Nutritious palak bajra noodles, fit for newbie.

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Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy. Bajra & Dal Cheela Recipe (Spicy Pearl Millet & Lentil Crepe Recipe).

Prepare bajra atta(pearl millets flour).
You need to prepare palak(spinach) puree.
Prepare green chilli sauce.
Provide soya sauce.
You need to prepare chings hakka noodles masala.
You need to prepare red chilli powder.
Prepare turmeric powder.
You need hing(asafoetida).
Provide capsicum julliens.
You need cabbage julliens.
Provide medium size onion julliens(spring onions can also be used).
You need to prepare french beans.
Provide medium size carrot julliens.
You need to prepare oil.
Use Salt.
Prepare Water for dough.
Provide tomato for garnish.

Short Tips:

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Cut out stems and roots of palak(spinach) and wash it nicely. Heat water in a vessel and blanch palak for 2-3 minutes. Immediately transfer it to a bowl of cold water to retain it's colour. Blend it into puree..
In to bajra aata(pearl millet flour) add palak puree, hing, red chilli powder, turmeric powder and salt and make dough neither too soft nor too hard..
Rest the dough for 10 minutes and roll out it into 2 equal cylindrical shape..
Take gathiya press and put one of the cylindrical dough into it. Take a deep vessel 1/4 filled with water and put a ring ito it and a sieve greased with oil above it. Now press out the noodles properly into the sieve. Cover and cook it for 8-10 minutes..
Once cooked allow it to cool properly and then gently separate out the noodle strands with hands..
Heat oil in a vessel and saute all the veggies nicely(not to over cook). Add green chilli sauce, soya sauce and hakka noodle masala and mix well and cook 1 minute. Now add the noodles and mix it nicely and gently. Cook for 1 more minute..
Plate the noodles and garnish with tomato decorations..

It is easy digestible and is rich in fibre, minerals and vitamins. It is known by many names Sajje in Kannada, Kambu in Tamil, Bajra in Hindi, Sajjalu in Telugu, Kambam in Malayalam and Pearl Millet in English. I had a pack of whole pearl millet left out after using for sathu maavu. I usually make kambu koozh / kambu rice , still there was leftover so though to make bajra flour and use it for recipes. I will post recipes using this flour soon.

Since you have actually checked out the Nutritious palak bajra noodles recipe, as well as you have the know-how that you need to carry out in the cooking area. Get that apron out, dust off your blending bowls and roll up your sleeves. You have some cooking to do.

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