Friday, February 22, 2019

Millet Masala Vada - Multi Millet fried Snack

MILLET MASALA VADA
'Millet Pe Charcha' was a unique event where two diverse fields of Cultural Heritage converged. The event was virtually a feast to Heritage enthusiasts. An introductory talk on the Inscription Stones of Bangalore was followed by a traditional lunch catered by Millet Corner at Kaulige Foods. The entire spread was cooked with Millets - the rediscovered heritage grains of our region. Impressed by the variety of millet products displayed on the shelf my sister and I picked up few of them while we returned home. My innovative sister tried out a Masala Vada using the Multi Millet Roti Mix!  This is how it turned out to be! Crisp, delicious and flavoursome!



INGREDIENTS

Multi Millet Roti Mix - 4 cups
MTR Rava Idly Mix - 4 tbsps
Onions (finely sliced) - 2
Green chillies - 2
Fresh ginger - 1 big piece
Mint leaves - a fistful
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Salt - 1/2 tsp
Oil - for deep frying
METHOD

1. Grind ginger, green chillies, fennel seeds and mint leaves into a smooth paste.
2. Mix finely sliced onions, the ground paste and salt together without adding water.
3. Add minced onion, the ground paste, MTR Rava Idly Mix and cumin seeds to the Multi Millet Roti Mix and knead them together.


4.The water released by onion is enough to bind the flour into a stiff dough. 
5. Heat oil in a kadai.
6. Pour two or three tablespoons of hot oil all over the dough and mix thoroughly using a spoon. 
7. Take a lime size ball of dough, pat it into a thin Vada and deep fry in oil till it turns reddish brown in colour. The Vadas can be fried in a batch of four or five depending on the size of the kadai.


Enjoy the Millet Masala Vada while it is hot and crisp with Tomato Ketchup or coconut chutney.  

Friday, February 15, 2019

Parangikottai Curry - Baby Pumpkin Curry

PARANGIKOTTAI  CURRY
Parangikkai/ Yellow Pumpkin is available in plenty during Sankranti/ Pongal season. It is one of the many farm produce which is thankfully offered to Sun God during the harvest festival. Cutting through the huge vegetable is quite a task due to its hard shell-like skin. My grandmother's cook used to hurl it down on the floor to break open the pumpkin since his knives failed to do the job! A pumpkin variety called  Parangikottai (Baby Pumpkins) are smaller and tender and they taste as delicious as the huge Parangikkais. Taste them in this delicious dry Curry and you are sure to be addicted to it!

INGREDIENTS
Baby Pumpkin/Parangikottai - 1 ( roughly yields four cups of cubes when chopped.)
Sesame oil - 1 tbsp
Mustard seeds - 1/4 tsp
Split Black gram dal - 1 tsp
Bengal gram dal - 1 tsp
Red chillies - 2 (Broken)
Turmeric powder - 1 pinch
Asafoetida -1 pinch
Curry leaves - a few
Fresh coconut gratings - 4 tbsps
Salt - 1/4 tsp or more depending on your taste ( It should be just enough to enhance the sweet taste of the Pumpkin)
METHOD
1. Peel and chop the Parangikottai/ Baby pumpkin into small cubes.


2. Heat oil in a kadai and splutter mustard seeds.
3. Add the dals and fry till they turn slightly golden in colour.
4. Add broken red chillies and fry till they become crisp.
5. Stir in the curry leaves, asafoetida and turmeric powder.


6. Add the chopped pumpkin pieces and salt and stir well.


7. Cover with a lid and cook on low flame stirring now and then.The vegetable will cook in its own juice. 
8. Check now and then so that it does not become mushy. 
9. When the curry is just done mix in the freshly grated coconut.
10. Keep stirring till the Curry emanates a pleasant aroma and then switch off flame.


Parangikottai Curry is a delicious side dish and goes very well with rice as well as rotis.