Wednesday, July 31, 2013

Raagi Hittina Unde.( Finger Millet Laddus )

Raagi Hittna Unde is prepared with Raagi ( finger Millet ) powder , jaggery, sesame seeds, nuts, coconut and ghee. Its a healthy sweet even the elder ones can njoy having this laddus.You can have these Raagi Laddus at  any time of the day.
Things Needed :
Raagi Powder : 2 Cups.
Jaggery : 3/4 cups.
Coconut : 1 cup. ( Fresh and grated ).
Ghee : 2 to 3 Table spoons.
Cashew Nuts : 2 to 3 Table spoons.
Sesame seeds : 2 Table spoons.
Water : Required .
Method : Roast Raagi powder with 1 tea spoon of ghee on low flame for 5 minutes.  Powder cardamom and cut cashew nuts into small and keep it aside.   Roast sesame seeds and powder it when it is cooled. ( can add cardamom seeds while dry grinding.  Take a big pan and put jaggary
and 1/4 cup of water.  Keep a pan on the fire and put 1 tea spoon of ghee and fry cashew nuts on low flame till its slightly brown. Take them out and put it in the roasted raagi powder . Now put jaggery in the pan and put 1/4 cup of water and  stir it slowly until it bubbles up. Now pour the jaggery content on the roasted raagi powder and stir nicely.  Mix  coconut and  1 table spoon of ghee and take a handful of raagi powder and prepare laddus. Prepare all the laddus the same way. If you feel the powder is lttle dry then use little ghee and mix it nicely and then u can easily prepare the laddu. (When ever you feel the mixture is dry and loosing out the hand, put a spoon of ghee and it will be easy to prepare laddus.
Note : You can also use hot milk instead of ghee. Make portions and use 1 or 2 spoons of  milk and then prepare laddus. Remember these laddus will not stay for long, Better use ghee to get good result. Lots of mixed nuts can be used.
15 to 20 small size laddus can be prepared.

Coconut Rice.

Coconut Rice is a rice dish and it is one of the traditional dish. We can have it for breakfast/lunch /dinner.
Coconut Rice is prepared using cooking raw rice, coconut, ghee and cashew nuts


Lets see the recipe Now :
Things needed :
Cooked Raw Rice :  2 Cups.
Coconut 1/2 cup.
Cashew nuts : 3 to 4 Tablespoons.
Ghee : 2 to 3 Table spoons.
Red chilly : 4 to 5
Curry leaves : 6 to 8 .
Salt : to taste
Mustard Seeds : 1/2 Tea spoon.
Urd daal : 1/2 Tea spoon.
Method : 
1. Wash 2 cups of raw rice and cook and let it cool. Grate coconut.
2. Keep a pan on the fire and heat. Add ghee. Add mustard seeds and urid dal.
3. Let the mustard seeds spurt. Add red chilly and cashew nuts.
4. Fry cashew nuts till they turn slightly golden brown.
5. Add red chilly (cut into 2 to 3 pieces) and curry leaves.
6. Fry for a second and add cooked rice and salt. Mix it nicely.
7. Put off the fire and add fresh grated coconut. Stir a bit and shift it to a serving dish.
8. Add a tablespoon of ghee and mix it and serve with potato chips or papad.
Note : 
Use of ghee should be less while seasoning. Add the remaining ghee at the end just before you shift the Coconut rice to a serving dish. Adding more or less red chilly is optional. See that seasoning do not burn.  Adding the ghee will help to retain the aroma of coconut and ghee mixture. Use of more/less coconut is optional. Do not add any other spice.
Time : 20 Minutes + Cooking Rice : 20 minutes.
Serves : 2 to 3

Monday, July 29, 2013

Rava - Urad idlis.


Urd Rava idlis  are made of Urd daal and Samolina or Rava  or Sooji . ( miedium size ). Using Rava instead of rice is a healthy thought.  Idlis are one of the healthy food. Urad dal is used with rice or rawa and idlis are prepared grinding the soaked urad dal and then leave it for ferment and then that dough is steamed. Healthy idlis are ready to serve. We can eat this Rava idly at any time of the day. It is good for  breakfast, lunch , evening snack or for dinner. Its soft and light, healthy and good for all age group.

Lets see the benefits of having Urad dal and Rava (semolina)  in our diet.
Black Gram is rich in Vitamins, minerals and cholesterol free. It is rich in calcium, potassium, iron, magnesium, copper, manganese.
Urad dal contains vitamins and dietary fibers. Urad dal contain high level of potassium. Potassium helps to reduce the high blood pressure. Apart from all the qualities said above Urad dal also helps in increasing body bulk and body energy level. It strengthens the body and increase lifespan.

Rava is known as Sooji or Semolina too. It is made from durum wheat.  
Rava is good for diabetics and good for people who wants to shed their weight.
Rava is low in fat and high in carbohydrates. It provides lots of energy.
Rava is low in sodium and cholesterol and also high in fiber. It can be balanced diet.
Sooji has very less saturated fats, cholesterol.
Rava is loaded with the vitamin B complex and it is also high in Vitamin E.
We can prepare these idli during fasting days and some special days
These idlis are healthy and Rava is very good substitute for rice. It is very good for diabetic patients and also all age group.
Here is a recipe of Rava Urid Idlis ,loaded with good that can be a good breakfast, evening snack or for dinner.

Ingredients "

Rava : 2 cups.
Urd daal : 1 full cup.
Water: required.
Salt : to taste.
Ghee or Oil : 1 Tea spoon.

Method :

1. Wash and soak Urd daal for 3 to 4 hours. Grind it nicely. If you are using Mixi Jar use water little by little while grinding.
2. Remove from the Mixi jar and put it in a big bowl, add salt and let it ferment. ( At least 6 to 7 hours or over night).

3. Pressure cook Dry rava for 10 minutes. ( Use weight while cooking).  Leave it for cooling.
Put some water and keep a small bowl upside down
Place Dry Rava bowl on the top of the small bowl.

 
4. Remove the dry  cooked rava and powder it nicely using the fingers. ( since it has hardened while cooking).
5. Mix rava with required water and mix it well ( even you can put lots of water and mix it nicely and keep it aside for 2 to 3 minutes and then drain extra water).

6. Add this rava to ferment Urid dough and mix it nicely.

 7. Now apply oil on idli plates. Put a spoon of idli dough and steam in a idli cooker or pressure cooker for 7 to 8 minutes.

 8. Remove from the idli plates and serve hot idly with a side dish you have prepared.


9. Put a spoon of ghee or butter just before serving Idli.

Note :

 Do not add water while cooking rava. 
Put rava in a container or tie it with a clean towel tightly.
Now put some water in pressure cooker. Place a bowl upside down in the bottom part. Place the container of dry rava and cover with a plate and close the lid of pressure cooker. Put weight. Let it cook nicely for 10 minutes. Put off the fire and let rava cool. Use it when it is completely cool. Do not add any cooking soda. You can soak rava in water and remove all the water from rava and then add it to the ground ferment Urid dal. (It gives white colour to idli. (Optional). Or just powder it when it is cooled and add it to the urid dal. (It takes lot of your time to mix it nicely).
You can also dry roast rava on low flame till the disappear the raw smell. ( at least 6 to 8 minutes on low flame) and then mix it well.
Cooking time : 30 minutes.
24 idlis can be prepared.

Friday, July 26, 2013

Badane Kai Yenne Kai ( Stuffed Brinjal Curry )

Badane kai yennekai is a spicy curry and you can have this curry with rice, chapati, roti or even pooris and bread also.
Ingredients :
Small Brinjal : 5 to 6.
Sesame seeds ( Till seeds or Gingily Seeds ): 2 Table spoon
Ground nuts : 2 Table spoons.
Rasam Powder : 1 Table spoon..
Oil : 2 Table spoon.
 Salt : to taste.
Curry leaves : 6 to 8.
Coriander leaves : 2 Table spoons.
Turmeric : a pinch.
Tamarind Pulp : 1 Table spoon.
jaggery : 1 Table spoon.
Coconut : 1 Table spoon.( optional )
Methi seeds : 1/4 Tea spoon.( 6 to 8 Seeds ).
Ingh : a pinch.
Method : 
1. Wash and cut each brinjal only up to the end. Do not cut fully. Keep it in water for some time.
2. Dry roast sesame seeds and ground nuts. Now grind roasted sesame seeds and ground nuts, rasam powder and coconut together using little water. Remove from the jar and keep it aside. Mix salt to it.
3. Now take each brinjal and fill in this ground mixture and arrange it on a plate. Keep it aside.
4. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
5. Now keep a pan on the fire.  Put oil and heat. Put mustard seeds and let it spurt. Add methi seeds, ingh and curry leaves .
6. Arrange the stuffed brinjal  in the pan and put the remaining  ground masala and mix slowly.
7. Add required water (1/2 cup) and Tamarind pulp and  put little salt if required.
8. Add turmeric powder and  jaggery and  mix slowly in between so that it does not get burnt.  It takes 6 to 8 minutes.
9. Add coriander leaves and serve Hot  Stuffed Brinjal with  plain roti or Pulka even it goes very well with plain rice.
Note : You can use coriander seeds powder and jeera powder instead of  Rasam powder. 1 table spoon coriander powder and 1/2 tea spoon of jeera powder , Grind with sesame and ground nuts.  Can add garlic to the curry. Either while grinding or with mustard seeds you can fry them. (not more than 3 to 4 pods). You can add chilly powder to get hot and spicy taste. ( not more than 1/2 Tea spoon ). You can poke brinjal and make scars on the surface of the brinjal so that it cooks fast.
Serves 2 to 3.
Time 20 to 25 minutes.

Mishaal - Tikky -Chat .

Hello Every one. This is one of the earlier post of mine and I am updating the recipe with some information and benefits about having Pulses/Legumes/Beans in our diet.
Mishal  Tikky Chat is a snack and is njoyed normally in the evenings. Mishal means different kinds of pulses. Pulses/Legumes are full of proteins. Having Legumes at least once a week is a healthy habit.

Here I have cooked Alsande Kalu/Black Eyed Pulse), Green Gram and Kabooli Channa.
Things Needed: Lets see some benefits of having legumes in our diet.
Lets see some benefits of eating pulses/ Legumes/beans.
Pulses are good source of protein. It is good substitute for vegetarians to get protein. They are low in fat and full of fiber. They contain good source of Iron. They contain certain amount of vitamins and minerals like zink, folate and magnesium. They contain antioxidants. They control the level of sugar and maintain healthy blood glucose and insulin leves, which is beneficial for diabetes and  regulate blood pressure.
Lets see the recipe Now : It has three steps 
1. Cooking Mishal (mixed pulses).
2. Tikky preparation
3. Sweet and Spicy Chutney
I have used minimum spices for the Mishal and for Aloo tikky I have added lots of coriander leaves.
1. Step 1 :
For :  Mishal ( Mixed Pulses )
To Cook 
 Alasande Kalu ( Black eyed Pulse ): 1 cup.
Green Gram :( Hesaru Kalu ) : 1/2 Cup.
Channa ( kabooli ) : 1/4 Cup.
Potato : 2 Medium Sized.
To Add : 
Ginger : 1 Tablespoon. (grated).
Tomatoes : 3 to 4.
Salt to taste.
Coriander leaves : 2 to 3 Tablespoons.
Cumin Seeds : 1 Teaspoon
Green chilly : 2 to 3.
Garam Masala : 1/2 Teaspoon.
Chilly Powder : 1/2 Teaspoon.
Oil : 2 Table spoons.
Butter or ghee : 1 Tablespoon..


 Method : 
1. Wash and soak Pulses together for at least 4 to 5 hours. ( Or over night)
2. Wash potato and cut it into bigger pieces.
3. Pressure cook all the pulses and potato together for at least 8 to 10 minutes. Let it cool.
4. Wash and cut tomatoes, green chilly, coriander leaves and grate ginger.
5. Keep a pan on the fire and heat .Put a table spoon of oil. Put jeera and fry for 1 minute.
6. Add cut tomatoes and fry. Add ginger, garam masala and chilly powder. Add cut green chilly.
7. Fry nicely and add cooked pulses and potato.  Add Salt and turmeric powder.
8. Stir it well and let it boil for 3 to 4 minutes. Stir in between.
9. Put cut coriander leaves and remove it from the pan to a serving bowl. Add a tablespoon of butter
to Mishal. Mix it well.



Step :2
For Aloo Tikky.
Things Needed :
Boiled Potatoes : 4 to 5 ( bigger size).
Bread : 6 to 8  slices.
Coriander leaves : 1 full bundle. ( Handful).
Jeera : 1 /2 Teaspoon.
Ginger : 1 Tablespoon.( grated ).
Garam Masala : 1/2 Teaspoon
Jeera powder : 1/2 Teaspoon
Green Chilly : 1
Salt : As required
Oil : 5 to 6 Tablespoons.
Method :
1. Wash and pressure cook potatoes with little water for 6 to 8 minutes. Let it cool. Remove the outer skin. Smash potatoes and keep it aside.
2. Wash and cut coriander leaves, green chilly and grate ginger.
3. Take a big bowl. Add bread and powder it with your finger. Add smashed potatoes.
4. Add cut coriander leaves, grated ginger and thin cut green chilly.
5. Add garam masala, jeera powder and salt. Mix all the ingredients nicely. Prepare the dough.
6. Divide the dough into small portions.
7. Keep a tava/pan on the fire and heat. Sprinkle little oil.
8. Take portion of prepared dough flatten it on your palm. Shape them according to your wish.
9. Place them on the hot tava. Put little oil on the top and cook for 1 to 2 minutes.
10. Turn the other side and cook for another 1 minute or till it turn slightly crispy.
11. Remove from the pan to a plate. Repeat the same with remaining dough.
12. At time you can cook 3 to 4 tikkies .
Step 3
Sweet and spicy Chutney : 

Spicy Chutney 
Things Needed :
Pudina / Mint leaves : 1 Bundle
Coriander Leaves : 1/2 Bundle.
Green chilly : 2
Jeera Powder : 1/2 Teaspoon
Chat Masala : A pinch
Salt : Required salt.
Method 
1. Wash and grind pudina, coriander leaves, green chilly, jeera powder. Add salt and  a pinch of chat masala powder nicely with little water. Remove from the mixi jar to a serving dish.

Sweet Chuteny :
Things Needed :
Dates : 10 to 15
Tamarind : 1/2 of marble size .
Jaggery : 1 Tablespoon
Salt : Very little
Method : 
Remove seeds from dates and soak in warm water (very little water) for 5 minutes. Grind soaked dates, tamarind and jaggery together. Add salt. You will have very nice sweet chutney.
Now Serving
Put a  Spoon full of  Mishal on the plate. Arrange 1 to 2 Aloo tikky  on the top of pulses and put a small tea spoon of  sweet and sour chutney and little cut onions on the top of tikky .  Serve Mishal Tikky chat  when it is piping Hot.

Note : 
Use only little spicy chutney. Pulses must cook soft to get the good taste. You can add channa masala instead of  garam masala.
Using red chilly is an optional.  Cook Aloo Tikki on low flame  to get the better taste. (Adjust the heat in between. Low/Medium.
Time : 1 Hour . (The whole process except soaking beans)
Serves 4 to 5

Wednesday, July 24, 2013

Ridge Gourd - Wheat flour Spicy Dosa.

Ridge Gourd/ Heera Kai ( In Kannada language) is one of the traditional dosa from South Canara. Usually it is prepared using raw rice, coconut and some spices.
Ridge gourd is cleaned and outer layer is removed and then cut into circled shape. These pieces are dipped in spicy rice flour content and then arranged in circle shape on the hot tava. Both sides should be cooked well on medium and low flame. (The vegetable should be cooked well and it should be soft). This is the way we prepare Ridge gourd dosa.
Here is a twist. I wanted to give a healthy turn and used wheat flour instead of rice. I also have used littel rava/semolina for binding the flour well. Used some rasam powder and jaggery. The dosa was so yummy.
It is easy and quick.  Hot Spicy Ridge gourd dosas are best to eat.
 You can prepare them for breakfast or snack or for dinner.
Lets see the recipe Now:
Things Needed :
Ridge Gourd : 2 to 3.
Wheat flour : 2 cups.
Rava ( Samolina or Sooji) : 2 Table spoons.
Coconut : 2 Table spoons.
Rasam powder : 3 to 4 Tea spoons.
Jaggery : 2 to 3 Table spoons.
Salt : Required.
Ingh : A little
Turmeric Powder : a pinch.
Tamarind pulp : 1 Table spoon.
Water : Required.
Oil : 1/2 cup.
Method :
1.  Wash and remove the edges from  Ridge gourd and remove the skin properly  from Ridge gourd and slice them thin and keep it  aside. Soak tamarind and squeeze out the pulp.
2  Mix Wheat flour, rava, tamarind pulp, salt, rasam powder, turmeric powder and grated coconut and jaggery  together. Add required water and prepare dosa dough. It should be thicker than dosa dough.
3.  Add required water and make dough (Little thicker than  Dosa consistency).
4.  Now keep a pan on the fire . Heat and spread a spoon of  oil.
5.  Dip each slice of  ridge gourd piece into wheat flour mixture and arrange it on the tava in circle shape.

 6. Spread little oil on the top and cook. (Cover dosa so that it cooks faster).
7. Turn the other side and cook for a minute.

8.Serve hot and spicy Ridge gourd dosa when it is hot.
9. Repeat the same with remaining dough and ridge gourd pieces.
   Add fresh butter on the top of ridge gourd dosa and serve.
Note :
Slice Ridge gourd in to thin pieces so that it cooks soon. You can add less or more jaggery as you wish. Cooking on the medium and low flame will give a good result. You can use ready M.T.R. rasam powder instead of home made Rasam powder. You can grind coconut, rasam powder, tamarind with little water. Mix wheat flour to this spicy coconut mixture and prepare dough.
Time : 40 Minutes. (The whole process).
Serves : 3 to 4  

Friday, July 19, 2013

Urd daal Pakodas.( Urid Vadas or Ambode).

Urd daal Pakodas are very easy to  prepare. These pakodas are also called as ambode ( Vadas).
Ambode/Uddina bonda/Urid dal vada is one of the favourite snack of many. It goes well with Idli and Sambar, one of the yummy dish of South India.

I have used whole urid (white), little rice flour and the spices. Oil to fry.
Let us see the recipe now :
Things Needed :
Urid dal : 1 1/2 Cups.
Channa dal : 1 Teaspoon
Rice Powder : 1 Tablespoon.
Green chilly : 2 to 3.
Ginger : A small piece.
Whole pepper : 6 to 8  Pods
Salt : to taste.
Curry leaves : 6 to 8
Coriander leaves : One handful
Oil : To Fry .( 1 Cup ).
Ingh  a pinch.

Method :
1. Wash and soak urid dal and channa dal for an hour.

2. Wash and cut green chilly, coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and cut into small pieces. Keep it aside.
4. Now grind the soaked dal with pepper pods. Grind it using very little water.
5. Add coriander leaves, ginger and curry leaves for the dough and grind it nicely.
6. Remove the dough from the mixi jar.
7. Add salt and cut chilly and mix it well.

8. Keep a frying pan on the fire. Add oil and heat.
9. Mix the Urid dal vada dough nicely and leave the dough little by little like small rounds.
10. Fry on medium flame on both side and remove from the pan. Put it on a kitchen tissue.

11. Repeat the same with remaining dough and prepare Vadas. You can even put the dough as little flat like you get in the hotel.
12. Serve with a cup of coffee/tea with Urid dal Pakodas/Vadas.
Note :
Dividing the soaked dal to grind in to two parts, grinding the dough will be faster and nice. (With out much water).  Add very little water while grinding. The watery dough might take more oil and may not be tasty. You can add cut coriander and curry leaves as small pieces instead of grinding them. Adding more/less chilly is optional. Adding a tablespoon of rice flour turns the vada to be crispy. (Do not add more, vada turns hard). Slit and cut the green chilly so that it does not burst in oil. (It is dangerous)
Do not keep the ground batter for a long time. It turns savoury and watery. (After grinding).
Time : 30 Minutes 
Serves : 4 to 5 (As you serve).

You can also prepare these vadas with fresh urid flour You get in the market. It taste differ.
Method :
Cut green chilly, coriander leaves, curry leaves into small pieces.
Put ready Urid dal powder in a big bowl. Add a spoon of rice flour and mix it with curry leaves, coriander leaves and gree chily. Add ingh, crushed pepper and salt. Mix it with required water and prepare the dough. Mix it well and prepare Vadas/Pakodas immediately.
Here is a picture that I have tried with Urid dal powder. One must use fresh flour to get good pakodas.

The batter should look like this


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