Showing posts with label filling. Show all posts
Showing posts with label filling. Show all posts

Tuesday, August 6, 2019

Avarekai Rava Rotti

ಅವರೆಕಾಯಿ /Field beans is a pod which is available during winter and its the season you get the best Avaekai. Here I have tried Rava rotti adding Avarekai and it is the yummy rotti and I assure you to try and enjoy.

All I used is  the normal ingredients, like Avarekai, onions, ginger, coconut, green chilly and Rava/Semolina.
It is one of the simple but yummy rotti that is good for breakfast, dinner or even as snack.
Rava /Semolina is filled with minerals and vitamins. It is a coarse powder of dhurum wheat.
Rava keeps you full for a long time because it is digested slowly. It takes care of your blood sugar and blood pressure.
Let us see the recipe now :

Ingredients :

Rava /Semolina : Medium sized : 2 Cups
Curd : 1 Cup
Onions : 2 Medium sized
Curry leaves : Handful
Coriander leaves : Handful
Green chilly : 2
Ginger : An inch
Cooked Avarekai : 1 Bowl : 250 gr.
Coconut : 1 Cup
Salt : As required
Normal water : As required
Cooking Oil : 3 to 4 Tbs

Method :

1. Wash curry leaves, coriander leaves, green chilly and cut into small pieces.
2. Wash and cook field beans and keep it ready.


3. Remove the outer cover of onions and wash it, Cut into small pieces.
4.Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Grate coconut and keep it aside.
6. Take a big bowl and put all the ingredients like coconut, cooked field beans, grated ginger, grated coconut, salt, cut onions, coriander leaves and curry leaves.
7. Add rava/semolina and curd. Mix it nicely. Add required water and prepare rotti batter.
8. Let it be bit liquid consistency. It helps in making thin rotti. Leave the batter for 10 minutes.


9. Keep a dosa pan on the fire. Let the flame be very low. Heat and put a tsp of oil. Spread the oil around.

10. Take a handful of rotti batter and spread it around the pan as a circle shape.
11. After spreading the batter increase flame to medium. Let the rotti cook for a minute.


12. Turn the other side and cook. Crispy rotti is ready to serve. Prepare the rest of the rotti.


13. Serve with the side dish you have prepared.

14. Add ghee or butter on the top just before serving.

Note :

Let the batter consistency be little thicker than idli batter. It should not be very watery. Adding more chilly or any other ingredients is optional. Use of more oil is optional. Use of cooked Avarekai is better to add since use of raw field beans do not cook fast.
Time :30 Minutes.
Serves : 2 to 3 .

Tuesday, April 2, 2019

Carrot - Sweet Potato Avalakki

Avalakki/Beaten Rice/ flattened rice / P0ha /Aval is one of the handy food that can be prepared within a few minutes. I have prepared varieties of Avalakki and here is one more which has sweet potato and carrots. It easy, yummy quick, simple, healthy and energetic.


I have used Thick variety of Avalakki, sweet potato, carrot, lemon and green chilly for mild spicy.

Let us see some benefits of eating " Sweet Potato " in our diet.
Sweet Potatoes are rich in fiber, vitamins and minerals. Sweet potatoes are rich in fiber. They are easy to digest. They are good content of iron, calcium, and B vitamins and Viamin C. They have good source of anti oxidants and good for our eye health.

No Onion or Garlic is used here in this : Carrot - Sweet Potato Avalakki ".
Carrot - Sweet Potato Avalakki is good for kids lunch box, travelling, some special fasting days and even for small gatherings .
I have used thick Avalakki.
Let us see the recipe now :

Ingredients :

Avalakki : 2 Cups
Carrot : 1 ( Medium sized)
Sweet Potato : 1 ( Medium sized )
Green chilly : 2
Ginger : 1 Teaspoon /Grated
Jaggery : 2 Tablespoons
Turmeric powder : A little /1/4 Teaspoon
Coconut : 1/2 Cup
Salt : As required
Coriander leaves : 2 Tablespoons
Oil : 3 to 4 Tablespoons
Mustered Seeds : 1 Teaspoon
Curry Leaves : 8 to 10
Cashews : 5 to 6  /cut into small pieces. ( Optional ).
Lemon : 1 Tablespoon ( 1 lemon extract ).

Method :

1. Clean and wash avalakki and soak in 1/2 glass of water. Add salt, lemon extract, turmeric powder and jaggery. Mix it well and let it get set.


2. Wash and scrape out the peel of sweet potato and carrots. Grate carrots and keep it aside.
3. Cut sweet potato in to very thin pieces and wash it again.
4. Wash and slit green chilly, remove the outer layer of ginger and grate it.
5. Grate coconut and keep it aside. Cut a lemon and extract juice from it.
6. Keep a pan on the fire and heat. Add oil and Mustard seeds. Let it splutter. Add cut cashew nuts.
7. Add slit green chilly and curry leaves. Add sweet potato pieces and fry till they turn soft.
8. Add carrots gratings and mix it well. Add soaked avalakki and mix it slowly. Add 1/2 Cup of water and cook till avalakki turns soft.  Add a tablespoon of ghee and mix it well.


9. Add required salt and mix it well. Add fresh grated coconut and mix it. Add lemon extract and mix it. Add a tablespoon of ghee and mix it well.


10. Shift the ready avalakki to a serving dish. Add cut coriander leaves.


11. Serve with a cup of curd.
12. Serve a banana with " Carrot - Sweet Potato Avalakki ".

Note: 

Use thick avalakki to get good taste. It should be fresh or you get a stale flavour. See that cooked avalakki turns soft. ( Not over cooked ). Use of carrots more or less is optional. More of green chilly is optional. Adding ghee is optional.
Time : 15 Minutes.
Serves : 2 to 3.

Friday, February 1, 2019

Avarekai - Jolada Rotti



Avarekai /Hyacinth Bean /Field Bean is still available in the market. It is a seasonal pod and it is loaded with proteins, vitamins and minerals. Avarekai - Millet rotti is nice to have for breakfast or snack or for dinner.


In Avarekai season this bean is used in almost all the dishes. People do make use of this pod and it is loved by many many people.
I have used Avarekai, Millet /JOla flour, carrots, lots of coriander leaves and Cucumber Sasive.
You might wonder why to add cucumber sasive to rotti. You can try this and then you will really agree with me. It adds softness to rotti, the aroma of cucumber is really nice when you are eating this rotti.
I had this cucumber sasive which is made for lunch. We call this dish as sasive because mustard seeds are added while grinding coconut, chilly and cucumber. Then the ground mixture is mixed with thick curd. Seasoning with coconut oil and mustard seeds with ingh and curry leaves adds heavenly taste to this curry. This Cucumber - Sasive is normally served in the beginning of the lunch as one of the side dish.
No ONION OR NO GARLIC ADDED TO THIS AVAREKAI - JOLADA ROTTI.
Let us see the recipe.

Things needed :

Cooked Avarekai/ Hyacinth Bean : 1 Cup
Jola /Millet flour : 2 Cups
Medium size Rava / Sooji : 2 to 3 Tablespoons
Cucumber Sasive : 1 Small Cup
Coriander leaves : 1/2 Bundle ( Small bundle ).
Carrots : 1 to 2
Fresh Coconut : 2 Tablespoons
Curry Leaves : 1 Handful
Ginger : Grated : 1 Tablespoon
Salt : As required
Oil : 3 to 4 Tablespoons


Method :

1. Take a big bowl and add millet flour, rava, grated carrots, cut coriander leaves, salt and cooked avarekai. Wash and remove the outer layer of ginger, wash it again and grate it.
2. Add cucumber sasive, grated ginger and required water to it. Mix it well and leave it for 5 minutes.


3. Keep the tava on the fire and put 1/2 tsp of oil on it. Spread it nicely.
4. Let the flame be very low. Take a handful of rotti batter and spread it on the tava slowly.


5. You can spread it as thin as you like. Sprinkle little oil on the top.
6. Spread the batter on the tava as thin as you want. ( With the help of Spatula /Mogocho kai).


7. Sprinkle little more oil and cover the rotti. Cook on medium and low flame.
8. Turn the other side slowly and cook for 1 to2 minutes.


9. Avarekai - Jola /Millet Rotti is ready to serve. Serve with the side dish you have prepared.


10 We had this rotti with chutney powder, ghee/butter, pickle on the top.

Note :

Wash carrots and remove the outer layer, before you grate carrots.
Wash green chilly, coriander leaves and curry leaves nicely before you cut it.
Wash and cut green chilly in to small.
Use of cucumber sasive is optional. You can use grated cucumber and curd instead of sasive.
Use of rava is optional. Adding rava helps the rotti to be crispy and tasty.
Adding cooked avarekai will be soft and crunchy. Do not add un cooked avarekai to the batter. It does not taste good and avare kai will not be cooked properly.
Time 30 Minutes.
Serves : 3 to 4.

Saturday, December 15, 2018

Urid dal - Rava - Avalakki Dosa.

Dosa ir Dose is one of the best breakfast or snack food for South Indians. Varieties of dosas are there and we do enjoy each variety of dosa.
Here is Urid dal - Rava - Avalakki dosa. Urid dal is full of protein and good for all age group.


I have used medium sized Semolina/Rava and Avalakki which helps the dosa to be soft and fluffy. Also it adds colour to dosa when the batter is fermented.
Urid dal dosa is good for all age group and it is diabetic friendly. Even the people who diet can enjoy eating this dosa.
You can prepare dosas as soon as you grind the batter. It is soft and taste good with urid dal aroma. But fermented dosa batter adds to the taste, colour and crispness to dosa.
Let us see the recipe now :

Ingredients :

Rava /Semolina : 2 1/2 Cups
Urid dal : 1/2 Cup
Thin Avalakki / Poha / Aval : 2 to 3 Handful/ Nearly 1/2 Cup
Salt : To Taste

Method : 

1. Wash and soak Urid dal for 2 to 3 hours.
2. Soak thin Avalakki separately.
3. Grind urid dal and avalakki together with required water.
4. Mix rava with required water and add it to urid dal and churn for 2 to 3 minutes.
5. Remove it from the mixi jar to a big bowl and add salt.


6. If you are preparing dosa with out fermenting the batter, Keep the batter aside for 10 minutes.



7. Keep tava on the fire and sprinkle some oil on the top.
8. Clean it with a clean tissue.
9. Take a ladle of dosa batter and spread it in circle shape. Keep the flame low while spreading the batter.
10.Put some oil on the top and let it cook on low and medium flame.
11. Turn the other side and cook for 10 to 20 seconds.


12. Dosa is ready to serve. Serve it with side dish you have prepared.



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

14. You can also ferment the batter and prepare dosa and enjoy. 



Note :

Add only required water while grinding. If the batter turns watery add some more rava to the batter and mix it well. Fermenting the batter helps the dosa to be crispy. It adds colour to dosa. If you add rava to grind do not grind it for a long time. It does not taste good and it turns watery.
You can also add rava with out grinding it. ( Optional ). Grinding rava along with urid batter helps the rava to be mixing it well. I have used whole urid.
Time :
Without fermentation :
Soaking urid dal 3 to 4 hours and preparing dosa : 20 Minutes. Total 3 hours 20 minutes.
With Fermentation : Another 5 hours .

Thursday, December 6, 2018

Rava - Ragi - Onion Uttappa

Morning Breakfast should be good and we Indian women do think a lot and options are many. Indian food is filled with varieties of Items. Each region grow their grain that fit into their system. Ragi /finger millet is such one grain, grows well in Karnataka and it is one of the staple food for many.
Here I have prepared Uttappa / Fluffy Dose and it is yummy and filling and easy.

Ready to serve Rava- Ragi - Onion Uttappa


I have used Ragi, Rava and very little wheat flour. I added onions, grated carrots, ginger, curry leaves, coriander leaves, green chilly and coconut.
Rava -Ragi - Onion Uttappa is puffed dosa and is good to have for breakfast and is filled with nutritious grains. It keeps you full for a long time and provides energy. Good to have some best breakfast in the morning. That keeps you happy and energetic for the whole day.
Let us see the recipe Now :

Things Needed :

Ragi/Finger Millet flour : 1/2 Cup
Rava /Semolina : Medium Sized : 1 Cup
Wheat flour : 2 Tablespoons
Onions : 2
Carrot : 1
Cucumber : 1 (Small size) .
Coriander leaves :  3 to 4 Tablespoons
Curry Leaves : 10 to 12 Leaves
Coconut :  2 Tablespoons
Green chilly : 1
Salt : As required
Ginger : An Inch

Method :

1. Wash and cut coriander leaves, curry leaves into very small.
2. Wash and remove the outer layer of ginger and wash it again. Grate it. Wash and scrape out carrots outer layer and grate it. Keep it aside.
3. Remove outer layer of onions and wash it. Cut into small pieces. Peel off the cucumber outer layer and grate cucumber and keep it aside.
4. Grate coconut and keep it aside.
5. Now take a big bowl and put Rava, ragi flour, wheat flour and salt. Mix it well.
6. Add required water.
7. Add cut onions, curry leaves and coriander leaves. Add grated carrots, cucumber and ginger.


8. Mix all the ingredients nicely and prepare the batter. It should be idli batter consistency.
9. Now the batter is ready. Keep a dosa pan on the fire and heat. Put little oil on the pan.


10. Now take a ladle of Rava - Ragi - Onion Uttappa batter and put it on the tava. Do not spread much.
11. Add little oil on the top, cover and cook on low and medium flame.
12. Turn the other side and cook till it is done. ( 1 minute ).


13. Rava - Ragi - Onion Uttappa is ready to serve or eat.


14. Add a spoon of ghee/butter on the top of hot Uttappa and serve with a side dish you have prepared.

Note : 

Cut all the vegetables into small. I have used the chopper. Adding more chilly and coconut is optional. Add only required water. The batter consistency should be like idli batter consistency.
Time : 30 Minutes.
Serves : 2 to 3.


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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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