Kambhu Koozh - Pearl Millet Porridge

Finally the weather is changing ... the temperature is rising but not as much as in India. Somehow I love the "Indian Summer" because of all the special goodies and dishes that glorify summer.

Mangoes, water melons, goose berries, tender coconuts, ice apples flood the market and the scent of each fruit pulls fills the air with such a refreshing feel.

Food and eating patterns have specific meaning in Indian society and summer is the best time that truly reflects this deep rooted practice. Certain dishes are cooked and consumed specifically during the summer to cool the body and provide the much needed energy.

Raagi [Finger millet] and Kambhu [pearl millet] are cooked more often and consumed early in the morning before venturing into the sun. Kambhu [Bajra in Hindi] is rich in protein and minerals. It does not contain gluten, so can be consumed without any fear of allergic reactions.

The traditional method of preparing this porridge is time consuming. The pearl millet is soaked overnight. The next day it is cooked with buttermilk with proportions of 1 part millet to 3 parts buttermilk.

It takes about a couple of hours to cook the millet and needs frequent stirring. Once done the entire content is kept aside for atleast 8 hours. This is to kick start the fermentation process of the dish which gives a slight tangy taste when consumed. The usual accompaniments are pearl onions and green chillies.

This is more of a quick method of preparing the porridge where I have used pearl millet powder to prepare the drink. There are two variations - sweet and sour. I love the sour version and my daughter likes the sweet version.

For more info about the grain visit here and here

Buttermilk Pearl Millet Porridge.
Kambhu powder: 3 tbsp.
Garlic pods: 2
Buttermilk: 2 cups.
Cumin powder: 1/2 tsp.
Ginger powder: 1/4 tsp.
Salt: to taste.
Fresh coriander leaves to garnish.

1.Mix the pearl millet powder with the buttermilk, chopped garlic pods and salt in a heavy bottomed vessel and place it on medium flame.
2.Cook in medium flame stirring often until thick. This will take 12-15 minutes.
3.Remove from flame and add the cumin and ginger powder.
4.Check salt and garnish with fresh coriander leaves.

Serve warm.

Sweet Pearl Millet Porridge.
Kambhu powder: 3-4 tbsp.
Cardamom powder: 1/4 tsp.
Panang kalkandu: 2 tbsp.
Thick coconut milk: 1/2 cup.
Water: 1 1/2 cups.
Sliced banana to garnish.

1.In a heavy bottomed pan mix the kambhu powder with water and cardamom powder.
2.Place the pan on medium flameand cook until thick stirring often.
3.Remove from flame and add the kalkandu. Stir until the sugar dissolves.
4.Once the porridge has cooled a bit add the coconut milk.

Garnish with sliced banana pieces and serve at room temperature.

Notes: 
For the sour version of the porridge - you can add sliced pearl onions and green chillies to the porridge while cooking.

You can serve it with fried mor millagai [chillies soaked in buttermilk and dried] or lemon pickle.

You can cook the porridge and leave it overnight to ferment a bit.

For the sweet version - you can add caster sugar or rock candy according to your taste.

Instead of coconut milk you can add regular cow's milk. Do not refrigerate as it tastes best at room temperature.

Enjoy.....


Scribbled by Reva

Foxtail Millet with Honey - Thaenum Thinai Maavum

I hope Vinayaka Chathurthi was a very enjoyable celebration to all. I could not take my eyes off all the lovely posts and pics from my fellow bloggers right from sweet kozhukattais to sundal to payasam to pidi kozhukattais...

Just by looking at all the recipes I literally felt like I have tasted all of them ... Thanks to all bloggers, it was a wonderful visual feast for the past 2 weeks..:)

Now, we have showered the elder brother Lord Vinayagar with all the love, flowers, prasadhams, slogams etc. Now it is time to turn our attention to the younger brother , Lord Murugan.

When we look at the family chemistry  of Lord Sivan and Parvathi, it is a typical household of working parents and two kids where the first born is always the patient sharing type and the second born is much more playful and naughty. I am the first born in my family with two younger sisters and there comes a stage where parents and other elders tell the first born to be nice, to always share and to take care of the younger siblings.

This is something that is not always possible and cannot be done with a smile or wholeheartedly all the time as the first born is will also be a child of a different age when the second one arrives but looking at the bigger picture, your life has a new meaning with the arrival of a new sibling.

The same is with Vinayagar and Murugar ... Vinayagar was the more stable one with so much love and patience whereas Murugar was playful, sharp tongued and short tempered. He even had a fight with his own father and off he went to stay on a hill top [Palani Hills].

There is also a mythical story of Ganesha helping out his younger brother in his love quest with Valli [who is one of the wives of Lord Murugar]...;)

Ofcourse, there comes the prasadhams - Panchamirtham and Thaenum Thinai Maavum. Panchamirtham - means "Food for the God made out of five items mixed together" and Thaenum Thinai Maavum - means "Foxtail Millet with Honey".

The first one is made with specific ingredients especially available from the Kongu region of Tamil Nadu and is something like a fruit jam.

The second one is a simple mix of millet flour and honey. Foxtail millet as we all know is one of the most healthiest grains but sadly disappearing from our lives. When mixed with honey, ghee with or without dried fruit and nuts makes a lovely healthy sweet treat.

When certain items are offered as prasadhams to God, it is an indirect way designed by our ancestors to tell us the value of the ingredients offered.

Coming to the recipe, this mix of millet and honey can be consumed in the powder form or made into tiny laddoos. The laddoos resemble Rava Laddoos. This is offered as prasadham in Palani Murugar Temple.

For the recipe:
Thinai : 100 gms.
Clear runny honey: 5-6 tbsp.
Cardamom powder: 1/4 tsp.
Cashews [chopped]: 5-6.
Raisins [chopped]: 2 tbsp.
Ghee: 2 tbsp.

1.Place a non stick pan on medium flame. Roast the grains along with the ghee for a good 6-8 minutes. Initially the ghee would make grains stick together but after 5 minutes the grains will seperate and a wonderful aroma arises.
2.Transfer the grains onto a plate and let it cool. After the grains cooled completely, grind it to a powder.
3.Take this powder in a bowl. Add the honey, cardamom powder, chopped cashews and raisins.
4.Mix well and make them into small laddoos.

Store in air tight containers and keep in a cool dry place. You can also serve the sweet powder mix as it is without making them into laddoos.

Note: If you prefer a smooth powder, sieve the ground grains and grind the grainy part again. I have made the laddoos with a grainy powder which gives the feel of rava laddoo.The amount of sweetness in just enough to cover the earthy slightly bitter taste of the grains.

You can increase the amount of honey as per your preference [about 2 tbsp more than the given amount] but be careful not to add to much of honey as you would end with a sticky mass.

Some don't prefer the taste of honey. Please feel free to substitute powdered palm sugar [panang-kalkandu] or even powdered rocky candy. If you don't have any of the above sweetening agents, use powdered sugar to sweeten the mix.

All you need to do is add 2-3 tbsp of ghee to make laddoos [if you want to make laddoos] or else just mix the grain powder and sugar along with the chopped cashews and raisins and serve in the powder form.

Thinai is said to increase the body temperature, so be aware of the amount of grains consumed. Moderation is advised or if in doubt please get the nutritional advise from your doctor.

Sending this to Jagruthi's Know Your Sweetness - Honey guest hosted by Shama Nagarajan

Enjoy ....

Scribbled by Reva.

Foxtail Millet with Horsegram Mash ... A Kongunad Special..

திணை அரிசி சாதமும் கொள்ளு பருப்பும் - Thinai Arisi Saadham with Kollu Paruppu

Coming with a traditional recipe is very difficult. There are loads of recipes on baked items, chocolate, every day meals, North Indian, South Indian, lentils, regional dishes, drinks, smoothies but a very few recipes are known which reflects our roots. I am not talking about the past generation but going generations beyond when there was no electronic intrusion, no fast food restaurants, no grain import from outside, no freezing facilities etc.

Being healthy came naturally to our forefathers mainly because the food was right for their occupation [which involved physical activity], seasonal availability, organic farming techniques and simple home cooking. Most of the recipes are slowly slipping away from our memory pages simply because it is not practised in our daily cooking.

Interestingly, this has led to a comeback of traditional grains into our markets, awareness through books and media  and some companies are even investing in marketing cookies and cereal made out of millets.

If we can get used to oats, pizza, pasta, burgers. sugary cereals, bottled drinks ... then we can get used cooking with these grains too. It is not only good for our health but for our country's agricultural growth too..:)) 

Now coming to this recipe .... Foxtail millet and horsegram are familiar grains and very very tasty too..

Foxtail millet can be consumed just like rice -boiled and served with any curry or spicy side of your wish.

A word of caution: Both foxtail millet and horsegram increases the body heat. So it is advisable to avoid consuming large quatities especially in summer. It is beneficial to include these grains in winter and moderation is everything [say once a week]. Too much of anything has reverse effects. If still in doubt, then it is wise to consult your doctor regarding the nutritive value of these grains and consumption. 

For the foxtail millet rice: Serves 2.
Foxtail millet: 200 gms.
Salt: to taste
Water: 1/2 litre.

1.Wash the millet and drain the water.
2.Boil water [1/2 litre] until it bubbles. Add the millet and salt.
3.Let it simmer for 8-10 minutes until the millets are cooked.
4.Drain the excess of water in a colander and transfer the cooked millet into another bowl.

Keep warm until serving time.

Horsegram is one of the most nutritious of grain available. It is also the trademark ingredient of Kongunad cuisine. Whole seeds of this gram is mainly used as cattle feed especially horses [from where it gets its name]. No wonder horses have so much muscle power ....

There is a saying in Tamil "Kozhuthavanukku Kollu" meaning "People with increased BMI should be served with horsegram". It is said to increase the body temperature, thereby increasing the metabolism and helps reduce body fat.It is extremely rich in iron and protein.

The usual method is to grind the dhal with the masala in a stone grinder [attu kal]. I have soaked and cooked the dhal for extra time and used a wooden masher to mash it.

Horsegram Mash: Serves 2-3
Horsegram : 250 gms.
Small onions [peeled and chopped]: 10-12.
Large tomato [chopped]:1. 
Red chillies:2-3.
Whole coriander seeds [dhania]: 2 tbsp.
Cumin seeds: 1 tsp.
Garlic pods [chopped]: 4-5 pods.
Curry leaves: 1 sprig.
Tumeric powder: 1/2 tsp.
Salt: to taste.

To temper:
Mustard seeds: 1/2 tsp.
Gingelly oil: 2 tbsp.

1.Soak the horsegram for atleast 4-6 hours. Wash the dhal twice and cook in pressure cooker for 4-5 whistles. Let the steam settle an open the lid. Drain the excess of water. Reserve the cooked dhal and water seperately.
2.Meanwhile dry roast the red chillies, coriander and cumin seeds. Cool and grind to a powder.
3. Heat the oil in a kadai. Splutter the mustard seeds and curry leaves.
4.Add the chopped garlic and onions and fry for 2 minutes. Add the tomatoes, tumeric powder, salt and powdered masala.
5.Add the cooked horsegram, a bit of water  and mix well. Let it come to a simmer. Mash with the back of the spoon or use a wooden masher to mash the horsegram.

Remove from heat. Check salt and serve hot.

Note: Usually the dhal along with the masala is ground in a stone grinder in step 5. Both the items can be made and served seperately. Increase the amount of spice according to your taste. Make sure the millet and the horsegram are fresh as old stuff has an unpleasant aroma and taste. 
  

Enjoy...

Scribbled by Reva

Ragi Vazhai Thandu Vadai

 What is your favourite meal time???  Breakfast / lunch / dinner or skipping meal times !!!

My favourite is tea time snack - the evening 4 "O" clock tummy grumble ..:)   On the contrary this is the meal time I have difficulty preparing something simple to satisfy my cravings. I know that there are endless varieties of snacks - easy, difficult, fried, grilled, steamed, hot , cold, sweet , savoury .... You know the list is very long but even then I have difficulty zeroing down on one item.

I love fried snacks even though they are not very healthy and out of all the fried snacks I love vadais. Usually vadais are made with raw lentil paste or rice flour which is seasoned with cumin, pepper, ginger , green chillies and curry leaves.

Depending on the shape and ingredients various names are given to the vadais - Medhu vadai, masala vadai,Thavalai vadai, Keerai vadai etc. Most of them are prepared as offerings for deities and are specific to certain festivals and auspicious days.

Then additions into the vadai dough became a trend starting with the most simplest of veggies like carrots, corn etc. Nowadays more modern flavours are coming up... Aubergine, Ladies fingers,Vermicelli, Rava, Chicken, Mutton, Fish etc.

I saw this recipe in one of the cookery shows on TV during my last visit to Coimbatore in 2011 and giving credit to my wonderful memory power I have forgotten the name of the cookery show.... I was drawn to this recipe as it had an unusual combination of ragi flour and banana stem.

Banana stem [Vazhai Thandu] is not so popular vegetable outside Tamil Nadu but now it is becoming a scarce ingredient even in traditional Tamil Nadu kitchens. I think this is mainly because of time constraints - removing the "not so pleasant" straw like interceptions in the flesh of the stem is indeed a time consuming process.

The real trick is to select a tender stem as they have minimal amount of interceptions but these interceptions plays a vital role in cleaning the gut and removing the unwanted cholesterol from the blood stream.


So lets get cooking...

For the recipe:
Ragi flour: 200 gms.
Rice flour: 100 gms.
Vazhai Thandu [Banana stem]: 150 gms.
Tumeric powder: 1/2 tsp.
Pearl onions: 6-8.
Fresh ginger: 1 inch piece.
Curry leaves: 1 sprig.
Green chillies:2.
Fresh coriander leaves: a handful.
Salt: to taste.
Oil: to fry.

1.Chop the banana stem into tiny pieces and remove the threads as much as possible [Please see notes on how to remove the threads].
2.Boil the banana stem pieces with 1/2 tsp salt and tumeric powder until just soft.
3.Once done, remove from heat and let it cool. Drain all the water and reserve the cooked banana stem pieces until needed.
4.Chop the onions, green chillies, ginger, coriander leaves and curry leaves finely.
5.Mix all the ingredients along with the cooked banana stem and required salt.
6.Sprinkle a little water if necessary to make a soft dough.
7.Heat oil in a kadai. Take a small piece of the dough and flatten it lightly with your fingers.
8.Fry small batches [3-4 ] at a time until the vadais become dark brown in colour and crisp on the outside.
9.Drain on paper towels and finish with the rest of the dough.

Serve hot either with tomato ketchup or spicy coconut chutney.

Notes: To remove the threads from banana stem, remove the outer layers of the stem and chop the tender central part. Take some very thin buttermilk in a bowl and soak the chopped banana stem pieces. Using a thin skewer stir the pieces around and you will notice the threads intertwining the skewer. Remove the threads and keep stirring until most of the threads are removed.

You can also try steaming these vadais in a steamer for a much healthier version.

Enjoy....


Scribbled by Reva

Moroccan Chickpea Salad with Ras El Hanout Spicemix

             Salads are so versatile that it can be whipped up with anything and everything. This chickpea and barley salad is Moroccan inspired one. Everything about this salad is influenced by North African Cuisine especially the Moroccan culture.

           Bursting with health benefits, chickpeas and barley make an awesome combination.  Chickpeas are a boon to heart patients. Both are extremely rich in dietary fiber, protein, zinc and iron. It is very low in cholesterol which helps the blood to flow smoothly through the veins.

           Regular consumption of barley reduces the risk of developing gall stones, childhood asthma and diabetes.

            It contains selenium which helps prevents colon cancer more prevalent in developed western countries. It plays important role in repairing damaged cells of the body and thyroid function.

           The salad in itself is quite delicious but the addition of  "Ras El Hanout Spice Mix" which add a new layer of flavour to the salad.

For the salad:
Pearl barley: 100 gms.
Chickpeas [cooked]: 100 gms.
Vegetable stock cube: 1.
Dried apricots: 6-8
Olive oil: 2 tsp.
Zest and juice of 1 medium orange.
Water: 3 cups.
Salt: to taste

For garnish:
Pistachio : a handful.
Saffron threads: 1 pinch.
Whole coriander leaves: a handful.

1.Wash and soak the barley for 1 hour in hot water. Discard the water after 1 hour.
2.Add 3 cups of fresh water and vegetable stock cube. Simmer until the barley is cooked which will probably take 30-40 minutes.

3.Meanwhile chop the apricots. Mix the orange juice, zest of the orange and olive oil to together and keep aside.
4.Once the barley is cooked, remove from flame and discard the remaining liquid. Run cold water through it and drain well.
5.In a large bowl mix the cooked barley, chickpeas, apricots, salt and the orange olive oil mix.

Keep aside.

Ras El Hanout Spice Mix

           The word literally translate to "top of the shop" meaning the best seller of the spice vendor. Only the best of ingredients go into making this spice blend.
           The ingredients is more or less similar to the "Garam Masala and Sambhar powder" which is an integral part of Indian cuisine.

           Every household in India has a different way of making these powders with  different proportion of ingredients. The same applies to the ras el hanout mix.

           In some version as many as 30-40 ingredients are added. In some versions whole spices are ground to a blend when needed and in some others ground spices are added and stored in air tight containers.

           This spice mix literally oozes with flavours synonymous "Middle Eastern Cuisine" and can be used to flavour meats, vegetables, coucous and salads.

           I had all the powders in hand and the blend was ready in 2 minutes. This is the basic recipe to which a whole lot of other ingredients can be added of your choice like cloves, all spice, mace etc.

Ginger powder:  2 tsp.
Coriander powder: 2 tsp.
Cumin powder: 1 tsp.
Red chilli powder: 1 tsp.
Cardamom powder: 1/2 tsp.
Cinnamon powder: 1/2 tsp.
Tumeric: 1/2 tsp.
Pepper powder: 1/2 tsp.
Nutmeg powder: 1/4 tsp.

Mix all the powders and keep aside.

To assemble the salad:
1.Add the spice mix and chopped coriander leaves to the salad and mix well.
2.Sprinkle with chopped nuts and saffron threads.

Serve immediately.

Note: The salad can be prepared with just chickpeas or with the addition of other wholegrains. Pine nuts can be added instead of pistachio and dates instead of apricots.

Sending this to Salad Spread by my dear friend Anamika.

Iftar moments hijri 1432 by Umm of Taste of Pearl City, Iftar nights by Jabeen , "Healthy fiber and Protein rich Wholegrain by Anu .

Also sending Hot and Cold Bean Salad in Lettuce Cups and Tropical Fruit Salad with Ginger Lemongrass Syrup to Anamika's event.

Enjoy...

Scribbled by Reva

Squash Sandwich with Brown Rice and Soya Mince

        Wow... guess where I am.... in India. Yes, I landed yesterday evening in my home town after 26 hr journey with the cool breeze so welcoming but I could feel the warmth enveloping around me. Actually 20hr journey became 26 hrs because of flight delay...!!!!

        It was so refreshing and nostalgic to return to the place which holds so much value in my life. The funny thing I just visited the place 2 months ago , even then I feel so at home when I stepped on my home soil.

        The smell , the sight and the sounds of the moving traffic, roadside eateries , overflowing bus stands, flickering traffic signals , my mom's "rasam saadham" .... Oh! everything is so wonderful.

         My daughter just shrieked with joy when she saw my parents and ran to them inspite of the long journey. The sight of my parents [all teary and joyous] with my daughter smiling and kissing them ... it was all worth the long journey:)

         I am still a bit jet lagged but can't stay away from my blog, can I ? I shrieked in joy which made my mom jump when I saw the comment from the "SpicyTasty " team that I am the winner of the "Quick and Easy Recipe Mela"... I just don't have any words to express my joy.

          I am so happy guys... my profound thanks to Arthi, Nithu and Shriya of the Spicy Tasty team who have done such a wonderful job of having this beautiful event. They are so generous to award me with this cool badge.

Do check out the event here:  Spicy Tasty.com : Quick and Easy Recipe Mela
Check out the announcement of the winner:  Winners - Quick and Easy Recipe Mela

          My dear friends, if  you have not visited their lovely space please do now.... U won't be disappointed :) Awesome collection of recipes and delicious posts... everytime I visit their space , my jaw just drops open looking at the recipes which are very unique and decadent and I always come back feeling hungry :)

         Thanks guys once again... I am lost for words to express my joy :))

         Coming to the recipe, this is a very healthy delicious dinner recipe with the the opportunity to have loads of variations.... The ingredients are at war with each other to prove their health benefits ..... The right one for the tired body....

          I love butternut squash but instead of making it into stir fry or soup, I thought it would be very nice to have it sliced and grilled :)

         The actual filling for this butternut sandwich is brown rice and soya mince. It is so chewy and spicy, provides such a contrast of flavour and texture to the squash.

For the filling:
Brown rice: 50 gms.
Soya mince: 50 gms.
Onion [medium]: 1.
Garlic pods: 5-6
Tomato [medium]:1.
Dried Italian herbs: 1 tsp.
Vegetable stock cube: 1
Hot water: 500ml.
Oil:1 tsp

1.Soak the soya mince in 150ml of hot water in a bowl for 15 minutes.
2.In a microwave safe bowl add the brown rice and 200ml of hot water. Cook in microwave high until just done which would take 12-15 minutes.
3.Slice the garlic pods and onions into thin slices.

4.Heat oil in a non stick pan. Add the onions and garlic and fry till golden.
5.Add the herbs and sliced tomato and fry for 2 minutes.
6.Add the soaked soya mince [along with the water], cooked brown rice and the vegetable stock cube. Mix everything.
7.Add 100 ml of hot water and simmer in low flame until all the water is absorbed.

Keep warm.

Note:The filling can be made out of plain brown rice or soya mince. Paneer/tofu/chicken/prawn/boiled egg can be added to the filling to make it more nutritious.

Grilled butternut squash:
Butternut squash :1.
Oil: 1 tsp.
Salt: to taste.

1.Peel the squash [preferably the longitudinal portion] and slice into 1/2 cm thick slices.
2.Steam or parboil them for 5-6 minutes.
3.Heat a griddle pan and brush with the oil.
4.Place the slices on the grill. Sprinkle with salt and for 5-6 minutes on each side. 

Keep warm.

To assemble: Serves 2
Small cucumber:1
Red bell pepper: 1
Brown rice soya filling: 1 cup.
Grilled squash slices: 4
Lemon juice: 2tsp
Salt/pepper: to taste
Chives [optional]: to garnish.

1.Place a slice on the serving plate.
2.Fill a small cup with the filling and invert it on the slice.
3.Tap on the cup gently and lift the cup.
4.Place another slice on the filling.
5.Slice the cucumber and pepper into thin slices. Toss with lemon juice,salt and pepper.
6.Garnish the squash sandwiches with chives.

Serve warm along with salad.

Note: Reduce the amount of water added and make a dry filling. Serve it as main along with sliced grilled squash slices and salad as sides. The remaining squash [cook and uncooked] can be converted into soup or stir fry. Squash can be replaced with potato/tomato/pumpkin/ whole grain bread etc.
     
Sending this to Serve it Grilled happening in Kirthi's Kitchen , "Healing Foods - Whole Grains" happening in Briciole , an event by Siri , "Cook it Healthy - Proteinicious" by Shobha.

Enjoy.....

Scribbled by Reva