Brown Rice Pulao/Pilaf

Summer time. Beautiful  flowers blooming all around, fresh colorful produce flooding the farmers market, no heavy winter clothing to wear and making life whole lot easier to move around and with kids out from school there is no reason to waste even a single minute in this wonderful season. So I settle down to easy to make, healthy and filling one pot meal dishes like this.  This brown rice pulao tastes simply fantastic with all the spices and herbs thrown in and seasoned with some pan fried cottage cheese(paneer) and cashews. Served with some spiced kidney beans(rajma), they are so tasty and filling and keeps you going for hours. If you include brown rice as a part of your diet, you should try this pulao and I am sure you will happy you did it. Do not be intimidated by the long list of ingredients,  believe they are pretty easy to put together.

Preparation Time – 15 Minutes

Cooking Time – 30 Minutes

Serves – 4

Ingredients

Brown basmati rice – 1 1/2 Cups

Chopped vegetables – Cauliflower florets, green beans, green peas, carrots, bell peppers(multiple colors) – 4 Cups or more of your choice

Onion – 1 big sliced

Salt – 1 1/2 Tsp or to taste

Coconut oil or clarified butter – 2 Tsp

Cinnamon stick – 2 inch pieces

Yogurt – 1/4 Cup

Water – 4 Cups and add more if required

To be ground to paste

Coriander leaves – handful

Mint leaves – few

Green chilies – 2 or more to taste

Ginger – 1 inch piece

Fennel seeds – 1/2 Tsp

For seasoning

clarified butter – 1 Tbsp

Cashews – few broken

Paneer (Indian cottage cheese) – few cubes

Method

1) Soak the basmati rice for at least 12 hours.

2) Heat a thick bottomed pan add the coconut oil and add the cinnamon sticks, once they are slightly brown add the sliced onions and add a pinch of salt and saute till they are translucent.

3) Now add the chopped veggies and half of the salt cover and cook for 5 minutes. To the veggies add the soaked and drained basmati rice and add the yogurt, ground green paste, water and the remaining salt and cover and cook till the basmati rice is well cooked. Keep stirring in between and add more water if necessary.

4) Heat the clarified butter in another small pan and once it is warm fry the broken cashews till golden and after removing the cashews, fry the paneer adding a pinch of salt till golden and transfer both the cashews and the paneer along with the remaining clarified butter to the cooked pulao and stir gently and serve.

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Cilantro Quinoa

Quinoa is a staple in my house. Traditionally we are rice eaters and make so  many varieties of rice. Since Quinoa has replaced rice, now I try out the different rice dishes with quinoa. Believe me instead of just adding it to salads and eating, the addition of spices give a totally new taste to this nutritious pseudo grain. Since quinoa is high protein and complex carbohydrate grain, even if you are weight watcher, diet watcher or carb watcher perfectly fits the bill.

For those of you who have questions on quinoa - Quinoa (pronounced Keen-wah) is an ancient food that has been cultivated in South American Andes since at least 3,000 B.C. Technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of it's cooking characteristics. Quinoa can be found in most natural food stores and if you are buying in bulk, look for deals online.

Cooking Time – 20 minutes

Serves – 2 to 3

Ingredients

Cooked Quinoa – 2 Cups(Preferably cooked previous day and refrigerated)

Cilantro leaves – 1 bunch(washed, stalks removed)

Tamarind – 1 inch piece

Red chilies – 2 or to taste

Salt – 1 Tsp or to taste

Asafoetida – 1 small piece

Mustard seeds – 1 Tsp

Split Urad Dal – 1 Tbsp

Coconut oil – 1 Tbsp

Water – 1/4 Cup or more

Roasted Peanuts - handful

Method

1) Heat a pan and add 1 Tsp of coconut oil. Once the oil is hot add the mustard seeds. After the seeds stop spluttering add the asafoetida piece and urad dal. Once the urad dal slightly browns take a Tsp of spluttered mustard seeds and urad dal and keep it aside.

2) Now in the hot pan along with the rest of the ingredients add the tamarind piece, red chilies and saute till the chilies are slightly brown. Switch off and allow this to cool.

3) Now reheat the cold quinoa and once warm, add the spluttered mustard seeds and urad dal, roasted peanuts and keep it ready.

4) In a blender put the cilantro leaves, the roasted content, salt and add little bit of water and blend into a smooth paste. Add water as necessary and do not add more as we are not making a juice but a thick paste.

5)  Now add this cilantro paste to the warm quinoa and rest of the coconut oil and combine it. Serve with some vegetable raita and enjoy.



Events

Sending this to Sangee’s HITS- Fiber Rich foods.

Sending to Julie’s EP-Series Herbs & Spices Cilantro and Cumin.

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Ragi(Finger Millet), Green Mung, Black Chick Pea Sevai(String Hoppers/Noodles)

Ragi/Finger Millet is one of the most nutritious and inexpensive food . This gluten free nutritious food is very easy  to digest right from infants to elderly people.  It is rich in calcium and protein and also have good amount of iron and other minerals. Ragi is a staple in my house but when something becomes staple, coming up with different varieties is mandatory to avoid boredom.  This is a very simple recipe but you need to have the special gadget to make the string hoppers. Paired with a side dish of veggies in coconut sauce, this makes a very filling and a complete balanced breakfast, lunch or dinner. So let us get on to this simple recipe.



Preparation Time – 15 Minutes

Cooking Time – 10-12 Minutes

Serves – 1 to 2



Ingredients



Ragi Flour – 6 oz

Green Mung Flour – 2 oz

Black chick pea flour – 2 oz

Salt – 1/2 Tsp or to your taste

Water – 20 oz

Coconut oil – 1 Tsp for greasing hands & greasing the idli mould



Method



1)  In a wide mouthed pan pour 20 oz of water and boil till the bubbles start coming.

2) Now add the salt and the flour little by little stirring using a thick ladle without forming any lumps.

3) Set this aside to cool.

4) Grease the idli mould and your hands with little oil and once the dough is little cold to handle. Place the dough in the string hopper mould(sevai padi) and squeeze it in the idli plates.

5) Steam cook for 10-12 minutes in medium heat and serve with some veggies in coconut sauce( I served with tomato kurma)

Events



Sending this to Shobha's Just 4 Fun Event

 

Also going to Only South Indian event hosted by Pari of Foodelicious.

 

Also sending this Srav’s Cooking Concepts- Vegan diet

 

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Spinach, Peas & Paneer(Cottage Cheese) Brown Rice

Brown rice was the every day food in my house couple of years before. It’s been almost two years since Quinoa, replaced this wonderful grain. There are lot of posts still lying in my draft with brown rice as the star ingredient. I love this grain and even though I don’t cook with it very often like before now, I do make dishes occasionally using this high fiber grain.  If you include brown rice in your diet do try this recipe out and I am sure you are going to love it.  Do not forget to presoak your brown rice, I normally soak it for 12-18 hours.



Preparation Time – 20 Minutes

Cooking Time – 30 to 45 Minutes

Serves – 3 to 4





Ingredients





Brown Basmati Rice – 1 1/4 Cup(Soaked for 12-18 hours, rinsed and drained)

Spinach – 1 Bunch(Rinsed, drained, thick stalks removed and chopped)

Frozen thawed peas – 3/4 Cup

Paneer(Indian style cottage cheese cubes) – 3/4 Cup

Coconut Oil or clarified butter (ghee) – 1 Tbsp

Turmeric powder – 1/2 Tsp

Yogurt Sour – 1/3 Cup

Salt – 1 Tsp or to taste

Green Chili  & Coriander Paste (Handful of coriander(cilantro), green chili 2 or to taste, 1/2 tsp fennel seeds ground into a coarse to fine paste)

Water – 3 Cups

Cashews – 1 Tbsp

Cinnamon stick, Star Anise, Clove – 2, 1, 1 each

Method





1) Heat a Tsp of oil in a thick bottomed pan, add the cinnamon stick, star anise, clove and once they are slightly brown and fragrant add the green peas and saute for  5 minutes.



2) Now add the spinach and saute for 2-3 minutes. Now to this add the soaked and drained brown rice, water, salt, turmeric powder, chili & cilantro paste, yogurt and cover and cook stirring in between.



3) Once the rice is 3/4 Cooked and still with some water add the paneer(cottage cheese) cubes and cook till the rice is well cooked and the water is all absorbed.



4) Heat the rest of the oil and fry the cashews till golden and transfer the cashews with the oil to the cooked rice and mix gently and thoroughly with a fork and serve hot with raita(yogurt dip) of your choice.

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Ragi(Finger Millet), Black Chick Pea, Green Mung Bean Porridge

I totally agree with the fact that, we eat with our eyes first. But lot of times appearance are deceptive. This porridge might look dull and in not so pleasing color. But I assure you it tastes great and more than that it is too good for the body. If you are looking for a gluten free, high protein and low carbohydrate breakfast and that is easy and quick to do. Then this is surely for you. This porridge can be made by adding yogurt or without it, seasoned with green chilies, ginger, raw onion and grated cucumber. This is such a wholesome breakfast. Do try this out and let me know how you liked it.

Preparation Time - 5 Minutes

Cooking Time - 10 Minutes

Serves - 1 to 2

Ingredients

Ragi, Mung Bean and Black Chickpea flour mixture - 1/2 Cup

Sour Yogurt - 1/2 Cup (for vegan diet replace with 1/2 Cup water)

Water - 2 1/2 Cups

Asafoetida - small piece(avoid this if you have gluten intolerance)

Cucumber - 1/2 (Half of a cucumber, peeled and grated)

Onion - 1 (Small, peeled and chopped)

Green chili - 1 to 2 as per your taste

Salt - 1 Tsp or to taste

Lime - Juice of 1 if you are using all water or cut down to 1/2 if using sour yogurt

Coconut Oil - 1 Tsp

Mustard seeds - 1/2 Tsp

Chopped curry leaves - 2 Tbsp optional

Chopped ginger - 1 Tsp

Chopped Cilantro – handful

Method

1) Combine the yogurt if using, water, salt, ragi flour mixture using an egg beater and combine till smooth without any lumps.

2) Heat a wide mouthed, thick bottom pan and once the pan is hot add the coconut oil. When the oil is warm enough, add the mustard seeds. After the mustard seeds stop spluttering add chopped ginger, green chili, curry leaves, asafoetida and add the ragi mixture.

3) Keep stirring and cook till the mixture thickens. Switch off and add the chopped onion.

4) Once the mixture is cooled  little bit, add the chopped cilantro, grated cucumber and lemon juice and mix thoroughly.

5) Serve.

Notes - I make this porridge atleast couple of days a week, so in a 10 lb container. I mix 6 parts of ragi flour, 2 parts of black chick pea flour, 2 parts of whole green mung flour and combine thoroughly and keep it ready. All these 3 flours can be found in the Asian Indian grocery store.

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Green Mung Bean Savory Pancake(Pesarattu)

If you are looking for a high protein and low carb super nutritious break fast recipe, do include this recipe  in your list. A signatory breakfast of Andhra(Southern State in India) is super filling and at the same time very nutritious also. If you haven't tried this before, do try out this gluten free, grain free, savory power packed breakfast made with legumes. Normally accompanied with coconut and ginger chutney, they are such a treat for the taste palate. I served this one with Bell pepper & Almond Chutney.



Preparation Time - 20 Minutes

Cooking Time  - 20 Minutes

Serves - Around 6





Ingredients



Whole Green Mung Bean/ Dal - 1 Cup

Salt - 3/4 Tsp or more to taste

Ginger - peeled 1/2 inch piece

Green Chili - 2 to 3 depending on the spice preference

Onion - 1 Chopped into small pieces

Coconut Oil - 2 Tbsp (or you can use ghee also(clarified butter))



Method



1) Soak the green mung dal over night. In the morning, rinse the soaked dal couple of times drain the water. Add the ginger, salt and chili and some fresh water  in a food processor, Grind and make a fine paste. The batter should be slightly thin than the pan cake batter.



2) Heat a Iron griddle and then once it is hot, take a ladle full of batter and make a thin circle and add a tsp of oil around it. In medium heat cook this and once one side is well cooked, flip it and cook the other side. Now place the side which was cooked first the outer side and sprinkle the chopped onions and fold it.



3) Remove from the iron griddle and serve hot with chutney of your choice.



Events



1) Sending this to CWS- Cooking with Seeds Mung Bean hosted by Priya of Priya's Easy N Tasty Recipes.

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Ragi & Mung Bean Idli (Finger Millet & Mung Bean Steamed Duplings)

Looking for a low carbohydrate and high protein breakfast, then give this Idli a try. With ground batter in hand this is so easy to make on a busy morning. Finger millet with its dark brown color is much superior in terms of nutrition when compared to other millet varieties. With no gluten in them this is such a ideal grain for people on gluten free diet. Very easy to digest and a good source of Iron and calcium finger millet is one of the first table foods given to babies in certain parts of India.  If you are looking for ways to include this grain in your diet, give this one a try and I am sure you are going to like it.



Preparation Time - 10 Minutes

Cooking Time - 15 Minutes

Serves - 16 to 18 Idlis





Ingredients



Yellow Mung Dal - 1/2 Cup

Urad dal - 1/2 Cup

Ragi seeds -  2 Cups

Eno - 1/2 Tsp

Salt - 1 1/2 Tsp or to taste

Chopped coconut - 1/4 cup



Tempering -

Coconut Oil - 1 Tbsp

Mustard seeds - 1 Tsp

Split urad dal - 1 Tsp

Green chili - 2 or more to taste

Grated Ginger - 1 Tbsp



Method



1) Rinse and soak the dals for 2 hours and the ragi for 6 - 8 hours. Once well soaked, drain them and grind them separately into a fine batter.  Add little water at the time of grinding and more water can be added later if desired.



2) Add salt and mix thoroughly and leave this overnight to ferment.



3) Heat oil, once it is hot add all the tempering ingredients and once they are done add it to the batter.

Also add the coconut pieces and combine thoroughly.



4) Take the Idli molds & grease then with a thin layer of oil. Heat a pressure cooker or idli vessel with enough water. To the ground batter add eno and mix thoroughly. The whole batter will fluff up nicely, now pour the batter in the molds and steam it for 15 minutes in medium heat and then switch off the stove.  Insert a knife in the center of the idli to check if it comes clean to make sure, the idli is properly cooked.



5) Remove them and serve the Idlis with your choice of chutney and sambar.

Events

Sending this to Flavors of South India hosted by Simply Food.

Also sending this to Serve it Steamed hosted by Krithi's Kitchen an event started by Denny's

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Mini Ragi, Mung & Kala Channa Sevai/Idiyappam( Finger Millet & Bean String Hopper)

Are you looking for more ways to loose weight. Then try to cut down on your Grain, Sugar, Starchy vegetable & fruit consumption and slightly go towards pseudo grains like Ragi, Quinoa etc. Both these are seeds but actually used as grain and are gluten free. Ragi  is very rich in calcium and iron. Dark brown in color and with a sweet taste, nutty flavor and with complex carbohydrates. Gluten free and easy to digest ragi is good from Infants to Old aged people. Here I have used Ragi flour along with protein rich Black Chick Pea flour and green mung  bean flour. Both these beans are rich in protein, iron and very low in glycemic index. I served this with Tomato Kurma (Tomato & Coconut Curry with Spices). An unbeatable combination, try this out and let me know, what you think about this recipe. Made into small mini string hoppers my elder one loves this.



Preparation Time - Nil

Cooking Time - 45 Minutes

Serves - 3 to 4





Ingredients



Ragi Flour - 12 oz ( 1 1/2 Cups)

Green Mung Flour - 4 oz (1/2 Cup)

Kala Channa Flour - 4 oz (1/2 Cup)

Salt - 3/4 Tsp

Coconut Oil - 1 Tbsp

Water - 4 Cups



Method



1) Take all the three flours, combine evenly and set it aside.



2)  Boil the water in a wide mouthed vessel, once it starts boiling add the salt and the oil and slowly add the combined flours little by little stirring with a heavy spoon continuously so that there are no lumps formed. Switch of the stove and combine thoroughly so that there are no dry spots or the water is evenly mixed with the flours. Cover it and keep it aside for 5-10 minutes and then take out and spread them in wide plate for around 20 minutes to cool down.



3) Grease your hand and as well as the Idli plates. Take a string hopper maker (Idiyappam press), roll out balls of dough and place them in the Idiyappam press and press them in the greased Idli plates.  Now steam the idli plates for around 10 minutes. Repeat the same process till all the dough is exhausted.

Event Participation

This goes to Champa's Kids delight mini bytes an event started by Srivalli.

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Ragi, Mung & Kala Channa Dosai(Savory Finger Millet & Bean Pan Cake)

Ragi or Finger Millet is actually a Pseudo grain and is very rich in calcium and iron. Dark brown in color and with a sweet taste, nutty flavor and with complex carbohydrates. Gluten free and easy to digest ragi is good from Infants to Old aged people. Here I have used Ragi flour along with protein rich Black Chick Pea flour and green mung  bean flour. Both these beans are rich in protein, iron and very low in glycemic index. Served with some chutney and a glass of vegetable smoothie they make a perfect breakfast, lunch or dinner.

Preparation Time - 10 Minutes

Cooking Time - 15 to 20 Minutes

Serves - Makes 4 Pancakes

Ingredients

Ragi Flour - 6 oz

Whole Green Mung Flour - 2 oz

Black Chick Pea Flour(Kala Channa flour) -2 oz

Water - 1 Cup (If the yogurt is little watery, cut down the water to 3/4 Cup)

Yogurt - 1/4 Cup(Thick)

Onion - 1 Small(Chopped finely)

Green Chili  - 1 or to taste or optional(chopped finely)

Salt - 3/4 Tsp or to taste

Method

1) Combine all three flours and to this add the salt and then add the yogurt and water and using an egg beater mix thoroughly without any lumps.

2) To this batter add the chopped onions and green chilies and combine well.

3) Heat a iron griddle and once it is hot take a ladle full of batter and pour the batter in a circular way to cover  the surface to make a circle and pour 1 tsp of oil around it.

4) Cook on medium heat and once it is well cooked, flip it and cook the other side.

5) Serve hot with sambhar or chutney of our choice.

Event Participation



This goes to My Culinary creations Dosa Recipes.

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Four Lentil Adai(Savory Pancake) with Fenugreek leaves & cilantro

If you are looking for a savory pancake, low in carb, gluten free, high protein and grain free. Then this dish is definitely for you. So easy to make, soak, grind and spice it up with few greens and make. With some Chutney as a side dish and with a cup of CCC Smoothie it makes a total balanced break fast or a lunch and fill you up for hours. Try this out and let me know how you liked it.





Preparation Time - 10 Minutes

Cooking Time - 20 to 30 Minutes

Serves - 3 to 4





Ingredients



Channa Dal(Split Chick Pea) - 1/2 Cup

Toor Dal(Split Pigeon Pea) - 1/2 Cup

Urad Dal(Whole or Split either is fine) - Handful

Yellow Mung Bean - Handful

Ginger - 1 inch piece (peeled)

Dry red chili - 2 to 3 or to taste

Coconut - 1/2 Cup

Curry leaves - few (5 to 6 leaves)

Chopped Cilantro - 1/2 Cup

Chopped Fenugreek leaves - 3/4 Cup

Salt - 1 Tsp or to taste

Water - 1/2 Cup

Sesame Oil - 10 Tsp



Method



1) Wash rinse and soak channa dal, toor dal, urad dal and yellow mung bean overnight.



2) Drain the water from the soaked lentils and in a food processor add these lentils, curry leaves, salt, ginger piece, coconut and add water and process into a smooth paste.



3) To this add the chopped fenugreek leaves and cilantro and add more water if desired. The consistency of the batter should be that of pancake or slightly thinner(for a crispier pancake) but  not too watery.

4) Heat a iron griddle and once it is hot take a ladle full of batter and make a circle and pour 1 tsp of oil around it.

5) Cook on medium heat and once it is well cooked, flip it and cook the other side.

6) Serve hot with sambhar or chutney of our choice.

Event Participation

1) This goes to Herbs & Flowers in Platter hosted by What's Cooking, an event started by PJ.

2) Sending off to Breakfast club hosted by Krithi's Kitchen an event by Fuss Free Flavors.

3) This also goes to the Breakfast Mela an event by Srivalli of Cooking 4 all Seasons.

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Quinoa Peas Pulao/Pilaf

Quinoa is a highly nutritious food from South America. Quinoa is rich in protein content, complete protein as it contains all the essential amino acids, especially lysine, which is required by the body to grow and repair tissues. Apart from Protein it is also a good source of  iron, calcium, potassium, copper and magnesium. If you are looking for a gluten free diet, Quinoa is a boon for you. The high protein content and low carb content will make this a best fit for people with diabetes, childhood asthma,  migraines and vegetarians aiming for a high protein diet.



Do you eat Quinoa on a daily basis and are getting bored with your usual Quinoa salad recipes, try this one out and I am sure you would love the taste and flavor. Very easy and quick to make, this recipe is a sure keeper. I served this with Paneer Makhani an Indian Cottage Cheese dish cooked with spices & salad, a complete balanced and great tasting lunch.



Preparation Time - 20 Minutes

Cooking Time - 20 Minutes

Serves - 2





Ingredients



Cooked Quinoa - 1 1/2 Cups

Frozen Green Peas - 1/2 Cup (defrosted)

Onion medium sized - 1 (Chopped into thin slices)

Ginger Garlic Paste - 1/2 Tsp

Green Chili - 2 or to taste

Coconut Oil - 2 Tsp

Mustard seeds - 1/2 Tsp

Fennel seeds - 1/2 Tsp

Salt - 1 Tsp or to taste

Garam Masala powder - 1 Tsp

Toasted cashews - 8 to 10 (broken into pieces)



Method



1) Heat a pan and add a tsp of oil, once the oil is hot add the mustard seeds. After the mustard seeds stop spluttering add the fennel seeds and the ginger garlic paste.



2) Saute this for a few minutes till the raw smell of the ginger garlic paste is gone and it is slightly browned. Now add the chopped green chilies and the onions and add 1/4 tsp of salt and cook till the onions are translucent.



3) Now add the green peas and another 1/4 tsp of salt and 1/4 cup of water. Cook till the peas are tender. (Add more water if required but do not add a lot because we just need 1 to 2 Tbsp of water when we add the cooked quinoa)



4) Now add the cooked quinoa, rest of the salt, garam masala powder and simmer till the water as well as the spices are absorbed by the quinoa and switch off the stove. Add a tsp of the remaining coconut oil for good flavor and garnish with chopped cilantro and toasted nuts and serve.

Event



This goes straight to Only Fusion Recipes hosted by Priya of Now Serving and an event started by Pari.

Sending this to WWC-Quinoa for Dinner hosted by Ohtastensee an event started by Sanjeeta.

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Mullangi Sambar(Radish Stew)

Sambar is a stew  made with vegetables, cooked split pigeon peas, tamarind extract and spices. This is  a very common South Indian(Asian) side dish and is normally served with rice or Idli (Steamed Rice & Lentil Dumplings) or Dosai(Savory Rice & Lentil Pancakes).  Or you can just have it as soup, very filling, flavorful and nutritious dish. You can add any single vegetable or mixed vegetables to this stew. I make them quite often with radish because of their nutrition profile. Radishes are high in dietary fiber, vitamin C, folate, potassium, riboflavin , vitamin B6, Calcium and Magnesium.

Preparation Time - 15 Minutes

Cooking Time - 20 Minutes

Serves - 4

Ingredients

Small Red Globe Radish - 1 pack

Cooked Thoor Dal - 1 1/2 Cups (Cooked and mashed)

Water - 4 Cups

Tamarind - small lemon sized ball or a big goose berry sized ball( soak them in little bit of water, once it softens, adding 1/2 cup of water each time squeeze out the juice for 3 times and keep it aside. After soaking, take the softened tamarind and the top portion of the juice alone as you might notice little bit of sediments getting deposited in the bottom).

Sambar Powder - 1 1/2 Tsp or to your taste based on the spiciness of your choice

Salt - 1 1/2 Tsp or to taste

Rice Flour - 1 1/2 Tsp made to a thick paste by adding a Table spoon of water

Onion - 1

Tempering

Coconut Oil - 2 Tsp

Mustard seeds - 1 Tsp

Asafoetida - 1 small piece or 1/4 Tsp (For gluten free avoid this)

Fenugreek seeds - 1/4 Tsp

Green Chili - 2 to 3

Method

1) Wash, rinse and  slice the radish into thin slices.

2) Add 3/4 tsp of salt and 1 cup of water little well above the surface of the radish and boil for few minutes. (5-7 minutes)

3) Once it is half cooked, add the remaining salt, sambar powder and squeezed out tamarind extract and boil till the raw smell of tamarind is gone.(8-10 minutes)

4) Heat another small pan add the oil and once this is hot add the mustard seeds, asafoetida piece or powder. After the mustard seeds stop spluttering add  fenugreek seeds, green chili and once the fenugreek seeds slightly brown add it to the boiling tamarind juice.

5) Now add the mashed  thoor dal, rice paste and the remaining water and simmer for 5 minutes and then switch off.

7) Serve this with cooked quinoa or rice and enjoy.

Note - I like my sambar to be little thick like a stew, if you want it to be thin add more water and accordingly adjust your salt and spiciness at stage 3.

Event Participation



1) This goes to MLLA-34 hosted by Desi Soccer Mom an event started by Susan.



2) This goes to Cooking with Whole Foods - Toor Dal hosted by Veggie Platter an event started by Kiran

.

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Ragi(Finger Millet) & Besan(Split Chick Pea Flour) Poori

Eliminating gluten from diet is a big thing, one has to miss out so many delicious dishes like Poori, Roti (Flat Bread), Fluffy cakes. But when on such kind of diet, one has to be very creative and come up with alternate for all these simple pleasures. This poori is one such thing, which I made a few months back. I wouldn't say it was soft, fantastic and fluffy. But if you on a no gluten diet, this is worth a try.  I normally restrain from fried foods and do it very occasionally, not because of any fat restrictions. Our only restrictions are carb and sugar, but when you fry foods most of the nutrients are lost. Coconut oil and ghee (clarified butter) or butter are only oils that are stable at high temperatures and don't turn into toxin and are good for frying. Indeed they are expensive and that is another reason, I shy away from frying and do it once in couple of months.



Preparation Time - 10 Minutes

Cooking Time - 20 Minutes

Serves - 4 to 6 (Depending on the size)



Ingredients



Ragi Flour - 1/2 Cup

Besan(Split Chick Pea) flour - 1/2 Cup

Ajwain (Bishop weed) - 1/4 Tsp

Salt - 1/2 Tsp or to taste

Water



Coconut Oil for deep frying



Method



1) Combine the ragi flour, besan, ajwain and salt.



2) Heat a wide mouthed pan and add coconut oil for frying and keep this in medium heat.



3) Slowly add water little by little and combine to make a stiff dough.



4) Pinch out four to 6 equal sized balls.



5) Press it slightly and dust it with little flour and keep on the palm of one hand and using another hand slightly keep pressing in all the sides till you get a thin circular shape.



6) Now put it in the hot oil and fry till one side is well cooked and using a slotted ladle turn to the other side and after that is also cooked, drain the excess oil and place it in paper towel covered colander.



7) Serve this hot with the side dish of your choice and enjoy. I served this with mung dal(bean), palak(spinach) & yogurt

Event Participation



1)  This low carb and high protein healthy Poori's goes to Fast Food not Fat Food event by Priya of Nowserving.

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Ragi Puttu & Kadala Curry(Steamed Finger Millet with Brown Chick Pea Curry)

Ragi(Finger Millet), Quinoa all these are Pseudo grains meaning not actual grains like Wheat, Rice, Corn etc but seeds which are actually used as grains. If you are a vegetarian and looking for a gluten free and trying to eliminate grains like Wheat, Corn and Rice, these pseudo grains are a sure savior. Finger millet is a very good source of calcium and a good source of fiber and complex carbohydrates. This along with the protein rich Brown Chick Pea(the protein content in this is much more than the white variety), would make a perfect balanced break fast or lunch. 

Kadalai Curry

Ingredients

Kala Channa(Brown Chick Pea) - 1 Cup

Onion - 1 (chopped)

Tomato - 1 (chopped)

Grated Coconut - 1/3 Cup

Garlic - 3 Cloves

Ginger - 1 inch piece

Masala/Spices  - (1 Tsp Coriander seeds, 1/4 Tsp cumin seeds, 1-2 dry red chili, 1/2 Tsp Fennel seeds, 1 Clove, 1 inch piece of Indian Cinnamon Stick, 1/4 Tsp Black Whole Pepper Corns)

Curry Leaves - few for seasoning

Coconut Oil -2 Tsp

Mustard Seeds - 1/2 Tsp

Green Chili -2 

Salt - 1 1/2 Tsp or to taste

Turmeric powder - 1/2 Tsp

Method

1) Soak the brown chick pea overnight and pressure cook with enough water to cover its surface by adding salt and split green chili for 3 to 4 whistles.

2) Heat a pan and add 1/2 tsp oil and roast the grated coconut and keep it aside.

3) Heat the pan once again and add 1/2 tsp oil and to this add the chopped garlic cloves, once this browns nicely add all the ingredients mentioned next to masala  in the ingredient list and once they slightly brown, add the onion and ginger as well and saute for a few minutes till it becomes translucent, now add the chopped tomato and saute till the tomato becomes tender. Keep this aside to cool.

4) Now grind the cooled coconut, onion & tomato mixture along with masala and add a handful of cooked chick pea (if you want a thick gravy) into a fine paste.

5) Heat a pan, add the remaining oil and add the mustard seeds. Once these seeds stop spluttering, add the curry leaves and the ground paste. To this add the turmeric powder, remaining salt and saute for 3-4 minutes.

6) Now to this add the cooked chick pea along with the water and simmer for another 5 minutes and then switch off. Add more water and salt at this stage based on your preference.

Ragi Puttu



Ingredients



Sprouted and Roasted Ragi flour - 2 Cups

Water - 1/2 Cup

Salt - 1 Tsp or to taste

Grated Coconut - 3/4 Cup

Warm Coconut Oil - 1 Tbsp



Method



1) Warm the water slightly. Add salt, grated coconut and warm coconut oil to the ragi flour and set it aside.



2) To this slowly add the water little by little and combining it nicely, the flour should be slightly wet and damp enough for steaming. If you take a small amount of flour in your hands and give a slight pressure and set it down, the flour should be able to hold it's shape. If not add little more water and try. (Do not pour a lot of water at the same time,  since you are not trying to form a dough).



3) I don't a have a puttu maker, so I greased a idli plate and took the ragi mixture in a small greased bowl and  pressed it evenly and then inverted it in each of the idli mold and steam it for 10 minutes.



4) Serve hot with kadala curry.

Event Participation



This Olan goes straight to the Kerala Kitchen.

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