Tuesday, January 31, 2017

Wheat flour Sweet Guli Appa

Wheat sweet guliappa/Gundpongalu/small puffed dosas/ sweet paddu/ kuli appam what ever you call, it is one of the yummy sweet dish. Perfect for breakfast, as evening snack and even for kids snack box.

Healthy and yummy Guli appas are flavoured with ghee and banana, the aroma of jaggery spreads around and you are tempted to have some I bet.
I have used wheat flour, organic jaggery, two yalakki bananas and a pinch of salt and cooking soda.
Let us see some benefits of eating jaggery in our diet.
Jaggery has the ability to cleanse our body. It act as a digestive agent and sweeten our food in a healthy way. It provides minerals like iron, and mineral salts. It helps for good digestion and good for people who suffer from constipation. Jaggery provides energy to the body.
Sweet Guli Appa is nice to have as breakfast/snack .  


Let us see the recipe Now :

Ingredients :

Wheat flour : 2 Cups
Jaggery : 1/2 Cup
Coconut : Grated : 1/2 Cup
Banana :Ripen : 2
Salt : A pinch
Cooking Soda : A pinch
Milk : 1/2 Cup
Cardamom : 2 to 3 Pods.
Ghee/Cooking oil : 2 to 3 Tablespoons
Guli Appa/paddu/Gunduponglu : mould pan

Method :

1. Remove the skin of bananas and put it in a bowl. Add jaggery and smash it in hand nicely.
2. Take a big bowl and add wheat flour, smashed banana jaggery mixture, salt and soda.
    Remove the pods from cardamom, powder and add it to the wheat flour.


3. Add milk and mix  it well. Add required water and prepare dough. (Dosa dough consistency).

4. Leave it for 5 minutes.

5. Keep Guli appa pan on the fire. Heat and put little oil/ghee to each mould.
6. Put a tablespoon of prepared wheat -banana dough and put little oil/ghee on the top.


7. Cover and cook for 1 to 2 minutes. Remove the cover and turn the other side of guli appa.
8. Put little oil and cook for 1 minute. Remove from the pan and serve with little ghee on the top.

9. Repeat the same with remaining dough.

Note :

Do not make the dough watery. Add required water. Adding milk is optional. (It adds to the taste).
Adding ghee instead of oil is optional. Any type of wheat flour is optional. (No need to be branded one, use the milled flour). Adding more/less jaggery is optional. Adding grated coconut is optional. You can add coconut pieces which gives a good taste while eating.
Time : 30 Minutes
Serves : 2 to 3.

Sunday, January 29, 2017

Field Beans - Pigeon Peas Vegetable Saagu (Curry)

Field Beans/Avarekai (Kannada word) and pigeon peas are still available in the market. So hurry up and prepare as many dishes as you can by using Avarekai. It the best choice to use the seasonal legumes, vegetables and fruits.


I have prepared Vegetable Saagu (curry) with these Pigeon peas. (Togari Kalu) and Avarekai (Field Beans) and some vegetables.
Saagu is one of the best dish to have and it is always loaded with vegetables. Poori Saagu, Rava Idli -Saagu, Capati -Saagu and Set dosa - Saagu are the yummy combinations which go hand in hand.
Let us know some benefits of having "Ginger" in our diet.
Ginger is one of the healthiest spice. It is loaded with medicinal properties and powerful benefits for our body and brain. Ginger helps to decreases the risk of obesity, diabetes, heart diseases. Ginger is good for easy digestion. Ginger is good for common cold, gastrointestinal irritations and in cold season. It helps to keep the body warm. Ginger is good for inflammation and pain reduction during the menstrual time for ladies. It has powerful anti-inflammatory and antioxidant properties. Ginger may lower the bad cholesterol and helps to improve the good cholesterol levels. Ginger is good for treating infections in our respiratory system.
Let us see the recipe Now :
No Onions OR No Garlic is added in this "Field Beans -Pigeon Peas Vegetable Saagu. (Curry)".

Things Needed :

To Cook :
Field Beans : 1 Cup
Pigeon Peas : 1 Cup
Chayote  Squash /Chow Chow/ Seeme Badane Kai : 1
Carrots : 2
Spices to Grind :
Fresh Coconut : 2 Tablespoons
Roasted Chenna/Huri Kadale/Pottu Kadale : ! Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 3 to 4
Ginger : 1 Teaspoon . (Grated)
Coriander seeds : 1 Teaspoon
Green Chilly : 3 to 4
Tamarind Pulp : 1 Tablespoon
Coriander leaves : 1 handful (2 to 3 tablespoons).
To Add :
Cumin/jeera seasoning ( 1/2 Teaspoon jeera).
Ground spice mixture
Kasoori Methi (Raw Dried Fenugrik Leaves : 1 Tablespoon
Oil : 1 Teaspoon
Butter : 1 Tablespoon
Salt : As Required
Turmeric Powder : A pinch


Method :

1. Remove the pods from Avarekai and Pigeon Peas and wash the pods.
2. Wash and remove chayote squash, carrots and remove the outer layer and cut it in to small pieces.
3. Cook Avarekai, pigeon peas and the vegetables til they turn soft.
    ( Pressure cook for 3 to 4 minutes).

4. Wash green chilly, coriander leaves and grate coconut. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Soak a small marble size tamarind in hot water and squeeze out the pulp after 5 minutes.


6. Grind grated coconut, jeera, coriander seeds, green chilly, roasted chenna, pepper pods, grated ginger, tamarind pulp and coriander leaves with little water.

7. Keep a big pan on the fire and put oil and jeera. Let jeera turn slightly brown.
    Add cooked  vegetables, salt and turmeric powder.

8. Mix it well and let it cook for 2 minutes. Add ground coconut - spice mixture.

9. Add water if required and boil for 3 to 4 minutes.
10.Add dried methi/fenugrik leaves. (Kasoori methi).

11. Shift the curry to a serving dish. Add  a tablespoon of butter and mix it well and serve.

12. Serve with chapatis or any other main dish you have prepared. We had " Field Beans - Pigeon Pes Vegetable Saagu " with Chapatis.

Note :

Do not over cook the veggies. Do not add much spices. Adding roasted chenna helps the curry to be thick and adds to the taste. Adding red chilly is optional. Adding onions and garlic to the curry is optional. Adding more/less chilly is optional. You can use fresh Peas/Whole Green Grams or any other legumes instead of Pigeon peas
Time : 30 Minutes
Serves : 4 to 5.

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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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