Chicken Samo Pulao Recipe

 Chicken Samo Pulao Recipe

Chicken Samo Pulao is a delicious and easy-to-make one-pot meal that combines the goodness of chicken and healthy samo (also known as barnyard millet) to create a tasty and filling dish. Here's how you can make this flavourful pulao at home:

Ingredients:

1 cup samo (barnyard millet)

500g boneless chicken, cut into small pieces

2 onions, sliced

2 tomatoes, chopped

2 green chillies, chopped

1 tbsp ginger-garlic paste

1 tsp cumin seeds

1 tsp coriander powder

1 tsp garam masala powder

1 tsp red chilli powder

3 tablespoons of peas, beans , and carrots

2 tbsp oil

Salt to taste

Fresh coriander leaves, chopped (for garnishing)

Instructions:

Rinse the samo thoroughly and soak it in water for 30 minutes.

Heat oil in a pressure cooker and add cumin seeds. Once they start to splutter, add sliced onions and sauté until they turn golden brown.

Add chopped tomatoes, green chillies, ginger-garlic paste, and all the spices (coriander powder, garam masala powder, red chilli powder, and salt) and sauté for 2-3 minutes.

Add chicken pieces, 3 tablespoons of peas, beans , and carrots,  to the pressure cooker and mix well with the masala. Cook for 5 minutes or until the chicken is partially cooked.

Drain the water from the soaked samo and add it to the cooker. Mix well with the chicken and masala.

Add 2 cups of water to the cooker and stir gently. Close the lid and pressure cook on medium heat for 2 whistles.

Turn off the heat and let the pressure release naturally. Open the cooker lid and fluff up the samo pulao with a fork.

Garnish with chopped fresh coriander leaves and serve hot with raita or salad.

Tips:

You can use any other millet or rice instead of samo in this recipe.

Adjust the spice levels according to your taste preference.

You can also add vegetables like peas, carrots, or potatoes to the pulao for extra nutrition and flavour.

Green Chilli Salmon Recipe

Ingredients:

2 salmon fillets
1 green chilli, finely chopped
4 garlic cloves, minced
1 lime, juiced
1 tsp cumin powder
1 tsp coriander powder
Salt, to taste
2 tbsp oil
Instructions:

In a bowl, mix together the green chilli, garlic, lime juice, cumin powder, coriander powder, and salt.
Place the salmon fillets in the bowl and coat them with the marinade. Let them marinate for 30 minutes.
Heat oil in a frying pan over medium heat.
Place the salmon fillets in the pan and cook for about 5-6 minutes on each side or until fully cooked and crispy.
Serve hot with a side of your choice.

"Going back to traditional Indian Millets! Moraiya(samo or barnyard millet), a low-carb, gluten-free, diabetes-safe grain that's also keto-compliant.

 

"Going back to traditional Indian Millets! Moraiya(samo or barnyard millet), a low-carb, gluten-free, diabetes-safe grain that's also keto-compliant.

Moraiya, also known as samo or barnyard millet, is a type of millet that has been traditionally consumed in India for centuries. It is a gluten-free, low-carb grain that is also safe for people with diabetes to consume. Additionally, it is keto-compliant, meaning it can be included in a ketogenic diet.

Moraiya is a good source of essential nutrients such as iron, magnesium, phosphorus, and potassium. It is also rich in fiber, which can help improve digestive health and keep you feeling full for longer periods of time.

In Indian cuisine, Moraiya is commonly used to make porridge, khichdi, and other traditional dishes. It can also be used as a substitute for rice or other grains in a variety of recipes.

Overall, incorporating Moraiya into your diet can be a healthy and flavorful way to diversify your grain intake.

Raggi Mudde with Moog Sprout Saru Recipe(low gi index , diabetes safe )

Raggi Mudde with Moog Sprout Saru Recipe

Ingredients:

For Raggi Mudde:

1 cup ragi flour

2 cups water

Salt to taste

For Moog Sprout Saru:

1 cup moong sprouts

1 onion, chopped

1 tomato, chopped

2-3 garlic cloves, chopped

1 green chilli, chopped

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chilli powder

Salt to taste

2 tbsp oil

2 cups water

Instructions:

To make the Raggi Mudde, mix the ragi flour, salt, and water in a bowl until it forms a thick paste.

Bring 2 cups of water to boil in a large pot.

Add the ragi paste to the boiling water and stir well.

Reduce the heat to low and let it simmer for 10-15 minutes until it forms a thick dough.

Remove the pot from heat and let the dough cool for a few minutes.

Using wet hands, shape the dough into small balls.

To make the Moog Sprout Saru, heat the oil in a pan over medium heat.

Add the mustard seeds and cumin seeds and let them splutter.

Add the chopped onion, garlic, and green chilli and sauté until the onion turns translucent.

Add the chopped tomato and sauté for a few minutes until it becomes soft.

Add the coriander powder, turmeric powder, red chilli powder, and salt to taste. Mix well.

Add the moong sprouts and 2 cups of water. Mix well.

Cover the pan and let it cook for 10-15 minutes on low heat.

Serve the Moog Sprout Saru with Raggi Mudde.

Enjoy this low-carb and diabetes-safe meal with your family and friends!

Bengali Mustard Prawns

 Bengali Mustard Prawns

Ingredients

500 g prawns, peeled and deveined

1/4 cup mustard oil

2 green chilies, chopped

1 tsp turmeric powder

1 tsp salt

4 tbsp mustard paste( 1/4 tsp mustard seeds , , coconut 1/4 cup , green chilli )

1 tsp sugar

2 tbsp lemon juice

1/4 cup water

2 tbsp coriander leaves, chopped

Instructions:

In a pan, heat the mustard oil over medium heat.

Add the chopped green chilies and cook for 30 seconds.

Add the prawns and cook for 2-3 minutes until they turn pink.

In a bowl, mix together the mustard paste in the blender 1/4 tsp mustard seeds , coconut 1/4 cup , green chilli

Add the mustard mixture to the pan with the prawns and stir to combine.

Cook for 5-7 minutes until the sauce has thickened and the prawns are fully cooked.

Lamb Kofta, moong dal , sauteed vegetable masala

Lamb Kofta, moong dal , sauteed vegetable masala

 Ingredients:

1 lb ground lamb
1/4 cup almond flour
1/4 cup chopped cilantro
2 green chilies, finely chopped
2 cloves garlic, minced
1/2 inch piece of ginger, grated
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp garam masala
Salt to taste
2 tbsp oil, for cooking
Instructions:

In a large mixing bowl, combine the ground lamb, almond flour, chopped cilantro, green chilies, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix everything together well.
Divide the mixture into small portions and shape them into oblong or round koftas.
Heat the oil in a large non-stick frying pan over medium-high heat. Add the koftas in batches and cook them for 8-10 minutes or until they are browned on all sides and cooked through.
Remove the koftas from the pan and drain them on paper towels.

Chickpea flour pasta , Indian style masala pasta , low carb diabetes safe meal

Chickpea flour pasta , Indian style masala pasta , low carb diabetes safe meal

Ingredients:

1 cup chickpea pasta

1 cup sliced mushrooms

1 medium tomato, diced

1 teaspoon black pepper

1 cup grated cheese

1 medium onion, chopped

1 tablespoon chilli powder, cummin,chilli flakes

Salt to taste

2 tablespoons olive oil

Instructions:

Cook the chickpea brillo pasta according to the package instructions.

In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown.

Add the sliced mushrooms to the pan and cook for 5 minutes.

Add the diced tomato and cook for another 2 minutes.

Sprinkle the chilli , cumin , chilli flakes and black pepper over the mushroom and tomato mixture. Stir well.

Add the cooked chickpea brillo pasta to the pan and mix well with the mushroom and tomato mixture.

Sprinkle the grated cheese over the pasta and cook until the cheese is melted and the pasta is heated through.

Serve hot and enjoy your low carb, diabetes-friendly Indian style masala pasta!