Sunday, June 30, 2013

Simple Rava Idly.

Rava idli is easy to digest and keeps you full for a long time. Rava idli can be prepared within 15 minutes. You can have these idlies for breakfast or in the evening for snack. Not much of things needed and its does not take much of your time.

I have used little Oats with Rava. Oats helps to soften the idli. You should remember to use sour curd to prepare and you will get good result.
No need to roast rava and oats. No needs to powder either.
Lets see the recipe now :

Things Needed :

Medium sized Rava .( Sooji ) Samolina ).: 2 Cups.
Curd /Yogurt : 1 to 11/2 cup.
Mustard seasoning : 1 Teaspoon
Cashew Nuts : 1 Tablespoon
Salt : To taste.
Cooking/Bicarbonate soda : 1/4 Teaspoon
Coriander leaves.

Method :

1. Put rava and oats in a big bowl. Add little salt.
2. Add curd and requird water and mix it well. Wash coriander leaves cut it into thin and add it.
3. Keep a small pan on the fire and put oil. Heat it. Add mustard seeds, urid dal.
4. Let the mustard seeds splutter. Add cashew nuts Fry till they turn slightly golden brown.
5. Add this to Rava - Oats Mixture. Mix it well.

6. Wash and apply oil to all the idli plates.
7. Keep a pressure cooker/idli cooker on the stove. Put required water. Let the flame be slow.
8. Add cooking soda to the idli mixture.
9. Put a small ladleful of mixute to each idli plates. Arrange them in the stand.

10. Keep this idly in the pressure cooker.idli cooker.

11. Let it cook for 6 to 8 minutes. Idli is ready to serve.
12. Put them in the serving bowl and serve with the side dish you prepared.

Note : 

No need to add any extra oil. You can add coriander leaves or carrots gratings to the idli mixture. Let the dough consistency be like normal rice idli dough. Do not make it watery or thick. You should use sour courd to get the best result. Adding ENO salt is optional instead of cooking soda.
Serves : 4 to 5 People 
Time : 15 minutes.

You can also prepare tatte (plate idli) with same dough.

Saturday, June 29, 2013

Lemon Rasam.

Lemon Rasam is a liquid type of dish.  You can drink this as soup or starter or even you can eat with rice. It also helps as appetizer. It helps for easy digestion and it helps to improve your taste bud when you are sick.

Pepper seeds, jeera and jaggery is used while preparing this rasam and that adds to the healthy ingredients which helps you to get well soon.
Lets see the recipe Now:

Things Needed:

Lemon : 2 to 3.
Water : 3 to 4 cups.
Green chilly : 2.
Pepper Seeds : 6 to 8.
Jeera : 1/4 Tea spoon.
Jaggery : 1 Table spoon.
Salt :  To taste.
Ingh (Asafetida) : a pinch.
Turmeric Powder : a pinch.
Oil : 1 Tea spoon.
Curry leaves : 6 to 8 leaves.
Coriander Leaves 1 Table spoon.
Ginger : an Inch .

Method:

1.Wash coriander leaves, green chilly, ginger and curry leaves and cut them small.
2.Grate ginger and crush pepper seeds. Keep them aside.
3.Now keep a pan on the fire. Put oil and heat.
4.Put jeera and crushed pepper. Leave it for 10 seconds.
5. Now add curry leaves and ingh to it. Put water and let it boil.
6. Add cut green chilly and ginger to it.
7. Add turmeric powder, salt and jaggery to the boiling water.
8. Let it boil for 1 minute.
9. Squeeze out juice from lemon to the boiling water.
10. Let it boil for 3 to 4 minutes.
11. Add coriander leaves and serve Lemon Rasam with hot rice. OR serve as starter or use it when you have throat pain or fever. This works as kashaya too.
12. Hot Rasam is good for throat.
Its a good appetizer too.

Note : 

You can add more lemon juice if you want. Be careful not to add the seeds since it gives the bitter taste. You can add garlic to this rasam if you are fond of garlic flavour. Definitely it gives a different taste. Adding a spoon of ghee will give better taste. But remember if you are preparing this rasam for the sick person strictly do not add ghee.
Serves. 2 to 3.

Tuesday, June 25, 2013

Ridge Gourd Skin ( outer layer of Ridge Gourd ) Dal

 Ridge gourd skin dall is a curry with gravy and you can have this curry with rice , chapatis, pooris or even with dosas.
Things needed :
Ridge gourd skin: 1 to 2 cups.
Moong Dal : 1/2 cup.
Green chilly : 2 to 3.
Jeera : 1/2 spoon.
Ginger : 1 Tea spoon.
Salt : to taste.
Oil : 1 Tea spoon.
Ingh : a pinch.
Mustard seeds: 1/4 Tea spoon.
Tomatoes : 2 to 3 .
Curry leaves : 5 to 6 .
Coriander leaves : 2 Table spoons.
Turmeric Powder : a pinch.
Method :
Wash and Remove the edges of  the ridge gourd and wash it again.  Now remove the outer layer of  Ridge gourd and keep it in a bowl.  Boil with little water till soft and keep it aside.  Wash and Pressure cook moong dal  and keep it aside. Wash green chilly , curry leaves and coriander leaves and cut it into small. Wash and remove the skin of ginger and grate and keep it aside.
Now keep a pan on the fire  and heat. Put oil and mustard seeds . Let mustard spurt. Add jeera and cut greeen chilly and fry for 1 minute. Now add ingh and curry leaves. Add boiled moong dal, boil ridge gourd skin and tomatoes . Add ginger, turmeric powder and salt . Mix thoroughly and cook for 3 to 4 minutes.  Stir in between or it may get burnt.  Add coriander leaves and 1 table spoon of ghee and mix it nicely and  serve Hot Ridge gourd dal  with Hot rice .
Note : Do not add the edges to the curry . Cook the pieces till soft to get the better taste. Adding ghee will give a good taste. You can also add cut onions to the dal and cook . This will give a different taste .
Serves 2 .







Sunday, June 23, 2013

Sabbssige ( Dil leaves ) and Sweet Potato Dry Curry .( Palya ).and Cutlet...

Sabbssige soppu ( Dil Leaves ) and sweet dry curry is a side dish and you can have them with rice , chapati or pooris.
 Things Needed : 
Sweet Potatoes : 2 to 3 .( medium sized ).
Dil leaves. ( Sabbassige soppu ) : 2 to 3 Bundles.
Green chilly : 2
Jeera : 1/2 Tea spoon.
Mustard Seeds : 1/2 Tea spoon.
Salt : to taste.
Oil : 2 Tea spoons.
Turmeric : a pinch.
Method: 
Wash and cut sweet potato in to small and wash again . Boil for 3 to 4 minutes in medium flame. ( See that it does not over cook ). After that drain the water and keep it  aside. Wash and cut Sabbassige soppu ( Dil leaves ) and green chillies and  keep it aside.
Now keep a pan on the fire and heat. Put oil, mustard and let it spurt. Add jeera and cut green chill and fry for 2 seconds and add cut Sabbassige soppu and fry in that oil on low flame for 3 to 4 minutes . Now add boiled sweet potatoes and stir slighty and add salt and turmeric and mix it well.  Cover the mixture and cook on low flame for 2 to 3 minutes. Stir in between.  Sabbassige Soppu - Sweet Potato Dry curry is ready to serve now.  Put the Dry curry in a serving bowl.
Note : Boiling Sweet potato will reduce the use olf oil and the time too. Must take care while boiling Sweet potatoes since it should not be over cooked otherwise the curry will taste differ. Can add red chilly powder while cooking to give a yemmy hot taste . Remember too much hot( chilly taste ) is not good for the health. Can add 1 more table spoon of oil if you wish. Definitely it will taste better.  Can also add vanghibath powder to the curry to get little different taste. Can prepare Cutlets with this Dry Palya.
Serves 2 to 3 

Spicy Cutlet with Palya.
Dil leaves - Sweet Potato Palya : 1 cup.
Bread slices : 2 to 3
Oats : 3 Table spoons.
Garam Masala Powder : 1/2 Tea spoon.
Salt : To taste.
Oil : 2 to 3 Table spoons.
Coriander leaves : 2 Table spoons  . ( Wash and cut it into small).
Ginger : 1/2 table spoon. (Wash ginger, remove the skin, wash again and grate the ginger ).
Method : 
Mash the Dry curry and bread together. Roast oats and leave it for cooling . Now add roasted oats, cut coriander leaves and grated ginger to
the mixture and prepare balls.
Keep a tava on the fire and heat. Put oil and spread it . Take a mixture ball and flat it on the palm and cook on the tava. Sprinkle oil on the top and cook on low flame till both sides are brown. ( Cook on both side ). Use little oil while turning cutlet to cook on other side.
Cutlets are ready to eat. Serve with ketch up.
Note : No need to remove the sides of the bread. Just mash or powder bread slices. Can add cashew nuts or ground nuts to the mixture. Roast nuts before using it.
Serves 2 .

Wednesday, June 19, 2013

Heerekai( Ridge Gourd ) Sweet Curry.

Heere kai Sweet Curry is a side dish and you can have this with rice , chapati, poori  or dosa too.
All age group people will njoy eating this dish.
Things needed : 
Ridge gourd : 2 
Coconut : 3  to 4 Table spoons.
Jaggery : 1 Table spoon.
Jeera : 1/4 Tea spoon.
Mustard seeds : 1/4 Tea spoon.
Curry Leaves : 5 to 6 .
Red chilly : 2 to 3 .
Raw rice : 1 Tea spoon.
Ghee : 1 Tea spoon.
Salt : To taste.
Method : 
Wash Ridge gourd nicely and remove the edges by scraper. Wash again and remove the skin nicely and cut ridge gourd in to small pieces. Wash and soak raw rice for 10 minutes.
Boil these ridge gourd pieces till soft and keep it aside.( Use 1/2 cup of water). Grind fresh coconut and soaked rice till paste and keep it aside.
Now keep a pan on the fire. Heat and put ghee. Add mustard seeds, red chilly  and jeera to it. Let the mustard sprut. Add curry leaves to it and add boiled ridge gourd and ground coconut. Add salt, jaggery  and little water if required. Mix  nicely and boil for 5 minutes and put off the gas. Serve Ridge Gourd Sweet Curry with Hot rice and a spoon of ghee on the top. 
Note : Can add more jaggery if you like sweet. You can also use watermelon rind , sweet potato or red pumpkin or Snake gourd instead of ridge gourd. Adding soaked rice is to helps the mixture to be thick and it does not separate the water from the vegetable.
Ridge gourd outer skin can be used for preparing Chutney.
Serves 2 to 3 .


Thursday, June 13, 2013

Jack Fruit Idly

Jack Fruit Idly is a snack and you can have them for breakfast or in the evening and the sweet lovers can have for dinner too...Jack fruit is a seasonal fruit and mostly Dakshina Kannada and Malnad people love to have this idly or kadabu and Njoy the rainy season.
Things Needed :
Raw Rice (Dosa Rice ): 2 cups.
Coconut : 2 Cups.
Jaggery : 1/2 Cup.
Jack Fruits: 20 to 25 fruits. (separate the seed and its cover before using the fruit).
Salt : to taste.
Ghee or oil : 2 Tea spoons.
Water:  required  ( 1/4 cup ).
Method :
Wash and soak rice in water for 2 to 3 hours. Grate coconut and cut jackfruits in to small pieces. Now grind grated coconut and cut jackfruit together adding 1/4 cup of water till paste. Now add rice and grind nicely.
Add jaggery and salt when the dough is done and grind for 10 seconds and remove the dough to a big bowl.
Remember the dough should be thick.
Now apply oil on idli plate and put a table spoon of Jackfruit Idly dough to each idly mould and steam in a pressure cooker or Idly Cooker. Cook  for 30 tp 4o minutes and put of the fire. Remove Halasina hannina Idly and serve hot idli with a spoon of ghee on the top.
Note : Remember the dough should be thick other wise Idly becomes too soft and it does not taste good after cooking idlies. Can add jaggery according to your taste.( more or less).Cook on medium heat.
Serves : 5 to 6.




Tuesday, June 11, 2013

Wild Mango ( Kaatu Maavu ) Dry Curry . ( Palya )

Kaatu Maavu  is a kind of Mango and its little savoury and sweet too. Its round and very small  in size. This mango is used in Rasayana ( to get the savoury taste), done Mavina Sasive or even dry curry. It is full of fibre content. Mango Palya can be eaten with rice, chapati, poori and dosa too.

Things Needed :

Mangoes : 5 to 6
Curry leaves: 5 to 6.
 Mustard Seeds : 1 Tea spoon.
Urd Daal : 1/2 Tea spoon.
Ingh ( Asfoteda ) : a pinch.
Red chilly : 3 to 4.
Salt : to taste.
Coconut : 3 to 4 table spoons.
Oil : 2 Table spoons.
Jaggery : 1 Table spoon.






Method :
1. Wash and remove the outer skin of the mangoes and just prick on the the fruit. (With the help of knife just prick it around the mango fruit).
 2, Grate coconut and dry grind with 1/2 Teaspoon of mustard seeds, red chilly and a little ingh. Remove the ground masala from the mixi jar.
3. Keep a pan on the fire and heat. Add 1 tablespoon of oil, mustard seeds and urid dal.
4. Let the mustard seeds splutter. Add curry leaves and little ing.(a pinch).
5. Add mango fruits. Stir it slowly. Add required salt and jaggery. Let it be on low flame.

6. Mix it well. Let it cook on low flame nearly 3 to 4 minutes. Stir in between so that it does not get burnt.
7. Add ground coconut - mustard seeds mixture and stir slowly. Leave it for 2 minutes.
8. Shift Wild Mango Curry to a serving dish and serve with hot rice a little ghee on the top.
Note :
Mangoes should be cooked nicely to get the best taste. Do not add any water to it. You can add more jaggery. (taste nice for people who like sweet taste).
Time : 10 minutes
Serves 2 to 3.

Monday, June 10, 2013

Spicy Onion -Dosa.( with Patrode Hittu)

Spicy dosas are special dosas prepared mostly with Patrode dough.


I have used Patrode dough and onions to prepare this Spicy Onion Dosa.
Patrode is a special dish of South Canara (Dakshina Kannada), Malenadu and around the area. The dough is prepared using Daniya (coriander seeds), jeera/cumin seeds, red chilly, coconut, and tamarind and raw rice.
Spicy Onion Dosas are good to eat for breakfast or as snack. It goes well with lunch adding as one of the side dish. ( We do prepare Kallu Patrode or Chatti (with Kesu Leaves) as side dish. It goes well with rice.
Let us see the recipe:

Things needed :

Raw rice : 2 cups.
Methi Seeds : 1/2 Teaspoon.
Coconut : 3 to 4 Tablespoons.
Coriander seeds : 2 Tablespoons.
Jeera : 2 Teaspoons.
Red chilly : 6 to 8
Ingh/Asafoetida : A pinch
Tamrind : Small lemon size.
Jaggery : 3 to 4 Tablespoons.
Salt : to taste.
Onions : 2 to 3 ( medium size).
Oil : 1/2 cup.
 Turmeric Powder:  1/4 Tea spoon.

Method :

1.Wash and soak raw rice and methi ( fenugrik seeds )  seeds in plain water for 2 to 3 hours
2. Grate coconut and grind all the spices with little water. (coriander seeds, jeera, red chilly, turmeric powder and tamarind)
3. Then add rice (drain all the water before adding rice), grind it nicely till paste.
4. Add jaggery (powder jaggery before adding), salt and ingh. Grind it for 2 minutes.
5. Remove the batter from the mixi jar and put it in a bowl.
6. Remove the outer layer of onions and wash it. Cut them into small (thin pieces).
7. Mix cut onions with ground batter nicely.
8. Now keep a pan/tava on the fire and heat. Sprinkle little oil on the tava. clean it with a tissue.
9. Take a ladle full of the spicy onion batter and spread it slowly in a round shape.
10. Sprinkle little oil on the top and let it cook on low and medium heat. ( 1 to 2 minutes). Cover the lid and cook.


11. Turn the other side and cook for 20 seconds.

12. Now Spicy Onion Dosa is ready to serve.
13. Repeat the same with remaining dosa batter.
14. Serve with little butter on the top of hot dosa.
15.You can also try this way of preparing dosa this way.
Spread the batter and spread cut onions on the top of dosa and cook. 

Note :

Adding more/less jaggery is optional.  You can use palak leaves, dil leaves, instead of onion or along with onions. Adding more/less oil is optional. Covering and cooking dosa, helps to cook dosa fast and the dryness on the dosa will be avoided. Adding more/less chilly is also optional.
Time : 30 Minutes
Serves : 3 to 4. 

Saturday, June 8, 2013

Raagi -Onion Dosa

Raagi/Finger millet is one of the healthy millet. Karnataka is famous for raagi mudde, rotti, dosa and many other dishes. It is widely grown in Karnataka region.
I have used raagi flour, onions and very little quantity of wheat flour. Ragi dosa is filling and You can enjoy it thoroughly and it keeps our stomach full for a long time. (slow in digestion).

Let us see some benefits of eating Ragi in our diet.
Raagi is loaded with calcium, fiber and it helps to lower cholesterol. Ragi is good for weight loss and diabetes. It also helps to keep the body cool. Ragi is filled with protein and it helps to protect kids from malnutrition. Ragi contain minerals like phosphorus, potassium and iron. Ragi helps tocontrol diabetes.
Lets see the recipe Now.

Things needed :

Raagi powder .( Hittu) : 2 cups.
Wheat flour : 2 Tablespoons
Rice Powder : 1 Tablespoon.
Salt : to taste.
Onions : 2
Grated Carrots : 2 Tablespoons
Curry leaves: 10 to 12
Coriander leaves : 3 Table spoons.
Green chilly : 1
Oil : 4 to 5 Tablespoon

Method : 

1. Remove the outer skin of onions and wash it. Cut them into small (very thin) pieces. Keep it aside.
2. Wash and cut curry leaves, coriander leaves and green chilly into thin pieces.
3. Take a big bowl and put cut onions, green chilly, curry leaves and coriander leaves.
4.  Add ragi flour, rice flour and wheat flour. Add required water and salt.
5. Prepare dosa dough (Use required water).

6. Now keep a dosa pan/tava on the fire and heat. Spread little oil on it.
7. Take a ladleful of ragi dosa dough and spread it slowly on the hot tava.
8. Put half teaspoon of on the top of dosa and cover with lid. Cook on medium and low flame.
9. Turn the other side and cook for 30 seconds to 1 minute.

10. Remove from the tava and serve hot Raagi - Onion dosa with the side dish you prepared.
11. Repeat the same with remaining dough.
Note:
Use of rava and wheat flour is optional. ( I have used wheat flour). Let the dough be like idli dough. Bit thicker than dosa dough. It helps to you to prepare dosa nicely. Preparing dosa as small or big, thick or thin is optional. Adding grated carrots, coconut is optional. I have added 2 tablespoons of grated carrots to the dough.
Time : 30 Minutes
Serves : 3 to 4.

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