Originally known as the ‘poor man’s food’, millets is believed to be more that 5000 years old in India. Time and it’s challenges sidelined this nutritious grain only for it to be renewed today and celebrated as a highly healthy grain with enornmous benefits. Joining the mass movement to make millets a staple again, I have come up with a few recipes incorpirating the different Indian millets. Happy healthy eating!
Ingredients
Barnyard millet —- 1 cup Water —– 3 cup Ginger finely chopped — 1/2 tsp Green chilli —– 2 Oil —- 4 tbsp Mustard seeds —- 1tsp Channa dal —- 1tsp Salt —- 1 tsp.
Which food, when you eat it, instantly transports you to childhood?
Kulfi. My father favorite. He used to buy it from not a shop but from Kulfi bhaee who would be sitting outside any shop in the footpath. The bhaee would wrap them in an big leaf. I forget which tree’s leaf was it.
APPA — My take on APPA Adorable, Persuasive, Protective, Amazing. The feeling between a father and daughter is mutual. I have been thinking of writing about my dear Appa for a long time. Not only about my biological appa but one more person, my father-in-law whom I used to call appa. Both of them are not physically with me today but there are so many things I learned from them that I feel they are always with me. To mention a few things, my technical knowledge with regards to house maintenance which usually requires a carpenter or a electrician, I would try to fix it before calling a professional. As a young girl I would be my appa’s assistant holding a screw driver or a spanner. I have grown up watching him repair things at home. Right from setting the house with furniture from different parts of India or calling a carpenter and designing, the end result would be unique. People talk about foldable cots, dinning table with a center rotater, shoe rack or a writing table which can be extended . I had the good fortune of enjoying it right from my school days, thanks to appa. Some of the things that he loved to do were stocking up on the orange mithai while traveling, preparing mango milkshake or just buying a lollipop when he used pick me from my grandparents home after college. Here’s how he prepared mango milkshake. He would add the mango pieces, milk ,sugar and crushed ice. How do you crush ice at home? Simply take the ice cubes from the freezer, wrap it up in a thick clean towel and hammer it with your idikki ( pakkad) or just smash it on your kitchen platform.😊. This was his humble brilliance. What do I write about the Appa who I got after marriage! There has been only two instances where we have discussed about something important, but the understanding was always there. Just the look would make me realise what he would want to say; whether it was for a half cup of coffee or a small sweet piece or rasam made by me in a small cup or anything else. When someone would point out that he was diabetic he would reply with a smile, ” it’s ok I will have an extra pills tonight!”. Even when he lost his memory and speech ,the smile was never lost. When ever I would ask him for something, the answer would be a smile. There had been situations were I had to feed him or take him to toilet. He would look into my face which said many things. I think I was fortunate to serve my this appa a little, since I wasn’t blessed to do anything to my biological appa whom I lost 30 years back. One thing was common with both of them there smiling face whatever the situation was. I could keep writing because the bond between a father and daughter is extremely precious, whether you express it verbally or not. I dedicate this to all the lovely fathers. You could also share few lovely moments you had with your appa or one or two specific things you learned from him. Father’s day special. Dedicating today’s Sweet pongal to both my appas.
Ingredients
Barnyard Millet —– 3/4 cup Moong Dal —– 1/4 cup Jaggery —- 1 cup Cardamom Powder —- 1/4 tsp Ghee —- 1/4 cup Milk —- 1/2 cup Water —- 2 1/2 cups Cashew nuts & Raisins 1 tsp each
Attended the great Chef Sanjeev Kapoor Master class in Phoenix mall, Chennai. Lucky to get his autograph in my Recipe book 😊. One of my favorite chef who is an inspiration to think differently about cooking.
Karpooravalli is a traditional herb in Tamil Nadu widely used for medical purposes. It is used to cure coughs & cold, sore throats, breathing trouble and nasal congestion. Make rasam using the leaves and enjoy it.
Ingredients Tomato —- 2 big Karpuravalli leaves— 8-9 Tamarind —- small lemon size Jaggery —- 1 tsp Channa dal —1tbsp Coriander seeds —- 1tbsp Cummin seeds —– 1/2 tbsp Whole pepper —- 1/2 tbsp Dry red chili —– 1 Mustard seeds —– 1tsp Turmeric pwd —- 1/2tsp Salt —— 1tsp Ghee —– 1 tbsp.
Try this simple, tasty and easy thogayal with raw mango before the season goes off.
Ingredients Raw mango —- 1/2 cup Coconut —- 1/2 cup Urad dal —– 1 tbsp Dry red chilli —– 2 Asafetida —– 1/4 tsp Salt —– 1/2 tsp Sesame oil —– 1 tbsp.
Method Peel the skin of the Mango and cut it into small pieces. Heat oil in an pan fry the urad dal and red chili until the dal changes color. Let the fried ingredients cool down. Grind together Mango pieces, fried ingredients, salt and asafetida. Add little water to get the right consistency. Enjoy mango thogayal with vathakuzhambu or just drizzle Sesame oil on hot rice mix with the thogayal and enjoy with papadam. (i have used mango that is little ripe but firm because I enjoy the thogayal with some sweetness.)
My mother’s black-beads bangles. I can’t tell how old this bangles are, it could be atleast 50+ years because I have seen my mother wear it in my school day and now I am 59.
Sujatas Recipes 