Green Channa -Capsicum -Tomato Rice.

Green Channa is Kadale Kaalu(Kannada)  which we get during winter season. Kadale soppu is available in these months from December to February. This  seasonal Channa or Kadale (Karnataka) is used for different food items. We can just remove the outer skin and eat green channa as it is since it is very tender. You need to separate pods from the leaves and then remove the outer skin of channa.
I have tried Tomato Rice with using this green channa. I was bit busy after buying the fresh channa leaves (along with channa) and could not eat or prepare some thing out of it. It all turned little yellow so I cooked chenna and used for tomato rice.

Lets see the benefits of having channa (Kadale Kalu) in our diet. 
Green Channa is rich in Vitamins B, carbohydrates and protein. It also contain Vitamin B - 6.  It is also rich in soluble and insoluble dietary fiber. Green channa contain many minerals like iron, magnesium, phosphorus, zink, and calcium. It is a good source of antioxidant
Here is a recipe of "Green Channa -Capsicum -Tomato rice. We can have this rice for breakfast, lunch and dinner. I have used tomatoes, capsicum, green channa and rice with simple spices. You can enjoy eating this with a cup of curd. No onion or no garlic is used and it can be prepared during festival. Adding Onion and garlic is surely an option. We can  prepare this tomato rice for get together or Kitty parties.

Things Needed :

Cooked Rice : 2 Cups
Capsicum : 1
Tomatoes : 4 to 5
Green Channa : 1 Cup
Green chilly : 2
Ginger : 1 Table spoon ( an inch of ginger)
Rasam Powder : 2 Table spoon
Garam Masala : 1/2 Tea spoon
Oil : 2  Table spoons
Ghee : 2 to 3 Table spoons
Mustard Seeds : 1 Tea spoon
Urid Dal : 1 Tea spoon
Coconut : 3 to 4 Table spoons. (1/2 Cup)
Salt : To taste
Curry Leaves : 8 to 10
Lemon Extract : 1 lemon extract.

Method :

1. Wash and cook 2 cups of rice and green channa separately in pressure cooker.  Let it cool.

2. Wash and cut tomatoes, Capsicum, Green chilly. 

3.Wash and remove the outer skin of ginger and wash again and great and keep it aside.

4.Grate coconut and keep it aside.

5. Keep a pan on the fire and heat.Add oil and put mustard seeds, urid dal.

6.Let the mustard spurt. Add green chilly and fry for 10 seconds. 

7. Add curry leaves and cut capsicum and fry nicely for 2 minutes.

8. Add cut tomatoes and fry for 2 more minutes. Now add cooked  green channa and mix it well.

9. Add Rasam Powder and Garam Masala powder and fry nicely till it thickens.

10. Add a pinch of turmeric powder and required salt. Mix it well. 

 11. Add cooked rice and mix it well. Let the process be on low flame.

12. Now let it cook for 1 to 2 minutes. Now add ghee and lemon extract and mix it well.

13. Shift Green Channa - Capsicum Tomato rice to a serving bowl.

14. Add coconut to this rice and mix it well again.

15. Serve  Green Channa Capsicum Tomato rice with cup of curd.

Note :

Do not over cook rice. You can add raw green channa it you able to get it. It taste differ. You can also add more vegetables like beans, potatoes, carrots etc. The taste may differ. MTR or Maiyya;s Rasam powder and Garam Masala powder can be used. You can also use tamarind pulp instead of lemon extract. Adding a spoon of " Puliyogre Powder" instead of lemon gives the good taste and aroma.
Do not burn the vegetables while frying or no need to use more oil. You can also use onions and garlic. Add it when the mustard spurt and fry them nicely. you can use dried channa instead of green channa . Soak dry channa in water for at least 4 to 5 hours and then cook in a pressure cooker and then use it for the preparation.
Time : The whole process 40 minutes.
If cooked rice is ready then its only : 20 minutes.
Serves : 5 to 6

Dates -Jaggery Kesari Baat

Kesari baat is a sweet dish. It is prepared with Rava, Sugar, ghee and cardamom. Some time we mix fruits like banana, pineapple or apple.Kesari baath is also called as sheera in some places. It is one of the easy and quick dish. I think every one will agree with my point.
There is a little twist here in this Kesari baath.  Mysoreians (people living in and around Mysore - Karnataka) do prepare a traditional dish called " Gul Pavate " which is prepared using jaggery instead of sugar. I have done little changes like using some dates and the quantity of jaggery is reduces. I have used black raisins also. Black current (black raisins) helps to add little more sweets and enrich the taste too.
Lets see some benefits of using Black Current ( black raisins) in our daily diet.
Dried black currants are powerhouse of nutrition. They are low fat, cholesterol free and high in protein.  Black currants are also an excellent source of nutrients that are essential for health. They contain dietary fiber, minerals like copper, manganese, iron, calcium, phosphorus, magnesium and potassium which are very essential for body metabolism. They are an excellent source of antioxidant  Vitamin C and moderate amount of Vitamin A which is essential for healthy vision.
Here is a recipe of Dates - Jaggery Kesari baat which is very easy and quick to prepare and we can have them any time of the day, use them as desert, good for kitty parties or kids parties. Very good for special days like fasting or festival days.

Things needed :

Medium Size Rava : 1 1/2  Cup
Ghee :3/4  cup
Dates : 1/2 Cup
Jaggery : 1 Cup
Dried Black Current (Black raisins) : 1/4 Cup
Cardamom : 5 to 6 pods.
Water : 2 Cups
Saffron : 2 to 3 rakes  or food colour : a pinch (optional)

Method :

1. keep water for boiling.
2. Remove the pods from cardamom and pound it (Powder it).

3. De seed dates and cut into small pieces.

4. Keep a pan on the fire and put 2 table spoons of ghee and let it melt. Add dates and fry for 1 minute.
5. Add black current and fry them till they turn fluffy.

6. Add rava and fry nicely till the raw smell disappear. (for 3 to 4 minutes)

7. Add boiling water and mix rava nicely. (let the flame be very small  while pouring hot water).
8. Mix it well and add jaggery and stir nicely till the jaggery mixed well with rava.
9. Add ghee in between the stirring. Stir  till it gets thick.
10. Add saffron and mix it nicely. (Strait you can add saffron). Put off the fire.
11. Add remaining ghee and cardamom powder and mix it well.

12. Shift the ready Dates - Jaggery Kesari to a serving bowl and serve with Upma or as a desert.

Note: 

You must fry rava nicely till the raw smell disappear. Fry on low flame.
You can add more or less ghee. Adding ghee adds to the taste. Using cooking oil taste differ.
You can also add more jaggery to increase the sweet taste. ( 1 1/2 cup jaggery can be used). You can also use cashew nuts along with black currents. Using saffron or food colour is optional since jaggery adds the natural colour it is not necessary to add any colour to keasari baat. Kesari baat with Upma or Uppittu is a very good combination and ideal for breakfast.
Time 15 minutes
Serves : 3 to 4.