Foxtail Millet Payasam (Kheer)

 

Slow-cooked with creamy milk, aromatic cardamom, jaggery, and toasted nuts, this traditional South Indian pudding highlights foxtail millet’s delicate, nutty profile. It delivers a rich, comforting dessert experience that boosts fiber without sacrificing classic, festive sweetness.

Ingredients

1/2 cup thinai arisi / foxtail millet

4 tbsp split yellow moong dal

3/4 cup roughly powdered jaggery

1/2 tsp cardamom pdr

a pinch of salt

1/2 cup first pressed coconut milk

1/2 cup second pressed coconut milk

2 tsp ghee

cashewnuts chopped 1 tbsp

raisins 1 tbsp

 

Preparations

Dry roast the thinai / foxtail millet on a low flame till its fragrant and smells nutty. Set aside.

Cook the millets and dal with 2 cups of water in a pressure cooker. Cook for 3 whistles on a medium flame. Remove from heat and wait for the pressure to be released naturally. Set aside.

Take a pan and add in the jaggery and a cup of water. Bring it to a boil and let the mixture boil until the jaggery is completely melted. Remove from heat and strain the jaggery mixture on a small colander to get rid of sand and any impurities. Add it to the cooked millet mixture.

Add in half a cup of second pressed coconut milk and simmer the mixture for a couple of minutes. Then add in half a cup of fresh pressed coconut milk, cardamom powder and a pinch of salt. Simmer for a minute. Do not simmer for a long time after adding the coconut milk. Remove from heat and set aside.

Heat ghee in a pan and roast cashew-nuts and raisins. When the nuts are roasted, add it to the payasam.

Serve the payasam warm. 

Notes

If using canned coconut milk, use 3/4 cup canned coconut milk mixed with 1/4 cup of water.

 

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

 

Moong Dal Cutlets

INGREDIENTS

1 cup yellow moong dal, 

1 small carrot (grated), 

½ cup boiled peas, 

1 small onion (finely chopped), 

1 green chilli (finely chopped),

1 tbsp ginger (grated), 

½ tsp cumin pdr, 

½ tsp red chilli pdr, 

½ tsp garam masala, 

2 tbsp coriander leaves (chopped), 

2 tbsp breadcrumbs, 

1 tbsp lemon juice,

salt to taste

2-3 tbsp oil. 

 

PREPARATIONS

Begin with washing the moong dal thoroughly and then soak it overnight. Drain thoroughly so that there is little water left when you grind.

Grind the soaked dal to make a coarse paste without adding much water. Transfer this to a bowl and mix in chopped vegetables, spices, and breadcrumbs.

Now, add lemon juice and fresh chopped coriander and mix everything well. Divide the mixture into equal pieces and shape them into form, flattened cutlets.

Heat the tawa, grease it lightly with a little oil and place the cutlets on it. Cook until one side turns crisp and golden. 

Next, flip it gently and cook the other sides as well. Pair it with mint chutney, yoghurt dip or tomato chutney and serve hot!  

PS- you can use even whole moongdal to make it healthier or even moong sprouts. 

 

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

 

Baked Moong Dal Khakhra

 

Crispy, whole-wheat khakhras infused with moong dal offer the ultimate crunch to pair with evening tea. They are low in fat, high in complex carbohydrates, and provide a steady release of energy without the digestive heaviness of deep-fried mathris.

Ingredients

1/4 cup yellow moong dal

3/4 cup whole wheat flour

2 tsp coconut oil

2 tbsp finely chopped coriander leaves

1/2 tbsp sesame seeds

1 tsp ginger-green chili paste

3/4 tbsp lemon juice

1/4 tsp turmeric pdr

salt to taste

whole wheat atta for rolling

1 1/2 tsp oil

 

Preparations

 To make moong dal khakhra, soak the yellow moong dal in enough water for 30 minutes. Drain well.

Put the soaked yellow moong dal in a mixer and blend to a coarse paste without using water.

Transfer the paste into a deep bowl, add whole wheat flour, oil. Coriander, sesame seeds, ginger green chilli paste, lemon juice, haldi and salt.

Knead into a semi-stiff dough gradually adding 1 to 2 tbsp of water.

Cover the dough with a damp muslin cloth and keep aside for 10 minutes.

Divide the dough into 4 equal portions.

Roll a portion of the dough into a 175 mm. (7”) diameter thin circle using a little whole wheat flour for rolling.

Cut into 7 equal circles using a cookie cutter or vati of approx. 50 mm. (2”) diameter in size.

Repeat with the other 3 dough balls to make more circles. Note that each time you use the cookie cutter you will get some left over dough which we roll again and make more papadi.

Total mini moong dal khakhras dough circles we get are 43.

Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.

Place 12 circles on the tava. We used a 10 inch non stick tava.

Cook while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides.

 

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

 

Cool completely and store in an air-tight container.

Sorghum Khichdi

  

Ingredients

1 Cup Sorghum rawa  

1/2 Cup Moong dal

12  tsp Mustard seeds 

1/2 Cup Onion, finely chopped

1/2 Cup Tomato, finely chopped  

1 Green chilli finely chopped

1 tsp Ginger garlic paste  

10 leaves Curry leaves

1/4  tsp Turmeric powder  

3/4  tsp Salt as per taste

 1 tbsp oil

 

Preparations

Wash and soak sorghum rawa and moong dal together for 15 minutes. Drain.

Heat oil in a deep pan. Add mustard seeds and let them splutter.

Add curry leaves, green chillies, onions, and sauté till onions turn soft.

Add ginger garlic paste and sauté until raw aroma disappears.

Add tomatoes and turmeric powder; cook till tomatoes soften.

Add soaked sorghum rawa and moong dal, mix well.

Pour in 3½ cups water, add salt, and stir.

Cover and cook on low flame for 18–20 minutes, stirring occasionally, until soft and well-cooked. Serve hot.

 

 

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

Jackfruit khichdi

Ingredients

Tender raw jackfruit – 1 kg

Basmati rice – ½ kg

Moong dal – ½ kg

Ginger juice – 1 tbsp

Peppercorns – 1 tsp

Shahjeera – 1 tsp

Cardamoms – 4 pods

Cinnamon – 1 stick

Mace – 1 blade

Cloves – 4

Bay leaves – 2

Dry mango powder – 1 tbsp

Thick cream – ¼ cup

Rosewater – 1 tbsp

Saffron strands – a few

Ghee 1 kg

Salt to taste 

 

Preparations 

1.Prepare the jackfruit: Cut the jackfruit into cubes and boil until tender. Drain well, squeeze out excess water, and spread on a dry cloth to absorb any remaining moisture.

2.Marinate: Combine the jackfruit with salt, turmeric, coriander, and mango powder. Mix well to coat evenly.

3.Fry: Heat oil and fry the remaining spices; remove and set aside. In the same oil, fry the marinated jackfruit pieces until they turn a deep reddish colour.

4.Cook the khichdi: Sauté the rice and dal with the spices until aromatic. Gradually add all the fried ingredients, one by one, to the boiling water. Cover and cook until the khichdi is soft and well blended. Finish with a garnish of fresh cream and saffron steeped in rosewater.

 

 

 

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

Protein and Fiber rich Sandwich without Bread ?!

 Ingredients

Moong dal 1 cup, wash and soak for 4 hours

oats 1 cup

semolina/suji 1/2 cup

oil 1 tbsp + for shallow frying

ginger 1 " chopped

green chillies 1-2 as per taste chopped

onion 1 finely chopped

carrot finely chopped 1/4 cup OR 2-3 tbsp

capsicum finely chopped 2 tbsp 

cabbage finely chopped 3-4 tbsp

peas/ corn boiled and crushed 2 tbsp

beans finely chopped 2 tbsp

coriander leaves finely chopped 2 tbsp

salt to taste chili pdr 1/4-1/2 tsp

turmeric pdr 1/4 tsp

garam masala 1/2 tsp

cheese slices as needed or grated cheese ( optional)

 

Preparations

finely powder oats and suji and put in a big bowl

drain water from moong dal, add to the grinder along with green chilies and ginger, grind to a fine paste using little water if needed, batter should be thick

pour the dal batter over the oats pdr, add salt to taste, can add little jeera, mix well, knead to a soft dough like for roti ( mostly water will not be needed, if need be add little water in the grinder jar and add to knead the batter).

in a kadai or pan, add oil, once hot, add onion, fry till light brown, add rest of the veges, add salt, chili pdr and turmeric pdr, mix well,  cover and cook for 2-3 minutes.

mix the veges and see if they're soft, no need to overly cook, just cooked it should be, remove cool and add coriander leaves,garam masala and mix well, in case you're going to use cheese, you may add grated cheese to the veges and mix well, or you can spread it when you stuff the sandwich.

It is better to cook the veges first and set aside to cool, when you can grind the above and knead.

Divide the dough into equal sizes. Take one ball, roll well, dust some flower, and roll into medium thin square roti. In case, you're not able to  make square roti, cut to get desired square shape, add the cut extra dough and mix with the rest of the dough and roll out again.

Cut rolled out square into  half, put filling on one side, you may add some grated cheese or cut cheese slices according to the size. fold the other half to get you sandwich, seal well. Make all sandwiches in the same way, heat a pan add some oil/ butter/ ghee, once hot, place the prepared sandwiches, cook on medium flame, turning sides till crisp or brown as per your choice. Serve hot with chutney/ ketchup.

In case you want to make it for breakfast, you can grind, roll the dough, cover and keep in the fridge, if need be, can even cook the veges and store in the fridge.

 

NOTE- you can add whatever veges your family likes or better adding those veges which normally kids avoid, as making it like this, they'll eat and keep asking for more, so you can increase the quantity of the dal , oats, suji and veges as needed by your family members.

 

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

 

Moong Dal And Paneer Tikki

  

Ingredients


1/2 cup yellow moong dal (split yellow gram) , soaked for 30 minutes and drained

1/2 cup low-fat crumbled paneer (cottage cheese)

1/4 cup ragi (nachni / red millet) flour

1 tbsp grated onions

1 tsp chilli powder

1/4 tsp garam masala

1/4 tsp turmeric pdr

1/2 tsp ginger-garlic paste

2 tsp chaat masala

2 tbsp chopped coriander leaves

salt to taste

Other Ingredients For Moong Dal and Paneer Tikki

1 tsp coconut oil or oil for greasing and cooking

For Serving With Moong Dal and Paneer Tikki

mint and coriander chutney

Method

For moong dal and paneer tikki

To make moong dal and paneer tikki, combine the yellow moong dal, 

 

2 cups of water and salt in a broad non-stick pan and cover and cook 

 

on a slow flame for 7 to 8 minutes, while stirring occasionally.

Remove from the flame and drain very well it using a strainer.

Transfer the cooked moong dal on a plate and cool completely.

Add all the remaining ingredients and mix very well.

Divide the mixture into 10 equal portions and shape each portion into 

 

a 50 mm. (2”) diameter flat round tikki.

Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil and 

 

cook the tikkis on a slow flame using the remaining ¾ tsp of oil till 

 

they turn brown in colour from both the sides.

Serve the moong dal and paneer tikki immediately with mint and 

 

coriander chutney.

 

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

 

Corn Palak Khichdi

  

 Ingredients

4 Cups roughly chopped palak (spinach)

1 cup basmati rice

1/2 tsp split yellow moong dal

2 cup sweet corn

Turmeric powder

Salt to taste

2 ½ tsp ginger garlic paste

1 cup onions, finely chopped

1/2 cup tomatoes, finely chopped

Chili powder

Garam masala

Coriander powder

cinnamon stick

1 cloves

2 cardamoms

2 tbsp cumin powder

Curry leaves

2 tbsp garlic , finely chopped

2 tbsp green chilies, finely chopped

 

Preparations

In a bowl, soak rice and dal for 30 minutes. Drain it well and keep it aside.

 

Take a pressure cooker and dump the drained rice and dal, along with turmeric powder, salt, 2 cups of sweetcorn, and 2 cups of water. Mix it well.

Pressure cook the concoction for 15 minutes or three whistles.

Meanwhile, prepare the spinach puree by blending it in a mixer along with four tablespoons of water. Blend it till it is smooth.

In a non-stick pan, heat four tablespoons of ghee or any oil of your choice and add the ginger-garlic paste to it.

Add chopped onions and tomatoes to the same pan and cook on a medium flame for three minutes or until its rawness is gone. Now add the sweet corn to it.

Next, add the palak (spinach) puree along with other spices like chili powder, garam masala and coriander powder, and mix well.

After the pressure is reduced in the pressure cooker, add the cooked dal-rice concoction along with salt and 2 cups of water. Cook the mixture for 3-4 minutes while stirring occasionally.

In another pan, take one tablespoon of ghee or oil of your choice and add the remaining spices like cloves, cumin powder, cardamom, cinnamon, and curry leaves. Mix well before adding the chopped garlic and sliced green chilies.

Add this mixture to the piping hot Palak Corn Khichdi and mix well. Serve it hot with coconut chutney if desired.

 

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