Sola Paniyaram / Sorghum Muffins

Sola (Sorghum) Paniyaram with Coconut chutney Recipe .

INGREDIENTS

Idly Rice – 1 cup

Whole Black gram – ½ cup

Sorghum (Solam) seeds – 2 cups

Canned sweet corn – 2 cups

Salt as required

Fenugreek seeds – 3 tsp

METHOD

Soak Sorghum seeds in water overnight or about 5 to 6 hours.

Soak rice in water for 3 hours along with fenugreek seeds.

Soak whole black gram in water for an hour.

Grind all the above separately to a fine paste.

Add required salt, Mix them together and ferment it for the whole night in room temperature.

Heat the Paniyaram griddle, grease it with little oil and fill it with the batter.

Cook the Paniyaram to golden brown on both the sides.

Serve hot with Coconut chutney.

Spiral Pasta in Milk

I`m not very crazy about milk or any recipe made using Milk, But this is one recipe that caught my attention and tasted heavenly delicious even after adding Milk. I have avoided several processed food like sausages and canned pasta sauce and managed to use as many fresh Ingredients as possible.

INGREDIENTS

Spiral Pasta - 2 cups (Or pasta with any shape or color you prefer)

Milk - 3 to 4 cups

Cauliflower - 1/2 cup

Fresh white button mushroom - 1/2 cup thinly sliced

Sweet corn (Fresh/Canned) - 1/2 cup

Capsicum - 1/4 of a medium sized one chopped

Onion shoots - 1/4 cup finely chopped

Green chilies - 3 split in two halves

Fresh black pepper - 4 tsp

Extra virgin olive oil - 4 tsp

Butter - 5 tsp

Shredded mozzarella Cheese - 1/4 cup

Ginger garlic paste - 4 tsp

Maida flour (finely-milled wheat flour) - 5 tsp

Mixed Italian Herbs - 1 tsp

Salt to taste

METHOD

Bring enough water to boil with required amount of salt.

Soak pasta in the boiling water, cook according to the instruction on the packing and drain.

Heat a pan with olive oil. Add Mushrooms, Cauliflower, Capsicum, Green Chilies, salt and fry until the veggies are cooked.Put ginger garlic paste and stir fry until some nice flavor comes.

Now sprinkle black pepper, Onion shoots and sauté for a minute.

Finally add Sweet corn, fry for 5 minutes and switch off the stove.

Heat a pan with butter, once the butter melts put the Maida flour and fry for 5 minutes.

Now the Maida flour and butter together appears like a paste. Add milk and stir well until it turns somewhat like a smooth baby food. Sprinkle the Italian herbs, Shredded mozzarella Cheese, salt and mix well.

Put in the fried veggies, cooked pasta and stir until everything blends together. Garnish and serve hot.

Note: You can add any of your favorite veggies instead of Cauliflower.

Recipe courtesy: Though I have tasted several versions of this pasta during my visit to Italy, nothing impressed me but this one does… Thanks to my friend Divya for sharing this recipe :)

Crispy Adai Dosa / Mixed Lentil Dosa

It`s a very healthy Dosa made with variety of dals . I have added dals according to my taste. You can add different variety of Dals which catches your fancy.

INGREDIENTS

Idly rice - 1/2 cup

Urad dal - 1/4 cup

Toor dal - 1/2 cup

Moong dal - 1/2 cup

Fenugreek seeds - 2 tsp

Large Onion - 1 (finely chopped)

Curry leaves - a hand full (half for grinding and half for batter)

Coriander leaves - 1/2 cup (finely chopped)

Garlic - 3 cloves

Ginger - 1 inch piece

Red Chilies - 5 or 6 (According to ur preference)

Asafotida - 1/4 tsp

Salt to taste

METHOD

Soak the rice and dals along with fenugreek seeds for 3 hours in water.

Now add Red chilies, curry leaves, Ginger, Garlic, Asafotida and salt. Mix all of the above together and grind it to a coarse paste.

Remove the batter from grinder and add chopped onions, coriander leaves, curry leaves, mix well, cover and keep overnight for fermentation.

Heat the dosa griddle and pour the ada batter in circular motion, spray some oil and roast both the sides till it turns golden brown color.

Serve hot with tomato chutney .

Veg Fried Rice

INGREDIENTS

Basmati rice - 1 cup

Onion - 1 chopped ( Medium sized)

Cauliflower - 1/4 cup ( you can also add mushrooms if you prefer)

Carrots and Beans - 1/2 cup (finely chopped)

Spring onion shoots - 10 (finely chopped)

Green Capsicum - 1/2

Ginger paste - 2 tsp

Garlic paste - 2 tsp

Pepper - 2 tsp

Soya sauce - 2 tbsp

ghee - 2 tsp ( for frying rice)

Oil - 3 tbsp

Salt - to taste

METHOD

Soak the rice in water for 10 mns, drain the water and fry them using ghee until a good smell comes.

Now,Pressure cook the rice with enough water,cool it and keep it aside.

Heat oil in a pan, fry onions, once it turns transparent add ginger and garlic paste and saute for few mns.

Then add the veggies together and fry until they are half cooked . Now Add some frozen green peas if you prefer.

Add capsicum , soya sauce, pepper powder and fry for few mns. Finally add onion shoots fry for a minute and switch off the stove. Now mix the cooked rice with this mixture with required amount of salt .

Serve hot with tomato ketchup.

Peanut Poha Fudge

INGREDIENTS

Peanuts - 1 cup

Poha - 2 cups

Sugar - 8 tsp

Condensed Milk - 1/2 cup (For preparing sugar syrup)

Grated coconut - 1/2 cup grated

Cardamom - 7 (powdered)

Ghee - 5 tsp

A pinch of Salt

METHOD

Dry roast the peanuts to a golden brown texture. Remove the skin off and Keep it aside. Soak poha in water for 15 mns. Drain the water.

Mix together: Peanuts, Poha, Grated coconut, Cardamom powder, Milk mixed with sugar, a pinch of salt, Ghee and grind everything to a coarse mixture using a blender. Shape it according to your preference.

Refrigerate and serve cool.

Recipe courtesy : My friend Sharmi and this sweet is my Anniversary Special :)