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Cooks in: 30 Minutes
Serves: 4 People
Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them. It is a popular street food across India. Pakoras are eaten as a snack or appetiser, often accompanied with tamarind sauce, chutney or raita. They are also offered with masala chai to guests at Indian wedding ceremonies. Vermicelli pakoda is a variation from the usual one. I used millet vermicelli for this recipe. A great snack with hot chai for this coming monsoon season!
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Cooks in: 15 Minutes
Serves: 3 People
Parfait is a dessert which originated from France. Their version differs from American version which is quite simple. It is made by layering some granola, nuts, yogurt and fruits. The options are endless. I used ragi muesli for this recipe and the outcome was a fantastic filling breakfast. I prepared a day before and refrigerated it for 24 hours and the layers remained intact. Try this mouth watering easy recipe for your breakfast.
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Cooks in: 15 Minutes
Serves: 4 People
Vermicelli Kesari is a pudding made with vermicelli, ghee, nuts and sugar. I have used coconut oil instead of ghee to make it as vegan. This is a very simple recipe and can be made using any millet vermicelli. Try this recipe for a quick dessert.
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Cooks in: 30 Minutes
Serves: 4 People
Pinagr or Pinaac is a traditional Goan sweet rice flour balls with coconut and jaggery. Its a popular tea time snack for the Goan people. Traditionally, pinagr is made with roasted rice flour, Goan palm jaggery, coconut and a dash of cardamom. Replacing rice with millets was simple and the outcome was too good. Try this traditional recipe with a millet twist.
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Cooks in: 30 Minutes
Serves: 4 People
"Pudding" can refer generically to the sweet, final course of a meal, what Americans know as "dessert."
In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. This simple recipe which I am sharing is made using jowar flour and I have used the seasonal fruit mango to bring out the mango flavour. Try this recipe before the mangoes goes off the shelves.
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