RidgeGourd Peel-Barley-Moong Dosa/Crepe (Healthy and Fatfree Crepes)

Have been quite busy for the past 2 weeks and am lagging behind in posting many of the recipes.Well finally I am back after 3 days with a nice and healthy dosa recipe that has been waiting to be posted for a long time now.This was supposed to make it's way to Nithu's Best out of Waste Event but could not post it early.This dosa is not only rich in nutrients but sure very good for the hot weather.

This recipe goes to my event CWF : Barley . Dear readers please do participate and send your delicious entries to this event.
  

Let us see how I made this delicious and healthy dosa-------------

Main Ingredients :

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Ridgegourd Peel.................1cup

Yellow Moong Daal...........2cups

Barley................................1cup

Ginger.................................2inch

Green Chilly........................4(to taste)

Water................................enough to grind 

Seasoning Ingredients :

----------------------------

Salt.....................................to taste

Preparation :

----------------

In separate bowls rinse the moong daal and barley and soak them for 4hours.Take the rinsed and cleaned ridge gourd peel and chop it into small pieces.

After 4 hrs,blend the ridgegourd peel and barley with water, ginger and chillies(the green batter below) and then blend moong daal with the remaining water(yellow batter below).The batter must not be too runny or too thick,it must be smooth and pourable consistency.

Pour both the batters into a single bowl and add salt to taste and mix them together.You can see that the batter is green in color(color of the ridgegourd peel).Now that the batter is ready we can make the dosas.

Place a pan on the stove on medium high heat and let it get hot , now spoon the batter on the pan and spread the batter from inside to out in circular motion making a circle of the batter.

Let the batter cook for a minute and you will see that the dosa will be leaving the sides of the pan then flip the dosa to the other side and let cook for a minute or till the dosa is golden in color.

Remove the dosa from the pan and make few more in the same way as in the above step.

Delicious and healthy RidgeGourd Peel-Barley-Moong Dosa/Crepe is ready to be served.We had it with Kiwi-Cantaloupe Chutney and Yogurt .

Note :

------------

1) I did not use any oil for making dosas.

2) I did not use whole moong because I did not want it's color to dominate the color of the ridgegourd peel.

3) Ridge gourd peel has lot of nutrition and this is another way to make use of it.

Beans and Greens Rice with Ground Sambar Paste

It is always good to eat foods that are high in fibre and low in fat.Fresh vegetables and fruits are always good in our daily cooking and diet.I try to keep it that way most of the time ,but still sometimes get tempted with outside food too.Three days back my kids wanted to eat Tacos ,they did not want to eat anything other than that.So rushed to store and got some taco shells and a package of shredded red and green cabbage ,low fat sourcream and canned black beans and shredded cheese from the store.Once I opened the black beans to add in the tacos,it was very spicy and salty.So I dropped the idea of using them and quickly cooked some whole moong in the cooker without salt and used it instead of beans.They enjoyed it.

Sorry for such a long story,what I wanted to mention is the beans were very spicy and salty.I wanted to use it later and put it in the fridge.In the afternoon I was busy with kids outside and had to prepare a quick dinner as they were going out.I decided to use the black beans and some leftover cooked whole moong and made a quick rice.You won't believe that I did not add any salt or chilly powder in this dish and still it was spicy and the salt was just right------from this one can understand that the salt in the canned beans was so much that it was sufficient to flavor the rice. We all need to be Beware of the salts that we are consuming when we eat out or use canned food.

Well, coming to today's recipe,we liked it but next time I will use home cooked beans only----------

Main Ingredients :

----------------------
Raw Rice.............................2cups(Uncooked)

Black Beans.........................1can(it  had jalapenos in it)

Whole Green Moong............1/2cup(cooked without salt)

Onions..................................3(small)

Kasoori Methi.......................1/3 cup

Baby Spinach........................1.5cup(packed)

Seasoning Ingredients :
-----------------------------
Fresh Sambar Masala Paste...........1/2 cup(For the recipe go here)
Canola Oil.....................................2tbsp

Garnish
------------
Cilantro.............................few leaves

Preparation :
----------------
Cook the rice and keep it aside to cool.Place a pan on the stove on high heat and add oil to it.Once the oil heats up add the onions and fry them for 2 minutes and add the kasuri methi(fenugreek) leaves and stir well.Let cook for few more minutes till the onions are translucent.

Once the onions and methi leaves are cooked add the cooked moong beans and stir well and cook for 3 more minutes.Now add the black beans tot the pan and stir well and let it cook for few 3 more minutes.

Now that the onions,methi,moong and black beans are cooked add the freshly made sambar masala paste to the pan and stir well so that the masala spreads in well.Cook till the raw smell of the sambar masala is gone.Now add baby spinach to the pan and cook for a minute or two.

Finally add the cooked rice to the beans and greens mix and fold in the rice  so that all flavors blend in well.Finally garnish with finely chopped cilantro.

Delicious Beans and Greens rice is ready to be served.

Note :
-----------
1) This rice is a wonderful combination of greens and beans.

2) In case of emergency canned beans come handy.Otherwise it's always good to use home-cooked beans.

3) The salt and the small jalapeno pieces in the black beans flavored the entire dish.Think of the amount of salt it had!

4) In this entire dish I did not add any salt or chilly powder.Sambar Masala Paste and Moong Beans did not have any salt in it.

This goes to MLLA #24 hosted by Diana and started by Susan.

This goes to Healing Foods : Onion Event hosted by Priya and started by Siri .

Chickpeas & Red-Raddish Rice(Healthy & Lowfat) and Salad

First I would like to Wish All Friends,Fellow-Bloggers and Visitors who are celebrating Baisakhi (Punjab), Puthandu Vazthukal (Tamil Nadu), Vishu (Kerala), Poila Baishakh (Bengal), Bohaag Bihu (Assam) today a very Happy New Year.

Coming to today's recipe, this is an other rice dish I tried out of the blue.I was having some boiled chickpeas in the fridge and had some red raddish too.I wanted to use both of them and make something.I never knew of any dish made in combination of these two varied ingredients.Well I ended up making Chickpeas & Red-Raddish Rice.This was a super-hit.My family enjoyed this new innovative recipe and here I come to share it with you all.

Let us get started with the recipe--------------------

Main Ingredients :

------------------

Ponni Raw Rice........................3cups(cooked)

Boiled Chickpeas......................2cups

Red Raddish.............................10(diced)

Med.Onion...............................1(diced)

Green Chillies............................3

Seasoning Ingredients :

------------------------

Canola Oil..................................1tbsp

Mustard Seeds...........................1tsp

Cumin Seeds..............................1tsp

Asafoetida................................. pinch

Bisibelebhath Powder.................1tbsp

Turmeric.....................................1tsp

Salt............................................to taste

Garnish :
---------
Cilantro........................few sprigs
Lime juice....................to taste

Preparation :

-------------

Place the pan on the stove on med-high heat and add oil to it.Once the oil is heated up add mustard seeds and cumin seeds.Once they splutter add a pinch of asafoetida and later add diced onion and slit green chillies and fry for few minutes.

Once the rawness in the onion is gone add the boiled chickpeas to the pan and fry for 2 minutes.

Now add the bisibelbhath powder to the chickpeas and give it a nice stir and cook for a minute.

Now switch off the stove and add the diced red-raddish pieces to the seasoned chickpeas and stir well so that raddish also gets coated with the spice powder and cover the pan with lid so that the raddish also gets steamed.(We want the raddish to be nice and crispy we don't want it to get soggy).

Now add freshly cooked rice , salt and cilantro and mix the rice and the veggies well.

Healthy & delicious Chickpea-Red Raddish Rice is ready to be served.You can add little lemon juice to enhance the flavor.Eat it as is or with any raita or plain yogurt.

Note :
-------
1)As always I used freshly cooked rice .

2)Do not over-cook the raddish that is the reason we are adding it to chickpeas after we switch off the stove.So that it remains crispy.

3)Without adding rice to the dish we can eat this seasoned Chickpeas & Red-Raddish as a salad too.Top it with cilantro and few drops of lemon juice .Here it is-------

I am sending this to Healthy Inspirations-Salads Event hosed by Usha.

I am sending this recipe to MLLA #22 hosted by Ruchika and started by Susan.

I am sending this recipe to Vegetable Marathon-Beans event hosted by Anita .

Green Beans with Coconut(Simple & Easy)

This is one more heart-healthy,fibrous,simple,quick and easy to make dish.Kids & adults equally enjoy this.In this recipe I am  using frozen french cut beans and frozen grated coconut.

Green beans are a favorite to many around the world.These beans are easy to cook and used in various cuisines.Along with great taste Green Beans have Great Nutritional Value!Green beans are an excellent source of vitamin A,vitamin C, vitamin K and manganese. When served 3/4 of a cup of green beans is only 25 calories.

Let us see how this simple recipe is made-----------------

Main Ingredients :

-------------------

French Cut Beans.............1lb(frozen)

Coconut(Grated)..............1/3 cup(frozen)

 

Seasoning Ingredients :

------------------------

Olive Oil........................1tbsp

Chana Daal....................1tsp

Urad Daal......................1tsp

Mustard Seeds...............1tsp

Cumin Seeds..................1tsp

Asafoetida......................pinch

Red Chilly......................1

Turmeric........................1/2tsp

Curry Leaves.................1sprig

Salt................................to taste

 

Preparation :

--------------

 

Place a pan on the stove on medium-high heat.Add oil to the pan and immediately add the chana daal,urad daal,mustard seeds,cumin seeds and red chilly.Once they are golden brown add asafoetida.

 

 

Now add the frozen french cut beans to the pan of seasoning and mix it nicely and cover it with a lid for five minutes.

 

 

After 5 minutes remove the lid, add turmeric to the beans and stir well and let it cook covered for 2 more minutes.

 

 

Now remove the lid add salt and stir the beans.After a minute add the grated coconut and curry-leaves and give the beans a nice stir and switch off the stove.

 

 

Tranfer the beans to a serving dish.Yummy, french cut greenbeans with coconut is ready to serve with hot rice,rotis or chapatis .

 

Note :

-------

1)Fresh beans are the best to use but frozen are none-the-less.

 

2)Use fresh coconut if available otherwise frozen is best.

I am sending this recipe "Green Beans with Coconut(Simple & Easy)" to MLLA#21 being guest hosted by Mirch Masala   for Susan of The Well-Seasoned Cook creator of MLLA.