Ground Nuts & Gooseberry Chithranna

 Ground Nuts and Coconut Rice is one of the yummy One pot dish.

It is simple, easy, quick and healthy. 

This is the season for Gooseberrirs and Ground Nuts. The seasaonal fruit or nuts are filled with nutritions. 

Let us see some benefits of eating Gooseberry.

Gooseberry is filled with Vitamin C.

Its filled with antioxidant  properties. They are high in fiber and low in calories. It is good for controlling high blood pressure,  blood sugar and weight loss. 

How about some good benefits of eating ground nuts?

Ground nuts are knowns poorman's almond.

It is full of healthy fats. It curbs the hunger. It regulates the glucose level in our body. They are filled with proteins, vitamins, minerals and antioxidants.

Ground Nuts and Gooseberry Chithranna is good to prepare for festivals, one pot meals party, for picnics and  travels. 

Let us see how to prepare and what we need.

Things Needed :

Sona Masoori Rice : 1 Cup.

Ground Nuts : 1/2 Cup

Gooseberrry : 2 to 3

Fresh grated Coconut : 1 Cup.

Salt : As required.

For Seasoning :

Cooking Oil  : 2 Tablespoons

Mustard seeds : 1 Teaspoon

Urid Dal : 1Teaspoon

Green chilly : 2 to 3.

Curry Leaves : 10 leaves.

Ghee : 1 Tablespoon.

Method :

1. Wash and cook Rice  and let it cool.

Proportion for cooking rice.  Basumathi  Rice 1 Cup - Water 2 Cups, Sona Masuri  Rice - 1 cup - 3 Cups water. 

2. Wash and soak ground nuts for 15 to 20 minuts. Drain and cook with little water.

3. Wash and grate gooseberry and keep it aside.

4. Grate coconut and keep it aside.

5. Wash green chilly and cut into piecse or slit and keep it aside.

6. Wash curry leaves and keep it aside.

7. Keep a pan on the fire and heat. Add oil let it get hot. Add mustard seeds and urid dal.

Let mustard seeds splutter. Add green chilly and curry leaves. 

8. Add cooked ground nuts. ( Drain all the water completely before adding).

9. Fry nicely. Add grated gooseberry and stir nicely.

10. Add little turmeric and required Salt. Mix it well. 

11. Add cooked and cooled rice. Mix it slowly.

12.Mix it completely and add grated coconut. Put off the fire. Add a tbs of ghee. 

13. Mix it well and and shift it to a serving dish.

14. Enjoy with a cup of curd or any of your favourite side dish.

Note. 

Do not over cook rice. It does not mix with other thinds well.

Adding more chilly is optional.

Adding onions is optional.

Adjust the salt according to your choice.

Mixed Dal & Amaranth leaves Curry./ ಮಿಶ್ರ ಬೇಳೆ - ಹರಿವೆ ಸೊಪ್ಪಿನ ತೊವ್ವೆ

Dals are always protein rich. Its good for vegetarians to get proteins. Proteins help us get the bones strong.

Here is a recipe which I have added 3 types of dals and Amaranth leaves and prepared a healthy curry.

  

Health benefits of eating Amaranth leaves.

Amranth leaves/ Harive soppu has amino acid that is good  energy production and absorption calcium.

It helps in taking care of hair growth and skin health.

It is rich in antioxidants and they help in fighting against free radicals.

Its rich in minerals and vitamins like Vitamin C, Vitamin K, Vitamin B6 and Vitamin A.

They help in boosting energy.

They are easy to digest.

Things Needed :

Toor Dal : 1/2 cup.

Moong Dal : 1/4 Cup

Channa Dal : 1/4 cup.

Amaranth leaves : 1 Bundle. (I have used our home grown Amaranth leaves).

Ginger : An Inch

1/2 Lemon extract. (I have used dry mango powder)

Crushed Pepper : 5 to 6.

Green chilly : 3 to 4 

Salt : As required.

Turmeric powder : A pinch.

Coriander Leaves : 2 to 3 Tbs.

For Seasoning :

Ghee : 1 Tbs.

Mustard seeds : 1/2 Tsp

Cumin Seeds : 1/4 Tsp.

Ingh /Asafoetida : A little 

Curry leaves : 6 to 8.

Method : 

Wash and cook Dals. Pressure cook.

Wash Amaranth leaves and cook separately.

Wash green chilly and slit. Wash coriander leaves and chop into thin.

Wash ginger and remove the outer layer . Grate it and keep.

Crush pepper and keep it aside. 

Keep a pan on fire and heat. Add ghee and let it melt completely.

Add mustard seeds and fenugrik seeds. Let fenugrik seeds fry. Add ingh and slit green chilly.

Add curry leaves. 

Add cooked dal. 

Add cooked Amaranth leaves.

Add grated ginger.  Add crushed pepper.

Add salt.

Add turmeric powder and mix it nicely.

Add water if required.

Mix it and stir for a while. Let it cook nicelyfor 5 to 6 minutes. 

Stir in between and adjust to your choice. (Watery or thick).

Cook for another 2 minutes.

Shift it to a serving bowl and add cut coriander leaves. Add lemon extract.

Enjoy with your choice of main dish.

This dal goes well with Dosa, idli, plain rice, chapati or poori or roti. 

Note;
 Dals should be cooked well.

I have used Red Amaranth leaves. You can use green ones also.

Use of chilly is optional. More or less.

Use of oil or ghee is optional.

Adding pepper helps to avoid acidity in food.

Healthy Nutty Laddu/ Laadu / Unde

 Healthy Nutty Laddu is one of the healthy sweet that name it  self says " Healthy" . Nuts are always nutritious.and helpful provider of vitamins and minerals.

When it is said Nuts my mind tries to remember of my childhood days at My doddamma House. When I was about 1 and half year old my doddamma took me to her house to Udyavar. She is my mother's sister who had no children of her own. It is not that she did not get her pregnancy. When she was in her early pregnancy her mother in law made her to work very hard and because of that she lost her pregnancy. It happened twice and then she could not concive she used to say. So sad to hear that. I have seen her mother in law who was very rude and she made my doodamma to suffer so much. 

In those days all these nuts were used by rich people and not many could buy as they think.

But my doddamma used to give me some raisins every day, hiding raisins in her sari edge. She used to take me behind the cow shed and feed me those raisins. Raisins are very good for health and good for good blood as every one knows. Her mother in law will shout out if she sees that. She took care of me like her own baby until she died. Even our wedding beegara authana held in Udyavara Mane. Even now I am attached to that house. My younger sister lives there and we visit whenever we visit our home town. Its like my mother's home for me

Lets come back to Our healthy Laddu preparation.

This Laddu is good for all age group. Kids can take it for snacks. People who travel very often can carry this  laddu. It can be used as breakfast or as snack.

Things Needed :

Almonds : 2 Cups.

Cashews : 1 Cup.

Raisins : 1 Cup.

Dates : 20.

Ghee : 1/4 Cup.

Kallu Sakkare or Rock Sungar/Candy Sugar : 1 Small Cup.

Cloves : 2 

Cardamom :  4 Whole Pods. (Remove the seeds from it).

Method : 

1. Remove the seeds from dates and cut dates into small.

2. Dry roast almonds and cashews on low flame.

3. Now dry roast raisins just for 1 minute.

4. Put dates and stir till it gets soft.

5. Let all the roasted nuts get cool.

6. Now dry grind almonds and cashews with cloves and cardamom seeds.

7. Put it to a big bowl.

8. Dry grind softened dates. Add it to almond mix.

9. Dry grind Rock sugar/Candy sugar/Kallu Sakkare. Add it to nuts mix.

10. Mix all the nuts, raisins (As it is), powdered sugar candy and dates.

11. Add 1/4 cup ghee and mix it well.

!2. Prepare Laddu taking small amount of this nuts mixture.

13. Make Laddu same way with remaining Mixture.

14. Laddu is ready to serve or eat.

15. Store in Air tight box. It can stay for long time. 

Note. 

Do not add ghee while roasting.

No need of sugar or jaggery. Sugar candy helps to avoid cough.

Do not add more ghee. It might turn smelly later.

You can add small pieces of Sugar Candy. You can enjoy this sugar candy bits while enjoying Laddu.

Time : 40 Minutes.

20 to 25 Laddus can be prepared. : According to the size of Laddu.

Chakkuli Recipes for Ganesha Festival

 Ganesha festival is one of the National festival and celebrated all over India.

It is celebrated with Pomp and Splender. 

Ganesha Idols are brought home and streets where they are celebrating and pooja is done.

Then varities of Prasadam is prepared and Nevaidya is done to God and people share and eat Prasada. At homes big lunch is prepared and people do have food spread on Banana Leaf. 

Laddu, Chakkuli/ Chakli, Kadubu, Modaka, Payasam, Holige/ Pooran Poli like these so many dishes are cooked and njoy with friends and relatives.

Chakkuli, Laddu, Kayi Kadubu, Modaka , Usli, Pancha Kajjaya are liked by Lord Ganesha.

Here are some varieties of Chakkuli that I have been prepared and blogged and I am going to provide the link. 

You can click on link to get to the page. 

1.  Benne Muruku

2.  moong dal Rice flour

Crispy

Rava

5. https://adige.somayajiskitchen.com/2015/05/chiroti-rava-chakkuli.html

6. https://adige.somayajiskitchen.com/2015/07/potato-chakkuli.html

7. sweet potato

8.Avalakki/ Poha

9. Moong dal -Rice flour

Urid - Rice flour and Channa flour

10.  https://adige.somayajiskitchen.com/2017/10/chakkuli-rice-flour-urid-flour-chenna.html

Ganesh Chathurti.

 Ganesh chaturti or Ganesha Habba is here and we Indians are fond of this Festival.

We do prepare varieties of Modakas, Laddu, Chakkuli, Kadubu, Pancha Kajjaya etc, for this festival.

Lord Ganesh Idol is prepared with clay soil, this idol is brouhgt home with pomp and paegentry.  Pooja is done with Naivedyam and then some do this ritual for three days and some people do Visarjan of Ganesh on the same day in water. Visarjan is done in ponds, rivers, sea or even in well. This shows the human is born, spent his life time and at the end is death.

ಗಣೇಶ ಬಂದ 

ಹೊಟ್ಟೆ ಮೇಲೆ ಗಂಧ 

ಕಾಯಿ ಕಡುಬು ತಿಂದ

ಚಿಕ್ಕ ಕೆರೇಲಿ ಎದ್ದ

ದೊಡ್ಡ ಕೆರೇಲಿ ಬಿದ್ದ.

 The meaning of the above words are 

Ganesha has come, 

He ate Kayi Kadubu. ( Sweet delicacy made of rice, coconut and jaggery)

He was prepared by smalll pond soil

and he was taken and dipped in the big water way. (May be the river, sea etc).

Lord Ganesh is prayed first in the beginning of any of the pooja. Prathamam Ganesha.

There is a story that on Ganesh Chathurthi we should not see Moon. (Chaturthi moon).

You avoid seeing Moon on this day evening. or might get a bad label as thief even though that you have not done that theft.

There is a story for this.  

On this Ganesha festival day, Ganesha had eaten lots of eatables like Laddu, Unde, Pancha kajjaya, Kayi kadubu et. 

He was travelling back on his vehicle Mooshika that is Rat. When they were passing the field, the rat saw a snake and pushed Ganesha on the earth and ran away and hid in a bush.

Becarus of the fall Ganesha;s stomack broke and all the edibles came out. 

Ganesha got angry and pulled that snake and turned around his stomach. Seeing Ganesha falling Moon laughed. Ganesha got angry and gave him a Curse. that he will turn as a thief.

Moon pleaded him to take away the curse. So Lord Ganapa said who ever sees the moon will have to face the theft  crime, even though they do not do it. 

And by listening to Shamanthaka Mani Story, the curse does not harm much .

Shamantaka Mani is one of the precious stone given to King Sathrajit and his brother Prasenajith wore that and went for hunting to forest. In the forest a lion killed the Prasenjit and took it. A bear Jambuvantha fought with lion and he took that Shamanthaka Mani and gave it to his daughter. 

Shree Krisha had seen the Moon on Ganesha Chuthurthi and the theft lebal was put on him.

Though he did not take that Shamantaka Mani, he was labeled as thief. So Shree Krishna went in search of Shamantaka Mani to a forest and found it on Jambavathi, Jambavanta's daugher. 

He fought with Jambavantha, Jambavantha did not realize that is Shree Rama who has taken a birth as Shree Krishna. When he realized he was surrendered and gave the Mani to Shree Krishna. Shree Krishna brought the Shamantaka Mani and gave it to the king Satrajit.

So who ever hear this story of this Shamantaka Mani , will escape from that curse. 

Om Shree Krishnaya Namah.

 

Ragi & Dry Fruits Laddu.

 Ragi is finger millet and one of the millet family grain. It is said to be the healthiest grain on the earth.

Here I have tried Ragi and dry fruits like almonds and cashews. Used some jaggery and dried coconut which are very good for out body.

This Laddu/ Unde can be eaten or munch at any time of the day.

It is good for kids snack box and travelling. This laddu is healthy and good for people who are diet concious. 

Now we will get to know about benefits of eating Ragi/ finger millet in our diet. 

There is a proverb sayig " The one who eats Ragi is Nirogi", ರಾಗಿ ತಿಂದವ ನಿರೋಗಿ".

It does mean that the person who eats ragi is free from any sickness. 

Ragi/ finger millet is gluten free and filled with protein and other minerals and vitamins. It is fiber rich. It has antioxidannt properties. It is good for diabetes. It helps  to prevent our skin from ageing. Ragi is good for our hair health. It is good for digestion. It is rich in calcium.

• 
  
• Now let us see the procedure of preparing Ragi/ Finger Millet & Dry fruits Laddu.
• Things Needed :
• Ragi flour : 2 Cups.
• Almonds : 1/2 Cup
• Cashews : 1/2 cup + 2 Tbs.
• Dry Coconut/ Copra : 1/2 of 1 coconut.
• Jaggery : 1/2 Cup. Powdered.
• Cardamom : 4 to 5 Pods.
• Ghee : 2 to 3 Tbs.

Method :

1. Remove cardamom outer layer and keep it aside.

2. Cut 2 tbs of cashews into small pieces.

2. Dry fry cashews 1/2 cup and almonds for 3 to 4 minutes.

3. Take it out to a bowl.

4. Dry fry Ragi/ finger millet on low flame till the raw smell goes off.

5. Cut dry coconut into small pieces.

6. Dry grind dry roasted almonds, cashews and cardamom seeds and put it to a big bowl.

7. Dry grind copra pieces. 

8. Now add every thing together to the big bowl. Dry roasted Ragi flour, dry grindied cashews and almonds, dry grinded copra. Mix it nicely.

9. Keep a pan on fire and add powdered jaggery. Add 1/4 cup of water and stir continuously.

10. When jaggery turns one string consistency stir little more and pour this jaggery syrup to Ragi flour mix. Add cashew pieces 

!1. Add 2 to 3 tbs of ghee. Mix every thing quickly.

12. Prepare Laddu by taking handful of Laddu mix and giving it to a round ball shape. 

13. Prepare all the laddu and keep it in a tray.

14. Let it cool. Store it in a glass jar or steel box.

The above pics of Laddu is clicker later after serving during our little grand daughter Urivi's Birthday..

Note : 

Dry fry Ragi flour nicely till the raw smell disappear.

Adding more ghee is optional.

jaggery can be cleaned by sieveing when it turns liquid completely and then use it.

If you find difficult to prepare laddu add some ghee or jaggery syrup.

Do not allow the jaggery syrup to be very thick. 

I have used organic jaggery which I got from my native.

Time : 30 Minutes.

25 Small laddus can be prepared.

  

ನಿದ್ದೆ ಬರಲ್ವಾ..ಘಮ ಘಮ ಗಸಗಸೆ ಪಾಯಸ ಈ ರೀತಿಯಲ್ಲಿ ಮಾಡಿ ಸವಿಯಿರಿ./ 😋 Poppy seeds...

ತಂಪು ತಂಪು ದ್ರಾಕ್ಷಿ ಕಲ್ಲಂಗಡಿ 🍉 ಪಾನಕ./ Healthy and Cool 🍇, 🍋 & 🍉 Fruit Ju...

ರುಚ್ರುಚಿ, ಆರೋಗ್ಯಕರ ಮೆಂತ್ಯ ಸೊಪ್ಪು - ಕ್ಯಾರೆಟ್ ಪರೋಟ./Healthy & Tasty Parota...

I have been away for some time from my blog, though I wanted to post I was not able to because I was busy with some or other things.

I just thought of having this Yummy Parota  which is very yummy and you can have it even with your coffee or tea as bites, or as evening snacks. 

First You need to prepare dry curry with methi leaves and carrots thin pieces cooked with mild spices. 

I prepared this palya for afternoon lunch and the remaining left is used instead of eating with chapati.

To prepare dry curry :

Wash and cut methi leaves.

Wash and cut carrots in to think pieces.

Curry leaves a little.

Red chilly powder : 1/2 or 1 Tsp.

Salt : As required.

Seasoning :

Mustard seeds : 1 tsp

Jeera/ Cumin Seeds : 1/2 Tsp.

Curry leaves : 5 to 6 

Method : Keep a pan on the fire and add little coconut oil.

Add mustard and jeera once the oil gets hot.

Add curry leaves and a slit green chilly.

Add cut methi/fenugrik leaves and fry. Add carrots and fry for a while.

Cover an cook till they turn soft. ( Cook on low flame).

Add red chilly powder and stir fry for 2 minutes.

Add little coconut gratings. (Optional).

So the dry curry is done now. 

You can have them with any main dish and Enjoy.

Preparing Parota : 

1 Bowl Carrot - Methi Palya.

2 Cups Wheat flour.

1/2 Tsp jeera ,  garam masala powder, a pinch of turmeric, required salt.

1/2 Cup fresh boiled milk.

Required water and salt.

1 Tbs ghee. 

Oil to cook chapatis.

Method :

Take a bowl and add wheat flour, garam masala, chilly powder, turmeric powder and Jeera.

Add milk and required water and 1 tbs ghee.

Mix it well and prepare dough.

knead the dough well.

Now divide the dough into small portions.

Take a small portion knead a little, dip in dry wheat flour. 

Roll as chapati.

Put a tbs methi and carrot palya and cover it from all sides.

Slowly roll and prepare parota. 

Cook on hot tava. Cook both sides.

Use oil generously. 

Yummy Parota is ready to serve.

Add a piece of butter or a tsp of ghee on top on hot parota.

Eat or serve with your choice of side dish.

Curd and pickle or chutney pudi is the best option.

Note : Use of milk make the parota soft and nice.

Use of oil is optional.

Use of garam masala and chilly powder quantity is optional. More or less.

If your dough turns very soft add little more wheat flour and bring to normal chapati dough consistency.

Do not mash the dry curry. Use as it is.

5 Parotas can be prepared.