Monday, May 23, 2016

Onion Rings ( Onion Fritters)

Onion Rings/ Onion Fritters are simple, easy and quick snack. It goes well with cup of cofee/tea or any fruit juice. It is one of the yummy snack with puffed rice. As I said it is very easy to prepare.

I have used Channa flour/Besan/Gram flour and little quantity of rice flour to give a crispness to the bajji. We call this as eerulli/onion bajji and it is nice to have when they are hot, Straight from the pan.
Lets see the recipe now:
Onions, besan flour, rice flour, salt, jeera (used as whole), red chilly powder.

Things Needed :

Onions : 2 (Medium size)
Besan/gram flour : 1 Cup
Rice flour : 1/4 Cup
Jeera/Cumin Seeds : 1/2 Teaspoon
Red chilly Powder : 1 Teaspoon
Salt : As required
Oil : As required to fry (1 small cup)

Method :

1. Mix besan/gram flour, rice flour, salt, jeera and red chilly powder in a big bowl.
2. Add required water and mix it thoroughly.
3. Remove the outer skin of onions and cut it into circle shape

4. Keep a frying pan on the fire. Heat and put oil.
5. Now separate the circle of onions into each circle.
6. Dip each circle of onion in channa /besan flour dhouh and put it slowly in the hot oil.
7. Fry on medium flame till they turn slightly colour change. Fry on both sides/

8. Remove from the pan and put it on the kitchen tissue. So that it helps to absorb extra oil.

9. Serve with a cup of Hot coffee or tea. We also had puffed rice mixture along with onion fritters.
10. Repeat the same with remaining dough and onions.

Note :

Let the dough content to be little thicker than usal dough. Fry on low and medium flame. It turns crispy. One must enjoy these Onion rings when they are hot. No need of adding soda, maida, rava, oil or any other things. Adding cooking soda might absorb more oil. Adding any other spice than chilly powder is optional. Adding corn flour instead of rice flour is optional. It gives more crispness.
Time : 30 Minutes
Serves : 4
For Cripsy Mandakki Recipe (My style )
http://nsomayaji.blogspot.in/2014/06http://nsomayaji.blogspot.in/2014/06/crispy-mandakki-murmure-kadle-puri.html

Saturday, May 21, 2016

Ash Gourd Raw Rice Dosa

Dosa though it it one of the dish from South India, It has become world famous. People love to have dosa any time of the day now a days. It is normally done with rice and urid dal. But it can be prepared using millets instead of rice. All the other procedure are the same. Here I have added some Ash gourd pieces and the pulp while grinding. Hot dosas taste good and in this way you can feed your kid some vegetable. Dosas are crispy when it is hot, turns soft when once it turns cool.


Lets see some benefits of having Ash gourd in our diet.
Ash gourd is an annual herb. It has many good healthy properties in it. It is good for diabetics and weight control. It keeps your body cool and boost secretion and disposal of urine. It acts as good detoxifying agent. It helps to cure Peptic ulcer and kills worms in the intestine. It contain good amount of fiber and good for people who suffer from constipation. It also helps in good digestion. Ash gourd good for treating acidity. It is good for controlling common cold, cough, fever, bronchitis and astama. Ash gourd contain Vitamin C, protein, carbohydrates, fibre, calcium, phosphorous and iron. It is very good for treating prostate enlargement.

The dough should be ferment well to get good dosas. 
Lets see the recipe now.

Ingrediets :

Raw Roce : 4 Cups
Urid Dal : 1 Cup
Beaten/Flatten Rice/ Avalakki/ Aval/ Poha : 1/2 Cup (2 Handful)
Methi/Fenugreek Seeds : 1 Tablespoon
Salt : To taste
Oil. : 2 to 3 Tablespoons

Method : 

1.Wash and soak rice, urid dal and methi seeds in one bowl. Soak flattened rice in separate bowl at least 3 to 4 hours.
2. Wash and remove the outer skin and cut the ash gourd into pieces. Remove seeds from the pulp.

3. Grind Ash gourd pieces and pulp in dry grinder. (Water should not be used). 

4. Grind raw rice, urid dal and methi seeds with flattened rice. 

5. If you are using the mixi jar, use less quantity at times. If you use grinder then put all the ingredients together with ground pumpking pieces and pulp. 
6. Grind it nicely till paste and remove from the grinder to a big bowl/vessel. Add salt and mix it well.
7. Let the dough ferment over night or at least 6 to 8 hours.
8. Keep a dosa pan on the fire. Heat the pan and sprinkle oil on the tava/pan.
9.Clean it with a kitchen tissue or a clean cloth. 
10. Mix the ready dosa dough and take a ladle of dough and spread it on the tava. (Let the fire be on low flame).

11. Sprinkle some (1/2 Teaspoon) oil on the top of dosa and cover it. Cook for a minute on medium flame.
12. Now turn the dosa other side (flip) and cook for 30 seconds.
13. Hot Ash gourd Raw Rice Dosa is ready to serve. Serve with any side dish you have prepared.

14. Repeat the same with remaining dough. 

Note :

If you use a grinder, grind all the ingredients togher, adding less water because ash gourd has lots of water in it. Grinding Ash gourd in a mixi makes it easy for the grinding. (or you find it difficult to grind in grinder). If you use mixi jar, then use little quantity and grind. It helps you to grind the dough very nicely. Adding ash gourd is optional. You can prepare easy dosas without adding ash gourd too.
Adding ghee instead of oil is optional. Prepare dosas on low and medium flame. (Optional).
Time : Total time  12 hours.
Soaking ingredients : 3 to 4 hours
Grinding : 30  to 40 minutes
Dough fermenting : 6 to 7 hours.
Preparing time : 10 to 20 minutes.
Serves : 7 to 8 people.

Wednesday, May 18, 2016

Palak (Spinach) - Coriander Leaves Parota

Parota is nothing but spicy chapati which is mixed/stuffed with leaves/vegetables and spices. It is normally eaten with a cup of Yogurt/Dahi and pickle or chutney.


Here I have used Millet flour (Jolada Hittu) and wheat flour, added palak/spinach and coriander leaves. Some spices. It is nice to have for dinner or breakfast. Always keep in mind eating home food is always best way to keep your health strong. Minimum use of spice also matter. Eating lots of spices might lead you to ill or unhealthy because it is not easy to digest the spicy food easily. So taking care of your health is always in your hand.
Lets see some benefits of having coriander leaves in our diet.
Coriander leaves not only helps the food tasty it adds to your health benefits. They are rich in Vitamin C, Vitamin K and protein. They also contian small amount of calcium, phosphorous, potassium and other minerals. Coriander helps to lower the bad cholesterol and increase the level of good cholesterol. They help in digesting the food easily and helps the liver functions and bowel movements. Coriander is good for diabetes. They help to regulate the blood sugar levels. They are rich in soluble fiber and anti oxidant, anti septic and anti inflammatory properties. Coriander leaves are good for the eyes. Eating coriander helps to prevent eye diseases. It is a very good herb that promote the nervous system. It helps to stimulate the memory. Coriander contain high amount of iron and it is essential for curing anemia.
Palak - Coriander leaves parota is easy to prepare and it is healthy too. I have used Millet flour and wheat flour. It adds to the taste.

Things Needed :

Wheat flour : 1 Bowl
Millet flour : 1 Bowl
Palak/spinach leaves : 1 Bundle
Coriander leaves : 1/2 Bundle or 3 to 4 Tablespoons (Cut it into thin )
Spices Used :
Jeera /Cumin Seeds " 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Turmeric powder : A pinch
Salt : As required
Ghee/ Oil  3 to 4 Tablespoons


Method :

1. Wash and remove the leaves and keep it aside. Clean and wash coriander leaves.
2. Cut washed leaves into thin pieces and keep it aside.
3. Keep a big pan on the fire and heat. Put one tablespoon of oil and half teaspoon of jeera.
4. Let jeera/cumin seeds turn slightly brown. Add cut leaves and fry till they turn soft. Add spices on the top and put off the fire. Let this fried leaves mixture cool.


5. Take a big bowl/ basin and add millet, wheat flour. Add salt.

6.  Add  fried leaves mixture.  Add ghee and mix it nicely. Add required water and prepare the parota dove. Leave it for 10 minutes.

7. Mix the dough nicely and divide them into small ball size. Keep a cup of dry flour in a plate/bowl.



 8. Take one portion of dough. Just roll on the dry flour and roll it nicely in circle shape and prepare parota.
9. Keep a pan on the fire and heat. Add/sprinkle oil on the tava and put rolled parota and cook on both sides. ( I have used very little oil on the top).


 10. Palak -Coriander Leaves Parota is ready to serve.


 11. Serve with pickle or chutney and a cup of curd/yogurt/any curry you prepared with Hot Parota.



12. Repeat the same with remaining parota dough.
Note :
You can use a tablespoon of ghee while mixing the dough. It turns the dough soft. (Optional). Adding more oil while cooking parotas are also optional. Adding more spices to the dough is also optional. You can add chat masala and amechooru (dry mango) powder. I have not added. You can add a spoon of ghee or butter on the Hot Parota while serving.
Time : 30 Minutes.
Servings : 4 

Tuesday, May 10, 2016

Watermelon Rind Dal

Watermelon is filled in the market and we do buy them very often to quench our thirst. Not only watermelon fruit part is eaten the other part (Rind) is also can be made use of in our cooking. Varieties of dishes can be prepared with watermelon rind. I use them for dry curry, gravy dish, sambar and other dishes. I have even used them for preparing dosa. It adds softness to dosa and gives good colour too. In this particular dish I have used the pieces for dal and it turned out very yummy.
I have used watermelon rind, toor dal, garam masala and other spices.

Lets see some benefits of having " Methi Seeds " in our diet.
Fenugreek/Methi is widely used in Indian subcontinent. Fenugreek helps to improve digestion and reduce the cholesterol levels and protect heart health. They are good for loss of taste, dandruff, stomach disorders, respiratory disorders, mouth ulcers, sore throat, diabetes, inflammations and wounds. he digestion. They help to boost immune system and protect from infections. It is good for breast feeding mothers. Reduces the menstrual discomfort. It also helps to minimize the symptoms of Menopause.
Remember, taking high doses of fenugreek might cause gastrointestinal distress. It is not recommended for women during the pregnancy. ( It may lead to miscarriage). 
Watermelon Rind dal goes well with plain rice, chapati, roti or rotti, dosa or idli.
Lets see the recipe now :

Things Needed : 

To Cook :
Toor Dal : 1/2 Cup
Watermelon Rind : 1 Bowl ( 1/2 portion of small size watermelon)
To Add : 
Bajji Chilly : 2
Tomatoes : 2 to 3
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1/2 Teaspoon
Ginger : An inch
Coconut : 1 Tablespoon (Optional)
Coriander leaves : 2 to 3 Tablespoons
Methi Seeds : 1/2 Teaspoon
Salt : As required
Ghee : 1 Teaspoon
For Seasoning :
Jeera/ Cumin seeds : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : a little
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon

Method : 

1. Wash and cook toor dal . ( Pressure cook for 6 to 8 minutes).

2. Wash and remove the outer layer (Only the green part slightly) and cut it into small piece and cook them till soft. (Better pressure cook to get the soft pieces).
3. Wash and remove the seeds from tomatoes and cut it into small pieces.
4. Wash and slit bajji chilly and remove the seeds and cut them into small pieces.
5. Grate coconut and keep it aside.
6. Wash and cut curry leaves and coriander leaves into small.
7. Now keep a big pan on the fire. Add cooked watermelon rind, cooked dal.
8. Add cut tomatoes and cut bajji chilly pieces. Add salt and methi seeds.
9. Add turmeric powder and cook for 2 minutes.
10. Add garam masala and rasam powder. Mix it well. Boil it for 3 to 4 minutes.

11. Shift the Dal to a serving bowl.
12. Add mustard, jeera, ingh and curry leaves seasoning. Add ghee and serve.

Note : 

Watermelon rind should be cooked well and it should be soft. Adding rasam powder is optional. You can add 2 to 3 pepper pods. Adding onions and garlic is optional. You can add more chilly to get spicy taste. Adding Bajji Chilly is optional.
Time : 30 Minutes
Serves : 3 to 4 .

Friday, May 6, 2016

HorseGram and BottleGourd Peel Chutney.

Chutney is a side dish and we can say its an Indian kind of sauce, because it is one of the side dish for many main dishes. To list out there are idli, dosa, chapati, rotti or roti fried fritters/bajji or bondas etc, etc, etc goes well with any Chutney. Having piping hot plain rice, a spoon of ghee and any chutney, Wah (its superb) comment just comes out by it self. I am not kidding. It is a fact. We south Indians do prepare many many types of chutneys. We are good at using any vegetable as whole. Its peel is turned as chutney, inner potion is turned as raitha, and the hard part is cooked as curry or dry curry. I think all my South Canara friends (Dakshina Kannada), who are from Udupi, Mangalore and Malnad surroundings will agree with what I am saying.


Chutneys are prepared with many ingredients. 
Here is a recipe of Horse Gram and Bottle Gourd Peel Chutney. This chutney goes well with almost all dishes. I have used fresh coconut, roasted horse gram and half bottle gourd's peel.
One should remember that, if you are using any vegetable peel for chutney or other dishes, please take care. Now a days lots of chemicals, pesticides and insecticides are used to take care and last long for the vegetables. One need to wash the vegetable nicely and then soak that particular vegetable in water for at least 2 to 3 hours before using it. At least some precaution should be taken care.
Horse Gram said to be power house for horses. It helps to maintain their weight and strengthen and provide energy to its body.

Let me share my good childhood days which I always cherish and enjoy even now. 
I grew up in my aunt's house where they had some paddy field. During the rainy season the field had to be ploughed to soften the land for getting ready for growing rice grains. One needs He buffaloes or Oxen to plough the field. So my aunt and uncle used to get help from our relation who had He buffaloes ( They had good acres of paddy field too). He buffaloes used to come from the relations house with the people who get the work done and stay in my aunt's house till the work done.(Since they did not have these he buffaloes and it is expensive to get the local  He buffaloes). The animals (He buffaloes) are fed with loads of Horse Grams which is cooked in Big Vessels. I have seen and it still flashes and reminds me the picture of those big vessels loaded to cook horse gram and served to these he buffaloes to make them strong and energetic. Now a days I do not think any one does this because of modern facility of ploughing /Plowing and shortage of animals and labourers.
Lets know what do they call " Horse Gram" in some Indian Languages. 
Horse Gram is known as Huruli in Kannada, Kollu -Tamil, Ullavalu - Telugu, Muthira in Malayalam. In Hindi - Kulthi, Marathi  and Gurjarathi -Kuleeth, Bengali - Kulthi Kalai and in Oriya - Kolatha.
Benefits of Eating Horse gram in our diet.
Horse Gram/Huruli is rich source of proteins, vitamins and iron. It is said that eating horse gram regularly one can shed extra fats and reduce their weight. It contain good amounts of B - Complex. It also helps in preventing and curing arthritis. Horse Gram contain high amount of dietary fiber and helps to balance the blood pressure and Sugar glucose levels. It is full of antioxidants and used in many health treatments.  (Example menstrual problems). Horse gram plants are used for treating people who suffer from weak liver and colic (severe pain in the abdomen) with medicinal properties. They also help to cure kidney stones, gall bladder stones. In Ayurveda it is used as medicine for gastric, worm infection, cough, ulcers, jaundice and difficulty in breathing. It helps to control fever and cholesterol levels. Horse Gram contain rich source of anti bacterial, anti oxidants and anti fungal properties.
Please note: Horse Gram is not good for pregnant women.
Let's see the recipe now :

Things Needed :

To Fry 
Oil : 1/2 Teaspoon
Horse Gram : 2 Tablespoons
Bottle Gourd peel : 1 Cup
Red chilly (Byadagi) : 6 to 8
Ingh : A pinch
Curry leaves : Handful
To Grind : 
Fried ingredients
Tamarind : A marble size
Coconut : 1 Cup
Salt : As required
To Add :
Mustard seeds ( (1/2 Teaspoon)  curry leaves (4 to 5) and ingh : Oil (1/2 Teaspoon)

Method :

1. Wash and peel bottle gourd outer layer. Cut them into thin stripes.
2. Keep a pan on the fire and heat. Add half teaspoon of oil. Add horse gram.
3. Fry till they turn slightly brown. Add red chilly and fry nicely. Add curry leaves.

4. Add ingh and cut bottle gourd peels. Fry for 2 to 3 minutes on low flame. Put off the fire. Let all the fried ingredients cool.

5. Grate coconut.
6. Now grind grated coconut, tamarind, salt and fried horse gram -bottle gourd peels.
7. Use very little water while grinding. Grind it nicely till paste (or as your wish).
8. Remove the chutney from the mixi jar to a serving bowl.
9. Add mustard, curry leaves seasoning and serve " Horse Gram - Bottle Gourd Chutney".


Note :

You should fry horse gram on low flame till they are well fried or chutney does not taste good. (Raw smell can be smelt). Adding more or less chilly is optional. Do not add more water while grinding the ingredients. Chutney turns watery and does not taste good. Use of any other type of chilly is optional. (Example Guntoor  red chilly - which gives more hot (khara) to the chutney. Adding more or less coconut is also optional. You can use Mangalore southekai peel, chayote sqash peel, beetroot peel and ridge gourd peels can be used instead of bottle gourd peels.
Time : 10 Minutes 
Serves : 2 to 3 

Wednesday, May 4, 2016

Watermelon & Muskmelon Juice

Hot Hot Hot it is still hot. You need to take care to keep you cool. Drinking water, juices and Buttermilk and Tender coconut helps you to take care. Eating fruits and preparing fruit juices and having them is a good relief in summer.

Lets just make some simple juices at home which is always a a healthy habit. One needs to look at the cleanliness when you consume them outside. Or you might land on trouble of infections or food poisoning.
Here are some simple juices from fruits which are available plenty in summer. Watermelon and Muskmelon (Karbooja and Kallangadi) fruits are loaded with water and it helps you keep our body cool. It is simple and healthy.
Lets see some benefits of having Muskmelon in our diet. 
It is one of the ideal summer fruit since it contain high in water, minerals and vitamins. It helps to take care of health disorders and cools our body. Muskmelon provides relief from acidity. It is good for digestion and stomach problems. It contain good amount of water and dietary fibers and helps people to get relief from constipation. They are rich in potassium and helps to regulate the blood pressure. It strengthens the eye sight since they contain Vitamin A and beta carotene and reduce the risk of developing cataracts. Eating Muskmelon helps to control diabetes and regulate the blood sugar level in the body. They are cholesterol free and boost immunity. They are rich in Vitamin C and helps to prevent ulcer. Not only all the above said benefits, they do help in many more ways. They are good for quitting smoking, for women menstrual cramps, cures sleeping disorders and prevents heart diseases.
Lets see the recipes now : They are simple and quick and helps to quench your thirst and keep you cool.
I have prepared 3 varieties of Juices from WaterMelon, Muskmelon/Cantaloupe fruits.
1. Watermelon Juice 
2. Muskmelon Juice 
3. Muskmelon & Watermelon Juice.

1. WaterMelon Juice

Things Needed : 
Watermelon pieces : 1 Bowl
Honey : 2  to 3 Tablespoons

Method :
1. Cut watermelon pieces into small and add honey.

2. Grind it nicely in the mixi jar. (Do not add any water) till they turn watery completely.

3, Shift the Juice to serving glass and serve.

Note :
I have not added any water, sugar or Ice. Adding these ingredients are optional.
Time : 10  Minutes
Serves : 2

2. Muskmelon/Cantaloupe Juice.

Things Needed :
Muskmelon : 1 Bowl
Water :  1 Glasses
Boiled and cooled milk : 1 to 1  1/2 cup
Jaggery : 2 Tablespoons

Method :
1. Cut muskmelon pieces into small pieces

2. Put it in a mixi jar. Add 1/2 cup of milk and grind.
3. Add jaggery and churn it for 1 minute.

4. Remove from the mixi jar to a bowl. Add required water and remained milk.

5. Mix it well and serve


Note :
Adding more milk, sugar instead of jaggery and adding ice while serving is optional.
Time : 10 minutes
Serves : 2

3. Muskmelon & Watermelon Juice

Things Needed : 
Muskmelon pieces : 1 Big bowl. (1/2 of one small Muskmelon).
Watermelon pieces : 1 Small bowl.( 1/4 part of small watermelon).
Honey : 2 Tablespoons

Method :
1. Cut muskmelon pieces and grind it with little water.
2. Add watermelon pieces and grind it together.  Add jaggery



3. Add Honey and Shift the juice to a big bowl.

4. Add honey and mix it well and serve Muskmelon & Watermelon Juice.


Note : 
Adding sugar instead of honey, adding milk instead of water and adding ice cubes while serving the juice is purely optional.
Time : 15 minutes.
Serves : 2 to 3.

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