Vegan Ragi Vermicelli Kheer


Vegan Ragi Vermicelli Kheer

 BM #68 Day 10 -

 I have succeeded so far in posting 9 millet recipes alternating between Bajra, Ragi, Jowar and Little Millet. I hope to continue with that pattern.

 Now on to today's 'Ragi' post..

 A few weeks back, my husband brought home 2 cans of Almond-Coconut milk. I was surprised and when asked for the reason, he says "I just thought you might put it into good use and I will get something new to eat". Silence from my side :).

 That's when I made this kheer and a few more (yet to be posted) which were enjoyed by all of us. To be honest, the kids didn't take to this kheer as much as I would have loved them to enjoy but that was to be expected. As I mentioned earlier, unless ragi is disguised it doesn't entice my kids. But my passion for millets is unwavering !

 Ingredients - 

 Almond Coconut Milk 3 cups
Ragi Vermicelli 1 cup
Jaggery 1/4 cup or more for a sweeter tooth
Almond and Cashew crushed 1/4 cup

 Method Of Preparation -
Heat the jaggery in a tablespoon of water and let it melt. Remove the impurities and set aside.

 Boil the milk and add the ragi vermicelli and let it cook through. [2 minutes was good enough.]

 Add in the almonds and cashews. Also add the melted jaggery.

 Let it simmer for a few minutes and remove from heat.

Garnish with roasted cashews and serve it warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Monday, September 12, 2016
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Bajra Methi Muthiya


Bajra Methi Muthiya

 BM #68 Day 9 -

 I occasionally get bajra khakhra from the Indian store and I used to wonder what else can be made with bajra. My search on google yielded so many ideas, that it was overwhelming. I chose a few ideas for this theme and tucked away a few more to try later.

 One such find is this version of muthiya. It was a very filling and yummy snack to munch with our evening tea. 

 In the pictures, you see the grated carrot which was my little one's idea as she has just developed a 'craze' to grating the carrot herself :). It is a win-win at home as I found that the grated carrot gets eaten faster than the sliced ones. So it goes as a topping on everything she eats. Can't say no to that, can I ?
Bajra Methi Muthiya

 Recipe Source here
Ingredients - 

 Bajra Flour 1 cup
Wheat Flour 1/4 cup
Besan 1/4 cup
Salt, Red Chili Powder, Sugar as needed
Green Chili-Ginger  paste as needed
Yogurt as needed to make a stiff dough
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp)
Coriander leaves and fresh grated coconut for garnish (oops forgot to garnish it!!)

 * I would add a little tamarind extract the next time
Bajra Methi Muthiya

 Method Of Preparation -
In a mixing bowl, add the flours, spices and knead a stiff dough adding as much yogurt as needed.

 Make cylindrical rolls of manageable size and steam them for 15 minutes.

 Upon cooling, dice them into 1/2 inch slices and set aside.

 In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, toss in the sliced muthiya pieces and saute until golden brown.

 Serve with a chutney of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 40 minutes
Serves 4

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Posted by Harini R on Saturday, September 10, 2016
15 comments
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Little Millet Vegetable Khichdi


Little Millet Vegetable Khichdi

 BM #68 Day 8 - 

 This one pot meal was a delight for me as I had to quickly cook lunch just for me and took that opportunity to make this khichdi. My husband is not too fond of such soft and mushy foods and so it was a win-win for me. 

 To be honest, I shared a small portion with him which he tasted gladly but he asked me not to ask for his review. I knew what he would say and so I told him that his preferences were pretty clear to me :).

Ingredients - 

 Little Millet 1/2 cup
Moong Dal 1/4 cup
Mixed Vegetables as needed (I added a handful of carrot and peas)
Salt, Turmeric and Green chili as needed
Seasoning (Oil 1 tsp, Cumin seeds 1/2 tsp, Asafotida, curry leaves few, Cashew bits)
Little Millet Vegetable Khichdi

 Method Of Preparation -
In a heated pan (Pressure cooker pan is perfect), add oil and the rest of the seasoning. 

 Add in the moong dal and saute for a minute or two. Add in the little millet, vegetables, salt, turmeric and green chili.

 Add about 1 1/2 cups of water or more if you prefer a runnier version of the pongal. Cover and let it cook for 15-20 minutes or until the water is all absorbed and the mixture is cooked through. [ If using a pressure cooker, cook for 2 hisses and wait until it cools down].

 Remove and garnish with roasted cashews.

 Serve warm with chutney/sambar.



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 Preparation Time 25 min
Serves 2

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Posted by Harini R on Friday, September 9, 2016
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Jowar Flakes Daddhojanam


Jowar Flakes Daddhojanam

 BM #68 Day 7 - 

 These Jowar Flakes have have been a fantastic and an accidental find when I visited India over the summer. Towards the end of my trip, I saw these flakes in my mother-in-law's kitchen and asked her what they were and why they were not being used regularly. She then told me that she doesn't remember who brought those flakes home and that they were jowar flakes (Jonna atukulu). 

 Apparently she was told to eat them as cereal. Just pour warm milk and sugar if needed and mix these flakes.
Jowar Flakes Daddhojanam

 She told me that she didn't like it in plain milk and sugar. At her age and situation, I was sure she wouldn't try out new things. So I immediately asked her if I could carry them to US so I could experiment with those. She happily handed over those flakes to me. 
Jowar Flakes

 After I tried this Jowar flakes in seasoned yogurt, I called her up and told her about how much all of us loved it. She was so excited that she said she would get these flakes in large quantities and keep them ready for when we might next go over for a vacation. That is how sweet she is!! 

 My intention was to tell her that both my father-in-law and mother-in-law should include this in their diet. Like a typical mom, she puts her kids first. In fact I later told my sister-in-law who lives nearby to find out where these flakes were available so that this could be included in their diet regularly. 

 I found that this daddhojanam has a creamy consistency and easy to prepare with little to no effort. I am convinced that this is a fantastic way to include jowar in our diet.

Ingredients - 

 Jowar Flakes 2 cups
Yogurt 3 cups or as needed
Milk 1/2 cup (Optional)
Salt and ginger as needed
Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Red chilies (Optional), Asafotida a pinch)
Garnish with Pomegranate seeds
Jowar Flakes Daddhojanam

 Method Of Preparation -
Toast the flakes in a heated pan for a few minutes. (Optional but recommended).

 Transfer them into a mixing bowl, add the yogurt into the flakes, sprinkle salt and grated ginger and mix well.

 Prepare the seasoning by heating the oil and adding all the seasoning ingredients. After the mustard seeds pop and the dals are brown, pour the seasoning into the yogurt mixture.

 Set aside for 5 minutes. Mix in some milk to adjust the consistency just before serving.

 Enjoy the creamy yogurt flakes !



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




Preparation Time 10 minutes
Serves 2

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Posted by Harini R on Thursday, September 8, 2016
14 comments
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Ragi Nippattu


Ragi Nippattu

 BM #68 Day 6 -

 I made a quick trip this summer to India and had some wonderful time with my family. On one occasion, my bhabhi had come down from Mumbai and got these delicious Ragi Nippattu which was enjoyed by kids and adults alike.

 I immediately took the recipe from her and snapped some pictures in my mom's house and tucked away some to take home. 

 I felt very happy to click the picture on a wooden swing (Uyyala Peeta in Telugu) which is more than 80 years old and is an heirloom. The swing has so many memories attached over the decades. It has seen and has been enjoyed by all, ranging from babies to centenarians. I was looking through my photo archives to see if the swing is visible in any of the pictures. But couldn't find a decent picture. 

 Anyway thanks to my bhabhi, I have this wonderful recipe for today.

 Recipe Source my Bhabhi
Ingredients - 

 Ragi Flour 1 cups
Rice Flour 1/4 cup 
Onions minced (about 2 medium sized onions)
Cumin seeds, Salt, Chili Powder, Asafotida as needed 
Hot Oil 1 Tbsp
Peanuts Coarsely crushed 1/4 cup
Oil to deep fry

Method Of Preparation -
In a mixing bowl, add the flours, crushed peanuts, salt, red chili powder, asafotida, cumin seeds and mix well.

Add in the hot oil and mix well until the flour resembles bread crumbs.

 Add the minced onions and knead into a stiff dough. Add warm water if necessary. Keep the dough covered while making the nippattu.

 Pinch marble sized dough and place on a greased plastic sheet. Place another plastic sheet and press onto the dough to make a 2-3 inches thin disc. 

 Make a few discs on the plastic sheet while the oil is heating up in the kadai/wok.

 After the oil is hot enough, gently slide the discs into the oil and fry on both sides until they are golden brown and crisp.
Remove onto paper towels and store in an air tight container upon cooling.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 1 hour
Makes about 50-60

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Posted by Harini R on Wednesday, September 7, 2016
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Bajra Uthappam


Bajra Uthappam

 BM #68 Day 5 - 

 If you are following my journey with millets this month, you might have observed that I have covered 4 different millets (Bajra, Ragi, Jowar and Little Millet) in a row. I hope to continue this pattern but one can never say, right?
The past 4 posts were..

For today I have explored this version of uthappam with Bajra flour. I had some leftover Idli batter and thought it might not be sufficient for all of us and so added about 3/4 cup of bajra flour and masked it with the veggies and spices. It was barely noticeable and was quite enjoyable.

 Ingredients - 
Idli Batter 1 1/2 cups
Bajra Flour 3/4 cup
Yogurt 1/2 cup + water as needed
Salt, Green Chili + Ginger paste as needed
Onion, Tomato chopped as needed
Carrot Shredded  as needed
Cumin Seeds 1 tsp
Asafotida 2 pinches
Coriander leaves chopped 2 Tbsp
Oil as needed to cook the uthappam

 Method Of Preparation -
In a mixing bowl add all the ingredients except the oil and adjust the consistency by adding water.

 Heat the griddle, and pour a ladle full of batter and spread it around in a circular movement. Spray oil to the edges.

 Let it cook until the edges lift off easily. Flip it and cook the other side as well. Remove and continue with the rest of the batter.

 Serve it with any chutney of your choice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 30 min
Makes 8-10

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Posted by Harini R on Tuesday, September 6, 2016
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Steamed Little Millet Dumplings


Steamed Little Millet Dumplings

 BM #68 Day 4 - 
Happy Ganesh Chaturthi to all who celebrate!

 This year I figured out a new recipe which can be used to offer as Naivedyam to Lord Ganesha. Here is an interesting steamed dumpling aka kozhukattai (in Tamil) made with little millet.

 It tastes awesome with sambar or coconut chutney. 
Steamed Little Millet Dumplings

 Recipe Source
Ingredients - 

 Little Millet / Sama / Moraiyo 3/4 cup
Moong Dal 1/4 cup
Water 2 cups
Almonds crushed 3 Tbsp
Salt, Turmeric and Green Chili as needed
Seasoning (Oil 2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Asafotida a couple pinches, curry leaves few)
Steamed Little Millet Dumplings

 Method Of Preparation -
Soak the little millet and moong dal separately for about 10 minutes. Drain them and set aside.

 Meanwhile, get the seasoning ready. heat the pan, add oil and all the seasoning ingredients. After the dals are brown and the mustard seeds have crackled, add the drained moong dal and drained little millet.

 Add in the crushed almonds and saute for a minute or two.

 Add in salt, turmeric and finely chopped green chili and saute for another minute.

 Pour 2 cups of water and let it cook for about 7-8 minutes. Lower the heat and cover. Remove from heat and allow to cool down.

 Pinch a teaspoon of portion and roll into any shape desired and place in a steamer basket. (I used the button idli plate).
Continue with the rest of mixture.

 Steam for about 10 minutes. Remove and allow to cool.

 Serve warm with a chutney or sambar.





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68



Preparation Time 40 minutes
Makes 25

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Posted by Harini R on Monday, September 5, 2016
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Jowar Dhani Chivda


Jowar Dhani Chivda

 BM #68 Day 3 -

 I have been observing this particular jowar product called Jowar dhani on the local Indian store shelves for almost a decade now. I was thinking I should buy it and make vadiyalu and each summer the thought would fizzle out.

 About 3-4 months back, I saw an elderly Gujarati lady pick this packet off the shelf at the Indian store. I respectfully asked her as to how they use this popped jowar. She said that they make chivda with it just like we make with Murmure.  

 I came to know that this is especially made during spring time just in time for Holi, the festival of colors. She went on about how they used to get them in huge gunny bags and distribute to friends and family. I thanked the lady for the information and tucked the recipe in my memory folder (which happens to be my phone these days :)).

 Now this healthy chivda is a regular at home. I found that these are slightly salty and so take care when adding salt to the chivda. In fact I omit salt most of the times.

Jowar Dhani Chivda

Ingredients -

Jowar Dhani / Popped Jowar / Jonna Pelalu 7 cups
Peanuts, roasted about 2 cups
Roasted Gram / Putnalu 1 cup
Roasted Cashews few
Seasoning (Oil 2 Tbsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida a pinch, Curry leaves few, Garlic grated (Optional), Salt as needed, Red Chili Powder as needed, Turmeric 1/2 tsp)
Jowar Dhani Chivda

 Method Of Preparation -
Dry roast the Jowar dhani on a low flame for about 10 minutes until they become crunchy. Mix in the roasted peanuts, roasted gram and roasted cashews.

 In a separate pan, prepare the seasoning. Heat oil and add in the mustard and cumin seeds. After they pop, add in the curry leaves and grated garlic (if using), sprinkle the asafotida, salt, turmeric and red chili powder. 

 Remove from heat and immediately pour the seasoning into the jowar dhani mixture.

 On low heat, mix the jowar dhani until the seasoning is evenly mixed in.

 Let it cool and serve it with tea for a healthy snack.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68



Preparation Time 15 minutes
Makes about 9-10 cups

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Posted by Harini R on Saturday, September 3, 2016
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Eggless Ragi Banana Pancakes


Eggless Ragi Banana Pancakes

 BM #68 Day 2 -

 After the rustic Bajra Aloo Roti, check out this fusion of East and West. My little one is very fond of pancakes. Since I wanted my kids to get used to the idea of including Ragi in their diet, I sneaked in Ragi flour in their favorite pancakes. They never complained while eating the pancakes but later were surprised to know the ingredients :). I know this will be a regular for their breakfast.
Eggless Ragi Banana Pancakes

 Recipe Inspiration here
Ingredients - 

 Ragi Flour 1/2 cup
Wheat Flour 1/2 cup
Baking Powder 1 tsp
Salt a pinch
Flaxseed Meal 1 tsp + 1 Tbsp of warm water
Banana 1 big one
Milk 3/4 cup
Eggless Ragi Banana Pancakes

 Method Of Preparation -
In a bowl, mix the flours, baking powder and salt and set aside.

 Blend the banana, flaxseed meal + warm water and milk into a smooth mixture.

 Mix the banana mixture into the flours and stir gently until it yields a lump free batter.

 Heat a griddle and pour 1/4 cup of batter. Cook on both sides and remove. Continue with the rest of the batter.

Serve with chopped nuts, fruit and maple syrup.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68. 





 Preparation Time 15 minutes
Makes 8-10

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Posted by Harini R on Friday, September 2, 2016
22 comments
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Bajra Aloo Roti


Bajra Aloo Roti

 BM #68 Day 1 - 

 The much awaited 'Cooking Carnival' is here for the month of September. This is an event which many of my BM friends will be participating in. We were given a choice to pick an ingredient or a category for a whole month or one a week.

 Since I had in mind that I should work on Millets sometime, I found this to be a perfect platform to showcase my experiments with millets. Initially I thought I would divide the whole series into 5 blocks allotting each type of millet for a block. But it didn't sound practical. So I will be randomly posting recipes made with different kinds of millets. I have access to Jowar, Bajra, Ragi, Little Millet and Foxtail Millet. 

 These millets were widely used in rural areas a few decades back. Only recently they have come into urban households as the awareness of the nutritional value of these millets have gathered prominence. 

  I start this carnival with this humble roti from a typical rural household! 
Bajra Aloo Roti

 Recipe Inspiration from various websites
Ingredients - 

 Bajra Flour 1 1/2 cups
Whole Wheat Flour 1/2 cup + more for dusting
Potatoes, peeled, boiled and mashed 3/4 cup
Salt, Turmeric, Ginger-Garlic-Green Chili Paste as needed
Ajwain / Vaamu 1/2 tsp
Yogurt 1/4 cup
Garam Masala 1/2 tsp
Oil 1 tsp + more for shallow frying
Bajra Aloo Roti

 Method Of Preparation -
In a mixing bowl, add the flours, mashed potatoes, spices, ajwain, yogurt, garam masala and oil. Knead adding more water as much as needed (I added about 3 tablespoons of water)

Make sure the dough is not too soft.

Pinch lime/lemon sized portions of the dough and roll out thick rotis.

Heat a griddle, and cook the rotis on both sides spraying as much oil/ghee as needed. Remove onto a hot box or air tight container layered with paper towels to absorb excess moisture.

Continue with the rest of the dough.

 Serve with yogurt or Pickle.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68. 




Preparation Time 30 min
Makes 10-12

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Posted by Harini R on Thursday, September 1, 2016
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