Kambu Aval Paal (Bajra Flakes Milk) - No cook Recipes

This is a very good choice to add Bajra or Pearl millet to our diet as it tastes just like rice. Unless said no one can find that its Bajra/ Kambu dish. Can substitute any other millet aval or millet flakes instead of Kambu or Bajra.

I have been trying to incorporate millets into various meals and was super thrilled to discover that millet flakes such as Bajra Flakes, Jowar Flakes, and Ragi Flakes are very easily available. Bajra is recommended for people with diabetes because of its high fibre content takes time to digest and results in a slow release of glucose into the bloodstream.

This very high-fibre property also helps in improving digestion and in eventual weight loss. Of course, it is also rich in iron, phosphorous, and magnesium.Bajra is said to increase body heat and so is avoided in summer. When I found Bajra Flakes, I was thrilled because I could now include this millet in my breakfast. Aval is known as flattened Rice, beaten rice or rice flakes in English. It is commonly called Poha or Chuda in the Hindi belt of India.  It fills your tummy with the requisite milk of the evening… It is such a comfort food, so you need to taste this humble mix. It is certainly very easy as a “no cook meal’ and not at all time-consuming, even for busy mothers and caretakers of children.

Prep  time	Mixing time	Serves
10  mins	5 mins	2 persons

Recipe Type: Beverages

Cuisine:  South Indian

Ingredients Bajra flakes (Kambu aval) – 1 cup Milk – 2 ½  cups Cane sugar – 1 ½ tbsp. Cardamom powder – ½ tsp Dry ginger powder – ½ tsp

Method

1. Measure and keep the ingredients ready. Roast the bajra flakes in the pan and slowly keep stirring. (Store it in an airtight container and use it whenever needed).

2. Once you smell the aroma switch off the flame and cool down.

3. Then powder the bajra flakes in the blender and transfer to the drinking glass.

4. Now add cane sugar to the powdered mixture flakes.

5. You can just soak bajra flakes powder in hot milk for 10 mins. (Make a paste form and then soak it).

6. Bring milk to boil and pour over the bajra flakes.

7. Gently stir and serve.

8. Enjoy with your family and stay healthy.

Serving suggestions 

• It can be an after school meal – quick to make-quick to eat, quite filling but not heavy on calories.
• It can be a dessert with fried cashew nuts or soaked almonds, plus no cooking at all.

Notes

• Add chopped bananas, apples, pears or fruits of your choice.
• Add some chopped nuts while mixing hot milk, so that the nuts are softened.
• You will get this simple and tasty treat with literally little or no effort at all. 

Cherupayar curry (Without coconut) - Kerala Style

Cherupayar curry or commonly called as cherupayar puzhukku is one of Kerala’s traditional dishes. Lentils are part of almost every regional Indian Cuisine. Onam Sadhya is usually incomplete without dal curry. 

Parippu Curry can be made with or without ground coconut. This recipe doesn’t use coconut. Rice and Parippu Curry along with a pinch of ghee is served as the first course for Onam.

MORE GRAVIES RECIPES ARE LINKED BELOW

Sprouted moth bean curry

Palak mushroom gravy

Soyachunks Aloo kurma

Mushroom kurma

Beerakaya kura

Prep  time	Cooking time	Serves
15  mins	30 mins	4 persons

Recipe Type: Main course

Cuisine:  South Indian

Ingredients Green gram (whole) – 1 cup Water – 3 cups Onions -1 no(big) Garlic cloves – 5 no’s Tomato – 1 no Slit green chillies -4 no’s Turmeric powder – ¼ tsp Red chilli powder -1 tsp Coriander powder – ½ tsp Ghee– 1 tbsp. Mustard seeds – 1 tsp Cumin seeds – 1 tsp Curry leaves –few sprigs

 

Method

1. Soak the green gram for at least 6-8 hours, and cook for 3-4 whistles or until done. Pressure cook the parippu/lentils in 3 cups of water along with salt, and 1/4 tsp turmeric powder.

2. Pressure cook for 2 whistles on medium heat so that the dal is well cooked. Allow the pressure to subside.Open the pressure cooker and mash the dal thoroughly with a spatula. Boil for a few more minutes if there is excess water. The curry should be thick without much water.

3. In a heavy bottom pan, add oil once hot add mustard seeds, once splutters add onions, green chillies and curry leaves.

4. Now add all the spice mix to the onions. 

5. Give a gentle stir  along with little salt.

6. Now add the tomatoes and stir properly so that it blends well.

7. When the mix is fried well, add the cooked gram to kadai and mix well. 

8. Allow them to boil on medium heat. Salt check and switch off.

9. Add hot water to the curry if necessary to adjust the consistency. (When the curry cools down, it tends to get thicker).

10. Remove from heat. After 5-10 minutes, open the lid and mix well. 

11. Serve with 

Serving suggestions

Rice and Pappadam.

Hot puttu or kanji.

Notes

If you forget to soak the grams overnight, soak the in hot water 20 minutes before cooking the dish.

Bendekayi Palya ( Bhindi or Okra Fry) - Karnataka style

Okra or lady finger is a low calorie high fiber vegetable. These are rich source of antioxidants, and vitamins. It is very good for the weight reduction. It can be prepared in various ways but I like this recipe, as it’s tasty as well as very quick to make. This goes well with chapati’s, roti’s, naan & pulka. Bendekai palya or bhindi sabzi is prepared using ladies finger, onion, garlic, , red chili and curd. 

You can try other bhindi recipes on my blog like

Bhindipepper fry

Spicy okra masala fry

Bhindi Raita

MORE DRY CURRIES (PALYA) RECIPES ARE LINKED BELOW

Mullangigreens stri fry

ZucchiniSabzi

CabbageSenagapappu Vepudu

Prep  time	Cooking time	Serves
15 mins	20 mins	2  persons

Recipe type: Side dish

Cuisine: South Indian cuisine

Ingredients Bhindi – ½ kg Onion - 3 no Garlic – 6 no’s Tomato – 1 no’s Red chili powder – 1 tsp Turmeric powder – 2 tsp Lemon juice -1 tbsp. (optional) Salt – to taste Seasonings Cooking oil – 1 tbsp. Mustard seeds – ½ tsp Cumin seeds  -1 tsp Dry red chili – 2 no’s Curry leaves -2 sprigs Hang – pinch

 

Method

1. Wash, pat dry and slit the ladies finger by discarding the ends. Also chop garlic and onion.

2. Next take oil in a frying pan and heat it. Add in 1/2 tsp mustard seeds and 1/2 tsp cumin seeds.When the mustard seeds splutters and in broken red chili. Immediately add in chopped garlic and curry leaves.

3. Add chopped onions to the seasonings and sauté till onion is translucent.

4. After 7 to 8 minutes, Add turmeric & chili powder to pan, sauté for few more seconds.

5. Add chopped Bhindi/Okra & salt, stir well. Cook until Bhindi/okra is half done.

6. Turn off the heat and squeeze the lemon juice. 

7. Mix it and transfer it to a separate bowl.

Notes

Do not cover the pan, while cooking the Bhindi.I usually turn the flame too high for last 2 minutes to crisp the Bhindi.Stir in between and cook until soft under low flame.