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

Thursday, April 3, 2014

Capsicum - Rava Upma (Uppittu).

Capsicum Rava Uppittu (Upma) is a healthy snack and we can have them for breakfast, as snack or for dinner too. Adding Capsicum to Upma gives a good aroma and adds taste to Upma.


Lets see some benefits of Semolina and Capsicum which are main ingredients in Capsicum Upma.

As we all know Rava or Rave (in Kannada language) is from durum wheat and contain lots of minerals such as phosphorus, zinc and magnesium. Semolina is a good source of two vital vitamins, E and B group which are essential for good immunity from disease. Eating semolina makes you more active and it digested slowly, so that you do not feel hungry for a long time. For those who lead an active lifestyle, semolina is a quick and nourishing source of energy.

Capsicum  helps to keep the skin clear, prevents rashes and pimples. It contain vitamin A which is good for eyes and helps to prevent eye diseases.Capsicum is helpful in treating pain - related diseases. It burns calories. Eating capsicum speeds up the metabolism. It reduces weight gain and prevents indigestion. It also regulates blood pressure and lowers cholesterol. Capsicum extract is one of the best hair growth boosting product. It also prevents hair fall.

Here is a recipe of Capsicum Upma. I have used Medium sized Rava, capsicum, grated coconut.

Capsicum Upma is a tasty dish which every one will love to have it. Its one of the most favourite breakfast and snack dish for the South Indian. A bowl of Hot and Spicy Upma and a cup of Coffee or Tea goes very well together. We can also serve this dish in small kitty parties or get together. This capsicum - rava upma is prepared without onions and you can have them on special days and fasting time.


Ingredients :
Medium sized Rava (Semolina) : 2 Cups
Capsicum : 2 (Medium Sized )
Coconut : 1/2 Cup (fresh and grated)
Green chilly :  2 to 3
Ginger : 1 Table spoon (grated)
Oil : 2 Table spoons
Ghee : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Jeera :1/2 Spoon
Curry leaves : 6 to 8 leaves .
Salt : to taste
Water : 3 1/2 to 4 cups

Method

1. Wash and cut green chilly, curry leaves and capsicum. Grate coconut and ginger.
2. Boil water and keep it aside.
3. Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal. Let the mustard spurt.
4. Add cut green chully, jeera and curry leaves. Add capsicum and fry nicely till they turn soft (2 nutes).
5. Add rava and fry with capsicum till the raw smell disappear.
6. Add salt, ginger and required boiling water.
7. Mix it well and stir till they turn little thick. cover the lid and cook on low flame for 2 to 3 minutes.
8. Now remove the lid and put fresh grated coconut and 2 table spoons of ghee and stir slowly and put off the gas.
9.Shift the Ready Capsicum Upma to a serving dish.


10. Serve Capsicum Upma with a cup of coffee or tea...or curd and coconut chutney.


 Note : 

You can use more vegetables if you wish. Adding more oil or ghee adds to the taste but not a healthy habit. You can lesson or add more chilly according to your wish.
Time :  20 minutes
Serves : 4.

Tuesday, December 31, 2013

Pigeon Pea ragda Aloo Patties

Pigeon Pea or Togari Kalu will be available plenty during the winter. People make use of this pea and prepare varieties of dishes. Pigeon Pea is called Togari Kalu in Kannada.Pigeon Pea Ragda Aloo Patties. Ragda means mixed curry  and paties are prepared using potato and spices.



Pigeon peas have many good qualities like, it provides excellent source of fiber, protein and sodium. They are low in fat content and its ideal food for heart healthy diets.
Here is a recipe of Ragada Patties prepared using Pigeon Peas or Togari Kalu as we kannadigas say. Ragada means Sambar or gravy and patties which are prepared using Potatoes, or Green Bananas or even Sweet Potatoes too. This dish can be eaten for break-fast or as evening snack.
I am sure since its yemmy every one and all age group will love to eat this Ragda Patties.
One more dish is Usli using the same peas and prepared this dish and it has less oil and can be eaten at any time of the day. You can even use your creativity and prepare chat..with this Peas.

1.Ragda Patties.

For the Curry : 
Things Needed:
Pigeon Peas : 2 Cups
Onions : 3
Tomatoes : 2 to 3
Garam Masala : 1 Tea spoon
Jeera : 1/2 Tea spoon
Coriander seeds: 1 Tea spoon
Green Chilly : 1
Coriander leaves : 1 bundle
Ginger : an inch
Turmeric powder : a pinch
Salt : to taste
Lemon : 1/2 Rind
Oil :  1 Table spoons

For the Patties:
Potatoes : 4 to 5
Bread slices : 6 to 8
Curry leaves : 3  to 4 Table spoon
Salt : to taste
Jeera (Cumin Seeds) : 1 Tea spoon
Red chilly : 1 Tea spoon
Oil : 1/2 Cup

Method : to Prepare Curry 

1. Wash and cook Pigeon Peas in a pressure cooker with required water and leave it for cooling.
2. Wash tomatoes, coriander leaves green chilly and cut into small pieces.
3. Remove the outer skin of onions (2 onions ), wash and cut into small pieces.
4. Now Grind tomatoes, garam masala, coriander leaves, coriander seeds, jeera, ginger, green chilly  and  2 table spoons of cooked peas into paste and remove from the jar and keep it aside.
5. Keep a pan on the fire. Heat the pan and put 1 table spoon of oil.
6. Add jeera and fry for 10 seconds. Add cut onion pieces and fry till they are brown.
7. Add ground mixture and mix it well. Add salt, turmeric and grated ginger to the mixture.
8. Add cooked peas and stir well. Let the curry boil nicely. Add water if required.
9. Stir inbetween and boil for 3 to 4 minutes.
10. Now shift the curry to the serving bowl.


2. Aloo Patties : 



1. Wash and boil potatoes in a pressure cooker for 6 to 8 minutes and remove the outer skin of the potatoes when it is cooled.
2. Wash and cut coriander leaves.
3. Now take a big bowl. Put potatoes, coriander leaves and the bread slices, salt, jeera and red chilly powder.
4. Smash the potatoes nicely and mix all the ingredients nicely. Knead it well and divide the smashed mixture in to small portions.

5. Keep a pan on the fire. Put oil .
6. Take a small portion of the mixture and give a shape according to your wish and shallow fry or just cook with little oil on both sides.  (At time 4 to 6 patties can be cooked).

7. Repeat the same procedure and prepare the patties from the remaining dough.
Now Put a big spoon of Peas curry in a deep plate. Keep 2 to 3 Aloo Patties and put some cut onions on the top and serve.

Note : See that the curry is piping hot. You can add or lesson the spices (chilly) according to your taste. See that the curry is little liquidy. (not watery). You can also use more onions if you wish. You can also mix onions along with boiled potatoes.  It taste differ. Must use little oil on both sides while cooking. Using more oil is optional. Here I have used less oil. You can also put grated carrots along with cut onions on the top of the patties while serving.

Serves : 4
Time :40 mins







Thursday, September 4, 2008

Besan Laddu

Besan laddu/laadu/ Unade is a sweet dish, you can have them any time of the day. Besan laddu is very easy and quick to prepare. This yummy, delicious sweet just melts in your mouth and gives energy too.
Besan/Channa flour/Chick Pea flour/ Kadale hittu, sugar and ghee are the main ingredients that are used in Besan Laddu.
As I said it it energetic because channa flour is loaded with carbohydrates and suger adds to the calories. Some people do have a habit of having besan laddu for breakfast along with their normal food. It goes well with Upma, Avalakki/ Beaten Rice Upma or khara bath, puliyogre and bisibele bath.
It is very precious prasadam to prepare during Gokulastami/Shree Krishna Janmastami, may because people do fast the whole day and have their limited prasadam after midnight. It is good to take this besan laddu for travelling, kids party, kids snack box and ladies parties.
Lets see the recipe now:
Things needed:
Besan _ 2 cup
Sugar -1  cup ( dry grind and powder it)
Ghee - 1 cup
Cardamom - 5 to 6 pods
Dry fruits - 1/4 cup ( Cashew ( cut in to small ) and raisens )+ Almonds (Optional)

Method :
1. Keep a pan on the fire, put 1 table spoon of ghee and fry cashew and raisens and remove them. 
2. Add besan and fry in that ghee until raw smell disappears. (Approximately  6 to 8 minutes). Put off the fire and shift the roasted flour to a big bowl.
3. Powder the sugar along with cardamom seeds. Melt the ghee and keep it ready.
4. Add powdered sugar and mix well. Divide the mixture into small portion.
5. Add ghee (Little by little) to one portion and mix it well and prepare laddus.
6. Once that portion of mixture is done, add ghee to the next portion and repeat the same.
7. Prepare laddu and shift them to a serving tray and serve or keep it in a air tight box.
Note :
Fry besan on slow flame so that it does not get burnt. Do not add ghee immediately . let it cool a bit . Then add ghee. Dividing the mixture into small portion helps you too prepare laddu easily. Mixture does not get dry very soon since it is small portion. You can also add some hot boiled milk instead of ghee and prepare laddu. But not only the taste differ, the shelf life of laddu prepared with ghee will be more. (At least 15 days) and milk used laddu will be only 3 to 4 days.
Time : 20 Minutes.
Serves : 15 to 16 laddus. (According to the size).


Jack fruits Seeds Tikki

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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