Saturday, July 18, 2020

Juwaar beet salad

One of the COVID 19 quarantine internalizations has been the desire to incorporate more miller’s into our day to day diet. Attribute the inspiration it to a few IG pages, food conversations with a friend and just a general inclination to cleaner and healthier cooking/eating. While I have played with Raagi, Juwaar flours in my cooking from time to time, I landed on whole Juwaar at the Indian store recently. And this salad was born like most of my dishes r- from ingredients in the pantry and the fridge. I was surprised at the unique texture and sweetness of this millet.

Ingredients 
Juwar- 1.5 cups 
Boiled beet cubed - 1 large
Chopped cucumber- 1/2
Chopped 🍅 tomato-1/2
Chopped kale 🥬 leaves-1 cup
Chopped Green onions -2
Finely chopped fresh mint- 2-3 tsp
Chopped green chilies- 1
Crumbled feta cheese-2 tbsp
Salt to taste
Chaat masala- 2 tsp
Lemon juice - 1/2 a lemon 🍋 

Directions

Boil the juwaar in IP for 10 minutes with some salt in it or pressure cook. Mix the salad ingredients and toss well. Enjoy cold or at room temperature. 







Cheesy corn aloo balls

If you are like me, you love appetizers- creating and consuming both! So here’s an easy, non fried and delicious starter. Who doesn’t like potatoes, cheese and corn after all! You and your guests r in for a treat. I snuck in a lone half sweet potato 🍠 in mine as it was crying to be used!

Ingredients 
Potatoes-3-4 medium
Frozen sweet corn- 1.5 cups
Mozzarella cheese shredded- 3/4 cup
Chopped green chilies- 1
Garlic powder- 2 tsp
Dry oregano- 2 tsp
Tandoori masala- 2 tsp
Black pepper- 1-2 tsp
Aamchur powder- 1 tsp
Salt to taste
Canola oil enough to coat the Appe pan

Directions
Boil and mash the potatoes. Combine all ingredients to form the mixture. While you can deep fry these, I used my go-to Appe pan for these. Place 1/2 tsp oil in each slot of the pan on medium heat and place the mixture. Cook for 3-4 minutes on one side and flip and cook for about 2 minutes on the other side. Serve with a sauce of your choice. I combined sriracha, ketchup and ranch to make a yummy dipping sauce for mine.