Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts

Thursday, February 13, 2020

Cucumber - Akki Rotti

Akki Rotti /rice rotti is good food for dinner or breakfast. This is the plain rice rotti turned as spicy cucumber rice rotti. It is good for health easily digestive and yummy to eat.


I have used a cup of cucumber chutney which I prepared in the morning for breakfast to have it with dose.
I have used that cucumber chutney, rice flour, 1/2  cup of boiling water and salt.

Let us see some benefits of Cucumber in our diet.

Cucumber is filled with nutrients, vitamins, minerals and healthy properties. They are good water content vegetable. It is low in calories with healthy benefits. It is good for digestion and it helps to lower the blood sugar levels. Good for skin and hair. Cucumber has good source of fiber and good for people who suffer from constipation. It has good amount of antioxidant properties. Eating cucumber is good for people who follow diet food.

How to prepare Cucumber Chutney?

Grind a cup of fresh grated coconut, 1 cucumber, 2 green chilly. Shift the ground chutney to a bowl and add half cup of curd. Add salt and mix it well. No Need to add water while grinding. Season with mustard seeds and ingh/Asafoetida. Cucumber chutney is ready to serve.

No Onion or No Garlic is added to "Cucumber Akki Rotti".

Things Needed :

Rice flour :  3 Cups
Cucumber Chutney : 1 Cup
Boiling water : 1/2 Cup
Ghee : 2 Tablespoons
Normal Water : Required water quantity.
Salt : A little

Method :

1. Take a big bowl and add rice flour and 1/2 cup of boiling water. Leave it for 5 minutes.


2. Add cucumber chutney and mix it well.

3. Add required normal water and prepare the dough.(It should be soft).

4. Divide the dough into small portions. Keep 1/2 cup of dry rice flour in a bowl.

5. Now take a small portion of the dough and dip in dry flour.

6. Roll as chapati. (Do not put any pressure while rolling chapati).

7. Keep a pan on the fire and heat. Put rolled akki rotti and cook on medium flame.

8. Press rotti with a small clean kerchief or cloth so that it puffs up.

9. Flip the other side and cook.

10 Take out from the tava once it is cooked, add little ghee and serve hot spicy akki rotti with choice of your side dish.

11. Repeat the same and prepare the remaining rotti.

12. We had this with Vegetable Kootu.

Note :

Do not make the dough very watery. You will not be able to roll rotti. Adding the dough in dry flour helps the rotti to be rolled well. Do not put weight while rolling rotti. It might tear.
Adding hot boiling water helps the rotti to be soft. Just add 1/2 cup, cover the flour and leave it for 5 minutes. Then mix the flour nicely by adding cucumber chutney and required water.
Pressing rotti while cooking will help to fluff the roti. No need to put the rotti directly on fire.
Do not add any oil or ghee while cooking rotti.
Time : 30 Minutes.
Serves : 12 Rotis can be prepared.

Cucumber Chutney :


Tuesday, February 11, 2020

Palak - Paumkin Fry

Palak - Pumpkin Fry is a quick and yummy side dish. Palak - Pumpkin fry is a mild spicy dish that fits to all age group.

I have used home grown palak which I got from my pot and used a carrot and a cup of pumpkin gratings. I also used coconut to make the fry more tasty.
Let us see some benefits of eating Palak /Spinach leaves in our diet.
Palak /Spinach is loaded with vitamins, minerals, nutrients and antioxidants. Palak is rich in insoluble fiber and good for people who suffer from constipation. Palak leaves contain potassium, magnesium and vitamin B6, B9 and Vitamin E. It is rich in Vitamin C, Vitamin K, floic acid, iron and calcium. Palak is good for good skin health and our immune system.
 Palak - Pumpkin Fry is mild spicy curry and it has No garlic or No onion.
Let us see the recipe now :
Ingredients :
To Fry :
Palak/Spinach : 1 Bundle
Carrot grating : 1 Carrot
Pumpkin Gratings : 1 Cup (1/4 of 1 small pumpkin)
To Add :
Salt : As required
Turmeric powder : A pinch
Chilly powder : 1/2 Teaspoon
Coconut Grating : 2 to 3 Tablespoons
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves and green chilly : 1

Method :

1. Wash and cut palak leaves and keep it aside.


2. Wash and scrape out the outer layer and grate carrot and keep it aside.
3. Peel off the pumpkin hard layer and grate the vegetable and keep it aside.


4. Grate coconut and Wash and slit green chilly and cut curry leaves.
5. Keep a pan on the fire and put oil. Let it get hot. Add mustard seeds and jeera.
6. Let mustard seeds splutter. Add 1 slit green chilly. Add a pinch of turmeric powder.
7. Add curry leaves and cut palak leaves. Stir slowly and let it get soft. ( Fry on low flame).


8. Add grated carrot and stir slowly.


9. Add pumpkin gratings and stir for 5 to 6 minutes. ( On low flame).


10. Add salt and red chilly powder and mix it nicely.
11. Add coconut gratings and put off the fire.


12. Shift the Palak - Pumpkin Fry to a serving dish and enjoy as one of the side dish.


Note. 

You can add more carrots. (Optional). You can add more chilly. Do not add any water. Fry on low flame. Adding coconut is optional.
You can have this fry with chapati as chapati roll. You can also keep this fry in the middle of the bun and place some cucumber and have it. Adding any other spices is optional. I always like to have mild khara so that I use very little chilly in my cooking.
Time : 10 Minutes
Serves : 2 To 3.


Friday, February 7, 2020

Udupi Saaru

Udupi food is very famous. People that too Brahmins from Udupi started hotels in different places and made good food for people and people enjoy the good food all over the world. I am proud that I come from Udupi and do have the interest in preparing healthy food. People can learn and enjoy the foodfollowing my blog. Here is such one recipe that which is very famous "UDUPI SAARU".


We do use fresh spices, fry the spices, powder it and then  use it for  one time.  Thats the secret of Our Udupi style. In some places they call it as rasam. Actually in Rasam there won't be any dall. The water is boiled, added tamarind, salt, pepper and jeera. So Saaru is very much different from Rasam.
Udupi Saaru will have toor dal in it. The fried spices like fenugrik seeds, coriander seeds, red byadagi chilly, ingh and jeera /cumin seeds is a must. Some time we do add ripe tomatoes and some time it is with out tomatoes. In temples it is normally with out tomatoes. The Temple saaru taste heavenly.
Let us see the recipe of Saaru Now :

Ingredients :

To Cook :
Toor Dal : 1 Small Cup
Tomato : 1 (big)
To Add :
Tamarind pulp : 2 Tablespoons
Ghee : 1 Teaspoon
Home Made Rasam Powder : 2 to 3 Teaspoons
Salt : As required
Turmeric powder : A pinch
Ingh /Asafoetida : A little
Coriander leaves : 2 to 3 Tablespoons
For Fresh Spices :
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander Seeds : 3 Tablespoon (1Handful)
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : Very little
Curry leaves : 5 to 6

Method :

1. Wash and cook Toor dal.


2. Soak tamarind in hot water and squeeze out the pulp. Keep the pulp aside.


3. Wash and cut coriander leaves,curry leaves, tomato.
4. Keep a pan on the fire and add l tsp of coconut oil.
5. Add methi seeds and fry. Add coriander seeds and fry till they turn golden brown.


6. Add byadagi red chilly and fry. Put off the fire and add jeera and ingh.

7. Add curry leaves and leave it for cooling. Dry grind it once it is cooled.


8. Add toor dal to a big pan and mix the dal well by using a spatula or hand.
9. Add required water, salt, cut tomatoes, turmeric powder. Mix it well and cook for 2 to 3 minutes.


10. Add 3 teaspoons of dry ground fresh spice /rasam powder and mix it nicely. Boil it for 3 to 4 minutes.


11. Shift the rasam to a serving bowl. Add mustard seasoning and cut coriander leaves.


12. Add a teaspoon of ghee and serve with plain rice.

Note :

Toor dal should be cooked into soft texture. It helps to mix dal with water nicely. (Smash the dal nicely before adding water. 2 to 3 cups of water should be added. Rasam should not be water or thick either. Adding ingh helps to add the aroma and good for digesting. Fresh fried rasam powder adds to the taste.
Time : 30 Minutes. 
Serves : 3 to 4 .

Saturday, February 1, 2020

Fresh Turmeric Milk

Turmeric milk is one of the healthy drink. It is good to have turmeric drink, since it helps to keep away the cold, cough and take care of your health in good way.


These turmeric roots are from our pot plants. Some time back/its almost a year back I have planted this plant and made use of the leaves for making Kadubu. (Traditional dish from Udupi). The new leaves grew and the plant started to dry up. I never thought so much it spreads and gives out the best roots.

Let us see some benefits of Turmeric.


Turmeric is said to be natural antibiotic and is used in our cooking. It is also used to heel the wounds as I know. It is anti inflammatory agent, good for treating arthritis, helps to decrease inflammation of joints and reduces the pain. Turmeric helps to promote the heart health. It regulates the blood pressure and reduces the heart diseases. The curcumin in turmeric boosts the brain health. It helps in to boost protein. It helps to increase the good cholesterol level in our body. Good for our skin and helps in removing dark circles.
Let us see the recipe now :
It is an easy recipe and helps to boost our health.
Use of jaggery is optional. 

Things Needed :

Turmeric Root : An Inch
Fresh Milk : 2 Cups.


Method : 

1. Boil milk and let it be hot.
2. Wash turmeric root and scratch out the outer layer. (Thin layer).


3.Grate the turmeric root and put it in 1/2 cup of hot water. Do not boil. (For 2 minutes).



4. Now add this to boiled milk and mix it well.


5. No need to sieve the milk. You can eat the last remained pieces as it is. (Optional).


6. Fresh turmeric milk is ready to drink or serve.

7. Adding jaggery is optional. (Little jaggery can be added at the end). Do not add when milk is boiling.

8. Hot Turmeric Milk is ready to serve.


Note : 

You can use organic turmeric powder instead of turmeric roots. Do not drink daily. It might heat up your body. This milk is good for cold, cough,throat pain and even fever.
Time : 10 Minutes.
Serves : 2
You can grow turmeric in pots. 

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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