Showing posts with label Protein Rich. Show all posts
Showing posts with label Protein Rich. Show all posts

Wednesday, January 8, 2020

Urid Dal Kadubu in Banana leaf

Urid dal kadubu is one of the traditional dish from South Canana./Udupi/Malenadu/Mangalore. 
It is an easy dish, loaded with healthy spices like ginger, curry leaves, coriander leaves and green chilly.

It can be done as soon as you grind the batter. No need to be fermented.
Let us see some benefits of having Urid dal in our diet.
Urid dal is protein rich and steaming is one of the healthiest way to have good food.
Urid dal is filled with fiber. It is easy to digest and improve our digestive health. It protects heart and boost energy. It improves our bone health. Strengthen our nervous system. It is good for our skin and hair. Urid dal contains good amout of vitamins and minerals. It helps in boosting our metabolism.
It is rich in vitamin B, folic acid, iron, and calcium. It does contain magnesium and potassium.
No Onion or No Garlic is used in this Urid dal Kadubu.
Let us see the recipe now :

Things Needed :


Urid dal : 1 to 1 1/2 cups
Raw Rice : 1 Handful
Banana Leaves : 5 to 6 pieces.
Ginger : 1 Tablespoon
Green chilly : 1
Curry Leaves : 10 to 12 leaves
Coriander leaves : 1 Handful
Coconut pieces : 3 to 4 Tbs
Salt : As required

Method :

1. Wash and soak urid dal and rice separately for 2 to 3 Hours.
2. Wash and cut coriander leaves, curry leaves.
3. Wash ginger and remove the outer layer and grate it.
4. Cut coconut pieces and keep it aside.


5. Drain water from soaked urid dal and grind it with required water. Let it be fine paste.


6. Add rice and coconut pieces and grind it in rava consistency.


7. Remove it from the mixi jar and put it to a big bowl.


8. Add required salt, cut coriander leaves, curry leaves, grated ginger and cut green chilly.
9. Mix all the ingredients nicely.


10. Wash banana leaves and put a spoon of Urid dal batter to each leaf.


11. Fold them and arrange them in a plate.

12. Keep a idli cooker or pressure cooker on fire and put some water in it. Let the water boil.


13. Arrange the folded banana leaves in a cooker plate and close the lid.


14. Cook for 30 to 35 minutes on medium and flame.


15. Take out the lid and check whether the kadubu is done. Take out from the cooker and arrange on a big plate.

16. Serve them with coconut chutney and ghee.



Note :

Do not use much water to grind. Adding more chilly is optional. I have not added any cooking soda or eno. Adding coconut pieces adds to the taste. Rice should be ground into rava consistency. or Kadubu turns very hard.
Time : Cooking time 30 Minutes + Soaking time 2 to 3 hours.
Serves : 2 to 3.



Sunday, January 5, 2020

Channa dal - Tomato Chutney

Channa dal and Tomato chutney is one of the yummy chutney.



We love to have varieties of chutneys with plain rice or any other dishes like idli, vada, dosa, uppittu, chapati and so many to list it.
Chutneys are very nice to eat with dosas, idli, poori, chapati, rotti etc etc. Varieties of chutneys can be prepared.
I have prepared Chutney using channa dal and tomato. Tomato is from our garden and I am very happy to prepare this yummy, spicy chutney.
No Onion or No Garlic is used here in this Channa dal and Tomato Chutney.
It is very easy, simple, quick and yummy.

Things Needed :

Tomato : 1
Channa Dal : 1 Tablespoon Full
Green Chilly : 2 to 3
Curry Leaves : 6 to 8
Coconut : 1 Cup
Tamarind : A small marble size
To season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry leaves : 4 to 5

Method :

1. Wash tomato and cut into small.


2. Grate coconut and keep it aside.
3. Keep a pan and heat. Add oil and channa dal, red chilly and fry till they turn slightly brown.


4. Add cut tomatoes and fry till it turns soft.


5.Add little tamarind and fry for a minute. Put off the fire and add grated coconut.
6. Let all the fried ingredients get cool.

7. Add required water, salt and grind till it turn soft texture. Take it out to a serving dish.


8. Add seasoning of mustard seeds, ingh, curry leaves done in coconut oil.
9. Add this seasoning to ground channa dal - tomato chutney.


10. Now the chutney is ready to serve.

Note :

You can dry roast dal and tomatoes till it turn soft. Adding more chilly is optional.
Adding more coconut is optional. If you are using this chutney with dosa or idli let the chutney be mild spicy. If it is for lunch let it be bit spicy. (Optional).
Time : 15 Minutes
Serves : 2 to 3  .

Wednesday, November 6, 2019

Snake Gourd - Moong Dal Curry

Snake Gourd is filled with fiberm minerals and vitamins.
Here is a yummy curry using Snake Gourd /Padavala Kai (in Kannada language).


I have used Snake gourd, moong dal, green chilly, ginger and milk.
It simple, quick, easy, delicious and very mild.
Snake gourd is known as Padwal/Chichinda in Hindi, Padavala Kai in Kannada/ Karnataka, Pudavalana in Malayalam/Kerala, Pudalankaai in Tamil/Tamil Nadu and Potlakkaya in Telugu/Andra Pradesh.

Let us see some benefits of Having Snake Gourd in our diet.

Snake Gourd is known for its medicinal values and health benefits in Ayurveda from Ancient periods.
Snake gourd supplies plenty of nutrition to our body. It is filled with water content and helps to cool our body. It is good for heart health and loaded with vitamins and minerals.
Snake gourd has very low calories and zero cholesterol. It is good for people who diet for weight loss. It is full of dietary fiber and digested easily. It is good for diabetes. Snake gourd is helps to remove the toxins from our body. Snake gourd is full of fiber and helps to prevent constipation and regulate the bowel movements. Snake gourd is rich in antioxidants. It helps to strengthen respiratory process in our body. It is good for hair, skin and hair growth.
 There is no Onion or No Garlic in this Snake Gourd Moong Dal Curry.
This simple curry is good for all age group.It is yummy, easy, quick and delicious.


 Let us see the recipe :

Ingredients :

To Cook :
Moong dal : 1/2 Cup
Snake gourd : 1 Small size
Green chilly : 2 to 3
Ginger : An inch
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required
Turmeric powder : A pinch
Coriander leaves : 1 Tablespoon
Boiled Milk : 1/2 Cup
Besan /Channa flour : 1/2 Tsp
Lemon : 1 Tsp. (1/2 lemon).
To Season :
Mustard Seeds : 1 Tsp
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 5 to 6
Ghee : 1 Tbs
Ingh/Asafoetida : A little

Method :

1. Wash and cut Snake gourd. Remove the pulp and seeds. Cut into small pieces. Keep it aside.

2. Wash moong dal.
3. Wash and peel off the outer layer of ginger, wash again and grate it.
4. Wash curry leaves, coriander leaves cut into small pieces. Wash and slit green chilly.


5. Put snake gourd pieces, moog dal, slit green chilly, grated ginger, 1/2 tsp of methi seeds and 1/2 cup of water in a pressure cooker and cook for 5 to 6 minutes.


6. Let it cool. Take out the cooker lid, add little turmeric powder and required salt. Mix it well.


7. Add little water and let it cook for 2 to 3 minutes.
8. Add boiled milk and 1/2 tsp of besan/channa flour and mix it nicely. Cook for 2 minutes.


9. Put off the gas and add 1/2 lemon extract, Ghee seasoned mustard seeds, jeera, ingh and curry leaves and mix it well.


10. Shift Snake Gourd - Moong Dal Curry to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Adding methi seeds is optional. Use of besan is optional.
Ghee adds to the taste. Adding any spice is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Sunday, October 20, 2019

Haraka/Araka /Kodo Millet Dosa

Araka or Harka or Kodo Millet is one of the millet family good grain. Millet grains are used and is becoming more and more popular these days. I prepared Dosa using Araka millet and it is crispy, tasty and healthy. Try and Enjoy.


They do have full of healthy properties in them. They do have the ability to regulate our blood pressure level and blood sugar level. They are gluten free and rich in fiber. They are slow in digestion and keeps you full for a long time. They are rich in vitamins and minerals.
Let us see the recipe Now :
I have used Grinder to grind this dosa batter.

Ingredients :

Harka /Arka / Kodo Millet : 4 Cups
Urid whole ( white)  : 1 Cup
Methi seeds : 1 Teaspoon
Avalakki /Poha /Aval : 1/2 Cup  (Any Variety).
Salt : As required

Method :

1. Clean, wash and soak Haraka Millet for 3 to 4 hours.
2. Wash and soak urid and methi seeds separately.


3. Soak Avalakki/Poha separately.
4. Grind it all together for 20 to 25 minutes and take it out in a big bowl.


5. Add required salt and mix it well. Leave the batter to ferment for over night or 6 to 8 hours.


6. Keep a pan on the fire and clean it with a tissue or a kitchen towel.
7. Mix the ground batter nicely.


8. Take a ladle of dosa batter and spread it.
9. Add/ Sprinkle oil on the top. Cook on medium heat. Let it turn golden brown.


10. Turn the other side and cook for 10 seconds.

11. Take out the ready dosa and serve with the side dish of your choice.


12. Repeat the same and prepare rest of the dosas.


Note :

You can reduce the amount of millet and urid dal to half.  You can also use mixi instead of grinder to grind. Use very little water while grinding and then add required water if it needs.
Time = Soaking time - 3 hours minimum + grinding time 25 minutes + fermentation - over night or 6 to 7 hours + Dosa preparing 20 Minutes.
Serves : As you Use.
Watch : 

Monday, October 14, 2019

Alasande / Cow pea Dal

Fresh Alsande / Cow Peas are rich in minerals and vitamins. In winter you get really good cow peas and other pods.

Recently I got these cow peas/ Alasande and prepared yummy curry. It is delicious to have with all most all the main dishes.
Alasande Dal is simple dish and it is quick also.
I have used Fresh cow peas pods, little toor dal, home made sambar powder/huli pudi,
Let us see the recipe now :

Things Needed :

To Cook :
Cow Peas : 1 Bowl
Toor dal : 1/2 Cup

To Add :
Tamarind Pulp : 1 Tablespoon
Sambar Powder : 1 Tablespoon
Green chilly : 1
Turmeric powder : A pinch
Methi /G=Fenugrik Seeds : 1/4 Teaspoon
Salt : As required
Coriander Leaves : 1 Tablespoon
Coconut grating : 2 Tablespoons

Seasoning
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6


Method :

1. Wash and cook toor dal and Cow peas in a pressure cooker. Leave it for cooling.


2. Wash and cut coriander leaves, slit green chilly
3. Now keep a pan on the fire and put cooked cow peas, toor dal and 1/4 tsp methi seeds.
4. Add turmeric powder, slit green chilly and salt. Mix it well and let it cook for 2 minutes.
5. Add home made sambar powder and mix it well. Let it cook on low flame.
6. Shift the Alsande Dal to a serving dish.


7. Add mustard seasoning and grated coconut on the top. Mix it well and serve.

Note :

Use of moong dal instead of toor dal is optional.
Use of coconut is optional. It adds to the taste.
Cooking on the pressure cooker helps the food to quick fast.
Time : 20 Minutes.
Serves : 3 to 4 .

Home Made Sambar Powder/ಹುಳಿ ಪುಡಿ  For 1 Time only.

Dry roast , 2 tbsp of coriander seeds, 1 tsp of urid dal and 1 tsp of channa dal, 4 to 5 byadagi chilly, 1/2 tsp of jeera, 1/4 tsp of methi seeds, a small piece of cinnamon. Add 2 tbs of kobbari
Dry grind it once it is cooled.

Kashaya Coffee

Kashaya is nothing but some healthy drink. It is helpful to take care of your body. Kashaya is prepared using some home available spices. ...

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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