Uni5 Community Blog

There is only one Truth and a single path to Truth, only views are different.

Mission of Sakthi Foundation is to unify everyone by helping to understand that their views are only different levels of expressions of one single concept (Energy). This unification or unity in diversity is Peace or love or happiness, which is established only by embracing our view with others view and contemplate why the views differ.

Please discuss all topics in this blog with the above intention. We can discuss here Atheism, all Religions, Spirituality, Science in connection to body, mind, intelligence, Awareness and Consciousness.

To achieve this we are giving you a template where you can identify your views and others view. This will guaranteed Unity, peace, love and happiness. With this Universal template, all difference of opinion between religions, science will melt away like heat melting all different ice cubes to pure water.

Five templates that will unify all our thoughts.
Check if our view is based on the knowledge we got from our
1. physical senses
2. Our personal strong likes and dislikes'
3. A logical pattern
4. connection to our Self
5. That is universal to all at times.

We will find that every view of us is at one of the five levels. The higher level is that which stays for longer and universal. This view will bring peace and happiness in our lives.
Gajalakshmi

Red Rice Modak/Kozhukattai

https://youtu.be/Kxk4bAEDHeY
Ingredients:
• 1 cup red rice
• ¼ cup yellow moong dal
• 1 cup grated jaggery
• ½ tsp cardamom powder
• 2 cups of water

Procedure:
• Wash and soak red rice for 1 hour.
• After 1 hour drain the water.
• Spread this in a neat clean cloth and let it dry under fan for 20-30 mins.
• Grind this in a mixie to a coarse powder.
• It should be like rava/sooji consistency.
• Add moong dal to the mixie and pulse twice or thrice. Do not make it to a fine powder.
• In a vessel add jaggery and 2 cups of water to filter the impurities.
• In a kadai add 2 tbsp of ghee and pour the filtered jaggery water.
• Add cardamom and mix. Let it boil.
• Reduce the flame to slow and start adding the rice gradually.
• Add the moong dal and mix evenly.
• Cook this in slow flame for 15-20 mins.
• If you cannot keep stirring, once it becomes thick, keep this in pressure cooker. Once the steam comes, put the whistle and let it cook for 5 mins.
• Once it gets cooked in the kadai, switch off the stove. If cooker once the steam goes, open the cooker.
• Let it come to warm temperature.
• Grease the idli plate with ghee.
• Take small portion of the dough and make it to a ball shape.
• Keep this in the steamer and let it cook for 12-15 mins.
• Our super tasty healthy red rice modak/kozhukattai is ready to serve Ganesha on Ganesha Chathurthi.

For reference please click the above youtube link.
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Gajalakshmi

Homemade detergent powder for reusable cloth pad

https://youtu.be/EAue0YCF4fQ
Ingredients:
1 cup soap nuts
½ cup shikakai powder
¼ cup vetiver
Grind all the ingredients to a powder form and sieve it.
Use this powder according to the quantity required.

For reference please click the above youtube link.
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Gajalakshmi

Tri Color Uttapam|Independence day special 2021

https://youtu.be/bnoGn7ovBd0
Enter some description hereIngredients:
Uttapam:
• ½ cup moong sprouts
• ½ cup carrots
• ½ cup shredded coconut
Procedure:
• Take a ladle full of dosa batter, pour on the tawa and spread carrots, coconut and moong sprouts.
• Pour little oil and press gently, cover and cook for a minute.
• Super tasty healthy tri color uttapam ready to be served.
• Advance Happy Independence day 2021
Mushroom gravy:
• 200 gms sliced mushroom
• 1 medium sized onion
• 2 medium size tomatoes pulp
• 1 tbsp ginger garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• Salt as required
• 1 tbsp cashewnut powder
• 1 tsp garam masala
• ½ tsp cumin seeds
Procedure:
• In a kadai add 3 tbsp oil, once it becomes hot, add 2 inch cinnamon stick, 2 cardomom, ½ tsp cumin seeds.
• Add onions and fry for few seconds, then add ginger garlic paste, fry for 2-3 mins.
• Pour tomatoes pulp and mix.
• Add all the spices powder, red chilli, turmeric, coriander powder.
• After 2 mins, add the mushroom and let it cook for 2-3 mins.
• Once the moisture started to come out add salt and mix.
• Add 150 to 200 ml of water and mix.
• Add 1 tbsp cashewnut powder and mix.
• Cover with lid and let it cook for 5-6 mins in medium flame.
• After 6 mins, add 1 tsp garam masala, ½ tsp kasoori methi.
• Let it cook for 2 mins.
Now the super tasty mushroom gravy is ready to be served which can be had with dosa, uttapam and rice.

For reference click the above youtube link...
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Gajalakshmi

Different types of beetroot vadai|Steamed|Fried|No cook vadai - YouTube

https://youtu.be/ohPdW9lo5IA
Different types of beetroot vadai|Steamed|Fried|No cook vadai - YouTube
Ingredients:
• 2 cups grated beetroot
• 1 cup soaked toor dal
• 2-3 red chillies
• ½ cup chopped onions
• Little coriander leaves
• Little curry leaves
• 1 tsp fennel seeds
• Required salt

Procedure:
• In a mixie jar add fennel seeds, red chillies and grind for few seconds.
• Then add soaked toor dal. Do not add water while grinding. It should be course consistency.
• In a mixing bowl add the toor dal, grated beetroot and all other ingredients and mix with your hands.
• Make a small ball and press to disc shape.
• In the idli steamer, place banana leaf or wet cloth and place the vada.
• Steam for 10-12 minutes.
• This can be done in deep fry also.
• Put the vada in hot oil and reduce the flame to medium.
• Let it cook till both sides are cooked properly.
• Hot beetroot vada is ready to be served.

No cook beetroot vada:
• In a mixing bowl add ½ cup grated beetroot, sprinkle some gram dal powder/pottukadalai maavu, required pepper and salt.
• Mix with your hands, take a small portion, make into small ball and press to disc shape.
• Fresh beetroot vada is ready to be served.

For reference please click the above youtube link.
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Gajalakshmi

முளை கட்டின பயறு தோசை மற்றும் சூப் சுலபமான முறையில் செய்வது எப்படி|sprouted moong dal dosa and soup. - YouTube

https://youtu.be/XZuQiCVDKX4
முளை கட்டின பயறு தோசை மற்றும் சூப் சுலபமான முறையில் செய்வது எப்படி|sprouted moong dal dosa and soup. - YouTube
Ingredients:
• 3 cups Sprouted moong dal
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 3-4 red chillies (add more if you need more spice)
• Required salt
Procedure:
• Frist grind all the spices and then add sprouted moong dal.
• Grind it to a dosa batter consistency by adding required water.
• 5-7 dosa’s comes for this measurement. This can be had with tomato chutney or jaggery.

Soup:
• 1 cup Sprouted moong dal
• Steam the sprouted moong dal by adding little water and salt.
• Once the steam goes off, open and let it cool down for some time.
• Grind with required water.
• In a kadai, add ¼ tsp cumin seeds then pour the grinded moong dal mix. Add more water if needed. Let it boil for 2-3 minutes. Add 1 tsp pepper powder and give a stir. Then switch off the stove.
• Soup is ready to be served.
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Gajalakshmi

Chocalate Peanut Butter|Oil less|Homemade healthy peanut butter. - YouTube

https://youtu.be/E96SV8inG8o
Chocalate Peanut Butter|Oil less|Homemade healthy peanut butter. - YouTube
Ingredients:
• 2 cup roasted peanuts
• 2 tbsp cocoa powder
• 4 tbsp country sugar
• ¼ tsp salt
Procedure:
• In a mixie jar add peanuts and grind to a smooth paste.
• In between add salt, cocoa powder and country sugar.
• Enjoy super creamy chocolate peanut butter with roti and bread.

For reference, please click the above youtube link.

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Gajalakshmi

Breakfast recipe using sprouted moong dal|Aval/Poha|Healthy & Easy - YouTube

https://youtu.be/-MUwTiZJseM
Breakfast recipe using sprouted moong dal|Aval/Poha|Healthy & Easy - YouTube
Ingredients:
• 1 cup sprouted moong dal
• ½ cup thick poha red/white
• ¼ cup tomatoes
• ¼ cup onions
• ¼ cup carrots
• 1 medium size green chilly
• Few curry leaves
• ¼ tsp turmeric powder
• ½ tsp mustard seeds
• 2 tbsp oil
• Required salt
Procedure:
• Wash and soak poha for half an hour to 1 hour.***
• In a kadai add 2 tbsp oil and temper with mustard seeds, curry leaves, green chilly.
• Add onions and fry for few seconds.
• Add tomatoes, carrots and veggies of your choice.
• Add sprouted moong dal and mix.
• Add turmeric powder, required salt and mix.
• Cover and cook for 2-3 mins.
• After 2 or 3 mins, open the lid and add soaked poha.
• Mix evenly so that everything gets blended together.
• Cover and cook for 2 mins.
• After 2 mins open the lid and squeeze half lemon into it and give a quick stir.
• Garnish with few coriander leaves.
• Transfer to serving bowl and enjoy the healthy recipe.

***I have used thick poha, so soaking time took little longer than the thin ones. Each poha differs so check the consistency accordingly after soaking.

For reference please click the above youtube link.
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Gajalakshmi

Kavuni arisi idli dosa recipe|கவுனி அரிசி இட்லி தோசை|Rich in Antioxidants|Natural purple color idli - YouTube

https://youtu.be/Fr9Vy3h3kRQ
Kavuni arisi idli dosa recipe|கவுனி அரிசி இட்லி தோசை|Rich in Antioxidants|Natural purple color idli - YouTube
Ingredients:
• 2 cups black/kavuni rice
• ½ cup urud dal
• ½ cup red poha/aval
• 1 tsp fenugreek seeds

Procedure:
Soak black/kavuni rice for 8 hours.
• Wash urud dal. Soak for 4 hours along with a tsp of fenugreek seeds.
• Wash and soak red poha for ½ -1 hour.
• First grind urud dal and fenugreek seeds.
• After some time check the consistency of the batter, when it is smooth, pour this to the vessel.
• Next add black rice and grind.
When it is half grinded, add the soaked poha.
Batter should be little coarse and not smooth.
• Once poha gets grinded and blended with black/kavuni rice, switch off the grinder.
• Pour this to the same urud dal batter vessel.
• Add required salt and mix with your hands.
• Add water based on requirement.
• Beat the batter nicely with your hands.
• Pour this batter to another vessel.
• Let it ferment for 8 hours.
• After 8 hours, batter would have raised and can see tiny bubbles which indicates batter is fermented.
• This can be steamed in idli steamer.
• Grease the idli plate with little oil and pour the batter in the plates.
• Cook this in idli steamer for 10-12 minutes.
• Once done transfer to serving plate.
• Hot healthy tasty black/kavuni rice idli is ready to be served.
• It can be had with any sambar or chutney.

For reference please click the above youtube link.
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Gajalakshmi

Curry leaves powder rice/karuvepillai sadam/Quick lunch box recipe - YouTube

https://youtu.be/IRhJVXzwcQk
Curry leaves powder rice/karuvepillai sadam/Quick lunch box recipe - YouTube
Ingredients:
Dried curry leaves approx. 8 cups
2 tsp pepper
2 tsp cumin seeds
2 dried red chillies
2 tsp salt
Gingely oil

Procedure:
In a vessel add dried curry leaves and fry in low flame for few minutes till you get nice aroma.
In a kadai add oil, once it becomes hot add urud dal, dry red chillies and fry for few seconds.
Next add pepper, cumin seeds and salt.
Fry till urud dal starts to change light brown color.
Then switch off the stove and let it cool down.
First grind the urud dal mix to a smooth powder.
Grind curry leaves to a powder form separately.
Now mix both the powder and grind for few seconds so that it gets blended together.
Our homemade curry leaves powder is ready which can be had with idli or dosa or we can use to make rice also.

For reference click the above youtube link.
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Gajalakshmi

Peanut butter cookies|Easy & Simple|வேர்கடலை பிஸ்கட்|Protein rich - YouTube

https://youtu.be/m1WefLnX4zw
Peanut butter cookies|Easy & Simple|வேர்கடலை பிஸ்கட்|Protein rich - YouTube
Ingredients:
• 1 cup roasted peanut
• 4 tbsp country sugar
• 1/3 cup crushed peanuts for topping
• ½ cup whole wheat flour

Procedure:
• Grind the peanuts to a smooth paste.
• In between add country sugar and a pinch of salt to enhance the sweetness.
• Pour the peanut butter in the mixing bowl.
• Add whole wheat flour and mix.
• Jaggery can be added if you want cookies to be little more sweetness else it can be skipped.
• Make a small ball, press into disc shape and dip into the crushed peanuts.
• Bake in pre heated oven at 180 degree celcius for 18-20 mins or as required.
• Fresh and real peanut butter cookies are ready.
For reference, click the above youtube link.
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Gajalakshmi

Betel chutney|No cooking|Healthy n tasty| வெற்றிலை சட்னி - YouTube

https://youtu.be/3PhQTJTRgvI
Betel chutney|No cooking|Healthy n tasty| வெற்றிலை சட்னி - YouTube
Ingredients:
• 3 Big betel leaves
• 1 handful of grated coconut
• 1 small size tomato
• 1 tbsp peanuts
• 1 small inch ginger
• Few coriander leaves
• Few curry leaves
• ¼ tsp pepper powder
• ¼ tsp cumin powder
• Required salt

Procedure:
• In a mixie jar add all the ingredients and grind it to a smooth paste by adding little water.
• Transfer to serving bowl. If you want chutney to be little watery, add the water accordingly.
• For reference please click the above youtube link.
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Gajalakshmi

Foxtail millet dosa|Uttapam|Healthy breakfast dosa recipes|@Veega Kitchen - YouTube

https://youtu.be/LTeWZV5jjQ8
Foxtail millet dosa|Uttapam|Healthy breakfast dosa recipes|@Veega Kitchen - YouTube
Ingredients:
• 2 cups Foxtail millet
• ½ cup Urud dal
• ½ cup Red thin poha/aval
• ½ tsp Fenugreek seeds

Procedure:
• Wash and soak foxtail millet for 6-8 hrs.
• Wash and soak urud dal for 4 hours.
• Add ½ tsp of fenugreek seeds along with urud dal.
• Wash and soak red poha/aval for half an hour before grinding the batter.
• Grind Urud dal and Foxtail millet first then add soaked poha/aval.
• This can be grinded in Mixie or Grinder.
• Transfer the batter to an vessel, add required salt and water.
• Mix well with your hands.
• Leave it for fermentation for 6-8 hours.
• After it ferments make uttappam with veggies of your choice or plain dosa.
• Tomato chutney will be a good option or you can make any chutney of your choice.
Enjoy having healthy breakfast for you and your family.

For reference please click the above youtube link.
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Gajalakshmi

Fruit custard recipe|No custard powder|No maida|No cornflour|No egg - YouTube

https://youtu.be/7MJkeZqjxnA
Fruit custard recipe|No custard powder|No maida|No cornflour|No egg - YouTube

Ingredients:
• ½ ltr milk
• 4-5 tbsp powdered rock candy
• 2 tbsp Arrowroot powder
• 3 tbsp milk
• ¼ tsp turmeric powder
• Fruits : ¼ cup each (Apple, Banana, Guava, Cherries) or any fruits.
Pre Preparation:
Mix 2 tbsp of arrowroot powder with 3 tbsp of milk without any lumps.

Procedure:
• In a pan add milk and boil.
• Add turmeric powder and stir.
• Once it starts boiling reduce the flame to low and pour arrowroot mix to the milk.
• Keep stirring and let it be in low flame for 2-3 minutes.
• After it has started to become thick, add the powdered rock candy and mix.
• Switch off the stove and let it cool down.
• Pour in the mixing bowl, add the fruits and mix.
• Keep in the refridgerator for 1-2 hours.
• After 1 or 2 hours, pour in the serving bowl and enjoy.

For reference,
Do click the above you tube link.

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Red rice kuli paniyaram in tamil|சிகப்பு அரிசி குழி பணியாரம்|Sweet n salt version - YouTube

https://youtu.be/pKdX-1fHOY8
Red rice kuli paniyaram in tamil|சிகப்பு அரிசி குழி பணியாரம்|Sweet n salt version - YouTube
Ingredients:
• 1.5 cups red rice
• 1.5 cups idli rice
• ½ cup urud dal
• 1 tsp fenugreek seeds
Procedure:
• In a vessel add red rice and idli rice together, wash and soak for 8 hours.
• In another vessel add urud dal and fenugreek seeds, soak for 4 hours.
• In a grinder add soaked urud dal and grind to a smooth paste. In between sprinkle water and do not add more water while grinding.
• Next add soaked rice and grind to a smooth paste.
• Mix both urud dal and rice batter together with your hands.
• For sweet version, take one half of the batter and pour in another vessel for fermentation.
• Let the batter be thick.
• Let it ferment overnight or 8 hours.
• Next day after it ferments, add 1 cup of jaggery and ½ cup of water in a pan. Once the jaggery dissolves, filter the impurities.
• Pour this in the thick batter which we had kept for sweet version.
• Add ½ tsp cardamom powder and 1/3 cup of shredded coconut to the batter and mix evenly.
• In the kuzhi paniyaram pan, add 1 tsp of oil in each kuzhi then pour the batter, once the sides are cooked then flip the other side, when both the sides are cooked, transfer to the serving plate.

For salt version:
• Take other half of the batter, add required salt and little bit of water and mix evenly.
• Let it ferment overnight or 8 hours
• ½ cup shallots
• 1 handful of coriander leaves
• ½ cup coconut
• In a pan add 2 tsp of oil, once it becomes hot, add mustard seeds, after it crackles, add shallots and fry for a minute or two.
• Then add coconut and fry for few seconds.
• Pour this in the salt version batter and mix.
• In the kuzhi paniyaram pan, add 1 tsp of oil in each kuzhi, then pour the batter, once the sides are cooked then flip the other side, when both the sides are cooked, transfer to the serving plate.
• It can be had with tomato chutney.

For reference, do click the above youtube link.
Notes: I have used iron pan for this. Avoid non stick for better health.
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Gajalakshmi

Chocalate Burfi|No condensed milk|No milk powder|No refined sugar|சாக்லேட் பர்பி - YouTube

https://youtu.be/flTkBGQ0C-I
Chocalate Burfi|No condensed milk|No milk powder|No refined sugar|சாக்லேட் பர்பி - YouTube
Ingredients:
• ¾ cup red poha/aval
• ¼ besan /gram flour
• ½ tsp cardamom powder
• 1 cup jaggery
• 2 tbsp cocoa powder
• Required ghee
Procedure:
• In a kadai, add 1 tsp of ghee. Once it becomes hot, add poha and fry for medium slow flame for 4-5 mins.
• After 5 mins switch off the stove and let it cool down completely.
• Then grind it to a fine powder form.
• In a pan add 1 cup jaggery and 1.25 cups of water.
• Let it boil for some time. Then filter the impurities and keep it ready.
• In the same kadai add ¼ cup of besan/gram flour and fry in medium slow flame for 4-5 mins or till the raw smell goes off.
• Once the raw smell goes, add the filtered jaggery water and mix evenly without any lumps.
• Add 2 tbsp cocoa powder, cardamom powder and mix evenly.
• Finally add powdered poha and mix.
• Water will be absorbed in few seconds. Keep stirring
• Once it starts to leave the sides of the pan, switch off the stove.
• Finally add 1 tsp of ghee and mix.
• In a plate grease with ghee and spread the burfi evenly.
• Let it set for 1 hour.
• After 1 hour, cut into desired shapes.
• Our super healthy chocolate burfi is ready to be served.

For reference, do click the above youtube link.
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Gajalakshmi

Brown rice tomato dosa|கைக்குத்தல் அரிசி தக்காளி தோசை|vitamin c rich dosa - YouTube

https://youtu.be/Y8JMmL6eD8w
Brown rice tomato dosa|கைக்குத்தல் அரிசி தக்காளி தோசை|vitamin c rich dosa - YouTube
Ingredients:
• 1 cup brown rice
• ½ cup raw rice
• 3 medium sized ripen tomatoes
• 1 tsp fennel seeds
• ½ tsp ajwain seeds (helps easy digestion)
• 1-2 red chillies
• Required salt

Procedure:
• In a vessel add 1 cup of brown rice and ½ cup of raw rice together and rinse.
• Pour required water and let it soak for 1-2 hours.
• After 1 or 1.5 hours, check the rice.
• In a mixie jar/blender add fennel seeds, ajwain, red chillies, tomatoes and grind it to a smooth paste.
• Pour this tomato puree in the mixing bowl.
• In the same jar, add the soaked rice, grind for few seconds.
• Open the lid, add little water and grind again.
• Now add tomato puree and grind again like dosa batter.
• If it is too thick, add little water and required salt and grind again.
• Pour the batter in the vessel and mix properly.
• Let the batter rest for 15-20 mins.
• After 20 mins, pour the batter in tawa, drizzle some oil and close it with the lid.
• After few seconds open the lid and flip the other side. When both sides are cooked, dosa is ready to be served.
• It can be had with tomato chutney or peanut chutney.

Notes : If you want strong tomato flavor then add 1 more tomato. But see to that if tomatoes are too sour then dosa also will be sour taste. So adjust tomatoes accordingly.

For reference, do click the above youtube link.
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Gajalakshmi

No rice|No millets|No cooking|Easy simple Mint pulao|kheer| - YouTube

https://youtu.be/As2KRLNv-9Y
No rice|No millets|No cooking|Easy simple Mint pulao|kheer| - YouTube
Main Ingredient:
1 cup red aval/poha/flattened rice

1st recipe Ingredients:
• ½ cup soaked red poha
• 1 cup 1st thick coconut milk
• 1 cup 2nd coconut milk
• ½ tsp cardamom powder
• ½ cup jaggery
• 1 tbsp chopped almonds, cashews and dry raisins.

Procedure:
In a vessel add red poha, wash and pour water.
Let it soak for 1 – 2 hours. After 1 hour, check the poha, if it is soft, drain the water and keep aside.
In a vessel add jaggery and pour little water and mix.
Let it rest for 15-20 mins so that it will be dissolved.
After 15 mins, filter the impurities and keep it ready.
In a mixing bowl, add soaked poha, first thick coconut milk half cup, then 2nd coconut milk half cup and mix evenly.
Add dissolved jaggery water based on your sweet preference and then add cardamom powder and mix.
Finally add the chopped nuts and pour in the serving glass.
Notes: If you want kheer to be thick add more soaked poha or if you want to be watery add coconut milk according to the consistency you require.
The drained soaked poha water can be consumed directly or you can use for making any soups or can be included in any other recipes.


2nd recipe ingredients:
• ½ cup soaked poha
• 1 handful of washed mint leaves
• 1 chopped green chilly
• 1 inch chopped ginger
• Little tamarind
• Salt as required
• 2 tbsp skin peeled roasted peanuts
Procedure:
• In a mixie jar/blender, add chopped green chillies, ginger, tamarind, washed mint leaves and grind without adding water.
• After few seconds, open the lid and add very little water and grind again.
• Add reuired salt into it and grind for few more seconds.
• Now the mint paste is ready.
• In a mixing bowl, add soaked poha, fresh mint paste and mix evenly. Finally add the peanuts and mix.

Our quick, easy, healthy and fresh mint pulao is ready to be served.

For reference, please click the above youtube link.
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Vitamin C rich soup/Lemon Coriander soup/Helps to absorb nutrients/Immunity booster soup. - YouTube

https://youtu.be/_IsltyJBJNM
Vitamin C rich soup/Lemon Coriander soup/Helps to absorb nutrients/Immunity booster soup. - YouTube
Ingredients:
• 1/3 cup chopped carrots
• 1/3 cup chopped coriander leaves
• 1/3 cup chopped onions
• 3 Garlic cloves chopped
• ½ inch ginger chopped
• 1 tbsp lemon juice
• 1 tbsp arrowroot powder (check the link below to buy online)
• 1 tsp pepper powder (black or long pepper)
• Required salt
• 3 cups of water

Procedure:
• In a kadai, add 2 tsp of oil.
• Once oil becomes hot, add chopped garlic and ginger, fry for few seconds.
• Add onions and fry till it becomes translucent.
• Next add carrots and fry for 1-2 mins.
• In the meantime, add 1 tbsp arrowroot powder in a small cup, pour ¼ cup of water, mix without any lumps.
• Now add 3 cups of water to the kadai.
• Add salt, pepper powder and mix evenly.
• At this stage add arrowroot powder mix and let this boil in medium flame for 5 mins.
• After 5 mins, switch off the stove a mix.
• Lemon coriander soup is ready to be served. Its better to take immediately when the soup is hot.
For recipe link, please click the above youtube link.


Arrowroot powder link:
https://yshopawareness.com/product/arrow-root-powder-100-grams/

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Gajalakshmi

Quick lunch recipe using foxtail millet/simple version/தினை அரிசி - YouTube

https://youtu.be/1c4FYm6Cjbo
Quick lunch recipe using foxtail millet/simple version/தினை அரிசி - YouTube
Ingredients:
• 1 cup foxtail millet.
• 3 medium size ripen tomatoes
• 1 medium big size onion thinly sliced
• ½ tsp red chilli powder
• 1 Green chilly slit
• ½ tsp fennel seeds
• 2 cloves
• Small cinnamon stick
• 1 tsp freshly ginger garlic
• Required oil
• Required ghee
• Salt as required

Procedure:
• In a vessel add 1 cup of foxtail millet/thinai arisi and wash.
• I have made half cup for tomato rice and half cup for curd rice.
• Add 2 cups of water for 1 cup of foxtail millet.
• Keep this in the cooker. Once steam comes, put the whistle and let it cook in medium flame for 8-10 mins.
• In the meantime, in a kadai add 2 tsp oil and 1 tsp ghee.
• Add fennel seeds, cloves, cinnamon stick and curry leaves.
• Add onions and fry for few seconds.
• Then add tomatoes, ginger garlic, green chilly, red chilli powder and salt. Mix evenly.
• Let tomatoes cook. Do not add water. If you feel it’s too dry then add little bit of water.
• Once tomatoes got cooked, switch off the stove.
• Once steam goes, open the cooker.
• Take half portion of cooked foxtail millet and put in the mixing bowl.
• Then add tomato gravy and mix evenly.
• Now take other half of cooked foxtail millet.
• Smash it with the spatula. Add curd and mix.
• Add more curd based on your requirement.
• Add little water and required salt and mix evenly.
• In a small frying pan, add little bit of oil, once it becomes hot, add ½ tsp mustard seeds and 2 pinch of hing.
• Pour this into the curd rice mix.
• It will give nice aroma to the curd rice.
• Both tomato and curd rice ready to be served.
• Tomato rice can be had with pappad and curd rice can be had with any simple vegetable curry like carrots, beans or potato.

For reference please click the above youtube link.
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Gajalakshmi

Ragi/Finger millet cookies/No baking agents/No white sugar/Healthy teatime snacks/veega kitchen - YouTube

https://youtu.be/QNu0u9cqjEk
Ragi/Finger millet cookies/No baking agents/No white sugar/Healthy teatime snacks/veega kitchen - YouTube
Ingredients:
• 1 cup Ragi/Finger millet flour
• ½ cup whole wheat flour
• ½ cup jaggery
• ¾ cup – 1 cup ghee
• 1 tsp cardamom powder

Procedure:
• In a mixie jar, add jaggery and grind so that it will be easy to make a dough.
• In a mixing bowl, add ragi flour, whole wheat flour, cardamom powder.
• Finally add grinded jaggery and mix with your hands.
• Make sure there are no lumps.
• Add ¾ cup ghee initially and make a dough. Adjust the ghee according to the flour binding.
• Make 2 big balls.
• Place the butter paper in the baking tray and keep it ready.
• Roll the dough and make a round shape or any shape whichever you want.
• Place the shaped dough in the baking tray.
• Bake in the pre heated oven at 180 deg Celsius for 18-20 mins.
• Once done, let it cool down for sometime.
• Store this in air tight or glass container which will be good for 5-6 days.

For reference please click the above youtube link.
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