Showing posts with label snack time. Show all posts
Showing posts with label snack time. Show all posts

Tuesday, December 12, 2017

Wheat -Rava Cake

Here comes Christmas and the celebration starts. We do enjoy wishing people, having a piece of cake , cookies etc etc etc.
Even facebook pages are loaded with varieties of cakes. i too thought of preparing a healthy cake using wheat flour and rava/semolina. It has turned as perfect cake and let us enjoy together having a yummy and healthy cake and say Merry Christmas and happy new year 2018 to All.

Here we go :
I have used Ashirvad wheat flour and medium size rava, cooking oil and little bit of ghee, sugar, cinnamon. Added little dates also.
No egg in this Wheat -Rava Cake.

Things Needed :

Wheat flour : 1 1/2 Cup
Medium size Rava : 1/2 Cup
Sugar : 3/4 Cup
Cooking Oil : 1/2 Cup
Curd : 1/2 Cup
Milk : 1/4 Cup
Cinnamon stick : 1/4 inch
Sal : A pinch
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon

Method :

1. Sieve wheat flour and rava, baking powder,salt and baking soda altogether.


2. Put sugar in mixi jar and powder it. Add oil and curd and churn it nicely till it turns smooth paste.

3. Add milk and, cinnamon stick and grind it for 2 to 3 minutes.

4. Now shift the ground mixture to a big bowl and mix the flour mixture slowly. Add little milk if the dough turns very hard.
5.Let it mix well. No lump should be remained.
6. Apply ghee on the baking tray and sprinkle little wheat flour on it. Spread it well.
7. Pour the ready mixture to a tray and tap the tray to spread the dough evenly.


8. Bake it with 180 degree celcius for 35 to 40 minutes. (Oven baked). Remove it from oven and let it be there on the top for for 5 minutes. ( After baking just leave it there).
9. Insert a knife edge to make sure the cake is done. (It does not stick to the edge of the knife).

10. Cut it once it is cooled. Enjoy with a cup of coffee/tea or whenever you want it.


Note :

You can use thin variety of rava. (optional). Use of butter /ghee instead of oil is optional. Use of rose essence instead of cinnamon is optional. You can also prepare this cake in pressure cooker. Remove the gasket from the lid. Do not use weight. Place a plate or bowl inside the pressure cooker and place the cake dough container on the top. Close the lid and bake for 35 to 40 minutes. If the cake turns hard pour some milk and mix it well. (It should be bit thicker than idli dough). I have used mixi jar to churn the ingredients. Use of egg beater, cake mixer is optional.
Time : 40 Minutes. 
20 Small pieces can be done.

Friday, March 17, 2017

Rajamudi Rice Dosa ( Red Raw Rice Dosa )

Dosa/Dose is all time favourite food for me and our family. Dosa/idli and Indian breakfast are really healthy. There are different varieties of dosas, idlis. Rajamudi Rice is said to be healthy rice and I have tried dosa with this Rajamudi Rice and urid dal.
Rajamudi Rice has a long history. Rajamudi  Rice was used by Mysore Odeyars (Kings) and they punish the farmers who failed to pay tax to grow this variety of rice and given it to the Kings Court. It is a healthy rice which keeps your stomach filled for a long time. It is fiber content.


We normally buy this rice from Savaya K|rushi Mela which is held every month in Chamarajpet.   (Rastrothana building). Rastrothana building is just behind Uma theater.  You get all types of Siri Dhanya and varieties of rice, spices, oil, soap, groceries and many more things. It is nice to visit once in a month and bring at least some good food to home.
Let us see the recipe Now

Things Needed :

Rajamudi Red Rice : 2 Cups
Urid dal : 1/2 Cup
Methi seeds/Fenugrik seeds : 1 Teaspoon
Avalakki/Poha/flattened rice : 2 Handful
Salt : As required
Oil/Ghee: 2 to 3 Tablespoons

Method :

1. Wash and soak Rajamudi rice,methi seeds and urid dal together for 3 to 4 hours.
2. Wash and soak avalakki separately.

3. Grind it together in a mixi jar. (I have used mixi jar this time). Use very little water.
4. Remove from the mixi jar and put it in a big bowl. Let it ferment for over night/6 to 8 hours.
5. Mix the dosa batter/dough nicely. Add water if required. Add salt and mix.
6. Keep a pan on the fire and heat. Clean it with a clean towel. Sprinkle oil on the top.

7. Take a ladle full of batter and spread it on the tava/pan. in round shape. Sprinkle oil on the top.
8. Cover and cook for a minute and remove the dosa from the pan. (No need to cook the other side).


9. Serve Hot dosa with the side dish you prepared.
10. Repeat the same with remaining batter and prepare dosas.

Note:

Divide the ingredients and then grind if you are using mixi jar to grind. (It helps to grind it nicely and comfortable). Use of ghee to cook dosa is optional. It adds to the taste. Cooking dosa on the other side is optional. I have not done. 
Time : Cooking time : 20 minutes, Soaking time : 4 hours, Grinding time : 10 minutes, 
Fermentation : over night or 6 to 8 hours.

Friday, December 9, 2016

Foxtail Millet - Urid Dosa


Navane/Foxtail Millet Dosa is a healthy breakfast dish. Use of foxtail millet is an healthy option for rice. It has many healthy content which is very good for all age group.

I have used Foxtail Millet, Whole Urid, Avalakki/flattened rice and methi/Fenugrik seeds.
Foxtail Millet is known in different names in different languages in India.
Navane/Foxtail Millet Dosa is a healthy breakfast dish. Use of foxtail millet is an healthy option for rice. It has many healthy content which is very good for all age group.
I have used Foxtail Millet, Whole Urid, Avalakki/flattened rice and methi/Fenugrik seeds.

Foxtail Millet is known in different names in different parts of India. 
Foxtail Millet is known as Navane (ನವಣೆ/ನವಣಕ್ಕಿ) in Kannada, /Karnataka. In Telugu - Korral,
In Hindi and Punjabi -Kangni and Gurjarathi - Kang. Malayalam - Thina, Tamil -Thinai/Kavalai and in Marati it is called as Rala or Kang.

Let us see some benefits of having "Millets " in our diet.
Millets are highly nutritious grains. They are non gluten and no acid forming foods. They are very easy to digest. Millets release lesser percentage of glucose and takes longer time to digest. It helps to lower the diabetes risk. They contain minerals like iron, magnesium, phosphorous and potassium.
It is an easy dish, used Navane/instead of rice (Substitution for rice) because of its healthy values.
Lets see the recipe now:

Things Needed :

Urid dal : 1/2 Cup (I have used whole white urid)
Foxtail Millet/Navane : 2 Cups
Flattened Rice / Avalakki : 1/2 Cup
Methi Seeds : 1 Teaspoon
Salt : As required

Method :

1. Clean and wash foxtail millet, urid and methi/fenugrik seeds and soak for 3 to 4 hours.

2. Wash and soak Flattened Rice/Avalakki for 2 to 3 hours.

3. Grind all the ingredients together using little water. Remove from the mixi jar and put it in a big bowl. Add salt. Let it ferment. (Over night or 5 to 6 hours.

4. Next day morning before preparing dosa, mix the ferment dough nicely. Add water if required and bring it to dosa consistency.

5.  Keep a pan on the fire and clean the pan with a tissue. Sprinkle oil and clean it again.
6. Take a ladle of dosa dough and spread it on the tava in a round shape. (with the help of ladle).
7. Cook on medium and low flame. Sprinkle oil/Ghee on the top.
8. Turn the other side and cook for 10 seconds and remove from the pan.

9. Foxtail Millet dosa is ready to serve. Serve with the side dish you have prepared.


10. Repeat the same with remaining dough. Add a spoon of ghee/butter on the top of dosa before serving.


 You can also prepare thick dosas. Just put a ladle full of the dough and slightly spread.


Note :

 Do not add too much of water while grinding the dough. I have used the mixi jar to grind the ingredients. Do not put a force while spreading the dough on the tava/pan. Do not put dough on a oily pan. It does not spread much. Sticks to your ladle. Clean the oil surface of the pan with a clean towel or kitchen tissue.
Time : Dosa preparation : 20 Minutes + Soaking 4 hours - grinding 10 minutes -fermentation 5 to 6 hours.
Serves : 4 to 6
Foxtail Millet .

Saturday, November 9, 2013

Awalakki Uppugari (Dhideer Poha)

Awalakki means Poha or Awal or Beaten Rice.

Awalakki is used for preparing many dishes like payasam, awalakki chitranna , awalakki uppittu or Awalakki puliyogre and Awalakki Mosaranna. Awalakki Unde, payasa are some sweet dishes which we normally prepare. Awalakki is fried and used in mixture which is very tasty munching item. Here I have tried Awalakki Uppugari which has sweet and salty taste and goes very well as break-fast or as evening snack. And when ever you feel like munching something you can prepare this Awalakki Uppugari and have them and njoy. Its also stomach filling and easy to prepare.

Things Needed

Thin Awalakki ( Poha thin sized ) : 2 Cups
Fresh coconut : 1/2 Cup
Green chilly : 1
Sugar : 2 Tea spoons
Oil : 1 Table spoon
Mustard seeds : 1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Salt : required
Method :
1. Wash curry leaves and green chilly and cut it into small pieces. Grate coconut and keep it aside.
2. Take a big bowl and put Awalakki, coconut, sugar and salt.
3. Keep a pan on the fire. Heat and put oil. Put mustard seeds, urd dal and green chilly to the oil. Let the mustard spurt.
4. Add curry leaves and put this mixuture to the Awalakki bowl and mix it nicely.
5. Serve this Awalakki immediately or it turns very soft.


Note :
You can also add cut onions to the mixture. Cut onions into small pieces and add it at the end and mix it again before serving.  Instead of green chilly you can add red chilly. Add red chilly while adding mustard seeds.  You can also add rasam powder to the mixture to get different taste.
serves : 2
Time : 10 Minutes

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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