Baragu /Proso Millet Rava Dosa

Baragu / Proso millet is one of the healthy grain from Millet family. I have tried Rava Dosa using Baragu here. It can be crispy or soft the way you decide to have.

I have used little coconut, Baragu /proso millet, rava and little wheat flour. 

Now most of the people know that millets are healthy grain and helps us to lead a good healthy life. It is good for diabetes, helps to control blood pressure in our body. No carbs and they are gluten free.

Let us see the recipe now :

Baragu /Proso Millet - Rava dosa is yummy to have and the coconut adds to nice aroma to dosa.

Good for all age group. Good and healthy breakfast food and as evening food also.

Ingredients :

Baragu/Proso Millet : 1 Cup

Pepper Pods : 5 to 6 

Rava /Semolina : 1/2 Cup

Wheat flour : 3 to 4 Tbs

Coconut : 1/2 Cup

Salt : As required 

Oil : 4 to 5 Tbs  

       Method :      

1. Wash and soak Baragu for 2 to 3 hours.

2. Grate 1/2 cup of coconut and grind soaked Baragu with little water. 

3. Add pepper pods while grinding. . Take it out from the mixi jar and put it to a bowl.

4. Add Rava/Semolina and mix it well.

5. Add 3 to 4 tbs of wheat flour and mix all the ingredients nicely.

6. Add required water and bring the batter  consistency to rava dosa (more liquidy) consistency.

7. Keep a pan on the fire and heat. Add a tsp of oil on hot tava and clean it with tissue or clean cloth.

8. Take a ladle of batter and spread it on the hot tava. Sprinkle some oil on the top, cover and cook.

9. Cook on both sides and take it out from the tava.

10 Baragu/Proso millet Rava dosa is ready to serve. (Soft dosa).

11. If you want soft dosa cook dosa on medium and low  flame and take it out as soon as it is cooked. 

12. If you want crispy dosa, let the flame be very low, cook till they turn crispy.

Ready to serve Baragu/Proso Millet Dosa

Note

Adding coconut while grinding helps to soften the dosa texture. It also adds to the taste.

Adding onion to this batter is optional.

See that the batter has correct consistency. If too watery it does not come out from the pan.

If it is too thick it patches while you prepare dosa.

Time : Soaking Baragu : 3 Hours + Grinding : 10 minutes or less + preparing dosa : 

30 Minutes.

Serves : 2 to 3 . 

                                                                                             

Raw Mango - Sasive Avalakki

Avalakki/ poha/ aval is one of the handy grain that come into help for breakfast or snack. 

Avalakki is prepared using boiled rice.
I have seen this process in my Doddamma's house when I used to stay in my childhood days. Its all a precious memory that come as dream for now.
Here is Sasive Avalakki one of the famous dish from Udupi. Even in big functions they do prepare Sasive Avalakki (Avalakki prepared using mustard seeds).
Here I have used raw mango tokku instead of tamarind pulp and ground mustard with coconut and added it.
Let us see the recipe now :
No Onion or No Garlic is used here and is one of the traditional dish from Udupi.

Ingredients :

To Cook :
Avalakki /Poha /Aval (Thick) : 3 Cups
To Add :
Mango Tokku/Grated Mango : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little
Grated carrot : 1
Ghee : 2 Tablespoons
To Grind :
Cut or grated coconut : 1 Cup
Mustard seeds : 3/4 Teaspoon
Red chilly /Byadagi chilly : 4 to 5
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Groundnuts : 1 Handful
Curry leaves :6 to 8

Method :

1. Wash avalakki, drain out all the water. Add salt and mix it.

2. Add turmeric powder, jaggery, mango tokku and mix it nicely. Add 1/2 Cup of water and leave it for 5 minutes.

3. Cut or grate coconut and grind it with mustard seeds. Wash and grate carrot.

4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and 1 red chilly.

5. Add groundnuts and fry till it turns golden brown. Add curry leaves.

6. Add soaked avalakki mixture and mix it slowly on low flame.

7. Add 2 tbs of ghee and mix it slowly. Cover and cook for a minute.

8. Let it cook on low flame. Add ground mustard - coconut mixture and mix it nicely.

9. Add grated carrots and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve it with a cup of curd and banana.

Note :

It should be soaked well, so that avalakki cooked turns soft. You can use more oil instead of ghee. Use of more /less chilly is optional. You can adjust jaggery according to your taste.
Do not grind coconut and mustard into paste. Use the thick variety of Avalkki.
Time : 30 Minutes.
Serves : 3 to 4 .

Pumpkin Dal

Pumpkin is filled with loads of healthy properties. It is always better to make use of the natural benefits from vegetables.
Here is  Pumpkin Dal that you can try and enjoy your meal.

Here is a Pumpkin Dal that I have prepared and it is mild, delicious and nice to have with all the main dishes like plain rice, chapatis, rotis, pooris, dosa or idli.
I have used " Pumpkin ", toor dal, green chilly and a little rasam powder. (Freshly done at home).
Let us see some benefits of eating " Pumpkin " in our diet.
Pumpkin is one of the winter squash. They are rich in healthy properties. It is low in calorie and good for weight loss. It is rich in antioxidants and helps to boost our immune system. It helps to protect our eye sight. It is rich in Vitamin A. It protect us from chronic diseases. Pumpkin is rich in Vitamin C, Vitamin E and Potassium. It is good for our skin and rich in fiber.
No Onion or No Garlic is used here in this " Pumpkin Dal ".
It is simple, quick and healthy and suits to all age group.
Let us see the recipe now.

Things Needed :

To Cook :
Toor Dal : 1 Cup
Pumpkin Pieces : 1 Bowl. (Half of 1 small pumpkin).
To Add :
Green chilly : 2
Rasam Powder : 1 Tbs
Grated raw mango : 2 Tbs
Mustard Seasoning : 1 Tbs
Salt : As required
Seasoning :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Jeera/Cumin seeds
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and remove the outer hard part of pumpkin and cut into small.
2. Wash dal and pressure cook for 5 to 6 minutes. Wash curry leaves and green chilly.

3. Add pumpkin and 1/4 tsp of methi seeds and  cook  for 4 to 5 minutes.
4. Wash and grate mango and add it to cooked dal.

5. Add salt and little turmeric and mix it well. Add slit green chilly.
6. Add rasam powder, mix all the ingredients well and cook for 2 to 3 minutes.

7.  Shift Pumpkin dal to a serving dish and add mustard seasoning.

8. Pumpkin dal is ready to serve.

9. We had it with plain rice and raw mango tambuli.

Note :

Use of pressure cooker to cook dal helps the dal to cook well. Cook Pumpkin separately. Adding methi seeds reduces the cholesterol in food. Home made rasam powder adds to the taste.
Adding more chilly is optional.
Time : 30 Minutes.

Serves : 2 to 3
Home made Rasam Powder :
Dry fry 1/4 tsp of methi seeds, 2 to 3 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 ts of jeera. Add little ingh/Asafotida.
Dry grind once it is cooled.  (Only for 1 time use).

Simple Green Gram Curry

This Green Gram Curry is a simple and yummy curry. This curry goes well with all the main dishes.
We do prepare this Green Gram Curry very often,

As I said it is easy, simple, quick and needs very minimum ingredients.
I have used Green Gram /Whole moong, tomatoes, garam masala, rasam powder.
I prepared this curry for having Kuhbz a type of roti. This Kahbz or Kubz is brought all the way from Dubai by our close friend Pushpa Talitaya. This is a bring back memory of eating Kuhbz after some years.
Kuhbz is normally baked in clay oven and it is the traditional dish from Middle easy, Iran, Lebanon.

No Onion or No Garlic Dish.

Let us see the recipe now :

Things needed :

To Cook
Whole moong/Green Gram : 1 Cup
Tomatoes : 2 to 3
Potatoes : 2 (Medium sized)
Methi Seeds : 1/4 tsp
To Add :
Garam Masala Powder : 1/2 Tsp
Rasam Powder : 1 Tsp
Green chilly : 2
Ginger : An inch
Salt : As required
Butter ; 1 Tbs
To Season :
Cooking Oil : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Tsp
Mustard seeds : 1/2 Tsp
Jeera /Cumin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8

Method :

1. Wash and soak whole moong for 4 to 5 hours or you can cook them without soaking.
2. Wash and cut tomatoes, green chilly, coriander leaves and curry leaves.
3. Wash and peel off ginger outer layer and grate ginger and keep it aside.
4. Wash and cut potatoes with its skin and keep it aside.
5. Keep a pressure cooker on the fire and put whole moong, cut potatoes, slit green chilly and 1/4 tsp of methi seeds.
6. Add required water and cook it for 6 to 8 minutes. Leave it for cooling.
7. Keep a pan on the fire and heat. Add a tablespoon of cooking oil, mustard seeds.
8. Let it splutter. Add jeera and curry leaves. Add cut tomatoes, Grated ginger and fry nicely.
9. Add garam masala powder and rasam powder. Add little turmeric powder.
10. Stir nicely and add required salt. Add cooked moong and potatoes.
11. Add required water and cook nicely for 3 to 4 minutes. Stir in between.
12. Shift the ready Green Gram curry to a serving dish, add cut coriander leaves and butter.
13. Serve with rotis, chapatis, poori or even dosas.
14. We had this Green Gram Curry with Kabz, a type or roti You get in Dubai.

Note : 

Soaking whole moong helps the moong to cook well and good nutritious too. Adding more spices is optional. Adding butter is optional. Adding more chilly is optional. Soaking whole moong is optional. You can cook whole moong without cooking also.
Time : Soaking time 4 hours + cooking time 30 minutes.
Serves : 3 to 4.

Elemuri /Elemuni Soppu Tambuli

Elemuni / Elemuri/Elevarige ಎಲೆಮುನಿ ಅಥವಾ ಎಲೆಮುರಿ ಸೊಪ್ಪು are loaded with medicinal values and it is good to have in our diet.

I got these leaves from one of my relative who has the plant.
The botanical name for this plant is known as Senna accidentalis or Casia accidentalis.
I tried Tambuli and Chutney, using these leaves and it is an excellent herb dish. It goes well with plain rice. (Tambuli) and chutney can be served with chapatis, rotis, rotti or any other main dishes.
Tambuli is prepared using curd or butter milk. It is one of the signature dish from Udupi and served in the beginning of the lunch. Tambuli is mixed with rice. It helps to digest the food well and keeps you healthy.
Tambuli is prepared using very simple healthy spices like jeera/cumin seeds, pepper, ingh and fresh coconut.
Let us see the recipe of Tambuli here.

Ingredients :

To Fry :
Ghee : 1/2 Tsp
Jeera / Cumin Seeds : 1/2 Tsp
Pepper Pods : 5 to 6
Green chilly : 1
Coconut : 2 Tbs
Ingh/Asafoetida : A little
Elemuri leaves : 1 Handful
To Add :
Curd :  3 to 4 Tbs
Salt : Required Salt.
To Season :
Ghee : 1/2 Tsp
Jeera/Cumin Seeds : 1/2 Tsp
Asafoetida : A pinch
Curry Leaves : 3 to 4

Method :

1. Pull out the leaves from the stick.

2. Wash it nicely and keep it aside. Wash curry leaves and a green chilly.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add ghee, jeera and pepper pods.
5. Fry for 10 seconds. Add green chilly and curry leaves. Fry a little. Add ingh.

6. Add Elemuri leaves and fry nicely till they turn crisp. ( On low and medium flame, do not burn).

7. Put off the fire and add coconut. Mix all the ingredients well.
8. Grind it with little water once the ingredients are cooled down.

9.Shift it to a serving dish. Add salt.

10. Add 1/2 Cup of curd. ( 4 to 5 tbs). Mix it well.

11. Add jeera and curry leaves seasoned with ingh and ghee.

12. Serve as one of the side dish with lunch.

Note :
One should use tender Elemuri /Elemuni/Elevarige Leaves. Use fresh leaves.
Tamubuli should be mild. Having Fresh coconut is always good for health. It is rich in good cholesterol and contain healthy properties.
Tambuli can be added with water and can be served as healthy drink.
Time : 20 Minutes 
Serves : 3 to 4 .
 Prepared Chapatis using this Elemuni Soppu Tambuli.