Mullangi/Radish Palya and Raitha

Ingredients:
Mullangi/Mooli/Radish- 2 medium,finely chopped
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few or one sprig
Oil - 2 tsp
Salt to taste

Method:

1.Heat oil in a frying pan, add mustard when it splutters add dals and fry
2.Add onion, chillies and curry leaves fry until onions become soft
3.Now add chopped radish fry for a minute
4.Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.
5.Garnish with fresh grated coconut and coriander
Serve with chappatis or as side dish with rice.

Mullangi Raitha

 Ingredients:
Mullangi/Mooli/Radish-1 medium,finely grated
Carrot-1 small,finely grated(optional just to add color)
Onion-1 small,finely chopped
Green chillies-1,finely chopped
Salt to taste
Coriander-1tbsp
Yoghurt-1cup

For Tempering
Oil-1tsp
Mustard-1/2tsp
Cumin seeds-1/4tsp

Method:
1.In a bowl add yoghurt,grated radish,carrot,onion,chilli,salt and coriander, mix well.
2.In a small pan heat oil and add mustard  and cumin allow to pop and take out
of the flame allow to cool.
3.Add the cooled tempering to the yoghurt mixture and mix well.
Serve with Chappatis or with any dish.

Sending to Sowmya's and Sangeetha's

and to Priya's

Namadaholige/Naamadallige/Rice Burfi

Happy Maha Shivaratri to all of you..This is a simple and very rustic traditional sweet made out of rice and jaggery.I always loved sweets made out of jaggery than sugar ones because jaggery has more nutritional value compared to sugar.Naamadallige or naamadaholige is a rare traditional sweet used to prepare in olden days during Shivaratri festival  using Tambittu flour or roasted rice powder along with tambittu and other delicacies.I got this recipe from my maternal grandmother..She used to tell in olden days i mean 40-50years ago, when there were no bakeries,sweet shops etc people used to prepare simple and easy sweets and savouries for snacking  using the ingredients available at home.Naamdallige is one such easy and healthy sweet and can be consumed little more without feeling guilty.I dedicate this post to my grandmother who was a great cook. She is no more with us..but her words and recipes are still remembered with love..love you ajji..miss u..

Ingredients:
Rice-2cups or Tambittu flour-1cup
Jaggery/Bella-1cup
Poppy seeds/Gasgase-1tbsp
Grated dry coconut/Kobari-1/2cup
Dry roasted dehusked peanuts/kadlebeeja-1/2cup
Puff Channa/Hurigadle/kadle-1/2cup
Cardamom powder-1/2tsp
Ghee-1tbsp and extra for greasing tray

Method:
1.To prepare roasted rice powder or tambittu flour,dry roast the rice flour till light brown and nice aroma comes, grind it into fine powder or milled it .Take 1cup of roasted rice powder.
2.In a vessel add jaggery and 2cups of water boil until the jaggery is fully dissolved in water.
3.Meanwhile coursly crush peanuts and puff channa and grease the tray or plate with ghee and keep it aside.
4.When the jaggery syrup begins to boil,add cardamom,grated dry coconut, crushed Peanut and puff channa and ghee mix well.
5.Stir the mixture slowly add rice powder and mix well,close the lid and keep on a low flame for 5minutes.

6.Take out  of the flame remove the lid and transfer the mixture to greased tray or plate and evenly pat the mixture on the plate
.Leave it to cool.Cut into desired shapes and serve.

Sending to Swati's

 

Mushroom and bell pepper Stir Fry With Green Chutney

Ingredient:

Mushroom-1cup,chopped

Mix colour bellpeppers-1cup,sliced

Onion-1,sliced

Green chutney-2tbsp or to taste

Gingergarlic paste-1tsp

Salt to taste

Ghee-2tsp

Jeera-1tsp
Coriander to garnish

Method:

1. Heat a ghee in pan,add Jeera when it begin to pop add onions when they become translucent 

add gingergarlic paste and bell peppers fry  for minute  and add mushrooms fry  them for a minute and 

allow to cook on low flame by closing the lid.

2.Mushroom leaves water so no need to add water,open the lid and cook by turning occasionally until all the

 water is evaporated from the mixture on a medium flame.

3.Now add green chutney and salt to taste,cook for another 2 -3minutes and remove from the flame,now it is ready to serve,garnish with coriander.Serve with Chappatis or rice as a side dish.

Note:

1. you can also use any other vegetable to make this simple stir fry.

2. Serve as a roll or wrap with tortilla's or leftover chappati's or even pitta bread

3.Suitable for grown ups and  kids lunch box.

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

Gorikayi Palya/Guwar Subzi/Stirfried Clusterbeans

Ingredients:
Gorikayi/Cluster beans-1/2 kg
Channadal-2tsp
Urad dal-2tsp
Mustard seeds-1tsp
Hing-pinch
Curry leaves-2sprigs
Dry red chillies-2
Fresh coconut-1/4cup
Green chillies-2-3 or to taste
Lemon juice-1tsp or to taste
Salt to taste
Oil -2tsp
Fresh coriander for garnish

Method:
1.Wash,remove the stalks and ends and cut the cluster beans into 1" long pieces.
2.Grind the coconut and green chillies coursly with adding water and keep it aside.
3.Heat oil in a pan,add mustard when they begin to splutter,add dals fry until golden brown then add hing,dry red chillies and curry leaves, sauté for second now add cluster beans and fry for 2 seconds.
4.Now add grinded coconut mixture ,salt and sprinkle little water and close the lid allow to cook on a low flame until the cluster beans becomes tender,keep an eye and stir occasionally making sure not to allow it to stick to the bottom while cooking.
5.Take out of the hob, add lemon juice and garnish with fresh coriander leaves.
Serve hot with chappatis or as a side dish with rice and plain dal.

Note:1.You can prepare this in a pressure cooker if you don't have enough time for that add 1 cup of water and cook for 1 or 2 whistles and after the cooker cools down open the lid and cook uncovered until all the liquid is evaporated.
2.This dish can be prepared with other beans varieties and vegetables like brinjal,ridgegourd,ivygourd etc.

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.