Spinach and Broken Wheat Kichree

Ingredients

1 bunch Spinach
2 cups Bulghur broken wheat
1 medium onion diced
2 inch piece ginger
2 garlic cloves inced
½ tsp amchur
¼ tsp onion seeds
1 tbsp canola oil
1 tbsp resh cilantro

Whole masala
1 bay leaf
4 cloves
1tsp pepper corn
1 big cardamaom split

Method

Clean, wash and chop the spinach
Wash and drain the bulghur wheat
Heat the oil in a pan and add the whole masalas for 30 seconds. Then add the onions and fry till they are translucent. Add ginger and garlic and saute for 1 minute. Then add the bulghur wheat. Finally add the chopped spinach and add five cups of water to this with the salt. Cover the pan and cook till soft. Mash well and transfer to a serving bowl. Garnish with chopped coriander.

Ven Pongal with Bulghur Wheat

Ingredients

2 cups Bulghur Broken wheat
1 cup yellow lentils
salt

For the seasoning

 2 tsp cumin seeds
1 inch piece ginger
5 to 6 curry leaves
1tsp whole peppercorns
2 tsp ghee
¼ tsp turmeric powder
asafoetida – 1 pinch

Method

Soak the Broken wheat for 30 minutes.
Wash and drain the lentils
Heat the ghee ina pan and season with cumin and the rest of the seasoning ingredients. Add the bulghur wheat and the lentils till they are coated with the seasonings. Add seven cups of water and cook til it is done. Add salt and mash well. Serve piping hot with pappads

Muthiya

Ingredients

2 ½  cups of shredded fine cabbage.
2 ½ cups of semolina
3 green chillies
2 inch piece ginger
¼ tsp asafoetida
1 tbsp oil
salt
2 tbsp Fresh coconut grated
1 tbsp cilantro chopped
1 lime juiced

Method

Put the semolina in a large bow and make a hole in the center. Mix the oil with salt and leave it to sit for 5 minutes. Make a paste of the ginger and green chillies.

Add the salt, ginger chilly paste, asafoetida and knead well into the semolina. Finally add the cabbage and knead again. Do not add more water to make dough. Make small rolls with the dough.

Lightly grease two pans and place the rolls in them. Steam the rolls for 15 to 20 minutes.
Check if they are done with a toothpick. Transfer to a serving plate and drizzle the lime juice on them. Toss well to coat evenly. Garnish with grated coconut and chopped cilantro.

Dal Dhokli

Ingredients

For the Dhokli

4 cups whole wheat flour
¼ cup millet flour
1 tsp celery seeds
1 tsp turmeric powder
2 tsp oil
salt

For the Dal

1 ½ cups split red lentils
1 medium chopped onion
2 mined garlic cloves
1 inch piece ginger
2 chopped green chillies
juice of one lime
salt
2 tbsp chopped cilantro

For the seasoning

5 to 6 fenugreek seeds
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp turmeric powder
½ tsp asafoetida
5 to 6 curry leaves
2 tsp oil

Method

Wash and cook the red lentils with plenty of water till soft. Set aside. Prepare thick dough by kneading well all the dhokli ingredients using adequate water. Roll out big sized rotis, sligthly thicker than normal and cut into one inch squares to make the dhoklis. Repeat process till the entire dough is used up. Spread the dhoklis on kitchen paper till all are made.

Heat oil in a thick bottomed pan and add mustard / When it splutters add the rest of the seasoning ingredients and saue foe 10 seconds. Then add tehonion, ginger and garlic. Mash the cooke dlentil and add to the seasoning. . Add salt, dry mango powder and the anardana. Bring to a boil and add the dhoklis one by one. Simmer for 10 to 15 minutes till the dhoklis are well cooked. Stir occasionally to prevent sticking and add extra water to the dal if you feel it is turning lumpy.  The dhoklis must have enough space to move around. Take off heat and mix in the lime juice. Transfer to a serving bowl and garnish with corainder.

Good Ol’ Porridge

Ingredients

1 cup rye flour
1 cup millet flour
2 cups sour yoghurt
1 tbsp fresh ginger
1 green chille chopped
1 tsp fresh crushed pepper
1 tbsp fresh coriander
6 cups water
salt and ghee

For the seasoning

1 tsp mustard
½ tsp turmeric powder
1 tsp asafoetida
A few curry leaves
2 tsps oil

Method

Heat the oil in a thick bottomed pan and place the mustard in it. When it splutters add the turmeric and the other seasoning ingredients. Stir fry for 30 seconds. Then add the water slowly. When the water comes to a boil, lower the flame and add the rye flour with one hand while stirring continuously with the other. Then add the millet flour while stirring continuously. When the entire flour is added, mix thoroughly and add the coconut and yogurt. Mix thoroughly again. Then add the salt. Let it cook on allow flame for about 10 minutes, while stirring occasionally to prevent sticking. The mixture should have the consistency of porridge. When the mixture starts leaving the sides of the vessel, the porridge is cooked. Add the ghee, take off the flame and keep covered for five minutes. Serve hot with lime pickle and a dab of butter.

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