Little millet tikki/ Samai cutlet

 Little millet tikki/ Samai cutlet 

A delicious, quick, simple and easy snack prepared by cooking millet and then mixed with potatoes and flavoured Indian spices which are mixed and then shaped into cutlets and shallow fried with just few tablespoons of cooking oil. These healthy and mouthwatering cutlets are crispy from outside and soft from inside. 

Ingredients -

1/2 cup little millet

1-1/4 cup water

Other ingredients -

2 potatoes boiled mashed/ grated

2 green chili finely chopped

1 inch ginger grated

1 tsp red chilli powder

1/2 tsp chat masala

4 tbsp coriander leaves chopped

To taste salt

As needed oil for shallow frying 

Method - 

1. Wash little millet 3-4 times. Add drained millet and water in pressure cooker. 

2. Cover with lid and pressure cooker on high flame for 2-3 whistles. Switch off the flame and let it cool. It is perfectly cooked.

3. Remove the cooked millet in a mixing bowl. Add boiled potatoes, green chilli, ginger, red chilli powder, chat masala, salt and coriander leaves. 

4. Mix everything well. 

5. Make small balls from the mixture. Take each ball and flatten it. 

6. Shape each ball like pattie/ tikki. 

7. Heat oil on tawa/ pan. Slow the flame and place pattie/ tikki on it. 

8. Shallow fry on medium flame until both sides are golden and crispy. 

9. Cook both sides until golden and crispy.

10. Remove it from the pan and place it on the serving plate. 

11. Serve hot with ketchup and chai. 

12. Enjoyy!! 

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Kodo millet payasam/ Gluten free payasam/ Kodo millet kheer

 Kodo millet payasam/ Gluten free payasam/ Kodo millet kheer 

Kodo millet payasam is a healthy, gluten free and delicious version of the traditional payasam which is prepared with rice. Kodo millet payasam is not only nutritious but is super rich and creamy in texture, mouth melting, thick and flavourful dessert. Usually kodo millet is cooked directly in milk. But, I prepared this delicious dessert by soaking it for 5 hours. Then pressure cooked it for 2 whistles. And, then cooked it in milk for 20-30 minutes or until it becomes thick and creamy. The best part is kodo millet payasam can be consumed hot or cold. But, when it is served chilled it tastes divine. 

Recipe notes -

1. Add powdered jaggery to taste.

2. While making payasam cook on slow flame and stir continuously. Otherwise it will stick to bottom.

3. After adding jaggery do not heat payasam, otherwise milk will curdle.

4. Payasam can be served hot or cold. But it tastes delicious when served chilled. 

Ingredients -

1/4 cup kodo millet

3/4 cup water

1/2 cup + 1/4 cup milk

1/2 tsp cardamom powder

1 tbsp almonds chopped

1 tbsp cashews chopped

1  tbsp dry coconut chopped

4-5 tbsp powdered jaggery

For garnish -

3 pistachio chopped

Few roasted cashews 

Method -

1. Wash kodo millet 3-4 times. Soak it in clean water for 4-5 hours. 

2. Drain it and kodo millet in pressure cooker. Add water.  

3. Cover it with lid and cook on medium flame for 2 whistles. Switch off the flame and let it cool. 

4. Open the lid mix kodo millet. 

5. Add milk and cardamom powder. Mix well. 

6. Cook it on slow flame. Stir continuously. 

7. Cook until it is thick and creamy. It will take 20-30 minutes. Switch off the flame. Remove it from the gas stove. 

8. Add powdered jaggery and mix well. (Do not heat payasam after adding jaggery.) 

9. Add almonds, cashews and dry coconut. 

10. Mix well. 

11. Remove it in a bowl. Let it cool completely. Place it in the fridge for few hours to chill. 

12. Kodo millet payasam is ready. 

13. Transfer to a serving bowl. Garnish with pistachio and roasted cashews. 

14. Serve chilled. 

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Moong dal onion chutney dosa

 Moong dal onion chutney dosa 

Protein packed moong dal dosa is an instant thin dosa which is prepared by grinding yellow moong dal along with ginger and green chilli. This crispy dosa does not need any fermentation. This is a super easy and a quick breakfast dosa recipe. 

Prep : 30 minutes

Cook time : 3 minutes for each dosa

Makes : 13 dosa 

Ingredients for dosa :

Yellow moong dal : 2 cups

Ginger : 1 tbsp

Green chilli : 2

Salt to taste

Water as needed 

Oil : as needed  

For Red Chutney :

Oil : 2 tbsp

Chana dal : 1 tbsp

White urad dal : 1 tbsp

Green chilli : 3

Dry red chilli : 3

Garlic : 4

Coconut powder : 5 tbsp heaped

Imli paste : 1 tbsp

Sugar : 1/2 tsp

Salt to taste

Red chilli powder to taste

Water as needed 

Topping :

Oil : 2 tbsp

Onion : 1 big size 

*Half onion for cleaning tawa before making dosa 

Method for preparation of dosa batter : 

1. Take yellow moong dal in a big bowl. Wash properly and soak in water for 20 mins. Drain it.

2. Take mixer jar. Add drained moong dal, ginger, green chilli and salt. 

3. Add water little by little and beat it to a smooth batter.

4. Consistency of the batter should be like a normal dosa batter. 

5. Keep aside till use. 

Method for Red chutney : 

1. Heat oil in a small pan. Slow the flame. Add chana dal, urad dal, green chilli, garlic and dry red chilli. Let them splutter for few second on slow flame. Switch off the flame.

2. Add coconut powder and mix. Let it cool properly. Add this mixture in a mixer jar. Add imli paste, salt, sugar and red chilli powder.

3. Add water little by little and beat it to a smooth paste. Transfer it to a bowl and keep aside. 

For topping :

1. Take onion. Peel it, wash it and thinly slice it lengthwise.

2. Heat oil in a pan. Add onion and fry till light golden on high flame. Switch off the flame and keep aside. 

Making dosa : 

1. Heat oil on tawa on high flame.

Slow the flame. Take half onion and clean the tawa.

2. Pour a ladlefull of dosa batter on the tawa. Spread it very thinly and in round shape with ladle. Drizzle oil on sides.

3. Keep cooking on slow flame for few minutes till the top dries up. Turn the side of the dosa.

4. Cook for few seconds, then again turn the side. Take a spoonfull of red chutney and spread on dosa. Top it with fried onion. Fold dosa from the middle.

5. Transfer to a serving plate. Repeat the same process for all the dosa. 

6. Before pouring dosa clean tawa with same onion which was used for the first dosa.

7. Serve as it is or with sambhar. 

8. Moong dal onion chutney dosa is ready to serve.

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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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