Showing newest posts with label Whole Grains. Show older posts
Showing newest posts with label Whole Grains. Show older posts


Navadhanya Dosa - An Insight Into Nine-Planets!

Nine Planets (Navgrahas / Navagragangal):

Sun (Surya/Suriyan) -Wheat (Geghu/Gothuma)
Moon (Chandra/Chandhiran) -Paddy(Chawal /Arisi)
Mars (Mangal /Chevvai) -Lentils (Toor/Thuvar dal)
Mercury (Budh/Bhudhan) -Green gram (Hara Moong/ Pachai Payaru)
Jupitor (Guru/Brihaspati) -Garbanzos (Chana/Kondai Kadalai)
Venus (Sukra/Sukiran) -Val Beans (White Rajma/Avari)
Saturn (Shani/Sani) -Black Sesame (Ellu/Til)

Two Satellite planets (Ubha Gragangal):

Rahu -Black gram (Ulundu/Urad)
Kethu -Horse gram (Kollu/ Uluva)

The very idea of seeing the planets position, stars, and other celestial bodies as living entities is a rich source of knowledge with myth entangled to it! It has been observed cross-culturally around the world with numerous citations. Almost every known old civilization has its own story to tell.

According to Prasna Marga (Astrological treatise) all the planets: Mars, Mercury, Jupiter, Venus and Saturn; the Sun and the Moon; Rahu (Ascending lunar node) and Ketu (Descending lunar node) are all cosmic powers. Astrologists claim that zodiac sign influence the minds and life style of human beings.

Many believe that performing navagraha pujas and conducting homas (yakhna) will please the gods. It brings an instant gratification and an emotional well-being state. As most of the rituals are still centered around brotherhood, charity, sentiments, sharing and enjoyment. Should it be the way of life?! Well, I never fail to acknowledge the wisdom at unusual places!

In Hinduism, nine different cereals are used to worship each deity. Whereas, I used my culinary ability to bring this into one dish:)

Navadhaniya Adai:


The Nine Cereals that I mentioned above, each about a fistful.
Salt to taste
Dry red chilies 3-5
Ginger 2" grated
Peppercorns 1 teaspoon
Cumin seeds 1 teaspoon
Curr leaves few
Sesame oil few spoons for making dosas.


Soak all the above mentioned cereals overnight. Wet-grind the same along with spices mentioned above. Add just enough salt and water.

Heat up the griddle and make thin crepes or thick pancakes, as you please. Cook both the sides, drizzle with few spoons of oil.

Serve warm with chutneys.


Pearl Millet Pancake - India's Own Pancake

Kambu Inipu Adai:


Pearl millet powder 1 cup
Banana 1
Jaggery 3/4 cup
Cardamom powder 1 spoon
Milk 1 tablespoon
Ghee/butter for smearing
Honey to garnish
Pistachios nuts few to garnish.


Mix the first 5 ingredients together and make a smooth batter.

Heat the skillet, add butter and pour about a tablespoon of batter. Cook both the sides. Once it is golden brown, remove from heat.

Garnish with honey and nuts, serve as a breakfast.


Kambu Koozh / Pearl Millet Porridge - Revisiting The Past!

Bajri Congee:


Bajra/pearl millet flour / Kambu Maavu 1 cup
Raw rice 1 fistful - cooked
Salt as per taste
Butter milk 2 cups
Pearl onion and Green chilies to taste.


Add enough luke warm water to the flour and make a thick paste. Allow this to ferment, maybe 5-7 hours will do.

Now, to the boiling water...add the paste. Cook them over medium heat, constantly stir the mix. Further add cooked rice as well, plus salt.

Use wooden spatula to check whether it is done. The semi-cooked paste will always be sticky. Make sure that it is not sticky, if so...continue further cooking.

Bring this to room temperature or even cold. Increase the volume by adding well-beaten buttermilk.

Further garnish with chilies and pearl onions.


Pearl Millet Dosa / Bajra Dosa / Kambu Dosai - Very Ethnic!

Kambu Dosai:


Bajra/Pearl Millet flour 1 cup
Black Urid Dal 1/2 cup
Fenugreek seeds 1 spoon
Oil for making crepes.


Soak the lentils and fenugreek seeds, wet grind the same. Mix the pearl millet flour to it, add salt and mix well.

Heat up a griddle, smear oil. Make thin crepes and toast both the sides, till reddish brown and crisp.

Serve warm along with sambar, chutney and thokku.


Kollu Dosai / Horse Gram n Brown Rice Dosa

Kollu Dosai:

Kollu Adai. Horse Gram Dosa. Uluva Dosa.


Brown rice 2 cups
Horse gram 1 cup
Fenugreek seeds 1 spoon
Baking soda 1 pinch
Oil few spoons.


Soak the horse gram, fenugreek seeds and brown rice overnight.

Wet-grind the same, add salt, soda and few spoons of oil. Allow this to ferment on its own.

Then, heat up the griddle, make thin or thick crepes, as you wish.

Serve warm along with chutney and sambhar.


Kezhvaragu Dosai/ Ragi Dosa /Finger-millet Crepes - The Importance of Good Diet!

Kezhvaragu Dosai:


Ragi/finger-millet flour flour 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Baking soda
Oil for the crepes.


Soak the lentils overnight along with the fenugreek seeds. Wet-grind the same, next day. Add the ragi flour, salt and soda to it. Allow this to ferment...the batter rises to 2-3 fold, so leave enough room for it(I mean, use a wide and large vessel).

Heat up a griddle, make thin few spoons of oil, cook both the sides.

Serve warm with chutney, podi or sambar. Enjoy it for break-fast or dinner.


Cauliflower - Brown Rice Layer Biriyani / Cauliflower Biriyani

Cauliflower Biriyani:

I have never made those hearty-healthy vegetable biriyani before. And using brown basmati in cooking is challenge to me. Finally, I made a choice to give it a shot. Made this pretty looking 7-9 tier (layers) biriyani, however with this deep color...its hard to differentiate! You know, this method is bit time consuming, rice took almost a year to get cooked!!!...but definitely flavorful and rich looking:)

Main Ingredients:

Cauliflower 1 head - florets
Brown Basmati rice 3 cups

To Fry & Garnish:

Red onions
Green chilies
Cashew nuts
Pinch of salt
Touch of sugar.

To marinate and Fry Cauliflower:

Onion paste
Ginger-garlic paste 1/2 spoon
Lemon juice few spoons
Curd 1 cup
Chili powder
Oil for frying (or ghee)

Cauliflower Masala:

Fried cauliflower
Onion sliced
Ginger-garlic paste 1 spoon
Tomato crushed
Mint 10 leaves
Chili powder
Ghee for stir-frying.

For Biriyani:

Brown Basmati rice 3 cups
Ghee 1 small cup
White onions 1-2 sliced
Ginger-garlic paste 1/2 spoon
Green chilies 6 sliced
Salt enough
Cinnamon stick 2
Cloves 5
Cardamom 3 pods
Bay leaves 2
Star anise 2
Marati mokku 1


Marinate the florets with all the spices said for frying(except oil, okay). Then fry them till crisp. Set aside.

In a sauce pan, heat ghee. Add the masala ingredients and fry real good, till aromatic maybe. Now add the fried cauliflower to it...cook briefly. Set aside.

Heat ghee in a crock pot, throw in the dry spices and then followed by chilies, ginger-garlic paste and onions...fry real good, once onions are reddish brown. Add rice. Stir-fry the rice...till ghee coats well. Then, add the warm water and continue cooking over low heat. Once the rice is 3/4th done fluff and set aside.

Now, in a wide oven safe tray...spread the rice and followed by cauliflower masala, repeat rice and masala alternatively till you finish the reserve. Now set you comfort baking temperature and place the tray in the oven. Once rice is done thoroughly without any moisture. Remove from heat...garnish with the fried nuts and onions.

Serve warm as a main dish. Enjoy:)


Samba Rawa Idly / Godhumai Ravai Idly / Cracked Wheat Idly

Godhumai Rawai Idly:


For The Batter:

Urad dhall 1/2 cup
Fenugreek seeds 1 spoon
Cracked Wheat 1 cup
Baking soda 1/2 spoon

For Tempering:

Green chilies 3 chopped
Ginger 2" Chopped
Chana + Urad dahll 2-4 spoons
Cumin seeds 1 spoon
Mustard seeds 1/2 spoon
Asafoetida 1 pinch
Curry leaves few
Oil few spoons
Cilantro leaves few.


Soak the lentils and fenugreek seeds for 7-9 hours, and wet-grind the same. Now, mix the cracked wheat to it, add salt, baking soda and allow this batter to ferment. Maybe overnight will do.

Temper the spices and mix the seasoning to the batter.

Smear oil on the idly ladles and fill them up with batter. Well, steam cook for 12-14 minutes.

Whew' its done, serve steaming hot along with sambhar and chutney...enjoy:)


Red Rice - Almonds Porridge / Sivappu Arisi - Badham Kanji

Badhaam Kanji:

When my Dad visited here, he had a different outlook at American way of life' especially, how we act towards food! Well, Mississippi has highest rate of obesity, he was going on like this...Oh boy, the people who are considered over weight and fat in India will be very fit and normal here:( 'Eating' is the only entertainment people have here! When many people shrink their social interaction and sit in the couch with lot of free time, they eat! And moreover all the advertisements are all highlighted with 'how one can save so much time, using this n that product'. Just a simple question, what you want to do with all that free time? Play solitaire in computer or watch a terrible movie, surf aimlessly, scroll the clickers and not to mention - snack again! Oxford is a small town, once in a blue moon...we can catch up on Southern Music, plan trekking / cycling or go to a Cinema theatre...otherwise its always restricted with 'Eating Entertainment'...exploring new restaurants and various cuisines:) So, going out is synonymous with food, here:) He genuinely asked me' who the hell needs vending machines in the rest room!!! I felt like as if I was reading Michael Pollan's 'Omnivore dilemma' book, once again! Come on one could be that happy with your style of 'simple food'. My Pappa is very content with so little food! He can go hungry for days, without the same time, he is also very active, dynamic, energetic, hard working (both physical and mental)'...quite charismatic too:) So, how could he be active without concentrating on his diet, he calls that stamina and will power! Which I completely lack:( Anyhow, I simply pull his leg saying 'he is solar powered' and that is how his friends tease him, as well. So for today's story, this is my Dad's recipe. He fixes this porridge quite often and both my Mom and Dad love it:)


Broken Red rice 1 cup
Water 5-7 cups
Almonds - exactly 2, and definitely not more than that!
Ginger 1" grated
Mint leaves 4 - chopped
Cumin seeds 1/4 spoon


Soak the almonds in warm water and wet-grind the same. Set aside.

In a wide vessel, boil water. Add all the ingredients to it...continue boiling, till its done to the consistency of a porridge.

Serve warm. Enjoy, I mean try to enjoy:)


Oats Dosa / Oats Dosai / Oats Adai - Put On Your Health Caps:)

Oats Dosa:

I always wanted to get rid of that damn box(oats)from my pantry! Whenever the mood for strict Die-t' comes and surfaces in my mind' I go wild...just buy all these sort of unknown products...and never-ever touch them in life time:(

Nothing surprising here today, never been fan a of oats! I agree, we need to take care of our health, esp' the blood cholesterol now and then or else, its sky rocketing with today's temptations!!!

Anyhow, I even tricked my breakfast oats with fruits, nuts, honey, you name it...nothing worked:( Coming to know that people actually include it in their favorite food'(come on how could you) more final try...whoops, the recipe turned out wickedly good:) I can't call this diet dosa' and make that puppy face anymore! Darn delicious to be a die-t one:)


I just mixed 1 cup of oats with that of regular dosa batter and carried on making dosa' the usual way:):)


Ragi Idly / Kezhvaragu Idly / Finger Millet Steamed Cakes

Raagi Idli:


Ragi flour 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Baking soda 1 pinch
Oil few spoons.


Soak the urad dal and the seeds overnight and wet-grind it to smooth paste.

Now mix ragi flour, salt and soda to it. Allow this to ferment.

Grease the idli molds and steam cook the ragi idlies for at least 12-14 minutes.

Enjoy with chutney or sambhar.


Kezhvaragu Kozhukattai / Raagi Modhak / Finger Millet Dumplings

Kezhvaragu Kozhukattai:


Ragi flour 1 cup
Jaggery 1/2 cup
Coconut - finely sliced 1/2 shell
Cardamom 5-7 crushed
Salt 1 pinch
Ghee few spoons.


Steam the dry flour, and set aside.

Heat jaggery in a pan, with a cup of water, filter the same, add cardamom and salt to it.

Run this hot sweet concoction to the flour, knead well. Make the dumplings in desired shapes.

Grease the steaming plates, and place the modhak/dumplings. Steam cook for 12-15 minutes.Insert a toothpick in the check the thoroughness' if the stick comes out clean, its done.

Serve warm or at the room temperature as a snack or light tiffin.