Tamil Nadu

Just the word ‘Salad’ brings to everyone’s mind grated carrots and cucumbers dressed with lime, pepper and salt. No, a salad need not be boring. There are multiple ways of making interesting, tasty salads. Lets see what are the ingredients that go to make an interesting salad that is nutritious as well. Salads are wonderful ways of adding health to your life. Firstly, they have natural flavours, crunchy texture and wonderful colours gifted by Nature. Secondly, including a large serving of fresh raw vegetables in our everyday meal can have significant health benefits. Salads are a natural source of fibre. Be it summer or winter, a crisp salad is the basis for an energizing meal. Even while dining out, ordering a fresh salad is the best way to start a dinner. The digestive enzymes that are present in the raw vegetables prevent indigestion that might be caused by the food that was to follow.

This Bajra Upma is a very tasty & healthy breakfast item, Monsoon is here in western ghats. Along with it comes the chill. It has been customary to stock up Bajra during cooler seasons to cook few items to give the body much needed energy boost. Whole lot of other dishes can be made with millet flours other than plain Rotis. Mixed with the right proportion of some starchy flours like Tapioca or Arrowroot, gluten free flour mix can be made for baking cookies and cakes. Steamed millet flour makes delicious Puttu. Cooked millet flours make tasty Idiyappams. One such item is this Bajra Upma.
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Pearl Millet Bajra Bajri Sajje Kambu Sajja
Bajra Upma

Millet Uthappam Millet Uthappam is made with Barnyard millet, sago and urad dal. This batter can be used o make Millet Idli / Dosa too. This Millet Uthappam is topped with vegan cheese as well. hence this is a vegan and Gluten free recipe. For the Uthappam:
  • 3 measures barnyard  millet + ¼ measure Sago (Sabudana) soaked for 4 hrs
  • 1 measure whole urad soaked for 1 hour
  • Grind separately as for Idli. Keep for fermenting overnight or for 8 hrs. Idlis also come out well with this batter.

Kumbakonam Kadappa, as the name suggests, originated from Kumbakonam / Tanjore regions of Tamil Nadu, South India. It uses Mung dal, potatoes, coconut and some spices that makes it very flavourful and a popular dish. It’s a cross between Sambhar and Kurma. A hot favourite dish in restaurants in Kumbakonam and Tanjore even today that is served with morning breakfast of steaming Idli, Dosa, Puri, Pongal, Paratha, Roti….you name it.  Some recipes use tomatoes, some do not. Its however left to you completely. Traditional method for Kumbakonam Kadappa cooks potatoes separately, mash & add it to cooked dal. I have however tweaked it a little and used grated raw potatoes. Kumbakonam Kadappa

Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy