Gooseberry Chutney & Rice Flour Vada

Chutney is one of the side dish goes well with all the main dishes. Gooseberry chutney is one of the tasty and healthy chutney.

I have used fresh coconut, gooseberry, green chilly and salt.
Gooseberry chutney was prepared for lunch as one of the side dish. We do love to eat yummy chutney with plain rice and ghee. The taste is heavenly.
The remaining chutney was used for preparing Vade or Vada.
I have used Rice flour, gooseberry chutney and chilly powder.
Let us see the recipe Now :
Things Needed For Gooseberry Chutney:
Gooseberry : 2
Green chilly : 2
Fresh grated coconut : 1 Cup
Salt : As required
Ingh/Asafoetida : A pinch
Water : Required water
Mustard seasoning : With mustard seeds, a tsp of oil and curry leaves.

Method :

1. Wash gooseberry and cut into small pieces.
2. Grate coconut and keep it aside.
3. Fry green chilly in a drop of cooking oil.

4. Now grind coconut, green chilly, gooseberry pieces and required salt with little water.
5. Remove from the mixi jar and put it in a serving dish. Add mustard seasoning and serve.

Note :

Add fresh coconut. You can add little tamarind or lemon extract. (Optional). Add only required water while grinding. Adding more chilly is optional. You can use red chilly instead of green chilly.
Time : 10 Minutes
Serves : 2 to 3

Gooseberry Chutney -Rice Flour Vada

Things Needed :
Gooseberry chutney : 1 Small bowl
Rice flour : 1 Cup
Red chilly : 1 Teaspoon
Jeera : 1/2 Teaspoon
Salt : As required
Oil : 1 Cup

Method :
1. Take a big bowl and put rice flour, red chilly powder, jeera and salt.
2. Add gooseberry chutney and mix all the ingredients nicely.

3. Add required water and prepare thick dough.
4. Divide the dough into small ball size.

. Keep a pan on the fire and heat. Add oil and heat.
6. Take a small size of the dough and pat it on your palm.

7. Put this patted vada and fry on medium heat. Fry on both sides.
8. Remove from the oil once it turn slightly golden brown on both side.
9. Put it on a kitchen tissue and let the extra oil absorb by the tissue.

10. Serve hot " Gooseberry Rice flour Vadas " with cup of coffee.
11. Repeat the same with remaining dough.
12. The Hot Gooseberry Rice Vadas Taste best.

Note :
Do not add more water while mixing the dough. It should be thick. Fry on medium flame to get good vadas. Adding more chilly is optional. Chutney adds to the taste of the vada. No onions are used here. Use of onions are optional. Taste differ.
Time : 20 Minutes
Serves : 3 to 4 

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

Dosa (Red + White Raw Rice)

Dosa/Dose/Dosai/Indian Pan cake whatever you call it, it is an yummy authentic dish. Dosa is ideal breakfast for many Indians that too in South India. There are varieties of Dosas and they are done with different ingredients. It has become world famous these days.
I have used red rice, raw rice,methi seeds, urid dal and avalakki/Beaten'flattened rice.

Let us see some benefits of eating Methi seeds in our diet.
Fenugrik Seeds/Mehti seeds/Mentya is loaded with fiber. It is good for stomach disorders, mouth ulcers, diabetes and inflammations. It is good for ladies who are feeding their baby. It is good for improving digestion and helps to reduce the cholesterol level. It is also helps to protect the heart health. Good for immune system and protect our hair. It is rich in Iron, magnesium, manganese and copper. It contain B6, protein and dietary fiber.
Do not consume much methi seeds during pregnancy, it might lead to miscarriage.
Lets see the recipe Now. I have used red and white raw rice, very little methi/fenugrik seeds, urid dal and avalakki/beaten rice. Dosa dough needs to ferment well to get good dosas.

Things Needed :

Red Raw Rice : 2 Cups
White Raw Rice : 2 Cups
Urid dal : 3/4 Cup
Beaten Rice/Avalakki : 3/4 Cup
Methi/Fenugrik Seeds : 1 Teaspoon
Salt : To Taste
Oil : 3 to 4 Tablespoons

Method :

1. Wash and soak rice and urid dal together for 2 to 3 Hours. Wash avalakki and methi seeds and soak in warm water.

2. Grind them nicely till paste with required water and remove from the grinder.

3. Add salt, mix it well and let it ferment for over night or 6 to 8 hours.

4. Now keep a pan on the fire. Heat and put little oil on the tava. Clean that oil nicely with a kitchen tissue. Let the flame be slow.
5. Now add a ladleful of dosa dough and spread it nicely on the tava. Sprinkle oil on the top.

6. Cover dosa and cook for 1 minute and turn the other side. Let it cook.

7. Remove dosa from tava and serve with the side dish you have prepared.
8. We had this dosa with Ondelaga - coconut chutney.

You can prepare Set Dosa (thick dosa) from the same Dosa dough.

You can also prepare Guli Appa/Paddu/Gundu Pongalu /Kuli appam with the same dough. You can add onions, ginger and cut green chilly and prepare Onion Guli appa.

Note :
1. You can grind it with mixi jar instead of grinder. Remember to use less water while grinding. You can add water later if it is required. (Taste differ).
2. You can reduce the quantity of ingredients and then grind. (If you think the quantity used here is more).
3. While preparing set dosa do not spread the dough into thin. Let it be thick, fluffy and soft.
4. Use of oil more/less is optional.
5. Do not add maida ( all purpose flour) or cooking soda to dosa dough.

Ondelaga leaves chutney :

Wash Ondelaga leaves and grate coconut. Now grind coconut, ondelaga leaves,curry leaves, green chilly, little (half marble size) and salt together with very little water.. Add a pinch of salt and grind it for 10 seconds. Remove from mixi jar and put it in a serving dish.
You can season with mustard seeds ingh and curry leaves with 1/2 Teaspoon of cooking oil.
Chutney is ready to serve.

Time : 3 Hours for soaking rice and dal.
Grinding : 30 Minutes.
Fermentation :  5 to 6 hours or over night
Dosa preparation : 30 Minutes.
Dough is ready and you can keep it for at least 3 days and use it whenever you want it.

 Ondelaga or GotuKola as it is called. But usually it is mentioned as Brahmhi leaves. 

The Other names for Ondelaga in some Indian languages 
 Hindi : Brahmi, Bengali : Thulkudi, Telugu : Sarasvathy Aku, Tamil Vallari Kirai, Marathi- Karivan, Gujarathi : Khanda Brahmi and in Kannada Ondelaga soppu.

Benefits of Ondelaga Leaves

It is called as ondelaga soppu because it has only one leaf. Ondelaga is good for diabetis, fever, cough and cold and many other  diseases. It is rich in antibacterial, anti viral, anti inflammatory properties.
 Ondelaga /Gotu Kola leaves

Ash Gourd Raw Rice Dosa

Dosa though it it one of the dish from South India, It has become world famous. People love to have dosa any time of the day now a days. It is normally done with rice and urid dal. But it can be prepared using millets instead of rice. All the other procedure are the same. Here I have added some Ash gourd pieces and the pulp while grinding. Hot dosas taste good and in this way you can feed your kid some vegetable. Dosas are crispy when it is hot, turns soft when once it turns cool.

Lets see some benefits of having Ash gourd in our diet.

Ash gourd is an annual herb. It has many good healthy properties in it. It is good for diabetics and weight control. It keeps your body cool and boost secretion and disposal of urine. It acts as good detoxifying agent. It helps to cure Peptic ulcer and kills worms in the intestine. It contain good amount of fiber and good for people who suffer from constipation. It also helps in good digestion. Ash gourd good for treating acidity. It is good for controlling common cold, cough, fever, bronchitis and astama. Ash gourd contain Vitamin C, protein, carbohydrates, fibre, calcium, phosphorous and iron. It is very good for treating prostate enlargement.

The dough should be ferment well to get good dosas. 

Lets see the recipe now.

Ingrediets :

Raw Roce : 4 Cups

Urid Dal : 1 Cup

Beaten/Flatten Rice/ Avalakki/ Aval/ Poha : 1/2 Cup (2 Handful)

Methi/Fenugreek Seeds : 1 Tablespoon

Salt : To taste

Oil. : 2 to 3 Tablespoons

Method : 

1.Wash and soak rice, urid dal and methi seeds in one bowl. Soak flattened rice in separate bowl at least 3 to 4 hours.

2. Wash and remove the outer skin and cut the ash gourd into pieces. Remove seeds from the pulp.

3. Grind Ash gourd pieces and pulp in dry grinder. (Water should not be used). 

4. Grind raw rice, urid dal and methi seeds with flattened rice. 

5. If you are using the mixi jar, use less quantity at times. If you use grinder then put all the ingredients together with ground pumpking pieces and pulp. 

6. Grind it nicely till paste and remove from the grinder to a big bowl/vessel. Add salt and mix it well.

7. Let the dough ferment over night or at least 6 to 8 hours.

8. Keep a dosa pan on the fire. Heat the pan and sprinkle oil on the tava/pan.

9.Clean it with a kitchen tissue or a clean cloth. 

10. Mix the ready dosa dough and take a ladle of dough and spread it on the tava. (Let the fire be on low flame).

11. Sprinkle some (1/2 Teaspoon) oil on the top of dosa and cover it. Cook for a minute on medium flame.

12. Now turn the dosa other side (flip) and cook for 30 seconds.

13. Hot Ash gourd Raw Rice Dosa is ready to serve. Serve with any side dish you have prepared.

14. Repeat the same with remaining dough. 

Note :

If you use a grinder, grind all the ingredients togher, adding less water because ash gourd has lots of water in it. Grinding Ash gourd in a mixi makes it easy for the grinding. (or you find it difficult to grind in grinder). If you use mixi jar, then use little quantity and grind. It helps you to grind the dough very nicely. Adding ash gourd is optional. You can prepare easy dosas without adding ash gourd too.

Adding ghee instead of oil is optional. Prepare dosas on low and medium flame. (Optional).

Time : Total time  12 hours.

Soaking ingredients : 3 to 4 hours

Grinding : 30  to 40 minutes

Dough fermenting : 6 to 7 hours.

Preparing time : 10 to 20 minutes.

Serves : 7 to 8 people.