Tuesday, November 21, 2017

Ginger -Coriander Parata

Ginger - Coriander Parata is a full meal and you can have them for breakfast/lunch/dinner.
  • Adding coriander leaves and ginger adds to the aroma of parata.


  • I have added coriander leaves, ginger, some spices which are easily available in our kitchen and wheat flour
    It is always a question for a women for the next meal. what to cook ? It is not only a few, most of them raise their voice asking their kids, hubby or some friends.
    Eating chapatis always is really boring. Not only eating, cooking the same type really makes you more tired. So just think of a twist, using  the same ingredients.
    I have tried here " Ginger - Coriander Parata " and you know what is a side dish ? It was carrot chutney. This chutney is a good combination to have the yummy " Ginger - Coriander Parata".

    Let us see some benefits of having coriander leaves in our diet.
    Coriander leaves in digestion and good to get a relief from stomach upset and indigestion problems. It helps in lowering the blood glucose levels in diabetics.It has good amount of anti inflammatory properties. Coriander helps in lowering the bad cholesterol and increases good cholesterol. It contain iron and magnesium and it is full of dietary fiber. It is also good for removal of toxin from our body. It has a anti septic properties and good for mouth ulcers. Coriander helps in stimulate memory in our brain. It also helps in curing anemia. Coriander leaves have antifungal and anti oxidant properties and is good for skin disorders, dryness and fungal infections. It has Vitamin C and Vitamin K in  it.
    Let us see the recipe now "
    " Ginger - Coriander Parata " is a simple, quick and yummy food that goes well for breakfast/dinner.
    Let us see the recipe Now :

    Things Needed : 

    Wheat flour : 2 Cups
    Salt : A little
    Oil : 2 to 3 Tablespoons
    Garam Masala Powder : 1/2 Teaspoon
    Chilly Powder : 1/2 Teaspoon
    Jeera /Cumin Seeds : 1/2 Teaspoon
    Turmeric powder : A little
    Coriander leaves : I handful ( 1/2 Bundle )
    Ginger : An inch
    Green Chilly : 1

    Method : 

    1. Wash coriander leaves, green chilly. Wash and remove the outer layer of ginger and wash it again.

    2. Now grind coriander leaves and green chilly with out water. (Dry grind).

    3. Take a big bowl, add wheat flour, 1 tablespoon of oil, garam masala, turmeric powder and salt.
    4. Mix all the ingredients nicely and add ground coriander mixture.
    5. Add required water and prepare dough.
    6. Kneed the dough well.

    7. Divide the dough into small portion and turn them as small ball shape. Keep some dry wheat flour aside in a bowl.
    8. Now take small portioned dough and dip in dry flour.
    9. Roll them as chapati in circle shape.

    10. Keep a pan on the fire. Heat and clean tava and put rolled parata and cook. Sprinkle little oil.
    11. Cook for a minute by pressing the edges. Let the fire be on medium flame.
    12. Turn the other side and cook for a minute and remove the done parata from tava.
    13. Repeat the same with remaining dough and prepare paratas.




    14. Serve Paratas with your choice of side dish and little ghee /butter on the top of hot parata.

    Note :

    Let the dough be soft and not watery. If it turns watery add little flour and adjust it. Adding ghee while preparing dough is optional. No need to leave the dough for resting. You can use little more oil to while cooking parats. Use of more spice is optional.
    Time : 30 Minutes.
    Serves :  2 to 3.

    Saturday, November 18, 2017

    Baragu/Proso Millet Sweet Kesari

    Wow  😍😋....feeling very happy to say my  blog " ಅಡಿಗೆ /Adige " is stepping into 10th Year. 

    I am thankful to all who see. comment, try and enjoy my own creative, traditional, delicious, simple and healthy dishes 


    Let me thank each and every one who support, I feel that is my strength. I have no words to tell you how happy I am today. Thanks to my son Ravikanth Somayaji who inspired me and made me write recipes. Ravi and Rishi (sons) always there when the problem arises while writing and my hubby who supports in eating the first try and keeps on telling we have no problem to have it. Thank you my people.
    It is always a pleasure to try what I know. Mostly Udupi style recipes, since we belong to Udupi/Karnataka. Sometimes I like to give a slight twist, keeping in my mind the healthy thoughts, simple and quick recipes.

    I love to look forward to share traditional dishes which are really healthy. I also keep in mind that many are working women / men too have to cook and that should be quick. Outside food is ok for sometime and it may spoil the health, if he/she continues to eat for a long time.

    One more thing  I always keep in mind is use of creams and lot of spices. I am not that  big fan of heavy spices or cream. Just adjusting to the taste of our own food,  simple traditional dishes, and some points to note about the food we eat. The health benefits of the ingredients are the main points added while writing the blog which helps the people to note about the food they intake.

    Here is a simple, healthy, Quick and rich Sweet recipe  " Baragu/Proso Millet Kesari " for you all on behalf of My Blog " Adige"  is stepping into 10th year.
    At this Moment I am so happy because I just got a beautiful  comment from Ashi :
    This is what she said
    Ashi Mysore : Nalini Somayaji Your blog is one of the best out there, such healthy traditional recipes .
    I am happy to share  my little knowledge what I know. Nothing much..some where, some one who are in need is going to get help in this way too.
    Ok let me come back to the " Recipe of the day : Baragu /Proso Millet Sweet Kesari.

    Millets have become very popular because of their healthy benefits and gluten free, low in calories and full of fiber content.
    Here I have used Baragu /Prosso Millet and it is filled with many healthy qualities.
    Baragu has good amount of anti-oxidant properties and helps in delaying the aging process. It helps in strengthening the nervous system. Baragu contain good amount of calcium and helps in strengthening and maintain strong bones. It helps to control the cholesterol level in our body. It also helps to lower the bad cholesterol and increase the healthy cholesterol level. Proso millet contain minerals like phosphorus, manganese, magnesium. They do contain carbohydrates and fatty acids.
    Let us see the recipe now :

    Things Needed : 

    Baragu /Proso Millet : 1 Cup
    Water : 2 Cups
    Jaggery : 1/2 Cup or little more
    Ghee : 3  Tablespoons
    Cardamom : 5 to 6 Pods
    Raisinis and Cashews : 2 to 3 Tablespoons
    Badam /Almonds : 5 to 6 Pods
    Salt : A pinch
    Fresh grated coconut : 2 to 3 Tablespoons (Optional).





    Method :

    1. Clean baragu/proso millet and wash it nicely. Drain the water and keep it aside.

    2. Remove cardamom skin and powder the pods.
    3. Grate coconut and keep it aside.
    4. Cut almonds into small pieces and keep it aside.
    5. Keep a pan on the fire and heat. Add one tablespoon of ghee and let it melt. Add washed baragu.

    6. Fry nicely for 3 to 4 minutes. Add 2 cups of water and pressure cook for 6 to 8 minutes. Let it cool.

    7. Keep a big pan and put cooked baragu, a pinch of salt and jaggery. Mix it well. It turns as bit liquid.
    8. Cook on medium flame and it turns thick slowly. Add cut almonds and powdered cardamom. A

    9. Stir slowly and mix all the ingredients nicely. Let it cook for 2 minutes. Stir in between so that it does not get burnt.

    10. Add grated coconut and mix it well.
    11. Shift the ready " Baragu /Proso Millet Sweet Kesari " to a serving dish.


    12. Fry cashews and raisins in remaining ghee and add it on the top of the ready " Baragu /Proso Millet Sweet Kesari. Serve as you wish.




    Note :

    You can pressure cook baragu without frying in ghee. Adding more ghee is optional. Adding more nuts is optional. Water should be 1 : 2 .(or it turns hard). Adding more/less jaggery is optional.
    Time : 30 Minutes. 
    Serves : 4 to 6.

    Thursday, November 16, 2017

    Field Beans - Malabar Spinach Dry Curry.

    Field beans /Avarekai (Kannada) is a seasonal pod which is mostly grown during winter. It is one of the most favourate pod of Kannada people. (Karnataka /India).


    I have tried field beans/Avarekai and Malabar Spinach which are grown in our home. Malabar Spinach are known as " Basale " in Kannada language is one of the healthy leaf which is loaded with vitamins minerals and it helps in keeping the body and mind cool.
    Let us see the benefits of having Basale /Malabar Spinach leaves in our diet.
    Basale leaves are very low in calories and fats. They have good amount of antioxidants. They are excellent source of natural fiber and good for easy digestion and it helps in reducing the cholesterol level in our body. They are rich in Vitamin A and it is essential for good eyesight. It is rich in Vitamin C and helps to develop strong resistance against infections and harmful free radicals. They contain B Complex vitamins and is good for women. They contain good amount of minerals like potassium. manganese, calcium, magnesium and copper. Potassium helps in controlling blood pressure.
    I am Happy to say Basale Leaves/Malabar Spinach is grown in our home and it is such a beautiful feeling when you use your home grown vegetables and leaves.
    Let us see the recipe Now :
    Field Beans - Malabar Spinach Dry Curry goes well with almost all the main dishes and it is easy to cook, not much of spices and fits into everyone's favourite frame.

    Things Needed :

    Avarekai/Field Beans : 2 Cups (1/2 Kg).
    Basale Leaves /Malabar Spinach : 1 Bowl
    Green chilly : 2
    Jeera /Cumin Seeds : 1/2 Teaspoon
    Methi Seeds /Fenugrik Seeds : 1/4 Teaspoon
    Mustard Seeds : 1/2 Teaspoon
    Coconut oil : 2 Tablespoons
    Ingh/Asafoetida : A little
    Curry Leaves : 10 to 12 or more
    Coconut : 2 Tablespoons
    Ginger : 1/2 Teaspoon (Grated)
    Salt : As required
    Coriander leaves : 2 Tablespoons.
    Method :
    1. Wash and cut basale leaves and remove the pods from Avarekai. Wash it nicely.


    2. Wash and cut green chilly, curry leaves and coriander leaves. Wash and grate ginger.
    3. Pressure cook Basale /Malabar Spinach and Avarekai /Field beans with 1/4 teaspoon of methi seeds.
    4. Add required water and cook for 6 to8 minutes. Let it cool.   
     

     5. Keep a pan on the fire and heat. Add coconut oil (1 tablespoon), mustard seeds and jeera.
    6. Let mustard seeds splutter. Add ingh, curry leaves and green chilly. Fry for 20 seconds.
    7. Add cooked avarekai and basale leaves. Mix it nicely and let all the moisture disappear. Add salt.

    8. Let it cook on medium flame. Add turmeric powder and grated ginger.  Mix it in between so that it does not get burnt.
    10. Add grated coconut and mix it slowly. See that all the moisture disappear.

    11. Shift the ready to serve Field Beans dry curry to a serving bowl. Add cut coriander on the top.

    12. Serve with any main dish like, plain rice chapatis dosas, pooris or roti.

    Note : 

    Use of tender Avarekai  taste better. You can use more /less chilly. (Optional). Use of more /less oil is optional. You can add little ( 1/2 Teaspoon ) pepper pods. (4 to 6). Adding methi helps in avoiding gastric or indigestion. The curry should be little spicy. (It taste better).
    Time : 30 Minutes
    Serves : 3 to 4 .

    Tuesday, November 14, 2017

    Saame/Little Millet & Moongdal Quick Dosa

    Same/Little millet & Moong dal dosa is one of the healthy dosa that is good option for breakfast and it is always good to start a day with healthy breakfast.


    One should always enjoy eating breakfast and it is surely helps you to pull your day quite interesting and cheerful. The proverb goes like this and you must heard it also, one should have breakfast like a king, lunch like a prince and the dinner should be pauper. That does mean one should have good breakfast, lunch as bit less and the dinner should be comfort one. One should eat the dinner early and it should be minimum intake. It helps you to be healthy and keeps you fit.
    I have prepared little millet/Same and moong dal dosa and it it one of the quick dosa. You can do it without fermenting the dough. Adding little curd helps the dosa to be soft and mild savoury taste.

    Let us see some benefits of eating " Curds/Yogurt " in our diet.
    Curd/Yogurt is filled with minerals and vitamins. Curd is good for bones and teeth. It is good for digestion. Curd helps to improve our immunity system. It helps in regulating blood pressure level. Curd helps in controlling cholesterol level in our body. It is loaded with vitamin B 5, B-12 and helps in maintaining the healthy red blood cells and nervous system. It has protein vitamin d and calcium.
    Millets have no gluten, filled with minerals, vitamins and fiber and moong dal helps in providing proteins and carbohydrates to our body.
    I have used little millet/moong dal and little methi/fenugrik seeds.
    The dosa turns nice and it is better  to have them as Hot.

    Things Needed :

    Saame /Little Millet : 2 Cups
    Moong Dal : 1 Cup
    Methi Seeds : 1 Teaspoon
    Salt : As required
    Curd/Yogurt : 1/2 Cup
    Oil/Ghee : 2 to 3 Tablespoons

    Method :

    1. Clean, wash and soak saame in a big bowl for at least for 3 hours.

    2. Clean, wash and soak methi seeds and moong dal.

    3.Grind it with required water and remove it from the mixi jar.


         Put the ground dough in a big bowl. Add salt and curd.

    4. Mix it nicely and let the dough rest for 5 to 10 minutes.

    5. Keep a pan on the fire and heat. Clean the tava with a kitchen tissue.
    5. Take a ladle of the dough and spread it on the tava in circle shape.

    6. Now sprinkle oil on the top of dosa, cover and cook. (1 to 2 minutes).
    7. Turn the other side and cook for another minute.

    8. Saame /Little millet dosa is ready to serve.

    9. Serve with the curry of your choice.

    10. Add little ghee on hot dosa with a cup of coffee.

    Note :

    Clean the saame grains nicely. Cleaning grains is very necessary. Adding curd helps the dosa to be soft and yummy. You can reduce the flame while cooking. Cooking low flame for sometime helps the dosa to be crispy. Adding ghee instead of oil is optional. You can allow the dosa dough to ferment and then prepare dosas. Taste differ.
    Time : Soaking time : 2 Hours + Grinding and preparing dosa 15 to 20 Minutes,
    Serves : 3 to 4 .

    Friday, November 10, 2017

    Quick Charmuri

    Quick Charumuri is prepared using puffed rice/murmuri/puri/Mandakki. Mandakki/munaddakki is prepared from Rice. This Quick Charmuri /Masala Mandakki is prepared in Udupi style. Try and enjoy Udupi style of Mandakki. Added Chat Masala and Little garam masala to rasam powder. (twist in the kahani - Khaneka Meharbani).


    When we go to Udupi we do visit Ratha beedi/Car street as it is known as, is surrounded by temples and Ashta Matas. Famous Udupi Shree Krishna Temple is here in Ratha Beedi Udupi.
    The streets are always filled with people who are visiting temples, the vendors, various shops and even some houses also you can see there.
    In Ratha beedi there are some people sell varieties of food. The charmuri sold here is very famous and yummy. Churmuri seller does a lovely charmuri and people will be surrounded and the gathering for his charmuri is always so many. He does use coconut oil, rasam powder, carrots and onions.

    Hotel Mantapa in Saligrama Near Brahmavar (Karnataka/Indian) is one of the famous spot for Udupi Style Mandakki.

    Let us see some benefits of eating coconut oil. 
    Coconut oil is high in natural saturated fats and it helps in increasing the healthy cholesterol in our body. It also helps in converting bad cholesterol into good cholesterol. It helps to promote heart health and lower the risk of heart heart diseases. It helps to increase immunity against infections and diseases. It is useful for weight loss. Coconut oil contain fatty acids and it helps in taking away the excessive weight. It also helps in reducing abdominal obesity in women. Coconut oil is easy to digest and helps in healthy functioning of the thyroid and endocrine system. ( Endocrine system is the collection of glands that produce hormones that regulates metabolism, growth and development tissue function, sexual function, reproduction, sleep and mood among other things). Coconut oil helps to protect the infected body part from fungi, bacteria and viruses. It is good for bruises since it speeds up the healing process of damaged tissues. Coconut oil contain minerals like calcium and magnesium and these minerals are necessary for the development of bones. It is very good for women in their middle age who are prone to osteoporosis. It helps in controlling blood sugar and improves the secretion of insulin. Coconut oil is a good stress buster. It is good for skin and hair care.
    This is simple, easy and yummy Churumuri. All You need is Puffed rice groundnuts, some sev or fried cornflakes.
    I have mixed Puffed rice, ground nuts, onions, grated carrots, coconut, rasam powder and coconut oil.
    " Quick Charmuri " is one of the good snack for the evening.

    Things needed :

    Puffed Rice : 1 Big Bowl
    Corn flakes : 1 Small bowl
    Ground Nuts : 2 Tablespoon
    Oil : 2 Tablespoons
    To Add :
    Cut Onions : 1
    Grated Carrot : 1
    Rasam/Sambar Powder : 1 Teaspoon
    Garam Masala : 1/4 Teaspoon
    Chat Masala : 1/4 Teaspoon
    Grated fresh coconut : 2 to 3 Tablespoons
    Salt : A little
    Coconut Oil : 2 Tablespoons
    Lemon juice : 1 Teaspoon

    Method :

    1 Heat a pan and put oil and let it heat. Fry groundnuts till they turn slightly golden brown.
    2. Remove it from the pan. Add cornflakes and fry on low flame. Add puffed rice and mix it well.
    3. Put off the fire and let the puffed rice be in the pan.
    4. Wash and remove the outer layer of carrots and grated it.
    5. Remove the outer layer of onion and wash it. Cut it into small pieces.


    6. Grate coconut and keep it aside.
    7. Now take a big plate or bowl.
    8. Add cut onions, grated coconut, carrots and rasam powder, garam masala powder, chat masala powder. Add Lemon juice.
    9. Mix all the ingredients nicely.


    10 Put these mixed ingredients to puffed rice and mix it well.

    11. Add coconut oil and mix it slowly.

    12. Serve or eat quickly or it might turn soft.

    Note :

    You are supposed to mix onion, carrot mixture when you are ready to eat or serve. Or it turns soft and it does not hold crunchy taste. Adding dry roasted groundnuts at the top is optional. We do not add it.
    You can add cut tomatoes instead of lemon juice. (I added lemon juice). Adding sev or mixture adds to the taste. (But we do not add). Any brand of rasam powder/sambar powder can be used.( I used MTR  Rasam Powder). It provides Udupi style of rasam flavour. Adding garam masala and chat masala is optional. I have added a very little quantity of garam masala and chat masala powders.
    You can prepare Puffed Rice mix and store it. (mixed with cornflakes and groundnuts).
    Time : 15 Minutes
    Serves : 3 to 4 .
    Puffed Rice Preparation : 
      http://nsomayaji.blogspot.in/2011/05/mandakki-chat-puri-chat.html

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    Ginger -Coriander Parata

    Ginger - Coriander Parata is a full meal and you can have them for breakfast/lunch/dinner. Adding coriander leaves and ginger adds to the...