Kambu Adai

Kambu is Called Pearl Millet in English and Bajra in Hindi.It is a nutritious millet used to reduce body weight. Our ancestors cooked these millets in the form of Dosa ,Koozh (Porridge) and rice.

As Kambu acts as a cooling agent we can take this during summer time. Kambu Koozh mixed with sour youghurt and salt would be delicious when we eat with raw small onion.In Tamil month Aadi, Koozh is prepared in larger quantities and served in temples for devotees.

Can a Diabetic eat Kambu? yes ofcourse Pearl Millet is one of the Β best millet for diabetic patients. Kambu Dosa is different from Kambu Adai.Kambu Adai can be prepared instantly.No need to ferment the batter. Lets jump to the recipe.

Ingredients:

  • Kambu/Pearl Millet – 1 cup
  • Idli Rice/Raw rice – 1/2 cup
  • Urad Dhal – 1/2 cup
  • Red Chillies – 3
  • Cumin Seeds – 1/2 tsp
  • finely chopped onion – 1
  • Curry Leaves chopped – few

Preparation:

  • Wash and soak Kambu, rice and dhal together in water overnight.
  • Drain the water and add red chillies and cumin seeds along with it.
  • Grind the mixture in wet grinder or mixie coarsely by adding required water.
  • Transfer the batter to a vessel. Now add finely chopped onion and curry leaves.
  • Add salt and mix well. Heat a Tawa and pour a ladle of batter and make dosa in circle shape.
  • Drizzle oil to the dosa.
  • Once it is cooked on one side, flip on the other side.
  • Cook and take out from the pan.

Serve hot with coconut chutney and pickle.

 

Beetroot Lassi

Beetroot Lassi is an excellent healthy summer cooler. We harvested Beets from our garden yesterday and I immediately prepared fresh Lassi. It is purely organic beetroot grown by me.

Beetroot seeds are easily available in all garden centres and in local shops. We can also grow it in containers and pots those who do not have a garden. Usually it takes 45 to 60 days to reach harvest. It is easy to pull the beets away from the soil once it reaches the size of a tennis ball.

Beetroot is a good source of iron and folate. Not only beets are good but its leaves also contain more minerals and vitamins. I used to cook the leaves as stir fry. It tastes like Thandu Keerai Poriyal. So never waste the beetroot leaves πŸ™‚

Ingredients:

  • Beetroot – 2
  • Butter Milk – 1 cup
  • Chaat Masala – 1/2 tsp
  • Salt to taste

Preparation:

  • In a blender add the chopped Beetroot and blend it to get a smooth paste.

  • Add some water and stain the mixture into an another vessel.
  • Whip the yougurt in blender and add it to beetroot juice.
  • Add salt ,Chaat Masala and stir it well.

Keep refrigerated and serve chilled.

 

 

Spicy Wheat Dosa

Wheat Dosa is one of the healthiest breakfast can be served with chutney or podi. For busy mums this recipe is just for you in morning time. Also attention Bachelors Wheat Dosa is one of your best friend πŸ™‚ Once you come from office, this instant Dosa recipe will be helpful to you to finish your dinner.

To be honest in my family my kids and my hubby does not like Wheat Dosa πŸ™‚ My sons likes crispy white Dosa very much. To over come this I came up with an idea by adding some spices in wheat flour.

As I have added only wheat flour I got my dosa like Uthappam. To get crispy Dosa you can add rice flour too.

 

Ingredients:

  • Wheat Flour – 3/4 cup
  • Water – 2 cups
  • Salt to taste
  • For Seasoning:
  • Mustard seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Ginger – a small piece finely chopped
  • Green chillies – 2 finely chopped
  • Coriander leaves finely chopped few

Preparation:

  • In a bowl add wheat flour and water . Mix well so that there should be no lumps.
  • Add required salt and keep it aside.

  • Heat a pan with oil and add all the ingredients under ‘For Seasoning’ section.
  • Transfer the mixture to the batter which we kept aside.

  • Mix well once again and the batter is ready.
  • Heat a tawa and pour a ladle of batter. Spread it carefully as it wont be easy like normal white dosa.

  • Pour a drop of oil on the sides and flip it to other side once it gets cooked.
  • Repeat it for rest of the batter.

Serve hot with chutney, sambar or Podi.

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