Bajra Kitchadi

Bajra is good for health and especially for winters it makes good choice for dinners. I made instant bajra kitchadi today with the moong dal sprouts I had.

Ingredients:
1. Bajra - 1 cup
2. Moong sprouts - 2 cups
3. Salt to taste
4. Ghee - 1 tbsp
5. Cumin seeds - 1 tsp
6. Asafoetida - 1 pinch
7. Turmeric powder - 1 pinch
8. Chili powder - 1 tsp

Method:

Step 1: Clean and course grind the bajra in mixer jar.
Step 2: Pressure cook the broken bajra, moong sprouts and some salt with 3 cups water for 5-7 whistles.
Step 3: In a non stick handi, heat ghee and crackle the cumin seeds; then sprinkle asafoetida, turmeric, chili powder and pour in the cooked kitchadi.
Step 4: Stir well, adjust salt and consistency by adding water if required and cook for 2 minutes and switch off stove.
Step 5: Serve hot with roasted papad and pickle.

Avocado Chocolate Mousse

I got some avocados from Bangalore when we went to visit my new niece Anishka. I wanted to try recipes apart from milkshake because we've had them earlier and mousse is something I had tried earlier and did not work out very well; but with avocado it should work fine. It did turn out well...

Ingredients:

1. Ripe avocado - 1

2. Dates - 5

3. Cocoa powder - 3 tbsp

4. Hershey's chocolate syrup - 2 tbsp

Method:

Step 1: Soak the seedless dates in some warm water for 10 minutes.

Step 2: Scoop the pulp from the butter fruit into a mixer jar.

Step 3: Drain water from the dates and add it into the jar. 

Step 4: Add cocoa powder, 1 tablespoon chocolate syrup and whip well until all the ingredients blends smooth. If the sweetness is not enough, add more chocolate syrup or some sugar and blend again.

Step 5: Spoon them into bowl and chill it until serving.

Step 6: Garnish with chocolate syrup or strawberry or nuts of your choice.

Cabbage Chutney

Cabbage chutney is goes well with dosa varieties and we got to know of this recipe from Padma aunty, my sister's mother in law. I have made my version with slight changes to the original recipe.

Original recipe Source: Padma Aunty

Ingredients:

1. Cabbage - 1 cup chopped
2. Onion - 1 sliced
3. Green chilies - 4
4. Oil - 1 tbsp
5. Lemon - 1/2
6. Salt to taste
7. Mustard seeds - 1 tsp
8. Urad dal - 1 tbsp
9. Curry leaves - 1 spring
10. Asafoetida - 1 pinch

Method:

Step 1: Heat oil in a pan and prepare tempering with asafoetida, mustard seeds, urad dal, curry leaves and pour it in a bowl.
Step 2: In the same pan add some drops of oil and add green chilies to it, then the onion and finally add cabbage into it and saute for 3 minutes. Now turn off heat and let it cool down a bit.
Step 3: In a mixer jar add the vegetables with some salt and juice of half a lemon. Grind it to a slightly grainy consistency with minimum water as the cabbage would leave out some water.
Step 4: Spoon the chutney into tempering and mix well. Serve with hot dosa or idlies.