Green Channa - Mango Tokku Rice

Green Channa /Kadale kalu ( Kannada language/Karnataka/India) is available from December till February. I tried this channa with mango tokku which was prepared last year. It tasted yum.
You can try this dish with dried green channa too.

Lets see some benefits of eating Green Channa in our diet.
Green Channa is filled with fiber. They are good for controlling the blood sugar levels. It helps to keep you full for a long time. They are good for people who diet to loose weight.They are rich in protein and low in sodium. They  are rich in antioxidants. They contain vitamin B 9, vitamin A and C. They are rich in iron, magnesium, potassium and calcium. These minerals helps to keep our blood and bones strong.
I have used Mango Tokku, Green Channa, cooker rice and simple spices which are available in the kitchen store.
Green Channa - Mango tokku Rice is good for one pot meal, lunch box, travelling, brunch or dinner.
 Let us see the recipe :
No Onion or No Garlic in this  " Green Channa - Mango Tokku Rice ".

Things needed :

Cooked Rice : 2 Cups
Green Channa : Fresh /dried : 1 Cup
Mango Tokku : 2 Tablespoons
Cooking Oil : 2 to 3 Tablespoons
Groundnuts : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : One Handful
Green chilly : 2
Salt : As required
Coconut :Fresh : 1 Cup ( 3 to 4 Tablespoons).
Coriander Leaves :  2 to 3 Tablespoons

Method : 

1. Wash and cook rice and let it be cool.
2. Remove the pods from channa plant and wash it once.
3. Cook till they turn soft.

4. Grate coconut and keep it aside.

5. Wash curry leaves, coriander leaves and green chilly. Cut coriander leaves and green chilly.
6. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard seeds splutter.
7. Add curry leaves and cut green chilly. Add ground nuts and fry till they turn crispy.
8. Add cooked green channa and mix it well. Add Mango tokku and mix all the ingredients nicely.

9. Add cooked rice and mix it well. Let the flame be very low while doing the whole process.

10.Add required salt, little turmeric and a tablespoon of ghee. Mix it well.
11. Add coconut, cut  coriander leaves and mix once again. Shift the ready " Green Channa - Mango Tokku Rice to a serving dish.

12. Serve with a cup of curd and papad.

Note :

Use of any raw rice is optional. Water quantity should be
Basumathi Rice : 1 Cup : Water 2 Cups
Sona Masuri or any other kind of rice : 1 Cup Rice :Water : 3 Cups or little less.
Soak Green Channa if you are using dried ones.( Over night)
Drain water after cooking Green channa.
Use of more or less ghee is optional.
Use of fresh mangoes instead of Mango tokku is optional.
Use of chilly, more/less is optional.
Type : South Indian 
Time : 10 Minutes. (If cooked rice is done already) or Cooking rice : 20 minutes.
Serves : 3 to 4.
 Mango Tokku /Chutney

Quick Raagi Pulka (Finger Millet Chapati )

Raagi/finger millet Pulka is an easy and perfect dish for dinner. It is soft and fluffy and fits into all age group.

I have seen this pulka in my favourite cookery group " FOODIE ". The moto of the web page is share and care attracts most of us. The adminis are so helpful and caring. Sadashiva Rao Mailankody, Shri Kripa, Madhura Pradeep and others are doing a great work. You can learn many dishes and the information they provide is really helpful to all of us.
I have used Ragi flour/Finger millet flour and wheat flour to prepare this Pulka.

Let us see some benefits of having Ragi in our diet. 
Ragi is known as one of the best Millet in the millet family. Millets are known as Siri Dhanya means rich content of minerals and provide good health if eaten regularly.
Ragi/Finger Millet is an excellent source of calcium and helps in strengthening bones for kids and aging people. It has a good source of antioxidant property. It is good for controlling blood sugar level in diabetes. It is full of fiber and slow in digestion. It has higher level of nutrition and good for people who follow diet food. Ragi has good source of natural iron and eating ragi is good for who suffer from anemia.
Let us see the recipe now :

Things Needed : 

Ragi/Finger Milelt flour : 1 Cup
Wheat flour : 1/2 Cup
Boiling water : 1/2 Cup
Ghee/Oil : 1 Teaspoon
Salt : A little

Method :

1. Keep water for boiling.
2. Put Ragi and wheat flour in a big bowl.

3. Add salt and pour water. (Boiling water).
4. Add a teaspoon of ghee. Leave it for 5 minutes.

5. Now mix all the ingredients and prepare dough. Add water if required.
6. Keep 1/2 cup of dry wheat flour in a small bowl.
7. Mix the dough nicely and divide them in to small ball quantity.

8. Take a small ball size of dough and dip in dry wheat flour.
9. Roll and make chapati.

10. Keep a tava/pan on the fire and heat. Put led ragi chapati on hot tava. It starts to bubble up.
11. Turn the other side and cook on low and medium flame.

12.Now Ragi pulka is ready to serve. Apply little ghee on both sides of  Ragi Pulka.

13.Repeat the same with remaining dough.

14.  Serve Ragi Pulka with the choice of your curry and cup of curd.

Note :

Ragi flour should be fresh to get good pulka.  If the dough turns too soft add little more flour. Take care while adding water. Do not add more water, which turns the dough very sticky. Adding oil instead of ghee is optional. Do not add any oil while cooking pulka. I have cooked pulka on tava. Cook on low and medium flame.
Time : 20 Minutes 
Serves : 2 to 3 . (According to size).