Wheat - Rava Sweet Dosa

Wheat -Rava Sweet Dosa is a healthy dosa, It can be prepared for breakfast or as evening snack. It is easy to prepare. Just a twist and quick dish that can serve a purpose in a healthy way.
I Have used Wheat (Ashrivad) - Rava (Semolina ), Banana and a little jaggery.

Lets see some benefits of eating jaggery in our diet.
Jaggery is a rich source of iron and eating jaggery helps in healthy manner. It is filled with carbohydrates and provide energy in a quick manner to our body. You must have seen that people drink plain water with piece/little jaggery and water. It not only cools our body, it does provide energy quickly. It is good for people who suffer from anemia and constipation. It cleanses our liver, Eating jaggery helps to increase immunity. It is said that jaggery releases the happy hormones and helps moody people. (Changes the mood). It helps to relax the body and makes one feel good.
Lets see the recipe Now :

Things Needed :

Wheat flour : 2 Cups
Rava/Semolina : 1 Cup
Bananas : 2 (Elakki)
Milk : 1/2 Cup (Boiled milk)
Jaggery : 2 To 3 Tablespoons
Salt : A pinch
Coconut : 2 Tablespoons
Ghee Or Oil : As required

Method :

1. Take a big bowl and add wheat flour, rava, salt and mix it well.
2. Mash banana, jaggery. with milk and put it to the wheat mixture. Mix it well.

3. Add water and prepare dough. It should be bit thicker than dosa dough.
4. Let all the ingredients mix it well.  Leave it for 5 minutes. Add coconut
5. Keep a pan on the fire and heat. Add little oil on the tava/Dosa pan.

6. Clean it with a tissure/clean towel or with spatula . (mogache kai - Tool to remove dosa).
7. Take a ladleful of wheat banana dosa mixture and put it on the hot tava. Spread it slowly.

8. Sprinkle oil on the top of dosa. Cover and cook for a minute.
9. Turn the other side and cook for  10 seconds.

10. Wheat -Rava  sweet dosa is ready to serve. Serve with ghee and pickle or any side dish you have prepared.

Note :

Mix all the ingredients well. Add required water. No need to add any cooking soda or bakeing powder. Spread it slowly and let the flame be low while spreading the dough. (or it might stick to the spoon you are using).  Use of oil or ghee is optional. Adding coconut is optional. Do not spread it much. It might tare...
Time : 30 Minutes
Serves : 3 to 4  

Cabbage Spicy Idli

Cabbage Spicy Idli is one of the special dish of Udupi people. It can be eaten/served for breakfast/snack or even for dinner.

We (being an Udupian) do prepare and stick to most of the traditional dishes very often. It does not mean we do not eat chats or North Indian dishes. But it is minimum I can say. Garam masala does not suit that hot weather and it dries out your body moisture. Garam Masala spices are strong and it dries out all the moisture in the body. You should either drink lots of water or use Kasori/Kachcha methi in your cooking to to retain the body moisture. May be people of yesteryears knew and ate what suits to their body according to that place they belong to.
What ever it is it has become a fashion and habit to have all the fast food eatables, even the kid fall as prey to this habit.
Coming back to "Cabbage Spicy Idli", it is prepared using Patrode dough". Patrode is one of the traditonal famous and lovable dish of South Canara and Malenadu people. Naturally it helps to keep our body warm during the rainy season. I had some patrode dough remaining in my fridge and made use of preparing " Cabbage Spicy Idli".
Patrode dough is a mixture of raw rice, coriander seeds, jeera/cumin seeds, red byadagi chilly, ingh/asafoetida, jaggey and tamarind.
Lets see some benefits of eating Tamarind in our diet.
Tamarind contain essential and beneficial chemical compounds, minerals, vitamins and dietary fiber.
It helps to reduce the bad cholesterol. It contain tartaric acid which gives sour taste to food and it contain antioxidant property which helps and protect our body away from harmful radicals. Tamarind is a good source of minerals like copper, potassium, calcium, zinc and magnesium. Potassium helps to control the heart rate and blood pressure and iron is essential for red blood cell production. It is rich in Vitamins like Vitamin A, folic acid, Vitamin C. It also help to reduce inflammation in the body and improve eye health. Tamarind helps to boost respiratory health and good skin conditions. Improve the digestive system and relieve pain. It helps to improve our immune system.
Lets see the recipe now :

Things Needed :

Patrode dough : 2 Cups
Cabbage : 2 Cups
Oil : 1 Teaspoon

Method :
1. Wash and cut cabbage into very thin pieces.

2. Put Patode Dough in a big bowl. Add cut cabbage and mix it well.

3. Greece idli plates with a spoon of oil.
4. Keep pressure cooker/idli cooker on the stove and put some water at the bottom. Let it heat.
5. Put a spoon of cabbage dough mixture in each place of a idli plate.
6. Arrange them and keep it in the idli/pressure cooker. Close the lid and cook for 20 to 25 minutes.

7. Open the lid and check whether Cabbage Spicy idli is well cooked by inserting a spoon edge.
8. Shift the idli to a serving bowl and serve with butter/Ghee and jaggery/chutney.

 Note : 

The mixture will not stick to the spoon edge if it is well cooked. (or you need to cook again).
 Adjust the sweet and chilly according to your wish.
Adding more/less jaggery is optional. Cut cabbage into small/very tiny pieces so that it cooks faster.
Do not put weight if you are using pressure cooker.
Time : 30 Minutes
Serves : 4 to 5  

Patrode Dough Recipe : ( for cabbage spicy idli).

Things Needed :
Raw Rice : 2 Cups
Methi/Fenugrik seeds : 1 Teaspoon
Urid Dal : 1 Tablespoon
Coconut : 2 to 3 Tablespoons
Jaggery : 2 to 3 Tablespoons
Red chilly : 4 to 5
Tamarind : 1 Marble size
Salt : As required
Coriander leaves : 2 Tablespoons
Jeera : 1/2 Teaspoon
Ingh / Asafoetida : A pinch
Turmeric powder : A pinch
Method :
Wash and soak rice, urid dal and methi seeds together for at least 2 hours. Grate coconut and grind rice, spices(coriander seeds, jeera, ingh, turmeric powder and tamarind all together), till a paste. Add jaggery and salt. Add only riqured water. (Idly dough consistency). Remove from the mixi jar. Your Cabbage Spicy Idli dough is ready to prepare cabbage idli. You can also use this dough to prepare big brinjal roast, capsicum rotti etc.
Note : You can use medium size rava instead of using raw rice. (Roast rava nicely and add it to the ground mixture. (Need to grind all the spices and coconut). You can also use Rice Rava instead of grinding rice.

Green Chakkuli

Chakkuli/Chakli/Muruku or Rice crispy crunchy fritters are favourite of many. It is nice to have with cup of coffee/tea/fresh juice. It can be munched any time of the day. It can be put it in kids snack box. It is good munch for ladies party, picnics, travelleing etc.

Green Chakkuli is prepared using coriander leaves, roasted urid dal and rice flour with little spices.

Lets see the recipe now:

Things Needed :

Fine Rice flour : 2 Cups

Urid Dal : 1/2 Cup

Butter : 1 Tablespoon

Coriander Leaves : 1 Handful : (1 Small bundle)
Green chilly : 2
Sesame Seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Salt : As required
Oil : 1 Cup (To Fry)

Method :

1. Clean and wash coriander leaves and green chilly. Let all the water drain from coriander leaves.

2. Keep a pan dry roast urid dal till they turn golden brown. Dry grind when it is cooled.

3. Dry grind green chilly and coriander leaves. Remove from the mixi jar. (Do not add any water while grinding).

4.Now take a big bowl and put rice powder, dry ground urid dal, Mix it well.
5. Add sesame seeds, jeera/cumin seeds, ground coriander and green chilly mixture. Add butter.
6. Add salt and mix all the ingredients well. Add required water and mix it nicely and prepare chukli dough.

7. Divide the dough into smaller portion. Take a chukkli maker and wash it nicely. Place chakkuli plate inside.
8. Keep a pan on the fire and heat the pan. Add oil to fry and let it get hot. (Medium flame)
9. Take a portion of chakkuli dough and put it inside the chakkuli mould.

10. Close the lid of the chakkuli mould and press it straight into the hot oil.
11. Turn the chakkuli other side with the help of frying Spoon.
12. Remove cooked chakkulis and put it on the kitchen tissue. Hot chakkulis are ready to taste.

13. Repeat the same with remaining dough.
14. Serve Hot chakkuli with a cup of hot tea or coffee.

Note :

Adding more chilly is optional. Take care while roasting urid dal. (I have used whole white Urid) Optional. The measurement is like 2 cups of rice flour : 1/2 cup of urid dal. (The same cup which you used for measuring rice.Adding sesame and jeera gives a good aroma. Adding more chilly is optional. You can also add little ing/Asafotida ) while preparing the dough.Do not put lots of water to the flour.
If the dough turns more watery add little  fresh rice flour and mix it well.
You can add any spice that you like. (Optional).
Time : 30 Minutes. 

Easy Lemon Shavige (Vermicelli Upma)

Shavige/Vermicelli Upma is very easy to prepare and it is an energetic breakfast/snack/dinner.
Shavige is prepaed using wheat, rice or even Maida.
I have used Anil Wheat Shavige and some spices like mustard seeds, jeera, cloves and dalchinni/Cinnemon stick.

It is always better to use Shavige (Vermicelli), which is prepared using wheat.

Lets see some benefits of having lemon in our diet.

Lemon is well known for its healthy properties since generations. Lemon helps to strengthen our immune system. It helps to cleanse our stomach and known as a blood purifier. Lemon is used for treating throat infections, indigestion, constipation and fever. It also helps to reduce obesity and clear our respiratory disorders and high blood pressure. It is full of antibactirial properties and good to use during dehydration of the body like, vomiting and diarrhea. It is also good for indigestion and people who suffer from constipation. Lemon is good for removing or dissolving kidney stones. Helps to reduce weight. Lemon is used in skin care, hair care and foot care. Lemon is loaded with Vitamin C, Vitamin B6, Vitamin A, Vitamin E and minerals like copper, iron, magnesium, potassium, zinc, phosphorus and protein. They are rich source of antioxidant properties.
This is an easy dish, No Onion OR No Garlic is added in this Lemon Shavige. You can have them for breakfast, as snack or dinner.
The Mesurement of water is 1 = 2. (One cup shavige = 2 cups of water).

Things Needed :

Shavige/Vermicelli : 250 Grams.
Green Chilly : 2
Lemon : 1/2 Lemon extract.
Coconut : 2 to 3 Tablespoons
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Oil : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Cloves : 2 Pods
Cinnemon : 1/2 Inch
Ginger : 1 Teaspoon (Grated)
Salt : Required
Water : Required
Turmeric Powder : A Little

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves.
2. Wash and remove outer layer of ginger and wash again. Grate it and keep it aside.
3. Grate coconut and keep it aside. Keep water for boiling. Squeeze out the juice and keep it aside.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let it splutter.
5. Add cloves (2 numbers) and a small piece of cinnemon.
6. Add curry leaves, grated ginger and cut green chilly.
7. Add shavige/vermicelli and fry nicely on low flame till they turn golden brown.

8. Add turmeric powder and boiling water to it. Add salt and mix it well.
9. Let it cook for 2 to 3 minutes. Mix it nicely and put off the fire.
10. Add coconut gratings, lemon extract and ghee on the top. Mix it well.

11. Shift the ready Shavige to a serving dish.
12. Add cut coriander leaves on the top and serve with chutney or chutney powder.

Note :

Use of any brand of Shavige is optional. (MTR, Maiyyas, Anils etc). There are different sizes of vermicelli in the market. Use of any size of vermicelli is optional.  (Thick or thin). Adding cloves and cinnemon adds to the flavour to Shavige Uppittu/Upma. Adding any other spices like garam masala is also optional. The taste differ. Use of more chilly is optional. It should be roasted well. Or it might turn sticky.
Time : 20 Minutes.
Serves : 2 to 3. 

Sesame Gojju Avalakki

Avalakki/Poha/Aval/ is one of the easy dish that one can do within in a short time.You can prepare many many dishes using avalakki. This time I have prepared Sesame (Ellu/Till) gojju Avalakki.
I have used thick variety of avalakki, added some spice, Sesame seeds gojju, jaggery and little ghee.

Lets see some benefits of eating sesame seeds in our diet.
Sesame seeds/Gingly seeds are an excellent source of minerals and vitamins. They are rich in copper, manganese, calcium, magnesium, iron and phosphorus. They are rich in dietary fiber. They help to prevent high blood pressure. They help to build strong bones, increase heart health, help to cure sleep disorders and improve digestion. It also helps to reduce inflammation,
Let us see the recipe now :

Ingredients : 

Thick variety of Avalakki/Aval/Poha/ Beaten or flattened rice : 2 Cups.
Jaggery : 2 Tablespoons
Sesame Gojju : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Turmeric powder : a pinch
Oil : 1 Tablespoon
Ghee : 1 Tablespoon
Coconut : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Ground Nuts : 2 To 3 Tablespoons
Curry Leaves : 6 to 8 or more
Ingh : a little
Salt : As required

Method : 

1. Wash avalakki remove all the water and keep it aside. Add a spoon of Sesame gojju.
2. Add rasam powder, turmeric powder, jaggery, salt and mix it well.
3. Keep this avalakki for 5 to 10 minutes.

4. Wash curry leaves and keep it aside. Grate coconut.
5. Keep a pan on the fire. Add oil and heat. Put mustard seeds, urid dal and let the mustard splutter.
6. Add groundnuts and fry till they turn golden brown. Add curry leaves and ingh.
7. Now add mixed avalakki and mix it well. Add 1/4 cup of water. Let it cook on low flame.

8. Mix it slowly and let all the moisture disappear. Add a spoon of ghee on the top.
9. Add grated coconut and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve with a cup of curd.

Note :

You can use any puliyogre gojju instead of sesame gojju.  Use of any brand rasam powder is optional. Adding more/less spice is optional. Adding ghee is optional.
Time : 20 Minutes.
Serves : 3 to 4 

Recipe for Sesame gojju : 

Things Needed :
Sesame seeds : 3 to 4 Tablespoons, 4 to 5 pepper pods, 1 Tablespoon of jaggery, 1 tablespoon of ground nuts and little salt.

Method :
Dry roast sesame seeds (black/white), peper, till it pops up. Remove from the fire and let it cool. Dry roast groundnuts slightly. Dry grind sesame seeds and pepper pods till powder. Remove from the mixi jar.
Soak a lemon size of tamarind in hot water for 5 minutes and squeeze out the pulp.
Keep a pan on the fire and heat. Add tamarind pulp, salt and jaggery. Let it boil for 2 to 3 minutes. Add a pinch of turmeric powder, dry ground sesame powder and mix it well. Add roasted ground nuts. Let every thing mixes well and get thicken. Put off the fire and leave it for cooling. Sesame gojju is ready to use.
Do not keep this gojju for a long time. ( Maximum 1 Week).