Tomato Utappam – Tomato Dosa

Tomato Omelet it is usually called. I changed the name so as to not give a heart attack to the many visitors who are very traditional. This dosa has no EGGS. However, it has onions. Very healthy, very tasty, takes a little longer to cook when compared to regular dosa if you want it crispy. I used to make this dosa regularly when I first got married. After Sneha was born things changed, and I prepared dishes which she liked and this dosa went away.

Last week, I had just 1 cup dosa batter which wasn’t enough for making dosa for two people. I could have made Onion uttapam, but seeing red ripe tomatoes decided to make Tomato Utappam/Tomato Dosa or Tomato Omelet. Of course, you can make it even without left over Dosa batter. I have ingredients listed for both batters below.

Ingredients using left over Dosa Batter:

• 1 cup left over Dosa batter
• 2 cups Besan flour
• 3 tomatoes chopped finely
• 1 large onion chopped finely
• 1/2 bunch coriander leaves
• 4-5 green chillies (adjust to your taste)
• 1/2 tsp jeera
• Salt to taste

Ingredients for regular Tomato Dosa:

• 1/2 cup Rice flour
• 1/2 cup fine sooji rava
• 2 cups Besan flour
• 3 tomatoes chopped finely
• 1 large onion chopped finely
• 1/2 bunch coriander leaves
• 4-5 green chillies (adjust to your taste)
• 1/2 tsp jeera
• Salt to taste

Method:

• Chop the tomatoes, onion, coriander and green chillies finely.
• the smaller you chop, the crispier the Dosa
• Mix all the ingredients, with enough water to make dosa batter.
• Heat one griddle(Tava), and put the batter.
• Cover the dosa, so it gets cooked properly on one side
• Flip over and cook on other side as well
• On another stove, heat another griddle(Tava). When it is done on both sides, transfer to other griddle(Tava)
• Let it cook on low heat until the Dosa is crispy.
• This dosa takes quite a while to become crispy because of the Tomatoes and Besan.
• I used two Griddles (tava), so I could make them faster and crispier.
• Serve with Pickles, Chatni or just eat them plain like we did.

ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ – Mavinakayi Chitranna – Raw Mango Rice – Recipe 2

The second way of making the ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ  - Mavinakayi Chitranna. The first method has been posted here. This is quite simple.

• ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ  - Mavinakayi Chitranna Recipe 1

This second method is quite tedious, but worth all the extra work. The taste is just amazing. It involved dry grinding and next wet grinding. Maybe if you can do it in one go, easy for you.

Ingredients:

• Cooked  rice ( made from 2 cups raw rice)
• 1/2 raw grated mango
• 7-8 red chillies
• 1 sprig curry leaves
• 3-4 springs coriander leaves
• 5-6 tsp freshly grated coconut
• 5-6 tsp dry coconut powder
• 2 tsp mustard seeds
• 2 tsp methi seeds
• 3 tsp oil, mustard seeds, jeera, urad dal, channa dal, haldi,peanuts, pinch of hing,
• Salt to taste.

Method:

1. Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
2. In a pan, heat oil. Fry Red chillies, curry leaves, methi seeds, mustrad seeds, and dry coconut.
3. Grind this dry masala.
4. Next, in a wet grinder, grind with very little water, grated mango, grated coconut, and the dry masala above.
5. In a pan, heat oil. Than add mustard seeds, urad dal, channa dal, hing, peanuts and haldi. Let the dals roast for a minute.
6. Add the finely ground paste.
7. Fry for a few more minutes.
8. Now add the rice and gently mix all the ingredients. Add salt as well.
   
9. Next, add  coriander leaves. Let the heat be very low.
10. Turn off the gas and  serve.
11. Serves 3 people.

Cantaloupe-Pineapple Juice

It is not yet very warm here. However, by evening you feel hungry. Around 5.30-6.00 PM which is too early for dinner, you need something to munch or drink. I am not used to drinking any Tea or Coffee in the afternoon or evening. So, today I made this wonderful juice since I had 1/2 cantaloupe and 1/4 pineapple remaining. Quick, easy, and very tasty Juice.

Ingredients:

• 1/2 Canataloupe
• 1/4 Pineapple
• 3 tsp Honey
• 1 cup water

Method:

• Roughly chop the cantaloupe into big chunks
• Chop the pineapple as well
• Add the fruits, honey and 1 cup water and blend until smooth.
• Serve immediately.
• Very tasty, and refreshing.

Mint Mango Chutney – ಫುದಿನಾ ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ

Raw mangoes have become a constant in my house. Just love the flavor of Raw Mango. Made this delicious chutney from the Mint which has started growing in my place.

Ingredients:

1. 1 cup fresh grated coconut
2. 1/4 cup grated Raw Mango
3. 10-12 Mint/Pudina leaves
4. 1/2 bunch coriander leaves
5. 10 green chillies
6. 1 inch grated ginger
7. 1/2 tsp lemon juice
8. salt to taste, and 1/4 tsp sugar
9. for seasoning – 1 tsp mustard seeds, 1 tsp urad dal. 1 red chilli, 4 curry leaves, pinch of hing

Method:

1. Grate Raw Mango, and Coconut. Wash the Pudina/Mint.
2. Now, add all the ingredients from 1-8 and grind to a smooth paste.
3. Heat a small pan, add 1 tsp oil. Now add all the ingredients mentioned in 9 for seasoning.
4. Add this seasoning to the chutney, and serve with Idli, Dosa, Poori, chapathi or GundaPongalu

P.S: I didn’t add the seasoning, since didn’t want to eat too much oil.

Bitter Gourd Stir Fry

I am not used to having tons of Bitter Gourd in the Fridge. So, had to make something different. So, decided to experiment with Bitter Gourd Stir Fry. I had eaten this almost 13 years back when in Dubai. My friends at work shared this with me, and it was crunchy, bitter and salty. I just didn’t like it, but ate it by gulping water. I guess, every decade our taste buds change. No idea, but this recipe is going to be a keeper.

Ingredients:

• 3 Bitter Gourd washed and chopped in circles
• For seasoning: Oil, mustard seeds, jeera, hing, haldi, curry leaves, and red chilli powder

Method:

• Wash and chop the Bitter Gourd in circles. Remove the seeds

• At this point, I microwaved the Bitter Gourd for 6-7 minutes until they were tender.

• In a pan, add oil and when it is hot, mustard seeds, jeera, hing, turmeric powder and curry leaves.

• Next, add the tender Bitter Gourd ,mix well.

• Fry for a few minutes, and when they start turning crunchy add, red chilli powder and salt.

• Lower the heat, and let the Bitter Gourd cook until crunchy.

Healthy Living – Carrot

Carrots have been a constant food from my childhood. I didn’t like eating them raw when I was a kid. My Father and Sister ate it raw. I see my Husband and Daughter also eat them raw as soon as I cut them. It may have been one reason why my Father was able to withstand Macular Degenration also. He loves carrots, and it is one of the best medicines for our Eyes.

Most strict Madhwa household do not eat Carrots. A few in my close relatives also do not eat. Anyway, We eat carrots (not during festivals though) and take a look at the health benefits for the same.

Health Benefits from Carrots:

1. It is one of the richest food in beta-carotene.
2. The carotene has an antioxidant property which may reduce the risk of certain cancer and aging disease.
3. Carrots help you have a healthy skin and a good night vision.
4. Carrots are our intestines’ friends.
5. This vegetable may boost your immune system and lower the risk of lung cancer.
6. Carrots may lower blood cholesterol levels and increase the lactation.

Healthy Living Series Posts:

• Healthy Living

Carrot Recipes posted on this blog:

• Simple and Healthy Carrot Tomato Raita

• Carrot Kosambari

• Carrot Mosaranna(Yogurt Rice)

• Quick and Easy Carrot Halwa

• CTO Sandwich

• Instant Rubbida Huli(Sambar)

• Bisibele Bath – With a Twist

• Poori Saagu

You can take a look at the food page and see many more recipes which have carrots in them:

• Vegetarian Food

Start using this wonder food in your daily food items like vegetable rices, sambar, raitas, and enjoy the benefit of a healthy living. As always, if you have any health issues, please consult your Doctor.

Enjoy, stay healthy and stay tuned for the next article.

ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ – Mavinakayi Chitranna – Raw Mango Rice

Two ways of making the ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ  - Mavinakayi Chitranna. This is the first method. Quite easy, very similar to other rice dishes. I didn’t add ginger, peanuts. Ginger overpowers the taste, and I wanted the taste of raw mango here. You can add it if you wish. Same with peanuts.

Ingredients:

• Cooked  rice
• 1/2 raw grated mango
• 4 green chillies slit length wise
• 1 sprig curry leaves
• 3-4 springs coriander leaves
• 5-6 tsp freshly grated coconut
• 3 tsp oil, mustard seeds, jeera, urad dal, channa dal, haldi, red chillies, pinch of hing,
• Salt to taste.

Method:

1. Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
2. In a pan, heat oil. Than add mustard seeds, urad dal, channa dal, hing and haldi. Let the dals roast for a minute.
3. Next, add green chillies, curry leaves and fry for a few minutes.
4. Add the finely grated raw mango as shown below.
   
5. Fry for a few more minutes. At this point, I also added the fresh grated coconut.
6. Now add the rice and gently mix all the ingredients. Add salt as well.
7. Next, add  coriander leaves. Let the heat be very low.
8. Turn off the gas and  serve.

Neeru Majjige Recipes for Shree Rama Navami

ಪುದಿನಾ ಮಜ್ಜಿಗೆ- Mint/Pudina Lassi

The ingredients for Mint/Pudina Lassi are quite simple.

• Yoghurt – 1 cup
• Water – 1 cup
• 15- 20 Mint leaves washed
• 1/2 inch Ginger – optional
• Salt to taste

Blend all the above ingredients and serve immediately.

ನೀರು ಮಜ್ಜಿಗೆ – Spicy Lassi

Ingredients:

1. 1 cup yogurt or curd
2. 2 cup water
3. 3-4 curry leaves
4. 1 green chilli ( optional)
5. 1 inch ginger finely grated
6. 3-4 leaves of cilantro
7. Salt to taste

Method:

Put all the above ingredients in your blender and blend until frothy. Enjoy anytime of the day. I have 2 tall Lassi already ready, do you want some?

ಮೆಣಸು ಮಜ್ಜಿಗೆ – Black Pepper Lassi

Ingredients:

1. 1 cup yogurt or curd
2. 2 cup water
3. 5-6 freshly ground crushed black pepper
4. Salt to taste

Method:

Put all the above ingredients in your blender and blend until frothy.

Panaka Recipes for Shree Rama Navami

Friday April 19th 2013 is Sree Rama Navami. Rama Navami comes during summer, and it is customary to prepare Panaka, Majjige and Kosambari and distribute the same. Also, the panaka, Majjige and Kosambari have cooling effect as well, which is required due to the intense heat in Summer.

I have posted below two common Panaka recipes we prepare and distribute on Rama Navami day. I don’t have any pictures for these yet.

• ಬೇಲದ ಹಣ್ಣಿನ ಪಾನಕ – Wood Apple Juice

  This is the most common panaka made during Rama Navami. Remove the outer covering of the ಬೇಲದ ಹಣ್ಣು. Remove the ತಿರುಳು and add some water, let it soak in the water for sometime. Once the ತಿರುಳು is completely soaked, squeeze it just like you squeeze tamarind and get all the juice. Add enough water. Based on how much sweetness you want, mix jaggery or brown sugar. Finally, add crushed cardamom. Chill and serve.

I haven’t seen Wood Apple in the US, have you?

• ನಿಂಬೆ ಹಣ್ಣಿನ ಪಾನಕ – Lemon Juice

  This is again the same recipe we all use to make lemon juice. Squeeze lemon juice. Add enough water. Add a pinch of salt, crushed cardamom and replace sugar with Jaggery or Brown sugar.

If you want to know more about ಬೇಲದ ಹಣ್ಣು or Wood Apple read this link:

• What is ಬೇಲದ ಹಣ್ಣು or Wood Apple?

P.S: If you have any recipes, please share and I will post it here.

ಕಡಲೆ ಬೇಳೆ ಕೊಸಂಬರಿ – Channa Dal Kosambari

Like I mentioned in my earlier post, during any special occasion in our Madhwa houses, we are supposed to make 2 Kosambaris. One from Channa dal or kadale bele, and the other from Split Moong Dal or Hesaru bele. In our family what we do instead of making 2 Kosambari’s is to mix a tsp of Channa dal or Kadale bele to the Hesaru Bele Kosambari.

This time, I actually prepared two Kosambaris for Ugadi, so I could take a picture and later mixed them.

So, here comes the recipe for the Channa Dal Kosambari:

Ingredients:

• Channa dal or Kadale bele soaked in water for 3-4 hours
• 1 Cucumber finely chopped, remove the seeds
• Cilantro finely chopped – optional
• 6 tsp fresh Coconut, finely grated
• Lemon Juice to taste
• Salt to taste
• 1 tsp oil, mustard seeds, pinch of hing and 2-3 finely chopped green chillies for seasoning.

Method:

• Drain the water from the soaked dal.
• Make sure there isn’t any water at all.
• Now mix Cucumber, Coconut, Cilantro, Salt and Lemon Juice.
• In a small pan, heat oil, add mustard seeds, hing and green chillies.
• Mix it with the Kosambari and serve.

P.S: Moong Dal Kosambari