Jul 11, 2014

Dhanaya Adai

Since I am doing Millet's theme for this week I used three millet's for today recipe. I got this recipe from my neighbor. In the original recipe she added wheat, for the firs attempt I also used wheat. This time I changed the recipe little bit, in the place of wheat I used korralu and pesalu. This combination also came out so well and the adai taste great. So you can change the ingredients according to your choice.This is a protein rich power packed  recipe and perfect for breakfast and dinner. 
  
Millet's I used in this recipe :---
Sajjalu - Kambu in Tamil, Bajra in Hindi, Pearl millet
Arikelu  -- Varagu in Tamil, Kodra in Hindi, Kodo millet
Korralu  --- Thenai in Tamil, Kangni in Hindi Foxtail millet
Other then this millets
Mokka jonna (dry) --  Makkacholam in Tamil, Makai or butta in Hindi  dry corn seeds
Pesalu  ---  Pachaippayaru in Tamil, Mung in Hindi, Mung bean
                                                                         

let's check the recipe.
INGREDIENTS:---
Sajjalu (kambu)  ----  1 cup or you can use kambu flour
Arikelu (varagu)  ---  1 cup
Mokka jonna (dry)     ----  1 cup ( makkacholam dry corn seeds/ you can use broken dry corn also)
Korralu  (thenai)   ---- 1 cup
Pesalu  --  1/4 cup
Idli rice    -----   1/2 cup
Dry red chillies   ---   2
Green chillies   ----  2
cumin seeds  ---- 1 tab sp
Salt to taste
Asafoetida  ---  1/4 tea sp
Onion  ---- 1 cup chopped
                                                              

METHOD:---
1. Soak sajjalu, arikelu, dry corn, korralu, idli rice, pesalu, dry red chillies for over night in enough water.
2. Grind all soaked ingredients with green chillies and salt in to a coarse paste, add asafoetida, cumin seeds mix well.
3.Heat  a dosa pan, grease with little oil pour the millet adai batter and spread in to a thick circle.  
4. Top with chopped onion, sprinkle little oil cover and cook till golden in the down side.
5. turn the other side and cook till golden, remove from the pan.
Serve hot with coconut chutney or avial or onion chutney or any pulusu (like I served with bendakaya pulusu) or simply with a piece of jaggery.
SOME IMPORTANT NOTES:----

1. You can use any combination of millet's even can mix millet's and legumes.
2. Other then chopped onion can add grated carrot, coconut, chopped green leafy vegetables, chopped cabbage.
3. Sajjalu can use seeds or flour, if you are using seeds the soak them with other ingredients for over night.
4. Dry corn seeds  can use dry corn dhaliya if it is broken corn or corn seeds you have to soak them. 
5. In the place of idli rice can use raw rice also. 
Let's check the blogging marathon page Here

check for Pulusu recipes here
And for onion chutney here

Jul 10, 2014

Arikela Pongali (varagarisi Pongal)

All about millets this is my theme for this week. Millets are one of the oldest food, but now we totally for get about them. Now a days they are geting popular because  they are highly nutritious. Millets release very less percentage of glucose so they are good for diabetic people. Not only for diabetic people they are good for every one because Millets are rich in iron, magnesium, potassium and calcium. so start including Millets in your diet.
                                                                  I have started including Millets in my every day meal. In the bigining it was little diffecult to have millets in the place of rice. So first I use to cook them two times a week. Gradualy I increased cooking them for five days a week.
                                                           There are many kinds of millets like Arikelu (kodo millet, varagu arisi), Samalu ( little millet, samai), Jonnalu (sorghum, cholam), Sajjalu (pearl millet, kambu) and many more like this. I have chosen Kodo millet(arikelu) for my today recipe.
                                               Arikelu is well known as kodo millet in English, varagu arisi in Tamil, kodra in Hindi. This millet looks like foxtail millet, but little larger then foxtail millet. Kodo millet has a nice flavor, the seeds keep their shape after cooking also. You can cook this like white rice or you can make this with different flavors like coconut rice, lemon rice, you can soak them for over night and mix with urad dal and make dosa and many more recipes like this. Now check out today recipe......
INGREDIENTS:---
Arikelu (varagu arisi) ---  1 cup
Pesarapappu (pasiparuppu, moong dal)   ---  1/2 cup
Ghee   ----   1 tab sp
Black pepper, cumin powder  ----   2 tea sp ( dry roast pepper and cumin and make a coarse powder)
Water    -----     5 cup
Ginger   ----   1/2 tea sp finenly chopped
Ghee   ----  2 tea sp
Black pepper corns  ---- 1/4 tea sp
Urad dal   ----  1 tea sp
Cumin seeds    ----  1/2 tea sp
Asafoetida  --- a big pinch
Curry leaves   ----   1 spring
Milk   -----  1/2 cup
Salt to taste
METHOD:---
1. Wash and soak Arikelu in five cups of water for half an hour.
2. Dry roast moong dal for few minutes and add this fried dal to Arikelu.
3. Add milk, pepper and cumin powder, salt, chopped ginger pieces mix well, cover with lid and pressure cook for 3 to 4 whistles in a pressure cooker.
4. After 3 to 4 whistles switch off the heat and let it cool
5. Open the pressure cooker add 1 tab sp ghee mix well.
6. Now heat 1 tea sp ghee add urad dal, black pepper corns, cumin seeds fry for a while then add asafoetida, curry leaves fry for a second and add this to Arikelu pongali mix well.
Serve hot with coconut chutney, Allam pachadi (ginger chutney), Gojju.
Let's check the blogging marathon page Here