Showing posts with label 15 mins. Show all posts
Showing posts with label 15 mins. Show all posts

Tuesday, August 1, 2017

Avalakki - Carrot Sweet Rava Rotti

Avalakki -Carrot Sweet Rava Rotti is bit sweet and yummy. Sweet lovers will definitely love this rotti and it it good for breakfast or as snack. We normally prepare Spicy Rotti and Sweet rotti together for breakfast normally. Only when you suddenly feel like eating some thing this rotti helps to enjoy your craving.

I have used organic Avalakki/Aval/ Poha/ Beaten or flatten rice, organic jaggery, carrots, coconut and medium size Semolina.
This recipe for sweet lovers. It is healthy, yummy, medium sweet and quick.
Let us see the recipe Now :

Things Needed : 

Avalakki/Poha : 1 Cup
Rava/Semolina (Medium sized ) : 2 Cups
Jaggery : 2 to 3 Tablespoons full
Coconut : Fresh and grated : 1/2 Cup
Carrots : 2
Curd/Yogurt : 2 Tablespoons
Salt : A little (one to two pinch)
Curd : 2 Tablespoons
Cooking Oil /Ghee : 2 to 3 Tables


Metod:

1. Wash and scrape out the outer layer of carrots. Grate it and keep it aside. Keep a tablespoon of grated carrots separately.
2. Put Avalakki and jaggery in a bowl and let it soak for 3 to 4 minutes.

3.Grate coconut and keep it aside.
4. Grind avalakki, jaggery, grated carrots and coconut. ( Use required water to grind).
5. Put ground coconut, carrot mixture to a bowl. Add curd and little salt.

6. Add rava to the ground mixture and mix it well.

7. Do not add much water. Let the dough be like idli dough. Add a tablespoon of carrots.

8. Keep a pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
9. Take a spoon full of dough and spread it on the tava in a circle shape.

10. Sprinkle some oil on the top, Cover and cook for 1 to 2 minute. (Low flame).
11. Turn the other side and cook for 1 minute. Now Avalakki - Carrot Sweet Rotti is ready to serve.

12. Serve with ghee on the top. You can eat them with out any side dish.

Note : 

Do not add much water to the dough. Let the dough be idli dough consistency. Adding more jaggery is optional. Adding coconut is also optional. Use of ghee instead of cooking oil is optional.
Use of thinner variety of Semolina/ Chiroti rava instead of medium size rava is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .

Saturday, July 29, 2017

Mango Fruit Rasam

Rasam /Saaru is one of the side dish which is prepared in many ways. Now it is a mango season and I  have prepared Mango fruit Rasam. It is spicy and little sweet and savoury.


I got these mangoes from  Udupi Store in Malleshwaram. Though mango fruit looks very small, it oozes out with sweet. It is one of the wild mango variety from Mangalore and South Karnataka./India.
I used ripe sweet mangoes and rasam powder. No dal or no coconut in this recipe.
Let us see the benefits of Mangoes in our diet.

Mangoes are rich in minerals and vitamins. Mangoes are very low in saturated fat, cholesterol and sodium. They are rich in dietary fiber, Vitamin B6, Vitamin A and Vitamin C. They are rich in minerals like potassium, magnesium and copper. They are rich in antioxidant properties. They are good for digestion and good for bone health. It also promote the brain health and control the blood pressure in our body. It  boost immunity in our body.

Mango Fruit Rasam can be served as " Soup" or it can be eaten with plain rice with a spoonful of ghee.

No Onion OR No Garlic is used in this " Mango Fruit Rasam". 
Let us see the recipe now :

Things Needed :

Mango Fruits : ( Any sweet varieties will do) : 6 to 8 (Small ones).
Rasam Powder : 1 Tablespoon
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh /Asafoetida : A pinch
To Add :
Green chilly : 1 to 2
Pepper pods :3 to 4
Coriander leaves : 2 Tablespoons
Turmeric powder
Lemon Extract


Method :

1. Wash and clean mango fruits. Wipe out the moisture with a clean towel.
2. Squeeze out the pulp from mangoes. Keep it in a bowl. Wash and slit chilly, cut coriander and curry leaves. Crush or powder pepper pods.


3. Put some water to the removed mango outer layer and the seeds.
4. Squeeze out and collect the pulp (if remaining) and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds.
6. Let mustard seeds splutter. Add curry leaves, slit green chilly and jeera.
7. Add ingh and mago pulp. Add 2 to 3 glasses of water. Mix it nicely.

8. Add required salt and a little turmeric powder. Add crushed pepper pods.

9. Let it boil nicely for 2 to 3 minutes. Add a tablespoon of rasam powder and mix it.

10. Boil for 2 minutes and shift the saaru to a serving dish.

11.Add squeezed lemon and coriander leaves.

12. Serve with hot plain rice and ghee. It can be served as soup also.

Note :

Adding more water and making it more liquid is optional. Adding tamarind instead of lemon is optional. Adding a spoon of ghee to " Mango Fruit Rasam " adds to the taste. Any brand or home made rasam powder can be used. ( I have used home prepared Rasam Powder). No need to add any jaggery/sugar, since the fruit it self having sweet content. Use of any cooking oil is optional.
Time : 15 Minutes
Serves : 4 to 5 .

Monday, June 26, 2017

Harve soppu/Amaranth leaves Dry Curry

Harve soppu/Amaranth leaves are fresh during the rainy days. It is tender and taste too good.
Harve soppu Dry curry goes well with hot rice, with chapatis, all type of rotis and poori.

I have prepared this curry with fresh sambar/curry powder. It taste yummy.
Let us see some benefits of eating " Amaranth leaves" in our diet.
Harve soppu (as we call it in Karnataka- India), has the ability to reduce inflammation, boost bone strength and lower the blood pressure. It helps to improve our immune system. It also helps to maintain healthy hair and good for weight loss. It boost energy and helps the metabolic function in our body. They are rich in protein. They have a rich source of antioxidant properties and helps to cure and reduce the inflammation. They are rich in fiber and good for easy digestion. They are good source of minerals.
Let us see the recipe now :
No Onion or No Garlic is used in this Harve soppu Dry Curry.

Ingredients :

Harve soppu : 1 Bundle (Medium size)
Coconut : 1/2 Cup
Fresh ground spices/sambar powder : 1 Tablespoon
Jaggery : 1 Teaspoon
Lemon juice or tamarind pulp : 1 Teaspoon
Salt : As required
Coriander leaves : 1 Tablespoon
Seasoning :
Coconut Oil : 1Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Green chilly : 1

Method :

1. Wash and cut Harve soppu into small pieces. Grate coconut and keep it aside.
2. Wash and cut curry leaves, coriander leaves, slit green chilly and keep it aside.
3. Keep a pan on the fire and heat. Put oil and mustard seeds and urid dal.
4. Let mustard seeds splutter. Add curry leaves and slit chilly.
5. Fry for a second and add cut Harve soppu and mix it well.
6. Cook on low flame. Add 1/2 cup of water, little turmeric powder and cook on medium flame.



7.Let all the water dry. Add salt, tamarind pulp/lemon juice, little jaggery and mix it nicely.

8. Add fresh sambar powder and mix it well. Add fresh grated coconut and put off the fire.

9. Shift the ready Harve soppu Curry to a serving dish. Add cut coriander leaves.
10. Serve with the main dish that you have prepared.

Note :

Use of any cooking oil instead of coconut oil is optional. Adding more oil is optional. Adding any spice powder is optional. I have added fresh sambar powder. Adding onions or garlic is optional.
Adding jaggery is optional. You can cook Harve soppu on  low flame without using the water. It takes little more time and little more oil. (Stir in between so that it does not get burnt at the bottom).
Time : 15 Minutes.
Serves : 3 to 4.

Fresh Sambar Powder :

A tablespoon of coriander seeds. 1/4 teaspoon of methi, 1/2 teaspoon of jeera , 1/2 teaspoon of urid dal and channa dal,  (each) 4 to 5 byadagi chilly and some curry leaves. Dry roast all these ingredients one by one and dry grind it when it cools. Sambar powder is ready to use.

Saturday, May 27, 2017

Cauliflower Dry Curry

Cauliflower is one of the most loved vegetable by kids. Whatever the way it is cooked surely gobbled by kids. It may be gobi manchooriya, gobi tava fry, gobi pakoda or any curry with gobi, thats cauliflower.

I have tried a dry curry with Cauliflower and it tasted yummy. It goes well with almost all the main dishes like rice, chapatis, rotis, pooris or even dosas.
Simple spice and little Besan/kadale hittu/Chenna flour/Gram flour is added to gobi and tried as mild spicy dry curry.
Our friend Rajashree Vaidya is used to add besan flour to the curry, so that it binds the pieces well roasted nicely gives out a good aroma too.
Let us see some benefits of eating " Cauliflower " in our diet.
Cauliflower is good for hypertension. It is a good source of antioxidant and helps to  strengthen the immune system. It helps to support bone health, and good for brain. It gives a relief to indigestion and good for diabetes and balance the cholesterol levels. Cauliflower is an excellent source of Vitamin C, Vitamin K and Vitamin B -6, Vitamin B1, B 2, B 3 and Vitamin E. It provides vital minerals like calcium, magnesium, phosphorous, potassium, manganese. It is a rich source of protein and very low amount of fats.
Cauliflower Dry Curry has " No Onion " or " No Garlic " in it. It is very easy and simple to prepare.
Let us see the recipe Now :

Things Needed :

Cauliflower : 1  Bowl (Medium Sized)
Oil : 2 to 3 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Chilly Powder : 1 Teaspoon
Methi Seeds : 4 to 5 Seeds
Ingh/Asafoetida : A pinch
Besan/Gram flour : 2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Salt : As required
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons

Method :

1. Wash cauliflower nicely and soak in warm water. Add 1 teaspoon of salt to the warm water. Leave it for 10 minutes.
2. Wash cauliflower again nicely with normal water. Keep it aside.
3. Wash curry leaves and coriander leaves and cut into small.
4. Keep a pan on the fire. Heat and put oil. Add mustard seeds, urid dal and methi seeds. Let mustard seeds splutter.
5. Add jeera/cumin seeds and ingh. Add curry leaves. Mix it well. Add washed cauliflower.
6. Reduce the flame to low. (Not very low). Stir nicely and add a pinch of turmeric powder.
7. Let it cook on low flame till it turn slightly soft. Stir in between.
8. Add salt, garam masala, chilly powder and mix it well. Let it cook for 2 minutes. Stir and mix the vegetable nicely.
9. Add 2 teaspoons of dry besan/gram flour/chenna flour on the top and slowly turn the vegetable pieces. Add cut coriander leaves.

10.. Let it cook nicely till golden brown. Now mix all the ingredients nicely and shift the ready cauliflower dry curry to a serving bowl. Serve with a main dish you have prepared.

Note :

Use of onions or garlic is optional. Adding any spice is optional. Example : chat masala. rasam/samabar powder, jeera -coriander powder, pav bhaji masala etc.Add of more oil is optional.
Time : 15 Minutes.
Serves : 2 to 3.

Monday, May 8, 2017

Pav Bhaji : My Style

Pav Bhaji is one of the famous street food which is liked by so many around the world. Spicy, filled with veggie and yummy Pav Bhaji is always loved and invited by the hungry stomach. Its healthy and stomach filling food too. Pav is nothing but a bun (a special type of bun) and bhaji is spicy curry.

Here is a simple, quick and yummy " Pav Bhaji " and I have used vegetables, some spices/masala and Pav is heated on tava with little butter. I am sure we fall love in having Pav Bhaji and definitely prepare this evening.
You can have this Pav Bhaji for the breakfast (tummy full), as snack in the evening time or for dinner.
Remember to use less spice which helps to keep you fit and fine. It is always better to use less spice because you may feel not only thirsty and lazy, spice effect cause chest burn and other problems because of more spice in the curry.
No Onion or Garlic is cooked in this " Pav Bhaji ". (Cut onions are used as raw to add it to the curry. Purely Optional.
Use of pressure cooker to cook vegetables because it helps to retain health content in vegetables.
Lets see the recipe now :

Things Needed :

To Pressure cook :
Carrots : 2
Potatoes : 2 to 3
Peas : 1 Bowl
Tomatoes : 2
To Add :
Pav Bhaji Masala (Mayyas) : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoon
Jeera Seasoning : 1 Tablespoon
Grated Ginger : 1 Teaspoon
Salt : As Required
Turmeric powder : 1/4 Teaspoon
Chat Masala : 1/2 Teaspoon
Butter : 1 Tablespoon
Coriander Leaves : 2 to 3 Tablespoons
Lemon : 1/2 Lemon extract.


Method : 

1. Wash and remove the outer layer of all the vegetables. Cut into small pieces. Slit green chilly.
2. Wash fresh peas. Now put cut vegetables and peas to pressure cooker.
3. Add little water to the vegetables and cook for 5 to 6 minutes. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
4. Remove the lid once the pressure cooker is cool.

5. Add salt, turmeric powder, pav bhaji (Mayya's ), jeera powder and smash the vegetables nicely.
6. Add very little water and cook for 2 minutes. Add grated ginger.

7. Mix it well.. Let it cook for a minute.
8. Keep a small pan and put oil. (1 Tablespoon). Add slit chilly and fry nicely.
9. Add this to cooked Bhaji and mix it well.

10. Add 1/4 Teaspoon of chat masala and mix it nicely. Add a tablespoon of butter and let it melt.

11. Mix bhaji nicely and put off the fire. Shift the ready curry to a bowl, Add coriander leaves and 1/2 lemon extract. .

12. Cut Pav in the middle and put it on a hot tava. Put little butter on each side.
13. Let it turn slightly golden brown. Put it on a plate.

14. Serve Pav bhaji with cut onions on the side. (Or put some cut onions on the top of bhaji).

Note: 

Use of pressure cooker is optional. You can use a tava to mix all the ingredients nicely. Smashing the vegetables is an optional. Adding more spice is optional. Mild spice is always better. Use of cut onions on the side is optional. (You can use cucumber pieces instead of onions). Adding more/less butter is optional. Butter not only adds to the  taste helps to reduce the spicy taste.
Time : 15 Minutes
Serves : 4 to 5 .

Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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