo millet and Poha for about 4 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the kodo millet - poha mixture into a coarse batter adding as little water as needed.


Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation.

After the batter is fermented,  divide the batter in the Idli plates. Steam for about 15 minutes. Let it cool for 5 minutes and then remove from the moulds.

Serve it with Peanut Chutney or Coconut Chutney for a filling meal.

BMLogo




Preparation Time 15 minutes + Soaking time 4 hours + Fermenting time 8 hours
Makes 16-18 idlis

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BM #94 Week 1 Day 1 - 

Welcome to yet another edition of BM. In the first week of this edition, I have chosen to highlight some recipes where millets can be used.

Sanna Polo happens to be a Vegetable and Rice based Dosa from the Konkani cuisine. Here instead of rice, my friend and fellow blogger, Sowmya has substituted some of the rice portion with millets and I found it to be very interesting and tried it right away. 

In these dosas, cabbage has been used but it can be substituted with drumstick leaves, palak, or any other vegetable of your choice. The play of the spices and vegetables definitely alters the taste and can enjoy the goodness of the ingredients.

I served this for breakfast and is a perfect one for a weekday breakfast. This is a no-ferment dosa.

Recipe Source here
Ingredients - 

Foxtail Millets 3/4 cup 
Rice 1/2 cup
Grated Coconut 3 Tbsp
Dried Red chillies 2
Tamarind extract 1 Tbsp
Cabbage, Shredded 1/2 cup
Onion, finely chopped 1/2 cup
Coriander Leaves, finely chopped 2 Tbsp
Salt as needed
Oil for shallow frying as needed


Method Of Preparation -


Soak rice and millets overnight. 

Grind them with as little water as needed adding grated coconut, red chilies, tamarind extract and salt.

Into the batter, add the finely chopped cabbage, onion and coriander leaves.

Adjust the consistency of the batter so it is pourable.

On a heated griddle, pour a ladleful of batter and spread in a circular fashion .

Drizzle oil as needed and allow it to cook. Once the underside is cooked through, flip it carefully and cook on the other side as well drizzling oil as needed.

Remove on to a serving platter and continue with the rest of the batter.


BMLogo




Preparation Time 20 minutes
Makes 10-12

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