Healthy Dosai With Kollu( horse-gram) kurma

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We all make dosais almost everyday, but as now all are getting very health conscious, one always tries to make every food as healthy as possible.

 

For dosai

boiled rice( pulungal arisi)   4 cups

black urad dal   1 cup

methi seeds   2 tsp

salt to taste

 

Method

soak rice for 3 hours, just before grinding, wash the dal and grind with the rice adding water to make a smooth batter, add salt, leave it over-night to ferment, as this helps the B-complex vitamins to break down and makes it easy for digestion. This dosai will have a tinge of black colour, due to the dal. If you soak the dal, then the skin will come out, SO DON'T SOAK THE DAL.

 

For Kollu kurma

kollu 1 cup, soak over night, pressure cook well for 3-4 whistles with enough water, as it should be mash well once you press with your finger, if not keep for another 2-3 whistles

onion 1 big finely chopped

tomato 1 big finely chopped

green chilies 2-3 finely chopped

ginger 1" finely chopped

garlic 3-4 finely chopped ( optional)

curry leaves 1 sprig finely chopped

fresh coriander leaves finely chopped 2 tbsp

turmeric pdr.  1/4 tsp

salt to taste

jeera/cumin  1 tsp

hing 1/4 tsp

oil  2 tsp

In a pan/ kadai, add oil and jeera, once it crackles , add green chilies, ginger, garlic, curry leaves, fry for a minute along with hing

add onion, wee bit of salt, fry till light pink, add tomatoes, fry for 3-4 minutes, stirring well adding turmeric pdr. , add half the quantity of coriander leaves, add to the cooked kollu, add salt to taste, pressure cook for 2-3 whistles, once pressure goes, mix well, serve with rest of the coriander leaves sprinkled on top.

This goes well with dosai, idli, adai, roti, can be eaten with rice too.

Kollu is good for smooth skin, improves your stamina ( you know it is fed to the horses ! which have smooth skin and great stamina), rich in fibre. Garlic has anti-fungal, anti-cancer , anti-bacterial
properties. curry leaves are rich in Vitamin E good for hair and skin, hence I prefer it to be finely chopped and added,or else one always throws it away, losing its benefits. coriander leaves are rich in Vitmain C along with green chilies.

 

HEALTHY HANDWA

INGREDIENTS

soak 2 tbsp each of rice, black udad dal, chana dal, green moong dal, rajma/ kidney beans, smaller white beans for at least   4 hours in warm water
salt to taste
onion 1 big finely chopped
fresh coriander leaves finely chopped  2 tbsp
green chillies 2-3 or to taste
ginger 1"

for seasoning
oil 1 tsp
mustard seeds  1 tsp
sesame seeds  1 tsp
curry leaves chopped fine  1 tsp
hing 1/4 tsp

oil to cook

METHOD
grind together the rice, dals with green chillies to a coarse paste
add salt mix well.
heat oil in a small pan, add mustard seeds, once it crackles, add curry leaves, hing, sesame seeds, cover it or else it will splatter all over.
add to the batter, along with finely chopped onion & coriander leaves
heat a tava/ griddle, smear some oil, spread a layer of the batter, put some oil all around, cover & cook on low flame for 5-7 minutes
flip when the bottom is brown, spread some oil all around if needed, cover & cook for another 5 minutes, till the side also browns
serve hot cut into pieces with any green/ coconut chutney.



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

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For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

HEALTHY MIXED DAL

Ingredients

1 cup of lentils containing equal proportions of- i.e. 1/5 cup of each dal
 Black udad dal
- toovar/arhar dal
- yellow moong dal
-channa dal 
-  masoor dal

2 tomatoes, finely chopped

2 green chillies, slit

2 red chillies

1 teaspoon ginger grated 

4-5 pods garlic crushed

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon garam masala powder

1 inch piece of cinnamon stick

1/4 teaspoon asafoetida

 fresh coriander leaves finely chopped

salt to taste

11/2 tablespoons ghee

Method

Wash & soak all the dals together for about an hour in water. Pressure cook the dals until soft, adding about 3 cups of water for cooking and salt

Heat a heavy bottomed pan with ghee; add the cumin seeds and allow it to crackle.  Add cinnamon & the red chillies and roast it for a few seconds until browned. Add in the ginger,garlic,  green chillies, tomatoes and sauté until the tomatoes are soft.

Finally add in the asafoetida, turmeric powder and garam masala powder and stir for a few minutes. Finally add in the cooked dals into this masala mix and stir to combine well.  Adjust the consistency of the lentils by adding a little water if you find it too thick. Check the salt levels and allow the dal to simmer for about 5 minutes. Turn off the heat and stir in the chopped coriander leaves.

Serve hot with rice , roti .