Simple Jolada Rotti (Jowar/Sorghum Roti)

Jola/Sorghum/Jowar/Millet Millet is one of the healthy grain and has no gluten in it.
Jola Rotti is very very easy dish and you can have them for breakfast/lunch/dinner.

This is a simple, healthy and an easy dish. I have used Jola/Jowar Millet and water. You can also use milk or curd if you want to add some proteins and calcium to the rotti. It goes well with thick curry/pickle /any type of chutney/ dips or chutney powder and curd.
Let us see some benefits of eating Jowar/Jola in our diet.
Jola/Jowar/Sorghum is free from gluten. The people who are allergic to gluten can enjoy eating this grain. Sorghum is a powerhouse of nutrients. They are rich in vitamins,. They are loaded with magnesium, iron, copper, calcium, phosphorous and potassium. You feel full for a longer time since it digested slowly. It is full of anti oxidants. It helps to boost the immunity, rich in fiber and regulates the calcium level in our body. Jola/Jowar helps to control diabetes, improves the digestive health. It helps to build strong bones and helps in production of red blood cells.
It is an easy, simple and healthy Roti. No spices, no onion or garlic added in this Rotti. It is good for breakfast or dinner. 
Let us see the recipe Now :

Things Needed :

Jola/Jowar/Sorghum flour : 2 Cups
Coconut gratings : 2 Tablespoons (Optional - Copra)
Salt : As Required
Water : 2 Cups.(Or little more)
Oil : 2 Tablespoons

Method :

1. Put Jola/Jowar flour in a big bowl.
2. Add coconut gratings and salt.
3. Add water and mix it well. The consistency should be little thicker than Idli dough.

4. Keep a pan on the fire and heat. Sprunkle little oil on the top and spread it around the pan.
5. Take a handful of dough and spread it around the pan with your fingers.

6. Put a spoon of oil, cover and cook for a minute on medium flame.
7. Take out the lid, put half spoon of oil and turn the other side and cook for 20 to 30 seconds.

8. Roti is ready to serve. Serve with ghee/butter on the top of hot rotti and the side dish.

9. I had it with chutney powder and jaggery.
10. Repeat the same and prepare remain rottis.

Note :

Do not add so much water while preparing the dough. The dough should be loose and not watery.
Using your fingers to spread the dough helps you to spread the rotti dough easily. Wet your hand with little normal water and spread the dough. Keep the flame very low while putting the dough and spreading it around the pan. You can add cut onions and any vegetables to the dough. (I did not use)
Plain rotti is healthy and you can enjoy with any curry or chutney. Use of coconut is optional. I have used kobbari/dry coconut/Copra. (Added 2 tablespoons).
Time : 20 Minutes
Serves : 3 to 4. (According to the size).

Cow Peas - Mangalore Southekai Curry

Cow Peas - Mangalore Southekai Curry is a gravy dish.

Mangalore Southekai/Mangalore Cucumber/Bannada Soutehkai/Colour Cucumber is one of the vegetable from Mangalore so it is called Mangalore Southekai. We do use this vegetable for many dishes even in dosa, seeds are used for a type of "Rasam", the outer layer is used for chutney so and so.
Here is a curry which I have used Mangalore Southekai, Avade/Cow Peas
(Red) and home made spice powder.

Let us see some benefits of eating Avade/Tadaguni Kalu/Cow Pea in our diet.
Cow pea is good for digestive health. It is one of the healthy dietary fiber content. They are rich in fiber. They help in taking cae of heart protection.It helps in balancing the cholesterol in our body.
No Onion or No Garlic used in this " Cow Pea - Mangalore Southekai Curry ".

Let us see the recipe Now :

Things Needed :

To Cook :
Cow Peas : 1 Cup
Toor Dal : 1 Handful
Mangalore Southekai : 1 Bowl
French Beans : 2 Handful (10 to 15 )
To Grind :
Home made Curry Powder : 2 to 3 Teaspoons
Tamarind : 1 Small marble size
Coconut : 2 to 3 Tablespoons
To Season
Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera : 1/4 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8
To Add :
Ground Paste
Turmeric powder : a pinch
Salt : As required
Ghee : 1 Teaspoon
Coriander Leaves : 1 Tablespoon

 Method :

1. Wash cowpeas and soak for 2 to 3 hours. Wash toor dal and keep it aside.

2 Wash and cut french beans and Cucumber. Soak cucumber in a big bowl of water for 10 minutes.

3. Now put cow peas, dal, cut cucumber and beans in a pressure cooker and add little water.
4. Pressure cook for 5 to 6 minutes. Let it cool.

5. Cut/Grate coconut, add tamarind and homemade curry powder and grind it with little water.

6. Remove from the mixi jar and keep it aside.

7. Now add salt, turmeric powder to the cooked dal and vegetables. Add little water and cook for a minute.
8. Add ground spice mixture and mix it well.

9. Let it cook for 3 to 4 minutes. Shift the curry to a serving dish. Add mustard seeds - jeera seasoning and mix it well.
10. Serve with the main dish you have prepared. Add a teaspoon of fresh ghee just before serving.

Note :

Soak Cow peas for at least 5 to 6 hours/over night. (It doubles the size and cooks faster). Use of any brand sambar/rasam powder is optional. I prepared homemade Huli/Sambar powder. If you are using ready sambar powder/curry powder use a small piece of cinnamon. It adds to the taste. Use of onion and garlic is optional. Use of jaggery is optional. I did not use jaggery. Cooking Southekai with its skin is optional. Soaking cut cucumber pieces helps to remove the bitterness in Southekai.
Time : 20 Minutes
Serves : 4 to 5

Home Made Huli/Sambar Powder. 

Things Needed :
1/4 Teaspoon of Methi/Fenugrik seeds
2 Tablespoons of coriander seeds
4 to 5 Red chilly (Byadagi)
1/2 Teaspoon of Jeera/Cumin Seeds.
A small piece of cinnamon
1/2 Teaspoon of Poppy seeds.
Ingh/Asafoetida : a little
Method :
Dry roast/fry (1/2 teaspoon of cooking oil) methi seeds till brown, add coriander seeds and roast nicely. Add red chilly, cinnamon piece and roast for 1 minute and put off the fire. Add jeera and poppy seeds. Mix it well and dry grind once it is cooled. Huli/Sambar Powder is ready to use.
Note : Do the roasting process on medium and low flame.