Friday, December 22, 2017

Carrot Chutney Millet Dosa

You might laugh at the heading but believe me and try this " Carrot chutney millet dosa" and let me know your expression. This is what I do some time. I prepared carrot chutney and mixed with Millet/Sorghum/Jowar flour and prepared crispy dosa. It turned to be crispy and yummy.

I have used carrot chutney, millet flour, rava/semolina, coriander leaves.
Carrot chutney is prepared using sauteed carrots and chilly and fresh grated coconut.
Let us see some benefits of having "Tamarind" in our diet.
Tamarind is a delicious, sweet and sour fruit which is widely used for medicinal and culinary purpose. They help to reduce inflammation in our body. They help to improve vision, boost respiratory healthy. Good for healing the skin conditions and improve our digestive system. Tamarind helps in relieving the pain and boost our immune system. It helps to lower the cholesterol and protects against parasites and worms. They are rich in vitamin C, E and B, calcium, iron, phosphorous, potassium, manganese and dietary fiber. They have good source of antioxidant and anti inflammatory properties.
Let us see the recipe now:
No Onion or No Garlic recipe...

Ingredients :

Carrot Chutney : 1 Small Bowl ( 3 to 4 Tablespoons)
Millet/Jola/sorgham/Jowar Flour : 2 Cups
Rava/Semolina : 1/2 Cup
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Water : 2 to 3 Cups or as required
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut coriander leaves and keep it aside.
2. Put carrot chutney in a big bowl. Add little water and make it more liquid.
3. Add millet/jowar/sorghum flour and mix it a little.

4. Add 1/2 cup of rava and mix it nicely. Add cut coriander leaves.

5. Add little salt and required water. ( 2 to 3 Cups of water ).
6. Let the dough be like rava dosa consistency.

7. Keep tava/pan on the fire and heat. Add a teaspoon of oil. Spread it around the pan. (Rava dosa type).
8. Let the flame be medium. Take a  ladle full  of the dough and just slowly spread it on the tava.

9. Pour the dough  like rava dosa.
If you can not pour the dough evenly do this : Hold the tava handle and turn it slowly. So the dough spreads it slowly to all the side. Keep back the tava/pan on the fire. Put 1/2 teaspoon of oil on the top and around the dosa. Cover and cook.

10. Let it cook on low and medium flame for 1 to 2 minutes. At the beginning it should be low.Then cook on medium heat for a minute. Do not turn the high flame. It might get burnt.

11. Serve hot and spicy dosa with jaggery/honey/or the side dish you have prepared.
12. We had it with organic Joni Bella which I got from Shobha Somayaji from Sagar.

Time : 15 Minutes. (If the chutney is already done Or another 10 minutes for preparing chutney).

Note :

Chutney contain coconut, green chilly, coconut, ingh/asafoetida in it. Do not use stale chutney. It might affect your health. I have used the chutney done in the afternoon. We had this dosa for dinner.
Jola/Jowar/Sorghum flour adds to the crispness in dosa. Rava helps to hold the dough nicely. You can also use chiroti rava instead of medium size rava. Adding more chilly is optional. I wanted the dosa to be mild. Use of coconut helps to add aroma to dosa.

Preparation of Carrot chutney:

Put a teaspoon of coconut oil to the pan and heat. Add ingh, curry leaves and washed and cut carrots. Fry nicely for 2 to 3 minutes and then grind it with a cup of coconut, tamarind and salt. ( Use only required water to grind. Remove the chutney from the mixi jar and serve. (It good to have with plain rice with ghee, dosa, chapati etc.

Time : 10 minutes.
Indian recipe

Wednesday, December 20, 2017

Pigeon Peas & Cluster Beans Dry Curry

Its the time to get Pigeon peas. Pigeon Peas is winter's crop and it is tender, filled with loads of vitamins and minerals and more than that it is fresh. I have used this pigeon pea, cluster beans and prepared simple dry curry.

One should make use  and eat the seasonal vegetables and pulses during their seasons.
It does provide good effect on our body since they do contain loads of minerals and vitamins. 
Dry curry is one of the side dish and we can prepare with many vegetables and is good to eat with little ghee and hot rice/chapatis/rotis etc.
I have used pigeon peas, cluster beans, coconut and some simple spices.
Let us see some benefits of eating pigeon peas in our diet.
Pigeon peas helps to stimulate growth. They helps to prevent anemia and boost heart health. They also helps to improve digestion and strengthen our immune system. They boost energy and eleminate inflammation. They have good source of potassium and helps in regulating blood pressure in our body. They are filled with proteins and good for people who are suffering from anemia. Pigeon pea is loaded with nutrients and they have some amount of calories and very low in saturated fats and cholesterol. It is filled with dietary fiber. They have Vitamin B, Vitamin C and Carbohydrates. Dietary fibers in them helps to balance cholesterol level in our body. It also magnesium, phosphorus, copper and manganese in it.
Let us see the recipe Now :
No Onion or No Garlic is used in this recipe and it is very simple and easy to prepare. 

Things Needed :

To Cook :
Pigeon Peas : 1 Cup 
Cluster Beans : 1 Cup ( 150 gr).
To Add :
Coconut : 2 to 3 Tablespoons
Green chilly : 1 to 3
Ginger : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Salt : As required
Coriander leaves : 2 Tablespoons
To Season : 
Coconut oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera / Cumin seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8

Method :

1. Remove pods and wash it. Wash and cut the edges of cluster beans and cut into small.

2. Grate coconut, wash and cut green chilly, coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add jeera, slit chilly and curry leaves.

6. Add pigeon peas and mix it well. Add cut cluster beans and mix it again. 
7. Add a pinch of turmeric powder, methi seeds and 1/2 cup of water. Let it cook on medium flame.    
I have used pressure cooker to cook pigeon peas and cluster beans.

8. Cook for 4 to 5 minutes and put off the gas. Let it cool.
9. Keep a pan on the fire and put cooked pigeon peas & cluster beans. 
10. Add salt, grated ginger and mix it nicely. Let all the moisture disappear.
11. Add grated coconut and cut coriander leaves. Mix it well and shift the ready curry to a serving dish. 

12. Pigeon Peas & Cluster Beans Dry Curry is ready to serve. We had it with lunch as one of the side dish.


It is better to use pressure cooker to cook pigeon peas. Or it takes longer time to cook and the pea pod turns a bit hard. Use of red chilly powder is optional. Use of garlic or onion is optional. Use of roasted methi seeds powder is optional. ( Dry roast methi seeds and powder it. Keep this powder in a air tight bottle/box. Use it for curries and any type of chitranna or masala rice.
Time : 15 Minutes.
Serves : 2  to 3.

Monday, December 18, 2017

Methi - Palak & Capsicum Dry Curry

Methi Palak Capsicum dry curry is one of the side dish that goes well with almost all the main dishes.   I have prepared Udupi special dry curry using Palak and methi /fenugrik leaves.

Adding leaves in our diet is one of the healthiest choice. You can prepare lots of dishes using varieties of leaves which is available around the year.
I have used methi leaves, palak/spinach leaves, coconut and some spices.
Let us see some benefits of having mustard seeds in our diet. 
Mustard seeds are loaded with medicinal values. They are good remedy for detoxification of the body. It helps to get relief from pains. They are good for maintaining healthy skin and hair. It also good for women during menopause. Mustard seeds are rich source of minerals and vitamins. They are rich in minerals like calcium, magnesium, potassium and phosphorous. They are good source of dietary fiber.They do contain vitamin A and vitamin K and vitamin C. They help in managing diabetes and cholesterol level in our body. They are good source of anti bacterial properties and helps in treating ringworm. (skin disease).
Let us see the recipe Now :
It is an Udupi Special - Traditional Recipe. No Onion or Garlic is used in this recipe. 

Things Needed : 

To Cook :
Methi /Fenugrik leaves : 1 Bundle
Palak/spinach leaves : 1 Bundle
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 6 to 8
Coconut Oil : 1 Tablespoon
Ingh /Asafoetida : A pinch
To Dry grind :
Mustard seeds : 1/2 Teaspoon
Red chilly powder/Red chilly :1 Teaspoon/ 3 to 4
Coconut : 2 to 3 Tablespoons
To Add :
Coriander leaves : 1 Teaspoon
Lemon extract/Tamarind pulp : 1 Teaspoon
Jaggery : 1 Teaspoon

 Method :

1. Wash and cut palak and methi leaves into very small. Keep it aside. Wash and cut capsicum into small pieces.

2. Grate coconut and dry grind it with red chilly powder and mustard seeds. Keep it aside.

3. Wash and cut coriander leaves and soak very little tamarind in hot water and squeeze out the pulp.
4. Now keep a pan on the fire and heat. Add coconut oil and mustard seeds, urid dal.
5. Let it splutter. Add washed curry leaves and ingh. Add cut leaves and capsicum. Fry it on low flame for 2 minutes.

6. Add a pinch of turmeric powder and mix it well. Add 1/4 cup of water and cool on low flame.
7. Let all the moisture disappear. Add salt, jaggery and tamarind pulp. Let it cook for 2 minutes.
8. Add dry ground coconut - mustard mixture and stir slowly. So that it mixes well.

9. Let it cook on low flame for a minute. Shift the ready curry to a serving bowl.

10. Add cut coriander leaves to Ready Methi - Palak & Capsicum Dry Curry and serve.

Note :

Adding more chilly powder is optional. I have used tamarind pulp and lemon extract/juice can be used instead of tamarind pulp. Adding jaggery is optional. Do not cook dry curry for a long time after adding coconut. Adding onions or garlic is optional.
Time 15 Minutes
Serves : 2 to 3. 

Tuesday, December 12, 2017

Wheat -Rava Cake

Here comes Christmas and the celebration starts. We do enjoy wishing people, having a piece of cake , cookies etc etc etc.
Even facebook pages are loaded with varieties of cakes. i too thought of preparing a healthy cake using wheat flour and rava/semolina. It has turned as perfect cake and let us enjoy together having a yummy and healthy cake and say Merry Christmas and happy new year 2018 to All.

Here we go :
I have used Ashirvad wheat flour and medium size rava, cooking oil and little bit of ghee, sugar, cinnamon. Added little dates also.
No egg in this Wheat -Rava Cake.

Things Needed :

Wheat flour : 1 1/2 Cup
Medium size Rava : 1/2 Cup
Sugar : 3/4 Cup
Cooking Oil : 1/2 Cup
Curd : 1/2 Cup
Milk : 1/4 Cup
Cinnamon stick : 1/4 inch
Sal : A pinch
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon

Method :

1. Sieve wheat flour and rava, baking powder,salt and baking soda altogether.

2. Put sugar in mixi jar and powder it. Add oil and curd and churn it nicely till it turns smooth paste.

3. Add milk and, cinnamon stick and grind it for 2 to 3 minutes.

4. Now shift the ground mixture to a big bowl and mix the flour mixture slowly. Add little milk if the dough turns very hard.
5.Let it mix well. No lump should be remained.
6. Apply ghee on the baking tray and sprinkle little wheat flour on it. Spread it well.
7. Pour the ready mixture to a tray and tap the tray to spread the dough evenly.

8. Bake it with 180 degree celcius for 35 to 40 minutes. (Oven baked). Remove it from oven and let it be there on the top for for 5 minutes. ( After baking just leave it there).
9. Insert a knife edge to make sure the cake is done. (It does not stick to the edge of the knife).

10. Cut it once it is cooled. Enjoy with a cup of coffee/tea or whenever you want it.

Note :

You can use thin variety of rava. (optional). Use of butter /ghee instead of oil is optional. Use of rose essence instead of cinnamon is optional. You can also prepare this cake in pressure cooker. Remove the gasket from the lid. Do not use weight. Place a plate or bowl inside the pressure cooker and place the cake dough container on the top. Close the lid and bake for 35 to 40 minutes. If the cake turns hard pour some milk and mix it well. (It should be bit thicker than idli dough). I have used mixi jar to churn the ingredients. Use of egg beater, cake mixer is optional.
Time : 40 Minutes. 
20 Small pieces can be done.

Sunday, December 10, 2017

Baragu / Proso Millet Dosa/

 Baragu/Proso mIllet is one of the millet family grain. We can prepare lots of dishes using baragu in our Indian style. I have prepared dosa using baragu instead of rice.

Millets have become very popular these days because of their healthy content and it has rich source of minerals and vitamins.
I have used Baragu/ Proso Millet, urid dal and methi dal for dosa. Dosa turns out very colourful and it is better to have them when they are hot.
Let us see some benefits of eating " Baragu/ Proso Millet " in our diet.
Baragu has rich source of antioxidants and it helps to get rid of wrinkles. They contain high amount of lecithin and it helps in strengthening nervous system. Baragu/Proso millet has calcium and it is good for growing kids. Proso millet reduces and controls the cholesterol level in our body. Baragu is gluten free and it provides energy,It has carbohydrates in very small level. It has minerals in it. They do contain minerals like phosphorus, mangaese, magnesium etc.
Let us see the recipe now:

Things needed :

Baragu : 2 Cups
Urid dal : 1/2 Cup
Methi Seeds : 1/2 Teaspoon
Avaalakki : One handful
Toor dal : 1 Tablespoon
Salt : As required

Method :

1. Clean and soak Baragu/Proso Millet, urid dal, toor dal, methi seeds for 3 to 4 hours.

2.Wash and soak avalakki./flattened rice for 1 to 2 hours.

3. Grind all the ingredients together and remove it from the mixi jar.

4. Put it in a big bowl and add salt. Mix it well and leave it for formentation. 6 to 8 hours or over night.

5. Keep a tava/pan on the fire and heat. Clean the tava with a kitchen tissue.
6. Mix the dough nicely and take a ladle of dough and spread it on the hot tava. (Let the flame be low). ( Add water if required and adjust the dough to proper consistency.

7. Sprinkle oil on the top and turn the dosa other side and cook for a minute.

8. Hot baragu dosa is ready to serve. Repeat the same with remaining dough.
9. Serve Baragu/Proso Millet dosa with the side dish you have prepared.

Note :

Dosa dough should not be watery. Use only the required water while grinding. And then you can ad water and adjust the dough. No need to add any cooking soda. Let the dough be ferment well. Dosas are soft and yummy. Serve hot dosas to get the good taste of it. Though looks nice but it is softer than normal dosa. This time I have used a mixi to grind. You can use a grinder. It gives a best result.
Do not add oil on tava and put the dough to spread. It will stick to the ladle and you may not be able to spread it evenly. So add oil on hot tava and clean it nicely with a kitchen tissue. Lower the flame. Now you add dough and spread it as big dosa as you need.
Time : Soaking time 4 hours + grinding and ferment 6 to 7 hours. Dosa preparation 30 Minutes.
Serves : 5 to 6 .