ಆರೋಗ್ಯಕರ ಕಾಳುಗಳ ಪಲ್ಲ್ಯದೊಂದಿಗೆ ಪಾವ್ /ಬನ್ಸ್ ಸವಿಯಿರಿ

Try and enjoy this Misal Pav. Easy way to do it.

Soak Kabooli channa, Dry peas, black eye beans, cow peas and whole green grams for 5 to 6 hours.

Wash and pressure cook for 15 minutes.

Let it cool.

Pressure cook 1 Sweet potato and peel of its skin after it gets cool.

Wash and cut 3 tomatoes, 2 green chilly and an inch of ginger to scrape. ( Wash and remove the outer layer of ginger, wash it again and then grate it.). 

Keep a pan on the fire and add 2 tbs of oil. Fry 1 tsp of jeera/cumin seeds, add cut chilly, ginger and cut tomatoes. Fry nicely till tomatoes turn soft.

Mash sweet potato and add it to tomatoes. Mix it well. 

Add cooked pods and stir well. 

Add required salt and little yellow powder/Turmeric powder and mix it nicely. Let it boil for 2 to 3 minutes.

Add 2 tbs of MTR Pav bhaji masala and mix it slowly.

Let it cook for 2 to 3 minutes. (Add water if required).

Add 2 tbs of kasoori methi/Dry methi leaves and cook for a minute.

Add 2tbs of butter and shift the curry to a serving dish. 

Enjoy this Misal with Pav.

Cut buns/ Pav into two slices and spread some butter and heat it on hot pan. Cook slightly on both sides and serve with Misal Curry.

Note :

You can use little mixture on top of Misal. I did not use.

You can add more chilly, chilly powder to make it more spicy.

Adding any brand of Pav bhaji spice is optional.

Soaking the pods is a must or you might get hard pods in between when you eat.. 

Onion Uttappam

Onion Uttappa / Onion Dosa is one of the famous Dosa for many people. It is very yemmy, easy and filling Dosa and it keeps you full for a long time.

I have used a chopper to cut onions , it was so easy and quick. This chopper we bought it in Amezon and it very handy in our busy life. It helps us to chop many vegetables very easily.

Let us see some benefits of having ONION in our diet.

Onions are rich in vitamins and minerals. They are packed with Nutrients. They are low in calories.

They are rich in antioxidant properties. Onions helps to control blood sugar. They help to boost bone health. They are good source of antibacterial properties. Very good for digestion. They do contain medicinal properties. In olden day people used onions to cure headache, mouth sore and heart disease. Onion is filled with Vitamin C, Vitamin B, Vitamin B 9 and Vitamin B 6. It is a good source of potassium.

Let us see the recipe Now :

Ingredients :

Dosa Batter : 2 to 3 Cups

Onions : 2

Green chilly : 2 

Curry leaves : 8 to 10 

Coriander leaves : 1 Handful

Salt : A little 

Coconut gratings : 2 Tbs

Method :

1 Wash and chop onions washed curry leaves, coriander leaves, green chilly.

2. Cut or chop with the help of chopper. It helps to cut the ingredients into thin and small.

Grate coconut and add  to chopped mixture.

3. Keep a pan on the fire and heat.

4. Sprinkle some oil and pour a ladle of Dosa Batter. Put little oil on top and cook for a minute.

5. Spread some chopped mixture lightly on the top of dosa. Cover the lid..

6. Cook on low flame for 1 to 2 minutes. Turn the other side and cook.

7. Take out the Onion Uttappa and serve with butter and your choice of side dish.

8. The other method is just mix all the chopped mixture to dosa batter.

9. Add little oil on hot tava. Put a ladle of batter and cook on medium flame.

10. Turn the other side and cook. Serve with your choice of side dish and little butter on top.

Note : 

You can use Dosa batter or Idli batter to prepare ONION UTTAPPA. Do not spread dosa as thin. It should be small and fluffy to get the yummy taste. Add little oil on both side. Cook on low flame to get nice Dosa. Use of chopper is optional. You can cut into thin, small pieces with the kitchen knife.

Time : 30 Minutes

Serves : 2 to 3 .

Mooli - Aloo Parota

Mooli/Radish and Potatoes are good combination for making parata/parota. The Parata is taste yummy and is filled with nutritious and potatoes provide energy. Kids will definitely love to have this  soft Mooli - Aloo Parota for any time of the day.

Let us see some benefits of having Jeera /Cumin Seeds in our diet.

Jeera /Cumin Seeds promotes digestion. Cumin seeds are rich in iron. It is filled with antioxidant properties and they help to protect from free radicals. Jeera is good for controlling diabetes. Cumin seeds help to improve blood cholesterol.  They fight against inflammation. It boost immunity to our body. Takes good care of skin and hair. It prevents anemia and good for bone health.It helps in relaxing and good sleep. It has the qualities of antifungal, antimicrobial properties and it helps  in natural way of healing. It is good for improving our memory.
It is very easy, quick, simple and healthy. You can have them with pickle /Chutney powder/curd Coriander leaves chutney. Choice is yours.
You can pack this Mooli - Aloo Parota to kids snack or lunch box. You can also take it for travelling.
It is good for breakfast and also for dinner or brunch.
Remember 
Eating spices will certainly damage your liver .Eating less spice helps you to stay healthy. 

NO Onion or NO Garlic is used here in this Mooli - Aloo Parota.
Let us see the recipe now :

Things Needed :

Radish : 2 Medium sized
Aloo/ Potato : 2 to 3 /Small ones
Jeera Powder/Cumin Seeds Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Coriander leaves : 1 Handful /3 to 4 Tablespoons
Salt : As required
Oil : 3 to 4 Tablespoons
Wheat flour : 3 Cups

Method :

1. Wash and boil potatoes in pressure cooker  and remove its outer layer after it cools.
2. Wash and scrape out the skin of mooli / radish and grate it and keep it aside.

3. Now take a big bowl, add grated mooli, boiled potatoes and mix it well. Smash potatoes nicely.

4. Add wheat flour, salt, chilly powder and cumin powder/jeera powder. Mix all the ingredients and prepare parota dough. Use of water only if requires.

5. Add a tablespoon of oil and kneed the dough well. Let it rest for 5 minutes.
6. Divide the dough in small portions and make as ball.
7. Keep little dry wheat flour in a small bowl.

8. Take a small portion of the dough and dip in dry wheat flour and roll it with a chapati roller.
9. Keep a pan on the fire and heat.

10. Put rolled parota on the hot pan. Sprinkle little oil on the top.
11. Cook for a minute and turn the other side and cook.

12. Parota is ready to serve.
13. Repeat the same and prepare remained parotas.

14. Serve with your choice of side dish. We had it with curd, chutney powder and pickle.

Note :

Use of water should only if required. Radish and boiled potatoes do contain water. So first mix the flour nicely with grated radish and boiled and smashed potatoes. You can prepare parotas as soon as you prepare the dough. Adding ghee instead of oil is optional. I have added oil. Adding more chilly powder is optional. Adding more spice is not good for health. Use of more oil to prepare parotas is optional.
Time : Preparation 15 minutes.
Preparing parota 15 minutes : Total time 30 minutes.
Serves : 3 to 4.

Huri Hittu - Jaggery Unde /Laadu / Laddu

Huri Hittu is a preparation of Ragi/ Roasted finger millet's powder.
These Huri Hittu laddus are yummy, healthy and it is easy to prepare.

I have used Ragi Huri Hittu which was given by my son Ravi, he buys the organic flours and other day today groceries straight from farmers. This Huri hittu pack was bought from one of the organic former's shop.
I have not cooked or roasted anything on fire. It is just a mixture of all the ingredients, like finger millet ragi flour, jaggery, cardamom and almonds. I have used Joni Bella/ Organic jaggery. This Joni bella/ jaggery is is bit watery, it is done in that way. We normally use this jaggery, while drinking water. ( In hot summer, you put some little quantity of jaggery in mouth and drinking water. As the jaggey is already in your mouth, the water tastes sweet.
My memory goes down the lane for this Huri Hittu. ( Huri/ Roasted and Hittu flour). In our school days we used to see the kids eating this Huri hittu in the evenings as snack. It was simple and heavenly food. I too have tasted and it was hundred percent Yummy. They used to ( some of our friends mothers' used to wash and dry the ragi/finger millet in shade. ( In side the home). Then slowly they dry roast the ragi and it used to turn as slightly fluffy. Then when it is cooled they powdered in the mill. Store this flour in airtight boxes or tins or good container. Whenever they wanted to prepare the huri hittu, they remove the flour from the box, grated coconut, powder jaggery and mix all the ingredients nicely after adding ghee. Turn them as small lemon size balls or give the ragi coconut-jaggery ghee mixture as it is. Some has to pour milk and give. It was superb snack for the kids in the evenings during those days.
Here is a Huri Hittu laddu which is not at all needed to cook. This Ragi Huri hittu pack is available in the super market / organic shops and some people do prepare at home and sell the flour. But make sure you get the good quality of flour and enjoy eating this laddu.
I have used Alemane Bella/ fresh organic jaggery that is called Jone bella / fresh jaggery/ liquid jaggery which is available in Jaggery preparing place/Organic shops and markets.
Huri Hittu Unde/laddu can be packed for kids snack time. You can take them when you are travelling. It is one of the best snack in the evening.  It fits into all age group category.
Let us see the recipe now;

Ingredients :

Huri Hittu : 2 Cups
Almonds : 1 Cup
Jaggery/Joni bella : 2 to 3 Tablespoons
Cardamom : 5 to 6
Coconut : Dry copra/ Kobbari : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Raisins : 2 Tablespoons.

Method :

1. Dry grind almonds into powder form./Rava consistency. Keep it aside.
2. Grate  cocomut/kobbari and dry grind it. Let it be powder form.

2. Take a big bowl and put huri hittu, jaggery, cardamom powder, powdered almonds, dry coconut
 and Ragi Huri hittu.

3.Mix all the ingredients nicely by adding ghee.

4. Mix it nicely and take a small portion of the mixture and prepare

6.Prepare rest of the laddu in the same way and arrange them in a plate.

7. Serve them whenever you want to. Store them in a airtight bottle or box.  Shelf time One OR two days.

Note :

Huri hittu can be prepared at home with little care. Adding more/less jaggery is optional. Adding ghee should be little or more. You can use fresh coconut instead of dry copra/ kobbari. Dry roast coconut gratings and then dry grind once it is cooled.
Time : 15 Minutes
Serves  15 to 20 Laddu/Laadu/Unde .
Shelf Time : 1 or 2 Days
Purely South Indian Dish.

Fruits & Spicy Rava Rotti

This Fruits and Spicy Rava Rotti is some thing new and creation of my own idea. 

When I do prepare something its like what to change? What makes the food more interesting. How about adding this or that, so and so. Here is one such creation and that is Fruits & Spicy Rava Rotti.
I have used bottle gourd gratings, pomegranate seeds, apple gratings, coconut and little milk.
This rotti taste bit sweet and mild spicy. I have also used some spices like jeera/cumin seeds and chilly powder. The combination of fruits adds aroma to rotti.
Rotti is normally a favourite dish of many. Even I like any type of rotti and do prepare it as I like it. I am sure you too like it and really enjoy this yum yum rotti.
No onion or no garlic is used here. No sugar or jaggery is used here. It is the fruits give a very little sweet taste.
Let us see the recipe now :

Things needed :

Rava/Semolina : Medium sized : 2 Cups.
Bottle gourd :  1 Bowl. (1/2 of one medium sized bottle gourd)
Pomegranate seeds : 3 to 4 Tablespoons
Ripe Banana : 1
Coconut : 2 to 3 Tablespoons
Chilly Powder : 1/2 Teaspoon
Salt : As required
Milk : 1 Cup
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil/Ghee : 2 to 3 Tablespoons

Method :

1. Wash and remove the outer layer of bottle gourd and grate it.

2. Remove the skin of banana and smash it nicely.
3. Grate coconut and keep it aside.
4. Take a big bowl and put all these grated coconut, bottle gourd and salt.
5. Add milk,  smashed banana pomegranate seeds, jeera/cumin seeds and chilly powder.

6,. Add rava and mix all the ingredients nicely.
7. Let it rest for 10 minutes.

8. Keep a tava on the fire and heat. Add a teaspoon of oil. Spread it around.
9. Take a handful of rotti mixture and spread it on the hot tava. (Let the flame be low while spreading the batter).
10. Put some oil on the top of rotti and cook on medium flame. Cover and cook for a minute or little more.
11. Turn the other side and cook for a minute.

!2. Now the Fruits and Spicy Rava rotti is ready to serve. Serve with the side dish and a spoon of ghee on the top of hot rotti.

13. Repeat the same with remaining batter.

14. Ghee goes well with this Fruits and Spicy Rava Rotti.

Note : 

Use of curd instead of milk is optional. Rotti turns soft and nice. Adding little jaggery is optional.
Allowing the batter to rest, turns rotti soft and yummy. Use of milk or curd is optional. You can use normal water instead of boiled milk. Milk adds to the taste and aroma.
Time  : 30 to 40 Minutes.
Serves : 3 to 4 .