Thursday, June 26, 2008

Banana -Almond Halwa.

Banana -Almond Halwa is a sweet dish and it is one of the rich and tasty halva. Ripe bananas, jaggery and almonds are used here.
We had some (around 8 to 10 ) ripe bananas and I though of preparing halva with those ripe bananas. ( My Sister Sujatha"s House from ooru/Udupi). Udupi Banana Hava is very famous and it is such a delicious halva one can fall love with that halva. Nendra banana is used to prepare that special Halva.
Here I have used Yalakki banana and are very tasty once they are ripen.

Let us see the recipe Now :
Things Needed:
Banana : 6 to 8
Almond : 1 Cup
Jaggery : 3/4 Cup
Ghee : 1/2 Cup
Cardamom : 3 to 4 Pods

Method :
1. Remove banana skin and smash banana nicely. Keep it aside.
2. Powder cardamom and keep it aside.
3. Powder almonds and (with its skin) keep it aside.
4. Keep a pan on the fire and put smashed bananas. Add a spoon of ghee and mix it well.
5. Stir nicely and add jaggery. Keep on stirring. (It should not burnt at the bottom of the pan).
6. It turns as full liquid. Add a spoon of ghee and mix it.
7. Slowly add ground almonds and cardamom powder. Keep stirring.
8. Add ghee in between and mix it well.
9. Stir in between till it leaves the sides. Mix it for another 5 minutes. Ghee starts to oozes (comes out).
10. It turns as one whole ball. Remove from the pan and put it on a ghee spread plate/tray.

11. Let it cool nicely.

12. Cut according to your wish and serve or store.


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Note :
Use of sugar instead of jaggery is optional. Use of ghee more/less is optional. Remember banana fruits must be well ripen to prepare halva or it taste bit savoury. Whole procedure should be on low flame. Do not add any water. I have used organic jaggery. If you are using normal shop bought jaggery, keep a pan add jaggery and very little water to it. It starts to melt. Let it melt completely. Sieve this jaggery content and then use it. (To remove the dust particles).
Time : 30 Minutes. 
Serves : 30 pieces can be made.(According to size and shape).

Friday, June 6, 2008

Tomato Chutney

Tomato Chutney is a side dish and it is an easy dish to prepare and yummy to have.
I have used Tomatoes. urid dal, red chilly and coconut.

Let us see some benefits of having tomatoes in our diet. 
Tomatoes are an excellent source of Vitamin C, Vitamin E and Vitamin K. They are rich with copper, potassium, manganese, dietary fiber and Vitamin B6 and phosphorus. Tomatoes help to improve our eye sight, good for stomach health and helps to reduce the blood pressure. They are also good for diabetes and urinary tract infections. They help to increase the digestion, stimulate blood circulation and reduce the cholesterol levels. They are rich with antioxidants and helps to detoxify the body.
Let us see the recipe now :
No Onion or No Garlic is added to Tomato Chutney. It goes well with idli, dosa, chapatis, rotis and even plain rice (Hot) with a spoonful of home made ghee.

Things Needed:

Tomato : 2
Red chilly : 4 to 5
Urd Daal : 1 Tablespoon
Coconut Oil : 1 Teaspoon
Ingh /Asafoetida : A pinch
Coconut ( Fresh ) : 1/2 Cup (or 3 to 4 Tablespoons ( grated)
Salt :According to taste.
Curry leaves : 4 to 6
Water : As required
Tamarind : Very little

Method:

1. Wash and cut tomatoes in to small pieces.
2. Wash and keep curry leaves aside.
3. Grate coconut and keep it aside.
4. Keep a small pan on the fire and heat. Add oil and urid dal and red chilly.
5. Fry till they turn golden brown.
6. Add cut tomatoes and fry them nicely till they turn soft.

7. Add curry leaves and ingh fry with tomatoes. Put off the fire. Let it cool.
8. Add coconut, tamarind and salt.
9. Grind it with required water till it turns into paste. (According to your wish).

10. Remove from the mixi jar and shift it to a serving bowl.

11. Add mustard seasoning with curry leaves and ingh.
12. Serve with any main dish you have prepared. We had Tomato Chutney with Hot plain rice.

Note :

You can boil tomatoes instead of frying. Use of coconut oil is optional. ( You can use any cooking oil of your choice). Adding more/less chilly is optional. Use of garlic or onion is optional. Adding mustard seasoning is optional. I have not added.
Time 10 Minutes
Serves : 2 to 3 .

Sunday, June 1, 2008

Stuffed Lady finger

Stuffed Lady finger is a side dish  and You can have them with chapati, roti and parothas, any type of rice and plain rice and curd rice with this Lady finger.


I have used some chutney powder and other simple spices. Little coconut is also used and cooked in a non stick frying pan.
Lady finger/bendekai is one of the favourite vegetable of many.
Lets see some benefits of eating Lady's finger in our diet.
Lady finger/bhindi is loaded with health benefits. It is good for weight management. It helps to reduce and maintain cholesterol and blood sugar level in our body. Good for bone strength, high in fiber, folates and anti oxidant properties. It has minerals like Copper, Calcium, Potassium, Iron, Magnesium, Manganese, Zinc and Phosphorus. It contain Vitamin C, Vitamin K and Vitamin A.
Lets see the recipe Now: One must do this on low flame and should be careful while cooking because it might get burnt and does not taste good.

Things Needed:

Lady fingers: 8 to 10
Chutney powder : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Mango pieces : Totapuri : 1/2 Cup
Salt to taste
Methi seeds : 3 to 4 Seeds
Mustard seeds : 1/2 Teaspoon
Jeera : 1 Tea spoon
Ingh ( Asafatodia) : a Pinch
Oil : 2 to 3 tea spoons
Coriander leaves : 2 Tablespoons
Curry Leaves : 6 to 8
Jaggery : 1 Tablespoon


Method :

1. Wash and dry lady's finger and cut the edges on both sides. Slit them and keep it aside.
2. Grate coconut and mix it with chutney powder and rasam powder.

3. Wash and clean mango and remove the outer layer (because it is too thick), cut them into pieces.
4. Now fill the ready rasam powder, chutney powder and coconut mixture to all the bendis.
5. Arrange them in a plate or tray.
6. Now keep a pan on the fire and heat. Put oil. Put methi/fenugri seeds, mustard seeds and ingh.
7. Let it splutter. Add curry leaves and filled lady's finger. Let it be on low flame. Turn them slowly.
8. Add cut mangoes and jaggery, a pinch of turmeric powder and cook for 2 minutes on low flame.
9. Stir it slowly. Let it melt and mix with masala. Add required salt.

10. Cook on low flame. ( 3 to 4 minutes). Stir it slowly in between, so that it does not get burnt.

11. Put all the coconut -spice mixture if it is there. Leave it for a minute. Put coriander leaves.

12. Shift ready "Stuffed Lady's finger" to a serving dish and Serve with any main dish.

Note : 

Cooking on low flame helps the lady's finger to cook nicely. Just stir them in between so that it does not get burnt and helps the bendi to be cooked well. You can add more spices like garam masala, chat masala etc.
(Optional). Any brand of rasam powder can be used. (I have used MTR Rasam powder). Adding chutney powder adds to the taste. Dry roast, channa dal 2 Tablespoons, urid dal 1 tablespoon and red chilly (5 to 6 ) one by one and add ing while dry grinding.  Or you can use any brand of chutney powder available in the market.
Time : 20 Minutes
Serves : 3 to 4.

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