Ginger -Coriander Parata

Ginger - Coriander Parata is a full meal and you can have them for breakfast/lunch/dinner.

Adding coriander leaves and ginger adds to the aroma of parata.

I have added coriander leaves, ginger, some spices which are easily available in our kitchen and wheat flour
It is always a question for a women for the next meal. what to cook ? It is not only a few, most of them raise their voice asking their kids, hubby or some friends.
Eating chapatis always is really boring. Not only eating, cooking the same type really makes you more tired. So just think of a twist, using  the same ingredients.
I have tried here " Ginger - Coriander Parata " and you know what is a side dish ? It was carrot chutney. This chutney is a good combination to have the yummy " Ginger - Coriander Parata".

Let us see some benefits of having coriander leaves in our diet.
Coriander leaves in digestion and good to get a relief from stomach upset and indigestion problems. It helps in lowering the blood glucose levels in diabetics.It has good amount of anti inflammatory properties. Coriander helps in lowering the bad cholesterol and increases good cholesterol. It contain iron and magnesium and it is full of dietary fiber. It is also good for removal of toxin from our body. It has a anti septic properties and good for mouth ulcers. Coriander helps in stimulate memory in our brain. It also helps in curing anemia. Coriander leaves have antifungal and anti oxidant properties and is good for skin disorders, dryness and fungal infections. It has Vitamin C and Vitamin K in  it.
Let us see the recipe now "
" Ginger - Coriander Parata " is a simple, quick and yummy food that goes well for breakfast/dinner.
Let us see the recipe Now :

Things Needed : 

Wheat flour : 2 Cups
Salt : A little
Oil : 2 to 3 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Turmeric powder : A little
Coriander leaves : I handful ( 1/2 Bundle )
Ginger : An inch
Green Chilly : 1

Method : 

1. Wash coriander leaves, green chilly. Wash and remove the outer layer of ginger and wash it again.

2. Now grind coriander leaves and green chilly with out water. (Dry grind).

3. Take a big bowl, add wheat flour, 1 tablespoon of oil, garam masala, turmeric powder and salt.
4. Mix all the ingredients nicely and add ground coriander mixture.
5. Add required water and prepare dough.
6. Kneed the dough well.

7. Divide the dough into small portion and turn them as small ball shape. Keep some dry wheat flour aside in a bowl.
8. Now take small portioned dough and dip in dry flour.
9. Roll them as chapati in circle shape.

10. Keep a pan on the fire. Heat and clean tava and put rolled parata and cook. Sprinkle little oil.
11. Cook for a minute by pressing the edges. Let the fire be on medium flame.
12. Turn the other side and cook for a minute and remove the done parata from tava.
13. Repeat the same with remaining dough and prepare paratas.

14. Serve Paratas with your choice of side dish and little ghee /butter on the top of hot parata.

Note :

Let the dough be soft and not watery. If it turns watery add little flour and adjust it. Adding ghee while preparing dough is optional. No need to leave the dough for resting. You can use little more oil to while cooking parats. Use of more spice is optional.
Time : 30 Minutes.
Serves :  2 to 3.

Moong Dal -Millet Dosa (Plain Dosa).

Moong dal is always does wonder with its healthy properties. We do use Moong dal in our cooking in many ways. Like wise dals, curry, vadas, (fried fritters), Payasas/Kheer, Dosas, Doklas (famous Gujarati dish), etc etc.
I have tried Moong Dal and Millet dosa here. It has turned out just beautiful. You can prepare it immediately or after fermantation. I have tried it with both the ways.
I have used Moong dal, millet flour and some spices.

Millet is known as Jola in Kannada, (Karnataka), Sorghum/Jowar - Hindi, Cholam - Tamil (Tamilnadu), Jonna - Telugu (Andra Pradesh), Cholum - Malayalam (Kerala).
Let us know the benefits of eating Millets in our diet.
Millets are gluten free. They are highly nutritious. They are very good for our body and easy to digest. They are full of fiber. They do contain less amount of glucose. They are very good food for diabetic people.  Millets are rich in minerals like iron, magnesium, phosphorous and potassium.
It is an easy recipe and anyone can prepare this. Very healthy dish to have in the morning for breakfast or as snack or for dinner.

Things Needed :

Moong Dal : 1  Cup
Millet flour : 1 Cup
Dry ginger : 1 Teaspoon
Pepper Pods : 6 to 8
Jeera/Cumin Seeds : 1 Teaspoon
Salt : Required
Oil : 2 to 3 Tablespoons

Method :

1. Soak moong dal for an hour or 2 and grind it with pepper pods, jeera and ginger.
2. Remove from the mixi jar and put it in a big bowl.

3. Add millet flower, salt and mix it well. Allow it to ferment for 5 to 6 hours. (Or over night).

4. Keep a dosa tava on the fire. Heat and sprinkle oil. Clean it with a kitchen tissue.
5.Mix the dosa dough and take a ladleful of dough and spread it on the hot tava.

6. Sprinkle little oil on the top and cover. Cook for 1 minute.
7.Turn the other side and cook. Hot Moong dal and millet dosa is ready to serve.

8. Serve with any chutney or side of your wish. Add a spoon of ghee on the top.

9. Repeat the same with remaining dough.

 Note :

No need to soak moong dal for a long time. Use of ghee instead of oil while preparing is optional.
Use fresh millet flour to get good taste. Adding any other spice while grinding is optional. (Garam masala, chat masala etc). You can also use cut onions and spread it on the dosa.
Time : Soaking time : 1 Hour, Grinding 5 minutes. Fermentation : 5 to 6 hours.
Preparation of dosa : 10 to 15 minutes
Serves : 3 to 4 
You can also prepare dosa with out fermenting the dough. 

Ginger-Methi Parata

Ginger -Methi Parata is prepared using Ginger Tambuli. Tambuli is very famous dish in South Canara and it is prepared using butter milk/curd.
Ginge r- Methi Parata is nice to have for breakfast, as snack or dinner. It is stomach filling dish.
I have used ginger tambuli, methi leaves, some spices and Wheat flour.

Let us see some benefits of using ginger in our diet.
Ginger is thought to have originated in the Himalayan foothills of Northern India. Ginger root is one of the popular root herb used in culinary and it is loaded with medicinal properties. Ginger is loaded with anti inflammatory, anti-flatulent, anti-oxidant and anti microbial properties. It is good for easy digestion, nausia and reducing the pain. (It is said to be a good pain killer). It is good for common cold.

NOnion - No Garlic  Dish . " Ginger - Methi Parata ".

Things Needed : 

Wheat Flour : 2 Cups
Methi Leaves : 1 Bundle  (Small bundle)
Ginger Tambuli : 1 Small Cup.
Salt : As required
Turmeric powder :  A little
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Oil :  4 to 5 Tablespoons

Method :

1. Wash and cut methi leaves (only leaves) into thin pieces.
2.Take a big bowl and add wheat flour, cut methi leaves, garam masala, chilly powder, jeera, salt and 1 tablespoon of oil. Mix it well.

3. Add Ginger Tambuli and mix it well. Add required water. Prepare parata dough.

4. Divide the dough into small portion. Keep some dry wheat flour in a small bowl.
5. Take a small portion of parata dough, kneed well and roll it as chapati.

6. Keep a tava/pan on the fire. Heat and add very little oil (1/4 teaspoon) on the tava.
7. Put rolled parata on the tava and cook on both sides. Sprinkle some oil on the parata on both sides.

8. Ginger-Methi Parata is ready to serve. Serve with a cup of curd and the side dish you have prepared.

9.Repeat the same with remaing dough.

Note : 

You can leave the dough for resting. (5 to 10 minutes will do). Adding more oil is optional. Adding more spice is optional. It is better to use only methi leaves, since the stick is not easy to roll while preparing (rolling) parata.
Time : 30 Minutes
Serves : 3 to 4 

Tambuli Recipe :

http://nsomayaji.blogspot.in/2011/07/ginger-tambuli.html

Mixed leaves Daal .

Mixed Leaves Daal is one of the side dish you can prepare easily and quickly. 

Leaves are available plenty through out the year. Mixed leaves Daal goes well with almost all the main dishes and it is healthy too.
Leaves are rich with iron and other minerals and vitamins. They are full of fiber, easy to digest and good for all age group.
Let us see the recipe Now :
Ingredients :
To cook :
Palak leaves : 1 bundle ( Small bundle )
Methi leaves : 1 bundle
Basale leaves : 2 Small bowl.
Tomatoes : 2
Toor Daal : 1 cup
Green chilly :2 to 3
Ginger : 1 inch
To Add :
Salt : to taste
Garam Masala powder : 1/2 Teaspoon
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Rasam Powder : 1 Teaspoon
To season /Temper 
Oil /Ghee : 1 Tablespoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Curry leaves :6 to 8 leaves
Ingh /Asafoetida : A little

Method :

1. Wash nicely and cut leaves into small pieces.
2. Wash tomatoes and cut into small pieces. Wash and slit green chilly, cut coriander leaves into small.
3. Wash toor dal and keep it aside.
4. Now Put the above ingredients in a pressure cooker and cook for 3 to 4 minutes. Let it cool.

5. Keep a pan on the fire and heat. Put a tablespoon of ghee/coconut oil and add mustard seeds.
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add slit green chilly.
7. Add ingh and curry leaves. Add cooked dal and leaves mixture. Mix it well.
8. Add Turmeric powder and required salt. Add little water and cook for 2 to 3 minutes.
9. Add little 1/2 teaspoon of garam masala and 1 teaspoon of rasam powder. Mix it well.

10. Cook on low flame for 2 to 3 minutes.
11. Shift Mixed Leaves Daal to a serving dish.
12. Add cut coriander leaves and serve with the main dish you have prepared.

Note : 

Wash the leaves nicely. You can add dil leaves and Amaranth leaves along with above leaves mentioned. Use of garam masala is optional. Use of any brand rasam powder is optional. Use of chilly more/less is optional. Cooking all the ingredients in a pressure cooker helps to mix the ingredients well. Use of onion or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Mangolore Bonda ( Ambode )

Mangalore Bonda /Uddina Ambode is one of the famous fried dish from Dakshina Kannada. 

South Canara people used to grow lots of urid and other pulsed after the paddy harvest. There used to be urid grains stored in each home and used to prepare many dishes using home grown urid.
Here is such one recipe which is very famous in South Canara and it is called Ambode, uddina ambode/Bonda.
Bonda is a round fried savoury dish prepared using Urid dal. It is very nice to have with coffee/tea as snack in the evenings. During the rainy season its fun to have all these fried dishes watching the heavy rains pouring from the sky and making the whole world around dark.
I have used urid dal, green chilly, coriander leaves, ginger and ingh as main ingredients.
Let us see the recipe Now :

Ingredients.

Urid Dal : 2 Cups
Rice Flour : 1 Tablespoon
Green chilly : 2
Ingh /Asafoetida : A little
Salt : As required
Ginger : An Inch
Oil : To Fry : 1Cup or little more

Method.

1. Soak urid dal for 2 hours and grind it with very little water. It should be thick. ( Divide soaked urid dal in to two parts and then grind it )
2. Wash green chilly, curry leaves, coriander leaves and cut into small pieces.
3. Wash ginger and remove the outer layer of it. Wash it again and grate it.
4. Take a big bowl, add ground urid dal, rice flour, cut coriander leaves, curry leaves, green chilly.
5. Add ingh and required salt. Mix it well and keep it aside.
6. Keep a pan on the fire and heat. Put oil and let it get hot.
7. Take a handful of bonda batter and squeeze it as lemon size batter through your fingers.
8. Let it fry till it turn golden brown. Turn all the bondas to the other side and fry for 1 to 2 minutes.
9. Remove it from the oil and put it on a kitchen tissue.

10 Repeat the same and prepare rest of the bondas.
11. Serve Hot Mangalore Bonda with coconut chutney/Soup bonda oo as you like it.
12. Bonda Soup are very famous dish and you can try and njoy bonda soup.

Note : 

Do not soak urid dal for more than 2 hours. It might absorb more oil while you fry bondas.
Do not keep the batter (after grinding) for a long time because it starts to ferment and turn savoury.
Use of rice flour is optional. Strictly do not add more water while grinding urid dal. You will not be able to prepare bonda and it absorbs so much oil while frying them. It does not taste good either. Not good for health also. Adding more /less chilly is optional.  Be careful while frying bonda because some time green chilly seeds might burst while frying bonda.
 Adding onions or garlic is optional. Usually we do not add onions or garlic to these Mangole Bonda. (Ambode). You can dip these Urid bonda in thick curd and prepare Mosaru Vada/Thair Vada.
Time : Soaking urid dal in water : 2 Hours, Grinding : 5 Minutes + preparing 30 Minutes.
Serves : 5 to 6.