Thursday, January 30, 2014

Raw Banana Palya & Samosa

Raw Banana (balekai in kannada) is a popular vegetable in the veggy circle. It is used in curries, raithas, for fried items like bajji and pakodas and even in Tikky or cutlets.
This is my new idea to prepare this dry curry and to use the same Dry curry or Palya in the sttuffing and preparing Samosa.
Let us know some good benefits of using Raw Banana. The green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals and contains a starch that may help control blood sugar, manage weight and lower cholesterol levels.
Here is a recipe of Raw Banana Palya (dry curry), and using this dry curry I have prepared Samosa one of the favourite dish of the whole family I can say.  Dry curry can be eaten with Hot rice, chapati, Poori or dosa.


Samosa can be eaten at any time of the day , it goes very well with a cup of tea or coffee or even with fruit juice and it is favourite food for kids, youngsters and even elders too. Samosa's favourism has grown world wide.

Banana Dry Palya

Things Needed :
Raw Bananas :2

Green chilly :2
Jeera : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Red Chilly Powder : 1/2 Tea spoon
Oil :  2  Table spoon
Methi seeds (Fenugrik Seeds) : 1/4 Tea spoon
Coconut : 2 Table spoons (Optional)
Salt : to taste
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Haldi (Turmeric powder) : a pinch

Method :
1. Wash and remove the outer skin of raw banana and cut it into small pieces. Put these pieces in a big bowl of water.

2. Wash and cut green chilly, curry leaves andcoriander leaves.
3. Now keep a pan on the fire. Put oil and heat.
4. Put mustard seeds, methi seeds and jeera. Let mustard seeds spurt.
5. Add cut green chilly and curry leaves.
6. Remove the Cut banana pieces from the water and add it to the mustard mixture.
7. Fry it nicely for 1 minute.
8. Add 1/4 of water and mix it well. Add turmeric powder and cook on low flame.
9. Add salt and mix it when it is half boiled.
10. Add red chilly powder and mix it well and stir till the water disappear from the palya.(curry).
11. Now add coconut and cut coriander leaves and put off the gas. 12.
12. Shift this dish to a serving bowl. Serve with hot rice or chapati.

Note: You must cook this dish on low flame. Do not add much water. You can also fry them in more oil if you wish. Do not over cook. You can add other spices according to your wish. Example , chutney powder, vanghibath powder or even garam masala. All spices go very well with Raw banana dry curry. As I said before adding coconut is purely optional. You can use onions if you wish. Just fry onions before adding raw banana piece.
Time : 20 minutes.
Serves :  2 to 4

Raw Banana Samosa:

Things Needed: 
Raw banana dry Palya : 1 Cup
Maida (All Purpose flour) : 1 Cup
Wheat flour :1 Cup
Jeera : 1 Tea spoon
Ghee : 1 Table spoon
Salt : To taste
Oil : To Fry
Chilly Powder : 1/2 Tea spoon

Method :
1. Dry roast Maida for 2 to 3 minutes. Leave it for cooling.
2. Dry roast wheat flour for 2 to 3 minutes. Leave it for cooling.

3. Now take a big bowl. Add maida, wheat flour, chilly powder, jeera and salt.

4. Mx this mixture nicely and then add ghee and rub the flour mixture nicely.

5. Add water little by little and prepare chapati dough. ( It should be thick)


6. Kneed this ready dough nicely and divide them in to small balls.

7.  Take a ball and roll it with the chapati roller and make chapati.

8. Cut this chapati in to half.
9. Take the 1/2 chapti and give a shape of triangle.

10. Fill  a spoon of ready palya inside the samosa and close the edges tightly.

11. Repeat the same procedure and prepare samosas and keep it in a plate or tray.

12. Now keep oil in a pan. Heat oil.

13. Fry Samosas on low flame on both sides till golden brown and remove from the oil.
14. At time you can fry 2 to 3 samosas
15.Crspy Samosas are ready to serve

15. Serve these Hot Samosas with Ketch Up or  Khara - Sweet chutney.
Ready to Serve Hot Samosas
Note : Remember the dough should be thick as poori dough. Or it absorbs lot of oil while frying samosas. Also remember not to add any cooking soda. To make more samosas increase the quantity of flours and the dry curry. I have added chilly powder and jeera to give a spicy taste. You can avoid this or even you can add spice as per your choice. Garam Masala, pav bhaji masala etc.
You can prepare:
10 Medium size Samosas
20 Small size Samosas.
Time : 
Preparation time : 10 minutes
Frying Procedure : 30 minutes
Total time : 40 Minutes.

Samosas Just taken from the pan 

Wednesday, January 29, 2014

Jola-Urd dal Dosa (Sorgum ( Jowar - Urd Dosa)

 Jola (in Kanada ) or Jowar is one of the variety of millet. It is also known as Sorgum, in Tamil is  Theni, Cholam in Malayalam and Jowar in Hindi and Jonnalu in Telugu. It is a very healthy grain and it is one of the gluteen free grain. I tried this recipe the first time and I have used Urd dal, millet and a table spoon of rava . We al loved the way the dosa has come out. Its soft, tasty and healthy. So I thought of sharing the recipe with You all.

Jola or Jowar is, gluten free. It is highly nutritious and it is ideal for children. It is a great energy source. Millet is complete protein source when combined with legumes. (Pulses).
Urd Dal has protein, fat and carbohydrates which is required by the body. This dal is one of the richest source of proteins and vitamin B. It has iron, folic acid, calcium, magnesium, potassium. Urd dal is rich in fibre and it helps to digest food easily. It helps to reduce cholesterol.

We can have Jola-Urd Dosa for breakfast, as evening snack or for dinner too. It is soft and will liked by all age group. You can also prepare onion or vegetable Uttappa. That is onion Dosa which most of the people like to have for a change. Here is the recipe I am sure that every one will surely love to have Jola-Urd dosa. We can have this dosa with any kind of chutney, sambar, chutney powder, pickle and even jaggery.

Things Needed : 
Jola  flour : 2 cups
Urd dal : 1/4 cup
Rava or Samolin : 1/2 Cup
Salt : required
Water : Required
Oil : 2 to 3 Table spoons.
Ghee : 1 Table spoon.

Method :
1. Wash and soak Urd dal for  3 to 4 hours and grind with little water till paste.
2. Remove the dough from the jar and keep it in a big bowl.

3. Add rava (midium sized) and salt. Mix it well.
4. Leave it for ferment. (Over night or 6 to 8 hours).


5. Now add Jola flour and mix it well. Add water if required.




6. The dough should be idly consistency.



7. Now keep a pan on the fire and heat. Sprinkle oil.

8. Take a spoon of dosa dough and spread it on the tava in a circle formation.
9. Sprinkle 1/2 Tea spoon of oil on the top and cover the lid. Cook for 30 seconds to 1 minute.
10. Now turn the other side and cook for 10 seconds.


11. Serve Hot Jola Urd Dosa with the side dish you have prepared



 12. Repeat the same with the remaining dough.

Note : Remember not to add more urd dal. Also do not add more rava. Dosa turns thick and taste differ. No need to use methi (fenugrik seeds) seeds for this dosa.  Use a non stick pan for the better result. Use oil according to your wish. Remember that using oil is not a healthy practice.  You can also add Millet Flour to left over Rava - Urd Idli dough and prepare yemmy Millet -Urd Dosas.
Time : 20 minutes to prepare dosa and chutney . 
For soaking, grinding and fermentation extra time. 

Coconut + Chenna (Putani) Chutney:
Grind coconut, coriander leaves, small marble size tamarind, and salt with required water. 
Now shift it to a serving bowl. Add a pinch of ingh while grinding.


If you have a gastric problem, eat a small piece of jaggery after each meal. Jaggery helps to reduce the gastric trouble.
Jola  or Jowar or Sorgum 







Monday, January 27, 2014

Radish Palak Dal

Radish or Mooli ( Hindi ) Moolangi (In Kannada),  Palak Dal is a gravy and I learnt this dish from one of my close friend. Radish Palak Dal is prepared using Channa dal, radish and its leaves. I also used Palak leaves and some mild spices like a clove, a small piece of cinnamon, ginger, green chilly, curry leaves and coriander leaves.
Radish are one of the very low calorie root vegetables. They are very good source of anti-oxidants, minerals. Vitamins and dieatry fiber. Fresh roots are rich in Vitamin C which helps boost immunity.
Palak contains dietary fiber which helps in digestion, prevents constipation, controls blood pressure and curbs over eating. It helps the bones to be strong and maintain overal good health. Palak is rich in Iron and it helps to build the red blood cells which is very essential for the entire body.
This recipe is very easy to prepare and you can have them with chapati, any type of roti, poori, dosas, idli and even with rice. This dish is also called Sai baaji since its very mild and any age group, children to elders will surely like this Dal and we can have more spinach in different vareities of dishes. This will be one of the best side dishes during the parties too.
Adding onion or garlic is optional.

Things needed:
Radish : One bundle  (with leaves)
Palak : One bundle (Medium size)
Channa Dal : 1/2 Cup
Green chilly : 2 to 3
Ginger : 1 Table spoon (grated)
Tomatoes : 2 (medium size)
Jeera : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Methi seeds (fenugrik seeds) : 1/4 Tea spoon
Ingh : a pinch
Oil : 1 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoon
Cinnamon : 1 small piece
Clove : 1 to 2
Pepper Pods : 3 to 4
Salt : as required
Water : Required.
Fresh Ghee : 1 Tea spoon

Method :
1. Wash and cut Radish and its leaves, Palak, green chilly and coriander leaves.


2. Wash Channa dal.

3. Now put channa dal, radish and its leaves, palak leaves, tomatoes, green chilly and ginger in a pressure cooker.

4. Put required water and cook for 10 minutes on medium flame. (put weight). Leave it for cooling.
5. Now keep a pan on the fire. Put oil and heat. Put mustard seeds and methi seeds.
6. Let the methi turn slightely brown and mustard seeds spurt.
7. Add jeera, pepper pods and ingh. Add cinnamon and clove.

8. Add cooked radish, palak channa mixture. Add turmeric powde and water if required.

9. Add salt and mix it well. Now let this gravy boil for 5 minutes. Stir in between.

10 Now shift this gravy to the serving bowl , add a tea spoon of ghee and serve with rice or chapati, dosa or idly.

Note : You can add more green chilly if you like this gravy to be spicy. You can also add red chillies while you fry mustard mixture. You can also add onions and garlic. (Add cut onions after the mustard spurt, while adding jeera and fry them nicely). Cook them along with the dal mixture nicely for 5 minutes. You can also brinjal to this curry. It gives a good taste too.

Serverings : 3 to 4
Total Time : 40 minutes.
preparation Time :10 min
Cooking time : 20 minutes. ( pressure cook : 10 minutes and cooling 10 minutes).
Final step of cooking  : 10 minutes.





Sunday, January 26, 2014

Palak Aloo Tikky & Dahi Baby Potatoes.

Palak Aloo Tikky  and Dahi Baby Potatoes are a snack or a chat dish. We can have Palak Aloo tikky and Dahi Baby potatoes as dinner too. Even we can have them as starter also. I have used very little oil and well taken care and used mild spices. Children especially love this dish since lots of potatoes are added and mother can be happy at least in this way she can feed her kid spinach. (Palak) and some calcium content that is Dahi. Palak and boiled potato tikky and Dahi Baby Potatoes definitely make all age group happy I am sure.

Palak is rich in potassium and low in sodium. It is a rich source of vitamin A and reduces the risk of eye diseases. Using Palak in your daily diet helps to control the blood pressure to normal levels. It reduces the hypertension and helps to maintain a proper blood flow. Palak is rich in minerals like manganese, copper, magnesium, zinc and phosphorus. These minerals help to build strong bones.
Another important mineral is found abudantry in spinach is Iron. Iron reproduce red blood cells. Iron also useful for boosting the body;s metabolism.
Potatoes are very good source of vitamin B6 and good source of potassium, copper, vitamin C, manganese, phosphorus and dietary fiber.

So here we go and see how to prepare Palak Aloo Tikky & Baby Aoo Dahi. Eating Tikky with green chutney or sweet chutney or with ketch up is normal. I thought a bit and tried this Baby Aloo Dahi which goes very well with the Palak Aloo Tikky. 

Palak Aloo Tikky & Dahi Baby Potatoes
Things Needed : 

Palak Aloo Tikky
Palak leaves : 1 Bundle
Potatoes : 2 to 3 (Medium sized)
Peas :  1 Cup
Chiroti Rava : 1 Cup  (Thin sized Samolina)
Green chilly : 2 to 3
Ginger : 1 Table spoon (grated)
Jeera : 1 Tea spoon
Coriander leaves :  2 Table spoons
Garam Masala : 1/2 Tea spoon
Salt : as required
Oil : 1/2 Cup (2 to 3 Table spoons)

Method :
1. Wash and boil potatoes and peas in a pressure cooker. Leave it for cooling.
2. Wash and cut palak, green chilly and coriander leaves in to small pieces. Grate ginger.



3. Roast Rava (Samolina) for 2 ti 3 minutes. (Let the raw smell disappear).

4. Now Remove the outer skin of the potato and smash the cooked peas.
5. Keep a pan on the fire and heat. Put 1/2 tea spoon of oil and add jeera.

6. Add cut green chilly and cut palak leaves. Mix it well and cook on medium flame till water disappears. (3 to 4 minutes)


7. Take a big bowl.  Put potatoes and peas. Smash potatoes and cooked peas.
8. Add  coriander leaves, smashed potatoes, ginger and peas. Add little turmeric and garam masala powder.
9. Add required salt and mix it well.
10. Add roasted chiroti Rava to the mixture and put off the gas. Put this mixture to abig pan.

11. Now mix the mixture nicely and prepare dough.

12. Divide the dough in to small portions.
14. Keep a pan on the fire. Heat. Sprinkle oil.
15. Take one small portion of the Tikky mixture and flatten on your palm.

16.Give the desired shape. Put this Tikky on the heated pan. Lowder the flame.


17 Sprinkle oil on the top and cook till it is brown. Now turn the other side and cook for 1 to 2 minutes.

Now serve hot Palak Aloo Tikky with your choice of side dish. (Chutney or Ketch up).


18. You can prepare 5 to 6 Tikkiess at a time. Prepare the remaining Tikkies in the same way.
20. No need to add much oil.
Note : You must boil potatoes nicely. Do not over boil them. You can also add any other vegetables like carrots or beans to the mixture. (Cook them till soft and add them).
You can add spice according to your wish. (More or Less).
Serves : 4 to 5
Preparation Time : 20 minutes
Cooking time :40 minutes


Dahi Baby Potatoes

Things Needed :
Baby Potatoes : 10 to 12
Jeera Powder : 1/2  Tea spoon
Pepper Powder : 1/2 Tea spoon
Salt : Required
Dahi (curd or yogurt) : 1 Cup
Whole Jeera : 1/2 Tea spoon
Oil : 1 Table spoon

Method : 
1. Wash and pressure cook baby potatoes for 6 to 8 minutes. Leave it for cooling.

2. Remove the skin of baby potatoes when it is cooled.
3. Now keep a pan on the fire and heat. Add oil.
4. Add jeera and fry for 10 seconds.

5. Now add baby potatoes and mix it nicely.
6. Add salt and pepper + jeera powder.

7. Stir in between and cook for 2 to3 minutes.

8. Now shift the cooked baby potatoes to the serving bowl.


9. Take a small bowl. Put 3 to  4 baby potatoes and add 2 to 3 table spoons of curd and mix it nicely and serve with Palak Aloo Tikky.




Note : You must roast jeera and pepper podes and powder it. You can prepare this powder and store it in small quantity, so that you can use it whenever you want it. You can also add curry leaves or coriander leaves to the potatoes. Cooking baby potatoes on low flame will enrich the taste bud. Do not use much oil. You can also use big potatoes instead of baby potatoes. Boil them and cut it in to small cube size and use it. You can also use chat masala while you serve Dahi Baby potatoes.
Serves : 4 to 6
Time : 10 minutes to cook
Preparation time : 20 minutes.


sending this recipe to
http://abowlofcurry.blogspot.in/2013/12/dish-it-out-light-dinners.html
http://cooksjoy.com/blog/


Friday, January 24, 2014

Moong Dal Bulgar Kheer

Moong Dal Bulgar (broken wheat) kheer or Paayasa is a sweet dish. Fresh coconut milk, jaggery, cardamom and cashew nuts are also added and prepared this tasty Payasa.Moong Dal Bulgar Payasa is prepared during the festivals and the feasts. Its healthy since moong dal and bugar with jaggery is used. Cardamom is used to add the flavour and it helps to digest the heavy food easily.

Moong Dal is good source of protein and dietary fiber. It is low in fat and rich in potassium, calcium and B complex vitamins. It is easy to digest and the fiber in Moong dal helps to drecrease high cholesterol.
Bulgar or the broken wheat is a good source of fiber. It contains protein, iron and vitamins. It is low in fat and calories. It also helps to prevent constipation.
Jaggery acts as a digestive agent. It has a ability to cleanse our body. Jaggery provide good amount of mineralss.
Fresh coconut milk is Antioxidants and contain vitamins and minerals.
As I said before this yemmy payasa is a 100 % healthy food. Sweet tooth people can njoy this payasa at any time of the day.

Things needed :
Bulgar : 1/2 Cup
Moong Dal 1/2 cup
Jaggery : 1/2 cup
Cashew Nuts : 6 to 8
Cardamom : 4 to 6 pods
Coconut : 1 Cup
Ghee : 1 Tea spoon
Milk : 1 Cup

Method :

1. Wash and cook Bulgar and Moong dal separately in a pressure cooker.

2. Grate coconut and keep it aside.
3. Powder the caradamom.
4. Now grind coconut with little water and squeeze out the milk. Put the same remaining squeezed coconut and grind again with little water and remove the milk (second time).  Keep it separately.
5. Now put cooked bulgar and moong dal in a big pan. Add jaggery. Keep it on the fire.
6. Mix it nicely. Let it boil for 2 minutes. See that it does not burn at the bottom.
7. Now add the coconut milk which is collected at the second time. ( Little watery).
8. Mix it nicely and let this mixture boil for 2 more minutes. Add water if required.
9. Now add the thick coconut milk (the first time you have collected).
10. Let this mixture boil for a minute. Put off the gas and put the Payasa in serving bowl.

11. Add cashew nuts and powdered cardamom. Mix it well.

12. Add milk and a spoon of fresh ghee on the top. ( 1 Tea spoon will do). Mix it nicely and serve
.
Note : If you want more quantity you can increase the quantity of moong dal and bulgar and jaggery. You can also use dried grapes (raisins). You can even fry raisins and cashew nuts in the ghee and then pour this mixture to the Payasa. Adding more fresh milk will taste good. Do not boil the coconut milk for a long time. It may smell different. You can also use 1 or 2 cloves along with cardamom.
Serves : 4 to 6
Time : 40 minutes.

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