Moong Dal + Sesame Seeds Laddu

Moong daal and sesame seeds laddu is a sweet dish. We can have them anytime of the day. It is easy to prepare and healthy for all age group.


Now lets see some benefits of using Moong dal and Sesame seeds.
Moong dal is light in weight and suggested during the pregnancy period. It is excellent source of proper nutrition for all age group. It is a great source of dietary fibre, iron and protein. It is low in fat and cholesterol free. It provides a good amount of potassium, calcium, vitamins and B complex.

Sesame seeds contain several notable health benefiting nutrients, minerals, antioxidants and vitamins that are essential for our health. They are excellent source of copper and good source of manganese. They also contain calcium, magnesium, iron, vitamin B1 zinc. Sesame helps to reduce the bad cholesterol and increases the good cholesterol in blood.

Here is a recipe of Moong dal + Sesame Seeds Laddu and you can munch them any time of the day.

Things Needed :

Moong dal : 2 Cups
Sesame seeds : 2 to 3 Table spoons
Jaggery : 1/2 cup
Cardamom pods : 3 to 4
Coconut : 1 Cup
Cashew nuts: 1/4 cup small pieces
Water : 1/4 Cup
Ghee : 1 to 2 Table spoons
Methi seeds : 1 Tea spoon

Method :

1. Dry roast Moong dal till the raw smell disappear. ( about 5 minutes) on the low flame allow it to cool.

2. Dry roast Sesame seeds and methi seeds separately till they turn brown on low flame and allow it to cool.
3. Dry grind roasted moong dal, methi seeds and sesame seeds along with cardamom pods.

4. Grate coconut and roast it slightly on low flame. (Let the moisture disappear from coconut).
5. Keep a big pan on the fire and put water and jaggery. Let jaggery melt.

6. When the jaggery melts it starts to bubble. leave it for 1 to 2 minutes and check the syrup for string consistency.

7. Add dry ground dal , sesame mixture and coconut and mix it well. Put off the gas and add ghee and cashew pieces.

8. Now prepare a ball size laddu . Take a handful of laddu mixture and bring it to laddu size by pressing the palm and fingers. Try to give a round shape.

Serve Moong dal + Sesame Laddus any time of the day.

Notes:

You must roast moong dal and sesame seeds nicely till the raw smell disappear. Using more ghee is an optional. You can also fry cashew nuts in ghee. You can use other dry fruits too. It adds to the taste. You can also use dry coconut (copra) instead of fresh coconut. Laddus stay longer duration if you use dry coconut. Just warm dry coconut and use it. Using methi
Time : 15 minutes
20 laddus can be prepared.

Ridge Gourd peel + Sambar Balli Chutney

Ridge gourd and Sanbar balli ( Dodda patre) chutney is a healthy side dish and we can have them with rice, roti, chapati, dosa or idli.

In English its known as Plectranthus amboinicus. In Kannada we call this as Sambaar Balli or Dodda Patre. In Hindi -Pathochur or pathacur or patta ajavayin. Malayalam - Panikoorka, Tamil - Karpuravalli. Odissa they call it as Rukuna Haatapochha and in Telugu Kapparillaaku. It is also known as Cuban oregano.
Lets see some benefits of this leaf Dodda Patre and Ridge Gourd.
Dodda Patre is known for Home Medicine. The herb is used as a substitute for oregano. The leaves are used for many traditional medicinal uses, especially for the treatment of coughs, sore throats and nasal congestion. The leaf is also used as medicine  for rheumatism and flatulence for certain extent.

Ridge gourd is lower in saturated fats and calories. It is abundant with dietary fiber, vitamin C, zinc, iron and magnesium. Ridge gourd is excellent blood purifier. Ridge gourd juice is used for curing jaundice, Ridge gourd helps to balance the sugar level in blood and urine. It also helps to reduce the weight. Ridge gourd has the quality of anti-inflammatory as well as anti biotic properties. It helps eliminate the toxic compounds of the entire body. It is known for good skin care. 
Here is a recipe of Ridge gourd and Sambar balli chutney and it can be used as one of the side dish. Easy to prepare and will be definitely liked by all age group.

 Things Needed : 

Ridge gourd outer skin  :2 cups
Dodda Patre leaves : 8 to 10 (Handful)
Urid dal : 1 Table spoon
Copra ( Dried coconut)  : 3 to 4 Table spoons
Red chilly : 6 to 8
Coriander seeds : 1 Tea spoon
Tamarind pulp : 2 Table spoons.
Curry leaves : 6 to 8
Salt :as required
Water : required water.
Mustard seeds : 1/2 Tea spoon
Oil : 1/2 Tea spoon
 Ingh : a pinch

Method :

1. Wash and remove the edges of ridge gourd and remove the outer skin of ridge gourd and keep it aside.

Ridge gourd peels and Dodda Patre leaves

2. Wash Dodda patre and curry leaves nicely and keep it aside.
3. Now keep a pan on the fire and put 2 drops of oil .

4.. Fry ridge gourd peels(sippe in Kannada language) and dodda patre leaves for 2 to 3 minutes.

 5. Cook fried ridge gourd peels and dodda patre leaves with 1/2 cup of water till they are soft. ( You can pressure cook them for 5 minutes too). Leave it for cooling.
6.  Keep a pan and put 1/2 spoon of oil and heat. Put urid dal, red chilly and ingh and fry till they are brown.
7.  Add curry leaves and put off the gas and leave the mixture to cool.

Roasted Urid dal, red chilly , ingh and curry leaves

.8. Grind cooked ridge gourd, fried urid dal and coconut. (dry copra) with required water. 
9. Grind them till they turn soft. Add required salt and grind for a minute.
10. Remove from the mixi jar and shift it to a serving bowl. Add mustard spurt to it and serve with hot rice, idli, dosa or even chapati or roti.

Ground chutney

Note : Must cook ridge gourd skin till soft. You can use chilly according to your wish. (less or more). Soak a small marble size tamarind to get the pulp. Use of urid dal must be very little quantity.  Urid is used only to thicken the ingredients and it gives good aroma. You can use normal coconut gratings instead of copra.(Dried coconut).

Time : 15 Minutes.
Servings : 4 to 5