Seethaphal Kesari Baat

Kesari baath is a sweet dish. It is prepared using Rava (semolina), sugar and ghee. We can add fruits while preparing this sweet dish. For example bananas are used to prepare sapatha (prasadam for Satyanarayana Pooja). Like wise we use pineapple, apple and mango and many other fruits. Here I have used Custard apple/Seetha Phal (sugar apple / custard apple) and prepared Kesari baat.
Seethaphal goes well with semolina and it adds beautiful aroma to the Kesari Baat.

Lets see some benefits of Eating Seethaphal/Custard apple/Sugar apple fruit.
Seethaphal/Custard apple is rich in copper. It helps in good digestion. It also helps to ease bowel movement and good for people who suffer from constipation. It has a good source of potassium and magnesium and they help to keep the blood pressure in control. It has a abundance of dietary fiber and helps to slow down the absorption of sugar. It also helps to reduce the cholesterol level. Seethaphal is rich source of iron and good for people who suffer from anemia.
Seethaphal Kesari Baat is a tasty sweet dish and can be eaten any time of the day.

Things needed : 

Semolina/Rava/Sooji (Medium) : 1 1/2 Cup
Sugar : 3/4 to 1 cup
Seethaphal fruits : 2
Ghee : 1/2 Cup
Cardamom : 4 to 5 Pods
Saffron : 3 to 4 Rakes or Turmeric powder
Dry fruits : (Raisins and Cashew nuts) : 2 Tablespoons
Water : 3 Cups

Method :

1. Powder cardamom and keep it aside.
2. Keep water for boiling.
3. Remove the seeds and put Seethaphal/Custard apple pulp in a bowl.

Seethaphal fruit Pulp

4. Keep a pan on the fire and heat. Add 2 Tablespoons of ghee and let it melt.
5. Put cashew pieces and fry for 10 seconds. Add raisins and let it fluff  and turn golden colour.
6. Add Rava and fry till the raw smell disappear. (at least 5 minutes).

7. Add boiling water and mix it well and let it cook for 2 minutes.
8. Add sugar and seethaphal pulp. Mix it thoroughly (Stir continuously). First it turns as liquid.

9. Keep stirring it. Slowly it starts to thicken. Add remaining ghee at this stage.
10. It starts to leave the sides. Now put off the fire and add Saffron and cardamom.
11. Mix it well and shift it to the serving bowl.

12. Serve as snack or with breakfast dish or as a desert after lunch or dinner.

Note :

You need to fry rava nicely till the raw smell disappear. You can add more nuts if you wish. Adding more ghee is also optional. Keep water for boiling, Use of food colour is optional. (better not to use any artificial colour). Good and natural turmeric powder should be used.( very little or it might give bitter taste). Adding more sugar is also optional.
Time : 20 minutes (All together)
Serves : 5 to 6

Beet - Pomegranate Salad

Beet and Pomegranate salad is an easy munching dish, it can be a good snack too. It is very simple to prepare and quick too.
Eating pomegranate helps the blood to to refresh and get strengthen. Beet helps in many ways like increase of red blood cells, helping the anemic to get back to normal etc etc.

I have used fresh beet (raw) and some pomegranate and little chat masala. You can add your own choice of fruits or vegetables and make it more creative.
Lets see some benefits of eating Pomegranate fruits in our diet.
Pomegranate fruit is one of the most nutritious rich fruit. The fruit contain moderate amount of calories and no cholesterol or saturated fat. It is very good source of soluble and insoluble dietary fiber and it helps in the easy digestion. It also helps people who suffer from constipation and bowel movements. Eating pomegranate helps in boosting immunity. It has antioxidant properties and Vitamin C in it. It is also good source Vital B complex groups of vitamins and minerals like calcium, copper, potassium and manganese.
Beetroot, tomatoes, pomegranate are red in colour. It is because of a red pigment in them, called Lycorpene. It gives red colour to the vegetables and it is rich source of antioxidant properties and it takes care of the healthy heart.
As I said earlier this is an easy, simply simple, quick and yummy salad or kosumbari as we say. I have not added any oil to it. You can eat this salad as it is or roll it inside chapatis or just munch it as snack.
Lets see the recipe now:

Things Needed :

Pomegranate : 1
Beetroot : 1
Chat Masala : 1/4 Teaspoon
Coconut : Fresh and grated: 1 Tablespoon

Method :

1. Wash and remove the outer layer of beetroot and grate it.

2. Wash and cut the pomegranate in to halves and collects the seeds from pomegranate and keep it aside.
3. Grate some coconut and keep it aside.

4. Now take a serving bowl, add grated beetroot, pomegranate seeds, chat masala and mix it well.

5. Add grated coconut, mix it well and serve this salald or kosumbari with rice items, chapatis or rotis as one of the side dish. (salad dish).

You can also fill or spread this Pomegranate Salad in the chapati and have Pomegranate Salad Rolls.

Note : 

I have used only beetroot and pomegranate. You can add grated carrots, capsicum etc etc (according to your wish). You can use onions but it does not go well with this salad. You can also add a spoon of olive oil. (I have not added). You can also use honey instead of chat masala and make it sweet salad. Use of coconut is optional.
Time : 15 Minutes.
Servings : 2 to  3.

Mixed Pulses Dal

Mixed pulses/Legumes/Beans are very good protein content and keep our body warm and healthy. In winter pulses helps us to be strong and healthy. Here I have tried simple, easy and tasty Dal from pulses.

When you are bit lazy to go out to bring vegetables, when there is no vegetables in the fridge you just start thinking what to cook. Suddenly helps comes from these pulses which are sitting quietly in the tins or small boxes or even in freezers. Just take all the pulses little by little and wash it. Straight away you can cook in pressure cooker and then it is your turn to think what to add. Have some creativity and add spices and what ever you like to. But remember it should be tasty, easy and simple. (not loaded with spices).
I have used Moth bean (Madke/Matki Kalu), Whole Moong and Cow pea (red cow pea). I have used some spices and gave a seasoning. It was simple but yummy. So here is a recipe for you to cook and enjoy this Mixed Pulses Dal. It goes well with almost all the main dishes. I am sure you too will surely like and enjoy this dal.
Lets see some benefits of eating Pulses, lentils and beans in our diet.
Pulses are low fat, full of fibre,protein, vitamins and minerals. They are good source of Iron. They are good for diabetes and heart diseases. Pulses contain both soluble and insoluble fiber. Soluble firbe in it helps to lower the blood cholesterol level and insoluble fibre helps in easy digestion and bowel movement. They keep you full for a longer period and it is good for people who like to lose their weight. Pulses have low glycemic and they help to prevent sudden blood sugar level in our body just after the meal or snack. Pulses are gluten free.
One should remember to drink lots of water after eating pulses. (Pulses are high fibre content).
Lets see the recipe now.

Things Needed :

To cook :
Whole Moong : 1/2 Cup
Moth Bean/Madke /Matki Kalu : 1/2 Cup
Cow Pea (avade) : 1/2 Cup

To Add : 
Tomatoes : 2
Green Chilly : 2
Rasam/Sambar Powder : 1 Teaspoon
Ginger : 1 Teaspoon (Grated)
Pepper : 3 to 4
Coriander leaves : 2 Tablespoons
Salt
Fresh Milk Cream ( Halina kene) : 1 Tablespoon

Seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds " 1/2 Teaspoon
Ingh: a pinch
Curry leaves : 6 to 8
Oil : 1 Teaspoon

Method :

1. Wash and pressure cook whole moong, moth bean and cow pea with required water for 6 to 8 minutes.

2. Wash and cut coriander leaves, tomatoes and green chilly (Slit into two).
3. Wash and remove the outer layer and wash again. Grate it and keep it aside.Crush pepper pods.
4. Keep a pan on the fire. Heat and put oil. Put mustard seeds and let it splutter. Add ingh and jeera/cumin seeds.
5. Add curry leaves and cut tomatoes and fry for 2 minutes. Add cooked pulses. Add crushed pepper.

6. Add green chilly, little turmeric powder and salt. Mix it well. Let it cook for at least 2 to 3 minutes.
7. Add rasam powder and mix it nicely. Let it boil again for 2 minutes. Add fresh milk cream. Now remove from the fire and shift the dal to a serving bowl.

8. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

You can soak these pulses over night and then you can use it. (It adds to the taste). Use of onions and garlic is optional. ( I have not added). Adding garam masla is also optional. Adding a spoon of fresh ghee adds to the taste. You can also add  1 teaspoon of lemon extract (lemon juice from 1/2 lemon) adds to the taste. Use of any rasam powder is optional. Home made rasam powder is the best. Adding toor dal /moong dal is also optional. ( I have not added). Use of fresh milk cream adds to the taste. Just remove the top layer of fresh boiled milk and you can add this to the curry. ( I have added just one tablespoon).
Time : 30 minutes.
Serves : 3 to 4.

ke sure to drink enough water when adding high fibre foods like pulses to your diet!
Pulses have a low glycemic index.  Most of the carbohydrates in pulses are fibre and starch that prevent blood sugars from rising quickly after a meal or snack.
- See more at: http://90dayhealthhabits.com/2011/12/07/what-are-pulses-and-what-are-the-benefits/#sthash.zJtu9ii1.dpuf

Soluble fibre helps lower blood cholesterol levels, while insoluble fibre helps with digestion as well as maintaining regular bowel movements.  Fibre-rich foods like pulses are often more filling than other foods, helping to keep you full until your next meal.
Make sure to drink enough water when adding high fibre foods like pulses to your diet!
Pulses have a low glycemic index.  Most of the carbohydrates in pulses are fibre and starch that prevent blood sugars from rising quickly after a meal or snack.
- See more at: http://90dayhealthhabits.com/2011/12/07/what-are-pulses-and-what-are-the-benefits/#sthash.zJtu9ii1.dpuf

excellent source of folate

excellent source of folate

Spicy Chapati...

This Spicy Chapati/Indian flat bread is done using carrots and ridge gourd peel chutney. You really feel bore to eat chapatis some time. You feel like just giving some alter or change the normal chapati into spicy by adding some or the other ingredients like, garam masala, chilly powder, chat masala etc etc.
Here I have used chutney (which was prepared in the after noon). I mixed about one cup of chutney to the wheat flour and added some spices and prepared the dough.

Its simple and Easy just yummy and these Spicy Chutney chapatis are superb to eat for dinner or even as snack. Be creative and stuff this chapatis with raw veggies and have has a Chapati roll too. (Just an idea for you ).
Strictly do not use any stale or spoiled chutney. It leads to ill health and you might get food poisoning. 
Lets see the recipe now :

Things Needed :

Wheat flour : 2 to 3 cups
Ridge gourd & carrot chutney : 1 Cup
Jeera/ Cumin Seeds : 1 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Salt : Required
Ghee / Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl. Put wheat flour, chutney, jeera, 1 tablespoon oil, garam masala powder, red chilly powder and salt.
2. Mix all the ingredients nicely and add required water and prepare chapati dough. 

3. Divide the dough into small portion. (a small ball size).
4.Keep 2 to 3 tablespoons of dry wheat flour in separate bowl.
5. Dip a small ball size chapati dough and roll it as chapati.

6. Keep a pan on the fire and heat. Put the rolled chapati and cook on both sides. Sprinkle oil both sides.

7. Remove from the pan and serve hot spicy chapati with a bowl of curd/yogurt.

8. Repeat the same with remaining dough and prepare chapatis. Serve hot and spicy chapatis with a cup of curd/yogurt and any curry you have prepared.

Note 

You can add spices according to your taste. It can be served with any curry you have prepared. Adding little ghee while serving adds to the taste. Spicy chapatis can be served with tomato ketch up or any type of chutney also. Do not use any spoiled or stale chutney. It might upset your health. I have used the chutney which is prepared for lunch and kept the remaining in the fridge just after lunch. The very evening (that day it self), these chapatis are tried.
Time : 30 Minutes
Serves : 3 to 4
Check for chutney recipe in the previous post. 

 Link for Carrots & Ridge Gourd Peel Chutney
Carrots-Ridge Gourd Chutney

Carrots-Ridge Gourd Chutney

Chutney is always a spicy side dish and it goes well with almost all the main dishes. It can be a breakfast, lunch, snack or even dinner time, yummy chutney will be always a good side dish. It goes well with Vadas (fritters), idli, dosa, chapatis or even any type of rice too. It can even be a good spread on bread or buns.

Preparing chutney is an easy task. We have so many varieties of chutneys and vegetable peels also used for chutney. Here is such one kind of chutney which is prepared from carrots and ridge gourd peel. One must prepare and njoy to know the joy of having these chutneys. People from Udupi (Dakshina Kannada) and Malnad side are experts in preparing different varieties of chutneys.
I have used ridge gourd peels, carrots, coconut and some spices to prepare chutney. I have used this chutney and prepared chapati which has come out well and it is nice to have spicy chapatis. (My next Post).
Lets see some benefits of having Ridge Gourd in our diet.
Ridge gourd is low in cholesterol and saturated fats. It is high in Vitamin C and very good dietary fiber. It contain minerals like iron, manganese and magnesium. It is also used for weight loss. Ridge gourd is an excellent blood purifier. It helps to cure jaundice. It is also very good for people who suffer from diabetes. It contain very good amount of anti - inflammatory and anti biotic properties. It is very good for our immune system and very good remedy for acidity and ulcer.

Lets see the recipe now

Things Needed : 

Carrots : 2
Ridge gourd peel : 1 Bowl.
Coconut : fresh and grated : 1 cup
Green chilly : 3
Coriander seeds : 1 Teaspoon
Tamarind : Small marble size
Salt : to taste
Ingh : a pinch
Mustard seasoning : 1 Teaspoon ( oil (1 teaspoon), mustard seeds 1/2 teaspoon, ingh a pinch and curry leaves, 5 to 6 or more.

Method : 

1. Wash and remove the outer skin of carrots, cut the.
2. Now put ridge gourd peels, cut carrots, green chilly, coriander seeds, tamarind and salt in a small bowl.

3. Add a pinch of ingh and turmeric powder. Add 1/4 cup of water and pressure cook it. ( 5 to 6 minutes). Leave it for cooling.
4. Grate coconut and grind cooked ridge gourd peels, carrots and spice mixture with very little water. (along with vegetable cooked water).

5. Remove from the mixi jar to a serving dish.

6. Add mustard seasoning and serve with the main dish as one of the side dish.

Note:

Pressure cooking carrots and ridge gourd peels helps to soften the vegetables. Use of chilly is always optional. (red or green/ less or more). Use of coconut oil is also optional. Wash the vegetables thoroughly before using.
Time : 20 minutes
Serves : 4 to 5

Besan & Coconut Burfi

Besan & and Coconut Burfi is a sweet dish and we can enjoy having them any time of the day. This sweet is similar to "Seven Cups burfi ". The whole process takes about 30 to 40 minutes and ready burfi is yummy to eat. It just melts in the mouth.
Preparing some thing nice and tasty is real fun. You get to enjoy the product when you distribute it and get good words after they munch the sweet.

I have used besan, ghee, coconut, sugar and some almonds. Added almonds powder in the burfi and spread the almond flakes on the top of the burfi too
Lets see some benefits of having Channa flour in our diet;
Besan/chickpea flour/Kadale hittu is naturally higher in protein. Besan is healthy and it contain unsaturated fats and low in cholesterol. It contain fiber. It has vitamin c and vitamin B 6 Thaiamin converts food into energy. Besan contain iron, magnesium and phosphorus. It helps to regulates blood pressure and build bones. Besan flour does not contain gluten.
Besan & Coconut Burfi is easy to prepare, have little patience and stir on low flame till it turn thick.

Things Needed 

Besan/chickpea flour : 1 cup
Milk : 1 Cup
Ghee : 1 Cup
Coconut : Grated : 1 Cup
Almonds :1 Cup
Sugar : 2 1/2 to 3 Cups
Cardamom : 5 to 6

Method :

1. Grate coconut and keep it aside.
2. Melt ghee into liquid form and keep it aside.
3. Powder cardamom into powder with little sugar and keep it aside.
4. Cut 1/2 cup almonds into rakes and powder the remaining almonds and keep it aside.

5. Now dry roast besan till the raw smell disappear.(3 to 4 minutes). Allow it to cool.
6. Take a big pan. Add milk, sugar, coconut, roasted besan, 1/2 cup of ghee and powdered almonds. Mix it well.

7. Mix it well nicely and keep that mixture on the fire. Let it be on low flame.

8. Keep stirring till it turns thick and starts leaving the pan. Stir for some more time. (may be another 5 minutes).

9. Add remaining ghee and keep on stirring. When the ghee mixes well and the burfi thickens. Add cardamom powder and stir.

10. Put the burfi mixture on a greased tray or greased plate.

11. Sprinkle almonds rakes on the burfi and press it with a spatula.
12. Let the almond pieces stick to the burfi. Leave it for 5 minutes and cut it according to your wish.

13. Remove the pieces slowly and serve them. 

 14. Put the remaining pieces in a airtight box and store it. It can stay for a week.

Note :

The whole process should be done on low flame. (or it might get burnt and will be waste). Adding more sugar helps the burfi to be thick fast. Adding more ghee is optional. It adds to the taste. (another 1/2 Cup of ghee). Adding almonds is optional. (It adds to the taste).
Time : 30 minutes
25 to 30 pieces can be made.