Rasam 3

Mixed Millet Porridge Mix

 

 

Hello

I am back with another healthy recipe post .This Mixed millet porridge mix is easy to make and store. It comes in handy especially when we are short of time. This porridge mix is a must at my place. It can be mixed with hot milk and palm sugar or jaggery and eaten. It can also be mixed with buttermilk and consumed as a coolant in summers when you do not want to sweat in the kitchen.

Millets are small-grained, annual, warm-weather cereals belonging to grass family. They are highly tolerant of drought and other extreme weather conditions and have a similar nutrient content to other major cereals.Millets are consumed widely these days . Millets have high nutritional value.

As a part of  143rd #Foodie Monday #Bloghop  theme #Millets my contribution is this healthy Mixed Millet Porridge Mix.

Recipe for Mixed Millet Porridge Mix:

Ingredients:

1 Cup Ragi / Finger Millet

1 Cup Varagu / Kodo Millet

1 Cup Pearl Millet / Kambu

1 Cup Sorghum / Cholam

1 Cup Roasted Green gram

1 Cup Little Millet / Saamai

1 Cup Walnuts

1 Cup Almonds

Method:

Dry roast all the millets  , and green gram separately and allow it to cool. Slightly roast the almonds and allow it to cool. Do not roast walnuts. Once roasted and cooled   powder all the ingredients in a blender. The powder should be fine. Store it in a air tight container. If the weather is too hot and humid store it in the refrigerator.

As and when required mix 3-4 tsp in a glass of hot milk along with palm sugar (sweetness as desired).You an eat it as porridge or drink it ( with a thinner consistency)or mix with butter milk and consume as well.

Enjoy this healthy Porridge mix that will improve your resistance and reduce your cravings to eat junk as  well.

Rasam 3

BERRYLICIOUS BRUSCHETTA LOADED WITH MUESLI

 

 

Hello from my part of the word!!!

Hope you all gearing up for the  upcoming festivities and new year.I am also looking forward to it as I have some travel plans to unwind and usher in the new year with a bang. Looking for healthy appetizers or breakfast ideas? Then try this easy and yummy recipe.

My Contribution for 123rd #Foodiemonday #Bloghop theme #Berryrecipes. Berries are in season here and I love to have them very often.I have not baked for a long time now due to hectic work schedules. I would love to bake. Today I am sharing a very easy recipe will be loved by all age groups. It just takes max 10 mins to assemble and seconds to wipe off.

Recipe for Berrylicious Bruschetta Loaded with Muesli:

Ingredients:

1 French Baguette sliced

1/2 Cup Greek yogurt

2 Tbsp Honey

2 Tbsp Cream Cheese

1 Cup Muesli

12 Strawberries

12 Blueberries

Method:

Slice the baguette into 1/4 Inch thick slices .Lightly toast them on both sides in a oven for about 5 mins. Once done remove from the Oven. In a bowl mix greek yogurt ,honey and cream cheese. Spread this mixture on the toasted slices. Garnish with Muesli and  chopped strawberries and whole blueberries and serve.

I loved the flavours with naturally sweet berries and crunchy Muesli.

Enjoy!!!!!!!!!!!

 

Rasam 3

SAMVAT KE CHAWAL KA DHOKLA /BARNYARD MILLET STEAMED CAKES

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Hello !!!!!!!!!

Today’s Post is all about Millets. Millets are mostly cultivated in Asia and Africa. They have gained a lot of popularity these days. There are different types of Millets. Millets are gluten free and an exceptional source of Nutrients to gluten intolerant people. There are many types of Millets. Today I am sharing a recipe using Barnyard Millet.

Barnyard Millets are Low in Calories , Rich in Fiber, Low in Glycemic Index , Gluten free and also rich source of Iron. I am sharing a simple Dhokla recipe that is made using Barnyard Millet. This is my contribution for 108th #Foodiemonday #Bloghop theme #Millets.

Recipe for SAMVAT KE CHAWAL KA DHOKLA /BARNYARD MILLET STEAMED CAKES:

Ingredients for Dhokla Batter:

1 Cup Barnyard Millets (Soaked for 5 hrs)

1/3 Cup Rava(soaked for 5 hrs)

1 Tsp Cumin / Jeera Roasted and crushed

Salt to Taste

1/4 Tsp Haldi / Turmeric

3 Tbsp Buttermilk

4-5 Tbsp Water

1 Tbsp Lemon Juice

1.5 Tsp Baking Powder

1 Tsp Sugar

1 Tsp Oil for greasing

For Tempering:

4 Green chillies chopped

15 Curry leaves roughly torn

1 Tsp Mustard seeds

2 Tsp Oil

Apinch of Hing / Asafoetida

Method:

Soak barnyard millet and rava for 5 hours. Drain the water and grind the millet and rava to get a fine paste.Ensure there are no grains. To this mixture add buttermilk, lemon juice,roasted and crushed Cumin,salt, haldi,sugar and baking soda. Mix all the ingredients and then add water as needed to get a nice lump free mixture. Blend it with  hand mixture to incorporate more air in the mixture.This will make the dhoklas light and fluffy. Transfer this mixture to a greased plate and steam it for 15 to 20 mins. You can insert a toothpick to check it is perfectly steamed.

Remove from the steamer and allow it to cool. In a wok add oil. Once the oil is hot add mustard seeds, curry leaves and chopped chillies and hing. Pour the tempering on the steamed cake /dhokla ,cut into desired shape and serve it with green chutney.

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Enjoy!!!!!!!!!!!!!!