Sprouted green mung dhal and beetroot snack - Preparation time 15 mins
I was wondering how to include beetroot in food other than dry curry, rasam and chips. I soaked whole green mung dhal to make sundal. I prepared sundal with half the quantity of mung dhal and with remaining green mung dhal i tried making this vadai,
It was good with the taste of ginger, beetroot and chili. When consumed hot it will be crispy in outside and soft inside.
Ingredients:-
Soaked green mung dhal - 1 cup
Ginger - small piece
Green chili - 1
Red chili powder - 1/2 tsp or to your spice level
Salt - to taste
Saunf - 1 tsp
Beetroot - 1 small size (peeled and grated)
Oil - To deep fry
Onion - 1/2 finely chopped (optional)
Preparation method:-
In a mixer grind the soaked green mung dhal along with saunf, ginger and green chili.
Take a bowl. Add the grated beetroot, salt, red chili powder (according to your spice level), ground mung dhal.
Mix all the ingredients well and check the taste of the dough and adjust accordingly.
Heat the oil and keep in low flame. Make small balls using the mung dhal and beetroot vadai mixture and keep.
In the hot oil flatten the ball and slowly drop into the oil. After few mins when vada is cooked one side turn and cook the other side.
When vadai become reddish brown remove. Serve hot,healthy and tasty vadai.
Yellow corn rava Uppma (manjal cholla rava uppma) - Preparation time 25 mins
As I am gluten sensitive i started experimenting all the millet variety recipes in my cooking. I thought of making yellow maize rava upma as we used to make wheat rava. It came out well and tasty. The chollam will have slight sweet taste so we have to making little spicy by adding more ginger and green chili.
Surely everyone in your family will love the healthy manjal cholla rava upma. We are adding vegetable like carrot and onion to make it more color full. You can also add fresh green peas if available.
Ingredients:-
Yellow corn rava - 1 cup
Water - 2 and 3/4 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Asafoetida - a pinch
Bengal gram - 1 tsp
Salt - to taste
Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.
Add curry leaves, chili, ginger, onion, carrot,salt and fry till the color changes slightly.
Now add the yellow corn rava and fry for 5 mins.
To this mixture add the water.
Transfer this to a vessel and pressure cook the yellow rava upma for 5 whistle and in low flame for 10 mins
Serve hot yellow rava upma with spicy green chili and coconut chutney or pickle. This is upma is gluten free and healthy.
Thinnai mavu & vellam pedi kozhukattai (Jaggery & Foxtail millet flour sweet) - Preparation time 15 mins
When i thought of including millets in our recipe i prepared flour of few millets and kept. With foxtail millet flour one i tried making sweet balls with honey. Now i want to try something new which i haven't tasted so i tried making pidi kozhukattai using thinnai flour and jaggery as we used to make pidi kozhukattai.
Before grounding the foxtail millet to flour i roasted millet and ground in the flour mill. Sieved the flour well and stored in airtight container. I used this foxtail millet flour for making kozhukattai.
Ingredients:-
Jaggery - 100 gms or 1/2 cup (i took 1/2 from jaggery ball) melt with little water remove the dirt and boil for few mins.
Thinnai arisi mavu (Dry foxtail millet flour) - 1 cup (keep some extra flour for safer side)
Water - 1 cup
Salt - a pinch
Coconut - Chopped finely 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - To apply on your palm while making kozhukattai
Preparation method:-
Boil the water along with cardamom powder, melted jaggery (if you are afraid that jaggery will be more keep little syrup and add the remaining), salt (to bring up the sweetness) and chopped coconut.
When water boils with bubble add the thinnai rice flour and mix well. It will absorb all the water and thick dough. Check the sweet level and adjust at this stage.
Leave this dough to rest for 20 mins. As we added the boiling water, mixed well and covered, the dough will be slightly cooked during the resting time.
Grease the palm with little ghee. Make small ball, keep in you palm and press over the dough by folding the finger so the finger impression will come in the dough this is what they say pidi kozhukattai in tamil.
You can also make kozhukattai in ball shape. Keep the kozhukattai in idli plate
Heat the idli pan and steam the kozhukattai for 5 to 10 mins (it will become glossy/shiny when cooked).
When pressed using finger it won't be sticky. Cool it. Healthy millet sweet is ready.
Ellu orundai (Sesame balls)- Preparation 15 to 20 mins
This won't be like as we are getting in shops. I tried it in small quantity with more jaggery so it came like in shop but i like the way my mom used to make which is with less jaggery coating. Next time i have to try that way. I used black sesame seed to make this ellu orundai. I didn't do with perfect measurement.
Ingredients:-
Sesame seeds - 100 gms (cleaned)
Jaggery - 1/4 ball or melted jaggery syrup 1/2 cup
Broken cashew - 1 tbsp
ghee - 1/4 tsp
Preparation method:-
Dry roast the sesame seed in low or medium flame. When it starts spluttering and nice aroma comes switch of the flame.
Melt the jaggery with water. Filter and remove the dirt (if any) and boil the syrup to thick consistency (next to sticky consistency but less than 1 string consistency)
When roasted sesame is cool. Grind it in a mixer.
To the powdered sesame seed add cashew pieces, ghee, little jaggery syrup and mix. Try making small balls. If the syrup is not sufficient add some more syrup and make the balls.
Note: while make balls apply little ghee in your palms so that the mixture won't stick in your hand.
