NAVANAKKI DOSA/MILLET DOSA

Navanakki or foxtail millet is a good source of protein and dietary fibre. It is mainly consumed in southern India. Many recipes, both sweet and savoury are made from navanakki.

The process of soaking, grinding followed by fermenting the dosa batter is similar to the rice dosa batter preparation. The given proportions of navanakki dosa yields crispy dosa.

The taste of navanakki dosa is different from the regular rice dosa. It can be relished with coconut chutney and potato sabzi. Onion, tomato and peanut chutney is also a good option.

It is the beginning of winters, the weather is not very warm here in Hyderabad. I kept the dosa batter overnight in the preheated oven and it fermented really well.

The temperature of tava or griddle should be not too cold or not too hot. In both the conditions the batter may not spread evenly, it will stick to the ladle while spreading. You may have to make a couple of trail rounds to get the correct temperature. Once you get the hang of the correct temperature, the mess can be easily avoided.

Recipe for Navanakki dosa

Ingredients for Navanakki dosa

• 3 cups navanakki or foxtail millet
• 1 cup boiled rice
• 1 cup urad dal or black gram dal
• Salt to taste
• Oil or ghee for frying

How to make

Wash navanakki, boiled rice and urad dal 2 to 3 times. Soak for 4 hours.

Grind to a fine, smooth batter. Add some water while doing so or else your grinder may get overloaded.

Add salt and mix well.

Cover with lid and keep the batter in a warm place (I kept it in preheated oven) overnight for fermentation.

As you can see in the picture the batter has fermented really well.

Mix with a ladle, add water to get a thick but pouring consistency. If your batter consistency is correct skip this step.

Spread a ladle of batter on medium hot tava or griddle to make a round shaped, thin dosa.

Spread a teaspoon of oil or ghee around the edges. Once the edges are brown remove with a flat spoon. If the dosa is thick flip it and cook for a minute.

Give it a fold from the centre. Serve with chutney, sambar or potato sabzi.

SABUDANA KHICHDI

This an authentic Maharastrian recipe prepared with sago, potatoes and crushed peanuts. Potatoes are optional, but sabudana khichdi cannot be prepared without peanuts.

The process of making khichdi is very simple. The main step to make soft, fluffy khichdi is to soak the sago in just enough water for the sago to bloom. Sago to water ratio is 1:2. This will fluff up the sago pearls perfectly. Too much water will make the khichdi sticky and less water will make it chewy.

The given proportions will serve for two persons. Preferably make the khichdi in a nonstick pan. Just before finishing the cooking, sugar can be added which is optional. I like it without the sugar.

This dish is a meal in itself. Kakdichi koshimbir (maharashtrian style cucumber curd raita) or plain curd goes very well with it.

Recipe for Sabudana khichdi

Ingredients for Sabudana khichdi

• 1 cup sabudana or sago
• 1 medium sized potato (finely sliced as shown in the picture)
• 1 cup peanuts (roasted and crushed)
• 4 green chillies (roughly chopped)
• ½ tsp jeera or cumin seeds
• ¼ cup coriander leaves (finely chopped)
• Half a lemon
• 1 tsp sugar (optional)
• Salt to taste
• 2 tbsp oil

How to make

Roast the peanuts and let it cool to room temperature. Coarsely crush them in a grinder.

Soak the sabudana overnight in 2 cups of water.

By morning it will double up in size. Gently run a fork in the soaked sabudana to check if all the water has been absorbed and that the sabudana pearls are dry and separate.

In the same bowl add the salt and crushed peanuts. Mix well with a fork.

Heat oil in a kadhai or skillet. Add cumin seeds in hot oil. As it splutters add green chillies. Saute for a minute.

Add the potatoes. Cover with lid. Cook for 2 to 3 minutes or until done.

Now add in the sabudana peanut mixture.

Saute for 5 minutes continuously. You may observe that the white pearls of sabudana will become translucent and lighter. If you see too many while pearls of sabudana, continue sautéing for two more minutes.

Squeeze half a lemon, add the sugar (optionl) and garnish with lots of coriander.

Serve with Kakdichi koshimbir (maharashtrian style cucumber curd raita) or plain curd.

MATKICHI BHEL/ SPROUTS BHEL

Matki or moth or Turkish gram is a legume which is eaten almost in all parts of India. It is a rich source of protein and a whole bunch of minerals. It can be had for dinner as a one pot meal or for breakfast.

I have grown up eating matki usal with jowar bhakri. Matki bhel has a childhood memory attached to it. There is a bhel wala who daily comes with his gaadi. He makes such delicious bhel that it used to be very often used as a bribe to get some work done from me. Also it is a treat to watch his onion chopping skills.

My recipe is inspired from the same bhelwala. The matki used in the bhel is boiled. It can also be  steamed with very little water in the pan, which helps to retain its nutrients. 

I add tomatoes and cucumber to increase its nutritional value. I also like to add raw mango and pomegranate. Feel free to add different types of sprouts. There are no specific measurements. You add or skip ingredients according to your choice. Steamed matki, lots of onions and lemon juice are a must to make this bhel very tasty.

Recipe for Matkichi bhel

Ingredients for Matkichi bhel

• 1 cup matki (sprouted and steamed)
• 1 cup puffed rice
• 2 cups onions (finely chopped)
• 1 cup tomatoes (finely chopped)
• 1 cup cucumber (finely chopped)
• ½ cup pomegranate seeds
• ½ cup coriander leaves (finely chopped)
• 1 lemon
• 5 green chillies (roughly chopped)
• Salt to taste
• 1 cup sev or farsan

How to make

Grind the green chillies in a mixer without water to get a coarse paste. Alternatively, finely chop the green chillies.

In a mixing bowl combine all the ingredients one by one.

Add green chilli paste and salt. Squeeze half a lemon. Mix well. Serve immediately.

BARNYARD MILLET IDLY/UDALU IDLY

Daily consumption of millets is considered to be highly beneficial for health. Barnyard millet also called as udalu in telugu and samwat ke chawal in hindi. This millet is anti-acidic, gluten free and detoxifying.

Barnyard millet has six times more fibre than wheat and good for weight loss. It is an ideal replacement for rice in dosa and idly batters.

This variation of idly is simple to make and tastes good. The texture of idly is almost similar to the rice idly. Soaking, grinding and fermenting the grains is similar to rice idly process. This recipe should definitely be tried.

Recipe for Barnyard millet idly

Ingredients for Barnyard millet idly

• 2 ½ cups barnyard millet or udalu
• ½ cup poha
• 1 cup urad dal or skinned black gram
• Salt to taste

How to make

Wash and soak the millet, poha and urad dal for 4 hours.

Grind to a fine paste by adding little water. The batter shouldn’t be too runny.

Add salt and mix well.

Keep overnight or 8 hours for fermenting.

Once the batter has fermented, give it a nice mix.

Oil the idly moulds. Fill up the moulds with the batter.

Put 2 glasses of water in the idly cooker. Place the moulds in the cooker and steam for 10 mins.

Serve with coconut chutney and sambar.

GRILLED CHICKEN SALAMI SANDWICH

Sandwich is a quick recipe or a fast food. Therefore it is eaten not only for breakfast but at any time of the day.

Sandwich is a wholesome food as it contains carbohydrates, proteins, fats, vitamins and roughage.

Grilled chicken salami sandwich can be prepared in few simple steps.  First slice up the vegetables needed, then apply sauces on bread slices followed by assembling the sandwich and finally grill it.

Chicken salami is a processed chicken meat with different seasonings. It is readily available in frozen food section of super markets.

I have used a sandwich griller to grill the sandwiches. Alternatively, they can be toasted on a griddle or tava. Results are almost the same. The given proportions are for two whole sandwiches.

Recipe for Grilled chicken salami sandwich

Ingredients for Grilled chicken salami sandwich

• 4 bread slices
• 4 to 8 salamis
• 1 cucumber (sliced)
• 1 tomato (sliced)
• 1 onion (sliced)
• 1 cup iceberg lettuce (roughly chopped)
• ½ cup processed cheese (grated) or 2 cheese slices
• 1 tbsp mayonnaise
• 1 tsp mustard sauce
• 1 tbsp tomato sauce
• 2 tsp butter
• Salt and pepper to taste (Season as required)

How to make

Thaw salami slices if they are frozen.

In a small bowl quickly stir up mayonnaise, mustard sauce, onions with lettuce to make coleslaw.

Lightly butter the inner sides of the slices.

Spread some tomato sauce. Avoid adding more sauce as it will make the sandwiches soggy.

Assembling will be done on one slice and the other slice will be put on top.

Place cucumber slices, followed by a layer of cheese.

Place one or two salami slices followed by tomato slices. Spread some mayo lettuce coleslaw.

Now place the other bread slice on top and butter its outer side.

Hold the sandwich I hand and quickly flip it. Place on the sandwich griller. Butter the outer side of the first slice. Buttering the slices will ensure beautiful grill marks on the sandwich.

Enjoy the crispy sandwich with a cup of tea or coffee.

APPLE AND DATE MILKSHAKE

Milkshake is the best way to start your day. It is packed with energy and is filled with goodness of fruits and dry fruits. Milkshakes keep you full for a longer period of time.

In this recipe dates are used for sweetness, also it gives body to the milkshake. Apple is good for immune system and brain. It is also good for weight watchers. The given proportions are suitable for two servings.

Apple and dates milkshake is a thick milkshake. Amount of milk and dates can be adjusted according to requirement.

Recipe for Apple and Date Milkshake

Ingredients for Apple and Date Milkshake

• 1 cup milk
• 1 cup apple (peeled and diced)
• 8 to 10 dates (seedless)
• Walnuts for garnish

How to make

Soak the dates in lukewarm water for fifteen minutes.

Put the apple, dates and milk in a blender. Blend well to get a thick milkshake.

Garnish with chopped walnuts.

PUDINA PARANTHA

Parantha or paratha are one of the most popular unleavened flatbreads in India. The dough is made from whole wheat flour or all purpose flour (maida). Plain parantha, stuffed parantha, the choices are endless.

Mint or pudina is usually stuffed in a parantha along with potatoes or cottage cheese or cauliflower filling. In this recipe the pudina is mixed with the flour. It gives a nice flavour to the regular plain parantha.

Paranthans can be roasted in oil or ghee (clarified butter).  The given proportions yield four paranthas.

Recipe for Pudina Parantha

Ingredients for Pudina Parantha

• 1 cup whole wheat flour
• 1 cup fresh mint leaves (roughly chopped)
• 1 green chilly (finely chopped)
• ¼ tsp carom seeds (ajwain)
• 2 tsp oil or ghee
• salt to taste
• oil or ghee for roasting

How to make

In a mixing bowl take whole wheat flour, green chilly, mint leaves, carom seeds, salt and two teaspoon of oil. Give it a nice mix.

Add water to knead soft dough.

Let it rest for fifteen minutes.

Divide the dough in four portions and shape into balls.

Dust a ball with dry flour so that it doesn’t stick to the rolling pin.

Roll it into a circle of about six inches of diameter. Spread half teaspoon of oil or ghee.

Four fold it and roll it into round, square or triangle shape. I have demonstrated a triangle shape in the photos.

Roll it into a triangle of six inches height.

Transfer it on a medium hot griddle. Flip it after fifteen seconds.

Smear some half to one teaspoon of oil on parantha.

Flip again, smear some more oil on the other side.

Cook by lightly pressing the parantha from all sides.

Serve with vegetable curry or plain curd.