Saame/Little Millet & Moongdal Quick Dosa

Same/Little millet & Moong dal dosa is one of the healthy dosa that is good option for breakfast and it is always good to start a day with healthy breakfast.

One should always enjoy eating breakfast and it is surely helps you to pull your day quite interesting and cheerful. The proverb goes like this and you must heard it also, one should have breakfast like a king, lunch like a prince and the dinner should be pauper. That does mean one should have good breakfast, lunch as bit less and the dinner should be comfort one. One should eat the dinner early and it should be minimum intake. It helps you to be healthy and keeps you fit.
I have prepared little millet/Same and moong dal dosa and it it one of the quick dosa. You can do it without fermenting the dough. Adding little curd helps the dosa to be soft and mild savoury taste.

Let us see some benefits of eating " Curds/Yogurt " in our diet.
Curd/Yogurt is filled with minerals and vitamins. Curd is good for bones and teeth. It is good for digestion. Curd helps to improve our immunity system. It helps in regulating blood pressure level. Curd helps in controlling cholesterol level in our body. It is loaded with vitamin B 5, B-12 and helps in maintaining the healthy red blood cells and nervous system. It has protein vitamin d and calcium.
Millets have no gluten, filled with minerals, vitamins and fiber and moong dal helps in providing proteins and carbohydrates to our body.
I have used little millet/moong dal and little methi/fenugrik seeds.
The dosa turns nice and it is better  to have them as Hot.

Things Needed :

Saame /Little Millet : 2 Cups
Moong Dal : 1 Cup
Methi Seeds : 1 Teaspoon
Salt : As required
Curd/Yogurt : 1/2 Cup
Oil/Ghee : 2 to 3 Tablespoons

Method :

1. Clean, wash and soak saame in a big bowl for at least for 3 hours.

2. Clean, wash and soak methi seeds and moong dal.

3.Grind it with required water and remove it from the mixi jar.

     Put the ground dough in a big bowl. Add salt and curd.

4. Mix it nicely and let the dough rest for 5 to 10 minutes.

5. Keep a pan on the fire and heat. Clean the tava with a kitchen tissue.
5. Take a ladle of the dough and spread it on the tava in circle shape.

6. Now sprinkle oil on the top of dosa, cover and cook. (1 to 2 minutes).
7. Turn the other side and cook for another minute.

8. Saame /Little millet dosa is ready to serve.

9. Serve with the curry of your choice.

10. Add little ghee on hot dosa with a cup of coffee.

Note :

Clean the saame grains nicely. Cleaning grains is very necessary. Adding curd helps the dosa to be soft and yummy. You can reduce the flame while cooking. Cooking low flame for sometime helps the dosa to be crispy. Adding ghee instead of oil is optional. You can allow the dosa dough to ferment and then prepare dosas. Taste differ.
Time : Soaking time : 2 Hours + Grinding and preparing dosa 15 to 20 Minutes,
Serves : 3 to 4 .

Quick Charmuri

Quick Charumuri is prepared using puffed rice/murmuri/puri/Mandakki. Mandakki/munaddakki is prepared from Rice. This Quick Charmuri /Masala Mandakki is prepared in Udupi style. Try and enjoy Udupi style of Mandakki. Added Chat Masala and Little garam masala to rasam powder. (twist in the kahani - Khaneka Meharbani).

When we go to Udupi we do visit Ratha beedi/Car street as it is known as, is surrounded by temples and Ashta Matas. Famous Udupi Shree Krishna Temple is here in Ratha Beedi Udupi.
The streets are always filled with people who are visiting temples, the vendors, various shops and even some houses also you can see there.
In Ratha beedi there are some people sell varieties of food. The charmuri sold here is very famous and yummy. Churmuri seller does a lovely charmuri and people will be surrounded and the gathering for his charmuri is always so many. He does use coconut oil, rasam powder, carrots and onions.

Hotel Mantapa in Saligrama Near Brahmavar (Karnataka/Indian) is one of the famous spot for Udupi Style Mandakki.

Let us see some benefits of eating coconut oil. 
Coconut oil is high in natural saturated fats and it helps in increasing the healthy cholesterol in our body. It also helps in converting bad cholesterol into good cholesterol. It helps to promote heart health and lower the risk of heart heart diseases. It helps to increase immunity against infections and diseases. It is useful for weight loss. Coconut oil contain fatty acids and it helps in taking away the excessive weight. It also helps in reducing abdominal obesity in women. Coconut oil is easy to digest and helps in healthy functioning of the thyroid and endocrine system. ( Endocrine system is the collection of glands that produce hormones that regulates metabolism, growth and development tissue function, sexual function, reproduction, sleep and mood among other things). Coconut oil helps to protect the infected body part from fungi, bacteria and viruses. It is good for bruises since it speeds up the healing process of damaged tissues. Coconut oil contain minerals like calcium and magnesium and these minerals are necessary for the development of bones. It is very good for women in their middle age who are prone to osteoporosis. It helps in controlling blood sugar and improves the secretion of insulin. Coconut oil is a good stress buster. It is good for skin and hair care.
This is simple, easy and yummy Churumuri. All You need is Puffed rice groundnuts, some sev or fried cornflakes.
I have mixed Puffed rice, ground nuts, onions, grated carrots, coconut, rasam powder and coconut oil.
" Quick Charmuri " is one of the good snack for the evening.

Things needed :

Puffed Rice : 1 Big Bowl
Corn flakes : 1 Small bowl
Ground Nuts : 2 Tablespoon
Oil : 2 Tablespoons
To Add :
Cut Onions : 1
Grated Carrot : 1
Rasam/Sambar Powder : 1 Teaspoon
Garam Masala : 1/4 Teaspoon
Chat Masala : 1/4 Teaspoon
Grated fresh coconut : 2 to 3 Tablespoons
Salt : A little
Coconut Oil : 2 Tablespoons
Lemon juice : 1 Teaspoon

Method :

1 Heat a pan and put oil and let it heat. Fry groundnuts till they turn slightly golden brown.
2. Remove it from the pan. Add cornflakes and fry on low flame. Add puffed rice and mix it well.
3. Put off the fire and let the puffed rice be in the pan.
4. Wash and remove the outer layer of carrots and grated it.
5. Remove the outer layer of onion and wash it. Cut it into small pieces.

6. Grate coconut and keep it aside.
7. Now take a big plate or bowl.
8. Add cut onions, grated coconut, carrots and rasam powder, garam masala powder, chat masala powder. Add Lemon juice.
9. Mix all the ingredients nicely.

10 Put these mixed ingredients to puffed rice and mix it well.

11. Add coconut oil and mix it slowly.

12. Serve or eat quickly or it might turn soft.

Note :

You are supposed to mix onion, carrot mixture when you are ready to eat or serve. Or it turns soft and it does not hold crunchy taste. Adding dry roasted groundnuts at the top is optional. We do not add it.
You can add cut tomatoes instead of lemon juice. (I added lemon juice). Adding sev or mixture adds to the taste. (But we do not add). Any brand of rasam powder/sambar powder can be used.( I used MTR  Rasam Powder). It provides Udupi style of rasam flavour. Adding garam masala and chat masala is optional. I have added a very little quantity of garam masala and chat masala powders.
You can prepare Puffed Rice mix and store it. (mixed with cornflakes and groundnuts).
Time : 15 Minutes
Serves : 3 to 4 .
Puffed Rice Preparation : 
  http://nsomayaji.blogspot.in/2011/05/mandakki-chat-puri-chat.html

Carrot Shavige

Shavige /Vermicelli/Indian thin Pasta what ever you say it has its own place in South Indian Breakfast/Snack.

We can do many many dishes out of this Indian Vermicelli. Upma, baath, Vanghibath, Bisibele Baath, Palav and the recipes goes on.

I have given the name as Carrot Shavige since it has fresh and grated carrots and you munch them while you eat Shavige. Adding carrot gratings at last helps you to have raw carrots, it is slightly cooked because of the hotness in Shavige. It is an way to feed kids carrots. 

I have used thin variety of Anil Wheat Shavige, ground nuts, coconut, grated carrots and garam masala a little.

Let us see some benefits of having " Garam Masala (Spice) " in our diet.
Garam Masala does mean it provides warmness in our body. Garam Masala is used mostly Indian style of cooking. It is one of the spicy mixture of many spices. Garam Masala has cumin seeds/jeera in it. Cumin Seeds are rich in Iron, and it is good for promoting good blood cells and helps to prevent anemia. Cumin Seeds helps to improve digestion in our body. Cardamom is a main spice used in garam masala and cardamom/yalakki/elakki/yaalachi is good for cough, heart burn, and bronchitis. Coriander is one more  important spice used in garam masala. It helps in lowering the blood cholesterol levels and controlling blood sugar level in our body.
Garam Masala helps to build immunity and helps to relieve pain and inflammation in our body.It helps in soothing the stomach upset. It also helps to lower the blood sugar levels. It is said that it helps in weight loss. It helps in detoxifying the body. It helps in eliminating the bad breath.
Remember that Garam Masala can cause allergy and one should be very careful. It is always better to add garam masala very small quantity and it must be used rarely.

No Onion OR No Garlic is added here in this recipe of " Carrot Shavige".

It is one of the easy and simple dish and is mild spicy. Use carrots helps in avoiding heart burns and other irritations.
Let us see the recipe now :

Things Needed :

To Cook :
Shavige /Vermicelli : 2 Cups
Water : 4 Cups (Exactly)
To Fry :
Ground Nuts : 1/2 Cup
Seasoning :
Mustard Seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Green chilly : 1
Curry Leaves : One handful
Oil : 2 to 3 Tablespoons
Ground nuts : 2 to 3 Tablespoons
To Add :
Grated Carrots : 1 Cup (2 Carrots/Medium sized).
Grated  Coconut : 1 Cup
Powdered Ground Nuts : 2 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1 Tablespoon
Turmeric Powder : A pinch
Salt : As required
Jaggery : 2 Teaspoons/powdered
Coriander leaves : 2 Tablespoons
Lemon : 1/2 ( 1 Teaspoon)
Ghee : 1 Tablespoons
Groundnut powder : 1 Tablespoon

Method :

1. Wash and slit green chilly and cut coriander leaves and curry leaves.
2. Grate coconut and keep it aside.
3. Wash carrots, scrape out the outer layer of carrot and grate it. Keep it aside.

4. Dry roast ground nuts, remove its skin and dry grind it to powder.
5. Keep water for boiling in a big pan/bowl.
6. Keep a big pan on the fire and heat. Add cooking oil. Let it get hot.
7. Add mustard seeds, urid dal. Let mustard seeds splutter.
8. Add green chilly and fry for 10 seconds. Add ground nuts and fry till they turn golden brown.

9. Add Shavige/Vermicelli and fry till they turn slight golden brown. Fry on low flame.
10. Add turmeric powder, jaggery, garam masala, groundnut powder,rasam powder and salt.

11. Pour water and mix all the ingredients well. Let it cook and get thick. Mix it in between so that it does not get burnt or stick to the pan.

12. Let all the moisture disappear. Add grated coconut and carrots. Add lemon extract. (Lemon juice). Put off the fire.
13. Add a spoon of ghee and mix all the ingredients nicely.

14. Shift the ready Carrot Shavige to a serving bowl. Add cut coriander leaves and mix it slowly.

15. Serve with a glass of Hot Coffee or Tea.

 

Note :

The water should be boiling and it should be exactly double the quantity of shavige. Make sure to reduce the flame to very low while you pour hot water and also while frying shavige. You can use groundnuts chutney powder instead dry roast and powdering the ground nuts process. (Time will be saved). Adding more chilly or garam masala is optional. Any brand of rasam powder can be used. (Optional). I have used home prepared rasam powder. Use of onions are optional. You can fry cut onions and add it at the end or while shavige is cooking. Any brand of shavige is optional. You can use ground nut chutney powder instead of fresh prepared groundnut powder. (Optional).
Time : 30 Minutes
Serves : 3 to 4 .
Type : South Indian Breakfast/Snack time.

Seeme Badane - Sweet Potato Jeera Curry

Seeme badane kai /Chayote Squash is one of the healthy vegetable. It grows in plenty during winter and is healthy too. I have tried Sweet potato and Seeme Badane Kai jeera curry and the combination of the vegetable suits so well. The curry came out so well and I would like you also try and enjoy this yummy side dish.

Starting of November as the rains stops slowly these Seeme badanekai plants starts to give out the vegetables. It is a climber plant and the vegetables are curvy shaped vegetables which are rich in minerals and vitamins.

Let us see the benefits of eating " Chayote Squash " in our diet.

Chayote squash/Seeme badanekai has no saturated fat or cholesterol. It is a rich source of dietary fiber. The vegetable has good amount of minerals vitamins and good for weight loss. They do contain B complex Vitamins, folates, potassium and Vitamin C. Chayote Squash helps in dissolving kidney stones and regulating high blood pressure. They are good for people suffering from constipation.
No Onion OR No Garlic is added in this " Seeme Badane - Sweet Potato Jeera Curry".
I have used Chayote Squash/Seeme Badanekai (Kannada language), Sweet potatoes, jeera, green chilly and coconut. This curry goes well with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash/Seeme badanekai : 2
Sweet Potatoes :  1 (Medium sized)
Moong or Toor Dal : 1/4 Cup
Methi seeds/Fenugrik Seeds : 1/4 Teaspoon
To Grind :
Coconut : 3 to 4 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Ginger : A small piece
Green chilly : 2 to 3
To Add : 
Salt : As required
Ingh /Asafoetida : A little
Turmeric powder : A pinch
To Season : 
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8 leaves

Method :

1. Wash and pressure cook moong dal and methi seeds with required water ( I have used moong dal) and keep it aside.
2. Wash and remove the outer layers of sweet potatoes and chayote squash nicely.

3. Cut them into small pieces and cook with required water.

4. Grate coconut and grind it with jeera, cut ginger and green chilly with required water till paste.
5. Now keep a pan and put cooked dal, cooked veggies. Add turmeric powder and salt.

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

7. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt.
8. Shift curry to a serving bowl. Add mustard, jeera and curry leaves seasonings.
9. Serve with hot rice or any choice of your main dish.

Note :

It is better to cook veggies separately. Keep the veggies in a big pan and put some water and then cook till they turn soft. Use of any cooking oil is optional. Use of more/less chilly is optional.
Use of garlic or onions are optional. You can add carrots, beans to this curry. I have not used any curd or tamaraind since the curry is very mild.
Time : 30 Minutes
Serves : 2 to 3 
Type : South Indian/South Canara /Udupi.

APPE MIDI SAARU /Tender Mango Rasam

Appe Midi is one of the special tender mango which is used for pickle. These Appe Midi mangoes are grown plenty in Malenadu areas, in Karnataka./India.

I have prepared Rasam from the " Pickled Appe Midi" and it tasted lovely with its yummy aroma.
I got this recipe from Ananth Hegde Sir. He has posted this recipe in " FOODIE " Blog which is very active and it has innovative members putting up various recipes of their own and the traditional.
Thanks to Ananth Hegde Sir for this particular recipe.It is one of the traditional recipe of Malenadu people.
I have used pickled " Mango Appi Midi " ( Tender Appe mango), little fresh coconut and seasoned with mustard, jeera and green dry chilly. (Majjige menasu/Moru Molagai/ dried green chilly soaked in butter milk).
Let us know little information about Appe Midi mango or tender mango.
These " Appe Midi " mangoes are the best tender mangoes for pickling. Midi means tender and tender mangoes are usually pickled during the season of mangoes. Tender mangoes are bit savoury ad and the spices used for pickle adds to their savoury and gives a good taste which is one of the must  side dish having along with their lunch or dinner and some time along with breakfast.
Appe Midi the particular variety of mango is mostly found in western ghats and Maenadu. Since this mango variety is disappearing slowly because of cutting down the trees and other harmful activities, Bangalore University is helping the farmers to conserve the trees and distributing the plants to grow.

 Let us see the recipe now :

Things Needed : 

Appe Midi : Tender Mangoes : 5 to 6
Fresh coconut : 1 Cup ( 3 to 4 tablespoons)
For seasoning :
Ghee/Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Red chilly (Byadagi Chilly) : 3 to 4
Majjige Menasu/Sun dried green chilly : 2 to 3
Curry Leaves : 6 to 8 leaves
Ingh /Asafoetida : A little
To Add : 
Salt : As required
Water : 2 to 3 Cups
Turmeric Powder : A pinch
Ingh/Asafoetida : A little

Method :

1. Remove the " Appe Midi " ( Tender Mango ) from pickle.
2. Wash it nicely and cut it into halves. Remove the inner seeds. Keep them aside.

3. Grate coconut and keep it aside.
4. Keep a glass of water to boil on the fire in a big bowl.
5. Add salt and turmeric powder. Let it boil.
6. Grind grated coconut, tender mango pieces with little water till paste.

7. Remove it from the mixi jar and keep it aside.
8. See that the water kept on the fire is boiling. Add the ground mango coconut mixture.
9. Mix it well and bring it to a boil. Mix in between so that it does not  come out the pan.

10. Add mustard seeds, jeera, ingh  's seasoning to readySaaru/Rasam. Fry some majjige menasu/sun dried green chilly with coconut oil and add it to Appe Midi Saaru.

11. Shift the Appe Midi saaru to a serving bowl.

12. Add a teaspoon of ghee and mix it well. Serve with plain rice or like a hot soup.

Note :

A few pieces of Appe Midi ( tender mangoes) are enough. It is said that only the very tender ones should be used or you might feel bitter taste in Rasam. Adding a slit green chilly adds to the taste. Do not add any spice as this it self (Appe Midi Saaru) taste heavenly. Use of majjige menasu/moru molagai is optional. I have used coconut oil. (Optional). No other masla /spice is added to this recipe.
Time : 20 Minutes
Serves : 3 to 4 .
Traditiona dish of Malenadu. Karnataka /India.