Oats + Rice Flour + Grapes Chutney Rotti

Oats - Rice flour and grapes chutney Rotti is a superb yummy Rotti which you can have it for breakfast, snack and even for dinner. Taste well because of grapes sour and sweet taste.

I have used Grapes chutney which I prepared in the morning and night we had this rotti for dinner.

Rice flour, Oats, coconut, grapes chutney and chilly are used here. 

Lets see some benefits of eating grapes in our diet. 

Grapes helps to treat in indigestion, kidney disorders, prevention of cataracts. They are rich in Vitamin A, vitamin B6 and minerals like potassium, calcium, iron, phosphorus, magnesium. They are also rich in antioxidants. They are loaded with copper, iron and manganese and good for bone health. It is said that ripe grape fruits juice is a remedy for Migraine. It is good for reducing the blood cholesterol levels.

Lets see the recipe now : No Onions Or No Garlic Recipe :

Things Needed : 

Rice flour : 2 Cups

Oats : 1 Cup

Grape Chutney : 1 Cup

Curry Leaves : 1 Handful

Green chilly : 1

Coconut : Fresh : 1/2 Cup

Curd/Yogurt : 1/2 Cup

Coriander leaves : 2 Tablespoons (Optional)

Oil : 3 to 4 Tablespoons

Salt : Required salt.

Method : 

1. Take a big bowl and add all the ingredients. (Rice flour, oats, grapes chutney, fresh and grated coconut, curd and salt). Mix it well.

2. Add required water. (You can add hot boiling water). Wash and cut green chilly coriander leaves and curry leaves. 

3. Mix it well and prepare dough.

4. Keep the pan on the fire and heat. Clean the pan nicely with  a kitchen tissue.

5. Take a handful of dough and spread it nicely on tava/pan. (Let the flame be very low).

6. Spread it as thin as you like. Take a spatula and slightly press and spread the rotti as think.

7. Add a teaspoon of oil on the rotti and let it cook on medium and low flame. 

8. Turn the other side and cook for a minute. Remove the rotti from the pan.

7. Serve with butter /ghee on the top with the side dish you have prepared.

8. We had this " Oats + Rice flour + Grapes Chutney Rotti" with chutney powder.
Note :
Cook on medium and low flame. It gets burnt easily, so one should be very careful while cooking
Adding onions or any other vegetables is optional. Adding green chilly is optional. Adding curd helps the rotti to be soft.
Do not use stale chutney ..You may get sick..use fresh chutney to get the best taste.
Time : 30 Minutes
Serves :  2 to 3. 

http://nsomayaji.blogspot.in/2016/09/green-grapes-chutney.html

Khadi Pakoda

Khadi Pakoda is a special dish of Punjab, Gujarath and Rajastan. Here I have tried this Yummy curry with my style.

Khadi means curry made of butter milk and besan and pakodas are with simply besan and coriander leaves and spices. Onion Pakodas are also dipped in Khadi and enjoyed it thoroughly with Hot Rice, Palau or Rotis. 

I have seen one of our friend from Delhi who is an expert cook and ideal home maker. Mrs. Gupta done most of the dishes with yummy taste and with out onions. They belong to Baniyas group and have loads of customs and traditions. We knew them from Nigeria and they too shifted to Dubai like us. Mr. Gupta was a Maths lecturer and Mrs. Gupta a beautiful home maker. I have eaten Khadi Pakoda many times in their house. I was just watching her making Khadi Pakoda. I was not that interested because I never liked curd or butter milk those days.

I just thought of that now and tried this recipe. Luckily I had some butter milk which I got from the process of making butter. 

Not much of spices added here and it is very mild. First prepare the Khadi and then prepare pakodas and dip them in the khadi for at least 10 minutes and then serve with the main dish of your choice.

Lets see the recipe Now: Always make it simple when you cook. It helps you to enjoy your cooking.

No Garlic or No Onion is added in this Khadi Pakoda. 

1. Khadi Preparation :

Things Needed :

Butter Milk : 1 Bowl (At least 2 to 3 cups of butter milk)

Besan/Kadale Hittu/Channa flour : 1 teaspoon full

Salt : As required 

Red chilly : 2

Green chilly : 2 

Jeera /Cumin Seeds : 1/2 Teaspoon

Ingh/Asafoetida : a pinch

Turmeric powder : a little

Ginger : An inch 

Method :

1. Wash and remove the outer layer of ginger and wash it again. Great it and keep it aside.

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

3. Take a bowl and add a spoon of besan. Add 1/4 cup of water and mix it well. Keep it aside.

4. Keep a big pan on the fire and heat. Put oil, jeera and let it fry for 10 seconds.

5. Add red chilly and slit green chilly. Fry a little and add curry leaves and ingh.

6. Add buttermilk/majjige and mix it nicely. Add required salt. Add ginger. 

7. Add the besan (which is already mixed and kept) and mix it nicely. 

8. Keep stirring so that it does not get burnt at the bottom. Let it boil for 3 to 4 minutes.

9. Let it be on low flame for 2 more minutes. Stir in between.

10. Shift the ready Khadi to a serving bowl. 

Pakodas :

Things Needed :

Bottle Gourd : 1/2 of  1 Bottel Gourd 

Bean/Channa flour : 3 to 4 Tablespoons 

Chilly Powder : 1/2 Teaspoon

Jeera/ Cumin Seeds : 1/2 Teaspoon

Coriander leaves : 1 Tablespoon

Salt : As required 

Oil to Fry : 1 Small Cup

Method :

1. Wash and remove the outer layer of bottle gourd/sorekai and grate it.

2. Put bottle gourd gratings in a big bowl.

3. Add besan, chilly powder, jeera, salt and cut coriander leaves.

4. Mix it nicely and prepare the dough. Do not add any water. Bottle gourd helps the flour to bind nicely.

5. Keep a frying pan on the fire and heat. Add oil. Let it be hot. (Medium flame).

6. Now take a small portion of dough and leave the dough little by little in oil. 

7. Let it fry on both sides. ( Turn the other side and cook till they turn golden brown).

8. Remove the pakodas and put them on a kitchen tissue. 

9. Repeat the same and prepare all pakodas. 

10. Put the fried pakodas in ready khadi and leave it for 10 minutes and then serve. Add little coriander leaves before serving. 

Note : 

Adding any spice is optional. (Even for Khadi). You can add a clove and cinnamon piece. Adding onions or garlic is optional. (I have not added). Do not add water to pakoda dough. The batter turns loose and absorb more oil. You can use onions instead of bottle gourd gratings. (Optional). You can add more/less chilly according to your taste. You can dilute curd and make butter milk if you do not have butter milk. (Add 1 to 1 1/2 cup of water to 1 cup of curd and churn in the mixi for 2 minutes. Your butter milk is ready to use. Adding garam masala/chat masala to the curry and pakoda is optional. (I have not added).

Time : 40 Minutes 

Serves : 4 to 5 

Saura Yugadi/Vishu/Tamil New Year Day Feast

       Happy Saura Yugadi/Vishu/Tamil New Year Day to One and All. God Bless All.

Saura Yugadi is a New Year for Hindus, who follow Panchangam (Calendar),  which is created according to Solar calendar. Some part of Karnataka, Tamil Nadu (New Year ) and Kerala (Vishu ) celebrate Soura  Yugadi festival.  Normally Soura Yugadi falls on April 14 or 15th. That day will be Sankramana or Sankranti Day. (Each month Sankranthi falls on 14/15).

   In Karnataka This festival is celebrated by keeping the " Kani " in the pooja room.

In Karnataka This festival is celebrated by keeping the " Kani " in the pooja room. Kani will be arranged in a big tray or big plate by placing a Coconut, Cucumber, Fruits and Flowers. The small mirror in the front of coconut and the God's photo or statue is kept. New year panchangam/calender is also placed in the tray. This Kani should be seen first in the mirror when you get up in the Yugadi day. Then follows the oil bath and pooja. Keeping the Kani might be because to "Samarpan" (Thanking him for his generous kindness on growing the necessary things),  the things which we got in the Nature. Festival dishes are cooked and eaten with family together.
Panchangam is read after the lunch feast to know about the future happenings of the whole year. (Rains, crops etc etc).
The feast food is some payasam (mostly channa dal and cashew kheer), Tondekai /Ivy gourd/Tindora palya with raw cashew, rice, rasam and curry. Cashews are just grown and ready to crop during this time. Even the cucumber is also ready to cut. Making use of the crops which we got from the nature.We should be Thankful to God the Creator.
I have prepared my own recipes which are easy and simple and healthy.
Lets see the recipe now:
1. Southekai (Cucumber) Peel + Doddipatre Chutney
2. Tondekai (Ivy Gourd) Palya (Dry Curry)
3. Southekai Sasive (Cucumber & Mustard curry)
4. Seeme Badane & Sweet Potato Jeera Curry.
5. Channa Dal Kheer
6. Channa Dal Holige (This can be prepared on the previous Day )
7. Soft Mysore Pak
Lets see the recipe one by one

1. Southekai (Cucumber) Peel + Doddapatre Chutney.

Things Needed :
Southekai (Mangalore Southekai) Peel : 1 Cup
Dodda Patre leaves : 6 to 8
Red chilly : 5 to 6
Tamarind : a small marble size
Coconut : 1/2 Cup
Urid dal : 1 Tablespoon
Salt : to taste
Mustard, ingh, curry leaves seasoning : 1 Teaspoon
Oil : 2 Teaspoons

Method :
Keep a pan on the fire, heat and put a spoon of oil. Add a tablespoon of urid dal and fry. Add red chilly little ingh and curry leaves. Let the urid dal turn slightly golden brown. Add cucumber peel and doddapatre leaves and fry till they turn soft. Put off the fire and add coconut. Let it be cool.
Now grind this fried ingredients with little water till paste. (or your desired consistency). Add salt and grind for 10 seconds. Put this ground chutney to a serving dish and add mustard seasoning and serve. (As one of the side dish).

2. Tondekai Palya(Ivy gourd dry curry)

Things Needed : 
Tondekai (Ivy gourd) : 1/4 Kg
Coconut : 2 Tablespoons
Rasam Powder : 1 Teaspoon
Green chilly : 1
Salt : as required
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Coriander Leaves : 1 Tablespoon
Tamarind pulp or lemon extract : 1 Teaspoon

Method : 
Wash and cut ivy gourd, green chilly and coriander leaves. Grate coconut and dry grind it with green chilly..
Keep a pan on the fire and add oil. Add mustard seeds and let it splutter. Add curry leaves and cut tondekai pieces. Mix it nicely and add required water. (1/2 cup). Let it turn soft. Add little turmeric powder, rasam powder and tamarind pulp. Add salt. Mix it nicely. Let all the moisture disappear. Now add dry ground coconut and mix it nicely. Put this ready tondekai palya in a serving dish and add cut coriander leaves. Palya is ready to serve.

3. SoutheKai (Mangalore cucumber) Sasive 

This is one of the side dish and served in the beginning of the lunch.
Things Needed :
SoutheKai  : 1 Cup
Mustard seeds : 1/2 Teaspoon
Green chilly : 2
Coconut : 2 Tablespoons
Ingh : a pinch
Curd/Yogurt : 1 Cup
Salt : Required
Jeera Seasoning :  Oil : 1/2 Teaspoon, Jeera : 1/2 Teaspoon, Curry leaves : 5 to 6 , Ingh : a pinch

Method :
Wash and cut cucumber (with its skin) into small pieces. Grate or cut coconut. Now grind green chilly, cut cucumber pieces, coconut, mustard seeds and little ingh. Grind it to paste consistency and remove from the mixi jar. Put it in a bowl. Add curd and required salt. Shift it to the serving bowl.
Add jeera seasoning and serve.

4. Seeme badane kai (Chayote Squash) & Sweet Potato Curry

Things Needed :
Moong Dal : 1/4 Cup
Seeme badane Kai : 2
Sweet potato : 1
Coconut : 1 Cup
Jeera : 1 Teaspoon
Green chilly : 2
Ingh : a little
Turmeric powder : a pinch
Salt : as required
Mustard seasoning : Oil :1 Teaspoon, Mustard season : 1/2 Teaspoon, Curry Leaves : 5 to 6 leaves, ingh a pinch

Method : 
Wash and remove the outer skin of seeme badane kai, sweet potatoes.
Wash and cook moong dal in a pressure cooker. Cook seeme badane kai pieces and sweet potatoes.
Grate and grind coconut with green chilly and jeera with little water.
Keep a big pan on the fire. Add cooked vegetables and moong dal. Add salt, turmeric powder and mix it well. Let it cook for 2 minutes. Add ground coconut jeera mixture to the curry. Add water if required. Mix it well and cook for 2 to 3 minutes. Shift this curry to a serving bowl and add mustard seasoning and serve.

5. Channa dal Kheer (Payasa)

Things Needed :
Channa dal : 1/2 Cup
Coconut : 1 Cup
Cardamom : 4 to 5 pods
Jaggery : 1/2 Cup
Thick Avalakki : 1/2 Cup
Ghee : 1 Teaspoon
Method : 
Wash and pressure cook channa dal (8 to 10 minutes). Wash avalakki and keep it aside.
Grate coconut and grind it nicely with cardamom. ( You can add a spoon of raw rice while grinding).
Keep a big pan on the fire and put cooked channa dal, jaggery and avalakki. Let it cook for 2 minutes. Add ground coconut and cardamom mixture and cook for another 2 minutes and put it in a serving dish.

6. Channa Dal Holige :

CHANNA - TOOR -COCONUT -HOLIGE

7. Soft Mysore Pak (It can be prepared on previous day)

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Sugar : 2 Cups (or little less)
Ghee : 2 Cups
Cardamom : 5 to 6 Pods

Method :
Melt the ghee into complete liquid form. Apply ghee to a tray or plate. Powder cardamom.
Dry roast or fry channa dal till the raw smell disappear. Powder it nicely by hand once it is cooled.
Keep a pan on the fire and put sugar and add 1/2 cup of water. Mix it nicely and stir till it dissolve nicely. Keep stirring. Sugar content starts bubble. Let it bubble for 1 to 2 minute.
Add roasted channa flour and mix it nicely. Add a little ghee and keep stirring. Add ghee in between little by little. Stir continuously till the content starts changing its colour and starts coming up.
It starts leaving the edges. Stir for  another 2 to 3 minutes. Add powdered cardamom and stir again and pour this content to a ghee applied plate. Cut according to your desired shape once it is slightly cool.
Happy Soura Yugadi to Each and Every One.

Dry Fruits Cake (Without Egg)

Cake is desert and I prepared in this way of using Maida /All purpose flour, butter/ghee/oil.

It is nice to have a piece of cake when you have tea or coffee. Having a piece of cake has no particular time. This is an eggless cake.

I have used some dry fruits (very little amount) at the end just before baking. It adds to the taste and gives nice colour too. No egg in this cake. 

Lets see the recipe now :

Things Needed 

All purpose flour/Maida : 2 Cups

Sugar : 1 Cup

Curd : 1/2 Cup

Cardamom : 3 to 4 pods

Oil : Little more than 3/4 cup

Baking Soda : a pinch

Baking powder : 1 Teaspoon

Dry Fruits : 2 Tablespoons .(Almonds, cashews, raisins, Fig and dates).

Method :

1. Sieve Maida, baking powder and baking soda and keep it aside.

2. Dry grind sugar and then add curd, oil and grind it till it gets fluffy.

3. Add cardamom and grind for 1 minute.

4. Remove from the liquidizer and put it in a bowl.

5. Cut dry fruits into small and keep it aside.

6. Now take a big pan and put ground oil, sugar and curd mixture. 

7. Add sieved maida and slowly mix all the ingredients well.

8. Greece the baking tray with oil.

9. Pour this mixture to the tray and add dry fruits on the top. 

10 . Bake this in the oven for 25 minutes ( 180 degree C). 

11. Just insert a knife edge to make sure cake is baked well. 

12 Serve fresh dry fruits cake with a cup of Tea/Coffee.

Note :

You should have an oven to bake the cake. or try in micro wave ...baking option. You can use ghee/butter instead of oil. (any cooking oil). Adding curd makes the cake soft and fluffy. Adding vanilla essence is optional. More dry nuts can be added.

Time : 

Total time 25 to 30 minutes to bake  + 10 minutes to preparation  

Serves : 25 small pieces can be made.