Saranya – Page 3 – Swarna Prashana

Aval/Poha Carrot Dosa

Ingredients:
Aval – 1 cup
Carrot – 1 peel out the skin and grate it
Curry leaf and coriander leaf – finely chopped
Salt,Oil,Water
Rice flour – 3 tblspoon

Method:
Wash Aval well. Take it in a mixer and grind it well by adding little water. Remove it to a bowl.
Now add grated carrot,curry leaf, coriander leaf,salt,rice flour and mix everything well.
Add water slowly and mix well till it gets a dosa batter consistency.
Heat a dosa pan and prepare dosa’s with this batter.
Both sides should be cooked well. Can be had with chutney or curd.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents. View all posts by Saranya

Ragi sweet kozhukattai / sweet dumplings

ragi-sweet-kolukattai

Ingredients:

Ragi flour – 1 cup
Grated coconut – 1/4 cup
Jaggery – 1/2 cup
Elachi powder – 1/2 tsp
Salt – 1/4 tsp
Oil – 1 tblspoon

Method:

Dry roast ragi flour for 2 to 3 minutes on medium flame and set it aside.
Take jaggery in a pan and add water to it.
Once jaggery is completely melted filter it.
Now pour this jaggery syrup in a pan and bring it to boil . Add salt and oil.Then add ragi flour, grated coconut, and elachi powder.
Mix everything well until the water is completely absorbed. Then switch off the flame. Let it cool for 5 mins.
Now take small ball from the dough and press them into dumplings with hands.
Steam the dumplings in idli cooker for 15 mins.

Preparing dumplings this way will take less time and can be prepared in 15 mins.

All types of millets flour can be used. One point is water should be added according to the millets used.

P.S: Stuffed dumplings recipe will be shared soon.Keep watching.

Author: Saranya

Foxtail/Thinai paniyaram (sweet pancakes)

thinai-paniyaram

Ingredients:
Foxtail millet/Thinai – 1/2 cup
Rice flour – 1 tablespoon
Wheat flour – 1 1/2 tablespoon
Jaggery – 1/2/cup powdered
Grated coconut – 1/4 cup
Salt – as required
Cardamom – 1
Ghee/oil to fry

Method:
Wash and soak the millet for 2 hrs.
Add it to a blender with very little water and grind it to a smooth paste.

Transfer it to a bowl and add powdered jaggery, rice flour, wheat flour, coconut, salt and powdered cardamom seeds.

Mix everything well and set aside for 15 mins. Heat the paniyaram pan, pour oil/ghee in each mould and pour the batter. Cook well. Flip and add more oil/ghee and cook till it turns golden brown.

Author: Saranya

Foxtail Millet/Thinai Halwa

Ingredients:

Foxtail Millet – 1 cup
Milk – 2 cup
Palm sugar – 3/4 cup
Ghee – 5 tablespoon
Elachi powder – a pinch
Water

Method:
Wash and soak millet in water for 2 hours.

Add drained millet with little water to a mixer and blend it to a smooth batter. Keep it aside.
Take a pan add ghee and melt it.
Add the ground batter and cook on a medium flame. Keep stirring continuously.
Cook till it becomes crumble. It takes around 10 mins. Then add milk to the cooked mixture and keep on mashing it.
When the milk evaporates, add palm sugar and mix well.Cook till the halwa begins to leave the sides of the pan.Add little ghee and mix everything well.
Stir and mash the halwa well to get a smooth halwa.
Heat ghee in a pan add cashew kismis fry it till golden color and pour it over the halwa. Serve warm.

Author: Saranya

Ragi Cake

Ingredients

Ragi flour – 1 cup
Butter 100 grams
Powdered Sugar/ Jaggery- 100 grams
Egg- 2
Cashew nuts and raisins
Milk little

Method:

Pre heat oven for 10 mins at 180°

Sieve ragi powder to get a very fine powder. then take it in a bowl.
Add sugar / jaggery, butter and egg to the same bowl and beat everything well. if needed add little milk and mix well.

Take 1 table spoon of ragi flour and mix it with the nuts and raisins. Put this to the ragi mixture.

Then take another bowl and apply butter in that and pour this mixture into that bowl and bake it for 30 mins or until the cake is bake well.

Soft spongy healthy cake ready for our bakery lovers!!!

This can be done without egg by increasing the quantity of butter and add choco chips and nuts for crunchier taste!!! Yum yum!!!

Author: Saranya

Ginger Chutney

Ingredients:

Ginger-1 cup choppped
Garlic- 5
Tamarind – a small ball size
Red Chilly -4
Jaggery – little
Urad dal -1 tblspoon
Chana Dal -1 tblspoon
Mustard seeds -1 tsp
Cumin seeds -1 tsp
Oil
Salt

Method:

Heat oil in a kadai and add red chilli,channa dal,roasted gram dal and garlic. Fry till it turns golden..cool it and add it to a mixer.

In the same oil add ginger and fry till golden color and add to the same mixer.
Then add jaggery,tamarind and salt and grind it a fine paste by adding water.

Heat oil add mustard and cumin seeds. When it starts crackling pour it in the ground chutney.Mix well and serve.

Goes well with idli, dosa and chapathi too. This is the best combo for Green gram dosa.

Author: Saranya

Pesarattu dosa/Green gram (Protein Dosa)

Ingredients:

Green Moong Dal – 1 cup
Idly Rice – 1/2 cup
Green Chillies – 2
Ginger – little
Cumin Seeds – 1 tsp
Salt and water as required

Method:

Wash rice and dal well. Soak it together for for 8 hours. Drain the water and add the rice and dal in the grinder and along with it add in green chilli, ginger, cumin seeds and grind to a smooth paste.

Add salt and mix well. Add water and make it to a dosa batter consistency.

Heat a tawa. Take required quantity of batter and make into a thin dosa. Drizzle oil around the edges and cook it well both sides.

Hot crispy protein rice dosa ready

Ginger chutney and peanut chutney are best combination for green gram pesarattu

Author: Saranya

Aval / Poha Payasam

Ingredients:

Any traditional Aval – 1/2 cup
Milk – 2 cups
Palm sugar powder – 1 tblspoon
Elachi powder – little
Dry ginger powder – a pinch
Cashew and kismish – as required
Ghee

Method:

In a spoon of ghee add Aval and fry in medium flame till it becomes lite golden brown.
Boil milk in a vessel. Once its boiled well add the Aval and cook well till the milk becomes thick.
Then add palm sugar powder, elachi powder and dry ginger powder and mix well.
In a pan add ghee cashew, kismish and fry well. Add this to the cooked payasam mixture and serve it hot or cold.

Any type of Aval can be used to prepare this payasam.Black rice aval(Karuppu Kavuni)can be substituted with other Millets and flattened rice like Ragi aval, Bajra Aval/Poha , Diabetic/Arthirites Poha ( Kattuyanam), Normal Aval or Poha

Author: Saranya

Ragi Mudde/Ragi Kali/Ragi Balls

Ingredients:

Ragi flour – 1 cup
Salt – as per taste
White Rawa – 4 tblspoon
Water – 3 glass

Method:

In a pan add 1 1/2 cup water, salt and bring it to boil.
When it starts boiling add rawa and mix well.
Meanwhile take ragi in a bowl and mix well with remaining 1 1/2 cup of water. Make sure there is no lumps.
Now simmer the gas and pour this ragi mixture to the cooked rawa and cook well in medium flame.Allow it to cook well for around 7 minutes.
In this stage if the mixture is too thick little water can be added or if its too thin ragi flour can be added.
When the balls is cooked well there will be
a shiny layer formed on top and it will not stick to hand when touched. Now remove it from gas and allow it to cool a bit.
Take a cup rinse it with water and fill it with this ragi mixture. Then turn it upside down in a plate.
Ragi balls is ready. Can be had with curd or any gravy of your choice.

Author: Saranya

Wheat Sweet Pancake

Ingredients:

1 cup wheat flour
Jaggery as per the sweetness
Water to dissolve the jaggery
Ghee

Method:
Take a pan and add the jaggery, pour water until jaggery is covered and heat it till jaggery dissolves.
Then filter it to remove impurities.

Now mix wheat flour and jaggery syrup together.
Add water if required to get the proper dosa batter consistency.
Heat a tawa spread a ladle of batter to get the pancake shape and sprinkle little ghee.

Cook both sides well.

Mashed banana can also be included with this batter for extra taste.