Tuesday, October 18, 2011

Corn- Carrot Kosumbari

Corn- Carrot  Kosumabari is a side dish. It can be eaten as chat too. We can have them at any time of the day. .
I have used corn, carrot and mango on the top with very little chat masala on the top.

Things Needed:
Fresh Corn : 1 cup
Carrot : Grated : 1 cup
Coconut (Fresh and grated) : 1/2 cup
Ginger : 1 Tea spoon ( grate or cut into small pieces)
Green chillies :2
Coriander leaves : 1 Table spoon.
Salt : to taste

Method:
1. Boil corn until it is soft. ( Use little water to boil the corn, and drain out the extra water after boiling).
2. Cut green chillies and coriander leaves .
3. Grate 2 medium sized carrots and ginger and keep it aside.
4. Mix carrots, corn and grated ginger, cut chilly and coriander leaves in a big bowl.
5. Add required salt and mix it well. Sprinkle little chat masala on the top and serve.
 It is good for people who are dieting.
Note:
Use tender corn
so that it will be soft and juicy. No need to add any oil to this Kosumbari.
Can use little Ingh ( Asofotida) to get different taste. ( not compulsory ). Can add spurt mustard seeds and urd dal. ( Use one tea spoon of oil , put oil on a small pan add mustard seeds , urd daal and  curry leaves ) .  You can fill this kosumbari inside the  Chapati or Pooris and roll it and serve as chapati roll..
Time : 30 Minutes
Serves 3 to 4

Monday, September 5, 2011

Easy Punddi Gatti ( Rice Ball )

Punddi Gatti/Rice ball/kolakatte,  is made of  rice rava( coarsely ground) and coconut.  It is healthy and easy dish. Good to have for breakfast and as evening snack.
Pundi means handful or musti in kannada and gatti means strong. The flour is cooked with water and then the dough is turned as ball size and then steamed again for at least 15 minutes.  Pundi gatti is eaten with coconut chutney or any other side dish as you like it.
Lets see the recipe now :
Things Needed:
Rice Rava : 2 cups
Coconut : 1 cup
Water :  4 cups
Salt: to taste
For seasoning:
Oil : 1 Teaspoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8

Method:
1. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
2. Let the mustard seeds splutter. Add curry leaves and water. Let the boil. Add salt tot he boiling water.
3. Now add Rice Rava to the boiling water and stir.
4. Stir continuously till the flour turns in to a dough consistency. It starts to thicken and leaves the pan.

5. Put off the fire and take out the pan from the fire. Add coconut and mix it well.
6. Mix thoroughly. Wet your hand with normal water. Take a handful of dough and prepare ball size dough (any shape you like to ).

7.  Arrange these pundi gatti in a bowl.
8. Keep a pressure cooker or idli cooker put some water at the bottom of the cooker.
9. Place a bowl upside down in the cooker. Now keep the pundi gatti bowl on the top.

10. Cover the cooker and cook for 10 to 12 minutes. (No need to put weight).
11. Insert a knife edge to see whether pundi gatti is cooked. It does not stick to the knife edge once it is cooked.
12. Shift the cooked pundi gatti to a serving bowl.
13. Serve with any side dish you have prepared.
14. We had it with a curry (spring onions) and onion chutney.
Note : Do not use lot of water while mixing Rice Rawa. You can use palak, methi leaves while boiling rava. You can also add some spices like green chilly/red chilly to the seasoning.
The ratio of rava and water is 1 = 2.  You can also add some cashew nuts to the pundi gatti.
Since it is done in the hand it is called pundi (our fist).
Time : 30 minutes
Serves :  3 to 4 

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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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