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Cooks in: 20 Minutes
Serves: 2 People
Varieties in dosas are never ending! A lot of mix and match can be done to make them more attractive and healthy. This time I used beetroot for a nutritious dosa.
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Cooks in: 20 Minutes
Serves: 2 People
Kothambir Wadi is a famous Maharashtrian delicacy made with besan/gram flour, lots of coriander leaves and spices. I used bajra flour, methi and palak leaves along with the above ingredients and it became a complete meal by itself! Enjoy this healthy, spicy, aromatic and crispy snack along with a cup of masala chai!
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Cooks in: 20 Minutes
Serves: 2 People
Thinai urundai/Foxtail Millet laddu is considered very special for Lord Murugan. So, made these laddus for Skandha Sashti. Jaggery and ghee are added to the flour and laddus are made. It is an excellent snack.
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Cooks in: 20 Minutes
Serves: 2 People
Nei Payasam is very special in Kerala Temples. Red rice is traditionally used to cook this payasam. As the name suggests, nei/ghee is used liberally and the consistency is thick compared to other payasam/kheer varieties. I have used Kodo Millet for this recipe.
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Cooks in: 20 Minutes
Serves: 2 People
Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, Pearl Millet has many health benefits.
Bajra Raab is a traditional Gujarati warm soup prepared from bajra flour. Ajwain, cloves, pepper powder and dry ginger powder are added to make the soup healthy and is recommended for lactating mothers.
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