Showing posts with label snack.. Show all posts
Showing posts with label snack.. Show all posts

Friday, October 27, 2017

Ragi & Rice Flour Spicy Rotti

Ragi/Finger millet is one of the healthy millet and is used more and more these days. I have prepared Ragi -Rice flour rotti and rotti is loved by many. Ragi Rice flour rotti tastes so Yummy.
Here I have tried Ragi/Finger millet flour and very little amount of rice flour which adds to the taste to rotti. Adding rice flour gives a crisp and yummy taste and it holds the rotti dough in good form.


I have also used botte gourd coconut, ondelag aleaves carrots, ginger and green chilly.

 It is always better to eat home cooked food. Use of spices also should be considered while cooking. Too many spices should not be eaten regularly.
Let us see some benefits of eating " Ginger " in our diet.
Ginger is one of the ancient spices. It is known for its health benefits. Ginger helps to boost bone health, strengthen our immune system. It helps to increase our appetite and prevent cancer. It helps to improve respiratory conditions and good for digestion. It is good for reducing excess gas and helps to relieve pains during menstrual periods in women. Good for nausea and flu. Ginger is known as oldest herbal medicine and used in traditional treatments. It is also good for curing inflammation and diarrhea.
No Onion  OR No Garlic is used in this " Ragi & Rice flour Spicy Rotti". 
Let us see the recipe now :

Things Needed :

Ragi /Finger Millet  Flour : 2 Cups
Rice Flour : 1/2 Cup
Bottle Gourd : 1/2 of one medium sized Bottle gourd
Carrots : 2 
Green chilly : 1 
Ginger : An inch
Salt : As required 
Cooking Oil : 1/2 Cup
Coriander leaves : 2 to 3 Tablespoons
Curry Leaves : One handful.
Ondelaga /Gotukola Leaves : 1 Handful.


Method :


1. Wash and cut curry leaves, ondelaga leaves and coriander leaves.

2. Wash and remove the outer layer of ginger and wash it again. Dry grind it with washed green chilly and ondelaga leaves.
3. Remove it from the mixi jar. Grate coconut and keep it aside.
4. Wash and remove the outer layer of carrots, bottle gourd and grate it . Keep them aside.
5. Take a big bowl. Add Ragi and rice flour. Add ground ginger,green chilly and ondelaga leaves mixture.
6. Add grated coconut, carrots, cucumber and cut coriander leaves and curry leaves.

7. Add salt and mix it well. Add required water and mix it well. Let the dough be little thicker than idli dough. It is easy to spread it on the tava/pan.
8. Leave it for 5 minutes. 

9. Keep a tava/pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.
10. Now take a handful of the dough and spread it on the tava in circle shape. 
11. Let it be equal spread. Sprinkle little oil on the top and cover the lid.


12. Let it cook for 1 to 2 minutes. Sprinkle oil and cook the other side for 1 to 2 minutes. Let the flame to low and medium. (Or rotti turns as hard and chewy).


13. Remove the rotti from the pan and serve hot rotti with ghee/butter on the top and side dish of your choice;

14. Repeat the same and prepare rotti with remaining dough. 


Note : 

1. It is always better to eat this " Ragi & Rice flour rotti when it is hot. Adding ghee /butter adds to the taste. Use of oil more/less is optional. Use of onions or garlic is optional. Adding 1/2 cup of curd helps the rotti to be soft. Use of more green chilly is optional. You can use red chilly powder. You should cover the rotti while cooking. It helps the rotti to be very soft and cooks quickly. 
Time : 30 Minutes + 10 Minutes for preparations.
Serves : 3 to 4 .

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).

Thursday, August 17, 2017

Veggie Macaroni with French Fry toppings.

Veggie Macaroni is filled with veggies like carrots, beans, tomatoes and potatoes. We can have them for breakfast/snack/dinner.

I wanted to make something spicy and was just searching for some thing, didn't know what to do. Saw a pack of macaroni and got the idea and tried this spicy macaroni. Of course its Indian style when you think of spicy.
I have used macaroni, tomatoes, beans, carrots, potatoes and coriander leaves with little spices including oregano. ( Herb spice used in Italian food).
Let us see the recipe Now :

Things needed :

Tomatoes : 2 to 3 (Medium sized)
Beans : 10 to 15
Potatoes : 4 to 5
Macaroni : 1 Bowl (250 Grams)
Olive oil : 2 Tablespoons
Jeera /Cumin powder : 1/2 Teaspoon
Chilly powder : 1/2 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Oregano : 1 Teaspoon
Salt : As required
Coriander leaves : 1 Handful
Cooking oil : 1/2 Cup (To fry potatoes).

Method :

1. Keep water for boiling and let it boil. Put macaroni and let it cook till it is soft.
2. Drain out the water once macaroni is cooked and let the cooked macaroni cooled.


3. Put a teaspoon of olive oil on the top of drained macaroni.
4. Wash and cut tomatoes into small pieces.
5. Wash and cut carrots and beans. Cook with little water til it turns soft. (Not over cooked).

6. Wash and remove the outer skin of potatoes and cut it as thin stick.
7. Wash and put the pieces in a bowl of water. Wash and cut coriander leaves into thin pieces.
4. Keep a pan on the fire and let it heat. Put oil and let it get hot.
5. Add jeera and fry till it turns slightly golden brown.
6. Add tomatoes and fry nicely till it turns soft. Add cooked beans and carrots.
7. Fry for 2 minutes. Add salt, dry ginger powder and jeera /cumin powder. Mix it well.


8. Add boiled and cooled macaroni. mix it well. Let it cook for a minute.

9. Sprinkle Oregano ( 1 teaspoon) on the top. Mix it nicely and put off the fire.

10. Now keep oil in a pan on the fire. Let it get hot. Fry cut potatoes till they turn golden brown.
11. Remove it from oil and put it on Veggie Macaroni. Add cut coriander leaves.

12. Stir slightly and serve " Veggie Macaroni " with tomato ketchup.

Note :

Do not over cook vegetables and macaroni. (noodles). Do not put lots of spice. Let it be mild.
Adding a bit of garam masala/chilly powder (1/2 teaspoon) will add to the taste. Adding olive oil is good for health. Adding more vegetables is optional. Adding any type of sauce of ketchup to macaroni is optional. Example : Tomato ketch up, soya sauce or tomato sauce. ( I have not used).
Adding onions and garlic is optional.
You can choose and top up the macaroni with grated cheese, grated paneer, potato chips, onion rings or with vegetable salad. Try and Enjoy..
Time : 30 Minutes.
Serves : 2 to 3 .

Saturday, August 5, 2017

Kharada Kaddi /Kaara Sev

Karada kaddi/ Khara Shev is a spicy munching savoury and it can be munched any time of the day. I love all these fried savouries and do prepare at times. Using different ingredients and making these traditional savoures is fun too.

Here I have prepared Khara Sev/Karada kaddi (as we call it in Kannada/Karnataka). It is crispy, crunchy and healthy. I call this healthy munch because it is home made.
I have used rice flour, besan, Oma seeds/Carom seeds/Caraway seeds), chilly powder and salt. Not to forget butter.

Let us see the other name for Oma seeds in some of the Indian Languages
Oma seeds are known as Ajwain seeds/Caraway seeds/Carom seeds also. In English it is called as Carom Seeds, Hindi - Ajvan, Arabic Kamme Muluki, Tamil - Asamtavoman, Telugu -Vamu. In Malayalam it is Omum, Kannada - Oma, Marathi - Onva and in Gujarati Yavan.

Let us see some benefits of eating Oma /Caraway seeds in our diet.
Oma/Carom seeds are very good for digestive system. They are rich in anti bacterial, anti-fungal and anesthetic properties. They have good amount of vitamins, minerals, fibers and anti-oxidants. Oma seeds are used in curing indigestion, infections and headache and common cold. They also help to ingrease appetite and maintain the health of the uterus. Oma oil is used in treating ear infections. It is said that Oma seeds are good for curbing desire for drinking alcohol. They are good remedy for abdominal gas, vomiting, travel sickness and nausea. Gargling Oma water helps to reduce the sore throat.  

Kara Sev goes well with a cup of coffee/tea/juice or even you can have them as one of the side dish like papads and enjoy your meal. Good to take it for travelling, picnic, kids snack box, ladies Kitty party.
I have used the medium size of karasev/kharada kaddi plate.
Let us see the recipe Now :

Things Needed : 

Rice Flour : 3 Cups
Besan : 1 Cup
Oma Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Chilly Powder : 1 Teaspoon
Butter : 1 Tablespoon
Salt : Required Salt.
Cooking Oil : 2 Cups (To fry)
Water to mix


Method :

1. Take a big bowl and add rice flour, besan/channa flour, jeera/cumin seeds, oma seeds. salt, chilly powder and butter. Mix all the ingredients nicely.

2. Add water little by little and prepare dough. Kneed the dough nicely.
3. Keep a frying pan on the fire and heat. Add oil. Let it get hot.
4. Take a small portion of the dough stuff in the Kara Sev mould.
5. Close with the top and press the mould on the top straight to the hot oil.
6. Fry on both sides. Remove from the oil and put it on a kitchen tissue.

7. Hot Kaara Sev is ready to serve . Repeat the same with remaining dough.

8. Store Kara Sev in a dry bottle or airtight box.

Note :

One must use fine rice flour to get the best product. Use of hot oil instead of butter is optional.
Use 3 to 4 tablespoons of hot oil. Use of any spice is optional. Example : coriander powder, garam masala powder, jeera powder etc. Use of chilly powder quantity is optional. More/less. Use of garlic is optional. Grind garlic with little water, sieve it with a strainer and use the water to get garlic aroma.
Time : 30 Minutes.
Serves : As You Use.                                                                                                                                                                                                                                                                    

Tuesday, August 1, 2017

Avalakki - Carrot Sweet Rava Rotti

Avalakki -Carrot Sweet Rava Rotti is bit sweet and yummy. Sweet lovers will definitely love this rotti and it it good for breakfast or as snack. We normally prepare Spicy Rotti and Sweet rotti together for breakfast normally. Only when you suddenly feel like eating some thing this rotti helps to enjoy your craving.

I have used organic Avalakki/Aval/ Poha/ Beaten or flatten rice, organic jaggery, carrots, coconut and medium size Semolina.
This recipe for sweet lovers. It is healthy, yummy, medium sweet and quick.
Let us see the recipe Now :

Things Needed : 

Avalakki/Poha : 1 Cup
Rava/Semolina (Medium sized ) : 2 Cups
Jaggery : 2 to 3 Tablespoons full
Coconut : Fresh and grated : 1/2 Cup
Carrots : 2
Curd/Yogurt : 2 Tablespoons
Salt : A little (one to two pinch)
Curd : 2 Tablespoons
Cooking Oil /Ghee : 2 to 3 Tables


Metod:

1. Wash and scrape out the outer layer of carrots. Grate it and keep it aside. Keep a tablespoon of grated carrots separately.
2. Put Avalakki and jaggery in a bowl and let it soak for 3 to 4 minutes.

3.Grate coconut and keep it aside.
4. Grind avalakki, jaggery, grated carrots and coconut. ( Use required water to grind).
5. Put ground coconut, carrot mixture to a bowl. Add curd and little salt.

6. Add rava to the ground mixture and mix it well.

7. Do not add much water. Let the dough be like idli dough. Add a tablespoon of carrots.

8. Keep a pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
9. Take a spoon full of dough and spread it on the tava in a circle shape.

10. Sprinkle some oil on the top, Cover and cook for 1 to 2 minute. (Low flame).
11. Turn the other side and cook for 1 minute. Now Avalakki - Carrot Sweet Rotti is ready to serve.

12. Serve with ghee on the top. You can eat them with out any side dish.

Note : 

Do not add much water to the dough. Let the dough be idli dough consistency. Adding more jaggery is optional. Adding coconut is also optional. Use of ghee instead of cooking oil is optional.
Use of thinner variety of Semolina/ Chiroti rava instead of medium size rava is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .

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