Bajra onion paratha/ Pearl millet onion paratha/ Millet onion paratha

 Bajra onion paratha/ Pearl millet onion paratha/ Millet onion paratha 

There are several foods which are known to be immunity enhancers. But, according to scientists and doctors millets are also known to be a promising immunity boosters. Due to it's nutritional properties consumption of millets in reasonable quantity helps people to improve their immune function and to fight with the on going infection. 

Bajra onion paratha is scrumptious, gluten free and nutritious paratha. Addition of spices, coriander leaves and onions gives it a nice crunch and makes it a healthy and tasty treat. Bajra onion paratha is loaded with a good amount of proteins, fibre and nutrients. It is a healthy and best way to enjoy the wholesome immunity enhancer treat because there is no dish which can replace the joy of comfort meal. The best way to enjoy it's crispiness and crunchiness is to consume this paratha when it is pipping hot. 

Quick tips - 

1. Add spices to taste.

2. Instead of olive oil.... Any cooking oil can be used.

3. Use warm water for kneading the dough. (I have used 4-5 tbsp warm water).  

Ingredients - 

1 cup bajra flour/ pearl millet flour

1 onion finely chopped

2 tsp olive oil

1/2 tsp carom seeds (ajwain)

To taste salt

1/4 tsp turmeric powder

1/4 tsp red chilli powder

1/2 cup coriander leaves chopped

As needed warm water 

Method -

1. In a bowl mix bajra flour, onion, coriander leaves, oil, salt, red chilli powder, turmeric powder and carom seeds. Mix well. 

2. Add water (2 tbsp at a time) and mix well. 

3. Knead it to a soft dough.

4. Cover and keep aside for 5 minutes.

5. Place a foil paper on the kitchen top. Grease it with few drops of oil. Take a small ball from the dough, place it on the greased foil.

6. Dip your fingers in water and spread it like paratha. 

7. Heat tawa on medium slow flame.  Slow the flame and grease the tawa. 

8. Take foil on your hands and put roti side down on hot tawa, take off the foil. 

9. Drizzle oil on sides and over the paratha and cook on slow flame till bottom side is light brown. 

10. Cover and cook on slow flame for 2-3 minutes or till the top dries up.

11. Remove the lid.

12. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. 

13. Cook till both sides are golden and crisp. 

14. Perfectly crispy cooked bajra onion paratha is ready. 

15. Transfer to a serving plate. 

16. Serve with curd, pickle and salad. 

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Easy mocha chocolate ice cream

 Easy mocha chocolate ice cream 

Ingredients : 

Cocoa powder : 1/2 cup

Sugar : 1 cup

Nescafe coffee : 2 tsp

Drinking chocolate : 1 tbsp

Cold coffee mix : 2 tbsp

Milk :  1-1/2 cup

Vanilla essence : 1 tsp

Whipped cream : 2 cups

For topping :

Chocolate chips as needed

Chocolate syrup as needed 

Method : 

1. In a mixer jar add sugar, nescafe coffee, cocoa powder, drinking chocolate and cold coffee mix. Beat it to mix.

2. Add in milk and beat well. Add vanilla essence and again beat well. 

3. Add cream and again beat well till all the mixture is well mixed.

4. The consistency of the mixture is pouring. Transfer the ice cream mixture to an air tight container.

Keep it in freezer for 2 hrs or till semi set.

5. Take it out of the freezer and mix well so that the mixture gets even.

6. Again keep the ice cream container in freezer for 2 hrs or till semi set.

7. Take it out of the freezer and mix well so that the mixture gets even. Again keep the ice cream mixture in the freezer to set. 

8. Take it out of the freezer and scoop it in serving bowls.

9. Sprinkle chocolate chips and drizzle chocolate syrup on top. 

10. Serve chilled. 

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Brinjal sambar/ Eggplant sambar/ Kathirikai sambar

 Brinjal sambar/ Eggplant sambar/ Kathirikai sambar 

Brinjal sambar is a quick, easy, healthy, low fat, vegan and lip smacking South Indian delicacy. In South Brinjal sambar is also known as Kathirikai sambar. It is prepared by combining tur dal with brinjal, onion and Indian spices. 

Quick tips -

1. I have used mustard oil in this recipe. Any cooking oil can be used.

2. Be careful while adding salt.

3. Adjust spices to taste.

4. I have used bharta baingan for this recipe. Any variety of brinjal can be used.

5. Add water according to your preferred consistency of sambar.

6. Adding coriander leaves is optional.  

Ingredients for sambar - 

1 cup tur dal/ pigeon pea lentils

1 onion (cut into thick pieces)

1 tsp salt

1/2 tsp turmeric

1/2 tsp cooking oil

3 cup + 2 cup water

1/2 tsp red chilli powder

1-2 tbsp sambar powder

1 tbsp tamarind paste (dilute it in 2 tbsp water)

For soaking brinjal -

1 (200 grams) brinjal (cut into thick pieces)

1/4 tsp salt

As needed water 

For tempering -

2-3 tbsp mustard oil

1 tsp mustard seeds

1 tsp white urad dal

2-3 dry red chillies

For garnish -

1-2 tbsp coriander leaves 

Method - 

1. Wash and soak tur dal for 1/2 hour. 

2. In another bowl mix 3 cup water, salt and chopped thick pieces of brinjal. 

3. In a pressure cooker add soaked and drained tur dal, onion, salt, turmeric and oil.

4. Add water and mix.

5. Cover and pressure cook for 2-3 whistles on high flame. Switch off the flame and let it cool. 

6. Open the lid and mash dal with whisker or with back of the ladle. 

7. Add soaked and drained pieces of brinjal, red chilli powder and 2 cup water in sambar. Mix well. 

8. Cover the lid and pressure cook for 1 whistle on high flame. Switch off the flame. Let it cool. 

9. In a small bowl add tamarind paste and water. Mix well. 

10. Add sambar powder and diluted tamarind paste. Mix well. 

11. Cook on slow flame for 3-4 minutes stirring in between. Switch off the flame. 

12. For tempering - Heat oil in a pan. Add mustard seeds, urad dal and let it splutter for a second. 

13. Add dry red chilli and fry for a second. Switch off the flame. Tempering is ready.

14. For serving -

Immediately add hot tempering on sambar. Mix well. 

15. Cover with lid and keep aside for 5-6 minutes. Let the flavours fully absorbed. 

16. Open the lid and mix coriander leaves.

17. Sambar is ready. Transfer to a serving bowl.

18. Serve hot with dosa, idli, rice or with any South Indian cuisine.

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Moth dal dosa/ Sprouted matki dosa

Moth dal dosa/ Sprouted matki dosa 

Moth or sprouted matki is a good source of calcium, protein, fibre, vitamins and minerals. 

Moth dal dosa is healthy and nutritious dish made with sprouted moth dal. This dosa is similar to pesarattu which is made with sprouted green moong dal. This is an easy dish which needs no fermentation. Once, you have the sprouted moth dal ready, put it in the mixer jar along with ginger, garlic, green chilli and grind it to a smooth dosa batter consistency. 

Quick tips -

1. 1 cup moth dal yields 6 cups sprouted moth. I have used 5 cups sprouts and kept 1 cup for salad.

2. Soak moth dal for 6-8 hours.

3. Then place it in sprout maker or tie it in cloth and keep aside to sprout for couple of hours or overnight to sprout. 

4. For grinding I have used less than 1/2 cup water. 

5. Add water to adjust the consistency of the batter. 

Ingredients -

1 cup moth dal (used 5 cups sprouts and kept 1 cup for salad)

1 inch ginger

2-3 green chilli

3-4 garlic cloves

1 tsp cumin seeds

To taste salt

As needed water 

Method -

1. Wash and soak dal for 6-8 hours. 

2. Drain it.  

3. Place dal in sprout maker or tie it in cloth and keep aside to sprout for couple of hours. 

4. Perfectly sprouted.

5. Add these sprouts in mixer jar. Add ginger, galic, green chilli, cumin seeds and water little by little. 

6. Grind it to a smooth batter. 

7. Remove it in a bowl. Add salt and mix.

8. Mix well. 

9. Add water to adjust the consistency of the batter. 

10. Heat dosa tawa on slow flame. Pour ladleful of batter on the tawa and spread it. Drizzle few drops of oil. Cover with a lid and cook for few minutes. 

11. Flip the side and cook for another 2-3 minutes. 

12. Cook till both sides are properly cooked. 

13. Moth dal dosa is ready. 

14. Transfer to a serving plate and serve hot.

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