Wednesday, 27 August 2014

Millets Kara Paniyaram (Thinai, Varagu, Saamai) with Green Capsicum Pottukadalai Chutney

Millets Kara Paniyaram (Thinai, Varagu, Saamai) with Green Capsicum Pottukadalai Chutney
Millets Kara Paniyaram with Green Capsicum Pottukadalai Chutney

Millets Kara Paniyaram (Thinai, Varagu, Saamai) with Green Capsicum Pottukadalai Chutney, a healthy combination of millets and mudakathan keerai in kuzhi paniyaram. I prepared Capsicum chutney to go with Paniyaram. Instead of posting it as two separate posts, i have combined everything together. 

Adding Keerai is totally optional. You can either skip this or use any other keerai variety of your choice or can also use chopped mint leaves for additional taste. Instead of trying all these combinations, you can try it in simple way by using any one of the millets like Thinai, Varagu, Saamai, Kuthirvalli, Kambu, Ragi or Cholam.
I did refer a Tamil cookery book for the recipe of Green Capsicum Chutney with Pottukadalai. I didn't except it to be so tasty, as i have never tried chutney with Capsicum. It was spicy and perfect for Kuzhi Paniyaram. Lets check both the recipes,

Tuesday, 26 August 2014

Jowar Dates Laddu / Cholam Maavu Ladoo


Jowar Dates Laddu / Cholam Maavu Ladoo
Jowar Dates Laddu / Cholam Maavu Ladoo

Jowar Dates Laddu / Cholam Maavu Ladoo, an easy and healthy ladoo which can be prepared in less than 15 mins with just three main ingredients. All you need is to roast jowar flour to remove raw smell and cook with mashed dates for less than 5 mins. And you can enjoy this healthy ladoo which is also vegan.
If you have Cholam / Jowar grains, then roast it and grind in a mixer to smooth powder and proceed with the remaining steps. I have used Dessicated Coconut to cover the laddu which is totally optional. You can even add chopped coconut flakes for additional flavor. But i have used only dates and Badam Powder to keep it simple. Lets check the recipe,

Monday, 25 August 2014

Ragi Cholam Murukku / Ragi Jowar Chakli (Millet Murukku) - Fried & Baked Version

Ragi Cholam Murukku / Ragi Jowar Chakli - Fried & Baked Version
Ragi Cholam Murukku / Ragi Jowar Chakli - Fried Version

Ragi Cholam Murukku / Ragi Jowar Chakli, a regular Murukku made with the variation of Ragi & Jowar Flour. I have explained about both fried and baked versions.
I have used store bought flour to prepare murukku. You can also prepare the flour at home by roasting ragi and jowar grains separately, and grind them to smooth fine powder. You can follow any method. Instead of butter or dalda, i have used olive oil to prepare dough. And also for deep frying, i have used olive oil and the outcome was excellent. Murukku was not drenched with oil and there was no use of absorbent tissue paper. Using olive oil is totally optional. You can try it with any vegetable oil.
Ragi Cholam Murukku / Ragi Jowar Chakli (Millet Murukku) - Fried & Baked Version

I referred this site for baking temp. The baked murukku was more crispy than the fried one, so it makes a guilt free snack for weight watchers. I prepared this baked version for myself and fried murukku for my family.