BEANS PARIPPU USLI

Beans pariuppu usli is a dry subzi made with beans, chana dal and tur dal.  It is very tasty and can be served with sambhar rice, rasam rice, I prefer to have it with.

Normally, the dals are soaked and ground to a paste with red and green chilli, steamed and crumbled and added to the cooked beans with tadka.  But I made it in a different way.  

The same can be prepared with Vazhapoo, cluster beans, carrot, cabbage, broad beans  etc.  Maharashtrians make watli dal with raw mango.  

KAIRI KI PARATHA

Kairi ki paratha  ( video  you tube) one of my colleague made and brought for lunch.  We used to sit together for lunch and share our dishes.  She had used the kacha pakka mango which is neither sour nor sweet.   It was a very simple preparation and tastes good.

Before this, I had made the same with raw mango which was sour and with the ripe mango and video had also made.  Since my children did not like it, I did not post it.   Since the season is on, I thought of sharing the recipe with you all.

Whenever I try a new dish, I make it with less quantity only and the measurement is given according to that.  You can increase the quantity according to your requirement if you liked the dish.

Let us look at the recipe now:

KAIRI KI DAL

Kairi means raw mango.  The dal made with raw mango is known as Kairi ki  dal in Hindi and Ambechi dal  Marathi.  It is a simple preparation of dal with the addition of raw mango pieces in it.

I had one small raw mango with me so thought of making the dal with it.  It tastes good with phulka and rice.

Since the season is on, you can try this recipe definitely and enjoy.  I am giving my choice of ingredients and masalas and you can according to your taste bud.

Let us look at the recipe now:

GAHAT KI DAL, HORSEGRAM DAL

Gahat  ki dal is the speciality of Uttarakhand, a  Garhwali and Kumaoni dish.  Recently, I was trying the dishes with Kulith  i.e. horsegram, muthira, kollu, it is known as and happened to be in touch with a colleague who is from Garhwal.   

During the discussion with him, he gave me few recipes of Uttarakhand which I will be trying one by one and posting in my blog.

Since I was having the Kulith in stock with me, I thought of trying the dal though one item is missing from the original recipe.  Now I will have to find out from the shops whether it is available  in Mumbai or not.

It is a simple preparation and loved it.   Since we need the spice level very low, I  am using according t our requirement.  You may increase the spice level according to your taste bud.

 Let us look at the recipe now:

KOLLU VAZHATHANDU ADAI, HORSEGRAM BANANA STEM CREPE

Horsegram and banana stem both are having health benefits which is given separately at the bottom of the recipe.  

I had some kulith which I wanted to finish it off and a small piece of banana stem.  Since I was not in a mood to prepare any subzi, roti or rice, I thought of making the adai with these two ingredients.

I had soaked the rice, kulith early in the morning hence I could grind it in the afternoon by 1.00 pm. and I prepared the adai for lunch.  Watch on you tube:

Let us look at the recipe now:

RAGI DOSA (SECOND METHOD)

Ragi or finger millets it is known as has got  many health benefits.  It is high in protein hence  makes finger millet a very important factor in preventing malnutrition. The cereal can be an especially good source of protein for vegetarians because of its methionine content that constitutes about 5% of the protein.

It is rich source of minerals. Cotain calcium, phosphorous, potassium and iron and specially for people who might be at risk of osteoporosis or low hemoglobin levels.

The  increase in cases of diabetes has led to a great demand for foods containing complex carbohydrates with high dietary fiber levels and beneficial phytochemicals. Phytochemicals are a varied group of chemical compounds derived from plants, which are considered to be important factors in our capacity to combat disease. All these components are usually found in the outer layer of the grain or the seed coat, and so, it is generally a good idea to consume whole grains. 

 Finger millet controls blood glucose levels, and hyperglycemic and oxidative stress.  Finger millet is also rich in antioxidants.   Further, it also reduces bad cholestrol, prevents cardiovascular disease.

I have posted dosa and uttappa made out of ragi.  But this dosa is bit different from the earlier post as I have included rice and urid dal in it.

Let us look at the  recipe now:

  

RAVA ROTI

Rotis or flat bread it is known as is part of Indian Food.  We make various types of rotis.  I wanted to try the rava roti since long as I was bored of making the usual ones and the dishes  made out of rava viz. upma, kesari, sheera, uttappam, pongal etc.

It is an easy preparation and very tasty too for breakfast or dinner or lunch.  To enhance the taste of it, I added the kalathu podi in it and it was awesome.  Since I liked the taste of it, I tried it with bit nachni i.e. ragi and that too was very tasty.  here is the link for nachni rava roti.

Let us look at the recipe now:

NACHNI RAVA ROTI

Rotis or flat bread it is known as is part of Indian Food.  Now it has become a part of the food in certain foreign countries too. Of course, wherever, Indians are there, there has to be a restaurant somewhere.

We make various types of rotis.  I wanted to try the rava roti since long as I was bored of making the usual ones and the dished made out of rava viz. upma, kesari, sheera, uttappam, pongal etc.

It is an easy preparation and very tasty too for breakfast or dinner or lunch.  To enhance the taste of it, I added the kalathu podi in it and it was awesome.  Since I liked the taste of it, I tried it with bit nachni i.e. ragi and that too was very tasty.

Let us look at the recipe now:

Author: Raji Ramakrishnan

Cuisine: Indian

Category: Roti, flat bread

Serves: 2

Time taken: 1 hour totally.

Ingredients:

½ cup	Suji, rava, semolina
¼ cup	Nachni flour, ragi flour
1 -2 tbsp	Mix kalathu podi*
Salt	Adjust
	Generous pinch of saunf powder
2 tbps	Oil
1 tbsp	Finely chopped coriander and mint leaves.
¼ tsp	Kalonji, onion seeds (optional)
1 cup	water
2 tsp	oil
	Nachni flour for dusting
	Ghee or oil for cooking

Method:

1.        Boil water with little salt and oil.  When the water comes to rolling boiling stage, add the flour and mix well till the water is absorbed.  Cover and keep for 30 minutes. Switch off gas.

2.      After 30 minutes, put the dough on a plate and add 2 tsp oil and knead well.  Add the kalathupodi, mint, coriander leaves, kalonji etc. and knead again.


3.      Divide equally into 6 balls.  



Take one ball and flatten bit with your palms.  Apply the nachni flour and roll out the roti.



4.      Heat a tava, drizzle some oil.  Put the roti on the tava and cook both the sides.  Drizzle some oil or ghee.  Your rava nachni roti is ready.


How to serve:

Serve hot with any kind of curry, pickle, curd etc.

 thanks for visiting the blog.  your suggestions are most welcome.

RAVA IDIYAPPAM, SEMOLINA IDIYAPPAM

Idiyappam is the speciality of Kerala Cuisine which is served with Vegetable kurma and sweetened coconut milk.  Normally it is made with rice flour but can make use of other flours viz. millet flours and wheat flour too.  I had made it with bread also.

In our house it is served with morukootan and papad.  We can also make limbu sevai, coconut sevai, puli sevai and other flavourful sevai of your choice.

Since so many days, I wanted to try with the suji,semolina, rava and was asking my friends to give some recipes other than the normal upma, cake, dhokla, uttappam etc. which is made out of this and thought of trying this in the night itself yesterday.

If I am trying something new, I always make very less quantity hence I tried with ½ cup of suji and it came out well and liked by all at home.

Let us look at the recipe now:

CURD RICE WITH AAM RAS

During the mango  jack fruit season, in almost all the South Indian house specially in Kerala, one dish will be with these ingredients.  For dinner, I prepared the curd rice and mango puree.

My father was fond of curd rice and aam ras.  The aam ras prepared by him in a very simple method is a mouth watering dish for us as we also would love to eat it along with him.  You must be wondering how can you eat mango ras with curd rice.  Just try and you will love it.

Aam ras poori is another variety of dish we serve in our house during the mango season in Mumbai.

Let us look at the recipe now: