Pesarattu Dosa

Advantages Of Mung Beans:

If you have high cholesterol you may benefit from eating mung beans daily.
Mung beans are a low-calorie food with only 30 calories in a 1-cup serving. 


Ingredients:

Mung Beans (Paasi Payaru) – 1 cup.
Idly Rice Flour – 2 tbsp.
Medium Size Onion – 1.
Ginger – a small bit.
Green Chillies – 2.
Hing – a small pinch.
Salt – as required.
Coriander Leaves – little.
Oil – 1 tbsp.

Method:

1. Soak 1 cup of Mung Beans with 2 tbsp of idly rice for whole night or minimum 4 hours.

2. After 4 to 5 hours, remove the water and grind it with onion, ginger, green chillies, salt and hing. (For grinding you can use either Grinder or Mixie)
3. While grinding add water little by little and make it as fine paste.
4. Heat dosa tawa, when it hot pour the mung beans butter and make a circle like dosa and drizzle 1 tbsp of oil.
5. Sprinkle with Coriander Leaves.
6. Then turn it to the next side and keep it till dosa become brownish.
7. Serve it with Coconut Chutney or Coriander Chutney.

 

Ven Pongal

Ingredients:

Rice – ¾ cup.
Moong Dal – ¼ cup.
Pepper – 7 to 8.
Green Chillies – 2.
Salt – as required.
Ghee – 1 tbsp.
Cashew Nuts – 3 to 4.
Cumin Seeds – 1 tbsp.
Curry Leaves – 5 to 6.

Method:

1. In a cooker take rice with moong dal and wash it well.
2. Add 3 to 4 cups of water and keep it in stove.
3. Keep it for atleast 4 to 5 whistles.
4. In a frying pan, take 1 tbsp of Ghee and add cumin seeds, curry leaves, pepper, green chillies, and Cashew nuts.
5. Then transfer this to rice with required salt and mix it well.

Tomato Rice

Ingredients:

Basmati Rice – 1 cup.

Tomato – 3.

Big Onion – 1.

Cinnamon – 1.

Cloves – 2.

Green Chillies – 2.

Turmeric Powder – ½ tbsp.

Coriander Powder – 2 tbsp.

Oil – 1 tbsp.

Curry Leaves – 5 to 6.

Salt – as required.

Method:

1. Soak the rice for 10 to 15 mins.

2. Cut onion and tomatoes to small pieces.

3. Heat oil in a cooker and add cinnamon, cloves, curry leaves and green chillies.

4. Then add onions with required salt and fry it well.

5. Add tomatoes and keep it for 2-3 mins, let the tomatoes turned as mushy.

6. Add Turmeric powder and Coriander powder with 1 cup of water.

7. Let it boil for 5 mins.

8. Then add the rice and keep the cooker close.

9. After 6-7 mins switch off it.

Turnip kootu with Moong Dal

Advantages Of Turnip:

Turnips are very low calorie root vegetables; contains only 28 calories per 100 g.
It also has no fat, sodium or cholesterol, making it a heart-healthy food.
If you are on a calorie-restricted diet, turnips are a better choice than most other root vegetables.

Ingredients:

Turnip – 2.
Moong Dal – ¼ cup.
Red Chillies – 3.
Hing – a small pinch.
Turmeric Powder – ¼ tbsp.
Salt – as required.

For Seasoning:

Oil – 1 tbsp.
Mustard Seeds – ½ tbsp.
Cumin Seeds – ½ tbsp.
Small Onions – 3.

Method:

1.      Cut the turnip to ½ inch pieces and keep it in water for 3-4 mins.

2.      Wash Moong Dal thoroughly and let it boil with water for 10 mins.

3.      After the moong dal turned to mushy, add the cutted turnip and add some more water.

4.      Then add red chillies, Hing and Turmeric powder.

5.      Let it boil in water until turnip turns smooth.

6.      Then add salt and switch it off.

7.      In other pan, heat oil and add mustard seeds, Cumin seeds and onion.

8.      Then transfer this to turnip.

Healthy turnip kootu with moong dal is ready.

Coriander Rice

Advantages of Coriander Leaves:

Coriander Leaves helps in the reduction of fats and thus aids weight loss.
Being rich in iron, coriander helps people with lower hemoglobin level and cures anemia.
Magnesium, found in coriander, helps in proper functioning of nervous system and strengthens the bones.

Ingredients:

Basmati Rice – 1 cup.

Big Onion – 1.

Cinnamon – 1.

Cloves – 2.
Green Peas - 1/2 cup.

Salt – as required.

Oil – 2 tbsp.

Grind to paste:

Coriander Leaves – 1 bunch.

Garlic – 2 cloves.

Ginger – a small bit.

Green Chillies – 2.

Cumin Seeds – 1 tbsp.

Method:

1. Before started cooking soak rice for 10-15 mins.

2. Take one handful of coriander leaves, garlic, ginger, cumin seeds, green chillies and grind it with little water.

3. In a pressure cooker, heat oil then add cinnamon and cloves.

4. After that add onion and fry it, then add green peas and fry it well.

5. Then add that paste and keep it for 2-3 mins till that coriander leaves raw smell leaves.

6. Add salt and add 1 cup of water and let it boil.

7. Add rice and close the cooker and keep it for 6-7 mins then switch it off.

Note:

For variety rice, Basmati rice will make better taste. For 1 cup rice, I will use 1 cup of water. You can increase as your wish.

I didn’t add tomato or tamarind. If u want sour taste, you can make your side dish according to that.

You can avoid green peas, but it will give nice taste to coriander rice.