Kiwi Fruit juice is a tangy, salty-sweet juice with a lot of flavor. Kiwi fruit is rich in Vitamin C, K, E, folates, potassium, fiber and is a good source of antioxidants. It has small black edible seeds inside and a fuzzy brown skin that needs to be removed before eating it.
KIWI JUICE RECIPE
PREP TIME: 5 MIN; TOT TIME: 5 MIN; SERVINGS: 1
- 1 kiwi fruit
- 1 Sugar
- pinch of Salt
- 3/4 Cup water
- ice cubes
- Wash the Kiwi fruit and cut it cross-wise.
- Scoop out the flesh with a sharp spoon.
- Put the kiwi flesh into a blender and blend well with half cup water.
- Meanwhile, add salt and sugar as required.
- Adjust the water content and sugar as per your taste.
- Serve it in a glass with ice-cubes.
SABUDANA KHICHDI is made out of Sago or tapioca pearls with a simple seasoning of mustard and chilies in oil. Sabudana Khichdi is from the state of Maharashtra, is gluten free. This dish is prepared for breakfast, during vrata or fasting like Navarathri, Shivarathri etc.
PREP TIME:15Mins; COOK TIME:20Mins; TOTAL TIME: 35 Mins;SERVINGS :3
- 1/2 cup roasted peanuts (moongphali – dry grind roasted peanuts to powder)
- 2 tablespoons peanut oil, OR ghee
- 1 cup sabudana ((tapioca pearls))
- 2 small to medium size potatoes ((aloo) – peeled and chopped into small cubes)
- 2 green chilies ((hari mirch) – chopped. you can add more green chilies if you want)
- 1 teaspoon cumin seeds ((jeera))
- ½ to 1 teaspoon sugar (optional)
- ½ to 1 teaspoon lime (optional))
- sendha namak (or rock salt as required)
- Coriander leaves
- Soaking sabudana:
- Rinse 1 cup of sabudana or tapioca pearls a couple of times in water. soak them in 2 cups water for a couple of hours or overnight. to check, just gently press a few sabudana pearls by pressing if they are soft or not. the sabudana pearls should easily mash.
- Drain them well or place them in a colander/strainer for 5 to 6 mins. Keep it aside for later use.
- Making sabudana khichdi
- Heat a pan and add 1/2 cup peanuts. Roast the peanuts on a medium flame till they are golden brown.
- Now take 1/4 cup of the roasted peanuts in a small grinder jar and grind them to a coarse powder.
- Keep the rest of the roasted peanuts for seasoning.
- Heat 2 tablespoons of peanut oil or ghee in a thick bottomed pan.
- Add chopped potatoes and fry them on a low to medium flame till golden.
- Remove the potatoes with a slotted spoon and place it aside.
- In the same oil or ghee add cumin seeds, let it crackle.
- Add 1 to 3 green chilies, saute them for sometime.
- Next quickly add the ground peanut powder, salt, sugar to the drained sabudana and mix well.
- Transfer the sabudana mixture to the pan and on a low flame mix them all well for 2 to 3 minutes.
- Next add the shallow fried potatoes and stir them all together lightly.
- The sabudana pearls will be cooked and appear translucent.
- Drizzle 1/2 to 1 teaspoon of lime or lemon juice all over and mix well.
- Add the whole roasted peanuts that was kept aside and garnish with coriander leaves.
- Switch off the flame and let the sabudana khichdi rest for 1 to 2 minutes.
- Serve Sabudana khichdi hot, warm or at room temperature with lime or lemon wedges.
Mooli Paratha is a popular Punjabi flattened bread made out of whole wheat flour, grated radish and spices. Paratha can be eaten for breakfast, lunch or dinner. A simple side dish like Tomato onion raita, cucumber raita, plain curds or pickle can be the accompaniment. Parathas are filling and healthy and they can be made in a variety of ways. Radish could be substituted with carrot or cauliflower.
Mooli Paratha can be made in two different ways. I have made using the simpler version that is to add all the ingredients to the flour, make it into a masala dough, roll, cook and serve. This is faster and you can follow this method when you have less time. The other method is to make a stuffing out of the radish, put this in the chapathi dough, make them into a ball, roll and then cook till done. Both ways are alright and you can try both and follow whichever suits you.
MOOLI PARATHA |RADISH PARATHA
PREP TIME:15 MIN; COOK TIME: 20 MIN; TOT TIME: 35 MIN; SERVINGS: 6
- 2 Cups Whole Wheat Flour
- 1 Tsp. oil
- Water ( to knead the dough)
- 2 Medium Sized Radish /Mooli grated
- 1 Tsp. Red Chilli Powder
- 2 Tsp. Coriander powder
- 1/2 Tsp. Garam masala
- 1/2 Teaspoon Ajwain /Carom Seed
- 1 Green Chilli, finely chopped
- Salt to taste
- Oil to cook the Parathas
- Take whole wheat flour, little salt and oil in a large bowl.
- Also add Red Chilli Powder, coriander powder, garam masala , green chillies, Ajwain (Carom Seeds), coriander leaves and Salt to the bowl.
- Mix all the ingredients.
- Rinse, peel and grate the radishes and add them to the above flour mixture.
- Add water slowly and knead to make a soft dough. Take care not to add too much water as the radish will leave some water.
- Keep the dough aside for ten minutes. If the dough becomes too soft add a little more flour or atta to make it more consistent.
- Divide the dough into 6-8 equal parts.
- Take the dough ball and make small balls with your hands.
- Next flatten them using a rolling pin and a board. Use dry flour on the board and make slightly thick rotis on the board.
- Heat a frying pan, add little oil on it and cook the paratha on medium heat.
- When bubbles form, add little oil to this side and flip the Mooli paratha.
- Cook both the sides on medium heat or till both sides turn golden brown.
- Store the cooked Mooli paratha in a hot box after applying ghee to it(optional). Serve it with cucumber raita or plain curds and pickle.
Onion Chutney recipe is a tangy south Indian chutney which is made out of roasted onions and mild spices that goes well with Idli or Dosa. If you are looking for a chutney without coconut then this is a very good match. We use a lot of coconut gratings in our south Indian preparations and this recipe is a change from the regular coconut chutneys. Any type of onions could be used in this recipe and the amount of red chillies that you add could also be adjusted according to your taste buds. I have used a big red onion in this recipe. Onion chutney is a good accompaniment to idli or dosa or akki roti.
ONION CHUTNEY RECIPE|HOW TO MAKE ONION CHUTNEY FOR IDLI OR DOSA
PREP TIME: 10 MIN; COOK TIME: 8 MIN; TOT TIME: 18 MIN; SERVINGS: 3-4
- 2 Tsp. Bengal gram dal
- 2 Tsp. Urad dal split
- 1/2 lemon size Tamarind
- 1 Big Onion
- 4 Byadagi chillies
- 5-6 Curry leaves
- 2 cloves Garlic
- 1 pinch Turmeric
- 1 tsp. Jaggery powder
- 1 tsp. Oil
- little water
- 1 Tsp. Oil
- 1 Tsp. Mustard seeds
- pinch of hing or Asafoetida
- 1 Red chilly
- Curry leaves a few
- Cut onions into big pieces and keep it aside.
- In a pan heat oil and fry the bengal and urad dal on a medium flame for a minute or two.
- Next add the cut onions and garlic into the pan and fry till onions are translucent.
- Add the red chillies, curry leaves and fry for a minute. Turn off heat and let it cool completely.
- Grind the onion mixture by adding jaggery, tamarind, salt and little water into a thick chutney.
- Transfer it to a bowl or box in which you want to store the chutney.
- Heat a pan, add oil and mustard seeds. Add hing, red chilly and curry leaves after the mustard seeds splutter.
- Turn off heat and transfer the seasoning on top of the chutney.
IDLI – Idlis are soft, steamed dumplings which are prepared commonly for breakfast in Karnataka, Tamil nadu and Kerala. Idlis are so healthy that babies and adults can eat them for breakfast with no second thoughts. Idli batter is thick in consistency and is made out of coarse rice grains and urad dal or black lentils that are soaked and ground together and left to ferment overnight. Each steamed idli contains around 39 calories making it a healthy choice for a meal.
IDLI|HOW TO MAKE SOFT IDLI
Prep time: 20 mins; Cook time: 15 mins; Total time: 35 mins
(Plus soaking time: 5 hours; Fermenting time: overnight/10 hours)
- 1 cup urad dal (black gram dal)
- 2 to 2 .5 cup idli rava/idli rice
- 1 tsp Methi/fenugreek seeds
- 3 tsp. salt
- 1/2 cup avalakki / Poha
Additionally we need :
- Grinder or mixer
- Idli plates
- oil to grease the idli mould
For making Idli Batter:
- Wash and soak urad dal, avalakki or poha, methi seeds or menthya in enough water for 5 hours.
- Wash and soak Idli rice in a different vessel for 5 hours.
- Grind the urad dal along with the soaked water into a fine paste.
- If you are using idli rava, add it to the urad dal paste and mix well in a big container.
- The idli batter should not be too watery.
- Now transfer the Idli batter to a big vessel and add salt. Mix well using a ladle or your hands.
- Cover the vessel with the lid and let it ferment overnight or more in a dark, warm, dry corner.
NOTE: If you are using whole dosa or idli rice, then you have to grind it coarsely and mix it with the ground urad dal to make the idli batter.
How to make idli:
- Grease the idli plates or moulds with oil.
- Beat the fermented batter with the ladle and pour it on the greased idli plates.
- Place the prepared idli stand in the cooker and steam cook this for 10 to 15 minutes. (While steaming do not put the cooker weight instead put a steel cup to cover the cooker lid).
- Turn off the heat and after few minutes remove the idlis from the mould using a knife or spoon.
- Enjoy the hot idlis with sambar and coconut chutney
Avial Kerala mixed vegetable curry is an essential curry in your everyday cooking. Its a mixed vegetable curry with a coconut gravy and it is mildly spiced. Avial is a Kerala dish and I make it when I have lot of vegetables and the green plaintain in the house. Avial is a Sadya dish and it is a must on the Onam festival day. Serve Avial with dosa, appam, Chapathis, rice or puris.
AVIAL-KERALA MIXED VEGETABLE CURRY
PREP TIME:15 MINS; COOK TIME: 15 MINS; TOTAL TIME:30 MINS
SERVING-3-4; AUTHOR-LAKSHMI BANGALORE
- 3 Cups-Mixed Vegetables (Beans, Peas, Raw Plantain, Carrot, Potato,Cauliflower)
- Water to cook
- Salt to taste
- Few Curry leaves
- 1-1/2 tsp Oil- Coconut or any oil of your choice
- 1 tsp Mustard seeds
To grind to a paste:
- 3/4 Cup Grated coconut
- 1 Tsp cumin seeds
- 3 green chillies
- 1/2 Cup curd
- 1-1/2 Tsp rice flour (for thickening the gravy)
- Clean and cut all the vegetables into long strips.
- Boil all the vegetables of your choice with little salt.
- Meanwhile grind the freshly grated coconut, chillies, yogurt, turmeric, cumin and rice flour into a paste and keep aside.
- Once the vegetables are half cooked add the ground coconut mixture into it and cook on a low flame.
- In a pan add the oil of your choice, mustard seeds, heat and let the mustard splutter.
- Turn the heat off and add the curry leaves.
Ragi rotti or Finger Millet Rotti or Ragi roti is a nutritious flat bread made out of finger millet or Ragi flour that is usually eaten for breakfast in Karnataka, India. Ragi or finger millet is one of the most nutritious and healthy cereal. It is a staple grain in Karnataka and is rich in calcium, iron, fibre. Other than ragi rotti, it is often used to make ragi ball, ragi dosa, ragi malt, ragi ladoo, ragi biscuit etc. We can add vegetables like cucumber, carrot, zuncchini, radish, onion and greens such as coriander, methi to make it even more healthy and tasty. I have used Jowar or Sorghum in addition to Ragi flour to make the rotis. It increases the nutritional value of the roti.
RAGI ROTTI OR FINGER MILLET ROTTI OR RAGI ROTI
PREP TIME:15Mins; COOKING TIME:15Mins;TOtal Time:30Mins
SERVINGS:3-4; AUTHOR:LAKSHMI BANGALORE
- 1 cup Ragi flour
- 1/2 cup Jowar flour
- 1/2 tbsp cumin seeds
- 1/4 cup carrot
- 1/4 cup cucumber
- 1/2 cup onion
- 8-10 curry leaves
- 2-4 green chilies
- 2-4 tbsp coriander leaves
- Warm water as required
- Oil to make rotti
- Salt to taste
- Butter or ghee
- Clean and cut coriander leaves, curry leaves and finely cut the green chilies.
- Grate the cucumber, carrot and finely chop the onion.Keep aside.
- To a mixing bowl, add ragi flour, jowar flour, onion,green chilies,carrot,cucumber,curry leaves,cumin seeds, coriander leaves.
- Add salt as required and mix all the ingredients well.
- Add warm water to the above mixture little by little until you get a soft dough. Divide it equally to 5 or 6 portions.
- Take one portion of the dough and start patting on a non-stick tawa. Pat it into thin round rotti.
- Smear some oil on the rotti and cover the tawa.
- Cook both sides for about 3-4 minutes each.
- Take out the rotti once it stars browning. Smear some butter on the rotti.
- Serve the healthy ragi rotti with butter or ghee, coconut chutney, curd, pickle, chutney powder.
SHAVIGE UPPITTU OR SHAVIGE BATH OR SEMIYA UPMA RECIPE is a common breakfast dish in south india especially in Karnataka. Shavige is nothing but vermicelli that is thin hair like which is made out of rice, wheat or even ragi. I usually make rice shavige bath and I use Anil roasted rice or wheat shavige which is readily available in the supermarkets. The trick to making good shavige bath is not to over cook or over use the water for cooking. The basic seasoning is similar to how you make Upma. Any chopped vegetable could be added and finally the garnishing is lemon juice, coconut and coriander leaves.
SHAVIGE UPPITTU OR SHAVIGE BATH OR SEMIYA UPMA RECIPE
PREP TIME: 15 MIN; COOK TIME:15MIN; TOTAL TIME:30 MIN
- 1 cup Anil roasted vermicelli
- 3 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 1 tsp chana dal
- few curry leaves
- handful peanuts
- 1 inch ginger finely chopped
- 2-3 green chillies
- ½ tsp turmeric
- 1 onion finely chopped
- 1 capsicum
- 1-2 cups of mixed boiled vegetables peas, carrot, beans, potato
- salt to taste
- ½ lemon
- 2 tbsp coriander finely chopped
- 2 tbsp. grated coconut
First heat 3 tsp oil in a pan and add mustard, wait for it to splutter.
Next add peanuts, urad dal, chana dal and fry till they turn golden brown. Then add green chillies, ginger and few curry leaves and fry for sometime.
- Add cut onion and fry till translucent. Next put capsicum and a pinch of turmeric and fry till it is half cooked.
- Then add 500ml of water for 250gm of roasted Anil Shavige.(Add two times water for 1 portion of shavige). Let it boil.
Cut all the vegetables, cook them and keep it aside.
Next add salt to the boiling water and add the dry Shavige. Mix and cover it to cook on medium flame.
- After the water is absorbed into the Shavige, add the boiled vegetables and mix well. Check for salt to suit your taste.
Finally add chopped coriander, grated coconut and lemon juice. Mix everything well and lightly.
Cover it for a few minutes and then serve it hot for breakfast or as an evening snack.
Tomato Gojju is a healthy, easy-to-make side dish with available ingredients like tomato, onion and rasam powder in the house. It is optional to use onions, but the jaggery gives the dish a tangy taste making it a great side dish for dosas, idlis, akki roti and chapathis. Use the south indian rasam powder for the masala and the mustard and hing seasoning to highlight the dish. This can be taken in your lunch box.
PREP TIME:10 MIN; COOK TIME:15 MIN; SERVINGS:4-5
- 6 medium Tomatoes
- 2 onions
- 2 tbsp oil
- ⅛ tsp asafoetida
- 1 tsp Mustard seeds
- 1 red chilly
- 2 tsp Rasam powder
- 2 tbsp Jaggery
- curry leaves
- few coriander leaves
- ⅛ tsp Turmeric powder
- Salt to taste
- Clean and cut tomatoes and onions into small pieces. Cut coriander leaves and powder some jaggery.
- In a pan heat oil for seasoning. Add the mustard seeds. After it splutters add red chilly, hing/asafoetida and curry leaves and lower the heat.
- Add onions and fry till translucent. Add turmeric and mix well, followed by tomatoes and salt.
- Mix the ingredients well and let it cook for 4-5 minutes. When the water evaporates add half a cup of water, jaggery and Rasam powder. Let it boil and reduce to a gojju consistency for another 5 minutes.
- Adjust the salt, rasam powder and jaggery as per your taste.
- Finally add coriander leaves and serve it with chapathi, akki roti, dosa or idli or with rice.
NEER DOSA recipe is a Mangalore style dosa with rice, coconut and salt as the main ingredients. The rice is soaked and ground along with fresh coconut gratings and the batter is watery in consistency. Hence the name Neer or Water to the dosa. Rice is used in many forms in South Indian dishes and Neer dosa is one form of food that goes well with coconut chutney or vegetable Sagu and a little mixture of jaggery and coconut on the side. A simple breakfast that satisfies ones hunger. Neer dosa can also be considered as a tiffin box item.
NEER DOSA RECIPE | HOW TO MAKE NEER DOSA
PREP TIME:15 Mins; COOKING TIME:10 Mins; TOTAL TIME :25 Mins;SERVINGS : 6 dosas
- 1 cup dosa rice/regular rice
- ½-3/4 cup coconut (grated)
- Salt to taste
- water for grinding
- Soak 1 cup rice overnight.
- Clean the rice with fresh water the next morning and grind it with coconut and salt to a thin batter.
- Make dosas or pancakes over a hot tawa.
- Cover and cook on medium flame till done. Do not cook Neer dosa on both sides.
- Serve Neer Dosa with freshly made coconut chutney.