Showing posts with label mild spicy. Show all posts
Showing posts with label mild spicy. Show all posts

Thursday, July 5, 2018

Nendra bale Dosa ( Nendra Banana Dosa ).

Nendra  Baale /Nendra banana is a type of banana which is full of nutrients, minerals and vitamins.  This Nendra banana is largely used in South Canara and Kerala.
Nendra bale Dosa is good to have for breakfast and  snack.
 I have used wheat flour, jaggery, rasam powder and salt.
We normally use Patrode batter to prepare this dosa. But I have used wheat flour and no need of grinding any thing. Minimum ingredients are used which is easily available in the kitchen shelves.
Let us see the recipe now :

Ingredients :

Wheat flour : 2 Cups
Nendra Bale/Nendra Banana : 2
Rasam Powder : 2 Teaspoons full
Jaggery : 3 to 4 Tablespoons
Salt : As required
Oil/ghee /butter : 2 to 3 Tablespoons.


 Method :

1. Wash and remove the skin of Nendra Banana. Cut them as thin circle shape.
2. Put wheat flour, powdered jaggery, rasam powder and salt. Mix it with required water and prepare the batter. (Dosa batter Consistency).
3. Keep a pan on the fire and heat. Sprinkle oil on hot tava. ( Keep the flame low now)
4. Dip banana slice in wheat batter and arrange it in circle form.

5. Put some oil on the top, cover and cook. (Low and medium flame).

6.  Turn the other side and cook till it turns golden brown.
7. Now Nendra Bale dideer dosa is read y to serve.
8.Serve hot Nendra Bale dosa with little ghee/butter on the top.
9. Repeat the same with remaining dosa batter and banana slices.

Note : 

The batter should be dosa batter consistency. The banana slices should be thin. Use of any brand rasam powder is optional. Do not use any onion or garlic in the batter. Jaggery quantity more/less is optional.
Time : 30 Minutes.
Serves : 2 to 3.

Monday, July 2, 2018

Roasted Chenna - Avalakki Chakkuli

ಚಕ್ಕುಲಿ/ ಚಕ್ಲಿ ಚಕ್ಕುಲಿ/Chakkuli is a famous fried crispy and crunchy munching snack. 
There are many ways to prepare this Chakkuli/Chakli. I have tried and tasted varieties of chakkuli.
Here is one more way that you can prepare yummy, crispy chakkuli and you can enjoy then at any time of the day.
All you need is fine variety of rice flour, avalakki/thick variety of poha, roasted chenna and little butter. Red chilly powder, sesame seeds, jeera / cumin seeds and salt.
Let us see the recipe now :

Things Needed :

Rice Flour : 3 Cups
Avalakki/Thick Variety of Poha : 1 Cup
Roasted Chenna/Huri Kadale /Putaani : 3/4 Cup.
Salt : As required
Sesame seeds : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Butter : 2 Tablespoons
Oil : 2 Cups ( To Fry chakkuli ).
Chakli Mould .

 

Method : 

1. Clean sesame seeds and keep it aside. ( I have used black sesame seeds).
2. Clean and powder avalakki in a dry mixi jar. ( It should be fine powder).
3. Powder roasted chenna and keep it aside.

4. Take a big bowl and put rice powder, ground avalakki, ground roasted chenna, butter, rice flour, salt, sesame seeds, red chilly powder and mix it nicely.
5. Add water ( little by little) and mix all the ingredients nicely and prepare chakkuli dough.


6. Keep a frying pan on the fire and heat. Add oil, let it get hot. ( On medium flame).
7. Divide the chakkuli dough into small portions.
8. Wash chakli mould and fill in small portion of the dough and roll the top portion of the mould.


9. Squeeze out chakli dough in hot oil and fry on both sides till they turn slightly golden brown.

 10. Remove the done chakkuli and put it on a kitchen tissue, so that extra oil will be absorbed by the tissue.

11. Prepare chakkuli with remaining dough.

12. Let it cool. Put them in a air tight box and serve/eat.

  Note :

The chakli dough should be soft, you need to kneed the dough nicely. It should not be watery. ( It might absorb more oil). Adding chilly powder is optional. Adding white sesame seeds is optional. Do not add more butter. The dough will turn very soft and it will be curdled in oil while frying.
Time : 40 Minutes.
Serves : 2 Medium sized bottles.

Saturday, June 2, 2018

Banana stem Dal

Banana Stem dal is one of the healthy dish and it is said that at least once in a year you must eat banana stem. It helps to cleanse your intestine. It also helps to remove or reduce the stone in gal bladder.

Banana plant is one of the God's gift to mankind. Each part of this plant is used by man.  Banana fruit to eat, banana leaf to have food, banana stem is used  medicine.  It has very good medicinal value and used in home remedy medicines.
Eating banana stem helps to cleanse our body and take care of our kidney. It helps to reduce or remove the stone formed in the kidney. It is said if have gulped the hair by chance it can bring out the hair from your body. But remember this stem should be used rarely. (Once in a while). Often used  It heats up the body and you might get ulcer in your mouth, the eyes might turn red because of excess body heat.
I have used banana stem, moong dal, tamarind tokku (tender tamarind green chutney) and some green chilly.
Let us see the recipe now :

Things Needed : 

Banana Stem : 1 Bowl
Moong Dal : 1/2 cup
Green chilly : 2 to 3 
Tamarind Tokku : 1 Teaspoon full
Salt : As required
Ginger : An Inch 
Seasoning : 
Coconut Oil :1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon


Method :

1. Wash and cut banana stem and remove the thread you get while cutting.
2. Cut it into very small pieces. Wash and soak them in plain water.

3. Wash and put moong dal in a pressure cooker and add cut banana stem.
4. Add little water and cook for 3 to 4 minutes.( Or little more).

5. Wash and cut coriander leaves, curry leaves and slit green chilly.
6. Wash and remove the outer layer of ginger and wash it again. Grate the clean piece and keep it aside.
7. Keep a pan on the fire and add oil. Let it get hot. Add mustard seeds and let it splutter.
8. Add jeera and cut chilly. Fry for 10 seconds. Add ingh and curry leaves.
9. Add cooked banana stem and moong dal. Mix it well. Add little water, grated ginger and required salt.
10. Mix it nicely. Add turmeric powder. Cook for 2 to 3 minutes.
11. Add tamarind tokku if you have or add tamarind pulp. ( 1 Tablespoon).

12. Mix it well and cook for another 2 minutes. Shift Banana stem Dal to a serving dish.

13. Add cut coriander leaves and serve.
14. Adding a tablespoon of ghee helps to enhance the taste.

Note :

You should soak banana stem pieces quickly in plain water. It helps to retain white colour as it is.
Adding any spice of your choice is optional. Adding tamarind pulp instead of tamarind tokku is optional. Adding more chilly and use of any cooking oil is optional. Adding water to get the thickness of the dal is optional. It taste better if it is bit thick. Do not get worried if the pieces are not soft and do not think they are not cooked well. They are bit hard even if cook them for long time even. So let the pieces be very small.
Time : 30 Minutes
Serves :  4 to 5. 

Friday, May 25, 2018

Raagi /Finger Millet + Rice Flour Carrot Rotti

Rotti that too with finger millet, I have posted varieties of rotti. 
You might wonder why again rotti?


Because finger millet, though it is good for healthy many do not like finger millet because of its colour. Even our Dakshina Kannada, Udupi, and South Kannadigas have no like for this wonderful grain. It is my way of making them to know, enjoy and get benefit from healthy finger millet grain.
This time I have used finger millet, very little rice flour, little wheat flour, carrots and onions.
I have used butter wrapper to spread the rotti batter, so that it can be as thin as I like and the rotti taste crispy or soft as you like it. No need to burn your hand while spreading the batter either.
Let us see the recipe now :

Ingredients : 

Raagi /Finger Millet : 2 Cups
Rice Flour : 2 Tablespoons
Wheat Flour : 2 Tablespoons
Salt : As required
Curd : 1/2 Cup
Coconut : 1 Cup
Green chilly : 2
Ginger : 1 Tablespoon ( An inch)
Carrots : 2
Onions : 2 (Medium sized)
Coriander leaves : 1 Bundle ( Small)
Curry Leaves : 1 Handful
Jeera/Cumin Seeds : 1/2 Teaspoon
Boiling water : 2 to 3 Cups
Oil : 5 to 6 Tablespoons/1/2 Cup


Method :

1. Take a big bowl, add Raagi/Finger Millet, rice flour, wheat flour, salt and curd.

2. Add boiling water and let it rest for 5 minutes.




3. Wash onions, carrots, coriander leaves, curry leaves.
4. Remove the outer layer of carrots and ginger. Grate it and add it to the flour.
5. Remove the outer layer of onions and wash it. Cut onions, curry leaves, coriander leaves and green chilly.
6. Put all this to the flour mixture.

7. Add grated coconut and mix all the ingredients with required water. Add normal water if required.
8. Let the rotti batter be bit loose. ( Not liquidy).


9. Keep a pan on the fire and heat. Clean the pan with clean towel or kitchen tissue.
10. Take a butter paper and put a teaspoon of oil. Just spread it with your finger all over the paper.
11. Take a handful of rotti mixture and spread it with your fingers. Wet your hand in between while spreading. (Oil/water as you prefer).


12. Put a teaspoon of oil on the hot tava. Spread it around. Place the butter paper upside down. Let the rotti be on downward.
13. Slowly remove the butter paper from rotti , add oil on the top and cook for 1 to 2 minutes on low and medium flame. (Cover the rotti or the upper portion turns with white patches).

14. Turn the other side and cook for another 1 to 2 minutes. Now it is done.

15. Rotti is ready to serve. Serve with your choice of curry /chutney and ghee or butter.
16. Repeat the same with remaining batter.


Note :

Adding more water turns the batter liquid and you can not spread the batter easily on the butter paper. Add little more flour and make it bit thick. Use of oil or water while spreading rotti batter on butter paper is optional. (Oil gives better taste and I have used oil). Adding any other vegetables is optional. You can add dil /methi/palak leaves. Adding more chilly is optional. Cooking rotti on low flame turns the rotti hard.
Time : 40 Minutes
Serves : 4 to 5.