Showing posts with label 30 mins. Show all posts
Showing posts with label 30 mins. Show all posts

Wednesday, October 10, 2018

Shavige - Rava - Avarekai Uppittu

Indian breakfast is always a challenging. The home maker or the lady of the house who always think about the food she needs to prepare for the family. Here is such an easy and yummy
Shavige - Rava - Avarekai Uppittu.


So thinking of breakfast, you can provide many Indian food. Uppittu comes to the mind suddenly and it is 100% healthy breakfast. It does contain carbohydrates, minerals and vitamins. I have prepared Uppittu using medium sized rava and shavige/vermicelli.
Avarekai / field beans is available these days. Making use of seasonal vegetable is one of the healthy habit. Field beans are filled with vitamins and minerals.
I have used Avarekai/field beans, medium size rava and Shavige/Vermicelli.
This uppittu is good for any special days like vratha, upavasa or festival or feast days for breakfast.
It is good for people who diet, diabetic people and good snack in the evening and fits into all age group people.
Let us see the recipe now :

NO ONION OR NO GARLIC RECIPE. 

Ingredients :

To Fry :
Rava /Semolina : Medium size : 1 Cup
Shavigev /Vermicelli : 1 Cup

To Cook :
Field Beans : 1 Cup

To Add :
Fresh grated coconut : 1/2 Cup
Ginger : An inch
Lemon Extract : 1 Teaspoon
Salt : As required
Ghee : 2 Tablespoons
Hot boiling water : 3 1/2 cups

To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 2 to 3
Pepper Pods : 3 to 4
Curry Leaves : 6 to 8 Leaves
Red chilly : 2

Method :

1. Remove the pods from field beans shell and wash it. Pressure cook and keep it aside.
2. Wash green chilly and cut into big pieces.
3. Wash ginger, remove its outer layer, wash it again and grated it. Keep it aside.
4. Grate coconut and keep it aside. Crush pepper pods and keep aside.


5. Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and let mustard seeds splutter.
6. Add green chilly, pepper pods, curry leaves and fry nicely for a minute.
7. Add rava and fry till the raw smell goes off.


8. Add shavige/vermicelli and fry for 1 to 2 minutes. Keep water for boiling.
9. Add grated ginger, a pinch of turmeric powder,  salt and mix it nicely.


10. Add boiling water and mix all the ingredients nicely. Let it be on low flame while pouring the hot water.

11. Add cooked avarekai and mix it well. Cover and cook for 2 to 3 minutes on low flame. Let all the moisture disappear. Add lemon juice/Extract.

12. Stir Uppittu slowly and mix it well. Add fresh grated coconut and 2 tablespoons of ghee.


13. Put off the fire and mix it once again nicely.




14. Shift the ready Shavige - Rava - Avarekai Uppittu to a serving dish and serve with your choice of side dish.

Note :

Fry rava and shavige nicely. Adding any other vegetable is optional. Adding more /less chilly is optional. Adding more oil or ghee adds to the taste.
Time : 30 Minutes
Serves : 3 to 4 .

Thursday, October 4, 2018

Sweet Potato - Methi Parata

Sweet Potato - Methi leaves parota is like full meal. Sweet potatoes provides energy for us and is good for health. I have tried the combination of methi leaves and sweet potato.


When you have some sweet potatoes in your kitchen tray, feel like eating something with bit sweet and spicy, if you are a parata lover or when your kid or children protest to eat leaves , you can try this parata. Please do remember me.  :).
 Sweet Potato easy one of the healthy vegetable that we can simply use in our kitchen with full heart.
Let us see the recipe now :
I used boiled sweet potato, methi leaves and some simple spices.
No garlic or Onion is used in this tummy filling yummy  Paratas.
Let us see the recipe now :

Ingredients :

Sweet Potato : 1 Big size
Methi leaves : 1 Medium size bundle
Wheat flour : 2 Cups or little more
Red chilly powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Jeera / Cumin seeds powder : 1/2 Teaspoon
Salt : As required
Cooking Oil :  4 to 5 Tablespoons


Method :

1. Wash and cut methi leaves into small.
2. Boil sweet potato and allow it to cool. Peel off the outer layer.

3. Now take a big bowl, add sweet potato and smash it.
4. Add cut methi leaves, jeera powder, turmeric powder, chilly powder, garam masala powder and salt.


5. Mix it nicely and add wheat flour and prepare the dough. Do not add water.
6. Mix it well, add a tablespoon of ghee and kneed the dough nicely.


7. Divide the dough into small portions.
8. Take a small portion of the dough and turn as ball shape and dip in dry wheat flour.
9. Now it is ready to roll. Roll it as flat and round.
10. Keep a pan on the fire and heat.  Put rolled Sweet Potato - Methi Parata on hot tava.

11. Add a teaspoon of oil and let it cook. Turn the other side and cook for 1 minute.
12. Now Sweet Potato - Methi parata is ready to serve.
13. Repeat the same with remaining Paratas.


14. Serve Sweet Potato - Methi Paratas with a cup of curd or any curry that you have prepared.


Note :

No need to add water, because sweet potato contain lots of water. Methi leaves can be roasted for 2 to 3 minutes before adding. ( Optional ).
Adding any spice is optional.  Use of ghee is optional.
Time : 30 Minutes.
Serves : 3.

Wednesday, October 3, 2018

Bread and Rava Dosa

Bread and Rava Dosa is one of the easy dosa 


Bread and rava dosa one of the healthy breakfast and it is done quickly in the busy mornings. I have read this recipe in paper and tried. It has come out nicely and served the purpose of filling our stomach. Not only tasty but healthy too. It is an diabetic friendly and easy to prepare.
I have used curd/yogurt, rava, wheat bread and little salt. No soda, no baking powder or Eno salt.
Let us see the recipe now :

Ingredients :

Medium sized Rava / Semolina  : 1 1/2 cup 
Curd : 1/2 cup
Wheat bread : 2 to 3 slized
Salt : As required 
Oil : 2 Tablespoons

Method :

1. Powder bread and put it in abowl. Add rava and curd. Put a glass of water and mix it well.


2. Now grind powdered bread, rava and curd together. You can use little water if it is required.
3. Remove it from mixi jar and add salt. Let the batter be dosa batter consistency. ( Add water if required).

4. Keep tava on the fire and heat. Clean it nicely. Add 1/2 teaspoon of oil and wipe it out with a tissue.

5. Take a ladle of bread dosa batter and pour it on the tava and give a round shape. Do not put pressure on the ladle while spreading. 
6. Add a teaspoon of oil on the top, cover and cook. 


7. Turn the other side and cook for minute. 


8. Now dosa is ready to serve. Serve with your choice of chutney, pickle, chutney powder or Sambar.


9. Repeat the same and prepare remaining dosas.

Note :

Add required water if the batter is so thick. Adding any vegetables or onion to batter is optional. I like plain dosas.👸 I added the bread as whole. You can cut off the edges and use. I have used wheat bread. Use of any type bread is optional.
Time : 30 Minutes.
Serves : 3.

Monday, September 24, 2018

Mattina Gulla - Avarekai Curry

Udupi Special Brinjal known as " Mattina Gulla " has its own special flavour and whatever you prepare turns out to be superb taste. This is a special variety of brinjal/ eggplant as said earlier.


There is a story behind the special nature of this Mattina Gulla and will surely write it.
I have prepared Gulla Huli/ bolu Huli or a type of curry using some special spices, which always stay in kitchen cupboard.
I have used Famous Avarekai/field beans and Mattina gulla combined together with some special spice powder which is very fresh, home prepared spice powder. 

Let us  know the story of Mattina Gulla.  
Mattina Gulla got patent these days.



Mattu/Matti is a place near Udupi/ Katpadi, in South Canara. It is about 6 to 8 Km from Udupi. The people over there, were very poor and struggling to lead a peaceful life. Once Shree Vadhiraja Swami of Sode Mutt came to visit this place, he saw the peoples' struggle and gave a handful of this Gulla /Brinjal /Eggplant seeds. He said from this seeds peoples' struggle will be reduced. As they grow the brinjal plant and it yield special variety of brinjals. So brinjals turned as famous and peoples' struggle reduced. It is all Swami Shree Krishna's daye/kindness and through the guru he could take care of His devotees and help them to lead peaceful life. Even now the first yield is given it to Lord Shree Krisha Mutt in Udupi. 
One has to eat and relish the taste of this special Mattu Gulla and then he will be able to know that what we say is 100 % true about the taste of this kind of brinjal.
No Onion or Garlic is used in this recipe. Try and enjoy this curry. It suits to all type of dishes.
Let us see the recipe Now :

Ingredients :

To Cook :
Mattu Gulla : 2 
Avarekai : 1 Cup. 250 to 300 grams. 
Methi seeds /Fenugrik seeds : 1/4 Teaspoon
To Add :
Spice Powder : 2 Tablespoons
Tamarind Pulp : 1 Tablespoons
Jaggery : 1 teaspoon
Salt : As required 
Coriander leaves : 2 to 3 Tablespoons
Coconut : 2  to 3 Tablespoons
Ginger : An inch 
Seasoning :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves.


Method :

1. Remove the avarekai / Field beans and  wash it.  Pressure cook for 6 to 8 minutes and leave it for cooling.


2. Cut brinjals and put the pieces in a bowl of water for 5 Minutes.
3. Grate coconut, wash and cut curry leaves and coriander leaves. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
4. Wash and clean ginger and remove its outer layer. Wash it again and grate it.
5. Keep cooked averekai pan on the fie. Add cut brinjal and let it cook for 3 to 4 minutes./Till it gets soft. ( Do not over cook ). Add grated ginger.


6. Add little turmeric powder, tamarind pulp and required salt. Mix it well and cook for 2 minutes.
7. Add spice powder and mix it well and cook for another 2 minutes.


8. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and jeera. Let it fry nicely.
9.  Add a pinch of asafoetida and curry leaves. Add this seasoning to the curry. 
10. Add a teaspoon of jaggery.
11. Mix it well and cook for another 2 minutes.
12. Put off the fire and Shift the curry to a serving dish.
13. Add cut coriander leaves and grated fresh coconut. (One Tablespoon).
14. Mix it well and Shift the ready curry to a serving dish. Top up with coriander gratings. ( Optional)


15. Serve with the main dish of your choice. Yummy curry taste best on almost all the dishes.

Note :

Do not over cook brinjals. Adding capsicum taste better. Adding garlic or onion is optional. Adding coconut grating is optional. Adding more jaggery is optional. Use of coconut oil is optional. 
Time : 30 Minutes.
Serves : 3 to 4.

How to make : Home Made Spice Powder :

Dry roast 1/4 teaspoon of methi, 1/2 teaspoon of urid dal, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilly, 1/2 teaspoon of jeera/cumin seeds, 5 to 6 curry leaves and a pinch of ingh. Add a small piece of cinnamon to it. (1/2 inch). Do not fry cinnamon and 1Tbs  coconut, just add it after you shift the dry roast spices to a bowl. Let it get cool. Dry grind and turn it as powder. 
Note : Dry roast the spices one by one on low flame. 

Saturday, September 15, 2018

Aralu hittina Unde/Gundittu Unde

Aralu Unde is specially made for Gokulastami /Shri Krishna Janmastami. It is one of the must laddu prepared  and do arpan as Navaidyam for Shri Krishna.


Aralu Hittu /Gundittu is special flour prepared with puffed rice. Dry roasted puffed rice /a type of avalakki is ground to make flour and then used for preparing Laddu.
Udupi Shri Krishna temple is in Udupi and I am very proud that I belong to that region. I have seen Shri Krishna's Astami Sambrama so many times in Ratha beedi./Car street, the street around the Asta Matt.
Varieties of Eatables are prepared for Shri Krishna and it is kept as Naivedyam at night. According to  to the star Rohini, Shri Krishna's birth. People fast whole day on that day, ( Shravana Masada Shukla pakshada 8 ne dina ). Then only people eat. The very next day whole of Udupi and around Udupi the celebration starts in the morning. People decorate themselves different Vesha/Costume and visit houses and get some money. It is fun to watch these and you do enjoy seeing many people with different costume. Huli Vesha / People in the costume gather and dance according to the beat as tigers it is really fantastic. All these people go to Udupi Vitla Pindi Utsav, they do take part in the celebrations and processions with Lord Shri Krishna and Lord Mukya Prana/Hanuman/Hanumantha /Maruthi.
The Golden  Chariot is pulled around the Car Street , Shri Krishna sitting in it. The whole place is filled with people around the world to watch Shree Krishna's Utsav. Number of Huli Vesha groups dances and the instruments like drums and other musical instruments are played and move with Shri Krishna's procession. We say our janma pavana by seeing the Utsav. 
Laddus prepared by Mutts, distributed to the whole large group which do take part in processions andsome schools, near by offices, banks also will get the prasads from Shri Krishna Mutt.
This is about Shri Krishna Astami/Gokulastami celebrations
Even at home different varieties of laddus are prepared for naivedyams and Aralu Unde is one of it.
This Aralu Hittu is available only during Astami time.
I have been to Udupi just before Shri Krishna Janmastami and brought some flour and prepared this laddus.
This puffed rice is already roasted and no need to roast the flour again. You can add ghee according to your requirements. Adding more ghee helps the laddu to be tasty. Less ghee turns the laddu hard after a day and you need to break a laddu and have it. ( It means its hard to eat).
 Aralu Hittu is good for health and it helps to keep your body warm.
Let us see the recipe Now :

Ingredients :

Aralu Hittu /Gundittu : 3 Cups
Ghee : 1/2 Cup or little more
Jaggery : 1 1/2 Cup ( Powdered)
Cardamom : 6 to 8 Pods
Cashews : 2 Tablespoons ( Cut into small)
Raisins : 2 to 3 Tablespoons
Coconut : 1 Cup
Sesame Seeds :  2 Tablespoons

Method :

1. Powder jaggery and keep it aside.

2. Grate coconut and dry grind it, keep it aside. Dry roast sesame seeds and powder it.

3. Remove the pods from cardamom and powder it.
4. Keep a small pan and put 2 tablespoons of ghee. Fry cashews and
5. Keep a pan and put jaggery and 1/4 cup of water. Let the flame be low.
 Let jaggery melt and bubbles starts and it starts to bubble.

6. Let it get one string syrup consistency. Keep stirring for another 2 minutes.

7.  Add grated coconut and mix it well. Take out the pan on fire and put off the fire.

8. Add Gundittu/ Aralu flour and mix it well. Add ghee fried cashews and raisins.

9. Add remaining ghee and mix it slowly.  Add powdered cardamom.

10. Take a handful of mixture in your palm and fold the palm tightly and turn the flour in round shape.
  

 11. Repeat the same and prepare laddu /unde and arrange them in a tray or bowl.


12.  Put them in a serving bowl. Let it cool. Store them in a air tight box or bottle and serve as you wish.

 Note :

Let the syrup consistency be just little more thicker than one string consistency.  Check the consistency with your finger tips. It should be slightly sticky. Not watery. Let the mixture be bit cool to turn them as laddu. The hot mixture burns the hand because of the heat. Add little ghee if you feel that, the mixture is completely dry. You can add hot milk also, but you can not store them for a long. Milk used Laddu get fungus. So better use melted ghee. Adding more jaggery is optional.
If dry roasted avalakki is available you can buy and powder the avalakki and use it for laddu.

Time : 30 Minutes.
Serves : 3o to 40 Laddus/Unde.