millets

tried the below with little millet (saamai), barnyard millet (Kidhiravali)

Rinse 3 or 4 times.

Soak for more than 4 hours. Preferably overnight.use the soaked water to cook.

Cook millets:water = 1:3 I'm a vessel within instant pot. 

Low pressure for 11 mins

For little millet alone, 1 cup millet :2.5 cups water

chocolate burfi

Ingredients:

15 Tbsps fat free milk powder

4 tbsp cocoa powder

1 cup sugar

2/3 cup butter(soft)

1/2 cup chopped assorted nuts .

3/4 cup water

Method:

Fry the nuts lightly in a little butter. Set aside.

Sieve the milk powder & cocoa

In a thick kadai make a syrup of 1,1/2 string consistency with sugar & water. 

Add the butter to the sugar syrup stirring continuously till it melts. 

On a very low heat add the milk powder & cocoa, stirring continuously

Add the nuts. Reserve some for garnish.

The mixture will become one thick mass in 5 mins.

Transfer to a greased tin . Garnish with the remaining nuts. Flatten. Cut with a sharp knife.

Leave in the fridge to set. 

Coated masala peanuts

Raw peanuts with inner skin - 1 cup

Coconut oil or peanut oil- 1 tbsp

Coat the peanuts in oil and rest for 5 mins. 

In a separate boil, add below ingredients.

3/4 cup besan flour

1 tsp - chilli powder

0.5 tsp - turmeric powder

0.5 tsp - hing

0.5 tsp - dry mango powder

0.5 tsp - garam masala powder optional

Mix dry ingredients.

Add oiled peanuts to the dry mix.

Add 1 more tbsp of coconut oil or peanut oil.

Add 2 to 3 tbsp water (sprinkle don't pour)

Mix and Coat.

Line a baking tray with parchment paper.

Keep in Middle rack. Preheat 375 F. Conv roast 375 F. 11 mins. 

Transfer from cookie tray to another plate when done. Keep it in air tight box when it cools down. 

Peanut chutney

Garlic - 3 pods

Red Chilli - 1.5 or 2

Peanuts with or without skin - 0.5 cup

Jeera - 0.5 tsp

Curry leaves - little

Tamarind - little more than size of sundakai

In a kadai, add oil, sauté garlic, Chilli, Peanuts. After it is toasted, add jeera, Curry leaves toast a little. Turn off gas. Add tamarind, very little salt.

Let it cool down. 

Add 0.5 cup water and grind. Add more water as needed.

For thalipu, in oil, add mustard seeds, urad dal, 1 red chilli, hing. Add it to the ground chutney.

white peas vatana sundal

Soak overnight or 8 hrs. IP - pressure cook high 4 mins with salt and turmeric.

nombhu adai

Juno recipe.. with arisi rava

Boil karamani. Ip manual 9 mins in the pot directly.  

arisi rava - dry roast it. 2 cups for sweet and salt flour 4 of us. 

arisi rava: hot water = 1:3

got burnt when i kept for 2 sounds with 3 cups hot water. 

keep 1 or 1.5 cups more water next time. or keep it as PIP.

add Jaggery water, elachi powder, 2 tbsp coconut.  Add boiled idli rice. Mash and mix it. Add boiled karamani.

should not be sticky.. if sticky add some rice flour. dip hands in cold water.. we should be able to roll into a ball.

grease your hands with ghee and make adais.

Grease mold with ghee. steam for 15 mins.

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In kadai, add coconut oil,  mustard seeds,  kadla parupu,  urad dal, ginger,  cut g chilli,  red chilli broken,  hing,  curry leaves, coconut,  cilantro. 

Add water 1/3 cup,  0.5 or 0.75 salt. 

Add boiled rice rava. Mash and mix.

Add karamani.

Grease hands and mould. Steam for 15 mins.