Onion Rings ( Onion Fritters)

Onion Rings/ Onion Fritters are simple, easy and quick snack. It goes well with cup of cofee/tea or any fruit juice. It is one of the yummy snack with puffed rice. As I said it is very easy to prepare.

I have used Channa flour/Besan/Gram flour and little quantity of rice flour to give a crispness to the bajji. We call this as eerulli/onion bajji and it is nice to have when they are hot, Straight from the pan.
Lets see the recipe now:
Onions, besan flour, rice flour, salt, jeera (used as whole), red chilly powder.

Things Needed :

Onions : 2 (Medium size)
Besan/gram flour : 1 Cup
Rice flour : 1/4 Cup
Jeera/Cumin Seeds : 1/2 Teaspoon
Red chilly Powder : 1 Teaspoon
Salt : As required
Oil : As required to fry (1 small cup)

Method :

1. Mix besan/gram flour, rice flour, salt, jeera and red chilly powder in a big bowl.
2. Add required water and mix it thoroughly.
3. Remove the outer skin of onions and cut it into circle shape

4. Keep a frying pan on the fire. Heat and put oil.
5. Now separate the circle of onions into each circle.
6. Dip each circle of onion in channa /besan flour dhouh and put it slowly in the hot oil.
7. Fry on medium flame till they turn slightly colour change. Fry on both sides/

8. Remove from the pan and put it on the kitchen tissue. So that it helps to absorb extra oil.

9. Serve with a cup of Hot coffee or tea. We also had puffed rice mixture along with onion fritters.

10. Repeat the same with remaining dough and onions.

Note :

Let the dough content to be little thicker than usal dough. Fry on low and medium flame. It turns crispy. One must enjoy these Onion rings when they are hot. No need of adding soda, maida, rava, oil or any other things. Adding cooking soda might absorb more oil. Adding any other spice than chilly powder is optional. Adding corn flour instead of rice flour is optional. It gives more crispness.
Time : 30 Minutes
Serves : 4
For Cripsy Mandakki Recipe (My style )
http://nsomayaji.blogspot.in/2014/06http://nsomayaji.blogspot.in/2014/06/crispy-mandakki-murmure-kadle-puri.html

Palak (Spinach) - Coriander Leaves Parota

Parota is nothing but spicy chapati which is mixed/stuffed with leaves/vegetables and spices. It is normally eaten with a cup of Yogurt/Dahi and pickle or chutney.

Here I have used Millet flour (Jolada Hittu) and wheat flour, added palak/spinach and coriander leaves. Some spices. It is nice to have for dinner or breakfast. Always keep in mind eating home food is always best way to keep your health strong. Minimum use of spice also matter. Eating lots of spices might lead you to ill or unhealthy because it is not easy to digest the spicy food easily. So taking care of your health is always in your hand.
Lets see some benefits of having coriander leaves in our diet.
Coriander leaves not only helps the food tasty it adds to your health benefits. They are rich in Vitamin C, Vitamin K and protein. They also contian small amount of calcium, phosphorous, potassium and other minerals. Coriander helps to lower the bad cholesterol and increase the level of good cholesterol. They help in digesting the food easily and helps the liver functions and bowel movements. Coriander is good for diabetes. They help to regulate the blood sugar levels. They are rich in soluble fiber and anti oxidant, anti septic and anti inflammatory properties. Coriander leaves are good for the eyes. Eating coriander helps to prevent eye diseases. It is a very good herb that promote the nervous system. It helps to stimulate the memory. Coriander contain high amount of iron and it is essential for curing anemia.
Palak - Coriander leaves parota is easy to prepare and it is healthy too. I have used Millet flour and wheat flour. It adds to the taste.

Things Needed :

Wheat flour : 1 Bowl
Millet flour : 1 Bowl
Palak/spinach leaves : 1 Bundle
Coriander leaves : 1/2 Bundle or 3 to 4 Tablespoons (Cut it into thin )
Spices Used :
Jeera /Cumin Seeds " 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Turmeric powder : A pinch
Salt : As required
Ghee/ Oil  3 to 4 Tablespoons

Method :

1. Wash and remove the leaves and keep it aside. Clean and wash coriander leaves.
2. Cut washed leaves into thin pieces and keep it aside.
3. Keep a big pan on the fire and heat. Put one tablespoon of oil and half teaspoon of jeera.
4. Let jeera/cumin seeds turn slightly brown. Add cut leaves and fry till they turn soft. Add spices on the top and put off the fire. Let this fried leaves mixture cool.

5. Take a big bowl/ basin and add millet, wheat flour. Add salt.

6.  Add  fried leaves mixture.  Add ghee and mix it nicely. Add required water and prepare the parota dove. Leave it for 10 minutes.

7. Mix the dough nicely and divide them into small ball size. Keep a cup of dry flour in a plate/bowl.

 8. Take one portion of dough. Just roll on the dry flour and roll it nicely in circle shape and prepare parota.
9. Keep a pan on the fire and heat. Add/sprinkle oil on the tava and put rolled parota and cook on both sides. ( I have used very little oil on the top).

 10. Palak -Coriander Leaves Parota is ready to serve.

 11. Serve with pickle or chutney and a cup of curd/yogurt/any curry you prepared with Hot Parota.

12. Repeat the same with remaining parota dough.
Note :
You can use a tablespoon of ghee while mixing the dough. It turns the dough soft. (Optional). Adding more oil while cooking parotas are also optional. Adding more spices to the dough is also optional. You can add chat masala and amechooru (dry mango) powder. I have not added. You can add a spoon of ghee or butter on the Hot Parota while serving.
Time : 30 Minutes.
Servings : 4 

Spring Onion & Cow Peas Curry

Spring Onions/Eerulli sopuu and Cow Peas/Alasande/Tadaguni Curry is a gravy dish.
Spring onions are plenty in the market these days here in Namma Bengaluru and when ever I go to buy vegetables I love to grab these bunch of Spring Onions. After coming home I start thinking of what to do. I just grab this because of its health value and also so many dishes you can prepare with Spring Onions.

I have used Spring Onion leaves, Cow peas, coconut and some spices. The curry goes well with almost all the main dishes.
Lets see the benefits of using " Spring Onions " in our diet.
Spring onions contain good nutritious properties. They are excellent source of Vitamin K, Vitamin C and Vitamin A. They contain good source of antioxidants. They also help in lowering high cholesterol and blood pressure level in our body. It also helps to maintain Blood sugar level in our body. Vitamin K in spring onion helps to make the bone strong and maintain the bone density.
Lets see the recipe now:

Ingredients :

To Cook :
Spring Onions bunch : 1
Cow Peas/Alasande kalu : 1 Cup
Toor Dal : 1/4 Cup

To Grind :
Sambar/Huli/Rasam Powder : 2 Tablespoons
Coconut : 2 ti 3 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Tamarind : a small marble size

To Add :
Mustard seasoning :  1 Tablespoon
Coriander leaves : 1 Tablespoon
Seasoning : 1 Teaspoon oil, 1/2 Teaspoon mustard seeds, ingh and curry leaves.
Salt : According to taste
Ghee : 1 Tablespoon

Method : 

1. Wash and soak Cow Peas at least 3 to 4 hours before cooking. (Over night is best). Pressure cook toor dal and cow peas for 6 to 8 minutes. Allow it to cool.
2. Wash and cut spring onions into small. Cook with little water til they turn soft ( 6 to 8 minutes).

3. Grate coconut and grind with tamarind, jeera and huli/sambar powder. Use little water to grind.

4. Now take a big pan. Add cooked cowpeas, toor dal and spring onions.Mix it well.
5. Add salt and turmeric. Let it boil for 2 minutes.

6. Add ground spice mixture and mix it well and let it boil for 3 to 4 minutes.

7. Shift the ready curry to a serving dish and add, mustard seasoning cut coriander leaves and a spoon of fresh ghee. We had Spring Onion & Cow Peas Curry with Plain Rice.

Note :

Soaking cowpeas helps the peas to cook soft and quick. Adding dal is optional. Adding coconut is also optional. (You can cook with dal and cow peas). Taste differ. You can add onions and garlic.
Time : 30 minutes. (Soaking cow peas is separate. ( 4 to 5 hours or Over night )
Serves : 4 to 5 
Huli powder : Roast or fry methi seeds 1/4 Teaspoon, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilli, 1/4 teaspoon of jeera, a small piece of cinnamon and a clove. Dry roast on low flame and dry grind it when it is cool. This Huli Powder adds aroma to the curry.

Lady Finger & Moong dal curry

Lady finger & Moong dal curry is a side dish. This is one of our Udupi style traditional curry. We call it as bolu huli. Because this curry is prepared with out using any spice like coriander seeds/methi/ jeera etc. Even the coconut is not used. So the name it self says it is plain and simple curry which really taste good.

I have used lady's finger, moong dal and green chilly. Green chilly adds spicy taste to the curry. And the ingh/asafoetida's aroma invites and tempts you very much.
Lets see some benefits of Lady's finger :
Eating Lady's finger in our diet helps to improve our immunity. It contains iron and folate and Vitamin K, nutrients that help in treating anemia. It has good amount of fiber and helps in better digestion. It is very good for people who suffer from constipation. It is very good for weight loss. It  provides minimum calories and high fibre levels so that you feel full for a longer time. Lady's finger contains soluble fibre pectin. Pectin helps in lowering bad cholesterol. It helps in controlling blood sugar levels. Lady's finger contain Vitamin C, Vitamin A and Vitamin K. The minerals in lady's finger are copper, calcium, potassium, iron, Magnesium, Manganese, Zinc and Phosphorus.
Now Lets see the recipe. " Lady Finger and Moong Dal Curry" do not have garlic or onions. So it can be prepared Feast of festival or any special day. 
You can use toor dal instead of moong dal.

Things needed :

To cook
Lady's Finger/Bendekai/Bhindi : 1/4 Kg. (10 to 15)
Moong Dal : 1 Small cup or two handful
Tamarind Pulp : 2 Tablespoons
Salt : as required
Turmeric Powder : a pinch
To Add :
Jaggey : 1 Tablespoon (Optional)
Coriander leaves : 2 Tablespoons
To season : 
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Ingh/Asafoetida : a pinch

Method :
1. Wash and cook moong dal with little water.
2. Wash and clean bendi and allow the moisture disappear. Cut it in to small. (check any worm inside lady's finger while cutting).

3. Soak a marble size tamarind in hot water and squeeze out the pulp.

4. Now keep a pan on the fire. Heat and put oil. Put mustard seeds and let it splutter. Add jeera and ingh. Fry nicely. Add green chilly. Fry nicely.
5. Add curry leaves and cut lady's finger. Fry for at least 2 minutes. Let lady's finger fry a bit.

6. Add water if required. Do not make it more watery. Add cooked moong dal. Mix it slowly.
7. Adjust the salt (add little more) and mix it well.

8. By this time bendi turns into soft. The curry is ready to serve. Shift the curry into a serving dish and add coriander leaves.

9. Lady's Finger and Moong Curry is ready to serve. Add a spoon of ghee before serving.

Note :
You can fry lady's finger in oil and then mix with other ingredients. Lady's finger cooks nicely (with out sticky in tamarind and salt mixture. Cooking bendi is healthy. You can add any amount of chilly. (Optional).  You can also add fried garlic to the curry. (optional). It looks like bendi dal. It is one of the traditional dish from South Canara, Ypu can add sambar powder and use it as bendi sambar. Use of jaggery is also optional.
Time : 20 minutes
Serves : 3  

Avarekai - Watermelon Rind Curry (Field Beans)

Watermelon fruit is plenty in the market. Summer and Water Mellon go hand in hand. You all agree with my words. Water Melon keeps us cool. It is full of water and quenches our thirst, most of them know about it. How about using its rind in our kitchen ? Have you given a try ?
There are so many dishes that we can prepare using this rind. Use the rind of watermelon fruit and get the benefits. Here is a curry with Watermelon rind. Prepare it and enjoy.

This time it is with Avarekai (Field Beans) and tomatoes. No coconut or dal in this curry. (Avarekalu is used instead of toor/moong dal.
Lets see some benefits of Watermelon Rind :
Watermelon rind also got a healthy amount of Vitamin A, Vitamin C, potassium. magnesium and other important nutrients. It is very good in controlling blood pressure. They are good for eradicating prostrate and they help to keep our urinary tract in healthy condition. They are good for our skin and good for our nervous system. They are loaded with amino acids and anti oxidants and they protect us from free radical damages, circulatory system and immune system.
Onions and garlic are not used in this "Avarekai- Watermelon Rind Curry'. You can have this curry with almost all main dishes like plain rice, chapatis, idli, dosa, poori etc etc etc...
Lets see the recipe now :

Things Needed : 

To Cook :
Watermelon rind : 1 big bowl grated. (3 to 4 big pieces).
Tomatoes : 2 to 3 (medium size)
Avarekai/Field beans : 1 Bowl (1 Cup pods)
To Add : 
Rasam/Sambar Powder : 2 to 3 Teaspoons
Green chilly : 2
Ginger : Grated : 1 Tablespoon
Coriander Leaves : 2 Tablespoons
Lemon juice (Extract) : 1 Teaspoon (1/2 Lemon)
Methi/Fenugrik seeds : 1/4 Teaspoon
Salt : required salt
Turmeric powder : a pinch
Seasoning :
Oil : 1 Teaspoon (Any cooking oil)
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook Avarekai (Field beans) in pressure cooker and leave it for cooling.

2. Wash and remove the green part (outer skin) of watermelon rind and grate the rind and keep it aside.

3. Wash and cut tomatoes into thin pieces and keep it aside. Slit green chilly into two.
4. Now keep a pan and heat. Add mustard seeds and let it splutter. Add jeera and curry leaves.
5. Add ingh and green chilly and fry for 10 seconds. Add cut tomatoes, turmeric powder and fry nicely till it turns soft. Add grated ginger. Add methi seeds.

6. Now add Grated watermelon rind, cooked Avarekai. Add required salt.
7. Mix it well and let it cook for 2 to 3 minutes.

8. Now add sambar powder and mix it nicely and let it boil for 2 minutes. Add lemon juice.
9. Shift the curry into a serving bowl, add cut coriander leaves and serve the main dish you have prepared.

Note : 

You can cut watermelon rind in to small pieces and then cook till soft. Grating of watermelon helps the curry to be quick. You can also add any other vegetables with watermelon. Use of onions and garlic is optional. No dal or coconut is used in this curry. Adding of any brand of rasam/sambar powder is optional. I have used home made sambar powder. Adding little jaggery helps to reduce the gastric level in the curry. Adding methi seeds helps to reduce the cholesterol level in the curry. Adding more/less chilly is optional. Use of home made spice powder taste good. You can use tamarind pulp instead of lemon extract. (soak marble size tamarind in hot water and squeeze out the pulp and use it).
Time : 30 minutes 
Serves : 3 to 4 

Preparation of Sambar powder : 

Dry roast 2 tablespoons of coriander seeds, 5 to 6 seeds of methi, 1/2 teaspoon of channa dal, 5 to 6 byadagi chilly, 1/2 Teaspoon of jeera, 5 to 6 curry leaves and little ingh. Dry grind when the roasted spice cools down. ( 1 Serving only).