Snake Gourd Dal (Padavala kaayi tovve)

Snake Gourd/Padavalakai is one of the healthy vegetable you get al around the year. Many many preparations can be done using this Snake gourd. It is also called as Padavalakai in Kannada. (Karnataka - India). We do prepare sweet curry, dry curry, and Kalasu (coconut jeera mix curry) and even payasa/kheer is prepared using Padavalkai

I have used Padavalaki, moong dal, ginger and some spices. I have added little milk. 

Adding milk to the curry helps to enhance the taste and aroma. I have seen one of my Sri Lankan friend adding milk instead of coconut milk.
Let us see some benefits of eating "Snake Gourd" in our diet.
Snake gourd is good for detoxifying the body. It is said that it reduces the fever, improve the digestion, and helps to strengthen the immune system. It also helps in treating the dieabetes, boost strength adn good for hair and weight loss. It is loaded with nutrients, vitamins and minerals which are essential for our health. It contain good amount of dietary fiber and good for people who suffer from constipation. It is low in calories and is rich with protein. It is loaded with Vitamin  A, B, and Vitamin C. It has minerals like manganese, magnesium, calcium, iron, potassium and iodine.
It is an easy dish and anyone can try. Snake Gourd Dal goes well with all type of rotis, naans, plain rice or any spicy rice.
No Onion or No Garlic in this " Snake Gourd Dal ". 
I have used pressure cooker to cook.

Things Needed :

To Cook :
Snake Gourd : 2 Small ones.
Moong Dal : 1/2 Cup (2 Handful)
Ginger : An inch
Green Chilly : 2
To Add :
Jeera/Cumin Seeds Seasoning : 1 Teaspoon
Fresh Milk : 1/2 Cup
Coriander Leaves : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch
Lemon : 1/2 Potion
Seasoning :
Oil : 1 Teaspoon
Red chilly : 1
Curry Leaves : 5 to 6 leaves
Ingh : A pinch

Method :

1. Wash and cut Snake gourd, coriander leaves and curry leaves.
2. Remove inner pulp from snake gourd.  Cut snake gourd and coriander leaves in to small.               3. Wash moong dal and keep it aside. Slit green chilly in the middle.

4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Put snake gourd, washed moong dal, green chilly and grated ginger in a small pressure cooker.
6. Add littel turmeric powder and 1/2 cup of water and close the lid.
7. Put weight and cook for 6 to 8 minutes. Put off the fire. Let it cool.

7. Put weight and cook for 6 to 8 minutes. Put off the fire. Let it cool.
8. Open the lid. Mix the ingredients and add 1 cup of water.
9. Add salt and mix it well. Let it cook for 2 minutes.
10. Add jeera/cumin seeds seasoning. Add milk and cook on low flame for a minute.

11. Add lemon juice and shift the dal to a seriving dish. Add a spoon of ghee before serving.

12. Add coriander leaves and serve with the main dish.

Note :

Do not over cook. You can cook separately. (Not necessary to use pressure cooker). Adding milk is optional. You can use coconut milk instead of milk. Adding onions and garlic is optional. Adding more spice is optional. Adding ghee is optional.
Time : 30 Minutes
Serves : 3 to 4 .

Watermelon Rind Dal

Watermelon is filled in the market and we do buy them very often to quench our thirst. Not only watermelon fruit part is eaten the other part (Rind) is also can be made use of in our cooking. Varieties of dishes can be prepared with watermelon rind. I use them for dry curry, gravy dish, sambar and other dishes. I have even used them for preparing dosa. It adds softness to dosa and gives good colour too. In this particular dish I have used the pieces for dal and it turned out very yummy.
I have used watermelon rind, toor dal, garam masala and other spices.

Lets see some benefits of having " Methi Seeds " in our diet.
Fenugreek/Methi is widely used in Indian subcontinent. Fenugreek helps to improve digestion and reduce the cholesterol levels and protect heart health. They are good for loss of taste, dandruff, stomach disorders, respiratory disorders, mouth ulcers, sore throat, diabetes, inflammations and wounds. he digestion. They help to boost immune system and protect from infections. It is good for breast feeding mothers. Reduces the menstrual discomfort. It also helps to minimize the symptoms of Menopause.
Remember, taking high doses of fenugreek might cause gastrointestinal distress. It is not recommended for women during the pregnancy. ( It may lead to miscarriage). 
Watermelon Rind dal goes well with plain rice, chapati, roti or rotti, dosa or idli.
Lets see the recipe now :

Things Needed : 

To Cook :
Toor Dal : 1/2 Cup
Watermelon Rind : 1 Bowl ( 1/2 portion of small size watermelon)
To Add : 
Bajji Chilly : 2
Tomatoes : 2 to 3
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1/2 Teaspoon
Ginger : An inch
Coconut : 1 Tablespoon (Optional)
Coriander leaves : 2 to 3 Tablespoons
Methi Seeds : 1/2 Teaspoon
Salt : As required
Ghee : 1 Teaspoon
For Seasoning :
Jeera/ Cumin seeds : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : a little
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon

Method : 

1. Wash and cook toor dal . ( Pressure cook for 6 to 8 minutes).

2. Wash and remove the outer layer (Only the green part slightly) and cut it into small piece and cook them till soft. (Better pressure cook to get the soft pieces).
3. Wash and remove the seeds from tomatoes and cut it into small pieces.
4. Wash and slit bajji chilly and remove the seeds and cut them into small pieces.
5. Grate coconut and keep it aside.

6. Wash and cut curry leaves and coriander leaves into small.
7. Now keep a big pan on the fire. Add cooked watermelon rind, cooked dal.
8. Add cut tomatoes and cut bajji chilly pieces. Add salt and methi seeds.

9. Add turmeric powder and cook for 2 minutes.
10. Add garam masala and rasam powder. Mix it well. Boil it for 3 to 4 minutes.

11. Shift the Dal to a serving bowl.
12. Add mustard, jeera, ingh and curry leaves seasoning. Add ghee and serve.

Note : 

Watermelon rind should be cooked well and it should be soft. Adding rasam powder is optional. You can add 2 to 3 pepper pods. Adding onions and garlic is optional. You can add more chilly to get spicy taste. Adding Bajji Chilly is optional.
Time : 30 Minutes
Serves : 3 to 4 .

Moong Dal-Cucumber Dal

Cucumber - Moong dal is gravy dish. It goes well with almost all the main dishes even with different varieties of rice and rotis. Best combination is with jeera rice or peas palau. The weather is getting hotter and each day the temperature is rising. Moong and cucumber are known to be as cooling agent for the body,  they really helps to keep our body cool systematically.

I have used moong dal, Cucumber (small cucumbers) and some spices which are readily available in the kitchen. I used Gongura chutney to give a tangy taste. Adding this chutney gives a beautiful aroma and a good taste to the dall.
Let us see some benefits of having "Green Chilly" in our diet.
Green chilly adds taste and spice to the food. It is very rich in Vitamins like A, C B6. It contains minerals like iron, copper, potassium and small amount  of protein and carbohydrates. Green chilly.
Green chilly aids in digestion. They also helps in dissolving blood clots. It increases our metabolism by burning the calories. Green chilly helps to stay in better mood. They contain good amount of anti-oxidants. They are good for eyes and immune system. They maintain the cholesterol level in our body. Green chilly contain Vitamin A and good for maintaining our bones, teeth. They also take care of good health in Intestine. Green chilly  helps to keep away the wrinkles.
Lets see the recipe now : Moong Dal - Cucumber Tovve has no onion or no garlic. It can be prepared for any special day, festival or feast.

Things Needed :

To Cook
Moong Dal : 1/2 Cup
Cucumber : 3 to 4  (Small sized)

To Add :
Green Chilly : 2 to 3
Ginger : A small piece
Coriander Leaves : 2 to 3 Tablespoons
Salt : To taste
Gongura Chutney : 1 Teaspoon
Mustard Seasoning : 1 Teaspoon

For Seasoning :
Oil/Ghee : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafotida : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal. (Pressure cook for 5 to 6 minuts).
2. Wash and cut small cucumbers in to desired size. (Big/Small). Wash green chilly and cut in to big pieces. Wash ginger and remove the outer layer and wash again. Grate it and keep it aside.

3. Keep a pan on the fire and heat. Add oil/ghee and let it become hot. Add mustard seeds.
4. Let it splutter. Add jeera and ingh. Add cut green chilly. Fry for 10 seconds.
5. Add cut cucumber and stir. Add a cup of water and cook for 2 minutes. Add grated ginger.
6. Add turmeric powder, cooked dal and required salt. Mix it well. Let it cook for 3 to 4 minutes.

8. Now add Gongura chutney to the cooked dal and stir nicely.(Slowly).

9. Let it cook for 1 minute. Put off the fire and shift ready dal to a serving dish.
10. Add coriander leaves and serve with hot rice and ghee.

Note : 

I have used Gongura chutney instead of lemon extract. Adding lemon instead of gongura chutney is optional.  See that cucumber pieces cooks soft. Adding more water is optional. It taste better if the gravy is thick. Adding more/less chilly is also optional. Adding coconut gratings is optional.
Time : 20 minutes
Serves : 3 to 4 .
   Gongura Chutney recipe link.....    
http://nsomayaji.blogspot.in/2015/07/gogura-kenaf-leaves-chutney.html

Little Millet - Red Rice + Dals Dosa

Dosa or Dose (in Kannda) is one of the lovely breakfast dish that most of us like it. It is loved by all corners of the world these days. It is one of the most favourite dish of South Indians. Dosa is normally prepared, using rice and urid dal. Varieties of dosas have been tried and enjoyed. Different in dosa shape also can be seen in some places. I love to use my own idea and it is surely a healthy option that I choose and enjoy experimenting with my own Ideas and creations. This all happens because I love cooking and have the interest to spend some time.

Here I have used Saame (little millet) and other dals mixture with red rice.
Lets see some benefits of eating Rajamudi Rice in our diet.
Rajamudi or any red rice is high on nutrition. Red rice is especially good for people who wants to shed there weight, who might be diabetic or wants to live a healthy life. Red rice is always fiber rich and it is digested slowly and release the sugar into the blood in slower pace.
It is said that, Rajamudi rice is the quality of rice eaten by the Wadiyars of Mysore. Those who were unable to pay their taxes were encouraged to pay this Rajamudi rice as tax instead. So one can understand the importance of this rice.

I have done plain dosas, Masala dosa and Onion Uttappa using the same dosa dough.
Lets see the recipe now:

Ingredients :

Toor Dal : 1/2 cup
Moong Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Channa Dal : 1/2 Cup
Saame Akki ( Little Millet ) : 1 to 11/2 Cup
Raw Rice (I have used Red Rice) (Rajamudi Rice) : 1 Cup
Avalakki : 1/2 Cup
Methi/Fenugrik Seeds : 1 Teaspoon (optional)
Dry Ginger Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Salt : As Required
Oil : 4 to 5 Tablespoon /Ghee/Butter

Method :

1. Wash and soak all the dals, little millet, methi seeds, avalakki and red rice separately for 3 to 4 hours.

2. Grind them into thin paste, add ginger powder, red chilly and salt.

3. Give a churn so that all ingredients mixes well.
4. Remove from the mixi jar and put it in a big bowl. Let it ferment over night OR 5 to 6 hours.

5. In the morning mix the dough again just before you prepare dosa.
6. Keep a dosa pan on the fire and heat. Clean it with a Kitchen tissue.
7. Just spread very little oil on the top.
8. Take a ladle of dosa dough and spread in circle shape.

9. Sprinkle half teaspoon of oil on the top. Cover and cook for a minute.
10. Turn the other side and cook for 10 seconds and serve hot dosa with a side dish you have
prepared.

2: Little Millet Masala dosa;
All You need :
Dosa dough
Onion - Potato thick curry
Chutney : to serve with Masala dosa.
Red chutney/chutney powder to spread on dosa before placing Potato curry on the dosa. (optional)
Oil /Ghee/Butter

Little Millet Red rice Uttappa
You Need
Dosa Dough
Cut onions, coriander, curry leaves, grated ginger mixture
Chutney /side dish to serve with dosa

Note :
You can prepare dosa with out fermentation of dough also. But it does not turn thin. The quantity of dals and rice ration should be all the dals together 2 cups + Rice can be 2 to 21/2 Cups. I have used 1 1/2 cups Saame (little millet and 1 Cup of Rajmudi Red Rice. Adding ginger powder to avoid any gastric trouble. (It is said that eating more dals cause gastric problem). Adding chilly powder is optional. I wanted the dough to be little spicy. Cook on low and medium flame to get good dosas. You can prepare thick and fluffy dosa also. No need to add any cooking soda or Eno.
Time :
Dosa  : 20 to 25 minutes (Any type)
Serves : According to your use. 5 to 6 people can enjoy.
Dough preparation (Soaking time and fermentation )  4 Hours to soak + 15 minutes to grind and to ferment over night OR 5 to 5 hours.