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Ingredients:
• 1 cup red rice
• 2 tsp of yellow moong dal
• 1 tsp of cumin seeds
• 2 cups of water
• Salt as required
Procedure:
• In a mixie jar, add red rice and ground to a coarse powder in a rava consistency.
• In a kadai add 2 tbsp oil, once it becomes hot, add cumin seeds, 2 cups of water, yellow moong dal and salt.
• Close it with the lid and let it boil.
• Once it starts to boil, add the red rice coarse powder and stir.
• Let it be till the water absorbs.
• Once it starts to become thick, switch off the stove and transfer to a plate.
• Let it cool slightly, take a small portion and make a round shape with all the dough.
• In idli steamer(Pre heat for few mins with water) add the round shaped balls.
• Let it steam for 10 minutes.
• After 10 minutes, switch off the stove.
• Super tasty, healthy, red rice kozhukattai is ready to be served.

It can be had with tomato chutney for breakfast or simply like evening snacks.
For reference, please click the above youtube link.

Kodo Millet Mushroom Biryani

Ingredients:
• 1 cup kodo millet/varagu arisi washed
• 200 gms mushroom cut into small pcs
• 1 medium size tomato
• 1 medium size onion cut lengthwise
• 1.5 tsp freshly ginger garlic grated
• 1-2 green chillies
• 1 fistful of mint leaves
• 1 fistful of coriander leaves

To make paste:
• 1 small size tomato cut into pcs
• 5 shallots
• 4 cloves
• 2 cinnamon stick
• 1 tsp cumin seeds
• 1 tsp fennel seeds
In a mixie jar, put all the above ingredients and grind without adding water.

Spices and other things:
• 1-2 Bay leaf
• 2 cloves
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• Required salt
• Required Ghee

Procedure:

• In a cooker, add 2 tsp Ghee.
• Once ghee becomes hot, add bay leaves, cloves and fry for few seconds.
• Add onions and fry till it becomes translucent.
• Add green chilies, ginger garlic and fry till raw smell goes off.
• Add tomatoes and mix. Sprinkle some salt so that it gets cooked fast.
• Add spices and mix evenly, next add tomato paste which we made in the beginning.
• After adding paste let it cook in slow flame till raw smell goes off.
• At this stage, add mushroom and mix.
• Add mint leaves, coriander leaves and mix.
• Without putting the whistle, close the cooker and let the mushroom cook for 2 minutes.
• After 2 minutes, open the cooker and add the kodo millet.
• Mix evenly so that it gets coated with masala.
• Let it dry and then we can add water. So that it does not stick in the final stage.
• Add 2 cups of water for 1 cup of kodo millet.
• Add required salt and mix evenly.
• Close the cooker, put the whistle and let it cook for 10 minutes in medium flame.
• After 10 minutes, switch off the stove, once steam goes open the cooker and transfer to serving bowl.

Kodo millet mushroom biryani is ready to be served.

For reference, please click the above YouTube link.

Pre Preparation
• 1 cup whole black urad dal
• ¼ cup yellow moong dal
• ¼ cup raw rice

Procedure:
• Fry all the above items separately in medium flame.
• Raw rice : Fry for 2 or 3 mins and when you hear crackling sound, then switch off the stove.
• Moong dal : Fry till it is slightly golden brown.
• Black urad dal : Fry till you get nice aroma.
• Let it cool down completely.
• Grind it in a mixie to a fine powder.

Ingredients:
• 2 cups of whole black urad dal flour
• 1 cup ghee
• 1 cup jaggery/palm jaggery
• 7 cups of water (This is overall measurement which includes jaggery water)

Procedure:
• Dissolve the jaggery in 1.5 cups of water and keep it ready.
• In a mixing bowl add black urad dal flour and pour jaggery water.
• Mix with the whisk so that it will be easy to mix.
• Then add balance 5.5 cups of water slowly and mix evenly. So that there are no lumps.
• In a iron kadai, add little ghee, once it become hot, add the flour mix.
• Keep stirring in medium flame.
• In between keep adding ghee in different intervals and stir.
• For 2 cups of flour, cook time will be approx. 40-45 mins.
• To check whether its done, apply ghee on a plate and pour little bit of it and check. If it does not stick in your hands then it is ready.
• Transfer this to serving bowl.

Super healthy tasty Aadi koozh/Kummayam is ready to be served.

Notes :
• If you are trying for first time, take 1 cup of flour and reduce all the measurement to half. Cook time will be approx. 20-25 mins
• While grinding make sure it is in a fine powder consistency.

For reference, please refer the above youtube link. Happy cooking.

Ingredients:
• 3 cups red rice
• 1 cup red poha
• 1 cup urud dal
• 1 tsp fenugreek seeds

Procedure:
• Soak red rice for 7-8 hours.
• Wash urud dal. Soak for 4 hours along with a tsp of fenugreek seeds.
• Wash and soak red poha for ½ -1 hour.
• First grind urud dal and fenugreek seeds.
• After some time check the consistency of the batter, when it is smooth, pour this to the vessel.
• Next add red rice and grind.
• Red rice should be little grainy texture.
• After that add soaked poha and grind.
• Once it gets grinded and blended with red rice, switch off the grinder.
• Pour this to the same urud dal batter vessel.
• Add required salt and mix with your hands.
• Do not add more water.
• Just beat the batter nicely with your hands.
• Pour this batter to another vessel.
• Let it ferment for 8 hours.
• After 8 hours, batter would have raised and can see tiny bubbles which indicates batter is fermented.
• This can be steamed in idli steamer.
• Grease the idli plate with little oil and pour the batter in the plates.
• Cook this in idli steamer for 10-12 minutes.
• Once done transfer to serving plate.
• Hot healthy tasty red rice idli is ready to be served.
• It can be had with any sambar or chutney.

For reference please click the above youtube link.

Ingredients:
• 1 cup red rice
• 1 medium size onion
• 2 medium size carrots
• 1 inch grated ginger
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 tsp gram dal
• Few curry leaves
• 2 tbsp oil
• 1 tsp Ghee

Pre-Preparation:
• In a kadai, once it becomes hot, add 1 cup red rice and fry in low flame.
• Once we hear crackling sound after 2 or 3 minutes, switch off the stove and let it cool down.
• Once cooled completely, grind this to a coarse powder.
• If you are going to make this for breakfast, you can prepare this rice powder day before itself.

Procedure:
• In a kadai, once it becomes hot, add 2 tbsp oil and once oil becomes hot, add gram dal and fry for 2 minutes.
• When gram dal color starts to change, add mustard seeds and urad dal.
• Fry for few seconds and add curry leaves.
• Add Onions. Fry for few seconds and then add ginger.
• Fry till onion becomes transulucent. Approx 2-3 minutes.
• Add carrots. If you have fresh peas or any other veggies like beans, it can be added too.
• Add little bit of salt to speed up the process, cover and cook for 2 minutes.
• Do not overcook, we may lose its crunchiness.
• Add 2.5 cups of water for 1 cup red rice.
• Add required salt and let it boil in medium flame.
• Once it starts boiling reduce the flame to low and add red rice slowly and keep stirring.
• Cover and cook in low flame for 10 minutes.
• In between open for one time and stir. Make sure it does not stick to the bottom.
• Again cover and cook.
• After 10 minutes open the lid.
• Add 1 tsp ghee which gives nice aroma and switch off.

Healthy red rice kichadi is ready to be served. Coconut chutney goes well with this.

Ingredients:
• 1 cup fresh grated coconut
• ¼ cup soaked almonds
• ½ cup soaked dates
• ½ tsp cinnamon powder
• ½ tsp cardamom powder
• ½ tsp dry ginger powder
• ¼ tsp salt
• ¼ cup poppy seeds to top up

Procedure:
• Peel the almonds skin.
• In a mixie jar add dates and almonds first, so that it will be easy to blend.
• Then add rest of the ingredients and blend it.
• After few seconds, open the jar and mix with a ladle so that everything gets blended evenly.
• It has to be in moulding consistency so that we get a nice ball shape.
• Take a small portion and make a ball shape.
• Then dip in poppy seeds so that it gets coated.
• Few you can keep it as plain without topping.
• Keep these balls in refrigerator for 4 hours. Do not keep in freezer.
• After 4 hours enjoy these super healthy energy balls.

Note : It taste good only when it is kept in the refrigerator. So don’t skip.
For reference do click the above youtube link.

Ingredients:
• ¼ cup Sprouted Ragi
• 1 cup coconut milk
• 1 cup water
• 2 tsp Palm Jaggery Syrup (or) Country sugar
• 5 soaked Almonds
• 2 pinch of cardamom powder

Procedure:
• Take ¼ cup ragi, wash and soak for 10-12 hours.
• Next day wash the ragi and filter it in a clean cloth.
• Close the cloth and leave it for 1 day to sprout.
• Peel the almond skin and grind it in a mixie for few seconds.
• Then add sprouted ragi, ½ cup of water and grind.
• Filter using the strainer or clean cloth.
• Then again use that ragi to grind with ½ cup of water.
• Filter it and squeeze out the milk.
• In a vessel, add the ragi milk.
• Keep stirring in low flame.
• Cooking time will take 4-5 minutes. It will become thick.
• Once it starts boiling, switch off the stove.
• Let it cool down to room temperature.
• Then add coconut milk based on your required consistency.
• Add palm jaggery syrup or country sugar according to the taste.
• Finally add cardamom powder and mix.

Super healthy ragi vegan milkshake is ready to be served.

For reference, do click the above youtube link.

Ingredients:
• Keezhanelli/Phyllanthus Niruri – 30-40 gms
• ½ tsp Cumin seeds
• ½ tsp pepper
• 2 inch Ginger
• 2 Garlic cloves
• 1.5 to 2 cups of water
• Required salt
Procedure:
 First crush the pepper coarsely in mortar and pestle.
 In a kadai, pour the oil, once it becomes hot, add cumin seeds, crushed pepper, Ginger & Garlic.
 Mix evenly and let it cook in slow flame for 1.5 to 2 minutes till we get nice aroma and slight golden brown.
 In the meanwhile, chop the keezhanelli so that it will be easy to eat.
 Add the chopped keezhanelli to the kadai and pour 1.5 to 2 cups of water.
 Add required salt and mix evenly.
 Let it boil in medium flame for 5-6 minutes. So that the leaves essence gets into the water.
 Switch off the stove and transfer to serving bowl.

Healthy Keezhanelli soup is ready to be served.
For reference, do check the above youtube link.
Do share your comments and feedback.

Ingredients:
• 1 cup Whole Wheat Flour
• ½ cup Besan/Gram Flour
• ½ cup Powdered Rock Candy
• ½ cup Ghee
• ½ tsp Cardamom Powder
• Pinch of salt

Procedure:
• In a mixing bowl, add whole wheat flour and Besan flour.
• Add powdered rock candy, cardamom powder, Pinch of salt.
• Mix well without any lumps.
• Add ghee and make a dough.
• Place butter paper in the baking tray.
• Take a small portion and make a ball.
• Press like disc shape and place it on the baking tray.
• With the help of a knife, make a cross (cut ¾ of the cookie dough). Do not cut fully, if you do so, cookie dough will break.
• Bake in the pre heated oven at 180 deg c for 20-25 minutes or till it is light golden brown.
• Once done, take out the tray from the oven and let it cool down for some time.
• Enjoy the healthy cookies.
For reference, do click the Youtube link.

Notes : The amount of ghee needed may vary by 2 tbsp more as it depends on how fine the flours are.

Ingredients:
1. 1 cup Pirandai
2. 1 small size tomato
3. 8 shallots
4. 6 Garlic cloves
5. 1 inch ginger
6. 1 small size ball tamarind soaked in water
7. 2 tbsp sambar powder
8. 2 tsp mustard seeds
9. Little bit of hing
10. Oil as required
11. Salt as required

Procedure:
• Wash and remove the leaves.
• Apply oil in the hands before chopping.
• If it is bigger, peel the skin with the peeler.
• If it is smaller, remove the skin with your hands.
• In a kadai, add oil, once it becomes hot add shallots, garlic, ginger and tomato.
• Fry for few minutes.
• Then add Pirandai/Adamant creeper and mix evenly.
• Let it cook until the color changes slightly.
• Once done, switch off and let it cool down.
• After it cools, grind it in a mixie jar without adding water, after few seconds, open and then add ½ cup of water and grind again to a smooth paste.
• In a kadai, add oil, once it becomes hot, add mustard seeds and hing.
• Then add grinded pirandai paste and mix evenly.
• Add tamarind water and mix.
• Then add sambar powder and salt.
• Let it cook until the raw smell of sambar powder goes.
• Finally add ¼ cup of water and boil it for 2-3 minutes.
• Then switch off the stove.

Hot Pirandai is ready to be served. It can be had with Idli, Dosa, Rice or Chappathi.