Saturday, December 14, 2013

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




Tuesday, December 10, 2013

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


Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
Learn More →