Beans Pulav

Cooks in : 4 min Serves: 2 people

French beans are excellent source of Vitamins A,C, K , folic acid and fibre. Due to its high nutrition value, it helps in prevention of cancer, obesity, diabetes , heart disease and improves the immune system. This Satvik version of pulav takes just a few minutes to prepare and reap the benefits of French beans and millets at one go!
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Seedai

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.  

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Bhuga Chawaran

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.

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Manjal Pongal

Cooks in : 20 min 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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Ulundhu Sadham/Black-gram Rice

  • Cooks in : 6 min Serves: 2 people

Urad dal rice is a nutty, flavourful rice from Thirunelveli district of TamilNadu. A very healthy rice variety which is served with sesame chutney/ellu thuvayal. I have never tasted this until I made it at home! My friend Srividhya Pratheepan shared the recipe using rice and I adapted it to suit millets and my taste. Thanks Vidhya for sharing the recipe. 
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