Nippattu (Rice Crispy)

Nippatu is one of the rice crisp/fritter. We can have them with Coffee/Tea. It is one of the favourite snack of me. I love fried dish very much and love to prepare fried snack at least once a week.

Nippattu is one of the famous dish of Karnataka/India and now a days it is world famous I can say.Crispy, yummy and crunchy Nippatu goes well with lunch. It takes the place of Papad or as evening snack. Remember that you eat very less not tummy full. You don't have to be very cautious if you do exercise/walking/cycling or any other exercise. Drinking a glass of hot water/coffee/tea helps the digestion easy when eat fried snack. Make sure you use good cooking oil and do not use the oil again for frying.

Let us see Nippattu  Recipe Now:

Things needed :

Rice powder : 2 Cups
Rava/Semolina : 1/4 Cup
Maida/All purpose flour : 1/2 Cup
Groundnuts : 1 Tablespoon
Roasted Chenna : 2 Tablespoons
Chilly Powder : 2 Teaspoons
Sesame Seeds : 2 Tablespoons
Salt : Required salt
Oil : To Fry

Method :

1. Put rice powder, maida, rava in a big bowl.
2. Add chilly powder, jeera and sesame seeds. Add salt. Mix it well. (Dry).

3. Dry roast ground nuts and remove its outer skin and dry grind it into rava consistency.
4. Dry grind roasted chenna/putani/hurikadale/pottu kadale into powder.
5. Add powdered chenna and ground nuts to flour mixture.

6. Keep a pan on the fire and heat. Add 2 tablespoons of oil and let it get hot.
7. Add this hot oil to flour mixture and mix it nicely. Leave it for 2 minutes.
8. Add required water and prepare dough. (Consistency should be thicker than chapati dough).

9. Divide the dough into small portion. Roll them as flat. Or pat them in your palm make small poori.

10. Keep a pan on the fire, put oil and heat. Fry rolled/patted nippattu in the hot oil .(Both sides)
11. Remove from the oil and put on a kitchen towel/tissue. Shift them to a tray/plate.

12. Repeat the same and prepare the remaining nippattu.

Note :
Take care while adding water to prepare the dough. (Add rice flour if it turns bit loose).
Fry them on medium and low flame,. It turns crispy.
Adding any other spice to nippatu is optional. Do not add much oil while preparing the dough.
Do not powder the ground nuts. Do not add much groundnuts. It absorbs more oil.
Time : 30 to 40 minutes
Serves : 15 to 20 Small  nippattu can be prepared. (According to the size).

Cabbage - Tomato Dal

Cabbage - Tomato Dal is a gravy dish. Dal is nice to have with almost all the main dishes. This is an easy and simple dish and all age group of people can njoy having this cabbage - tomato dal.

I have used tomatoes, cabbage and Moong dal.
Let us see some benefits of having " Garam Masala in our diet ".
Garam Masala is mixed spice powder. Coriander seeds, cumin seeds, cardamom, clove, fenugreek seeds, cinnamon, pepper pods, nutmeg and other spices are roasted slowly and then ground together to prepare home made garam masala powder.
Garam Masala helps to fight disease and build immunity. It helps to relieve pain and inflammation.
It slow down the aging process. It helps to lose weight. Garam Masala helps the food to digest easily and keep our body warm. It helps to lower the blood sugar level and detoxify the body. They also hep the bad breath away.
Let us see the recipe Now :
No Onion or No Garlic is used in this "Cabbage - Tomato Dal".

Ingredients :

Moong dal/Toor dal  : 1/2 Cup
Cabbage : 2 Cups
Green chilly : 2 to 3
Tomatoes : 2 to 3
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1 Teaspoon
Salt : As required
Oil : 1 Teaspoon
Ghee : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Dry ginger powder : 1/4 Teaspoon
Curry Leaves : 6 to 8
Ingh/Asafoetida : A little
Coriander leaves : 1 Tablespoon

Method 

1. Wash and cut cabbage into small pieces. Wash and remove the seeds and cut tomatoes.
2. Wash and cut green chilly.

3. Wash and cook moong/toor dal in a pressure cooker and keep it aside.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and jeera.
5. Let mustard seeds splutter. Add curry leaves and cut green chilly.
6. Add cut cabbage and fry it for a minute. Now add cut tomatoes and mix it well.

7. Add turmeric powder and a glass of water. Let the cabbage and tomato cook nicely till soft.

8. Add cooked moong dal and mix it well. Add salt and let it boil for a minute.

9. Add garam masala and rasam powder and mix it well and water if required.

10. Let it cook for 3 to 4 minutes.

11.Shift the curry to a serving dish. Add ghee and coriander leaves.
12. Serve it with the main dish you have prepared.

Note :

Pressure cooking the dal mixes well with cabbage and tomatoes. Adding any spice of your choice is optional. Adding more/less spice and oil is optional. Adding ghee is optional. Adding onions and garlic to the curry is optional.
Time : 25 Minutes
Serves : 3 to 4.