Sweetened Puffed Rice Bites



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.

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Preparation Time 15 minutes
Serves 5-6

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Posted by Harini R on Monday, November 12, 2018
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Pumpkin Almond Bites



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. 


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Preparation Time 15 minutes
Makes 10

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Posted by Harini R on Sunday, November 11, 2018
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Foxtail Millet Sweet Pongal



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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Posted by Harini R on Saturday, November 10, 2018
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Foxtail Millet Paniyaram



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.


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Preparation Time 20 minutes
Makes 33

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Posted by Harini R on Monday, November 5, 2018
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Kodo Millet Idli ~ Arikela Idli



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.

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

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Posted by Harini R on Sunday, November 4, 2018
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Sanna Polo - A Millet Based Dosa



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.


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Preparation Time 20 minutes
Makes 10-12

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Posted by Harini R on Saturday, November 3, 2018
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Lauki-Mango Chutney - No Onion No Garlic



BM #93 Week 4 Day 3 - 

 To conclude this series of mini meals for this week, check my favorite no onion no garlic platter of the week. This platter features Yellow Cucumber Dal, Drumstick Rasam, Corn Methi Stir Fry, Lauki Mango Chutney, Rice and Yogurt. The bonus in this platter is the Uppu Mirapakaya.

 I remember when I made this platter, I was cleaning out the fridge and found half of a small bottle gourd, and one yellow cucumber. Since the bottle gourd wouldn't be enough for a sabji, I looked into my freezer for more veggie options when my little one picked up corn for a stir fry. So I had to come up with the chutney and make a meal out of the veggies on hand.

 These are the regular components in an everyday meal at my mom's place even today. Sambar is a rarity for some reason. 

 Ingredients - 

 Lauki cubed 2 cups
Tomato cubed 1/2 cup
Salt, Turmeric, Green Chilies as needed
Raw Mango peeled and cubed 1/2 cup
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Methi Seeds a pinch, Cumin seeds 1/2 tsp, Asafotida 1/8 tsp, Curry leaves few, Coriander seeds 1 tsp, Sesame seeds 1 Tbsp)


 Method Of Preparation -

 In a heated pan, add oil and the rest of the seasoning ingredients. After the dals brown and the mustard seeds splutter, saute green chilies.

 Add the chopped lauki and tomatoes, mix well. Cover and let them cook through. 

 Sprinkle salt and turmeric. Mix well. Remove from heat. Add the cubed raw mango. Add coriander leaves if using.

 Grind into a fine paste.
Serve with steaming hot rice and ghee!


BMLogo

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Preparation Time 20 minutes
Serves 7-8

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Posted by Harini R on Friday, October 26, 2018
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Methi Malai Paneer



BM #93 Week 4 Day 2 - 

 I am showcasing some everyday, simple, comfort meals which are popular at our place. This simple meal platter is a typical lunch we all enjoy at home. I just realised that a Salad and Chutney are missing from the picture.

 On wintry days, apart from rice, dal, sabji, roti and yogurt, I always try to include a Rasam variety. On days when I make Sambar, I don't make roti and rasam.

 The meal platter features Raw Mango Dal, Methi Malai Paneer, Rice, Phulka and Yogurt.

Ingredients - 

 Methi leaves, chopped 1 cup
Palak , chopped 1/2 cup
Paneer, cubed 1 cup
Onions, finely chopped 1/2 cup
Tomatoes, chopped 1/4 cup
Ginger-Garlic-Green Chili paste 2 tsp (or to taste)
Salt, Turmeric, Dhania Powder, Garam Masala, Red Chili Powder and Sugar to taste
Cream / Half n Half milk 1/4 cup
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)

Method Of Preparation -
In a bowl of hot water, soak the paneer cubes and set aside until needed.

 In a heated pan, add 1 tsp of oil and saute the onions. Also add ginger-garlic-green chili paste.

 Remove after the onions turn golden brown and let it cool. Make a paste of the onions and set aside.

 In a heated wok/kadai, pour the remaining oil and add the cumin seeds. After the  cumin seeds are aromatic, transfer the onion paste, tomato puree.

 Add the chopped methi and palak leaves, cover and let them wilt. After about 3-4 minutes, remove the cover and mix well.

 Sprinkle turmeric, salt, red chilli powder, dhania powder, garam masala powder and sugar.

 Add more water to the desired consistency. Let the mixture come to a boil and after the oil floats on top, add the drained paneer cubes.

 After a couple minutes, add cream/milk. Let it come to boil. Remove from heat in a couple minutes.

 Garnish with chopped coriander leaves and serve warm with Roti/Naan/Paratha.


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Preparation Time 25 minutes
Serves 4-5

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Posted by Harini R on Thursday, October 25, 2018
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Beerakaya Nuvvula Koora - No Onion No Garlic - Mini Thali



BM #93 Week 4 Day 1 -

 This week I shall present some mini everyday thalis from my bookmarks. The first one is Ridge gourd with sesame and milk. This version of Ridge gourd sabji won our hearts and I have made this several times since then.

 The same procedure can be used to cook Snake gourd, Bottle gourd, Chow Chow etc.

 I served this curry with rice, tomato dal, pickle, yogurt and sooji halwa as part of a weekend mini thali. I just realized that I have not posted the tomato dal which I make at home very frequently. Also note that the whole thali has no onion and no garlic.

 Ingredients - 

 Beerakaya / Ridge Gourd peeled and cubed 4 cups
Salt and Turmeric as needed
Milk 1/4 cup
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry Leaves few)
Roast and Grind -
Sesame Seeds 1 Tbsp
Red Chilies 2-3 (or more as per need)
Cumin seeds 1/2 tsp
Coconut powder 1 Tbsp


 Method Of Preparation -
Roast and grind the ingredients listed under 'Roast and Grind' and set aside.

 Wash, peel and chop the ridge gourd and set aside.

 In a heated wok/pan, add oil and the rest of the seasoning. After the dals are brown and the mustard seeds pop, add the chopped ridge gourd, sprinkle turmeric, mix well and cover.

 Let the ridge gourd cook well for about 7-8 minutes depending on whether ridge gourd is tender or not.

 After the ridge gourd is cooked, add the sesame powder which was set aside, salt and milk.

 Let the whole mixture cook well. Cover and let it simmer for a few minutes.

 Remove from heat and serve with rice or roti.


BMLogo

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Preparation Time 25 minutes
Serves 4-5

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Posted by Harini R on Wednesday, October 24, 2018
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Sojja Boorelu - Low Fat



BM #93 Week 3 Day 3 - 

 These dumplings with Sooji Halwa as a filling with the dosa batter as the outer cover, are the last in the series which feature Rava/Sooji as the star ingredient. These bites are perfect for festival days. 

 Once the Rava Kesari has been prepared, and there is Dosa batter ready, these are a breeze to prepare.

 For a more sinful treat, these can be deep fried as well. I make these when there is leftover sooji halwa and dosa batter :).

 Ingredients - 

 Rava Kesari (Sojja) 1 cup
Oil/Ghee as needed
Dosa Batter 3/4 cup
For the Dosa Batter - 
Rice 1 1/2 cups
Urad Dal 1/2 cup
Salt as needed

Method Of Preparation -

 To Prepare the Dosa Batter - 
Soak rice and urad dal for a couple of hours and grind to make a smooth batter. Let the batter sit for 3-4 hours (Ideal situation).

 To Prepare low fat Boorelu - 
Make bite sized portions out of the filling (Rava Kesari) and set aside.

 Heat the paniyaram pan, spray oil in all the slots. (I added about 1/8 tsp per slot - Personal preference!)

 When the oil is hot enough, dip each of the above portions of halwa in the Dosa batter and gently slide into each of the slots in the pan. The pan I have has 11 slots.

 Cover and allow them to cook for about 3-4 minutes.

 Turn them around so they are cooked evenly on all sides and remove them onto kitchen paper towels.

 Continue the process until all of the filling is used up. 
Note that the dosa batter required may differ as I hadn't prepared dosa batter just for making these. So it is only an approximation and same is the case of the filling.


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Preparation Time 15 min [Provided the filling (takes about 30 min) and the batter(takes about 4 hrs) are ready]
Makes 21 (approximately)

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Posted by Harini R on Friday, October 19, 2018
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Rava Pulihora



BM #93 Week 3 Day 2  - 

 In my family, Pulihora is a compulsory dish in all festival platters. So this festive season, I tried making pulihora with a twist. I used a different grain, Rava/Sooji. It is ideal for people abstaining from rice for whatever reason. 

 Once the tamarind sauce is prepared, it is a breeze to mix it in any grain of our preference. Apart from Rice, I have tried it with Barley and Poha  so far. Now I add Rava to the list. 

 My older one who doesn't like the rice version was happy to try this out. 

 Ingredients - 

 Rava / Sooji /Semolina 1 cup (The coarse variety)
Oil 1/2 tsp
Seasoning (Oil 3 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Turmeric 1/4 tsp)
For the sauce - 
Thick Tamarind Juice 1/2 cup 
(I pressure cook/microwave the tamarind with 1 cup of water and upon cooling I make a fine paste, sieve and discard the pith)
Green Chillies 3-4 (or as per taste)
Sugar / Jaggery 1 tsp
Turmeric 1/4 tsp
Salt as per taste
To Grind - 
Sesame Seeds 1 Tbsp
Dry Red Chilies 1-2
Coconut powder 2 tsp
Fenugreek Seeds a pinch
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp

Method Of Preparation -
In a heated pan, add half a teaspoon of oil and roast the rava/sooji until it is light golden brown.

 Add about 1 1/4 cup of water. Cover and let it cook for about 3-4 minutes on low heat. Remove from heat and allow it to stay in the steam while the tamarind sauce is prepared.

 To Prepare the sauce - 
Grind the ingredients listed under 'To Grind' and set aside.

 In a heated pan, add oil and the rest of the seasoning. After the peanuts and dals are golden brown, add the vertically slit green chillies and fry.

 After they are slightly brown, add the tamarind pulp, sesame mixture which was set aside and let it cook for a minute. 

 Sprinkle turmeric, salt and jaggery. 

 Let the sauce thicken and when it starts splashing all over, remove from heat and let it cool.

 To Prepare the Pulihora - Spread the cooked rava in a wide serving platter. Add the prepared sauce little by little. mix well until well combined.

 Some of the sauce was leftover which I stored for later use.
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Preparation Time 20 minutes
Serves 2-3

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Posted by Harini R on Thursday, October 18, 2018
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