Wednesday, September 27, 2017

Little Millet & Walnut Laddu

Happy Deepavali to One and All. These Little Millet Laddus are specially prepared for Jayashree Trao's Deepavali special post.
Thanks to Jayashree Trao. She has asked us to join her, for posting recipes for Deepavali. It is a good gesture and nature. Thanks Jayashree and I feel very happy to be part of it.

Deepavali is here and the celebration starts. The sweets and savoury dishes pour and you need to start preparing them ahead of the festival. Exchanging/distributing/serving all turns you into world of "JOY".
Once you start preparing sweet the festive moods already starts and the sweet wave brings you happiness around you.
Preparing sweets is fun. Let us keep in mind and prepare some healthy dishes too. Here is such one and I love to prepare these sweet round balls/laddu/Laadu/Unde as it is easy, healthy and quick. These Little Millet Laddu is filled with Healthy nutritions and you can enjoy them at any time of the day.
I have used little millet, jaggery, walnuts, coconut and cardamom. Added some raisins and cashews.
Little millet is one of the millet which is gluten free and loaded with minerals and healthy properties.
It is known as " Same " in Kannada and is a spoken language of Karnataka /India.
Let us see the recipe Now:

Ingredients :

Same/Little millet : 2 Cups
Walnuts : 1 Cup
Jaggery : 1 Cup (Powdered)
Cardamom : 6 to 8 pods
Dry coconut /Copra : 1
Cashews and Raisins : 3 to 4 Tablespoons
Ghee : 1/2 Cup

Method :

1. Clean and dry roast little millet nicely till the raw smell disappear. Let it cool.
2. Cut or grate coconut in to small pieces and dry grind into powder consistency.
3. Remove the cardamom pods and powder the pods.
4. Now dry grind walnuts nicely and keep it aside.
5. Dry grind roasted little millet and cardamom pods and keep it aside.
6. Keep a pan on the fire and put jaggery. Put 1/4 cup of water and let jaggery melt completely.
7. Sieve melted jaggery with a strainer and remove all the dust particles.
8. Put cleaned jaggery mixture in a big pan and let it boil and it starts to bubble up.
9. Stir in between and check for one thread consistency. ( just 2 to 3 minutes after bubbles).
10. Add powdered little millet and stir nicely and let it mix it well. Add powdered walnuts mixture.
11. Mix it well and add coconut mixture and put off the fire.
12. Shift the ready mixture to a big bowl.
11. Keep a small pan on the fire and heat. Put 2 tablespoons of ghee, cashews and raisins.
12. Fry till raisins turn golden brown. Put these ghee fried nuts to little millet mixture.
13. Add remaining ghee and mix it well. Take a small portion of the mixture and prepare laddu.
14. Repeat the same and prepare remaining laddus
15. Arrange them in a tray and let it completely cool.


16. Shift the laddus to an airtight bottle box. Serve as you wish.

Note :

Be careful while preparing jaggery syrup consistency. Do not over boil. Laddu turns very hard and is difficult to make into small portions while eating. Prepare it on low and medium flame. Add more ghee if you find hard to prepare laddu. You can also use warm milk instead of ghee but the shelf stay of laddu is short when you use milk. So ghee is a  good option. Adding more jaggery is optional. Adding normal coconut instead of dry coconut is optional. Adding ghee helps the laddu to be soft and tasty.
Time : 30 Minutes
Serves : 20 to 25 Laddus/Laadu/Unde.


Sending this above recipe to : for Deepavali sweets

www.evergreendishes.com 

Monday, September 25, 2017

Banana -Wheat-Rava Sweet Poori

Banana-Wheat-Rava Sweet Poori is good to have for breakfast/snack and loved by sweet lovers. It is done with banana, wheat flour, chiroti rava (thin variety of rava), and little jaggery.

 It is similar to Our Mangalore Buns but used wheat and rava and jagery instead of sugar. No need to add any cooking soda or baking powder and no need to allow the dough to rest for many hours.
Now it is Navarathri and many people will Arrange dolls according to their tradition and culture. Keeping dolls during Navarathri is one of the beautiful and excellent custom it keeps you busy and active. The creativity in arranging dolls is really wonderful activity and it helps to younger generation to know about our culture and moral. People come to visit and see dolls and you can serve these sweet pooris to them.  
 Happy Navaratri to All . 



Banana Wheat- Rava Sweet Pooi is good for breakfast/snack/kids snack box and even for travelling. 

Lets see the recipe Now:
 

Things Needed :

Wheat flour : 2 Cups
Chiroti Rava : 2 Tablespoons.
Ripe Banana : 1 Ripe
Curd /Milk : 1/4 Cup
Ghee : 1 Tablespoon
Jaggery : 2 Tablespoon
Salt : A little
Oil : 1 Cup or little more


Method :

1.Peel off the banana skin and put banana fruit in a big bowl. Add a tablespoon of curd/milk and jaggery.
2. Add salt to it and mix it well. Smash banana nicely and let jaggery mix with banana. ( Powder jaggery before adding).

3. Add wheat flour, chiroti rava and ghee. Mix all the ingredients nicely and prepare Poori dough.


4. Add little more wheat flour if the dough turn sticky. Kneed the dough well.


5. Divide the dough into small portions and turn them as small ball shape.
6. Just apply little oil on each small portion and roll them as small poori shape. (Round Shape).

7. Keep a pan on the fire and add oil. Let it get heated.


8. Fry pooris on hot oil. Fry till they turn slightly golden brown. Fry on both sides.


9. Remove it from hot oil and put them on a kitchen tissue. Banana - Wheat -Rava Sweet Pooris are ready to serve.

10. Serve with coconut chutney or choice of your curry.


Note: 

Add wheat flour if the dough gets sticky or watery. Do not use any water. I have used boiled and cooled milk. Adding milk to prepare the dough is optional. Add milk little by little so that you can prepare thick dough very easily. Adding jaggery more /less is optional. Powdering jaggery before adding helps jaggery to mix with curd easily. Adding curd helps the dough to be soft. Adding ghee helps the poori to be crispy.
Time : 20 Minutes.
Serves : 25 to 30 Pooris can be prepared . (According to size).

Friday, September 15, 2017

Snake Gourd & Sweet Potato Sweet Curry

Snake Gourd & Sweet Potato curry is a gravy dish and it is one of the traditional dish of Udupi. It is slightly sweet so it is called sweet curry and serving in the beginning of the lunch.
I have used Snake gourd, sweet potato, fresh coconut and red chilly for spice.
It is very easy and yummy curry and goes well with almost all the main dish.

Let us see some benefits of having " Ghee " in our diet.
Ghee helps to boost energy and reduce inflammation in the joints. It helps to reduce  allergy and protect us from chronic disease. It helps in our eye health and strengthen our immune system. Ghee is rich source of good fatty acids and it is useful for the body. It is good for athletes or any other people to be active. It provides high energy. It has good amount of anti oxidant properties and helps in reducing the stress in the body. Ghee has good amount of Vitamin A, Vitamin E and Vitamin D properties. Ghee contain monounsaturated  fats/Omega -3 and some fatty acids and they are good for positive health benefits to the body.
No Onion or No Garlic added in this Snake Gourd and Sweet Potato Sweet Curry.

It is called as sweet curry because little more quantity of jaggery is added than ususal to the curry and not much of spice except the red chilly which is used in seasoning.

Let us see the recipe Now :


Things Needed : 

To Cook 
Snake Gourd/Padavala Kai : 1 Bowl ( One small snake gourd)
Sweet Potato : 1 (medium size)
To Add :
Jaggery : 1 Tablespoons
Salt : As required
To Grind :
Fresh grated coconut : 1 Cup
Soaked Raw rice : 1 Teaspoon
To Season 
Mustard seeds : 1/2 Teaspoon
Red chilly : 2
Ghee : 1 Tablespoon
Curry Leaves : 5 to 6


Method :

1. Wash and cut snake gourd into small pieces
2. Wash and remove the outer layer of sweet potato and wash it again. Cut into small pieces.
3. Cook snake gourd pieces and sweet potatoes with little water till soft.
4. Soak raw rice for 5 minutes.
5. Grate coconut and grind it with soaked raw rice using required water. Remove from the mixi jar.
6. Keep a big pan on the fire and add cooked vegetalbes. ( Snake gourd and sweet potato pieces ).
7. Add salt and let it boil for a minute. Add ground coconut and mix it well.
8. Add jaggery and required salt. Mix it well. Let it cook for 2 to 3 minutes.
9. Shift the " Snake Gourd & Sweet Potato Sweet Curry to a serving dish.
10. Add ghee fried mustard seeds, red chilly and curry leaves seasoning  to the curry and serve.


Note : 

Do not over cook the vegetables. Adding more /less jaggery is optional. Adding cashew nuts instead of soaked raw rice is optional.( 4 to 5 pods). Use of ghee is optional. The curry should be mild and not spicy.
You can also try this sweet curry with watermelon rind, ridge gourd, chayote squash/seeme badane, bottle gourd and carrots.
Time : 20 Minutes
Serves : 3 to 4 
Traditional South Indian Dish.

Thursday, September 14, 2017

Sesame Seeds Spicy Rice

Sesame Seeds Spicy Rice is a rice dish and the fresh spice powder really adds to the taste. Always it is better to prepare spice powder since it is so healthy habit.
I have used channa dal, little urid dal, sesame seeds and chilly powder with a few pods of cloves and coconut.

Sesame seeds spicy rice can be eaten for breakfast, brunch, lunch or dinner. You can have it for one pot meal or on festival or feast days. Good for Picnics, outings, lunch box or one pot meal.
Let us see some benefits of having "Sesame seeds" in our diet.
Sesame seeds are filled with minerals and vitamins. They are an excellent source of copper. They are rich in manganese,  calcium, phosphorus, magnesium, iron, Vitamin B1, Vitamin B6  and dietary fiber. They helps to prevent diabetes, lower blood pressure, build strong bones and protect against radiation. They help to increase heart health. helps to cure sleep disorders, improves digestion and improve inflammation. They also helps in boosting respiratory health, improve blood circulation, detoxify the body and eliminate chronic stress.
No Onion or No Garlic in this " Sesame Seeds Spice Rice".
Let us see the recipe now.

Things Needed :

Cooked rice : 1 Cup

Spices to Roast/Fry
Channa dal : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Sesame Seeds : 1 Table Spoon
Rasam Powder : 2 Teaspoons
Curry leaves : 6 to 8
Coconut : 1 /2 Cup
Oil : 1/2 Teaspoon
Ingh/asafoetida : A pinch

To prepare tamarind paste:
Tamarind :  1 Small gooseberry size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little

To Season :
Cooking oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Ground Nuts : 2 Tablespoons
Curry Leaves : 8 to 10

Method :

1. Wash and curry leaves and cut into small and keep it aside.
2. Grate coconut and keep it aside. Soak tamarind in hot water for 5 minutes and squeeze out the pulp.
3. Keep a pan on the fire and put 1 teaspoon of oil. Let it heat.
4. Add channa dal and fry for a minute on low flame. Add urid dal and let the dals get brown colour.
5. Add sesame seeds and fry till they start splutter.

6. Add coconut and fry. Put off the fire and add rasam powder. Let it cool.  


7. Dry grind this mixture once it is cooled. Keep this fresh ground spice aside.

8. Keep a pan on the fire and add tamarind pulp. Add jaggery to it and boil.


9. Add salt and turmeric powder. Let it boil and get thick slowly. (On medium flame).
10. Add 2 to 3 tablespoons of powdered spice and mix it well. Let it turn as thick paste.

11. Add cooked rice and put off the fire.

12. Keep a small pan and heat. Add 2 tablespoons of oil and heat.
13. Add mustard seeds, urid dal. Let it get splutter, Add groundnuts and fry till they turn slightly golden brown.
14. Add this fried mixture to Rice and mix all the ingredients nicely. (Slowly).


15. You can a teaspoon of spice mixture on the top and mix it well. Top up with a tablespoon of fresh coconut. Shift the ready Sesame Seeds Spicy Rice to a serving dish.

12. Serve with a cup of curd.

Note :

Adding onions or garlic is optional. Adding little garam masala or rasam powder is optional. ( I did add rasam powder.). Adding fresh ground spice adds to the taste. Adding more chilly is optional.
Time : 20 Minutes if using cooked rice (or another 20 minutes to cook rice)
Serves : 2 to 3.

Friday, September 8, 2017

Quick and Simple Shavige Upma/Uppittu

Shavige /Semiya is thinner variety of noodles, and it is mostly used in Indian kitchens. Cooking Shavige baat for breakfast is common in South India.
This Shavige Upma/Uppituu/baat is an easy method and you don't have to spend much time in the hectic mornings.

I have used Anil brand Shavige , little jaggery, ghee, oil, rasam powder and vegetable baat powder.
Ready Shavige is available in different sizes and in many brands. I normally use a brand called Anil Shavige which is very comfortable to cook. Preparing Shavige is very easy and you can prepare in many varieties too.
Anil Shavige is prepared using Dhurum Wheat and it helps to provide carbohydrates needed by our body and you stay full for a longer time. Dhurum wheat is said to be filled with fiber and easy to digest.
No Onion or No Garlic Recipe. It is very simple. quick and healthy food.
Let us see the recipe now :

Things Needed : 

To Cook :
Anil Wheat Shavige  ; 2 Cups
Water : 4 Cups
To Season : 
Cooking Oil : 2 Tablespoons
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves :  8 to 10
Green chilly : 1
To Add : 
Turmeric Powder :  A pinch
Jaggery : 1 Tablespoon
Ghee : 2 to 3 Tablespoons
Lemon Juice : 1 Teaspoon
Salt : As required
Coconut : 1/2 Cup. (3 to 4 Tablespoons)
Coriander leaves : 2 Tablespoons
Mayyas Rasam powder : 1 Teaspoon
Mayyas Vanghibaat Powder : 1 Teaspoon

Method :

1. Wash and cut green chilly, Curry leaves and coriander leaves. Keep water for boiling. Grate coconut.
2. Keep a pan on the fire and add oil. Let it heat. Add mustard seeds and urid dal.
3. Let mustard seeds splutter. Add curry leaves and cut chilly. (Just slit chilly).
4. Add shavige and fry till it turns golden brown. (Do it on low flame).


5. Add turmeric powder, salt and jaggery. Add boiling water and mix it. Let it cook and get it thick.

6. Add ghee, Mayyas Rasam powder and Mayyas Vanghi baat powder.
7. Stir slowly and let it mix it nicely with cooked shavige. Let all the moisture disappear from shavige.


8. Add 1 teaspoon of lemon extract (lemon juice) and grated coconut.
9. Mix it slowly and put off the fire.

10. Shift Ready to serve Shavige to a serving dish and add cut coriander leaves. Serve with a cup of curd.

Note : 

Fry Shavige on low flame so that it does not get burnt. Use of more ghee or oil is optional. Use of any brand rasam powder. vanghibath powder is optional. You can use home prepared powders too. Adding onions or any other vegetables is also optional. Use of jaggery is optional. You can use sugar instead of jaggery. (Remember Jaggery is healthy option).
Type : Typical Udupi Style 
Time : 30 Minutes.
Serves : 3 to 4.

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