This dish is one of the most tasty and healthy breakfast. Black eyed beans are known as alasande kalu is kannada (official language of Karnataka state in India) and pancakes are called dosas. Normally these beans are used in preparing Sambar, veggies and curries, where as I am using them as main ingredient in preparing breakfast. I tried this recipe last week, believe me it came out very tasty and aromatic as well. You don’t need to wait for it’s fermentation, you can start making dosas instantly. We all know that beans, including black eyed beans, are high in protein and low in fat. Eating legumes regularly may help in loosing weight. They are rich in dietary fibre which helps to promote regular bowel movements and improve the health of the entire body, especially the digestive system. Surprisingly they are high in Vitamin A which is very good for eyes. We can add black eyed beans in our regular diet for protecting our eyes and skin as well. Knowing all these health benefits, I am trying to use these beans in our regular diet in different ways. This recipe is one of them. I made it very simple, if you try it, you would love to do it again. It would be better if you use dried black eyed beans which give better flavour, taste and texture than canned one. You can use canned beans in case you don’t get dried one. Let’s see how to prepare alasande kalu dosa.
- Alasande kalu/Black eyed beans – 200 grams (around 1 cup)
- Ground nuts – 1 Table spoon
- Raw rice – 1 Table spoon
- Fenugreek seeds/Methi seeds – 1/4 tea spoon
- Salt – 1 Tea spoon (very the measurement according to your taste)
- Cooking oil – 1 Table spoon
You can add green or red chillies if you like spicy one.
- Clean all the ingredients. Take a big bowl and pour all the ingredients – alasande kalu, groundnuts, rice and methi seeds to it. Wash them three to four times thoroughly and soak them in one litre of warm water for 2 hours.
- After 2 hours, you can check whether all ingredients especially alasande kalu, are fully soaked or not. Take a soaked bean in hand and press it by two fingers, if it is fully soaked, it will break into small pieces otherwise it will be hard to break. You can start the next process once you confirm that they are fully ready.
- Pour soaked ingredients to a mixer jar. Add salt and half cup of water to it and grind it to a fine paste. Add green or red chillies while grinding if you want the dish spicy. While grinding, if required, you can add some more water to it. consistency of the batter should be thicker than that of dosa (pancake) batter.
- Place a pan (tawa) on medium heat and wait for 2 minutes. Once pan gets heated start the process of making dosas (pancakes). Pour one big spoon of batter over pan and spread it uniformly by moving the hand in circular motion. Sprinkle few drops of oil over it or you can use oil brush for greasing and allow it to cook for 1 minute. Turn dosa (pancake) upside down with the help of a ladle. Grease the other side of dosa (pancake) with few drops of oil, allow it to cook for 1 minute. Take it out, place it in a plate and serve it with chutney of your choice.
- You have to repeat the process for the remaining batter.
- Healthy and tasty alasande kalu dosa is ready to serve. Isn’t it easy!
- Enjoy cooking…….
Here comes yet another tangy and spicy side dish made from Ginger. Normally, Ginger is used as an aromatic spice in cooking in order to give special flavour to the food. Where as I am using it as main ingredient in this recipe. Hasi shunti is a kannada word (Karnataka, India) used for Ginger and chutney is a spicy condiment made of vegetables with other spices. Ginger is one of the most popular root herb used in cooking and it is the healthiest spice among all spices. Ginger is loaded with nutrients that have powerful benefits for the body and brain, it has a very powerful anti-inflammatory and antioxidant properties as well. I learnt this recipe from my aunt, when I tasted it, I loved it. I made little bit changes so that beginners can try this recipe and succeed 🙂 You can serve it with roti, chapati, rice and you can use it as bread spread as well. You will be happy to know that it consumes very less time and you can store it for months. One thing I wanted to share with you that the taste of a dish depends upon when we add natural flavouring agents like ginger during cooking process. If we add it in the beginning, it will give a subtler flavour while add it at the end, it will give a more pungent taste. You can take it as a cooking tip or …..my experience. Let’s see how to prepare the tangy and spicy Ginger chutney. Continue reading →
Here comes a very delicious and healthy breakfast recipe from Karnataka, especially from Southern part of Karnataka (India). Uppittu is purely a Kannada word which is popularly known as upma in all over India. Uppittu or Upma is a very common breakfast dish cooked as a thick porridge from dry roasted semolina (Rava) with vegetables and natural spices. You can include vegetables of your choice and taste. Rava is a Kannada word for semolina. Semolina (rava) is made from hard and well processed wheat. The texture of the wheat used is little bit coarse and the texture after it is cooked is very unique and attractive. Since semolina (Rava) is naturally very low in fat, it is good for diabeties and for those who intend to loose weight. The fibre present in semolina will help you to digest easily. It is very light for your stomach and you don’t feel heavy even if you include it in your dinner. Added to this, I am using avare kalu which is very good source of dietary fibre. You will be happy to know that it consumes comparatively very less time to prepare and I made the procedure little bit easier for beginners. Let’s see the preparation of Avare Kalu Uppittu. Continue reading →
Here comes crispy and crunchy deepavali sweet dish. Deepavali, festival of light, celebrated all over India with full of enthusiasm. We, Indians, prepare lots and lots of sweets and distribute amongst people who are near and dear. This dish is one of the most authentic delicacy of Karnataka (India). Over the time, it has been modified accordingly. Basically, chiroti is a fried pastry which has got several layers and is either sprinkled with powdered sugar or dipped in sugar syrup. This dish is made from fine semolina (Sooji) which is called chiroti rava in Kannada (Karnataka, India). Earlier this dish is served as special dish on special occasions such as weddings and festivals. I made it little bit simple and easy. You can try this dish for this deepavali. Believe me everybody will love it. Let’s see how to prepare crispy and crunchy Chiroti. Continue reading →
Deepavali festival is right here. This is time to prepare new, fresh and delicious sweet dishes. I am going to prepare some three – four dishes which I am going to share with you. This dish is one of them. Whenever I think of preparing sweet dishes, I always think of health and budget as well. All ingredients are normally available in everybody’s kitchen. Recently, I tried this dish, I prepared a small quantity and believe me it came out very tasty and delicious. It will take little bit more time than other dishes. If you try this once, you will love do it again and again. Let’s see the preparation of Wheat flour buffi. Continue reading →
Here comes mouth watering hot snack which is very popular and liked by all category of people. Basically, mirchi bhaji is a combination of two hindi words. Green chilly is known as Mirchi (actually it is hari mirch) and fritter is know as bhaji in Hindi (Indian national language). Mirchi bhaji is a well known street side food in all most all southern states of India. Mirchi bhaji is a hot and spicy tea time snack, the ingredients of which are green chillies and gram flour. This dish is prepared in different ways in different regions of India. I am preparing this dish using little bit spices which are good for health and enhance the taste of mirchi bhaji. I saw my uncle preparing this dish, I learnt it from him. You have to choose green chillies very carefully. They should be light green in colour and little bit thick in dimension and of course should be fresh. You will be happy to know that it consumes very less time for preparation and is very easy to prepare. Let’s see how to prepare hot and spicy mirchi bhaji. Continue reading →
Yet another chavali kayi dish comes here. Cluster beans is popularly known as “Chavali kayi” and Sambar as “Huli” in Northern part of Karnataka (India). These are Kannada words (Kaarnataka). Basically, it is a lentil based veg stew, here we are using cluster beans as vegetable. This dish is served as side dish with main course like rice, roti and chapati. Cluster beans has it’s own taste and flavour which we don’t find in any other vegetable. This vegetable contains a variety of health benefits which are useful to the whole body. This one is the best vegetable you can ever have if you cook it in a right way by preserving all it’s nutrients. You can really make a tasty and healthy dish with cluster beans. While you are buying the cluster beans, make sure that the beans are not too hard, they should be soft and tender. Make sure that the beans should not have any dark or black spots on it, it shows that they are not fresh enough to buy. If you are using canned one then you need to ensure that the container should be airtight and sealed. This dish is quite easy to prepare and it is full of nutritions. Let’s see how to prepare tasty and healthy chavali kayi huli. Continue reading →
Festive season has already begun. You might be thinking of preparing varieties of sweet dishes for upcoming festivals. Ganesh Chaturthi – festival of Lord Ganesha is approaching. You can offer these delicious ladoos to Lord Ganesha as Naivedyam. These ladoos are very tasty and delicious. I am using desiccated coconut for this dish. Desiccated coconut is a grated, dried and unsweetened kernel of a matured coconut. Often dried coconut is very much less appreciated when compared to other dried fruits. It has got exceptionally high nutritional value and health benefits which make it a valuable addition to many meals. It has got rich natural oil in it which is far better than the processed one. The important fact that dried coconut itself is very delicious and dishes made from dried coconut are certainly delicious. There are many wonderful recipes which include dried coconut as main ingredient. If you want to enjoy delicious exotic meals, you should have some dried coconut in your kitchen. I always keep dry coconut available in my kitchen and I use it in my daily cooking as supporting ingredient. I am using very less number of ingredients to prepare this dish. It requires very less time as compared to other sweet dishes or rather I can say ladoos. I hope you will enjoy preparing this dish. Let’s see how to prepare Dry Coconut Ladoo. Continue reading →
Are you a bitter gourd lover? Then here comes a hot and spicy recipe made from bitter gourd. This is a spicy, crispy and crunchy tea time snack. Hagala kayi is basically kannada (India) word used for bitter gourd and it is known as Karela in Hindi. You can try this dish once and I am sure, you would love to have it again and again. Variety of dishes can be prepared from bitter gourd, this recipe is one of them. The name of the vegetable itself indicates that it is the most bitter in taste and and at the same time, it has got plenty of health benefits which can be derived by including it in your regular diet. It helps in managing diabetes, immune system and many more. You can serve this dish as side dish in lunch or you can serve it with evening tea or any time you can have it as snacks. You don’t need to spend much time for preparation, you can prepare it instantly. Let’s see how to prepare the crispy and crunchy Hagala kaki chips. Continue reading →
Here comes yet another healthy dish. This recipe is very simple, tasty and healthy as well. I learnt from my mom, I modified it and made it easy for beginners. It consumes very less time, you can prepare it instantly without any preparation, hardly it may take 10 minutes. The only preparation is chopping the vegetable. Cabbage is called “Yell Kosu” in Kannada (Karnataka, India) and Kosambari is purely a Kannada word used for traditional Salad where oil seasoning is used, whereas I am using olive oil. This dish can be served as side dish for lunch, dinner or else you can carry it in lunch box. By having it in meals you feel that your stomach is full but not heavy. You can serve this dish with roti, chapati, rice or any other type of rice, it tastes awesome with any type of main course. Cabbage comprises of many healthy nutrients, it is packed with many vitamins, minerals and other nutritions which are proved to be beneficial in keeping good health. It is very low in calories, fibre rich and modified leafy vegetable which I use in my daily diet. Another important thing to be taken care of is picking up good cabbage for salad. It should have more layers and should be little bit light in weight. Let’s see how to prepare healthy and tasty Cabbage Kosambari. Continue reading →