I posted the benefits of using Curd (Yogurt) for Health and Beauty way back in 2012. The post if you haven’t seen it yet is linked below:
Curd (Yogurt) for Health and Beauty
I have one pot where I am growing Doddapatre – ದೊಡ್ಡಪತ್ರೆ at home. It is called Cuban Oregano in English. Botanical name is Coleus aromaticus.
As I went back to this post, I saw Ms. Deepa Mahishi had posted a recipe for the same. I followed the same steps and created this. It is just out of this world tasty.
- 1 tsp Jeera
- 4-5 black pepper
- 1-2 green chillies
- A bunch of Doddapatre – ದೊಡ್ಡಪತ್ leaves
- 1 tsp Ghee or oil
- Yogurt 2-3 cups
- For seasoning, 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 sprig curry leaves, hing and 1/2 red chili.
- Wash Doddapatre leaves thoroughly.
- Fry Jeera, black pepper, green chillies, Doddapatre leaves cut into pieces in 1tbsp of Ghee.
- Once it cools down, grid it in mixer with yogurt.
- Make seasoning with Mustard, Urad dal, hing, red chilli and Curry leaves in Ghee or oil.
- Add it to the Tambuli. You can also substitute Spinach for Doddapatre leaves.
So, how should we consume this? I had it as is. No accompaniment. It is just delicious. So, can be had without anything. You can eat it with rice, and make a thicker version and eat it with Chapathi also.
So many of you had asked for the recipe for Modaka – ಮೋದಕ prepared during Ganesha Festival. I had not prepared this one in a long long time. Last year I tried the same and it came out just delicious. We ate it with a dollop of Ghee. Yes, you heard it right, Ghee for a change.
So, here is what you require for preparing this.
Ingredients for the Coconut Filling:
- 2 and 1/2 cups freshly grated coconut
- 2 and 1/2 cups Brown Sugar, or Powdered Jaggery
- 5 Cardamom
- 2 tsp Poppy Seeds, Gasgase fried in Ghee (optional)
- In a heavy bottomed pan , mix both the Coconut and Jaggery as shown below.
- Keep stirring the mixture and make sure it doesn’t stick to the bottom and burn.
- After, 10-15 minutes, the mixture will change its color to dark brown
- If it is too think, just add 2-3 drops of water.
- Once it becomes thick, add the ground Cardamom, and Poppy seeds.
Ingredients for the Dough:
* 1 cup rice flour
* 3/4 cup water – be judicious here
* pinch of salt
* 2 tsp oil
- Boil water in a pan. When it is boiling add salt, oil.
- Slowly mix the rice flour and keep stirring.Turn off the stove.
- When it is easy to handle and still hot, keep kneading the dough.
- When the dough is well kneaded, take a small ball in your palm, flatten the edges, keep the filling and close it.
- When you have completed all of them, place in a pan and steam it in a cooker.I used the Idli stand, steamed 4 at a time.
- Place it in a plantain leaf and offer to Lord Ganesha.
The cucumber instead of Potato was the main change. It was so yummy. If not, there isn’t much difference in the procedure posted earlier also. I forgot to take pictures, and realized after tasting this that it is way too delicious and needs to be posted here.
There are many ways of making Sabudana Khichdi. Over many years I have prepared this, this is one method which is quick and easy and comes out the same way every time I prepare. One of the favorite dishes of my daughter. So, here are the detailed steps to make this. Click on the pictures to see a bigger image.
1/2 pound Sabudana/ Sabudani
1 medium sized Cucumber, finely grated and microwave for 5-6 minutes until tender.
salt to taste
1 tsp haldi
1 tsp mustard seed,
1 tsp channa dal
1 tsp urad dal
hing to taste
6 tbsp oil
Grind the following ingredients in the food processor into coarse powder.
5 tsp groundnuts
5 tsp Putani – Dhalia
6 green chillies
4-5 sprigs Coriander leaves
5-6 curry leaves
Wash Sabudani, drain water completely and leave for a couple of hours in the colander.
Keep sprinkling water as and when you see that the Sabudani is getting dry.
Grind all the ingredients listed above, Mix with the Sabudani.
Add salt also to this mixture. Heat oil, add mustard seeds, hing, channa dal, urad dal. Next add the cucumber and fry for a few minutes. Add Sabudani and mix well. Keep stirring so that the Sabudani doesn’t get burnt at the bottom of the pan. Add water if the Khichadi looks too dry.
Serve with Yoghurt.
Today being Dwadashi and a holiday due to President’s day, and to top that a very cold windy and snowy day, my Husband asked me to make ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa.
There was literally no milk at home, and I didn’t want to drive to the store. Opened the pantry and saw Coconut milk. So, replaced milk with coconut milk, added almost 1/2 cup chopped nuts. The ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa was out of this world.
ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa with coconut milk recipe below.
- 1 cup ಹೆಸರು ಬೇಳೆ – Moong Dal
- 1 and 1/2 cup ಬೆಲ್ಲ – Jaggery
- 4-5 tsp Fresh or Dry Coconut
- 1/ 2 cup Nuts of your choice
- Raisins, and Cardamom
- Oil or Ghee
- 1 can Coconut Milk
- 4-5 Cloves (optional)
- Fry the ಹೆಸರು ಬೇಳೆ – Moong Dal in oil or ghee.
- I also fried the Raisins, cloves along with the ಹೆಸರು ಬೇಳೆ – Moong Dal.
- Add enough water and pressure cool for 2 whistles.
- The ಹೆಸರು ಬೇಳೆ – Moong Dal should still hold its shape and not be completely mushy.
- Once the pressure cools down, add Jaggery, coconut milk.
- Let it boil for a few minutes.
- Fry chopped nuts and add to the ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa
- Finally, add cardamom.
- Serve hot or cold.
The usual recipe is posted here:
It is sometimes tough to come up with a variety of food to prepare for each and every meal. Some days you just don’t have energy when all day you have been attending meetings and working.
Yesterday was one such day which was crazy busy. At night for dinner, looked at the pantry, and saw urad dal flour and rice flour. I thought to myself, why not make Instant dosa out of this. There was leftover sambar. Had no time to grind, and no matter what I do, it will not ferment in winter.
So, quick instant dosa was a super hit. No soaking, no grinding, no fermenting, and no cleaning the heavy wet grinder.
The dosa was soft, and crispy because of the baking soda. However, it becomes soggy if you don’t eat it immediately. Good to serve hot out of the skillet(tava) and eat immediately. So, make sure someone makes it for you.
I cheated and ate one with Ghee and Sugar today. The dosa batter had fermented as well. It brought back memories of my childhood. Don’t tell anyone…..
- 1 measure urad dal flour (available in all grocery stores)
- 2 and 1/2 measure rice flour
- 1 tsp baking powder – Eno salt will also do
- salt to taste
- Mix the rice flour, urad dal flour, salt with enough water
- Beat well so there are no lumps
- If you wish, leave it overnight to ferment
- If not, add baking powder just before preparing dosas
- Serve with Chutney and Sambar.
I try to make food as healthy as possible. So, for the past several months instead of making just Akki/Rice Rotti, I am using other healthy flours like Jowar and Ragi. I usually mix equal portions of Jowar and Ragi and make rotti. The Ragi flour was over, and the weather prevented us to venture out to buy the same.
So, I mixed 2 cups of Jowar flour and 1/2 cup of Rice flour. The rotti turned amazingly soft, and unbelievably tasty. This is also healthy. Make sure you cook the rotti in low flame so patience is required for this rotti.
- 2 cups Jowar Flour
- 1/2 cup Rice Flour
- 1 large Cucumber or Onion or Carrot finely grated
- 6-8 green chillies finely chopped
- 1/4 cup fresh or frozen coconut ( I skipped)
- 8-10 sprigs cilantro leaves finely chopped
- 1 tsp jeera
- salt to taste
- Mix all the ingredients in a large bowl with water. The dough should not too watery. See pics above.
- In a cold pan or tava, add 1 tsp oil. Now take a tennis size ball of the dough and place in the center of the tava.
- With your palms, slowly start tapping the dough until it forms a thin circle around the tava.
- You can add water to your finger tips while doing this.
- Once the rotti is thin and evenly spread, turn the gas on and place this Tava.
- Let it cook in medium heat until all sides are done.
- Simultaneously on another stove, make the rotti on a bandale, pan.
- Reverse and cook for a minute or two.
- Serve with Chutney or pickle.It tastes crunchy, spicy and way too yumhealth.
P.S: After you finish making one rotti, the tava or pan has to washed in cold water so that you make another one. If the pan is hot, the dough sticks and you can’t make a thin rotti.
You can find recipes for other rotis posted here:
The most healthy and nutritious sambar you can ever make. This goes well with Rice, chapathi and Roti. This sambar is so filling, tasty and very healthy. I usually never make Sambar with just the powder, but this one was very tasty.
Wait until you see the next post where I made an amazing roti out of something left over and used this sambar for accompaniment.
Ingredients for the masala:
Ingredients for the huli:
- 1 cup toor dal
- 2 big bunches of Spinach, washed and chopped finely ( I used frozen Spinach)
- 1 cup white beans, washed and cooked ( I used canned)
- 1 cup Garbanzo(chick Pea) beans, washed and cooked ( I used canned)
- 3-4 tsp huli pudi
- 3 tsp tomato paste
- 1 tsp tamarind paste
- Salt to taste
- For seasoning – Oil, Mustard seeds, Jeera, Haldi, Hing, curry leaves, 1 red chilli
- Pressure cook toor dal along with spinach and both beans.
- I used frozen spinach and canned beans, so added it to cooked toor dal later.
- In a big vessel, add 3 tsp oil. Add mustard seeds, jeera, hing, curry leaves, and haldi.
- Add tomato paste and tamrind paste.
- Now add the Huli powder.
- When it starts boiling, add the cooked toor dal, spinach and beans. Add salt to taste.
Serve with Rice or chapathi.
You can find Sambar Powder recipe here: