cookbypassion

Beetroot poori is a puffed and crisp poori's made of Atta / whole wheat flour with beetroot puree  and some spices. These vibrant crimson colored poori's has many nutritional values.  Beetroot is very good for pregnant woman, it keep diabetes under control, reduces bad cholesterol and lowers the blood sugar.  This is one simple yet delicious recipes to prepare for your family specially kids who do not like beetroot so much like mine.  So make these beautiful poori's for them today along with some mixed veg curry.  This recipes goes to day 3 of Blogging Marathon  94 under the theme " Colorful Recipes...." Ingredients: Beetroot 1 medium Wheat flour 2 cups Semolina / Sooji 3 spoons Fennel seeds / carom seeds 1/4 spoon Ginger root 1 inch chopped Salt to taste Oil  Preparation: Peel the skin of beetroot and chop into small - medium pieces. In a blender add chopped beetroot, chopped ginger and fennel seeds. Grind it to smooth paste ( Add 2-3 spoons of water if required

Carrot payasam or carrot kheer is one such healthy and delicious Indian dessert combined with wonderful flavors of carrots and cardamom powder. This recipes goes tot he 2nd day of Blogging Marathon 94 for week 3 under the theme " Colorful Recipes...." Ingredients: Grated carrot 1 cup Milk 1 1/2  cups Bambino / Vermicelli 3/4 cup Sugar 1 cup Elachi / cardamom powder 1/4 spoon Fresh carrot juice 1/2 cup Butter / Ghee 2 spoons Cashew nuts Raisins Preparation: In a non stick pan add butter. Add cashew nuts and raisins, saute till raisins puffs up. Remove cashews and raisins  to another bowl. Now add grated carrots into rest of the butter and cook for 4-5 minutes. Now add vermicelli and mix. Add milk and bring it to boil. Add sugar, carrot juice  and give it a stir. Cook till vermicelli is completely cooked. Add elachi powder and more milk if required. Garnish with cashew nuts, raisins ad freshly grated carrots. Serve. Check to see what my fellow bloggers are cooking for Blogging

Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones.  It is a summer crop, the otter the place the more sour the leaf gets. Gongura is very rich source of iron, vitamins, folic acids and anti oxidants essential for human nutrition. It is popular in states of Andhra Pradesh, Telangana, Karnataka, Manipur, Tripura and Mizoram.  Maharashtra it is called as Ambadi. Its called Pitwaa in Hindi, Take bhendi in Oriya, Pandi in Kannada, Sankokda in Ounjabi, Chin Baung in Burmese, Luo shen hua in Chinese. Not only in India, Gongura is also grown in tropical and subtropical regions, where it is called as Roselle or Sour Leaf. Gongura can be used on many recipes.....popular recipes are gongura pappu ( lentils ) Gongura pachadi ( chutney ) Gongura mamsam ( meat ) Gongura Royyalu ( shrimp ). I have tried all these recipes earlier, but today I will be posting a recipe wi

Finger millet, according to Wikipedia it  is a native to the Ethiopian and Ugandan highlands. Ragi or Finger millet is a whole grain that is gluten free and a staple food in South India. It is rich in fiber that helps with weight loss and diabetes. It is one of the most nutritious and healthy cereals.  Its packed with calcium, ammino acids and Vitamin D. Ragi flour is prepared by either crushing dried grains or spouting.  Today's recipes if a healthy and yummy roti with Finger Millet / Ragi.  This recipe goes to week 2 day 3 of Blogging Marathon 94 under the theme " Millet Recipes". Ingredients: Finger Millet / Ragi Flour  1 cup Wheat flour 1 cup Salt to taste Oil Preparation: In a mixing bowl add all the ingredients and mix them well. Add little water at a time to make it a  smooth dough. Cover and set aside for 15 minutes. Divide the dough into 8-10 portions. Roll each dough portion using rolling pin giving it a round shape. Heat non stick tawa and place the rolled roti

Pearl Millet is most widely grown type of Millet. Bajra or Pearl Millet has high amount of fiber and aids digestion. It also lowers your  bad cholesterol while increasing good cholesterol in your system. It is rich in antioxidants and can prevent the occurrence of cancer. It is rich in Vitamin B and is a gluten free. Similar to wheat flour, bajra flour is slightly course in terms of texture. While preparing rotis or poori's it is often mixed with atta / wheat flour which makes it easier to roll out the dough.  They can be made with only bajra flour too but it requires some effort . Traditionally the dough is flattened using the palm of the hands to shape them into rotis before tossing them onto hot tawa. Today's recipe is a yummy recipe with Bajra flour and fresh / dried fenugreek leaves.  Adding lottle wheat flour tot he recipe will make your job little easy while rolling them. Hot bajra poori's can be served with any curry or raita.  This recipe goes to the 2nd day of  We

Millets are a group of highly variable small seeded grasses widely grown around the world as cereal crops  or grains. Millets are important crops in Asia and Africa  especially in India, Mali and Nigeria.  The most widely grown millet is Pearl Millet  ( Bajra / Sajjalu ) which is important crop in India and parts of Africa.  Other important millet's are Finger millet, fox tail millet and Proso Millet. Today we will be learning about Fox tail millet / Korralu / Kangni /Kang. It is the second most widely planted species of millet. It is the staple diet among the people in India..It is a gluten free grain, rich in protein, iron, calcium and minerals such as magnesium and phosphorous. Fox tail millets also lowers the risk of diabetes. It helps to lower the blood glucose levels and improve insulin response in the body. Today's we are starting with 2nd week of Blogging Marathon 94. My theme for the week is "Millet Recipes". So I will be posting 3 amazing recipes with differ