Monday, March 27, 2017
BEETROOT AND MANGO UGADI PACHADI
Beetroot Sweet Pachadi occupies a special place in all festival menus. Adding beetroot to the traditional Ugadi Pachadi makes the Pachadi more delicious and colourful.
Raw Mango (peeled and cut into pieces) - 1
Beetroot - 1
Powdered jaggery - 1 1/2 cups
Salt - 1 pinch
Turmeric powder - 1 pinch
Sesame oil - 2 tbsps
Mustard seeds - 1 pinch
Red chilly (broken) - 1
Cashew nuts (broken) - 1 tsp
Neem flowers (fresh or dry) - 1 pinch
1. Pressure cook the beetroot, peel and blend into a paste.
2. Heat one table spoon of oil and saute the beetroot paste till the raw smell goes and keep aside.
3. Cover the mango pieces in water and cook till they are soft, adding turmeric powder and salt.
4. When the mangoes are done add the sauteed beetroot paste and powdered jaggery.
5. Stir and cook till all the ingredients blend into a jelly like mass.
6. Heat the remaining oil and add the mustard seeds.
7. When the mustard seeds splutter add the broken cashew nuts.
8. When the cashew nuts turn golden in colour add the broken red chillies and neem flowers.
9. Pour the seasoning onto the Pachadi.
Enjoy the colourful and flavoursome BEETROOT AND MANGO PACHADI along with your HAPPY UGADI lunch.
Friday, March 24, 2017
MILLET MOR / MILLET MAJJIGE
Millets were the oldest food grains used by the ancient civilizations of the world. Millets had virtually disappeared into oblivion giving way to heavy rice and wheat consumption.With the onset of a new type of affliction called life style diseases, Millets have made a glorious come back as a great saviour. My family loves the nutty aroma of Millets which is used in the preparation of Pongal, Upma or even Sambar 'rice'. The write up about Millets in The Hindu says all about the benefits of eating it rough and staying healthy.
Inspired by the article I here in present a nutritious Millet Buttermilk / Kirudhaanya Majjige / Sirudaniya Neer Mor for the Panaka - Majjige/ Panakam - Neermor season.
Mixed Millets - 1/4 cup
Curds - 1 cup
Salt - 1 pinch
Curry leaves - a few
Cumin seeds (crushed )- for garnishing
1. Wash the millets thrice and drain.
2. Soak in 3/4 cup of water for 20 minutes and pressure cook until three whistles.
3. Cool the cooked millets and blend it in a mixer adding curd, salt and curry leaves.
4. Blend with 3 or 4 more cups of water and refrigerate.
5. Pour into a tall glass and garnish with a pinch of crushed cumin seeds.
Stir the buttermilk to bring up the millets to the fore and enjoy a dash of cooked chewy millets in every sip of the refreshing buttermilk savoured.