Carrot - Capsicum Palya and Pasta.

Carrot -Capsicum Palya is a side dish and we can enjoy this Palya with hot rice, rotis, chapatis and pooris. It is easy to prepare and not much of time required also. 

              Ingredients : 

              Carrot : 3 to 4.
              Capsicum : 2 to 3
              Green chilly : 2 
              Tomatoes : 3 ( Medium sized )
              Oil : 1 Table spoon. 
              Jeera : 1/2 Tea  Spoon.
              Mustard Seeds : 1/2 Tea spoon
              Jaggery : 1 Table spoon.
              Salt : According to your taste.
              Turmeric Powder : A pinch.
              Water : 1/4 Cup.

    Method :

1.   Wash and cut all the vegetables into small and thin. Wash and cut coriander leaves, curry leaves and green chilly. Keep it aside.

2.   Now keep a pan on the fire. Put oil and heat for 2 seconds. Add mustard seeds and     jeera . Let the mustard spurt. Add cut green chilly and cut curry leaves.

3.   Add cut vegetables and stir nicely . Add turmeric powder and water . Mix it well and       cook on low flame. Add jaggery  and salt and cook for 5 to 6 minutes. ( Till the water disappears )

4.  Put off the gas and shift the Palya to a serving bowl. Serve with hot rice or chapatis.

     Note : Do not over cook the vegetables. Stir in between. Can add beans or peas to this    palya. Can add  freshly grated coconut. 
     
Serves 2 to 3    
Time Taken..10 to 15 Minutes.

                            
 French Fry &Vegetable  Pasta :

Tasty Vegetable Pasta can be prepared with Carrot -Capsicum Palya. Its purely South Indian Style and it taste really Yemmy. Since lots of potato french fries in the dish children will love to have this dish, eveb elders will join them I am sure.

Things Needed :

                       Carrot - Capsicum Palya : 1 Cup.
                       Pasta : 2 small packs 
                       Potatoes :  3 to 4
                       Jeera : 1/2 Tea spoon.
                      Ginger : 1/2 Tea spoon.
                      Salt : to taste.
                      Garam Masala : 1 Tea spoon 
                      Oil : 1 Cup.

Method : 

1.  Wash and cut potatoes into long thin strips. Grate ginger.

2.  Boil pasta and drain extra water and keep it aside.

3.  Now keep a big pan on the fire. Put 1 table spoon of oil and heat. Now add jeera and for a second. Add the ready palya to the jeera mixture. 

4.  Add garam masala and Stir nicely and add ginger. 

5   Add boiled pasta to the vegetable mixture and stir nicely. Let it cook on low flame for 2 minutes. Mix it nicely and put of the gas.

6.  Now keep a frying pan and put 1 cup of oil and heat. Fry potatoes and mix with pasta. 

7.  Serve French fry Vegetable Pasta when it is hot.  

Note : You can add some more carrots and capsicum if you wish. Boil them separately       and then add it while frying jeera along with the ready palya. 
  
Serves : 2 to 3
Time taken : 15 to 20 minutes.     

                                  Boiled Pasta , ready to fry potatoes and Palya

Kids Special - Extra French Fries.

Ki

Jola ( Millet ) & Oats Rotti.

Jola means Millet .  Jolada hittu  ( Millet Powder ) and Oats Rotti is a snack and can be eaten for breakfast, dinner or even in the evenings.

Jola/Millet and Oats Rotti is one of the healthy breakfast/snack or you can have them for dinner also.
Millet/Jola is one of the healthy grain and it has no carbohydrates or gluten. Oats are used widely now a days for healthy and dietary reason. Both the grains are full of dietary fiber. Oats are rich in antioxidants and contain powerful soluble fiber. They protect and lower the cholesterol levels.
Lets see the recipe Now:
Ingredients : 
Jolada Hittu ( Millet Powder ). : 2 Cups.
Oats : 1 Cup.
Onions : 2 to 3 : ( Medium sized).
Fresh Coconut : 1/2 Cup.
Green chilly : 2
Coriander leaves : 3 to 4 Tablespoons.
Curry leaves :  3 to 4 Tablespoons. ( 15 to 20 leaves ).
Salt : to tasty.
Ginger : 1 Teaspoon.
Oil : 1/2 Cup.

Method :
1. Put millet flour and oats in a big bowl.
2. Wash and cut coriander leaves, curry leaves, green chilly and onions.
3. Grate coconut and wash and remove the outer layer of ginger and wash it again. Grate it.
4. Now put onions, grated ginger, coconut, cut coriander and curry leaves to flour mixture.

5. Add required salt. Add required water and prepare the dough.
6. Let the rotti dough be bit loose. (Bit thicker than idli batter.
7. Keep a pan/tava on the fire. Heat and put little oil. Spread the oil nicely around the tava.
8. Reduce the flame to low. Take a handful of dough and spread it around the tava.
9. Put a spoon of oil. Press the dough slightly to make the roti as thin as it can. (Do not put pressure).
10. Cook on low and medium flame on both sides.

11. Serve hot Jola and Oats Rotti with any side dish you prepared. Add little butter on the top.

12. Repeat the same and prepare rotti with remaining dough.
Note :
The consistency of batter should be little loose than idli dough. It helps to spread the dough as thin as you like it. Adding any edible leaves like palak(spinach), dil leaves or methi leaves is optional. Take care while cooking. The rotti is soft and you should be careful while cooking and flipping the roti to cook other side.
Time : 30 Minutes
Serves : 2 to 3 .