MAVINAHANNU SAARU/MANGO GOJJU

Mango is the king of fruits.  The summer season is so special because of mangoes. You can get about 500 varieties of mangoes.  All varieties are unique at its taste.  It is consumed as it is and also by preparing many dishes both ripe and unripe mangoes.

 

Sour unripe mangoes are used in chutneys, pickles and many other side dishes.  It is even eaten raw with salt and chilli powder. Aam Panna is prepared with unripe mango, an excellent summer drink.  Ripe mango pulp is extracted and made jelly, jams, rasayana/seekarane, juices, ice creams, toppings for ice creams, smoothies, etc., list is unending.

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RAGI-VEGETABLE ROTTI

Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India.  This is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats.  It is rich in protein and fiber. It has the least amount of fat in them.

 

Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels.  Ragi is helpful for development of bones in children.  It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level.  It helps in lowering the cholesterol levels.

 

Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge).  Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos.  One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.

 

Today let us learn how to prepare Ragi-vegetable Rotti.  Children who hates to eat ragi love to eat.  You can try out my other recipes from Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.  Very easy to prepare and healthy too.

 

 

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KADI-GUJARATI KADHI

Kadi is a famous Gujarati recipe prepared from gram flour/chickpea flour and curds/buttermilk.  It is also prepared by adding pakoras.  But today I am showing plain Kadi recipe preparation.  Kadi is prepared in different region in their own style.  Gujarati Kadi is lighter than any other region Kadi.

Gujarati Kadi tastes heavenly, simple, healthy liked by everyone moreover easy to prepare.  It is consumed along with hot rice, phulkas, chapati, roti, poori etc.,  Also served as soup to sip as it is.

 

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CUCUMBER DOSE-SOUTHEKAI DOSE

Cucumber contains 95% water in it.  It is low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss and also high in vitamins and minerals.  Eating cucumbers with the peel provides the maximum amount of nutrient.  It also helps in weight loss, lowers blood sugar level and helps in constipation.   It adds flavor to dishes.

We can make many raw dishes and cooked dishes from cucumber.  Today we shall see how to make Instant Cucumber Dose.

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HARKA PONGAL/KODOMILLET PONGAL

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.

Millets are also called Siri Dhanya’s. They contain low phytic acid and are rich in dietary fiber, iron, calcium, and B vitamins. These millets release sugar slowly in the blood and also diminish the glucose absorption. They are gluten free and non-acid forming.  These properties of the minor millets made the present consumers attracted to the consumption of millet.  It is helpful in lowering cholesterol level, BP.  It detoxifies the body.Varieties are cooked by millets porridge, upma, idli, dosa, pongal, kesaribath etc.,

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HALASINAHANNINA MULKA-JACKFRUIT FRITTERS

Usually in Jackfruit season special recipes are prepared as the fruit is seasonal.

Jackfruit payasam, Idli, dosa, fritters etc are prepared and savoured.  For off-season pappad, fritters, chips etc., are prepared and stored.

Today let us see the procedure of preparing Jackfruit Fritters/Halasinahannina Mulka

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SAAME-MENTHYA DOSA-LITTLE MILLET DOSA

Millets are gluten free grains and is the second most commonly grown species.  These are rich in protein, minerals, vitamins, amino acids, calcium.  They help in  reducing cholesterol level. They are also used as diet food. They can be substituted with rice and consumed by all.

I am talking about Saame, one of the millets, which has fibre content, all minerals, vitamins, calcium etc.,

Today’s recipe Saame-Menthya Dosa, which is very easy to prepare and good for health.

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PHENI SANDIGE

Sandige is a traditional item usually made and stored in South Indian homes.  The best season to prepare is summer.  Sun heat will be more and sandige can be dried easily.  It is used throughout the year till next summer.  In rainy/winter season sandige is fried for lunch/dinner.  It is also custom to fry sandige, papad for lunch in marriages, festivals and other occassions.

Many varieties of sandige is made and stored for future use.  Pheni sandige, aralu sandige, chakli sandige, sabbakki sandige, ragi sandige etc.,

Today let us see how Pheni Sandige is prepared.

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RAW TOMATO CHUTNEY-TOMATO KAAYI CHUTNEY

In my earlier recipe Tomato chutney, I have mentioned about Unripe Green Tomatoes are also used to make chutneys, salsa, pickles etc.  Also I had given a small note of Tomato and its benefits.

You can get unripe green tomatoes from market.  I grow tomatoes in my terrace garden.

Now let us see how we can prepare tasty tongue licking Raw  Tomato Chutney. Its taste is unique.

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GINNU-COLOSTRUM MILK-JUNNU

We get Ginnu/colostrum milk after cow gives birth to a calf.  I  got Ginnu/colostrum milk from a village man, as per his saying, they give the first milk to temple and then distribute among themselves.

Colostrum Mlik, Ginnu haalu in kannada, kharvas in marathi, junnu paalu in telugu.

Ginnu/Colostrum Milk is very rich in proteins, vitamin A, and sodium chloride, but contains lower amounts of carbohydrates, lipids, and potassium than mature milk. The most pertinent bioactive components in colostrum are growth factors and antimicrobial factors. The antibodies in colostrum provide passive immunity, while growth factors stimulate the development of the gut. They are passed to the neonate and provide the first protection against pathogens.  Colostrum is known to contain immune cells and many antibodies.

We can get colostrum milk/powder in stores and I do not know about the quality.  I have not tried.  I prefer fresh milk.

Today I am preparing traditional method of preparing Ginnu/colostrum milk.

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