Kodo millet undi/Varai Oondi

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 Ready to serve Kodo millet Undi/Oondi with sambar

Makes : Around 15 of the above size

Time taken : 45 minutes

Rice balls or the normal Undi/Oondi is one of my first batch of 8 recipes published 7 years ago.  This is a complete variation to the usual Undi recipe since the main ingredient in this recipe is the wonderful Kodo millet/Varai.  I have put up a couple of recipes of this millet and unlike rice it is easily digestible and can be even served  to the patients.  It can be relished plain, with chutney or even with sambar!!!!

What you need to have:

1. Kodo millet  – 1/2 cup

2. Fresh green peas/Frozen – 1/3 cup

3. Fresh grated coconut- 1/4 cup

4. Salt – to tasteDSCN0255                                                                                                   Ingredients of Kodo millet undi

Ingredients of Seasoning:

1. Mustard seeds – 1/2 teaspoon

2. Blackgram dal – 1/2 teaspoon

3. Fenegreek seeds – 7-8

4. Green chili chopped -1

5. Red chili -1

6. Curry leaves – 2 sprigs

7. Cooking oil – 1 teaspoon

8. Salt – as per taste


          Fresh grated coconut & ingredients of seasoning 

What you do with what you have:

1. Pulse Kodo millet in the mixy to a coarse consistency.KONICA MINOLTA DIGITAL CAMERA                                                                                                    Pulsed Kodo millet to coarse

2. Grind grated coconut in the mixy to a fine consistency adding little water.DSCN0261                                                                                                     Grind fresh grated coconut

3. Transfer grind coconut and coarse grind kodo millet, green peas and salt  to a wide bowl and adding in all 1 cup water to it.(includes water used to grind coconut)DSCN0264

 Kodo millet undi/Oondi mix

3. Place a wide skillet with 1 teaspoon of cooking oil in it on medium flame.  On heating lower the flame and add mustard seeds, blackgram dal to it.  When mustard starts spluttering, dal also will be fried.  Add broken red chili pieces, chopped green chili, fenugreek seeds and curry leaves to it. DSCN0267                                                                                     Seasoning of the Kodo millet Undi/Oondi 

4. When done, transfer the Undi/Oondi mix from step-3 to it and  keep stiring till it is thickened.DSCN0268                                                                                     Kodo millet Undi/Oondi mix in the seasoningDSCN0270

   Kodo millet Undi/Oondi mix 

5. Just dampen your hands and pinch our lemon sized balls and shape it round and just make an impression with your point finer and keep it aside.  Shape the whole lot of dough.DSCN0272                                                                                     Steamed Kodo millet Undi/Ondi dough shaped

6. Steam it in the cooker like you steam idli closing the lid of the cooker (without placing the weight) for 10-15 minutes.DSCN0274                                                                                             Kodo millet Undi/Oondi being steamed

7. Transfer it to a serving plate and enjoy with either chutney or sambar.  Really yum!!!!Can’t differentiate betwenn the rice Undi/Oondi for sure.  Do try out…..DSCN0279                                                                                                 Ready to serve Kodo millet Undi/Oodi

Time taken : 45 minutes

‘Makes : 15 of the above size

Good to remember  1. Buy fresh millet for the actual taste.(As old millet will be little bitter)

2. Use fresh/frozen peas for a extra taste.

3. Do not make the steamed dough watery since the dish turns out soggy.

Green peas dhokla

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DSCN0363                                               Ready to serve Green peas dhokla with tomato ketchup

Time taken: 1 hour

Serves : 4-5

Dhokla is a gujrati dish/snack. Green peas dhokla is made nutritious by adding green peas which is a source of fiber and it imparts a pleasant green colour.  Besan being a versatile ingredient, in most of the recipes.  Green peas dhokla is a healthy version of the popular gujrati dhokla which serves as a complete meal in itself.  There are 3 more dhoklas on my blog namely dhokla, semolina dhokla & kaman dhokla.  Here is my version of the recipe…

What you need to have:

1. Green peas puree – 1 cup(needs 1 and 1/2 cup peas)

2. Chick pea atta – 1 cup

3. Ginger paste – 1 teaspoon

4. Green chili grates – 1 teaspoon

5. Lemon juice – 1 tablespoon

6. Sugar – 2 tablespoons

7. Salt – as per taste

8. Eno salt – 1 teaspoon

9. Raw cooking oil – 1-2 teaspoons

10. Water – around 1/2 cupDSCN0347

                                                         Green peas puree & besan/Chick pea attaDSCN0344

                                                                   Other ingredients of dhokla

Ingredients of seasoning :

1. Mustard seeds – 1 teaspoon

2. Cumin seeds – 1/2 teaspoon

3. Sesame seeds white – 1 teaspoon

4. Asafoetida – 1/2 teaspoon

5. Slit green chili – 2

6. Curry leaves – 2  sprigs

7. Cooking oil  – 2 teaspoons


                                                                      Ingredients of Seasoning

Ingredients of garnishing:

1. Chopped cilantro – a fistful

2. Fresh grated coconut – 2 teaspoonsDSCN0341                                                                    Ingredients of garnishing

What you do with what you have:

1. Microwave green peas till soft.  Grind it in the mixy without adding water and keep it aside.

2. Mix peas puree, chick pea atta, green chili paste, ginger paste, lemon juice, sugar, salt, raw cooking oil in a wide bowl.  Add 1/2 cup water slowly and mix it to a soft consistency without any lumps.DSCN0349                                                       All the ingredients of dhokla in a bowl

3. Place a cooker with sufficient water in it.  Transfer the dhokla mixture in a cooker container and add eno fruit salt to it and stir gently once the water in the cooker starts boiling.DSCN0353                                                               Eno salt added dhokla batterDSCN0354                                                              Dhokla batter ready to steam

4. It is steamed in 10-12 minutes.  Insert the knife or  the back of a spoon to confirm being cooked.

5. Place a spatula with 2 teaspoons of cooking oil in it on the flame.  When heated add mustard seeds to it.  Once it starts spluttering add cumin seeds to it.  Add sesame seeds to it in between and add slit green chili and finally curry leaves. Pour a mix of 1/2 teaspoon each of sugar, salt and lemon juice in water and pour it into the hot seasoning.   Spread the seasoning through out the dhokla. DSCN0360

                                                            Seasoning and the garniashing being done to the steamed dhokla

6. Transfer the pieces to a serving plate and enjoy with Tomato kethup.  Yummmmmmmmm!!!!!!!DSCN0363
                                                    Ready to serve Green peas dhokla with tomato kethup

Serves : 4-5

Time taken: 1 hour

Good to remember: 1. Use fresh besan and peas for best results.

2. Use fresh Eno salt for the soft texture of the dish.

3. Use the required quantity of water to make the dough

4. One can even garnish cilantro and grated cheese as a variiation.

5. One can relish any wet chutney of their choice.

Mushroom stuffed paratha

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DSCN0196                           Ready to serve stuffed Mushroom paratha with pickle & chutney powder  

Makes : 8-10

Time taken :1 hour

Most of you know what is paratha.  It is a flat stuffed bread stuffed with vegetables and you can use any vegetable  and the most common being the “Potato”.  But Raddish, Cauliflower, Methi leaves, and even Toffu make great and arguably healthier parathas than the potato fillings.  Today i have decided to make Mushroom filling paratha.

Until recently Mushroom was never common in the indian cooking.  A few years later button mushrooms were available in plastic covers in even in grocery stores.  Now a days even for the  vegetarians these mushrooms are favorites because of the unique flavor and is the staple of indian cuisine.

I love Mushrooms and i knew that these parathas would turn out to be yummy and they did.  Mushrooms tend to give away a lot of moisture and you need to remove every trace of moisture to make a quality paratha.  Here is my version of the recipe..

What you need to have:

1. Grated Mushroom – 2 cups

2. Onion chopped – 1cup

3. Garlic minced – 1 teaspoon

4. Ginger grated – 1/2 teaspoon

5. Green chili grated – 1 teaspoon

6. Cilantro chopped – 2 teaspoons

7. Dry mango powder – 1/2 teaspoon

8. Roasted cumin powder – 1/2 teaspoon

9. Turmeric powder – 1/2 teaspoon

10. Besan powder – 1 tablespoon

11. Salt- as per taste

12. Cooking oil – 1 TablespoonDSCN0167                                                                     Ingredients of stuffing

Ingredients of the outer dough

1. Wheat atta – 1 and 1/2 cups

2. Salt – as per taste

3. Cooking oil – 2-3 teaspoons(to make the dough)                                                                                                            KONICA MINOLTA DIGITAL CAMERA                                                        Ingredients of the outer dough

What you do with what you have:

1. Wash, peal and chop onions fine, chop cilantro and grate green chili as well and keep it aside.

2. Place a wide pan with 2 teaspoons of cooking oil in it on medium flame and add chopped onions and salt to it and fry till transparent.

DSCN0172                                                    Chopped onions being fried adding salt

3. When done add turmeric powder, chopped green chili and fry for a minute.

DSCN0173                                        Grated green chili and turmeric powder being added

4. When done, add minced garlic and fry till you get a pleasant aroma.DSCN0175                                                      Minced garlic being fried in  the seasoning

5. add grated Mushroom to it and fry till all the moisture is evaporated and mixture turns a bit dry.DSCN0176                                                     Grated Mushroom being fried till done

6. when done add besan to it and cook till done.DSCN0178                                                         Besan being added to the mushroom mix

7. Finally add chopped cilantro and roasted cumin powder to it and stir.DSCN0181                                Chopped cilantro and cumin powder being added to the stuffing

8. On cooling make round balls and keep it aside.DSCN0183                                                                   Stuffing being shaped

9. Make a soft and paliable dough by mixing water in steps to the wheat atta , salt and cooking oil.   pinch out the required quantity of the dough and make round balls.  Dust it in the atta and roll a 4″ disc and place the stuffing ball in it.  Close the edges by bringing together all the ends.  Roll it dusting it in atta into 6″ roti .DSCN0187                                         Rolled disc, stuffing being placed and rolled paratha

10. Place a roti skillet on medium flame.  On heating splash a little oil on it and place the rolled paratha from step-9 on it.  Apply oil on the top of the roti too.DSCN0190                                                       Rolled paratha being placed on the skillet

11. When the bottom side of the paratha is done flip it and fry till done.DSCN0191                                                              Roti being  flipped and fried

12. Again flip , so that it puffs up and brown dots appear all over the paratha.DSCN0195                                                          Paratha being puffed up till done

13. Transfer it to a serving plate and enjoy with pickle and chutney powder or even yoghurt!!!Yummm!!!!!!!!DSCN0196                            Ready to serve Mushroom stuffed pareatha with chutney powder & pickle

Makes : 8-10

Time taken: 1 hour

Good to remember:

1. Mushroom should be fresh  for better taste.

2. The stuffing should be perfect to stuff it and then roll it as well.

3. One can even relish it with curds and chili pickle.

4. The outer dough also should be soft to roll it perfect.

Kodo millet/Barnyard millet -kheer (Varai payasam)

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DSCN0335                                                             Ready to serve Kodo millet kheer

Time taken: one hour

Serves 4-6

I always intend to include these wonderful millets in either breakfast or lunch and i have already introduced this millet while putting up a few recipes on this blog namely Masala kodo millet upma, dosa, idli, pongal etc.., Today i would like to put up this kheer recipe and my version of the recipe is here…

What you need to have:

1. Kodo millet – 1/2 cup

2. Chopped jaggery – 1/2 cup

3. Fresh grated coconut – 2 tablespoons

4. Raw rice – 2 teaspoons

5. cardamom – 3-4

6. Raisins – a fistful

7. Cashews – a fistful

8. Pure ghee – 2 teaspoons DSCN0310                                                            Ingredients of Kodo millet kheer

What you do with what you have:

1. Roast Kodo millet in a pan till done.DSCN0314

                                                                 Kodo millet being roasted

2. Soak rice in water for about 30 minutes.

3. Wash and cook the millet in cooker till soft adding around 2 cups of water.  The cooked millet is as shown in the image below.

DSCN0331                                                                       Cooked Kodo millet

4. Fry both Raisins and Cashews in a spatula adding a little ghee till done.DSCN0318

                                                                          Raisins being fried in ghee                                        DSCN0316

                                                               Cashews being fried in ghee

5. Grind soaked rice along with cardamom in the mixy to a fine consistency and keep it aside.


                                                        All ingredients in a mixy bowl to grind


                                                      Grind rice, cardamom and coconut mix

6. Place a wide bowl with chopped jaggery and  add water to just cover the chopped jaggery.  Bring it to boil and strain it to get rid of any dust particles etc.DSCN0327                                                                Chopped jaggery being boiledDSCN0328                                                                       Strained jaggery syrup

7. Bring the strained mixture to boil and slowly add the grind mix from step-5 to it lowering the flame.  Also add around 1 and 1/2 glasses of  water to it and bring it to boil stiring all the time.DSCN0330                                                     Grind mix being added to the jaggery syrup

8. If it thickens one can even add a little more water and leave it on the flame for a while but stiring, hence it will burn the dish.  When done, add cooked millet from step-3 to it and again keep stiring till it is mixed well to form a homogeneous kheer mix.  Check for sweetness and if needed add a couple of spoons of sugar. DSCN0334                                                          Cooked Kodo millet/varai being added

9. When done , transfer to a wide bowl and garnish with fried Cashews and Raisins and also add 1 teaspoon of pure ghee to it.   Yummmmmmm!!!!DSCN0335                                                      Ready to serve Kodo millet /Varai kheer

Time taken: 1 hour


Good to remember:

1. Let the millet be fresh.

2. One can even use sugar and milk in place of jaggery and grind mix.

3. When you add the grind mix and bring it to boil make sure that it is cooked well else the kheer will turn like cake on cooling.  Hence add little more water and bring it to boil and make sure that the finished product is a little medium thick in consistency, as it will be fine on cooling.

Palak/Spinach-Broccoli rice

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DSCN0307                                                     Ready to serve Spinach-Broccoli rice with salad

Time taken: 45 minutes

Serves:  4-6

Two popular veggies the palak/Spinach and the Broccoli needs no introduction.  Both the veggies are extremely good from the point of view of health.  I have already put up a couple of recipes on this blog like the Broccoli stir fry, paratha, and a number of palak dishes too.  I wanted to incorporate greens in combination with Broccoli which is available in plenty here and hence this recipe is coming up today. This can be a lunch box and a party dish too.   Here it goes…

What you need to have:

1. Basumati rice – 1 cup

2. Chopped  Spinach/palak – 4-5 cups

3. Broccoli florets – 2 cups

Ingredients of Seasoning:

1. Chopped onions – 1 cup

2. Chopped Tomatoes – 1/2 cup

3. Chopped Garlic – 5-6 pods

4. Turmeric powder – 1/2 teaspoon

5. Chili powder – 1 teaspoon

6. Dhania jeera powder – 2 teaspoon

7. Garam masala powder – 1/2 teaspoon(home made)

8. Salt – as per taste

9. cooking oil – 2 tablespoonDSCN0280

                                                                      Chopped Spinach/Palak


                                                                       Broccoli florets

DSCN0290                                                                  Ingredients of seasoning

What you do with what you have:

1. Wash and chop Broccoli into florets and also wash and chop spinach fine and keep it aside. Peal garlic and chop it fine too.

2. Wash, peal and chop onions fine, also wash and chop Tomatoes as well fine and keep it aside.

3. wash and drain water from Basumati rice and cook it in the cooker in such a way that the grains are separate.  Spread it on a plate and allow it to cool.DSCN0287                                                                     Cooked Basumati rice

4. Add oil in the cooker and when heated add chopped tomatoes and allow it to fry till mushy.   While being done, add chopped garlic to it and fry till crispy. DSCN0292                                                    Chopped tomato being fried along with chopped garlic

5. Add chopped onions from step-2  along with salt and fry it till transparent.DSCN0293                                                      Chopped onions being fried adding a little salt

6. When done, add all powders in a row and give a strong stir.DSCN0296                                                                 All powders added in a row to it

7. Add chopped spinach to it and let it stay on the flame till it wilts and the moisture is given out.DSCN0298                                                                   Chopped spinach being added to itDSCN0299                                                                        Spinach being wilt

8. Add chopped Broccoli florets to it and cook till a little soft using the moisture in it(To my surprise it cooked right in no time.)DSCN0301                                                                 Broccoli florets being added to itDSCN0303                                                                   Spinach-Broccoli masala mix

9. Check for salt and add cooked rice from step-3 to it and give a stir gently with a wooden spatula so that nothing is crushed.DSCN0304                                          Cooked rice being mixed in the Spinach-Broccoli masala

10. Transfer it to a serving plate and relish with salad..Yummmmmm!!!!DSCN0306                                                           Spinach-Broccoli rice with salad

Time taken: 45 minutes

Serves 4-6

Good to remember: 1. Cook  rice in such a way that grains are separate.

2. Use fresh spinach and Broccoli for best results.

3. One can use any masala powder of her choice.

4. One can even cook Broccoli florets separately in a different vessel.  But to my surprise it was cooked ideally and also the masala being incorporated to it well.

Mango sheera

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DSCN0237                                                               Ready to serve Mango sheera

Time taken: 45 minutes

Serves: 4 -6

Mango season is here and this was a to do recipe in my blog list and now has been a reality.   Whenever there is Mango season i prefer to prepare Mago sheera instead of the plain one.  I even prepare the Pineapple sheera which is also called Pineapple pudding which i have put up a couple of years ago on this blog and has been very well accepted by my viewers. There are a couple of other sheera recipes like the Sheera with caramalised sugar,  sapatha (sathyanarayana swami pooja prasad) and the normal sheera is also being put up a couple of years ago.    Here goes my version of Mango sheera…..

What you need to have:

1. Semolina – 1/2 Cup

2. Sugar – little more than 1/2 Cup

3. Alphanso Mango pulp – 3/4 Cup

4. Pure ghee – 3-4 Tablespoons

5. Water – 1 Cup(adjust more if needed)

6. Safron stands – A few

7. Cardamom powder – 1/2 Teaspoon

8. Raisins & Cashews – A fistful

9. Whole milk – 1/2 Cup (optional)DSCN0200

                                                               Ingredients of Mango sheeraDSCN0203

                                                               Other ingredients of Mango sheera

What you do with what you have:

1. Wash and peal Mango and cut it into pieces and pulse it in the mixie to make a puree. (keep a few pieces in tact.)DSCN0216                                                                    Pealed Mango placed in the mixie bowlDSCN0219                                                                        Mango pieces being pureed

2. Warm up a little milk and add crushed Saffron strands to it and keep it aside.

3. Heat ghee in a wide spatula and fry raisins in it till it bulges.DSCN0318                                                                        Raisins being fried in ghee

4. Also fry Cashews in it till brown and crispy.DSCN0316                                                                          Cashews being fried

5. Place wide pan with 2 teaspoons of pure ghee in it and fry semolina in it till you get a pleasant aroma as you fry for upma. DSCN0211                                                          Semolina being  roasted in pure ghee

6. In the mean while boil required quantity of water in a pan so that it can be instantly used to cook semolina.DSCN0215                                                                            Water being boiled

7. Add boiled water to the roasted semolina and cook till all the water is absorbed and semolina is cooked.DSCN0221                                                       Boiling water added to the roasted semolina

8. Add sugar to the cooked semolina and cook till it is absorbed completely and leaves the sides of the skillet. DSCN0226                                                       Sugar being added to the cooked semolina

9. When done add saffron dissolved in milk to the cooked semolina and again cook for a couple of minutes till it leaves the sides of the skillet.DSCN0228                                         Saffron mixed milk being added to the cooked semolinaDSCN0230                                                     Cooked semolina would look as below

10. Finally add mango puree,  2 teaspoons of pure ghee and cook for another couple of minutes  till done.  It will turn out to be a bit loose in consistency.DSCN0232                                            Mango puree being added to the semolina sugar mix

11. Lastly add reserved mango pieces, fried Raisins, Cashews, cardamom powder,  pure ghee  on low flame and cook for another 2 minutes and switch of the flame.DSCN0234                   Chopped mango pieces, Raisins, Cashews and pure ghee being added to the sheera

12. Transfer it to a serving bowl and relish it.  yummmmmmm!!!!!!!!DSCN0237                                                                Ready to serve Mango sheera

Time taken: 45 minutes

Serves : 4-6

Good to remember:  1. Roast semolina till you get a pleasant aroma, else sheera will not turn out delicious.

2. Add ghee in steps as needed.

3. Raisins and cashews also should be fried well.

4. One can  use half the quantity of water and the remaining milk to cook the dish.

Instant sprouted Matki dosa

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                               Ready to serve instant sprouted Matki dosa with Asafoetida chutney

Makes : 10-12 dosas

Time taken: 45 minutes in all (excluding soaking, sprouting & grinding)

Matki/Moth beans in marati and english respectively.   I have already put up a couple of recipes namely Matki masala, Matki paratha and  sprouted Matki in creamy gravy and out of passion i tried out this dosa like the pesarattu which is made with sprouted Moong/Green gram and rice and it  surprisingly turned out to be very yummy but of course not crispy as pesarattu, yet healthy though!!! Easier to make as it needs no fermentation etc.  Here it goes….

What you need to have:

1. Sprouted Matki – 3/4 cup

2. Raw sona masoori rice – 1/4 cup

3. Chopped onion – 1/2 cup

4. Green chili – 2-3

5. Ginger – 1″ piece

6. Salt – as per taste

7. Olive oil  – as needed to make dosasKONICA MINOLTA DIGITAL CAMERA

                                                              Sprouted Matki/Moth beansDSCN0244                                                             Ingredients of sprouted Matki dosa

What you do with what you have:

1. Soak Matki  in water  for about 8 hours.  Drain water completely and tie it in a clean cloth and keep it in a dry bowl again for about 5-6 hours if it is summer and for about 8 hours or even more if winter. When done one can see it is sprouted.  Add required quantity of raw rice to it and let it be soaked for about 4 hours.

2. Drain water and add  chopped onions, green chili and ginger to it.  Adding water in steps grind it in mixy to a fine but medium thick consistency.


                                                                      Grind Matki dosa batter

3. Place a dosa skillet on medium flame.  When heated add a few drops of olive oil on the skillet.  When it spreads through the skillet splash a little water on it and rub it with a coconut coir or a tissue paper.  Pour a laddle of batter and spread it with the back of the ladle to required thickness.  As the dough is thick in consistency one can spread it all over the skillet.  Toast till brown dots appear on the dosa.


                                              A laddle of dosa batter being poured on dosa skillet


                                                            Matki dosa being cooked till done

4. Transfer it to a serving plate as there is no need to flip this dosa. Enjoy with any churney of your choice. DSCN0251

                                                Ready to serve Matki dosa with asafoetida chutney

Makes 10-12 of the above size

Time taken: 30 minutes(other than soaking, sprouting and grinding)

Good to remember:

1. Use fresh stock of Matki beans as it is easy to sprout.

2. Half cup of Matki when sprouted will be around 1 and 1/2 cups

3. The batter should be thick and very fine in consistency to spread the dosa very thin.

4. Dosa will be crispy only when hot from the skillet to the plate. Hence relish it hot.