Vegetable Dosa

Vegetable Dosa is our favorite item at my home.  Vegetable Dosa  is a colorful 

and healthy item.

Health Benefits of Carrots:
 

It slows aging, promotes healthy vision, has anti-cancer properties,
increases immunity towards various chronic diseases. Eating carrots can
cure anemia, eye problems and cancer too.

The advantages of carrots:

They reduce the risk of cancer. They stimulate the immunological system.
They alleviate respiratory and digestive problems. They help in the 
prevention and treatment of ulcers. They strengthen the teeth, hair and 
bones. They contribute in the lactating period of women. They improve 
skin conditions. Detoxify the liver. Encourage healthy blood cells as 
well as improve the correct functioning of the heart and circulatory system.

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 Health Benefits of Cabbage:
 

Cabbage is anti – inflammatory vegetable . Cabbage contains lactic
acid that acts to disinfect colon. Cabbage can also be used to reduce
headache pain. Another benefit of cabbage is in it's anti –cancer
properties and is also said to be able in treating other skin conditions.
Drinking cabbage juice from the stem is a good remedy for ulcers.

The use :

1. Drink fresh cabbage juice if you suffer from gastritis
2. This is another benefit of cabbage. Drink 25 – 50 ml cabbage juice
everyday to treat headache, asthma, bronchitis and other digestion
problems.
3. White cabbage juice dabbed on mouth ulcers will make the healing
faster.
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 Health benefits of Green peppers:

1.Green bell Peppers is a rich source of Vitamin'C' and vitamin 'A'.
2.Green bellpeppers are also good source of vitamin B6, Which assists in 

   a number of bodily functions, from metabolism, to immune and nervous 

   system health.
3.Green bell peppers are also a good source of antoxidants which may help 

   protect our cells from damage.
4. Bell peppers have also been shown to prevent blood clot formation and 

    reduce the risk of heart attacks and strokes probably due to their content 

   of substances such as vitamin "c", capasaicin, and flavonoids.

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Ingredients:

1 Cup Grated carrot

1 Cup chopped green peppers

1 Cup Cabbage

1/2 Onion

2 - 3 Green chillies

Salt to taste.

oil 1 tbs

Preparation: 

1. Heat oil in a pan . Add onions and green chillies and fry till the onions 

    turn into light brown color.

2. Add grated carrots,chopped green peppers and chopped cabbage. 

    Add salt  and mix well.

3. Cover to cook on medium heat up to 5-8 min.

4. Heat the iron griddle or non-stick pan with little ghee or oil.

5. Now begin to spread the batter in sweeping circular motions to form a 

    pancake of roughly 8" diameter.

6. When the upper surface begins to look cooked (it will no longer look 

    soft or runny), flip the Dosa. By this time, ideally, the surface that was 

   underneath should be light golden in color. Allow to cook for 1 minute after 

   flipping. Now spread the vegetable mix in the center of the dosa and fold it.

7. Vegetable Dosa is ready to serve with sambar, peanut chuney, coconut 

    chutney, karapodi....

Dosa Ingredients & Preparation:

http://padmaja13.blogspot.com/2009/09/dosa.html

POORI/PURI

Poori/Puri is a South Indian bread made from a dough of atta/Wheat flour,water
and salt by rolling it out into discs of approximately the size of palm. Poori/Puri
is a very common breakfast / Tiffin item at Indian homes. Poori serve hot with
Potato Kurma, Channa masala.

Ingredients:

Wheat flour:1 Cup
Salt: To taste
Oil: for deep frying
Water: Sufficient
1/4 cup flour, for dusting.

Preparation:

1. Mix the flour and salt, by hand or in food processor with gradually adding cold water and knead the dough to a hard consistency.
2. Heat oil for deep frying.
3. Divide the dough into lime sized balls.
4. Take one ball, flatten it with your fingertips and then roll it with rolling pin.
5. Dust flour as required to avoid sticking.
6. Each rolled poori should be about 6-7cm in diameter.
7. Heat oil in a pan and drop one poori at a time.
8. Fry it both sides. Wait till the poori colour is in golden colour.
9. Mouth watering poori is ready to serve.

P.s. Lot of people are using maida and wheat flour for making poori. But i
prefer to make poori with whole wheat flour.Whole wheat is good for health.

Want to make Channa masala curry???? Here is the link.
http://padmaja13.blogspot.com/2009/07/channa-masala-curry.html

DOSA

Dosa (crispy savory pancakes) from South India is a staple food in its home region. Especially South Indians everybody likes to eat dosa....

Ingredients:

1 Cup urad dal

2 Cups Brown/unpolished rice

1 & 1/2 tbs fenugreek seeds/methi seeds

10 tbs poha (Atukulu)

Salt to taste

Oil

Health Benifits of Unpolished/Brown Rice-Unimaginable Uses:

The rice that is not polished after removing the outer layer is called unpolished rice.

All the nutrients available in the rice continue to remain in the unpolished rice

whereas you don't find any in the polished rice. All the useful ingredients are available

in the outer layer but once you clean then they are all washed out. So the useful

minerals and vitamins are driven away leaving behind useless carbohydrate.

Thiamin is an important 'B' Viatamin. If it is not supplied preperly through food, the

legs become weak. The face and the feet get swollen. Only 20% of this Thaimin is left

in polished rice. The same way 50%of Riboflavin, 50% of Pairidoxin and 75% of Niacin

are lost in polished rice. Thiamin is available in scrutulam(outer layer) of rice.

This is separated in the rice mills and is used for vitamin tablets. Along with thiamin,

the most important vitamin E and proteins are also lost. Vitamin 'E' helps to strengthen

your nerves to keep your glands healthy and to keep you young and energetic.

Health & nutritous benefits of unpolished/Brown rice:

1. You don't put on weight. This food doesn't change much into carbohydrate due to

the fibrous material and the licithin present in it. Whereas the white rice which is

devoid of these, makes you fat quickly.

2. The white rice makes sugar patients suffer more! The white rice gets digested

quickly,turns into glucose thereby increasing the quantity of sugar. On the

contrary you can't eat plenty of unpolished rice! It also gets digested slowly

due to the fibrous material in it and so glucose joins slowly into the blood.

so sugar doesn't increase quickly. So relatively unplished rice doesn't increase

much the quantity of sugar in the body.

3. This unpolished rice helps in a free motion. That was the secret behind the

free motion of our elders.

4. You feel energetic the whole day because of the vitamins and minerals available

in them. So you don't feel tired at all.

5. You don't have to face heart trouble too due to the 'E' vitamin, licithin and the

fibrous material in it. All these act as antidotes to cholesterol. They drive out

the cholesterol from the body without giving it a chance to stagnate at the blood

vessels.That's why though our elders used penty of ghee, they were hale

and healthy. They also keep the blood vessels in good condition.

6. The nutrients in the food make the body strong. It prevents the obesity.

7. You long for ruchis only when the nutrients are not supplied preperly to the body.

Since this rice supplies all these, you don't long for ruchis or snacks. This is a time

tested theory. You also acquire a control over your senses.

8. Iron is missing in polished rice whereas it is available in plenty in unplished rice.

So this clears the problems in blood and increases the resistance power.

9. Unpolished rice has silicon which keeps the skin healthy.

Preparation:

1. Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill

enough water in the rice,dal bowl. Soak it at least 8 hours or overnight in water.

2. Take a small bowl add 10tbs poha and water. Keep it aside atleast 3hours.

3. The next morning, drain all the water from the rice and urad dal. Now put

some dal, rice, methi seeds,poha,salt in a food processor/Grainder and grind well.

Adding very little water if necessary. Make it like a smooth paste.

4. Leave the dosa batter in the room temperature overnight.

5. Heat the iron griddle or non-stick pan with little ghee or oil.

6. Now begin to spread the batter in sweeping circular motions to form a pancake

of roughly 8" diameter.

7. When the upper surface begins to look cooked (it will no longer look soft or runny),

flip the Dosa. By this time, ideally, the surface that was underneath should be light

golden in color. Allow to cook for 1 minute after flipping.

8. Dosa is ready. serve with sambar, peanut chuney, coconut chutney, karapodi....

IDLY

Idli is a traditional south indian breakfast item. It is prepared by steaming the batter made with cream of rice and urad dal.

Ingredients:

2 cups Idly rava (cream of rice,rice suji)
1 cup Urad Daal (white)
Salt as per taste
Ghee for greasing

Advantages of Urad dal:

We offer urad dal, which is a bean popularly grown in southern Asia and

commonly used in culinary preparation like dosa, idli, vada, and papad.

Known for its nutritional properties, our skinless urad dal is widely recommended

for diabetic patients. Whole urad dal possesses the properties of being

unadulterated and high on protein.

Preparation:

• Wash and soak the Dal overnight or for 8 hours.
• Soak Idly rava in water for about 5-6 hours.
• Drain the water from urud dal and grind it in mixe with water.
• Wash and drain the water from idly rava/cream of rice. Now add rava into uraddal batter.
• Add salt and keep it aside in a warm place for 8-9 hours or overnight for fermenting.
• Grease the idle holder and fill each of them with 3/4th fullof batter.
• Steam cook idlis on high flame for about 10 minutes or until done.
• Serve them with sambar and peanut chutney/coconut chutney/Channa dal chutney.

MASALA VADA

Ingredients:

1 Bowl Urad dal
1 Bowl Kala Channa/ black Channa
1 Bowl chopped spinach
5tbs Ginger
salt to taste
10 -15 green chilies(depending upon your spice scale)
Oil to fry

Advantages of Urad dal:

We offer urad dal, which is a bean popularly grown in southern Asia and

commonly used in culinary preparation like dosa, idli, vada, and papad.

Known for its nutritional properties, our skinless urad dal is widely

recommended for diabetic patients. Whole urad dal possesses the

properties of being unadulterated and high on protein.

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Advantages of Kala Channa:

• High in fiber (20%)

• High in protein (2 x higher than cereals)

• Low fat

• High in minerals and B vitamins

• Gluten-free

• Low glycemic index

• Low allergenicity

• Non-GMO

• Major source of zinc and protein

• Very high in dietary fiber
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Advantages of Spinach:

The health benefits of spinach are numerous and its ability to help prevent

or control diseases and health conditions. Spinach, like most green

vegetables,contains Lutein which is protective against eye diseases.

Researchers have identified compounds in spinach that function as

antioxidants and as anti-cancer agents. Another study has revealed that

spinach contains protein components which are used to lower blood

pressure. Apart from this Spinach is also good for bone health as it

contains bone-building nutrients including calcium and magnesium.

Spinach is said to be good for those with heart disease, arthritis, Anemia,

Tumors, Constipation, Insomnia, Obesity, Neuritis, High blood pressure,

Bronchitis, Colon cancer, Prostate cancer, Breast cancer, Osteoporosis,

Dyspepsia and diseases of kidneys, bladder and liver.

If served raw, Spinach is a good source of vitamin C. By overcooking it

important Vitamins may be lost. Cooked spinach is a good source of iron.

Iron is a mineral that it particularly important for Women and Children who

have increased needs for iron.

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Preparation:

1. Wash and soak Urad dal and Kala Channa for 8-10 hours.

2. Grind Kala Channa, Urad dal, green chillies, salt, ginger to make it like

a thick paste.

3. Add chopped Spinach in to chana dal paste. Mix well.

4. Make lemon sized balls with the below mixture and press them flat and

deep fry until deep brown.

5. Serve them hot with Tomato chutney/coconut chutney.

VEGETABLE UPMA

Vegetable upma is a hot favorite breakfast food. Especially South Indians likes
to eat this tasty dish can be eaten for breakfast, brunch or as a snack and is so
wholesome you can even make a meal of it! It is a tasty and nutritious and easy
to prepare.


Ingredients:


1/2 tbs Channa Dal
1/2 tbs Urad Dal
1/2 tbs Mustard
1/2 tbs Cumin Seeds
6 Curry leaves
2 Red Chilies
3 Green Chilies
Salt to taste
3 tbs oil
1/2 Onion
1 Cup Vegetables(Carrots,Green peppers, beans, peace, Cabbage,Potato etc....
Use your favorite vegetables)
3/4 Big cup sooji/Semolina/Upma rava
2tbs Ginger.
1 lemon(optional)
Chopped coriander (optional)


Preparation:


1.Take a pan and add rava. Fry the rava till nice aroma comes out.
Remove it and keep it aside.
2. Take the same pan add oil and channa dal, urad dal, mustard seed,
cumine seeds, red chillies. When mustard starts popping add curry leaves.
(Cut the leaves into 2 to enhance the aroma).
3. Now add onions, green chillies,ginger and fry till onions turn into golden brown.
4. Add all the vegetables and fry till translucent and soft.
5. Add the water and salt to taste to bring to a boil.
6. Add the roasted sooji/semolina/upma rava, a little at a time, stirring constantly
to prevent any lumps from forming.
7. Simmer and cook till the upma is like a very thick porridge.
8. After done turn off the heat and squeeze the lime juice over the upma and
mix well.
9. Garnsih with chopped corriander leaves at the end.

VADA

Ingredients: 

1 cup Urad dal
salt to taste
one medium onion
2 -3 green chilies
8-10 curry leaves(optional)
1/4 baking soda( I am not useing)
Oil to fry
 
Preparation:

• Wash and soak Urad dal for 6 hours. Grind into a fine paste.
• Add salt, green chilies, chopped onions, curry leaves to the batter and mix well.
• Heat oil in a pan/Kadai. Wet your palms (or use a plastic sheet). Shape it into balls and make a hole with the thumb in the center like a doughnut.
• Deep fry the hole vada batter in medium heat oil until golden brown.
• Serve hot with sambhar/Coconut chutney/Ginger chutney.

SEMIYA UPMA

This item is so simple to prepare. If we don't have time to cook lunch/dinner.

We can make upma with in 15 min. time. Kids like to eat semiya upma.

You can eat with Tomato sauce or else pickles.

Ingredients:

1 cup semiya
1/2 cup mixed vegetable (or else fresh vegetables)
2 tbs oil
1/2 tbs mustard
1/2 tbs cumin seeds
1/2 Channa dal
1/2 urad dal
1 red chilly
3 or 4 curry leaves


Preparation:

• Heat oil in a pan. Add Channa dal, urad dal, mustard, cumin seeds, and red chili.
• When mustard starts popping add curry leaves.
• Add vegetables and salt mix well. Cover to cook. It will take 10 min time.
• Take other pan add 1 & 1/2 cup water. Add semiya wait until semiya cook softly.
• When vegetables cook softly then add semiya, keep mixing well.
• Semiya upma is ready. You can taste it.