ಆರೋಗ್ಯಕರ - ರುಚಿಕರ ಡ್ರೈಫ್ರೂಟ್ಸ್ ಉಂಡೆ‌/ಲಾಡು./Healthy, Delicious "Dry Fruit...

Dry Fruits are good for health, its a known fact. Now a days many of us afford dry fruits and get benefited. Dry fruits are filled with minerals, vitamins, fiber rich, antioxidant properties etc etc.

Here I have tried simple laddu which can be prepared easily without sugar or jaggery. 

I have used natural sweet from dates. 

Eating a laddu everyday helps you to be strong, cheerful and healthy.

 

Its good for snack for kids box, travelling pack, picnic bask and even as munch.

 Try and enjoy this Laddu.

Ingredients. 

Dates : 250 Grams.

Walnuts : 1/2 Cup.

Almonds : 1/2 Cup

Figs : 10 .

Cashews : 1/4 Cup.

Raisins : 1/4 Cup.

Cardamom : 3 to 4 (Optional)..

Method :

Remove seeds from dates. 

Keep a pan on the fire and add littel ghee. Fry cashews and raisins. Take it out. 

Add dates and stir for some time. It turns as one bundle. Take it out and keep it aside.

Cut figs into small pieces.

Dry grind Almonds, figs and walnuts with cardamom pods. (peel of cardamom skin).

Put it to a big bowl.

Add mashed dates.

Add fried cashews and raisins. 

Mix all the ingredients nicely and prepare laddu.

Note : Use of more ghee is optional.

Dates should be mashed well, so that it mixes well with dry ingredients.

Stir dates on low flame so that it does not get burnt smell. 

Adding more almonds or walnuts is optional.

Time : 30 Minutes.

Pumpkin Masala Akki Rotti / Masala Rotti .

 Akki Rotti is one of the famous dish for ages. E

Even in our great story writers did mentioned in their story books.

I still remember a situation that the boy comes to see the girl, he is related to the girl's mother. 

Atte she is to the boy. Atte thinks that her anna's son is going to marry her daughter and the relations grow stronger. When the boy comes to Atte's home she prepared Akki Rotti and coconut chutney which is one of the good combo. 

So its not only the stories, Even most of the hotels started to prepare Akki Rotti. The taste is Yummy and suits the chill weather of Bangalore./ Karnataka.

Varieties of Akki rotti can be prepared now a days. 

Coming back to Masala Akki Rotti, I have used cooked pumpkins in this particular rotti.

No onionNo Garlic Masala Akki Rotti :

Ingredients :

Pumpkin Pieces : 1 Bowl.

Rice flour : 3 Cups.

Grated Coconut : 1 Cup Full. 

Green chilly : 2.

Grated Ginger : 1 Tbs.

Grated Carrot : 1 Big Carrot.

Curry leaves : Handful.

1 Tsp Jeera.

1/2 Tsp pepper powder.

Salt : As Required.

Boiling water : 2 Cuos.

Method : 

Wash and remove the outer hard layer of pumpkin. Wash it again and cut in to pieces.

Cook them and keep it aside.

Wash and peel off ginger outer layer and wash again. Grate it.

Wash and grate carrot.

Grate coconut and keep it.

Wash curry leaves and green chilly. Cut them into very small.

Now take a big bowl. Add rice flour, cooked pumpkin pieces and mash it nicely.

Add grated coconut, carrots, ginger, cut chilly, curry leaves, jeera, pepper powder and required salt.

Add boiling water and mix .

The dough should be little loose. (To spread it on the tava easily).

Keep a pan on the fire heat and add little oil. Spread around.

Take a handful of the dough and spread it with your finger as thin as you like.

Sprinkle some oil on top and cook on both sides.

Cook on medium flame if you want the soft rotti.

Cook on low flame if you want crispy rotti. ( It takes lots of time remember).

Serve with butter or ghee. (Your choice).

Note :

Adding green chilly is optional. Use of oil to cook is optional.

Use of more coconut is optional. Rotti taste yummy.

Mash the cooked pumpkin pieces and then add. (Optional).

Use of ginger and jeera is a must. Not only taste but healthy option. 

Semolina Shavige/ Home made Rava Vermicelli

 Shavige/ Vermicelli is one of the Indian food. Home made shavige/ vermicelli is very famous in our Dakshina Kannada, Udupi, Malenadu Regions. 

At my Doddamma house we had a big wooden Shavige Mane/ Machine used to press the Shavige. Shavige usually prepared using raw rice, boiled rice, raw rice and boiled rice together, raw rice and avalakki/ flattened  rice etc. Now a days people started to prepare Rava Shavige which is good for fasting and during the functions. 

Even I have tried Shavige using medium size rava/ semolina, thin variety of semolina. Both the varieties of shavige was good indeed.

Yesterday just wanted to try once again and it was just beutiful layers of  Shavige we had.

Let us see how to make Shavige:

Ingredients Needed :

Rava Medium Size : 1 1/2 Cup.

Boiling water 3 Cups.

Salt : As required .

Ghee : 1 Tsp.

Chakli Mould  and Sev plate I have used since I do not have Shavige Machine.

Method : 

1. Keep 3 cups of water to boil.

2. Add a tsp of ghee to it.

3. Add 1 1/2 cup of Semolina/ medium size Rava to it and stir.

4. It turns as one full ball consistency.

5. Keep the pan.

6. Now knead the dough nicely and divide them as small portions.

7. Kneed each portion and  steam for 10 minutes.

8. Then put this small portions to Chakli mould which you have kept Sev plate. (Thin sev plate).

9. Press and prepare  Rava Shavige/ Vermicelli on a plate. 

10. Enjoy with your favourite side dishes.

Note : 

Use medium size Semolina. / Rava.

Add rava when the water boils nicely.

Adding 1 tsp of ghee helps the rava to be soft.

You can use little bigger size of Sev plate. Its easy to press.

Time : 30 Minutes.

Crispy Nippattu

Nippattu is a  famous cripsy Indian fried fritter.

I have used  Rice flour and Roasted chenna.

Its Crispy, crunchy and yummy to have with a cup of coffee, or a bite in between your lunch or any time of the day.

Things Needed :

Rice flour : 2 Cups 

Roaste Chenna : 1/2 Cup.

Jeera/ cumin seeds.

Red Chilly powder : 1 Tsp.

Butter : 1 Tbs.

Cooking Oil : 2 Cups.

Salt : As required.

Method :

Take a big bowl add Rice flour, chilly powder, butter, cumin seeds, salt and mix it well.

Dry grind roasted chenna/ putani/ huri kadale and add this to rice flour.

Mix it well and add riquired water slowly and prepare dough.

Knead the dough well.

Divide in to small portions.

Take a small portion and pat on your palm as thin as you like.

Arrange these in a plate.

Keep a pan on the fire and put oil. 

Heat oil and put Nippattu and fry on low and medium flame.

Fry on both sides and take it out to a kitchen tissue.

Let it cool. Store it in a airtight box or bottle.

Enjoy or serve as you like.

Note : Frying in low flame turns the Nippattu crispy. 

Adding more butter turns the dough soft and it becomes powder whole frying.

It might take more oil if you add more butter. 

Let the dough be bit thick. 

Time : 30 Minutes.

No of Nippattu : Accordign to the size of  Nippattu.

 

Protein Rich Adai Ghee Roast & Ghee Masala Dosa.

Hello Every one. Hope all is well. Its since long time I have uploaded a recipe . 

Here we go with "protein rich Adai Ghee roast & Ghee Masala Dosa".

We all love Ghee roasst it is crispy and yummy. When we use ghee on top while making dosa it taste better. Remember to have some exercise later on, so that we can have more and more these yummy dosas. 

Adai is one of the Tamil dish, which is prepared using dals and rice. 

Dals are high in protein. They do have fiber, minerals and vitamins. 

Lets see about Moong dal benefits :

Moong dal improves heart health. It is rich in potassium and iron.

Rich in nutrients and improves digestive health.

Boost blood circulation and good for diabetis.

Let see the Adai Ghee roast and Ghee Masala Dosa Recipe Now :

Ingredients :

!/4 Cup : Toor Dal

1/4 Cup Moong Dal

1/4 Cup Urid Dal

1/4 Cup Channa dal

1 Cup Dosa Rice.

1 Cup Puffeed rice/ Mandakki/ Puri.

10 No. of Pepper pods.

1/2 Tsp of Fruit salt.

Salt : Required.

Ghee : 3 to 4 Tbs.

Water to grind.

1 Cup : Dosa Rice.

1 Cup : Murmure/ Puffed Rice/ Mandakki/ Puri.

Method:

Wash and sodak Dals and dosa rice over night.

Puffed rice should be washed and soaked jut 10 minutes before you grind.

Grind it with 10 pepper pods and required water.

Shift the batter to a bowl. Add Required salt and 1/2 Tsp of fruit salt. Mix it well.

Mix The batter nicely.

Keep a pan on the fire and heat. Add a ladle of Adai Dosa Batter you prepared.

Add a tbs of Ghee on the adai. (Let the flame be low).

• Turn the other side and cook .
• 
  
  
  
  
• Crispy Dosa is Ready to Serve.
• 
  

Serve with your choice of side dish. We had it with Coconut & Gooseberry Chutney and Ground Nuts Chutney.

For Masala Dosa :  Spread the batter and add ghee. (Low flame).

Add Aloo / Potato Onion Masala prepared.

Ready to serve Adai Masala dosa.

Note : 

The soaking time is over night or around 5 to 6 hours.

Prepare dosa on low and high flame.

While spreading dosa on pan let the flame be low.

Use little water to grind. The batter should not be watery.

Adding ghee is optional.

Clean the pan with kitchen tissue or kitchen towel just before adding batter.

Time : Soaking time : 6 hours minimum.

Grinding : 5 minutes.

ರುಚಿ ರುಚಿಯಾದ ಮಾವಿನ ಹಣ್ಣಿನ ಗೊಜ್ಜು./ Tasty 😋 Sweet & Spicy Fruit Mango Pic...

Mango season is here and lots of mango selling shops can be seen  every where.

We too have a mango trees back at home in our father in l aw's  home.

The variety is known as Kempu Kase. It has lots of fiber and very sweet variety.

Yummy fruits yield every year. 

This time when we had been there I got some mangoes and they turned ripe and we did enjoy it.

I had thought of this recipe and this Sweet and Spicy Mango is a good combo for our breakfast or go well with curd rice.

This Sweet and spicy mango is done with jaggery and there is no harm of acidity or any thing for our health.

Let us see the recipe Now :

Ripe Mango : 1

Jaggery : 2 to 3 Tbs. (Powdered).

Sambar Powder or Rasam Powder : 2 Tbs.

Sesame Seeds : 1 Tbs.

Salt : As required.

Method :

 Peel off the outer layer of mango and cut into small.

Keep a pan on the fire and heat. Dry fry sesame nicely and powder it. ( You can also pound it).

Keep a pan and add 2 tbs of oil. Add mustard seeds and little Ingh/Asafoetida.

When mustard seeds splutter  add cut mangoes and fry for a while.

Add required salt, 2 to 3 tbs of jaggery and 1/2 cup of water.

Cook till it turns soft and the water disappear.

Stir in between and add Rasam Powder or Sambar powder.

Add powdered sesame and mix it well.

Let it cook nicely.

Shift it to a bowl and let it cool.

Note : 

I have used MTR Rasam Powder.

Adding more jaggery taste better for sweet toothers.

Adding more spice is to add chilly powder. 

Seasoning in coconut oil taste better. ( Our choice).

Time : 30 Minutes.

Serves : As you use.

Please do watch :

ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರವಾದ ಸಿಹಿ ಕುಂಬಳದ ಗೊಜ್ಜು./ Easy, healthy, tasty Pumpki...

Pumpkin is one of the best vegetable that has good amount of healthy benefits in it.

This time it is " Pumpkin Gojju", which is very easy, quick and yummy.

I have used pumpkin, green chilly, tomatoes and home made sambar powder.

Let us see some benefits of " Eating Pumpkin ".

Pumpkin is rich in antioxidant and is good for chronic diseases. 

Its filled with with vitamins and minerals that is good for boosting immunity.

It is rich in Vitamin a good for our eye sight. 

Pumpkin is good for loosing weight.

It is very nutritious vegetable.

NO Onion or No Garlic is used in this Curry.

It is good for most of the main dishes like Plain Rice, chapati, poori, roti, naan, dose, idli, shavige etc.

Let us see the recipe Now:

Things Needed :

Pumpkin : 1 Big bowl. (1/4 part of 1 small size pumpkin).

Tomatoes : 2 to 3 ( Small Size).

Green chilly : 2 (According to your taste).

Sambar Powder of your choice : 2 to 3 tsp.

Salt : As required.

Seasoning :

Coconut oil or your choice of cooking oil : 1 Tbs

Mustard seeds : 1/2 tsp.

Cumin seeds : 1/2 tsp.

Curry leaves : 5 to 6 leaves.

Ingh/ Asafoetida : A pinch.

Method :

1.Wash and peel off pumpkin outer hard layer and its pulp with seeds.

2. Cut pumpkin into thin small pieces. Wash tomatoes and cut it into small pieces. Keep it aside.

3. Keep a pan on the pan on the fire and add oil.

4.Add mustard and jeera.

5 Add curry leaves, ingh a pinch and pumpkin pieces.

6. Stir slowly for a minute and add 1 glass of water, cook till its soft.

7. Add tomatoes once the pumpkin turns soft.

8. Add salt, little turmeric and mix it well and cook for 2 to 3 minutes.

9. Add 2 to 3 tsp of Sambar powder and a slit green chill.

10. Mix and cook for 2 to 3 minutes.

11. Shift it to a serving dish.

12. Serve as one of the side dish for lunch or as you like.

Time : 30 Minutes.

Serves : 4 

Sambar Powder Recipe of my style:

Dry roast  the following and dry grind once it is cooled.

1 Tbs Channa dal.

1 Tbs Urid Dal

1/4 Tsp Methi Seeds/ Fenugrik Seeds

3 to 4 Tbs of Coriander Seeds

1/2 Tsp of Cumin Seeds/ jeera.

5 to 6 Byadagi Chilly

10 to 12 Curry Leaves.

Ingh/ Asafoetida : A little 

ರುಚಿ ರುಚಿಯಾದ ಕಟ್ಲೆಟ್ ಸ್ಯಾಂಡ್ವಿಚ್ ಈ ರೀತಿಯಲ್ಲಿ ಮಾಡಿ./ Try Yummy Veg Cutlet Sandwich this way.

Cutlets are the yummy snack and they are good if you cook in healthy way.

Here I have tried this cutlets, using sweet potatoes, and the curry which was made for morning lunch. I have used carrots, radish and chayote squash for the dry curry. I also used some grated gooseberry. In a whole its yummy and healthy curry.

Dry curry is made with using only green chilly and the seasoning with mustard and jeera.

Jeera is cumin seeds which is good for digestion.

Let us see how I did this cutlets.

Way of preparing dry curry.

2 Carrots : washed and cut into small.

2 Mooli/Radish. Wash, peel off its outer layer and cut into small.

1 Chayote Squash : Wash, remove the outer layer and seed inside it. Now cut chayote squash into small pieces.

Season with cooking oil 1 tbs. Use mustard seeds, jeera, curry leaves and 1 green chilly.

Stir nicely and add a cup of water and cook till soft. 

Add required salt and pinch of turmeric. Mix it well and cook for a minute.

Add 2 tbs of grated fresh coconut and mix.

Your Dry curry is ready.

This can be used for lunch as side dish and for preparing cutlets.

Boil a big sweet potato and peel off its outer layer.

Take a big bowl and mash sweet potato nicely

Add the dry curry, 2 to 3 slices of bread, 1 tsp of garam masala, 1/2 tsp of mango powder, 1 tsp of red chilly powder. I used MTR Red chilly powder.

Add salt required, little jeera and mix everything nicely.

Kneed nicely and make dough.

Divide the dough into small portions.

Take a small portion, give a shape of your choice. ( I did round).

Dip in Dry Rava for both sides.

Keep it on hot tava. Medium flame.

Add little oil on both sides and cook.

Cook till its crisp.

Sweet and spicy Chutney.

This time I prepared Mango chutney this way.

1 Half ripe Mango. Peel off its green parts. 

Cut mango into small.

Grind it with handful of coriander leaves, little chat masala, required salt and very little jeera/ cumin seeds.

Take it out and add required salt. Mix it well.

Take this Chutney 2 tbs and add 2 tbs jaggery. Mix it well.

Your Sweet and Spicy Chutney  is ready.

Now for sandwich.

1 Cucumber cut into circle shape. ( Peeling its outer layer is your choice).

1 Tomato: Into circle shape.

Some dry roasted groundnuts.

How to arrange the Cutlet Sandwich.

Take a Cutlet, spread some Sweet and Spicy Chutney.

Keep 2 to 3 cucumber slices. 

Put a tomato slice on it. 

Put some groundnuts. 

Keep another cutlet on it.

Cutlet Sandwich is ready to serve.

Serve with some cucumber cuts with Cutlet Sandwich.

For Onion Lovers Cut some onions and place it on tomato and cover the Sandwich on it. 

Onion Lovers will be very happy.

You can also sprinkle some " Chat Masala " on tomato is your choice. 

Yummy, Healthy Cutlet Sandwich is ready to Eat.

Enjoy.

ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರವಾದ ಟೋಮೇಟೊ ಅವಲಕ್ಕಿ./ Healthy, Easy, Yummy Tomato Avalakki/Poha/Aval/ beaten rice

   Here is one of the yummy Tomato Avalakki which can be done in quick time.

Avalakki / Poha/ Aval/ beaten rice is one of the healthy option for breakfast or dinner or as snack/

You can use it for many dishes. We Indians use Avalakki very often.

Avalakki is good for quick preparations.

It is rich in fiber and easily digested.

It is good for diabetes.

It is good for controlling blood sugar level.

It is gluten free.

No onion or No garlic recipe.

Things needed :

Avalakki/ Poha/ Aval/ Beaten rice.  : 2 cups

Capsicum : 1

Carrots : 2 (I used Red carrots/ Delhi Carrots as they call.

Tomatoes :2

Green chilly : 2

Ginger : An inch 

Rasam Powder : 2 Tsp.

Salt : As required.

Ghee : 2 Tsp.

Coriander Leaves : 2 to 3 Tbs. 1/4 bunch of 1 small bunch.

Fried Groundnuts : 2 Tbs.

Seasoning :

Oil : 2 Tbs.

Mustard Seeds : 1 Tsp

Cumin Seeds/Jeera : 1/2 Tsp.

Curry Leaves : 8 to 10.

Method : 

1. Wash Avalakki/Poha and drain out the water.

Add 1/2 cup fresh water and leave it for 10 minutes.

2. Wash capsicum, carrots, green chilly, curry leaves, coriander leaves and ginger.

3. Cut capsicum into thin, Cut tomatoes, grate carrots, slit green chilly, cut coriander leaves and curry leaves into small pieces.

4. Discard the peel of ginger and wash it again. Grate it and keep it aside.

5. Keep a tava or pan on the fire add oil. Heat and put mustard and jeera.

6. Add curry leaves.

7. Add capsicum and fry till crispy. Add tomatoes and fry.

8. Add slit green chilly. Mix it and stir continuously.

9. Add Rasam Powder and required salt.

10.Add Turmeric little. (I have used fresh turmeric cuts).

11. Add grated carrots and mix it well.

12. Add soaked Avalakki and mix.

13. Add 2 tsp of ghee and mix it and cover and cook for 2 minutes. (Low flame).

14. Add cut coriander leaves and mix. Shift it to a serving dish.

15. Add fried groundnuts and grated coconut. (2 tbs and is optional).

16. Tomato Avalakki is ready to serve.

Note :

Use thick Avalakki. Clean and wash it nicely. Drain all the washed water.

Use of onion or garlic is optional.

Use of more spice is optional.

You can use oil instead of ghee.

Time : 30 Minutes.

Serve : 3 to 4.