Sorghum Vermicelli Kheer

I have a passion to learn new things. Learning lead me to start blogging, new crafts, and started making customized terracotta and polymer clay jewelry (visit my page here). Today I completed a year with my new beginnings. To mark achievements, we celebrated with a kheer - like our special day, the kheer is also special made with sorghum. 

Ingredients

Serves 16

Sorghum vermicelli - 3 cups

Milkmaid / condensed milk - 400g

Milk - 4 to 5 cups

Ghee - 2 to 3 tbsp

Cashews - 2 tbsp

Raisins - 1 or 2 tbsp

Cardamom - 1 or 2 crushed or powdered

Method

Heat a tbsp of ghee in a pan. Fry the cashews and raisins till golden brown and set aside. 

Heat the remaining ghee and fry the vermicelli till golden brown. Keep on a low - medium flame to prevent browning. 

Once it is fried, add 4 cups of milk and let it boil for a few minutes on a medium flame. 

Add the crushed cardamom and condensed milk. Mix and let it boil for 1 or 2 min. 

Switch off the flame. Add the fried cashews and raisins. 

Adjust the consistency by adding the last cup of milk as you wish. Serve hot. 

Tips

The kheer tends to become thicker, so add the last cup of milk as you wish, depending upon how thick or thin you want.

If you are going to serve chilled, add a couple of tbsp sugar while making. Also, adjust the sweetness according to your preference. The sweetness was just right for us - not too bland and not too sweet.

Millet Kozhukattai for Karadayan Nombu

Yesterday was Karadayan Nombu (A traditional festival - we pray for wellness and longevity of our husband). Traditionally we make kozhukattais (steamed dumplings) out of broken rice along with butter for neivedhyam. We pray and tie a yellow thread (neck or wrists) and then finish our fasting with the kozhukattais (savory and sweet). This year, instead of rice, I made kozhukattais with millet. I used the broken ones or rava of foxtail millet (for savory) and pearl millet for sweet. Absolutely yummy - perfect taste and a great way to add millets to your diet. 

Thinai / Foxtail Millet Uppu Kozhukattai

Ingredients

Makes about 28 kozhukattais

Thinai rava - 1 and 1/2 cups

Water - 3 cups

Salt - 1 tsp

Thattapayar/red beans - 3/4 cup, cooked

Coconut - 3 tbsp, grated

Seasoning

Oil - 2 tbsp

Mustard - 1/2 tsp

Split urad dhal - 1/2 tsp

Asafoetida - 1/8 tsp

Curry leaves - 2 sprigs

Dried red chillies - 2

Green chillies - 2, chopped

Cilantro - optional

Method

In a pan, heat the oil and add the seasonings. 

When it is done add 3 cups water. Once the water starts to boil add coconut, cooked black-eyed peas, salt and mix thoroughly. Add the foxtail millet rava and cook till the whole water is absorbed by the millet and everything gathers into a mass. This may take about 8 to 10 min.

Switch off the flame and let it cool for a while. When it is bearable hot, take a handful or 1/4 cup amount of the millet mixture and shape into ovals (or balls or any shape that you prefer).

Steam for 8 to 10 min. 

Serve hot with chutney or sambhar or pickle.

Kambu / Pearl Millet Sweet Kozhukattai

Ingredients

Makes 15 kozhukattais

Pearl millet brokens - 1 cup

Jaggery - 3/4 cup

Coconut - 2 tbsp

Thattapayar/red beans - 1/2 cup, cooked

Cardamom - 1, crushed

Water - 2 cups

Method

In a pan, add jaggery and 1 cup water and heat. 

Once all the jaggery dissolves, filter and discard the impurities. Return the jaggery water to the stove and add one more cup of water. 

When it boils, add coconut, black-eyed peas, and crushed cardamom. Then add the pearl millet brokens and cook till all the water is absorbed. This may take about 15 min. on a medium flame. Keep stirring now and then.

Let it cool for a while. Scoop handfuls and shape into ovals.

Steam for 15 min. 

Serve hot with butter.

Tips

Any millet or a mixture can be used.

Use only 1:2 ratio of millet: water. Since the kozhukattais will be steamed, cooking them 3/4th is enough, or else shaping would not be easy.

Any small beans or a mix can be used since they are proteins. Bigger beans are not recommended since shaping may be difficult. But you may try and cut into squares after steaming.

They may tend to become a little dry after a few hours. Just warm it and there you go. Serve hot.

Instant Broken Wheat Idli / Godhumai Rava Idli

Idli - a healthy steamed south Indian food. I made this even healthier. Since idlies are traditionally made with rice, for those who are diabetics, here is an instant idli recipe without rice. Just broken wheat alone- soft and fluffier idlies to satisfy all your cravings for idlies. And very simple to make.

Ingredients

Makes 10 - 12 idlies

Broken wheat rava - 1 and 1/2 cups

Yogurt, plain - 1 cup plus 2 tbsp

Water - 2 tbsp

Salt

Baking soda - 1/2 tsp

Seasoning

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Asafoetida - 1/8 tsp

Green chilli - 1, chopped

Curry leaves - 2 sprigs

Method

In a bowl, add the broken wheat, yogurt, water, and salt. Mix well and let it soak for 30 min. 

The mixture would have become thick. When you add baking soda, it will become a little thin, so don't add more water.

In a pan, heat oil, add the seasonings, and pour to the soaked broken wheat mixture. Add the baking soda and mix thoroughly. Grease idli plates, add the batter and steam for 12 to 15 min.

Soft, fluffy, and healthy wheat rava idlies are ready. Serve immediately with chutney or sambhar.

Tips

Use the fine variety for making idlies.

If you are making in large quantities, make sure to do it in batches. After some time the batter would be thin because of the action of baking soda. So make in batches for large quantities.

Grated carrots, cilantro, ginger, peas, or any other veggies and herbs are a great addition.

Channa dhal, few pieces of broken cashews can also be fried and added.

Kothamalli Thogayal / Chutney

Cilantro (called kothamalli in Tamil), a herb used as a garnish, imparts a great flavor. It is rich in vitamins, antioxidants, and dietary fiber. The chutney (similar to pesto) made using cilantro is easy to prepare and can be mixed with rice or pasta, as a dip for idli and dosa. This flavorful chutney - tangy and spicy, with a wonderful lush green color of cilantro and green chillies, is my favorite with idlies. .......YUMMY! Just try it out!

Ingredients

Cilantro - 3/4 cup, packed

Salt

Tamarind - 1/2 tsp, packed

Water

For seasoning

Oil - 1 tsp

Mustard - 1/2 tsp

Urad dhal - 1/2 tsp

Asafoetida - 1/8 tsp

Green chilli - 2

Method

Remove the root and thick stem (if any in cilantro), wash and keep aside to drain the excess water.

In a pan, heat oil and add the seasoning ingredients and fry till golden brown. 

Add all the ingredients into a blender and make into a smooth puree. Add water if necessary in small amounts. 

Serve with rice, idli or dosa......ENJOY!

Tips

Instead of green chillies, dried red chillies can also be used.

Vazhaithandu Mor / Buttermilk Flavored With Plantain Pith

Vazhaithandu or plantain pith has numerous health benefits. It is a rich source of fiber and can be made in curries and gravies. It is a very flavorful vegetable and it's my favorite. Always I make mor kootu (yogurt-based gravy) with this vegetable. In the form of juice, my kids love it. Buttermilk prepared with the addition of the pith juice tastes so great and it is hard to find out the addition of this vegetable. An easy way for nourishing picky eaters.

Ingredients

Vazhaithandu - 2 cups

Yogurt - 1 cup

Water - 2 to 3 cups

Salt

Black pepper - 1 or 2 pinch

Chaat masala

Black salt

Method

Remove the outer layers from the stem. Slice to 1/2 in round slices. While doing it, fibers may stretch out, just pull out with your fingers and discard. Then chop the slices into chunks.

Put the chunks and yogurt into your blender and blend to a puree consistency. 

Filter the puree, squeeze completely, and discard the fibrous part. Add a little water while doing this. 

To the juice add remaining water, salt, black pepper powder, chat masala, and or black salt according to your taste. Mix well and serve. 

Tips

Add ice cubes if you want it chilled.

The plantain juice may turn color, so its best to consume immediately though the addition of yogurt prevents color change.