Mixed Millet Upma, Breakfast recipe

My breakfast today turned out pretty good. Had this pack of Organic mixed millet by 24 Mantra brand.

So took 1 small cup of the grain. Chopped small onion , tiny green chilli and carrot. In a pressure cooker take about 2 tsp oil. Add cumin seeds, let tham splatter . Add crushed ginger and chopped green chilli.. After a minute add vegetables.Saute it for couple of minutes. Add grain ,stir everything nicely so grain gets a thin coat of oil. Add salt to taste, and 1 tsp turmeric.  After about 6 minutes of sauteing add water double the amount of grain, so here we take about 2 small cups. Close the lid. Let it sit for 4 whistles. Switch it off. Let the pressure release. And open to piping hot cooked millet. Add lemon juice and garnish with fresh coriander. Loved it.

Eggfree Mini Chocltae cupcakes with Chocolate Ganache

Baked about 100 of these for Childrens Day celebrations in my younger ones school. This is a fail proof recipe.

http://www.crunchycreamysweet.com/2013/09/10/eggless-chocolate-mini-cupcakes-recipe/

Topped it with Chocolate Ganache. Took about 1/2 cup of fresh Cream. I used Amul brand. Put it on double boiler (Small container with cream inside a big pot of simmering water). Once cream is hot added about 1 cup of chopped dark chocolate. I used Bournville with 50%  cocoa. Let it sit for 2 minutes. Switch off the flame. Take it out of double boiler. Stir it nicely. Let it sit to cool. Ganahe is ready. I used a ziplock with hole to put dabs of it on cupcakes and then smeared them evenly with knife. Decorate with sprinkles. All done. The recipes yields about 36 mini ones so I ran three batches.

Farm to Table--Vanngi Baath, Eggplant Rice

Finally I made this Maharshtrian specialty, Vanngi Baath or Eggplant rice. The sight of fresh eggplants hanging delicately on plants propelled me to think beyond regular Aloo Baingan. I had long back purchased a Vanngi Baath masala powder also. 

The rice came out very flavorful, easy to put together and I added a new way to consume eggplant in my repertoire.

I mostly followed the recipe from here 

http://www.subbuskitchen.com/2009/09/brinjal-ricevaangi-baath.html#.WCbB_UCcGM8 except that I omitted cashews and did not make fresh masala. Instead used the store bought. I had bough Navdarshnam Vaangi Mix from Naamdharis here in Bangalore.

Method is pretty simple. I took  1 Cup Basmati Rice. Soaked it. Meanwhile chopped the brinjal in small pieces. Took approximatelt 6 small ones.Make sure you put cut brinjal in water otherwise they will soon turn black. 

Now cook the rice. I always cook my rice in salted water.And in separate pan take abut 2 tsp oil. Put the chopped brinjals amd start sauteing. Mid way add salt to taste and 1 tsp turmeric. In abput 10 mins with  constant stirring these eggplants would be ready.  Take them out and in same pan take about 1 tbsp oil. Add cumin, curry leaf and chopped onion. Saute it. Meanwhile Rice will be ready. Once the onion is soft add cooked eggplant and 2 tbsp of Vaangi masala mix. Mine was spicy and in other brands it might differ. So adjust accordingly. Give a good stir. Now add cooked rice. Gently mix everything. Serve it with Raita !!