Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Tuesday, December 10, 2019

Quick Channa Palav

Palav is full meals food and it is easy to do it and it can be one pot meal, quick meal or tasty meal. Palav is prepared in many ways. This time it is Channa /Kabooli Channa Palav and is very easy to prepare and serve.


 Good for sunday brunch, or for packing kids lunch box or even for picnics.
I have used cooked channa, (Use of cooked channa helps in softening the hard pods to quick little more and easy to digest), coriander leaves, carrots, handful of cashews, garam masala and chutney powder, little spices like cinnamon pieces, 3 to 4 cloves, a little bit of sonf /fennel seeds or Aniseeds, green chilly, grated ginger and grated coconut.
Channa /Kabooli Channa helps you to keep you fit and provides proteins and energy. It helps to keep your body warm.
Channa helps in keeping your bones strong and fit. Channa is full of fiber and anyone can eat and enjoy.
It is my own creation and love the taste and aroma of this Palav.
No Onion or Nor Garlic is used here. "Quick Channa Palav" is yummy to have, filling and easy to prepare.

Things Needed :

Cooked Kabooli Channa : 1 Bowl.
Raw Rice : 2 Cups. (I used Basumathi Rice)
Carrots : 2 to 3
Cashews : 1 Handful
Saffron : 2 to 3 Rakes
Ginger : 1 Tablespoon (Grated).
Spices :
Cinnamon : An inch
Cloves : 3 to 4
Sonf/Fennel Seeds/Aniseeds : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Chutney Powder : 1 Tablespoon
Green chilly : 2
Fresh grated coconut : 2 Tablespoons
Coriander leaves : 1 Handful
Ghee : 2 To 3 Tablespoons
Cooking Oil : 1Tablespoon
Salt : As required

Method :

1. Wash and cut carrots and keep it aside. Wash and slit green chilly.
2. Wash rice and drain the water completely and keep it aside. ( At least 10 minutes before you prepare Palavu).

3. Wash and grate ginger and keep it aside.
4. Wash and cut coriander leaves and cut into small pieces. Grate coconut and keep it aside.


5. Now keep a pan/pressure cooker on the fire and heat.
6. Add oil and 1 tbs of ghee. Add sonf, cinnamon, cloves and fry for 10 seconds.


7. Add carrots, cooked channa, grated ginger, slit chilly and fry nicely for 1 minute.


8. Add cashews and fry till they turn slightly brown.
9. Add garam masala, chutney powder and stir just once or twice.


10. Add  rice and stir nicely for 2 to 3 minutes.

11. Add 4 cups of water and mix all the ingredients well.
12. Add  grated coconut, saffron and required salt.


13. Add cut coriander leaves close the lid and cook. Put weight after 2 minutes.


14. Cook for 6 to 8 minutes. Put off the fire and let the pressure come down.


15. Open the lid, add remaining ghee and mix it well. Shift the delicious palav to a serving dish.


16. Serve with your choice of Raitha. We had it with carrot raitha


Note : 

Any brand of Basumathi rice is optional. Use of Sona masoori is also useful. Use little more water if you use Sona Masoori Rice. Use of steamed rice gives different taste. Use of green chilly is optional.
Use of curry leaves chutney pudi adds to the taste. (Optional).
40 minutes
Serves : 3 to 4 .

Wednesday, April 10, 2019

Pomegranate Leaves Tambuli

Pomegranate Leaves Tumbuli 


Pomegranate fruits are filled with nutritional values. That every one knows about this fact. But did you know that even the leaf, peel is also used for treating so many diseases. Here is a dish,  I have used Pomegranate Leaves and prepared Tambuli/Curd Curry. It is not at all new. This is one of the traditional dish of our South Canara./Dakshina Kannada, Malenadu regions. Tender Pomegranate leaves are used to prepare this tumbuli and it is very beneficial to all age group.
My  doddamma used to dry even the peel of pomegranate and use it whenever needed. We used to have this Tumbuli now and then and stay healthy.

Most of us remember when we have loose motion we do drink kashaya  of pomegranate peel. This is a tip too.
I remember my doddamma used dry pomegranate peel and store it for any time of the year. And it is used for tumbuli or kashaya, whenever needed. In those days we never used to get pomegranate around the year like now. We used to get pomegranate only during its season and more often we used to get this fruit very rarely. But I am not sure how many of us use the peel.
Tumbuli is a curd curry prepared using jeera, pepper pods, very little ghee and curd. This curry eases our digestion and help us to be very comfortable after food. Tamubuli is one of the traditional dish of South Canara. It is normally done with butter milk which is very light and healthy. Varieties of healthy turmbulis serve the purpose of a dish and take care of our health.
The tender leaves of Pomegranate are used for tumbuli, that is one of the traditional dish served in the beginning of the lunch.
Let us see some benefits of having Pomegranate leaves in our diet.


These pomegranate leaves are from our garden. 

The leaves are good for digestion. It helps in easy digestion and is used for trating abdominal pain.
They are used for treating insomnia. Leaves are good for curing cough and treating jaundice. The Kashaya or tea prepared from pomegranate juice is very good for treating dysentery. The dry powder of pomegranate leaves is good for treating boils on our body. It is also good for mouth ulcer. You can also use it for wrinkle free skin.
Let us see the recipe now :

Things needed :

Tender leaves of pomegranate : 1 handful/
Jeera : 1/2 Teaspoon
Pepper pods : 4 to 5
Ingh / Asafoetida : A little
Green chilly /Red chilly : 1
Salt : As required
Curd or Butter Milk : 1 Cup
Ghee : 1/2 Teaspoon

For Seasoning :
Ghee : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch

Method :

1. Clean and remove the leaves from the stem. (Thin stick). Use only the tender leaves.


2. Wash some curry leaves and green chilly. Keep it aside.
3. Keep a small pan on the fire and put l/2 tsp of ghee. Add 1/2 tsp of jeera/cumin seeds and 4 to 5 pepper pods.
4. Add slit green chilly and fry till jeera turns golden brown. Add ingh.


5. Add washed pomegranate leaves and fry for 2 to 3 minutes. Till it turns slightly crisp.


6. Put fried ingredients to a plate and let it cool.
7. Grate coconut and add the fried ingredients.
8. Grind it with little water till it turns paste consistency.


9. Remove it from the mixi jar to a bowl. Add required salt.
10. Add curd /butter milk. Mix it well.


11. Add ghee fried jeera - curry leaves seasoning. Shift it to a serving dish.


12. Serve with other side dishes for lunch.

Note :

Use only very tender leaves. Tambuli should be mild spicy. Use of ghee is a must to get the good taste. If you are using curd add 1/2 cup of water and dilute curd into buttermilk
Time : 10 Minutes.
Serves : 2 to 3. 

Tuesday, March 27, 2018

Boiled Rice - Raw Rice Dosa

Boiled rice and Raw rice Quick dosa is good to have for breakfast/snack. One more traditional dish from Udupi and Dakshina Kannada.

The rain fall is more in Karavali and the land is very good for growing paddy/rice in these areas. I have seen my aunt struggle to get workers to work in fields. It was really a struggle that she won't get people for working on time. Though there used be many workers they would flee to work in other fields. She has to plead them for coming to work in our field. Some time the rain used to play a big role. People there depend upon the rain for water supply to the field during the rainy season. Less rain means the plants dry and the more rain spoils and rotten the plants. The struggle behind the farmer is so much, at the end some or other things happen and the farmer is at the great loss.
Since my aunt used to grow paddy, we used to have home grown rice to have our food. Most of the dishes are prepared using rice. This is one of the famous and traditional dish that I learnt from my aunt.
Coming back to recipe I have used boiled rice, raw rice and little grated coconut. It makes the dosa tasty. No urid dal is used here and the batter need not to be ferment.
Let us see the recipe now :

Ingredients : 

Boiled Rice : 2 Cups
Dosa Rice /Raw Rice : 1 Cup
Coconut : 1 Cup
Salt : As required
Oil : 4 to 5 Tablespoons
Water : As required
Oil : 3 to 4 Tablespoons ( To Prepare dosa).

Method :

1. Wash and soak boiled and raw rice together for over night or 5 to 6 hours.
2. Grate coconut and grind rice with coconut till it turns very fine paste.

3. Remove from the mixi jar and put it in a big bowl. Add required salt.
4. Add water and make the batter consistency as little thicker than normal dosa batter.

5. Keep a pan on the fire and heat. Sprinkle some oil on the top of tava.
6. Spread the oil around the tava. Take a ladle of the dosa batter and pour it slowly like round shape. ( ( Use your fingers to spread dosa on the tava. It turns thin and nice). Let the flame be low while spreading batter on the tava.


7. Add a teaspoon of oil /ghee and let the dosa cooked . (low and medium flame).
8. Turn the other side and cook for a minute /till it gets slightly brown.


9. Boiled Rice - Raw Rice Quick Dosa is ready to serve.


Note :

You can prepare rotti instead of dosa. Let the batter be bit thick. Cook on medium and low flame to get the tasty rotti. I have added little more water and prepared dosa. No onion or any other ingredients added. This dosa taste very good with sambar. Use of ghee or coconut oil is optional Use of coconut is optional. (for grinding). No need to ferment the batter. Use of grinder to grind rice is optional.
Time :  5 to 6 hours Soaking time : Grinding 5 minutes. (Mixi ). Preparing dosa : 20 Minutes.
Serves : 3 to 4.

Monday, February 26, 2018

SET DOSA (URID -CUCUMBER SET DOSA)

Set Dosa..Who does not like it? It is soft, Its fluffy, it is simply super to have. Healthy to the core. I have prepared this "Set dosas " with same ingredients but added something while grinding and let it for fermentation and the wonderful dosa we prepared the next morning and it was just Wow.
I have used cucumber, urid dal, raw rice.

Let us see some benefits of eating Cucumber in our diet.
Cucumber is filled with nutrients. It is good for overall health. Cucumber is rich in Vitamin A, Vitamin C, Folic acid and it is rich in fiber. This vegetable is rich in minerals like magnesium, potassium and silica. Cucumber is very good for skin health and eye health. It helps to cool the body and mind. Cucumber is for preventing acidity and helps to keep our skin well toned. It helps to prevent constipation. Helps in managing diabetes. Lowers the blood pressure. Helps to reduce the risk of kidney stone. Keeps our body functioning well.


You can prepare dosas with same dosa batter in different ways, like fluffy dosa ( set dosa), crispy dosa and soft dosa) as above shown in the picture.

Lets see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid Dal : 1/2 Cup
Methi Seeds/Fenugirk Seeds : 1 Teaspoon
Avalakki/Poha/Aval/Flattened rice : 2 Handful
Cucumber : 1 Medium size
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons.

Method : 

1. Wash and soak rice, urid dal, methi seeds together for 2 to 3 hours. Soak Avalakki separately.
2. Wash and remove the outer layer of cucumber and grind it with all the ingredients.

3. Use very little water to grind. (Cucumber helps to grind the ingredients).
4. Put the ground batter to a big bowl and add salt. Mix it well and let it rest for fermenting.
5. It should be fermented well to get good fluffy dosas. ( Over night or 6 to 7 hours).


6. Mix the batter well. Add water if require and it is ready to prepare dosas.
7. Keep a pan/dosa pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
8. Take a ladle full of batter and just put it and spread it. ( It should not be pressed while spreading).
9. Add little oil/ghee on the top, cover and cook for a minute on medium flame.


10. Remove the cover and turn the other side of dosa and cook for 10 to 20 seconds.
11. Repeat the same with remaining batter and prepare dosas.


12. Set dosas are ready to serve. Serve with your choice of side dish.

Note :

Removing the outer layer of cucumber is optional. The batter should be fermented well to get good fluffy dosas. Adding ghee is optional. Do not make the batter too watery while grinding.
I have not added the cucumber with its cover. Wash it well and dip in plain water for at least 20 minutes before using the cucumber.
Do not add any cooking soda or any other substance like Eno.
Time : Soaking Time : Rice 3 Hours , 
Grinding : 10 minutes in Mixi jar/ 30 minutes or little more in Grinder. (Grate the cucumber and then add cucumber while grinding rice).
Fermenting the batter : 6 to 8 hours /Over Night.
Preparing Dosas : 30 Minutes.
Serves :  5 to 6 . (According to size ).
South Canara Recipe : India : Karnataka : Udupi.

Dosa turns green when add cucumber without removing the outer layer.  (Green dosa).
 Fluffy dosa:

Crispy dosa from cucumber -urid dal dosa batter

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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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