Water Melon Rind Dosa/Kalangadi Hannina Sippe Dose

As all of us know that most of the fruits nutrition contains in their outer skin,peelings and rind but still most of us discard them and consume only the fruit.Today I am posting this  dosa recipe which is made up of  rind of a watermelon.This recipe is perfect for summer which is lighter and cooling on stomach and easily digestible. The watermelon rind is having lot of health benefits and helps in improving immune system,nervous system and eye health to name a few.

Ingredients:
Rice-2.5cups
Water melon rind-2cups
Fresh coconut-1/4cup
Green chillies-2-3
Cumin/jeera-1tsp
Ginger-small piece
Oil for preparing dosa as required
Salt to taste  

Method:
1.Wash and soak rice for 4-5hours,Grind rice along with coconut,watermelon rind,green chillies,ginger and jeera into fine paste adding little water.
2.Add water to make it thin as buttermilk consistency.
3.Add salt to taste.mix well, no need to ferment.Prepare dosa's like neer dosa.
4.Heat tawa,take a ladle full of batter and spinkle first outwards in a circle then fill the gaps
 evenly,sprinkle little oil over dosa.
5.No need to cook both sides of dosa.Fold twice and serve with coconut chutney or any vegetable side dish.

Note:
1.Don't throw the watermelon peels when you finish the fruit,wash them and carefully 
cut the rind part, the part between the green outer skin and the red part of the fruit.
which is white or pinkish in colour.
2.Chop them into pieces and use.
3.If you want more spice you can use more chilies.
4.No need to ferment the batter,and it will stay in refrigirator for 2-3 days.

Also look for other dosa recipes

Tomato dosa

Mixed Dal dosa

Pesarratu

Masala Dosa

Churmuri Dosa

Onion Uttapam

Neer dosa

Horsegram Dosa

Ragi Dosa

Chilli Cheese Toast

Ingredients:
White/Brown bread slices-4
Grated cheddar cheese-1Tbsp
Grated Mozzarella cheese-1Tbsp
Green chilli-1,finely chopped or red chilli flakes
Dried oregano-1/2tsp
Salt to taste
Black pepper powder-1/4tsp
Butter spread/margarine-4tsp(I have used olive spread)

Method:
1.Apply spread on  the bread slices and keep it aside.
2.In a bowl mix chopped chillies,grated cheddar,oregano,salt and pepper.
3.Spread this mixture on the two buttered slices then close the other two slices on top press them gently.
4.Heat a griddle or tawa, place the sandwiches on tawa and cook on low medium heat for 2-3minutes on each sides until crisp and golden brown.
5.Take out of the tawa and cut into 2 halves and serve with any sauce or ketchup.

Note:
1.Here I have used green chillies if your kids don't like spice use mild red chilli flakes.
2.If you want more spice you can add more chillies.
3.Ideal for above 7yrs old kids lunch boxes.
4.You can also add veggies like finely chopped capsicum,corn or any veggies of your choice.

Healthy Quinoa Pongal/Huggi/Khichdi

By now you’ve probably know Quinoa, pronounce it as (“keen-wah”).Quinoa is a quick-cooking, gluten-free whole grain (actually a pseudo whole-grain, because it’s cooked like a whole grain but is the seed of a beet relative). Quinoa grows in a rainbow of colors, but the most commonly available are red quinoa, black quinoa and white quinoa. Taste and nutrition are similar among the colors. White quinoa tends to cook up fluffier, while red quinoa and black quinoa have a crunchier texture and the grains don’t stick together as much.It has a lovely nutty taste and delicate popping texture. If you can cook rice, you can cook quinoa. Here’s the simplest way to cook quinoa: Combine 1 cup quinoa with 2 cups water  in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.Fluff with a fork before serving.Quinoa is nutritionally renowned for its protein content and while it does have a decent amount, it’s not actually the amount of protein that’s so impressive. Instead it’s the type of protein. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats. Quinoa also offers a good dose of fiber and iron. You can try many indian dishes as substitute for wheat and rice.Source info:online and wiki.

Ingredients:
Quinoa-1/2cup
Moongdal/hesarubele/Split greengram
Ghee-1Tbsp
Mustard-1tsp
Jeera/Cumin-1/2tsp
Methi -10seeds
Asafoetida-pinch
Pepper power-1/2tsp
Jeera powder-1/2tsp
Curry leaves-1sprig
Ginger-1"piece(crushed)
Turmeric powder-1/4tsp
Green chillies-3-4
Salt to taste
Coriander-2Tbsp,little for garnishing

Method:
1.Wash quinoa and dal thoroughly.Soak it in water and keep it aside.
2.In a pressure cooker,Heat a ghee and add mustard and jeera let them pop.
3.Now add asafoetida,ginger,curryleaves,green chillies and turmeric fry for a second.
4.Add 2 cups of water,let it boil now add jeera powder and pepper powder and salt.
5.When it begins to boil add washed quinoa and dal ,add chopped coriander.
6.Cook upto 1 to 2 whistles, now the pongal is ready to serve,garnish with chopped coriander.
7.Serve hot with ghee.
Note:You can also add any veggies of your choice.

Red Beans Quesadilla

Preparation Time:10 minutes| Cooking Time:5 minutes |Makes:4 or 6 Wedges

Category:Snack |Cuisine :Mexican 

Ingredients:

Red kidney beans-200g (1/2Can)if using home boiled beans means 1/2cup

Spring onions-2 sticks,finely chopped

Fresh Coriander-2tbsp

Cheddarcheese-1/2cup,grated

Red chilli flakes-1/2 tsp(if preparing for small kids,use black pepper powder instead)

Oregano (dried herb)-1/2tsp
Garlic clove-2
Salt to taste

Flour tortilla's-4

Method:

!.Toast all the tortilla's lightly on a tava and keep aside.
2.In a bowl  add red beans mash it roughly and add all the other ingredients mix well and keep it aside.
3.Heat a tava place the tortilla and evenly spread the handful of mixture on the tortilla and cover the another tortilla on top and press gently,make sure that the flame is low because tortilla's will burn quickly.
4.Cook on both sides until cheese melts,cut them diagonally into 4 or 6 triangular wedges.Serve warm with sour cream or any dip of your choice.

Note:
1.You can use any variety of boiled beans and seasoning of your choice .
2.You can prepare this with chappatis too.
3.Good for kids lunch box.
4.Don't overload the stuffing on tortilla's makes it soggy,don't put more
than a Tbsp.
5.If you are cheese lover you can add more cheese if you wish.
6.Look for more Mexican Recipes and Veggie Quesadilla
7.It can be cooked in the oven too,In a preheated oven at 180'c,place the sandwiched tortilla's on a baking sheet and bake for 2-3minutes until cheese melts.

Tomato Dosa/Dose

Ingredients:
Rice-2cups
Tomatoes-2-3(roughly chopped
Fresh coconut-1Tbsp
Green chillies-2
Cumin/jeera-1tsp
Oil for preparing dosa as required
Salt to taste 

Method:
1.Wash and soak rice for -4hours,Grind rice along with coconut,tomatoes,green chillies and jeera into fine paste adding little water.
2.Add water to make it thin as buttermilk consistency.
3.Add salt to taste.mix well, no need to ferment.Prepare dosa's like neer dosa.
4.Heat tawa,take a ladle full of batter and spinkle evenly,sprinkle little oil over dosa.
5.No need to cook both sides of dosa.Fold twice and serve with coconut chutney or any vegetable side dish.

Avalakki Uppittu /Kanda Pohe/Aval Upma/Rice flakes upma

Ingredients:
Avalakki/Poha/Rice flakes-1cup (Thick variety)
Onions-1,finely sliced
Green chillies-3
Curryleaves-2sprig
Oil-1tbsp
Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Peanuts-2tbsp
Salt to taste
Fresh grated coconut-2Tbsp
Lemon juice-2tsp
Coriander leaves to garnish

Method:
1.Wash the avalakki thoroughly for 3-4 times until the water runs clear and leave it in the colander
and let the excess water drains out.
2.In the same pan fry the peanuts on a medium low flame until crisp.take out and keep it aside.
3.Heat a oil in a pan add mustard and let them pop then add dals fry until light brown,then add
sliced onions,green chillies,turmeric and curry leaves fry until onions turns light brown,then add salt to taste.
4.Now add  drained avalakki and mix well with the tempering then close the lid and lower the flame and cook for 2-3minutes.
5.Sprinkle lemon juice and garnish with fried peanuts,fresh coconut and chopped coriander.
6.Before serving mix well and serve hot.

Note:
1.You can use veggies to make it more nutritious and colourful.

Shavige Uppittu/Vermicelli Upma/Semiya Upma

Ingredients:
Vermicelli/Shavige-1cup
Onions-1,finely sliced
Green chillies-3
Curryleaves-2sprig
Oil-1tbsp
Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Peanuts-2tbsp
Salt to taste
Lemon juice-2tsp
Coriander leaves to garnish

Method:
1.Heat a 1tsp of oil in a pan and fry the vermicelli until goden brown.take out and keep it aside.
2.In the same pan fry the peanuts on a medium low flame until crisp.take out and keep it aside.
3.Heat a oil in a pan add mustard and let them pop then add dals fry until lignt brown,then add sliced onions,green chillies and curry leaves fry until onions turns light brown,then add 2cups of water,let it bring it to boil.Add salt to taste.
4.When the water begins to boil add fried vermicelli and let it cook until all the water evaporates then close the lid and lower the flame and cook for 2-3minutes.
5.Sprinkle lemon juice and garnish with fried peanuts and chopped coriander.
6.Before serving mix well and serve hot.

Note:
1.You can add turmeric if you want colour,I like plain so I havn't used it.
2.You can use veggies to make it more nutritious and colourful.

Methi Paratha

Ingredients:
Wheat flour/Atta-2cup
Besan/Chickpea flour-1/4cup
Fresh methi leaves/Fenugreek leaves-1 bunch
Yogurt/Curd-1/2cup
Jeera-1tsp
Turmeric-1/4tsp
Chilli powder-2tsp or to taste
Amchur powder-1/2tsp
Garam masala-1/2tsp
Kasoori methi-1tsp
Salt to taste
Ghee-2tsp
oil for frying

Method
1.Pluck the methi leaves from the stem,wash the methi leaves and finely chop it and keep it aside.
2.Combine the flours,chopped methi, ghee, cumin seeds, turmeric, all powder masala's and salt into a large mixing bowl.
3.Mix it until crumbles now add yoghurt,mix it well and knead a soft stiff dough using sufficient water.smear the oil and keep
it aside for 30minutes to 1 hour.
4.Divide the dough into golf ball sized portions and roll them between your palms until smooth.

5.Dust the work top or rolling board lightly with flour,Roll out each balls into a circle 7-8" diameter and 4-5 mm thick.
6.Heat a griddle or tava and cook each paratha using little oil on both sides till golden brown spots appears.
Serve hot with any side dish or simply with plain yoghurt and pickle.

Note:1.To prepare it in advance, roll out as many parathas as you like stack them layering between cling film or butter paper with each paratha's,Keep 4-5 parathas  inside the zip-lock bags or box,store them in fridge.They are ready to cook whenever you need them.
2. Suitable for kids lunch box but skip chilli powder or use less.

palak-paneer-pulao

Mentiyasoppina Chitranna

Bassaru

Sending to Priya's Healthy diet event

Cookingspace

Strawberry Scones

Ingredients:
Self raising flour-200g
Butter-40g
Salt-pinch
Sugar-1tbsp(optional)
Natural yoghurt-125ml
Strawberries-10-12
Milk to glaze

Method:
1.Preheat the oven to 220'c/gas 7/425'F,place a ungreased baking sheet to heat up in the oven.
2.Add the flour, salt,sugar and butter in a bowl,mix with hands until the mixture turns into crumbs.Now mix yoghurt gently and make a dough.
3.Chop the strawberries roughly  and keep it aside
4.Knead the dough lightly on a floured surface to make a smooth dough,mix the berries gently into dough,make a free-form balls on a palm.
5.Gently lift the scones onto preheated baking sheet. Brush the tops with milk and bake for 7-10 minutes until the scones are risen and  golden brown on top.
6.Cool on  a wire rack.Serve with Butter or jam.
Note:
1.You can use any fruits of your choice.

Yoghurt Scones(Eggless)

Ingredients:
Self raising flour-200g
Butter-40g
Salt-pinch
Sugar-1tbsp(optional)
Natural yoghurt-125ml
Milk to glaze

Method:
1.Preheat the oven to 220'c/gas7/425'F,place a ungreased baking sheet to heat up in the oven.
2.Add the flour, salt,sugar and butter in a bowl,mix with hands until the mixture turns into crumbs.Now mix yoghurt and gently knead a dough.
3.Knead the dough lightly on a floured surface to make a smooth dough.Roll out the dough to a thickness of about 1inch.
4.Dip a 2.5inch plain cutter in some flour then use it to stamp out 8 rounds of dough.
5.Gently lift the scones onto preheated bakingsheet.Brush the tops
with milk and bake for 7-10 minutes until the scones are risen and  golden brown on top.

6.Cool on  a wire rack
Serve with fresh cream and strawberries or a simple fruit jam.

Chunky Strawberry Jam

Bread and Jam who wouldn't like it,its every child's favourite snack to eat right..So what better than homemade jam,which is very easy,tasty and healthy to make at home because you can customise sugar addition according to your taste and preference,takes only few minutes to prepare.I have used few raspberries for flavour and colour.It can be prepared with any kind of fruit you like..It can be stored upto one week in the fridge.

 

 

Ingredients:
15-20 strawberries, chopped
Raspberries,few (optional)
1/2 cup sugar or to taste
2tsp tablespoons lemon juice

Method:
 1.Place the strawberries and raspberries into a deep saucepan. Using a masher,squash the strawberries roughly. Add sugar and lemon juice and stir lightly.
 2.Place saucepan on the stove top and heat over low  medium heat until  the mixture becomes thick and glossy.Remove from heat and let cool about 5 minutes.
 3.Pour jam into a jar and chill for at least 1 hour.This will last upto 1 week if you keep in the fridge.

4.Serve with any kind of  bread,perfect for breakfast.

Bele Unde/Habbe Unde/Steamed Dal Vada

 Bele unde or Habbe unde is a healthy and nutritious dish which can be served as breakfast or lunch or snack."Habbe" means steam in Kannada and "Unde" means vada or patties in Kannada.This dish is also called Nuchina unde in some parts of karnataka.This oil free vada's are very delicious to eat with coconut chutney.I have used only dill and coriander,you can also add any veggies of your choice.This ideal for those who are on diet...enjoy....Hope you like it.

Ingredients:
Channa dal-1cup
Tuvardal-1/2cup
Moong dal-1/4cup
Masoor dal-fistful(optional)
Onion-1 big,finely chopped
Dill/Sapsige soppu-1bunch,finely chopped
Fresh coriander-1/2bunch,finely chopped
Salt to taste

For masala:Dry red chillies-2-3
Green chillies-2-3
Cinnamon-1" stick
Cloves 3-4
Cumin-2tsp
Turmeric-1/4tsp
Ginger-1" piece
Garlic-2-3cloves


 Method:

1.Wash and soak all dals in clean water for 2 hours.
2.Drain the water from the dals and grind them roughly along with all the
masala's above(first grind all the masala to fine,then add dals and grind).Don't add
more water only add tbsp or so that the dals move freely.
3.To the grinded thick batter, add chopped onion,dill,coriander and salt to taste
and mix well.
4.Take a fistful of mixture,make a patty shape on palms and place them in idli plates
and steam them as you steam idli'es for 10-15 minutes.
5.Serve hot with thick coconut chutney.....

Spicy Mexican Bean Burritos

Ingredients:
Canned beans(kidney beans)- 2 400g tin
Garlic-2 cloves
Olive oil-2tsp
Chilli flakes-1tsp
Salt to taste
To serve:
Sour cream -4 tbsp or as required
Tomato salsa
Tortillas-6
Method:
Heat oil in a pan, add chopped garlic saute until soft then add drained, washed and lightly
mashed beans,seasoned with chilliflakes and salt.

Tomato Salsa
Ingredients:
Tomatoes-4big,ripen but firm ones,
Green chilli-1(optional)
Pickled jalapenos-2
Red onion-1 small
Olive oil-2tsp
Lemon juice-1tbsp
Coriander-2tbsp
Salt to taste
Method:
Chop all the vegetables finely and mix everything in a bowl and season according to taste.

To assemble:
Cook the tortillas on the tawa on both sides.Take one tortilla place 2tbsp bean mixture,tomato salsaand sour cream,roll them and cut into two halves,serve with salad.

Soft and Spongy Idli's

Ingredients:
Rice Rawa-2cups
Urad dal-1cup
Cooked rice-1cup(leftover or fresh)
Salt to taste
Soda bicarb-1/2tsp
Method:
1.Wash and soak urad for 4-6hrs in clean water.grind it to smooth paste using very less water.
2.Soak rawa 1hr before grinding in clean water.squeeze excess water and grind it roughly.
3.Grind the cooked rice into fine paste.
4.Mix urad batter,cooked rice paste,and grinded rawa and mix well with clean hands,don't add water.Leave it to ferment for overnight  or 7- 8hrs.

5.While preparing mix salt and soda  then grease the idli plates and pour tbsp or more batter depending on how deep the cups are..don't overfill.
6.Steam the idlis for 10-15minutes or until  done.Serve hot with coconut chutney and sambhar.

Asparagus, Sundried Tomato & Olive Loaf

This bread recipe is from Mary Cadogan,She is one of the best cooks in U.K..I made little changes to her recipe,This savoury bread is very moist and perfect to have for breakfast with any butter or spread.Because of asparagus this will be little moist,you can slice them and toast it for more flavour and crunchyness.It will be better to eat fresh. 

Ingredients:

50ml olive oil , plus extra for greasing
10 asparagus spears , each cut into 3 pieces
100g self-raising flour
1 tsp thyme leaves(i used dried) or mixed herb will do
2 large eggs , lightly beaten
50ml milk
Handful pitted black olives
2tbsp sundried tomatoes , roughly chopped
50g cheddar cheese, grated

Method:


1.Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
2.Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.

3.Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

Preparing and cooking asparagus
Rinse spears. Hold one at each end, then bend - it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife - when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes - test as above.

Hurulikaalu Dose/ Horsegram Dosa

Ingredients:
Hurulikaalu/horsegram-1 1/2cups
Rice-2cups
Uraddal/blackgram-1tbsp
Methi/fenugreek seeds-1tsp
Salt


Method:
1.wash rice,methi and uraddal and soak for 3-4 hours.Grind it into fine paste,leave to ferment for 6-7hours or overnight.

2.wash and soak huruli for 3-4hours,grind it into fine paste,mix this paste to fermented batter with salt and prepare dose as normal on hot tawa.Serve hot with coconut chutney.

Corn on Toast with Hashbrowns

Ingredients:
Corn -1cup,frozen or fresh
Plain flour-1tbsp
Butter-1tbsp
Milk-1cup
Chedder cheese-1/2 cup
Black pepper to taste
salt to taste
English Mustard paste-1/4tsp
Chilli flakes-1/2 tsp(optional)
Mixed herbs-1/4tsp
Toasted bread slices-4-6


Method:
heat a butter in a pan,when it melts add flour and fry until the raw 
smell of the flour is gone.then add milk and stir continously until it thickens
a little now add pepper, salt,chilliflakes,mustard paste,mixed herbs mix well.
add corn and cheese,stir well cook for a 2 minutes and take out of fire.if the 
sauce is very thick you can add little more milk.Spoon a tbsp of mixture on toasted bread slices.Bake the slices in the oven for 5minutes at 200'C.Serve hot.


Hash browns

Ingredients:
Potatoes-2big
Salt to taste
Black pepper
Oil for shallow fry


Method:
Boil the potatoes nearly soft but firm.
Cool and peel the skin,grate the potatoes
season it with salt and pepper,mix gently.
Make patties out of the mixture and shallow
fry them with little oil.Cook until golden brown
on both sides.Serve hot.