Thursday, December 7, 2017

Spicy Chutney Poori

Ridge Gourd green chilly  chutney is done for afternoon lunch as one of the side dish and got bored to eat the rest and just prepared some pooris using this same chutney. It is nice and fluffy.

These pooris goes well with a cup of coffee/tea or you can have it with a cup of curd.
I have used Ridge gourd peel chutney, rice flour, little jeera, salt and oil to fry.
Let us see the recipe Now :

Things Needed : 

Ridge gourd chutney : 2 to 3 Tablespoons
Rice flour : 1 Cup
Jeera /cumin seeds : 1/2 Teaspoon
Salt : As required
Oil : To fry

Method : 

1. Put ridge gourd chutney in a big bowl.
2. Add rice flour and mix it well.


3.Add jeera and little salt. Add water slowly if wanted and kneed the dough nicely.
4. Divide the dough into small ball size.
5. Roll them as small pooris.


6. Keep a small pan on the fire and heat. Add oil and let it get hot.
7. Fry pooris one by one on both sides. Put them on a kitchen tissue.


8. Now spicy ridge gourd chutney pooris are ready to serve.

9. Serve them with a cup of coffee/tea/juice or with a cup of curd.

Note :

The dough should be thick like poori dough. Take care while adding water. No need to add ghee/oil while preparing the dough. Coconut used in chutney is oil content. Adding more chilly, red/green is optional. I have not added. Do not use stale or spoiled chutney. It might smell bad and not good for health. You can also add cut coriander leaves and curry leaves to the dough. Add flour if dough turns Time : 15 Minutes.
Serves : 15 to 20 pooris ( According to size ).



Ridge gourd chilly chutney Recipe : Click the link  to know  :


Ridge gourd chilly chutney   :


Wednesday, December 6, 2017

Oats - Finger Millet - Palak Rotti

Oats - Finger Millet - Palak Rotti is one of the healthy dish and it does provide energy to your body, keeps your tummy full for a long time and it is the way you can help your kid eats Spinach/Palak leaves. It is an diabetic friendly food...

Rotti of  any type has become every one's favourtie now a days. These oats, ragi rotti turned cripsy, cruchy and yummy and it is one of the stomach filling, fun loving dish which keeps you full for a longer time. Farmers eat these ragi rotti in the mornings and keep on working in the field for longer hours.
I have used Palak leaves, Oats, raagi/finger millet and other ingredients.
Let us see some benefits of eating " Onions " in our diet.
Onion is rich in Vitamin C and helps to improve immunity. They help to regulate blood sugar in our body. It also helps to reduce inflammation and heals infections. Eating raw onion helps to lower bad cholesterol and keeps our heart healthy. Applying onion juice on the burning sensation and pain areas helps to reduce the pains. Onion contain Vitamin A.
Oats - Finger Millet - Palak Rotti is easy to prepare and the rotti lovers can even pack their lunch with these yummy rottis.
Let us see the recipe now :

Things Needed :

Ragi/Finger Millet flour  : 2 Cups
Oats /Plain Oats  : 1 Cup
Palak /Spinach Leaves : 1 Bundle
Onions : 2 Medium size
Green chilly : 1
Curry Leaves : 1 Handful
Coriander leaves : 2 Tablespoons
Coconut : Fresh and grated : 1 Cup
Salt : As required
Hot boiling water : 2 Cups
Oil : 2 to 3 Tablespoon

Method :

1. Put oats, finger millet flour in a big bowl, add required salt and mix it well.

2. Wash and cut palak leaves, coriander leaves, curry leaves and cut green chilly in to thin.
3. Grate coconut and keep it aside.


4. Remove the outer layer of onions and wash it again. Cut into small pieces.

5. Now put all the ingredients to a big bowl and mix it with oats and finger millet powder.
6. Add hot water and leave it for 5 minutes. After 5 minutes mix all the ingredients slowly.
7. Add water if required. The dough consistency should be bit liquid and loose. ( Little thicker than idly dough).


8. Keep tava /Pan on the fire and heat. Sprinkle little oil on the top and clean it with a kitchen tissue.
9. Take a handful of dough and spread it on the tava in a circle shape. Use a spatula and spread the roti slightly thinner. Let the flame be very low.

10. Put little oil on the top and cook on medium flame for 1 to 2 minutes. (Cover the lid).
11. Now take away the lid and turn the rotti to other side and cool for a minute.


12. Oats - Finger millet rotti is ready to serve. Serve with the side dish you have prepared.
13. Add butter or ghee on the top of hot rotti. It is always better to eat rotti when it is hot.
14. Repeat the same with remaining dough.

Note : 

No need to dry grind oats. Just add it with finger millet flour. Adding more/less chilly is optional. Adding any other leaves or spice is optional. Adding oil/ghee  is optional. Keep the flame low when you are spreading rotti. Then you increase the flame and cook. Do not over cook and burn roti.
Time : 30 Minutes
Serves : 2 to 3.

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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