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KAMBU/ KAMBANG KOOZH ,PEARL MILLET PORRIDGE, BAJRA KOOZH - CONVENTIONAL METHOD

CONVENTIONAL METHOD - KAMBU/ KAMBANG KOOZH, PEARL MILLET PORRIDGE, BAJRA KOOZH.

Kambang Koozh is a word that I hear it often in my childhood days. My grandparents love to have millets for their meals. Millets? Millet is an excellent source of protein and fiber. Our grandparents know about millets than we do. We are in a situation to hear about millets for our healthy life and to skip the medical appointments. I got to know about the nutritious facts of millets from my mom. Regular consumption of millets helps to protect against breast cancer in pre-menopausal women. Seven of millets are there, one among is Kambu/Bajira/Pearl millet.

Kambu is an important food in the Indian state of Tamil Nadu. Pearl millet is an easily digestible one than wheat. People consume it for hot summer months of every year from March through May. In my home, we normally make Kambang Koozh /Pearl millet porridge in summer days. Pearl millet is a rich source of phosphorus. Consumption of pearl millets regularly helps to prevent gallstones in women. it minimizes the risk of type 2 diabetes.

It also keeps the glucose level is normal. It contains vitamin E, vitamin K, vitamin B6, folates. It reduces acidity problems. Kambang Koozh is such a light and comfort drink for the stomach; it can be consumed with curd. It’s my hubby favorite, so I make Kambang Koozh in the large amounts.

I learned of making Kambang Koozh from my mom. it's my grandmother's Valliammal Bagavathi recipe. Here I explain the conventional method of making Kammang Koozh. it takes time, yet delicious to have. Time isn't a matter of making healthy food in a proper way. I feel blessed to know about this recipe. Learning and sharing is real happiness!!

Come, I will share with you all how to make Kammang Koozh, Kambu Koozh, Bajra Koozh, Pearl millet porridge in a conventional method.

Serving Kambu Koozh with shallots, green chili, and moor milagai is a satisfying dish!!

Cuisine: Indian-TamilNadu

Course: Millets-Porridge

Ingredients:

Kambu/Pearl millet/Bajra- 1 ½ cup.
Water-12 cups (1:4 ratios).
Curd, Salt req.

Instructions:

Take the Kambu/pearl millet clean and soak it well with water for 4 hours.

· (It is optional: take a clean white cloth, add soaked Kambu in it, gather the cloth ends, and knot it. Keep it aside for 5- 6 hours. Now you will see the sprouted pearl millet. You can have it as itself. It has rich in protein and fiber; it is good for pregnant women and for lactating mothers. You can also use the sprouted pearl millet for making Koozh).

Take a blender. Add the soaked 1 ½ cup Kambu, 1 cup water, salt, blend it into a coarse paste. Leave it aside 3 hours for fermentation.
Heat a pot add 12 cups of water (1:4 ratio), bring it to boil. Remove 2 cups of water and add the fermented Kambu, and stir continuously to avoid sticking at the bottom.
Stir well, the Koozh becomes thick in consistency, now add the remaining 2 cups of water, salt and cook well. Turn off the flame and cover it with a lid and keep it aside overnight for fermentation. (Note: During winter, the fermentation process takes more time, so, you can add cooked rice water or ½ cup curd or fist of mashed cooked rice in it for quick fermentation).
The next day morning the Koozh is in Halwa consistency and it would have nicely fermented.
Add curd with water, salt to grounded Koozh, stir it well, and serve it with shallots, green chili, moor milagai.

Pictorial Instructions for how to make Kammang Koozh in the conventional method :

Step 1: Clean and soak the Kambu/Pearl millet with water for 4 hours.

(It is optional: take a clean white cloth, add soaked Kambu in it, gather the cloth ends, and knot it. Keep it aside for 5- 6 hours. Now you will see the sprouted pearl millet. You can have it as itself. It has rich in protein and fiber; it is good for pregnant women and for lactating mothers. You can also use the sprouted pearl millet for making Koozh).

Step 2: Blend the soaked Kambu with 1 cup of water, salt, blend it into a coarse paste. Leave it aside 3 hours for fermentation.

Step 3: You will see the air bubbles. mix well. now it is ready for cooking.

Step 4: Heat a pan add 12 cups of water (1:4 ratio), bring it to boil. (Remove 2 cups of water keep it aside.)

Step 5:Add the fermented Kambu, and stir continuously to avoid sticking at the bottom,

Step 6:Stir well, the Koozh becomes thick in consistency, now add the remaining 2 cups of water, salt, and cook well.

Step 7: Once the Koozh becomes thicker, turn off the stove. cover it with a lid and keep it aside overnight for fermentation.

Note: During winter, the fermentation process takes more time, so, you can add cooked rice water or ½ cup curd or fist of mashed cooked rice in it for quick fermentation

Step 8: The next day morning the Koozh is in Halwa consistency and it would have nicely fermented.

Step 9: Add curd with water, salt, stir well, serve it.

Ready to serve.

Healthy millet drink is ready to beat the summer heat...

Do try this in your kitchen.. if u like this conventional method of making Kammang Koozh recipe share this healthy recipe to your loved ones.

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MILLETS

VAZHAIPOO KOLA URUNDAI / BANANA BLOSSOM CRISPY BALLS / VAZHAIPOO KOLA

Vazhaipoo Kola Urundai / Banana blossom crispy balls /Vazhaipoo Kola is an outer crispy & inner soft, tasty, easy, healthy, delicious recipe. Cleaning Vazhaipoo takes time. But its healthy to take. I have posted the medicinal benefits of banana blossom along with the Poriyal recipe check with this link Vaazhaipoo Parupu Poriyal. Don't miss it! I have added the pictorial procedure for cleaning Vazhaipoo in a proper, easy, quick method. Kids normally avoid Vazhaipoo for its starchy taste, make this recipe, kids love it a lot. This recipe feels like the duplicate version of mutton kola. You can have this with Veg Briyani, ghee rice, coconut rice, plain steamed rice wit rasam, Poondu Kuzhambu, dal fry, or you can have by itself. It is an easy recipe to make with readily available ingredients. Come!! I will share with you the step by step method of making crispy and delicious Vazhaipoo kola/Banana Blossom fry balls in a simple way.

Learning and sharing is real Happiness!

Cuisine: Indian

Course: Veg-Starters/Vegan

Cooking time: 15 min

Preparation Time: 30 min

Serving: 20 balls

Author: Bhuvana Devi

Ingredients:

1. Banana Blossom (small size) - 1/2.

2. Ginger & Garlic paste- 1tbsp

3. Turmeric powder-1/2 tsp

4. Garam Masala- 1 tsp

5. 2 inch Coconut pieces – 10.

(Or) Grated coconut- ¼ cup

6. Green chili- 2

7. Chick peas – 1tbsp

8. Cloves-2

9. Cinnamon (1 inch )- 2

10. Cardamom-3

11. Salt to taste.

12. Oil required to deep fry

Notes:

· Select Fresh Banana Blossom, to ensure to choose fresh one- open the petals and seethe florets should be firm, fresh, and not discolored. If it is discolored, then the blossom is old.

· Apply oil in the hands before cleaning the banana blossom to avoid sticky and darken nails.

· Once the blossoms are cleaned and chopped, soak it immediately into thin buttermilk to avoid discoloring.

· If you are vegan, Skip buttermilk and use½ lemon juice in water.

Preparation:

Cleaning Vaazhaipoo:

· Take Vaazhaipoo, remove the calyx & pistil from florets, chop & soak it in the buttermilk to avoid discoloring.

Method:

· Turn ON the flame to heat a pan with 1 tsp of oil, add the chopped Vazhaipoo/Banana Blossom, salt,1tsp of turmeric powder, sauté well for 5 min, keep it aside.

· Take a blender, add chopped coconut pieces, green chili, ginger-garlic paste, blende well. Then add cinnamon, cloves, Cardamom, roasted channa dal gram, Garam masala, blend well, without adding water. Then add the sauteed banana blossom and blend well (If u feel watery Add some Roasted channa dal gram).

· Add it in the mixing bowl with Chopped onion, chopped coriander leaves. apply a few drops of oil to your hands, Knead, and make a soft dough, make a small ball 1.5 inches. Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.

· Take a pan, add enough oil to deep fry the kola balls. Once the oil is hot, fry the balls in medium flame until it turns golden brown color. Turn off the stove and serve it.

Serve the healthy & tasty Vaazhaipoo kola with plain steamed rice, coconut rice, Veg- Bread Biriyani, Mushroom Biriyani, Traditional Rasam, Simple Dal fry, Spicy Poondu Kuzhambu !!

Pictorial step by step Method:

Step 1: Take Vaazhaipoo, remove the calyx & pistil from florets and soak, chop it in the buttermilk to avoid discoloring.

Step 2: Heat a pan add 1 tsp of oil, chopped Vazhaipoo/Banana Blossom, salt,1tsp of turmeric powder, sauté well for 5 min, keep it aside.

Step 3: (I) Take a blender, add chopped coconut pieces, green chili, ginger-garlic paste, and blend well.

(ii)Then add cinnamon, cloves, Cardamom, roasted channa dal gram, Garam masala, and blend it. (Do not add water.)

(iii)Then add the sauteed banana blossom, salt and blend well. (If u feel watery Add some Roasted channa dal gram).

Step 4: Add it in the mixing bowl with Chopped onion, chopped coriander leaves. apply a few drops of oil to your hands, Knead, and make a soft dough.

Step 5: Make a small ball of 1.5 inches. Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating in oil.

Step 6: Take a pan, add enough oil to deep fry the kola balls. Once the oil is hot, fry the balls in medium flame until it turns golden brown

Serve the healthy & tasty Vaazhaipoo kola with plain steamed rice, coconut rice, Veg- Bread Biriyani, Mushroom Biriyani, Traditional Rasam, Simple Dal fry, Spicy Poondu Kuzhambu !!

Try it in your kitchen!!! and enjoy with your loved ones !!!

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Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

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VEG STARTERS

MUTTON - SEMI GRAVY

Indian Mutton Semi gravy is a mouthwatering and good weekend recipe for all mutton lovers.It goes well with Plain rice, Biriyani, Coconut rice Roti, Idly, Dosa, and Idiyappam. Everyone has their own way of cooking gravy. This recipe is simple, yet tasty to make. Also, this gravy won’t go wrong and it is a perfect bachelor recipe. Feel free to add your own Masala Powder. Adding Garam masala enhances the flavor of this gravy, I had this gravy with hot idly, it is delicious!!

Do try the Homemade - Garam Masala Powder and store it for a year. I have added the link for preparing Homemade - Garam Masala !!

Cuisine: Indian

Course: Indian Mutton -Curry

Cooking time: 30 min

Preparation time: 15 min

Author: Bhuvana Devi

Ingredients:

1. Indian Mutton- 250gram

2. Cooking oil- 3tbsp

3. Shallots/Indian onion- 10 nos.

4. Cloves- 2

5. Cinnamon- 1 (2 inch)

6. Cardamom- 3

7. Green chili - 2

8. Onion chopped – 1cup

9. Tomato chopped- 1

10. Mustard seeds- 1tsp

11. Cumin seeds- 1tsp

12. Fennel seeds- 1tsp

13. Ginger garlic paste- 1tsp

14. Garam masala powder -1tbsp

15. Turmeric powder-1/4 tsp

16. Red chili powder-1tsp

17. Grated coconut- ½ cup

18. Curry leaves- few

Preparation:

Mutton cooking:

Take the Mutton pieces wash and clean with turmeric powder.
Take a pressure cooker with 1 cup of water, mutton, salt and cook well for 5 whistles and keep it aside with mutton water stock.

Masala Preparation:

Add ½ tsp oil with 10 shallots, 1 chopped tomato in a pan, sauté well and keep aside.
Take a blender to add ½ a cup of grated coconut with little water and blend it into a smooth paste.

Instructions:

· Take a pan to add 2tbsp oil, mustard seeds, 2cloves, 2-inch cinnamon, 2 cloves, 3 cardamom, 1tsp fennel seeds,1tsp cumin seeds, curry leaves, sauté it.

· Add chopped onions, green chili, salt and sauté it well.

· Add ginger-garlic paste and cook well, until the raw smell goes.

· Add 1/4tsp of turmeric powder sauté well and add cooked mutton pieces. And mix well.

· Add 1 tbsp of Garam masala powder, sauté well.

· Then add the mutton stocks and mix and cook it for 5 min.

· Now add the shallot tomato paste, 1tsp of chili powder and mix and cook for 3 min.

· Add the coconut paste, add salt req. mix and cook well for 10 min.

· Garnish it with coriander leaves and turn off the flame.

Serve Mutton Semi Gravy along with the best combo dishes like Plain rice, Biriyani, Coconut rice Roti, Idly, Dosa, and Idiyappam to stimulate your taste buds.

Try it in your kitchen! Enjoy!

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Pictorial step by step method:

Step1: Take a pressure cooker with 1 cup of water, mutton pieces, salt and cook well for 5 whistles and keep it aside with mutton water stock.

Step2: Add ½ tsp oil with 10 shallots, 1 chopped tomato in a pan, sauté well and keep aside. Take a blender to add ½ cup of grated coconut with little water and blend it into a smooth paste.

Step 3: Take a pan Add 2tbsp oil, mustard seeds, 2cloves, 2-inch cinnamon, 2 cloves, 3 cardamoms, 1tsp fennel seeds,1tsp cumin seeds, curry leaves, sauté it.

Step4: Add the chopped onions and green chili and saute well.

Step5: Add ginger-garlic paste and cook until raw smell goes away, add turmeric powder, mutton pieces, salt and mix well.

Step6: Add the Garam masala powder and mix well. Then, add the mutton

Stock and cook well for 5 min.

Step7: Add the shallot- tomato paste, chili powder, mix, and cook for 3min.

Step8; Add the coconut paste, mix well, add salt req, mix well, cook for 10 min.

Step9: Garnish it with coriander leaves and turn off the flame.

Yummy mutton Semi Gravy is ready to serve!!

Serve the Mutton Semi Gravy with the best combo dishes like Plain rice, Biriyani, Coconut rice, Roti, Idly, Dosa, and Idiyappam to stimulate your taste buds.

For more Mutton Recipes check with this link MUTTON

Try it in your kitchen!!! and enjoy with your loved ones !!!

===> If you like my recipes. For more latest updates --> Click Subscribe button and verify it through your email.

===>Say-Hi in my social media accounts ==>Follow me on Instagram, Pinterest Twitter Facebook.

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

Thanks for visiting my blog!! Welcome Again !!