One lesser-known but delightful recipe is Shanaga Flour Soup, which has unfortunately fallen out of favor in recent times. This quick-to-make soup is perfect for the cooler months and is particularly popular during the month of Kartika. It not only tastes great but is also nutritious, making it an excellent option for families, especially for young children.

Ingredients for Chickpea Flour Soup (Shanaga Flour Charu)

• Chickpea Flour: 1 cup
• Curd: 1/2 cup
• Onion: 1 medium, chopped
• Green Chillies: 2-3, slit
• Curry Leaves: A few
• Coriander: A handful, chopped
• Spices: As per taste
• Turmeric Powder: 1/2 tsp
• Chilli Powder: 1 tsp
• Salt: To taste
• Tomato: 1 medium, chopped
• Eggplant (Brinjal): 1 small, chopped
• Beans: A handful, chopped
• Okra (Ladyfinger): 100g, chopped
• Ghee: 1 tsp
• Lemon Juice: To taste
• Oil: 1 tbsp
• Ginger Garlic Paste: 1 tsp

Method of Making Chickpea Flour Soup

1. Prepare the Chickpea Flour Mixture: In a bowl, combine chickpea flour and a little curd. Gradually add water to avoid lumps, and set aside.
2. Sauté the Spices: In a pan, heat oil and add curry leaves and dry chillies. Sauté them for a few seconds until fragrant.
3. Cook the Onions and Green Chillies: Add chopped onions and green chillies to the pan. Fry until the onions turn translucent.
4. Add Ginger Garlic Paste: Stir in the ginger garlic paste and sauté until the raw smell dissipates.
5. Incorporate the Vegetables: Add the chopped eggplant, tomato, and okra to the pan. Cook them well, mixing in turmeric, chilli powder, and salt to taste.
6. Add Water: Pour in enough water to cover the vegetables, and let them cook until tender.
7. Mix in the Chickpea Flour: Once the vegetables are cooked, add the earlier prepared chickpea flour mixture. Cook for another five minutes, stirring occasionally.
8. Finishing Touches: Add chopped coriander and garam masala, then mix well. Turn off the heat when it comes to a gentle boil. For a tangy flavor, squeeze some lemon juice into the soup before serving.

Conclusion

This delicious Chickpea Flour Soup (Shanaga Flour Charu) is not only a comfort food but also a nutritious addition to your meal. Its unique flavors and wholesome ingredients make it an ideal dish for family gatherings, especially during the festive season. Enjoy it hot with rice or chapati for a satisfying meal!

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Health Benefits of Banana Flower:

Banana flowers are packed with nutrients and offer several health benefits, making them a great addition to your diet. They are known to be good for digestion, may help regulate menstrual cycles, and contain antioxidants that promote overall health.

Ingredients for Banana Flower Pachadi:

• 1 cup Banana flower (washed and chopped)
• 2-3 Dry chillies
• 1 tablespoon Coriander seeds
• 1 tablespoon Cumin seeds
• 1 tablespoon Tamarind (small piece)
• 1/4 cup Green chana dal (split chickpeas)
• 1 teaspoon Mustard seeds
• A few Curry leaves
• A pinch Asafoetida
• 3-4 Cloves of garlic
• 1 tablespoon Amaranth seeds
• Salt to taste
• 2 tablespoons Sesame seeds
• 2 tablespoons Oil (for frying)

Instructions to Make Banana Flower Pachadi:

1. Preparation of Banana Flower:
   • Wash the banana flower thoroughly to remove any dirt. Cut it into small pieces and set aside.
2. Frying the Spices:
   • In a pan, heat a little oil over medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, sesame seeds, dry chillies, and green chana dal.
   • Deep fry these ingredients until they turn golden brown.
   • Add a pinch of asafoetida and fry for another minute. Remove from heat and let it cool.
3. Cooking the Banana Flower:
   • In the same pan, add a little more oil if needed. Add the chopped banana flower and sauté until it becomes tender.
4. Combining Ingredients:
   • Mix the fried spice mixture with the sautéed banana flower. Use a mortar and pestle to grind the mixture slightly if desired for better texture.
   • Adjust the salt to taste.
5. Final Preparation:
   • Transfer the banana flower pachadi to a serving bowl.
   • Ensure it’s tightly covered if not serving immediately.

Serving Suggestion:

Banana flower pachadi is best enjoyed when served warm with steamed rice. The combination of flavors and textures makes it a delicious and healthy addition to your meal.

Conclusion:

This banana flower pachadi not only satisfies your taste buds but also contributes to your well-being. Incorporate this nutritious dish into your meals for a delightful culinary experience!

The post Delicious Banana Flower Pachadi Recipe: A Nutritious Delight appeared first on Vizag One.

Why You Should Love Dondakaya

Dondakaya is often overlooked, but it’s packed with vitamins, minerals, and antioxidants. Its health benefits include improving digestion, boosting immunity, and promoting overall well-being. When combined with potatoes, this curry becomes not just a meal but a celebration of flavors.

Ingredients for Gutti Dondakaya Curry:

• 1 bunch of Dondakaya (ivy gourd)
• 1 medium-sized beetroot, diced
• 1 onion, chopped
• 2-3 green chillies, slit
• A few curry leaves
• Fresh coriander leaves, chopped
• 1 tablespoon ginger garlic paste
• 2-3 dry red chillies
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 tablespoons oil
• A little ghee
• Salt, to taste
• Turmeric powder, to taste
• Garam masala, to taste
• Tamarind pulp (from 1 small tamarind fruit)
• Water, as needed
• Grated coconut (optional for garnish)

How to Make Gutti Dondakaya Curry:

1. Prepare the Dondakaya:
   Cut the ends off the Dondakaya and slice it lengthwise into quarters. Fry the pieces in a little oil until they are golden brown and set aside.
2. Tempering:
   In the same pan, heat oil and add mustard seeds, cumin seeds, dry red chillies, and curry leaves. Sauté until fragrant.
3. Add Aromatics:
   Add chopped onions and green chillies. Sauté until the onions turn translucent. Then, add the ginger garlic paste and cook until the raw smell disappears.
4. Incorporate Beetroot:
   Toss in the diced beetroot and fry for about five minutes until slightly tender.
5. Combine Ingredients:
   Add the fried Dondakaya pieces to the pan, followed by turmeric, salt, and any additional spices. Mix well and fry for another two minutes.
6. Make the Curry Base:
   Pour in water and let the mixture come to a boil. Add the tamarind pulp and cook until it reaches a soupy consistency.
7. Final Touches:
   Once it thickens, add garam masala, chopped coriander, a sprinkle of curry powder, and a little ghee. Stir to combine, then remove from heat.
8. Serve and Enjoy:
   Serve your Gutti Dondakaya Curry hot, garnished with grated coconut if desired. Enjoy it with rice, chapati, or even on its own!

The post Gutti Dondakaya Curry: A Delicious and Nutritious Dish You’ll Love! appeared first on Vizag One.

Akki Roti is not only a tasty option for breakfast but also a satisfying dinner choice for the whole family. Its preparation is simple, and the ingredients required are readily available in most kitchens. To make this delectable dish, you’ll need rice flour, grated coconut, cumin seeds, salt, onions, green chillies, curry leaves, coriander leaves, ginger, and oil or ghee.

To prepare Akki Roti, start by finely chopping onions, green chillies, coriander leaves, curry leaves, and ginger. Mix these with rice flour, salt, cumin powder, grated coconut, oil, and other ingredients in a deep vessel to create a chapati-like batter. For added flavor and nutrition, consider incorporating grated carrot, capsicum, or cabbage into the mixture.

Once the batter is ready, shape it into flat rounds on a greased pan, and fry until golden brown on both sides. Serve the Akki Roti hot with coconut chutney or pickle for a delightful and healthy meal. Don’t hesitate to try this easy-to-make dish that promises a burst of flavors and goodness in every bite.

The post Discover the Health Benefits of Akki Rotte: A Nutrient-Rich Karnataka Special Dish appeared first on Vizag One.