Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts

Saturday, January 27, 2018

Pigeon Peas Cutlet

Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.

I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.

No Onion Or No garlic in this " Pigeon Peas Cutlet".

Let us see the recipe now :

Things needed :

Pigeon Peas Dry Curry : 1 Bowl
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)

Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.

2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).

5. Divide the dough into small ball size.

6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.

8. Dip them in raw rava/semolina  and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.

     Remove it from oil and put it on a kitchen tissue.

10. Serve Hot Cutlets with ketchup/any type of chutney

11. Repeat the same with remaining dough.

12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).

Note :

I have deep fried these cutlets. You can shallow fry them on tava. (Optional).
Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.
Time : 30 Minutes.
Serves : 3 to 4.
 Indian Food .
Pigeon Peas -Cluster beans Dry Curry 

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.

    Friday, July 29, 2016

    Moong Dal -Millet Dosa (Plain Dosa).

    Moong dal is always does wonder with its healthy properties. We do use Moong dal in our cooking in many ways. Like wise dals, curry, vadas, (fried fritters), Payasas/Kheer, Dosas, Doklas (famous Gujarati dish), etc etc.
    I have tried Moong Dal and Millet dosa here. It has turned out just beautiful. You can prepare it immediately or after fermantation. I have tried it with both the ways.
    I have used Moong dal, millet flour and some spices.

    Millet is known as Jola in Kannada, (Karnataka), Sorghum/Jowar - Hindi, Cholam - Tamil (Tamilnadu), Jonna - Telugu (Andra Pradesh), Cholum - Malayalam (Kerala).
    Let us know the benefits of eating Millets in our diet.
    Millets are gluten free. They are highly nutritious. They are very good for our body and easy to digest. They are full of fiber. They do contain less amount of glucose. They are very good food for diabetic people.  Millets are rich in minerals like iron, magnesium, phosphorous and potassium.
    It is an easy recipe and anyone can prepare this. Very healthy dish to have in the morning for breakfast or as snack or for dinner.

    Things Needed :

    Moong Dal : 1  Cup
    Millet flour : 1 Cup
    Dry ginger : 1 Teaspoon
    Pepper Pods : 6 to 8
    Jeera/Cumin Seeds : 1 Teaspoon
    Salt : Required
    Oil : 2 to 3 Tablespoons

    Method :

    1. Soak moong dal for an hour or 2 and grind it with pepper pods, jeera and ginger.
    2. Remove from the mixi jar and put it in a big bowl.

    3. Add millet flower, salt and mix it well. Allow it to ferment for 5 to 6 hours. (Or over night).

    4. Keep a dosa tava on the fire. Heat and sprinkle oil. Clean it with a kitchen tissue.
    5.Mix the dosa dough and take a ladleful of dough and spread it on the hot tava.

    6. Sprinkle little oil on the top and cover. Cook for 1 minute.
    7.Turn the other side and cook. Hot Moong dal and millet dosa is ready to serve.

    8. Serve with any chutney or side of your wish. Add a spoon of ghee on the top.

    9. Repeat the same with remaining dough.

     Note :

    No need to soak moong dal for a long time. Use of ghee instead of oil while preparing is optional.
    Use fresh millet flour to get good taste. Adding any other spice while grinding is optional. (Garam masala, chat masala etc). You can also use cut onions and spread it on the dosa.
    Time : Soaking time : 1 Hour, Grinding 5 minutes. Fermentation : 5 to 6 hours.
    Preparation of dosa : 10 to 15 minutes
    Serves : 3 to 4 
    You can also prepare dosa with out fermenting the dough. 

    Friday, July 15, 2016

    Ginger-Methi Parata

    Ginger -Methi Parata is prepared using Ginger Tambuli. Tambuli is very famous dish in South Canara and it is prepared using butter milk/curd.
    Ginge r- Methi Parata is nice to have for breakfast, as snack or dinner. It is stomach filling dish.
    I have used ginger tambuli, methi leaves, some spices and Wheat flour.

    Let us see some benefits of using ginger in our diet.
    Ginger is thought to have originated in the Himalayan foothills of Northern India. Ginger root is one of the popular root herb used in culinary and it is loaded with medicinal properties. Ginger is loaded with anti inflammatory, anti-flatulent, anti-oxidant and anti microbial properties. It is good for easy digestion, nausia and reducing the pain. (It is said to be a good pain killer). It is good for common cold.

    NOnion - No Garlic  Dish . " Ginger - Methi Parata ".

    Things Needed : 

    Wheat Flour : 2 Cups
    Methi Leaves : 1 Bundle  (Small bundle)
    Ginger Tambuli : 1 Small Cup.
    Salt : As required
    Turmeric powder :  A little
    Garam Masala Powder : 1/2 Teaspoon
    Chilly Powder : 1/2 Teaspoon
    Jeera : 1/2 Teaspoon
    Oil :  4 to 5 Tablespoons

    Method :

    1. Wash and cut methi leaves (only leaves) into thin pieces.
    2.Take a big bowl and add wheat flour, cut methi leaves, garam masala, chilly powder, jeera, salt and 1 tablespoon of oil. Mix it well.

    3. Add Ginger Tambuli and mix it well. Add required water. Prepare parata dough.

    4. Divide the dough into small portion. Keep some dry wheat flour in a small bowl.
    5. Take a small portion of parata dough, kneed well and roll it as chapati.

    6. Keep a tava/pan on the fire. Heat and add very little oil (1/4 teaspoon) on the tava.
    7. Put rolled parata on the tava and cook on both sides. Sprinkle some oil on the parata on both sides.

    8. Ginger-Methi Parata is ready to serve. Serve with a cup of curd and the side dish you have prepared.

    9.Repeat the same with remaing dough.

    Note : 

    You can leave the dough for resting. (5 to 10 minutes will do). Adding more oil is optional. Adding more spice is optional. It is better to use only methi leaves, since the stick is not easy to roll while preparing (rolling) parata.
    Time : 30 Minutes
    Serves : 3 to 4 

    Tambuli Recipe :

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