Wednesday, February 21, 2018

Mooli -Sambrani Parata ( Radish - Chinese Potato Parata)

Mooli/Moolangi/Radish and Sambrani combination Parata is an excellent dish to enjoy. Mooli /Radish is good for easing the digestion and Sambrani/Chinese Potato/Wild potato is full of fiber.


 You all know about preparing Mooli Parats. Yes it is the same mooli parata which we prepare. Grating and adding mooli gratings to wheat flour and mix it and roll it. But here it is a little more work for you. How about stuffing some dry curry and rolling out as parata?

 It is always the case with me that I prepare some dry curry for lunch ( I love dry curries with plain rice 😉  and when one portion is left and is used for parata stuffing and it turns out to be yummy. You need to know about the vegetable You use. So that your end product will be surely liked by your people. ( Remember that brinjals, cucumber etc can not be stuffed easily and I do not know about the taste because I never try them. They are good to have as side dish).
I have used Sambrani dry curry , Radish, coriander leaves, garam masala and wheat flour for parata.
Let us see the recipe Now :

Ingredients :

Sambrani /Chinese Potato /Wild Potato : 1 Bowl
Mooli/Moolangi/Radish : 1 ( Medium sized)
Ghee : 1 Teaspoon
Coriander leaves : 1 Bundle (Small)
Garam Masala : 1/2 Teaspoon
Salt : As required
Wheat flour : 2 to 3 Cups.
Oil : 4 to 5 Tablespoons

Method :

1. Wash and scrape out the outer layer of Mooli and grate it. Wash coriander leaves and cut into small pieces.

2. Smash Sambrani/Wild potatoes and smash it slightly. Keep it aside.
3. Take a big bowl and put wheat flour, ghee, grated radish, cut coriander leaves, salt and garam masala. Mix all the ingredients nicely.
4. Add required water and prepare the dough. Keep it aside.


5. Divide the parata dough into small portions. Keep some dry flour to roll the parata.
6. Take a small portion and  roll it slightly.
7. Put a tablespoon of  Sambrani dry curry (half smashed) and pull all the sides to middle and make like a ball shape. (Stuffing).
8. Dip this stuffed dough in dry wheat flour and roll slowly and give a round shape.


9. Keep a tava/pan on the fire and heat. Clean it with tissue or clean towel.
10. Put rolled parata and put some oil around. (A teaspoon).

11. Cook on both sides. ( Cook parata on low and medium flame).

12. Now the Hot Mooli -Sambrani Parata is ready to serve.

13. Repeat the same with remaining dough and the curry.

14. Serve " Mooli -Sambrani Parata with the side dish you have prepared and a cup of curd.

15. We had " Mooli - Sambrani Parata " with coconut chutney and curd.

Note :

Do not add much water while mixing mooli gratings. Add water slowly and little by little to prepare the dough. Smashing the dry curry completely is optional. ( I just smashed a little and while rolling it is completely smashed. Roll the parata slowly or it might stick to roller. Adding more /less oil is optional. Do not add much spice while preparing the dough. The stuffing adds to the taste. Adding any other spice like chat masala, amechur powder or pav bhaji masala is optional.
Time : 40 Minutes
Serves : 3 to 4  (According to the size ).

Preparation of Sambrani Dry curry 

Wash and remove all the mud part from Sambrani and pressure cook for 5 to 6 minutes with little water. (Same as cooking potatoes). Remove the outer layer and wash sambrani nicely.
Keep a pan on the fire and heat. Add mustard seeds, jeera and ingh. Let mustard splutter. Add curry leaves. (Cut into thin). Add cooked Sambrani and stir nicely. Add turmeric powder, salt and chilly powder. Let it cook on low flame for 5 to 6 minutes. Stir in between. Add cut coriander leaves and mix it well. Sambrani/wild potatoes dry curry is ready to serve. It goes well with curd rice and as a side dish.


Tuesday, February 20, 2018

Rava - Shavige

Rava Shavige is prepared using medium sized rava/rave/semolina. It is nice and you can enjoy having this Rava Shavige for breakfast, snack time or even for dinner.


I have used medium sized rava, water and salt. You need to have the mould to prepare the shavige.
Shavige is the name for vermicelli. Shavige is normally prepared with raw rice/boiled rice or using both variety of rice.
Shavige/home made vermicelli/noodles  is one of the traditional dish of South Canara. It is one of the tough preparation in those days. In olden days there were big Shavige mane (Shavige mould). One has to wash all the parts of this shavige and then use it. Rice is soaked and ground to smooth paste. Then stirring the ground batter with sufficient water (on fire), and then turn the dough in to big balls and steam. Steamed balls are put it into the mould and then press from the top. You will have to keep a plate at the below and then put them on the plain cloth. Once it it cooled down serve with coconut milk, chutney, thick coconut paladya (vegetable and curd curry), sambar the side list goes on and on. It is one of the nice food to have them for breakfast, lunch, snack time or dinner. Coastal area is rich with coconut trees and the use of coconut is used lavishly in cooking.

Let us see some benefits of having coconut milk in our diet. 
Having coconut milk as one of the side dish with our daily food like idli, dosa, neeru dosa, sweet chapati/Holige /pooran poli, is a habit of our South Canara people. Coconut is rich in fiber, minerals and vitamins.
 Coconut milk is filled with Vitamins C, E, B 1, B 3, and B 6. It contain minerals like iron, sodiumm, calcium, magnesium and phosphorus. Coconut milk contain saturated fat, antibacterial, antifungal and antiviral properties. It helps improves the health of digestive system and good for digestion. Coconut milk helps to relax the nerves and the muscles, control blood sugar level and lower the blood pressure and reduce joint inflammation.
Coconut milk is good for hair care and skin care.

Let us see the recipe now :

Ingredients :

Rava /Rave/Semolina (Medium sized) : 2 Cups
Water :  4 Cups
Salt : As required
Ghee / Oil : 1 Teaspoon
Shavige/chakkuli Mould



Method :

1. Keep water for boiling in a big bowl /pan. Add required salt.


2. Pour rava slowly and mix it with water nicely while the water boils. See that no lumps are formed.
3. Once the rava mixes well and it turns thick dough put off the fire.


4. Put a spoon of ghee/oil and mix the dough well.
5. Divide the dough into small portion and make them as ball shape.

6. Apply oil/ghee to idly plates and keep it ready.
7. Now take a small portion of rava dough and put it in the shavige mould.
8. Press/turn the top and put shavige into idly plate.

9. Arrange the idli plates.
10. Put some water in pressure cooker and place a small container or plate.
11. Keep the pressure cooker on the fire and let the water boil.
12. Place the idli plates filled with shavige. Steam for 8 to 10 minutes.


13. Remove the pressure cooker lid and remove cooked shavige to a serving dish.


14. Serve with the side dish that you have prepared.  We had " Rava Shavige " with coconut chutney and jaggery.

Note :

Let rava cooks well while stirring. Use of chiroti rava is optional. Do it on medium flame. The dough should be mixed well or it sticks in the mould and it is hard to press.
Time : 40 Minutes
Serves : 3 to 4 . 

Wednesday, February 14, 2018

Wheat - Millet flour Cake

This cake was prepared for my son Ravi' s birthday. Just tried this wheat -millet cake and it came out very well and superb outcome. It is easy, simple and healthy cake. 



It is always nice to bake a cake for the family members. I do prepare most of the time. We had a get together at Son Ravi's house.
I have used wheat flour, millet flour/jolada hittu/ sorghum flour, curd, vanilla essence, coco powder, and other ingredients.
Now a days I started using millet flours instead of maida. This recipe has no oil and without much of hassle.

No egg, No White Sugar, No Maida = Wheat - Millet Flour Recipe

Let us see the recipe now :

Ingredients :

Wheat flour : 1 Cup
Millet Flour : 1 /2 Cup
Coco Powder : 3 Tablespoons
Jaggery : 3/4 Cup (I used Joni bella /Organic jaggery)
Baking powder : 1 Teaspoon
Baking soda : A pinch
Salt : A pinch
Curd : 1 Cup
Ghee : 1 Tablespoon (Optional)
Almond flakes : 2 Teaspoons (Optional)
Lemon : 1 Teaspoon ( 1/2 of one lemon)
Vanilla Essence : A few drops. ( 2 to 3 ).
Dates : 15 to 20 (Optional)

Method :

1. Sieve wheat flour, millet flour, coco powder, baking soda, baking powder and salt together. (Sieve twice so that it mixes well).



2. Take a big bowl and add curd, jaggery and ghee. Mix it well using a tablespoon or eggbeater.

3. Add lemon and stir nicely. Add vanilla essence and stir for another 2 to 3 minutes.

4. Add sieved flour and mix it slowly. Let it mix well.

5. Take a baking tray and apply oil /ghee and pour the ready cake mix.


Just tap it slowly so that it spreads around and evens the cake mix. Spread some almond flakes on the top.

 6. Preheat the oven for 5 minutes and place the cake tray in the oven. Bake it for 30 to 35 minutes.


7. Check the cake is done with a edge of knife or spoon. Prick it slowly and the cake should not stick to the knife edge. So cake is done.
8. Remove it from the oven and place it on the top to cool down.

9. Remove the seeds from the dates and smash it nicely. Make a ball shape.
10. Roll the date mixture on the butter paper /banan leaf to get it spread.


11. Place this flattened dates mixture on the top of the cake and  rap it around the cake.Press a little.

12. This rapping of dates mixture adds to the taste. Cut and serve with a cup of coffee or tea or whenever you want to.

Note :

Use of dates is optional. It is just an creative work and adds to the taste. You must use soft dates.
You can add little milk if you feel the cake dough is thick.
While mixing the flour to wet ingredients let it be bit slow and it should be done on one direction.
If you are using normal jaggery powder, soak it in curd and it melts. You need to mix it well.
Adding ghee is purely optional. I have added.
Time : 40 Minutes
Serve : According to your wish. 

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Mooli -Sambrani Parata ( Radish - Chinese Potato Parata)

Mooli/Moolangi/Radish and Sambrani combination Parata is an excellent dish to enjoy. Mooli /Radish is good for easing the digestion and Sa...