Sorghum ) one cup each
Ginger, green chillie paste
Sugar – ½ tsp
Asafoetida, turmeric powder, green coriander, powdered peanuts, sesame seeds & curd.
Mustard seeds, curry leaves, sesame seeds, green coriander chopped & freshly scrapped coconut.
Take 1 Cup each of Barley, Sorghum and Maize flour and add salt and oil, ginger and green chilli paste, half tsp.sugar, asafoetida, turmeric powered, green coriander, powdered peanuts, sesame seeds and curd. Mix all the ingredients to make dough. Make oval shape balls and steam for 15 minutes in a strainer. Once it cools, cut them into pieces.
For the seasoning: Add oil in a pan and allow it to heat. Add mustard seeds, curry leaves and sesame seeds. Add this hot mixture on the cut balls along with green coriander, lime juice and freshly scraped coconut.
Very little oil is used in making the above item. Can be used as healthy snacks for children.Being a low calorie item beneficial for the other members of the family. Maize if full of protein. Barley as well as Sorghum has ample amount of fiber which is easily digestible. The recipe is economically viable.
FRESH RED CHILLIES CHUTNEY (CONDIMENT/SAUCE)
METHOD: Wash and cut the fresh red chillies into small pieces. Steam it in a strainer or boil it in the cooker. Once it cools grind it in a grinder and sieve the same. Cook it on the gas until all the water in it evaporates. Add sugar, mango powder, cinnamon powder, clove powder, dry ginger powder, fennel powder, mix well. After it cools, store it in an air tight container adding two teaspoons of white vinegar to preserve its taste for longer time.