Almond + Besan Wheat Holige

Almond  ( Badami in Kannada ) + Besan (Kadale Hittu in Kannada language)  Wheat Holige is a sweet dish and you can enjoy these holiges  (pooran Poli) at any time of the day and all age group will surely like it.
Normally Holige is done with Maida. Here I have used wheat flour.

Eating Almonds yield many benifits like they reduce heart attack risk. They lower the bad cholesterol. They protect artery walls from damage. Almonds help build strong bones and teeth. They provide healthy  fats. They nourish the nervous system. They help provide good brain function. Using almonds have many more benifits.
Besan is naturally higher in protein, Contain good amount of vitamins and minerals and it is gluten free.
Wheat flour contains vitamins, protein and fiber.
Almond Besan Wheat Holige  stuffing is prepared using milk, sugar, almonds,besan and cardamom.
Outer layer dough is prepared with wheat flour instead of maida.
Almond + besan Holige can be had for lunch during festivals and also you can have them for evening snack. You can also pack them for your kid's lunch-box as snack for the school going kids.

Things Needed : 

For the stuffing  
Milk :1 cups
Sugar : 1 1/2 cups
Almonds : 1 Cup
Besan :  2 Table spoons
Coconut : 1/2 cup
Cardamom : 6 to 8 pods

For the outer layer
Things Needed :
Wheat flour : 2 Cups
Water : required
Salt : a pinch
Oil : 1 Cup

Method : 
For stuffing : Sweet mixture: (Hoorana)
1. Powder cardamom and Almonds, dry grind coconut and keep it aside.
2. Boil Milk and add sugar to it.
3. Add Almond powder to the milk and mix it well.
4. Keep stirring. Add dry ground coconut and besan to the mixture.
5. Stir continuously till it stars to leave the pan. Add a spoon of ghee.
6. Now remove the mixture and put it in a bowl. Let it cool.
7. Mix the mixture nicely when it cools and keep it aside.

Chapati dough ( The outer layer ) :
1. Take a bowl and put wheat flour and salt. Put required water and prepare chapati dough.

Now Almond + Besan wheat Holige.
1. Knead the chapati dough and divide them into small portion. (little bigger than lemon size).
2. Keep a small portion of  dry wheat flour in a small bowl.
3. Take a small ball and roll out to small papad size.

4. Keep a tablespoon of sweet mixture and cover the chapati from all side and bring it ball shape.
  ( like aloo stuffing).

5 Now take that sweet mixture ball and roll a little on dry wheat flour and roll like a chapati.

6 Keep a pan on the fire and heat. Sprinkle little oil on the pan.
7 Now put the sweet chapati on the pan and cook on both sides. Use little oil on both sides.

8 Repeat the same with remaining dough.
9. Serve Hot Amond + Besan Wheat Holige with a teaspoon of ghee on the top.

Note : Do the whole process of sweet mixture on low flame. If you feel the mixture is still liquidy use little more besan and mix it nicely. No need to add more ghee or oil to it. Once the mixture is cooled it thickens. You can reduce or add the amount of the sugar as your wish.
Serves :  3 to 4
Time : 40 min.

Dhokla

Dhokla is a yummy dish from North India, especially Gujarat. Now a days most of the Indian dishes are very popular and available in any corner of the world I can say. Especially children love to have this Dhokla, even the elders do not fall behind to have this dish. This is a steamed snack and it is prepared with Besan  (chenna dal) flour, curd and very little spice. Dokla is a healthy dish and we can have this  food  for breakfast, snack in the evening or for dinner too.

Besan flour is made of Channa dal and it contain proteins vitamins minerals and it is gluten free. Besan has high nutritive value, good for weight loss and helps to control diabetes.
Medium sized Rava (Samolina) is also added with besan to give a good texture to dokla.
Rava is high in potassium, phosphorus, magnesium, calcium and fibre with some iron, zinc, manganese and copper. It is very low insaturated fat, cholesterol and sodium and contains zero trans fatty acids. It is high in vitamin E and contains a fair amount of the B complex vitamins. (Especially folic acid). Samolina has a low glycemic index which is good news for people wishing to control or reduce their weight and blood sugar and diabetics.
This Dhokla recipe is very easy and can be prepared with little spices and definitely loved by all age group people. I have not added any cooking soda while preparing the dough. Eno salt should be added just before cooking. Remember to use sour curd to get good result.

Things Needed :
Besan flour : 2 cups
Rava (medium size) : 2 Table spoons.
Sour curd : 1 Cup
Salt : to taste
Water : Required
Oil 1 Table spoon.
Mustard seeds : 1 Tea spoon
Sugar : 1 Tea spoon
Curry leaves : 8 to 10
Eno Salt: 1 Table spoon
Green chilly : 1

Method :
1. Take a big bowl and put besan, rava, salt and curd. Mix it nicely. Wash and cut green chilly and curry leaves and keep it aside.

2. Add water if required (idli dough consistency) and mix it nicely and keep it aside for 5 to 6 hours to ferment.

3. Now take the ferment dough, mix it thoroughly.
4. Keep ready the pressure cooker or Idli cooker on the fire. Put 2 to 3 cups of water at the bottom of the cooker and keep a bowl upside down. Keep a plate on the top of the bowl.
5. Apply oil to the dokla container and keep it aside. ( any bowl or plate can be used which is fitting inside the cooker. Pressure cooker container also will do).
6. Now keep the idli cooker or pressure cooker on the fire and heat.
7. Add Eno salt to the ready dough and mix it properly and pour this dough to the oil applied container and keep it in the idli cooker and cover the lid.
8. Steam for 15 to 20 minutes and put off the gas.

9. Now remove the ready dhokla from the container and place it on a plate.

10. Keep a small pan on the fire and heat. Put oil, mustard seeds and let it spurt.
11. Add curry leaves and cut green chilly to the spurt and put off the gas. Put a spoon of sugar to the spurt mixture and add 1 table spoon of water. Mx it well.
12. Put the spurt mustard mixture on the top of the Dhokla and spread it nicely . Cut them in to small pieces.

Serve this Dhokla with your choice of chutney .

Note : You must mix the dough nicely ( You can use an egg beater to smoothen the dough).
You can also use coriander leaves to decorate the Dhokla. Do not use lot of water either to prepare the dough or to the spurt mixture. Good texture dough will result in good, soft Dhokla. No need to add any extra bicorbonate Soda or cooking soda.

Cooking Time 20 minutes.
Preparation time :10 minutes.
Time to ferment : 5 to 6 hours.
Serves : 3 to 4

Radish + Gooseberry Dal

Ready to serve Radish + Goose berry Dal 

 Radish is a root vegetable and it has got immence medicinal values. Radish is very good for the liver and stomach. It acts as a powerful detoxifier. Radish is the best medicine for constipation since it contain very high fibre. It is considered as roughage. It helps to heal the symptoms of the piles very quickly. It also help to cure the urinary disorders. It helps to reduce the blood pressure since it is a very good source of potassium. Radish is also good for diabetes. Radishes contain vitamin - C, phosphorus, zinc and vitamin B Complex which are good for the skin. Radishes have anti - pruritic properties and can be used as effective treatment for insect bites and bee stings. Not only above said benifts of the radish it is good medicine for fever, respiratory disorders, bronchitis and astama, and gallbladder, a good appetizer, regulates metabolism, improves the blood circulation, obesity and gastric problem.
Goose Berry is well known for its endeavoring properties and its nutritional benifits. It is enriched with great vitamin C and contain Iron and vitamin too. Consumption of gooseberry prevents many health diseases and empowers the strength.  It is said that regular intake of amla juice makes the skin glow and hair strong.
Radish + Goose berry Dal recipe is a healthy dish and you can have them with chapatis,pooris, rice, rotis, idli and dosas too. Its tasty and easy to prepare. Its not much of spice and good for all age group people.

Things Needed:

Radish (Mooli) : 3 to 4 (medium sized)
Goose berry : 2 ( medium size)
Toor dal : 1/2 Cup
Jeera : 1 Tea spoon
Green chilly : 2 to 3
Coriander leaves : 2 to 3 Table spoons
Curry leaves : 6 to 8 leaves
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Ingh or Asafoetida : a pinch
Salt: as required
Water : required
Lemon : 1/2 rind juice
Turmeric powder: a pinch
Ginger : 1 Tea spoon (grated)

Method:
1. Wash and scrape out the outer layer of Radish and wash again.
2. Wash green chilly, curry leaves and coriander leaves and cut it into small.
3. Cut radish into small pieces or according to your wish.

4. Grate goose berry and keep it aside.
5. Wash and pressure cook Toor dal and keep it aside to cool down.
6. Cook radish separately with little water till its soft.
7. Now keep the pan on the fire and heat. Add mustard seeds and 1/2  tea spoon of jeera.
8. Let the mustard seeds spurt. Add curry leaves, green chilly and ingh to it.

9. Add cooked toor dal, ginger and radish. Add pinch of turmeric and salt to it.

10. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt at the bottom.
11. Now add grated gooseberry and coriander leaves.

12. Mix it well and serve with chapati or Hot rice with a spoon of ghee on the top.

Note:  Adding gooseberry may turn the dal little blackish. No need to be worried. The taste does not change. The colour changes since it has a strong amla content. You can also add 1 tea spoon of lemon juice if you like tangy taste. You can also add little jaggery. You can also grind little coconut and jeera and add it to the dal and boil for 3 to 4 minutes. The taste differ. Adding garlic also will be good (optional).
Time : 40 minutes
Servings : 4

Ridge gourd outer layer and Capsicum Pakodas

Pakodas are fried Items. It is said that in winter our body needs little more oil, since the moisture in the weather disappear and our skin turns dry. So we crave to eat fried items naturally. Its nice to have some pakodas with Hot Tea. We can also enjoy pakodsa as an evening snack. Pakodas make a good match with lunch too. So as the kids love to have them with out making any fuss.
Here are some recipes of pakodas. 1.Ridge gourd skin pakodas and capsicum pakodas. I am sure the whole family have a chance to sit together and eat these Pakodas and have some fun too.

1. Ridge Gourd Skin Pakoda:
 Things Needed :
Ridge gourd outer layers :  1 Cup.
Besan or Channa dal powder : 1 Cup
Rice flour  : 1 Table spoon
Millet (Jawar) flour : 1 Table spoon.
Chilly Powder : 1 Tea spoon
Jeera : 1/2 Tea spoon
Salt : to taste
Ingh : a pinch
Oil : to fry : 1 Cup

Method : 

1. Wash and remove the edges of the ridge gourd.
2. Cut the outer layer of the ridge gourd  in to 2 to 3 inches and keep it aside.
3. Take a big bowl and put besan (channa dal flour), rice flour and millet powder. Now add chilly powder, jeera, salt and required water and mix all the ingredients nicely. ( The consistency should be little thicker than the usual dough).

4. Keep a pan on the fire. Put oil and heat.

5. Dip the ridge gourd outer layers in the besan mixture and fry them on medium heat till they are cooked or turn slightly brown. ( At time 4 to 5 bajjis can be prepared).

6. Repeat the same with the remaining dough and the ridge gourd layers.
7. Serve them with ketchup or any kind of chutney or eat along with your lunch or dinner.
Note : Do not add any cooking soda or hot oil to the dough. Cook these bajjis on low and medium flame. ( in the beginning low and after 2 minutes it can be cooked on medium flame). Fry them on the both sides of the bajji. Karnataka these fried items are called as bajji and in north any fried items like potato, onions, bread or capsicum are also called as Pakodas.
Serves : 3 to 4 
Time : 3o minutes.

2. Capsicum Pakodas 
Things Needed :
Capsicum cuts : 1 Cup
The above said dough and the same method can be followed to prepare Capsicum Bajjis.
Time : 30  minutes.
Serve : 2 to 3

Pearl Millet Dosa with Brahmi Leaves Chutney

Pearl Millet has some medicinal properties. It is especially effiective for bleeding piles, epilepsy, insomnia, high blood pressure diabetes and tuberculosis. Bajra is gluten free. It is highly effective and recommended for severe constipation and stomach ulcers. It also good for lowering the cholesterol. Sajje is rich in fiber content. It helps to keep the glucouse level normal in diabetics. It is helpful in maintaining cardiovascular health and in acidity problems. It also helps to reduce the weight.
Broken Wheat or bulghur is a good source of fiber, protein, iron and vitamin B-6. It is also a great substiture for rice since it has more fiber and nutrients.
Urd Dal has numerous health benifits. It has protein, fat and carbohydrates which is required for the body. Urd dal is rich in protein and bitamin B. It is good for women since it has iron, folic acid, calcium, magnesium, potassium. It is rich in firbre and easy to digest and it is good for the heart. It helps to reduce cholesterol.
Sajje -Wheat Urd Dosa recipe contain the above said ingredients and it is a healthy dish and we can have these dosas for breakfast, as snack or for dinner too. It is soft and fluffy and all age group will definitely njoy eating Sajje Wheat Dosa.

Things Needed:
Pearl Millet or Sajje flour : 1 Cup
Broken Wheat or bulghur : 1 Cup
Urd dal : 1/2 Cup.
Salt : to taste
Oil : 1/2 Cup
Methi (Fenugreek seeds) : 1/2 Tea spoon

Method :

1.Wash and soak bulghur and fenugreek seeds + urd separetely for 3 to 4 Hours.
2. Now grind them separetely, using required water. (till paste).
3. Mix sajje flour with the ground ingredients in a big bowl and add salt and leave it for ferment. (Over night), or 6 to 8 hours. (It should ferment).

4. Now keep dosa pan on the fire and heat. Just apply oil on the tava and take a spoonful of the batter and spread like dosa and cook for 2 minutes. Add 1/4 tea spoon of oil on the top of the    dosa and turn the dosa other side and cook for 1 minute and serve with the chutny you have prepared.

Note : Grinding the grains should be done till paste. It needs to ferment nicely to get good soft quality of dosas. You can use more oil if you wish. If you want thin variety of dosa, do not sprinkle oil just before you put dough on the pan. First put the dough and then spread it nicely and then sprinkle oil on the top. Covering the lid also an optional.

Time : 30 to 40 minutes (Soaking and ferment time extra).
Serves : 5 to 6

Brahmi Leaves Chutney :
Brahmi (ondelaga) : leaves are used in Ayurveda. Brahmi is used for improving memory, anxiety, attention deficit-hyperactivity disorder, allergic conditionsl.  It is also a general tonic to fight stress. People use brahmi leaves to treat backache and joint pains.
Brahmi leaves chutney can be eaten with idly, dosa, chapati, roti, dokla or even rice. Its easy to prepare and not much of spice required too.
Things Needed :
Brahmi leaves : 1 Handful
Coconut : 1 cup
Green chilly : 1 to 2
Tamarind pulp or lemon juice : 1 Tea spoon
Salt : to taste

Method :
1. Wash brahmi leaves and green chilly.
2. Grate coconut.

3. Grind coconut, brahmi leaves, green chilly, tamarind pulp and salt with little water.
4. Shift the ground chutney to a serving bowl.
5. You can add mustard spurt to this chutney with little curry leaves and ingh.
Serve Brahmi Chutney with Sajje - Bulghur - Urd Dosa.
Note : Do not add lots of water to the chutney while grinding. No need to add any other ingredients. ( Do not add ground nut or huri kadale). Not only it taste differ but losses the aroma. You can add red chillies also. I have added one gooseberry to this chutney.
Serves : 3 to 4
Time to prepare chutney : 10 to 15 minutes.

I am sending this recipe to the cookery blogs below ...

http://priyaeasyntastyrecipes.blogspot.in/p/health-diet-host-lineup.html

http://nandooskitchen.blogspot.in/2013/12/healthy-veg-side-dishes.html

Moong Dal + Toor Dal + Dil Leaves Idly and Palya

Dals are used mainly in curries, sambar and palya (dry curry). Dals have good statagy in Indian cooking and Dals take the prominent place in the kitchen. Dals normally have lots of protein and especially the vegetarian gets the protein and other minerals from eating dals, in his or her day to day food.
Moong dal is low in fat and rich in potassium, calcium and B complex and vitamins. It is also a good source of protein and dietary firbre. It is easy to digest. Firbre in moong dal help to decrease high cholesterol.
Toor dal or Togari bele in Kanada language, contain folic acid which is very necessary vitamin for all the women. It is also an excellent source of carbohydrates and a healthy source of dietary firber.
Dil leaves contains many anti-oxidants, vitamins and dietary fibers which help to control blood cholesterol levels. 
Moong  + Toor dal and dil leaves Palya can be eaten with hot rice with ghee, chapatis, pooris, rotis and Parotas too. You can also eat them as it is since it has all the spice in it and it really taste yemmy.We can have them for breakfast, as snack or for dinner and all age group will definitely like this dish. 
In the first step Dal idly is done and we can also eat them with chutney or with chutney powder.
The second recipe is "Palya" which is prepared using the ready idly.

Things Needed :

Tour dal :1 Cup
Moong dal :1 Cup

Dil Leaves : 2 Bundles
Ginger : an inch
Green chilly :2
Coriander leaves : 1 bundle
Jeera : 1 Tea spoon
Pepper Pods : 5 to 6 pods
Pepper Pods : 5 to 6 pods
Salt : to taste
Asfoetida (Ingh) : a pinch.

Method
1. Wash and soak moong and toor dals.
2. Wash and cut Sabbasige (dil leaves), green chilly, coriander leaves and curry leaves. Grate ginger and keep these things aside. Grate coconut.
3. Now grind soaked moong, tour dals along with coriander leaves, curry leaves, ginger, jeera, pepper pods and green chilly. Grind to a rava consistency. Now remove the ground mixture from the jar and put this in to a big bowl.
4.Now add cut dil leaves, ingh and salt to the ground dal mixture and mix it well.
5. Apply oil to the idly plates and put a spoon of the ground mixture to all the plates.
6. Steam these dal idlies for 15 to 20 minutes in the idly cooker..
7. You can serve these idlies with ghee and any kind of chutney you have prepare.

Dal and Dil leaves Palya
Things Needed:
Mustard seeds : 1 Tea spoon
Urd Dal : 1 Tea spoon
Coconut : 3 to 4 Table spoons
Curry leaves : 5 to 6
Ready Dal Idlies : 6 to8
Oil : 2 Table spoon

Method :

1.Cut the ready moong + toor dal idly into pieces and keep it aside. ( or smash them with your hand in to pieces).
2. Keep a pan on the fire and heat. Put mustard seeds and urd dal.
3. Let the mustard seeds spurt. Add curry leaves.
4. Now add cut idly pieces and mix it thoroughly and cook on low flame.
5. Stir the mixture in between to avoid getting burnt.
6. Cook on low flame for 2 mintures and add coconut.
7. Mix well and serve Dal Palya with Hot rice or chaptis.
Note: Ground mixture should be rava consistency or the idly become sticky and palya also will turn into stick mixture. Cook idlies on medium flame for 20 minutes. You can also use methi leaves instead of dil leaves. Red chilly can be used instead of green chilly. This dough can be used for making Dal Vadas too.
Time : 40 minutes. ( + soaking time 3 hours)
Serves : 4 to 5   

                                   

Mentya (Fenugreek seeds) Guli appa (Sweet + Khara)

Fenugreek seeds are known as Mentya in Kannada Language, methi in Hindi, vendyam in Tamil. It is strongly aromatic and popular spices and widely used. It is recognised for cullnary as well as for medicinal properties. Traditionally fenugreek seeds are being used to cure digestive problems. Fenugreek seeds are rich source of minerals, vitamins and phytonutrients. These seeds are a very good source of soluble dietary fibre. if used regularly fenugreek seeds may help control cholesterol. as well as high blood sugar levels in diabetics. Fenugreek seeds also help the nursing mothers.
Here is a recipe of Fenugreek seeds guliappa, a traditionally done snack which is also known as Gundu ponglu, Paddu or Kuli appam. We use a special pan to prepare guli appa, It looks as a small ball you can say. Its round, soft and fluffy. Sweet and Khara (spicy) , two varieties of guliappas can be prepared. Guli appas can be eaten for break fast, as snack or for dinner too. I am sure all age group will definitely like it.

Things needed:
Besic dough
Fenugreek seeds :1/3 of the cup. ( what ever the measurement you use)
Raw Rice : 3 cups.
Urd Dal : 1 Table spoon ( or first ful)
Salt : to taste.
Water: required.
Oil: 1/2 Cup
Method :
1. Wash and soak raw rice and Fenugreek seeds together for 3 to 4 hours.
2. Grind them together till paste. The consistency should be like dosa dough consistency.
3. Add salt and leave it ferment. (over night).

Sweet Version 
Things Needed :
Already ground dough : 2 Cups
Jaggery : 3 to 4 Table spoons. (1/2 cup)
Tender coconut flesh : 1/2 cup

Method : 
1. Grind or cut tender coconut into small pieces.
2. Powder jaggery .
3. Now add jaggery and ground coconut to the Guli appa dough and mix it well.
4. Keep a Guli appa pan on the fire. Heat and put little oil to all the moulds.
5. Take a spoon of dough and fill all the moulds by filling them with the dough.
6. Cover the lid and cook on medium and on slow flame.
7. Now sprinkle oil to all the guliappas and turn them and cook on other side of the appa.
8. Cook for 1 minute and remove the guli appas from the pan.
9. Repeat the same with the remaining dough and prepare guli appa.
10. Serve them hot with little ghee on the top and the chutney you have prepared.

Khara (spicy) Version.
Things needed :
Guli appa dough : 2 Cups.
Green chilly : 2
Ginger : 1 Table spoon
Coriander leaves : 2 to 3 Table spoons.
Tender coconut flesh: 1/2 cup.

Method :
1. Wash and cut green chilly, coriander leaves and curry leaves into small. Grate ginger.
2. Grind tender coconut flesh and add it to the dough.
3. Now add grated ginger, coriader leaves, curry leaves and cut green chilly and mix i
4. Keep guli appa pan and heat. Put oil and put guli appa dough to each mould with the help of the spoon. Put little oil on the each guli appa and cover the lid and cook for 2 minutes.
5. Now cook the other side of the guli appa for a minute and remove from the pan.
Serve Hot and Sweet Guli appas with the chutney you have prepared. Put a spoon of ghee on the top of Guli appa just before serving.

Note : The dough should be ferment well before you prepare guli appas. Or the guli appa will not come out properly. You can also add more jaggery if you wish. Coconut can be used instead of tender coconut flesh. The taste differ. You can also use cut onions to the khara version. Cut onions into small and mix it with the dough and prepare khara guli appas. Using non stick Guli appa pans will help you to reduce the use of oil.

Time : 40 minutes. +  soaking, grinding and ferment.
Serves : 5 to 6