Sunday, May 27, 2012

Fenugreek Seeds Sweet and Khara ( hot) Guli Appa.

Fenugreek Seeds are good for cooling the body and for  good remedy for back ache. I have used Methi seeds. Raw rice and prepared this Guli Appa.

Guli Appa is also called as Paddu or gundpongalu, can eat for break fast or as evening snack. Because it is prepared using deep moulds in a pan. Guli means deep down and appa means something nice to eat. In kids language it is called appachhi/ yummy food.
Let us see some benefits of eating methi seeds.
Fengrik seeds are loaded with health benefits. It is good for anemia, stomach disorders, respiratory disorders, mouth ulcers, diabetes, inflammations, wounds and insomnia. It also helps to improve the digestion and helps to reduce the cholesterol levels in our body. It helps to boost immune system. Good for lactating mothers. It has wide variety of nutrients like iron, magnesium, manganese, protein and copper. They are filled with Vitamin B6 and dietary fiber.
I have used methi seeds, raw rice, divided the ground and ferment dough, prepared two varieties of Guli Appa. One is spicy and the other one is sweet. (Added jaggery for the sweetness).
Lets see the recipe Now :

Guli Appa Dough Preparation

Things needed:
Rice :  3 Cups.
Fenugrick Seeds: 1/3 of the same cup.
Urd daal : 1 Teaspoon.
Salt : as required.
Jaggery : 3 to 4 Tablespoons.
Oil: 1/2 cup.

Method:   

1. Wash and soak dosa rice, fenugrik seeds and urid dal together for 4 to 5 hours.
2. Drain and grind the ingredients using little water. (Dosa consistency).
3. Put the ground dough in a big bowl and add salt. Let it ferment.
4. Guli Appa dough is ready.
5. Divide the dough in to 2 portions.
Take a portion and add jaggery for Sweet Guli Appa.

Sweet Guli Appa.

1. Add jaggery to the dough and mix it nicely. Let it settle for 5 minutes.
2. Keep a Guli Appa pan on a fire. Heat and put little oil to all the moulds in the pan.
3. Take a ladle of dough and fill in all the moulds with the sweet guli appa dough.
4. Add little oil on each guli appa. Cover and cook for 1 to 2 minutes.

5. Turn the other side and cook for a minute.
6. Sweet Guli Appa is ready to serve.


Hot and Spicy Guli Appa :

Method :
1. Wash and cut green chilly, curry leaves, coriander leaves and great ginger and coconut.
2. Add all these ingredients to the 2 nd half of the dough and mix it nicely.
3. Keep a Guli Appa pan on the fire and heat. Add little oil to all the moulds in the pan.
4. Take a ladle full of spicy Guli Appa dough and put it to all the moulds in the pan.
5. Sprinkle oil on the top and cover it. Cook for 1 to 2 minutes.
6. Turn the other side and cook for a minute.
7. Remove from the pan and serve hot spicy Guli Appa and Sweet Guli Appa with little ghee on the top.

Note :  

Use of jaggery is optional. You can use sugar instead of jaggery. Remember jaggery is an healthy option. Dosa dough should be ferment well to get the good and taste Guli Appas.
Do not add more water while grinding. The dough should be like dosa consistency. A
Adding onions to the spicy guli appa dough is optional. (I did not).
Use of ghee while preparing Guli Appa adds to the taste.
Time : Preparation Time : 30 Minutes + Soaking and grinding time - 4 Hours and 10 minutes.
Serves : 3 to 4 .  

Tuesday, May 22, 2012

Beetroot Rasam

Beetroot Rasamis can be a starter like soup or you can have it with plain rice. This is one of my old recipe and try to update with pics and some information too. I am adding a tip given by shivuH who is my follower and a friend I can say. I have cooked the beetroot with its skin and then removed the outer of beet just like potato. It is easy and good too. Remember to soak the whole beet in normal water for at least 20 minutes. It helps to reduce the chemical which is used while growing beet.
When you feel like having something different, healthy and energetic you can think of making this Beetroot Rasam. It is easy to prepare as I always say about my recipes are easy. It is healthy I can say since beetroot contain many many healthy qualities.I have used very little toor dal which is protein content. Spices are usually at home and M. T. R. or Mayya's Rasam powder is best to use to get good aroma and proper rasam taste.
Lets see some benefits of having Beetroot in our diet:
Beetroot decreases the risk of obesity, diabetes and heart diseases. It also helps to promote a healthy complexion and hair. It helps in providing good energy. Beetroot helps to maintain the blood pressure and good for digestion. It helps to control the blood sugar level and good for anemia. It reduces the bad cholesterol. It is high in soluble fiber and eases the constipation problems. It also helps to boost brain power. Beetroots contain potassium, magnesium, fiber, phosphorus, iron, vitamins A, B, C, beta carotene, beta cyanine, folic acid. They are a wonderful tonic for the liver and works as a purifier for the blood.
Lets see the recipe now :

Things Needed :

To Cook :
Beetroot : 1
Toor Dal : 2 Tablespoons
To : Grind :
Cooked Beetroot:
Rasam Powder : 2 Tablespoons
Ingh : a little
To Add
Water : 2 to 3 Cups
Mustard seeds and Urid dal Seasing : 1 Teaspoon oil or ghee, mustard seeds, urid dal (1/2 Teaspoon each), curry leaves and ingh
Coriander leaves " 2 Tablespoon
Curry leaves : 6 to 8 (to the seasoning)
Ingh : a pinch
Turmeric powder : a little (1/4 Teaspoon)
Tamarind pulp : a small marble size tamarind
Salt : as required
Methi seeds : 1/4 Teaspoon
Green chilly : 1 

Method : 

1. Wash and pressure cook, toor dal and beetroot with its skin for 6 to 8 minutes.(Keep beetroot separately in a bowl). Leave it for cooling.


2. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
3. Remove the outer layer of beetroot (like potato skin), and cut it in to small pieces.
4. Now grind beet pieces with rasam powder and remove from the mixi jar.

5. Take a big pan and add cooked toor dal (just mash it a little before adding water), ground beetroot mixture, tamarind pulp.
6. Add 2 to 3 cups of water and salt. Add, Cut green chilly, methi seeds and turmeric powder. Mix it well and bring it to boil.

7. Add muster-urid dal, curry leaves and ingh seasoning with ghee or oil. Shift the Beetroot rasam to a serving dish.
8. Add cut coriander leaves and serve Beetroot rasam as soup or with plain rice as one of the side dish.

Home made Rasam Powder recipe :

Roast  1/4 tea spoon of methi, 2 table spoons coriander seeds, 6 to 8 red chillies and 1/2 tea spoon of jeera  one by one till brown. Add pinch of ingh and curry leaves and roast . Dry grind when the mixture turns cool.

Note : 

Adding garlic is optional. (Beetroot rasam goes well with fried garlic). I have not used. Using ghee is optional. Adding moong dal instead of toor dal is also an optional. Adding water to the rasam (thick or thin) is also optional. Mashing cooked dal helps rasam to get good binding.Adding green chilly gives good aroma. Adding any brand of rasam powder is optional.

Serves : 4 to 5
Time : 30 minutes.

Baadam ( Almond) Milk.

Badam/Almonds are always nuts and it helps to keep our skin healthy and take care of our health too.
Badam (Almond ) Milk is a refreshing drink and it helps you to be strong and energetic whole day.
I have used Almonds, cardamom, Saffron, Sugar and Milk.
Let us see the recipe Now:

Things Needed :

Almonds : 10 to 15 
Cadamom : 4 to 6 pods.
Milk: 1/2 Litre.
Kesar ( Saffron ) : 2 to 3 rakes.
Sugar : 2 Tablespoons

Method :

1. Soak Almonds in hot water for 10 minutes and remove its outer skin. Keep it aside.


2. Remove the skin of cardamom and add with almonds and grind it together with little water.

3. Keep milk for boiling. Cool the milk once it is boiled.
4. Soak 3 to 4 rakes of saffron in 2 tablespoons of hot milk. (Dissolve it after 2 minutes).
5. Now Put ground almonds in a bowl and boil for 2 minutes.
6. Add sugar to boiling almond mixture. Let it cool.

7. Now mix almond - saffron mixture with cooled milk and mix it well.

8. Serve cool " Badam Milk " in a hot summer day.
9. Keeping this Badam Milk in a refrigerator is optional. (Adding ice cube also optional).

Note: 

You can Dry grind cardamom and almonds (without removing the skin) and store it in a dry place and use it whenever you want. But you will not get the fresh aroma. (optional). Adding rock sugar (kallu sakkare) instead of sugar is a healthy habit. Use of sugar in hot summer helps you to get energy. You can use more milk but taste differ.
Time : 15 Minutes
Serves: 3 to 4 glasses.

Spicy Wheat flour Rotti

Having good breakfast is always a good habit. Breakfast should be filled with carbohydrates, protein,calcium and it should be tummy filling. (Not over eating). Typical South Indian will always think of preparing dosa, idli, upma, poori etc, etc, etc. Preparing some thing for breakfast is always a challenge to the lady of the house.
Here is an easy dish which is filling, bit spicy and quick. Spicy Wheat Flour dosa is one such option, that no need to grind, or keep it ready. You just mix some wheat flour and a handful of rava/semolina and some red chilly powder, salt, jeera and curry and coriander leaves. Adding little coconut gratings will definitely adds to the taste and aroma.
Spicy Wheat flour Rotti is good to have for breakfast/as snack for the hungry stomach and cool your self too.
Let us see the recipe Now:

Things Needed:

Wheat flour : 1 cup.
Red chilly powder : 1/2 Teaspoon
Curry Leaves : 6 to 8
Jeera/Cumin seeds : 1/2 Teaspoon
Salt : to taste
Water : As required
Coriander leaves: 2 Tablespoons.
Oil : 2 Table spoons.

Method :

1.Mix wheat flour, salt, chilly powder, jeera in a big bowl.

2. Wash and cut coriander leaves and curry leaves. Add it to the flour mixture.
3. Grate coconut and add to the wheat flour and add required water. (Add the water slowly and mix the flour). It should be bit thicker than dosa dough..
4. Let it rest for 2 to 3 minutes.
5. Keep tava on the fire and heat. Clean it with a clean cloth or a tissue.
6. Add a spoon of oil on the pan. Take a handful of dough and spread it around the pan.
7. Cover the roti and cook on medium and low flame. Turn the other side and cook for a minute.

8. Wheat flour rotti is ready to serve. Repeat the same with remaining dough.


Note : 

Mix the flour with required water. Consistency of the flour should be bit thicker than dosa dough. It helps the dough to spread around the pan. Adjust the fire while cooking. High flame might burn rotti and spoil the taste. Adding onion or other vegetable is optional. Use of oil more/less is optional.
Wheat is said to be good for diabetes. (It digest slowly and keeps you full for a long time).
Time : 20 Minutes.
Serves : 3 to 4

Monday, May 21, 2012

Wheat flour - Heere kai ( Ridge Gourd ) Dosa.

Wheat flour - HeereKai ( Ridge Gourd ) Dosa is good for people who diet and diabetic people. Its good for normal people too and its very healthy snack.

Things needed :
Ridge gourd : 2 ( Medium sized).
Wheat flour: 2  cups.
Sambaar or Rasam Powder: 2 Table spoons.
Red chilly powder : 1 Tea spoon.
Samolina : 1 Table spoon.
Salt: to taste.
Oil : 2 to 3 Table spoons.
Turmeric Powder : a pinch.
Water: as required.

Method:
Mix wheat flour,  Samolina,  chilly powder ,sambaar powder, salt, turmeric powder with water and keep it aside. Remove the outer skin nicely from ridge gourd and cut into thin circles and keep it aside. 
Now keep a dosa pan on the fire. Heat and put 1/2 spoon of oil. Dip ridge gourd pieces and arrange them on the pan in a circle shape. Put 1/2 spoon of oil and cover the lid and cook on a low flame. Turn the other side and cook until its brown. Remove from the pan and serve tasty  Wheat - Heerekai dosa .
Repeat the same with the rest of the dough.
Note: Must choose the good tender ridge gourd to prepare this dosa. ( Some time the ridge gourd turns in to bitter).  Select the good ones carefully. If its over ripe You will not be able to cut that even. Can add 1  Table spoon of jaggery if you like .  Normal person can have lots of butter on the top of Hot Hot Heere kai dosa.  The dough should not be very watery or thick.
6  to 8 Heerekai dosas can be made.

heerekai dosa

Sunday, May 20, 2012

Beetroot Savioury Sasive

Beetroot Saasive is a gravy side dish. We call it as Sasive because the curry is prepared using Mustard seeds. Sasive/Mustard seeds is one of the healthy spice which helps to keep our body warm.
I have used Beetroot, mustard seeds, a very little jeera, green chilly and tamarind.

Sasive is one of the famous traditional dish which is prepared using or cooked vegetables.  No dals are used in this sasive. Many vegetables like brinjal, onions, cucumber, carrots are used in this preparation. You can create your own style of sasive using your favourite spices.
No Onion or No Garlic added in this " Beetroot Sasive
Lets see the recipe Now :

Things needed:

Beetroot : 1 ( Medium size ).
Mustard seeds : 1 Teaspoon.
Urd daal: 1/2  Tea spoon.
Ingh : a pinch.
Coconut : 2 to 3 Tablespoons.
Jeera/ Cumin Seeds : 1/4 Teaspoon
Tamarind : 1 Marble size
Green chillies: 2
Water : 1/4 cup.
Oil : 1/2 Teaspoon.
Salt : to taste.
Curry leaves : 5 to 6 leaves.
Coriander leaves: 1 Table spoon.

Method :

1. Wash and remove the outer skin of beetroot. Cut them into small and pressure cook.
2. Wash and cut green chilly, grate coconut.
3. Grind coconut, green chilly, tamarind, 1/2 Teaspoon of mustard seeds and jeera/cumin seeds.
4. Use very little water to grind. Let it turn smooth paste consistency. Remove from the mixi jar.
5. Keep a pan on the fire and heat. Add oil and mustard seeds and let it splutter.
6. Add curry leaves and ingh. Add cooked beetroot. Add turmeric powder and salt.

7. Let it boil for 2 minutes. Add ground spice and mix it slowly. Let it boil for a few minutes.
8. Shift the curry to a serving dish and add coriander leaves to it.
9. Serve with  the main dish that you have prepared.
Note :
Adding curd instead of tamarind is optional. Adding more chilly is optional. The curry should be thick and mild. Adding any raw spice is optional.
Time : 20 minutes.
Serves : 2 to 3.

Friday, May 18, 2012

Heere Kai ( Ridge Gourd ) Spicy Dosa

Ridge gourd (Heere -kai in kannada) spicy Dosa is good for break fast and snack in the evening.

Things Needed:
Ridge guard : 2
Dosa Rice: 2 Cups.
Urd daal: 1 Tea spoon.
Fenugreek seeds ( Methi seeds) : 1 Tea spoon.
Red chillies : 6 to 8.
Tamarind Pulp: 2 Table spoons.
Coriander seeds : 2 Table spoons.
Jeera ( Cumin ) seeds: 1/2 tea spoons.
Salt : to taste.
Fresh Coconut: 2 Table spoons.( Grated).
Water: 1 cup.
Turmeric powder: a pinch.
Jaggery : 2 Table spoons.
Oil : 5 to 6 Table spoons.

Method:
Wash and Soak rice, urd daal and methi seeds at least for 3 hours. Wash Ridge gourd and remove the skin from the top of the vegetable and cut in to  thin slices. Keep it aside.

Now grind  rice mixture, adding all the spices ( jeera, coriander seeds, tamarind pulp and fresh grated coconut) with little water. Grind nicely till paste consistency and remove from the jar to a bowl and add salt and turmeric powder to the dough. Add jaggery and mix well.

Keep a pan on the fire and heat. Add 1 tea spoon of oil. Now dip each ridge gourd slice in a ground dough and arrange it in a circle on the pan. Sprinkle a tea spoon of oil and cover the dosa and cook for 1 to 2 minutes. ( till its brown). Turn the other side of dosa and cook for 1 minute and remove from the pan. Repeat the same with rest of dough and slices of ridge gourd. Serve this hot dosa with a spoonful of Butter .

Note : Must cook on low flame. ( Otherwise the ridge gourd slices won't cook and dosa will be burnt too).   Must remove the skin ( outer layer ) thoroughly to get the better taste.  Can use the outer layer of the ridge gourd for chutney. Adding jaggery is an option. Can add more jaggary if you are sweet side.  Add little more spice and prepare dough and make ridge gourd dosas for lunch as side dish.Will go very will with Hot rice and little ghee.
6 to 10 Ridge gourd Spicy Dosas can be made.

 

Pudina - Raw Mango Drink

Pudina - Raw Mango Juice or Panaka is a healthy drink and help us to refresh . Ideal time to drink this juice just before the lunch. It is good appetiter too.

Things Needed:
Raw Mango pieces : 1/4 of small mango
Pudina or Mint Leaves  : Two Handful: ( Use only the leaves not the stem).
Honey : 2 Table spoon.
Salt : a pinch.
Water: 2 to 3 glasses.
Jeea: 1/4 Tea spoon.

Method:
Wash and remove leaves from Pudina bundle and keep it aside. Roast Jeera. Mix all the ingredients except honey nd grind with little water till paste. Add salt at the end and grind for 1 minutes. Remove from the jar. Add 2 glasses of water and sieve or strain this juice.  Put this in a bowl and add honey and serve this juice with  ice cubes.
Note : You can add black salt instead of normal salt. Do not add any sugar. Can add more honey to the juice.  Can use the remains of the ground mango and pudina ( if you have ) in any curry. ( Just add it while the curry boils). Can add cardamom powder or one pod of cardamom while grinding leaves and raw mango. Using ice cubes is an option.
Serves : 3 Glasses.
 


Saturday, May 12, 2012

Sabbassige Curry(Dill Leaves)

Sabbassige Soppu/Dill leaves are loaded with healthy properties. 
We can prepare varieties of dishes using this Dill leaves. Like wise , akki rotti, paratas, different varieties of rice, dal vada, dry curries etc etc etc.

Let us see some benefits of eating  " Dil leaves/Sabbassige soppu " in our diet ".
Dil leaves helps to boost digestive health. It provides relief from insomnia, diarrhea, menstrual disorders and respiratory disorders. It helps to boost immune system. It is contain anti inflammatory substance. Dil leaves are good for ladies just after their delivery. Dil leaves do contain
or Dil Leaves are good to keep your body cool.
Sabbssige/Dil leaves Curry can be eaten with Chapatis ,  Jolada Rotti ( Jawar),  Raagi Rotti , Pooris and  Rice.
No Onion or No Garlic is used in this curry.
Lets see the recipe Now :

Things Needed:

Sabbassige Soppu ( Dil
Leaves ) : 1 Bundle ( Medium Size ).
Toor dal : 1/2 Cup
Green Chilly : 2 to 3
Ginger : an inch.
Mustard Seeds : 1/2 Teaspoon.
Urd Daal: 1/2 Teaspoon.
Ingh/Asafoetida : a pinch.
Jeera/Cumin seeds : 1/2 Teaspoon.
Methi Seeds : 1/4 Tea spoon.
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : to taste.
Turmeric Powder:  a pinch.
Curry Leaves : 6 to 8.
Water : 2 cups.


Method :

1. Wash and cut Sabbasige Soppu ( Dil leaves), Green chilly, curry leaves and ginger.

2. Wash and cook toor dal, green chilly, dil leaves and ginger in a pressure cooker. Let it cool.

3. Keep a pan on the fire and heat. Add mustard seeds, urid dal, let it splutter.
4. Add green chilly, curry leaves and ingh. Mix it well and put off the fire.

5. Now keep cooked toor and dil leaves on fire. Add a glass of water and let it boil.
6. Add salt and turmeric powder. (a pinch). Add mustard seasoning and boil for 2 to 3 minutes.

7. Shift the curry to a serving dish. Serve with any main dish you have prepared.
8. The thick curry taste better.

Note : 

You can use Moong dal instead of toor dal. Adding onions and garlic to the curry is optional.
Adding any spice to the curry is optional. Taste differ. Adding Ghee to the curry is optional. It adds to the taste. Adding more/less chilly is optional.
Time : 20 Minutes
Serves : 4.

Thursday, May 10, 2012

Sorekai or Bottle Gourd Juice.

Sorekai/Bottle Gourd Juice is very good for health and it helps to reduce the gastric and toxin in our body.
I have used bottle gourd, salt and lemon.

Things Needed :

Sorekai/Bottle gourd : 1 cup . (1/4 of medium sized Bottle Gourd cut in to pieces ).
Lemon : 1
Water : 2 glasses.
Pepper powder : A pinch
Salt : a pinch

Method :

1. Wash and cut Sorekai/bottle gourd and grind it nicely.
2. Remove from the mixi jar and mix it with water. Add salt.

4. Add pepper powder and lemon juice and mix it well.


5. Serve the ready Sorekai/Bottle Gourd Juice. (Add ice cube just before serving) (Optional).
Note :
Grind bottle gourd pieces with little water till paste to get good consistency. You can also grate some pieces and add it while serving. Adding Honey (2 tablespoons) adds to the taste. Adding more lemon is optional. Adding chat masala or jeera powder is optional.
Serves : 2 to 3
Time : 10 Minutes.

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