Banana - Jaggery Wheat Poori

Banana Jaggery Poori is a fried dish and you can have them for breakfast and as snack. 

Mangalore buns world famous and is normally prepared using maida (All purpose flour) and sugar with cooking soda.
Lets see some benefits of using coconut oil in our diet.
Coconut oil is loaded with health benefits. It is good for digestion and immunity against infections and diseases. It is good for skin care, hair care and prevents diseases like premature aging because of it antioxidant properties. It also helps to treat dermatitis, eczema and other skin infections
It helps to prevent wrinkles, dragging skin and skin dryness. It helps to reduce the protein loss in the hair and nourishes the hair. Coconut oil helps to improve the bone health. Strengthen the immune system. It is also good for healing damaged tissues and infections.
Here I have used wheat flour instead of maida and used jaggery/joni bella as we call it. You don't need to keep the dough for resting. You can prepare the poories as soon as you prepare the dough.
These sweet poories are good to take it for outings, for kids snack box and even kids parties.

Things Needed : 

Wheat flour : 2 Cups
Ghee : 1 Teaspoon
Bananas : 2 to 3
Jaggery : 2 to 3 Tablespoons
Cooking Soda/Bicarbonate soda : A pinch
Curd/Yogurt : 1 Tablespoon
Salt : A pinch
Oil : To fry. : 1 Cup

Method :

1. Smash banana nicely. Add jaggery and curd. Mix all the ingredients nicely.
2. Now add wheat flour,salt and a teaspoon of ghee. Mix it nicely.

3. Add cooking soda to the dough and mix it well. Divide the dough into small portion.
4. Keep oil for frying. Let it heat.
5. Roll or pat the small portion on your pal. ( As small poories)

6. Fry them one by one on both side (Medium heat).
7. Remove it from oil and put them on the kitchen towel. (Let all the extra oil absorb by tissue).

8. Repeat the same with remaining dough.

9. Serve with a cup of coffee or tea.

Note : 

Do not add any water to the dough. The dough should be thick. Add little more wheat flour if the dough turns soft and saggy. Apply little oil to the palm and pat the dough on the palm. Adding more jaggery is optional. You can powder jaggery and then mix it with banana and curd to turn soft and nice mixture. Use of any cooking oil is optional. (Coconut, sunflower, groundnuts etc).
Time : 30 Minutes.
20 Small pooris can be prepared. (According to the size). 

Easy Lemon Shavige (Vermicelli Upma)

Shavige/Vermicelli Upma is very easy to prepare and it is an energetic breakfast/snack/dinner.
Shavige is prepaed using wheat, rice or even Maida.
I have used Anil Wheat Shavige and some spices like mustard seeds, jeera, cloves and dalchinni/Cinnemon stick.

It is always better to use Shavige (Vermicelli), which is prepared using wheat.

Lets see some benefits of having lemon in our diet.

Lemon is well known for its healthy properties since generations. Lemon helps to strengthen our immune system. It helps to cleanse our stomach and known as a blood purifier. Lemon is used for treating throat infections, indigestion, constipation and fever. It also helps to reduce obesity and clear our respiratory disorders and high blood pressure. It is full of antibactirial properties and good to use during dehydration of the body like, vomiting and diarrhea. It is also good for indigestion and people who suffer from constipation. Lemon is good for removing or dissolving kidney stones. Helps to reduce weight. Lemon is used in skin care, hair care and foot care. Lemon is loaded with Vitamin C, Vitamin B6, Vitamin A, Vitamin E and minerals like copper, iron, magnesium, potassium, zinc, phosphorus and protein. They are rich source of antioxidant properties.
This is an easy dish, No Onion OR No Garlic is added in this Lemon Shavige. You can have them for breakfast, as snack or dinner.
The Mesurement of water is 1 = 2. (One cup shavige = 2 cups of water).

Things Needed :

Shavige/Vermicelli : 250 Grams.
Green Chilly : 2
Lemon : 1/2 Lemon extract.
Coconut : 2 to 3 Tablespoons
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Oil : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Cloves : 2 Pods
Cinnemon : 1/2 Inch
Ginger : 1 Teaspoon (Grated)
Salt : Required
Water : Required
Turmeric Powder : A Little

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves.
2. Wash and remove outer layer of ginger and wash again. Grate it and keep it aside.
3. Grate coconut and keep it aside. Keep water for boiling. Squeeze out the juice and keep it aside.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let it splutter.
5. Add cloves (2 numbers) and a small piece of cinnemon.
6. Add curry leaves, grated ginger and cut green chilly.
7. Add shavige/vermicelli and fry nicely on low flame till they turn golden brown.

8. Add turmeric powder and boiling water to it. Add salt and mix it well.
9. Let it cook for 2 to 3 minutes. Mix it nicely and put off the fire.
10. Add coconut gratings, lemon extract and ghee on the top. Mix it well.

11. Shift the ready Shavige to a serving dish.
12. Add cut coriander leaves on the top and serve with chutney or chutney powder.

Note :

Use of any brand of Shavige is optional. (MTR, Maiyyas, Anils etc). There are different sizes of vermicelli in the market. Use of any size of vermicelli is optional.  (Thick or thin). Adding cloves and cinnemon adds to the flavour to Shavige Uppittu/Upma. Adding any other spices like garam masala is also optional. The taste differ. Use of more chilly is optional. It should be roasted well. Or it might turn sticky.
Time : 20 Minutes.
Serves : 2 to 3. 

Oats - Jaggery & Dry Coconut Laddu.

Coconut - Nuts and Dates Ball is a sweet dish and you can munch them any time of the day. It is an healthy laddu since it contain no sugar.

Lets see some benefits of having Dates in our diet. 
Eating dates everyday is a healthy habit especially for women. It is full of minerals, vitamin and fiber.
Lets see some benefits of having dates every day.
Dates helps in anemia, intestinal disorder, diarrhea and constipation. They are good for gaining weight. They contain calcium, sulfur, iron and potassium, manganese, copper, phosphorous and magnesium. These minerals are necessary for balanced and healthy diet.

I have used some dates, figs, cashews, almonds, poppy seeds and a little copra. (Dry coconut). 

Lets see the recipe now:

Things Needed 

Dates : 500 Grams (Fresh and soft )

Figs : 4 to 5 

Poppy Seeds : 2 Tablespoons

Cashews :  1/2 Cup or 4 to 5 Tablespoons. (Cut it into small pieces).

Almonds : 10 to 15

Dry coconut : 1 Cup (Grated)

 Method :

1. Cut cashews, figs in to small pieces. 

2. Dry grind almonds into powder form.

3. Dry grind coconut and keep it aside. 

4. Remove seeds from dates and smash it nicely. (Use fresh dates).

5. Now take a big bowl. Put dates, cashews figs and kneed it. Add coconut powder and powdered almonds.

6. Kneed it slowly and let it form a dough. Now divide the dough in to small portions.

7. Take a small portion of the dates mixture and form a round shape like a small ball.

8. Keep poppy seeds in a tray. Roll the dates ball on poppy seeds and arrange in a tray or plate.

9. Repeat the same and do the rest of date and Nuts ball.

10. Arrange them on a tray and serve/eat any time of the day

Note : 

Use fresh dates to prepare laddu. It helps to hold the ingredients tightly. You can also use some jaggery if you like more sweets in the laddu. (Grate or powder jaggery and then add it). Adding any nuts is optional. It is a healthy laddu which can be sent school kids with their lunch/snack box. Diabetic people also can have them since no sugar is added in this laddu. Adding some glucose biscuits is optional. ( I have not added). You need to kneed the ingredients well. You can fry cashews in ghee if you want to. (optional).

Time : 30 Minutes

20 Laddus can be prepared. (Depending on the size).

Green Harive soppina Huli (Amaranth Leaves Curry)

Green Harive/Amaranth leaves curry is a gravy dish and we can have them with almost all the main dishes.

Fresh and green Amaranth/Harive soppu is available around the year. Eating leaves in our diet is very necessary. They do contain many minerals and vitamins which helps to keep our body fit and fine.
I have used Amaranth leaves, Toor dal and home made spices with coconut.
Let us see some benefits of eating Harive soppu/Amaranth leaves in our diet. 
It helps to boost bone strength, reduces inflammation and improve the immune system. It also helps to lower blood pressure and maintain healthy hair. Amaranth leaves contain high amount of benificial proteins. It has anti oxidant and anti inflammatory properties. It is loaded with calcium and some amount of Vitamin A. It has a rich source of dietary fiber and also good for vision health.
Note : Amaranth leaves contain moderate levels of oxalates and people who suffer from kidney stones or gallstones  do not consume this leaves. (Do not eat).
No Garlic  OR No Onion is used in this curry.
Lets see the recipe Now :

Things Needed :

To Cook :
Harive Soppu (Red or green) : 1 Big bundle
Toor /Moong Dal : 1/2 Cup.(Two Handful)
Methi/Fenugrik seeds : 1/4 Teaspoon
To Grind :
Coconut : 2 to 3 Tablespoons (Fresh)
Sambar Powder : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Tamarind : A marble size
To Add  : 
Salt : As Required
Coconut Oil : 1 Teaspoon
Ingh : A pinch

Method :

1. Wash and pressure cook Toor Dal with required water for 5 to 6 minutes. Let it cool.
2. Wash and cut harive soppu and cook on medium flame. Use required water. Add methi seeds while it is cooking.

3. Grate coconut, add jeera and sambar powder and grind it with littel water. Remove from mixi jar.

4. Keep a big pan on the fire and put cooked dal, leaves, salt, a pinch of turmeric powder.
5. Add ingh and mix it well. Let it boil for 2 ot 3 minutes.

6. Add ground mixture and mix it well. Let it boil for 2 to 3 minutes.

7. Put off the gas and shift the curry to a serving dish. Add cut coriander leaves.
8. Add a teaspoon of fresh coconut oil before serving. Serve with the main dish of your choice.

Note :

You can use moong dal instead of toor dal. Taste differ.
Use of garlic and onions are optional. You can add a garlic seasoning to the curry. (Optional)
Adding any brand of sambar powder is optional. ( I have used home made sambar powder). Adding methi seeds helps to reduce cholesterol content in the curry,
Time : 30 Minutes 
Serves : 3 to 4 .

Sambar Powder Recipe":

Things needed :
Methi seeds : 1/4 Teaspoon
Channa Dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Red chilly :  4 to 5  (or more according to your requirement). (Byadagi chilly)
Little ingh and  6 to 8 curry leaves.
 Dry roast or use little oil and fry all the ingredients one by one. Dry grind it when it is cooled. This is enough for 1 time use. 

Snake Gourd Dal (Padavala kaayi tovve)

Snake Gourd/Padavalakai is one of the healthy vegetable you get al around the year. Many many preparations can be done using this Snake gourd. It is also called as Padavalakai in Kannada. (Karnataka - India). We do prepare sweet curry, dry curry, and Kalasu (coconut jeera mix curry) and even payasa/kheer is prepared using Padavalkai

I have used Padavalaki, moong dal, ginger and some spices. I have added little milk. 

Adding milk to the curry helps to enhance the taste and aroma. I have seen one of my Sri Lankan friend adding milk instead of coconut milk.
Let us see some benefits of eating "Snake Gourd" in our diet.
Snake gourd is good for detoxifying the body. It is said that it reduces the fever, improve the digestion, and helps to strengthen the immune system. It also helps in treating the dieabetes, boost strength adn good for hair and weight loss. It is loaded with nutrients, vitamins and minerals which are essential for our health. It contain good amount of dietary fiber and good for people who suffer from constipation. It is low in calories and is rich with protein. It is loaded with Vitamin  A, B, and Vitamin C. It has minerals like manganese, magnesium, calcium, iron, potassium and iodine.
It is an easy dish and anyone can try. Snake Gourd Dal goes well with all type of rotis, naans, plain rice or any spicy rice.
No Onion or No Garlic in this " Snake Gourd Dal ". 
I have used pressure cooker to cook.

Things Needed :

To Cook :
Snake Gourd : 2 Small ones.
Moong Dal : 1/2 Cup (2 Handful)
Ginger : An inch
Green Chilly : 2
To Add :
Jeera/Cumin Seeds Seasoning : 1 Teaspoon
Fresh Milk : 1/2 Cup
Coriander Leaves : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch
Lemon : 1/2 Potion
Seasoning :
Oil : 1 Teaspoon
Red chilly : 1
Curry Leaves : 5 to 6 leaves
Ingh : A pinch

Method :

1. Wash and cut Snake gourd, coriander leaves and curry leaves.
2. Remove inner pulp from snake gourd.  Cut snake gourd and coriander leaves in to small.               3. Wash moong dal and keep it aside. Slit green chilly in the middle.

4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Put snake gourd, washed moong dal, green chilly and grated ginger in a small pressure cooker.
6. Add littel turmeric powder and 1/2 cup of water and close the lid.
7. Put weight and cook for 6 to 8 minutes. Put off the fire. Let it cool.

7. Put weight and cook for 6 to 8 minutes. Put off the fire. Let it cool.
8. Open the lid. Mix the ingredients and add 1 cup of water.
9. Add salt and mix it well. Let it cook for 2 minutes.
10. Add jeera/cumin seeds seasoning. Add milk and cook on low flame for a minute.

11. Add lemon juice and shift the dal to a seriving dish. Add a spoon of ghee before serving.

12. Add coriander leaves and serve with the main dish.

Note :

Do not over cook. You can cook separately. (Not necessary to use pressure cooker). Adding milk is optional. You can use coconut milk instead of milk. Adding onions and garlic is optional. Adding more spice is optional. Adding ghee is optional.
Time : 30 Minutes
Serves : 3 to 4 .

Sesame Gojju Avalakki

Avalakki/Poha/Aval/ is one of the easy dish that one can do within in a short time.You can prepare many many dishes using avalakki. This time I have prepared Sesame (Ellu/Till) gojju Avalakki.
I have used thick variety of avalakki, added some spice, Sesame seeds gojju, jaggery and little ghee.

Lets see some benefits of eating sesame seeds in our diet.
Sesame seeds/Gingly seeds are an excellent source of minerals and vitamins. They are rich in copper, manganese, calcium, magnesium, iron and phosphorus. They are rich in dietary fiber. They help to prevent high blood pressure. They help to build strong bones, increase heart health, help to cure sleep disorders and improve digestion. It also helps to reduce inflammation,
Let us see the recipe now :

Ingredients : 

Thick variety of Avalakki/Aval/Poha/ Beaten or flattened rice : 2 Cups.
Jaggery : 2 Tablespoons
Sesame Gojju : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Turmeric powder : a pinch
Oil : 1 Tablespoon
Ghee : 1 Tablespoon
Coconut : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Ground Nuts : 2 To 3 Tablespoons
Curry Leaves : 6 to 8 or more
Ingh : a little
Salt : As required

Method : 

1. Wash avalakki remove all the water and keep it aside. Add a spoon of Sesame gojju.
2. Add rasam powder, turmeric powder, jaggery, salt and mix it well.
3. Keep this avalakki for 5 to 10 minutes.

4. Wash curry leaves and keep it aside. Grate coconut.
5. Keep a pan on the fire. Add oil and heat. Put mustard seeds, urid dal and let the mustard splutter.
6. Add groundnuts and fry till they turn golden brown. Add curry leaves and ingh.
7. Now add mixed avalakki and mix it well. Add 1/4 cup of water. Let it cook on low flame.

8. Mix it slowly and let all the moisture disappear. Add a spoon of ghee on the top.
9. Add grated coconut and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve with a cup of curd.

Note :

You can use any puliyogre gojju instead of sesame gojju.  Use of any brand rasam powder is optional. Adding more/less spice is optional. Adding ghee is optional.
Time : 20 Minutes.
Serves : 3 to 4 

Recipe for Sesame gojju : 

Things Needed :
Sesame seeds : 3 to 4 Tablespoons, 4 to 5 pepper pods, 1 Tablespoon of jaggery, 1 tablespoon of ground nuts and little salt.

Method :
Dry roast sesame seeds (black/white), peper, till it pops up. Remove from the fire and let it cool. Dry roast groundnuts slightly. Dry grind sesame seeds and pepper pods till powder. Remove from the mixi jar.
Soak a lemon size of tamarind in hot water for 5 minutes and squeeze out the pulp.
Keep a pan on the fire and heat. Add tamarind pulp, salt and jaggery. Let it boil for 2 to 3 minutes. Add a pinch of turmeric powder, dry ground sesame powder and mix it well. Add roasted ground nuts. Let every thing mixes well and get thicken. Put off the fire and leave it for cooling. Sesame gojju is ready to use.
Do not keep this gojju for a long time. ( Maximum 1 Week).