Beetroot Parota

Beetroot Parota  is prepared using beetroot. Just thought of preparing this paratha and it turned as yummy.

Beetroot Parota is good to eat for breakfast or for dinner. It is easy to prepare and we can have them with curd or any curry goes well with this Paratha. We can send it in kids snack box/lunch box, as it stays soft and smooth.
I have used Beetroot and some spices here. Was lazy to cook another curry and thought of preparing paratha with this remaining Beetroot Palya.
Let us see some benefits of eating " Beetroot " in our diet.
Beetroots are good for constipation, piles and kidney disorders because of its fiber content. It helps to improve blood circulation, good aid for skin care and prevents cataracts. They are rich in nutrients, vitamins and minerals, like fiber, vitamin C, magnesium, iron, copper and phosphorus. Beetroots are low in calories and no cholesterol. But they are rich in sugar content.
Lets see the recipe now: No onion or No garlic in this Beetroot Parota. (Optional).

Things needed :

BeetRoot : 1 ( slightly big )
Wheat flour : 2 Cups
Curd : 1 Table spoon ( or Butter milk 1/2 cup)
Chilly Powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Teaspoon
Jeera ( cumin seeds ) 1/4 tea spoon.
Salt :to taste.
Water : 1/2 Cup ( If needed )
Coriander leaves : 3 to 4 sticks.
Curry leaves : 6 to 8
Oil : 4 Table spoons
Cooking Oil : 3 to 4 Tablespoon

Method :

1. Wash and remove the outer layer of beetroot and grate it. Wash and cut coriander leaves.
2 . Keep a pan on the fire and heat. Add 1 teaspoon of oil and fry grated beetroot. Add curry leaves.
3. Fry nicely till the beetroot turn soft. Remove from the pan and let it cool. Add coriander leaves.
4. Add jeera, chilly powder, garam masala powderm turmeric powder and salt to the fried beetroot.
5. Put wheat flour to the beetroot bowl. Mix it well. Add curd and required water.

6. Prepare the chapati dough and let it rest for 10 minutes.

7. Now divide the dough into small portions.

8. Dip a small portion of dough in dry wheat flour and roll as chapati.
9. Keep a tava/dosa pan on the fire and heat. Clean the tava with a dry tissue or cloth.
10. Put rolled beetroot parota on the hot tava. Sprinkle little oil on the top of parota and cook.
11. Cook nicely and turn the other side and cook for 1 minute.

12. Now remove Beetroot Parota from the pan.
13. Repeat the same with remaining dough.
14. Serve hot beetroot parota with a cup of curd and any side dish you have prepared.

Note :

Use of curd to mix the flour is optional. It helps to soften the dough and parotas will be soft. Adding more oil while cooking parota is optional. (Taste Yummy but not good for health). Raw beetroot also can be used instead of cooked beetroot. Adding any spice is optional. Example , jeera powder, chat masala powder or any other powder.
Time : 30 Minutes
Serves : 3 to 4 .

Peas and Vegetable Saagu with soft chapatis.

Peas and Vegetable Saagu/Curry is one of the traditional dish that goes well with almost all the main dishes like chapatis, pooris, rotis, naan and other indian bread.

 I Have prepared this curry How my father used to do @ times. It is bit spicy, yummy and goes well with chapatis especially.
I have used peas, potatoes, tomato, beans and some spices which are at home.
Let us see the recipe now :
No Onion or Garlic is used in this curry.
@ First :

Vegetable Saagu

Things Needed :

To cook :
Peas : 1 Small bowl. (250 grams)
Carrot : 2
Potato : 2
Tomato : 1( small )
Beans : Handful
Salt : To taste

Things to grind :
Coconut : 2 to 3 Tablespoons
Cinnamon : A small stick. (1/4 inch)
Cloves : 4 to 5
Roasted chenna/putani : 2 Tablespoons
Coriander seeds : 1 Tablespoon
Jeera/Cumin seeds : 1/2 Teaspoon
Tamarind : 1/2 Marble size.
Green chilly : 2
Pepper pods : 2 to 3
Ginger : Small piece
Coriander leaves : 2 to 3 sticks
To Add : 
Ground masala
Butter : 1 Teaspoon
Milk powder/ fresh boiled and cooled milk: 1/4 Cup
Oil : 2 Teaspoons
To Season :
Jeera / cumin seeds : 1/2 teaspoon.

Method :
1. Wash and cut vegetables into small pieces and pressure cook with fresh peas pods.

2. Grate coconut and grind it with coriander seeds, jeera, pepper pods, green chilly, ginger, cut coriander leaves cloves and cinnamon.
3. Remove it from the mixi jar once it turns soft and smooth. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and put jeera. Let it turn slightly golden colour.
5. Add ground spice mixture and cook on low flame. ( for 2 minutes. Stir in between).
6. Keep cooked vegetables on fire. Add 1/2 Cup of water and mix it well. Add required salt.

7. Let it cook for 2 minutes. Add spice masala to the boiling vegetables and mix it well.
8. Let it cook for 2 to 3 minutes. Put off the fire and add 1/4 cup of fresh thick milk.
9. Shift  the curry to a serving dish. Add 1 teaspoon of lemon juice to it.

10. Add a teaspoon of butter on the top. Serve it with hot soft chapatis.  We had this " Peas and Vegetable Saagu with Soft Chapatis".

Note :

Do not add much spice. It gives out strong aroma. Adding more /less chilly is optional.
Adding any vegetable of your choice is optional. Adding milk powder or fresh milk adds to the taste.
Time : 30 Minutes 
Serves : 3 to 4 

Recipe for soft chapatis.:

Mix wheat flour with required hot water, add a teaspoon of ghee and prepare soft dough.
 Roll them as chapatis and cook on low and medium flame.
 Use of oil while cooking chapati is optional.
You can spread some ghee on the top of hot chapati also.

PANCHA KAJJAYA

Pancha means 5 kajjaya means sweet. This sweet is specially made during the festival time to do nevedyam to the God . Even in the Temple it is served as Prasadam.

Ingredients :

Avallakki or Awal or Povva ( Beaten Rice ) ( Thin Quality ) : 1 Cup
Fresh Coconut : 1 Cup
Cardamom : 4 to 5 pods.
Ghee : 1 Table spoon
Jaggary : 1/2 Cup

Method :

Take a bowl . Put Awalakki ( Awal ) , jaggary ( powder jaggary and cardamom ) , coconut , ghee and cardamom . Mix all the ingredients thoroughly and serve.

Note : Do not keep it for long since fresh coconut is used. It may get spoiled and also it becomes very soft after a long time.

2 to 3 Servings.

CHOCOLATE

Chocolate is every one's favorite sweet. You can try this at home and enjoy eating it any time of the day.

Things needed :
Milk or milk powder : 1 bowl
Sugar : 1/2 bowl
Butter : 2 Table spoons
Coco Powder : 3 to 4 Table spoons.
Nuts : Almond , Cashew, Raisens ( optional )(cut into small pieces )

Method:
Boil milk and add sugar. Stir thoroughly. Then add butter and stir. Add coco powder and stir slowly. Stir until it thickens and starts leaving the pan. Spread on a ghee applied tray and cut it according to your wish , only when it is cool. If you want soft chocolate remove when it is soft.

Note : It should be done on slow fire so that it does not get burnt. Can add more butter if you like butter flavour. Nuts can be added just after spreading the chocolate on the tray.

10 t0 m15 pieces of chocolates can be made.

Sweet Salad

Sweet Salad is healthy vegetable salad and you can have this any time of the day.

Things needed:
Carrot :1 cup (grated)
Beetroot : 1 cup ( grated)
Apple : 1 cup ( grated )
Corn : 1 cup ( fresh and tender )
Honey : 1 Table spoon ( or jaggary : 2 table spoon )
Coconut : 1/2 cup ( option )
Cardamom or clove or cinemon : 2 piece ( powdered)
Moong daal : 1 Table spoon

Method :
Soak Moong daal for 10 minutes and remove the water. Grate carrot, beetroot and apple and mix wtih moong daal . Add honey and powdered spice and mix well . Top with grated coconut and serve.

Note : Do not keep it for long. Can eat with chapatis also. Can add pine apple , sprouted moong or cabbage also.

2 to 3 serving.

Modaka & Kai Kadabu

Modaka is a sweet dish and it is mostly done during Ganesh Chaturthi. Fried or steamed Modakas are prepared with different ingredients. Traditionally it used to be prepare with rice or wheat flour and used jaggery or sugar. But now a days people have tried with chocolate and prepared chocllate modakas, kova modakas, paneer (cottage cheese) modakas etc.

Here is a traditional way of preparing modaks and kaikadubu which is also done during this Ganesha festival. 

Things Needed : 

Outer layer : 

Rice flour : 1 Cup 

Water : 2 Cups 

Salt : a pinch

Hoorana (to stuff it inside)

Coconut : 1 Cup 

Jaggery : 2 to 3 Tablespoons

Cardamom:  2 to 3 pods. 

Method :  

1. Keep water for boiling in a pan or bowl.

2. Add rice flour when the water starts to boil and stir well. Let the flour mix well with water and turns thick

3. Stir continuously til it starts to leave the pan. 

4. Put off the fire and mix the thick dough nicely by just touching the water. ( The mixture will be very hot). 

5. Keep another pan and put jaggery and 1 tablespoon of water. 

6. Let the jaggery melt nicely. Sieve the content with tea strainer. 

7. Grate coconut and dry grind it with cardamom seeds. (remove the seeds from pods and add it to coconut).

8. Keep the cleaned jaggery content and add dry ground coconut. Stir well and let the coconut mixture turn thick.

9. Now take a small size of rice dough and  shape as ball. Flattened the rice dough on your palm. 

10. Keep a teaspoon of coconut jaggery mixture in side and bring up all the sides of the modaka upside. Let it be like a stick shape.

11. Prepare all the dough the same way and then arrange them in a tray or idli cooker. 

13. Keep the modaka plate/ tray on the top of the bowl. Cover the pressure cooker with its lid and cook for 10 to 12 minutes.

14. Check the modakas that done with a knife edge. (just prick the knife and if the dough does not stick to the edge, modakas are done).

15. Keep the modakas for naivedya (samarpan) and serve as prasadam.   

 Note : The consistency of the dough should not be water or too hard. You can also use modaka mould to prepare modakas. Just place a small size of spread dough and then place the sweet content. close it. The mould helps to fold and gives a good shape. Add jaggery according to your wish. (more /less). Do not add any maida or rava to the dough.
Time :40 minutes
20  Modakas can be prepared.

Besan Laddu

Besan laddu/laadu/ Unade is a sweet dish, you can have them any time of the day. Besan laddu is very easy and quick to prepare. This yummy, delicious sweet just melts in your mouth and gives energy too.

Besan/Channa flour/Chick Pea flour/ Kadale hittu, sugar and ghee are the main ingredients that are used in Besan Laddu.
As I said it it energetic because channa flour is loaded with carbohydrates and suger adds to the calories. Some people do have a habit of having besan laddu for breakfast along with their normal food. It goes well with Upma, Avalakki/ Beaten Rice Upma or khara bath, puliyogre and bisibele bath.
It is very precious prasadam to prepare during Gokulastami/Shree Krishna Janmastami, may because people do fast the whole day and have their limited prasadam after midnight. It is good to take this besan laddu for travelling, kids party, kids snack box and ladies parties.
Lets see the recipe now:
Things needed:
Besan _ 2 cup
Sugar -1  cup ( dry grind and powder it)
Ghee - 1 cup
Cardamom - 5 to 6 pods
Dry fruits - 1/4 cup ( Cashew ( cut in to small ) and raisens )+ Almonds (Optional)

Method :
1. Keep a pan on the fire, put 1 table spoon of ghee and fry cashew and raisens and remove them. 
2. Add besan and fry in that ghee until raw smell disappears. (Approximately  6 to 8 minutes). Put off the fire and shift the roasted flour to a big bowl.
3. Powder the sugar along with cardamom seeds. Melt the ghee and keep it ready.
4. Add powdered sugar and mix well. Divide the mixture into small portion.
5. Add ghee (Little by little) to one portion and mix it well and prepare laddus.
6. Once that portion of mixture is done, add ghee to the next portion and repeat the same.
7. Prepare laddu and shift them to a serving tray and serve or keep it in a air tight box.

Note :
Fry besan on slow flame so that it does not get burnt. Do not add ghee immediately . let it cool a bit . Then add ghee. Dividing the mixture into small portion helps you too prepare laddu easily. Mixture does not get dry very soon since it is small portion. You can also add some hot boiled milk instead of ghee and prepare laddu. But not only the taste differ, the shelf life of laddu prepared with ghee will be more. (At least 15 days) and milk used laddu will be only 3 to 4 days.
Time : 20 Minutes.
Serves : 15 to 16 laddus. (According to the size).

Banana -Almond Halwa.

Banana -Almond Halwa is a sweet dish and it is one of the rich and tasty halva. Ripe bananas, jaggery and almonds are used here.

We had some (around 8 to 10 ) ripe bananas and I though of preparing halva with those ripe bananas. ( My Sister Sujatha"s House from ooru/Udupi). Udupi Banana Hava is very famous and it is such a delicious halva one can fall love with that halva. Nendra banana is used to prepare that special Halva.
Here I have used Yalakki banana and are very tasty once they are ripen.

Let us see the recipe Now :
Things Needed:
Banana : 6 to 8
Almond : 1 Cup
Jaggery : 3/4 Cup
Ghee : 1/2 Cup
Cardamom : 3 to 4 Pods

Method :
1. Remove banana skin and smash banana nicely. Keep it aside.
2. Powder cardamom and keep it aside.
3. Powder almonds and (with its skin) keep it aside.
4. Keep a pan on the fire and put smashed bananas. Add a spoon of ghee and mix it well.
5. Stir nicely and add jaggery. Keep on stirring. (It should not burnt at the bottom of the pan).
6. It turns as full liquid. Add a spoon of ghee and mix it.
7. Slowly add ground almonds and cardamom powder. Keep stirring.
8. Add ghee in between and mix it well.
9. Stir in between till it leaves the sides. Mix it for another 5 minutes. Ghee starts to oozes (comes out).
10. It turns as one whole ball. Remove from the pan and put it on a ghee spread plate/tray.

11. Let it cool nicely.

12. Cut according to your wish and serve or store.

Add caption

Note :
Use of sugar instead of jaggery is optional. Use of ghee more/less is optional. Remember banana fruits must be well ripen to prepare halva or it taste bit savoury. Whole procedure should be on low flame. Do not add any water. I have used organic jaggery. If you are using normal shop bought jaggery, keep a pan add jaggery and very little water to it. It starts to melt. Let it melt completely. Sieve this jaggery content and then use it. (To remove the dust particles).
Time : 30 Minutes. 
Serves : 30 pieces can be made.(According to size and shape).

Tomato Chutney

Tomato Chutney is a side dish and it is an easy dish to prepare and yummy to have.
I have used Tomatoes. urid dal, red chilly and coconut.

Let us see some benefits of having tomatoes in our diet. 
Tomatoes are an excellent source of Vitamin C, Vitamin E and Vitamin K. They are rich with copper, potassium, manganese, dietary fiber and Vitamin B6 and phosphorus. Tomatoes help to improve our eye sight, good for stomach health and helps to reduce the blood pressure. They are also good for diabetes and urinary tract infections. They help to increase the digestion, stimulate blood circulation and reduce the cholesterol levels. They are rich with antioxidants and helps to detoxify the body.
Let us see the recipe now :
No Onion or No Garlic is added to Tomato Chutney. It goes well with idli, dosa, chapatis, rotis and even plain rice (Hot) with a spoonful of home made ghee.

Things Needed:

Tomato : 2
Red chilly : 4 to 5
Urd Daal : 1 Tablespoon
Coconut Oil : 1 Teaspoon
Ingh /Asafoetida : A pinch
Coconut ( Fresh ) : 1/2 Cup (or 3 to 4 Tablespoons ( grated)

Salt :According to taste.
Curry leaves : 4 to 6
Water : As required
Tamarind : Very little

Method:

1. Wash and cut tomatoes in to small pieces.
2. Wash and keep curry leaves aside.
3. Grate coconut and keep it aside.
4. Keep a small pan on the fire and heat. Add oil and urid dal and red chilly.
5. Fry till they turn golden brown.
6. Add cut tomatoes and fry them nicely till they turn soft.

7. Add curry leaves and ingh fry with tomatoes. Put off the fire. Let it cool.
8. Add coconut, tamarind and salt.
9. Grind it with required water till it turns into paste. (According to your wish).

10. Remove from the mixi jar and shift it to a serving bowl.

11. Add mustard seasoning with curry leaves and ingh.
12. Serve with any main dish you have prepared. We had Tomato Chutney with Hot plain rice.

Note :

You can boil tomatoes instead of frying. Use of coconut oil is optional. ( You can use any cooking oil of your choice). Adding more/less chilly is optional. Use of garlic or onion is optional. Adding mustard seasoning is optional. I have not added.
Time 10 Minutes
Serves : 2 to 3 .