Cucumber Sasive and Sasive Chapati

Cucumber is one of the very low calorie vegetable and no saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber that helps reduce constipation. It is a very good source of potassium. Here I have tried cucumber sasive which  is very famous in Udupi and Dakshina Kannada side. This is one of the side dish and we can have them with chapatis, pooris or rotis and goes very well with plain rice.
I have tried  Masala chapatis using the same sasive and since it contain spice, you can have them with curd.
Things Needed : 
Cucumber: 2 (Medium size)
Red Chilly : 2 to 3
Mustard seeds:  1/2 Tea spoon
Coconut: 2 to 3 Table spoons
Ingh : a pinch
Salt : Required
Curd : 1/2 Cup

Method :
1. Wash and cut cucumber and grate coconut.
2. Now grind coconut, mustard seeds, ingh red chilly and cucumber together till paste consistency. Add little water if required.
3. Add salt and grind for 10 seconds
4. Now put the ground mixture in a bowl and add curd and mix well.
Serve Cucumber Sasive with with hot rice or chapatis
Note : You can add spurt mustard seeds to the sasive. ( put mustard seeds in a pan and add  1/2  tea spoon of mustard seeds. Let it spurt.  Add curry leaves and ingh to it and add it to Cucumber sasive). You can also use tamarind pulp instead of curd. Add the pulp while grinding all the ingredients.
Time : 10 Minutes.
Serves: 2 to 3
                                                        Cucumber Sasive Masala Chapatis.
Things Needed: 
Cucumber Sasive: 1/2 cup
Wheat flour: 2 Cups
Salt : Required
Chilly powder : 1/2 Tea spoon
Jeera : 1 Tea spoon
Water: required
Oil: 4 to 5 Table spoons

Method:
1. Put Cucumber Sasive in a big bowl.
2. Add wheat flour slowly and add salt, jeera, chilly powder and 1 table spoon of oil and mix it well.
3. Add required water and prepare chapati dough.
4. Now divide the dough in to small balls and roll the chapatis.
5. Keep a tava on the fire. Heat and sprinkle oil on the tava.
6. Now put rolled out chapati and cook on both sides.
7. You can use little oil on both side.
Repeat the same with the remaining dough.
Serve hot Masala Chapatis with any curry or Curd.
Note : Fresh sasive must be used. You can add garam masala instead of red chilly. You can also apply ghee while serving. Hot Masala Chapatis taste better.
Time : 20 minutes.
Serves: 2

Spring Onion - Akki Rotti

Spring Onions contain minerals, vitamins that have proven health benifits. They ar good for cardiovascular health. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease.
Here is a recipe using Spring Onions for akki rotti instead of onions. Spring Onions akki rotti can be eaten for breakfast, as snack or for dinner too. Not much of masala or chilly is used here and it will be good for kids and elderly too.
Things needed;
Spring Onions: 2 to 3 cups. (2 small bundles)
Rice Powder: 2 cups
Green chilly: 1
Coconut: 1/2 Cup
Salt: to taste
Coriander leaves: 3 to 4 Table spoons
Curry leaves: 6 to 8 leaves
Ginger : 1 Table spoon
Oil:  4 to 5 Table spoons.
Water : Required
Method :
1. Wash and cut spring onions, curry leaves, coriander leaves into small pieces. Grate coconut and ginger and cut green chilly and keep it aside.

2.  Take a big bowl and mix rice powder, cut spring onions, coriander leaves and curry leaves. Add grated coconut and ginger to the mixture.
3. Add salt and cut green chilly to the mixture.
4. Boil a cup of water and pour it to the mixture and leave it for 5 minutes.
5. Now mix all the ingredients together adding required water and let this dough mixture to be little loose.

6. Keep a bowl of plain water next to the rotti dough bowl.

7. Keep a pan on the fire and heat. Sprinkle oil and wet your hands with plain water and take a handful of rotti dough and spread it nicely in a dosa shape. You can dip your hands in the water and spread the rotti in thinner way.

8. Sprinkle one tea spoon of oil on the top of akki rotti and cover the lid. Cook for 1 to 2 minutes and turn the other side of the rotti and cook that sdie for 1 minute.

9. Serve this hot akki rotti with a spoon of ghee or butter with any chutney you prepared or with chutney pudi or pickle.

Note:  Mix the dough with required water so that it will be easy to spread. Adding boiling water to the mixture will help the Rotti to be soft.
Keep a low flame when you are spreading the dough on the tava.  It helps you to spread the dough nicely. Or else keep two pans and after cooking rotti you wash the tava and then spread the dough and keep on the fire to cook rotti. Onions or any vegetables like carrots, cucumber or leaves like palak , methi or Dil also can be added to this mixture.
Time : 40 to 50 minutes.
Serves: 3 to 4