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.