Cooks in : 60 min Serves: 4 people
In Tamilnadu Seedai is one of the most important prashad made for Krishna Janmashtami. Sweet as well as salt versions are made and they are very tasty snack item. During my childhood, my mother and grandmother used to make a huge box of these goodies which we would enjoy for the next 15 to 20 days! Traditionally these are made with processed rice flour and urad dal. I used home made processed millet flour for this recipe and the seedais turned out so good.
Cooks in : 20 min Serves: 2 people
Omapodi is a delicious snack with the goodness of carom seeds/ajwain/omam. Rice flour and besan are generally used to make this thin sev variety. Since Janmashtami is fast approaching, I thought of sharing this recipe using bajra flour. Millets absorb less oil and stay crisp for a long time.
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Cooks in : 20 min Serves: 2 people
Pearl millet/Bajra/Kambu is rich in insoluble fibre which helps in slow absorption of sugar and aids in digestion. Even though I have shared many recipes with this particular millet, this is the first time I baked using this. This recipe comes from my friend Rekha Madhusudan who shared it with me sometime back and I tried it today. Treat your loving brothers with this healthy muffin, for Rakshna Bhandhan!! The muffins are soft, moist and vegan too!Thanks Rekha for sharing the recipe to the world through me!
Cooks in : 20 min Serves: 2 people
Peanut dosa is a special delicacy in some parts of Tamilnadu. Peanuts are a good source of protein and low in carbs. Their rich fibre content and low GI makes them diabetic friendly. Combining them with whole sorghum/jowar which is high in fibre makes the dish even more healthy.
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Cooks in : 20 min Serves: 2 people
Sindhi cuisine is very simple, use seasonal vegetables and have a lot of varieties. Rice is an integral part of their daily meal. Bhuga Chawaran is one important dish which is made with lots of caramelised onions and that is why people simply call it onion Pulav. Replacing rice with millets did not make the dish less tasty! I learnt this recipe from Mr. Ramakrishnan of OPOS.