Little Millet Biryani / Samai Biryani Recipe - Millet Recipes

As I promised in my previous post,here is the long time due Sunday Biryani from my blog almost after a month.Yeah,I couldn’t post any biryani recipe for the past few weeks as I was concentrating on Diwali recipes.So this week,I wanted to share a healthy,interesting yet easy biryani recipe using millets.Actually speaking,I got the idea of making this biryani after I got few requests from my readers.I used little millet/Samai to prepare this biryani.I made a easy,no grinding biryani adding mixed vegetables for our lunch today.As I din’t have peas in hand,I used sweet corn kernels.It came out very well and it was tummy filling too.You can follow the same recipe and replace samai with varagu or Kuthiravali.I have mentioned the quantity of water for other millets in the Notes section.Please have a look at it before you try them.Lets check how to make this healthy,easy millet biryani recipe ! This recipes goes into my Sunday Lunch Recipes series 34
Check out my other biryani recipes in this series .

Millet biryani/Little millet biryani recipe

Saamai biryani / Little millet biryani - Healthy Veg biryani using millets

Cuisine: Indian

Category: Lunch

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Saamai/Little millet - 1 cup Mixed vegetables ( 1 carrot,1 big potato,a handful of peas) Water - 1.5 cups To saute Cooking oil or ghee - 2 tbsp Whole garam masala -1 cinnamon ,2 cloves ,1 cardamom,bayleaf,star anise Fennel seeds -1/2 tsp Big onion - 1 no G&G paste - 1/2 tsp Mint leaves - a handful Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Salt - as needed Curd - 1 tsp

METHOD

Chop the vegetables and keep aside.Heat a cooker base with oil and temper cinnamon,cloves,cardamom,bayleaf and marati moggu. Add fennel seeds n immediately put the onions and saute until transparent. Add G&G paste.Saute until raw smell goes off.Add half of the mint leaves and mix well.Add the chopped vegetables,red chilli powder,Garam masala powder and salt.Saute for a minute. Add water,remaining mint leaves,curd and washed saamai/millet. Mix well and pressure cook in low flame for one whistle.Remove after the steam is released.Check if its cooked well else add 1/4 cup of water,mix well and cook for one whistle in high flame. Do not add more water for samai as it may become mushy quickly. So take care. Fluff the rice with a fork and enjoy with raita !

Note

You can replace Samai with Varagu/kudo millet.The water quantity is the same. For Kuthiravali,water quantity would be 1:2. Instead of red chilli powder,u can use chopped green chillies too. For more flavor,u can add black stone flower/Kalpasi.

Try this healthy millet biryani for your lunch and Enjoy !I had it with raita and potato kurma I made for breakfast,thenkuzhal.It was yum !

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Classic Dal Makhani with a Vegan Twist

Creamy and rich dal makhani — literally "buttery lentils" — is probably one of my husband's very favorite dishes on those rare occasions when we do eat or order out. This Punjabi dish usually consists of whole urad beans, kidney beans, butter, cream and, of course, spices.

Popular at roadside stops and food stalls in North India, this dish is now a classic that has extended beyond the borders of India. If only we could get such delights at quick stops and stalls here in North America! Luckily, it can be made at home without too much fuss and bother. I've made several attempts myself to create this dish in my own kitchen and this time around, I skipped the dairy component and went with coconut milk for the creamy element that adds to the texture of the velvety legumes. I honestly think this version is the best one I have made so far. You won't miss the dairy. Even better than restaurant versions, because in my opinion, homemade in your kitchen with fresh ingredients and tender loving care makes for a more enjoyable meal.

The earthy flavors of the dals are layered with the aromatic tastes of cinnamon, cardamom, cloves and nutmeg, along with a complex but subtle heat from chilies, Kashmiri chili powder and garam masala, with a little tang from tomato, all tempered by creamy coconut milk and completed with a bit of bitterness from dried fenugreek leaves. One mouthful is such a fusion of wonderful taste sensations that no one will believe it is so straightforward to prepare. Serve with rice and favorite Indian savory breads, such as naan.

Classic Dal Makhani with a Vegan Twist

Recipe by Lisa Turner Cuisine: Indian Published on November 20, 2015 A classic warm, creamy and fragrant spiced Punjabi bean curry turned into an equally delicious vegan preparation Print this recipe Ingredients: 3/4 cup whole dried urad beans (black gram) 1/4 cup dried red kidney beans 1 cinnamon stick 1/2 teaspoon turmeric 3 3/4 cups water 3 medium tomatoes, chopped 1-inch piece ginger, minced or grated 2 cloves garlic, minced or crushed 2 red or green chilies, seeded and finely chopped 1/2 to 1 teaspoon paprika 1/2 teaspoon ground coriander 1/2 teaspoon liquid smoke (optional) 1 teaspoon garam masala   2 tablespoons coconut oil 1 teaspoon cumin seeds 3 whole cloves 3 green cardamon pods 2 black cardamon pods small handful of dried curry leaves 1/2 teaspoon Kashmiri chili powder 1/4 teaspoon ground nutmeg or mace 1/2 teaspoon asafetida 3/4 cup coconut milk small handful of dried fenugreek leaves (methi), crushed 1 teaspoon sea salt, or to taste Instructions: Rinse the urad beans and kidney beans and soak overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and add the cinnamon stick, turmeric and water. Bring to a boil, reduce the heat to medium-low, and cover. Simmer for 50 minutes. While the beans are cooking, combine the tomatoes, ginger, garlic, chilies, paprika, coriander, liquid smoke if using, and garam masala in a small food processor or blender. Pulse until a smooth purée is formed. Add a little water if necessary. Heat the coconut oil in a skillet over medium heat. When hot, add the cumin seeds, cloves, cardamon pods and curry leaves. Cook for a few minutes until fragrant. Add the chili powder, nutmeg or mace and asafetida to the pan. Stir for a minute. Now add the puréed tomato mixture and cook, stirring often, for about 10 to 12 minutes until thickened. Add this mixture to the beans and pour in the coconut milk. Mash some of the beans with a fork or potato masher and simmer for another 15 minutes, stirring often. Add the fenugreek leaves and salt, stir well, and serve hot with fresh cooked white basmati rice. Makes 4 servings

You might perhaps want to try these recipes featuring urad dal:
Spicy Urad Dal with Cauliflower and Peas
Urad Dal with Toor Dal and Spinach and Parsley
Urad Dal Tomato Soup
Savory Rice and Urad Dal Pancakes (Dosas)

On the top of the reading stack: Eat Like You Give A Damn: Recipes for the New Ethical Vegan

Nei Appam Recipe - Ghee Appam - Sweet Paniyaram - Karthigai Deepam Recipes

2015 is running fastly and that too festivals are coming one after the other very quickly. Last week I just sat & thought “Appaada,Diwali festival is over” and now Karthigai Deepam festival has arrived.Just 4 days to go .For every food blogger, festival starts one week earlier than the actual day because we need to try varieties of neivedyam recipes for the sake of blogging.Sometimes I feel lazy to try out new recipes but whenever I get some mails of appreciation and recipe requests,I feel myself refreshed and start to browse for some interesting recipes.Yesterday I got a mail to share Nei appam recipe using rice.Even though I had posted an easy and instant nei appam recipe with rice flour, rava and wheat flour last year,that was not the traditional recipe.Traditionally nei appam is made using rice and it should be deep fried in ghee or oil.In Kerala,they call nei appam as unniappam.So this year for Karthigai deepam 2015,I wanted to share a nei appam recipe with rice as per my reader’s request.I adapted this recipe from my MIL’s sweet paniyaram recipe and I used my paniyaram pan to make this appam.So this is not a deep fried version. It came out very well and soft. The flavor of ghee & jaggery with cardamom was awesome. We all loved it.Friends,if you are looking for nei appam recipe with rice,do try this one.It needs 4-6 hours fermentation time based on the weather.For instant version,please click THIS LINK. For appam recipe using wheat flour,click THIS LINK.  Next week i will try to share a sweet appam recipe using maida !Lets see how to make ghee appam/Vella appam recipe for Karthigai Deepam .

Nei appam recipe

How to make nei appam recipe using rice n dal ! - Karthigai deepam recipes

Cuisine: Indian

Category: Sweet

Serves: 20 nos

Prep time: 120 Minutes

Cook time: 5 Minutes

Total time: 125 Minutes

INGREDIENTS

1 cup = 200ml Raw Rice OR Idli rice - 1 cup White round urad dal - 1 tbsp Toor dal - 2 tsp Poha/Aval - 2 tbsp Methi seeds/Vendhayam - 1/2 tsp Water - as needed Salt - a pinch Cooking soda - 2 big pinches Grated jaggery – 1/2 cup + 2 tbsp  Cardamom - 3 nos Ghee - as needed ( to cook appam)

METHOD

Wash and soak rice,methi seeds,urad dal,toor dal and poha together for 2 hours.Grind it in a big sized mixie jar adding grated jaggery and cardamom.The batter should be very smooth.So add water accordingly.Do not make the batter too watery.It should be of dosa batter consistency.As we are adding jaggery while grinding,it will leave some water.So use water carefully. Remove the batter in a bowl and keep aside for 3-4 hours. Usually we grind the batter around 11am in the morning and make appam at night around 7.By doing this way,batter would be fermented slightly and gives soft appam.So soak the rice & grind the batter earlier at least 5-6 hours before making appam to get really soft appam. In the evening around 6pm,take the batter and mix it well.If you feel the batter is too thick,add some water to bring dosa batter consistency.Add 2 pinches of cooking soda,mix well and set aside for 10 minutes. Heat a paniyaram pan and add 1/2 tbsp of ghee in each hole.You can mix gingely oil + melted ghee and make this appam.When the ghee is heated,pour the appam using a small ladle.Fill the batter till half of each holes.This helps for even cooking. Keep the flame low and close the pan with a lid. After 2-3 minutes,flip the appam and cook the other side by covering the pan.Prick it with a fork for even cooking.Appam looks golden brown,bulgy and soft.Insert a toothpick or back of a spoon and check for doneness.If the spoon comes out clear,appam is done.This appam stays good for a day.( color of appam may vary based on the color of jaggery.If the batter is well fermented,u will get nice golden colored appam as u see in the picture) Enjoy !

Note

Do not use thick batter for making appam.Appam will become hard. You can add 2 tbsp of grated coconut while grinding the batter. This appam tastes the best when the batter is ground 6 hours before making.So try to make it earlier. If the batter is properly fermented,u can omit cooking soda. Sometimes my MIL adds a ladleful of fermented idli,dosa batter to avoid cooking soda. You can mix gingely oil + melted ghee and make this appam.

Try this traditional Nei appam recipe for this Karthigai Deepam and Enjoy !

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Very good recipes Tags: Nei appam recipe, Instant nei appam, ghee appam, karthigai deepam recipes, how to make ghee appam, how to make sweet appam, vella appam

Easy Arisi Upma | Rice Upma Recipe - Fasting Lunch Recipes/Vrat Food

Arisi upma is our family favorite recipe. I learnt this from my MIL.Its one of our traditional recipes in which raw rice & toor dal is soaked in water for 2 hours,ground coarsely and slowly cooked in Vengala paanai/Brass pot with seasoning.It takes nearly 45 minutes to prepare in pot.This upma is also prepared by Iyengars/Iyers.Mostly we make this upma for Lunch and sometimes for breakfast or dinner during fasting/Vrat/Vratham days like Maha Shivratri, Ekadesi, Kanda Shasti and Karthigai.Today being Kanda Shasti, we made this rice upma along with no onion no garlic sambar recipe and sweet puttu for our lunch.You can make some payasam, pongal or some sweet dishes adding jaggery and offer for Neivedyam. Sambar & coconut chutney are the best side dishes for this upma.My MIL taught me how to make this upma quickly & easily using pressure cooker without even soaking rice & dal.So I thought of sharing this simple and easy fasting lunch recipes idea for you all to make your food quickly under 15 minutes on fasting days.If you are allowed to take raw rice on Vrat days,do try this easy upma recipe.You will love it.Lets see how to make our South Indian breakfast recipe - Rice Upma/Arisi upma.
I have discussed the traditional method in Notes section.Please have a look at it !

Rice upma recipe/Arisi upma

How to make rice upma recipe for fasting - Vrat food !

Cuisine: Indian

Category: Breakfast/Dinner

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Raw rice/Pacha arisi - 1 cup Toor dal - 2 tbsp Salt - as needed Water - 2.25 cups Pepper corns - 1/2 tsp  ( crushed powder) To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal -1 tsp Chana dal - 2 tsp Red chillies - 2nos Ginger - 1 inch piece( finely chopped) Curry leaves - few Asafetida/Hing - 1/8tsp Click HERE for Sambar Recipe ( Omit onions)

METHOD

Take raw rice & toor dal in a big mixie jar and grind it coarsely like rava.Remove in a plate.If you are using small sized jar,grind in batches. Crush the pepper and set aside. Heat a cooker base with oil and temper mustard seeds,urad dal and chana dal.Saute until dals turn golden brown.Now add the pinched red chillies,ginger,curry leaves and hing.Saute for a while.Add water and required salt. When the water comes to a roll boil,add the ground rice+dal.Keep mixing in high flame till 80% of the water is absorbed by the rice.Close the cooker and put the weight valve.Cook in low flame for one whistle. It will take 10-15 minutes based on the size of cooker. Open the cooker after the steam is released.Add the crushed pepper powder.Mix well and serve hot with sambar or chutney ! This upma looks mushy when hot but it will separate as it cools down.

Note

Traditionally rice & dal should be washed & soaked for 2 hours.Then it should be spreaded in a towel or paper for 10 minutes.It should be ground coarsely in batches.By doing this way,u get really soft upma.But the method I have suggested saves time and this upma can be done quickly.So its finally your choice of making : )) You can replace red chillies by green chillies too. You can make the same upma using broken rice/Noi.

Enjoy this traditional,easy rice upma recipe for your breakfast or dinner with sambar or Chutney !

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Quick and Easy Spelt Tortillas

Now that I've learned to make my own tortillas at home, there is no going back. Goodbye to those rubbery things that are offered at the grocery store, complete with ingredients I don't even know how to pronounce. This is my second attempt at making these in my own kitchen and they worked out even better than the ones I made a while back. Spelt flour features here. The dough was easy to work with and I had them made in hardly anytime at all. No fancy equipment is needed either. Just a bowl and a non-stick pan.

I served these up with pumpkin falafel and a lemon tahini sauce. Use them for anytime that you want to serve up a wrap. They keep well for a few days in a sealed ziploc bag.

Quick and Easy Spelt Tortillas

Recipe by Lisa Turner Adapted from Oh She Glows Cuisine: Mexican Published on November 16, 2015 Quick and easy homemade spelt flour tortillas — great for wrapping Print this recipe Ingredients: 2 cups spelt flour + more as needed 2/3 teaspoon sea salt 1/2 teaspoon baking soda 3/4 cup almost boiling water 1 tablespoon olive oil + more for brushing Instructions: Whisk together the flour, salt and baking soda in a large bowl. Stir in the hot water and oil until the dough comes together. Knead a few times, adding a bit more flour if the dough is too sticky, and shape into a ball. Divide the dough into 6 or 8 pieces. Cover the bowl with a clean kitchen towel so the dough doesn't dry out. Preheat an unoiled non-stick skillet over medium heat. Lightly dust a board with flour. Roll out a piece of the dough with a dusted rolling pin into a circular shape until paper thin. Lightly brush with a bit of olive oil. Transfer the tortilla, oil side down, into the skillet. Cook for 30 seconds, flip the tortilla, and cook for another 30 seconds or until golden. Remove from the skillet, transfer to a plate, and cover with a clean kitchen towel. Repeat for the remaining tortillas. Store any leftover tortillas in a plastic ziploc bag at room temperature. Makes 6 large or 8 medium tortillas

Other flatbreads from Lisa's Kitchen you might enjoy:
Whole Wheat Sweet Potato Flatbreads
Fenugreek Roti
Sri Lankan Coconut Roti
Besan Roti

Godhuma Dosai(Instant Wheat flour Dosa) Recipe – Easy Breakfast/Dinner Recipes

I think some of you might have expected a biryani post today.Sorry friends,I was not able to share any biryani recipes for the past few weeks as I was concentrating on Diwali recipes.And now,after eating all the high calorie Diwali sweets & snacks,we are in the mood of taking some diet foods at least for a week.So strictly there is no biryani in the menu. But I am sure I will make some interesting biryani recipe for blogging sake and come up within this week.Stay tuned !! Today’s post Godhuma dosa /Instant wheat flour dosa ( Atta dosa in Hindi,Godhumai dosai in Tamil,Gothumba dosa in Malayalam,Godhuma pindi dosa in Telugu)is the one I make at least once in a week for breakfast or dinner.It’s a very easy to prepare, Instant dosa recipe that can be made in no time.More than me, Sendhil likes this dosa a lot.I make it in two ways based on the time in hand.One by adding tempered & sauteed onions and one more very simple version just by adding raw pepper & jeera. It tastes great in either ways.You can make this dosa for breakfast or dinner on lazy days.My mom & mil makes this dosa in a healthy way without adding rice flour.But I add little rice flour to make it crispy.Some people also add curd or buttermilk to get a mild tangy taste but I don’t add it.My mom & mil makes coconut chutney as side dish for godumai dosa. When I was young,I used to have it with sugar .But now my vote is for spicy tomato chutney . Sendhil loves to have this dosa with idli podi.So in the above picture,you can find the dosa with my favorite & his favorite side dishes and a store bought juice.Whatever be the side dish,it tastes great when eaten hot !Lets see how to make South Indian style godhumai dosa recipe with stepwise pictures and a video !

Godhumai dosa/Instant wheat flour dosa -full video recipe

Godhumai dosai recipe/Instant wheat flour dosa

Godhumai dosai recipe/Instant wheat flour dosa - Easy breakfast / dinner recipe

Cuisine: South Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Wheat flour/Atta/Godhuma maavu - 1 cup Rice flour - 1/4 cup Big onion - 1 no ( chopped finely) Green chillies - 1 no (-do-) Ginger - 1inch piece ( -do-) Curry leaves - few Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds - 1/2 tsp

METHOD

Take the wheat flour,rice flour and salt in a bowl. Finely chop the onions,green chillies,ginger and curry leaves.Heat 1 tbsp of oil and temper mustard seeds,urad dal,Chana dal and jeera.Mix well.Add the finely chopped onions,chillies,curry leaves & ginger.Saute until onion turns transparent. Add this sauteed mixture to the flour and mix well. Add some water and make a thick,smooth paste without lumps.Use a whisk for better mixing.Now add more water and make it slightly watery that regular dosa batter consistency so that u can make thin dosa.If you add less water,dosa will be very thick.If you add more water,dosa will come out very thin and lacy.Sometimes it may break while taking out.So add water carefully such that dosa should come out firm & crispy.For this recipe,I used around 2-2.25 cups of water.This may vary as per the atta u use. Now heat a dosa pan and grease it with oil. when the pan becomes hot,lower the flame to medium.Take a ladleful of dosa batter and pour it in a concentric manner.First fill the outer portion of dosa tawa.Then fill the inner portions & holes.Refer VIDEO for better understanding.Drizzle a tsp of oil all over the dosa. Cook for few seconds in high flame.The sides of dosa will lift automatically.Now flip the dosa and cook in medium flame for few seconds.Remove in a plate.Before making the second dosa,lower the flame completely and mix the batter well.Now pour the batter and make dosas.Serve hot with chutney or podi as u wish ! Enjoy !

Note

If you wish to make thick dosas ,add less water. For thin dosa,more water should be added.But do not make the batter too thin. Suppose if the batter is too watery,add some atta & rice flour to adjust its consistency. If you don’t want to add onions,u can completely skip it and add pepper corns instead. This dosa can be made even without tempering.In that case,just dilute the batter and add raw pepper corns,cumin seeds.Mix well and make dosa. You can also make this dosa without adding rice flour.Add equal amount of wheat flour & Ragi flour.Dosa will be easy to cook,firm and healthy too. For mild tangy taste,u can add 2 tbsp of curd or 1/4 cup of buttermilk in the above recipe.

Enjoy this easy,healthy and quick dosa recipe for breakfast or dinner !

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Paneer Korma Recipe ( Mughlai ) - Paneer Recipes

 

Paneer Korma recipe was in my try list for long time.So I tried it last week for Sendhil & Raksha’s Lunch box as a side dish for roti.Actually I was looking for a paneer korma without coconut.But I found this recipe with curd,cashews & coconut masala in Mughlai style.I found it interesting and prepared it by making small changes in the actual recipe to suit our taste buds.It came out really well with a restaurant touch.This gravy also goes well for Pulao & ghee rice.The most important thing in this korma is that curd should be fresh & not sour at all else it will spoil the taste of this gravy.So friends,if you have fresh curd & paneer in hand,go ahead with this recipe.It tastes yum.Soon I will try to share a paneer masala korma with tomato base.Now lets see how to make this Indian Paneer Korma recipe with coconut .

Do check out my North Indian style White Paneer Korma Recipe too !

Paneer korma recipe

Paneer korma recipe - How to make yummy paneer kurma recipe with coconut

Cuisine: Indian

Category: Side dish For Roti

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer - 1 cup ( 100gms cut into small cubes) Cooking oil - 2 tbsp Bayleaf - 1 no Cinnamon – 1 inch Cloves – 2 no Cardamom - 1 no Pepper corns - 1/4 tsp Big onion - 1 no Red chilli powder - 1/2 - 1 tsp ( add 1 tsp for spicy taste) Dhania powder - 1 tsp Turmeric powder 1/8 tsp Garam masala powder – 1/2 tsp Fresh curd - 1/2 cup Salt & water - as needed Sugar - 1/2 tsp Kasoori methi - 2 big pinches To grind Grated coconut -1/4 cup Cashew nuts - 8 nos Fennel seeds - 1/2 tsp Ginger - 1 inch piece Poppy seeds/Khus khus -1 tsp Green chilli – 1 no

METHOD

Cut the paneer into small cubes or strips and keep them immersed in hot water till use. Grind all the ingredients given under “ To grind” to a smooth paste adding required water. Set aside. Heat oil in a pan and saute Cinnamon,cloves,bayleaf,cardamom & pepper corns.Add big onions and saute until transparent.Add red chilli powder,turmeric powder,dhania powder,sugar and salt.Mix for few seconds without burning the masala.Now add the curd,coconut paste and saute well. Lastly add garam masala powder & mix well. Add 1 cup of water and boil for few minutes.Check for taste.Lastly add the paneer cubes.Crush kasoori methi lightly and add it to the gravy.Switch off the flame and garnish with coriander leaves if u wish. Enjoy with roti & pulao !

Note

Make sure you use fresh curd. It should not be sour.Sour curd makes the gravy tangy and tasteless.So please see to it. Add more chilli powder for spicy taste.

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