MILLETS CHOCOLATE BANANA LOAF

Ingredients:

Eggs - 3
Brown sugar - 3/4 cup
Ragi / finger millet flour - 1 cup
Bajri / pearl millet flour - 1 cup
Baking powder - 2 tbsp
Overripe banana - 3
Butter - 1/4 cup
Chocolate - 150 gram

Preparation:

Beat egg and sugar until fluffy. 

Melt butter and chocolate together. 

Mash bananas. 

Mix butter mixture with bananas. 

In the egg mixture add flours and baking powder. 

When mixed well add banana mixture.

Pour in greasd and dusted loaf pan and bake for 50 minutes.

CHICKEN PAKODA

Ingredients:
Chicken breast of 1 chicken
Chick pea flour - 2 tbsp
Corn flour - 1 tsp
Red chili powder - 1 tsp or more according to your taste
Green chilies - 1 or 2 finely chopped
Chopped onion - 2 tbsp
Fennel seeds - 1 tbsp
Ginger garlic paste - 1 tsp
Curry leaves - 1 handful (fresh or dried)
Salt to taste
Oil to deep fry + 1 tsp to mix the masalas

Preparation:
Cut chicken breast into 1 inch pieces.


Add all the ingredients except oil and curry leaves with the chicken pieces.


Heat 1 tsp oil in a pan and add to this masalas. Mix well to coat very well.



Now add curry leaves and mix well again.


Deep fry in hot oil.


Drain excess oil in a kitchen towel. Now your yummy chicken pakoda is ready. Serve hot with tea or coffee on a rainy cool evening or as starter for a meal.

MILLETS CHEESE CAKE

Ingredients:
Jowar / great millet flour - 125 grams
Kambu / pearl millet flour - 50 grams
Butter (at romtemperature)- 125 gram
Cottage cheese / soft paneer - 125 grams
Yoghurt - 2 tbsp
Eggs - 2
Sugar - 100 gram
Salt - a pinch
Baking powder - 1 tbsp
Vanilla sugar / vanilla extract - 1 tsp


Preparation:
Pre-heat oven at 180 degrees Celsius.
Cream together butter, cheese / paneer, salt and sugar.


Add eggs one by one and beat well.


Mix jowar flour, kambu flour and baking powder together.


Add little by little to the batter and beat well. Finally add 2 tbsp yoghurt and beat again.


Grease and dust a 18 cm cake pan and bake for 40 - 45 minutes.



Soft millets cheese cake isready to serve plainly with tea or with fresh cream.

VARAGU/KODO MILLET THATTAI

Ingredients:
Kodo millet/varagu - 1 cup
Raw rice - 1/2 cup
Roasted gram - 1/4 cup
De-husked black gram, red chili powder, butter, chick pea split/channa dal - each 1 tbsp
Salt to taste
Asafoetida powder - 1 good pinch
Water to make dough
Oil to deep fry

Prepration:
Take rice and millet in a vessel and soak together for 1 hour.


In this mean time soak chick peas split.


Dry roast roasted gram and de-husked black gram. Powder them seperately.


After 1 hour drain water and spread over a clean cloth to dry excess water.


After 15 minutes powder in a mixer and roast in a kadai until the flour releases moisture. Do not over-roast to change colour. Just the flour need to heat completely. That is enough.


Now mix all the ingredients in a mixing bowl and knead to make a smooth stiff dough by adding water.




Now take a ball of a big gooseberry size or 3 cm diameter.


Take a plantain leaf or a plastic sheet to flatten this ball. I used a cling film piece.
Flatten it by your palm and then using fingers.


Deep fry in hot oil and drain oil in a paper towel.


Crispy thattais are now ready.


Note:

• If you like more spicier, add more red chili powder. I added just 1 tbsp as my kids don't like spicy.
• Sesame seeds can also be added.
• To find the consistency of the dough take a ball and flatten it. If the sides are smooth then it is right. Or if you see cracks on the sides, then add little more water and knead again.
• You can see cracks at the edges in this picture. You can prick the dough to avoid puffing.
• If oilis too hot reduce the flame or else thattais will burn at edges.

SABUDANA (Tapioca Sago) MASAL VADA

Ingredients:
Yellow Split peas - 1/2 cup
Sabudhana - 1/2 cup
Medium sized onion - 1  (Finely chop)
Finely chopped ginger - 1/4 tsp
Fennel seeds - 1 tsp
Asafoetida powder - 1 pinch
Salt to taste
Green chili - 1 (chop finely)

Preparation:
Soak split peas and sabudhana separately for 1 to 1 1/2 hours.


Grind split peas coarsely and mix with all the other ingredients.


Prepare balls and flatten a little and deep fry in medium high heat.


Serve hot.

MIXED VEGETABLE MEDHU VADAI

Ingredients:

Black gram split / urid dal / ulunthu paruppu - 1 cup
Finely chopped onion - 1/2 cup
Finely chopped or grated crispier vegetables like carrots, beans, cabbage, capsicum - 1 1/2 cup
Finely chopped green chilies - 1 tbsp
Finely chopped ginger - 1 tbsp
Curry leaves (optional) - 2 sprigs finely chopped
Salt to taste
Oil to deep fry

 Preparation:

Soak black gram splits for one hour and grind fluffy without water. If needed just sprinkle some water and make a thick batter. As we add vegetables the batter must be thicker than normal vadai batter.


Mix all the other ingredients except oil and mix well.


I grated carrots and chopped other veggies.


Now heat oil in a pan to deep fry vadai. Just wet the fingers of one hand and take a lemon sized batter. Keep the batter on the wet palm of other hand and make a hole in the middle with finger. Deep fry in oil and serve hot with sambhar or chutney.


Note:
For normal medhu vadai just skip the vegetables and follow the same procedure. But the batter must be in consistency that when a small amount in floated on water it must not spread and it must not sink. It just floats as whole.

For mixer grinder method refer here.

GREENS GRAM VADAI

Ingredients:

Green gram split - 1 cup
Finely chopped spinach - 2 cups
Coriander leaves, mint leaves, vallarai/asiatic pennywort - each a handful
Salt to taste
Fennel seeds - 1 tbsp
Chopped green chillies - 2 (optional)

Preparation:

Soak the green gram splits in water for an hour.Then grind in a mixer coarsely.
Mix all the other ingredients.


Make balls in hand, flatten and deep fry in hot oil and serve hot.

SWEET POTATO FRIES

Ingredients:

Sweet potato - 1 big

Oil - to deep fry

Salt to taste

Pepper powder or chili powder to taste

Preparation:

Clean and cut the sweet potatoes.

Deep fry in hot oil until cooked but not crispy and spread on paper towel.

Again deep fry until crispy and golden. Sprinkle salt, pepper or chili of your choice and serve hot.

DWARF COPPERLEAF / PONNANKANNI KEERAI CUTLET

Ingredients:

Cooked and mashed potatoes - 2 cups

Ponnankanni keerai - 4 cups

Grated carrots - 1 cup

Ginger and garlic(grated) - each 2 tsps

Fennel seeds - 1 tbsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Red chili powder - 1 or 2 tsp

Garam masala - 1 tsp

Salt to taste

Oil - 2 tbsp and to shallow fry

All purpose flour - 1.2 cup

Bread crumbs - 1 cup

Preparation:

Heat oil in a pan, add fennel seeds and ginger-garlic.

Now add keerai and mix well. Allow to cook.

After it is cooked add carrot and allow to cook for a few minutes.


Now add salt and mix well.


Add mashed potatoes, turmeric powder, coriander powder, red chili powder and garam masala. Mix together so that the masalas are mixed very good.


Now mix all purpose flour in water to make a watery consistency and set aside. In a broad bowl take bread crumbs. Shape the veggies mix to a cutlet.


Dip in flour mix and then in bread crumbs. Shallow fry in a pan in medium high heat.


Serve hot with ketchup.