Wednesday, July 28, 2021

ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರ ನವಣೆ ಹಾಗೂ ಹೆಸರು ಕಾಳಿನ ದೋಸೆ / Healthy Foxtail millet and Whole Moong Dosa

Healthy Breakfast is Always keeps you fit and fine for the whole day.

There is a saying that 
Eat breakfast like a king,
Lunch like a prince 
and dinner like pauper. 
Another proverb says 
Eat your breakfast, 
Share your lunch with friend 
and give your dinner to your enemy.

Whatever it is the conclusion is breakfast is the most important meal of the day.
Here is one healthy breakfast that helps you to be fit and fine.
I have used foxtail millet and whole mong.
It is an easy and yummy dosa you can prepare as soon as you grind it. 
Good choice for breakfast or dinner too.
I have used Whole Moong and Foxtail millet and little ginger. 
You all know that Millets take the top while taking care of the health. They are good for diet. They are rich in fiber. They help to control blood sugar and blood pressure levels in our body. Good for diabetic people. Helps to reduce diabetic they say. They are gluten free. Rich in vitamins and minerals.
Whole moong is full of proteins, vitamins and minerals. 
Let us see this simple recipe.

Things Needed ;
Whole Moong : 2 to 2 1/2 cups
Foxtail Millet : 1 Cup
Ginger : An inch.
Salt : Required 
Oil : 4 to 5 Tablespoons.

Method :
1. Wash and soak whole moong and foxtail millet separately for 5 to 6 hours. 
2. Wash and remove the outer layer of ginger and cut into small pieces.
3. Grind whole moong and ginger together with little water.
4. Grind foxtail millet and add it to moong batter.
5. Put the batter to a big bowl and add salt.
6. Mix it nicely and let the batter be bit thicker than dosa batter. 
7. Keep a dosa pan on the fire and heat. Clean the pan  with a kitchen tissue or with a clean cloth.
8. Mix the batter nicely and take a ladle of batter and put it on dosa pan and spread it slowly.
9. Put some oil on dosa and cook on medium heat. Turn the other side and cook.
10. Take it out and serve with choice of your side dish. Repeat the same with remaining batter and make dosas.

Note :
The batter should not be watery. 
Adding green or red chilly while grinding is optional.
You can also ferment and prepare this dosa.
Adding ghee instead of oil is optional.
8 to 10 Dosas can be prepared. 

ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರವಾದ ಬೀನ್ಸ್ ಕಾಳಿನ ಹುಳಿ. Beans Pod Curry.

Beans season is here and they grow well in rainy season and winter. 
Beans have already turned as Pods and they are in the market. Raw pods are very healthy and you can use them in your cooking.

We had been R.T. O. (Regional Transport Office in Yelahanka. It has shifted to very interior village near by.  My hubby had to renew his driving license. After the procedure is over while coming back I saw many people near by a village have spread what ever they have grown. Just stopped and got some this beans pods with its cover and came home.

So the task of removing the pods and washing then again drying them under the fan at last keeping them in the freezer is done. There were nearly 3 kg beans and 2 kg field beans I got.
That is really so much. So before freezing I did cook many curries, palav etc.
This is one of it and it is always good to eat seasonal vegetables and fruits always.
Coming back to this Curry let me explain How did I cook this curry.

I have used Beans pods which are sprouted. As I said I kept some beans to use before freezing. In the morning I could see the sprout. So I left them to be more sprouted. 
You can see this sprouted beans. Its kept for 2 days to sprout this much. 
Drain the water completely and then put them in a bowl, leave it for a while and then sprinkle some water on them twice a day. Then you will see this wonderful sprouts.

Sprouts are just days old and on the way to germinate.  They are said to be more nutritious and healthier to eat. It eliminates gas producing starch and lessens the cooking time of legumes and pulses. It is good for digestion and weight loss. Good for blood circulation and immunity to our body. It is good for heart health and skin health.

No Onion No Garlic in this Curry.
Things Needed : 
To Cook:
Beans Pods : 1 Bowl. ( 250 gr).
Moong Dal : 1/4 Cup (50 to 100 gr).
Tomato : 1

To Add :
Salt : As required 
Tamarind Pulp : 2 Tbs
Home Made Sambar Powder/ Huli Pudi 
Seasoning : 

Seasoning : 
Cooking Oil : 1 Tsp
Mustard Seeds : 1/2 Tsp
Ingh/ Asafoetida : A little 
Curry Leaves : 6 to 8 Leaves.

Method :
1. Wash and cook moond dal and Beans pods (not to be washed if there is no moisture and check with the smell).
2. Soak tamarind and squeeze out the pulp. Wash and cut 1 tomato into small piece.
3. Keep a pan and add cooked moong and beans pod. 
4. Add turmeric a pinch and required salt.
5. Add cut tomatoes and cook for 2 minutes.
6. Add tamarind pulp and Sambar powder. Mix it well and boil for 3 to 4 minutes.
7. Shift it to a serving bowl.
8. Keep a pan on the fire and put oil. Add mustard and little asafoetida. Let mustard seeds spurt. Add curry leaves. Add this seasoning to done Beans Pod Curry. 

Note :
Take care of sprouted beans if you are washing.
Use of onions and garlic is optional.
Adding any Sambar Powder or Curry Powder is optional. (Shop bought).
 Fresh Home Made Sambar Powder as we call it as Huli Powder. ONE TIME USE.
1/4 Tsp Methi seeds.
1 Tsp Channa Dal.
2 Tbs Coriander Seeds.
3. Byadagi Chilly : 5 to 6
4. Jeera /Cumin Seeds : 1/2 Tsp.
A small piece of Cinnamon.
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6.
Coconut 2 Tbs.
Dry roast every thing one by one and dry grind once it is cooled.
Time : 30 Minutes.
Serve : 3 to 4.

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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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