Saturday, January 31, 2015

Flax Seeds - Capsicum - Chayote Squash Peel Chutney

READY TO SERVE FLAX SEEDS -CAPSICUM - CHAYOTE SQUASH PEEL CHUTNEY.
Chutney is served as one of the side dish and it goes well with all most all main dishes. We south Indians are expert in preparing many types of chutneys. They can be used as one of the side dish while serving the main dish. This combination of flax seeds, capsicum and chayote squash peel chutney is a very good side dish goes well with hot rice, idli, dosa, roti and chapatis. We normally use almost all vegetable peels to prepare chutney. Even the capsicum chutney also I have tried and its like super hit. So this time I wanted add flax seeds which gives a good texture and adds not only taste but healthy too.
Lets see the benefits of having Chayote Squash and Capsicum in our diet.
Chayote Squash is very low in calories and no saturated fats or cholesterol. It is rich in dietary fiber. They contain good amount of anti oxidants, minerals, vitamins. They are good sources of B complex vitamins. 
Capsicum helps in keeping our skin clear and it prevents rashes and pimples. They contain Vitamin A which is good for eyes and helps in preventing eye diseases.Capsicum is helpful in treating pain related diseases. Eating capsicum speeds up the metabolism and helps to burn calories and helps to reduce weight. They help to digest food easily and prevents indigestion. It regulates blood pressure and lower cholesterol in the body.
Now lets see the recipe .

Ingredients :

Flax Seeds : 1 Table spoon
Capsicum : 1
Chayote Squash Peel : 1 Cup
Tamarind : Marble size
Coconut : fresh and grated : 1 Cup
Salt : required
Ingh : a pinch
Green Chilly : 2 to 3
Urid dal : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Coconut Oil : 1 Tea spoon

Method :

1. Wash and peel Chayote Squash skin and keep it aside.
2. Wash and cut capsicum into small pieces
3. Grate coconut and keep it aside.
4. Now keep a pan on the fire. Put 1/2 Tea spoon of oil. Put flax seeds and fry nicely till they turn slightly brown.
5.Add green chilly and curry leaves. fry nicely and then add capsicum and fry for 2 to 3 minutes.
6. Add Chayota Squash peels and fry for another 2 minutes. Put off the fire and shift the fried things to a plate. Let it cool down.

7. Now grind tamarind (a small marble size), coconut and fried flax seeds , capsicum and chayote squash peels.
8. Grind nicely till soft (or your desired consisitency) and add little ingh and salt grind it for 10 seconds.
9. Shift the ground chutney to a serving bowl.
10. Keep a pan on the fire and add oil. Add mustard seeds and urid dal. Let mustard seeds splutter.
11. Add curry leaves and a pinch of ingh and put this mustard mixture to chutney bowl.
12. Serve chutney with the main dish you prepared.

Note :

Fry flax seeds on low flame till they turn roast. Add little by little water while grinding. Chutney consistency should be thick or it does not taste that good. Adding more chilly is optional. Adding little jaggery is also optional. You can add cut onions and garlic while grinding .(fry garlic and then add). Using coconut oil is also optional. Instead you can use your choice of cooking oil.
Time : 10 minutes
Serves : 4 to 5

Thursday, January 29, 2015

Harive Palya (Amaranth leaves dry curry)

Harive soppu is Amaranth leaves. These are home grown leaves and I thought of preparing dry curry.(Palya in Kannada). Harve Palya can be eaten with rice, rotis, pooris .
Leaves are very good for health. We must eat leaves at least twice a week , they are full of iron, fiber and minerals.
Harive ( Amaranth) They are rich in Vitamins like Vitamin A, Vitamin B. Vitamin C and Vitamin E and folic acid. They also contain
many minerals like calcium, potassium, phosphorus, magnesium and zinc etc.They are full of protein and easy to digest. Amaranth contains vitamin C which is helpful in boost our immune system.
Harive Soppu  Dry curry is easy to prepare and I am sure all the family members will surely love this curry.

Things Needed :

Amaranth  leaves (Harive Soppu ) : 1 bundle

Rasam Powder : 1 Table spoon
Coconut : 1/2 cup  (2 Table spoons)
Curry leaves : 5 to 6
Mustard Seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Salt : To Taste
Jaggery : 1 Table spoon (Optional)
Oil : 1 Table  spoon
Turmeric powder : 1/2 Tea spoon.
Lemon juice or tamarind pulp : 1 Table spoon

Method : 

1. Wash and cut leaves in to small pieces.
2. Grate coconut and keep it aside. Put tamarind in hot water and squeeze out the pulp and keep it aside.
3. Now keep a pan on the fire and heat. Add oil and mustard seeds. Add urid dal.
4. Let the mustard seeds splutter. Add jeera and curry leaves.

5. Add cut leaves and fry nicely and lower the flame. Add turmeric powder. Mix it well.
6. Cook leaves on low and medium flame till they get soft. (Do not add any water).
7. Add salt, tamarind pulp and jaggery and let all the water completely dry up. \
8. Add rasam powder and mix it well. Let it cook for 2 minutes nicely.
9. Add coconut and mix it well.
10 Shift the ready Palya to a serving bowl and serve with hot rice or chapatis.

Note :

Do not add any water. Fry them nicely till it softens. You can add 1 green chilly to give a spicy taste. I have used coconut oil. It enhances the taste .(optional). I have not added any onions or garlic .(Adding onion and garlic is an option).
Time : 15 minutes 
Serves : 2 to 3.

Wednesday, January 28, 2015

Brinjal Baath

Brinjal Baath is a rice dish and we can have them for breakfast or lunch or dinner. In South India  people do prepare rice dishes in the morning for breakfast and it can be packed for lunch too. So 2 in 1 easy rice dishes are famous here, like bisibele bath, Vanghi bath, Mixed vegetable baath etc etc etc. Brinjal Baath is one of the such recipe that you can  easily depend upon.
All you need is the Masala powder, tender brinjal, coconut and the spices which are already in the kitchen shelf. 
Lets see some benefits of having "Brinjal" in our diet.
Brinjal (egg plant ) is very low in calories and fats  and rich in soluble fiber content. They contain good amount of anti oxidants. Brinjal contain many essential B-complex groups of vitamins. They contain good source of minerals like manganese, copper, iron and potassium. Brinjal helps to loose your extra weight. It controls and lowers the blood pressure. Brinjal is good for diabetics. They also helps to lower the cholesterol in the body.

"Brinjal Baath" is easy to prepare and the whole family can sit together and enjoy the dish. I have not used any onions or garlic in this dish. It is purely optional. 

Ingredients : 

Brinjal : Green and Long : 6 to 8
Basmati Rice : 2 Cups
Bisibele baat powder : 3 to 4 Tea spoons.
Rasam powder : 1 Tea spoon
Cloves : 3 to 4
Cinnamon : An inch
Lemon : 1 or Tamarind Pulp : 1 Table spoon.
Coconut : 1 Cup (fresh and grated).
Salt : Required
Turmeric powder : a pinch
Oil : 2 Table spoons
Ghee : 2 Table spoons
Coriander leaves  : 3 to 4 Table spoons.

Method :

1. Wash and drain the water from rice and keep it aside 
2. Wash and cut brinjal in to small and soak in normal water for 10 minutes. Wash and cut coriander leaves in to small pieces.
3. Grate coconut and keep it aside. Soak tamarind in hot water and squeeze out the pulp and keep it aside.

4. Now keep a pan on the fire and heat. Put oil. Let it become hot. Add cloves and cinnamon. Fry for 2 to 3 seconds. 
5. Squeeze out water from brinjal and put them in the pan. Mix it nicely and fry for 1 minute.
6. Add rice and fry for 2 minutes all together.
7. Add bisibele bath powder and rasam powder. Mix it nicely.
8. Put off the gas and add grated coconut.
9. Shift this fried mixture to the rice cooker. Add 4 cups of water, tamarind pulp and salt. Add turmeric powder.
10. Mix all the ingredients nicely and cover the lid. Let it cook . Once it is done it turns off.
11. Once it is cooked add ghee and mix it well . Cover and keep it for 2 to 3 minutes. (with out the power).
12. Now shift the ready "Brinjal Baath" to a serving dish  add coriander leaves and serve with a cup of curd.

 Note : 

1.You can use Sona Masoori or any other raw rice. Add water according to the rice you choose.( Sona masoori  1 cup rice = 3 cups water). Basmati rice - 1 cup rice = 2 cups of water ).
2. You can use MTR or Maiyya's Bisibele bath powder . ( I use home made powders). Roast channa dal , urid dal each  2 spoons, coriander seeds 1 Tablle spoon, jeera 1/4 tea spoon and  4 to 6 cloves, an inch of cinnamon piece, curry leaves all the one by one and powder it . You get fresh bisibele bath powder).
3.Using more oil or ghee is also optional.
4You can cook this Brinjal Baath in the pressure cooker . Use little less water than usual. or it may turn sticky.
5.You can also use fresh Peas or Awarekalu along with brinjal. Aware kalu should be cooked before adding ( or it may not be cooked well). Use of onions and garlic is also optional.
Time : 40 minutes (preparation + cooking).
Serves : 5 

Monday, January 26, 2015

Mixed Nuts Laddu

Mixed Nuts Laddu is a mixture of grond nuts, sesame seeds, chenna, poppy seeds and jaggery with a very little ghee. All these ingredients are oil content. During winter our body's moisture dries up and we need to consume the requirement of the body through the food habits. During Sankranti we share and eat ellu bella (sesame seeds - jaggery - coconut mixture). I thought of doing the same ingredients and turned as laddu.
Mixed Nuts Laddus are very healthy munching stuff during winter season. During winter out body dries up and these food helps to provide the need.
I have used Seseme seeds, poppy seeds, ground nuts, jaggery etc.
Lets know the benefits of having " Poppy Seeds " in our diet.
Poppy seeds contain anti - oxidants and health promoting properties. They contain mono unsaturated fatty acids that helps to lower the bad cholesterol and increase good cholesterol levels in the blood. Poppy seeds outer coat is a good source of dietary fiber that helps to eases the constipation problems. These seeds are rich in B - complex Vitamin sources. Poppy seeds contain good level of minerals like iron, copper, calcium , potassium, manganese, zinc and magnesium.

Things Needed :

Ground Nuts : 2 Cups
Chenna : 1 Cup
Poppy seeds : 50 Grams.
Coconut (dry) :1 cup
Jaggery : 1 Cup
Ghee : 1 Table Spoon

Method :

1. Dry roast ground nuts and remove the outer skin and keep it aside.
  
2. Keep a pan on the fire put jaggery and add 1/4 of water. Let it boil nicely and jaggery completely dissolve.
3. Now sieve the jaggery water and remove the dirt from it.
4. Now keep a pan on the fire and dry roast sesame seeds and poppy seeds one by one until the raw smell disappear.
5. Let the roasted ingredients cool. Dry grind dry coconut (Copra - kobbari ) and poppy seeds together.
6. Dry grind chenna nuts and ground nuts ( just 2 to 3 churns will do) one by one and put all the ingredients together in a big bowl.

7. Keep a big pan on the fire and put jaggery content and boil till they bubble up.
8. Let it boil for 2 to 3 minutes to get the right consistency. (One string pakam).
9. Add a table spoon of fresh grated coconut.
10. And then add the ground dry coconut, chenna, ground nut, poppy seeds and sesame seeds.
11. Mix it nicely till they get mixed and put off the gas.


12. Add 1 Table spoon of fresh ghee and mix it well .

13.. You can divide the mixture in two to three parts. Cover the mixture to retain the heat.
14. Take a handful of mixture and with the help of your palm and fingers prepare Laddu.


15. Laddus are ready to serve.

Note :


You must roast the ingredients nicely till the raw smell disappear. ( Do not over roast and burn). Do it on low flame slowly).
You can add more ghee if you wish. Adding cashew nuts adds to the taste. ( I did not add).
Adding more jaggery is also an optional. If you are not able to prepare ladu use a spoon of melted ghee on the mixture and then try. It holds it tightly or use fresh warm milk and prepare laddu. (The laddu may get spoil ) It may be kept only one or two days outside.
Time : 30 minutes
40 to 50 Laddus can be prepared.  

Friday, January 23, 2015

Methi Dosa Varieties


Methi Dosa Varieties

Methi or Fenugrik Seeds Dosa is very famous in Our Karnataka Side that too Southern part of Karnataka. Fenugrik Seeds are one of the healthiest Spice and it has got loads of medicine values.
Methi seeds are are known as Mentya in Kannada, Methi in Hindi and Vendyam - Tamil and Menthulu  in Telugu.
Lets See the benefits of using Fenugrik Seeds (Mentya) in our daily diet.
Methi Seeds are very popular spices for culinary and medicinal properties. They have been in use to cure digestive problems and improve breast milk secretion in the nursing mothers. Fenugrik Seeds are rich in minerals, vitamins and nutrients. The seeds are a very good source of soluble dietary fiber. They help to control blood sugar level and lower the level of cholesterol. Fenugreek seeds are one of the ingredients that recommended in the diabetic diet. Methi Seeds are excellent sources of minerals like copper, potassium, calcium. iron, zink, manganese and magnesium. They are also rich in Vitamin A, Vitamin C and Vitamin B-6.
Lets see the recipe now. I have used Raw rice, methi seeds,  Thick Awalakki (Beaten Rice)  and very little quantity of urad dal.
These dosas are soft, pluffy, yummy and healthy and you can grow on prepare dosas with your Ideas. I am saying this because I have tried Plain Set Dosa, Veggie dosa, Cheese dosa and Guli Appa. ( Paddu or Gundu pongulu). 
Here is a recipe of Methi Set Dosa -Plain - Capsicum - Onion -  Chutney Powder &Cheese. Prepare your favourite Dosa and The whole family can enjoy having These dosas for breakfast or as evening snack. Good for Dinner also.

Ingredients :

Raw Rice : 4 Cups
Methi Seeds : 1/3 of the same cup
Awalakki or Beaten Rice : 1 cup (Thick variety).
Salt : Required
Water : Required
Oil : 1/2 cup 

Method :

1. Wash and soak Rice and Fenugrik Seeds in water for 4 to 5 hours.
2. Wash and soak Awalakki in warm water for 4 to 5 hours.
3. Now grind all the ingredients together with sufficient water. (Do not use more water).
4. Remove the dosa dough, add salt mix it well and keep it aside for fermentation. ( over night or until it raises up).
5. Keep a dosa pan on the fire and heat up. Sprinkle or spread oil on the top.
6. Put a spoon of Methi dosa dough on the tava and cover for a minute.
7. Now put a spoon of oil on the dosa and turn it other side and cook for 20 to 30 seconds. Cook on medium flame.
8. Dosa is ready to Serve    Repeat the same to prepare rest of the dosas.
9. Serve Methi Set Dosas with Coconut Chutney  or any Kootu and Jaggery. 
10 Jaggery is a good combination for Methi Set dosas and put a spoon of fresh home made ghee while serving.
Methi Set Dosa with Seeme Badane Kootu and Jaggery.
NoteDo not add too much  or too less  water to grind. If the dough is thick add water just before you prepare dosas. It should be a normal dosa dough consistency of it can be like idly dough too. (Not thicker than idly dough). I used my mixer to grind the ingredients. Divide the ingredients in to two portions and then grind. You can grind it nicely and dough turns smooth.Using  more or less oil is optional. You must eat these dosas when they are hot. It taste fantastic. You can keep the remaining dough in the fridge.Remember the dough has to ferment well to get the right kind of dosa or it may turn saggy.  

 Capsicum Dosa

Ingredients : 
Ground and ferment dough : 2 Cups
Capsicum : 1
Coriander Leaves : 3 Table spoons
Curry Leaves : 10 to 12
Onions : 2
Coconut : 1 Table Spoon
 Method :    Please follow the pictures :

Cut  Onions, Capsicum , Coriander leaves and  Curry leaves.
Cut Capsicum on the Dosa
Cut Onions and other ingredients
Methi Veggie Dosa is Ready to Serve

 Methi  Dosa with Chutney Powder :

1. Sprinkle Any Chutney Powder ( Ground Nut or Urid -Channa Chutney powder any one of them ) after dosa is completely done and then press it with  a spoon or the dosa remover. Turn and cook for 2 seconds to get the good taste. Do not add any oil.
Sprinkle Chutney Powder on the Dosa.
Urid - Channa Chutney Powder.
Methi - Chutney pudi Dosa is ready.
Ready to Serve Chutney Pudi Methi Dosa

Methi Cheese Dosa

Ingredients
Above said ingredients + Cheese
Method :
Follow the pictures:

Cheese and cut Capsicum and Onions and grated coconut.
Spread  Capsicum and onion mixture on the top
Grate Cheese on the top.
Cover with lid and Cook. It helps to melt cheese easily.
 Guli Appa : Just put a small spoon of the dough in hot Guli appa mould, Sprinkle oil on the top and cook for 1 to 2 minutes. Then turn the other side and cook for 20 seconds. Serve Hot Methi Guli Appa with your choice of chutney or curry. Add fresh ghee on the top just before serve.
Guli Appa 
Note :  You can use your choice of vegetables for the toppings of Dosa. Edible leaves also taste good and Carrots can be added along with capsicum. It taste differ and adds little sweetness to the dosa. Adding more ghee or butter taste best.

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