Wednesday, October 31, 2018

Urid - Moong Dal Kadubu

" Eat breakfast like a king  lunch like a prince and dinner like a pauper " is an old saying.
Yes, you need to eat breakfast nicely. That helps you stay healthy for a long duration. But you should also note one should eat good healthy breakfast. Here is such one breakfast  prepared using urid and moong dal. Dals/legumes are healthy and rich in proteins.


I have used Urid dal, moong dal, very little amount of rava / semolina, pepper, ginger, curry leaves and green chilly. 
I call this food as Kadubu because it is fermented and steamed food. We can call it as spicy kadubu or tatte kadubu. You can try out dokla which is very famous Gujarathi /Rajastani food. You can add seasoned mustard and bit of sugar /jaggery mixture on the top with coconut gratings. 
You can have any type of chutney or gojju. We had this kadubu with pickle, Curry leaves chutney powder and Kesu /colocasia gojju / curry.
This Urid - Moong Dal Kadubu is good for breakfast, as snack in the evening and for dinner. 
Let us see the recipe Now :

Things Needed : 

Urid dal : 1 Cup 
Moong Dal : 1 cup
Rava /Semolina : 1 Handful : Optional
Pepper Pods : 6 to 8 
Curry Leaves : 6 to 8
Coriander leaves :  2 Tablespoons
Salt : To Taste
Asafoetida : A little 
Eno Salt : 3/4 Tablespoon

Method :

1. Wash and soak urid dal and moong dal for 2 to 3 hours.


2. Grind it with pepper pods with required water. ( Grind it nicely ).
3. Remove from the mixi jar and put the batter in a big bowl. Add salt and mix it well.

4. Let it ferment for over night or 5 to 6 hours.
5. Wash and cut coriander leaves, curry leaves, washed - grated ginger and mix it with the batter.
6. Add a little asafoetida and mix it well. Add a handful of rava and mix it. (2 to 3 tablespoons)
7. Apply ghee or oil to two bowls or plates . I used one cooker container and a round plate.


8. Mix all the ingredients nicely and add 1teaspoon of eno. Mix it well and pour it to the plate and the container.

9. Keep a pressure cooker or idli cooker on the fire and put some water. Place a bowl inside.
10. Keep the batter filled bowl and the plate inside the cooker and cover its lid.
11. Let it cook for 25 to 30 minutes. 


12. Remove the cooker lid and prick the knife edge to cooked kadubu to know it is done. ( Cooked completely)
13. Remove it from the cooker and leave it for few seconds. Sprinkle some water on the top and cut kadubu into half and quarter. 


14. Remove it from the plate and put it to a serving plate. 


15. Serve with the side dish you have prepared and a spoon of fresh ghee.

Note : 
Grind dals with required water. Adding pepper while grinding helps to reduce the gas content in dals.
The batter should be fermented well to get soft kadubu. Adding rava /semolina is optional.
Time :
Soaking time : 2 hours + grinding 5 to 8 minutes + fermentation 6 hours and cooking time + 30 Minutes. 
Serves : 4 to 5 .
You can try with same kadubu as dokla..Add mustard seeds and jaggery / sugar mixture on the top of kadubu and serve with coconut chutney.

Oats - Corn flakes - Walnuts Laddu

Happy Deepavali to One and all. Let us celebrate together and enjoy the festival of lights. 
Deepaavali is one of the National Festival of India and people do celebrate all over the world where ever they live. This Deepaavali I have prepared Oats - Corn flakes - Walnuts Laddu/laadu/Unde.
This Oats - Corn flakes - Walnuts Laddu is good for health and you can munch on any time of the day.



This Year  Deepavali starts from 6 - 11 - 18. The preparation of sweets and savouries is already started. I was just thinking of some thing healthy, easy and energetic laddu/ laadu/ Unde to prepare. So tried laddu with cornflakes, oats, walnuts and dates.

This laadu can be kept for many days and You can distribute to your friends, neighbours and take it for travelling too.
Let us see the recipe Now : 

Things Needed :

Oats : 400 Gr pack 
Corn Flakes : 1 Big Bowl 
Walnuts : 1 Small Cup
Raisins : 1 Cup 
Jaggery   250 Gr or little more 
Ghee : 1 Cup
Roasted Chenna /Huri Kadale /Putani : 1 Cup
Dry Coconut /Kopra / Kobbari : 1 small one 
Cardamom : 8 to 10

Method :

1. Dry roast oats on low flame for 5 to 6 minutes. Dry roast corn flakes for 3 to 4 minutes. Let it get cool.  Dry grind oats and corn flakes into powder.


2. Dry grind copra and cardamom pods. Dry grind roasted chenna in to coarse powder. ( Just give a churn). Do not turn them as powder.  Remove from the mixi jar and keep it aside.


3. Dry roast corn flakes and dry grind it with walnuts.

4. Keep a big pan on the fire and heat. Add jaggey and put some water. (1/4 cup).
5. Let jaggery melt completely. Sieve jaggery with a siever. Keep the clean jaggery mixture aside.
6. Keep a pan on the fire and put jaggery mixture and stir continuously.
7. Let it get into one string consistency. Add dry ground coconut.


8. Now add all the powdered ingredients one by one. Dry ground oats, corn flakes.

9. Mix all the ingredients nicely and put off the fire. Now add coarse powdered chenna and mix it.


10. Put the pan down ,add ghee and raisins. Mix it nicely.

11. Take a handful of Oats - Corn flakes -  walnuts and coconut mixture and press it tightly, closing your hand. Try to give a round shape and prepare laddu.


12. Prepare the rest of laddu and keep it in a big bowl. Let it be there for at least 20 to 30 minutes.
13. Put them in a air tight boxes and  cover the lid. Store and serve these Corn flakes - Oats and Walnut laddu. 

14. Serve these Laddus in the evening or any time of the day. Store it in air tight box.

Note :

You need to roast it nicely so that the raw smell disappear and it taste so good.
Adding raisins more /less is optional.
Adding a cup of ghee adds taste to Laddu. Adding more /less ghee is optional.
Add little more ghee / little fresh boiled milk if you are not able to give a ball shape abd then prepare Laddu. Frying raisins in a tablespoon of ghee is optional. ( I have used it as it is ).
Time : 30 Minutes.
30 Laddus can be prepared. ( According to size ).

Monday, October 29, 2018

Akki Tari /Rice Rava Uppittu

Uppittu /Upma is an easy dish that is loved by many like me. ☺. In the morning when you do not have any idea what to prepare this uppittu helps a lot. This time it is Akki Tari Uppittu.


Akki Tari Uppittu brings back the hidden memories. We two sisters used to fight with amma to prepare our favourite food for breakfast. I like uppittu the most even from those days and my sis likes Avalakki. Most of the time I used to get what I want and give a big smile at my sister for winning. She is ok, ok with what ever it is because she too liked the uppittu that amma made. What ever you say, the big cup of coffee and Hot spicy uppittu goes hand in hand. Eating 1 gulp of uppittu and sip a drop of coffee mast mast maja / Great fun.
After a long time I am preparing this Akki Tari Uppittu. This Akki Tari was brought to prepare some quick Avalakki mosaru /curd idli. Then the left rava is just lying in the kitchen shelf. So wanted to prepare this Akki Tari Uppittu because one of our friend in face book reminded about Akki tari uppittu and its yummy taste.
Let us see the recipe Now :
No Onion or Garlic is used here. 

Things Needed :

Akki Tari / Raw Rice Rava /Rice Semolina : 2 Cups
Ginger : An inch
Fresh Coconut : 1 Cup
For Seasoning :
Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 10 Leaves.
Green chilly : 2 to 3
Ghee : 2 To 3 Tablespoons of Ghee
Salt : As required
Boiling Water : 4 Cups.

Method :

1. Wash and cut green chilly, curry leaves and grate coconut. Wash and remove the outer layer of ginger and grate it. Keep it aside.
2. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
3. Let mustard seeds splutter. Add cut green chilly and fry for a minute.
4. Add curry leaves and fry for a second.
5. Add Rice Rava /Akki tari and fry nicely for 3 to 4 minutes on medium flame.


6. See that it does not get burnt while frying.


7. Add boiling water and required salt. Mix it well and cook on low flame.


8. Add ginger and mix it well. See that all the moisture disappear from uppittu.
9. Stir nicely and add fresh grated coconut. Add 2 to 3 tablespoons of ghee and mix it nicely.
10. Leave it for a minute and put off the gas. Cover and leave it for 2 minutes.


11. Shift the ready the Akki Tari Uppittu to a serving bowl.


12. Serve with pickle/coconut chutney/any type of mixture / fried eatables and a cup of  Coffee / Tea.

Note :

Fry Akki Rava on lower and medium flame. Do not burn the bottom because the uppittu smells burnt.
Adding more /less oil is optional. Adding ghee adds to the taste. Adding onion is optional. It is an easy digestive food and all age group people can enjoy this Uppittu. Adding more coconut gratings adds to the taste.
Time : 30 Minutes.
Serves : 3 to 4.

Sunday, October 28, 2018

Carrot - Capsicum Chutney

Carrot Capsicum Chutney /dip is a simple side dish and it goes well with dosa, idli, upma , plain rice and all types of rotis and naan. It can be used as dip for bajji /fried fritter or can use it for bread sandwich.

It is an easy dish and good for all age group.
Eating fresh coconut is good for health. It helps to keep our skin soft and smooth.
Let us see the recipe now :

Things Needed :

Capsicum : 1 (Medium size)
Carrot : 1 ( Big )
Green chilly : 2 to 3
Fresh grated coconut : 1 Bowl
Tamarind : 1 Small Marble size
Ginger : An inch.
Methi seeds/Fenugrik seeds : 1/4 Teaspoon
Pepper Pods : 3 to 4
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash and remove the seeds from capsicum and cut into small pieces.
2. Wash and scrape out the outer layer of carrots and cut into small.
3. Wash and slit green chilly and keep it aside. Wash and remove the outer layer of ginger and wash it again.
4. Wash curry leaves and keep it aside. Grate coconut and keep it aside.


5. Keep a pan on the fire and heat. Add coconut oil, pepper pods and methi seeds. Fry till they turn golden brown.
6. Add cut carrots, capsicum, ginger and chilly.. Fry for 1 to 2 minutes.
7. Put off the fire and add grated coconut and tamarind.

8. Grind it with required water and salt. ( Add water little by little).
9. Grind it til it turn as required consistency and remove from the mixi jar.


10. Add coconut oil, mustard seeds, ingh and curry leaves seasoning and serve.

Note :

Slightly frying the vegetables adds taste. Grinding chutney either coarse or into fine paste is optional.
Use of more / less coconut is optional. Use of more /less chilly is optional.
Time : 10 Minutes.
Serves : 2 to 3 

Raw Mango - Sasive Avalakki

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About

author
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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