Quick Avalakki

Avalakki/poha/flattened rice /Aval is such a handy grain and you can prepare lovely dishes using this grain. Avalakki comes to help when you are tired, bored, just want to relax with some simple dish.
I have tried this Avalakki for breakfast. It is simple, quick and yummy. I am sure you all are going to try and enjoy this quick Avalakki.

I have used medium size avalakki/beaten flatten rice, home prepared spice powder, lemon, ginger and jaggery. Not to forget the seasonings and coconut.
Avalakki is always a better choice because it is easy to prepare and good for health. You can prepare this Avalakki on festival or feast days since there is no onion or garlic added here in this recipe.
No Garlic OR No Onion is added to this Quick Avalakki. Good for breakfast or snack.
Let us see the recipe now :

Things needed :

To Cook :
Avalakki /Flattened rice : 2 Cups

To Add :
Lemon : 1 Lemon extract/lemon juice
Jaggery : 2 to 3 Tablespoons
Ginger : An inch
Spice powder : 1 Teaspoon
Coconut : 3 to 4 Tablespoons
Salt : As required
Ghee : 2 Tablespoons
Coriander leaves : 2 to 3 Tablespoons.

To Season :
Coconut Oil : ! Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves :  8 to 10
Green chilly : 1
Ground Nuts : 2 to 3 Tablespoons

Method :

!. Wash and cut coriander leaves, slit green chilly and  curry leaves.
2. Grate coconut and keep it aside. Wash ginger and remove the outer layer. Grate it and keep it aside.
3. Wash avalakki and drain all the water from it.
4. Add turmeric powder, powdered jaggery, salt, lemon juice, spice powder and mix it well.
5. Add 1/4 cup of water and let it rest for 5 to 10 minutes.

6. Keep a pan on the fire and heat. Add a tablespoon of oil. Add mustard seeds, urid dal and let mustard seeds splutter.

7. Add slit green chilly and fry for a minute. Add curry leaves and stir once. Let the flame be low.
8. Add avalakki and mix it nicely. Slowly mix it. Let all the mixture mix it well. Add water if required.

9. Let all the ingredients mix well. Add water if required. Cover the lid and cook for 3 to 4 minutes. Put off the fire. Cover with lid and cook for 2 to 3 minutes. Add ghee and mix it well.
10. Keep a small pan and heat. Add 1/2 teaspoon of oil and fry ground nuts. Fry till they turn slightly golden colour. Add this fried groundnuts to avalakki.

11. Now shift the ready Avalakki to a serving bowl. Add coconut and fried groundnuts on the top of avalakki.

12. Serve with a cup of curd.

Note :

If you are using very thick avalakki put little more water and let it rest for little more time. Adding groundnuts is optional. Use of coconut oil is optional. Any cooking oil can do. You should  add ghee when the avalakki is hot. So that it melts and mixes well with avalakki. I have used dry roasted methi seeds and raw mustard seeds powder as spice powder. I have used green chilly which has naturally turned red when kept it for a long time.
Time : 30 Minutes
Serves : 2 to 3.

Spice Powder : 

Dry roast 1/2 Teaspoon of methi seeds and dry grind with 1 teaspoon of mustard seeds and 1 teaspoon of red chilly powder. 

Basale-Dil leaves &Tomato Curry

Basale/Malabar leaves, Dil/Sabbassige soppy and tomato curry is a side dish and it goes well with almost all the main dishes. It is an easy dish and I have not used any dal here. Try and enjoy this easy, quick and simple curry.

I have used dil leaves, malabar leaves/basale as it known as in Kannada, green tomatoes and MTR Rasam powder.
MTR rasam/sambar powder really has the touch of Udipi taste and I do use it some time. We do prepare rasam powder or sambar powder fresh and use it for that particular curry/rasam. The aroma you get from fresh rasam powder is excellent and the sambar/rasam taste yummy.
Let us see how to prepare Rasam Powder :
All you need it Byadagi chilly (In Udupi and Malanadu normally will use only Byadagi chilly).
Coriander seeds 2 to 3 three tablespoons, 1/4 Teaspoon of methi/fenugrik seeds, 1/2 teaspoon of jeera/cumin seeds. Little curry leaves and ingh/asafoetida. If sambar powder use 1 teaspoon of channa dal or urid dal.
Take a pan, add a teaspoon of coconut oil. Fry byadagi chilly ( 5 to 6 ) and remove it from pan. Add methi seeds let it turn slightly brown, add coriander seeds and fry for 1 to 2 minutes. Add jeera and put off the fire. Add curry leaves and ing/asafoetida. Let it cool and then dry grind or grind it with coconut.
The above quantity is enough for 1 bowl curry/Sambar/Saru/rasam. ( 2 to 3 people).
Let us see the recipe Now:
No Onion OR Garlic is used in this curry.
No Dals are used in this curry.
Ingredients :
To Cook :
Basale/Malabar leaves : 1 bowl. (mainly leaves)
Dil leaves /Sabbassige soppu : 1 Small bowl
Green tomatoes : 5 to 6 (Small size)
To Grind :
MTR rasam powder : 2 to 3 teaspoons
Coconut : 4 to 5 tablespoons
Tamarind : 1 small marble size
To Add :
Mustard Curry leaves seasoning : 1 Teaspoon
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6
Coriander leaves : 1 Tablespoon
Salt : To taste.

Method :

1. Wash and cut dil leaves, malabar leaves and tomatoes into small.
2. Cook with little water or pressure cook for 2 to 3 minutes.

3. Grate coconut and grind it with tamarind and rasam powder.

4. Keep a pan on the fire and put cooked leaves and tomatoes.
5. Add salt and turmeric powder. Mix it well and let it boil for 3 to 4 minutes.
6. Add ground coconut rasam powder mixture. Mix it nicely and let it boil for 3 to 4 minutes.

7. Shift the ready "Basale- Dil Leaves & Tomato curry to a serving dish.

8. Add seasoning done in coconut oil and serve.

Note :
You can use any brand of rasam powder of your choice. Taste differ. Use of coconut oil is optional.
Use little water to grind. Then add required water. If you want the curry to be more liquidy add little more water and little more rasam powder.
Time : 30 Minutes
Serves : 3 to 4.

Little Millet Lemon Rice/Same Chitranna

Millets are known as healthy grains these days because of their health benefits. They are rich in fiber, free of gluten and keeps you in good health. I have used little millet and prepared lemon rice.
Little millet is known as Same akki in Kannada language/Karnataka/India. 

I have used Little millet, lemon, coconut and green chilly.
Let us see some benefits of using "Lemon" in our diet.
Lemon is known for its healthy properites. It is a good blood purifier, contain antioxidants, and helps in good digestion. It helps in treating indigestion, constipation, throat infections, fever and obesity. It also helps in treating respiratory disorders, cholera and high blood pressure. They do take care of our skin and helps in strengthening our bones, immune system and cleanse our stomach. Lemon juice is helpful in treating kidney stones and lowering body temperature. They have vitamins like vitamin C, Vitamin B6, vitamin A, Vitamin E and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe Now :
No Onion or No Garlic is used in this recipe.

Thing Needed :

To Cook :
Little Millet : 2 Cups
Water : 4 Cups
To Season :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Green chilly : 3 to 4
To Add :
Grated coconut : 1 Cup
Grated ginger : 1 Teaspoon
Salt : As required
Ghee : 1 Tablespoon
Turmeric Powder : A pinch
Cashew Nuts : 6 to 8 (Optional)
Lemon : 1
Coriander leaves : 2 to 3 Tablespoons.

Method :

1. Clean wash and cook little millet in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, curry leaves and coriander leaves.
3. Wash and remove the outer layer of ginger and grate it.
4. Grate coconut and keep it aside. Extract lemon and keep the juice aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
6. Let mustard seeds splutter. Add slit green chilly and curry leaves.

7. Add cooled little millet and mix it slowly.
8. Add turmeric powder, ghee, lemon juice and mix it nicely. Let the flame be on low.

9. Add grated coconut and  fried cashew nuts. ( Fry it in a teaspoon of coconut oil).

10. Shift the ready Little millet lemon rice to a serving dish. Serve with a cup of curd.

Note :

Do not add more water. It might turn watery and the lemon rice does not taste good. Use the exact required water. ( The ratio is 1 : 2 - one cup millet and 2 cups of water).
Adding onions or garlic is optional. You can use more/less chilly. Use of any cooking oil is optional.
Adding fresh coconut is optional.
Time : 30 Minutes
Serves : 3 to 4.

Ragi - Apple Haalubai. (Finger Millet Pudding).

Haalubai (in Kannada Langurage) is one one of the traditional sweet dish/desert.  Normally haalubai is prepared using rice and coconut. I have used Ragi/finger millet instead of rice. Here is a recipe of Ragi/Finger Millet and it is a healthy desert and yummy to have it.

Haalu means milk and this particular sweet dish is prepared using coconut milk and jaggery. Use of coconut is a healthy option and we do get benefit from coconut and coconut milk. It is not only adds taste to the dish you prepare, it adds the healthy properties in it.
Let us see some benefits of having Coconut in our diet.
coconut is referred as Kalpavruksha (means provide the needs of human).
Coconut is one of the wonder food on the earth and it provides multiple health benefits. It helps in lowering cholesterol, healing and stabilizing blood sugar in our body. It is a top immune booster, anti fungal, antibiotic, antiviral and antibacterial remedy for thousands of years. Coconut helps to imporve digestion, stabilize glucose levels, ward off wrinkles, build cells, regulate hormones, fight infections and good for weight loss. Coconut is highly nutritious and rich in fibre. It has vitamin C, E, B1, B3, B5 and B6 in it. It has minerals like iron, sodium, calcium, magnesium and phosphorous.
 Ragi - Apple Haalubai can be eaten as desert, for kids snack box, breakfast, travelling and kitty parties.
I have used ragi flour, apple, jaggery, cardamom, cinnamon (very little) and some ghee.
Let us see the recipe now.

Things needed :

Ragi flour : 2 Cups
Jaggery : 3/4 Cup or little more
Apple : 1 (big size)
Ghee : 3 to 4 Tablespoons
Cinnamon : Very small pieces.( 1/3 of an inch)
Cardamom : 6 to 8 Pods
Salt : A pinch
Coconut : 1 Cup

Method :

1. Grate coconut and grind it nicely with cinnamon and cardamom seeds. (Remove the seeds from the pods and then use it). Let it be paste consistency.

2. Dry roast ragi flour for 2 to 3 minutes on low flame and let it cool.
3. Keep a pan on the fire and heat. Put jaggery and 1 glass of water. Let jaggery melt completely and starts to boil. Remove from the pan and sieve it.

4. Wash and remove outer peel of an apple. Remove the seeds and hard portion. Cut them into very small pieces.
5. Keep a pan on the fire and add sieved jaggery and ground coconut mixture.
6. Add roasted ragi flour to jaggery mixture and slowly stir. Let it mix well.

7. Keep on stirring till it turn slightly thick. Add a tablespoon of ghee and keep stirring the pudding.

8. Add little ghee in between and stir the haalubai on low flame. It starts to leave the edges of the pan.
9. Add cut apple pieces and let it mix it with ragi coconut mixture nicely. Add little ghee.

10. Stir for another 5 to 8 minutes and pour the dough to a ghee greased tray or plate.

11 Spread it evenly on the plate. Cut it once it is cooled.

12. Serve or eat whenever you want to. Add little ghee on the top of Ragi - Apple Haalubai just before serving.

Note;

You can add grated apple instead of pieces. I have added the pieces so that you get a piece while eating haalubai. Adding more ghee is optional. (Remember it does not take much ghee). Use of oil instead of ghee is optional. Taste differ and ghee taste better. Adding any other flavour instead of cinnamon and cardamom is optional. Adding more jaggery is optional.
Time : 30 Minutes.
Serves : 25 to 30 pieces. (According to size and shape).
Type : Desert/Sweet/Indian.

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.