Alu Bhujiya Sev

Cooks in: 30 Minutes Serves: 4 People

Alu  Bhujia is a dry snack made with chickpea flour/besan and boiled and mashed potatoes. It is prepared during festivals or for get together meetings. Beasan is heavy in carbs and and keeping this in mind, I have used millet flour as a major ingredient for this recipe. As millets absorb less oil, the outcome was crispy bhujiya with less oil and carbs. 

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Karasev

Cooks in: 20 Minutes Serves: 2 People

Karasev is one of the preferred snack in South India along with a cup of piping hot filter coffee! It is usually made by pressing the dough through a ladle with holes to get small long strips. But it can be easily made using the thenkuzhal plate of murukku press. Pepper or garlic can be used as spice for making this. Try this millet karasev for evening snack and get amazed by the crispy and crunchy taste!

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Manjal Pongal

Cooks in: 20 Minutes Serves: 2 People

Manjal Pongal is offered to goddess during Tamil month of  Aadi. This is a very simple and unique prashad offered along with Thalagam, a mixed vegetable stew.  The pongal is generally prepared in grainy  consistency. This is a traditional dish of Thirunelveli District, Tamilnadu. I used Kodo Millet for this recipe.

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Gujiya

Cooks in: 40 Minutes Serves: 2 People

Happy Holi to all!  Gujiyas are the speciality of this festival. Instead of making the gujiyas with refined flour and sugar, I made a healthy version using ragi flour and natural sweeteners. So, these gujiyas are low in calorie and tastes very good. Try these healthy delicacy and I am sure, you will never like to prepare them the way it is usually done! Enjoy this festival of colours with natural colours and healthy snacks.

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