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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