Beetroot - Carrot and Whole Moong Salad

Beetroot, carrot and whole moong salad is a healthy salad and you can have them according to your taste and wish. Having salad is always a healthy option and we can have them just before food or in the evening as snack or even skip the dinner and have Salad. It a good way to not only shred your weight (lose weight) or get strength and healthy food.
I have tried with my own creation and thought and you can have a wild imagination and get it done in your own way. Preparing salad is always an easy job and good for body and mind too. I will put up what are my option here go with it and enjoy the salad as you like.
 I have used beetroot, carrots and whole moong as main ingredients. In an another try I have used some coconut also. I am a fresh coconut lover. ( You can skip if you do not like). I have just kept some onions on the top. Its for onion lovers. ( I am not a big fan of onions).

Lets see some benefits of having Salad in our diet.
Salads are always good. They are crunchy, cool and fun to eat. Eating salad can help low cholesterol leves and prevent constipation.
Eating more fiber can help you feel full, and ultimately lose weight. Eating nutrient rich plant food contributes to overall healthy. Eating Green Salad will help your good blood levels and its full of antioxidants. They contain vitamin C and E, folic acid and alph beta carotene. Antioxidants help to protect our body from damage caused by harmful molecules called free radicals. It helps to decrease the calories. They are full of fiber and ease your digestion. Salads can be prepared fast. By eating salad helps to intake more vegetables naturally. They help to ward off disease.
Now lets see the recipe. As I said I have used Beetroot, carrots and cooked whole moong.

Salad 1 (only vegetables chat )

Things Needed :
Cooked Beetroot : 1
Carrot : 1
Cooked Whole moong : 1 Cup
Chat Masala : a little
Olive oil : 1 Teaspoon

Method  
1. Wash and clean beetroot and pressure cook with little water for 8 to 10 minutes. Let it cool.

2. Wash and scrape out the outer layer of carrot and grate it. Keep it aside. Wash and cut coriander leaves into small pieces.
3. Wash and cook whole moong with required water.  (Pressure cook for 6 to 8 minutes).
4. Now remove the outer layer (it peels easily like boiled potato) and cut into thin slices in circle shape.

5. Arrange the beet slices in a plate. spread out grated carrots and cooked whole moong.
6. Sprinkle chat masala on the top of the spread vegetables and serve Beet chat .

Note : 
Pressure cooking beetroot helps to peel off the outer layer and softens the beetroot. Adding more vegetables is optional. You can add vegetables like cabbage, capsicum, onion and cooked french beans. Adding any cooking oil is also optional.
Preparation time : 10 minutes. 
Total time : 20 minutes.
Serves : 2 to 3 

Salad : 2  

Things Needed :
Cooked Beetroot : 1
Carrot : 1
Cooked Whole Moong : 1 Cup:
Olive Oil 1 Teaspoon
Salt : a little
Chat Masala : a little
Coriander Leaves : Handful
Coconut : Grated  : 1/2 Cup (Optional).
Method :
1. Cook Beetroot in above said  way. (Salad : 1). Remove the outer layer and grate or cut it. Keep it aside.
2. Wash and grate carrot and keep it aside.
3. Now take a big bowl. Add grated carrots, beetroot and cooked whole moong.
4. Add salt, chat masala powder, olive oil and mix it well.
5. Serve just before the food or have the salad with food.

Note :
Do not add any seasoning (mustard/jeera ). Adding coconut is optional. Just add little salt since chat masala contain black salt it also adds to the salty taste.
Time : 10 minutes
Serves : 2 to 3 

Adding coconut is optional as I said earlier. Here is coconut added Salad which is ready to serve.

Papad filled Salad : 3 

Here is little creativity : I have roasted papad (I used plain urid dal papad from Udipi . You can use Ganesh papad or any other papad.
Things needed : 
Ready to serve salad : 3 to 4 Tablespoons
Urid dal Papad or any papad: 2

Method :
1. Keep the salad ready.

2. Roast papad and immediately give a cone shape to it and fill the salad inside.
3. Papad Salad is ready to serve.

Note : 
You should immediately turn the roasted papad into cone shape or it may break.
You can also fill in a spoon of yogurt (dahi/curd) on the top of Salad filled Papad Cone.
You can also add a pinch of chat masala on the top of filled Papad Cone.
Time : 5 minutes
Serves : 2 

You can also serve beetroot and onion slices like this. Have your own creativity and have fun.

Mixed Rice (Boiled & Raw) & Dals Dosa

Dosa is a breakfast dish and it is a healthy dish. Dosa will be liked by most of them. Varieties of dosas can be prepared using the main ingredients like urid dal and rice. Some time we feel bore with the same dish. Just little changes while preparing dosa can make all the members of the family happy. A little twist can really help you and you may feel great if the dish comes out good. I just tried this dosa with little changes. Dosa came out really well and I am happy to share the recipe here.
I have used urid dal which had the skin (black part on the legume), channa dal, toor dal and moong dal. The boiled rice and raw rice both the varieties of rice is used and no methi or avalakki. Boiled rice makes the dosa soft and gives a good colour to dosa. It is said that legumes cause gas in the stomach. So I have used some pepper pods and dry ginger while grinding. Using a grinder instead of mixer (liquidizer, (mixi) is always better. It churns the ingredients very well and adds to the taste. It churns the ingredients in to paste. And dosas turn superb. I feel happy to serve these yummy dosas which are colourful, right colour adn tummy full.
Now lets see some benefits of eating pepper pods in our diet.
Pepper helps in digestion. It is essential t digest food in the stomach. It contains Vitamin C, Vitamin A and other anti oxidants. It also protect us from cancer. It also helps to relieve gas and helps to loose weight. It takes care of the skin and gives a glow to the skin. ( You can use as face scrub which helps to remove dead skin and stimulates circulation, deliver more oxygen and nutrients to the skin. It contain anti bacterial and anti inflammatory properties). Black pepper is an effective natural remedy to cure cough and cold. It helps the body to use nutrients more efficiently. Pepper will not only add to the flavour, it helps the person to be happier. Black Pepper increases the cognitive function of the brain and helps to beat depression. Eating pepper on a regular basis helps the brain function properly.
Rice and Dals dosa can be eaten at any time of the day if you are a lover of dosas. Try to do it on low flame, wait until it turns golden brown. I have used boiled rice and raw dosa rice with all the dals. No flattened rice is used since the boil rice will turn the dosa as crispy and soft. It adds to the colour too.

Just remember that when you try a new recipe do it in lesser quantity. So prepare dosa with little quantity and give a try. If you like the taste you can prepare this same Dosa again and again.
Lets see the recipe now :

Ingredients :

Raw Rice :2 Cups
Boiled Rice (Red boiled rice ) 1 to 1 1/2 Cups
Urid Dal : 1/4 Cup
Toor Dal 1/4 Cup
Moong Dal : 1/4 Cup
Channa Dal : 1/4 Cup
Methi / Fenugrik seeds : 1 Teaspoon
Salt : Required Salt
Pepper Pods : 8 to 10
Dry Ginger : 1 Teaspoon
Oil : 4 to 5 Tablespoon.

Method :

1. Wash and soak rice, methi/fengrik seeds and dals altogether for 3 to 4 hours.

2. Grind it nicely till it turn as paste. Add pepper pods and dry ginger powder during the grinding process. ( I have used grinder). You can grind it in the liquidizer too. Grind it with little quantity so that it churns nicely and quickly too.
3. Mix it well, add salt and allow it to ferment. ( Add water if required ). Consistency should be bit thicker than usual dosa dough.

4. In the morning when you are ready to prepare dosa, keep a pan on the fire. Clean the pan with kitchen tissue.

5. Mix the dough nicely and pour a ladle of dosa dough and circle it quickly. Sprinkle some oil on dosa. Cover it. Let it cook on low flame.
6. Remove the lid and turn the dosa other side and cook for a minute.

7. Dosa is ready to serve. Serve with the side dish you have prepared.
8. Mixed Rice &dal dosa should be eaten when it is hot and crispy. It gets soft once it turns cool.

Note :

Use a lesser quantity for the first try. Example : Each dal : One handful., raw rice one glass, boiled rice 1 glass. ( I have used more quantity here). One should cook this dosa on medium and low flame. Using butter or ghee instead of oil is optional. Ghee or butter adds to the taste but not that healthy. Adding a spoon of ghee is also optional. Adding pepper pods and ginger powder, to grind helps ease the digestion. Using a non stick pan is easier to prepare dosas.
Time : Soaking time 4 hours + Grinding and fermenting : 6 to 8 hours, preparing dosa : 20 Minutes. 
Serves : 6 to 8 .