Showing posts with label energetic. Show all posts
Showing posts with label energetic. Show all posts

Saturday, May 5, 2018

Chiku - Nendra Banana- Dates Milk Shake

The summer is usually hot and we need to take care of our body and mind from screeching hot. One should drink sufficient water to escape from dehydration. We can also have some fruit juice, milkshake, fresh cool drinks like tender coconut, jeera water or butte milk, eat mild food. etc.
Here is a Chiku/Sapota, Nendra Banana and a few soft dates and  fresh milk.


I have used above said ingredients and very little honey to add sweet.

Let us see some benefits of having Chiku/Sapota fruit in our diet.

Chiku / Sapota is rich in Vitamin A and C. Vitamin A is helps to take care of eye health and Vitamin C helps to keep us strong, take care of our skin in good condition and prevents heart disorders etc. Chiku/ Sapota helps as energy booster. It is rich in tannin. A good natural anti-inflammation curer. It is rich in fiber and good for easy digestion and good for people who suffer from irritable bowel syndrom. It helps to ease constipation problems. The fruit is good for pregnant women and good and helps to build strong bones. Sapota is good for our skin and hair also.
Instead of sugar I have added dates and honey.

Things Needed :

Chikku/Sapota : 2 to 3 (Medium sized)
Nendra Banana /Nendra bale : 1
Fresh boiled and cooled milk : 2 cups/Glasses
Cashew nuts : 2 to 3
Dates : 6 to 8
Honey : 1 Tablespoon

Method :

1. Remove pods from dates and cut into small pieces.
2. Remove banana skin and cut the fruit into small pieces.
3. Remove the outer layer of chiku fruits and remove the pods.

4. Now put all the ingredients to a mixi jar. Add a cup of milk and grind it into nice paste consistency.


5. Add another cup of milk and churn for a minute.
6. Put the ready milk shake to a bowl.


7. Add a tablespoon of honey and mix it well.

8. Put to the serving glass and serve.


9. Adding ice cubes just before serving is purely optional. (I have not added).


Note : 

Adding more water /milk to dilute the milk shake is optional. If you do add little more honey. Adding jaggery /sugar instead of honey and dates is optional. Adding more chiku fruits is optional.
Time : 10 Minutes 
Serves : 2 to 3 .

Thursday, April 5, 2018

Rava Urid Dal Dosa

Rava Urid dal dosa is god to have for breakfast, snack time or even dinner. It is easy and even you can prepare it with out fermentation. 
Varieties of  dosas with same batter
 I have prepared dosa without fermenting the batter, adding little curd and prepared spicy dosa, as set dosa and even thin and crispy dosa. Varieties of dosas can be prepared with this Rava urid dal dosa batter.
Let us see some benefits of using Rava/rave/semolina in our diet. 
Rava/Sooji/Semolina is rich in calcium, phosphorus,  potassium, iron, zinc, carbohydrates and proteins. They do contain vitamins B and E. It helps to loose weight. It is filled with fiber and good for digestion and easy bowel movement. It is low in cholesterol and sodium and is called as balanced food. Rava is digested slowly and keeps you full for a long time. Rava is good for people who suffer from diabetics. They help in building strong immunity system in our body. They also good for healthy metabolism and healthy muscles, nerves and bones.
Let us see the recipe now:
As I said earlier you can prepare dosas immediately as soon as you grind, then ferment and then use the batter for set dosas, thin dosas and spicy dosas.

Ingredients :

Urid dal : 1 Cup
Rava : 3 to 3 1/2 Cups.
Salt : As required
Oil : 3 to 4 Tablespoons

Method : 

1.Wash and soak urid dal for 2 to 3 hours and then grind it with required water.

2. Remove it from the mixi jar to a big bowl.


3. Add a glass of water to rava and then mix it well. Add this wet rava to ground urid dal batter.
4. Add salt and mix it well.
5. Let it ferment for over night or 6 to 7 hours.



6. Keep a pan on the fire and heat. Put little on the tava and clean it with a kitchen tissue.



 7. Mix the ferment batter nicely and take a ladle of dosa batter and spread it on hot tava in a circle shape. (Let the flame be low while spreading dosa batter).

 8. Cover and cook for a minute. Sprinkle little oil on the top. Turn the other side and cook for 10 seconds.

9. Remove dosa from the pan and serve hot dosa with curry /chutney/pickle.

10.Repeat the same with remaining batter.
Crispy Dosa ( From the same batter)

Note :

Do not make the batter very  watery. The consistency of the batter should be normal dosa batter consistency.

Preparing spicy dosa :


Wash and cut coriander leaves, curry leaves and green chilly to dosa batter and prepare thick /set dosas.
Dosa with out fermenting the batter.
Mix dosa batter nicely and prepare dosas as normal dosa.




Preparing dosa with out fermenting the batter.


Wednesday, August 6, 2014

Green Gram -Sweet Potato Dry Curry + Parata

Green Gram and Sweet Potato curry is one of the side dish we can have with rice, chapati, roti, pooris and rice varieties and plain rice. With the dry curry I tried Parathas and it was really yemmy and loaded with good with good food. As the name says the dish contain Whole Green Gram and Sweet Potato.




Lets see some benefits of  Whole Moong and Sweet Potatoes.

Whole Moong is a store house of nutrients and it is a nutrition giving food and they are rich in Vitamin B, Vitamin C, Proteins, Manganese. It contains a lot of fibre and helps in digestion. It also controls the amount of cholesterol content in our body. It contains lot of minerals like calcium and potassium which is essential for enhancing the strength of  bones and teeth. Fat content is very low in Moong bean and good for people who wants to reduce their weight.  

Sweet Potatoes are good source of Starch. They also contain vitamin A, Vitamin C, vitamin B, fiber, potassium and even iron. In fact, Sweet Potatoes are considered as one of the healthiest vegetables we eat.
Here is a recipe of  " Green Gram- Sweet Potato Dry curry (Palya) and it is easy and tasty and I am sure all the age group will surely enjoy eating this curry and Parotha .

GREEN GRAM CURRY :

Things Needed :

Green gram : 1 Cup
Sweet Potatoes : 2 (Medium sized)
Green chilly : 2
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Salt : To taste
Curry leaves : 6 to 8
Oil: 2 Table spoons
Ingh : a pinch
Ginger : 1 Table spoon.
Coconut : 2 Table spoons.
Coriander Leaves : 2 Table spoons





Method :


1. Wash and soak green grams overnight, wash again and pressure cook for  8 minutes.

2. Wash and cut sweet potatoes in to small pieces. (Remove the outer skin).
3. Wash and cut green chilly, coriander and curry leaves.
4. Wash and remove the outer skin, wash again and grate ginger and keep it aside.
5. Now keep a pan on the fire and heat. Put oil and mustard seeds and urid dal.

6. Let the mustard seeds splutter. Add jeera and cut green chilly. Add curry leaves. Fry for 10 seconds.

7. Now add cut Sweet potatoes and mix it well. Add 1/4 cup of water and mix well. Cook on low flame for 4 to 5 minutes.
8. Add turmeric powder and mix it well. Add salt to the cooked curry. Stir in between. \

9. Add cooked whole moong and mix it well nicely and cook for 2 to 3 minutes. 


10. Add coconut and coriander leaves and put the ready dry curry to a serving bowl.

Note : 

You can cook sweet potatoes in a pressure cooker too. But it turns very soft.It may taste different. Cooking on the low flame will help the potato pieces and whole gram to be combined nicely. Try to dry out the extra water but at the same time the curry should not turn very soft. Adding more oil  or onions is purely optional. This is a simple dry curry (Palya) and do not try to add any strong masala. Adding coconut and jaggery is also optional. I have not added jaggery to this curry. You can cook whole moong been without soaking previously.  Wash and cook them with required water in a pressure cooker for 8 to10 minutes.
Time : 30 minutes
Serves  4.

GREEN GRAM -SWEET POTATO PARATHA

Things Needed :

Wheat flour : 2 Cups
Green Gram-Sweet Potato Dry curry : 1 Bowl
Oil : 1/2 Cup
Garam Masala Powder : 1 Tea spoon
Jeera : 1/2 Tea spoon
Salt : To taste

Method :


1. Put Sweet Potato- Green gram curry in a big bowl. Add garam masala, and jeera to it.

2. Mix it well and keep it aside.

3. Take a big bowl and put wheat flour and salt. Put 2 tea spoons of oil. Mix it well.
4. Now add water little by little and prepare chapati dough with wheat flour and keep it aside.
5. Divide the mixture of Sweet potato and green gram mixture in to small ball.
6. Divide the chapati dough also in to equal portion (ball size) and make like a ball . Keep it aside.
7.Now take a portion of chapati dough and a portion of  Sweet potato -greem gram mixture.

8. Flatten the chapati dough  slight y bigger on your palm.

  

9. Place the ball size of dry curry and cover  the chapati dough completely by using your hand

10. Now roll this curry filled wheat ball and dip in the dry wheat flour and roll the paratha.

11. Keep a pan on the fire and heat. Put rolled paratha and sprinkle oil on the top and cook for 1 to 2 minutes.
12. Turn the other side and cook for 1 minute and remove from the pan to a plate.


13. Repeat the same with remaining dough and prepare Parathas.

14. Serve this "Green Gram - Sweet Paratha" with a cup of curd and side dish you have prepared.


Note :

Do not use lot of oil while preparing the chapati dough. Add red chilly powder if you want it more spicy.
Adding more oil while cooking paratas is optional.
Time : 30 Minutes.
Serves : 3 .