Fox tail Millet Idlis

  

Ingredients

Fox-tail millet: 2 cups (or foxtail millet rava)

Urad dal (split black gram): 1/2 cup (or 1 cup depending on ratio)

Fenugreek seeds (methi): 1 tsp

Flattened rice (poha) or idli rice: 1/4 to 1/2 cup (optional, for extra softness)

Salt: To taste (approx. 3/4 to 1 tsp)

Water: As needed for soaking and grinding 

Instructions

Soak: Wash and soak the foxtail millet (or rava) separately from the urad dal and fenugreek seeds for 4 to 6 hours. If using poha or rice, soak it along with the dal or millet.

Grind: Drain the water and grind the urad dal and fenugreek into a smooth, light, and fluffy batter. Grind the foxtail millet into a smooth or slightly grainy/coarse batter

Mix & Ferment: Combine both batters in a large bowl, add salt, and mix well. Cover and let it ferment in a warm place for 8 to 10 hours until well-risen and bubbly.

Steam: Gently stir the fermented batter. Pour it into greased idli molds and steam in an idli cooker or Instant Pot for 10 to 12 minutes on medium heat.

Serve: Serve hot with coconut chutney, tomato chutney, or sambar. 

 

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Sabudana Thalipeeth

  

 Ingredients

1 cup Sabudana /Sago/ tapioca peals - I used black pepper sized

3 to 4 Potato cooked, peeled

 ¼ cup Peanuts roasted, peeled, crushed coarsely

1tbsp rice flour / Rajgira flour/ singhada/ arrowroot for fasting

1 Green chilli finely chopped

¼ cup Coriander leaves finely chopped

1 tsp Cumin seeds

1 tsp Lemon juice

Salt as needed 

 

Preparations

Firstly, wash sabudana 2 times. After that, add water just to immerse all the sago.

Then, close and set aside for 4-5 hours.

Once soaked, there will not be any water, more importantly, if you press the sago to check, it will get mashed easily.

Then, take soaked sabudana, potato (mashed well), powdered peanuts, green chilli, coriander leaves, cumin seeds, lemon juice and salt in a mixing bowl.

I used my IKEA potato press, but you can use hands to mash, but make sure to mash smoothly.

Mix well furthermore to blend the ingredients evenly.

Then, divide into 6-7 equal sized balls.

Shape thalipeeth To begin with, heat the tawa and side by side take a ball of the thalipeeth dough over a well greased parchment paper.  After that, start spreading the dough by flattening it with your hand. Firstly make sure no cracks form as you flatten. Fix any that forms in the outer as you proceed.  Once you flatten thin enough (same thickness as your sabudana) make couple of holes in the middle.

Cook sabudana thalipeet

Then carefully invert it over the tawa. Put flame to medium or low and then pour oil to fill the holes. It will spread itself inside.

Furthermore cook slowly for long time for crispy result as well as to prevent breaking while you flip.

Once golden, flip and cook 2 more minutes. Add oil as needed for crispy golden results.

Notes

You can reduce potato's quantity just one or two is also enough. It is for binding purpose. I added more as I wanted to make sure it won't break, since it is my first time trying.

I keep my hands like a concave shape initially to avoid major crack as we try to flatten the ball. Then work on the sides as we proceed.

Instead of parchment paper or butter paper or baking sheet, you can use aluminium foil, zip lock cover or any food safe polythene cover. You can also use a eco-friendly banana leaf if you have. Grease well whichever you use.

Do not be impatient while cooking, if you you cook in high flame, it will tend to break and it will be too soft. In other words, long cooking time = crispy, firm thalipeeth.

 

 

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Sabudana Tikki

 

Give the usual sabudana khichdi a break and try crispy sabudana tikkis. Soak sabudana until the pearls soften, then mix them with boiled potatoes, crushed roasted peanuts, chopped coriander, green chillies and sendha namak. Shape the mixture into small, flat tikkis and cook them on a lightly greased pan until golden and crisp on both sides. Serve hot with vrat-friendly chutney for a delicious evening snack.

 Ingredients

 ½ cup sabudana(tapioca pearls or sago)

1 large potato or 130 grams potato – boiled, peeled and mashed

1/2 tsp chopped green chilies or 1 green chili

10 to 12 cashews – chopped or 4 tbsp chopped cashews or 2 tablespoon roasted peanuts, coarsely crushed

½ tbsp chopped raisins or 8 to 9 raisins – chopped

½ tsp cumin powder

¼ tsp dry mango powder (amchur) or add as per taste

1 tbsp rock salt – edible and food grade, (sendha namak), add as required

3 to 4 tbsp peanut oil – for pan frying

 

 

Method

 

Rinse and then soak the sabudana pearls in water covering them above 1 inch, for 5 to 6 hours or overnight. Depending on the quality of sabudana you can even soak for 2 to 3 hours.  When properly soaked, the sabudana pearl, should get mashed when pressed. If you feel some hardness in the center, then soak for some more time. Then drain the soaked sabudana pearls very well in a strainer. Boil or steam 1 large potato in a pressure cooker, steamer or microwave oven. The potato has to be well cooked. Drain all the water from the boiled potato.

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Making sago mixture

When the potato is hot or becomes warm, peel and mash it very well in a bowl. Let the mashed potatoes become lukewarm or cool at room temperature. Later add the sabudana, chopped green chillies, chopped cashews and raisins to the mashed potatoes. Add cumin powder, dry mango powder. Also add rock salt (sendha namak) as required. You can also use roasted and slightly crushed peanuts instead of cashews. Mix very well. Then form flat patties from the mixture. Keep the width of the patties to ⅓ inch as when cooking they cook quickly from outside. If you make thick tikkis, then the outsides become golden, but the center will feel raw. Since we are pan frying the sabudana tikki and not deep frying.

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Pan-frying sabudana tikki

Heat 2 tablespoons peanut oil in a skillet or frying pan. Place 4 to 5 sabudana tikki in the pan. Fry them on medium heat. When the base is lightly browned, flip and pan fry the other side. Flip again with a spatula when the second side is golden and crisp. Flip a couple of times more till they are crisp and golden from both sides. If required you can add 1 to 2 tablespoons more oil. Place the fried sabudana cutlet on kitchen paper towels. Fry the remaining batch in the same way adding 1 to 2 tablespoons more oil. Serve sabudana tikki hot or warm with fasting a satvik green chutney or coconut chutney. You can also serve sabudana cutlet with curd (yogurt) sweetened with some sugar.   

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Coconut Ladoo

Ingredients:

2 cups desiccated coconut (plus extra for rolling)

1 cup milk

1/4 cup milk powder

1/4 tsp cardamom powder

1/2 cup sugar

1-2 tsp ghee

Preparation

Toast the coconut: Heat 1–2 teaspoons ghee in a heavy-bottomed, non-stick pan over a low flame. Add the 2 cups desiccated coconut and toast gently, stirring continuously.

The coconut should become aromatic and lightly warm, but it should not brown or change colour.

Add milk powder: Add the milk powder to the pan and mix it thoroughly with the toasted coconut.

Keep the heat low and stir for a few seconds so the milk powder is evenly distributed.

Add the milk: Pour in the milk gradually while stirring continuously.

Mix until the coconut and milk powder absorb the liquid and the mixture begins to come together.

Sweeten and flavour: Add the sugar and cardamom powder. Stir well until the sugar melts and the mixture becomes moist, cohesive and easy to shape.

Do not overcook it, as the mixture can become dry and crumbly.

Cool slightly: Switch off the flame and transfer the mixture to a bowl or plate. Let it cool for a few minutes, until it is comfortable enough to handle.

It should still be warm, as this will make shaping easier.

Shape the laddoos: Lightly grease your palms with a little ghee if needed.

Take small portions of the coconut mixture and roll them between your palms to form neat, bite-sized ladoos.

Coat and garnish: Place extra desiccated coconut on a plate and roll each ladoo in it until evenly coated.

Serve or store: Allow the ladoos to cool completely before serving.

Store them in an airtight container in the refrigerator, and bring them to room temperature for a few minutes before serving for the best texture.

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Sabudana Makhana Kheer

 Ingredients

1 liter full cream milk

1/2 cup sabudana (soaked in water for 2 hours)

1 to 2 tsp ghee

1/2 cup sugar

1/2 tsp cardamom pdr

15 to 20 chopped dry fruits

4 to 5 strands of saffron

 

Preparations

Heat the ghee in a heavy bottom pan and roast the makhana till it turns crunchy. Crush or chop these into smaller pieces and set aside.

Boil the milk in the same pan and add the drained sabudana to it. Stir continuously for 5 minutes so that it does not stick to the bottom. Stir in the roasted makhana, saffron strands and cardamom powder.

Cook this on a low flame till it thickens and then go in with the

Serve with some more added dry fruits and saffron strands. 

 

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Vrat ki Kadhi

 Ingredients

 2 cups curd

1/2 tbsp singoda flour ( ground water chestnuts)

2 tsp coriander leaves, chopped

5-6 curry leaves washed and finely chopped

2 tsp cumin seeds

Salt to taste

1 dry red chilli

2 tsp ginger- chilli paste

2 tsp sugar

 

Preparations

Mix the flour and curd with 1.5 to 2 cups of water and whisk to get rid of lumps.

Heat oil in a pan and add the jeera and curry leaves. After it starts spluttering, add the rest of the ingredients and cook for 10 to 15 minutes with the slurry on a low flame.

Once the raw smell of the curd is gone, garnish with coriander and serve hot. 

 

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Vrat Wale Aloo

Ingredients

3 medium potatoes

3 medium tomatoes

1 to 2 green chillies, chopped

1/2 tsp ajwain

1.5 to 2 cups water

2 tbsp oil

Rock salt to taste

 

Preparations

Rinse the potatoes in fresh water and pressure cook with sendha namak, peel and keep aside.

Heat the oil in a pan and add the carom seeds with the chillies. Saute for a minute before adding the tomatoes. Cook this till oil starts leaving the sides.

Crumble the boiled potatoes into the gravy and mix well. Add some water to make gravy and adjust salt. Simmer till it thickens and garnish with coriander leaves before serving.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs