Little Millet- Foxtail Millet - Urid Dosa.

Little Millet is known as Saame akki and Foxtail millet is known as Navane in Kannada Language. Now a days Millets are consider as the healthiest grains in the whole world. Using these millets instead of rice help us to get more carbohydrates and sugar more than the required quantity. Most of the the millets are gluten free and  healthy.

In this dosa recipe, I have used Saame that is little millet and Navane the foxtail millet with Urid dal. The same proportion of Urid dal and instead of rice combined little millet and foxtail millet. The out come is really nice. You can prepare soft thick Set Dosa or thin crispy dosa, the choice is yours. The ingredients have to be soaked as usual for 4 to 5 hours, then grind and leave it for ferment. (over night 7 to 8 hours ). Little millet and Foxtail millet combination is superb and the dosa taste fantastic.
Now Lets see some benefits of Little Millets and Foxtail Millets
Little millet is known as Saame in Kannada, Saamai -Tamil, Sama - Telugu and Chama in Malayalam. It is a wonderful millet that is suitable for people of all age group. It is full of fiber and helps to prevent constipation and helps women who have irregular period problems. It also helps to reduce the fat depositions in the body. Little millet is good source of minerals, iron and good antioxidant. It is good for diabetic people. It is gluten free too. 
Foxtail Millet is known as Navane in Kannada, Thinai -Tamil, Kangni/Rala  Hindi, Korra -Telugu and Thina in Malayalam. Foxtail Millet contain high source of carbohydrates and rich in dietry fiber and full of minerals like copper and iron. Foxtail millet help our body to be strong and controls blood sugar and cholesterol level.
Here is a recipe of Little Millet -Foxtail Millet Urid Dosa, the whole family will enjoy eating this dosa and get benefit from this healthy grains.

Things Needed :

Little Millets : 2 Cups
Foxtail Millets : 2 Cups
Urid Dal : 1 Cup
Methi (Fenugrik) Seeds : 1 Tea spoons
Avalakki (Beaten Rice or Aval or Poha) :  2 to 3 fist ful ( 1 Cup ).
Salt : to taste
Oil : 2 to 3 Tablespoon

Method :

1. Wash and soak foxtail millet, little millet and urid dal for 4 to 5 hours. (clean before you soak them).

2. Wash   Soak Beaten rice and methi seeds in warm water for 2 to 3 hours..
3. Now grind all the ingredients til paste, remove from the grinder or Mixi Jar.
4. Add salt and allow it to ferment. Keep it in the warm place.

5. Take a tava and place on the fire. Heat and put oil around the Pan. 
6. Mix Dosa batter nicely and put a spoon of batter and spread on the dosa pan. Cover and cook for 1 minute and put some oil on the dosa and turn the other side of the dosa and cook.

 
7. Remove from the dosa pan and serve with the chutney of your choice.

8. Repeat the same with remaining dosa dough.

Note :  

The dough should be like normal dosa dough. Do not make the dough watery.
You can use ghee instead of oil. You can also prepare masala dosa and onion uttappa with this dough.
Dosa may look little soft but it taste good and healthy too. Adding 1 portion of rice is your choice.

Time : 4 Hours to soak and over night or 8 hours to ferment. Preparation time " 20 minutes.

Serves : 8 to 10 people .

Corn Flakes Laddoo - Simple Cooking - Adige

Avarekai Coconut Curry (Field Beans).

Avarekai (Field Beans) is a seasonal crop. It is available during winter. 

People do try many dishes out of  Avarekai. You must have tasted Averekai uppittu,  Avarekai dose, rotti , idli, Avarekai Hurigalu, sambar, dry curry, saagu...rice , puliyogre with avarekai ..etc ...etc etc...Here is one of such recipe which I have tried with raw coriander seeds, jeera and green chilly and coconut.

So this curry is thick and has lots of gravy with Avarekai. I have also used some bottle gourd pieces. Bottle gourd not only adds as vegetable part in the curry, it also helps to reduce the gas in Avarekai.

Lets see the benefits and the different names in different languages for Avare kai. (Field beans).

They are highly nutritious and supply vital nutrients to our body.
They contain Vitamin A, Vitamin B and C. and help and protect us and make our bones and teeth strong.
Field beans help to control our blood sugar level normal and gives energy.
They contain high fiber and regulates cholesterol level and help in proper functioning of our digestive system.
They are rich source of iron which is helps in building of hemoglobin, that is a vital component of blood/
Here is a recipe of Avarekai Coconut Curry and that goes well with idli, dosa, chapati, roti, akki rotti, poori and plain rice. The spices used here will be at home and it is a simple curry or we say as hasi huli ( raw saambar)..

Things Needed

Avarekai : 2 cups
Toor Dal : 1/2 Cup
Tamarind : 2 marble size
Coriander seeds : 1 Table spoon
Jeera : 1/2 Tea spoon
Coconut : 3 to 4 Table spoons (fresh and grated)
Salt : Required
Green chilly : 2
Oil : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Curry leaves : 5 to 6
Turmeric powder : a pinch
Bottle gourd pieces : 1 cup ( 1/2 of one small bottle gourd)

Method : 

1. Dee seed Avarekai and wash it.  Wash and cut bottle gourd and pressure cook toor dal, bottle gourd and avarekai and keep it aside.

2. Grate coconut and grind with coriander seeds, jeera tamarind and green chilly.

3. Keep a big pan on the fire and heat. Add oil and mustard seeds. Let the mustard splutter.
4. Add curry leaves and cooked avarekai toordal mixture.
5. Add salt and turmeric powder and mix it well. Let it boil nicely for 2 minutes.

6. Add ground coconut mixture and mix it slowly and cook for 3 to 4 minutes.

7. Avarekai - Coconut curry is ready to serve. Shift the curry to a serving bowl .

Note:

Avarekai and toor dal must be cooked till soft.  Adding red chilly instead of green chilly is optional.
You can use more water to make the curry little more liquid. Taste differ.
You can also use a  spoon of soaked raw rice and grind it along with coconut. It helps to thickens the curry. ( I have not used)
I have used 1/.2 cup of bottle gourd pieces, since it helps to reduce the gas in Awarekai and toor dal.Using onions and garlic is optional. Add onions and garlic with mustard splutter and fry for 2 to 3 minutes and then add the avare- dal mixture then boil nicely.
Time : 30 minutes
Serving : 4 to 5

Beetroot Sasive

 

 Sasive is nothing but mustard seeds in Kannada language (Karnataka state in India). We Dakshnina Kannada people use sasive in curries, or while preparing chitranna (lemon rice). It is one of the healthy and tasty spice which adds its own taste to the food when we use Mustard. Kai sasive ( Coconut and Mustard) is ground together with green or red chilly according to the taste bud and then added to cooked or uncooked vegetables and then mustard spurt along with Ingh (Asafoetida) and curry leaves is put to make the dish little more tasty. Adding curd or butter milk turns the curry little savoury which is good for health. These kind of Sasive are served at beginning of the servings which helps to digest the food easily. Sasive is prepared using any type of leaves, some cooked vegetables like beans, long beans, brinjal, carrots or beetroot. Here is a recipe of Beetroot Sasive. I have used mustard seeds, little jeera, green chilly and also Bajji chilly fried and added to give a spicy taste.Beetroot Sasive is a side dish which can be prepared quickly and easily.

Lets see some benefits of using beetroot in our daily diet.

Beetroot is gives a boosting stamina and makes the muscles work harder.
Beetroot contain Potassium, Magnesium and Iron.
They are rich source of  Vitamin A, Vitamin C and Vitamin B -6 and folic acid.
Beets also contain carbohydrates, protein and powerful antioxidants and soluble fiber.
They contain powerful antioxidant properties.They reduces the blood pressure and lower the cholesterol and controls the blood sugar level. It is very good for treating anemia.
Here is a recipe of Beetroot Sasive. It can be served as one of the side dish goes very well with plain rice or any masala rice, chapati, poori, roti, akki rotti or any kind of rotis. \

Beetroot Sasive can be prepared  using ONIONS  OR WITH OUT ONIONS . Raw onions are cut and put it on the top.the choice of using or not using onions is left to you. 

Thing  Needed :

Beetroot : 1(medium size)

Curd : 1 Cup

Coconut : 1/2 Cup'

Mustard seeds : 1 Tea spoon

Methi seeds : 1/4 Tea spoon

Bajji Chilly (Pakoda Chilly ) : 2 

Oil : 2 Tea spoons

Curry leaves : 5 to 6 

Coriander leaves : 2 table spoons

Jeera : 1/4 Tea spoons.

Ingh : Asafoetida : a pinch

Red Chilly powder : 1/2 Tea spoon.

Turmeric powder : a pinch.

'Salt : Required 

Method : 

1  Wash and remove the outer skin of Beetroot and grate it and keep it aside.

2 Wash Bajji chilly  (Pakoda chilly ), coriander leaves and cut it into small.

3.Grind coconut, mustard seeds and red chilly together with very little water, remove from the jar and keep the ground mixture aside.

4. Now keep a small pan on the fire and put 1/2 tea spoon of oil. Put mustard seeds, methi and jeera. Let the mustard splutter. Add curry leaves and ingh. Add cut Pakoda chilly and fry nicely.

 5. Add grated beetroot and fry it for 2 to 3 minutes. Add salt and little turmeric powder. Mix it nicely and shift the fried beetroot to a 

 bowl.

6. Add Ground masla to the fried beetroot mixture.

7. Add curd and coriander leaves to the beetroot mixture. Mix it well.

 8. Mix it well and shift the ready Beetroot Sasive to a serving bowl and serve with plain rice or chapatis as one of the side dish.

 

  Note : 

You can add more green chillies if you want the sasive to be spicy. 

You can also add cut onions to a small portion of the sasive ( I did that) 

You can use more oil if you want. (I have not done).

Time : 15 minutes.   
Serves : 2 to 3.

Dates - Rava Burfi

Rava - Dates Burfi is 100%  sugar free burfi which is very easy to prepare and a way healthy to chew and to satisfy the sweet crave for the taste bud.

Actually I came to know about this burfi, when I read it in Poornima hegde's blog. Some thing interesting is,  This burfi contain no sugar or jaggery in the original recipe. I have given a little twist by adding Kallu sakkare (Rock Candy). I have used Chiroti Rava, dates, ghee 2 Table spoons of Kallu sakkare ( Crystal form of sugar).

Now Lets see some benefits of having Dates in our diet.

Dates are delicious and one of the most popular fruits that contain essential nutrients, vitamins and minerals which are required for normal growth. 

Fresh dates are soft, easily digestible, good energy boost and revitalize the body instantly.The fruit is rich in dietary fiber. 

They are good source of Vitamin A, and they have antioxidant properties and essential for vision. 

Eating fresh fruits, help to protect from lung and oral cavity cancers.Dates are excellent source of Iron, potassium, calcium, manganese,copper and magnesium. Calcium is an important mineral that is essential for strong bones and teeth. 

Dates also contain moderate levels of B-complex group of vitamins and Vitamin K.and Vitamin B-6 . These vitamins act as co -factors and help the body metabolize, carbohydrates, protein and fats.

Having all these good qualities in them, The dates are an essential fruit that we must add in our diet. Now lets see the recipe. As I said earlier it is easy to prepare and we can munch them any time of the day. It is healthy munch you can munch any amount too. I am sure all family members and all age group will love to have this Rava - Dates Burfi.

Things Needed :

Chiroti Rava (Smaller size Rava):  1 To 1 1/2 Cup
Dates : 2 Cups
Kallu sakkare (Small sized) :1/2 cup
Mixed Nuts :2 to 3 Table spoons.
Poppy Seeds : 2 Table spoons
Cardamom : 5 to 6 pods
Ghee : 1/2 Cup or little more

Method :

1. Dee seed Dates and fry them in one tea spoon of ghee till they turn soft.

2. Fry poppy seeds in the same pan using a tea spoon of ghee, till the raw smell disappear. (2 minutes)

3. Fry Rava using 2 table spoons of ghee till the raw smell disappear.

 

 
4. Cut nuts in to small or dry grind them a little and add it to the fried Rava. Put remaining ghee and mix it well.
5. Now mix dates, kallu sakkare  with fried rava and kneed it nicely till every thing is mixed properly. 

6. Spread them evenly on a ghee spread plate, Sprinkle Poppy seeds on the top

Adding /Extra Nuts on the top

7. Cut it according to your wish when it is slightly warm.
Dates - Rava Burfi is ready to Serve.

Note : 

You can use more dates. It adds to the softness of the burfi. Adding jaggery or sugar is optional. ( I have not added).
Adding more ghee adds to the taste of burfi. You can also dry grind all the nuts and add it to the burfi.

Time : 30 minutes      :   25 to 30 pieces of  Dates -Rava Burfi can be prepared ( according to the size).

Sunday - Cook at home!

Cook your Sunday to your full pleasure

Sundays are important family days. It is more well spent at home with lively pleasures of quick and healthy cooking.

This Sunday we advice you to start with the all healthy Plan Ravi Idli with Horse gram Chutney, this will keep you going for a good 4 hours, as Rava is quite filling. Horse gram is full of proteins and will help you stay light.

A good lunch could comprise of Dil Leaves and coconut rice along with Cabbage, Capsicum and Carrot Palya. And for dessert, if you do have 15 minutes to spare and a few naughty kids, it's probably a good idea to make this all healthy slowly digesting Wheat Badami Burfi

Woow, that already feels relishing. The lightness of eating at home and being with family is much more satisfying than a sumptuous, oily, and overloading eat-as-much-as-you-can buffet.

We Indians are very excited about our tea time as much as the British are. However, our tea times are very well celebrated with Pakodas or Chaats rather than cakes and muffins.

I would suggest you go for the Raw Banana Palya Samosa today. Its more exciting as we can leave the age old Aloo (potato) behind for a very own coastal Raw Banana. A mug of hot masala chai invigorated with some Ginger, Cardamon, and cloves make the evening ever so refreshing.

Go out for a walk to either Lalbagh or Cubbon park to embrace the chill breeze that the beautiful city of Bangalore brings to you. As a word of caution, make sure you cover your ears and neck well! 

Hmm, Sundays fly away so quickly that you never realise that they have even arrived. Well, in other words its dinner time already. Dinners, I would advice to be the lightest amongst all the other meals in the day. A quick light dinner by around 7.30pm to 8pm would be ideal and what I would suggest to you today is go for the Akki Rotti. The light fluffy rotti, is a great recipe for a light and ever so tasty meal. This tastes awesome with Corriander chutney which I've mentioned in the Akki Rotti's recipe.

I'm sure your entire family would concur with your thought that this was a Sunday well spent. To end your Sunday on a great note, go for either a hot or cold Badam Milk!!

Eat healthy and Stay healthy my dear friends!

Bread Pakoda & Dahi Pakoda

Bread Pakoda is one of the easiest fried item you can prepare. It is one of the easiest and quick eatable which we can enjoy even for the morning breakfast once in a while, or as snack in the evening time.
As I said If you have bread at home if you want to munch something or suddenly you get a visitor, this will be the perfect snack goes very well with Cup of Coffee or Tea.
I have used Gram (channa gram), little rice flour to give crispness, salt and jeera. No need to use cooking soda since it is going to be served or eaten when it is just prepared. So I have not used any cooking soda or fruit salt in it.
This can be eaten as chat also. Grate some carrots, prepare some sweet and hot chutney and serve Pakoda with these things. Adding some curd on the top and sprinkling some jeera and chilly powder or chat masala also can be done. ( Though we had Dahi Pakoda I did not sprinkle any jeera or chilly powder. I like to have a limited quantity of spice and Sweet & hot chutney already have these things)  I just spread the Sweet & Hot chutney on the top of Bread Pakoda, added grated carrot and on the top put a spoon of thick curd. It is really nice to have it as I said.
Lets come to the recipe.

Things Needed : For Bread Pakoda

Bread : 4 to 6 Slices
Chilly Powder : 1 Tea spoon
Channa Flour : 1 Cup
Jeera : 1/2 Tea spoon
Salt : required
Oil : 1 Cup

Method : 

1. Cut bread into triangle (4 pieces) and keep it aside. ( No need to cut the edges)

2. Put channa flour, rice flour, salt, jeera, chilly powder  in a big bowl and mix it well.

3. Add required water and prepare dough. ( Idli dough consistency).

4. Now keep a frying pan on the fire. Add oil and heat.
5. Dip cut bread pieces in channa flour dough and fry in hot oil and fry them on both sides

 
6. Remove from the oil and put it on a kitchen tissue and then serve with  Sweet and Hot Chutney and grated carrots and curd.

Note :

 Do not use lot of water while mixing. It may absorb more oil. No need to add any cooking soda. Fry them on medium flame. Serve hot. You can also use more chilly powder if like it more spicy. You can also add garam masala to the dough while mixing. 

Sweet and Hot Spicy Chutney :

Grind,  6 to 8 dates, 2 green chilly, a small  (1/2 of one marble size) Tamarind , handful of washed coriander leaves, 1/2 tea spoon of jeera or Sonf (Aniseeds) required salt with very little water. Grind it nicely till paste and remove from the jar to a serving bowl. You can add garlic pods if you like to have garlic in the chutney.

 Dahi Pakoda 

Grated Carrots : 1/2 Cup
Sweet & Hot Chutney : 2 Table spoon
Bread Pakodas : As many as you want
Method :
1. Take a piece of already fried Pakodas
2. Spread a spoon of Sweet and Spice Chutney

3. Spread a table spoon of grated Carrots

4. Spread a table spoon of thick Curd
Dahi Pakodas are ready to serve.

Note:

You can sprinkle chat masala on the top of dahi . You can also put some Fried Sev on the top of  Dahi Pakoda.
Remember put all these above said things just before you serve or the taste may differ and it may become too soft . You can also add cut onions on the top of pakoda just before you put Curd.
Time : 30 Minutes
Serves : 4 to 5