ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.

Radish is one of the healthy vegetable and it is one of the healthy habits that we must intake seasonal vegetables and fruits which they contain rich sources of beneficial vitamins and minerals in that particular seasons.

Now it is the season of Radish and one must intake this vegetable  and you should take care of your health.

I have prepared Radish - Channa dal chutney which is very very yummy and it is good and goes well with almost all the main dishes. It can be dip, sides and can be eaten with bread too.

Let us see some benefits of Radish.

Radish is one of the best intake for digestion. It is full of dietary fiber and good for digestion and people who suffer from constipation or difficult bowel movements.

It helps to boost immunity. It regulates the blood pressure in our body. It takes care of healthy skin. 

Lets see the recipe now :

Things Needed : 

Radish : 2 

Channa dal : 2 Tbs

Red Byadagi chilly : 5 to 6

Tamarind : A small marble size.

Ingh /Asafoetida : A pinch

Salt : As required 

Coconut : 1 Cup

Curry leaves : 6 to 8 

To Season :

Mustard seeds : 1/2 Tsp

Ingh : a little 

Coconut Oil : 1 Teaspoon

Curry Leaves : 5 to 6 

Method :

1. Wash and scrape out Radish and grate it. Keep it aside.

2. Grate coconut and keep it aside.

3. Keep a pan on the fire and add 1 tsp of oil. Add channa dal and fry till brown.

4. Add red chilly, ingh and fry little.

5. Add grated moolangi/Radish and fry till the moisture disappear. 

6. Put off the fire and add grated coconut, tamarind, required salt and curry leaves.

7. Let it cool.

8. Grind it with little water and take it out from the mixi jar.

9. Prepare seasoning with coconut oil, mustard seeds, ingh and curry leaves.

10. Add it to Radish - Channa dal chutney. Radish - Channa Dal Chutney is ready to serve.

Note :

Fry channa dal carefully so that it does not get burnt.

Adding any cooking oil to fry and seasoning is optional.

Adding more or less chilly is optional.

Fry Radish gratings nicely.

Time : 30 Minutes.

Serves : 3 to 4 

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Navane Urid - Masala Dosa

Navane -Urid Masala Dosa is a healthy snack eaten at breakfast, as snack in the evening or for dinner too.

Foxtail millet (Navane) is rich in dietary fibre, protein and low in fat. Foxtail millet is one of the healthy grain and it is gluteen free.

Urad dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. It is highly valued due to its numerous health benefits. It has protein, fat and carbohydrated which is required by the body. This dal is one of the richest sources of proteins and Vitamin B. Urid dal contain iron, folic acid, calcium, magnesium,potassium. Urid dal is rich in fibre which makes it easy to digest. Urid dal helps to reduce cholesterol and improves cardiovascular health.

I have used organic Navane (foxtail millet) which is de-husked) , dosa turns as normal rice urid dosa. 

Here is a recipe of Navane Urid - Masla Dosa. Masala is prepared with carrots and potatoes. This dish is without onions and good to prepare even on fasting and special days.

Things Needed :

Recipe for Navane Urid Dosa :

Navane (Foxtail Millet) : 41/2  cups

Urid dal : 1 Cup

Awalakki (flattened or beaten rice) : 1/2 cup

Methi (Fenugrik seeds) : 1 Table spoon

Water : Required  

Salt : to taste

Ready to Serve Foxtail Millet Masala Dosa

Method : 

1. Wash and soak foxtail millet, fenugrik seeds and urid dal for 3 to 4 hours. ( All together).

2. Wash flattened rice and soak in warm water. 

3. Grind all the ingredients including flattened rice with required water and prepare the dough.

4. Add salt and leave it for ferment for 6 to 8 hours or over night.

Dosa dough is ready to prepare dosas.

Recipe for Potato Masala:

Things Needed :

Potatoes : 3 to 4 

Carrots : 2 

Capsicum :1 

Ginger : 1 Table spoon

Green chilly : 2 to 3

Oil : 1 Table spoon

Mustard seeds : 1/2 Tea spoon

Urid dal : 1/2 Tea spoon

Jeera : 1/2 Tea spoon

Curry leaves : 8 to 10 

Coriander leaves : 2 Table spoons

Method : 

1.Wash and boil potatoes in pressure cooker for 6 to 8 minutes. Remove the skin when it is cooled.

Smash boiled potatoes and keep it aside.

2.Wash and grate carrots, ginger and cut, capsicum, green chilly and coriander leaves.

3. Keep a pan on the fire and add oil and heat.

4. Put mustard seeds and urid dal. Let the mustard spurt. Add jeera. 

5. Add cut green chilly and curry leaves. 

6. Now add grated carrots, cut capsicum and fry nicely for 2 minutes. Add ginger.

7. Add smashed potatoes, salt and turmeric powder. Mix it well.

8. Add coriander leaves and put off the fire.

                                                      Potato - Carrot dry palya is ready.

Potato Carrot Dry can be served as one of the side dish with Chapati, Roti, Poori or Plain Rice.

Ready to Serve Potato - Carrot -Capsicum Dry Curry

Mango Coconut Chutney:

Things Needed:

Raw Mangoes : 4 to 6 (Tender Mangoes)

Green chilly : 2 

Coconut : 1 coconut

Salt : to taste

Ingh : a pinch 

Method : 

1. Wash and cut raw mangoes, grate coconut.

2. Grind coconut, raw mangoes, green chilly, Ingh and salt together. 

3. Shift this ground mixture to a serving bowl.

4. You can add spurt mustard with curry leaves to the coconut chutney.                                        

Raw Mango Coconut Chutney is ready to serve

                                       

Masala Dosa :

Things Needed :

Dosa dough
Potato - Carrot Masala
Oil : 1/2 Cup

Method :

1. Keep a Dosa pan and heat.
2. Just sprinkle oil on the pan and clean with a tissue.
3 Take a spoonful of dosa dough and spread it slowly.

4. Sprinkle 1/2 Tea spoon of oil on the dosa and cover the dosa, cook for 1 to 2 minutes.

5. Now turn the dosa and cook for 10 seconds and turn back the dosa.

6. Put a table spoon of Potato - Carrot Palya and cover the dosa on both sides.

Now Navane Urid Masala Dosa is ready to serve. Serve with the favourite chutney or Sanbaru you have prepared.

Note : 
Foxtail Millet Urid Dosa dough consistency should be the same as dosa consistency. It should not be too thick or too watery. You can add little rice powder if you feel the dough is watery. Let the dosa dough be well ferment. You can use ghee instead of oil while preparing the Masala dosa. You can also sprinkle little chutney powder before placing the dry curry. Adding more chilly is purely your option. You can use onions in the dry palya. ( Add cut onions to the mustard spurt first, then add capsicum and carrots).
Time : 
Chutney : 1o Minutes
Dry Curry : 30 Minutes (Including boiling potatoes)
Masala Dosa : 20 Minutes 
Soaking Foxtail Millet, Urid dal, Awalakki and Methi seeds : 4 to 5 Hours
Grinding : Grinder : 30 minutes : Mixi : 20 Minutes. ( To get a good taste grind the mixture in the grinder).
Ferment Time : 5 to 6 Hours (Minimum). 

COCONUT SWEET CHUTNEY.

Coconut sweet chutney is a side dish ..can have with Dosa , idli, , Neeru dosasa , chapati or poori.

Things Needed :

Coconut : 1 cup. ( fresh and grated ).

Jaggery : 2 table spoon .( powdered )
Cardamom : 1 or 2

Salt : a pinch

Water : 1/4 cup

Method :

Powder the cardamom . Now put coconut , jaggery, salt and water in to mixi jar and grind nicely till paste. Remove the chutney from the jar to a bowl and serve with dosa or idli .

Note : Add water accordingly . The chutney should be thick . You can add sugar instead of jaggery.

Serves : 2

Mint and Ground Nut Chutney

Mint and Ground Nut Chutney is a side dish and normally eaten with chapatis , dosa , idly or to spread on the bread toast.

I have used mint leaves, coconut and groundnuts and little tamarind with green chilly.
Let us see the recipe Now
Ingredients :
Mint leaves : 1 Bowl .
Coriander leaves : Handful
Ground nuts: ( Roasted) 2 to 3 Table spoons
Green chillies : 3 to 4
Coconut : 1 Cup (Optional)
Salt to taste.
Tamarind Pulp : 1 tea spoon.
Water : Required

Method :
1. Wash and remove the leaves from mint stick.
2 Grate coconut and keep it aside. Wash coriander leaves and keep it aside.
3. Soak a small marble size of tamarind in water for 5 minutes and squeeze out the pulp.
4. Grind mint - coriander leaves, grated coconut, tamarind pulp and salt with little water.
5. Remove the ground chutney to a serving dish and add mustard seasonings and serve.

Note: 
Adding coconut is optional. ( I have added the coconut). You can add more groundnuts and prepare chutney without using the coconut. Adding more chilly is optional. Roast groundnuts on low flame.
3 to 4 servings.
Time : 10 Minutes.