Apr 24, 2014

Ragi Paddu

Ragi Paddu or Gundponglu  is a yummy recipe made from Ragi Dosa Batter using the Paddu tava . 

How to Give Your Children Extra Iron — Try this delicious Ragi recipe as breakfast / snack .Enjoy !!

Ragi Paddu,Gundpongalu
Ragi Paddu



  • Ingredients



  • Ragi Dosa Batter-1 cup


  • Salt as per taste


  • Few Coriander leaves


  • Green chillies-2-3 chopped
  • Jeera -1 tsp


  • Onion-1 finely chopped
  • Fresh coconut-few finely chopped.
  • Oil as required



  • Method:  Mix the salt,onions,coriander leaves,chilies with Ragi Dosa batter.Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame.Cover. Once done turn it over and cook the other side.Serve hot with chutney or enjoy just like that.


    Please note the colour is slightly darker due to Ragi Flour.

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    "Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

    Apr 20, 2014

    Kala Chana Masala /Sookha Chana

    Kala Chana Masala  is a healthy nutritious side dish for chapati or Jeera rice. Or Enjoy just like that.Chana is Brown Chickpea , a legume variety , healthy and rich in proteins.


    Ingredients
    Kala Chana Sookha,Katta chana,Black Chana Masala
     Kala Chana Masala 
    • Kala Chana– 1 cup
    • (cooked soft )
    • Tomatoes-1/2 cup (chopped)
    • Onion-1 /2 cup (chopped)
    • Dhani Jeera pwd-1/2 tsp
    • Garam Masala-1/2 tsp
    • Red chili Pwd-1/2  tsp
    • Green chutney-1 tsp
    • Oil-1-2 tsp
    • Salt-for taste
    • Cumin seeds -1/2 tsp
    • Coriander leaves-few
    • Lemon juice-1/2 tsp



    Method-In a pan,heat oil in a pan, add cumin seeds add onions and sauté well.Next add chilies and fry for 1-2 mins.Next add chopped tomatoes,and fry till mushy.Next add the masala pwds and fry. Add the cooked kala chana and mix.Add salt and mix well.Add lemon juice,garnish with coriander leaves and serve.


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    "Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship."Buddha

    Apr 15, 2014

    Methi Peas Bhath / Menthya Soppu Batani Bhath

    Methi Peas Rice/ Menthya Soppu Batani Bhath  is easy and perfect one pot meal.Stir fried Methi leaves or Fenugreek leaves with peas blended with bhath powder in rice tastes delicious.Enjoy this healthy greens with raita or papad.


    Methi Peas Bhath / Menthya Soppina Batani Bhath
    Ingredients
    • 1 cup rice
    •  1/2 cups of peas (steamed)
    • 1 cup of methi leaves (cleaned/chopped)
    • 1/2 tsp. mustard
    • 1/2 tsp.chana dal
    • 1/2 tsp. urad dal
    • Hing-Pinch
    • Curry leaves-few
    • Turmeric pwd-pinch
    • 2 tbsp. oil
    • Salt to taste
    • 2 tbsp. Bhath Powder
    • Dry grated coconut-1 tbsp







    Method: Cook rice and Spread it on a plate.Heat oil add mustard seeds, after it splutters ,add chana dal,urad dal,hing,curry leaves, turmeric and fry until golden brown.Add the Methi Leaves and stir fry well.Next add the steamed peas,bhath powder, salt and mix well.Add rice, and mix well.Garnish with coconut.Serve hot with raita or papad or enjoy just like that.
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    Today you are you! That is truer than true! There is no one alive who is you-er than you! Dr. Seuss

    Apr 13, 2014

    Khara Kadlepuri

    Khara Kadlepuri or Spicy Puffed Rice -is simple and easy snack recipe.Enjoy with hot cup of tea.A easy vacation recipe for kids .



    Khara Kadlepuri ,Puffed rice,

                     Khara Kadlepuri 

    Ingredients
    • 1 cup Puffed Rice/Kadle Puri (kurmura)
    • Few Peanuts (kadalekayi)
    • Few White Dal(Hurikadle)
    • Salt to taste
    • Red chili pwd -1tsp
    • Salt for taste
    • 1-2 tbsp oil
    Seasoning
    • 1/2 tsp mustard
    • 1/2 tsp Jeera
    • Few curry leaves
    • Red chilies-1-2
    • Hing -pinch
    • Turmeric-pinch


    Method: In a deep pan, heat the oil fry peanuts and white dal and remove on a plate.In a kadai ,prepare the seasoning.Heat oil ,add mustard seeds and when it starts to pop up, add jeera,hing,turmeric, red chillies ,red chili pwd,curry leaves.Once done, add the puffed rice and fry well .Add salt and mix well add the fried peanuts and white dal and mix well.Store it in a air tight container.


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    "Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time."Thomas A. Edison

    Apr 11, 2014

    Seemebadnekai Raita / ChowChow Raita

    Seemebadnekai Raita / Choyate Raita ( ಸೀಮೆ ಬದನೇಕಾಯಿ )is made from yogurt/curds or dahi.It is normally served as dip/side dish .It provides cooling effect and has a nice taste.This raita is with a touch of ground mix of raw mustard (hasi sasive ) , coconut and chilies.



    Seemebadnekayi Raita / ChowChow Raita
    Ingredients:

    • 1 cup Seemebadnekayi/Chowchow
    • (chopped and boiled)
    • 1 cup yogurt
    • Salt as per taste
    • For Grinding
    • Fresh chopped coriander 
    • 1-2 tbsp -Fresh grated coconut
    • 1 tspn-mustard seeds
    • 5-6 green chillies

    For Seasoning
    • 1tsp oil
    • 1 tspn mustard seeds
    • 1 tspn chana dal
    • 1 tspn urad dal
    • Hing-pinch
    • Curry leaves

    Method:

    1. Chop the Chow Chow finely and boil it till soft.Once cold ,add curds ,salt and mix 
    2.Grind mustard seeds,coriander leaves,chillies and coconut into fine paste.
    3.Add it to the chowchow curds mix,
    4. Heat the oil on a low flame, add mustard seeds-let it splutter, add urad dal, chana dal ,hing once done add it to the mix and stir well.Enjoy with Chapati or Rice.



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    You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You're on your own. And you know what you know. And YOU are the one who'll decide where to go...” ― Dr. Seuss

    Apr 7, 2014

    Sabsige Soppina Akki Rotti

    Sabsige Soppina Akki Rotti is nutritious , wholesome blend of n rice flour making it a healthy breakfast delight.Enjoy your greens and stay healthy!Akki Rotti is a favorite breakfast item in Karnataka.We can use various vegetables and make it.This one is made from Sabsige soppu aka Dill Leaves .


    Ingredients 
    Sabsige Soppina Akki rotti,Dill leaves,Shepu
    Sabsige Soppina Akki Rotti

    Rice flour       2 cups 
    Dill Leaves          1 bunch finely chopped
    Cilantro leaves          handful chopped
    Green chillies            7-8 finely chopped
    Jeera/Cumin seeds             1 tsp
    oil                             2Tbsp
    Salt                          to taste
    Water                       as req

    Method 

     Mix Rice flour(akki Hittu)  with chopped and  washed dill leaves, add salt,chilies,cumin seeds.Add water and mix well add little curds.Cover and leave overnite.(Dough should be of medium softness not too hard or too soft.) Next day ,take a tava ,smear  1tsp of oil around,take the dough and spread around it add water to flatten on the tava.

    Keep this on medium heat, add oil around the roti ,cover ,check if done.If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

    To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time.

    Enjoy hot Akki rotti with butter and chutney /pickle of your choice.


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    'What you to do every day matters more 
    than what you do every once in a while'.(The Power of Habit)

    Apr 4, 2014

    Menthya Soppina Matodi Palya

    Menthya Soppina Matodi Palya /Matwadi palya (Methi leaves/Fenugreek Leaves) is a South Indian speciality .A sabzi of simple greens with a mix of lentils (chana dal) coconut and spices.It is tasty and spicy.

    Menthya Sappina Matodi Palya
    Menthya Sappina Matodi Palya

    Ingredients:

    Methi leaves-1 cup
     finely chopped
    (cleaned and washed)
    Channa dal - 1 cup
    Grated coconut - 1/4 cup
    Red chillies -5-6
    Ginger grated- 1 tsp
    Jeera-1 tsp
    Salt to taste

    For seasoning:
    Oil- 2-3 tbsp
    Mustard seeds-1/2 tsp
    Urad dal -1/2 tsp
    Chana dal-1/2 tsp
    Hing-a pinch
    Turmeric -1/4 tsp
    Red Chillies-1-2
    Curry leaves-3-4

    Method: Soak the channadal for 2 -3 hours along with jeera.Drain the water.Grind it along with coconut,ginger,chillies .Add  very less water for grinding.The mix should be coarse.Meanwhile heat oil in a pan and add all the items in the seasonings,add the methi leaves and mix.Cover it with a lid.Once the vegetable is done add the ground paste,salt and mix well.Let it cook on low heat for 10-15 mins.Keep stirring in between .Serve this matodi palya / Paruppu usli hot with plain Rasam rice or chapati.


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    "The art of being wise is the art of knowing what to overlook."
    William James 

    Apr 2, 2014

    Capsicum Chutney

    Capsicum Chutney is yet another vegetable based chutney that can be enjoyed with Dosa/Idli or Chapati.This is easy and spicy -a non coconut based chutney.



    Capsicum Chutney
    Ingredients:
    • 1 cup Green Capsicums chopped
    • 1 Onion, chopped
    • Few Peanuts roasted
    • 1 tbsp. Oil
    • 4-5 Green chillies
    • 1 tsp tamarind paste
    • Salt to taste
    Seasoning
    • 1/2 tsp Mustard
    • 1 tsp Chana dal
    • 1 tsp Urad dal
    • Few Curry leaves
    • Hing-pinch
    • 1 tbsp Oil

    Method: Roast the peanuts and keep it aside.Next add oil in kadai,fry capscium,chilies , onions. Grind these with tamarind paste into chutney with very less water.Season with mustard seeds,hing,chana dal,urad dal and curry leaves.Enjoy with dosa , idlis or Indian Breads.






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