Cucumber Rava Idli -Mango Chutney

Spicy cucumber Rava Idli is a main dish and we can have them for breakfast, as evening snack or for dinner. Cucumber, green chilly, coriander leaves and coconut are used with rava to prepare Spicy Cucumber Rava Idli.

Rava is a tummy filling and it is digested slowly, it keeps you filled for a long time. Good for the people who want to shed their extra weight. It is also good for diabetic people.

Cucumber is a good source of potassium. It contain Vitamin C, Vitamin A and a high amount of Vitamin K. It contains anti oxidants. It also regulates blood pressure. Cucumber helps to normalize body temperature. It also helps the patience who are suffering from gastric. It also helps to grow a healthy hair and treat skin aliments.
Here is a recipe of  "Spicy Cucumber Rava Idli ", and Totapuri Mango chutney,  which can be prepared it easily and the whole family will enjoy having these idly.

Cucumber Rava Idli 

Things Needed:
Medium Size Rava :  3 Cups
Curd : 1/2 Cup
Cucumber : 1 Medium size
Coconut : 2 Table spoons
Green chilly : 1
Coriander leaves : 1 Handful
Jeera : 1 Tea spoon
Pepper Pods : 3 to 4
Oil : 1 Tea spoon
Salt : To taste
Water : Required
Pomegranate : 2 Table spoons
Eno salt: 1/2 Tea spoon

Method :

1. Mix curd with 1/2 Cup of water and mix rava, salt in that curd mixture. Leave it aside.

2. Wash green chilly, cucumber and coriander leaves. Cut cucumber in to small.

3. Grate coconut , grind grated coconut, cucumber, chilly and coriander leaves with very little water.

4. Mix this ground mixture with  rava and mix it well.

 5. Oil the the idli plates, put a spoon of pomegranate in each mould. Keep  idli cooker on the fire. Put a glass of water.

6.  Add Eno to the Rava mixture and put a spoon of idli dough to each mould in the idli plate.

7. Arrange the plates in the idli stand and keep it in the idli cooker. Cook for 10 minutes.

8. Put off the fire and remove the idli from the plates. Arrange them in serving dish.

9.  Serve these Cucumber rava Idli with side dish of your choice.

10. I Serve Cucumber Rava Idli with Totapuri Mango Chutney and the combination is really tasty.

Note :

You can dry roast rava before using. ( I did not do). You can add more chilly and pepper. Taste differ. Using more cucumber will turn idli more soft. Using coconut is your choice. Using Eno also is optional. (I used Eno). You can use grated carrots or fresh pea pods and cashew nuts to top up the idli.
Time : 30 Minutes
Serves : 5.

Totapuri Mango Chutney

Wash and cut Totapuri( Half ripe),  add grated fresh coconut, roasted methi and red chilly, coriander leaves and salt. Grind together with little water and ingh. Shift this ground chutney and give a mustard splutter and serve with Cucumber Rava Idli. It is a good combination. Do not add any tamarind or lemon.

Roasted Methi Seeds

Roasted Red chilly and curry leaves.

Cut Mangoes (Totapuri)

Ready to grind  Mango and coconut mixture

                     Ready to Serve Mango Chutney                      

                

Ready to Serve Cucumber Rava idli and Mango Chutney

 

 

    

Instant Ragi Dosa with Cucumber Chutney

Instant Raagi (finger millet) dosa contain grated carrots, curd and coconut. Ragi dosa is 100% healthy. Prepared this Ragi dosa with Ragi, Rice and Jola flour (millet flour). We can have these dosa for breakfast, as snack or even for dinner too. I can assure you the whole procedure is not consuming much of your time.

Let us see some benefits of using cucumber, carrot and raagi. (Finger Millet).
Ragi or finger millet is rich in calcium.It is also a rich source of fiber and helps to lower cholesterol level. It is the best food for weight control, diabetes and a cooling agent to the body. Raagi contain amino acid and it helps to relax the body in natural way. It is gluten free and excellent for baby food.
Carrots are rich in antioxidants. The fresh carrots contain Vitamin A, Vitamin C and rich in many B-complex groups of vitamins such as folic acid, vitamin B- 6. Carrots also contain healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus.
Cucumber is one of the very low calorie vegetable. It does not contain saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber, and helps to reduce constipation. It is a very good source of potassium.It contain unique anti-oxidants, B-carotene, vitamin C and Vitamin A. They have high amount of vitamin K. and good source of Vitamin B. It relieves the bad breath. It cures diabetes, reduces cholesterol and controls blood pressure.


Here is a recipe of quick and easy Instant dosa and we can have them for breakfast or as snack or even for dinner. 

Things Needed: 

Raggi Flour  : 1 Glass
Rice Flour : 1 Cup
Jola  (Millet)  Flour : 1/2 Cup
Curd : 1 small bowl
Carrot : 1
Coconut : 2 Table  spoon
Coriander leaves : 2 Table spoons.
Salt : required
Oil : 3 to 4 Table spoons.

Method :

1. Take a big bowl and add raagi (finger milet) flour, rice flour and jola (millet) flour.

 

2. Wash and grate carrots and cut coriander into small.
3. Grate coconut and keep it aside.

4. Now add curd, grated coconut, carrots and coriander leaves to the flour mixture.
5. Add salt and required water and prepare the dough. (Dosa dough consistency).

6. Now keep a dosa pan on the fire and heat. Sprinkle oil.
7. Take a spoon of Raagi dosa dough and put on the tava and lightly spread the dough in a round shape.

8. Put 1/2 Tea spoon of oil on the top and cover the lid. Cook for 1 to2 minutes on medium flame.

9. Turn the other side of dosa and cook for 20 to 30 seconds.

10. Now remove dosa from the pan and serve hot Raagi dosa with a chutney or any side dish of your choice.
11. Repeat the same and prepare dosas with remaining dough.

12. Put little ghee on the top just before serving.  I served Raagi dosa with cucumber coconut chutney... (C C C).

Note : 

Let the dough consistency should be little more loose than the normal Urid dosa.
Spread the dough on the tava while pouring .(like preparing neeru dosa).
You can prepare crispy dosa by lowering the flame and cook dosa for little more time.
Adding Onions is optional. I have not added.
You can also use cut curry leaves and green chilly. I have not used it.
Using ghee instead of oil is also optional.5
Time : 20 Minutes.
Serves : 5

Cucumber Coconut Chutney 

Wash 1 small cucumber, green chilly(1), a small piece of ginger. Grate coconut. (1small cup). Now grind all the ingredients with a marble size of tamarind and ingh with required salt and very little water. Remove from the mixi jar and put it in a serving bowl and serve with the main dish you have prepared.
Note : Do not add much water. You can add fried mustard and curry leaves.
Time : 5 minutes
Serves : 4 to 5.

Awarekalu-Methi Usli

Field beans is called Aware kaalu in Kannada. Though it is a seasonal pulse, here in Bengalore we can get Awarekalu any time of the Year. It is available in Malleshwaram Market and even in Jayanagar T Block. Awarekalu lovers can get benefited from buying Awarkalu and satisfy their tongue and tummy. We can prepare varieties of dishes using Awarekalu. This Awarekalu recipe is a dry curry and we can have them as it is or we can eat with rice, chapatis or rotis.

Lets see some health benefits of using Field Beans.
They are highly nutritious, supplying vital nutrients to your body. They are high content of Vitamin A, Vitamin B and C. They help our bones and teeth strong. They improve the immune system and protect against cancer, diabetes, heart diseases. They also help in making our blood sugar level normal. It also gives us energy. They lower the cholesterol level. It is a high fiber content and regulates the blood sugar levels. It is rich source of iron.

Here is a recipe of Awarekalu -Palak Usli , which is very easy to prepare and we can have them as snack or use it as one of the side dish. I am pretty sure it will into the taste of every one and all age group.

Things Needed : 

Aware Kalu : 2 Cups
Methi leaves. 1 Bundle (Medium sized)
Green chilly : 2
Jeera : 1 Table spoon
Coconut : 1/2 Cup
Oil : 2 Table spoons.
Salt : to taste
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Ginger : 1 Table spoon
Ingh : a pinch
Turmeric Powder : a pinch

Method:

1. Wash and pressure cook Aware kalu (field beans) for 8 to 10 minutes and leave it for cooling. Drain the extra water and keep the beans aside.
2. Wash and cut Methii leaves, green chilly, coriander leaves and coriander leaves.

3. Grate coconut and keep it aside.
4. Now keep a big pan and add oil to it.
5, Add mustard seeds and urid dal. Let mustard splutter.

6. Add jeera, cut green chilly and curry leaves and fry for 10 seconds.
7. Add  Methi  leaves, mix it well and cook till its soft.
8. Add cooked Awarekalu, grated ginger, turmeric powder and salt. Mix it nicely.
9. Cook on low flame for 2 to 3 minutes. Let all the moisture dry up.
10. Add lemon juice, mix it well and put off the gas.
11. Add fresh grated coconut and shift the ready Usli to a serving bowl.

12. Serve them as snack or use it like one of the side dish.

Note:

Remember the beans should be soft.
Do not add any water while cooking Methi leaves. Just fry them on low flame.
Do not cook Beans after adding lemon juice and fresh coconut. It looses the freshness.
You can use more or less chilly according to your wish.
You can also use onions and garlic if you wish to.
Time : 20 minutes
Servings : 5

Dals + Oats + Dil leaves Nucchinunde

Dil Leaves known as Sabbassige of Sabsige soppu in Kannada. Nucchinude is very famous in Karnataka.

Nucchina Unde is a healthy food for breakfast, lunch, evening snack or dinner.

Nucchu means coarsely (rava consistency), unde means ball shape. We call this as nucchinunde since dals are ground coarsely and mixed with green chilly, jeera , ginger and salt. Then roll in to ball shape and steam.

Nucchina Unde is normally eaten with coconut chutney or Majjige huli. You can have your own choice now a days.

Lets see some benefits of using Dals and Oats.

Moong dal is a good body builder food for vegeterians. Moong dal provides high protein and is very digestible. It has only a small amount of fat. Moong dal is full of Vitamins and minerals.They are rich in protein, vitamin C, iron, zinc potassium, magnesium, copper, manganese and phosphorus.

Toor dal are excellent source of nutrients and plant protein and they also contain dietary fiber. they provide essential nutrients, fiber and protein for vegetarians.

Oats are good for weight loss. They help to lower the bad cholesterol. Oatl also help to control blood pressure in people who suffer from high blood pressure. Oats are great source of phosphorus, manganese. They are good source of soluble dietary fiber, iron and magnesium and Vitamin B1.

Here is a recipe of Sabbassige +Dalls and Oats Nucchinunde. It is a healthy dish and with out onion and garlic. You can have these Nucchinunde any time of the day. Even you can powder the unde and prepare dry curry or Uppittu out of Nucchinunde. It is a healthy dish as I said before and I am sure every one and all age group will surely like Sabbassige + Dals + Oats Nucchinunde. (Dal Dumplings).

Ingredients : 

Moong Dal : 1 Cup

Toor Dal : 1 Cup 

Oats : 3/4 Cup

Dil Leaves :  1 Bundle 

Ginger : An Inch 

Green Chilly : 4 

Jeera : 1 Tea spoon

Pepper Pods : 5 to 6

Ingh : a pinch

Salt : Required 

Oil or ghee : 1/2 Tea spoon

Coconut : 1/2 Cup (3 Table spoons)

Method :

1. Wash and soak dals for 2 to 3 hours. Dry roast Oats till the raw smell disappear and leave it for cooling.

2. Wash and cut ginger, green chilly and Sabbassige (dil leaves) soppu and keep it aside.

3. Grind dals with ginger, green chilly  and pepper pods with very little water.

4. Put dry ground dal mixture in a big bowl. Add ingh, jeera, salt, cut dil leaves, fresh grated coconut and roasted oats. 

5. Mix it well and take a handful of dough and make ball. Prepare the same dumplings and keep it aside. 

6. Take a big bowl which fits in to your pressure cooker and apply oil for the bowl or container you use.

7. Arrange the ready dal dumplings in the oil applied bowl. 

8. Put water in a pressure cooker or idli cooker. Keep a small bowl in the pressure cooker. (Keep the small bowl upside down). 

9. Now place the dumpling filled bowl in the pressure cooker. ( on the top of the bowl kept).

10. Cover the lid and pressure cook for 10 to 15 minutes. Check with a tooth pick or insert a knife end to a cooked nucchinunde to confirm that is cooked. Put ready Nucchinunde to a serving bowl. 

10. Serve with the choice of your curry or chutney. 

Note : 

You can use mixed lentils or each one separately to prepare nucchina unde. Like wise the leaves.  You can use lots of edible leaves like palak, methi leaves, dil leaves etc. You must use little water while grinding or you will not be able to prepare dumpling. These dumplings can be used to prepare Upma , Unde huli or dry curry. Eating with coconut chutney  adds to the taste. Adding Oats may result in little hard but it taste fantastic. Eat when they are hot. It hardens when it is cooled.

Time : 40 minutes .(Extra 2 hours for soaking).

Serves :  4 to 5
 Preparing Upma with Nucchinude :  
Powder the balls and keep it aside. Keep a pan and put 1 Table spoon of oil, mustard seeds and urid dal.
Let the mustard seeds spurt. Add curry leaves and powdered unde and mix it well. Add coconut and serve when it is hot.

Mustard spurt 

Ready undes (dal dumplings)

Fry it slowly

Ready to serve Dal Oats Upma

.