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My final recipe for this week is again with a millet. Because millets are best substitute for a diabetic diet to replace with white rice. Bajra is one of those millets we used to cook it in the place of rice for lunch or we mke rotis and some sweets. Cook bajra with little salt and serve with any spicy, tangy gravy the best combination for lunch. Bajra is one of the common grain which is used widely in rural India. Bajra is well known as Sajjalu in telugu, we make Sajjaburelu (a sweet snack) with this lillet in Sankranthi festival time. This sajja laddulu is an experment for my diabetic sweet recipe. So I used jaggery for this recipe but you can replace with refind sugar. I used 1/2 cup ghee if you feel that is a large amount of ghee I used. You can reduce the ghee and sprinkle some milk to make laddu's. But when you mix with milk this sajjaladdulu won't stay for long they stay for one or two days. If you make this laddu's with melted ghee this will stay for a month.
So let's check the recipe...
Sajjalu (bajra) ---- 1 cup
Jaggery ---- 1 cup grated
Ghee --- 1/2 cup
Badam ( almonds) --- 20
Cardamom powder --- 1/2 tea sp
METHOD:---
1. Dry roast bajra in a low flame till they lightly change the color.
2. In the same pan dry roast almonds for a while
3. Now grind both bajra and almonds in to a fine powder.
4. Add grated jaggery to the millet powder mix well.
5. Melt the ghee and add little by little to the flour mix well with your hand.
6. Add ghee little by little to the flour till you can fold the laddus.
7. Make all the laddu s and store them in a airtight container
This bajra laddu's will stay till one month.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66
One more ingredient that I use as a sugar substitute are Dates. You can use dates as a sugar substitute in your diet. Like take one cup pitted dates add 1/2 cup warm water and make a paste. This dates paste is equivalent to one cup sugar in taste . You can just take fresh pitted dates and finely chop them and and add it to your desserts, milk shakes etc.. you can use dry dates also, but you have to soak this dry dates for over night and then grind in to a paste. You may think about the calories 100 grms dates contain 282 calories (one date contain 20 calories).
In this recipe we are going to use multigrain flour to make this dessert more interesting. I used ragi and bajara flours for this recipe you can use any other flours or you can make this recipe only with wheat flour. As a sugar substitute you can use honey also for this recipe.
INGREDIENTS:--
Ragi flour ---- 1/2 cup
Bajara flour -- 1/2 cup
Wheat flour --- 1/4 cup
Desiccated coconut --- 1 tab sp
Milk --- 2 tab sp (optional)
Dates ---- 1 cup pitted and ground in to a paste with warm water
Cardamom powder --- 1/2 tea sp
Ghee --- 1 tab sp
METHOD:---
1. Heat ghee in a pan and add all three flour and fry till nice aroma comes out, do this process in a low flame, switch off the heat.
2. Take dates paste in a pan and heat for one second and add flour mixture, desiccated coconut and mix well by the time this mixture will become like a lump, if your mixture doesn't become like a lump here you can add 2 tab sp of milk and mix well.
3. Add cardamom powder and give a good stir and pour it in to a greased try and spread it immediately and make marks to cut pieces.
4. Now leave this fudge try in the fridge for one hour then cut it in to pieces.
This fudge won't stay for long time one or two days in room temperature and for one week in the fridge.
If you want to make this with sugar add 150 grams sugar and make a syrup like gulab jamoon syrup. when you make this fudge with sugar syrup this will stay for one week in room temperature. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66
My theme for this week is diabetic friendly sweets. I am not an expert in making diabetic friendly recipes. But I do experiments with natural sugar substitutes and millet's. In that list ragi is my favorite millet, I use ragi for making breakfast and lunch like ragi rotti, ragi mudda, ragi java many more like this. But I avoid ragi for dinner because it will take long time to digest.
This ragi rava kesari is from one of my experiments after I tried ragi halwa. Actually I made this kesari accidentally, I wanted to make wheat rava kesari with palm sugar by mistake I have added ragi rava in a hurry. When I saw the color of the kesari then I realize, any way by mistake I made a delicious kesari :).
For Ragi rava wash ragi well and dry in a shade for one hour or till the ragi seeds are totally dry. Don't dry the ragi under sun, make sure and dry them under shade. Now grind ragi in to a rava consistence in a blender and store this ragi rava in a airtight container. This will stay good for one week in the room temperature or you can store this rava in fridge for one month. You can make ragi upma, ragi kudumulu(kozhukattai) and ragi instent idli, ragi kheer many more like this.
I used palm jaggery for this recipe you can use normal jaggery or honey for this recipe. Since I am posting this as diabetic friendly recipe I used jaggery but you can also use sugar to make this recipe. I have used unsweetened kova, you can use sweetened kova or condensed milk. In this case reduce the amount of jaggery or sugar.
So lets check the recipe.....
INGREDIENTS:---
Ragi rava --- 1 cup
Water --- 1 cup
Palm jaggery --- 1/2 cup grated (or according to your taste)
Kova (unsweetend) --- 1 tab sp
Cardamom powder --- 1/2 tea sp
Cashew nuts --- 1 tab sp broken
Ghee --- 2 tab sp
METHOD:---
1. Heat one tab so ghee in a thick bottom pan add cashew nuts and fry till golden remove and set a side.
2. Add ragi rava to the same pan and fry in the ghee for two minutes then add 3/4 cup of water keep the heat in low and let it cook for 10 minutes
3. In the mean while heat 1/4 cup water in a pan add grated palm jaggery let it melt and add this jaggery water to the ragi mixture keep mixing and let it cook for 5 more minutes
4. Add cardamom powder, kova and half tab sp ghee mix well and cook for five more minutes and keep mixing.
5. Now add cashew nuts, leftover ghee and give good stir and switch off the heat.
Sprinkle with kova and cashew nuts and serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66
Since I am doing Millet's theme for this week I used three millet's for today recipe. I got this recipe from my neighbor. In the original recipe she added wheat, for the firs attempt I also used wheat. This time I changed the recipe little bit, in the place of wheat I used korralu and pesalu. This combination also came out so well and the adai taste great. So you can change the ingredients according to your choice.This is a protein rich power packed recipe and perfect for breakfast and dinner.
Millet's I used in this recipe :---
Sajjalu - Kambu in Tamil, Bajra in Hindi, Pearl millet
Arikelu -- Varagu in Tamil, Kodra in Hindi, Kodo millet
Korralu --- Thenai in Tamil, Kangni in Hindi Foxtail millet
Other then this millets
Mokka jonna (dry) -- Makkacholam in Tamil, Makai or butta in Hindi dry corn seeds
Pesalu --- Pachaippayaru in Tamil, Mung in Hindi, Mung bean
let's check the recipe.
INGREDIENTS:---
Sajjalu (kambu) ---- 1 cup or you can use kambu flour
Arikelu (varagu) --- 1 cup
Mokka jonna (dry) ---- 1 cup ( makkacholam dry corn seeds/ you can use broken dry corn also)
Korralu (thenai) ---- 1 cup
Pesalu -- 1/4 cup
Idli rice ----- 1/2 cup
Dry red chillies --- 2
Green chillies ---- 2
cumin seeds ---- 1 tab sp
Salt to taste
Asafoetida --- 1/4 tea sp
Onion ---- 1 cup chopped
METHOD:---
1. Soak sajjalu, arikelu, dry corn, korralu, idli rice, pesalu, dry red chillies for over night in enough water.
2. Grind all soaked ingredients with green chillies and salt in to a coarse paste, add asafoetida, cumin seeds mix well.
3.Heat a dosa pan, grease with little oil pour the millet adai batter and spread in to a thick circle.
4. Top with chopped onion, sprinkle little oil cover and cook till golden in the down side.
5. turn the other side and cook till golden, remove from the pan.
Serve hot with coconut chutney or avial or onion chutney or any pulusu (like I served with bendakaya pulusu) or simply with a piece of jaggery.
SOME IMPORTANT NOTES:----
1. You can use any combination of millet's even can mix millet's and legumes.
2. Other then chopped onion can add grated carrot, coconut, chopped green leafy vegetables, chopped cabbage.
3. Sajjalu can use seeds or flour, if you are using seeds the soak them with other ingredients for over night.
4. Dry corn seeds can use dry corn dhaliya if it is broken corn or corn seeds you have to soak them.
5. In the place of idli rice can use raw rice also.
Let's check the blogging marathon page Here
check for Pulusu recipes here
And for onion chutney here
All about millets this is my theme for this week. Millets are one of the oldest food, but now we totally for get about them. Now a days they are geting popular because they are highly nutritious. Millets release very less percentage of glucose so they are good for diabetic people. Not only for diabetic people they are good for every one because Millets are rich in iron, magnesium, potassium and calcium. so start including Millets in your diet.
I have started including Millets in my every day meal. In the bigining it was little diffecult to have millets in the place of rice. So first I use to cook them two times a week. Gradualy I increased cooking them for five days a week.
There are many kinds of millets like Arikelu (kodo millet, varagu arisi), Samalu ( little millet, samai), Jonnalu (sorghum, cholam), Sajjalu (pearl millet, kambu) and many more like this. I have chosen Kodo millet(arikelu) for my today recipe.
Arikelu is well known as kodo millet in English, varagu arisi in Tamil, kodra in Hindi. This millet looks like foxtail millet, but little larger then foxtail millet. Kodo millet has a nice flavor, the seeds keep their shape after cooking also. You can cook this like white rice or you can make this with different flavors like coconut rice, lemon rice, you can soak them for over night and mix with urad dal and make dosa and many more recipes like this. Now check out today recipe......
INGREDIENTS:---
Arikelu (varagu arisi) --- 1 cup
Pesarapappu (pasiparuppu, moong dal) --- 1/2 cup
Ghee ---- 1 tab sp
Black pepper, cumin powder ---- 2 tea sp ( dry roast pepper and cumin and make a coarse powder)
Water ----- 5 cup
Ginger ---- 1/2 tea sp finenly chopped
Ghee ---- 2 tea sp
Black pepper corns ---- 1/4 tea sp
Urad dal ---- 1 tea sp
Cumin seeds ---- 1/2 tea sp
Asafoetida --- a big pinch
Curry leaves ---- 1 spring
Milk ----- 1/2 cup
Salt to taste
METHOD:---
1. Wash and soak Arikelu in five cups of water for half an hour.
2. Dry roast moong dal for few minutes and add this fried dal to Arikelu.
3. Add milk, pepper and cumin powder, salt, chopped ginger pieces mix well, cover with lid and pressure cook for 3 to 4 whistles in a pressure cooker.
4. After 3 to 4 whistles switch off the heat and let it cool
5. Open the pressure cooker add 1 tab sp ghee mix well.
6. Now heat 1 tea sp ghee add urad dal, black pepper corns, cumin seeds fry for a while then add asafoetida, curry leaves fry for a second and add this to Arikelu pongali mix well.
Serve hot with coconut chutney, Allam pachadi (ginger chutney), Gojju.
Let's check the blogging marathon page Here
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