Showing posts with label No coconut. Show all posts
Showing posts with label No coconut. Show all posts

Sunday, May 14, 2017

Rava -Cabbage Rotti

Rava/Semolina Cabbage Rotti is good to have for breakfast or for dinner. Rava / Semolina is filled with carbohydrates and gives energy. It is slow in digesting so that you do not feel hungry for a long time. It is good for breakfast because it provides energy for the whole day since morning breakfast should be solid and filling one must remember.


I have used Chiroti/Thin variety of Rava/Semolina, onions and cabbage. Added some red chilly powder for the spicy taste. It is always better to use some vegetables while preparing these rotti because vegetable helps to ease the digest food easily.


Let us see the recipe now :

Things Needed :

Chiroti Rava/Semolina : 2 Cups
Curd/Yogurt : 1 Cup
Cabbage : 1 Bowl
Onions : 2 (Medium size)
Curry leaves : 10 to 12 leaves
Coriander leaves : 3 to 4 Tablespoons. (One handful)
Red chilly powder : 1 Teaspoon
Salt : As required
Water : Required water
Oil : 4 to 5 Tablespoons


Method :

1. Wash and cut cabbage into thin pieces and keep it aside.
2. Remove the outer layer of onions and wash it. Cut into small pieces.
3. Wash coriander leaves and curry leaves. Cut into small pieces.
4. Now take a big bowl and put cut ingredients and semolina. Add red chilly powder.
5. Add required salt and curd. Add required water and mix it well. (Consistency should be like idli dough.

6. Keep a pan on the fire and heat. Sprinkle little water and clean the tava with tissue or clean towel.
7. Now sprinkle oil on the tava and reduce the flame. (Let it be low).
8. Take a handful of dough and spread it on the tava. (In a circle shape).
9. Sprinkle little oil on the top, cover and cook for 1 to 2 minutes. (On medium flame).


10. Turn the other side and cook for a minute. (Let it cook nicely).
11.  Hot " Rava -Cabbage rotti  "is ready to serve.

12. Serve with the side dish of your choice. We had it with fresh ghee and chutney powder.


Note :

Take care while adding water. Dough should not be too watery. Use of medium size rava is optional.
Use of any vegetables or leaves is optional. Use of green chilly instead of red chilly powder is optional. Use of butter instead of oil is optional. Use of  coconut is optional. ( I have not used coconut here). Use of curd is optional. Use of more onions are optional.
Time : 30 Minutes
Serves : 2 to 3. 

Thursday, June 26, 2014

Bhendi - Aloo Curry

Bhendi is Lady's Finger(okra) and Aloo is nothing but potatoes. Every one normally likes Potatoes. Mixing Lady's finger and preparing a combo curry indeed a good thought.


Lady's finger, is liked by most. It is said  that "The one who eats Bendi (Lady's finger) will be good at calculation and will be definitely intelligent and also will be excellent in Maths.  I do not know whether, the above said words are really true or just some simply said promise to make the children eat this vegetable. What ever it is this particular combo Bemdi Aloo curry goes well with rice, chapati, roti, poori or even dosa and idli and it is one of the healthy side dish you can prepare quickly and easily.

Now lets see some benefits of eating Lady's Finger.
Lady's finger or Okra are rich source of dietary fiber, minerals and vitamins. It is often recommended by nutritionists in cholesterol controlling and weight reduction programs. They do not contain saturated fats and cholesterol. They contain healthy amounts of vitamin A and anti-oxidants. Fresh Okras are good source of folates. They are rich in Vitamin C, Vitamin K and B complex. Lady's finger are also good source of many important minerals such as iron, calcium, manganese and magnesium. Lady's finger juice is consumed to control the diabetics.

Here is a recipe of Bendi - Aloo Curry and I am sure all age group will surely enjoy having them.

Things Needed:

Lady's Finger : 15 to 20 ( 1/4 KG)
Potatoes : 2
Tomatoes : 3 to 4
Garam Masala powder : 1/2 Tea spoon
Rasam Powder : 2 Tea spoons (MTR)
Green Chilly : :2
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 Table spoons
Jeera : 1/2 Tea spoon
Turmeric Powder : a pinch
Lemon juice : 1 Table spoon (1 lemon extract)
Oil : 2 Table spoons
Ingh : a pinch
Methi seeds : 1/4 Tea spoon
Salt : Required


Method :


1. Wash Bendi (Okra) and leave it for some time and dry the water completely. Then cut them into small.


 2. Wash and cut potatoes into big pieces .(like wedges) and cook with little water for 3 to 4 minutes.(Half cook).

 3. Wash tomatoes and remove the seeds from in side and cut them in to small pieces.
 4. Wash green chilly, coriander leaves, and curry leaves . Cut them in to small. Grate ginger and keep it aside.
 
5. Now keep a pan on the fire and heat. Put oil, jeera and methi seeds. Let methi seeds turn lightly brown.


 6. Add green chilly, curry leaves and ingh. Add cut Lady's finger and fry for 2 to 3 minutes. Add salt and turmeric powder.


7. Add tomatoes and ginger ,fry them nicely along with lady's finger.

 
 8. Now add half cooked potatoes and stir slowly and mix it well. Leave them on low flame. (Stir in between).

9. Add Garam Masala powder and Rasam powder when the potato is completely cooked. (Do not over cook).

10. Mix it nicely and cook on low flame for 2 to 3 minutes. Add coriander leaves and lemon extract.



11. Put it in a serving bowl and add a spoon of ghee.
12. Serve Bendi -Aloo curry with the choice of your main dish.


Note:

Do not over cook potatoes. It turns soft and will be smashed with the curry.
You can use tamarind instead of lemon juice. Add it when you add tomatoes and cook it nicely.
You can also use more oil and more spices.
Adding coconut is also an optional. Retaining the potato skin is optional.
Time : 20 minutes
Serves : 4