Coriander leaves+ Mooli Parota

Coriander Leaves + Mooli Parota is one of the famous healthy dish and you can have them for breakfast/lunch/dinner.

I have used coriander leaves, Radish and some spices which are easily available in the kitchen.

Let us see some benefits of having " Coriander leaves " and Radish in our diet.
Coriander leaves / daniya leaves contain minerals like Potassium, Calcium, Magneshium and rich in Iron. These leaves help in digestion, protects against urinary tract infections. It relives instestinal gas. Even it helps women who are those suffering from mesnstrual flow. It also helps in proper functioning of nervous system and strengthens of the bones. Coriander contains anti-oxidants which promote a helathy body. It does wonders for obese and diabetic people. It helps to reduce the fats and aids weight loss. When eaten fresh and raw, coriander tremendously reduces sugar level. Chewing raw coriander leaves help people suffering from bronchitis and astama.

Radish is one of the nutritious root vegetable featured in both salads as well as in main recipes. They are one of very low calorie root vegetables. Fresh roots are rich in vitamin C. They are very good for the liver and stomach and acts as powerful detoxifier, means it purifies the blood. it is extremely useful in treating jaundice. Radishes are considered roughage means it helps to cure piles and avoid constipation.
 Here I have tried a recipe, using coriander leaves and radish. Coriander leaves and Mooli are used with wheat flour and prepared coriander + mooli parotha which is good for all the age group and any time of the day. It is healthy and not much of spice is used, so that we can have these Mooli Parothas without hesitations. Mothers can even pack these Parotas to kids lunch box for schools.Since the taste remain same, you can also pack these Mooli -coriander Parota when you are travelling or having a long journey.
Ingredients:
Coriander leaves : 1 Bunch
Mooli / White Radish : 2
Potato : 1 (Medium size)
Wheat flour : 3 cups.
Jeera Powder : 1/2 Teaspoon
Garam Masala : 12 Teaspoon
Red chilly " 1/2 Teaspoon
Oil : 1/2 Cup
Turmeric powder : a pinch
Salt : required
Water : required

Method :
1. Wash and cut coriander leaves into small. Cook one potato and remove its outer skin once it is cooled.
2. Grate Radish/Moolangi, add cut coriander leaves, jeera powder, chilly powder, garam masala powder and salt.

3. Mix it well with your fingers. Smash cooked potato and add it to grated radish mixture.

4.  Now add wheat flour to the radish mixture and mix it well. Add a tablespoon of oil.
5. Add required water little by little and mix the dough. (chapati dough consistency)

6.. Divide the dough into small balls. Keep a small bowl of wheat flour aside.
7..Now roll down the small ball of the dough into chapatis with chapati roller.

8. Keep a pan on the fire. Sprinkle little (1/2 teaspoon) oil on pan and put rolled parota and cook on both side. You can use another 1/2 spoon of oil to cook parota on the other side.

9.. Repeat the same with the remaining dough and prepare Parotas.
10.Now serve Hot Coriander - Mooli Parota with the side dish you prepared and a cup of curd.

Note :
Use of more Radish is optional. Adding more/less spice or any other spice is optional. Using less spice is always good for health. Take care while adding water while preparing the dough. Radish contain more water and adding more water may take more and more flour. Adding boiled potato helps the parota turn soft. Use of more/less oil is optional.
Time : 30 Minutes
Serves : 3.

Raagi + Spring Onion Rotti

Raagi or finger millet is known as Taidalu in Telagu, Kelvaragu in Tamil, Panjapulle in Malayalam and Maduva in some parts of North India and Nachani in Marathi.
Ragi is considered as a highly nutrient food in India and it is cultivated from ancient times of India. Ragi has wonderful and amazing qualities. Ragi is rich in minerals like calcium, iron and thiamine. Ragi is also rich in carbohydrates, low in fat and helps in reducing obesity. Ragi is a boon for poeple suffering from diabetes. It is also a good for people who are suffering from constipation. Ragi is good for obese people because its digestionis slow and glucose is relaased very slowly into the blood.
Spring Onions contain healthy composition of vitamin -A, Vitamin -B2, Vitamin K and Vitamin C. They are very low in calories. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease. Anti-bacterial properties in Spring Onions help to fight against cold and flu. Sulfur compound in this vegetable help in reducing and controlling blood pressure levels.
Here is a recipe with Ragi + Spring onions Rotti. Added coriander leaves, curry leaves, green chilly, coconut and ginger will give a spicy taste and who do not want it spicy, can avoid green chilly.  We can have this rotti for breakfast, snack or for dinner too. We can have this rotti with any type of chutney or Sambar or even with Dal. Definitely all the age group will enjoy eating this rotti.
Things Needed :
Raagi flour : 2 Cups
Rice flour : 2 to 3 Table spoons
Spring Onions : 2 Bundles
Coconut : 1/2 Cup
Green cilly :2
Curry leaves :20 to 25
Coriander leaves : 3 to 4 Table spoons
Salt : to taste
Oil: 1/2 Cup (3 to 4 Table spoons)

Method :
1. Wash and cut spring onions, green chilly, coriander leaves and curry leaves. Grate coconut. Grate ginger.
2. Take a big bowl. Put ragi flour, rice flour, cut spring onions, coconut, green chilly, curry leaves, coriander leaves, grated ginger and salt.
3. Mix nicely and then add required water. Let the dough should be soft and little watery.
4. Now keep a tava on the fire. Heat and sprinkle oil on the tava. Take a handful of rotti dough and spread it on the tava in a dosa shape.
5. Sprinkle 1 tea spoon of oil on the top of the rotti. Cover the rotti with a lid and cook on low or medium flame.
6. Turn the other side and cook for 1 to 2 minutes and remove from the pan and serve hot rotti with any kind of chutney or sambar of your choice.
7. Repeat the same with the remaining rotti.
Note; You can also add cut onions to this dough while mixing the dough. Cook the rotti on medium flame and be sure it does not burnt. Must cover the rotti with a lid, covering rotti will help it to cook faster and also it avoids a white patch ont the rotti. You can use more chilly if you like it spicy. You can also use less oil.  Keep the flame low while you are spreading the dough on the pan. It helps you to spread the rotti as thin as you like it. Keep a bowl of water by the side of the pan. Use this water to dip your hands while you are spreading the rotti. This procedure will help you to spread the rotti as a thin as you like. It also helps you to use less oil. It keeps the moisture while rotti is cooking.
Time : 30 to 40 Minutes.
Serves : 3 to 4

Khandvi Dokla My style

Dokla a snack prepared with Besan flour (Channa flour or chickpea flour) and butter milk. Besan flour is naturally higher in protein than wheat-based flour. Besan flour contain iron, magnesium and phosphorus. Besan flour does not contain gluten and it makes a good substiture for wheat flour in gluten free diets. We can have these Khandvi Dokla for breakfast, as snack or for dinner too. This perticular recipe does not contain much oil too. Fresh coconut gives a good aroma and adds to the taste. All age group will definitely enjoy eating Khandvi Dokla.
 Things Needed :
Channa flour (besan) : 1 Cup
Butter milk :3 Cups
Green chilly : 1 to 2
Mustard seeds: 1/2 Tea spoon
Oil: 1 Tea spoon
Salt: to taste
Sugar : 1 tea spoon
Coconut: 1/2 cup (2 to 3 Table spoons)
Pepper Powder :1/2 Tea spoon
Jeera Powder : 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Ingh : a pinch

Method :
1. Wash and cut green chilly, curry leaves and coriander leaves. Grate coconut and keep it aside.
2. Apply oil on two plates and keep it aside.

3. Take a big pan add 3 cups of butter milk and add the besan flour. Add salt, pepper powder and jeera powder. Mix it nicely.

4. Now keep the pan on the fire and stir on low flame till it thickens. Mix it nicely and stir till it starts leaving the pan.

5. Now pour the ready besan on the greesed plate and spread it evenly in to a thin layer.

4. Cut these spread mixtrue into stripes and roll immediately and arrange them on a plate or a tray.

5. Now keep a small pan on the fire and heat. Put a tea spoon of oil. Put mustard seeds, green chilly cuts and urd dal. Let it spurt. Add curry leaves and ingh

6. Put off the gas and put a spoon of sugar to mustard mixuture. Add a table spoon of water to the oil mixture and mix it well and pour it on the arranged Khandvi dokla. Now put coconut and coriander leaves on the top and serve these dokalas with any kind of chutney or pickle.

Note : If you have a curd , put two cups of water and mix it well and change the curd in to butter milk ( use a hand mixer or use a mixi).
Using pepper and jeera powder will enrich the aroma and good for health too. You can also prepare doklas without using these powders. You can use more sugar if you like sweet taste.
Time : 20 to 30 Minutes
Serves :2 to 3

Capsicum-Goose Berry Chitranna

Capsicum Contain vitamin A, which is good for eyes and helps to prevent eye diseases. Eating capsicum helps in keeping the skin clear and prevents rashes and pimples.  Eating capsicum speeds up the metabolism and helps to burn more calories. Capsicum prevents indigestion, works as a cardiovascular stimulant, regulates the blood pressure and lowers cholesterol. Capsicum helps to prevent the blood clotting. Capsicum believed to prevent cancer and it is an antioxidant property.
Goose berry has many good qualities like, drinking goose berry juice is good for improving eye sight, It is also a good hair tonic, it helps to reduce the blood sugar in diabetic patients and keep their body balanced and healthy. They are rich in antioxidants , improve gastrointestinal health and lower the blood cholesterol and has lots of cosmetic benifits.
I have used capsicum and gooseberry to prepare Chitranna and it is a rice item. Chitranna is normally served in the beginning of the feast or festival. We can have this Capsicum- goose berry chitranna for breakfast, lunch, or as evening snack and even dinner too. This Chitranna will be liked by all age group I am sure.

Things needed :

 Capsicum : 2 to 3
Gooseberry : 5 to 6
Cooked rice : 2 cups
Green chilly : 3 to 4
Curry leaves : 2 Table spoons ( about 10 leaves )
Coriander leaves : 2 Table spoons
Oil : 2 Table spoons
Ghee : 2 Table spoons
Mustard seeds : 1 Tea spoon
Urd dal : 1 Tea spoon
Salt : to taste
Ginger : 1 Tea spoon (grated)
Coconut : 1 Cup
Lemon : 1/2 rind

Method :
1. Wash and cook rice and keep it aside to cool.
2. Cut capsicums , green chilly, curry leaves and coriander leaves. Grate goose berry, coconut and ginger and keep it aside.
3. Now keep a pan on the fire and heat. Put oil and mustard seeds and urd dal. Let the mustard seeds spurt. Add curry leaves and cut green chilly.
Fry them nicely.
4. Add capsicum and fry till they are soft. Add grated ginger.
5. Add cooked and cooled rice and mix it nicely. Add turmeric and salt. Mix the mixture nicely but slowly. Add ghee to chitranna.
6. Add coconut and lemon juice and mix it again. Now add coriander leaves and grated goose berry and mix it nicely.
7. Put the ready chitranna in a big serving bowl.
8. Serve Hot Nellikai - Capsicum with a cup of curd.

Note : Do not over cook rice. You can also use cashew nuts or ground nuts. Add them when the mustard spurt and fry them. You can also add onions to chitranna. ( fry them separately and then add it) but the taste differ. Do not cook gooseberry using raw is well benifited than cooking them.
Serves :4 to 5
Time : 20 Minutes. ( with already cooked rice).

Beetroot Cutlets

Beetroot helps to reduce the blood pressure and reduces the bad cholestrerol.  It contain large amounts of soluble fibres. Beetroot has an amazing quality, has an abundant supply of folic acid which is important for the pregnant mums and unborn babies. It is full of minerals like silica and calcium. It keeps diabetes under check. It is fat free and low in calories. Beetroot contains lots of iron and it treats who are suffering from anaemia. Beetroot prevents the cancer and it is a good remedy for constipation. Beetroot boosts the brain power.
Here is beetroot cutlet recipe, easy and tasty and all age group can enjoy eating beetroot cutlets. You can have them for snack or even for dinner since it contains less oil and more nutrients. You can even keep these cutlets inbetween the bread or buns and have them with vegetables. You also can keep beetroot cutlet in the chapati and prepare yemmy chapati rolls.
Ingredients :
Beetroot :  2 to 3
Potatoes : 2 (Medium sized)
Oats : 2 Table spoons.
Bread slices : 3 to 4
Garam Masala Powder : 1 Tea spoon
Chilly Powder : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Green chilly : 2
Ginger : 1 Tea spoon (fresh and grated)
Salt : to taste.
Coriander leaves : 3 Table spoons
Samolina ( small size : chiroti rava : 1 Cup

Ready to serve Cutlets

Method :
1. Grate beetroot, ginger and cut coriander leaves and green chilly and keep it aside,
2. Boil potatoes in pressure cooker for 8 to 10 minutes and remove the skin after it is cooled and keep it aside.
3. Roast Oats for 1 to 2 minutes on low flame and keep it aside. Powder the bread and keep it aside.
4. Now take a pan and keep it on the fire and heat. Put jeera and fry for 1 minutes. Add cut green chilly and grated beetroot. Mix it well and cook on low flame till the water disappear. Add garam masala, chilly powder and salt to the mixture. Cook on medium flame. Stir in between.
5. Now add potatoes (smash before adding), oats and powdered bread. Let it cook nicely. Add coriander leaves and mix it well.
6. Now allow the mixture to be little cool.
7. Put rava on a plate. Keep a tava on the fire. Keep the oil at the side of the tava.
8. Now mix the beetroot mixture nicely and divide in to small portions. Take a portion of the dough and give your desired shape.
9. Dip this flat mixture on the rava. (both sides should be dipped). Keep a pan on the fire and put a spoon of oil on the tava and spread.
10 Now keep at least 5 cutlets at time on the tava amd sprinkle oil on the top and cook until both sides turn roasted and crispy. Now remove the cutlets from the tava and serve Hot Cutlets with ketch up or any other chutney your prepared.

11. Repeat the same to cook the rest of the mixture.
Note : Boil Potato nicely till soft but do not over cook, so that the vegetables stick together. You can add any other vegetables like carrots, beans or capsicum, cut into small pieces and cook along with beetroot. You can also use bread crums or rusk powder instead of rava. Rava serves the purpose well. You can also add cashew nuts or ground nuts but the taste differ. You can add onions and garlic  to the beetroot mixture while frying the beetroot.
Time : 40 minutes
Serves :4 to 5

Cutlet mixture after mixing 

Star Fruit Gojju (Spicy Curry)

Star fruit or Carambola or Kamala Drakshi in Kannada language, is a savoury and sweet flavour fruit . The taste of this fruit is similar to Goose berry. Star fruit is one of the very low calorie fruit. The fruit has an impressive list of essential nutrients, antioxidants and Vitamins. It contains good quantities of vitamin -C . Vitamin C is a powerful natural antioxidant. Star fruit is a good source of B- Complex vitamins. It also contains small amount of minerals.
Here is a recipe of Star Fruit gojju prepared with spices , jaggery and tamarind. Star fruit Gojju goes very well with rice, chapati, poori, roti, dosa or Idly.
Ingredients :
Star Fruit :1 to 2
Jaggery : 2 Table spoons
Sesame Seeds : 1 Table spoon
Channa dal : 1 Table spoon
Coriander seeds ; 1 Table spoon
Methi seeds : 1/4 Tea spoon
Ingh : a pinch
Tamarind pulp :1 Table spoon
Red chilly : 5 to 6
Salt : to taste
Turmeric powder : a pinch
Curry leaves : 6 to 8
Mustard Seeds : 1/2 Tea poon
Oil :1 Tea spoon
Urd dal : 1/2 Tea spoon
Coconut : 2 Table spoon

Method : 
1. Wash and cut star fruit into small and keep it aside.

2. Now keep a pan on the fire and heat. Put methi seeds and roast till brown then channa dal, coriander seeds, sesame seeds and jeera and red chilly one by one till they turn little brown and leave it for cooling. Soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Grind all the roasted ingredients with coconut till it turns into paste, remove from the jar and keep it aside.
4. Now keep a pan on fire and heat. Put oil and mustard seeds and urd dal. Let the mustard seeds spurt.
5. Add ingh and curry leaves to the mustard mixture. Add cut Star fruit pieces and mix it nicely.

6. Add Tamarind pulp, salt, turmeric powder and jaggery. Add a cup of water and cook for 3 to 4 minutes.

7. Mix ground coconut mixture to the star fruit. Mix it nicely and boil for 4 to 5 minutes. Stir in between.
8. Mix it well and remove from the pan and put it in a serving bowl.
Serve the gojju with rice or chapati.

Note : You can add more jaggery to the gojju if you wish. No need to add more oil. You can prepare this gojju with out coconut. But the taste differ.

 Time : 20 Minutes
Serves : 3 to 4

Star fruit

Uddina Bonda - Sorekai Sambaar.

Uddina Bonda or biscuit ambode as this bonda is called in Dakshina Kannada, is a fried snack. It is called biscuit ambode since it is soft inside and crisp out side and taste yemmy.

Most of the South Indians normally eat Uddina vada ( Urd vada ) along with Idli in the mornings. Many hotels  serve Idli - Vada in the mornings.  We can have this Vada or Bonda in the evening with tea or as evening snack.  Uddu means Urd dal and its ground to paste with little water and then added with chilly, ginger, ingh and salt. Then it is fried in hot oil and the lovely bonda is soft inside and crispy outside.  It is nice to have these bondas and a cup of coffee or tea at any time of the day. You can also enjoy these bondas with Rasam, Sambar or even with Curd.
Here is a recipe of Urd Bonda and Sambar which is prepared with Sorekai that is Bottle gourd. The whole family can enjoy Bonda Sambar.
Things Needed : For Urd Bonda
Urd Dal : 2 Cups
Green chilly : 3 to 4
Curry Leaves : 18 to 20
Coriander leaves : 3 to 4 Table spoon.
Ginger : 1 Table spoon
Salt : as required
Oil : 2 Cups
Channa Dal : 1 Table spoon
Black Pepper : 1/2 Tea spoon

Method :
1. Wash and soak Urd dal and Channa dal for 2 to 3 hours.
2. Wash and cut curry leaves, coriander leaves and green chilly in to small pieces.
3. Powder Pepper pods and keep it aside.
4. Now grind Urd dal with very little water till paste and remove from the jar.
5. Now mix ground urd dal dough, pepper powder, ingh, salt, green chilly, grated ginger, coriander leaves and curry leaves. Mix it nicely.

6. Keep a frying pan on the fire and heat. Add oil . Let it become hot.
7. Take a handful of dough and leave it slowly like a ball shape. Fry them on medium flame till both the sides turn golden colour.

8. Remove from the frying pan and put it on a tissue paper so that the extra oil will be obserb by the paper.

9. Repeat the same with the remaining dough.
Serve these bondas with tea or with Sambar or Rasam and Chutney.
Note :  Do not add lot of water while grinding. It absorbs oil while deep fring and it does not taste good. You can also  add 1 Table spoon of rice with Urd dal instead of Channa dal. Be careful while frying the bondas since the green chilly seed may burst some time and its dangerous.
           Bottle Gourd Sambar
Things Needed:
Bottle Gourd pieces :  2 Cups
Moong Dal : 1/2 Cup
Sambar Powder : 3 Table spoons .( MTR)
Salt : To taste
Tamarind Pulp : 2 Table spoons
jaggery : 1 Table spoon
Coriander leaves : 1 Table spoon
Curry leaves : 4 to 5
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urd dal: 1/2 Tea spoon

Method : 
1. Wash and cut sorekai (bottle gourd) into small pieces.
2. Wash and cook moong dal in a pressure cooker with 1 cup of water.
3. Cook Sorekai separately  and keep it aside.
4. Soak tamarind in hot water for 5 minutes and keep the pulp aside.
5. Keep a big pan on the fire. Add oil and heat. Put mustard seeds, urd dal. Let it spurt. Add curry leaves and cooked Sorekai.
6. Add cooked dal to the Sorekai mixture. Add 2 glasses of water, salt, jaggery and tamarind pulp. Mix it nicely.
7. Let it boil for 3 to 4 minutes. Now add MTR sambar powder and boil for another 5 minutes. Stir in between.
8. Put coriander leaves and put the sambar in a serving bowl.
Now serve hot Urd bondas with Sorekai sambar  and chutney.

Note : You can use Toor dal instead of Urd dal. You can also use home made sambar powder. Dr roast coriander seeds, (2 table spoons), methi 1/4 tea spoon, jeera 1/2 Tea spoon and 6 to 8 red chillies and powder when it is cooled. Add curry leaves and ingh while roasting the spices. You can also add 1/2 tea spoon of urd dal while roasting and dry grind all the roasted ingredients to get sambar powder. Adding Jaggery is an optional.
Time : 1 Hour (Urd bonda and Sambar)
4 to 5 Servings.             

     Cup of coffee /chai/tea with Hot Uddina Bonda (Urid dal fried fritters).    

      

Snake Gourd pulp Tambuli

Snake gourd is a vegetable  which is high water content, low in calories, fat free but filling and great to include in weight loss diets. Snake gourd also contains a lot of firber which can help to keep your digestive tract healthy. The firber is also helpful for those with diabetes. It is also a good source of minerals like magnesium, calcium and phosphorus.
Here I used Snake gourd pulp for Tambuli. Tumbuli is a side dish which keeps our body cool and healthy. Normally tumbuli is prepared with butter milk, fresh coconut and other spices and consumed or served in the beginning of the servings. We can have this tumbuli with rice, chapati, poori or toti too.
Things needed :
Snake gourd Pulp : 1 cup
Fresh coconut: 2 Table spoons
Pepper pods : 2 to 3
Jeera : 1/2 Tea spoon
Ghee : 1 Table spoon
Salt : as required
Green chilly : 1
Ingh : a pinch
Curd : 1 Cup
Mustard seeds : 1/4 Tea spoon
Red chilly: 1
Curry leaves : 4 to 5

Method:
1. Scoop out the tender pulp from the Snake gourd and boil or cook in pressure cooker for 6 to 8 minutes using little water, and green chilly and keep it aside to cool.

2. Now keep a pan on the fire and heat. Put ghee. Add jeera and pepper seeds Fry for 10 seconds. Put of the gas.
3. Now grind fresh coconut, fried jeera and pepper and cooked Snake gourd pulp. Use the water from the cooked pulp.
4. Add salt and ingh and grind and mix it well. Now remove the ground mixture from the jar and pour it to the  bowl.
5. Add curd and mix it thoroughly.
6. Now once again keep a pan on the fire. Add the remaining ghee. Put mustard seeds and red chilly. Let the mustard seeds spurt. Add curry leaves and put this spurt mixture to the ready tumbuli and serve with rice or chapati.

Note : You can fry snake gourd pulp while frying pepper and jeera. Fry until it gets tender. Cooking the pulp is good for health. You can also use butter milk instead of curd. Using butter milk is a healthy way but adding curd to the tumbuli taste best. Use less water while boiling.
Time : 15 minutes.
Serves : 2 to 3

Raagi - Nendra Bale Halva

Ragi ( Millet ) - Nendra Bale Halva 
Halva is a sweet dish prepared using Raagi/Finger Millet and jaggery. It is one of the healthy sweet that you can enjoy at any time of the day.

Nendra bale/Nendra banana is one of the healthy banana and mostly used in South India especially in South Canara and Kerala. Nendra banana is loaded with healthy properties and in Kerala it is one of the staple food. Even for breakfast they cook and eat this banana. It is full of nutrients.
We normally use this banana for making halva and podis or even just roast it on tava and eat.
Let us see the recipe of Raagi -Nendra Bale Halva. Nendra bale should be well ripen to make halva.

Things Needed : 

Raagi : 2 Cups
Nendra Bale Hannu : 1
Jaggery :  3/4 Cup
Ghee : 1/2 Cup
Coconut : 2 to 3 Tablespoons
Cardamom : 5 to 6 pods
Water : 1  cup.

Method :

1. Roast Raagi flour for 2 to 3 minutes and put it in a bowl.
2. Keep jaggery on the fire and put little water and heat. Let it turn into liquid. Now take a stainer and staine jaggery liquid into a bowl.
3. Powder cardamom and keep it aside. Grate coconut and keep it aside.
4. Smash Nendra Bale and put it with raagi flour and add cleaned jaggery. Add grated coconut.
5. Keep a pan on the fire and put the raagi mixture in the pan and start stirring. Add 2 tablespoons of ghee.
6. Stir this mixture util it starts leaving the frying pan. Stir for another 2 to 3 minutes.
7. Now add remaining ghee, cardamom powder and mix it nicely and pour it to the tray.
8. Cut Raagi -Nendra bale halva according to your wish when it is slightly cool.

Note : 

You must stir the mixture continuously so that it does not get burnt. You can add more ghee if you wish. Add water when you are preparing jaggery syrup. Coconut can be  roasted and then added.  You can grind coconut with little water and then add.
Time : 20 minutes.
2 to 25 pieces can be made.

Awalakki Uppugari (Dhideer Poha)

Awalakki means Poha or Awal or Beaten Rice.

Awalakki is used for preparing many dishes like payasam, awalakki chitranna , awalakki uppittu or Awalakki puliyogre and Awalakki Mosaranna. Awalakki Unde, payasa are some sweet dishes which we normally prepare. Awalakki is fried and used in mixture which is very tasty munching item. Here I have tried Awalakki Uppugari which has sweet and salty taste and goes very well as break-fast or as evening snack. And when ever you feel like munching something you can prepare this Awalakki Uppugari and have them and njoy. Its also stomach filling and easy to prepare.

Things Needed

Thin Awalakki ( Poha thin sized ) : 2 Cups
Fresh coconut : 1/2 Cup
Green chilly : 1
Sugar : 2 Tea spoons
Oil : 1 Table spoon
Mustard seeds : 1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Salt : required

Method :
1. Wash curry leaves and green chilly and cut it into small pieces. Grate coconut and keep it aside.
2. Take a big bowl and put Awalakki, coconut, sugar and salt.
3. Keep a pan on the fire. Heat and put oil. Put mustard seeds, urd dal and green chilly to the oil. Let the mustard spurt.
4. Add curry leaves and put this mixuture to the Awalakki bowl and mix it nicely.
5. Serve this Awalakki immediately or it turns very soft.

Note :
You can also add cut onions to the mixture. Cut onions into small pieces and add it at the end and mix it again before serving.  Instead of green chilly you can add red chilly. Add red chilly while adding mustard seeds.  You can also add rasam powder to the mixture to get different taste.
serves : 2
Time : 10 Minutes

Kempu Harive Bolu Huli

Kempu Harive soppu (Edible leaves which are used in cooking) is very famous in Dakshina Kannada and Malenad side.  We do prepare Sambar, Palya, coconut curry and many other items.
Here I have prepared Bolu Huli ( with out dal or coconut). This curry is bit spicy and taste sweet and hot (green chilly ),  can be eaten with rice, chapati or puri even with dosa and idli .
Things Needed :
Kempu Harive : 2 Bundles
Tamarind Pulp :2 Table spoons
Jaggery : 1 Table spoon
Green chilly : 2
Salt : to taste
Ingh : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urd Dal : 1/2 Table spoon
Methi seeds : 1/4  Tea spoon
Curry Leaves  :5 to 6 leaves
Coriander leaves : 1 Table spoon

Method : 
1. Wash it nicely and cut the leaves in to small. Wash and cut green chilly and coriander leaves.
2. Soak Tamarind in hot water for 10 minutes and squeeze out the pulp and keep the pulp aside.
3. Now keep a pan on the fire and heat. Put oil. Put mustard seeds, methi seeds and urd dal. Let mustard seeds spurt.
4. Add ingh and curry leaves. Add cut Harive soppu and mix it nicely.
5. Add a pinch of turmeric and add a glass of water.
6 Add salt, cut green chilly and tamarind pulp. Let it boil for 5 minutes on low flame.
7. Add jaggery when the leaves becomes soft and cooked. Cook for another 2 to 3 minutes and put the cooked Harive soppina bolu huli to a serving bowl and add coriander leaves. Serve ready bolu huli with hot rice or chapati.
Note: The leaf should be fresh to get the best taste. You can also add onions to the curry. Fresh butter is used while eating.  You can add garlic to the curry.
Time :20 Minutes.
Serving :2 to 3

Chenna - Parota...

Chenna or kadale is a famous pod and mostly used in curries, dal , huli and palya also. Here I have done Kadale Curry and Parota. Its easy to do and I have not used onions and garlic so that you can prepare this item during the fasting time too.

Things needed:
Channa ( Kabooli or black ) :  2 Cups.
 Ginger :  1 Table spoon (grated)
Green Chilly :1
Jeera : 1/2 Tea spoon
Chenna Masala :1/2 Tea spoon
Methi Seeds (Fengrik seeds) : 1/4 Tea spoon
Cloves : 2 to 3
Urd Dal : 1 Table spoon
Salt : Required
Oil : 1 Table spoon
Butter:  1 Table spoon
Tomatoes : 2 to 3 ( Medium sized )
Potatoes : 2 Miedium size
Coriander leaves : 2 Table spoons.
Turmeric Powder : a pinch
Lemon Juice : 1 Table spoon. ( 1 lemon juice )

Method :
1. Wash and soak chenna for overnight or 6 to 8 hours.
2.Wash and cut tomatoes, green chilly, coriander leaves and grate ginger. Keep it aside
3. Now pressure cook soaked chenna and urd dal and potatoes ( remove all the soaked water and use fresh water to cook ) for 15 to 20 minutes.
4. Peel the skin of potatoes and smash the potatoes when it is cooled and keep it aside.
5. Keep a pan on the fire and heat. Add oil and put cloves and jeera. Add cut tomatoes and ginger. Fry them nicely.
6. Add  chenna masala to the tomato mixute and mix it well. Add cut green chilly.
7. Add cooked chenna, salt and turmeric powder and boil for 5 minutes.
8. Now mix smashed potatoes and mix it nicely .
9. Put 1 cup of water and mix it nicely and cook for 4 to 5 minutes.
10. Shift the chenna curry to a serving bowl and add coriander leaves, lemon juice and butter on the top.

Note : Channa should be cooked softly to get the good taste. You can add carrots to the curry at the end. Since the curry is with no garlc or onion no need to add them. Adding urd dal is an optional. You can also also use tamarind pulp instead of lemon. Lemon adds to the flavour.
Serves : 4 to 5
Time : 30 Minutes :(Soaking time separately)

PAROTA

This particular Parota is prepared using Maida  ( all purpose flour ) and taste good.
Things Needed:
Maida : 2 Cups
Milk :1/4 cup.
Curd : 1 Table spoon
Butter or Ghee : 2 Table spoons
Salt : required

Method :
1. Take a big bowl and put maida .
2. Add butter or ghee and mix it nicely.
3. Add curd and milk and mix it well and prepare dough. The dough should be soft. ( You can also use water if required )
4. Keep the dough for 5 to 6 hours.
5. Now divide this dough in to small portions. Make  small ball size and roll them as chapatis.
6. Fold this chapati and make a round shape and roll them again as chapatis and cook them on medium heat.
7. Sprinkle a spoon of oil and put the parota on the other side to cook.  Remove after 1 to 2 minutes and serve the Parota with Chenna.
Note: Folding the chapatis again and again will turn the chapati soft and layers keep the chapati smooth and soft. Prepare the dough little lloose to get the good parotas. You can spread little oil or ghee to get a crisp Parota.  You can also use 1/2 amount of wheat flour.
Serves : 2 to 3
Time : 30 Minutes..