Vegetable Saagu.

Who does not like Pooris and Vegetable Saagu (Curry)?
I think most of say Yesssssss. I know it is one of the favourite dish of many. Here is your favourite dish Vegetable Saagu which goes very well with pooris. Try and enjoy. Cooking should be fun and you should enjoy it thoroughly by creating yor own dish with your imaginataion and healthy option.

Every one is not a lover of spice, especially cloves, cinnemon etc, etc, etc. Our South Canara side these spices do not have much space in their kitchen spice box.Use of spice is limited or once in a hile may be during some functions. (Mostly with vegetarians). This attitude is more in vegetarian cooking. In South Canara, Day today cooking is completed with jeera/cumin seeds, mustard seeds, urid dal, coriander seeds, methi/fenugrik seeds, ingh and red chilly. May be because of the screetching hot weather. Use of eating spice should be limited or you might get some or the other problem. It has the type of food habit still we follow and we do not use much of these spices, I can say. One of my co sister does not even touch the food which has cinnemon or clove. That means she will not eat that food. This time she was here at our home, and she likes pooris very much. One sunday when she was here I did prepare this Vegetable Saagu and she enjoyed eating this saagu with hot pooris.
I have used jeera/cumin seeds, coriander leaves, green chilly 6 to 8 cashew nuts and vegetables.

Let us see some benefits of eating "Cashew Nuts" in our diet.
Cashew nuts contain a lot of vitamins and nutrients. They do contain a lot of fat, that are mostly mono saturated and polyunsatured. Mono and polyunsaturated fats can help to improve heart disease and reduce the risk of stroke. One should know that it should be consumed moderately. they are rich with vitamins and minerals like potassium, vitamin E, a powerful antioxidant that take care of overall health in human body.  They are rich with Vitamin B 6, folic acid and protein. They are rich with copper and iron which works together and help the body to form and utilize red blood cells. They also help to keep blood vessels, nerves, the immune system and bones healthy and functioning properly. They are rich source of antioxidants and help to protect our eyes from light damage. Nuts are naturally cholesterol free and contain good amounts of healthy fats, fiber and protein.
"Vegetables Saagu" do not contain any onions or garlic.
I have used pressure cooker to cook. (It helps to cook food faster).
Lets see the recipe Now.

Things Needed :

To cook :
Tomatoes :  2
Capsicum : 1
Knolkhol :  2
Sweet Potato : 2
Baby Potatoes : 5 to 6
Spices to grind :
Coconut : 2 Tablespoons
Jeera/Cumin seeds : 1 Teaspoon
Ginger : An inch
Green chilly : 2 numbers.
Coriander leaves : One handful
To Add :
Jeera  for seasoning : 1 Teaspoon
Fresh cream : 2 Tablespoon OR Milk : 1/4 Cup
Salt : As Required
Oil : 1 Tablespoon
Ingh : a pinch
Turmeric powder : a little

Method :
1. Wash cut all the vegetables except baby potato. (Remove the outer layer of sweet potatoes and Knolkhol before cutting). Remove the outer layer of ginger and wash it again. Grate or cut into small.
2. Keep a pan (pressue cooker) on the fire and heat. Add oil and put jeera/cumin seeds.
3. Fry for 10 seconds. Add tomatoes and fry nicely.
4. Add capsicum pieces and fry for another 1 minute.

5. Add knolkhol, sweet potato pieces and mix it well. Add baby potatoes.
6. Add grated ginger and required water (1/2 cup). Close the lid and cook for 5 to 6 minutes.

7. Grate coconut and grind it with coriander leaves, cashew nuts, green chilly, jeera.
8. Add required water while grinding.
9. Now mix ground mixture to the cooked vegetable bowl.

10. Mix it nicely and add 1/2 teaspoon of haladi/turmeric powder.
11. Add required salt. Mix it slowly and let it boil for 2 to 3 minutes. Put off the gas.

12. Shift the curry to a serving dish, Add fresh cream and serve the dish with your choice of food.

Note :
Using pressure cooker helps to cook food faster. One should also be aware if you cook for a long time it will be overcooked. So remember to switch off or remove the cooker from fire just after 5 to 6 minutes if you use it for vegetable cooking. Adding any spice is optional. Adding more cream might turn the curry tasteless. (reduces the spicy taste). Adding a spoon of butter is optional. I have not added. Use of chenna (hurikadale/putani) instead of cashew nuts is optional. Cashew nuts adds to the taste. I have used fresh cream (kene) which we get after boiling milk. Use of vegetables also optional. Adding onions and garlic to the curry is optional.
Time : 30 minutes
Serves : 4 to 5 

Millet -Rava Carrot Rotti

Millets/Jola/Jowar are known as one of the healthiest grain. Millet has become world wide favourite grain. It is always better to go for good diet and enjoy having healthy food.

Millet - Rava Carrot Rotti is good to have for breakfast. Millet and Rava both grains are easy to digest and provide good energy and keeps you full for a long time.

I have used Millet flour, Rava/Semolina and carrots, curry leaves, onions and some spices. 

Lets see some benefits of eating carrots in our diet.

Carrots helps to reduce cholesterol, improve vision. It also helps in reducing the signs of premature aginging. They help in taking care of good skin health, boost immunity and improve digestion. They are rich in antioxidants. They are rich in minerals and vitamins. They do contain Vitamin K, Vitamin A, Vitamin C and Vitamin B8. They do contain minerals like folate, potassium, iron, copper and manganese. Carrots are good for people who suffer from blood pressure and people who have constipation problems.
Lets see the recipe now. It is an easy recipe and anyone can try and enjoy.

Things Needed :

Millet/Jola/Jowar Flour : 2 Cups
Rava : ( Medium size): 1 Cup
Carrots : 2
Onion : 1
Curry Leaves : 1 handful (As you like more/less)
Coriander Leaves : 2 to 3 Tablespoons
Coconut : 2 Tablespoon
Ginger : Grated : 1 Teaspoon
Green chilly : 1
Salt : As required
Water : As required
Oil : 2 to 4 Tablespoons

 Method :

1. Wash and cut green chilly, curry leaves, coriander leaves into thin pieces.
2. Remove the outer layer of onion and wash it again. Cut into small pieces
3. Grate coconut and keep it aside.
4. Wash and remove the outer layer of carrots and ginger. Wash it again and grate it.
5. Now take a big bowl. Put millet flour and rava/sooji/Semolina.
6. Add cut coriander, curry leaves, green chilly, onion, grated carrots and ginger.
7. Add salt and mix all the ingredients nicely.
8. Add required water and prepare rotti dough. It should be thicker than dosa and idli batter.

9. Keep a dosa pan/tava on the fire. Heat and sprinkle oil on the hot tava. Clean it with a kitchen tissue/towel.
10. Take handful of prepared rotti dough and spread it around the hot tava. (According to your wish).

11. Use your finger tips to spread. Let it be on low flame. (It helps to spread the rotti thin).
12. Spread it nicely in circle shape, sprinkle little oil on the top.
13. Slightly press with the spatula on the top around the rotti. It helps to give a thinner rotti.
14. Let it cook on medium and low flame. Turn the other side and cook for 10 to 20 seconds.

15. Millet - Rava Rotti is ready to serve.

Serve with little butter/ghee on the hot rotti with chutney.

16. Repeat the same with remaining rotti.

Note:

Let the dough be little loose.(Not very thick). It helps to spread the rotti easily on the tava.
Adding more vegetable is optional. You can add capsicum, cabbage etc. Adding more/less oil is optional. Do not make the dough very watery.
Time : 30 to 40 Minutes
Serves :  3 to 4  (According to the size).

Broken Wheat Upma (Dhaliya Upma)

Broken wheat/Dalia is said to be a healthy grain. It is nothing but wheat but broken into small pieces with little husk on it. It has become a practice to have dalia/ broken wheat, as diet food too. Our Indians have adopted as one of the must grain in the kitchen store. We can prepare loads of food items using this daliya. I have prepared Uppittu/Upma and we had it in the evening.

I have used dalia, green chilly, ginger and coconut.
Lets see some benefits of eating " Dalia/Broken Wheat " in our diet.
Broken wheat helps to reduce weight. It is high in protein and low in calories. It is filled with carbohydrates and good source of energy. It helps to reduce the high blood pressure and is rich source of Vitamin B1 and B2. It is filled with fiber and good for digestion. It is good for people who wants to control blood sugar since it is digested slowly and keeps you full for a long time. It also contain manganese. (Mineral).

Now lets see the recipe. : I have used small pressure cooker to ensure dalia is cooked well.

Things Needed :

Dalia/Broken wheat/ Bulgur : 1 to 1 1/2 cup
Water : 3 to 3 1/2 Cups
Green chilly : 3
Ginger : an inch (grated)
Coconut : Fresh and grated
To Season :
Oil : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8 leaves
Coriander leaves : 1 Tablespoon (Optional)
Salt : As required

Method :

1. Wash and cut green chilly, corioander leaves.
2. Wash and remove the outer skin of ginger and wash it again. Grate it and keep it aside.
3. Grate coconut . Keep water for boiling.
4. Keep the pan on the fire and heat. Add oil, mustard seeds and urid dal.

5. Let the mustard seeds splutter. Add green chilly and curry leaves. Fry for 10 seconds.
4. Now add dalia and fry nicely for 2 to 3 minutes. Add boiling water and mix it well.
5. Cover it and cook on medium flame. Stir inbetween. Let it be there for 5 to 6 minutes.
6. Now open the lid, add required salt, grated ginger, fresh coconut and a table spoon of fresh ghee.

7. Add cut coriander leaves and mix it well. Serve healthy Broken Wheat Upma.

Note : 

It taste just like bansi/ the bigger size rava rava upma. Adding ghee is optional. Do not add more oil. It does not take much oil. Adding onions or any vegetable is optional. You can also use Palav Masala and prepare Broken wheat Palav  or Dalia bisibele baat, dalia mosaranna etc. You can cook them in a pan also. It takes littel more time.
Adding any spice is optional. Adding coconut is also optional/. Use of more water is optional.
Time : 2o to 25 minutes. 
Serves : 3 to 4 

Easy Jackfruit Fritters. (ಹಲಸಿನ ಹಣ್ಣಿನ ಮುಳುಕ)

JackFruit is a seasonal fruit, and I don't have to say its most people's favourite Fruit. Its rich flavour pulls us to have and wait for the jackfruit season. Varieties of dishes can be prepared using jackfruits and even raw jack as vegetable.
Here is a Muluka/Fritters recipe,  as we call it in Kannada. Muluka means fried dish with jack fruit. It is very famous in Dakshina Kannada, Udupi and Malnad area. Jackfruits and the dishes with jackfruits are done throughout the season and enjoyed it thoroughly. Jackfruits kadubu (Idli), dosa, guli appa, halva, payasam, even icecream etc are some to name. But there are so many other dishes which we prepare and njoy.

Lets see some benefits of having Jackfruits.
Jackfruit is rich source of vitamins, minerals, carbohydrates, fiber and protein. They do not contain any cholesterol or saturated fats and full of calories. They are rich source of antioxidants and good for skin and bones health. They also protect us from aging skin, wrinkles, infections. They help to increase immunity and protect us from cold, cough and flu.
This is an easy recipe since I have used rice flour. One must use fine rice flour or Jack fritters might turn hard. No need of worrying about the dough turn loose. (More watery). You can adjust the thickness of the dough.
Lets see the recipe now:

Ingredients :

JackFruits : 1 big bowl ( 15 to 20 fruits)
Jaggery : 1/2 Cup
Coconut : 3 to 4 Tablespoons full
Rice Flour : 2 Cups
Salt : a pinch
Oil : One cup (To fry)

Method :

1. Grate coconut and powder jaggery. Cut jackfruits into thin pieces. It helps to grind the fruits easily.
2. Grind jackfruits and coconut without using any water.

3. Add jaggery and grind again. Let it mix well with jackfruit mixture.
4. Remove from the mixi jar and put it in a big bowl. Add a pinch of salt.
5. Add rice flour and mix it well and prepare thick dough. (It should be thicker than idli dough)

6. Keep a frying pan on the fire. Add oil and heat.

. Now take a handful of jackfruit dough and leave small portions in the hot oil.

8. Fry on medium and low flame. Fry on both sides till they turn golden brown.
9. Remove from the oil and put it on a kitchen tissue to absorb extra oil.

10. Repeat the same with remaining dough.
11. You can serve hot Muluka with ghee or honey.
12. You can serve them when they are cool or hot.

Note :

Remember not to add any water while grinding. If the dough turns you can add little more rice flour. Do not add any cooking soda or any oil to the dough. It the fruits contains more water, the dough might turn little watery. So add rice flour to thicken the dough. Watery dough may absorb more oil and you will not enjoy the mulukas since it contain more oil. Frying them in coconut oil is optional and traditional. (I have use Safola Green). One must remember to use the fresh Jackfruits. Normally very small mulukas are prepared because it is easy to prepare and fast to cook.
Time : 30 Minutes (If the fruits are ready)
Serves : 5 to 6 . (According to the size)

Avalakki Guli Appa/Paddu/Guntpongalu

Avalakki Guli appa/Paddu is a breakfast/snack dish. It is soft, fluffy and spongy. Most of us love to have them. It is normally prepared using dosa dough. Using avalakki and curd along with raw rice we do prepare dosa and idli. I just tried the same dough and prepared spicy onion coriander Guli appa.
I have used Avalakki/flattened/ Beaten Rice, curd and raw rice.

Lets know about what they call this Avalakki/Beaten or flattened rice in some indian languages.
Avalakki (in Kannada language) is known as Poha in Hindi, Pauaa /Paunva -Gurjarati and Poya in Rajastani. Chuda in Oriya, Atukulu -Telugu, Aval - Tamil and Malayalam. Pohe in Marathi and Phovu in Konkani.
Lets see some benefits of eating Avalakki/fllaten/beaten rice in our diet.  
Avalakki is also known as Rice flakes is light and easy to digest. It is a good source of instant energy since it contain carbohydrates. It provides good amount of Vitamin B 1 and helps to stabalize blood sugar. It is full of iron and low on gluten.
Lets see the recipe now. We can prepare fluffy dosa, sweet/spicy and onion guliappa with the same dough.

Things Needed : 

For the dough 
Avalakki/Rice Flakes /Poha : 1 Cup
Raw Rice : 2 Cup
Urid dal : 1 Tablespoon
Sour Curd : 1/2 Cup
Salt : To taste
 To Add : 
Onions : 2
Coriander Leaves : 2 to 3 Tablespoons
Curry Leaves : 6 to 8 leaves
Green Chilly : 1
Grated ginger : 1 Teaspoon
Guli Appa / Kuli appam/ Paddu Pan
Oil : 2 to 3 Tablespoon

Method : 

1. Wash and soak raw rice and urid dal together for 2 to 3 hours.
2. Wash and soak thin variety of Avalakki/Flatted rice separately
3. Grind rice, urid dal and avalakki using curd.
4. Remove from the mixi jar and put it in a big bowl. Add salt.
5. Mix it well and leave it for over night for fermenting. (or 6 to 8 hours)
6. Divide the ferment dough in to two parts.

7. Remove the outer skin of onions and wash it. Cut it into small.
8. Wash coriander leaves, curry leaves and green chilly. Cut them into thin pieces. Grate ginger and keep it aside. (Wash and remove the outer layer and wash it again before grating ginger).
9. Mix these cut onions, green chilly, coriander leaves to a portion of ferment dough.

10. Keep a pan on the fire. Heat. Sprinkle oil,
11. Mix the dough well and put a small portion of ground fermented dough in each part of guli appa.
12. Sprinkle oil on the top and cover. Let it cook for 1 to 2 minutes.

13. Turn the ohter side and cook for 10 Seconds.

14. Remove guli appa from the pan, add little ghee on the top and serve with the side dish you have prepared.

15. Prepare plain guli appa the same way.

Note :

The dough must get fermented to have good guli appas. You can also add jaggery to the dough and prepare sweet guli appa or sweet dosa. Let the dough be thick while grinding .(Use curd little by little. Do not add any water while grinding).
Time :
Soaking time : 2 to3 Hours
Grinding :  5 to 10 minutes
Fermentation : 6 to 8 hours
Preparation of guli appa : 15 to 20 minutes
Total time :  9 Hours and 30 minutes.

You can also prepare fluffy dosas with same dough.