Beetroot Mosaru Bajji.

Beetroot Mosaru Bajji is a side dish and can be eaten with Rice, Chapati or Pooris. 

Mosaru means curd bajji is a gravy curry prepared using some vegetables/leaves.
Mosaru bajji is simple raitha with very little spice.
I have used beetroot, curd, green chilly, coriander leaves and some spices.
Let us see some benefits of eating Ingh/Asafoetida in our diet.
Asafoetida is the dried latex( gum) from the tap root of several species of Ferula. ( One of the perennial herb).
Asafoetida has loads of properties like it is an anti inflammatory, anti arthritic, antiviral, antibacterial, antiseptic, anti oxidant, antitoxic and digestive stimulant. Asafoetida helps in reducing the blood pressure and it is good for easy digestion. It is used as medicine for mental disorder and respiratory disorders in Ayurveda. Asafoetia helps to reduce cholesterol levels and helps in improving cholesterol metabolism in our body. It helps in reducing gas, bloating and abdominal pains.
Let us see the recipe now :
Things Needed:
Beetroot : 1 ( Big size).
Curd /Yogurt : 1 Cup
For Seasoning :
Mustard seeds : 1/2 Teaspoon.
Urd Daal: 1/2 Teaspoon.
Oil: 1/2 Teaspoon.
Curry leaves: 5 to 6 leaves.
To Add :
Curd /Yogurt : 1 Cup
Coriander Leaves : 1 Tablespoon.
Green chillies :2
Asafoetida : a pinch.
Salt : as required.

Method:
1.Wash and cook beetroot in a pressure cooker for 6 to 8 minutes. Peel off its skin once it is cooled.

2.Cut green chillies . coriander leaves and curry leaves into small pieces.

3. Grate beetroot and put it in a big bowl.

4.Add curd to this mixture and mix well.

5.Now keep a pan on the fire. Heat the  pan and put oil. Put mustard seeds and urd daal .
6.Let the mustard spurt. Add curry leaves and ingh to it and put off the fire.
7. Add  this mixture to the curd mixture and mix well.

8. Serve Beetroot Mosaru Bajj along with other dishes .

Note:  

Adding  Majjige Menasu ( balakada menasu) taste better. (Optional). Do not use savory or spoiled curd.  I have cooked beet in a pressure cooker and then removed its outer layer. It is easy. (Optional).
 This tip is given by SHIVLEELA,which helps to cut the beetroot easily too.
Time : 20 Minutes
Serves : 3 to 4.

Quick Rava Guli Appa - Sweet & Khara

Guli Appa/Paddu/Gunth Pongalu is one of the favourite dish of many. You can prepare Guli appa with different ingredients. Like wise , Mentya Guli Appa, Dosa batter Guli Appa, Sweet Guli Appa so and so. I have prepared Quick and easy Guli Appa with Rava/Semolina.
Here I have tried sweet and spicy both types.

I have used jaggery, coconut and banana for Sweet Guli Appa.
I have used green chilly, ginger, coconut and coriander leaves for the spicy Guli Appa.
It is easy, quick and simple. Good for breakfast, snack and even dinner.
It is diabetic friendly, good for Kids Snack Box or when they come back from school.
You can have them for snack or even with cup of coffee /tea/juice.
No Onion or Garlic added to Spicy Rava Guli Appa
Lets see the recipe Now :

1. Sweet Guli Appa 

Things Needed :

Rava/Semolina ( Medium size) : 2 cups

Jaggery : 2 to 3 Tablespoons

Milk : 1/2 Cup

Banana : 2 ( Small Sized)

Coconut : Grated : 2 Tablespoons

Salt : As required 

Eno Salt : 1/2 Tablespoons

Oil : 3 to 4 Tablespoons

Method :

1. Take a big bowl and add milk, rava, jaggery and salt. 

2. Remove the skin of banana and cut them into small and smash it nicely.

3. Add smashed banana to rava mixture and mix all the ingredients nicely.

4. Grate coconut and add it to rava jaggery mixture. Mix it well. 

5. Add required water and prepare guli appa batter. 

6. Add eno salt and mix the ingredients nicely.

7. Keep Guli Appa pan on the fire and heat. Add little oil to each mould.

8. Mix Sweet guli appa batter nicely and put a ladle of batter to each mould.

9.Sprinkle oil on the top and let it cook on low flame.

10. Turn them to the other side and cook on other side for a minute.

11. Remove guli appa and keep it on a plate.

12. Repeat the same and prepare remaining guli appa. Serve hot guli appa with a spoon of ghee on the top.

Note :

The batter should be like idli batter. Not very loose or thick. Adding more jaggery is optional. Use of ghee instead of oil is optional.Cook on low flame to get golden coloured guli appa. No need to add more Eno Salt. 

 Time : 30 Minutes.
Serves : 2 to 3.
Purely South Indian Recipe / My own Recipe

Hot and Spicy Guli Appa :

Ingredients:

Medium size Rava /Semolina : 2 Cups
Green chilly : 2
Curd : 2 to 3 Tablespoons
Salt : As required
Eno Salt : 1/2 Teaspoon
Ginger : An Inch
Coconut : 2 Tablespoons
Curry leaves : 6 to 8
Coriander leaves : 2 Tablespoons.
Oil : 4 to 5 Tablespoons

Method :

1. Take a big bowl and add rava/semolina, curd, salt and required water.

2. Wash and cut coriander leaves, grated coconut, green chilly and curry leaves.
3. Wash ginger and remove the outer layer. Wash it again and grate it.
4. Grate coconut and mix all the ingredients nicely.

5. The batter should be like idli batter. Add Eno salt and mix it well.

6. Keep a pan on the fire and heat. Put little oil to each mould of guli appa.
7. Mix the batter nicely and take a ladle of batter and put it to guli appa mould.
8. Cook on low flame. Add little oil on the top.
9. Turn the other side and cook. Remove it from the guli appa pan.

10. Serve hot guli appa with chutney and ghee. / Any other side dish of your choice.
11. Repeat the same with remaining batter.
12. Serve or Eat Hot guli appa.

Note :  

Add only required water. The batter should be like idli batter. Adding more chilly is optional. Adding onions to the spicy batter is optional. Use of ghee instead of oil is optional. If the batter turns watery add little rava and mix it well. Do not add more Eno Salt.
Time : 30 Minutes
Serves : 3 to 4