Showing posts with label Digestive. Show all posts
Showing posts with label Digestive. Show all posts

Monday, February 5, 2018

Huri Hittu Unde / Dry roasted Finger Millet Laddu.

Huri Hittu is Ragi flour, which is washed, dry roasted and powdered . I got this Ragi Huri hittu from my son Ravi , who buys organic packs of grains and used it for making healthy  Huri Hittu laddu/ladu/unde. One or two laddus are enough to make your tummy full and a good snack in the evening.




I do remember that, one of my friend's mother used to prepare this Huri Hittu laddu and give it to her kids after they return from school. They used to eat this laddu and come back to play with us in school compound. Those were the really golden days. We had school from 10 to 1 and break for 1 hour and then it starts again from 2 to 5. Then we used to play for an hour and then get back home.
Coming back to these Huri Hittu Unde, in those days people used to clean ragi and then wash it. Dry it in a shade. (Inside the home ). Then dry roast and it pops up a bit. When it cools down they send this roasted ragi to mill and get it powdered. They use it whenever they want it.
They used to prepare Huri hittu in this way. Take some huri hittu flour and then add little coconut and powdered jaggery. Mix it well. Add very little ghee and then give a shape as small laadu/laddu. One laddu is enough to provide energy which is lost during the day. Tummy full and happy kids go back to play for a while. This is how we used to have time in our childhood days. No comparison for these days school and the study. No time to play for the kids and they are fully tired for the day when they come back from school. Feel so sad seeing the kids and their home work and the other work. The proverb say play while play work while work. But where is the time for play these days?
Let us see the recipe now :
I have used some dry fruits like dates, figs, apricots, almonds and dry raisins

Ingredients :

Huri Hittu : 2 Cups
Almonds : 1/2 Cup
Walnuts - 1/4 Cup
Figs : 5 to 6
Apricot : 5 to 6
Dry Raisins : 1 Cup
Dates : 2 to 3 Cups.
Cashew nuts :  5 to 6
Ghee : 1 Tablespoon
Coconut/Copra : 1 Cup ( One small kobbari/Kopra)

Method :

1. Remove the seeds from dates and keep it aside.
2. Dry grind kobbari/Kopra and put it in a big bowl.

3. Dry grind dates and all the nuts one by one or together.


4. Put it in a big bowl and put ragi huri hittu.

5. Add a tablespoon of ghee and mix it well.

6. Prepare Laddu/laadu by taking handful of dry fruits mixed ragi huri hittu.

7. Arrange them in a big bowl. Let it be there for 10 to 15 minutes.


8. Store them in a airtight bottle or box and serve or eat.

Note :

Use good variety of dates. Use of any nuts are optional. Dry grinding raisins along with other nuts is optional. ( I did dry grind the raisins). It helps to bind the flour tight. Use of ghee is optional.
Time : 30 Minutes.
15 to 20 Laddus can be prepared.

Monday, September 21, 2015

Palak Paratha (Green Spicy Chapati)

Palak Paratha is a healthy dish. It is a main dish and we can have them for breakfast, for lunch or for dinner. Normally kids do not want to eat leaves. So here is a simple way that you can make them eat leaves. It is a healthy recipe and not much of spice is used here.
Palak or any other edible leaves are loaded with iron and other minerals.


Lets see some benefits of eating Jeera /cumin seeds in our diet.
Cumin /Jeera seeds have wonderful flavour and aroma. They are loaded with number of health benefits. It is good for improving digestion. They are loaded with fibre and good for people who are suffering  from constipation. They are good sources of potassium and it helps to regulate blood pressure and heart rate. They contain anti inflammatory, anti bacterial and anti fungal properties and they are good remedy for cold and asthma. They contain good amount of iron, and are good for people suffering rom anemia. They also contain high amount of calcium good for women.
No onion or no garlic used in this " Palak Paratha ", and it is easy to prepare. A healthy paratha for all age group, easy to carry for the traveling, kids lunch box and even for the working people.

Ingredients:

Wheat Flour : 3 Cups
Palak Leaves : 1 Bundle
Jeera powder : 1/2 Teaspoon
Garam Masala : /12 Teaspoon
Coriander leaves : Handful (of a small bundle).
Chilly powder : 1/4 Teaspoon
Oil : 2 to 3 Tablesppon
Salt : as required


Method :
1.Wash and cut only the leaves of palak (spinach) and keep it aside.
2. Wash and keep coriander leaves aside.
3. Now keep a pan on the fire and put 1/2 glass of water. Let it boil.
4. Add cut palak leaves and let it turn slightly cooked. (1 to 2 minutes). Remove the leaves from the pan and keep the boiled water aside.

5. Let the palak leaves cool. Grind them with coriander leaves nicely till paste. (Do not add any water while grinding).
6. Put the ground palak paste in a bowl. Add salt, garam masala powder jeera powder and chilly powder. Mix it well.
7. Add wheat flour and use palak boiled water and prepare chapathi dough. Keep it for 5 minutes. ( Add extra water if it requires).

8. Keep the dough for 5 minutes and then divide the dough in to small ball size.

9. Dip a ball size of paratha and then roll it out like chapati.
10. Keep tava on the fire and cook paratha on both side by using very little oil.
11. Repeat the same with remaining dough and prepare parathas.
12. Serve paratha with cup of curd and the side dish you have prepared.

Cooking palak is to get away the raw smell. Do not over cook. Cook with little water and use the extra water while preparing the dough. (Palak cooked water). Do not use more spices. Mild spice is always healthy. You can use little ( a tablespoon) ghee or oil while preparing the dough. It helps the and turns the paratha soft. Use of garlic or onion is optional. While grinding you can add garlic pods and thin cut onions can be added while mixing the flour. (Completely optional). The taste differ. You can add jeera seeds instead of jeera powder. (Jeera powder helps the paratha to roll well and you can not see any spice on the top).
Time : 20 minutes
Serves : 4 .

Friday, May 1, 2015

Simple Wheat Rotti

Simple Wheat Rotti is an easy rotti and we do not add any thing except salt and water. It can be eaten with any curry or chutney, saambar. We can have them as diet food too. (You can prepare them without oil too). It is very good for dinner and digest easily. I have seen my mother preparing this very often.

Lets see some benefits of Wheat flour.
Wheat controls the weight and good for body metabolism. It prevent type 2 diabetes. It reduces chronic inflammation. it also prevents the gallstones. Whole grain wheat assures the healthy life style. It is full of fiber. It helps to reduce the blood pressure and obesity.
It also good for childhood atama. Not only these Wheat has many more healthy values.

Ingredients :

Wheat flour : 2 Cups
Water : Required water
Salt : according to the taste.
Oil : 2 to 3 Table spoons

Method :

1. Put wheat flour and salt in a big bowl.
2. Add required water and mix it. Let it be thicker than dosa dough. ( Not very thick too).
3. Mix it nicely and leave it for 5 minutes.
4. Keep a pan on the fire and heat. Sprinkle oil.
5. Take a handful of dough in hand and spread it in circle form.
6. Sprinkle oil on the top of the rotti. Cover it and cook for 1 to 2 minutes on medium flame.
7. Remove the cover and sprinkle oil. (very little). Turn the rotti other side and cook for 30 seconds.
8. Wheat rotti is ready to serve. Add a spoon of ghee on the top before you serve.
9. Repeat the same with remaining dough and prepare rotti.
10. Serve with any curry or sambar or chutney you prepared. Curries and sambar goes well with this rotti.
Note : Rotti dough should be well mixed. ( should be able to take it out and spread on tava). Using ghee is optional.
You can add milk (1/2 cup), or a spoon of curd. ( I did not). Adding less or more oil is optional. It is one of the good diet food. Keeps you full for a long time. (use less oil if dieting). Adjust the flame of fire while cooking to get the good rotti. (medium to low).
Time : 15 minutes
Serves : 3        

Tuesday, June 10, 2014

Dodda Patre Tambuli + Paratha

Dodda Patre or Sambara balli  Tambuli is a very healthy side dish and we can have them with rice, chapati or even pooris. (Use it like Raitha) I just took a step ahead and tried mixing tambuli with wheat flour and some coriander leaves. Then turned that mixture into Paratha.


Tambuli is a gravy dish prepared using butter milk or curd and mild fried spices. We can use almost all kinds of edible leaves and some veggies too. Leaves also will be cooked or fried with spices and ground with butter milk. Since Tambuli contain a lots of good qualities it is served in the beginning and eaten with rice. Tambuli or Tampina Huli as the name it self says Tambuli coos down the body and keeps you healthy. It is one of the favourate dish done in day today life in South Karnataka. (Dakshina Kannada).

Plectranthus amboinicus or coleus amboinicus is a tender fleshy perennial plant (Dodda Patre in Kannda language) and it is with an oregano like flavour. In India it is called " country borage". The herb is used as a substitute for oreganao in the food trade and food labelled " oregano - flavoured " may contain this herb. These leaves have also had many traditional medicinal uses, especially for the treatment of cough, sore throats and nasal congestion. It is also used as medicine to treat malaria fever, astama bronchitis, skin allergy, wounds.

Here is a recipe of Dodda Patre Tambuli and Dodda Patre Parotha .

Tambuli

Ingredients :
Dodda Patre Leaves : 10 to 15 or more
Curd (Yogurt) : 1 Cup
Jeera : 1 Tea spoon
Black Peppar : 5 to 6 Pods
Green or Red chilly : 1
Ingh : a pinch
Coconut : Fresh and Grated : 1 Table spoon..
Salt : to taste
Ghee : 1 Tea spoon
Curry leaves: 5 to 6

Method :

1. Wash dodda patre leaves and  green chilly and keep it aside.

2. Keep a pan on the pan and heat. Put  1/2 spoon ghee.
3. Put jeera, ingh, pepper pods and fry in ghee.
4. Add green chilly and dodda patre leaves and fry until it turns soft. ( Dodda Patre leaves changes its colour).

5. Add coconut and put of the gas. Let the fried mixture cool. Add salt to the mixutre.
6.Now grind the fried mixture with using little curd till soft. ( You can use plain water too).
7. Remove the ground mixture to a  bowl and add curd or butter milk and mix it well.
8.  Keep a small pan on the fire. Add remaining ghee.
9. Add jeera and fry for 10 seconds. Add a pinch of ingh and curry leaves to it.

10. Add this mixture to Tambuli and serve with rice.

Note :

Make sure you use fresh ghee or the smell spoils Tambuli Aroma. You can add butter milk instead of curd or put little water to the curd content and dilute it.
Time : 15 Minutes
Servings : 4

Dodda Patre Tambuli Paratha

Things Needed :

Ready Tambuli : 1 Cup or little more
Wheat flour : 2 Cups
Coriander leaves :  1/2 Cup ( 1/2 of a bundle )
Salt : to taste
Chilly Powder : 1/2 Tea spoon
Jeera : 1 Tea spoon
Oil : 1/2 Cup

Method :

1. Wash and cut coriander leaves into small.
2. Put wheat flour in a big bowl. Add jeera, salt, cut coriander leaves and red chilly powder.
3. Add tambul mixture and prepare soft dough. ( do not add any oil or ghee).









4. Kneed the dough well and divide the into small portion of ball size.
5. Take a portion and  roll as chapati.
6. Keep a tava on the fire and cook on medium flame.
7. Sprinkle little (1/2 spoon ) of oil on the top and turn the chapati to the other side.
8. Cook the other side for 10 seconds and remove from the tava.
9. Repeat the same with remaining dough and prepare parathas.
10. Serve with the curry you prepared  and a cup of curd with Hot Dodda Patre Parathas.

Note :

No need to add any oil or ghee. You can add more oil while cooking parathas. Fresh tambuli must be used to get the good parathas. You can use any kind of tambuli for preparing these parathas.
Time  : 30 Minutes
Servings : 3

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.

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