Rava-Ridge Gourd Dosa ( with Patrode dough)

Ridge Gourd Rava Dosa is an authentic taste dosa, done with Patrode dough. Patrode is one of the traditional dish from South Canara, Malanadu and Coastal area of Karnataka/India. You can say it is a signature dish of South Canara.

Preparing Patrode dough we normally use rice, a bit of Methi seeds, Urid dal, coriander seeds, jeera/cumin seeds, tamarind, turmeric powder, fresh coconut, jaggery and salt. Here I have used Medium size rava instead of rice. So need to soak rice. Grind all the spices and add rava ( no roasting or frying), mix it well and the dough is ready.
It is quick, simple, yummy, spicy and healthy and surely fit into all age group.
Let us see the recipe now :
Things Needed: 
Ridge Gourd : 3 to 4
Rava (medium size): 2 Cups
Wheat flour: 1 Table spoon
Coconut: 1/2 cup or 2 Table spoons.
Coriander seeds: 3 Table spoons
Jeera(cumin seeds): 1 Tea spoon
Red chilly: 6 to 8
Asfoetida or Ingh: a pinch (1/4 Tea spoon if it is a powder form)
Tamarind Pulp: 1 Table spoon
Jaggery: 2 to 3 Table spoons
Salt : to taste
Turmeric powder: a little
Oil: 1/2 cup.

Method:
1. Wash Ridge Gourd and remove the edges and remove the skin of the ridge gourd. (Outer skin of the ridge gourd can be used for preparing chutney or dal).
2. After removing the outer part, cut the ridge gourd in to circle and keep the pieces aside.
3. Grind fresh coconut, tamarind pulp, turmeric powder, coriander seeds and jeera using little water. Add jaggery  to the dough and keep it aside.
4. Now take a big bowl and put rava and wheat flour. Add ground coconut mixture and mix it nicely. Add required water. (Thee dough should be like idly batter).
5. Add salt to the prepared dough. Mix it nicely.

6. Now keep a dosa pan on the fire. Heat and sprinkle oil on the pan. Dip cut ridge gourd circle shape pieces in Rava - spice dough and arrange it on the pan in circle shape joining one another. Sprinkle 1 more spoon of oil on the top and cook for 1 minute on medium heat.
7. Now turn the dosa on the other side and cook for 1 minute. See that it does not get burnt.
8. Serve Ridge Gourd Rava dosa with a spoon of butter on the top of hot dosa.

Note:  Cook on medium flame to get the best result. You can add more jaggery if you like sweet taste. See that dough is not watery.  If it becomes watery add a table spoon of wheat flour. This can bind the dough nicely. Use a tender ridge gourd. You can also try with capsicum or onion or cabbage, using the same dough.

Serves : 3 
Time : 30 Minutes.              

Cashew - Almond Laddu.

Cashew - Almond Laddu is very nutritious and healthy laddu. We can have them any time of the day and good for all age group and specially for kids. You can pack them in their Lunch box,. Not much of ingredients are needed to prepare laddu and it does not take much of your time and you can keep them for long time in air tight box.
Ingredients : 
Almond (Badam) : 1 Cup
Cashew nuts: 1 Cup
Jaggery : 1/4 Cup
Water : 2 Table spoons.
Ghee: 1 Table spoon

Ready  to serve Almond +Cashew Laddus.

Method :
1.Dry grind almond(with skin) and keep it aside. Roast cashew till brown and keep it aside.
2. Put ground almonds and roasted cashew nuts in a big bowl.
3. Now keep a pan on the fire. Put jaggery and two table spoons of water. Let it melt nicely. Stir in between..
4. Jaggery melts and starts to bubble. Let it bubble for 1 to 2 minutes. Pour this jaggery content in the almond+cashew mixture bowl.
5. Add a table spoon of fresh ghee and mix the mixture nicely. Take a handful of the mixture and prepare laddu.
6. Do the same with the remaining mixture.
7. Almond - Cashew Laddus are ready to serve now.  Keep these laddus when it is cool in a box.
Note : No need to roast the almonds. Roast cashew on low flame. You can use 1 tea spoon of ghee to fry cashew nuts. The jaggery should be boiled for at least 1 minutes. Over boiled jaggery mixture may turn the laddu  hard.
10 to 12 Laddus can be prepared.
Time : 10 to 15 minutes.

Capsicum - Carrot Chutney

Capsicum - Carrot chutney is a side dish and we can have this chutney with dosa . idly, chapati, poori, Akki rotti or even with rice. Carrot-Capsicum chutney is easy to prepare and all age group will surely like this chutney.
Carrot -Capsicum Chutney can be prepared in different ways.  I have tried in 2 ways.
1. Capsicum - Carrot chutney with Urid dal, fresh coconut and Red (byadagi chilly).
2. Capsicum - Carrot Chutney using green chilly, tamarind and coconut. 

Let us see the benefits of eating Carrots in our diet. 
Carrots are loaded with healthy vitamins and minerals. It is full of dietary fiber. They help to reduce cholesterol, improving vision, reducing the signs of premature aging, and ability to increase the skin health. They help to boost the immune system, easy digestion and detoxify the body. They are loaded with minerals and vitamins. They contain beta carotene and fiber. They are rich in Vitamin A, Vitamin C, Vitamin K and Vitamin B8. They contain minerals like folate, potassium, iron, copper and manganese.
No Onions or No Garlic in this "Capsicum - Carrot Chutney " and it can be prepared on festival/feast  or any other special days. You can use it for preparing any kind of sandwiches, goes well with idli, dosa,chapati or any type or roti or rotti. It is very easy  and quick to prepare. Try and enjoy.

1. Capsicum -Carrot Chutney with Urid dal and Red chilly.

Things needed: 

Carrot: 1
Capsicum: 1
Fresh -Coconut: 1 Cup
Red Chilly : 4 to 5
Ingh: a pinch
Methi seeds : 3 to 4
Tamarind Pulp: 1 Table spoon.
Salt: To taste.
Curry leaves: 5 to 6
Oil: 1 Tea spoon

Ready to serve Capsicum - Carrot Chutney

Method:

1. Wash and cut carrots and capsicum in to small pieces.
2. Grate coconut and soak tamarind (small gooseberry size tamarind is enough) in hot water and squeeze out the pulp and keep it aside.
3. Keep a pan on the fire and heat. Put oil and methi seeds. Let it turn brown. Add curry leaves and red chilly. Fry for 10 seconds.
4. Now add cut carrots and capsicum to the pan. Fry along with chilly and curry leaves for 2 minutes. Add Ingh and remove the fried capsicum and carrots from the pan and keep it aside. Let the mixture cool down.

Ready to grind  fried Capsicum- Carrot and coconut mixture.

5 Now add grated fresh coconut, tamarind pulp, fried carrot mixture and salt. Grind this mixture till paste.
6. Put the ground Carrot -Capsicum chutney to a serving bowl and serve with hot rice or chapatis or idly. If you are serving with plain rice put a spoon of ghee on the top of hot rice and then serve with this chutney.

Note :

Use of garlic and onions are optional. Use of more chilly adds to spicy taste. You can add mustard seasoning to the chutney. It adds to the taste. Adding channa dal instead of urid dal is optional. You can add very little jaggery which adds a sweet taste. (I did not add), (optional).

Serves :3
Time : 10 Minutes.

2. Carrot - Capsicum Chutney with Green Chilly.

Things Needed :

Coconut : 1 Cup
Carrot : 1 (Big size)
Capsicum : 1
Green chilly : 3 to 4
Tamarind : A small marble size
Salt : As required
Methi/Fenugrik seeds : 1/4 Teaspoon
For Seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : a pinch
Curry Leaves : 5 to 6
Oil (Coconut) : 1 Teaspoon

Method :

1. Wash and remove seeds from capsicum. Cut into small pieces.
2. Wash and scrape out the outer layer of carrot and grate it. /Cut into small.
3. Keep a pan and add 1/4 teaspoon of methi/fenugrik seeds and roast/fry with a dot of oil.

4. Add capsicum and fry till they turn soft. Add green chilly and fry.
5. Add carrot gratings/pieces and fry for 2 minutes. Add tamarind . (Remove the seed if any).
6. Add coconut and little curry leaves. Put off the fire. Let it cool.

7. Add salt and grind all the fried ingredients and coconut with little water. (Required).
8. Remove from the mixi jar and put it in a serving bowl.
9. Add Mustard seasoning and serve chutney with the main dish you have prepared.

Note :

Use of more oil to fry the vegetable is optional. I did not use. Use of methi seeds is optional. (It helps to reduce the cholesterol in the food. Add of more chilly is optional. Adding curd/lemon extract instead of tamarind is optional.
Time : 10 Minutes
Serves : 3 to 4. 

Rava Patrode

Patrode is famous yemmy spicy dish From Dakshina Kannada. Mixed spice with coconut and ground together to a paste consistency and apply this paste on Kesu leaves. (Colocasia leaves) and steam. I used Rava or Samolina instead of rice and prepared this Patorde. Rava Patrode can be eaten for breakfast, evening snack or for dinner too.

Things needed

Kesu leaves: 15 -20

Kesu leaves: 15 to 20

Rava: 3 Cups (medium size)

Coriander seeds: 3 Table spoons

Jeera: 1 Table spoon

Tamarind;  a lemon size

Red chilly : 8 to 10

Ingh: a pinch

Salt: to taste

Turmeric Powder: a pince

Jaggery: 3 to 4 Table spoons

Coconut: 3 Table spoons

Method

1.Wash all the kesu leaves and let the water dry from the leaves. Remove the hard stem.

slightly, on the back side of the leaves using the knife. (do not damage the leaf). 

2. Grind coconut, coriander seeds, jeera, red chilly, tamarind, turmeric and ingh together till paste.

3. Add jaggery and salt to the ground paste and mix it well.

4. Now add Rava to the ground paste and mix it nicely and keep it aside for 10 minutes.

5. Now take a handful of prepared dough and a leaf and apply the dough on the back side of the leaf. Keep another leaf and apply again dough on that too. 

6. Cover the both side of the edges of dough applied leaves and make a roll. 

7. Repeat the same with the rest of the leaves. 

8. Now arrange these rolls in a idly steamer or pressure cooker and steam for 20 to 25 minutes.

9.Serve these Rava patrode with butter or coconut oil with a jaggery on the side.

Note: 

The consistency of the rava spice dough should be like idly dough. You can increase or decrease jaggery according to your taste. Cook on medium heat. Poke a spoon or knife to find out whether the dish is cooked. The dough will not stick to the spoon edge if the dish is cooked properly. 

Serves: 2 to 3.

Ready to eat Rava Patrode

Applying the Dough to the leaves 

Sorekai Junuka (Bottle Gourd -Besan Curry)

Sorekai (Bottle Gourd) junuka or curry is a side dish and we can have it with chapatis, poori, roti or even dosas. It is prepared with sorekai and a spoon of besan (channa powder) and tomatoes.

Ingredients:
Sorekai : 2 Cups(grated)
Tomaties : 2 to 3 (small size)
Green chilly : 2 to 3
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons.
Ginger: an inch
Besan: 2 Tea spoons.
Red chilly powder : 1/2 Tea spoon
Turmeric Powder: a pinch
Jeera or Cumin Seeds: 1/4 Tea spoon
Methi seeds: 3 to 4 seeds
Oil: 1 Table spoon

Method:
1. Wash and grate Sorekai(bottle gourd). Grate ginger and keep all the ingredients aside.
2  Cut coriander leaves,  curry leaves, tomatoes and green chilly.
3: Mix  besan ( channadal powder)  with 1 glass of water and keep it aside.
4 Now keep a big pan on the fire. Put oil and heat. Put jeera to the hot oil and fry for 5 seconds. Add curry leaves and green chilly to it.
5. Now add grated Sorekai (bottle gourd) to the oil. Fry for 2 minutes.
6. Now add the besan mixture ( already mixed besan -water mixture) and stir nicely so that it mixes well with sorekai.
7. Add little red chilly (1/4 to 1/2 spoon) and turmeric powder and mix it well.
8. Cook for 2 minutes. Stir in between so that it does not burn. Cook on low flame.
9. Shift the ready curry to a serving dish, when it thickens and starts leaving the pan.
10. Now add coriander leaves on the top.

Note: Must cook this dish on the low flame. You can add one more spoon of oil if you wish. You can also add cut onions while frying. But the taste differ. Fry grated sorekai nicely till the raw smell disappear to get the better taste. No need to add any garam masala to the curry.
Serves: 3 
Time : 10 Minutes.

Mooong Dal -Vegetable Dosa (Hesaru Bele Tarakari /Dose)

Moong daal is called Hesaru bele in Kannada. It is also called pesarittu in telugu. Adding vegetables to moong dal dough makes the dosa very tasty. We can have this dosa for breakfast, or as evening snack or for dinner too. Its a healthy dish and will be liked by all age group people.

Things Needed:
Moong Dal: 2 Cups
Rava(Samolina): 1/2 Cup
Coconut: 2 Table spoons
Green chilly : 2
Ginger: an inch
Curry leaves :  8 to 10
Coriander leaves : 2 ti 3 Table spoon
Carrots : 2
Capsicum:1
Jeera: 1/2 Tea spoon
Salt: Required.
Water: 1/2 Cup
Oil: 4 to 5 Table spoons.

Method:
1. Wash and soak MoonDaal for 2 to 3 hours. Wash coriander leaves and ginger and grate ginger and coconut and keep it aside.
2. Wash carrots and capsicum. Cut capsicum into very small and thin pieces and grate carrots.
3. Now grind moong dal, grated coconut, ginger, coriander leaves and curry leaves adding jeera and green chilly, nicely using little water.
4. Remove the ground moong daal mxture from the jar and put it in a bowl.
5. Add salt and rava to the mixture and mix it nicely.  Add grated carrots and cut capsicum and leave the prepared dough for 5 minutes.
6. Keep a pan on the fire and heat. Sprinkle oil around it.
7. Take a spoonful of Moong dal dough and spread it on the pan. Cook on medium heat for 10 to 15 seconds, Turn the dosa other side and cook for 10 seconds.
8. Serve Moong dal Rava dosa with a spoon of ghee on the top and any kind of chutney or chutney powder.

Note : Grind the moong dal till paste. Cook on low or medium flame. Use a medium size rava.(samolina). Must cut capsicum into thin slice. You can also add cut onions to the dough.

Serves 2 to 3.

Oats Laddus.

Oats laddus are easy to prepare and its healthy too. .These laddus are prepared using Oats, jaggery and coconut or copra. Oats laddus can be one of the Gokulastami special Laddus too.

Things needed:

Oats: 3 Cups

Jaggery: 1 Cup

Coconut: 1 Cup.

Cardamom pods: 5 to 6 

Ghee: 2 Table spoons 

Sesame seeds: 1 Table spoon.

Cashew Nuts and raisins : Each 1 Table spoon

Water: 1/4 Cup

Method :

1. Roast oats nicely till the raw smell disappear and leave it for cooling. Grate coconut or copra  and keep it aside.

2. Roast sesame seeds till brown and leave it for cooling.

3. Remove the skin of cardamom and mix the seeds, oats and sesame seeds together and dry grind till powder.

4. Put ground mixture in a big bowl. 

5. Keep a pan on the fire and heat. Put 1 tea spoon of ghee and fry cashew nuts and raisins til raisins bubble up and remove and mix with oats mixture. 

6. Now put jaggery to the same pan and add 1/4 cup water. Keep stirring till the bubble arise. Let it boil for 1 minute. Now pour this jaggery to the oats mixture and mix it slowly. Add the remaining ghee and put grated coconut and mix all the mixture together.

7. Take a handful of mixture and prepare the laddu. Repeat the same with the remaining mixture.

Note: Need to prepare the jaggery syrup on the low flame. The syrup should not be so thick. Can add more grated coconut. You can use copra also. You can also use almonds along with cashew nuts.  

20 Laddus can be prepared.

Time : 25 to 30 Minutes.

Mixed Green leaves Rasam and Dry Palya.

Mixed Green leaves  Rasam and Dry Palya is twin dishes and that goes well with plain rice. It is  one of the signature dish of every household of Karnataka.

Mixed green leaves and dry curry is a healthy dish and good for all age group. Use of leaves are regularly will help us to get good amount of minerals and vitamins. Rasam can be eaten with plain rice and it can be used as soup. We can have this palya with almost all main dishes. The dishes are normally spicy but I have made it moderate spice.
Let us see the recipes now :

First step :

Things Needed :
Palak-Methi and Dil leaves : Each 1 bundle.
Moong Dal : 1/2 Cup
Method:
1. Wash and cut all the green leaves in to small.
2. Wash daal .
3. Mix daal and green leaves and cook for 6 to 8 minutes. Do not pressure cook since it over cooks and the mixture will be very soft.
4. Now drain all the water from the daal -leaves mixture. Keep the drained water and dal -leaves mixture separately.
Let us prepare Rasam:

Rasam Recipe:

Things Needed :
Extract from cooked dal and Mixed leaves : 2 to 3 Glasses.
Mixed leaves and cooked dal mixture : 2 Tablespoons
Rasam Powder : 2 Tablespoons (Any brand)
Green chilly : 2 to 3
Tamarind Pulp : 2 Tablespoons ( 1 Marble size tamarind)
Salt : As required
Coriander leaves : 1 Tablespoon
For Seasoning :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 or little more
Method :
1. Wash and cut coriander leaves, curry leaves, slit green chilly and grate coconut.

2. Now take 2 spoons of cooked daal-leaves mixture, 1 tablespoon of coconut mixture, rasam powder and grind it together using little water till paste. Soak tamarind in hot water and squeeze out the pulp. Keep it aside.
3. Keep a pan on the fire. Heat and put 1 tea spoon of oil mustard seeds, urd daal and ingh. Let the mustard spurt. Add curry leaves. Add the separated water from the cooked daal mixture. Add turmeric powder. Let it boil.
4 Now add ground coconut paste to the boiling water. Add tamarind pulp. Add required salt. Add water if required and boil for 5 minutes.
5. Add coriander leaves and a spoon of ghee. Put it in a serving bowl.

Dry Palya Recipe:

Things Needed :
Mixed leaves and dal mixture :
Ginger : An inch
Green chilly : 2
Curry Leaves : 1 Handful
Coriander leaves : 2 to 3 Tablespoon
Cooking oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Salt : As required
Turmeric powder : A pinch
Method :
Wash and cut curry leaves, coriander leaves, slit green chilly and grate ginger. (Remove the outer layer and wash it again before grating)
1. Keep a big pan on the fire. Heat and put 1 table spoon of oil. Put 1/2 tea spoon of mustard seeds. Let it spurt. Add jeeara and curry leaves to it.
2. Add cut green chilly and fry for 10 seconds. Add separated dal-leaves mixture. Mix it nicely.
3. Add required salt, grated ginger and turmeric powder to the mixture and mix it well.
4. Add fresh grated coconut.  Mix well and cook for 1 minute. Add coriander leaves and shift the dry palya to a serving bowl.

Note:
Adding onions and garlic to dry palaya is optional. Just fry it along with seasonings. Adding more chilly is optional. Spicy dry palya taste better. Adding little ghee to rasam adds to the taste. Adding fried garlic adds to the taste. (Optional - I have not added). You can also add some garam masala to dry palya. (I did not ).

Soup Recipe.

You can also prepare Soup with the drained water.
1. Add pepper and salt and lemon juice to the mixture and boil. Grind 2 tablespoons of daal-leaves mixture and add it to the soup. Add a spoon of corn flour dissolved in one cup of water. Add coriander leaves and grated ginger. Serve this hot soup and some papad.
Time : 30 Minutes
Serves : 2 to 3 .

Coconut -Rava Upma .(Uppittu)

 This is one of my earlier post and I just wanted to refresh with some information and add some pictures related to the post. This will surely help people to try out the dish easily.

Rava or Rave (in Kannada language) uppittu is easy to prepare. I can surely say there are so many who like uppittu, though some may not like it. Uppittu or Upma is one of the recipe, many have tried and got the best result.
Upma can be prepared with many types, plain rava upma, vegetable upma, vanghibath upma, onion upma or tomato upma etc. 
We have heard people saying eating upma is like putting a cement base. We do not feel hungry because of upma. It is because Rava (semolina) takes time to digest and we do not feel hungry for a long time.
Rava or Semolina is made with durum wheat and it is really good for people who wants to reduce weight. It is low in fat and high in carbohydrates and helps to boost energy. Rava is low in sodium and cholesterol and high fiber content and it is consisered as balanced diet food. It is rich in Vitamin B complex and Vitamin E.
As  I said earlier it is easy to prepare and will be surely loved by all age group.
There is No onions or garlic in this recipe. We can prepare this Upma for any special days or as snack too. It is one of the best breakfast food that you can enjoy with a cup of coffee.
I have used Rava (medium size), oil, ghee, coconut and green chilly.

Ready to Serve Coconut -Rava Upma

Things Needed : 
Rava (Medium size) : 2 cups.
Water : 4 cups.
Coconut : 1 Cup.
Green Chilly : 2 to 3
Curry leaves: 5 to 6 leaves
Ginger : 1/2 Teaspoon. (grated).
Salt : as required
Oil: 2 Table spoons.
Ghee: 2 Table spoons.
Mustard seeds: 1/2 Tea spoon
Urd daal: 1/2 Tea spoon
Method: 
1. Wash and cut green chilly and grate coconut and ginger. Keep it aside.

2. Boil water and it should be hot when you are using it.
3. Keep a pan on the fire and heat. Add oil and put mustard seeds and urd daal. Let it spurt. Add green chilly and curry leaves.
4. Now add rava to the mustard mixture and fry on low flame. Keep stirring. Fry till the raw smell disappear (3 to4 minutes).

5. Now pour boiling water to the mixture and mix it thoroughly. Add salt,ginger and mix it nicely and cook on low flame for 2 to 3 minutes..

6. Add fresh grated coconut and ghee . Mix it nicely and put it in a serving bowl.

7. Serve hot Coconut -Rava Uppittu with a cup of curd, pickle. You can sprinkle little sugar on the top of uppittu while serving.

Note:
 Rava should be roasted well to get the fine upma. Do not over fry. Upma turns brown and smells burnt. One should take care while roasting. Add less oil while frying then you add the rest at the end. You can add more green chilly if you want.(optional). Adding ginger and lemon gives a good taste. You can add a tablespoon of sugar to give sweet taste or you can serve sugar along with upma.
You can prepare this upma with thick variety of rava also. Remember not to add much oil if you are using the thick variety.Do not cook coconut. Just put them on the top of upma and put off the gas. (fire). Coconut aroma adds to the taste. You can also use coconut oil instead of ghee. 
Serves : 3 to 4
Time: 15 Minutes.

Sorekai (Bottle Gourd) - Moong Daal Kichdi.

Moong Daal Doodi Kichidi is prepared with rice and it is a healthy dish. Easy to cook and we can have it for breakfast, lunch or dinner too. Moong dal and Doodhi (Bottle gourd) both help keep our body cool.
Ingredients : 
Moong Daal: 1/2 Cup
Raw Rice: 1 Cup
Bottle gourd : 1 Cup
Pepper Seeds: 5 to 6 Pods
Jeera: 1 Tea spoon
Green chilly: 2 to 3
Ginger: 1/2 Tea spoon
Ghee: 2 Table spoon.
Salt: as required
Curry leaves: 5 to 6
Coriander leaves: 1 Table spoon
Ingh: a pinch
Turmeric Powder: a little
Cashew Nuts: 2 Table spoons.

Method:
1. Wash and cut coriander leaves, curry leaves, green chilly and grate ginger. Wash and grate bottle gourd and keep it aside.
2. Wash and cook rice and moong daal together and keep it aside.
3. Powder or crush pepper pods.
4. Now keep a big pan on the fire and heat. Add 1 table spoon of ghee and put jeera and crushed pepper. Add Cashew nuts, green chilly and curry leaves. Add little ingh to the mixture.  
5. Now add cooked moong dal - rice to the jeera mixture and mix it well. Add 2 to 3 cups of water. Mix it nicely.
6. Add grated bottle gourd, grated ginger and little turmeric powder to the kichidi. Add salt. Mix it nicely. let it boil nicely for 3 to 4 minutes.
7. Now add cut coriander leaves and the remaining ghee to the boiling kichidi and put off the gas. Serve the kichidi with pickle , pappad. Do not forget to put a spoon of ghee on the top .
Note: Do not over cook moong and rice. You can roast moong daal for 3 to 4 minutes. Add required water. It should be little watery consistency. You can also add little more green chilly. Adding the ghee at the end gives better taste.
Time.: 20 to 25 minutes.
Serves : 2 to 3 

Haalu Shavige Payasa (Semiya - Milk Kheer).

Shavige means Semiya. Shavige payasa is famous every where. Today being Raksha bhandhan and  Noolu Hunnime ( Full moon day )  I  prepared this particular payasa with lots of milk and nuts and it is really yemmy to have, easy to cook and healthy to eat too.

Ingredients :

Shavige : 2 to 3 Table spoons

Sugar : 2 to 3 Table spoons
Cardamom : 5 to 6 pods

Almonds : 6 to 8

Cashew nuts:  2  Table spoons

Milk : 1/2 litre

Ghee : 1 Tea spoon

Method : 
1. Powder the cardamom and cut cashew nuts. Powder or grate almonds and cut cashew nuts.
2. Boil milk and keep it ready.
3. Now keep a pan on the fire and put 1 tea spoon of ghee. Heat that and add cut cashew nuts and fry for 10 seconds. Add shavige and fry for 1 minute..
4. Add boiled milk and mix it nicely. Let the shavige cook in milk for 2 to 3 minutes.
5. Add 3 table spoons of sugar.  Stir it and mix well. Let the mixture boil for 2 minutes.
6. Add powdered cardamom and mix it again and put the ready shavige to the serving bowl.
7. Put grated almonds on the top and serve hot shavige payasa. 

 Note: Must be careful while the shavige is cooking . Milk may overflow otherwise. Stir in   between.  You can add almond flakes  on the top while serving each bowl of payasa.  
Serves:2 to 3.
Time : 10 minutes.

Carrot - Capsicum Palya and Pasta.

Carrot -Capsicum Palya is a side dish and we can enjoy this Palya with hot rice, rotis, chapatis and pooris. It is easy to prepare and not much of time required also. 

              Ingredients : 

              Carrot : 3 to 4.
              Capsicum : 2 to 3
              Green chilly : 2 
              Tomatoes : 3 ( Medium sized )
              Oil : 1 Table spoon. 
              Jeera : 1/2 Tea  Spoon.
              Mustard Seeds : 1/2 Tea spoon
              Jaggery : 1 Table spoon.
              Salt : According to your taste.
              Turmeric Powder : A pinch.
              Water : 1/4 Cup.

    Method :

1.   Wash and cut all the vegetables into small and thin. Wash and cut coriander leaves, curry leaves and green chilly. Keep it aside.

2.   Now keep a pan on the fire. Put oil and heat for 2 seconds. Add mustard seeds and     jeera . Let the mustard spurt. Add cut green chilly and cut curry leaves.

3.   Add cut vegetables and stir nicely . Add turmeric powder and water . Mix it well and       cook on low flame. Add jaggery  and salt and cook for 5 to 6 minutes. ( Till the water disappears )

4.  Put off the gas and shift the Palya to a serving bowl. Serve with hot rice or chapatis.

     Note : Do not over cook the vegetables. Stir in between. Can add beans or peas to this    palya. Can add  freshly grated coconut. 
     
Serves 2 to 3    
Time Taken..10 to 15 Minutes.

                            
 French Fry &Vegetable  Pasta :

Tasty Vegetable Pasta can be prepared with Carrot -Capsicum Palya. Its purely South Indian Style and it taste really Yemmy. Since lots of potato french fries in the dish children will love to have this dish, eveb elders will join them I am sure.

Things Needed :

                       Carrot - Capsicum Palya : 1 Cup.
                       Pasta : 2 small packs 
                       Potatoes :  3 to 4
                       Jeera : 1/2 Tea spoon.
                      Ginger : 1/2 Tea spoon.
                      Salt : to taste.
                      Garam Masala : 1 Tea spoon 
                      Oil : 1 Cup.

Method : 

1.  Wash and cut potatoes into long thin strips. Grate ginger.

2.  Boil pasta and drain extra water and keep it aside.

3.  Now keep a big pan on the fire. Put 1 table spoon of oil and heat. Now add jeera and for a second. Add the ready palya to the jeera mixture. 

4.  Add garam masala and Stir nicely and add ginger. 

5   Add boiled pasta to the vegetable mixture and stir nicely. Let it cook on low flame for 2 minutes. Mix it nicely and put of the gas.

6.  Now keep a frying pan and put 1 cup of oil and heat. Fry potatoes and mix with pasta. 

7.  Serve French fry Vegetable Pasta when it is hot.  

Note : You can add some more carrots and capsicum if you wish. Boil them separately       and then add it while frying jeera along with the ready palya. 
  
Serves : 2 to 3
Time taken : 15 to 20 minutes.     

                                  Boiled Pasta , ready to fry potatoes and Palya

Kids Special - Extra French Fries.

Ki