Bhuga Chawaran

Cooks in: 20 Minutes 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!

Continue reading →

Bajra Lauki Parathas

Cooks in: 40 Minutes Serves: 2 People

Lauki/Bottle gourd has many health benefits and when combined with millets to make parathas, it becomes a wholesome food.  Bajra/Pearl Millet is rich in fibre and so digests slowly and releases sugar at a slower rate compared to other foods. It is a good source of phosphorus, magnesium and iron. 

Continue reading →

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.

Continue reading →

you're currently offline