Showing posts with label Other Grain Recipes. Show all posts
Showing posts with label Other Grain Recipes. Show all posts

Wheat Rava Sweet Pongal




BM #127 Week 3 Day 2 - 

In continuation of the A-Z series, for the letter 'W', I chose to go with Wheat Rava and made this Wheat Rava Sweet Pongal. I made sure that this coincides with Navratri and so I was able to offer this as an Offering to Goddess Durga.

The platter feature Mango Methi Dal, Tomato Rasam, Barnyard Millet, Color Peppers Curry, Pan Fried Papad and Wheat Rava Sweet Pongal



Recipe Source
Ingredients - 

Wheat Rava 1 cup
Moong Dal 1/4 Cup
Milk 1/2 cup
Jaggery 1 cup
Chopped Nuts and Raisins 4-5 Tbsp
Ghee 2 Tbsp



 Method Of Preparation -

Wash moong dal and wheat rava and pressure cook them together with half a cup of milk and 4 cups of water for about 2-3 whistles or 7 minutes in Instant Pot. Sprinkle a few drops of ghee to avoid overflow.

Meanwhile, in a heated pan, add 1 cup of grated jaggery and about 2-3 tablespoons of water and let the jaggery melt. Strain out any impurities and set aside.

In a heated stock pot, add ghee and fry the nuts and raisins. Remove the fried nuts and raisins onto a different plate.

In the remaining ghee transfer the cooked wheat rava-moong dal mixture, add the melted jaggery and mix well.

Allow the mixture to cook through and keep stirring occasionally to avoid getting the mixture burnt.

When the whole thing comes together as a single mass, add some more ghee and the fried nuts and raisins and mix well.

Remove from heat and it is ready to be served. This is a perfect recipe to make for Naivedyam.


BMLogo


Preparation Time 30 minutes
Makes 3-4 cups

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Posted by Harini R on Monday, October 18, 2021
4 comments
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Paneer Poha



BM #118 Week 4 Day 2 - 

For today, I have this version of poha with spiced up paneer and mixed vegetables. I found this version appeals to many paneer lovers. 

Thanks to Priya Srinivasan for this inspiration. I have tried different combination of vegetables and all of the versions were just the same and made my love for poha stronger. :)

Recipe Source Priya Srinivasan
Ingredients -

Poha / Atukulu / Flattened Rice 1 1/2-2 cups
Paneer bite sized cubes 1 cup
Mixed Vegetables (Carrots, Peas, Capsicum) finely chopped 1 cup
Onions, finely chopped 1/2 cup
Ginger-garlic-green chili paste 2 tsp
Tomatoes, pureed 1/4 cup
Salt, Red Chili Powder, Turmeric as needed
Coriander Powder, Cumin Powder 1/2 tsp each
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Lemon juice as needed


Method Of Preparation -

 Take poha in a colander, wash and set aside to drain.

 In a heated pan, add oil and the seasoning. After the cumin seeds pop, add onions and let them saute.

 Add in the ginger-garlic-green chili paste. Pour in the tomato puree and the rest of the finely chopped vegetables.

 Sprinkle Salt, Red Chili Powder, Turmeric, Coriander Powder, Cumin Powder and also the paneer bites.

 After about 4-5 minutes when all the vegetables are cooked, lower the heat and add the drained poha.

 Mix well until the poha is well combined in the vegetable mix.

 Remove from heat and squeeze some lemon juice to taste.

 Serve warm.


BMLogo

Preparation Time 20 minutes
Serves 3-4

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Posted by Harini R on Wednesday, November 25, 2020
5 comments
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W - Wheat Rava Khichdi in Instant Pot



BM #99 Day 23 - 

 This is a fast and easy kind of a khichdi. I had made this for a religious event and it was well appreciated. I thought wheat rava was a good substitute for rice. In many religious events, the elders tend to avoid rice and hence this came in handy.

 Ingredients - 

 Wheat Rava 1 cup
Moong Dal 3/4 cup
Salt and Turmeric as needed
Mixed Vegetables (I used Carrot and Peas)
Grated ginger 1 tsp
Whole Black Peppers 7-8
Seasoning (Ghee 2 tsp, Curry leaves few, Cashews few, Asafoetida couple pinches)

Method Of Preparation -

 Wash moong dal and set aside.

 Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.
Once it indicates that the pot is hot, add ghee and the rest of the seasoning ingredients. 

 After the cashews are golden brown, add the grated ginger and pepper corns. Add the mixed vegetables. Saute for a couple minutes.

 Add in the washed and drained moong dal and saute for a couple of minutes.

 Add the wheat rava, salt and turmeric. Mix well adding about 5-6 cups of water.

 Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 8 minutes.

 Allow it to naturally release the pressure.

 Open the Instant Pot lid, if the consistency needs adjustment, put the Instant Pot on 'Saute' mode and let it simmer for a few minutes. Unplug the Instant Pot.

Serve it hot with any chutney of your choice or any tangy gravy like thisBendakaya Gojju, Pineapple Gojju, or Strawberry Gojju.



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Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Friday, April 26, 2019
10 comments
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Orzo Pulihora



BM #97 Week 1 Day 1 -

 This week, I have chosen to highlight some fusion recipes which are popular at home.

 This Orzo pulihora was born out of necessity. I had orzo, which is a rice like version of pasta, in my pantry for a while. I don't even remember why I bought it. 

 Anyway, On this particular day, I was running short of time and I had to make something for the kids' after school snack. I thought I would just boil the orzo and see if I can use it for something. I boiled it and let it cool down a bit and I felt that the texture was closer to cooked rice and then I saw I had some tamarind sauce/pulihora gojju in the refrigerator. 

 There it was, the cooked orzo mixed in the pulihora gojju made for a perfect meal idea in a jiffy.

Ingredients - 

 Orzo Pasta 1 cup
Pulihora Gojju 2 tsp (or as needed)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Curry leaves few, Asafotida a pinch)

Method Of Preparation -
Cook the Orzo pasta al dente in a pot of boiling water.

 Drain and set aside the pasta. 

 In a mixing bowl, add the drained pasta and the tamarind sauce(pulihora gojju).

 Prepare the seasoning - In a small pan, heat the oil. Add mustard seeds, chana dal curry leaves and asafotida. After the mustard seeds start to splutter and the chana dal starts browning, remove the seasoning from heat.

 Pour the seasoning into the pasta-tamarind sauce mix.

 Mix well and adjust the flavors as needed.

 Serve it immediately.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97.

Preparation Time 15 minutes
Serves 2

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Posted by Harini R on Sunday, February 3, 2019
9 comments
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Rava Pulihora



BM #93 Week 3 Day 2  - 

 In my family, Pulihora is a compulsory dish in all festival platters. So this festive season, I tried making pulihora with a twist. I used a different grain, Rava/Sooji. It is ideal for people abstaining from rice for whatever reason. 

 Once the tamarind sauce is prepared, it is a breeze to mix it in any grain of our preference. Apart from Rice, I have tried it with Barley and Poha  so far. Now I add Rava to the list. 

 My older one who doesn't like the rice version was happy to try this out. 

 Ingredients - 

 Rava / Sooji /Semolina 1 cup (The coarse variety)
Oil 1/2 tsp
Seasoning (Oil 3 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Turmeric 1/4 tsp)
For the sauce - 
Thick Tamarind Juice 1/2 cup 
(I pressure cook/microwave the tamarind with 1 cup of water and upon cooling I make a fine paste, sieve and discard the pith)
Green Chillies 3-4 (or as per taste)
Sugar / Jaggery 1 tsp
Turmeric 1/4 tsp
Salt as per taste
To Grind - 
Sesame Seeds 1 Tbsp
Dry Red Chilies 1-2
Coconut powder 2 tsp
Fenugreek Seeds a pinch
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp

Method Of Preparation -
In a heated pan, add half a teaspoon of oil and roast the rava/sooji until it is light golden brown.

 Add about 1 1/4 cup of water. Cover and let it cook for about 3-4 minutes on low heat. Remove from heat and allow it to stay in the steam while the tamarind sauce is prepared.

 To Prepare the sauce - 
Grind the ingredients listed under 'To Grind' and set aside.

 In a heated pan, add oil and the rest of the seasoning. After the peanuts and dals are golden brown, add the vertically slit green chillies and fry.

 After they are slightly brown, add the tamarind pulp, sesame mixture which was set aside and let it cook for a minute. 

 Sprinkle turmeric, salt and jaggery. 

 Let the sauce thicken and when it starts splashing all over, remove from heat and let it cool.

 To Prepare the Pulihora - Spread the cooked rava in a wide serving platter. Add the prepared sauce little by little. mix well until well combined.

 Some of the sauce was leftover which I stored for later use.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93..

Preparation Time 20 minutes
Serves 2-3

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Posted by Harini R on Thursday, October 18, 2018
11 comments
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Mixed Dal Buckwheat Paniyaram



BM #89 Week 4 Day 1 - 

This week I shall post some recipes from my bookmarks or some successful experiments from my kitchen.

These paniyarams were a delight to have and were quite filling. My family loved these and were happy to have them for breakfast and after school snack as well.

Ingredients - 

 Urad Dal 1/2 cup
Chana Dal 1/4 cup
Moong Dal 1/4 cup
Buckwheat 1/4 cup
Idli Rava 1/2 cup
Onion, finely chopped 1/2 cup
Coriander leaves, finely chopped 2 Tbsp
Curry Leaves , finely chopped 1 Tbsp
Salt and Green Chili Paste as needed

Method Of Preparation -
Wash and soak urad dal, chana dal, moong dal, buckwheat for at least 3-4 hours.

 Grind the soaked and drained dals into a fine batter adding as much water as needed.

 Add in the washed idli rava into the batter. Add salt and set aside to ferment (8-12 hours).

 When ready to make paniyaram, add in chopped onions, green chili paste, curry leaves, coriander leaves.

 Heat the paniyaram pan (Abelskiver pan). Spray about 1/4 tsp of oil in each of the slots.

 Spoon in the batter into the greased slots, cover and let them cook.

 When the undersides are golden brown, flip them carefully and let the other side also get a light golden brown hue.

 Remove and continue with the rest of the batter.

 Serve them warm with a chutney of your choice.


BMLogo


Preparation Time 45 min + Soaking/fermentation time 10-12 hrs
Makes about 40-45

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Posted by Harini R on Sunday, June 24, 2018
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Barley Vegetable Khichdi In Instant Pot



BM #89 Week 3 Day 3 - 

 As part of whole grain cooking, I had this in my drafts for a few months now. I have cooked this khichdi a few times as I love the texture of barley. 

 I actually add whatever vegetables I have on hand. This version of khichdi only zucchini and carrot.

 Ingredients - 

 Barley Pearls 1/2 cup
Moong Dal 1/2 cup
Carrots cubed 1 cup
Zucchini cubed 1 cup
Ginger, grated 1 tsp
Salt, Turmeric and Pepper as needed
Seasoning (Ghee 1 Tbsp, Mustard seeds 1 tsp, Cumin Seeds 1 tsp, Asafotida 2 pinches, Curry leaves few)

Method Of Preparation -
Wash and soak the barley and moong dal for a few minutes.

 Switch on the power for the IP with the inner pot placed. Set it to 'Saute' mode.

 When the display shows 'Hot', add oil and the seasoning. After the mustard seeds pop, add ginger and saute for a few seconds.

 Add in the carrots and zucchini. Sprinkle turmeric and add the barley and moong dal [washed, soaked and drained].

 Add salt and pepper along with 2 cups of water.

 Set the mode to 'Manual' or 'Pressure Cook' [depending on the IP model]. Set it for 10 minutes. After it is done, let the pressure release naturally.

 Remove from the IP. Mix well.
Garnish with roasted cashews. Enjoy it warm for a filling meal.



BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89.

Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Tuesday, June 19, 2018
14 comments
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Buckwheat Khichdi in Instant Pot



BM #89 Week 3 Day 1 - 

 This week I shall showcase some one pot meals which are life savers to me and people like me. These days one pot translates to Instant Pot in my life. I am sure I would have used my regular pressure cooker to make the same khichdi.

 I find that making such grain/seed based khichdi is very satisfying and filling as well. I sometimes add sambar powder to the khichdi. So feel free to play around with the vegetables and spices as needed.

Ingredients - 

 Buckwheat 1 cup
Salt and Turmeric as needed
Ginger and Green chili paste as needed
Carrots and Peas 1.5 cups [other vegetables can be added]
Roasted Peanuts, coarsely crushed 1/4 cup
Seasoning (Oil 1 Tbsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp,  Asafotida a pinch)
Coriander leaves for garnish

Method Of Preparation -
Wash and soak the buckwheat for a few minutes.

 Switch on the power for the IP with the inner pot placed. Set it to 'Saute' mode.

 When the display shows 'Hot', add oil and the seasoning. After the mustard seeds pop, add ginger and green chili paste. Saute for a few seconds.

 Add in the carrots and peas. Sprinkle turmeric and add the buckwheat [washed, soaked and drained].

 Add salt and about 2 cups of water.

 Set the mode to 'Manual' or 'Pressure Cook' [depending on the IP model]. Set it for 6 minutes. After it is done, let the pressure release naturally.

 Remove from the IP and add crushed peanuts and squeeze lemon juice as needed. Mix well.

 Garnish with chopped coriander leaves and enjoy it warm for a filling meal.



BMLogo


Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Sunday, June 17, 2018
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Buckwheat Kheer



BM #87 Day 23 - 

 Another new whole grain which I have started experimenting recently is Buckwheat. I have used Buckwheat Flour before but never the groats. I felt that the consistency of the cooked groats is pretty easy to get used to.

 I had lined up another whole grain for today but it didn't work out. So, changed it in the last minute. This kheer was enjoyed by the sweet lovers at home.

 The one change I would do to this kheer is to roast the groats before cooking it. I feel that it would alter the flavor. I shall definitely update when I re-do this kheer.

 Ingredients - 

 Buckwheat Groats 1/4 cup
Milk 1 1/4 cups
Sugar 2 Tbsp
Nuts, coarsely crushed 2 Tbsp
Cashews and Raisins for garnish
Ghee 1/4 tsp
Cardamom Powder 1/4 tsp

Method Of Preparation -
Wash and pressure cook the buckwheat groats in about 1 cup of milk. [I cooked it in the Instant Pot - manual 10 minutes.]

 When it is safe to remove from the pressure cooker, take it out and transfer into a heated thick bottomed pan.

 Gently mash, either with a hand held blender or with a potato masher.

 Add in the crushed nuts, sugar and about 1/4 cup of milk to adjust the consistency. Sprinkle cardamom powder. 

 Let the kheer simmer for about 3-4 minutes. Remove from heat.

 In a different pan, heat the ghee and roast the cashews and raisins. Set aside for garnish.

 Garnish and serve warm.



BMLogo 





 Preparation Time 30 minutes
Serves 2

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Posted by Harini R on Friday, April 27, 2018
17 comments
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Barley Pulihora



BM #87 Day 21 - 

 After Jowar and Whole Wheat, I picked up Barley as my Whole Grain for today. Here the traditional Pulihora is made replacing rice with barley.

 The weekend meal depicted above has Roti, Tomato Sabji, Rice, Motichur Laddu, Palak Dal, Barley Pulihora and Yogurt apart from carrot salad and chips. The chips and Motichur Laddu were store bought.

 I learnt that the texture of barley is a tricky one to get used to. But it is one of my favorite grains apart from millets. I felt barley is best consumed in this form of pulihora where the taste of the tamarind mix overtakes all else.


Ingredients - 

 Barley Pearls 1/2 cup
Tamarind, 1 lime sized portion
Turmeric 1/4 tsp
Salt to taste
Seasoning (Oil 2 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Peanuts handful, Cumin Seeds 1/2 tsp, Asafoetida 1/4 tsp, Curry leaves few, Dry Red Chili 1, Green chilies 2)
To Grind - 
Coriander Seeds 1/2 tsp
Fenugreek Seeds 1/8 tsp
Coconut Powder 1/2 tsp
Sesame Seeds 1 tsp
Sugar 1/2 tsp
Red Chilies 2-3

Method Of Preparation -

 Pressure cook/microwave the tamarind with 1/4 cup of water and upon cooling I make a fine paste, sieve and discard the pith. Set aside the extract.

 Wash and cook Barley in 1 cup of water either in the pressure cooker or in a pan on stovetop.  Fluff and spread the cooked barley pearls in a wide bowl/tray.

 Grind the ingredients listed under 'To Grind' into a fine powder and set aside.

 In a pan, heat oil and add in the seasoning ingredients. After they are all browned well, add in the turmeric and tamarind extract.

 Let the tamarind extract cook well and become a little thicker. Add salt and the powder which was set aside. Mix well. Remove from heat.

 Add the tamarind mixture to the cooked barley, mix well and make sure every grain of barley is coated with the tamarind mixture.

 Serve it warm.




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 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87





Preparation Time 30-40 minutes
Serves 2

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Posted by Harini R on Wednesday, April 25, 2018
16 comments
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