Cooks in : 20 min Serves: 2 people
Meetha Chawal is a traditional dessert of North India mostly served during pujas and functions. It is prepared using cooked basmati rice and carefully selected mild Indian spices and ghee. I have used Little Millet for this recipe and substituted sugar with jaggery for health reasons, and it was equally aromatic and tasty.
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Cooks in : 20 min Serves: 2 people
One of my friend shared this dosa recipe using rice recently and it was new to me. I used whole jowar along with whole green moong and urad dal to make it more healthy. It came out very well and the taste was really good, something different from regular dosas. Try this recipe for a flavourful dosa! Thanks Shyamala Srivatsan for the recipe.
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Makar Sankranti is one of the important festivals celebrated in different names in different parts of our country. Different sweets like pongal, poli, ubbattu, payasam or chikkis are made using jaggery. According to Āyurvēda, eating sesame seeds in winter is beneficial for our health. Spiritually, sesame seeds and sesame oil have the ability to absorb and emit Sattva frequencies more than any other oil. On the day of Bhogi, traditionally Poli is made in all homes. I made poli with til (sesame seeds) and Gud ( jaggery) as stuffing and used jowar flour for the outer layer.
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Cooks in : 20 min Serves: 2 people
Bathua leaves are available in plenty during winter season. I have already shared paratha recipe with these leaves. If the cooked millet is ready, this delicious and nutritious dish can be made in no time. I used Kodo Millet for this recipe.
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Cooks in : 20 min Serves: 2 people
Fresh chana and chana leaves (saag) are available in plenty during winter. Infact, winter is the season to indulge in lots of greens! I used these two to make a pulav with Kodo `millet and it tasted brilliant!
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