Oats + Rice Flour + Grapes Chutney Rotti

Oats - Rice flour and grapes chutney Rotti is a superb yummy Rotti which you can have it for breakfast, snack and even for dinner. Taste well because of grapes sour and sweet taste.

I have used Grapes chutney which I prepared in the morning and night we had this rotti for dinner.

Rice flour, Oats, coconut, grapes chutney and chilly are used here. 

Lets see some benefits of eating grapes in our diet. 

Grapes helps to treat in indigestion, kidney disorders, prevention of cataracts. They are rich in Vitamin A, vitamin B6 and minerals like potassium, calcium, iron, phosphorus, magnesium. They are also rich in antioxidants. They are loaded with copper, iron and manganese and good for bone health. It is said that ripe grape fruits juice is a remedy for Migraine. It is good for reducing the blood cholesterol levels.

Lets see the recipe now : No Onions Or No Garlic Recipe :

Things Needed : 

Rice flour : 2 Cups

Oats : 1 Cup

Grape Chutney : 1 Cup

Curry Leaves : 1 Handful

Green chilly : 1

Coconut : Fresh : 1/2 Cup

Curd/Yogurt : 1/2 Cup

Coriander leaves : 2 Tablespoons (Optional)

Oil : 3 to 4 Tablespoons

Salt : Required salt.

Method : 

1. Take a big bowl and add all the ingredients. (Rice flour, oats, grapes chutney, fresh and grated coconut, curd and salt). Mix it well.

2. Add required water. (You can add hot boiling water). Wash and cut green chilly coriander leaves and curry leaves. 

3. Mix it well and prepare dough.

4. Keep the pan on the fire and heat. Clean the pan nicely with  a kitchen tissue.

5. Take a handful of dough and spread it nicely on tava/pan. (Let the flame be very low).

6. Spread it as thin as you like. Take a spatula and slightly press and spread the rotti as think.

7. Add a teaspoon of oil on the rotti and let it cook on medium and low flame. 

8. Turn the other side and cook for a minute. Remove the rotti from the pan.

7. Serve with butter /ghee on the top with the side dish you have prepared.

8. We had this " Oats + Rice flour + Grapes Chutney Rotti" with chutney powder.
Note :
Cook on medium and low flame. It gets burnt easily, so one should be very careful while cooking
Adding onions or any other vegetables is optional. Adding green chilly is optional. Adding curd helps the rotti to be soft.
Do not use stale chutney ..You may get sick..use fresh chutney to get the best taste.
Time : 30 Minutes
Serves :  2 to 3. 

http://nsomayaji.blogspot.in/2016/09/green-grapes-chutney.html

Avarekalu (Field Beans) Jeera Curry

Avarekalu (Field beans) already in the market. So that means every dish goes with Avarekai here in Karnataka. Until the crop gets over  (till end of February), its the Avare Kai Season. Avarekai rotti, Avarekai Dose, Avarekai Idli, Avarekai Vada, Avarekai bisibel bath, Avarekai Vanghi bath, Avarekai saaru/Sambar/saagu/ Kootu, Avarekai kodubale, fried crispy avarekai etc etc etc. Every thing is Avaremaya means all things are with Avarekai.
I have prepared Avarekai Saagu/Kootu/ Jeera Huli.

Lets see some benefits of eating Avarekai/Flat beans in our diet.
Field beans/Avarekai contain Vitamin A, B and C. They are highly nutritious and supply vital nutrients to our body. Field Beans do contain high fiber and regulates cholesterol level in our body. They do help the digestive system function well. They are rich source of iron and it is very important in building good blood cells. (Hemoglobin).
Lets see the recipe now: No Onions OR No Garlic is used in this Avarekai Jeera Curry 

Ingredients : 

To Cook :
Avarekai/Field beans : 2 Cups
Methi/Fenugrik seeds : 1/2 Teaspoon
Moong Dal : 2 Tablespoons
To Grind :
Jeera/ Cumin Seeds : 1 Teaspoon
Coconut : 1/2 Cup
Green chilly : 2
Ginger : Half inch
Tamarind : Small marble size
Add :
Bajji Chilly Pakoda chilly : 2 to 3
Green/Red Tomatoes : 2 to 3 ( Very small ones).
Turmeric Powder : 1/4 Teaspoon
Mustard seasoning :
Ground coconut mixture
Cinnamon : very small piece
Cloves : 1 to 2
Coriander Leaves : 2 Tablespoons (Optional)

Method :

1. Remove the seeds from Fresh Field beans and wash it.

2. Wash green tomatoes, bajji chilly (Pakoda chilly, green chilly and and cut it in to small. Remove the seeds from pakoda chilly before cutting into small.

3.Wash moong dal and keep it aside.
4. Now keep a pan on the fire and heat. Add a teaspoon of oil. Add cinnamon and clove.
5. Add Avarekai/Field beans, moong dal, turmeric powder and methi seeds. Mix it well.
6.. Cook with required water. ( I have used pressure cooker to cook).

7. Grate or cut coconut into small pieces and grind with jeera, green chilly, ginger and tamarind. (Use required water).
8. Remove the ground mixture from the mixi jar and keep it aside.

9. Now keep a pan on the fire and put cooked field beans and vegetables.
10. Add Pakoda/Bajji Chill, cut tomatoes and mix it well.

11. Add salt and ground mixture and mix it well. Let it cook for 3 to 4 minutes.

12. Shift the ready curry to a serving bowl and add mustard seasoning.

Note :

Do not add much cinnamon and clove.
Let the aroma be mild. Removing the seeds from Pakoda chilly reduce the spice (hot) of the chilly. Adding more spice and green chilly is optional.
Adding onions and garlic is optional.
Adding cinnamon and clove is optional. You can use any choice of your choice. Eg : garam masala powder or any other spices.
Time : 30 Minutes
Servings : 4 to 5