Mixed Nuts Laddu

Mixed Nuts Laddu is a mixture of grond nuts, sesame seeds, chenna, poppy seeds and jaggery with a very little ghee. All these ingredients are oil content. During winter our body's moisture dries up and we need to consume the requirement of the body through the food habits. During Sankranti we share and eat ellu bella (sesame seeds - jaggery - coconut mixture). I thought of doing the same ingredients and turned as laddu.

Mixed Nuts Laddus are very healthy munching stuff during winter season. During winter out body dries up and these food helps to provide the need.
I have used Seseme seeds, poppy seeds, ground nuts, jaggery etc.
Lets know the benefits of having " Poppy Seeds " in our diet.
Poppy seeds contain anti - oxidants and health promoting properties. They contain mono unsaturated fatty acids that helps to lower the bad cholesterol and increase good cholesterol levels in the blood. Poppy seeds outer coat is a good source of dietary fiber that helps to eases the constipation problems. These seeds are rich in B - complex Vitamin sources. Poppy seeds contain good level of minerals like iron, copper, calcium , potassium, manganese, zinc and magnesium.

Things Needed :

Ground Nuts : 2 Cups
Chenna : 1 Cup
Poppy seeds : 50 Grams.
Coconut (dry) :1 cup
Sesame seeds : 1/2 Cup
Jaggery : 1 Cup
Ghee : 1 Table Spoon

Method :

1. Dry roast ground nuts and remove the outer skin and keep it aside.

  
2. Keep a pan on the fire put jaggery and add 1/4 of water. Let it boil nicely and jaggery completely dissolve.
3. Now sieve the jaggery water and remove the dirt from it.

4. Now keep a pan on the fire and dry roast sesame seeds and poppy seeds one by one until the raw smell disappear.
5. Let the roasted ingredients cool. Dry grind dry coconut (Copra - kobbari ) and poppy seeds together.

6. Dry grind chenna nuts and ground nuts ( just 2 to 3 churns will do) one by one and put all the ingredients together in a big bowl.

7. Keep a big pan on the fire and put jaggery content and boil till they bubble up.
8. Let it boil for 2 to 3 minutes to get the right consistency. (One string pakam).
9. Add a table spoon of fresh grated coconut.

10. And then add the ground dry coconut, chenna, ground nut, poppy seeds and sesame seeds.
11. Mix it nicely till they get mixed and put off the gas.

12. Add 1 Table spoon of fresh ghee and mix it well .

13.. You can divide the mixture in two to three parts. Cover the mixture to retain the heat.

14. Take a handful of mixture and with the help of your palm and fingers prepare Laddu.

15. Laddus are ready to serve.

Note :

You must roast the ingredients nicely till the raw smell disappear. ( Do not over roast and burn). Do it on low flame slowly).
You can add more ghee if you wish. Adding cashew nuts adds to the taste. ( I did not add).
Adding more jaggery is also an optional. If you are not able to prepare ladu use a spoon of melted ghee on the mixture and then try. It holds it tightly or use fresh warm milk and prepare laddu. (The laddu may get spoil ) It may be kept only one or two days outside.
Time : 30 minutes
40 to 50 Laddus can be prepared.  

Methi Dosa Varieties

Methi Dosa Varieties

Methi or Fenugrik Seeds Dosa is very famous in Our Karnataka Side that too Southern part of Karnataka. Fenugrik Seeds are one of the healthiest Spice and it has got loads of medicine values.
Methi seeds are are known as Mentya in Kannada, Methi in Hindi and Vendyam - Tamil and Menthulu  in Telugu.
Lets See the benefits of using Fenugrik Seeds (Mentya) in our daily diet.
Methi Seeds are very popular spices for culinary and medicinal properties. They have been in use to cure digestive problems and improve breast milk secretion in the nursing mothers. Fenugrik Seeds are rich in minerals, vitamins and nutrients. The seeds are a very good source of soluble dietary fiber. They help to control blood sugar level and lower the level of cholesterol. Fenugreek seeds are one of the ingredients that recommended in the diabetic diet. Methi Seeds are excellent sources of minerals like copper, potassium, calcium. iron, zink, manganese and magnesium. They are also rich in Vitamin A, Vitamin C and Vitamin B-6.
Lets see the recipe now. I have used Raw rice, methi seeds,  Thick Awalakki (Beaten Rice)  and very little quantity of urad dal.
These dosas are soft, pluffy, yummy and healthy and you can grow on prepare dosas with your Ideas. I am saying this because I have tried Plain Set Dosa, Veggie dosa, Cheese dosa and Guli Appa. ( Paddu or Gundu pongulu). 
Here is a recipe of Methi Set Dosa -Plain - Capsicum - Onion -  Chutney Powder &Cheese. Prepare your favourite Dosa and The whole family can enjoy having These dosas for breakfast or as evening snack. Good for Dinner also.

Ingredients :

Raw Rice : 4 Cups
Methi Seeds : 1/3 of the same cup
Awalakki or Beaten Rice : 1 cup (Thick variety).
Salt : Required
Water : Required
Oil : 1/2 cup 

Method :

1. Wash and soak Rice and Fenugrik Seeds in water for 4 to 5 hours.
2. Wash and soak Awalakki in warm water for 4 to 5 hours.
3. Now grind all the ingredients together with sufficient water. (Do not use more water).
4. Remove the dosa dough, add salt mix it well and keep it aside for fermentation. ( over night or until it raises up).

5. Keep a dosa pan on the fire and heat up. Sprinkle or spread oil on the top.
6. Put a spoon of Methi dosa dough on the tava and cover for a minute.

7. Now put a spoon of oil on the dosa and turn it other side and cook for 20 to 30 seconds. Cook on medium flame.

8. Dosa is ready to Serve    Repeat the same to prepare rest of the dosas.
9. Serve Methi Set Dosas with Coconut Chutney  or any Kootu and Jaggery. 
10 Jaggery is a good combination for Methi Set dosas and put a spoon of fresh home made ghee while serving.

Methi Set Dosa with Seeme Badane Kootu and Jaggery.

Note :  Do not add too much  or too less  water to grind. If the dough is thick add water just before you prepare dosas. It should be a normal dosa dough consistency of it can be like idly dough too. (Not thicker than idly dough). I used my mixer to grind the ingredients. Divide the ingredients in to two portions and then grind. You can grind it nicely and dough turns smooth.Using  more or less oil is optional. You must eat these dosas when they are hot. It taste fantastic. You can keep the remaining dough in the fridge.Remember the dough has to ferment well to get the right kind of dosa or it may turn saggy.  

 Capsicum Dosa

Ingredients : 
Ground and ferment dough : 2 Cups
Capsicum : 1
Coriander Leaves : 3 Table spoons
Curry Leaves : 10 to 12
Onions : 2
Coconut : 1 Table Spoon
 Method :    Please follow the pictures :

Cut  Onions, Capsicum , Coriander leaves and  Curry leaves.

Cut Capsicum on the Dosa

Cut Onions and other ingredients

Methi Veggie Dosa is Ready to Serve

 Methi  Dosa with Chutney Powder :

1. Sprinkle Any Chutney Powder ( Ground Nut or Urid -Channa Chutney powder any one of them ) after dosa is completely done and then press it with  a spoon or the dosa remover. Turn and cook for 2 seconds to get the good taste. Do not add any oil.

Sprinkle Chutney Powder on the Dosa.

Urid - Channa Chutney Powder.

Methi - Chutney pudi Dosa is ready.

Ready to Serve Chutney Pudi Methi Dosa

Methi Cheese Dosa

Ingredients
Above said ingredients + Cheese
Method :
Follow the pictures:

Cheese and cut Capsicum and Onions and grated coconut.

Spread  Capsicum and onion mixture on the top

Grate Cheese on the top.

Cover with lid and Cook. It helps to melt cheese easily.

 Guli Appa : Just put a small spoon of the dough in hot Guli appa mould, Sprinkle oil on the top and cook for 1 to 2 minutes. Then turn the other side and cook for 20 seconds. Serve Hot Methi Guli Appa with your choice of chutney or curry. Add fresh ghee on the top just before serve.

Guli Appa 

Note :  You can use your choice of vegetables for the toppings of Dosa. Edible leaves also taste good and Carrots can be added along with capsicum. It taste differ and adds little sweetness to the dosa. Adding more ghee or butter taste best.