Shutterbug's Blog

Living with Multiple Myeloma in Hyderabad , India . Random musings .


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Healthy alternative to regular Dosa , Uthappam using Foxtail Millets (Korralu in Telugu)

My post on Foxtail millets is one of the most popular posts on my blog.
Been getting several hits on the post.

Here is the link to that post 

https://devilorangel.in/2016/12/14/health-nutrition-and-south-indian-recipes-with-korralu-foxtail-millets/


Millet’s are the new fad in town , the passionate Dr Khadar Valli  has been promoting 5 types of Millets (Foxtail, Kodo, Browntop, Little , Barnyard) which are very nutritious Organic ancient grains that can heal the body.

There was a time when I wanted to incorporate Millets but was nervous. Thanks to several women who uploaded videos on preparing Millet Dosa’s. These videos gave me the confidence to prepare Dosa’s with Foxtail Millets.

Not just Foxtail Millets , but Little Millet, Kodo Millet, Barnyard Millet  and Browntop Millet , too can be incorporated with great ease in our daily diet.
Easiest to use in the preparation of Dosas and Idlis.

Lemme share how I prepare Dosa with Foxtail Millet’s.

Usual Recipe for Dosa batter :

Ingredients for making Dosa Batter :

Urad Dal : 1 Cup . This is Whole Black Gram (with the Black skin removed)

Rice – 2 or 3 Cups (Quantity of Rice is  your choice)

This is soaked for 6-8 hours. Usually soaked in the morning and the batter is prepared at night.

The batter is left for fermenting overnight .

Dosa’s are prepared the next morning.

Procedure to prepare Dosa with Millets is very much the same.

Here is my Recipe for Dosa with Foxtail Millets :

Urad Dal – 1 Cup
Foxtail Millets – 2 Cups

I soak them in the morning in separate containers for 8 hours.
Batter is prepared in the evening/night. Grind them separately into a smooth batter and then mix them throroughly.

Add salt to taste.
Leave the batter overnight for fermenting.
Make your Dosa’s the next morning.

Just replace Rice with Foxtail Millets and confidently go ahead.

Not just Foxtail Millets, you can follow the same recipe using other Millets too.

Enjoy your healthy Foxtail Millet Dosa’s with your regular Chutneys or Sambhar.

This evening , I prepared Uthappam with the same batter. I chopped a few veggies, chillies, ginger, coriander leaves , jeera and added to the Millet batter. This is my Dinner for today.

Uthappam made with Millet Dosa batter and lots of veggies

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Stir-Fry Vegetables with Chickpeas

There are times when I crave for a lot of veggies. I quickly stir fry whatever veggies I have , sprinkle salt, pepper, lime juice , Olive oil and enjoy a hot bowl of veggies. This is one such day and here is what I dished out. Luckily I had soaked Chickpeas in the refrigerator too which I added to the veggies.

Here is the recipe for Stir-Fry Veggies with Chickpeas –

Ingredients :

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Boiled Chickpeas – 1 Cup (soak dry chickpeas overnight and add a little salt while boiling)
Assorted Vegetables – 2 cups of Veggies (3 to 4 colourful varieties)
Salt – As per your taste
Pepper powder – As per your taste
Garlic pods – 3 chopped pods
Extra Virgin Olive Oil : 1 tablespoon
Any other cooking oil : 1 to 2 teaspoons
Lemon juice : 1 spoon

Method :
1. Add oil to the pan .
2. Add the chopped garlic before oil gets very hot. Stir fry for 30 seconds.
3. Add all the chopped veggies and stir till the veggies are partially cooked.

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4. Add the boiled chickpeas and salt . Stir till the veggies are cooked but not soft. The chickpeas too will get slightly roasted and that makes them yummier.

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5. Remove from the stove.

6. Add pepper powder, drizzle lemon juice and Extra virgin Olive oil . Stir all the ingredients well.

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A nice hot bowl of Stir Fry Vegetables with Chickpeas is ready to be served.
A very filling, nutritious and yummy dish which can be had as dinner too.

Choose vegetables that are colorful. Red / Yellow/ Green bell peppers, Purple cabbage , Green Broccoli or Asparagus, White Baby corn / Cabbage , Carrots  etc. Select a few that are in season and to make the dish colorful and appetizing.

Include roasted or Boiled peanuts, roasted sesame seeds if you wish.


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Appetizer : Cucumber bites

This sunday I wanted to make a quick snack using readymade Canapes. I had bought Monita canapes from the supermarket a few days ago.

I remember my Mom making a yummy recipe using the same Monita canapes when I was a kid. Mom had learnt the recipe from a cookery class that she attended about 30 yrs ago . I did not want to ask Mom right away.

I started checking out some youtube videos for Canapes. I did not find any recipe that appeared similar to what Mom used to make.

Meanwhile I ended up watching canapes made with salted biscuits , toast, crackers , cucumber etc.

I liked one simple recipe and I had all the ingredients at home.

However, this recipe is more of an appetizer rather than a snack.

Here it is –

Ingredients :-

-Cucumber peeled and sliced into half centimeter thick pieces.

-Greek yogurt

-Salt

-Pepper

-Tomatoes sliced

-Cut cheese slices into squares or use grated cheese

-Mint / coriander leaves / parsley for garnish

 

Procedure :-

Curd/Yoghurt is usually watery and hence cannot be used , it has to be thick.

Place the regular curd in a strainer and let all the excess water drain.

Add salt n pepper to the thick curd.

Slice the tomatoes.

Place a little Yoghurt on top of each of the cucumber slices.

Place a slice of tomato and a couple of pieces of cheese on the yoghurt.

You can also use grated cheese instead of cheese slices.

Garnish with a mint leaf or coriander leaf .

 

You can also add chopped jalapenos and olives to the yogurt mixture .

A bright , colorful and healthy appetizer is ready.

This is my first canape recipe and I am definitely fascinated by Canapes. There are loads of recipes on the Internet. Numerous varieties of canapes can be made in a jiffy to treat your near and dear ones 🙂 .

Get creative !


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My new possessions : Traditional Indian cookware

Time to display a few cute things from my kitchen…..my new Possessions….I find them cute and beautiful … these are the Traditional Indian Cookware that I have been collecting since a year .

After a lot of googling on the Internet as to why to use Traditional cookware , where to buy, what to look for and how to use them , I finally decided to buy some stuff and experiment. I bought a few online . I purchased one from a local Organic Market and also bought another one from a local potter too. The micro nutrients from the materials used in making these cookware, make the food tasty and these nutrients are also required for a healthy body. Food gets cooked faster in these cookware.

Here they are:

My Cast Iron cuties :

Appa Chatti This is the cutest one. Quite heavy .

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This one is actually used for making Appams but I cook everything except Appams in this :). I use it to cook a small quantity of veggies for making chutneys (roti pachchadi). It also comes in very handy for preparing Tadka . I stir fry some soaked beans/lentils for a quick evening snack. I sometimes use it for making a small quantity of Aloo fry , Okra fry brinjal fry  etc as the size is small.

Dosa Pan Love the pan . It now has a smooth finish just like a non-stick pan. Requires very less oil for making dosas. Dosas cook quite fast and are tasty too compared to those cooked in a non stick pan.

Skillet This one is also equally heavy  .

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Am yet to start using this one. I see myself preparing curries , vegetable fries and maybe chicken fry too. This is being seasoned right now.

All of these are very heavy and have to be handled like lil babies, so as not to drop them on the floor or on your feet 🙂 . Cast iron products are brittle and can break if dropped on hard surfaces and in turn break your floor too and also the bones in your feet :). Got to be very careful.

Clayware :

Clay Pot : I have been cooking almost everyday in this pot, on a gas stove top.

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Usually , in rural India , these pots are used for cooking using firewood as fuel. After reading several reviews about using them on a Gas stove top , I went ahead and bought this one at an Organic Farmers market in the City. Very useful for cooking Dals ,Sambhar and Pulusu. 

Kadai : Once I started using the Clay pot and got the confidence I started eyeing one potter by the road side, close to my place of work. This woman had a variety of clay utensils. Water Jugs , Curd pots, Pots for curries in different sizes,  a flat thick  pan with holes for making Phulkas , kadais . I bought this Kadai.

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A kadai is much deeper than the Appa chatti . I have been cooking all varieties of  vegetable fries using this.

This type of Clayware is very light in weight and have to be handled carefully. They will break into pieces if dropped on a hard floor.

Stoneware: 

Kal chatti : 

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This is my latest possession. In the process of seasoning.

I have started bragging about my possessions and experiments with recipes to my family , friends and colleagues.

Cooking using Non-stickware , Ceramic ware,  Stainless Steel or Aluminium is no big deal. But when it comes to using traditional cookware one should first appreciate the benefits of cooking in these types of cookware and fall in love with them 🙂 . Next step is to learn how to season these types of cookware . Once the pots and pans are seasoned ,you are ready to start cooking . This is not the end of the story 🙂 . One should also know how to clean and store them so they last long and are ready for the next recipe. The only downside is that these have to be handled carefully.

I bought the appa chatti , the skillet and Kal chatti  online from villagefair.com and peacockcolours.com .

Go ahead and revive the traditional way of cooking. Eat tasty food and also stay healthy.

Happy cooking !!

 


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My first Avocado recipe : Guacamole 

I had been watching recipes made with Avocados on YouTube , but did not dare to buy them. Wanted to prepare Guacamole one day.

They are not a commercial crop in India. However they are being grown in a limited way in a few parts of South India and North East India.

Few days ago I spotted Avocados in the Supermarket and bought one for the first time.
I had read about picking a perfect Avocado , letting them ripen at home and the procedure to determine if they are ready to be eaten.

The one I bought was dark green but not the almost blackish colour that I saw in the YouTube videos. I left it outside to darken. This morning I noticed it was soft when I pressed it gently and saw a few blackish spots.

I was excited and decided to prepare Guacamole. I had also bought a packet of Nachos on the same day 🙂

I had all the ingredients at home except Jalapenos. I used a green chilli instead.

So here are the ingredients for one serving

Avocado : 1

Tomatoes : 1 medium size (I had cherry tomatoes that I used)

Green chilli : 1

Salt to taste

One small 🍋 lemon

One small onion

Coriander leaves (optional)

 

Method:

Scoop out the pulp of the Avocado and mash it up using a fork.

Chop up the onion and 🍅 tomatoes.

Chop the green chilli into fine pieces.

Mix all of them in a bowl and add salt ,lemon juice and coriander leaves.

Stir well.

Guacamole dip is ready. Enjoy with Nachos.

It was yummy 🙂


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A rainy evening in Hyd .

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Reached home after work and was in the mood to cook something different for my son who came home very hungry, from college.

There was some dosa batter in the refrigerator.  Immediately I recalled watching a Youtube Video on Pizza Dosa.

I had capsicum, tomatoes and cheese in the Refrigerator. Chopped them all into small pieces. Chopped up an onion too.

Need some red spicy sauce . Took some red chilly powder and added some ghee and salt. My Red Spicy Sauce was ready.

I spread the batter on the pan . Smeared the chilly sauce and placed the chopped veggies all over the Dosa. I had Amul Cheese slices which I cut up roughly with my hands and placed on the veggies.

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I then smeared some Ghee on the edges and let the Dosa cook . Made sure that the Flame is low to medium. Once the Cheese started to melt I flipped the edges one over the other and let it cook for a minute on each side and the Dosa turned  a nice golden brown colour.

yummy Pizza Dossa is ready to eat. You don’t need any other chutney/sauce. 

You can also sprinkle some Pizza Seasoning or whatever Italian herbs you may have at home…a sprinkling of dried Oregano or Basil or  Thyme or garlic powder should give the final twist 🙂 . Tastes Yummy even without any seasoning.

Enjoy !!

 


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My Obsession with Traditional Cookware

Eating healthy is important and Cooking food the right way is equally important. There are umpteen ways to cook food and a variety of cookware is being used to cook food all over the world.

These days I am fascinated and have been craving for all Traditional and Natural products like Earthen Cookware and Handloom Sarees.

A decade ago I came across articles that advised against using Aluminium cookware . Aluminium reacts with acidic foods like tomatoes, citrus foods and tamarindwhich makes the food toxic. I began replacing the ones I had with Stainless steel ones. I got a Stainless steel pressure cooker, a Kadai and other Stainless steel cooking pots for curries.

I recently came across this informative article which doubled my obsession for traditional cookware.

http://www.thehindu.com/life-and-style/homes-and-gardens/artisinal-earthenware/article19133289.ece?utm_content=buffer3e782&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer

Cookware  made from terracotta, soapstone and cast iron are on my mind these days.

Have been exploring these varieties on the Internet, the pros and cons of each one of them, the recipes that are best cooked with each type of vessel , the sources for procuring these, cleaning/handling and maintenance of these pieces and finally the price of these beautiful pieces.

Got some good reviews from my sis too who has got hold of a terracotta utensil and has been raving about how yummy her dals turn out each time. Micro nutrients from the clay make the dish tasty and nutritious.

I have some good memories of my Grandma cooking delicious food in earthenware. Grandma is no more. Hope to interview some of the other women in Grandma’s village , who continue to cook using earthenware , during my next visit :).

I had stopped using Non-stick ware and was looking for other types of cookware. A year ago I tossed out my non stick pan which I used for making Dosas and bought a cast iron tava (pan) . I also bought a small appam pan which I now use to prepare tadka. Tossed out the Aluminium one I had that I used for preparing Tadka. Bought these online from peacockcolours.com.

Love these two babies . Especially because of the non stick kind of coating. They are heavier compared to other materials. Got to be careful so as not to drop them. They might break and break your floor too :).

I have just ordered a cast iron skillet and a cast iron Kadai online. Looking forward to their arrival 🙂 Ordered them from Thevillagefair.

Some six years ago I began replacing my Stainless steel utensils too as I read that Lead and chromium from stainless steel leach into the food. I did some research and liked ceramic-ware and bought two curry pots. Quite easy to clean but the thin layer of ceramic cannot withstand a steel spoon and hard scrubbing. Ceramic-ware also has traces of Lead and cadmium .

My recent obsession with Earthenware took me a Farmer’s market at Saptaparni , Banjara hills , last Sunday. Bought black earthenware . Bought this after reading and watching YouTube videos on how to Season and cook in these type of utensils.  Here is my latest acquisition –

Will review once I start using it 🙂 .

I also have a copper water jug which I plan to use . Got this as a gift from my Organisation. It was lying in a corner in our Pantry and I retrieved it today 🙂  Indians have long since believed that drinking water stored in a copper container is very good for the health. More on this later.

Till then … enjoy healthy cooking …