Tag Archives: Sorghum

Leftover Roti Recipe 1

Leftover Roti Recipe

  • Servings: 1
  • Time: 30mins
  • Difficulty: easy
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Leftover Roti Recipe 1

 

 

 

 

 

 

Today, I would like to share with you a recipe which is my ultimate guilty pleasure.

It won’t win any beauty awards, it is not elegant, it doesn’t have that “wow” factor, it is not one you can boast about but it is one of THE most comforting foods I have eaten.

If you like slurpy or soft, mashable foods (think mac and cheese or a bowl of cheesy mashed potato or a hearty soup) than this one is for you.

The recipe has come into our family through one of my mum’s oldest and closest friends.

very simple and doesn’t require a well-stocked kitchen

This works best with a day old roti or chapatti which is kind of dry. But it is so good that, sometimes, it is worth making extra rotis just so that you can have this the next day.

I have tried this recipe with regular wheat roti as well as jowar (sorghum) bhakhri (photo above) and it is equally delicious with both.

The only caveat is the tartness of the yoghurt you use. It has to be really very sour. I tend to leave the yoghurt at room temperature for a few hours beforehand to ensure that it reaches the right piquancy.

If you are a fan of garlic and yoghurt, give this one a go.

Out of curiosity, how do you use up your leftover rotis?!

Ingredients

4 Wheat roti or 2 Jowar bhakhri (must be day old)

1.5 Cups very sour yoghurt

1 Large head of garlic

2-3 Dry red chillies

1 Teaspoon cumin seeds

1 Teaspoon turmeric powder

1-2 Teaspoons chilli powder

1 Teaspoon asafoetida

1 Tablespoon oil

Salt to taste

Method

  1. Peel and slice the garlic along its length.
  2. Crumble or tear the rotis or bhakhris with your hands. Set aside.
  3. Whisk the yoghurt.
  4. Add salt, turmeric powder and chilli powder to the whisked yogurt.
  5. Add about 1.5 to 2 cups of water to the spiced yoghurt and  mix well. Set aside.
  6. Heat the oil in a frying pan.
  7. Once the oil is hot, lower the heat and throw in the cumin seeds and dry red chilli.
  8. Add the asafoetida and stir for about 20 seconds.
  9. Add the garlic and cook it for a couple of minutes.
  10. Next, add the yoghurt mixture and bring to boil.
  11. Once it comes to rolling boil, add the roti/bhakhri pieces.
  12. Mix well, cover and cook for about 15 minutes. By the end of the cooking time, the roti will have absorbed a lot fo the yoghurt sauce and you will end up with a stew like texture.
  13. Transfer to a pasta bowl and enjoy piping hot.

Sorghum Groats with Snake Gourd & Pumpkin

Jowar Dalia with Padwal & Pumpkin

  • Servings: 1
  • Time: 4hours soaking 1hour cooking
  • Difficulty: easy
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Sorghum Groats with Snake Gourd & Pumpkin

 

 

 

 

 

 

 

I recently read an article about some under-rated vegetables which are highly nutritious and which we should be eating more of.  Two vegetables on the list were snake gourd and pumpkin.

Pumpkin features on my menu every now and then but snake gourd is something I hardly ever eat. So, I decided to cook sorghum groats (jowar dalia) with these two vegetables.

Snake GourdSnake gourd, also known as padwal and Chinese cucumber, is a long, narrow variety of gourd with thick skin and spongy texture within. Hollow on the inside with soft seeds, it cooks pretty fast.

The vegetable is very low in calorie but high in fiber and a good source of magnesium, calcium, and phosphorus.

The second key ingredient in today’s recipe is sorghum groat. Sorghum is high in iron and fiber and good for heart, maintaining weight, sugar level and arthritis.

If you want to try this recipe and can’t get hold of sorghum groats, you can use any other variety like broken wheat (dalia), corn (makai dalia) or pearl millet (bajra dalia).

this is best eaten hot with a dollop of ghee

Don’t skimp on the ghee (clarified butter), it will really enhance the taste. And ghee is very good for health as long as you have it in moderation.

Ingredients

1/4 Cup sorghum groats

1/4 Cup whole lentils (masoor)

1 Tablespoon fenugreek seeds

150 Grams snake gourd

150 Grams pumpkin

1 Large onion

1 Head of garlic

2 Ripe tomato

10-12 Fresh curry leaves

1 Teaspoon turmeric powder

1 Teaspoon chilli powder

1 Teaspoon cumin powder

1 Teaspoon coriander powder

1 Teaspoon mustard seeds

1 Teaspoon cumin seeds

A pinch of asafoetida

2 Sticks of cinnamon

3-4 Whole cloves

3-4 Whole peppercorn

Salt to taste

1-2 Teaspoons oil

Ghee to drizzle on top

Method

  1. Wash the groats and lentils.
  2. Add fenugreek seeds and soak for 3 to 4 hours.
  3. Wash and dice the snake gourd.
  4. Peel, wash and cube the pumpkin.
  5. Peel, wash and chop the onion.
  6. Peel and slice the garlic.
  7. Wash and chop the tomato.
  8. Wash the curry leaves.
  9. Heat the oil in a (preferably non-stick) cooking pot.
  10. When it is hot, lower the heat and add the mustard seeds.
  11. As soon as the mustard seeds start spluttering, add the cumin seeds.
  12. Once the cumin seeds start crackling, add the asafoetida followed by cinnamon stick, cloves and peppercorn.
  13. Stir for 30 seconds and add the curry leaves.
  14. Next, add the onion, garlic and tomato along with salt to taste.
  15. Mix well, cover and cook for 5 minutes.
  16. Uncover, throw in the turmeric powder, cumin powder, coriander powder, chilli powder, diced gourd and cubed pumpkin.
  17. Combine everything thoroughly and add the soaked groats, lentils and fenugreek seeds along with the water they were soaked in.
  18. Bring to boil, lower heat, cover and cook for about 40 to 45 minutes. If your cooking pot is not non-stick, you will have to check in-between to make sure that the food is not sticking to the bottom.
  19. 20 minutes into the cooking time, uncover, stir and make sure there is sufficient water. If not, add a little more boiled water.
  20. Once it is cooked, let it sit (covered) for about 5 minutes.
  21. Transfer to a serving bowl and drizzle with some ghee.

Rice Free Idli of Bajra (Pearl Millet) & Ragi (Finger Millet) Grains: Plain and Masala Varieties

Rice Free Idli of Bajra (Pearl Millet) and Ragi (Finger Millet) Grains

 

 

 

 

 

 

 

 

Let me start off this post with a disclaimer: I have nothing against rice. In fact, I like rice in all shapes and form although I rarely eat it. In my quest for a healthy and nutritious diet, I try to replace rice with other grains wherever possible.

today’s recipe is a tale of two idlis which met by chance in one cooking session

Having successfully made rice-free jowar (sorghum) idlis in the past, for this recipe, I thought of experimenting with two other types of millet grains: pearl (bajra) and finger (ragi).

a successful experiment which demonstrates that it is possible to make idlis without rice

Batter for Rice Free Bajra and Ragi Idlis (Masala)
Batter for Rice Free Bajra and Ragi Idlis (Masala)
Batter for Rice Free Bajra and Ragi Idlis (Plain)
Batter for Rice Free Bajra and Ragi Idlis (Plain)

Another fortuitous discovery I made while making these is masala idli.

While the first round of idlis were merrily steaming away, I suddenly remembered that I had some shelled peas and mixed sprouts lying around in the refrigerator. I thought of adding these along with some freshly grated turmeric and green chilli-ginger paste to the second round of idlis.

Both types taste equally good. They are soft like conventional idlis although not as fluffy (absence of rice I imagine).

The following makes 24 regular size idlis.

Ingredients for Plain Idli Batter

1 Cup bajra (pearl millet)

1 Cup ragi (finger millet)

1 Cup white urad dal (white gram/white lentil)

2 Tablespoons methi seeds (fenugreek)

Salt to taste

Ghee for greasing idli moulds

Ingredients for Masala Idli Batter (Optional)*

2 – 3 Tablespoons shelled peas

2 – 3 tablespoons mixed sprouts

1 Teaspoon turmeric

1 Teaspoon green chilli-ginger paste

Method:

  1. Wash the bajra, ragi, urad dal and methi seeds.
  2. Add water and soak for 8 to 10 hours.
  3. Grind in a food processor. The end result should be a batter which is neither too thick nor too thin. Some of the ragi grains may remain whole, this is perfectly okay.
  4. Cover and place the batter in a warm, dark place to ferment. This can take anything from a few hours to 34 hours depending on the temperature (see note below).
  5. When you are ready to cook the idlis, add some salt to the batter and mix well. If you are making masala idli, you can add the optional ingredients at this stage.
  6. Grease idli moulds and pour the batter in them.
  7. Put in a steamer and let the idlis steam for 40 minutes.
  8. Remove from the steamer and leave for a few minutes.
  9. Run a knife under each idli to remove it from its mould.
  10. Serve with chutney of your choice.

Note:

  1. In warm weather, the batter can ferment in a matter of 4 to 6 hours. If the temperatures are low, the fermentation process takes much longer.
  2. For masala idli, you can add any vegetable of your choice. Grated carrots, grated cabbage and grated bottlegourd would work equally well.
  3. I had fresh turmeric root which I grated and used which is why the colour of my masala idlis is so bright! You can use turmeric powder instead.

Here are the two friends side by side – plain and masala.

Rice Free Bajra and Ragi Idlis (Plain)  Rice Free Bajra and Ragi Idlis (Masala)