Sunday, 29 October 2017

Kodo Millet and Quinoa Paniyaram

Kodo Millet and Quinoa Paniyaram (fried balls) a vegan, healthy and delicious south Indian dish which can be enjoyed at breakfast or as a snack.


Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

This savoury dish is made with healthy grains like Kodo Millet (aka kodri) and Quinoa batter with basic ingredients. The wonderful texture of this paniyaram is so amazing, crunchy exterior and spongy soft pillowy centre make this dish more appetizing.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

My knowledge of South Indian food was limited, I only knew idli, dosa and vada sambhar. My imagination didn't run any further than this. Probably not my fault as if you asked a South Indian about Gujarati food, maybe they'd only be able to tell you dhokla and fafda. Not only south Indian cuisine, but I learnt many foods from around the world when we got internet at home and then also when I started my blog. I was so amazed to see so many varieties of South Indian food. So I started experimenting, maybe not all of the dishes but within those few, paniyaram topped the list.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

Since then I have made Paniyaram many times by varying the recipe ingredients. But, with these two healthy ingredients, these remain my favourite. Without any guilt, I can enjoy with mild coconut and spicy tomato and onion chutney.

Generally, traditional Paniyaram or kuzi (masala) Paniyaram are made with plain Idli batter, which is seasoned with few spices and basic ingredients like onion, green chillies and curry leaves. Also, different kind of vegetables can be added to make this dish healthier and tasty.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.


In the past, I have prepared Kuzi (Masala) Paniyaram which is all-time favourite in the family, Vegetable Paniyaram and Oats and Marrow Paniyaram, but now that we are trying to include many healthy options in our diet, I used Kodo Millet and Quinoa in this recipe, both the ingredients are packed with so many nutrition, especially packed with protein.

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Kodo Millet and Quinoa Paniyaram, millet panniyaram
Snack
South Indian
Yield: 20-22 pieces
Author:

Kodo Millet and Quinoa Paniyaram

Kodo Millet and Quinoa Paniyaram

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.
prep time: 12 hourcook time: 30 Mtotal time: 12 H & 30 M

ingredients:

  • 1/2 cup Kodo Millet -kodri
  • 1/2 cup Quinoa
  • 1/2 cup Idli Rice
  • 1/2 cup Urda daal
  • Pinch Fenugreek seeds
  • For the vaghar-Tempering
  • 3 Tbsp. Oil
  • 1 small Onion finely chopped
  • 2-3 green chillies finely chopped
  • 3-4 Curry leaves torn
  • 1 Tsp. Mustard seeds
  • 2 Tbsp. Finely chopped fresh Coriander
  • 1 Tbsp. Freshly grated coconut
  • 1 Tbsp. Chana and Urad Daal
  • Pinch Hing
  • Salt to taste

instructions:

How to cook Kodo Millet and Quinoa Paniyaram

  1. In a big bowl mix kodo millet, quinoa and rice, add cold water and soak for 6-7 hours.
  2. In another bowl take urad daal and fenugreek seeds and soak for 5-6 hours.
  3. Discard the water and grind everything into a fine paste.
  4. Add salt and mix well and leave it for fermentation for 8-10 hours in a warm place.
  5. In a pan or kadai heat 1 Tbsp. oil and add mustard seeds and hing.
  6. Once the seeds start to splutter add chana and urad daal, let it fry for a couple of minutes then add curry leaves and green chillies.
  7. After a couple of minutes add onion and saute till very light pink.
  8. Turn off the heat and add coconut and coriander, mix well and add everything into the fermented batter.
  9. Mix well and check the seasoning.
  10. Heat Paniyaram pan on medium heat and add little oil in each cavity of the pan.
  11. Pour 1 Tbsp. batter in each cavity.
  12. When they start to cook one side, turn them very carefully and cook another side until they are crispy and light brown on both sides.
  13. Remove from the pan and serve hot with coconut and tomato and onion chutney.
  14. Enjoy!

NOTES:

Idli rava can be used instead of idli rice.
Calories
70.99
Fat (grams)
2.81
Sat. Fat (grams)
0.30
Carbs (grams)
9.60
Fiber (grams)
1.46
Net carbs
8.14
Sugar (grams)
0.96
Protein (grams)
2.10
Sodium (milligrams)
52.56
Cholesterol (grams)
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Sunday, 22 October 2017

Baingan Bhatinda Masala

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger-licking curry that goes well with roti or rice.

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

Tuesday, 17 October 2017

Stuffed Magas Ladoo

Fancy a scrumptious and delightful Diwali recipe? Stuffed Magas Ladoo, this is rich and full of goodness! Enliven your Diwali with these aromatic and moreish. These Magas Ladoo are stuffed with rich and creamy Pistachio filling.

Magas Ladoo is an Gujarati mithai, it is a rich and delicious made with roasted gram flour, sugar and ghee. It is a perfect sweet to try on Diwali.

The Festival of Lights - Diwali finally is here, it's that time of the year where you can feel the festive warmth, hues and spirit in the air. This festive season also brings with it yet another excuse to prepare and relish so many gorgeous, delectable and rich sweets, be it a traditional, modern or fusion. If you ask me what is your favourite mithai (sweet), let me tell you it would be very difficult to choose as I can relish and cherish any sweet, but if I really become choosy and only focus on the Diwali festival and mood, then Mohanthaal and Magas ( gram flour fudge ) tops the list. I just can't ignore these two for me, I cannot imagine my Diwali platter without either of these two authentic dishes. To me, the sweet aromas of roasting chickpea flour in desi ghee itself prepares me for joyous celebrations of Diwali and sweets are considered very auspicious to offer for Laxmi Poojan.


On the Diwali 2016, I focused on making Vegan Saffron Almond Thins- Kesar Badam Katli, which turned out incredibly tasty. So simple yet elegant and graceful looking thins with subtle saffron flavouring was just to die for. This Kesar Badam Katli makes a fabulous edible gift, actually I gave one box full of these thins to myself as a gift on last Diwali :)


The second sweet I made first time ever was Kesar, Badam, Elachi Balushahi and thank god the whole family were not disappointed at all, actually, kids asked me to keep this recipe in our Diwali menu forever :) We truly had great experience of devouring this incredibly and irresistibly sweet.


And last but not least I prepared Stuffed Magas ladoo, but could not post on time as I got super busy in the Diwali preparations, so these Stuffed Magas Ladoo pictures had sat quietly in my folder almost a year, an apt time to post as the Diwali fever is right high.

Magas or Magas na Ladoo is an amazing and luscious authentic Gujarati sweet which is the most loved sweet dish prepared by Gujaratis on the Diwali. Generally, this traditional Magas is prepared with roasted chickpea flour, ghee and sugar and either you shape that mixture into ladoo or set on a plate. Being a foodie myself I love little experiments here and there with my food. I jazzed up a little and stuffed the ladoo with rich and creamy pistachio filling.

Magas Ladoo is an Gujarati mithai, it is a rich and delicious made with roasted gram flour, sugar and ghee. It is a perfect sweet to try on Diwali.

So here is my stuffed magas ladoo it has a twist to the regular magas ladoo with a delicious pistachio stuffing mixture. A combination of two textures and flavours are brilliant and works well in this recipe. The top layers are smooth and melt in your mouth. These ladoos with nutty and crunchy pistachio fillings are an experience for your taste buds.

Lighten up this Diwali by sharing and savouring these delights with your friends and family.

May the festival of light encircle your life with Joy and Happiness. Happy Diwali...!!

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Gujarati Magaz, magas ladoo, stuffed magas ladoo, chickpea flour fudge
Desserts
Gujarati Indian
Yield: 12-15 Ladoo
Author:

STUFFED MAGAS-MAGAJ LADOO

STUFFED MAGAS-MAGAJ LADOO

These Stuffed Magas Ladoos are rich, delicious and a perfect treat you can prepare for Diwali festival.
prep time: 35 Mcook time: 50 Mtotal time: 85 M

ingredients:

Filling-Stuffing
  • 4 tbsp. Lightly roasted ground pistachio
  • 2 tbsp. Khoya or Mawa
  • 2 tbsp. Powder sugar
  • Pinch Cardamom powder
Magas Ladoo
  • 250g or 2 1/2 cups Coarse chickpea flour or Plain Besan
  • 150g + 1 tbsp. Homemade Ghee (3/4 cup)
  • 170g or 3/4 cup Caster sugar
  • 2 tbsp. warm milk
  • 1/2 tsp. Cardamom and Nutmeg powder
  • for garnishing Pistachio slivers, Saffron threads and edible gold leaf

instructions:

How to cook STUFFED MAGAS-MAGAJ LADOO

  1. Mix milk and 1tbsp. ghee, add into 250 g gram flour.
  2. Gently mix and leave it for half an hour. ( this procedure called DHABO DEVO in Gujarati )
  3. Meanwhile, lightly roast the khoya in a kadai for a couple of minutes and add ground pistachios. 
  4. Mix well and turn off the heat then add powder sugar and cardamom powder and mix well. 
  5. Leave it aside.
  6. Sieve magas ladoo mixture through medium hole sieve so you'll get very nice crumbly textured flour.
  7. In a heavy bottom or non-stick pan, heat 150g ghee and add crumbly gram flour.
  8. On low heat stir and fry this mixture till golden and fragrant. 
  9. Turn off the heat, transfer mixture into another bowl.
  10. Semi-cool the mixture and add sugar, cardamom and nutmeg powder.
  11. Divide the pistachio mixture into equal parts and make into tiny marble size balls.
  12. Once the ladoo mixture is cool enough to handle, take a small amount of the mixture and roll into a ball.
  13. Then slightly flatten the magas ladoo and put pistachio ball in the centre and roll the magas ball again making sure that pistachio ball is covered properly from all the side.
  14. Repeat this procedure with the remaining mixture. 
  15. Arrange them on a serving tray and sprinkle pistachio slivers and saffron threads on top of the ladoo and stick edible gold leaf.
  16. Enjoy!

NOTES:

To make a vegan version replace ghee and milk with non-dairy products.
Calories
212.07
Fat (grams)
5.31
Sat. Fat (grams)
2.36
Carbs (grams)
33.24
Fiber (grams)
2.98
Net carbs
30.27
Sugar (grams)
20.29
Protein (grams)
8.06
Sodium (milligrams)
46.15
Cholesterol (grams)
10.79
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Did you make this recipe?
Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
Created using The Recipes Generator

Sunday, 8 October 2017

Thai Sweet Potato, Chickpea and Mushroom Curry

This hearty, creamy and comforting Thai Sweet Potato, Chickpea and Mushroom Curry recipe is bursting with so many flavours and this curry is so easy and simple. This curry is loaded with autumn and winter produce such as sweet potato and mushrooms adding their heavenly aroma and rich flavour. 

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.