How to make Healthy Sorghum Jowar Idli Recipe in mixie | Less Rice recipes | Weight loss recipe | FlavourDiary

healthy weight loss Jowar Idli Recipe


Hi friends, today's recipe is healthy breakfast made with Jowar(sorghum). Fermented steamed breakfast are the best healthy breakfast to have and Idli's are one among them. Jowar Idli is made with less rice and more millets in it, so this can be used for weight loss journey. These are tasty and healthy breakfast to try and can be served with Chutney n Sambar. Click the pic below for the making of Jowar Idli an easy way.

healthy Jowar Idli (weight loss recipe)

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Level: easy
Cook time: 15 mins
Makes:12-16 Idli

1 cup:250 ml
1 tablespoon: 15ml
1 tsp:5ml

Ingredients

Sorgum (Jowar): 1 cup
Rice: 1/2 cup
Urad Dal: 1/2 cup
Fenugreek Seeds(Methi): 1 tsp 
Salt to taste
Water for grinding


Directions

In a bowl add Jowar, Urad Dal and Rice, wash 2 times thoroughly and then add water for soaking. Add Fenugreek seeds and Soak for 5hr minimum or overnight. 
Drain water and add to the mixie/blender and water for grinding.Make the batter smooth transfer to the bowl and let it ferment overnight(in winter) or for 5-6 hrs (in summer).
Add salt to the perfectly fermented batter and then add water as desired for idli batter consistency.
Grease the oil on Idli plates and then pour the batter in the plates.
Prepare the steamer and place the plates in the steamer and cook for 10-12 mins on medium flame. Turn off the stove and let it rest for another 5 mins and then take the plates off and remove the Idli's.
Your Healthy tasty Jowar Idli's are ready and serve hot with Chutney of your choice and sambar.


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How to make Creamy Semiya Custard | No khova No Cream | Quick Indian Dessert Recipe | FlavourDiary

Creamy Custard Semiya No Cream No Khova

Are you looking for quick and easy dessert recipe, then do keep reading. Today's recipe is simple and very easy recipe which you can make for party or festive celebrations or for Eid. This simply delicious for any sweet tooth day too. 
In India, Muslims make Sheer Khurma for Ramadan and Eid Ul Adha as part of celebrations. Each part of India has its own variation and method of doing it but the basic ingredients milk and semiya are the same. 
Today's recipe is creamy semiya with no Khova or Cream and to make the semiya creamy, I have made use of custard powder in less quantity to make it creamy and the custard powder is also not that dominating.
If you like to watch the video how simple this can be made then simply click the picture below or keep scrolling down for written recipe.





Level: Easy 
Total time: 15 mins
Makes: 5-6
1 cup = 250 ml
1 TBS = 15ml
1 tsp = 5ml

Ingredients

Semiya/Vermicelli : 1/2 cup crushed
Milk: 1 ltr
Melted Butter/Ghee: 1 TBS
Cashews: 10 -12 chopped
Sugar: 1/3 cup (to taste)
Custard Powder: 1 TBS
Cardamom powder: 1/2 teaspoon
Saffron: 1 pinch

Directions

In a pan add ghee, when hot, fry Cashews until golden colour, then add Semiya and fry them too until it changes colour to golden.
Then add milk and bring it to boil. Add sugar and cook until sugar melts. 
In another small bowl add custard powder and add little milk to make a small runny custard milk and then add it to the boiling milk.
Add saffron, cardamom powder  and bring the milk to boil and turn off the stove. While serving add finely chopped desired dry fruits(optional). 


Tips
  • If you are serving hot then consistency which see is what it is, but if you are serving cool then it gets thicken up. 

Wanna try....let set go....

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Radish Mooli Chutney | Mulangi Chutney | Idli Dosa Rice chutney recipe |Flavour Diary


Radish Mooli Mulangi Chutney recipe



Radish Mooli chutney or mullangi pachadi is a simple, spicy chutney that goes well with idli, dosa or dal rice. Today's recipe chutney is healthy and tasty and one of the best alternatives for peanut chutney's at breakfast as it has more fiber and less cholesterol.
In Asian countries we find majorly white radish which are enlongated in size and in European countries we get red radish and these are small and cute. Today we are using white radish in our recipe.Basically, the recipe is entirely made with just chopped radish and sautéed lentils.
You can keep this chutney in an airtight container for 3-4 days in the refrigerator. 


click on the link below for video 🔽




Level: Easy
Serves: 3-4

1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients
Chana Dal: 2 TBS
Fennel Seeds: 1 tsp
Coriander Seeds:1 TBS
Oil: 1 tablespoon
Radish: 200gms
Dry Red Chillies: 3-4 to taste
Onion: 100gms
Tomatoes: 200gms
Turmeric: 1 tsp
Garlic pods: 3-4
Salt: 1 tsp to taste
Fresh Coriander: 1/4 cup chopped

Tadka:
Oil: 1 TBS
Mustard Seeds: 1/2 tsp
Chana Dal :1 tsp
Cumin Seeds: 1/2 tsp
Dry chilli: 2
Curry Leaves: 1 spring


Directions

In a pan add Chana dal and roast until dal changes the slight colour. Add Coriander seeds,fennel seeds, dry chillies and saute for 30secs and transfer to the blender.
 Add oil, Radish and onion and cook until onion is transparent on medium flame.
Add  Tomatoes, garlic pods, Turmeric, Salt and cook until tomatoes turn mushy. Add fresh coriander and cook for 30secs. Let the mixture cools down n then shift it to blender along with chana dal and blend it to smooth paste.

Tadka:
In a small pan add oil. Once oil is hot add mustard seeds, when seeds starts to crack, add Chana Dal , Cumin seeds,  curry leaves, Dry red chilli. Fry until chana dal change colour and pour it on chutney and mix well.


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Andhra Bottle gourd /Lauki/sorakaya Chutney | Chutney for Idli Dosa Rice | FlavourDiary

Bottle Gourd Lauki Sorakaya chutney recipes


Bottle Gourd is also know as Dhoodi,Lauki in hindi, sorakaya in telegu in India.Today's recipe is Andhra style bottle gourd chutney. This is easy,tasty, spicy chutney that goes well with idli, dosa or rice. 
Bottle Gourd is versatile vegetable and we can make many dishes with it from appetizer to dessert. And today's chutney recipe is one among it. We can use this chutney as a spread on the bread for making sandwich too.
You can keep this chutney in an airtight container for 3-4 days in the refrigerator.
Bottle Gourd has cooling properties and hence it is consumed mostly during summers and not during winters and monsoon.

click on the link below for video 🔽




Level: Easy
Serves: 3-4

1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients
Chana Dal: 2 TBS
Coriander Seeds: 1 tsp
Oil: 1 tablespoon
Bottle gourd: 200gm
Green Chillies: 3-4 to taste
Tomatoes: 200gm
Turmeric: 1/4 tsp
Salt: 1 tsp to taste
Tamarind: 1 inch
Fresh Coriander: 1/4 cup chopped


Tadka:
Oil: 1 TBS
Mustard Seeds: 1/2 tsp
Chana Dal :1 tsp
Cumin Seeds: 1/2 tsp
Dry chilli: 2
Curry Leaves: 1 spring


Directions

In a pan add Chana dal and roast until dal changes the slight colour. Add Coriander seeds and saute for 30secs and transfer to the blender.
 Add oil, bottle gourd and green chillies and cook until bottle gourd is half cooked on medium flame.
Add  Tomatoes, Turmeric, Salt and Tamarind and cook until tomatoes turn mushy. Add fresh coriander and cook for 30secs. Let the mixture cools down n then shift it to blender along with chana dal and blend it to smooth paste.

Tadka:
In a small pan add oil. Once oil is hot add mustard seeds, when seeds starts to crack, add Chana Dal , Cumin seeds,  curry leaves, Dry red chilli. Fry until chana dal change colour and pour it on chutney and mix well.


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