Sunday, November 30, 2014
Thursday, November 27, 2014
As I said If you have bread at home if you want to munch something or suddenly you get a visitor, this will be the perfect snack goes very well with Cup of Coffee or Tea.
I have used Gram (channa gram), little rice flour to give crispness, salt and jeera. No need to use cooking soda since it is going to be served or eaten when it is just prepared. So I have not used any cooking soda or fruit salt in it.
This can be eaten as chat also. Grate some carrots, prepare some sweet and hot chutney and serve Pakoda with these things. Adding some curd on the top and sprinkling some jeera and chilly powder or chat masala also can be done. ( Though we had Dahi Pakoda I did not sprinkle any jeera or chilly powder. I like to have a limited quantity of spice and Sweet & hot chutney already have these things) I just spread the Sweet & Hot chutney on the top of Bread Pakoda, added grated carrot and on the top put a spoon of thick curd. It is really nice to have it as I said.
Lets come to the recipe.
Things Needed : For Bread PakodaBread : 4 to 6 Slices
Chilly Powder : 1 Tea spoon
Channa Flour : 1 Cup
Jeera : 1/2 Tea spoon
Salt : required
Oil : 1 Cup
Method :1. Cut bread into triangle (4 pieces) and keep it aside. ( No need to cut the edges)
4. Now keep a frying pan on the fire. Add oil and heat.
5. Dip cut bread pieces in channa flour dough and fry in hot oil and fry them on both sides
6. Remove from the oil and put it on a kitchen tissue and then serve with Sweet and Hot Chutney and grated carrots and curd.
Do not use lot of water while mixing. It may absorb more oil. No need to add any cooking soda. Fry them on medium flame. Serve hot. You can also use more chilly powder if like it more spicy. You can also add garam masala to the dough while mixing.
Sweet and Hot Spicy Chutney :
Dahi PakodaGrated Carrots : 1/2 Cup
Sweet & Hot Chutney : 2 Table spoon
Bread Pakodas : As many as you want
1. Take a piece of already fried Pakodas
2. Spread a spoon of Sweet and Spice Chutney
3. Spread a table spoon of grated Carrots
4. Spread a table spoon of thick Curd
Dahi Pakodas are ready to serve.
Note:You can sprinkle chat masala on the top of dahi . You can also put some Fried Sev on the top of Dahi Pakoda.
Remember put all these above said things just before you serve or the taste may differ and it may become too soft . You can also add cut onions on the top of pakoda just before you put Curd.
Time : 30 Minutes
Serves : 4 to 5
Monday, November 24, 2014
Shavige Uppitu is one of the well known breakfast or snack item and we can prepare in different ways. Shavige can be enjoyed in any form either sweet or spicy.
Here I have tried Shavige with Spring Onions and Capsicum. The combination of spring onions go well with capsicum and it taste really nice with capsicum aroma. Instead of onions I have tried spring onions. You get fresh Spring onions in the market. It also serves the purpose of eating leaves. Leaves are one of the best vegetable one should intake.
Let us some benefits of having Spring Onions in our diet.Spring onions lowers the blood sugar level.
It is often used as a medicine for common cold.
It is used as an appetizer as it helps digestion.
It speeds up the level of blood circulation in the body.
Spring Onions are rich in Vitamins like Vitamin C, Vitamin B2 , Vitamin A and Vitamin K. They are also good sources of copper, phosphorous, magnesium, potassium, manganese and Fiber.
They are good for regulating metabolism. They help to fight against eye disease and eye problem and protects the skin from wrinkling.
They help to reduce the cholesterol level.
Here is a recipe of Spring Onion - Shavige recipe, which is very easy to prepare and we can have them for breakfast, as evening snack or even for dinner. Good for kitty parties also.
Things needed:Spring Onion : 2 Bundles
Shavige : 1/2 Kg
Water : 3 1/2 to 4 Cups
Coconut : 1 Cup
Capsicum : 2
Green chilly :2 to 3
Salt : Required Salt.
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons
Mustard seeds : 1 Tea spoon
Urid Dal : 1 Tea spoon
Oil : 3 to 4 Table spoons
Ghee : 2 Table spoons
Ginger : a small piece
Method :1. Wash and cut spring onions, capsicum, green chilly and coriander leaves.
2. Grate coconut and ginger and keep it aside. Squeeze out the lemon juice and keep the juice aside.
4. Keep a big pan on the fire and put 1 table spoon of oil. Heat and fry shavige on low flame till they turn golden brown.
5. Keep another pan and put remaining oil and put mustard seeds, urid dal. Let the mustard seeds splutter.
6. Add curry leaves, green chilly and fry for 10 seconds.
7. Add cut capsicum,grated ginger and spring onions and fry nicely till they turn soft.
8. Add this fried spring onions and capsicum to fried shavige and mix it well. Add salt and boiling water. Mix it slowly, cover the lid and cook for 2 minutes on low flame.
9. Add grated coconut and lemon juice when all the water disappear. Put off the gas. Add ghee and mix it nicely.
10. Shift the ready Spring Onion Shavige to a serving bowl and serve with cup of curd or banana.
Note :You can add more oil if you wish. Adding red chilly or green chilly is an optional.
You can also add other vegetables like carrtos, beans and peas.
Do it on low flame to get the good result.
I have used Anil Wheat Shavige. You can use MTR or any other brand shavige also.
You can also use Garam Masala but it gives a different taste.
Serves : 6
Time : 30 Minutes.
Friday, November 21, 2014
Here I have tried this curry with simple spices which are at home and we South Canara people normally use. It can be prepared like sambar also. No Dalls are used here. Using of coconut gives fresh and good aroma . It adds thickness and using red chilly ( badagi) gives a good colour to the curry.
Lets see some benefits of eating Radish and its leaves.Radish is one of the nutritious root vegetables which can be used in salads as well as in main recipes.
Radish is used for jaundice treatment as it is good detoxifier for the liver and stomach.
It helps in purifying the blood and eliminating body toxins and waste through urine.
It is considered as having more roughage and fibers and helps to digest the food easily and good for people who are suffering from constipation. Radish also used to treat piles.
It prevents the kidney and urinary system from infection and other disorders.
It has anti inflammatory property which reduces the inflammation during any infection.
It is high in Vitamin C and packed with antioxidants.
It is also a good source of potassium and helps in maintaining the blood pressure under control. It also reduces the blood pressure.
Here is a recipe of Radish (with Leaves) Curry which can be prepared easily and quickly. We can have this curry with chapatis, plain rice, roti, poori or even with some masala rice.
Things Needed :Muli (Radish with its leaves) : 5 to 6
Coconut : 1 cup
Red chilly : 4 to 5
Jeera ( cumin seeds) : 1/2 Tea spoon
Coriander seeds : 1 Tea spoon
Tamarind : 1 marble size
Pepper Pods : 5 to 6
Ginger : 1 small piece
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Methi seeds : 4 to 5
Jeera : 1/2 Tea spoon
Coriander leaves : 2 to 3 Table spoons
Salt : To taste
Oil : 1 Tea spoon.
Method :1 Wash and cut radish with its leaves into small and cook with sufficient water and keep it aside.
2. Grate coconut and grind with red chilly, 1/2 tea spoon jeera, pepper pods, tamarind and coriander seeds
3. Now keep a pan on the fire and heat. Put oil, mustard seeds and methi seeds. Let mustard seeds splutter.
4. Add jeera and curry leaves. Leave it for 10 seconds.
5. Add cooked Radish and its leaves. Add a pinch of turmeric powder and required salt. Let it boil for 2 minutes.
7. Now shift the Radish Curry to a serving dish and serve with the main dish you have prepared.
8. Add coriander leaves and a spoon of ghee on the top, mix it well and then serve.
Note:Cook nicely till the vegetable is soft. You can add onions and garlic to this curry. (optional).
You can also add little jaggery if you wish to be bit sweet.
You can add some cooked dal like toor or moong dal to make the curry more thick.
Adding more oil is also optional.You can add lemon juice instead of tamarind.
Time : 20 minutes
Serves : 3 to 4.
Wednesday, November 19, 2014
Ready to Serve Uppittu (Upma)
Upma can be done in different ways and with different ingredients. You can use medium rava or bansi rava (little bigger than medium rava), Rice rawa (akki tari) or even Awalakki -Uppittu, Sabakki (Sabudhan) Uppitu, Shavige Uppittu, Godi tari (wheat rava) Uppittu etc. Adding lots of vegetables or brinjal (vanghi bath) , or capsicum, onions gives and adds to the taste and gives satisfaction to the tongue bud. Preparing Vanghi (brinjal) needs some special spices. It is spicy and taste good.
Let us see some benefits of using Rava in your daily diet.
Rava or Semolina is prepared using Durum (hard variety) wheat and it is good substitute for rice. Rava is good for people who wants to shed their extra weight. It is good for diabetics. It is digested slowly. It is low in fat and high in carbohydrate food.It is low in sodium and cholesterol. It is high in fiber. It is considered as a balanced diet. It has very less of saturated fats. It is loaded with Vitamin B complex and high in Vitamin E. It contain good amount of minerals like potassium, phosphorus, magnesium, zinc and calcium.
With all these benefits we can also use Rava in preparing cakes and cookies and Semolina is good for people who are suffering from fever.
You should also know Some people are allergic to Semolina (Rava).
I have used Medium size rava , carrots, curd and coconut. Adding curd to Upma gives a good texture and adds to the taste.We can have this Upma for breakfast, as evening snack or even for dinner.
Carrot, curd coconut Upma can be prepared on special fasting days. No onions are used in this Upma.
Things needed :Medium size Rava (Semolina) : 1 Cups
Carrots : Grated : 1 Cup
Curd :(or Butter milk) : 1/2 Cup
Oil : 2 to 4 Table spoons
Coconut : 2 to 3 Table spoons
Green Chilly : 2 to 3
Curry Leaves : 8 to 10
Ginger : a small piece
Salt : To taste
Water : 1 3/4 Cup.
Ghee : 1 to 2 Table spoons.
Mustard seeds : 1/2 Tea spoon
Urid dal : 1 Tea spoon
Jaggery : 1 Table spoon.
Method :1. Wash and grate carrots and ginger and coconut. Cut green chilly and keep it aside.
2. Keep water for boiling.
3. Keep a big pan and add oil.and heat. Put mustard seeds and Urad dal. Let mustard seeds splutter,
5. Add Rava and fry nicely till the raw smell disappear. (do it on low flame).
6. Add salt and boiling water and stir slowly and mix it well. Add curd and mix it well.
7. Add grated carrots, jaggery and ginger and stir on low flame till the consistency get thick and it cooks well. Cover for 2 minutes.
8. Put of the gas and add Ghee and coconut. Mix it again nicely and Shift the Ready Carrot, Curd, Coconut Upma to a serving dish.
9. Serve with a banana and a cup of Coffee..
Note :You must fry rava nicely. Do it on low flame. Adding Jaggery is optional. Adding more chilly or other vegetables are also optional.
You can also use onions. Fry onions in a spoon of oil and then add it before you add hot water.
You can also add more water (1 rava = 2 cups water) to make it little more moisture. (It will be soft which some people like in that way). You can also use any cooking oil you prefer. I have used coconut oil. Adding more ghee also optional.
Time : 20 minutes
Serves : 4.
Onion Uttappa / Onion Dosa is one of the famous Dosa for many people. It is very yemmy, easy and filling Dosa and it keeps you full for a lo...
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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