Horse Gram & Cucumber Chutney

Horse Gram & Cucumber Chutney is one of the yummy dish that I tried recently. It is the combination of Horse gram and cucumber goes well and you get yummy chutney.

I have used Horse gram, mangalore cucumber, red byadagi chilly, ingh/asafoetida and coconut.
Let us see the recipe now "

Things needed 

Horse Gram : 1 Tablespoon full
Mangalore Cucumber : 1 Bowl
Coconut : 1 Cup
Red byadagi chilly : 4 to 5
Mango Tokku : 1 Tsp
Salt : As required
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
ingh/Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and cut cucumber, remove the pulp completely and cut cucumber into small and dip in a bowl full of water.

2. Remove the pieces from water and cut it into small pieces.

3. Keep a pan on the fire and add 1/4 tsp of oil and fry horse grams nicely till it gets crisp.

4. Add chilly and fry for a minute.

5. Add cut cucumber and fry for 2 to 3 minutes and put off the fire.
6. Add some curry leaves and ingh to the fried ingredients and let it cool. Add Mango tokku.

7. Grate coconut, grind it with fried ingredients and mango tokku.

8. Add required water while grinding. (The chutney should be thick).
9. Add salt and grind it for a few seconds.

10. Take out the chutney to a serving dish.

11. Prepare seasoning and add it to Chutney.  Use coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh/asafoetida.

12. Serve as one of the side dish.

Note :

Dry roast or fry horse gram on low flame. Let it fry nicely. You can use the cucumber peel also to fry and grind. I have used the peel.
Soak cut cucumber in plain water to get rid of bitter taste.
Adding more chilly is optional. Use of coconut oil taste good. (Optional).
Time : 20 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 : 

Spring Onion Mixed Flour Chapati

Spring Onion Mixed flour Chapati has turned so well and the taste was good. So give a try and enjoy some yum spring onion chapatis.

I have used wheat flour, ragi /finger millet flour, little garam masala powder, chilly powder and jeera powder.
These Spring Onions are grown in our pot nicely and I am happy for getting home grown spring onions.\
Let us know about the benefits of using Spring Onions in our diet.

Spring Onions are good source of Vitamin C and Calcium. They ar rich in dietary fiber and Vitamins A and B6, iron and minerals like copper, phosphorous, potassium and manganese. They are rich in antioxidant and anti fungal properties. They help in balancing cholesterol level in our body.
Let us see the recipe Now :

Ingredients :

Wheat flour : 2 Cups
Ragi/Finger Milellet flour : 2 Cups
Spring Onions : 1 Bowl (1 small bundle).
Jeera Powder /cumin seeds powder : 1/2 tsp
Garam Masala Powder : 1/2 tsp
Salt : As required
Ghee : 2 Tsps
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut spring onion leaves and the bulbbs into small.

2. Take a big bowl and add wheat flour, Ragi flour, salt, garam masala powder, jeera powder and  ghee.
3. Add cut spring onion and mix it nicely. Add required water and prepare dough.

4. Kneed the dough well and divide into small portions.

5. Take a small portion of the dough and roll into chapati.

6. Keep a pan on the fire and heat. Put rolled chapati on hot tava and cook.
7. Sprinkle some oil on the top. Turn the other side and cook for a minute.

8. Now Spring onion Chapatis are ready to serve.

9. Repeat the same with remaining chapatis.

10. Serve Mixed flour Chapatis with the side dish of your choice.

Note :

Cut spring onions into small pieces. Adding more ragi flour is optional. 2 cups Rag flour and 1 cup wheat flour.

Adding more ghee is optional. No need to fry the leaves. It adds to the taste and good for health too.
Adding more spice is optional.
Use of ghee while cooking chapatis is optional.
Time : 30 Minutes
Serves : 3 to 4 .

Haraka /Araka /Kodo Millet Methi Dosa

Harka/Arka /Kodo Millet is one of the millet family grain. I have tried varieties of recipes with almost all the millet grains. I have tried my favourite Menthy / Fenugrik dosa and it was fluffy, soft and yummy.

Millets have gain the stand once again and we all know the importance of these millets in our diets. It is said that even in Ancient period people used to grow and use millets and they were the source of food.
I have been using the millet since I got to know they are energetic, gluten free, fiber rich and slow in digestion. Not only these points there are so many reasons why you should use millet  in your daily diet. They help us to reduce the weight, they control our blood pressure and diabetic condition can be improved. They help in reducing the cholesterol level in our body. They help in reducing the obesity and rich in antioxidants.
Methi/Mentya/fenugrik seeds are rich in fibers, helps to control the sugar level in our body and good cholesterol maintainer.
Let us see the recipe now :
Remember : The batter should be fermented well to get soft and fluffy dosa.

 Ingredients :

Harka/Araka /Kodo Millet : 4 Cups
Methi Seeds : 1/3 Cup.
Urid dal : 1 Handful
Salt : As required

Method :

1. Clean and wash Harka and soak in water for 3 to 4 hours.
2. Wash and soak methi seeds/fenugrik seeds separately.

3. Grind it with required water and remove it from mixi jar.

4. Add salt and mix it well. Leave it for fermenting. (Overnight).Or 6 to 8 hours.

Remember the batter has to be fermented well just before preparing dosa.
5. Next morning Mix the batter nicely.

6. Keep the tava on a fire. Heat and clean it nicely. Sprinkle some oil on the tava and clean it again.
7. Add a ladle of batter and spread very little. Dosa has to be fluffy.

8. Sprinkle some oil and cook till it is done. Turn the other side and cook and remove it from the pan.

9. Dosa is ready to serve.
10 Serve with your choice of side dish.Jaggery goes well with Methi Dosa and is good for health.

Note : 

Add required water while grinding. The batter should be like dosa batter consistency. Remember the batter has to be fermented well to get good fluffy dosa.
Do not add any rice while grinding.
Time : Soaking time 3 Hours + Grinding time + 10 minutes ( Mixi ) + Fermentation 6 to 8 hours and preparing dosa : 30 Minutes.
Serves : 6 to 8 People.

Mixed Dal Rasam

Mixed dal Rasam is one of the simple dish and goes well with almost all the main dishes. It is full of protein filled and fiber rich Rasam.

I have used Channa Dal, Toor dal and moong dal here. I also used some tomatoes and green chilly with home prepared  curry powder.
Dal /lentils are filled with minerals and vitamins. They are rich in carbohydrates and provide energy to our body. They are rich in protein.
Let us see the recipe now :

Ingredients :

Toor dal : 1/4 Cup
Chana dal : 1/4 Cup
Moong dal : 1/4 Cup
Green chilly : 2 to 3
Ginger : An inch
Tomatoes : 3 to 4 ( Medium sized ).
Salt : As required
Methi seeds : 1/4 Teaspoon
Curry Powder : 1 Tablespoon
Coriander leaves : 2 Tablespoons
For Seasoning :
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Muster seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : 1 Pinch
Curry leaves : 8 to 10

Method :

1. Wash and boil all the three dals together in a pressure cooker for 8 to 10 minutes.

2. Wash and cut tomatoes, curry leaves, coriander leaves and slit green chilly
3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.

4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add jeera and ingh. Add curry leaves. Add tomatoes and fry for a minute.
6. Add green chilly and cooked dal. Mix it well. Add little water if required. Add methi seeds.

7. Add salt, grated ginger and little turmeric powder. Let it boil for 2 minutes.
8. Add curry powder/rasam powder and mix it well. Let it boil for 2 to 3 minutes.

9. Add a tablespoon of ghee and put off the fire. Shift ready mixed dal to a serving bowl.

10. Add cut coriander leaves and serve with the main dish.

Note :

You can soak channa dal for 1 to 15 minutes. So that it cooks well and mixes well with other dals.
Adding any spice is optional. Adding any brand rasam powder is optional. Adding more green chilly is optional. The rasam should be bit thicker than rasam. It taste heavenly with plain rice. It goes well with chapatis and other main dishes.
Time : 30 Minutes
Serves : 3 to 4 .

Home prepared Spice /Curry Powder:

Fry 1/4 tsp of methi seeds till golden brown and add 1 tablespoon of coriander leaves with 4 to 5 red byadagi chilly. Add 1/2 teaspoon of jeera and a pinch of ing. Use 1 teaspoon coconut oil to fry. Dry grind this and add it to Mixed dal rasam. Fresh spice powder adds to the taste. 

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