Tag: nutritious

VEGETABLE CHUTNEY-TARAKARI CHUTNEY

As everybody knows vegetables plays an important role in preparing dishes.  They are used in our kitchen in various forms.  They are the source of vitamins, minerals, salts, amino acids, fibre etc.,  They are used in sambar, pulav, bisibelebath, curries, palya, salads etc.,  All vegetables have typical flavour and taste.  Some vegetables are not liked due to their smell and taste.  But today’s dish is an exception to it.

Today I am showing you a yummy and nutritious chutney using various vegetables.  This is very good idea to make children consume vegetables.

I have used carrot, radish, cabbage, capsicum.,   You can add various vegetables as per your choice.

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GASAGASE PAYASA-POPPY SEEDS PAYASA

Gasagase Payasa

Gasagase Payasa

Gasagase Payasa is very traditional and authentic sweet dish of Karnataka. It is prepared by using poppy seeds. Poppy Seeds are the source of opium and you may find yourself dozing off after having Gasagase Payasa.

It is prepared in festivals, get-together, holiday etc., In earlier days this was said to be a special item after having head massage and oil bath. Having a good sleep after oil bath and gasagase payasa is a good relaxation for mind and body. It is also very nutritious.

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RAGI BEETROOT ROTTI

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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 Beetroot Rotti.  You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Ragi powder                                               2 cups

Grated Beetroot                                        2 cups

Jeera                                                               1 tbsp

Green chillies                                             7-8

Ginger                                                          3/4 inch

Curry leaves                                               one fist full

Coriander leaves                                      one fist full

Mustard seeds                                           1 tsp

Salt to taste

Oil as required

 

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RAGI DOSA-RAGI DOSE-FINGER MILLET DOSA

 

Ragi Dosa

Ragi Dosa

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 I am showing how to make tasty fluffy Traditional Ragi Dosa. You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Urad dal                                ½ cup

Ragi Flour                             2 cups

Salt to taste

Oil as required

 

Method :

Wash urad dal and soak for about 4 hrs. Do not put more water for soaking.

Grind urad dal into fine paste.

Transfer to a container and add ragi flour, salt and mix well.

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Keep for fermenting for 5-6 hrs or overnight.

In the morning, mix the batter well and add water if necessary.

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Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. You can make dosa to your thickness.  You can see holes on dosa.

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Cook in medium flame. You can make fine roast.

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Turn dosa and cook for 30 seconds

Now Ragi Dosa is ready to eat.

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You can serve with coconut chutney and sambar or grated jaggery / kakambi.

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Tips :

Ragi Dosa is very nutritious and healthy. It can be consumed as diet food.  If you want Ragi Dosa to be little soft and fluffy cook in low medium flame and remove before it gets roasted.