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

Wednesday, October 10, 2018

Shavige - Rava - Avarekai Uppittu

Indian breakfast is always a challenging. The home maker or the lady of the house who always think about the food she needs to prepare for the family. Here is such an easy and yummy
Shavige - Rava - Avarekai Uppittu.


So thinking of breakfast, you can provide many Indian food. Uppittu comes to the mind suddenly and it is 100% healthy breakfast. It does contain carbohydrates, minerals and vitamins. I have prepared Uppittu using medium sized rava and shavige/vermicelli.
Avarekai / field beans is available these days. Making use of seasonal vegetable is one of the healthy habit. Field beans are filled with vitamins and minerals.
I have used Avarekai/field beans, medium size rava and Shavige/Vermicelli.
This uppittu is good for any special days like vratha, upavasa or festival or feast days for breakfast.
It is good for people who diet, diabetic people and good snack in the evening and fits into all age group people.
Let us see the recipe now :

NO ONION OR NO GARLIC RECIPE. 

Ingredients :

To Fry :
Rava /Semolina : Medium size : 1 Cup
Shavigev /Vermicelli : 1 Cup

To Cook :
Field Beans : 1 Cup

To Add :
Fresh grated coconut : 1/2 Cup
Ginger : An inch
Lemon Extract : 1 Teaspoon
Salt : As required
Ghee : 2 Tablespoons
Hot boiling water : 3 1/2 cups

To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 2 to 3
Pepper Pods : 3 to 4
Curry Leaves : 6 to 8 Leaves
Red chilly : 2

Method :

1. Remove the pods from field beans shell and wash it. Pressure cook and keep it aside.
2. Wash green chilly and cut into big pieces.
3. Wash ginger, remove its outer layer, wash it again and grated it. Keep it aside.
4. Grate coconut and keep it aside. Crush pepper pods and keep aside.


5. Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and let mustard seeds splutter.
6. Add green chilly, pepper pods, curry leaves and fry nicely for a minute.
7. Add rava and fry till the raw smell goes off.


8. Add shavige/vermicelli and fry for 1 to 2 minutes. Keep water for boiling.
9. Add grated ginger, a pinch of turmeric powder,  salt and mix it nicely.


10. Add boiling water and mix all the ingredients nicely. Let it be on low flame while pouring the hot water.

11. Add cooked avarekai and mix it well. Cover and cook for 2 to 3 minutes on low flame. Let all the moisture disappear. Add lemon juice/Extract.

12. Stir Uppittu slowly and mix it well. Add fresh grated coconut and 2 tablespoons of ghee.


13. Put off the fire and mix it once again nicely.




14. Shift the ready Shavige - Rava - Avarekai Uppittu to a serving dish and serve with your choice of side dish.

Note :

Fry rava and shavige nicely. Adding any other vegetable is optional. Adding more /less chilly is optional. Adding more oil or ghee adds to the taste.
Time : 30 Minutes
Serves : 3 to 4 .

Tuesday, October 9, 2018

Channa Dal - Mango Fruit Chutney

Channa dal chutney is one of the traditional side dish. Here I have used mango fruit pulp instead of tamarind.

Channa dal chutney is prepared from ages. When guest arrives without notice or if the side dishes turns shortage in the night or when your tongue wants some yummy spicy chutney this channa dal chutney comes to in hand. It is very easy, tasty and simple chutney.
We can have channa dal chutney with plain hot rice and a spoon of fresh ghee. It goes well  with idli, dosa, chapatis or any type of roti or rotti. This chutney serves the purpose of dips, sides for pakodas, fried fritters and on bread spread.
I have used channa dal, red byadagi chilly, mango pulp and coconut.

No onion or garlic Recipe

Let us see the recipe now :

Ingredients :

Channa Dal : 1 Tablespoon
Red byadagi chilly : 3 to 4
Curry leaves : 6 to 8
Ingh/Asafoetida : A pinch
Coconut : 1 Cup
Mango pulp : 1 wild mango pulp
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and squeeze out the mango pulp


2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add a teaspoon of coconut oil.
4. Add a tablespoon of channa dal and fry on low flame.


5. Add byadagi chilly and fry with channa dal. Let channa dal turn slightly golden brown.
6. Put off the fire and add curry leaves and ingh. Let all the ingredients get cool.
7. Grind it with mango pulp, fresh coconut, salt  and required water. Grind it till it gets paste consistency.


8. Remove it from mixi jar to a bowl.
9. Season with coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh.
10. Channa Dal - Mango Fruit Chutney is ready to serve.

Note :

Do not over fry dal. Chutney turns bitter. Adding more / less chilly is optional. Adding tamarind instead of mango pulp is optional. Use of more coconut adds to the taste.
Time : 10 Minutes
Serves : 2 to 3.

Capsicum - Cow peas Dry curry

Capsicum - Cow Peas Dry Curry is something simple, easy and quick. You can have this curry with many main dishes. I have just tried and its so simple.


I have used fresh cow peas, manalore cucumber and capsicum.
No onion or No garlic is added here in this curry. 
Let us see the recipe Now :

Ingredients :

Cow Peas : 1 Bowl.
Mangalore Cucumber/Mangalore Southekai / Bannada Southekai : 1 Bowl ( 1/2 of 1 medium size)
Green chilly : 2 to 3
Ginger : 1 Teaspoon / Grated
Salt : As required
Lemon : 1/2 Lemon (1 Teaspoon)
Pepper Pods : 6 to 8
Jeera / Cumin Powder : 1/2 Teaspoon
To Season :
Capsicum : 1
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves
To Add : 
Coriander Leaves : 2 Tablespoons
Fresh Grated Coconut : 2 to 3 Tablespoons

Method :

1. Wash and cut mangalore cucumber into small pieces.
2. Now pressure cook  cut cucumber, a bowl of fresh cow peas, pepper pods and 1 Green chilly with required water. (1/4 cup will do).


3. Wash and remove the seeds from capsicum and cut it into small. Slit green chilly and cut coriander leaves. Squeeze out lemon extract and keep it aside.


4. Keep a small pan on the fire and heat. Add a tablespoon of oil. Add mustard seeds and jeera.
5. Let mustard seeds splutter. Add curry leaves, slit chilly and ingh. Fry nicely and add cut capsicum.
6. Fry capsicum nicely till soft on low flame. Put this fried capsicum to cooked cow peas mixture.


7. Keep cooked mixtures in a pan and put salt, little turmeric powder and jeera powder. Mix all the ingredients nicely and cook for 2 minutes. Let all the moisture disappear. Add lemon and mix it well.


8. Put off the fire and shift ready Capsicum - Cow peas curry to a serving dish.


9. Add fresh grated coconut and serve with main dish you have prepared.


10 We had Capsicum - Cow Peas Dry Curry with Plain Rice and Rasam.


Note :

Do not over cook cow peas. Do not add much water while cooking. Adding any type masala is optional. Use of coconut is optional. Use of onions and garlic is optional. Use of more oil is optional.
Time 20 Minutes
Serves : 3 to 4 .

Thursday, October 4, 2018

Sweet Potato - Methi Parata

Sweet Potato - Methi leaves parota is like full meal. Sweet potatoes provides energy for us and is good for health. I have tried the combination of methi leaves and sweet potato.


When you have some sweet potatoes in your kitchen tray, feel like eating something with bit sweet and spicy, if you are a parata lover or when your kid or children protest to eat leaves , you can try this parata. Please do remember me.  :).
 Sweet Potato easy one of the healthy vegetable that we can simply use in our kitchen with full heart.
Let us see the recipe now :
I used boiled sweet potato, methi leaves and some simple spices.
No garlic or Onion is used in this tummy filling yummy  Paratas.
Let us see the recipe now :

Ingredients :

Sweet Potato : 1 Big size
Methi leaves : 1 Medium size bundle
Wheat flour : 2 Cups or little more
Red chilly powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Jeera / Cumin seeds powder : 1/2 Teaspoon
Salt : As required
Cooking Oil :  4 to 5 Tablespoons


Method :

1. Wash and cut methi leaves into small.
2. Boil sweet potato and allow it to cool. Peel off the outer layer.

3. Now take a big bowl, add sweet potato and smash it.
4. Add cut methi leaves, jeera powder, turmeric powder, chilly powder, garam masala powder and salt.


5. Mix it nicely and add wheat flour and prepare the dough. Do not add water.
6. Mix it well, add a tablespoon of ghee and kneed the dough nicely.


7. Divide the dough into small portions.
8. Take a small portion of the dough and turn as ball shape and dip in dry wheat flour.
9. Now it is ready to roll. Roll it as flat and round.
10. Keep a pan on the fire and heat.  Put rolled Sweet Potato - Methi Parata on hot tava.

11. Add a teaspoon of oil and let it cook. Turn the other side and cook for 1 minute.
12. Now Sweet Potato - Methi parata is ready to serve.
13. Repeat the same with remaining Paratas.


14. Serve Sweet Potato - Methi Paratas with a cup of curd or any curry that you have prepared.


Note :

No need to add water, because sweet potato contain lots of water. Methi leaves can be roasted for 2 to 3 minutes before adding. ( Optional ).
Adding any spice is optional.  Use of ghee is optional.
Time : 30 Minutes.
Serves : 3.

Wednesday, October 3, 2018

Bread and Rava Dosa

Bread and Rava Dosa is one of the easy dosa 


Bread and rava dosa one of the healthy breakfast and it is done quickly in the busy mornings. I have read this recipe in paper and tried. It has come out nicely and served the purpose of filling our stomach. Not only tasty but healthy too. It is an diabetic friendly and easy to prepare.
I have used curd/yogurt, rava, wheat bread and little salt. No soda, no baking powder or Eno salt.
Let us see the recipe now :

Ingredients :

Medium sized Rava / Semolina  : 1 1/2 cup 
Curd : 1/2 cup
Wheat bread : 2 to 3 slized
Salt : As required 
Oil : 2 Tablespoons

Method :

1. Powder bread and put it in abowl. Add rava and curd. Put a glass of water and mix it well.


2. Now grind powdered bread, rava and curd together. You can use little water if it is required.
3. Remove it from mixi jar and add salt. Let the batter be dosa batter consistency. ( Add water if required).

4. Keep tava on the fire and heat. Clean it nicely. Add 1/2 teaspoon of oil and wipe it out with a tissue.

5. Take a ladle of bread dosa batter and pour it on the tava and give a round shape. Do not put pressure on the ladle while spreading. 
6. Add a teaspoon of oil on the top, cover and cook. 


7. Turn the other side and cook for minute. 


8. Now dosa is ready to serve. Serve with your choice of chutney, pickle, chutney powder or Sambar.


9. Repeat the same and prepare remaining dosas.

Note :

Add required water if the batter is so thick. Adding any vegetables or onion to batter is optional. I like plain dosas.👸 I added the bread as whole. You can cut off the edges and use. I have used wheat bread. Use of any type bread is optional.
Time : 30 Minutes.
Serves : 3.