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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!
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Cooks in: 10 Minutes
Serves: 2 People
Samba Sadham (Pepper, Jeera Rice) is a simple, unique, flavourful and tasty rice variety served as a prasadham in Chidambaram Natarajar Temple. Since pepper and cumin have a lot of medicinal properties, having this rice variety at least once in 15 days helps our stomach function properly.
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Cooks in: 40 Minutes
Serves: 2 People
Tofu is high in protein and contains all the essential amino acids our body needs. It also provides fats, carbs and a wide variety of vitamins and minerals. As my son is a vegan, I used tofu for this recipe. It can be substituted with paneer.
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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.
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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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