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Sesame oil cake (Telgapindi) benefits

Telaga Pindi is the residue leftover after oil has been extracted from sesame seeds. It is powdered and then used to make a dry curries is used to flavour an assortment of stir-fries.

Benefits of Sesame Oil cake

  • High Protein
  • Rich in Iron
  • Folate rich
  • High in Calcium
  • Good for lactacting mothers
  • Helps in post surgery recovery

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09 January, 2022

Little Millet Fenugreek Chapathi (Sama Methi Chapathi)

SAMALA METHI CHAPATHI
INGREDIENTS
• Sama Flour : 250 gm
• Urad Dal Flour (Minapindi) : 25gm
• Fenugreek leaves (methi leaves) : 1cup
• Sesame seeds(Nuvvulu) : 2 tsp
• Jeera : 1tsp
• Green chilli paste :  1tbsp or as required 
• Water for kneading
• Salt : As required
PROCEDURE
• Mix sama flour, urad dal flour and salt together.
• Add the washed fenugreek leaves, green chilli paste, sesame seeds, jeera to the flour mixture.
• Pour required water and knead into dough.
• Rest for 10-15 minutes. 
• Roll the dough into chapathis and fry on a tawa with some oil.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Simple Millet Soup

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****
SIMPLE MILLET SOUP
INGREDIENTS
• Any millet :  1 cup
• Water : 10 cups
• Green chilli: 1 slit
• Black pepper: 3-4 crushed
• Salt : As required
• Jeera powder: 1tsp
• Ghee : 2 tsp
      
PROCEDURE
• Soak the millets for a minimum of 2 hours.
• Bring the water to boil and then add the soaked millets.
• Boil till the millet is cooked and add salt.
• Heat ghee and add slit green chilli, crushed black pepper and jeera powder.
• Add the tempering in the soup and boil for 2 minutes.
• Serve hot.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Little Millet Chapathi(Samala Chapathi)

SAMALA CHAPATHI

INGREDIENTS
• Sama Flour : 250 gm
• Urad Dal Flour (Minapindi) : 25gm
• Water for kneading
• Salt : As required
PROCEDURE
• Mix sama flour, urad dal flour and salt together.
• Pour required amount of water to form chapathi dough.
• Roll the dough into chapathis and fry on a tawa with some oil.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Foxtail Millet Upma (Korra Upma)

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****
KORRALA UPMA
INGREDIENTS
• Korra Ravva (Foxtail Millet) : 1 Cup (Soaked for atleast 2 hours)
• Green chillies : 4
• Onions: 2 small 
• Carrots, beans, potato: 1/2 cup (cut into small pieces)
• Water: 3 cups
• Oil : 1 ¾ tbsp
• Curry leaves : 6-7
• Tempering (Popu dinusulu): 1 tsp
• Salt : As required
      
PROCEDURE
• Heat oil in a pan and add tempering. After it splutters add green chillies, onions, curry leaves.
• Stir fry for 2 minutes and then add the vegetables.
• Close the lid for 2-3 minutes and stir till the vegetables become little soft.
• Add the water and bring it to boil with lid closed.
• Add the ravva and salt and simmer till it is cooked. (takes about 5-7 minutes) 
Note: Any type of millet ravva (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Little Millet Dosa (Sama Dosa)

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****
SAMALA DOSA
INGREDIENTS
• Urad Dal (Minapappu) : 1 Cup
• Samalu (Little Millet) : 3 Cups
• Fenugreek seeds (menthulu) : 2tsp
• Salt : As required
      
PROCEDURE
• Soak urad dal and fenugreek seeds together for 6 hours. Soak samalu separately for 6 hours.
• Grind the urad dal, fenugreek seeds and samalu in a grinder and ferment it for atleast 6 hours.
• Pour the batter with a ladle on a tawa add some oil and fry on both the sides.
• Serve with coconut chutney or as desired.
Same batter can be used to make uttapam or pongadalu
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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11 December, 2018

Little Millet Idli (Sama Idli)

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****

SAMALA IDLI
INGREDIENTS
• Urad Dal (Minapappu) : 1 Cup
• Samalu or Sama Ravva (Little Millet) : 2 Cups
• Salt : As required
      
PROCEDURE
• Soak urad dal and samalu separately for 6 hours.
• First grind the urad dal then add soaked samalu and grind coarsely.
• Let it ferment for atleast 6 hours.
• Steam the mixture in idly plates and serve with coconut chutney or as desired.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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11 December, 2018