Showing posts with label Nalini's New. Show all posts
Showing posts with label Nalini's New. Show all posts

Friday, December 7, 2018

Soft -Spicy and Yummy Potato Chapatis

Chapatis/Rotis/Indian bread is a staple food for many Indians.. That too it is a must food for some people. I have tried here some soft Chapatis and it is yummy too. You too try and enjoy that is what I want to say.

North India  and Punjabis and Chapatis, that is what it was to be. I mean only the North Indians and Punjabis used to have chapatis regularly. We South Indians rarely used to make chapatis in those days. Making chapatis was a big news and what ever you do it used to turn hard or dry in our home.
Punjab is known as wheat cradle since the growth of wheat is highest.
Making chapatis or eating chapatis are good for diet is a well known version now. These Indian breads of different varieties, have got very famous in these days. Even some doctors suggest the people to have chapatis instead of rice because rice digest easily and you get hungry soon. That might be true. Eating wheat helps to stay full for a long time.
Anyways chapati turns soft and fluffy and we have become experts these days.
Soft Chapatis are good for any age group and it helps to digest the food easily.
I have used wheat flour, little oil, very little coriander leaves and a boiled potato to prepare these soft chapatis. They are healthy and energetic. Remember boiled potatoes are good for every one. Even the diabetic people also can have boiled potato in limit proportion.
Adding boiled potatoes make the chapati really soft and fluffy.
Let us see the recipe now :

Things Needed :

Wheat Flour : 2 Cups
Boiled Potato : 1 ( Medium sized )
Green Chilly :
Jeera :Cumin Seeds : 1/2 Teaspoon
Coriander Leaves : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon
Oil : 2 t 3 Tablespoons

Method :

1. Boil 1 potato and remove the outer layer and smash it. Keep it aside.
2. Wash and Green chilly into very small pieces.
3. Wash and cut coriander leaves into very small. (Use only leaves).
4.Take a big bowl and put wheat flour, smashed potato paste, cut green chilly, jeera/cumin seeds, salt and ghee.
5. Mix all the ingredients nicely and then add water and prepare chapati dough. ( Add little water at time).
6. No need to rest the dough. Kneed the dough nicely and divide them into small portion. Turn them as ball shape.
7. Take a small portion of the dough and dip in dry wheat flour. Roll them as chapati.
8. Keep the tava on the fire and heat. Put rolled chapati on tava and put little oil on the top.
9. Turn the chapati and cook on other side. Spread some oil on the top.
10. Soft Potato Spicy Chapati is ready to serve. Serve with the side dishes you have prepared.


11. Repeat the same and prepare all the chapatis.


12. We had this  Soft Potato Spicy Chapati with carrots mosaru bajji, raita, pickles and mango tokku.


Note :

Add only required water while preparing the dough. Adding boiled potato helps the chapati to be very soft. Adding any masala is optional. Use of more /less oil is optional. Use of more chilly is optional.
Time : 30 Minutes.
Serves : 6 to 8 Chapatis can be prepared.

Thursday, December 6, 2018

Hibiscus Flower - Raw Mango Drink


Hibiscus flowers /ದಾಸವಾಳ ಹೂವುಗಳು  are one of the beautiful creation of God.



 Varieties and colourful flowers shine on the plant and it is just wonderful to see. I have tried delicious Drink from Red Hibiscus flower and raw mango. It is purely my creation and I do think of many wonderful recipes with in the traditions.
I have used Hibiscus flowers, raw mango, liquid jaggery/organic jagggery and a pinch of salt.
Let us see some benefits of Hibiscus Flower in our diet.
Normally Hibiscus leaves are used to condition our hair. The flowers are used for preparing Hot Hibiscus Tea and juice from Hibiscus flowers.

Let us see some benefits of Hibiscus flowers.
Hibiscus flower Helps to lower the blood pressure, reduce the levels of sugar and fats in the blood. It is filled with antibiotic properties.It is good for digestive system. Hibiscus has vitamin A, vitamin C and varies anti oxidant properties.It helps in improving our mood and lower the cholesterol level in our body. It is rich in anti inflammatory properties and helps to reduce the inflammation within small time. It is filled with antibacterial properties. It takes care of our liver. It helps to treat high blood pressure and high cholesterol level. It helps in treating hypertension and anxiety. Hibiscus flower is good for restoring hormonal balance and reduces the depression and overeating.
Let us see the recipe Now : The below said quantity is for 2 to 3 glasses of Hibiscus flower - raw mango Drink.

Things Needed : 

Hibiscus Flowers : 3 to 4
Jaggery /Honey : 2 Tablespoons
Salt : A Pinch
Raw Mango Gratings : 2 Tablespoons
Water : 2 Glasses.

Method :

1. Clean Hibiscus flower /Check nicely to see any insects or worms in the flower and then wash it.


2. Remove the petals and check again. Leave it aside. Wash and clean raw mango and then grate it.




3. Keep a bowl and add 2 glasses of water to boil on the fire.


4. Add cleaned hibiscus petals and let it boil nicely. It starts to leave the colour naturally.


5. Put off the fire and let the water get cooled.
6. Use a strainer to strain the content to other bowl.


7.It should be cooled now.

8. Add jaggery and add raw mango gratings. Mix it well and let the jaggery melt nicely in Hibiscus mixture.

9. Add grated mango and a pinch of salt. Mix all the ingredients nicely. Let jaggery melt well in water.


10. Pour the Hibiscus juice to serving glass and serve.



Note : 

Hibiscus juice helps to  reduce the tension and helps the mind to relax. It also helps to cool mind and body. Adding honey instead of jaggery is optional. Cool the boiled hibiscus mixture and then add lemon and jaggery. Adding a pinch of salt helps to quench your thirst and getting cold.
Time : 15 Minutes.
Serves : 2 to 3.



Sunday, December 2, 2018

Baragu /Prosso Millet Sakkaare /Chakkara Pongal.

Huggi / ಹುಗ್ಗಿ /Shakkara /chakkara  Pongal  is a sweet dish with Rice and Moong dal. 


Huggi is normally prepared during the month of Dhanurmasa, that falls in between mid of December to mid January. This month is chill ( Cold ) winter. So as the food helps to keep our body warm and healthy. Eating dals is a good option and our Ancestors knew to take care them selves by adopting the good food habits.
Huggi is known as pongal in some parts of India. The sweet huggi is known as Shakkara/Chakkara pongal and is very famous in Tamil Nadu /Andra Pradesh. Though they use jaggery  This Pongal is known as Shakkara/Chakkara ( Sugar ) Pongal. They do not use coconut here or may be some ghee fried coconut pieces to be added. As you desired.
As I said this Pongal is prepared with Raw Roice and Moong dal. 
Here I have tried using Prosso Millet/Baragu instead of rice and Moong dal. Shakkara Pongal came out well and I can say it is delicious.
Baragu /Prosso Millet is one of the grain in Millet family. Millet is a healthy grain which has no gluten and it helps to control blood pressure and good for people who suffer from diabetic. It is full of fiber and keeps you full for a long time. Millet helps to control our cholesterol level.
I have used Prosso Millet / baragu, organic joni jaggery (jaggery in liquid form ).
December is here and the month of Dhanurmasa starts from 15th of this month and it ends on 15 of January. That day is celebrated as Sankranthi/Pongal. Sweet Pongal is special on that day to celebrate the festival. 
Let us see the recipe Now:

Things Needed :

Prosso Millet : 1/2 Cup
Moong Dal : 1/4 Cup 
Jaggery : 3 to 4 Tablespoons
Ghee : 2 to 3 Tablespoons
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 Tablespoons

Method :

1. Wash and drain the water of moong dal and Prosso Millet. No need to soak them in water. 
2. Keep a pan and put washed Prosso Millet and moond dal and dry roast. 

3. Put dry roasted prosso millet and moond dal to a bowl. 
4. Add 1 Cup of water and pressure cook for 4 to 5 minutes. Let it cool. Powder cardamom and keep it aside.

5. Keep  a pan on the fire and put cooked prosso millet and moong dal. Mix it well.
6. Add jaggery and mix it again. Add a tablespoon of ghee. Mix it well and let it cook on low flame.


7. Add one more tablespoon of ghee and mix it slowly. Let it cook for 2 minutes. 


8. Stir in between. Add powdered cardamom and mix it. Stir it slowly and let it get thick.


 Shift the ready pongal to a serving dish.


9. Add ghee fried cashews and raisins to Baragu/Prosso Millet Shakkara /Chakkara Pongal and serve.



Notes :

Dry roasting prosso millet and moond dal adds to the taste. It does not become too soft. Taste good.
Adding more /less ghee is optional. Use of any type of jaggery is optional. Adding 1 or two cloves powder to pongal adds to the taste. I have used very little quantity of Prosso Millet and moong dal. You can double the quantity if you are preparing it for more people. 
The measurement is like 
1 Cup of Prosso Millet :
1/2 Cup of Moong dal. 
You can use the same quantity of each grain. ( Optional ).
Time : 30 Minutes.
Serves : 2 to 3.

Wednesday, November 28, 2018

Kesu Palya / Colocasia Dry Curry

ಕೇಸು /Kesu/ Colocasia is one of the healthy leaf which grows well during rainy season and is good for health too. We got colocasia plants and we get fresh leaves once in two to three weeks. I do prepare varieties of dishes using Kesu. This time I tried Kesu Palya /Dry Curry. It has come out very nice and thought of sharing with you all.


I have used Kesu / Colocasia  leaves, home prepared curry powder, jaggery and tamarin. Seasoned with coconut oil which I brought from ooru when I went last time
Kesu leaves helps to keep our body warm and provides lots of minerals and vitamins. It has a good source of fiber and helps in easing the constipation problems
Let us see the recipe now "
No Onion OR No Garlic in this Kesu Palya. It is a dry curry with sweet and spicy taste. It is nice to eat with plain rice.

Things Needed :

Colocasia leaves : 10 to 12 ( Medium sized )
Tanarind  : 1 Marble size
Jaggery : 2 Tablespoons
Curry Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Byadagi red chilly : 2 to 3
Ingh /Asafoetida : A little

Method :


1. Wash and cut kesu leaves into small pieces. Remove its stems outer layer before cutting its stems.


2. Put tamarind in hot water and squeeze out the pulp. Keep the pulp aside


3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add coconut oil. Add mustard seeds, jeera and ingh. Let mustard seeds splutter.
5. Add curry leaves and kesu leaves. Mix it well. Add tamarind pulp, salt and jaggery.


6. Add a pinch of turmeric powder and mix all the ingredients nicely. Cover and cook on medium flame till all water disappear.


7. Mix in between and add curry powder and mix it again.
8. Cook for 3 to 4 minutes, leaves turns soft and all the moisture disappear.


9. Add fresh grated coconut and mix it nicely. Put off the fire and shift the ready Kesu Dry Palya to a serving dish.


10. Serve with your choice of main dish.

Note :

Do not use much water to cook. Adding more jaggery is optional. Use of curry powder is your choice. I have used home prepared curry powder. Kesu leaves should be tender. Use of tamarind is important.
Time : 20 Minutes.
Serves : 2 to 3 People.

Curry Powder :

 Dry roast channa dal, urid dal, coriander seeds, each 1 tablespoon,  red chilly/byadagi  ( 5 to 6 ), methi seeds 1/2 ts, jeera /cumin seeds 1/2 teaspoon, sesame seeds  1 tablespoon and ingh.
Dry grind once it is cooled down. Use it for a time. ( 1 time )

Thursday, November 22, 2018

Dates and poppy seeds Burfi

Dates and Poppy seeds burfi is a healthy burfi, that I have tried during this Deepavali. No sugar or jaggery is added to this bar and is nice to chew the healthy, yummy and easy  Dates and poppy seeds.


I have used Dates, almonds, cashews, raisins, figs and poppy seeds.
It is an easy and healthy burfi that all age group can enjoy and more of it it is diabetic friendly. Sweet teeth people can munch this burfi at any time of the day. Good to carry for travelling and good snack for the kids snack box. It is energetic and loaded with good minerals and vitamins.
I prepared this Dates burfi during Deepavali and packed it as one of the sweet to our relations.
Dates and Poppy Seeds Burfi Has NO Sugar, NO Ghee or any fat and No Coconut.
Preferably use ripe and soft Dates to prepare this burfi.
Let us see the recipe now :

Ingredients 

Dates : 400 Grams
Raisins : 2 to 3 Tablespoons
Almonds : 20 to 25
Cashews : 10 to 15
Figs : 5 to 6
Poppy Seeds : 3 to 4 Tablespoons


Method :

1. Remove the seeds from Dates and put it in a big bowl.
2. Cut cashew nuts and figs into small pieces.


3. Dry grind almonds into powder consistency.
4. Put all the dry fruits into a big bowl. Kneed them well and let it mix well. ( Dates, raisins, cut cashews, figs and powdered almonds).
5. Spread a tablespoon of poppy seeds in a tray or plate.
6. Put dry fruits dough in the tray and press it evenly. Use chapati roller to even it in equal level.


7. Spread remaining poppy seeds on the top of the burfi and just press it slightly.

8. Leave it for a while. Cut it according to your desired shape.

9. Remove from the tray and store in a box.

10.  Serve or munch at any time of the day.

Note :

The dates you use should be soft. You need to kneed the mixture nicely so that it mixes well and sets well as burfi. Dates proportion should be more, so that it adds to the sweet taste. The sweet taste is natural and good for all age group and the diabetic people.
Time : 30 Minutes. 
Serves : 20 Pieces. ( According to size and shape ).