Wednesday, 20 May 2015

Kuthiraivali  Sambhar Sadham (Barnyard Millet - Lentil Rice)

One more Little Millet recipe. I saw this recipe on TV and tried it immediately the next day. Believe me you cannot make out the difference between Rice and Millet. This is a nice way to include more little millet into our diet. I have added whatever vegetables were available in my kitchen.

I have made this in Electric Rice Cooker and open vessel and it comes out well for me. However, when I tried this in cooker, it got burnt. I will try this again in cooker and share my results.

Millets are considered to be very healthy and is highly recommended for Diabetic and weight watchers.

Click here, For more recipes using Millets

Barnyard Millet - 1 Cup
Yellow Moong Dal - 1/4 Cup (Lentils)
Onion - 1 (Chopped)
Tomato - 1 (Chopped)
Ginger Pods -  6 Pods
Bottlegourd - 1/2 Cup
Carrot - 1 (Chopped)
Cauliflower - 2 Florets (Chopped)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Ghee or Clarified Butter - 1 Tablespoon (Optional)
Oil - 1 Tablespoon
Slat - To taste
Mustard Seeds - 1/4 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Corinader leaves - For garnishing

  • Wash and soak yellow Moong Dal for 15 minutes in 1/2 Cup of water.
  • Wash and soak the Millet for 15 minutes in 2.5 Cups of water.
  • In a large vessel, heat the Oil, then add Mustard seeds and allow it to crackle.
  • Then add Cumin seeds and then add Onion and saute it till done.
  • Once it is done, add Tomatoes and cook till it is done.
  • Then add the vegetables, Garlic and saute for couple of minutes.
  • Then add Red Chilly powder, Coriander powder and turmeric powder and saute for couple of minutes.
  • Then add the water (in which Millet and Dal is soaked) and allow it to boil.
  • Once the water starts boiling add the soaked Yellow Moong dal and Millet.
  • Cover it with a lid and cook.
  • Stir it occassionally, and add Salt to taste.
  • Cook it till the Millet and Dal is done.
  • I will be done in 8-10 minutes.
  • Once it is done switch off the flame and add finely chopped Coriander Leaves and Ghee and stir and serve.


Sunday, 17 May 2015

Gulab Jamun

Yummmm, Gulab Jamun is my favorite sweet. I have already posted a recipe of making Gulab Jamun using Milk powder. This recips uses Khoya or Mawa (Unsweetened Kova). I have used readymade Khoya. We can also make Khoya at home. I will make a seperate post for making Khoya at home.

For The Jamun:
Khoya/mawa/unsweetened Khova - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops

  •  Place the sugar,water and cardamom in a bowl and stir it.
  • Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
  • Once it boils, simmer the stove.
  • Meanwhile in a mixing bowl all the ingredientsfor making Jamun (except Milk and Oil) and add milk little by little and knead well to a dough consistency.
  • Make it into balls or any shape you want.
  • Meanwhile, heat Oil for frying the Jamuns.
  • The temperature of the Oil is very important so take a small pinch of dough and check.
  • The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top.
  • Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
  • Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
  • Soak for 1-2 Hours and serve.
  • Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
  • If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
  • For even browning of the Jamun while frying them rotate the oil.
  • Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.

Tuesday, 5 May 2015

Bread Halwa AKA Bread Pudding 

If I am right, this should be the 1st dish I ever cooked. When I was a little girl, I use to take the leftover Bread and make this and My Bro and Me would hog on it. As we stated to like it a lot, we purposefully leave some bread from our breakfast so we can have this dessert in the evening.

This is such a easy recipe with readily available ingredients and no great technique involved.

Bread Slices -7-8
Sugar - 1/2 Cup  (Adjust to Taste, I used Tutti Frutti Milk bread so this quantity was perfect)
Ghee or Clarified Butter - 1/2 Cup + 1 Tablespoo for
Cashew nuts - 10 (Broken into small pieces)
Milk - 2 Cups (I added couple of Tablespoon Extra, adjust to consistency)


  • Roughly tear he slices into small pieces. You can chop them too, I used my hands though. 
  • Boil the Milk in a Pan and add sugar and mix it well. 
  • In another Kadhai or Pan, add  Tablespoon of  ghee and warm it, and add the broken cashew nuts and saute them till they slightly change color. Don't cook them too much.
  • Remove the Cashews and keep them aside.
  • In the same pan add 1/2 Cup of  Ghee and once it is warm, add the Bread slices and saute.
  • Saute till they are slightly Golden in Color.
  • Once the reach the color, add the Milk - Sugar to this and Stir.
  • Once you add the milk, reduce the flame of the stove.
  • Stir it occasionally and mash the bread slices and cook till you get the Halwa consistency.
  • Switch off the flame and add the sauteed Cashews.
  • This dish can be served Hot or Cold and either way it will taste Yum.
  • You can also Pair it with a dollop of Vanilla Ice Cream . 

Sunday, 3 May 2015

Lunch Menu 23 - Poori, Paneer Butter Masala,Rice, Yellow Pumpkin Sambhar, Tomato Rasam, Arbi Fry, Semiya Kheer, Bread Halwa, Curd Rice, Potato Bonda and Vegetable Cutlet

I am back to blogging after a longggg break. My brother's wedding was really keeping super busy. Now I hope to be regular at Blogging. It is been some time now that I had posted a Lunch menu. So this week it is a Lunch menu.

Click on the below link for the recipe: