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Posts Tagged ‘whole grain’

Proso Millet Idlis (and Dosas)

In Recipes on 6 July 2015 at 6:23 pm

My friend Hema in New Jersey asked me, how can I use local grains in the United States?   While there are several wonderful cookbooks featuring such American staples as buckwheat, barley, rye it is not as easy to find recipes using millet and many recipes using these traditional yet less common grains call for even more specialized ingredients.  Of course it is well worth the effort, but what if you want to make something simple with millet right now?

Proso Millet Idli

Proso Millet Idli

One way to jump right into using locally grown millets is to make idlis with them.  Black gram, water and salt are the only other ingredients you need.  Read the rest of this entry »

Millet-wheat waffles or pancakes

In Recipes on 5 July 2015 at 4:00 am

Are you torn between buying one more appliance for the kitchen, and one more box of store-bought waffles?

If you need one more reason to start making fresh home-made waffles, here you go:  millet waffles!

Millet-wheat waffle topped with blueberries.

Millet-wheat waffle topped with blueberries.

Millet-wheat waffles, that is.  These are easy to make and use equal parts of millet and whole wheat flour.  This recipe uses mashed ripe banana in the batter.  If you don’t have a ripe banana on hand, you may use 1 TBS honey or molasses in its place.  This will provide a mildly sweet tone to the background without overwhelming the hearty flavor of the waffle.

(Alternatively, you may use the same batter for millet pancakes.)

In the waffles pictured above I used sprouted millet flour which I got from a company called To Your Health in Alabama. Read the rest of this entry »

What can we make with Millet in the United States?

In What on 4 July 2015 at 3:29 am

For amber waves of grain …

So I have waxed enthusiastically about sama, korra, kodoragi, and other millets grown in India.  Readers in the US have asked, how can we use local grains?  What can I do with the millet available in the grocery stores?  And:  what kind is the millet available in the grocery stores in the US?  And is it as wonderful for our people and planet as all the millets we hear about in India? Read the rest of this entry »

Kodo Millet Idli and Dosa – easier done than said

In Recipes on 15 January 2015 at 11:32 am
Kodo millet idli served with pacchadi and sambar

Kodo millet idli served with pacchadi and sambar

If you were looking for a way to eat more and different millets, then you have come to the right place.   After years of talking about millets I realized I had only been using finger millet and more recently foxtail millet whereas there are so many more kinds of millet!  Was I ready to expand my millet horizons? Read the rest of this entry »

Make good bread better

In How on 26 August 2014 at 12:00 pm
Voila! Whole wheat bread.

Voila! Whole wheat bread.

Mostly for the sake of bread aficionados in India who pine for a loaf of really whole grain bread every time they see the third-rate impostors in the market, I posted Baking Bread at Home, which you can do either in a bread machine or in an ordinary oven.  You can also use a convection oven, adjusting time and temperature.   Note:  Do not try this in a microwave oven, even if it claims to have a convection setting.

Please.  Just don’t.

Friends in Mozda tell me that they get delicious bread out of their solar oven and I take their word for it.  Everything tastes better out of those solar ovens.

For those who have no solar ovens, here is a interesting development: I recently learned that someone is selling bread machines in India, Read the rest of this entry »

Korra Pulihara

In Recipes on 3 July 2014 at 7:55 pm

Korra PuliharaWe are certainly not the first to post a recipe for కొర్ర పులిహార, but we just may be the most popular – that depends on you 😉  Fortunately we have millet champion Sunitha from Seattle who has a direct link to the Millets Initiative in Ananthapur and brought home a variety of millets last time she went to visit the farmers there.  Foxtail Millet is a small grain that cooks easily.  Just as we eat different vegetables every day, why not different grains? asks Dinesh of village Kadri.  Dinesh coordinates the Millets Initiative in Anantapur District, Andhra Pradesh.   As someone who eats rice every day, all I can say is, “what a concept!”

Sunitha makes it look so easy and we lose no time getting the good news to you. Read the rest of this entry »

Chocolate-Date Muffins

In Recipes on 21 June 2014 at 1:10 am

Made with whole wheat, sprouted ragi and dates, these chocolate muffins are wholesome enough to have for breakfast!  Or any time of day – not to mention they are so easy to pack for travel.  Stun your friends at the next potluck.  When we saw Chef Disha proudly display her creation, we asked her Amma to share the recipe.

Basic Vegan Chocolate Muffins (recipe adapted from Veganosaurus)

Disha shows us how it's done.

Disha shows us how it’s done.

Read the rest of this entry »

Baking bread at home

In Recipes on 17 June 2014 at 11:46 am
Today's loaf of bread

Today’s loaf of bread

When I first baked bread I used the recipe in Laurel’s Kitchen.  For years I followed this and usually baked one loaf every weekend.  It would be an afternoon’s undertaking, with all the mixing and kneading, waiting, kneading again and rising and baking.  It tended to be crumbly but we inhaled it all the same. Read the rest of this entry »

Quinoa Upma

In Recipes on 9 May 2012 at 3:51 am

Quinoa Upma
This Recipe comes to us from Meenal Amma in Rockville

Ingredients:
1 cup quinoa
1 1/2 cups water
1 medium onion, chopped
1-2 green chilies, finely chopped
dash of jira (cumin seed)
handful of peanuts
salt to taste
juice of 1 lemon
handful of kothimira (cilantro), chopped

Steps:
Bring Quinoa to a boil and simmer for 15 minutes – it should split up during the boil so you know its done.  You can also cook this in a pressure cooker or the EZ Cooker.
In minimal oil, saute onions, jira and peanuts till peanuts are brown but not burnt.

Add green chillies.  Saute lightly if desired.
Add boiled quinoa and salt.  Mix it up, squeeze in some lemon juice and top with kothmira.

Eat well 😉

Amma suggests:  Try walnuts in place of peanuts. 

 

Oatmeal Sabzi

In Recipes on 9 May 2012 at 3:49 am

Oatmeal Sabzi

Till I tasted this I had always had my oatmeal with bananas or other fruit and nuts.  The vegetables really do bring out a different side of the oats.  We usually use carrots, peas, and beans, but am curious how it would do with eggplant or okra.  Here is the recipe as told to me by  Somnath Baba in Boston:

Savoury Oatmeal with carrots and peas.
 Photo:  Balaji Narasimhan.

Ingredients:

1/2 cup assorted diced vegetables
1 cup rolled oats
3 cups water
pinch of salt
dash of mustard oil (optional)

Steps:

Bring water, salt and vegetables to a boil.
Add oats and simmer for about 20 minutes or till vegetables are cooked.
Drizzle with mustard oil for added zing!

Amma adds: EZ Cooker is wonderful for cooking oatmeal – never burns, never boils over!

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