LITTLE MILLET/ SAMAI UPMA

 

Samai, or little millet, is a gluten-free grain rich in fiber, iron, and B vitamins, aiding digestion and boosting energy.
It helps regulate blood sugar levels, supports heart health, and is ideal for weight management.
Being easy to digest, it's suitable for all age groups, including children and the elderly.
Samai can be used to prepare a variety of dishes like upma, pongal, khichdi, and pulao.
It also works well in making dosas, idlis, and even millet-based desserts like kheer.
Including samai in regular meals promotes overall wellness and supports a healthy lifestyle.

 

 

 

 

 

 INGREDIENTS :

 

LITTLE MILLET- 1 CUP

WATER- 3 CUPS

OIL- 1 TBSP

MUSTARD- 3/4 TSP

CUMIN SEEDS-3/4 TSP

GRAM DAL- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

TOMATOES- 2 NOS

ONION- 2 NOS

GREEN CHILLIES- 2 NOS

ONIONS- 2 NOS 

GINGER CHOPPED- 1/2 TSP

COCONUT GRATINGS--1 TBSP

 

PROCEDURE 

 

1. Soak little millet in water for thirty minutes .This reduces the cooking time as the millet soften.

 

2.In a pan add 3 cups of water along with salt and boil till it roll boils.

 

3.In another pan add oil,splutter mustard,gram dal,onion,salt and fry till the onions turn translucent.

 

4.  Now add in chopped tomatoes,chopped green chillies,chopped ginger,curry leaves and saute well.

 

5.Drain the water from millet after thirty minutes and keep it aside.

 

6. Pour boiling water over sauteed ingredients and switch on the stove.Now slowly add the millet and keep the lid closed and allow it to cook.

 

7.Open the lid and stir in between and add coconut gratings.When it is completely cooked,switch off the stove and garnish with chopped coriander leaves .

 

 

RAW BANANA PODIMAS

 

Raw banana podimas is a simple crumble curry with mild flavours.In authentic brahmin cuisine,onion and garlic is not used in preparing this curry.I employed a few tweaks--like grinding coconut and green chillies for a different flavour profile.If you are tired of eating masala laden food,then you must try this simple yet flavourful curry and you will certainly love it !

 

 

 

 

 

 

 

 

 

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INGREDIENTS :

 

RAW BANANA- 2 NOS

SALT TO TASTE 

TURMERIC POWDER-1/4 TSP

OIL- 1 TBSP

 

INGREDIENTS TO COARSELY GRIND

 

COCONUT GRATINGS--2 TBSP

GREEN CHILLIES- 2 NOS

 

OTHER INGREDIENTS

 

MUSTARD- 3/4 TSP

URAD DAL- 3/4 TSP

ONIONS- 2 NOS

CURRY LEAVES- 2 SPRIGS

GARLIC CLOVES- 5 NOS

LEMON JUICE--2 TSP

CORIANDER LEAVES CHOPPED

 

 

PROCEDURE 

 

1.Wash raw bananas wipe and cut into two halves with peel intact.

 

2.Boil the cut raw bananas in water till the peel turns black in color. Allow it to cool and remove the peel and grate it.

 

3.In a pan add oil and heat it.Add mustard.When it starts to splutter,add urad dal,chopped onions,salt and saute till the onions turn translucent.

 

4.Now add chopped garlic,curry leaves,turmeric powder and saute well.

 

5.Over this transfer the raw banana gratings,coconut mixture and saute in mild heat for a minute and switch off the stove.

 

6.Add lemon juice and chopped coriander leaves and mix well.

 

 

AMLA RASAM

Amla is a powerhouse of health benefits. It aids digestion, promotes heart health, helps manage diabetes, and is even believed to have cancer-fighting properties. Its versatility has made it a popular ingredient in many hair oil formulations as well. There’s no shortage of delicious recipes featuring this wonderful fruit. Just recently, I tried making rasam with amla for the first time!

 

 

 

 

 

 INGREDIENTS :

 

AMLA --5 nos

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE

TOMATOES- 2 NOS

JAGGERY POWDER- 1 TSP

CHOPPED CORIANDER LEAVES

 

INGREDIENTS TO ROAST AND GRIND:

 

TOOR DAL- 4 TSP

RED CHILLIES- 1

CUMIN SEEDS- 1/2 TSP

PEPPERCORNS- 1/4 TSP

GARLIC CLOVES- 5 NOS

GINGER CHOPPED- 1/2 TSP

CURRY LEAVES- 1 SPRIG

CORIANDER SEEDS- 1 TSP

 

FOR SEASONING

 

GHEE- 2 TSP

CURRY LEAVES- 2 SPRIGS

 ASAFOETIDA- 1/2 TSP

 

PROCEDURE:

 

1. Soak tamarind in warm water and extract syrup.

 

2.Chop amla and de-seed it. Chop the amla into pieces.

 

3.In a pan add a teaspoon of oil and saute chopped amla pieces till it softens.

 

4. In the same pan add another teaspoon of oil and roast all the ingredeints cited above.Grind the ingredients to coarse paste on cooling and keep it aside.

 

5. Add chopped tomatoes to the tamarind syrup along with turmeric powder,salt and asafoetida. Boil the syrup till the raw smell evades and tomatoes turns mushy.

 

6. Now add the sauteed amla pieces,coarse paste,jaggery and heat till it turns frothy.Don't boil for long time as the rasam will lose the flavour.

 

7. Add the seasoning and garnish with chopped coriander leaves. 

Amla has immense health benefits.It aids in digestion,promotes heart health,helps in managing diabetes and even cures certain types of cancer.You can even come across many hair oil brands incorporating amla in their formula.There are many recipes involving this wonderful fruit. I prepared rasam for the first time with amla.