A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.

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SAMVAT CHAWAL KHEER (OR) VRAT RECIPE

Samvat rice (#barnyardmillets) or Vrat chawal as it is also called makes a good alternative to rice during #Ekadashi and other festivals especially during #VaralakshmiPuja and #Navratras when one is fasting.

Samvat rice kheer / #millet kheer is not only delicious but nutritious too for the fasting days and keeps you full.

A small bowl of this nutritious kheer with some fruits should see you through the long day of fasting and praying.

Ingredients

  • 1 cup #samvat rice or #millet rice or #barnyardmillets soaked in water for 15 minutes.
  • 2 cups milk.
  • 3/4 cup powdered native Palm jaggery or 5 tbsp of sugar as per the sweetness desired.
  • A pinch of cardamom powder.
  • A few strands of saffron.
  • 2 tbsp broken cashew nuts toasted.
  • 2 tbsp raisins also toasted.
  • 1 tbsp ghee.

Method

Take a pan, add little water and cook the #samvat rice till soft and almost mushy. Add milk and stir to keep the rice from sticking to the bottom of the vessel.

Add saffron soaked in milk to the cooking mixture. Add the toasted cashew nuts and raisins.

Add the pinch of cardamom powder.

Lastly add the sugar or jaggery and stir well again. Let the kheer thicken and then remove.

Offer as Prasad / naivediyam to the Gods.

Serve warm or chilled.

SAMA RICE PULAO

Sama or samvat is also commonly called as vrat ke chawal. since during fasting we abstain from cereal grains and to make any rice based dishes we use samvat or sama grains instead of rice.

prep time : 30 mins

cook time: 15 mins

total time: 45 mins

SAMVAT PULAO - A simple and easy pulao made with vrat ke chawal/samvat or #BarnyardMillet.

recipe type: main; cuisine: north indian; serves: 2-3

Ingredients

  • 1 cup sama or vrat ke chawal or barnyard millet
  • 1 tsp cumin seeds
  • ½ inch cinnamon stick
  • 2 green cardamoms
  • 2-3 cloves
  • 3-4 whole black pepper
  • ½ inch ginger + 1 green chili (crushed in a mortar-pestle)
  • 8-10 curry leaves
  • 1 tbsp chopped coriander leaves
  • 2 tbsp peanuts
  • 2 medium potatoes, peeled & cubed
  • 8-10 whole cashews
  • 8-10 almonds
  • 2 tbsp oil or ghee
  • 2.5 to 3 cups water
  • 1 tbsp chopped coriander for garnish
  • rock salt/sendha namak as required
  • lemon juice and lemon wedges as required

Method

Rinse the sama or barnyard millet a couple of times in water like the way we rinse rice.

soak in enough water for 20-30 minutes.

dry roast the peanuts on a pan or in the oven till they become crunchy.

coarsely powder them in a mortar-pestle or in a dry grinder.

heat oil or ghee.

add all the whole spices - cumin, cinnamon, cloves, cardamom and black pepper.

saute till the oil become fragrant and the cumin crackles.

add the crushed ginger-green chili and saute for half a minute on a low flame.

add the cubed potatoes & curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame.

now add the peanuts powder and stir.

drain the sama rice and add to the sauted mixture.

stir.

add water & salt and pressure cook for 4-5 whistles till the water is absorbed and the millet grains are cooked.

when the pulao is cooking, you can dry roast the cashews and almonds. when they are cooled, slice or chop them.

when serving the samvat pulao, garnish with the dry fruits and coriander leaves.

when serving also sprinkle some lemon juice in the pulao. you can also keep some lemon wedges by the side of the samvat pulao while serving.

Notes

If you are not making the samvat pulao for fasting, then you can add peas, cauliflower, beans to the pulao.

To have the millet grains a good soft texture add 3 cups water. Please reduce the water to 2.5 cups for a more separate texture.

SAAMAI IDLI

Ingredients

  • Saamai / Little Millet - 4 cups
  • Urad Dal - 1 1/2nd cups
  • Fenugreek Seeds - 1/2 tea spoon
  • Oil - 1 tea spoon (preferably sesame oil or gingerly oil)
  • Salt - 1 3/4th tea spoons
  • Curry Leaves - 1/4th cup (finely chopped)
  • Coriander Leaves - 1/4th cup (finely chopped)
  • Water - to soak and grind

METHOD

Wash well and soak the dal (with fenugreek seeds) and saamai separately in water for around 6 hours or overnight With the help of a grinder, grind the urad dal first and then the millet into smooth paste. Add salt and mix both these batters well and keep them covered in a vessel and allow it to ferment for around 4 to 8 hours. Make sure you have filled the container only half as the dough may (WILL) rise while fermenting. Refrigerate the batter until use when going to make the idlis, grease the idli molds with few drops of oil. Smear the oil over the idli mold. Mix curry leaves and coriander leaves with the batter and pour the idli batter. Steam the idlis until done. Should take around 12 - 18 minutes.

ROASTED MAKHANA

Ingredients (measuring cup used, 1 cup = 250 ml)

  • 3 cups Makhana/Phool Makhana/fox nuts/lotus seeds
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder or as required
  • 1 tsp chaat masala or as required
  • Rock salt as required
  • 2 to 3 tsp oil or ghee

Method

Heat oil in a pan or kadai. Add the Makhana and roast for a good 10-12 minutes on a low flame till they become crisp and crunchy. Keep on stirring in between. Lastly add all the spice powders and salt, except chaat masala. Switch off the fire as you don't want the spice powders to get burnt. Stir the whole mixture well. Lastly sprinkle the chaat masala powder and again mix well. Serve roastd makahana straightaway or else they cool down become limp. Store roastd Makahana in air-tight container.

RAVA IDLI

Ingredients

  • Dehulled Sorghum Semolina/Rava 100g
  • Black Gram Dal 50g
  • Salt to taste
  • Water to mix

Method

Soak black gram dal for 4-5 hours. Grind smoothly. Mix with dehulled semolina. Add salt and allow to ferment overnight at room temperature. Make into slightly thin batter and prepare idlis.

RAGI UPMA

Preparation Time: 10 mins

Cooking Time: 15 mins

Makes 4 servings

Ingredients

  • 1 cup Ragi flour
  • 1/2nd cup semolina (Rava)
  • 2 tsp oil
  • 1 tsp mustard seeds
  • a pinch of asafoetida (hing)
  • 2 to 3 curry leaves (kadi patta)
  • 2 1/2nd tsp finely chopped green chillies
  • 1/4th cup finely chopped onions 1/2 cup finely chopped carrots
  • salt to taste
  • 1/4th cup finely chopped coriander (dhania)

Method

Dry roast the ragi flour and semolina in a broad non-stick kadhai on a medium flame for 4 to 5 minutes or till it turns light brown in colour, while stirring continuously. Keep aside.

Heat the oil in a broad non-stick pan and add the mustard seeds.

When the seeds crackle, add the asafoetida, curry leaves, green chillies and onions and sauté on a medium flame for 1 minute.

Add the carrots and sauté on a medium flame for 1 more minute. Add the roasted ragi- semolina mixture and salt and sauté on a medium flame for 1 to 2 minutes.

Add 4 cups of hot water and cook on a slow flame for 2 to 3 minutes or till the water evaporates, while stirring continuously.

Add the coriander, mix well and cover and keep aside for 2 to 3 minutes. Serve hot

RAGI ROTI

Preparation Time: 10 mins

Cooking Time: 25 mins

Makes 4 rotis

Ingredients

  • 1/2nd cup Ragi flour
  • 1 1/2nd tbsp finely chopped spring onions whites
  • 1 1/2nd tbsp finely chopped spring onion greens
  • 1/4th cup grated carrot
  • 1 1/2nd tbsp curd (dahi)
  • 1/2nd tsp green chilli paste
  • salt to taste
  • 1/4th tsp oil

Other Ingredients

  • Ragi flour for rolling
  • Butter for brushing

Method

Combine all the ingredients together in a bowl and knead into soft, smooth dough using enough water. Keep aside for 10 minutes. Knead again using oil till smooth and divide the dough into 4 equal portions. Roll out a portion into a circle of 125 mm. (5") diameter, using a little flour for rolling.

Cook the roti on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides.

Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides. Repeat with the remaining portions to make 3 more rotis. Brush each roti with a little butter and serve hot.

Handy tips

  • You can make crisp RAGI DOSA from the same ingredients.
  • Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed in the same manner as for dosas.

Tips

Those who are not suffering from celiac disease, they can use wheat flour for rolling.

RAGI RAVA DHOKLA (Steamed Finger Millet Oat Cakes)

Ingredients

  • Ragi Flour / Finger Millet Flour - 1 cup
  • Rava (Fine Semolina) - 1 cup
  • Yogurt - 1 cup
  • Enos Fruit Salt - 1 tsp (Or) Baking Powder - 1/2 tsp
  • Oil - 1 tbsp
  • Oil For Seasoning - 1 tsp
  • Curry Leaves, Finely Chopped - 1 sprig
  • Mustard Seeds - 1 tsp
  • Sesame Seeds - 1 tbsp
  • Salt to Taste
  • A Small Bunch Of Finely Chopped Coriander Leaves

Method

Prepare a steamer filled with water and grease the dhokla plates. Keep aside. Combine the Ragi Flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1- 1/2 cups). Allow the mixture to rest for 5 minutes. Stir in the enos fruit salt and pour the dhokla batter into the greased dhokla plates Preheat a steamer with water and place the dhokla batter for steaming. Steam on high heat for about 10 minutes until a tester inserted in the center comes out clean. Once steamed, remove the Ragi Dhokla from the steamer and keep aside for 5 minutes. Heat oil in a pan; add in the mustard seeds, sesame seeds and curry leaves and allow it to crackle. Turn off heat and pour the seasoning over the dhokla's and cut them into squares or diamonds. Serve the Ragi Masala Dhokla with Green Chutney and also Idli Milagai Podi for breakfast or pack it for the school lunch box.

Note

You can also use any other millet flour like the pearl millet flour (bajra), jowar, finger millet flour to this recipe to make it nutritious.

RAGI LADDU

Cooking Time: 10 mins

Makes 30 laddus

Ingredients

  • 2 cups Ragi (nachni / red millet) flour
  • 1/4th cup almonds (badam) , roasted
  • 1/4th cup cashew nuts (kaju) , roasted
  • 1/4th cup raisins (kismis) , chopped
  • 1/4th cup pistachios
  • 1/4th cup dried figs (anjeer) chopped
  • 1/4th cup walnuts (akhrot)
  • 3 cups powdered jaggery (gur)
  • 1 cup melted ghee
  • 1 tsp cardamom (elaichi) powder

Method

Dry roast the ragi flour in a non-stick pan until it gives out a nice aroma. Keep aside in a big mixing bowl. Lightly crush the almonds, cashewnuts, raisins, pistachios, dry fig, and walnuts in a mixer. Add this mixture to the roasted Ragi flour. Add jaggery powder, cardamom powder and mix well. Add the melted ghee to the flour mixture and mix well. Shape the mixture into small round laddu's and store in an airtight container.

RAGI IDLI

Preparation Time: 15 mins

Cooking Time: 15 mins

Makes 1 serving

Ingredients

  • 1/2nd cup urad dal
  • 1 cup rice semolina (idli Rava)
  • 1 cup Ragi flour
  • 1/2nd tsp salt
  • A pinch of baking soda

Method

Soak urad dal for about 2 to 3 hrs. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4th cup of water. Soak the idli Rava in water separately for an hour before mixing with urad dal batter. Squeeze out the water from the rice semolina and add to the ground urad dal batter.

Add the Ragi flour and mix. Mix well till well combined. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.

After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis. Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula. Serve with sambar or chutney of your choice.

Quinoa summer salad

Ingredients

  • Preparation Time : 10 mins
  • 110g quinoa, cooked according to packet instructions
  • 1 tbsp chopped fresh mint
  • 4 spring onions, including the green parts, chopped
  • 2 tbsp chopped fresh coriander
  • 1 mango, peeled, finely chopped
  • 2 tbsp olive oil
  • ½ lemon juice
  • Salt according to taste
  • Pepper - a dash or two

Method:

Combine all the ingredients in a bowl and mix together. Serve with grilled chicken, fish or panner

QUINOA CHICKEN BIRYANI

Ingredients

  • Marrination time: 30 Mins Preparation Time : 10 mins Cook Time : 20 Mins
  • 2 cups quinoa (boiled and strained)
  • 2 onion (thinly sliced)
  • 1 tomato (chopped)
  • 3 green chili (slit open)
  • 1 Tbsp ginger garlic paste
  • 1/4 cup mint leaves (chopped)
  • 1/4 cup coriander leaves/Cilantro (chopped)
  • 1/2 cup fresh yogurt/curd (beaten)
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • Salt to taste

To Marinate:

  • 250 gms chicken (cut into pieces)
  • 1/4 tsp garam masala powder
  • 1/4 tsp ginger garlic paste
  • 1 Tbsp yogurt/curd
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp salt
  • Tempering:

  • 3 Tbsp oil
  • 4 clove
  • 2" stick cinnamon
  • 1 bay leaf (small)
  • 3 Cardamom
  • Preparation:

    Marinate the chicken with the ingredients mentioned under marination and set aside for at least 30 minutes.

    Heat oil in a skillet or a pressure cooker, add the tempering ingredients then add onion, green chilli, mint leaves, cilantro, sprinkle little salt and sauté for 1-2 minutes followed by ginger garlic paste and sauté until the raw garlic smell dissipates

    Add tomatos and sauté till they turns soft and mushy.

    Now add the marinated chicken, chilli powder, turmeric powder and sauté.

    Cook the chicken till it is tender over low flame till it gets 3/4th cooked.

    Add 1 cup yogurt, 2 or 3 cups of water, salt according to taste and allow it to boil

    Once its boiling, reduce the flame and cook for 3 more minutes

    Spread a layer of Quinoa at the bottom followed by a layer of the chicken. Repeat the process and finish up with a layer Quinoa on top

    Eat with raita and a generous squeeze of lime.

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