Wednesday, October 30, 2013

Spring Onion - Akki Rotti

Spring Onions contain minerals, vitamins that have proven health benifits. They ar good for cardiovascular health. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease.
Here is a recipe using Spring Onions for akki rotti instead of onions. Spring Onions akki rotti can be eaten for breakfast, as snack or for dinner too. Not much of masala or chilly is used here and it will be good for kids and elderly too.
Things needed;
Spring Onions: 2 to 3 cups. (2 small bundles)
Rice Powder: 2 cups
Green chilly: 1
Coconut: 1/2 Cup
Salt: to taste
Coriander leaves: 3 to 4 Table spoons
Curry leaves: 6 to 8 leaves
Ginger : 1 Table spoon
Oil:  4 to 5 Table spoons.
Water : Required
Method :
1. Wash and cut spring onions, curry leaves, coriander leaves into small pieces. Grate coconut and ginger and cut green chilly and keep it aside.


2.  Take a big bowl and mix rice powder, cut spring onions, coriander leaves and curry leaves. Add grated coconut and ginger to the mixture.
3. Add salt and cut green chilly to the mixture.
4. Boil a cup of water and pour it to the mixture and leave it for 5 minutes.
5. Now mix all the ingredients together adding required water and let this dough mixture to be little loose.


6. Keep a bowl of plain water next to the rotti dough bowl.

7. Keep a pan on the fire and heat. Sprinkle oil and wet your hands with plain water and take a handful of rotti dough and spread it nicely in a dosa shape. You can dip your hands in the water and spread the rotti in thinner way.


8. Sprinkle one tea spoon of oil on the top of akki rotti and cover the lid. Cook for 1 to 2 minutes and turn the other side of the rotti and cook that sdie for 1 minute.

9. Serve this hot akki rotti with a spoon of ghee or butter with any chutney you prepared or with chutney pudi or pickle.


Note:  Mix the dough with required water so that it will be easy to spread. Adding boiling water to the mixture will help the Rotti to be soft.
Keep a low flame when you are spreading the dough on the tava.  It helps you to spread the dough nicely. Or else keep two pans and after cooking rotti you wash the tava and then spread the dough and keep on the fire to cook rotti. Onions or any vegetables like carrots, cucumber or leaves like palak , methi or Dil also can be added to this mixture.
Time : 40 to 50 minutes.
Serves: 3 to 4









Tuesday, October 29, 2013

Kodubale

Kodubale is a fried item and it can be enjoyed with tea or coffee or you can munch this fried crispy piece any time of the day. Kodubale can be prepared in many ways. Here is a easy recipe that you will be loved to prepare Kodubale. This Kodubale is crispy and all age group will like it I am sure. Kodubale can be served as starter in the party too.
Things Needed:
Rice Powder: 3 Cups
Roasted Chenna (Huri Kadale):3/4 cup
Red Chilly Powder: 2 Tea spoons
Butter:  2 Tablespoons
Jeera: 1 Table spoons
Salt: to taste
Ingh : a pinch
Oil : 2 Cups\



Method: 
1. Dry roast rice powder for 2 to 3 minutes on low flame.
2. Dry grind Huri kadale into powder and keep it aside.
3. Now take a big bowl and put rice powder, roasted chenna, chilly powder, jeera salt and ingh.
4. Add butter to the rice mixture and mix it nicely.
5. Add required water little by little and prepare dough. (Thicker than chapati dough consistency)



6. Now take a small portion of dough and prepare thread shape by fingers and join the ends and make like a circle.


7. Keep a pan on the fire. Put oil and heat. When the oil is hot put the ready kodubales in the oil and deep fry them on low flame.
8. Fry them on both side and remove from the oil and put it on a tissue or plain kitchen roll. It helps to obserb extra oil.
9. Repeat the same with the rest of the dough. 5 to 6 kodubales can be fried at times.
10. Serve hot kodubale or store these kodubale in an airtight jar and use it during the tea time. You can even pack these Kodubales to your kid's lunch box



Note; Remember this frying process should be done on low flame to get the crisp kodubale.  You can also add sesame seeds instead of jeera. Dry roasted rice powder should be cooled and then mixed with other ingrediends. You can also add hot oil ( 3 Table spoons ) instead of butter. But added butter kodubale taste better and will be crispy for sure.
Time : 40 to 50 minutes.
30 to 40 small kodubales can be done.

Sunday, October 27, 2013

Bottle gourd-Channa dal Dosa (Ade)

Bottle gourd is easily digestive food. The glucose and sugar related compounds are nearly nil in the bottle gourd. It is one of the food opttion for the diabetic patients. It is one of the body heat control food and keeps your body temperature at normal level. It helps to reduce the inflammations in the liver and kidneys.
I have tried bottle gourd and channa dal and moong dal dosa or its called as Ada. This is a healthy dish and easy to prepare and easy to digest too. We can have this dosa for breakfast or as snack or for dinner too.
Things needed:
Bottle gourd : 2 to 3 cups: (1/2 of medium sized bottle gourd)
Channa dal:  2 Cup
Moong dal: 1/2 cup
Rice: 1 fist. (1/4 cup)
Salt : to taste
Coriander leaves: 2 Table spoons
Curry leaves :  6 to 10
Green chilly : 1
Ginger : 1 Table spoon
Pepper pods: 3 to 4
Jeera : 1/2 Tea spoon.
Coconut: 2 Table spoon
Ingh : a pinch'
Oil:  4 to 5 Table spoons.
Method:
1. Wash and soak channa dal, moong dal and rice together for 2 to 3 hours.
2. Grate coconut and wash and grate ginger. Wash and keep curry leaves, coriander leaves and green chilly.
3. Wash and cut bottle gourd into small pieces and keep it aside.
4. Now grind all the ingredients like, channa dal, moong dal, rice, curry -coriander leaves, ginger and coconut together till paste.
5. Add cut bottle gourd pieces and grind along with dal. Add ingh and salt and grind nicely and remove from the jar and put it in a big bowl.
6. Do not add much water while grinding.
7. Now keep a pan on the fire. sprinkle oil on the top.
8. Take a spoon ful of batter and spread it like dosa. Use 1/2 spoon of oil and sprinkle on the dosa and cover the lid. Cook for 1 to 2 minutes.
9. Now turn the dosa on the other side and cook for 1 minute.
10. Now serve Bottle gourd dosa with any kind of chutney you like or with any sambar or with pickle or chutney pudi
Note:  You can add onions (cut into small pieces). You can also add tour dal (2 to 3 table spoons will do). It helps to give crisp to the  dosa.
Prepare these dosas on medium flame and see that it does not get burnt.
Time: 15 to 20 Minutes (except soaking time)
Serves : 2 to 3

Wednesday, October 23, 2013

Sweet Potato - Oats - Fritters

Sweet Potato provides a good amount of vital minerals such as iron, calcium, magnesium, mananese and potassium that are exxential for enzyme and carbohydrate metabolism.
Here I have tried Sweet Potato Fritters. This fried item is good for snack or as starter in the party occasion. Sweet Potato Fritters will be liked by all age group and it will be easy and quick to prepare.
Things Needed:
Sweet Potatoes: 2 to 3 (edium sized)
Green chilly : 2 to 3
Oats: 2 Table spoons
Beaten Rice (Awalakki or awal) : 1/2 cup
Coriander leaves: 3 to 4 Table spoons
Garam Masala Powder : 1/2 Tea spoon
Jeera: 1 Tea spoon
Ginger: 1/2 Tea spoon (grated)
Bread slices: 4
Oil : 1 Cup
Salt : to taste.
Cashew nuts : 2 Table spoons.
Method :
1. Boil sweet potato and keep it aside. (You can use the pressure cooker to boil sweet potato)
2. Roast Oats for 2 to 3 minutes and leave it for cooling.
3. Powder the bread slices.(do not use water, just powder it by using hand)
4. Wash and cut coriander leaves, grate ginger and keep it aside.
5. Remove sweet potato outer skin when it is cooled and keep it aside.
6. Take a big bowl and put peeled sweet potato and smash it nicely.
7. Add powdered bread, roasted oats and Awalakki (Poha) to the sweet potato.
8. Cut cashew nuts in to small pieces.
9. Add salt, cut coriander leaves and cut green chilly, cashew nuts pieces and mix it nicely with sweet potatoes.
10. Prepare a thick dough (consistency should be like chapati cosistency).
11. Keep a frying pan on the stove and heat. Put oil to the pan.
12. Let the oil become hot. Now take a small amount of the sweet potato mixture
13. Pat the dough in between your palm and prepare a shape according ot your wish and fry them one by one.  Serve
14. Prepare the remaining Fritters according to your wish and serve with ketchup or any kind of chutney you like.
Note : You can also shallow fry these fritters on dosa tava using very little oil. But taste differ. You can add ground nuts or cashew nuts and then mix it nicely along with sweet potato. Add water if the dough becomes thick.
Serves :3
Time; 20 minutes. ( Boiling and removing the outer skin of sweet potato should be done in the beginning it self)

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Wednesday, October 9, 2013

French Beans Moong Dal -Dry Palya

French beans are very low in calories and contain no saturated fat. It is very good source of Vitamins and rich source of dietary fiber. Beans contain excellent levels of vitamin A, good amounts of vitamin-B6, Vitamin B-1 and Vitamin C. French Beans also contain healthy amounts of minerals like Iron, calcium, mangnesium, manganese and potassium. Using Moong dal is also very benificial to the body. Its easy to digest and high fiber and nutrient content.
Here is a recipe of French beans and Moong Dal Palya or dry curry. This dry curry goes well with chapatis, pooris, plain rice and any kind of rotis. Its a healthy dish and easy to prepare and it has not much of spice even children and all age group people will definitely love the dish.
Things Needed:
French Beans : 200 Grams.
Moong Dal : 100 grams.
Green chilly :1
Fresh coconut : 2 Table spoons.
Turmeric powder: a pinch
Mustard seeds :1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Jeera (Cumin seeds): 1/4 tea spoon
Grated Ginger : 1/2 Tea spoon
Salt : to taste
Curry leaves :5 to 6
Coriander leaves : 1 Table spoon
Oil: 1 Tea spoon
Ingh: a little
Method:
1. Wash french beans and cut it into small pieces. ( You can also use food processor to cut the vegetable).
2. Wash and keep moong dal aside. Wash green chilly, coriander leaves and curry leaves and cut it into thin pieces.  Grate coconut. Wash and grate ginger and keep it aside.
3. Now keep a pan on the fire. Add oil and heat. Put mustard seeds and urd dal when the oil is heated. Let it spurt. Add jeera and curry leaves and little ingh.
4. Mix it nicely and add cut beans and stir once. Add moong dal and green chilly.
5. Add turmeric powder and fry along with beans for 10 to 20 seconds. Add required water and cook until water disappear and the beans is cooked. (abt 5 minutes will do).
6. Stir inbetween so that it does not  get burnt. When it is half cooked add salt
7. Add fresh coconut and cut coriander leaves and stir once again and cook only for 1 minute and remove from the pan and put it in a serving dish.
8. Serve with Hot Rice or capati or poori. It goes very well with plain dosas also.
Notes : Do not put lots of water and over cook the beans. You can add cut onions along with beans and moong dal. The taste differ. No need to add lots of oil since the coconut contains oil. Fresh coconut gives a better taste. Must add coconut when the water disappear completelyfrom the vegetable to get the correct texture. Do not cook for long time after adding coconut to the palya. Coconut looses its benifits. You can serve this palay as Kosumbari also. (One of the side dish used during the festivals or feast).
Serves : 3
Time : 25 Minutes.








Tuesday, October 8, 2013

Carrot -Rava Rotti

Carrot Rava Rotti is prepared with Rava (midium size) and grated carrots, green chilly, fresh grated coconut. Its easy to prepare and using carrots will give a good look for the rotti and healthy too.

Ready to serve Carrot Rava Rotti.
Carrots are exceptionally rich source of carotenes and vitamin A. Carrots help to protect from skin, lung and oral cavity cancers. Here is a recipe that I have tried,  Rava (Samolin) rotti with carrots and its easy, soft and healthy and loved by  all the family members. This Rotti can be enjoyed during the fasting time or for breakfast, dinner and as snack also.
Things Needed:
Rave or Rava Samolina) : 2 Cups
Carrots : 2 (medium size).
Curd: 1 Table spoon
Coriander leaves: 2 Table spoons
Green chilly :1
Coriander leaves: 6 to 8
Coconut : 2 to 3 Table spoons
Salt : taste
Water : Required water
Oil : 3 to 4 Table spoons.


Method :
1.Wash and grate carrots. Cut green chilly and coriander-curry leaves. Grate coconut and keep it aside.
2. Take a big bowl and put rava and a spoon of curd. Add salt and mix it with required water . (Little thicker than idly conssistency).
3. Add grated coconut, carrots, green chilly, coriander-curry leaves and mix it well.  Leave it for 5 to 10 minutes.

4. Keep a pan on the fire. Sprinkle 1/2 spoon of oil on the tava and spread all over the pan.
5. Take a handful of rava - carrot dough and spread on the tava with your fingers and make a round dosa shape.
6. Put 1/2 spoon of oil on the rotti and cook on medium flame for 1 minute. Turn the rava and cook the other side of the rotti for 2o to 30 seconds.

7. Serve ready Rava - Carrot Rotti with any kind of chutney or pickle, sambar and honey to the side.
    Do not forget to put a spoon of ghee or butter on the top of Hot Rava Rotti before serving.

You can prepare small rotti for kids and they will surely enjoy them

 Note:  Rava rotti should be served when it is Hot. You can add cut onions to the rava-carrot dough. You can also add any kind of edible leaves like methi, palak or dil leaves to the dough and try different varieties. Using coconut is an optional.
Time : 30 mins
Serving : 3 to 4

Friday, October 4, 2013

Beans and Moong Dal Sambar

Moong Dal and Beans Sambar is a gravy and you can have them with rice, chapati, idli, dosa and pooris too. Its a good combination and will be liked by all age group too. Easy to prepare and not much of spicy and good for health also.
Things Needed:
Moong Dal : 1/4 Cup
Tender Beans : 1/4 Kg
Green chilly: 2
Coriander leaves: 1 Table spoon
Curry leaves : 6 to 8
Ingh : a pinch
Ginger : 1 Tea spoon (grated)
Rasam powder: 1 Tea spoon
Lemon : 1/2 rind (1 Tea spoon)
Jaggery: 1 Table spoon
Jeera : 1/2 Tea spoon
Black Pepper: 3 to 4 pods
Mustard seeds : 1/4 Tea spoon
Turmeric powder: a pinch
Oil: 1 Tea spoon
Ghee : 1 Tea spoon
Salt : to taste
Water : Required
Method :
1. Wash and cut beans into small pieces.
2. Wash and cook moong dal with cut beans. Pressure cook for 5 to 6 minutes and keep it aside for cooling.
3. Wash and cut green chilly, curry leaves and coriander leaves.
4. Squeeze out the jucie from the lemon and keep it aside. Powder the pepper pods and keep it aside.
5. Now keep a pan on the fire. Heat and put oil.
6. Add mustard seeds and let it spurt. Add smashed pepper seeds and jeera. Add green chilly and curry leaves and fry for a second.
7. Add ingh to the mixture. Now add boiled moong dal and beans mixture. Add water and mix it thoroughly.
8. Add salt and turmeric powder to the mixture. Add jaggery .
9. Let it boil for 2 minutes. Stir inbetween so that it does not get burnt at the bottom.
10. Now add Rasam Powder and mix it well and boil the Sambar for 3 to 4 minutes.
11. Add lemon juice.
12. Add ghee and coriander leaves and serve the Sambar with the food you prepared.
Note:  Cook moong dal and beans till soft to get the good taste. Adding jaggery is an optional. You can either avoid or decrease the quantity.
Adding rasam powder also is an optional. Here I have used MTR rasam powder. You can add garam masala powder instead of rasam powder. But the taste differ. You can add onions to the sambar. Add it along with green chilly and fry it for 1 minute and then add the rest of the thigs. Or you can cook with moongdal mixture. You can also add tomatoes instead of lemon.  Add required water according to your taste.  Here I added red chillies instead of green chilly .

Thursday, October 3, 2013

Brinjal Dry Palya (Badane Kai Palya )

Brinjal is a tasty vegetable and it is high in water content. It is used as a remedy for cancer, hypertension and diabetes and maintains cholesterol levels. Eggplant the other name for brinjal is very low in calories and fats but rich in soluble firbre content. It is also good source of minerals like manganese, copper, iron and  potassium.
Here is a recipe of Brinjal dry curry, it can be used as side dish. You can have Brinjal dry curry with rice, chapati, poori or rotis too.1
Things needed: 
Brinjals : 6 to 8 (small ones)
Curry leaves : 5 to 6
Coriander leaves: 1 Table spoon
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Salt : to taste
Tamarind Pulp :1 Table spoon.
Chutney Powder : 2 Table spoons
Rasam powder: 1 Tea spoon
Coconut : 2 Table spoons.
Ingh : a pinch
Water; required
Turmeric powder: a pinch
Method :
1. Wash and cut brinjals and put it water.  Wash curry leaves, coriander leaves and cut it into small pieces.
2. Grate coconut and soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
3. Now keep a pan on the fire and heat. Add oil and put mustard seeds and urd dal. Let the mustard spurt.
4. Add ingh and curry leaves. Add cut brinjals and fry for 1 minute.
5. Add little water and turmeric powder. Mix it well and cook on low flame for 3 to 4 minutes.
5. Add salt and tamarind and mix it well. Let the water disappear from the curry.
6. Add chutney powder and rasam powder to it and fry for 1 minute.
7. Add fresh coconut and coriander leaves and put the ready curry to a s erving dish.
Serve with hot rice or chapatis.
Chutney pudi : Roast channa dal, urd dal (each 1 table spoon) and 5 to 6 red chillies with little curry leaves and ingh and dry grind when it is cooled.
Rasam powder:  Coriander seeds 2 table spoons, methi seeds 8 to 10, jeera 1/4 tea spoon and 4 to 6 red chillies. Dry roast and dry grind when it is cooled.
Note: Cut brinjal into small. Let it cook on low flame and be soft. Do not add much of water. Add jaggery if you like. You can use ready rasam powder and ready chutney pudi available from the market. MTR : rasam powder and chutney powder are used here.
Serves: 2 to 3
Time :15 minutes.








Tuesday, October 1, 2013

Shavige -Vegetable Chitranna

Shavige/Thin variety of noodles Chitranna is an easy dish. It is good for breakfast, as snack or even for dinner. It is loaded with vegetables and provides energy.

Shavige/Thin variety of noodles is good to use because it is prepared using wheat. Wheat has carbohydrates and filled with vitamins and minerals. Wheat is used during fasting or special days. Wheat shavige is done (home made) in Uttara Kannada as one of the traditional dish. They mix it with water and little oil, and then it is pulled as thread and dried it in the shade first and then dried in the sun. This variety of noodles are stored and used for payasam/kheer, or upma or any other variety of spice or sweet dish.
I have used Anil Shavige (wheat), vegetables and simple spices.
No Onion or Garlic is used in this Shavige - Vegetable Chitranna.
Let us see the recipe now: 
Things Needed: 
To Cook : 
Shavige: (Any brand will do): 2 cups.
Carrots : 2
Capsicum: 2
To Add : 
Green chilly : 2 to 3
Coconut: 3 to 4 Table spoons
Lemon : 1/2 Rind
Salt; to taste
Turmeric powder: a pinch
Water: 4 Cups
To Season : 
Oil; 2 Table spoons
Ghee: 2 Table spoons
Mustard seeds: 1/2 Tea spoon
Urd Dal: 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves: 2 Table spoons

Method : 
1. Wash and cut carrots and capsicum, green chilly, coriander leaves and keep it aside.
2. Grate coconut and squeeze out the lemon juice and keep it aside.
3. Keep water for boiling.
4. Cook carrots and capsicum in little water for 2 to 3 minutes. Keep it aside.
4. Keep a pan on the fire and heat. Add oil and put mustard seeds and urd dal. Let the mustard spurt.
5. Add green chilly and curry leaves to the mustard mixture and fry for 10 seconds.
6. Add shavige and fry for 2 minutes on low flame till its slightly brown.
7. Add water to the fried shavige and mix it nicely.
8. Add salt and boiled vegetables and mix well.
9. Cook on low flame for 2 minutes. Add coconut and coriander leaves.
10. Add lemon juice and fresh grated coconut.
11. Add 2 Table spoons of ghee and mix it again.
12. Serve Shavige Vegetable Chitranna with a cup of curd or sprinkle a spoon of sugar on the top and a cup of chutney of your choice.

Note:  Fry Shavige on the low flame. You can also add beans or peas to the Shavige along with carrots and capsicum.  Cut carrots and capsicum into thin and small pieces. You can even fry these vegetables and then add it to the shavige. Remember consuming lots of oil is not good for body and mind. No need to add any other masala powder to the Chitranna. You can add ground nuts when mustard spurts add it to the mixture and fry for 2 to 3 minutes.
2 to 3 Serves
Time : 20 minutes.

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