Showing posts with label yummy. Show all posts
Showing posts with label yummy. Show all posts

Thursday, December 7, 2017

Spicy Chutney Poori

Ridge Gourd green chilly  chutney is done for afternoon lunch as one of the side dish and got bored to eat the rest and just prepared some pooris using this same chutney. It is nice and fluffy.

These pooris goes well with a cup of coffee/tea or you can have it with a cup of curd.
I have used Ridge gourd peel chutney, rice flour, little jeera, salt and oil to fry.
Let us see the recipe Now :

Things Needed : 

Ridge gourd chutney : 2 to 3 Tablespoons
Rice flour : 1 Cup
Jeera /cumin seeds : 1/2 Teaspoon
Salt : As required
Oil : To fry

Method : 

1. Put ridge gourd chutney in a big bowl.
2. Add rice flour and mix it well.


3.Add jeera and little salt. Add water slowly if wanted and kneed the dough nicely.
4. Divide the dough into small ball size.
5. Roll them as small pooris.


6. Keep a small pan on the fire and heat. Add oil and let it get hot.
7. Fry pooris one by one on both sides. Put them on a kitchen tissue.


8. Now spicy ridge gourd chutney pooris are ready to serve.

9. Serve them with a cup of coffee/tea/juice or with a cup of curd.

Note :

The dough should be thick like poori dough. Take care while adding water. No need to add ghee/oil while preparing the dough. Coconut used in chutney is oil content. Adding more chilly, red/green is optional. I have not added. Do not use stale or spoiled chutney. It might smell bad and not good for health. You can also add cut coriander leaves and curry leaves to the dough. Add flour if dough turns Time : 15 Minutes.
Serves : 15 to 20 pooris ( According to size ).



Ridge gourd chilly chutney Recipe : Click the link  to know  :


Ridge gourd chilly chutney   :


Wednesday, December 6, 2017

Oats - Finger Millet - Palak Rotti

Oats - Finger Millet - Palak Rotti is one of the healthy dish and it does provide energy to your body, keeps your tummy full for a long time and it is the way you can help your kid eats Spinach/Palak leaves. It is an diabetic friendly food...

Rotti of  any type has become every one's favourtie now a days. These oats, ragi rotti turned cripsy, cruchy and yummy and it is one of the stomach filling, fun loving dish which keeps you full for a longer time. Farmers eat these ragi rotti in the mornings and keep on working in the field for longer hours.
I have used Palak leaves, Oats, raagi/finger millet and other ingredients.
Let us see some benefits of eating " Onions " in our diet.
Onion is rich in Vitamin C and helps to improve immunity. They help to regulate blood sugar in our body. It also helps to reduce inflammation and heals infections. Eating raw onion helps to lower bad cholesterol and keeps our heart healthy. Applying onion juice on the burning sensation and pain areas helps to reduce the pains. Onion contain Vitamin A.
Oats - Finger Millet - Palak Rotti is easy to prepare and the rotti lovers can even pack their lunch with these yummy rottis.
Let us see the recipe now :

Things Needed :

Ragi/Finger Millet flour  : 2 Cups
Oats /Plain Oats  : 1 Cup
Palak /Spinach Leaves : 1 Bundle
Onions : 2 Medium size
Green chilly : 1
Curry Leaves : 1 Handful
Coriander leaves : 2 Tablespoons
Coconut : Fresh and grated : 1 Cup
Salt : As required
Hot boiling water : 2 Cups
Oil : 2 to 3 Tablespoon

Method :

1. Put oats, finger millet flour in a big bowl, add required salt and mix it well.

2. Wash and cut palak leaves, coriander leaves, curry leaves and cut green chilly in to thin.
3. Grate coconut and keep it aside.


4. Remove the outer layer of onions and wash it again. Cut into small pieces.

5. Now put all the ingredients to a big bowl and mix it with oats and finger millet powder.
6. Add hot water and leave it for 5 minutes. After 5 minutes mix all the ingredients slowly.
7. Add water if required. The dough consistency should be bit liquid and loose. ( Little thicker than idly dough).


8. Keep tava /Pan on the fire and heat. Sprinkle little oil on the top and clean it with a kitchen tissue.
9. Take a handful of dough and spread it on the tava in a circle shape. Use a spatula and spread the roti slightly thinner. Let the flame be very low.

10. Put little oil on the top and cook on medium flame for 1 to 2 minutes. (Cover the lid).
11. Now take away the lid and turn the rotti to other side and cool for a minute.


12. Oats - Finger millet rotti is ready to serve. Serve with the side dish you have prepared.
13. Add butter or ghee on the top of hot rotti. It is always better to eat rotti when it is hot.
14. Repeat the same with remaining dough.

Note : 

No need to dry grind oats. Just add it with finger millet flour. Adding more/less chilly is optional. Adding any other leaves or spice is optional. Adding oil/ghee  is optional. Keep the flame low when you are spreading rotti. Then you increase the flame and cook. Do not over cook and burn roti.
Time : 30 Minutes
Serves : 2 to 3.

Tuesday, November 28, 2017

Brinjal - Palak Dry Palya

Brinjal - Palak dry Palya is a side dish. Dry curries are always adds to the main dishes. I have tried here Brinjal - Palak Palya /Dry curry. It is yummy and easy to prepare.
I have used palak leaves, brinjal, coconut, coriander seeds and green chilly. Little lemon juice/extract is added. I have prepared using coconut oil and coconut oil is one of the healthy oil that we are sure about.
Let us see some benefits of brinjal/egg plant in our diet.
Brinjal helps the bones to be strong and prevent osteoporosis. It reduces anemia and improves heart health. It also protect heart health. It helps to manage diabetes by controlling blood sugar level. Brinjals are rich source of vitamin C, vitamin K, vitamin B6. magnesium, phosphorous, copper, dietary fiber, folic acid, potassium and manganese. They do not contain cholesterol or saturated fat.
Remember : Do not fry brinjal and it not that good for our body. Some may cause allergic to some. 
Let us see the recipe :

Things Needed : 

To cook :
Brinjal : 4 to 5 (Small and round ones).
Palak leaves : 1 Bundle ( small one )
To add :
Coconut : 1/2 Cup/ 2 to 3 tablespoons
Coriander seeds : 1 Teaspoon
Red chilly : 1
Green chilly : 2
Lemon juice : 1 Tablespoon
Salt : As required
Cut coriander leaves : 2 Tablespoons
To Season :
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Coconut oil : 1 Tablespoon

Method :

1. Wash and cut brinjals and put it in a big bowl of water for at least 10 minutes.
2. Wash and cut palak leaves into thin and keep it aside.


3. Wash and cut coriander leaves and keep it aside.
4.Grate coconut and dry grind it with green chilly and coriander seeds. Remove it from the jar.

5. Keep a pan on the fire and heat. Add oil and mustard seeds.
6. Let mustard seeds splutter. Add jeera and ingh. Add curry leaves. Add cut brinjals.
7. Mix it nicely and add cut palak leaves. Fry slowly for a minute.

8.Add 1/2 glass of water. Add turmeric powder and mix it well.
9. Let brinjal turn soft. Add salt and mix it well. Let all the moisture disappear.
10. Add ground coconut - coriander seeds mixture and mix it slowly.

11. Cook on low flame for 2 minutes. Mix it in between. Put off the fire and add lemon extract.
12. Mix it nicely and shift it to a serving bowl. Add cut coriander leaves and serve with main dish.

Note : 

Use of tender brinjal is a must. Adding tamarind pulp (1 tablespoon) instead of lemon extract is optional. Use of jaggery is optional. ( I did not use). Use of coconut oil is optional. ( Any cooking oil will do). Adding more chilly is optional. Adding onions or garlic is optional.
Time : 15 Minutes
Serves : 2 to 3 .

Monday, November 27, 2017

Patrode Dough Pooris

Eating Pooris is fun at any time. Morning /evening or dinner the soft , fluffy , puffed pooris are ,u favourite of mine too. Kids love to have these Pooris.( Fried lovers ☺☺☺).

Different varieties of Pooris are prepared these days. Innovation and the thirst of learning, cooking has turned the whole world into fun affair and interesting.

Though I am also a fan of cooking, I do stick to olden and traditional way of cooking most of the time. I am not in favour of any market bought sauce, jam or cream. They might be healthy ( I am not sure). I feel though cooking has come a long way, one needs to keep in mind  is " Health". It is more important than any thing.
Ok. Here  I have used the patrode dough and prepared this " Patrode dough Pooris".
There was little dough remaining after preparing Patrode.(Everyone's favourite in our home). Pooris also loved by my sons and hubby. So the next morning I had the idea of using this remaining dough kept in the fridge and tried these " Wonderful Pooris ".
 Poories are one of the good breakfast that you can have in the morning. It helps you to full for a long time. The whole day activity makes the digestion easy and good. Your body needs oiling and it helps to provide the need. ( At least once in a while it is ok to have the oily food and it is my opinion too ).
Let us see the recipe Now :                                                                                 

Things Needed: 

Wheat flour: 2 Cups.
Patrode spice : 2  to 3 Table spoons.
Salt : to taste.
Oil:  2 Cups (For frying).
                                           

Method:

1. Mix wheat flour, patrode spice and little salt together and prepare poori dough using little water if needed.
2. Now divide the dough into small ball size and roll out pooris.


3. Keep a frying pan on the fire and put oil and heat. Fry pooris on both sides.


4. Fry these pooris on medium and high flame.Put it on a kitchen tissue so that extra oil is observed.
5. Serve the pooris with a cup of curd.
                                                   

Note: 

 Use water only if it quired. Prepare pooris as soon as you prepare poori dough. Or it may take lot of oil. Do not use stale Patrode dough. No need to add any oil or ghee while preparing the dough.

Serves: 3 
Time : 15 minutes.
Serves : 3 to 4.


           Preparing Patrode Hittu Spices. 

Coconut : 1 Cup
Coriander seeds : I full fist ; (3 to 4 Tablespoons)
Tamarind : 2 Gooseberry sized
Jaggery : 3 to 4 Tablespoons.(Powdered)
Jeera /Cumin seeds : 1 Teaspoon
Salt : As required
Turmeric Powder : A pinch.
Raw rice : 2 cups
Method :
Soak rice for 2 to 3 hours. Soak tamarind for 5 minutes and grind it with all the above ingredients. (Use clean tamarind to grind. Or you can soak tamarind and squeeze out the pulp and then use the pulp). Add rice and grind it nicely. Add salt and give a churn  and remove the dough from mixi jar.


Note :

Use only required dough to prepare poori. The rest can be used for preparing choice of your favourite dishes like, adding any edible leaves and preparing rotti, adding onions and preparing dosa, adding cut capsicum (capsicum dosa), adding carrots and carrot dosa or rotti etc.

Saturday, November 25, 2017

Pasta My style

Eating Pasta has become a passion now a days. Though it has ni taste and does not take much spice, it does a magic on all age group. I have tried this pasta on my style . It was yummy and we liked it very much.

Varieties of Pasta and noodles are available in the market. You get wheat pasta and noodles which are healthy options. Lots of veggies can be mixed with pasta so that kids do eat veggies along with pasta.
Normally pastas are loaded with cheese and tomatoes or cream.
I have just tried this pasta that suits our taste. I have used carrots, beans and tomatoes.  Added Oregano leaf powder. It added the taste in Pasta.Added some fried potatoes.


Let us see some benefits of having Oregano in our diet.O

Oregano is a herb which has its own aroma and belongs to mint family. The name  oregano derived from the Greek. Oregano means " mountain of joy ". This perennial herb's scientific name Origanum Vulgare. It is loaded with health benefits. It protects the immune system in our body. Helps to prevent chronic disease. It helps to improve digestion, detoxify the body and strengthen our bones. It also improve our heart health and increase energy levels.
It boost immunity in our body. It has a rich source of anti bacterial properties and take care of our body . It is full of fiber and helps in an easy digestion. Oregano is a natural form of Omega - 3 acids and it helps in balancing cholesterol levels, reduces inflammation and helps to prevent heart attack and strokes. Oregano is filled with nutrients and other organic compounds. It has manganese, calcium, iron, vitamin K and other organic compounds. It helps in detoxifying our body.


 Let us see the recipe now :

Things Needed :

Wheat Pasta : (Any shape) : 1 Bowl : 250 Grams
Carrots : 2
Capsicum : 1
Tomatoes : 2 (Medium sized)
Beans : Handful .
Potatoes : 2 (Medium sized)
Jeera /Cumin seeds : 1 Teaspoon
Oregeno : 1 Teaspoon
Salt : As required
Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ginger : An inch
Olive Oil : 2 Tablespoons
Coriander leaves : 2 to 3 Tablespoons
Oil : 1/2 Cup ( To fry potatoes) (Optional)

Method :

1.Keep water for boiling and cook pasta til they are slightly soft. Add a teaspoon of oil.

2. Remove and drain all the extra water and put cooked pasta in a big bowl.

3. Wash and cut tomatoes, beans, coriander leaves, carrots and capsicum into very small pieces.
4. Cook capsicum, beans, and carrots with very little water and let all the moisture disappear while cooking.
5. Remove the outer layer of potatoes and cut into finger chips shape. (Long and thin). Wash and keep it aside. Remove the outer layer of ginger, wash it and grate it.
6. Keep a pan and add olive oil and heat. Add jeera and fry till it turn slightly golden brown.
7. Add thin cut tomatoes and fry nicely till it leaves the pan. Add cooked capsicum
, beans and carrots.
8. Fry nicely till they turn slightly golden brown. Add grated ginger. chilly powder and salt. Mix it well.
9. Add Cooked pasta and mix it slowly. Let it cook nicely on low flame. Sprinkle Oregano on the top.
10. Remove it from the pan and add cut coriander leaves.


11. Keep a frying pan on the fire and add oil. Fry cut potatoes nicely till they turn golden brown and remove it from the oil. Fry all the potato pieces same way and put it on a kitchen tissue.
12 .Add this fried potatoe to Pasta just before serving.


Note:

Cook pasta nicely till they turn soft. Adding any other vegetables to pasta is optional. Potatoes can be cooked and add it to pasta instead of frying potatoes in oil. (Healthy option). Adding oregano is optional. But adding Oregano helps in many ways. Adding some Indian spices like garam masala , channa masala , pav baji masala et. can be added while cooking vegetables. Adding more oil is optional. Adding onions and garlic is optional. You can also cook tomatoes till soft and grind it like a paste. You can use this tomato paste to cook pasta. ( I cut the tomatoes into very small pieces. Adding french fries to Pasta is optional. ( You can cook and add it at the end.). Adding onions and garlic is optional.
Time : 40 minutes. (Al together).
Serves : 2 to 3.

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