Showing posts with label Easy. Show all posts
Showing posts with label Easy. Show all posts

Instant Oats Idli Recipe [Video]

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Oats Idli is a steamed cake made of oats and semolina. It is a healthy take on the popular South Indian breakfast of rice idli.

steamed idli made from oats, instant oats idli

So what have you guys been up to? I know I missed posting last week, but I won't make any excuses. I'm just happy I managed to get a post this week.

But in between we got a lot of new additions to the house. 

In came some mango wood wall shelves that helped us drag out all our travel memoirs. I'm so happy I now get to display all the souvenirs we've collected over the years. If you've missed reading about our recent travels, you can now read them here

We also finally got a dining table!!! Since we never ate at the table, I never missed having one. But now that I have one, I love it. We had so many discussions and measurements until we finalized on a teak rectangle four seater. I cannot believe we contradicted each other on pretty much everything about the table - the size, the color, the shape. I wonder how we ever buy anything!! Now all I have to ensure is that the table is clutter free.

steamed idli made from oats, instant oats idli

Straying back to our recipe of the day - Oats Idli. If you've ever been around a South Indian, you have to know how much we love our idlis. Idlis are light fluffy steamed rice cakes made by steaming a batter made from fermenting ground rice and black lentils. While that is healthy too, I now have a healthier version for you, and on the plus side, a quicker version too. 

Raise your hand if you hate oats but still want to include them in your diet for all the health benefits it gives you. That is exactly what inspired me to make these idlis. Raj hates oats, he'll only eat them if he doesn't know it is in the dish. So these oat idlis were the perfect place to hide them. These idlis are made with oats and semolina (cream of wheat) instead of the rice and lentils. Sour yogurt or curd is used to give it the slightly fermented taste. 

To make the idlis light and fluffy, I used Fruit Salt or Eno. To ensure that you don't end up with hard idlis, always have the steamer hot and ready for steaming before adding in the fruit salt to the batter. Once you add the fruit salt, don't over mix, just make sure it is combined and add it to the plate or bowl you want to steam the idlis in.

While I used rolled oats this time, I have made it in the past with oat meal too. Use either one of them to get the same results - Soft fluffy healthy Oats idlis. Serve them with traditional coconut chutney and piping hot sambar for best results.

steamed idli made from oats, instant oats idli



Psst... All the pics in this photo are clicked on our new table :)


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email






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Oats Idli Recipe


steamed idli made from oats, instant oats idliOats idli is a steamed cake made from oats and semolina. It is a healthier version of the popular south Indian breakfast of rice idli. This is an instant recipe and does not require any fermenting.

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     30 minutes
Cook time:     15 minutes
Total time:     45 minutes
Yield:                10 idlis

Ingredients:


1 cup rolled Oats or Oat meal
0.5 cup fine Semolina (chiroti rava) or cream of wheat
1 cup sour Yogurt or curd
0.75 cup grated Carrot
2 Tbsp chopped Coriander leaves
10-12 Cashewnuts
1.5 Tbsp Oil
1 tsp Mustard seeds
1 finely chopped Green Chilli
1 Tbsp Chana Dal
1.5 tsp Fruit Salt or Eno
1 Tbsp chopped Curry leaves
Salt to taste
Water as required

Method:


1. Powder the oats until smooth.
2. Heat 1 Tbsp oil in a pan and add mustard seeds.
3. Once they splutter, add in chopped curry leaves and chana dal. Saute for 30-45 seconds.
4. Add in split cashew nuts and fry until the cashews brown slightly.
5. Add the semolina and saute for 4-5 minutes until the semolina is fragrant.
6. Add in the powdered oats and fry for 2-3 minutes.
7. Remove from heat and allow to cool completely.
8. Add grated carrot, chopped coriander leaves, salt and whisked yogurt to the dry ingredients.
9. Mix well and keep aside for 10-15 minutes. If the batter feels very dry, add a little water. The consistency of the batter is slightly thicker than usual idli batter.
10. Heat up the steamer and grease the idli plate or small bowls.
11. Add the fruit salt and a little water and mix well until combined.
12. Pour spoonful of batter onto the greased idli plate or bowls.
13. Steam for 10-12 minutes.
14. Demould and serve hot with chutney or sambhar.





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Rava Idli
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Battalu Kadabu

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Vegan Mushroom Leek Soup Recipe

Yum

Vegan Mushroom and Leek Soup flavored with garlic and pepper. Perfect for cold night when you want to make soup instantly.



vegan soup made with mushrooms and leek

It's a fabulous Friday, again! Hope you guys have something fun planned for the weekend.

I have planned to sleep my entire weekend off. I cannot wait to hit the bed. This week felt like such a long week. I'm glad it is ending and I get 2 days to rejuvenate and gear up for 2 more weeks of long weekdays.

Since I was short of time this whole week, I've been looking at making quick nutritious meals like this Vegan Mushroom Leek Soup. And it was so perfect for the rainy weather that has wrapped over Bangalore like a blanket. Rainy weather, hot soup and a good episode of Masterchef Australia, is there anything more a foodie needs?

vegan soup made with mushrooms and leek


This soup is one of those instant soups that do not come out of a packet or tin, but can be whipped up at home in a very short time. To make this delicious creamy vegan soup, all we need to do is sweat the leek along with some garlic and then add in the mushrooms. Once the mushrooms are cooked, we blend the soup and add in required seasoning. I kept the seasoning simple, just salt and pepper.

You can add in almond milk or regular milk to make this soup creamier. Cheese tastes awesome too. Flavor it with herbs that oregano or thyme, if you'd like a little variety in your soup. Serve it with some buttered croutons when you want to impress your guests or just get your picky kids to eat soup.

And if you know if the debate about whether we eat soup or drink soup has been settled, leave me a comment!!

vegan soup made with mushrooms and leek


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Vegan Mushroom Leek Soup


vegan soup made with mushrooms and leekMushroom and Leek soup is a vegan, low calorie, healthy, gluten free soup that can be made instantly. This soup can be modified to fit into a plant based diet.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2

Ingredients:


1 Leek
200 gms Mushrooms
4-5 Garlic cloves
3 tsp Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Water as required

Method:


1. Wash or wipe the mushrooms clean and chop them. Discard the outer tough layer of the leeks and the top green portion. Wash the leek and then slice tit.
2. Heat oil in a deep pot and fry chopped garlic until fragrant. Add the sliced leek and saute for 6-7 minutes on low to medium heat until the leeks soften.
3. Now add the mushrooms and a pinch of salt and cook them until the mushrooms are cooked. Remove from heat and allow to cool a little.
4. Blend into a puree with a little water. You can blend it either smooth or chunky based on your like. 
5. Return the soup to the pot to reheat. Add water if the soup is too thick. Add salt and pepper to taste.
6. Serve hot with crusty bread.



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Creamy Broccoli Almond Soup Recipe (Vegan)

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Creamy Broccoli Almond Soup - This creamy vegan soup is made with blanched almonds and broccoli and flavored with garlic and pepper. Perfect for cold night when you want to make soup instantly. 

creamy vegan soup made with blanched broccoli and almonds

Happy Friday!!! It's almost weekend, and I cannot wait any longer. Last weekend was my best weekend off late. It was 4 days long :). A festival on Thursday and a day off on Friday just made it a super special weekend. After a long long weekend last week, this one seems so short. But nevertheless, I'm excited, cause, it is the WEEKEND!

What kind of food do you eat on weekends? Do you stick to your regular diet or do you let your hair down and eat anything and everything under the sun? I slip up majorly on weekends. While weekdays are designed for controlled healthy home cooked meals, weekends just go hay wire. A trip to the mall results in a pizza or a burger. A grocery shopping spree ends up in a plate of Pani Puri. You are getting the picture, right?

It is not that I don't want to binge or enjoy on the weekends, but I'd like to sneak in at least one healthy meal in there, just so that the guilt is less. And this Broccoli Almond Soup works perfectly well!!

As a kid, a soup always meant a mixed vegetable one with alphabet pasta. Unfortunately, I can't find these alphabet pasta in Bangalore and the soup just isn't fun when you cannot make words with your food. So I have expanded my horizons to other soups now. And this Soup counter in office has definitely helped. This Broccoli Almond soup is inspired by that counter.

So at work, the management decided to introduce a healthy soup counter and everyone is loving it. The soups are delicious and filling and leave us feeling all healthy and awesome. I just loved the various soups I had from the counter and decided I HAD to make them at home. It is also the perfect time as the nights are only going to get colder from now on.

creamy vegan soup made with blanched broccoli and almonds


This Broccoli Almond soup is vegan, healthy, gluten free and fits right into an oil-free plant based diet if required. But apart from meeting all the dietary requirements, this soup is also super-delicious!! It is smooth, creamy and tastes of broccoli, garlic and pepper - a combination I love in all forms. It is also a very simple soup to make. It does not require slow cooker or for it to stew slowly on the stove. It is really INSTANT.

The broccoli and almonds are blanched, then sauteed with garlic and onion. YUM... Then the whole thing is blended with salt and pepper and reheated. That's it! If you love to make it yummier, add in some sharp cheddar and you get Broccoli Almond Cheddar Soup. I also like a squeeze of lime in my soup at times. You can go ahead and add all the herbs you like and make your own version of the Broccoli Almond Soup.

Go ahead, enjoy the soup. Wishing you a healthy weekend ahead!


creamy vegan soup made with blanched broccoli and almonds


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Creamy Broccoli Almond Soup (Vegan)


creamy vegan soup made with blanched broccoli and almondsCreamy Broccoli and Almond Soup is an instant vegan soup made with blanched broccoli and almonds that is flavored with garlic and pepper. Vegan, low calorie, healthy, gluten free and can be fit into a plant based diet.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Ingredients:


3 cups Broccoli florets
15 Almonds
1 large Onion
4-5 Garlic cloves
3 tsp Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Water as required

Method:


1. Boil water in a large pan and add the broccoli to it. Blanch for 3-4 minutes and dunk them immediately into cold water.
2. Blanch the almonds in the same water for 5-6 minutes. Plunge them into cold water and peel the almonds.
3. Heat oil in a deep pot and fry chopped garlic and onion until fragrant. Toss in the broccoli and almonds and saute for 2-3 minutes. 
4. Blend into a puree with a little water. You can blend it either smooth or chunky based on your like. 
5. Return the soup to the pot to reheat. Add water if the soup is too thick. Add salt and pepper to taste.
6. Serve hot with crusty bread.



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North Karnataka Jolada Rotti Oota - Part 4 - Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala [Video]

Yum

Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style kaalu palya is a vegan curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). 

jowar roti with soppina palya or muddi palya, jolada rotti oota

The last part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Kaalu Palya ( Cowpeas Curry or Lobia Masala).

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared earlier, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.


Kaalu can refer to the contents of any legume pod in Kannada. This curry is made from alsande kaalu or cowpeas or lobia. Dried peas are used for this recipe. The peas are soaked overnight and then cooked in salted water. These peas are then simmered in a simple masala made from onions, tomatoes and spices. The same curry can be made with Mung beans or dried Green Peas. They both taste equally good.

This Kaalu Palya is vegan, gluten free and super healthy. It can also be made to fit plant-based diet by sauteing the vegetables in water instead of oil. I have made it in the past with zero oil and not felt the difference in taste.

This Kaalu Palya tastes fabulous with wholewheat rotis or naans too. 

You might also like the other recipes in the North Karnataka Series - 





If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala

North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.
North Karnataka style kaalu palya is a curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     8 hours
Cook time:     40 minutes
Total time:     8 hours 40 minutes
Yield:               Serves 3-4

Ingredients:


1 cup dried Cowpeas
1 large Onion
1 large Tomato
1 tsp Garam Masala
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
1 tsp Cumin seeds
6-7 Curry leaves
1 tsp Ginger Garlic Paste
3 tsp Oil
Water as required
Salt to taste
Handful of Coriander leaves

Method:


1. Soak the cowpeas overnight or for 8-10 hours.
2. Drain the water and cook them in mildly salted water until done. If pressure cooking, then only cook for 1 whistle, cowpeas cook very quickly.
3. Do not throw out the water in which the cowpeas were cooked. Reserve the water for use later.
4. Heat oil in a pan and add cumin seeds.
5. Once, they splutter, add curry leaves and ginger garlic paste. Saute until fragrant.
6. Add finely chopped onion and saute until translucent.
7. Add finely chopped tomato and cook until soft.
8. Now add salt, turmeric powder, red chilli powder and garam masala and mix well.
9. Add the cooked cowpeas and 1 cup of the water it was cooked in. Cook on medium to high heat for 7-8 minutes.
10. If you want a thinner gravy, add more water.
11. Garnish with chopped coriander leaves while serving. Serve hot with Jolada Rotti or roti.



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North Karnataka Jolada Rotti Oota - Part 3 - Soppina Palya | Mixed Greens Curry | Muddi Palya [Video]

Yum

Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige).

jowar roti with soppina palya or muddi palya, jolada rotti oota

The third part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Soppina Palya or Muddi Palya. 

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared on Tuesday, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

mixed green curry with chickpea flour

Soppu refers to any green leafy vegetable like spinach, amaranthus (harive soppu/ dantina soppu) , methi (fenugreek) or dill leaves (sabasige). This curry  can be made with either mixed greens or just a single type of greens. It is one of the simplest curries on the plate. To make the curry, you need to cook the greens until they are completely done, even overcooked works fine. You can pressure cook them too. It has minimal spices, just turmeric powder and red chilli powder. You can add garam masala or any other spice mix you want to enhance the taste.

There are different variations of the muddi palya, this recipe uses gram flour (besan) or chickpea flour in it. You can also use cooked toor dal (pigeon pea lentils) instead. The quantities in the recipe below are just guidelines, adjust them to your taste. Add more besan or dal if you want to increase the quantity of the curry or if you just enjoy the taste. Besan will make a thicker curry than dal. Add water as per your requirements.

My mom always added peanuts to the curry, so I continue to do so. If you are allergic or if you don't like peanuts, you can skip them. You can replace them with fresh tuvar also.

This Soppina Palya tastes fabulous with wholewheat rotis or naans too. 



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Soppina Palya | Mixed Greens Curry | Muddi Palya Recipe


mixed green curry with chickpea flourNorth Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     15 hours
Cook time:     30 minutes
Total time:     45 minutes
Yield:               Serves 3-4

Ingredients:


5 cups of mixed Green leafy vegetables (amaranthus, spinach, methi, dill)
1 large Onion
0.25 cup Peanuts
5-6 Tbsp Gram Flour(Besan) or 2 cups boiled Toor Dal
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
3 tsp Oil
Water as required
Salt to taste

Method:


1. Heat the oil in a large pan and add finely chopped onions.
2. Once the onions have turned translucent, add the peanuts and saute for 1-2 minutes.
3. Add the chopped green leafy vegetables and 0.5 cup of water. Cover and cook until the greens are completely done. You can either use just one variety of greens or a mixture of what is available.
4. Add salt, turmeric powder and red chilli powder. For added taste, you can add garam masala too.
5. If using besan, mix the besan in 1 cup of cool water until there are no lumps and add to the curry. Stir immediately and add 1 cup more water as the besan will immediately thicken. Add more water if you want a thinner curry.
6. If using dal, add the dal and mix.
7. Adjust seasoning and spices as per taste.
8. Simmer on low heat until the raw taste of the besan is gone or for 5-8 minutes.
9. Serve hot with jolada rotti or wholewheat rotis.



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Grilled Vegetable Open Sandwich Recipe

Yum

Grilled Summer vegetables over a bed of mashed ripe avocado on a slice of crusty sourdough bread. Vegan and healthy open Sandwich!

vegan grilled summer vegetable open sandwich

This post is neither inspired by some past incident, my childhood or the weather. This Grilled Vegetable Open Sandwich came into being solely because of 2 things - the awesome Sourdough bread and the soft ripe Avocado. 

I get super excited when I find a ripe avocado. I never miss a chance to pick it up. I buy it first and then think of where I can use it. The sourdough is a different story. I was in training for 2 days last week ( hence, I missed posting on Friday) at a hotel. And the hotel's bakery had this amazing looking selection of breads. That is where I picked up this extremely crusty loaf. Crusty bread and ripe avocado, in my head it had to be an open sandwich.

vegan grilled summer vegetable open sandwich


There isn't much to hide from in this Sandwich, so it is important you use the best ingredients you can. You can select the veggies you want to grill based on what's available and what you love to eat. I grilled yellow capsicum, red capsicum, broccoli and zucchini. It made my sandwich look vibrant and inviting. The peppers added a nice sweetness to the otherwise savory sandwich. And broccoli, aah, I love grilled broccoli to eat just like that with some salt sprinkled. So I made some extra. The grilled veggies can be used in tacos, burritos and rolls too, so if you have leftovers, it takes care of another meal. 

vegan grilled summer vegetable open sandwich


vegan grilled summer vegetable open sandwich


To grill the veggies, I sliced them long and drizzled a little extra virgin olive oil, the good kind, and coated the veggies. Sprinkled salt and pepper, and grilled them in the oven for 20 minutes or until my peppers blistered and browned slightly. If the day is fine, go ahead and use your outdoor grill. This Sandwich is also perfect to assemble at picnics or campfires as far as you have the veggies grilled or a place to grill them on site.

The bread was so good, I really did nothing to it. Just sliced it. To add flavor to the bread, you can toast it with butter or rub it with smashed garlic. I kept the avocado simple too, just a squeeze of line, a pinch of salt and pepper. Sometimes, simple is good.  

vegan grilled summer vegetable open sandwich


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Grilled Vegetable Open Sandwich Recipe


vegan grilled summer vegetable open sandwichGrilled summer vegetables and mashed ripe avocado layered on crusty sourdough bread slice. Vegan open sandwich recipe.

Recipe Type:  Sandwich
Cuisine:            International
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Serves 2

Ingredients:


6 slices Sourdough Bread
1 ripe Avocado
1 cup Broccoli florets
0.5 Yellow Capsicum
0.5 Red Capsicum
1 small Zucchini
1 Tbsp Extra Virgin Olive Oil
1 tsp Lime Juice
Salt to taste
Pepper to taste

Method:


1. Slice the capcisum and zucchini into bite sized pieces.
2. Place them in a bowl and add the olive oil, salt and pepper. Mix well.
3. Lay on a baking sheet and grill in the oven on high for 15-20 minutes until the veggies are slightly charred.
4. Mash the avocado with the lime juice and a pinch of salt.
5. Spread the avocado the sourdough slice and top with grilled veggies. Serve immediately.



If you liked this, you may also like:

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Millet Lemon Rice | Samai Chitranna

Yum

South Indian style Lemon Rice made with little millets or samai.

Indian style lemon rice made with little millets

I've newly discovered my love for millet - those ancient grains.

Off late I have been trying to eat healthier at night. My best friend lost a lot of weight by just avoiding eating rice at night, and I am inspired. I decided to give it a try. Although I'm not much of a rice person, there are nights when all I want is some rice and curry for dinner, you know, comfort food. Especially when I've been stressed out at work and the night is unusually chilly, which it kinda is with the monsoons setting in. In my bid to avoid rice, I've found a best friend in millet. 

Millet are the best replacement for rice, they taste like rice and they cook like rice. They just are smaller in size, more like broken rice. And right now, they are a rage.

Indian style lemon rice made with little millets

Indian style lemon rice made with little millets

With an entire society reeling with obesity and health issues, everyone is trying to eat healthy, organic, seasonal and local. And millet have gained a large following thanks to that. They are also very nutritious and full of fiber. There are several varieties of millet available with Foxtail millet and Little millet being the closest to rice (according to me). They can also easily replace Quinoa in a recipe, they are much cheaper than quinoa, and close to its nutritional value. Millets are also gluten free. You can read more about millet here.

Now, to my recipe - Millet Lemon Rice. Lemon rice is a very common and popular way to use leftover rice in South India. I have replaced the rice with little millet in my recipe. Just like the regular Lemon Rice is best made with a day old rice, millet lemon rice is best made with cooled cooked millet, preferably a day old. I used half day old millet and it turned out perfect. To cook millet either follow the directions on the packet or cook it the same way you would cook rice. I cooked mine in the pressure cooker, you can cook it in a pan on the stove top or in a rice cooker. 

While tempering the lemon rice, you can add peanuts or cashew nuts to add crunch to the dish. You can also skip the onions and capsicum and just make it plain. 

Millet Lemon Rice can be served as breakfast or meal. It is easy to carry in a lunch box. It can be accompanied with Indian Pickle, Raita or crispy fried papads.

Indian style lemon rice made with little millets

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Millet Lemon Rice


Indian style lemon rice made with little milletsLittle millets or Samai are cooked and tossed in a tempering of mustard seeds, lentils, curry leaves, turmeric powder and lime juice. This is the perfect way to use left over millets.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     40 minutes
Total time:     70 minutes
Yield:                Serves 2

Ingredients:


0.75 cup uncooked Little Millet or 3 cups cooked Little Millet
1.5 cup Water
3 tsp Oil
1 Onion
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Hing)
1 Tbsp Chana Dal (Optional)
8-10 Curry leaves
0.5 tsp Turmeric Powder
1 Lime
0.5 tsp Sugar
0.5 Capsicum
Salt to taste

Method:


1. If using uncooked millets, soak them in water for 30-45 minutes. You can soak them overnight as well.
2. Drain out the water and pressure cook with 2 cups of water and a pinch of salt until done (2-3 whistles). If you don't have a pressure cooker, just cook it the same way you cook rice.
3. Fluff it with a fork and keep aside to cool. Lemon rice works best with a day old millet, so you can prep this a day in advance.
4. Heat oil in a pan and add mustard seeds.
5. Once the mustard seeds splutter, add the chana dal. Allow it to brown slightly.
6. Add the curry leaves and chopped green chillies.
7. Add finely chopped onion. Saute until the onions are browned.
8. Now add roughly chopped capsicum and saute for 3-4 minutes. You can add Cashews or peanuts too.
9. Add the turmeric powder, salt and juice of half lime. Mix well.
10. Add the millet and mix well.
11. Now as per taste, add in more lime juice, sugar and salt.
12. Garnish with the chopped coriander leaves.
13. Serve hot with raita.


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