Rose Petals Laddu.

Preparing Laadu in a healthy way is always my pleasure. I do use lots of dry fruits, jaggery, and other ingredients. It not only provides energy, it also fills the stomach and good for all age group.
Healthy laddu provide energy, vitamins and minerals to our body.

Rose petals are used here to add natural flavour of rose. The roses are from our pot plants. The roses are slightly pink and good for health.
This time I have used Oats, lion dates, wheat flour and some dry fruits like raisins, cashews.  Use little jaggery to add little more sweet. Rose petals adds to the natural flavour of Roses.
Let us see the recipe now :

Things Needed :

Oats : 250 Grams
Wheat flour : 2 Cup
Jaggery : 1/2 Cup (Powdered).
Poppy seeds : 2 to 3 Tablespoons
Lion Dates : 500 Grams
Raisins : 1 Cup
Cashews : 10 to 12 (Cut into small pieces.
Rose Petals : 4 to 5 Rose flowers.

Method :

1. Wash and dry rose petals.

2. Dry roast oats and dry grind it. Remove the seeds from dates and smash dates and make it soft.

3. Dry roast wheat flour till the raw smell goes off.
4. Add poppy seeds to dry roasted wheat flour and put of the fire. Put dry roasted ingredients, soft dates to a  a big bowl. Mix it well.

5. Keep a pan on the fire and put jaggery and 1/4 cup or little less water. Let the jaggery melt.
6. Keep stirring till it turn one string consistency.

7. Add rose petals and stir for 5 to 6 minutes.

8. Pour this jaggery on the top of dry ground oats and wheat flour.

9. Keep a small pan on the fire and and put 2 to 3 tbs of ghee. Add raisins and let it bubble up.
Add cashews and fry.  Pour this cashew - raisins to powdered ingredients.

10. Now mix all the ingredients nicely and make laadu/Unde.

11. Have a Oats - wheat - Dates laadu as evening snack. It is one of the best snack for kids. So while preparing snack box add this unde.

12. Serve or eat whenever you like it.

Note :

If you find the ingredients are dry and if you are not able to prepare laddu, use 1/4 glass of hot milk or 2 to 3 tbs of melted ghee. So that you can nicely prepare laddu. Remember, milk added laddu get might get spoiled, so it is better to keep them in the fridge.
Time : 40 Minutes.

50 Small Laadu can be prepared. (According to  size).

Easy and Quick Dal

Easy and Quick Dal is one of the easiest way of cooking dal. It is filled with leaves, dal, spices and tomatoes.

I have put every thing together and cooked in pressure cooker.
This recipe has been told by Geetha Bangalore Upendra and It is packed with vitamins, minerals and proteins.
Then smashed everything together and added seasoning with mustard seeds and ingh/asafoetida.
Let us see this recipe now :

Things Needed :

Toor dal : 1/2 Cup
Tomatoes : 2
Palak /Spinach leaves : 1 Bundle (small).
Ginger : An inch
Coriander Seeds : 1/4 Teaspoon
Green chilly : 2
Salt : As required
Seasoning :
Mustard seeds : 1/2 Teaspoon
Coconut Oil : 1 Tbs
Ingh /Asafoetida : A little
Curry leaves : 5 to 6 Leaves

Method :

1. Wash and cut palak or your choice of leaves or mixed leaves.
2. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut tomatoes and keep it aside.
4. Wash toor dal and put it in a pressure cooker. Add cut palak, grated ginger, cut tomatoes.
5. Add coriander seeds and  slit green chilly.
6. Add required water and pressure cook for 5 to 6 minutes. Put off the fire and let it cool.
7. Take out the cooked mixture and  churn once in a mixi jar.
8. Keep a pan on the fire and add coconut oil. Add mustard seeds.
9. Add little ingh. Let mustard seeds splutter. Add curry leaves.
10 . Add churned dal - leaves mixture and cook. Add required salt and mix it well.
11. Yummy dal is ready to serve.

12. Shift it to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Use of any cooking oil is optional. Let cooked dal - leaves mixture cool completely. Just give a churn to get the full benefits.
Time : 20 Minutes.
Serves : 2 to 3 .

Snake Gourd - Moong Dal Curry

Snake Gourd is filled with fiberm minerals and vitamins.
Here is a yummy curry using Snake Gourd /Padavala Kai (in Kannada language).

I have used Snake gourd, moong dal, green chilly, ginger and milk.
It simple, quick, easy, delicious and very mild.
Snake gourd is known as Padwal/Chichinda in Hindi, Padavala Kai in Kannada/ Karnataka, Pudavalana in Malayalam/Kerala, Pudalankaai in Tamil/Tamil Nadu and Potlakkaya in Telugu/Andra Pradesh.

Let us see some benefits of Having Snake Gourd in our diet.

Snake Gourd is known for its medicinal values and health benefits in Ayurveda from Ancient periods.
Snake gourd supplies plenty of nutrition to our body. It is filled with water content and helps to cool our body. It is good for heart health and loaded with vitamins and minerals.
Snake gourd has very low calories and zero cholesterol. It is good for people who diet for weight loss. It is full of dietary fiber and digested easily. It is good for diabetes. Snake gourd is helps to remove the toxins from our body. Snake gourd is full of fiber and helps to prevent constipation and regulate the bowel movements. Snake gourd is rich in antioxidants. It helps to strengthen respiratory process in our body. It is good for hair, skin and hair growth.
 There is no Onion or No Garlic in this Snake Gourd Moong Dal Curry.
This simple curry is good for all age group.It is yummy, easy, quick and delicious.

 Let us see the recipe :

Ingredients :

To Cook :
Moong dal : 1/2 Cup
Snake gourd : 1 Small size
Green chilly : 2 to 3
Ginger : An inch
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required
Turmeric powder : A pinch
Coriander leaves : 1 Tablespoon
Boiled Milk : 1/2 Cup
Besan /Channa flour : 1/2 Tsp
Lemon : 1 Tsp. (1/2 lemon).
To Season :
Mustard Seeds : 1 Tsp
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 5 to 6
Ghee : 1 Tbs
Ingh/Asafoetida : A little

Method :

1. Wash and cut Snake gourd. Remove the pulp and seeds. Cut into small pieces. Keep it aside.

2. Wash moong dal.
3. Wash and peel off the outer layer of ginger, wash again and grate it.
4. Wash curry leaves, coriander leaves cut into small pieces. Wash and slit green chilly.

5. Put snake gourd pieces, moog dal, slit green chilly, grated ginger, 1/2 tsp of methi seeds and 1/2 cup of water in a pressure cooker and cook for 5 to 6 minutes.

6. Let it cool. Take out the cooker lid, add little turmeric powder and required salt. Mix it well.

7. Add little water and let it cook for 2 to 3 minutes.
8. Add boiled milk and 1/2 tsp of besan/channa flour and mix it nicely. Cook for 2 minutes.

9. Put off the gas and add 1/2 lemon extract, Ghee seasoned mustard seeds, jeera, ingh and curry leaves and mix it well.

10. Shift Snake Gourd - Moong Dal Curry to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Adding methi seeds is optional. Use of besan is optional.
Ghee adds to the taste. Adding any spice is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Haraka/Araka /Kodo Millet Dosa

Araka or Harka or Kodo Millet is one of the millet family good grain. Millet grains are used and is becoming more and more popular these days. I prepared Dosa using Araka millet and it is crispy, tasty and healthy. Try and Enjoy.

They do have full of healthy properties in them. They do have the ability to regulate our blood pressure level and blood sugar level. They are gluten free and rich in fiber. They are slow in digestion and keeps you full for a long time. They are rich in vitamins and minerals.
Let us see the recipe Now :
I have used Grinder to grind this dosa batter.

Ingredients :

Harka /Arka / Kodo Millet : 4 Cups
Urid whole ( white)  : 1 Cup
Methi seeds : 1 Teaspoon
Avalakki /Poha /Aval : 1/2 Cup  (Any Variety).
Salt : As required

Method :

1. Clean, wash and soak Haraka Millet for 3 to 4 hours.
2. Wash and soak urid and methi seeds separately.

3. Soak Avalakki/Poha separately.
4. Grind it all together for 20 to 25 minutes and take it out in a big bowl.

5. Add required salt and mix it well. Leave the batter to ferment for over night or 6 to 8 hours.

6. Keep a pan on the fire and clean it with a tissue or a kitchen towel.
7. Mix the ground batter nicely.

8. Take a ladle of dosa batter and spread it.
9. Add/ Sprinkle oil on the top. Cook on medium heat. Let it turn golden brown.

10. Turn the other side and cook for 10 seconds.

11. Take out the ready dosa and serve with the side dish of your choice.

12. Repeat the same and prepare rest of the dosas.

Note :

You can reduce the amount of millet and urid dal to half.  You can also use mixi instead of grinder to grind. Use very little water while grinding and then add required water if it needs.
Time = Soaking time - 3 hours minimum + grinding time 25 minutes + fermentation - over night or 6 to 7 hours + Dosa preparing 20 Minutes.
Serves : As you Use.

Watch : 

Alasande / Cow pea Dal

Fresh Alsande / Cow Peas are rich in minerals and vitamins. In winter you get really good cow peas and other pods.

Recently I got these cow peas/ Alasande and prepared yummy curry. It is delicious to have with all most all the main dishes.
Alasande Dal is simple dish and it is quick also.
I have used Fresh cow peas pods, little toor dal, home made sambar powder/huli pudi,
Let us see the recipe now :

Things Needed :

To Cook :
Cow Peas : 1 Bowl
Toor dal : 1/2 Cup

To Add :
Tamarind Pulp : 1 Tablespoon
Sambar Powder : 1 Tablespoon
Green chilly : 1
Turmeric powder : A pinch
Methi /G=Fenugrik Seeds : 1/4 Teaspoon
Salt : As required
Coriander Leaves : 1 Tablespoon
Coconut grating : 2 Tablespoons

Seasoning
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal and Cow peas in a pressure cooker. Leave it for cooling.

2. Wash and cut coriander leaves, slit green chilly
3. Now keep a pan on the fire and put cooked cow peas, toor dal and 1/4 tsp methi seeds.
4. Add turmeric powder, slit green chilly and salt. Mix it well and let it cook for 2 minutes.
5. Add home made sambar powder and mix it well. Let it cook on low flame.
6. Shift the Alsande Dal to a serving dish.

7. Add mustard seasoning and grated coconut on the top. Mix it well and serve.

Note :

Use of moong dal instead of toor dal is optional.
Use of coconut is optional. It adds to the taste.
Cooking on the pressure cooker helps the food to quick fast.
Time : 20 Minutes.
Serves : 3 to 4 .

Home Made Sambar Powder/ಹುಳಿ ಪುಡಿ  For 1 Time only.

Dry roast , 2 tbsp of coriander seeds, 1 tsp of urid dal and 1 tsp of channa dal, 4 to 5 byadagi chilly, 1/2 tsp of jeera, 1/4 tsp of methi seeds, a small piece of cinnamon. Add 2 tbs of kobbari
Dry grind it once it is cooled.

Walnuts-Ragi - dates - Almonds Laddu

Laddus / Unde /Laadu is one of the best sweet and these Walnuts -Ragi-Dates - Almonds are the yummy laddu which is loaded with nutritious and health properties. These laddus can be eaten with breakfast and is full of vitamins and minerals.

I have used little almonds, 3 to 4 figs, a fistful of raisins, 1 bowl of walnuts (200 gr), a pack of dates.

Dates are smashed with fistful of raisins and mixed with powdered other ingredients.
No cooking on fire here. Just dry grind it and mix it well. See that dates are well ripen and it can be smashed easily.
These laddu can be eaten with breakfast, send it to kids snack box, picnics, ladies kitty party, one dish party, travelling, tours etc.
Let us see the recipe now :

Ingredients :

Dry roast :
Ragi/Finger Milelt : 1 Cup
Poppy Seeds : 2 Tbs

To Dry grind :
Badam /Almonds : 10 to 15
Walnuts : 200 grams
Figs : 4 to 5
Cardamom : 5 to 6

To Add :
Dates : 500 Gr
Raisins : 1 Small cup /1 fistful

Method :

1. Dry roast ragi/finger millet and poppy seeds. Let it cool.

2. Dry grind walnuts, almonds, cardamoms and figs.

3. Remove the seeds from dates.
4. Take a big bowl and add dates and raisins.

5. Smash it nicely and add powdered almonds mixture, walnuts powder and mix it well.

6. Add dry roasted ragi/finger millet and poppy seeds.
7. Mix all the ingredients nicely and take a small portion of the mixture.

8. Prepare laddu by pressing the mixture in your palm.

9. Laddu is ready to serve.

Note :

Do not add any water while preparing Laddu. You can add little ghee. (I have not added).
Walnuts helps to hold the powder tightly. Dates provide the moisture content.
Time : 35 to 40 Minutes
Shelf life : 1 Week or little more days.

Serves : 35 to 40 Laddus. (The size should be small).