Showing posts with label Curd. Show all posts
Showing posts with label Curd. Show all posts

Wednesday, August 2, 2017

Wheat Flour Naan

Naan is a kind of Roti, and I have prepared this Naan with wheat flour and chiroti rava/Thin variety of semolina. 

Naan is a type of roti and most of the people love to have Naan. Normally Naan is prepared by using Maida/All Purpose flour.
This Naan recipe has no maida. I have used wheat flour and chiroti rava and to soften the naan I have used milk and a tablespoon of curd.
I have seen this this Naan preparing method in a T. V. Cookery show. Just changed maida to wheat and tried it and it turned as good and soft Naan. So prepared these Naan many times at my home
Now I can happily eat and enjoy these Naan because I am sure it is healthy.
I have used Wheat flour, chiroti rava/thin variety of semolina, milk, curd, oil and salt.
Naan turned as soft and yummy.
Let us see the recipe:

Ingredients : 

Wheat flour  : 2 Cups
Chiroti Rava/Thin variety of Semolina : 2 Tablespoons
Milk : 1/2 Cup
Curd : 1 Tablespoon
Oil : 2 Teaspoons.
Salt : A little
Cooking Soda : A pinch
Bowl of water

Method :

1. Mix wheat flour, chiroti rava/semolina, oil, salt, cooking soda and mix it well.
2. Add milk and curd to the mixed flour and prepare dough. Add required water while preparing the dough.
3. Let the dough rest for 20 minutes.

4. Now keep a pan on the fire and heat.
5. Divide the ready dough into small portions. Take a small ball size of dough and roll as chapati or reetangle shape.
6. Sprinkle a drop of water on chapati and put it on the tava and press a little. Cook on medium heat.

7. Sprinkling water helps the chapati to be moisture and helps to cook with out oil.
8. It starts to bubble up on chapati.

9. Remove this chapati and put it on a burning gas and cook fof 10 to 20 seconds.

10. It should be roasted well on the other side.
12. Put it on the plate and apply butter on the top.

13. Naan is ready to serve. Serve " Hot Naan" with the curries of your choice.

14. Repeat the same with remaining dough and prepare Naan.

Note:

Let the dough be soft so that Naan turns as soft. Adding milk and curd makes the dough soft. Adding butter instead of oil is optional. You can sprinkle sesame seeds on the top of Naan. ( Optional).
Moisture on the top helps the naan to cook well. (You can press the rolled naan to tava and then hold it on gas burner. It helps you to do the process bit easy. Naan sticks to tava and you can turn the tava upside down to cook upper layer of Naan. Hot Naans is better to have or it might turn bit hard.(Dry).
Time : 30 minutes.
Serves : 3 to 4 ( 8 Naan can be made, according to the size ).

Thursday, July 6, 2017

Avalakki Chakkuli /Flattened Rice Chakli

ಅವಲಕ್ಕಿ /Flattened Rice/Aval/ Poha or Poa is prepared using the rice. Avalakki chakli/chakkuli/muruku is one of the quick crispy, crunchy fried snack and chakli/chakkuli/muruku is loved by most of us.
Avalakki Chakkuli can be prepared whenever you want it.  


I have used flattened rice, rice flour, salt and curd. 
Chakkuli is one of the famous snack dish that loved by many. It can be munched any time of the day. It goes well with all the time. Kids love to eat chakkuli and is a perfect snack for their tiffin box.Ladies can enjoy this chakkuli during their get together or kitty party, one dish party, picnic and travelling too. Avalakki Chakkuli is good for kids snack box. 
Let us see the recipe Now :

Ingredients 

Thick Avalakki/Poha/Aval/Flattened Rice : 1 Cup
Thick Curd/Yogurt : 2 to 3 Tablespoons
Rice flour : 2 Cups or little more
Chilly Powder : 1/2 Teaspoon
Ellu/Sesame seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Salt : To taste
Butter : 1 Tablespoon
Cooking Oil : 2 Cups

Method :

1. Clean and wash Avalakki/flattened rice and soak mix it with thick curd for 10 to 15 minutes.



2. Grind it in dry grinder with out using water.


3. Put the ground avalakki mixture in a big bowl. Add rice powder, chilly powder, jeera, sesame seeds and salt.

4. Add butter and mix it nicely and prepare dough. Add water if required. Kneed the dough nicely.
5. Keep a pan on the fire and heat. Put oil and let it get hot. (Medium flame).
6. Now put a small portion of the dough and press it in circle shape. Prepare 3 to 4 chakkuli on the plate.

7. Put this chakkuli and fry on both sides. Remove it from the pan once it is done.

8. Put it on a kitchen tissue and let the extra oil absorb by kitchen tissue.

9. Repeat the same with remaining dough.
10. Serve hot Avalakki Chakkuli with a cup of coffee or tea. Store it in a airtight glass bottle.

Note : 

Let the dough consistency be like normal chakkuli dough. Not so hard or very soft. Adding spice more /less is optional. No need to add more butter. It might turn soft and absorb more oil.
Time : 30 Minutes.
20 to 25 Chakkuli can be made. (According to size).

Friday, June 23, 2017

Mixed flour Spicy Chapati

It is just boring to eat the same food. I think you all agree with me. It should be bit different and should be on healthy side. That is my opinion and I do follow. It turns me in to do bit experiments, twists, changes and it is one of the best hobby for me now.
Mixed flour Spicy Chapati is ready to serve.


Here I have tried spicy chapati using wheat flour, rice flour, besan and chiroti rava. I have used curd and some simple spices.
Let us see the recipe Now :

Things Needed :

Wheat flour  : 2 Cups
Rice flour : 2 Tablespoons
Besan/Channa flour : 1 Tablespoon
Chiroti Rava : 1 Tablespoon
Ghee : 1 Tablespoon
Curd : 1/2 Cup
Jeera /Cumin Seeds powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Pepper powder : 1/4 Teaspoon
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl and add all the flours,salt and spices. Add curd.
2. Mix it nicely and prepare dough. Kneed the dough nicely.

3. Divide the dough into small portions.
4. Take a small portion of the dough and roll it as chapati. (Dip the ball size dough in dry wheat flour just before rolling).

5. Keep a tava/pan on the fire and heat. Put the rolled spicy chapati and cook on both sides.
6.At first do not add oil. Press it with the spatula on the sides of chapati. It fluffs up. Add little oil now.
7. Turn the other side and cook for 10 to 20 seconds..


8. Sprinkle some oil on the top of the chapati while it is cooking.

9. Mixed flour chapati is ready to serve. Serve it with the side dish you  have prepared.

10 We had it with basale/malabar leaves and kesu/colocasia  huli/sambar and Amaranth leaves dry curry.

Note : 

Mix the flour nicely with ghee and then add curd. Mix it well and if need add water.  Be careful while adding the curd. Adding more/less ghee is optional. Adding oil instead of ghee is optional. Adding more spice is optional. You can use your choice of brand. I have used MTR and Mayya's spice powders. I feel it fits into our taste bud and also its healthy. The dough should be soft.
Time : 30 Minutes
Serves : 8 to 9 Chapatis can be prepared. ( It depends on the size of the chapati).

Thursday, June 15, 2017

Vitamin Leaves Tambuli

Vitamin leaves/Elavarige leaves/Chakramuni leaves are filled with vitamins and medicinal values. We can prepare Tambuli/buttermilk curry, chutney and even spicy dosa using Patrode dough.

I have used Vitamin /Chakramuni leaves, fresh coconut gratings, curd and some simple spices. Always prepare tambuli with mild spicy taste. It helps the body to get good nutrients of the vegetable we used.
Tambulis are very famous in South Canara and Malenadu sides.
Vitamin plant is also known as Multi Vitamin plant. The leaf contain Vitamin E, K, B and Vitamin C.The leaves are low in calories and fat. They are rich in protein and dietary fiber.
Tambuli should be eaten in the beginning of the lunch. Or you can drink it as soup. Eating tambuli in the beginning helps to digest the food properly, keeps our body and mind cool. Normally we eat tambuli during the lunch time with plain rice.
Udupi Special and Traditional Tambuli. It helps to keep our mind and body cool and healthy.
Let us see the recipe Now :

Things Needed :

Vitamin leaves : 1 to 2 Handful
Grated coconut : 2 Tablespoons
Pepper Pods : 2 to 3
Jeera /Cumin seeds : 1/2 Teaspoon
Red or Green chilly : 1
Salt : As required
Curd : 1/2 Cup
Water : 1 to  1 1/2 Cup
For seasoning :
Jeera/Cumin seeds : 1/2 Teaspoon
Ghee : 1 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asafoetida : A pinch

 Method :

1. Remove the leaves and wash it nicely. Let it dry a bit.
2. Keep a pan on the fire and heat. Put 1/2 teaspoon of ghee.
3. Add 1/2 Teaspoon of jeera and pepper pods. Fry nicely. Add ingh and washed vitamin leaves.
4, Fry nicely on low flame for 1 to 2 minutes. Add chilly and fry.

5. Put off the fire and add grated coconut and mix it well.
6. Let it cool. Grind it with little water til it turns as paste. (Use very little water to grind).

7. Remove from the mixi jar to a bowl.

8. Mix it nicely and add required salt. Add 1/2 cup of curd and 1 cup of water. Mix it well.
 
9. Keep a pan on the fire and heat. Add remaining 1/2 teaspoon of ghee. Add jeera and fry.
10. Add curry leaves and ingh. Put this seasoning to the tambuli bowl. Mix it well and serve.

Note : 

Fry the ingredients on low flame. Adding more pepper pods or chilly is optional. You can use curd to grind the ingredients. The cream in curd might turn the gravy very creamy. So use plain normal water to grind and then add curd and mix it. Adding more water to curd and make it more liquidy is optional. No need to add any coriander leaves on the top.

You can use curry leaves, palak leaves, methi leaves, Ondelaga /Timire leaves/dodda Patre/Saambar balli leaves to prepare Tambuli. Leaves do contain loads of healthy benefits, vitamins, minerals and dietary fiber.
Time 15 Minutes.
Serves : 3 to 4.

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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