Snake Gourd pulp Tambuli

Snake gourd is a vegetable  which is high water content, low in calories, fat free but filling and great to include in weight loss diets. Snake gourd also contains a lot of firber which can help to keep your digestive tract healthy. The firber is also helpful for those with diabetes. It is also a good source of minerals like magnesium, calcium and phosphorus.
Here I used Snake gourd pulp for Tambuli. Tumbuli is a side dish which keeps our body cool and healthy. Normally tumbuli is prepared with butter milk, fresh coconut and other spices and consumed or served in the beginning of the servings. We can have this tumbuli with rice, chapati, poori or toti too.
Things needed :
Snake gourd Pulp : 1 cup
Fresh coconut: 2 Table spoons
Pepper pods : 2 to 3
Jeera : 1/2 Tea spoon
Ghee : 1 Table spoon
Salt : as required
Green chilly : 1
Ingh : a pinch
Curd : 1 Cup
Mustard seeds : 1/4 Tea spoon
Red chilly: 1
Curry leaves : 4 to 5

Method:
1. Scoop out the tender pulp from the Snake gourd and boil or cook in pressure cooker for 6 to 8 minutes using little water, and green chilly and keep it aside to cool.

2. Now keep a pan on the fire and heat. Put ghee. Add jeera and pepper seeds Fry for 10 seconds. Put of the gas.
3. Now grind fresh coconut, fried jeera and pepper and cooked Snake gourd pulp. Use the water from the cooked pulp.
4. Add salt and ingh and grind and mix it well. Now remove the ground mixture from the jar and pour it to the  bowl.
5. Add curd and mix it thoroughly.
6. Now once again keep a pan on the fire. Add the remaining ghee. Put mustard seeds and red chilly. Let the mustard seeds spurt. Add curry leaves and put this spurt mixture to the ready tumbuli and serve with rice or chapati.

Note : You can fry snake gourd pulp while frying pepper and jeera. Fry until it gets tender. Cooking the pulp is good for health. You can also use butter milk instead of curd. Using butter milk is a healthy way but adding curd to the tumbuli taste best. Use less water while boiling.
Time : 15 minutes.
Serves : 2 to 3

Raagi - Nendra Bale Halva

Ragi ( Millet ) - Nendra Bale Halva 
Halva is a sweet dish prepared using Raagi/Finger Millet and jaggery. It is one of the healthy sweet that you can enjoy at any time of the day.

Nendra bale/Nendra banana is one of the healthy banana and mostly used in South India especially in South Canara and Kerala. Nendra banana is loaded with healthy properties and in Kerala it is one of the staple food. Even for breakfast they cook and eat this banana. It is full of nutrients.
We normally use this banana for making halva and podis or even just roast it on tava and eat.
Let us see the recipe of Raagi -Nendra Bale Halva. Nendra bale should be well ripen to make halva.

Things Needed : 

Raagi : 2 Cups
Nendra Bale Hannu : 1
Jaggery :  3/4 Cup
Ghee : 1/2 Cup
Coconut : 2 to 3 Tablespoons
Cardamom : 5 to 6 pods
Water : 1  cup.

Method :

1. Roast Raagi flour for 2 to 3 minutes and put it in a bowl.
2. Keep jaggery on the fire and put little water and heat. Let it turn into liquid. Now take a stainer and staine jaggery liquid into a bowl.
3. Powder cardamom and keep it aside. Grate coconut and keep it aside.
4. Smash Nendra Bale and put it with raagi flour and add cleaned jaggery. Add grated coconut.
5. Keep a pan on the fire and put the raagi mixture in the pan and start stirring. Add 2 tablespoons of ghee.
6. Stir this mixture util it starts leaving the frying pan. Stir for another 2 to 3 minutes.
7. Now add remaining ghee, cardamom powder and mix it nicely and pour it to the tray.
8. Cut Raagi -Nendra bale halva according to your wish when it is slightly cool.

Note : 

You must stir the mixture continuously so that it does not get burnt. You can add more ghee if you wish. Add water when you are preparing jaggery syrup. Coconut can be  roasted and then added.  You can grind coconut with little water and then add.
Time : 20 minutes.
2 to 25 pieces can be made.

Awalakki Uppugari (Dhideer Poha)

Awalakki means Poha or Awal or Beaten Rice.

Awalakki is used for preparing many dishes like payasam, awalakki chitranna , awalakki uppittu or Awalakki puliyogre and Awalakki Mosaranna. Awalakki Unde, payasa are some sweet dishes which we normally prepare. Awalakki is fried and used in mixture which is very tasty munching item. Here I have tried Awalakki Uppugari which has sweet and salty taste and goes very well as break-fast or as evening snack. And when ever you feel like munching something you can prepare this Awalakki Uppugari and have them and njoy. Its also stomach filling and easy to prepare.

Things Needed

Thin Awalakki ( Poha thin sized ) : 2 Cups
Fresh coconut : 1/2 Cup
Green chilly : 1
Sugar : 2 Tea spoons
Oil : 1 Table spoon
Mustard seeds : 1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Salt : required

Method :
1. Wash curry leaves and green chilly and cut it into small pieces. Grate coconut and keep it aside.
2. Take a big bowl and put Awalakki, coconut, sugar and salt.
3. Keep a pan on the fire. Heat and put oil. Put mustard seeds, urd dal and green chilly to the oil. Let the mustard spurt.
4. Add curry leaves and put this mixuture to the Awalakki bowl and mix it nicely.
5. Serve this Awalakki immediately or it turns very soft.

Note :
You can also add cut onions to the mixture. Cut onions into small pieces and add it at the end and mix it again before serving.  Instead of green chilly you can add red chilly. Add red chilly while adding mustard seeds.  You can also add rasam powder to the mixture to get different taste.
serves : 2
Time : 10 Minutes

Kempu Harive Bolu Huli

Kempu Harive soppu (Edible leaves which are used in cooking) is very famous in Dakshina Kannada and Malenad side.  We do prepare Sambar, Palya, coconut curry and many other items.
Here I have prepared Bolu Huli ( with out dal or coconut). This curry is bit spicy and taste sweet and hot (green chilly ),  can be eaten with rice, chapati or puri even with dosa and idli .
Things Needed :
Kempu Harive : 2 Bundles
Tamarind Pulp :2 Table spoons
Jaggery : 1 Table spoon
Green chilly : 2
Salt : to taste
Ingh : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urd Dal : 1/2 Table spoon
Methi seeds : 1/4  Tea spoon
Curry Leaves  :5 to 6 leaves
Coriander leaves : 1 Table spoon

Method : 
1. Wash it nicely and cut the leaves in to small. Wash and cut green chilly and coriander leaves.
2. Soak Tamarind in hot water for 10 minutes and squeeze out the pulp and keep the pulp aside.
3. Now keep a pan on the fire and heat. Put oil. Put mustard seeds, methi seeds and urd dal. Let mustard seeds spurt.
4. Add ingh and curry leaves. Add cut Harive soppu and mix it nicely.
5. Add a pinch of turmeric and add a glass of water.
6 Add salt, cut green chilly and tamarind pulp. Let it boil for 5 minutes on low flame.
7. Add jaggery when the leaves becomes soft and cooked. Cook for another 2 to 3 minutes and put the cooked Harive soppina bolu huli to a serving bowl and add coriander leaves. Serve ready bolu huli with hot rice or chapati.
Note: The leaf should be fresh to get the best taste. You can also add onions to the curry. Fresh butter is used while eating.  You can add garlic to the curry.
Time :20 Minutes.
Serving :2 to 3

Chenna - Parota...

Chenna or kadale is a famous pod and mostly used in curries, dal , huli and palya also. Here I have done Kadale Curry and Parota. Its easy to do and I have not used onions and garlic so that you can prepare this item during the fasting time too.

Things needed:
Channa ( Kabooli or black ) :  2 Cups.
 Ginger :  1 Table spoon (grated)
Green Chilly :1
Jeera : 1/2 Tea spoon
Chenna Masala :1/2 Tea spoon
Methi Seeds (Fengrik seeds) : 1/4 Tea spoon
Cloves : 2 to 3
Urd Dal : 1 Table spoon
Salt : Required
Oil : 1 Table spoon
Butter:  1 Table spoon
Tomatoes : 2 to 3 ( Medium sized )
Potatoes : 2 Miedium size
Coriander leaves : 2 Table spoons.
Turmeric Powder : a pinch
Lemon Juice : 1 Table spoon. ( 1 lemon juice )

Method :
1. Wash and soak chenna for overnight or 6 to 8 hours.
2.Wash and cut tomatoes, green chilly, coriander leaves and grate ginger. Keep it aside
3. Now pressure cook soaked chenna and urd dal and potatoes ( remove all the soaked water and use fresh water to cook ) for 15 to 20 minutes.
4. Peel the skin of potatoes and smash the potatoes when it is cooled and keep it aside.
5. Keep a pan on the fire and heat. Add oil and put cloves and jeera. Add cut tomatoes and ginger. Fry them nicely.
6. Add  chenna masala to the tomato mixute and mix it well. Add cut green chilly.
7. Add cooked chenna, salt and turmeric powder and boil for 5 minutes.
8. Now mix smashed potatoes and mix it nicely .
9. Put 1 cup of water and mix it nicely and cook for 4 to 5 minutes.
10. Shift the chenna curry to a serving bowl and add coriander leaves, lemon juice and butter on the top.

Note : Channa should be cooked softly to get the good taste. You can add carrots to the curry at the end. Since the curry is with no garlc or onion no need to add them. Adding urd dal is an optional. You can also also use tamarind pulp instead of lemon. Lemon adds to the flavour.
Serves : 4 to 5
Time : 30 Minutes :(Soaking time separately)

PAROTA

This particular Parota is prepared using Maida  ( all purpose flour ) and taste good.
Things Needed:
Maida : 2 Cups
Milk :1/4 cup.
Curd : 1 Table spoon
Butter or Ghee : 2 Table spoons
Salt : required

Method :
1. Take a big bowl and put maida .
2. Add butter or ghee and mix it nicely.
3. Add curd and milk and mix it well and prepare dough. The dough should be soft. ( You can also use water if required )
4. Keep the dough for 5 to 6 hours.
5. Now divide this dough in to small portions. Make  small ball size and roll them as chapatis.
6. Fold this chapati and make a round shape and roll them again as chapatis and cook them on medium heat.
7. Sprinkle a spoon of oil and put the parota on the other side to cook.  Remove after 1 to 2 minutes and serve the Parota with Chenna.
Note: Folding the chapatis again and again will turn the chapati soft and layers keep the chapati smooth and soft. Prepare the dough little lloose to get the good parotas. You can spread little oil or ghee to get a crisp Parota.  You can also use 1/2 amount of wheat flour.
Serves : 2 to 3
Time : 30 Minutes..

Mysore Pak

Mysore Pak is a famous sweet and normall done during festival season. This sweet contain Besan that is channa dal powder, fresh ghee, sugar and little cardamom.
Things Needed:
Besan : 1 Cup
Sugar : 2 Cups
Fresh Ghee : 2 1/2  to 3 Cups
Water : 1/2 Cup

Method:
1. Dry roast besan till the raw smell disappear. ( 3 to 4 minutes on low flame )
2. Now allow the roasted besan to cool.
3. Keep a pan on the fire and put sugar. Add 1/2 cup of water and mix well.
4. Keep stirring the sugar till it boils and forms the bubbles, Do this process on low flame.
5. Let the sugar syrup boil for 2 minutes. Add roasted besan and stir and mix it thoroughly.

6. Add 1/2 cup of ghee slowly to the besan sugar mixture and stir slowly and mix it well.
7. Add the remaining ghee slowly in between the stirring.
8. Must keep stirring the mixture. It starts changing its colour. Now leave for 5 seconds and stir again.
9. Once it changes its colour you must give 2 to 3 seconds gap and stir for 2 to 3 times and  pour this mixture on a tray or plate.
10. Leave it for 1 to 2 minutes after you pour the mixture to the plate and cut according to your wish.

Note:  The ghee should be in the liquid form when you measure it. Must add ghee in between the stirring. Mysore Pak should be prepared very carefully or it will be very hard. Use fresh ghee or home made ghee to get the best Mysore Pak. You can also add cardamom powder to the mixtrue. You can pour out the extra ghee which comes out while shifting the mysore pak to a tray or plate. The sugar syrup should be thread consistency.
Time : 25 to 30 Minutes.
20 to 25 Mysore Pak pieces can be made.

Cucumber Sasive and Sasive Chapati

Cucumber is one of the very low calorie vegetable and no saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber that helps reduce constipation. It is a very good source of potassium. Here I have tried cucumber sasive which  is very famous in Udupi and Dakshina Kannada side. This is one of the side dish and we can have them with chapatis, pooris or rotis and goes very well with plain rice.
I have tried  Masala chapatis using the same sasive and since it contain spice, you can have them with curd.
Things Needed : 
Cucumber: 2 (Medium size)
Red Chilly : 2 to 3
Mustard seeds:  1/2 Tea spoon
Coconut: 2 to 3 Table spoons
Ingh : a pinch
Salt : Required
Curd : 1/2 Cup

Method :
1. Wash and cut cucumber and grate coconut.
2. Now grind coconut, mustard seeds, ingh red chilly and cucumber together till paste consistency. Add little water if required.
3. Add salt and grind for 10 seconds
4. Now put the ground mixture in a bowl and add curd and mix well.
Serve Cucumber Sasive with with hot rice or chapatis
Note : You can add spurt mustard seeds to the sasive. ( put mustard seeds in a pan and add  1/2  tea spoon of mustard seeds. Let it spurt.  Add curry leaves and ingh to it and add it to Cucumber sasive). You can also use tamarind pulp instead of curd. Add the pulp while grinding all the ingredients.
Time : 10 Minutes.
Serves: 2 to 3
                                                        Cucumber Sasive Masala Chapatis.
Things Needed: 
Cucumber Sasive: 1/2 cup
Wheat flour: 2 Cups
Salt : Required
Chilly powder : 1/2 Tea spoon
Jeera : 1 Tea spoon
Water: required
Oil: 4 to 5 Table spoons

Method:
1. Put Cucumber Sasive in a big bowl.
2. Add wheat flour slowly and add salt, jeera, chilly powder and 1 table spoon of oil and mix it well.
3. Add required water and prepare chapati dough.
4. Now divide the dough in to small balls and roll the chapatis.
5. Keep a tava on the fire. Heat and sprinkle oil on the tava.
6. Now put rolled out chapati and cook on both sides.
7. You can use little oil on both side.
Repeat the same with the remaining dough.
Serve hot Masala Chapatis with any curry or Curd.
Note : Fresh sasive must be used. You can add garam masala instead of red chilly. You can also apply ghee while serving. Hot Masala Chapatis taste better.
Time : 20 minutes.
Serves: 2

Spring Onion - Akki Rotti

Spring Onions contain minerals, vitamins that have proven health benifits. They ar good for cardiovascular health. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease.
Here is a recipe using Spring Onions for akki rotti instead of onions. Spring Onions akki rotti can be eaten for breakfast, as snack or for dinner too. Not much of masala or chilly is used here and it will be good for kids and elderly too.
Things needed;
Spring Onions: 2 to 3 cups. (2 small bundles)
Rice Powder: 2 cups
Green chilly: 1
Coconut: 1/2 Cup
Salt: to taste
Coriander leaves: 3 to 4 Table spoons
Curry leaves: 6 to 8 leaves
Ginger : 1 Table spoon
Oil:  4 to 5 Table spoons.
Water : Required
Method :
1. Wash and cut spring onions, curry leaves, coriander leaves into small pieces. Grate coconut and ginger and cut green chilly and keep it aside.

2.  Take a big bowl and mix rice powder, cut spring onions, coriander leaves and curry leaves. Add grated coconut and ginger to the mixture.
3. Add salt and cut green chilly to the mixture.
4. Boil a cup of water and pour it to the mixture and leave it for 5 minutes.
5. Now mix all the ingredients together adding required water and let this dough mixture to be little loose.

6. Keep a bowl of plain water next to the rotti dough bowl.

7. Keep a pan on the fire and heat. Sprinkle oil and wet your hands with plain water and take a handful of rotti dough and spread it nicely in a dosa shape. You can dip your hands in the water and spread the rotti in thinner way.

8. Sprinkle one tea spoon of oil on the top of akki rotti and cover the lid. Cook for 1 to 2 minutes and turn the other side of the rotti and cook that sdie for 1 minute.

9. Serve this hot akki rotti with a spoon of ghee or butter with any chutney you prepared or with chutney pudi or pickle.

Note:  Mix the dough with required water so that it will be easy to spread. Adding boiling water to the mixture will help the Rotti to be soft.
Keep a low flame when you are spreading the dough on the tava.  It helps you to spread the dough nicely. Or else keep two pans and after cooking rotti you wash the tava and then spread the dough and keep on the fire to cook rotti. Onions or any vegetables like carrots, cucumber or leaves like palak , methi or Dil also can be added to this mixture.
Time : 40 to 50 minutes.
Serves: 3 to 4

Kodubale

Kodubale is a fried item and it can be enjoyed with tea or coffee or you can munch this fried crispy piece any time of the day. Kodubale can be prepared in many ways. Here is a easy recipe that you will be loved to prepare Kodubale. This Kodubale is crispy and all age group will like it I am sure. Kodubale can be served as starter in the party too.
Things Needed:
Rice Powder: 3 Cups
Roasted Chenna (Huri Kadale):3/4 cup
Red Chilly Powder: 2 Tea spoons
Butter:  2 Tablespoons
Jeera: 1 Table spoons
Salt: to taste
Ingh : a pinch
Oil : 2 Cups\

Method: 
1. Dry roast rice powder for 2 to 3 minutes on low flame.
2. Dry grind Huri kadale into powder and keep it aside.
3. Now take a big bowl and put rice powder, roasted chenna, chilly powder, jeera salt and ingh.
4. Add butter to the rice mixture and mix it nicely.
5. Add required water little by little and prepare dough. (Thicker than chapati dough consistency)

6. Now take a small portion of dough and prepare thread shape by fingers and join the ends and make like a circle.

7. Keep a pan on the fire. Put oil and heat. When the oil is hot put the ready kodubales in the oil and deep fry them on low flame.
8. Fry them on both side and remove from the oil and put it on a tissue or plain kitchen roll. It helps to obserb extra oil.
9. Repeat the same with the rest of the dough. 5 to 6 kodubales can be fried at times.
10. Serve hot kodubale or store these kodubale in an airtight jar and use it during the tea time. You can even pack these Kodubales to your kid's lunch box

Note; Remember this frying process should be done on low flame to get the crisp kodubale.  You can also add sesame seeds instead of jeera. Dry roasted rice powder should be cooled and then mixed with other ingrediends. You can also add hot oil ( 3 Table spoons ) instead of butter. But added butter kodubale taste better and will be crispy for sure.
Time : 40 to 50 minutes.
30 to 40 small kodubales can be done.

Bottle gourd-Channa dal Dosa (Ade)

Bottle gourd is filled with fiber and  helps to digest the food easily. The glucose and sugar related compounds are nearly nil in the bottle gourd. It is one of the food option for the diabetic patients. It is one of the body heat control food and keeps your body temperature at normal level. It helps to reduce the inflammations in the liver and kidneys.

I have tried dosa with bottle gourd and channa dal and moong dal. This dal dosa is also known as  Ada. This is a healthy dish and easy to prepare and easy to digest too. We can have this dosa for breakfast or as snack or for dinner too.

Things needed:

Bottle gourd : 2 to 3 cups: (1/2 of medium sized bottle gourd)
Channa dal:  2 Cup
Moong dal: 1/2 cup
Rice: 1 fist. (1/4 cup)
Salt : to taste
Coriander leaves: 2 Table spoons
Curry leaves :  6 to 10
Green chilly : 1
Ginger : 1 Table spoon
Pepper pods: 3 to 4
Jeera : 1/2 Tea spoon.
Coconut: 2 Table spoon
Ingh : a pinch'
Oil:  4 to 5 Table spoons.

Method:
1. Wash and soak channa dal, moong dal and rice together for 2 to 3 hours.

2. Grate coconut and wash and grate ginger. Wash and keep curry leaves, coriander leaves and green chilly.
3. Wash and cut bottle gourd into small pieces and keep it aside.
4. Now grind all the ingredients like, channa dal, moong dal, rice, curry -coriander leaves, ginger and coconut together till paste.
5. Add cut bottle gourd pieces and grind along with dal. Add ingh and salt and grind nicely and remove from the jar and put it in a big bowl.

6. Do not add much water while grinding.
7. Now keep a pan on the fire. sprinkle oil on the top.
8. Take a spoon ful of batter and spread it like dosa. Use 1/2 spoon of oil and sprinkle on the dosa and cover the lid. Cook for 1 to 2 minutes.

9. Now turn the dosa on the other side and cook for 1 minute.
10. Now serve Bottle gourd dosa with any kind of chutney you like or with any sambar or with pickle or chutney pudi

Note:  You can add onions (cut into small pieces). You can also add tour dal (2 to 3 table spoons will do). It helps to give crisp to the  dosa.
Prepare these dosas on medium flame and see that it does not get burnt.
Time: 15 to 20 Minutes (except soaking time)
Serves : 2 to 3.

Sweet Potato - Oats - Fritters

Sweet Potato provides a good amount of vital minerals such as iron, calcium, magnesium, mananese and potassium that are exxential for enzyme and carbohydrate metabolism.
Here I have tried Sweet Potato Fritters. This fried item is good for snack or as starter in the party occasion.

Sweet Potato Fritters will be liked by all age group and it will be easy and quick to prepare.

Things Needed:

Sweet Potatoes: 2 to 3 (edium sized)
Green chilly : 2 to 3
Oats: 2 Tablespoons
Beaten Rice (Awalakki or awal) : 1/2 cup
Coriander leaves: 3 to 4 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Jeera: 1 Teaspoon
Ginger: 1/2 Teaspoon (grated)
Bread slices: 4
Oil : 1 Cup
Salt : to taste.
Cashew nuts : 2 Table spoons.

Method :

1. Boil sweet potato and keep it aside. (You can use the pressure cooker to boil sweet potato)
2. Roast Oats for 2 to 3 minutes and leave it for cooling.
3. Powder the bread slices.(do not use water, just powder it by using hand)
4. Wash and cut coriander leaves, grate ginger and keep it aside.
5. Remove sweet potato outer skin when it is cooled and keep it aside.
6. Take a big bowl and put peeled sweet potato and smash it nicely.
7. Add powdered bread, roasted oats and Awalakki (Poha) to the sweet potato.
8. Cut cashew nuts in to small pieces.
9. Add salt, cut coriander leaves and cut green chilly, cashew nuts pieces and mix it nicely with sweet potatoes.

10. Prepare a thick dough (consistency should be like chapati cosistency).
11. Keep a frying pan on the stove and heat. Put oil to the pan.
12. Let the oil become hot. Now take a small amount of the sweet potato mixture
13. Pat the dough in between your palm and prepare a shape according ot your wish and fry them one by one.  Serve

14. Prepare the remaining Fritters according to your wish and serve with ketchup or any kind of chutney you like.

Note : You can also shallow fry these fritters on dosa tava using very little oil. But taste differ. You can add ground nuts or cashew nuts and then mix it nicely along with sweet potato. Add water if the dough becomes thick.
Serves :3
Time; 20 minutes. ( Boiling and removing the outer skin of sweet potato should be done in the beginning it self)

French Beans Moong Dal -Dry Palya

French beans are very low in calories and contain no saturated fat. It is very good source of Vitamins and rich source of dietary fiber. Beans contain excellent levels of vitamin A, good amounts of vitamin-B6, Vitamin B-1 and Vitamin C. French Beans also contain healthy amounts of minerals like Iron, calcium, mangnesium, manganese and potassium. Using Moong dal is also very benificial to the body. Its easy to digest and high fiber and nutrient content.

Here is a recipe of French beans and Moong Dal Palya or dry curry. This dry curry goes well with chapatis, pooris, plain rice and any kind of rotis. Its a healthy dish and easy to prepare and it has not much of spice even children and all age group people will definitely love the dish.
Things Needed:
French Beans : 200 Grams.
Moong Dal : 100 grams.
Green chilly :1
Fresh coconut : 2 Table spoons.
Turmeric powder: a pinch
Mustard seeds :1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Jeera (Cumin seeds): 1/4 tea spoon
Grated Ginger : 1/2 Tea spoon
Salt : to taste
Curry leaves :5 to 6
Coriander leaves : 1 Table spoon
Oil: 1 Tea spoon
Ingh: a little

Method:
1. Wash french beans and cut it into small pieces. ( You can also use food processor to cut the vegetable).
2. Wash and keep moong dal aside. Wash green chilly, coriander leaves and curry leaves and cut it into thin pieces.  Grate coconut. Wash and grate ginger and keep it aside.
3. Now keep a pan on the fire. Add oil and heat. Put mustard seeds and urd dal when the oil is heated. Let it spurt. Add jeera and curry leaves and little ingh.

4. Mix it nicely and add cut beans and stir once. Add moong dal and green chilly.
5. Add turmeric powder and fry along with beans for 10 to 20 seconds. Add required water and cook until water disappear and the beans is cooked. (abt 5 minutes will do).
6. Stir inbetween so that it does not  get burnt. When it is half cooked add salt
7. Add fresh coconut and cut coriander leaves and stir once again and cook only for 1 minute and remove from the pan and put it in a serving dish.

8. Serve with Hot Rice or capati or poori. It goes very well with plain dosas also.

Notes :
Do not put lots of water and over cook the beans. You can add cut onions along with beans and moong dal. The taste differ. No need to add lots of oil since the coconut contains oil. Fresh coconut gives a better taste. Must add coconut when the water disappear completelyfrom the vegetable to get the correct texture. Do not cook for long time after adding coconut to the palya. Coconut looses its benifits. You can serve this palay as Kosumbari also. (One of the side dish used during the festivals or feast).
Serves : 3
Time : 25 Minutes.

Carrot -Rava Rotti

Carrot Rava Rotti is prepared with Rava (midium size) and grated carrots, green chilly, fresh grated coconut. Its easy to prepare and using carrots will give a good look for the rotti and healthy too.

Ready to serve Carrot Rava Rotti.

Carrots are exceptionally rich source of carotenes and vitamin A. Carrots help to protect from skin, lung and oral cavity cancers. Here is a recipe that I have tried,  Rava (Samolin) rotti with carrots and its easy, soft and healthy and loved by  all the family members. This Rotti can be enjoyed during the fasting time or for breakfast, dinner and as snack also.
Things Needed:
Rave or Rava Samolina) : 2 Cups
Carrots : 2 (medium size).
Curd: 1 Table spoon
Coriander leaves: 2 Table spoons
Green chilly :1
Coriander leaves: 6 to 8
Coconut : 2 to 3 Table spoons
Salt : taste
Water : Required water
Oil : 3 to 4 Table spoons.

Method :
1.Wash and grate carrots. Cut green chilly and coriander-curry leaves. Grate coconut and keep it aside.
2. Take a big bowl and put rava and a spoon of curd. Add salt and mix it with required water . (Little thicker than idly conssistency).

3. Add grated coconut, carrots, green chilly, coriander-curry leaves and mix it well.  Leave it for 5 to 10 minutes.

4. Keep a pan on the fire. Sprinkle 1/2 spoon of oil on the tava and spread all over the pan.
5. Take a handful of rava - carrot dough and spread on the tava with your fingers and make a round dosa shape.

6. Put 1/2 spoon of oil on the rotti and cook on medium flame for 1 minute. Turn the rava and cook the other side of the rotti for 2o to 30 seconds.

7. Serve ready Rava - Carrot Rotti with any kind of chutney or pickle, sambar and honey to the side.
    Do not forget to put a spoon of ghee or butter on the top of Hot Rava Rotti before serving.

You can prepare small rotti for kids and they will surely enjoy them

 Note:  Rava rotti should be served when it is Hot. You can add cut onions to the rava-carrot dough. You can also add any kind of edible leaves like methi, palak or dil leaves to the dough and try different varieties. Using coconut is an optional.
Time : 30 mins
Serving : 3 to 4