Tuesday, March 27, 2012

WaterMelon Rind sweet Curry

Sweet curry is some special dish of Udupi/South Canara/ Dakshina Kannada. We do love to have this curry and it taste yummy. Normally Sweet curry is prepared using ridge gourd/Heere kai and snake gourd/Padavalakai . I have just tried Watermelon Rind for this authentic dish and it came our just fantastic. Watermelon Rind suits well for Sweet Curry.


I Have used watermelon rind(the white part), jaggery and coconut with very little spice. This curry goes well with plain rice, chapatis, poori, dosa and any type of roti.
Watermelon sweet curry has no onion or no garlic. 

Things Needed:

To Cook :
Watermelon Rind : 2 Cups.
To Grind 
Coconut: 1/2 cup. ( Fresh grated)
RawRice : 1 Tea spoon
To Add : 
Jaggery : 2 Table spoons.
Salt :To taste ( according to your taste).
Ground coconut mixture
Mustard seasoning.
Turmeric powder : a pinch.
For Seasoning :
Ghee : 1 Table spoon.
Mustard Seeds: 1/2 Tea spoon
Urd Daal: 1/2 Tea spoon.
Curry Leaves: 6 to 8
Red chillies : 2 to 3

Method : 

1. Wash and remove the outer layer of green part from the rind.
2. Cut the rind into thin pieces. Soak a teaspoon of raw rice in little water. Keep it aside.

3. Put them in the container pressure cook with very little water for 5 to 6 minutes. Let it cool.

4. Grate coconut and grind it with a spoon of raw rice/rice powder with very little water.


5. Now keep a big bowl and put cooked watermelon rind pieces. Add jaggery and salt.
6. Add Turmeric powder. Add ground coconut mixture. Mix it well and let it boil for 3 to 4 minutes.


7. Shift the curry to a serving dish.
8. Keep a small pan on the fire. Add ghee mustard seeds, urid dal. Let the mustard splutter.
9. Add red chilly and curry leaves and fry for 10 seconds. Put this mixture to the ready curry.
10. Serve with the main dish you have prepared. (Plain rice, chapati, poori, dosa, idli etc).

Note : 

The vegetable should be cooked well and it should be soft. Use of raw rice helps to bind the curry well once it is done. Adding jaggery is optional. More/Less. Using ghee to seasoning adds to teh taste. Must stir in between while the curry is boiling. Cook the vegetable until soft.  Stir nicely while its boiling.
Time : 30 Minutes.  
Serves : 2 to 3. 

Sunday, March 25, 2012

Poppy seeds - Cool Drink (hasi Gasa-gase)

Poppy Seeds  Drink helps to cool your body and refresh you and helps you to be fresh whole day.
It is good for hot summer day. I have used poppy seeds, almonds and honey with fresh boiled milk.
Lets see some benefits of having Poppy Seeds in our diet. 
Poppy seeds/Gasagase/Khus khus is rich source of anti oxidant properties. They do have fatty acids and it is good for our body. Poppy seeds are rich in mono unsaturated fatty acids that help in lowering bad cholesterol and increases good cholesterol levels. They are rich in dietary fiber and good for people who suffer from constipation. They are rich in Vitamin B complex vitamins. Poppy seeds contain good amount of minerals like iron, copper, calcium, potassium, manganese and zinc.
Lets see the recipe now. Sugar is not added and it is an easy drink that anyone can prepare.
Things needed :
Poppy Seeds : 2 to 3 Tablespoons
Almonds : 10
Honey : 1 Cup (8 to 10 Tablespoons)
Fresh Boiled Milk : 1 Litre

Method :
1. Clean and soak poppy seeds and soak almonds in warm water.
2. Remove the outer skin of almonds and grind it with soaked poppy seeds.
3. Now remove the almond and poppy seeds paste and put it in a big bowl.
4. Add water and mix it well. Put it in a big bowl.
5. Add boiled and cooled fresh milk.
6. Mix ground poppy seeds, almonds with milk.


7. Add honey to it and mix it well. (You can use 5 to 6 tablespoons of Honey to 1 litre Milk). Adding more honey is optional. The drink should be mild sweet.


8. Poppy Seeds -almonds Cool milk is ready to serve.
Note : 
Do not roast poppy seeds. It is said that roasting poppy seeds might lose its healthy properties.
Grinding with almonds helps the poppy seeds turn as paste. Do not boil the mixture for a long time. Just one boil will do. Fresh milk can be boiled and cooled earlier. Do not mix Hot milk to poppy seeds mixture. It might curdle and milk may turn spoiled. Let it be cooled milk and cooled poppy seeds mixture. Adding more/less honey is optional. Adding jaggery instead of honey is also optional.
Serves : 8 to 10
Time : 20 Minutes.

Saturday, March 24, 2012

Raagi -Milk Shake

Raagi Milk Shake is  a sweet drink and any age group people can have this drink and  enjoy... Any time of the day.

Things Needed :
Raagi Powder:  2 Table Spoon
Milk : 2 Glasses.
Cardamom : 4 to 6 pods.
Almonds : 4 to 6
Sugar or Honey : 2 Table spoon
Water: 1 cup

Method :
Roast Raagi for 10 to 15 seconds nicely on low flame and let the raw smell disappear.  Keep a  big bowl on the fire and put water to boil.  Add Raagi slowly while the water boils and stir thoroughly and mix well. Leave this mixture to cool. Powder cardamom and soak almonds for few minutes and remove the skin.
Now put the raagi mixture,  cardamom powder .Almond seeds , Honey or  Sugar and milk in a  liquidizer  ( mixi ) and grind nicely until every thing mixes well.  Remove from  the jar and serve Raagi Milk Shake . ( Adding Ice cube is an option).
Note : Cook Raagi on low flame.  Can add 2 table spoons of ice cream instead of cardamom or a ripe banana.to get different taste. Do not add honey or sugar if you are adding ice cream. Other wise it becomes too sweet.

Raagi - with Butter Milk - Drink .

Raagi - Butter Milk Drink is good for All age of people . Better drink in the morning .

Things Needed :

Raagi Powder  : 2 Table Spoon
Butter Milk : 2 cups.
Water : 1 Cup
Salt : according to your taste
Pepper : 2 to 3 seeds or just a pinch of  pepper powder.
Method :
Keep water for boiling  on fire in a big pan. When the water boils add  Raagi Powder slowly and stir thoroughly so that it does not get lumps. Stir for 2 to 3 minutes and put off the gas.
Replace this mixture in another bowl. Let it cool. Now add butter milk and pepper and mix well and serve. Can Add  fresh cut  coriander leaves or sprinkle Chat Masala on the top before serving .
Note :Cook Raagi on low flame so that it does not get burn. Add water if the consistency become thick.
Serves :3

Whole Moong Milk Shake

Whole Moong Milk Shake is a drink and  its a healthy drink . Good for Summer Season and  cools your body too. ( If you have boils in the mouth this is a good remedy).

Things Needed :
Whole Moong( Hesaru Kaalu in Kannada) : 1/4 cup
Jaggery : 2 table spoon
Cardamom : 4 to 6
Milk : 1 glass
Water 1 cup
Method:
Wash and soak  Whole Moong in water for 2 to 3 hours. Grind nicely with 1/2 cup of water and  cardamom .  Add jaggery and grind again for 2 minutes.  Add milk and grind for 1 minute. Now remove from the jar and pour it to the glass and serve cool  Whole Moong Milk Shake . ( Adding ice cubes is an option).
Note : You can grind the whole moong and sieve to remove the husk . But drinking the whole moong milk -shake is more beneficial .  Grinding nicely will turn in to paste . You can add water according to your wish. But the taste will definitely differ.  Can add jaggery according to your wish . Can add a pinch of salt too.
Serve : 2 to 3 


Thursday, March 22, 2012

Toor Daal and Channa Daal Holige( Togari bele mattu Kadale bele holige)

.Holige is a sweet dish and we prepare this item during festival time . Tomorrow is ChaandraMaana Yugaadi and  normally people do Holige during Yugaadi festival.  Holiges can be eaten at any time of the day...
Things Needed :
Toor Daal : 3/4  Cup
Channa Daal : 3/4  cup
Coconut : 1 cup
Jaggery : 2 cups
Cardamom : 8 to 10 seeds.
Salt : to taste
Maida : 2 cups
Samolina : 2 Table spoon
Oil : 1 Cup
Water: as per requirement 
Method:
Step :1 : Put Maida , Samolina and little salt to a big bowl. Mix well . Add 2 table spoons of oil and mix again. Now  add water little by little and make dough( should be like chapati dough consistency).  Kneed well and put another 4 to 5 spoons of oil on the top and leave it for 2 to 3 hours. This mixture is called Kanaka and used for outer layer of Holige.
Step :2 :Wash and boil both the dalls together for 10 minutes in the pressure cooker and drain the excess water.  Remove the cardamom skin and powder the seeds and keep it aside. Dry grind grated coconut and keep it aside.
Step 3: Now put boiled daals and dry grind if necessary  Or you can smash daal with the help of a spoon . Keep a big pan on the fire and put jaggery and boiled daals  Mix well and keep stirring. First it turns in to watery. Then it starts thickening .  Stir until  its thick like you can prepare a ball( It should be soft do not allow the sweet mixture to be very hard).  Add dry ground coconut and cardamom to the mixture and leave it for cooling.  This sweet mixture is called  Hoorana  and this mixture is kept inside the Holige.
Step: 4 : Now take a ball size of  maida dough and flatten that.  Keep a spoonful of sweet mixture and  cover the Maida dough completely like you prepare Allo Parota.  Flatten a bit and roll on the dry Maida with both sides and roll the Holige with a roller or  flatten that with the help of plastic. ( Take two sheets of  thin plastic sheets and rub oil for both. Keep the Maida ball filled with sweet mixture on  one sheet and  put a spoon of oil and cover with other sheet. Now start spreading or flattening the holige until it turns as chapati shape.
5: Take a Pan and put 1 spoon oil and put  flattened holige and cook for 1 minute and turn and cook the other side too.  Repeat the same for the rest if the Holige to  prepare.
Serve Hot Holige is ready to eat. Serve holige with a spoonful of ghee on the top..

Note : Do not stir the daal and jaggery mixture  on high flame . It may burn and give bad smell. You should be extra careful while preparing .  Can use  Guss-gus (Poppy seeds). Roast a spoon full of poppy seeds( gasa gase is the kannada word for poppy seeds) and mix with  sweet mixture .
20 Holiges can be made.,

Spinach Tambuli (Tambuli or Tampina Huli).

Tambuli Or Tampina huli Does mean that this particular type of curry, helps to keep your body Cool. Tampu is a kannada word which means Cool. Eating this curry with rice in the first few spoons will definitely helps you to keep your body cool. You can have this with rice as I said in the beginning .

Spinach/Palak and little methi seeds (Fenugrik seeds) are used and prepared this Tabuli. (As we call it in Udupi (Dakshina Kannada).  
Lets see some benefits of using Palak/Spinach in our diet.
Spinach/Palak is one of the wonderful green leafy vegetable and it is a store house of nutritions, anti oxidants and anti cancer properties. They are very low in calories and fats. The leaves contain good amount of soluble dietary fiber and control cholesterol levels in our body. Palak leaves are rich in vitamins like vitamin A, Viatmin C and beta carotene. Palak is good for normal eyesight. Spinach leaves are excellent source of vitamin K. Vitamin K helps to strengthen the bones. They contain good amounts of B- Complex vitamins and helps in preventing neural tube defects in the offspring. They contain good amount of Vitamin C and it helps the body to resists against infections. Palak/Spinach contain fair amount of minerals like potassium, manganese, magnesium, copper and zinc. they help in controlling heart beat and blood pressure. Copper helps in producing the red blood cells. Palak/Spinach contain good source of Omega - 3 fatty acids.
Use very little amount of coconut and do not fry or roast it. You can add curd later. Grind it with little water and add the required amount of curd/butter milk. Add water if required. 
Lets see the recipe now:

Things Needed :

To Fry :
Spinach :  1 bundle( medium size )
Jeera : 1/4 Tea spoon
Methi Seeds : 4 to 5
Pepper ( whole ) : 4 to 6 seeds.
Red Chilly : 1
Ingh : a pinch
To Grind :
Fried ingredients
Salt : to taste
Fresh coconut gratings : 1 Tablespoon
To Add : 
Curd( yogurt) : 1/2 cup OR Buttermilk : 1 big glass
Water : If required
Seasoning : (Optional)
Ghee : 1 Tea spoon 
Jeera : 1/2 Teaspoon
Ingh : a pinch
Curry leaves : 4 to 5

Method:

1. Wash Palak/Spinach leaves and let it dry nicely. Cut into small pieces.
2. Keep a pan on the fire.  Put ghee and Heat.
3. Add methi seeds and let it turn brown. Add jeera, pepper seeds and red chilly.
4. Fry this for 10 seconds. Add cut spinach and fry along with  jeera mixture.

5. Fry for 10 to 20 seconds. Put off the fire. Add grated 1 tablespoon of fresh coconut. Add ingh.
6. Let fried mixture cool. Grind it with very little water. Remove it from the mixi jar.

7. Put it in a bowl. Add salt. Mix with a cup of curd.

8. You  can also add ghee fried jeera and curry leaves seasoning to this Tambuli.
9. Add water if required. (Tambuli is served as first side dish and it is watery content since butter milk is used to dilute the content).
10. Serve with Hot rice.

Note : 

Eating tambuli is a healthy habit and it cleanses our body. It reduce the cholesterol content of the food we eat.
Do not add more water while grinding ingredients. Add water if required, just before serving the dish. Add buttermilk instead of water. If adding curd dilute the curd/yogurt and then add it. This tambuli can be served as welcome drink. Dilute completely (by adding more water/butter milk and salt).
Adding jeera seasoning with ghee adds to the taste.
Time : 10 Minutes.
Serves : 3 to 4 
(This is my one of the old post and I refreshed with pictures).

Wednesday, March 21, 2012

Kokum Rasam/Punar Puli Saaru

Kokum /Punar Puli/Murudina Odu Rasam is good for digestion. It helps to get back the taste you lost during your sickness.
It is a practice in Dakshina Kannada and Malenadu (in Karnataka State) of using this Kokum once in a while. It is used to prepare rasam and drink during indigestion and fever. It helps to cure cold and helps to get back the taste of the taste bud in tongue..
Let us see the recipe. You can serve this rasam as soup too.

Things Needed:

Dried Cocum  : 5 to 6
Water : 2 cups
Green chillies : 2
Coriander Leaves : 2 Tablespoon ( wash and cut into small pieces).
Curry Leaves : 5 to 6
Salt :to taste
Jaggery  : 1 Tablespoon
Ghee : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Pepper : 1/4 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon
Ingh :  a pinch
Turmeric powder: a pinch.


Method : 

1. Soak Kokum pods in hot water. (Wash it before you use). Squeeze out the pulp and keep it aside.
2. Crush pepper and jeera.
3. Wash coriander leaves and curry leaves. Cut into small. Wash green chilly and slit in between.
4. Keep a pan on the fire and heat. Add little ghee and mustard seeds. Let it splutter.
5. Add ingh and curry leaves. Add slit green chilly.
6. Add kokum pulp and add 2 to 3 glasses of water. You can add 1 or 2 layers of soaked kokum.

7.Add turmeric powder and jaggery . Let it boil nicely. Add crushed pepper and jeera. Add salt.


8. Let it boil nicely for 3 to 4 minutes.Shift Kokum Rasam to a serving dish.


9. Add cut coriander leaves and serve.

Note: 

You can add more water to take out the content from kokum pods. Adding more jaggery is optional.
This tangy and sweet taste is nice to have like a soup. Adding more pepper is optional.
Time : 20 Minutes
Serves : 4 to 5. 

Paapdis for Sev Pooris or Or Pappadi chat

Papaadis are small Pooris, which are used in Chats and can be eaten plain pooris too..

Ingredients :
Maida :( All Purpose flour):  2 cup
Samolina ( Chiroti Rava ) : 1/2 cup
Salt : to taste
Oil : 11/2 cup
Salt : to taste
Cooking Soda : a pinch

Method:
Mix maida ( All Purpose flour ), Salt, Samolina ( Chiroti Rava, small size Rava) and soda  nicely in a big bowl. Heat one table spoon of oil and  pour it to the mixed flour.  Mix well and add water little by little and prepare thick dough. ( Should be thick like poori  dough) .  Cover the dough and leave it for 5 minutes.
Put one or two spoons of dry maida in  a small plate . 
Now knead the dough and  take a handful of dough and make a ball . Flatten the dough and turn both side of the flatten dough in  dry maida and roll this in chapati roller as chapatis. Take a small bottle cap and cut the flatten chapatis into small circle shapes. Just make small marks on  these small pooris in a small knife to get flatten pooris.   Deep fry these small pooris on low flame to get crispy pooris.  Repeat the same for the rest of the dough.  Paapadis or pooris are ready . Leave them for some time to cool down and put them in a air tight box and use when ever you need them.

Note :  Do  not roll into very thin chapatis. Let it be slightly thick . Must fry them on  low flame to get the crispiness.  Can add butter instead of  hot oil. Do not use Dalda .( A kind of margarin). Using a small knife or the edge of the spoon to mark small cuts in the pooris help them to be flat. ( It does not allow the poori to be fluffy).  Add the hot oil on the flour and leave it for coolingfor 5 minutes and then add water to prepare the poori dough.
One more step is to roast Maida flour for 2 to 3 minutes add a spoon of oil and leave it for cooling. Then add water to prepare pooris or steam the plain flour for 8 minutes in a pressure cooker and when cools you can prepare pooris. ( No need to add any oil to steamed flour.
Step to steam Maida flour:  Keep little water in a pressure cooker. Keep a bowl upside down . On the top keep Maida in a container ( without adding water- dry flour should be steamed. You can also put this flour in a towel and tighten around the flour and them steam it).   
You can also prepare  pooris which are used in Paani pooris by flattening the chapaatis a bit thinner.   And do not cut or mark the small pooris. So that it becomes fluffy and good for paani pooris.

20 to 25 pooris can be made.

Tuesday, March 20, 2012

WaterMelon Rind Curry

 WaterMelon  Rind is used here to prepare the curry. Curry is one the side dish and we can prepare different types of curries. Normally the fruit part of water melon is eaten and the rest part is thrown out.It is said that water melon's inner part is also should be consumed and it is full of nutritious and filled with good qualities. 
I have used toor dal, black channa and spices to prepare this curry. Watermelon curry goes well with plain rice, chapatis, rotis, dosas and almost all main dishes.
No onion or garlic is used in Watermelon Rind Curry.
Lets see the recipe now :

Things Needed :

Moong Daal :1/4 cup
Water Melon  Rind : 2 to 3 cups.
Sambar powder or Rasam powder : 2 to 3 teaspoons
Tamarind Pulp : 1 Table spoon
Salt : to taste
Coconut : 2 to 3 Table spoons( Fresh and grated ).
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1Teaspoon
Mustard Seeds : 1/2 Tea spoon
Urd Daal :1/2/ tea spoon
Ingh : 1 pinch
Curry Leaves : 5 to 6 leaves.

 Method :

1. Wash and pressure cook moong dal and black channa. (better to soak channa at least 4 to 5 hours before cooking). .
2. Wash watermelon rind nicely, remove the top green part slowly and cut it into small pieces. (Pressure cook along with moong dal).
3. Grate coconut and grind it with little jeera. Use very little water to grind it.
4. Soak tamarind (a small marble size) in hot water.  Squeeze out the pulp and keep the pulp aside.
5. Now keep a big pan on the fire. Heat and put mustard seeds, jeera and 4 to 5 grains of methi seeds. Let the mustard seeds splutter.
6. Add curry leaves and ingh. Add cooked dal and cooked water melon pieces.  Add a  pinch of turmeric and sambar/rasam powder. Mix it well and let it cook for 2 minutes.
7. Add salt and ground coconut mixture. Mix it nicely and let it boil for 2 to 3 minutes. Shift the ready curry to a serving dish. Add cut coriander leaves and serve with main dish.
8. Add a spoon of ghee when the curry is hot.

Note : 

You should use pressure cooker to cook watermelon rind. (The pieces turn hard after cooking it. (It is better to pressure cooker).
You can also use a pinch of garam masala to give a good aroma and adds to the taste. Adding ghee to the sambar is optional. Using more or less jaggery is optional. You can cook this curry with out black channa . Adding different types of beans is optional.
To get fresh rasam powder, fry  1/4 Teaspoon of methi seeds, coriander seeds, red chilly and add jeera. Fry nicely . Dry grind it in the mixi jar and allow it to cool.
Time :Cooking time :30  minutes +  soaking time 4 to 5 hours.
Serves : 3 to 4 .

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