Carrot & Potato Mosaru Bajji (Raitha)

Carrot & Potato Mosaru Bajji/Raitha is a side dish. Mosaru is curd/yogurt. Having curd during summer helps to keep the body and mind cool.
I have used carrots, boiled potato, green chilly and some coconut gratings.

Let us see some benefits of using Curd/Yogurt in our diet.
Curd/Yogurt/Mosaru/ Tairu as it is called is a dairy product and contain many health benefits. It is also used as beauty aids for having fair complexion. It is also said that curd is more beneficial than milk because of it fermentation. Curd is filled with nutritional content. It contain fat, carbohydrates, protein, sodium, potassium and Vitamin A, D, and B - 12. It has a rich source of calcium and magnesium. Using curd is good for digestion and it helps the bones and teeth strong. Curd is good for healthy heart and it is used for beauty products. Curd removes dandruff because it has lactic acid and it is has anti fungal in nature. Curd act as immunity booster. So it is always better to use curd/yogurt in our diet.
Let us see the recipe Now : It is simple, healthy and quick dish. It is very nice and tasty dish goes well with plain rice/any masala rice, chapatis or any type of rotis.
No Onion or No Garlic is used in this recipe. 

Things Needed :

Carrots : 2
Boiled Potato : 1
Green chilly : 2
Grated coconut : 1 Tablespoon
Dry Ginger powder : 1/4 Teaspoon
Curd : 1 Cup
Salt : As required
Mustard Seeds : 1/2 Teaspoon
Methi Seeds : 2 to 3
Curry Leaves : 5 to 6
Ingh /Asafoetida : A pinch
Oil : 1/2 Teaspoon
Coriander Leaves : 1 Tablespoon

Method :

1.Wash and scrape out the outer layer of carrots and grate it.
2. Wash and boil potato and remove the outer layer of potato.
3. Smash potato and mix it with grated carrots. Grate coconut and keep it.
4. Add green chilly, dry ginger powder, salt and grated coconut.

5. Add a cup of curd and mix it well. Shift it to the serving dish.

6. Add mustard seasoning and cut coriander leaves.

7. Carrot & Potato Mosaru bajji is ready to serve. Serve with any main dish our your choice.

Note :

Boil the potato nicely so that it adds with all the other ingredients. Use of Majjige Menasu is optional. Use of onions and garlic is optional. Use of any cooking oil is optional. ( I have used coconut oil ).
Time : 10 Minutes 
Serves : 2 To 3.

Raw Mango - Carrot - Coconut Chutney

Raw Mango - Carrot - Coconut Chutney is a side dish. |It is the time for raw mangoes and you can choose the best mangoes in the market. You should make use of seasonal fruits and vegetables which helps you to keep fit because of their natural content.

One more chutney for chutney lovers. People who loves chutney know the yummy taste of it and just enjoy this " Raw Mango - Carrot - Coconut Chutney " with hot rice and a spoon of fresh ghee.
I have just tried this " Raw mango - Carrot - Coconut Chutney " and it is just yummy and goes well with all most all the main dishes. Carrot's sweetness. raw mango's sourness and the coconut flavour goes well hand in hand and binds it so well and the chutney turns superb.
Let us see the recipe Now :
No Onion OR No Garlic Added in this "Raw Mango - Carrot - Coconut Chutney".

Things Needed :

For frying :
Oil : 1/2 Teaspoon
Urid dal: 1 Teaspoon
Red chilly : 4 to 5
Ingh : A pinch
Curry leaves : 8 to 10 leaves
For adding :
Raw Mango : 1 Small one
Carrot : 1
Coconut : 1 Cup (1/2 coconut, cut or grated)
Salt : Required salt.
For seasoning :
Red chilly : 1
Mustard seeds : 1/2 Teaspoon
Ingh: A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut mangoes into small pieces
2. Wash and scrape out the outer layer of carrot and cut into small pieces.
3. Wash curry leaves and keep it aside. Grate or cut coconut into small pieces.
4. Keep a pan and put 1/2 teaspoon of oil. Put urid dal and fry till it turns golden brown.
5. Add red chilly ( 4 to 5 ) and fry for 10 seconds.

6. Add curry leaves and ingh. Add cut mangoes and carrots. Mix it nicely and put off the fire.

7. Add cut or grated coconut. Let it cool. Grind it with required water. (Use of water should be less).
8. Add salt and grind it for 2 minutes. Remove the chutney from the mixi jar.
9. Add mustard seeds, ingh, curry leaves seasoning and serve with the main dish of your choice.

Note :

Fry urid dal in low flame so that it does not get burnt. Use of chilly is optional. It is not necessary to fry carrots and raw mango pieces. Removing the outer skin of mango is optional. ( I do not). Use very little water while grinding chutney. Then add it according to your requirement. Adding seasoning is optional. (Some time we do not add seasoning). Use of any cooking oil is optional. I have used coconut oil. Adding onions and garlic is optional.
Time : 10 Minutes
Serves : 2 to 3.

Rice flour - Carrot Rotti

Akki Rotti/Rice flour rotti is favourite of many. We do love and I prepare this akki rotti giving a little twist to it. Use of varieties of vegetables gives loads of strength and energy and it is very easy to digest because it is loaded it vegetables. 

I am very fond of authentic dishes. This akki rotti takes first place in the villages when they have visitors or relatives visit them. I have read in so many Kannada story books that when son in law or the college going son comes home to visit his parents. or son in law visiting his in laws or even the kids visiting their grand mother, mother or grandmother prepare this yummy dish and serve with butter and chutney pudi on the top. The stories I have read still lingering in my mind and they had a beautiful coverage of village beauty. The river flowing by the side of the mountain, green surroundings, the mango trees flowering, the birds chirping in the morning, or the cool breeze from the coconut plants, beautiful sun rise/set. All these gives us the real picture of the village and you fall love in it.

Let us coming back to Akki rotti/Rice flour carrot rotti. I have used the fine rice flour,  carrots and some spices to give a good taste. 

No Onions are used in this Rice flour Carrot Rotti.

It fits into your breakfast perfectly. You can parcel them for school tiffin/snack box. It taste good even when it turns cool. It also can be eaten as dinner and snack. 

Let us see the recipe now :

Things Needed : 

Rice flour : 2 Cups

Carrots : 2

Green chilly : 1

Dry Ginger Powder : 1 Teaspoon

Coriander leaves : 2 Tablespoons

Curry Leaves : 8 to 10 or more

Coconut : Fresh and grated : 4 to 5 Tablespoons

Salt : Required 

Water : Required 

Oil : 3 to 4 Tablespoons

Method :

1. Wash and remove the outer layer (slightly) and grate carrots.

2. Wash and cut green chilly, coriander and curry leaves.

3. Grate coconut and keep it aside.

4. Take a big bowl. Add rice flour, grated carrots, cut coriander and curry leaves, green chilly.

5. Add dry ginger powder and salt. Mix all the ingredients nicely and add water carefully.

6. Prepare the dough.(like idli dough or little thicker).

7. Keep a pan on the fire and heat. Sprinkle little oil on the top and clean it out.

8. Take a handful of dough and spread it  on the tava in a circle shape.

9. Spread it in circle shape. (Spread it very thin). Keep the flame very low while spreading the dough.

10. Cook for 1 to 2 minutes  and turn the other side and cook. (low and medium flame).

11. Rice flour carrot rotti is ready to serve. Add ghee/butter on the top and serve with side dish.

12. Repeat the same with remaining dough,

Note :

Take care while preparing the dough. Do not add too much water. The dough should be little loose.It helps the dough to spread it on the pan easily. (Thicker than idli dough). Use of chilly more/less is optional. Use of onions are optional. I have not used. Reducing the flame while spreading the dough around the pan helps you to spread it evenly and thin. Adding fresh grated ginger instead of dry ginger is optional.

Time : 30 Minutes.

Serves : 3 to 4 

Tomato -Vegetable Rice

Tomato - Vegetable Rice is a Rice dish and good for breakfast/brunch/lunch/dinner. It is very easy and quick to prepare. It can be packed for kids lunch box for schools and office too. It is good for travels, ladies kitty party(Pot Luck) and all type of parties.

I have used Sona - Masoori Rice and some vegetables with spices. Added little curd to give some aroma and tangy taste.
Let us see some benefits of eating " Clove" in our diet.
Cloves contain many medicinal and healthy properties. They are good for controlling diabetes. They are loaded with antiseptic, anti oxidant, anti-inflammatory, anti-flatulent properties. They keep the body warm and soothing. (Rubefacient). They do have sweet aromatic pleasant fragrances. They help to improve and provide aid in digestion and constipation problems. They are good for strong bones. They are rich in minerals like potassium, manganese. iron, sodium, zinc, calcium and magnesium. Potassium helps in controlling the heart beat rate and blood pressure. They are rich with Vitamin A and beta carotene levels. (They are known as antioxidant properties. They are rich source of Vitamin K, Vitamin B6, Vitamin B -1, Vitamin E, Vitamin D and Vitamin C. Intake of Vitamin C helps the body to develop resistance against infection and harmful oxygen free radicals.
Please do remember to not to use cloves in large quantity. It can cause gastrointestinal irritation. disorder in central nervous system. People who suffer from stomach ulcer. Avoid eating cloves during pregnancy.
Let us see the recipe Now:

Things Needed : 

Sona Masoori Rice : 2 Cups
 Carrots : 2
Capsicum : 1
Potato : 3 to 4 (Small ones)
Tomatoes : 2
Grated Ginger : 1 Teaspoon
Onion : 1 (Big size)
Green chilly : 1
Cloves : 5 to 6
Cinnamon sticks : 3 to 4 pieces (small pieces).
Cardamom : 2
Curd/Yogurt : 1/2 Cup
Ghee : 1 Tablespoon
Oil : 2 Tablespoons
Salt : To Taste
Rasam Powder : 1 Tablespoon

Method : 

1. Wash and soak rice for 10 minutes

2 Wash and cut all the vegetables . (According to your wish). Big/Small

3. Grate coconut and keep it aside.
4. Keep a pan on the fire. Heat and then put ghee and oil.
5. Add spices, like cinnamon, cloves and cardamom

.6 Add cut onions and fry nicely. Add cut carrots, capsicum and potatoes. Fry for 2 to 3 minutes.

7. Add cut tomatoes and grated ginger. Mix all the vegetables nicely and stir for a while.
8. Add Rasam powder and fry nicely for a minute.

9. Add soaked rice. (Remove all the water before adding to fried vegetables).
10. Stir nicely for a minute. Add turmeric powder. (Half teaspoon)
11. Now put off the fire and add required salt. Mix it well. Add curd and mix it nicely.

12. Put the fried rice and vegetables to a cooker. (Pressure cooker or electrical cooker).
13. Add required water and cut coriander leaves. Let it cook for 20 to 25 minutes. (Pressure cooker)

14. Shift the ready "Tomato - Vegetable Rice " to a serving dish"
15. Add coconut gratings on the top and serve. (Adding coconut is optional).

Note :
Use of different varieties of rice is optional. (Check the ration). Adding more spices is optional.
Adding curd is optional. ( You can cook with out curd too). Adding garlic to the dish is optional.
Adding garam masala /Any other masala is optional. Adding rasam of any brand is optional.
Use of more chilly is optional. Use of pressure cooker /electrical cooker is optional.
Time : 30 Minutes
Serves : 4 to 5.

Field Beans - Pigeon Peas Vegetable Saagu (Curry)

Field Beans/Avarekai (Kannada word) and pigeon peas are still available in the market. So hurry up and prepare as many dishes as you can by using Avarekai. It the best choice to use the seasonal legumes, vegetables and fruits.

I have prepared Vegetable Saagu (curry) with these Pigeon peas. (Togari Kalu) and Avarekai (Field Beans) and some vegetables.
Saagu is one of the best dish to have and it is always loaded with vegetables. Poori Saagu, Rava Idli -Saagu, Capati -Saagu and Set dosa - Saagu are the yummy combinations which go hand in hand.
Let us know some benefits of having "Ginger" in our diet.
Ginger is one of the healthiest spice. It is loaded with medicinal properties and powerful benefits for our body and brain. Ginger helps to decreases the risk of obesity, diabetes, heart diseases. Ginger is good for easy digestion. Ginger is good for common cold, gastrointestinal irritations and in cold season. It helps to keep the body warm. Ginger is good for inflammation and pain reduction during the menstrual time for ladies. It has powerful anti-inflammatory and antioxidant properties. Ginger may lower the bad cholesterol and helps to improve the good cholesterol levels. Ginger is good for treating infections in our respiratory system.
Let us see the recipe Now :
No Onions OR No Garlic is added in this "Field Beans -Pigeon Peas Vegetable Saagu. (Curry)".

Things Needed :

To Cook :
Field Beans : 1 Cup
Pigeon Peas : 1 Cup
Chayote  Squash /Chow Chow/ Seeme Badane Kai : 1
Carrots : 2
Spices to Grind :
Fresh Coconut : 2 Tablespoons
Roasted Chenna/Huri Kadale/Pottu Kadale : ! Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 3 to 4
Ginger : 1 Teaspoon . (Grated)
Coriander seeds : 1 Teaspoon
Green Chilly : 3 to 4
Tamarind Pulp : 1 Tablespoon
Coriander leaves : 1 handful (2 to 3 tablespoons).
To Add :
Cumin/jeera seasoning ( 1/2 Teaspoon jeera).
Ground spice mixture
Kasoori Methi (Raw Dried Fenugrik Leaves : 1 Tablespoon
Oil : 1 Teaspoon
Butter : 1 Tablespoon
Salt : As Required
Turmeric Powder : A pinch

Method :

1. Remove the pods from Avarekai and Pigeon Peas and wash the pods.
2. Wash and remove chayote squash, carrots and remove the outer layer and cut it in to small pieces.
3. Cook Avarekai, pigeon peas and the vegetables til they turn soft.
    ( Pressure cook for 3 to 4 minutes).

4. Wash green chilly, coriander leaves and grate coconut. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Soak a small marble size tamarind in hot water and squeeze out the pulp after 5 minutes.

6. Grind grated coconut, jeera, coriander seeds, green chilly, roasted chenna, pepper pods, grated ginger, tamarind pulp and coriander leaves with little water.

7. Keep a big pan on the fire and put oil and jeera. Let jeera turn slightly brown.
    Add cooked  vegetables, salt and turmeric powder.

8. Mix it well and let it cook for 2 minutes. Add ground coconut - spice mixture.

9. Add water if required and boil for 3 to 4 minutes.
10.Add dried methi/fenugrik leaves. (Kasoori methi).

11. Shift the curry to a serving dish. Add  a tablespoon of butter and mix it well and serve.

12. Serve with chapatis or any other main dish you have prepared. We had " Field Beans - Pigeon Pes Vegetable Saagu " with Chapatis.

Note :

Do not over cook the veggies. Do not add much spices. Adding roasted chenna helps the curry to be thick and adds to the taste. Adding red chilly is optional. Adding onions and garlic to the curry is optional. Adding more/less chilly is optional. You can use fresh Peas/Whole Green Grams or any other legumes instead of Pigeon peas
Time : 30 Minutes
Serves : 4 to 5.