Jonna Rava Pongal


Jowar Rava Pongal

 BM #68 Day 19 - 

 Continuing the pattern of Bajra, Ragi, Jowar and Little Millet, today it is the turn for a recipe with Jowar. In a previous post, I had mentioned how I had got this cracked jowar during my recent visit to India. I have put that cracked jowar/jonna rava to use in this recipe.

 This is a simple adaptation of the traditional Ven Pongal substituting the rice with Cracked Jowar. Folks at home need some tangy gravy as an accompaniment with Ven Pongal. So I made Tomato Gojju.

Ingredients - 

 Jowar Rava 3/4 cup
Moong Dal 1/4 cup
Salt, Turmeric, Pepper, Ginger and Cashews as needed
Hing / Asafotida 2 pinches
Cumin Seeds 1 tsp
Ghee 1 tsp

 Method Of Preparation -
In a heated pressure pan add ghee. Add the Cumin seeds, ginger, cashews, asafotida and pepper. 

 Add the moong dal and fry for a few minutes and then the Jowar rava. Fry for a few more minutes.

Add in adequate salt and turmeric. Add about 3 cups of water and cook for up to 4 hisses. Remove upon cooling. Mix well and serve it hot with an accompaniment of your preference.



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




 Preparation Time 25 minutes
Serves 2-3

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Posted by Harini R on Thursday, September 22, 2016
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Ragi Aloo Roti


Ragi Aloo Roti

 BM #68 Day 18 - 

 During the course of this month, I realized that getting the kids to eat Ragi is a tough job with a few exceptions. My older one is a little better at adapting to Ragi. She said if there is potato in there I am ready to try. She doesn't know that the brownies which I made a few days earlier had Ragi in it. She just thinks that it is a brownie with bananas in it :).

 Since these rotis have potato in them, no complaints from either the dad or the older one.

 Recipe Source various sources on the web
Ingredients - 

 Ragi Flour 3/4 cup
Wheat Flour 1/2 cup
Potato, peeled, boiled and mashed 3/4 cup (1 big potato)
Salt, Green chili paste as needed
Ginger-garlic paste 1 tsp
Garam Masala 1 tsp
Chaat Masala 1/2 tsp
Ajwain / Vaamu 1 tsp

 Method Of Preparation -
In a mixing bowl, add all the spices to the mashed potato and mix well.

 Add in the flours and mix well. Pour hot water as needed to knead it into a soft dough.

 Cover and set aside.

 Divide the dough into 6 portions (about a big lemon size). 

 I tried to roll it traditionally using a rolling pin but it wasn't holding up. So I used a tortilla press / puri press and flattened the dough portion between greased plastic sheets.

 I made them slightly thick.

 Heat a griddle / tawa. Gently transfer the flattened roti onto the hot tawa.

 Cook on both sides spraying as much oil as needed.

 Remove into a insulated container. Repeat until the dough is used up.

 Serve with pickle/yogurt or gravy as preferred.



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




 Preparation Time  30 minutes
Makes 6

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Posted by Harini R on Wednesday, September 21, 2016
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Bajra Vada


Bajra Vada

BM #68 Day 17 -

 This is the third recipe in this millet series that is a deep fried one. 3 out of 17 is not bad at all. Though I would love to keep the number lower :). But after we tasted these all my regrets were wiped out. The amazing flavor of these vadas made it worth my time, effort and calories!
Bajra Vada

 Recipe Inspiration various websites
Ingredients - 

 Bajra Flour 1 cup
Wheat Flour 1/4 cup
Ginger-Garlic Paste 1 tsp
Green Chili Paste as needed
Ajwain 1/4 tsp
Sesame Seeds 2 Tbsp
Coriander leaves, finely chopped 3 Tbsp
Salt 1 tsp
Turmeric 1/4 tsp
Sugar 1 tsp
Red Chili Powder 1/4 tsp
Garam Masala 1/2 tsp
Yogurt 1/4 cup
Hot Oil 1 Tbsp
Oil to Deep fry
Bajra Vada

 Method Of Preparation -

 Mix all the ingredients except oil in a mixing bowl. Rub in the wet ingredients (yogurt and hot oil).

 Add as little water as needed to knead into a stiff dough.

 Cover and set aside for at least 30 minutes.

 Heat oil in a kadai/wok.

 Pinch small lime sized portions of the dough. Flatten into 1/8 inch discs about 2 inches in diameter (the size of a typical masala vada).

 Gently slide as many vadas as the kadai can comfortably hold without crowding. Fry on low to medium heat until both the sides are evenly browned.

 Remove onto kitchen paper towels to absorb excess oil.

 Repeat until the dough is used up.

 Serve warm with salad and chutney of your choice.








 Preparation Time 10 minutes to knead the dough + 25 minutes to fry
Makes 15 vadas

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Posted by Harini R on Tuesday, September 20, 2016
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Little Millet Methi Paneer Pulao


Little Millet Methi Paneer Pulao

 BM #68 Day 16 - 

 We start yet another week of this Cooking Carnival and I continue with the pattern of posting recipes with Bajra, Ragi, Jowar and Little Milliet. Here is what I posted so far in this series..
Little Millet Methi Paneer Pulao

 As the title suggests today check out the flavorful methi paneer pulao made with little millet. 

 We loved how the little millet grains were all separate and not mushy at all. My paneer loving kids also enjoyed this pulao.
Little Millet Methi Paneer Pulao

 Recipe Source
Ingredients - 

 Little Millet 1 cup
Onion, finely chopped 1/4 cup
Carrot and Peas 1/2 cup
Methi Leaves, finely chopped 1/4 cup
Paneer, Cubed 1/2 cup
Mint leaves finely chopped 2 Tbsp
Salt, Ginger-Garlic paste as needed
Green Chili Paste, DhaniaPowder, Garam Masala as needed
Tomato Puree 1 Tbsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Cinnamon 1 inch, Cloves 3-4, Cardamom 1, Star Anise 1 small piece, Bay leaf 1 , Saunf/Fennel seeds 1/4 tsp and Cashews few)

Little Millet Methi Paneer Pulao

 Method Of Preparation -
In a heated pressure cooker pan, add oil and the rest of the seasoning.

 After they give out nice aroma, add onions. Saute until they change color. Add ginger garlic paste and saute for a few seconds.

 Add in the tomato puree, carrots, peas, methi leaves, mint leaves, paneer cubes, green chili paste and dhania powder.

 Mix well and add the little millet. Pour about 1 1/2 cups of water and stir in some garam masala.

 Close the lid and let it cook for about 15 minutes or for one hiss of the pressure cooker.

 Remove from heat. Upon cooling, remove from the pressure cooker and serve warm with raita of your choice.



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




 Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Monday, September 19, 2016
14 comments
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Jowar Roti Quesadilla


Jowar Roti Quesadilla

 BM #68 Day 15 - 

 This fusion of a recipe has been a fantastic idea which our family has instantly taken to. I must compliment my teenage daughter who has suggested this fusion. Her reasoning was that she loves quesadillas and since I was looking for a millet based recipe, she threw the idea into the mix and this quesadilla was born.

 These were fantastic and very filling. Please note that the jowar rotis I make are about 3 1/2 to 4 inches in diameter. So these make tiny quesadillas. If you are lucky enough to get ready made jowar rotis, this would be a breeze to make. I know that jowar rotis are commercially available in every street corner in my hometown of Hyderabad.
Jowar Roti Quesadilla

 Ingredients - 

 Jowar Rotis 8 nos
Rajma (Kidney Beans) soaked, cooked 1 cup
Taco Seasoning as needed
Spicy Sauce (Tomato Chili Sauce or Sriracha) as needed
Cheese, shredded as needed
Jowar Roti Quesadilla

 Method Of Preparation -
In a heated pan, add the cooked kidney beans making sure there is at least a few tablespoons of water in there. Add in the taco seasoning as needed.

 Lightly mash the mixture until it is heated through. Remove from heat and set aside.

 Heat a griddle, on each jowar roti, put in the kidney bean filling on one half of the roti, spread some spicy sauce as per preference. Sprinkle cheese and close the roti to make a semi circular quesadilla.

 Cook on both sides until they are crisp and the cheese inside has melted enough.

 Remove from the griddle and continue with the rest of the rotis.

 Serve warm for a filling lunch/brunch or dinner.




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



 Preparation Time 20 minutes
Makes 8

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Posted by Harini R on Saturday, September 17, 2016
13 comments
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Vegan Gluten Free Ragi Brownies


Vegan Gluten Free Ragi Brownies

 BM # 68 Day 14 - 

 I was looking for a brownie recipe which doesn't use wheat flour. So when I found this, I looked at the ingredients and felt that there are more healthy ingredients in this brownie than I can ask for. 

 My older one who doesn't like banana in baked goods figured out the banana in these brownies and frowned at me but didn't refuse her portion :). My husband and the little one thoroughly enjoyed their share. And no one guessed the presence of Ragi flour in there. 
I felt the brownie as is was a little on the drier side but when combined with ice cream it was pure bliss!
Vegan Gluten Free Ragi Brownies

 Recipe Source here
Ingredients - 

 Ragi Flour 1 cup
Sugar 1/2 cup
Baking Powder 1 tsp
Cocoa Powder 3 Tbsp
Salt 1/2 tsp
Walnuts, chopped 1/2 cup (divided use)
Wet Ingredients - 
Bananas mashed 2 nos
Peanut Butter 3 Tbsp
Oil 1/4 cup + 1 Tbsp
Almond-Coconut Milk 1/2 cup (water can be used as well)
Chocolate Chips and chopped walnuts as needed for topping
Vegan Gluten Free Ragi Brownies

 Method Of Preparation -
Preheat the oven to 375 °F. Grease and line a 7 inch square baking pan.

 In a mixing bowl, add ragi flour, sugar, baking powder, cocoa powder, salt and half of the walnuts. Mix well and set aside.

 In another mixing bowl, mash bananas, add in peanut butter, oil and almond-coconut milk. Mix well until the ingredients are all blended in.

 Pour the wet ingredients into the flour mixture. Gently mix until there are no lumps.

 Gently pour the brownie batter into the prepared baking pan.

 Sprinkle chocolate chips and chopped walnuts on top as needed.

 Bake for about 45 minutes or until a tester comes out clean upon inserting in the center of the brownie.

 Remove from the oven. Let it cool for a few minutes.

 Serve with ice cream.


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




 Preparation Time 10 minutes + Baking Time 45 minutes
Makes 20 slices (1 inch each approx)

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Posted by Harini R on Friday, September 16, 2016
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Bajra Methi Puri


Bajra Methi Puri

 BM #68 Day 13 - 

 If you regularly follow this space, you might have noticed that we, BMers, a group of bloggers are doing a month long blogging bound by certain themes and rules. And we hit the half way mark today. 

 It has been a fantastic journey so far and hope it will be just as interesting through the last post of this marathon.

For today, check out a relatively healthy brunch for a lazy weekend!!

 Recipe Inspiration from various sources on the web
Ingredients - 

 Bajra flour 1 cup
Wheat Flour 1/2 cup
Methi leaves chopped 1/2 cup
Ginger-Garlic Paste 1 tsp
Dhania Powder 1 tsp
Amchur Powder 1/2 tsp
Salt, Red Chili Powder and Turmeric as needed
Oil to Deep Fry
Bajra Methi Puri

 Method Of Preparation -
In a mixing bowl, add all the ingredients except the oil and add warm water to make a stiff dough.

 Set the dough aside for a few minutes.

 Divide the dough into 15 portions or a small lime sized portion each. On a greased sheet flatten them into slightly thick discs.

 Heat oil and gently slide these flattened discs one by one. Use a slotted ladle to fry them on both sides until they puff out. Drain the excess oil from those puris onto kitchen paper towels.

 Serve them warm with a sabji of your choice.



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




Preparation Time 45 min
Makes 15

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Posted by Harini R on Thursday, September 15, 2016
15 comments
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Little Millet Paniyaram


Little Millet Paniyaram

 BM #68 Day 12 - 

 For today, I tried out the typical south indian breakfast/snack ponganalu. I must say that they were one of the best type of ponganalu I ever ate. The outer layer was crispy and perfectly puffed out with a hollow interior.

 But make sure that the batter is well fermented and I am sure they will turn out perfect every time. My family gobbled up their snack without any complaints. So I made these for the next day's breakfast as well.

 Ingredients - 

 To Soak, grind and ferment - 
Little Millet 1 cup
Urad Dal 1/2 cup
Rice 1/2 cup (I used Sona Masoori variety)
Fenugreek Seeds 1 tsp
Salt as needed
To make Paniyaram -
Yogurt 1/4 cup + water as needed (Yogurt is optional)
Salt and ginger-green chili paste as needed
Onions finely chopped 1 cup
Carrots, shredded as needed
Coriander leaves chopped 2 Tbsp or as needed
Little Millet Paniyaram

 Method Of Preparation -
Soak the little millet, urad dal and rice separately for 4-6 hours. Grind them into a fine paste adding as much water as needed.

 Set aside in a warm place for a few hours to ferment.

 Just before preparing the paniyaram, mix the chopped onions, carrots, coriander leaves, green chilies and ginger (if using) into the batter.

 Heat the ponganala penam/paniyaram pan/abelskiver pan and add half a teaspoon of oil in each of the moulds.

 Pour the batter in each of the moulds upto the brim, cover, turn down the heat and let it cook until the undersides are golden brown.

 Flip them and cook for a couple more minutes. Remove them and continue with the rest of the batter.
Serve them warm with any chutney.



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




Preparation Time 45 min
Makes 60-70

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Posted by Harini R on Wednesday, September 14, 2016
15 comments
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Jowar Rava Upma


Jowar Rava Upma

BM #68 Day 11 - 

 In my recent trip to Hyderabad, my home town, I was surprised at the widespread use of Cracked Jowar (Jonna rava) at least in our family circle. So I got a small pack of cracked jowar back here to check out some ideas I had in mind.

 My father-in-law was on this cracked jowar diet for a few months and all he had was plain cooked cracked jowar with dal, sabji, rasam and yogurt, as a substitute for rice. Eventually he got bored and moved on to other options. But that gave me a push to explore more about jonna rava and how to make it more palatable without getting bored.

 This upma is one such recipe which was a delight to have and a change from the routine. Though it tasted more like Godhuma Rava Upma, there was a bite to this grain which gave it a very unique texture. 

 We don't get the rava here in the stores but I am sure we can make this rava at home with the jowar grains we get. Food for thought..hmmm..
Jowar Rava Upma

 Recipe Source
Ingredients - 

 Jowar Rava / Jonna rava 1 cup
Mixed Vegetables 1 cup (I used the frozen mixed vegetables)
Salt, Ginger and Green chilies as needed
Water 2 cups
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Cashews few)
Jowar Rava Upma

 Method Of Preparation -

 In a heated kadai/wok, add oil and add the seasoning. After the mustard seeds pop. Add ginger if using.

 Add the chopped vegetables, green chillies and saute for a couple minutes. Add water and let it come to a rolling boil.

 Add the jowar rava and mix well. Sprinkle salt and cover.
Reduce the heat and let the jowar rava cook. Remove the lid after 10 minutes, mix it well and serve hot.

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




Preparation Time 20-25 minutes
Serves 2-3

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Posted by Harini R on Tuesday, September 13, 2016
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