Friday, August 30, 2013

Rava Patrode

Patrode is famous yemmy spicy dish From Dakshina Kannada. Mixed spice with coconut and ground together to a paste consistency and apply this paste on Kesu leaves. (Colocasia leaves) and steam. I used Rava or Samolina instead of rice and prepared this Patorde. Rava Patrode can be eaten for breakfast, evening snack or for dinner too.

Things needed

Kesu leaves: 15 -20
Kesu leaves: 15 to 20
Rava: 3 Cups (medium size)
Coriander seeds: 3 Table spoons
Jeera: 1 Table spoon
Tamarind;  a lemon size
Red chilly : 8 to 10
Ingh: a pinch
Salt: to taste
Turmeric Powder: a pince
Jaggery: 3 to 4 Table spoons
Coconut: 3 Table spoons


Method

1.Wash all the kesu leaves and let the water dry from the leaves. Remove the hard stem.
slightly, on the back side of the leaves using the knife. (do not damage the leaf). 

2. Grind coconut, coriander seeds, jeera, red chilly, tamarind, turmeric and ingh together till paste.

3. Add jaggery and salt to the ground paste and mix it well.
4. Now add Rava to the ground paste and mix it nicely and keep it aside for 10 minutes.
5. Now take a handful of prepared dough and a leaf and apply the dough on the back side of the leaf. Keep another leaf and apply again dough on that too. 
6. Cover the both side of the edges of dough applied leaves and make a roll. 
7. Repeat the same with the rest of the leaves. 
8. Now arrange these rolls in a idly steamer or pressure cooker and steam for 20 to 25 minutes.
9.Serve these Rava patrode with butter or coconut oil with a jaggery on the side.

Note: 

The consistency of the rava spice dough should be like idly dough. You can increase or decrease jaggery according to your taste. Cook on medium heat. Poke a spoon or knife to find out whether the dish is cooked. The dough will not stick to the spoon edge if the dish is cooked properly. 

Serves: 2 to 3.

Ready to eat Rava Patrode
Applying the Dough to the leaves 



Wednesday, August 28, 2013

Sorekai Junuka (Bottle Gourd -Besan Curry)

Sorekai (Bottle Gourd) junuka or curry is a side dish and we can have it with chapatis, poori, roti or even dosas. It is prepared with sorekai and a spoon of besan (channa powder) and tomatoes.

Ingredients:
Sorekai : 2 Cups(grated)
Tomaties : 2 to 3 (small size)
Green chilly : 2 to 3
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons.
Ginger: an inch
Besan: 2 Tea spoons.
Red chilly powder : 1/2 Tea spoon
Turmeric Powder: a pinch
Jeera or Cumin Seeds: 1/4 Tea spoon
Methi seeds: 3 to 4 seeds
Oil: 1 Table spoon

Method:
1. Wash and grate Sorekai(bottle gourd). Grate ginger and keep all the ingredients aside.
2  Cut coriander leaves,  curry leaves, tomatoes and green chilly.
3: Mix  besan ( channadal powder)  with 1 glass of water and keep it aside.
4 Now keep a big pan on the fire. Put oil and heat. Put jeera to the hot oil and fry for 5 seconds. Add curry leaves and green chilly to it.
5. Now add grated Sorekai (bottle gourd) to the oil. Fry for 2 minutes.
6. Now add the besan mixture ( already mixed besan -water mixture) and stir nicely so that it mixes well with sorekai.
7. Add little red chilly (1/4 to 1/2 spoon) and turmeric powder and mix it well.
8. Cook for 2 minutes. Stir in between so that it does not burn. Cook on low flame.
9. Shift the ready curry to a serving dish, when it thickens and starts leaving the pan.
10. Now add coriander leaves on the top.

Note: Must cook this dish on the low flame. You can add one more spoon of oil if you wish. You can also add cut onions while frying. But the taste differ. Fry grated sorekai nicely till the raw smell disappear to get the better taste. No need to add any garam masala to the curry.
Serves: 3 
Time : 10 Minutes.


Monday, August 26, 2013

Mooong Dal -Vegetable Dosa (Hesaru Bele Tarakari /Dose)

Moong daal is called Hesaru bele in Kannada. It is also called pesarittu in telugu. Adding vegetables to moong dal dough makes the dosa very tasty. We can have this dosa for breakfast, or as evening snack or for dinner too. Its a healthy dish and will be liked by all age group people.

Things Needed:
Moong Dal: 2 Cups
Rava(Samolina): 1/2 Cup
Coconut: 2 Table spoons
Green chilly : 2
Ginger: an inch
Curry leaves :  8 to 10
Coriander leaves : 2 ti 3 Table spoon
Carrots : 2
Capsicum:1
Jeera: 1/2 Tea spoon
Salt: Required.
Water: 1/2 Cup
Oil: 4 to 5 Table spoons.

Method:
1. Wash and soak MoonDaal for 2 to 3 hours. Wash coriander leaves and ginger and grate ginger and coconut and keep it aside.
2. Wash carrots and capsicum. Cut capsicum into very small and thin pieces and grate carrots.
3. Now grind moong dal, grated coconut, ginger, coriander leaves and curry leaves adding jeera and green chilly, nicely using little water.
4. Remove the ground moong daal mxture from the jar and put it in a bowl.
5. Add salt and rava to the mixture and mix it nicely.  Add grated carrots and cut capsicum and leave the prepared dough for 5 minutes.
6. Keep a pan on the fire and heat. Sprinkle oil around it.
7. Take a spoonful of Moong dal dough and spread it on the pan. Cook on medium heat for 10 to 15 seconds, Turn the dosa other side and cook for 10 seconds.
8. Serve Moong dal Rava dosa with a spoon of ghee on the top and any kind of chutney or chutney powder.

Note : Grind the moong dal till paste. Cook on low or medium flame. Use a medium size rava.(samolina). Must cut capsicum into thin slice. You can also add cut onions to the dough.

Serves 2 to 3.



Oats Laddus.

Oats laddus are easy to prepare and its healthy too. .These laddus are prepared using Oats, jaggery and coconut or copra. Oats laddus can be one of the Gokulastami special Laddus too.

Things needed:
Oats: 3 Cups
Jaggery: 1 Cup
Coconut: 1 Cup.
Cardamom pods: 5 to 6 
Ghee: 2 Table spoons 
Sesame seeds: 1 Table spoon.
Cashew Nuts and raisins : Each 1 Table spoon
Water: 1/4 Cup
Method :
1. Roast oats nicely till the raw smell disappear and leave it for cooling. Grate coconut or copra  and keep it aside.
2. Roast sesame seeds till brown and leave it for cooling.
3. Remove the skin of cardamom and mix the seeds, oats and sesame seeds together and dry grind till powder.
4. Put ground mixture in a big bowl. 
5. Keep a pan on the fire and heat. Put 1 tea spoon of ghee and fry cashew nuts and raisins til raisins bubble up and remove and mix with oats mixture. 
6. Now put jaggery to the same pan and add 1/4 cup water. Keep stirring till the bubble arise. Let it boil for 1 minute. Now pour this jaggery to the oats mixture and mix it slowly. Add the remaining ghee and put grated coconut and mix all the mixture together.
7. Take a handful of mixture and prepare the laddu. Repeat the same with the remaining mixture.
Note: Need to prepare the jaggery syrup on the low flame. The syrup should not be so thick. Can add more grated coconut. You can use copra also. You can also use almonds along with cashew nuts.  
20 Laddus can be prepared.
Time : 25 to 30 Minutes.

Saturday, August 24, 2013

Mixed Green leaves Rasam and Dry Palya.

Mixed Green leaves (different kind of Spinach) Rasam and Dry curry (Palya) is a healthy dish and good for all age group people. Using Green Leaf regularly will help you to keep fit. Green leaf rasam can be eaten with rice and it can be used as soup too. Dry Palya can be eaten with rice chapati and pooris or rotis.

Things Needed: 
Palak, Methi and Dil leaves : Each 1 bundle(medium bundle)
Moong Daal : 1/2 Cup
Rasam Powder: 2 Tea spoon
Green chilly : 3 to 4
Tamarind Pulp: 1 table spoon
Curry leaves: 6 to 8
Coriander leaves: 2 Table spoon
Salt: as requried
Mustard seeds: 1 Tea spoon
Jeera : 1/2 Tea spoon
Urd Daal: 1/2 Tea spoon
Ingh: a pinch
Oil: 2 Table spoons
Coconut: 2 Table spoons
Ginger: 1 Tea spoon(grated)
Ghee: 1 Tea spoon
Method:
1. Wash and cut all the green leaves in to small. Cut green chilly and coriander leaves.
2. Wash daal .
3. Mix daal and green leaves and cook for 6 to 8 minutes. Do not pressure cook since it over cooks and the mixture will be very soft.
4. Now drain all the water from the daal -leaves mixture. Keep the drained water and dal -leaves mixture separately.

Rasam Recipe:
1. Now take 2 spoons of cooked daal-leaves mixture, 1 table spoon of coconut mixture, rasam powder and grind it together using little water till paste.
2. Keep a pan on the fire. Heat and put 1 tea spoon of oil mustard seeds, urd daal and ingh. Let the mustard spurt. Add curry leaves. Add the separated water from the cooked daal mixture. Add turmeric powder. Let it boil.
3. Now add ground coconut paste to the boiling water. Add tamarind pulp. Add required salt. Add water if required and boil for 5 minutes.
4. Add coriander leaves and a spoon of ghee. Put it in a serving bowl.

Dry Palya Recipe:
1. Keep a big pan on the fire. Heat and put 1 table spoon of oil. Put 1/2 tea spoon of mustard seeds. Let it spurt. Add jeeara and curry leaves to it.
2. Add cut green chilly and fry for 10 seconds. Add separated dal-leaves mixture. Mix it nicely.
3. Add required salt, grated ginger and turmeric powder to the mixture and mix it well.
4. Add fresh grated coconut.  Mix well and cook for 1 minute. Add coriander leaves and shift the dry palya to a serving bowl.

Note: You can add more chilly if you want a spicy dish. You can also add little more ghee to the rasam. You must see that the mixture is not over cooked. You can add jaggery to the rasam if you want. You can also add garlic to these dishes. Crush them or cut it into small pieces fry with mustard seeds(after it spurts) and then add it to the dish.

Soup Recipe.
You can also prepare Soup with the drained water. Put pepper and salt and a lemon juice to the mixture and boil. Grind 2 table spoon of daal-leaves mixture and add it to the soup. Add a spoon of corn flour dissolved in one cup of water. Add coriander leaves and grated ginger. Serve this hot soup and some papad.




Coconut -Rava Upma .(Uppittu)

 This is one of my earlier post and I just wanted to refresh with some information and add some pictures related to the post. This will surely help people to try out the dish easily.

Rava or Rave (in Kannada language) uppittu is easy to prepare. I can surely say there are so many who like uppittu, though some may not like it. Uppittu or Upma is one of the recipe, many have tried and got the best result.
Upma can be prepared with many types, plain rava upma, vegetable upma, vanghibath upma, onion upma or tomato upma etc. 
We have heard people saying eating upma is like putting a cement base. We do not feel hungry because of upma. It is because Rava (semolina) takes time to digest and we do not feel hungry for a long time.
Rava or Semolina is made with durum wheat and it is really good for people who wants to reduce weight. It is low in fat and high in carbohydrates and helps to boost energy. Rava is low in sodium and cholesterol and high fiber content and it is consisered as balanced diet food. It is rich in Vitamin B complex and Vitamin E.
As  I said earlier it is easy to prepare and will be surely loved by all age group.
There is No onions or garlic in this recipe. We can prepare this Upma for any special days or as snack too. It is one of the best breakfast food that you can enjoy with a cup of coffee.
I have used Rava (medium size), oil, ghee, coconut and green chilly.

Ready to Serve Coconut -Rava Upma
Things Needed : 
Rava (Medium size) : 2 cups.
Water : 4 cups.
Coconut : 1 Cup.
Green Chilly : 2 to 3
Curry leaves: 5 to 6 leaves
Ginger : 1/2 Teaspoon. (grated).
Salt : as required
Oil: 2 Table spoons.
Ghee: 2 Table spoons.
Mustard seeds: 1/2 Tea spoon
Urd daal: 1/2 Tea spoon
Method: 
1. Wash and cut green chilly and grate coconut and ginger. Keep it aside.
2. Boil water and it should be hot when you are using it.
3. Keep a pan on the fire and heat. Add oil and put mustard seeds and urd daal. Let it spurt. Add green chilly and curry leaves.
4. Now add rava to the mustard mixture and fry on low flame. Keep stirring. Fry till the raw smell disappear (3 to4 minutes).
5. Now pour boiling water to the mixture and mix it thoroughly. Add salt,ginger and mix it nicely and cook on low flame for 2 to 3 minutes..
6. Add fresh grated coconut and ghee . Mix it nicely and put it in a serving bowl.
7. Serve hot Coconut -Rava Uppittu with a cup of curd, pickle. You can sprinkle little sugar on the top of uppittu while serving.
Note:
 Rava should be roasted well to get the fine upma. Do not over fry. Upma turns brown and smells burnt. One should take care while roasting. Add less oil while frying then you add the rest at the end. You can add more green chilly if you want.(optional). Adding ginger and lemon gives a good taste. You can add a tablespoon of sugar to give sweet taste or you can serve sugar along with upma.
You can prepare this upma with thick variety of rava also. Remember not to add much oil if you are using the thick variety.Do not cook coconut. Just put them on the top of upma and put off the gas. (fire). Coconut aroma adds to the taste. You can also use coconut oil instead of ghee. 
Serves : 3 to 4
Time: 15 Minutes.

Thursday, August 22, 2013

Sorekai (Bottle Gourd) - Moong Daal Kichdi.

Moong Daal Doodi Kichidi is prepared with rice and it is a healthy dish. Easy to cook and we can have it for breakfast, lunch or dinner too. Moong dal and Doodhi (Bottle gourd) both help keep our body cool.
Ingredients : 
Moong Daal: 1/2 Cup
Raw Rice: 1 Cup
Bottle gourd : 1 Cup
Pepper Seeds: 5 to 6 Pods
Jeera: 1 Tea spoon
Green chilly: 2 to 3
Ginger: 1/2 Tea spoon
Ghee: 2 Table spoon.
Salt: as required
Curry leaves: 5 to 6
Coriander leaves: 1 Table spoon
Ingh: a pinch
Turmeric Powder: a little
Cashew Nuts: 2 Table spoons.

Method:
1. Wash and cut coriander leaves, curry leaves, green chilly and grate ginger. Wash and grate bottle gourd and keep it aside.
2. Wash and cook rice and moong daal together and keep it aside.
3. Powder or crush pepper pods.
4. Now keep a big pan on the fire and heat. Add 1 table spoon of ghee and put jeera and crushed pepper. Add Cashew nuts, green chilly and curry leaves. Add little ingh to the mixture.  
5. Now add cooked moong dal - rice to the jeera mixture and mix it well. Add 2 to 3 cups of water. Mix it nicely.
6. Add grated bottle gourd, grated ginger and little turmeric powder to the kichidi. Add salt. Mix it nicely. let it boil nicely for 3 to 4 minutes.
7. Now add cut coriander leaves and the remaining ghee to the boiling kichidi and put off the gas. Serve the kichidi with pickle , pappad. Do not forget to put a spoon of ghee on the top .
Note: Do not over cook moong and rice. You can roast moong daal for 3 to 4 minutes. Add required water. It should be little watery consistency. You can also add little more green chilly. Adding the ghee at the end gives better taste.
Time.: 20 to 25 minutes.
Serves : 2 to 3 


Wednesday, August 21, 2013

Haalu Shavige Payasa (Semiya - Milk Kheer).

Shavige means Semiya. Shavige payasa is famous every where. Today being Raksha bhandhan and  Noolu Hunnime ( Full moon day )  I  prepared this particular payasa with lots of milk and nuts and it is really yemmy to have, easy to cook and healthy to eat too.


Ingredients :
Shavige : 2 to 3 Table spoons
Sugar : 2 to 3 Table spoons
Cardamom : 5 to 6 pods
Almonds : 6 to 8
Cashew nuts:  2  Table spoons
Milk : 1/2 litre
Ghee : 1 Tea spoon

Method : 
1. Powder the cardamom and cut cashew nuts. Powder or grate almonds and cut cashew nuts.
2. Boil milk and keep it ready.
3. Now keep a pan on the fire and put 1 tea spoon of ghee. Heat that and add cut cashew nuts and fry for 10 seconds. Add shavige and fry for 1 minute..
4. Add boiled milk and mix it nicely. Let the shavige cook in milk for 2 to 3 minutes.
5. Add 3 table spoons of sugar.  Stir it and mix well. Let the mixture boil for 2 minutes.
6. Add powdered cardamom and mix it again and put the ready shavige to the serving bowl.
7. Put grated almonds on the top and serve hot shavige payasa. 

 Note: Must be careful while the shavige is cooking . Milk may overflow otherwise. Stir in   between.  You can add almond flakes  on the top while serving each bowl of payasa.  
Serves:2 to 3.
Time : 10 minutes.

Monday, August 19, 2013

Carrot - Capsicum Palya and Pasta.

Carrot -Capsicum Palya is a side dish and we can enjoy this Palya with hot rice, rotis, chapatis and pooris. It is easy to prepare and not much of time required also. 

              Ingredients : 

              Carrot : 3 to 4.
              Capsicum : 2 to 3
              Green chilly : 2 
              Tomatoes : 3 ( Medium sized )
              Oil : 1 Table spoon. 
              Jeera : 1/2 Tea  Spoon.
              Mustard Seeds : 1/2 Tea spoon
              Jaggery : 1 Table spoon.
              Salt : According to your taste.
              Turmeric Powder : A pinch.
              Water : 1/4 Cup.
    Method :

1.   Wash and cut all the vegetables into small and thin. Wash and cut coriander leaves, curry leaves and green chilly. Keep it aside.

2.   Now keep a pan on the fire. Put oil and heat for 2 seconds. Add mustard seeds and     jeera . Let the mustard spurt. Add cut green chilly and cut curry leaves.

3.   Add cut vegetables and stir nicely . Add turmeric powder and water . Mix it well and       cook on low flame. Add jaggery  and salt and cook for 5 to 6 minutes. ( Till the water disappears )

4.  Put off the gas and shift the Palya to a serving bowl. Serve with hot rice or chapatis.

     Note : Do not over cook the vegetables. Stir in between. Can add beans or peas to this    palya. Can add  freshly grated coconut. 
     
Serves 2 to 3    
Time Taken..10 to 15 Minutes.

                            
 French Fry &Vegetable  Pasta :

Tasty Vegetable Pasta can be prepared with Carrot -Capsicum Palya. Its purely South Indian Style and it taste really Yemmy. Since lots of potato french fries in the dish children will love to have this dish, eveb elders will join them I am sure.

Things Needed :

                       Carrot - Capsicum Palya : 1 Cup.
                       Pasta : 2 small packs 
                       Potatoes :  3 to 4
                       Jeera : 1/2 Tea spoon.
                      Ginger : 1/2 Tea spoon.
                      Salt : to taste.
                      Garam Masala : 1 Tea spoon 
                      Oil : 1 Cup.

Method : 


1.  Wash and cut potatoes into long thin strips. Grate ginger.

2.  Boil pasta and drain extra water and keep it aside.

3.  Now keep a big pan on the fire. Put 1 table spoon of oil and heat. Now add jeera and for a second. Add the ready palya to the jeera mixture. 

4.  Add garam masala and Stir nicely and add ginger. 

5   Add boiled pasta to the vegetable mixture and stir nicely. Let it cook on low flame for 2 minutes. Mix it nicely and put of the gas.

6.  Now keep a frying pan and put 1 cup of oil and heat. Fry potatoes and mix with pasta. 

7.  Serve French fry Vegetable Pasta when it is hot.  

Note : You can add some more carrots and capsicum if you wish. Boil them separately       and then add it while frying jeera along with the ready palya. 
  
Serves : 2 to 3
Time taken : 15 to 20 minutes.     

                                  Boiled Pasta , ready to fry potatoes and Palya


Kids Special - Extra French Fries.
Ki

Sunday, August 18, 2013

Jola ( Millet ) & Oats Rotti.

Jola means Millet .  Jolada hittu  ( Millet Powder ) and Oats Rotti is a snack and can be eaten for breakfast, dinner or even in the evenings.

Jola/Millet and Oats Rotti is one of the healthy breakfast/snack or you can have them for dinner also.
Millet/Jola is one of the healthy grain and it has no carbohydrates or gluten. Oats are used widely now a days for healthy and dietary reason. Both the grains are full of dietary fiber. Oats are rich in antioxidants and contain powerful soluble fiber. They protect and lower the cholesterol levels.
Lets see the recipe Now:
Ingredients : 
Jolada Hittu ( Millet Powder ). : 2 Cups.
Oats : 1 Cup.
Onions : 2 to 3 : ( Medium sized).
Fresh Coconut : 1/2 Cup.
Green chilly : 2
Coriander leaves : 3 to 4 Tablespoons.
Curry leaves :  3 to 4 Tablespoons. ( 15 to 20 leaves ).
Salt : to tasty.
Ginger : 1 Teaspoon.
Oil : 1/2 Cup.
Method :
1. Put millet flour and oats in a big bowl.
2. Wash and cut coriander leaves, curry leaves, green chilly and onions.
3. Grate coconut and wash and remove the outer layer of ginger and wash it again. Grate it.
4. Now put onions, grated ginger, coconut, cut coriander and curry leaves to flour mixture.
5. Add required salt. Add required water and prepare the dough.
6. Let the rotti dough be bit loose. (Bit thicker than idli batter.
7. Keep a pan/tava on the fire. Heat and put little oil. Spread the oil nicely around the tava.
8. Reduce the flame to low. Take a handful of dough and spread it around the tava.
9. Put a spoon of oil. Press the dough slightly to make the roti as thin as it can. (Do not put pressure).
10. Cook on low and medium flame on both sides.

11. Serve hot Jola and Oats Rotti with any side dish you prepared. Add little butter on the top.
12. Repeat the same and prepare rotti with remaining dough.
Note :
The consistency of batter should be little loose than idli dough. It helps to spread the dough as thin as you like it. Adding any edible leaves like palak(spinach), dil leaves or methi leaves is optional. Take care while cooking. The rotti is soft and you should be careful while cooking and flipping the roti to cook other side.
Time : 30 Minutes
Serves : 2 to 3 .

Thursday, August 15, 2013

Cabbage & Carrot Palya and Spicy Rice.

Cabbage and Carrot Palya is a dry palya and you can have them with plain rice, chapati, poori and rotis. Also you can prepare Spicy Rice.
Good and tasty Palya and Spicy Rice will be liked by  all the age group.
Ingredients :
Cabbage : 1 Cup ( 1/2 of I  Cabbage will do ).
Carrots : 3 ( Medium sized ).
Green chilly : 2 .
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Salt : as required.
Oil : 1 Table spoon.
Mustard Seeds : 1/2 Tea spoon.
Urd Dal : 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Coconut : 2 Table spoons.


Method : 

1 .Wash and cut vegetables in to small pieces, cut coriander leaves and green chillies.  Grate coconut and keep it aside.
2. Now keep a pan on the fire and heat. Add oil, mustard seeds, urd dal. Let it spurt. Add jeera, curry leaves and green chillies and fry.
3. Add cut cabbage and carrots and fry for 3 to 4 minutes. Add little water and cook on low flame till soft and the water disappear.
4 Add salt and mix it thoroughly.  Add grated coconut and coriander leaves and mix it nicely and serve with hot rice or chapatis.
Note : Cook Palya on low flame and stir in between. You can add ginger to the palya.  Add some green chilliy to get it little more spicy.
Serves : 2 to 3 .
Time : 10 Minutes.
                                               Cabbage and Carrot Spicy Rice.
Things Needed :
Cooked Raw Rice : 1 Cup. ( Sona Masoori ).
Ready Palya : 1 Cup.
Cashew or Ground Nuts : 1 Table spoon.
Ghee : 1 Table spoon.
Lemon juice : 1 Table spoon.
Salt : to taste.
Green chilly : 2 .
Ginger : 1 Tea spoon .( an inch ).
Coconut : 2 Table spoons. ( Fresh and grated ).

Method : 
1. Keep a pan on the fire. Put 1 tea spoon of ghee and heat. Put cashew or ground nuts and cut green chilly and fry for 2 seconds.
2. Add cooked rice and ready palya and required salt. Add grated ginger. Mix it nicely. Add remained ghee, fresh grated coconut, lemon juice and mix it again slowly.
4. Put it in a serving bowl and serve with cup of curd and papad.



Note : Rice should not be over cooked. Can add more cashew nuts to the rice. You can add 1 more spoon of ghee.
2 to 3 Serve.
Time: 5 minutes. 

Wednesday, August 14, 2013

Methi leaves & Vegetable Jeera Huli (Curry ).

Happy Independence Day to All the Indians. Dedicated to Tri colours of  Our National Flag . 

Methi leaves ( Mentyada soppu ) and Vegetables ( Bottle gourd and Carrots )  Jeera Curry  is a gravy  and you can have them with Rice , Chapati, Poori, Idly or Dosas too.
It is also a healthy dish and all age group surely enjoy. It is also a healthy dish  since not much of spice in it.

Things Needed : 
Carrots : 2 ( Medium sized ).
Bottle Gourd :  1 ( Small sized , Or  1/2 of medium sized ).
Methi Leaves : 1 Big bundled .
Coconut : 3 to 4 Table spoons.( Fresh and grated ).
Green chilly : 2
Jeera ( Cumin Seeds ) : 1/2 Tea spoon.
Tamarind pulp or Curd : 1 Table spoon.
Salt : Required amount.
Oil : 1 Tea spoon.
Mustard seeds : 1/4 Tea spoon.
Curry leaves : 5 to 6.
Method :
Wash and cut Methi leaves , bottle gourd and carrots  and boil them with required water ( 5 to 8 minutes ) and keep it aside.
Soak small ball size tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
Grind grated coconut, green chilly and jeera together till paste and put it a small bowl.

Now keep a big pan on the fire and heat. Put oil and mustard seeds. Let it spurt. Add curry leaves and cooked vegetables. Add ground coconut mixture and tamarind pulp. Add required salt. Mix it nicely . Add little water if necessary. Cook for 3 to 4 minutes. Stir in between so that it does not get burnt at the bottom of the pan. Serve Hot Bottle gourd, carrot and Methi leaves jeera curry with Hot Rice or Chapti

Note : I added tamarind pulp here. You can also add curd ( 1 Table spoon ) instead of tamarind pulp. Add curd when you are about to serve the curry. Do not add curd when the curry is boiling. Curd curdles in very hot temperature and the curry looks weird . Can add French beans to the curry along with carrots.  Do not add any other spices to the curry since the taste differ.  Not to use much of oil also.
Serves 4 to 5

Tuesday, August 13, 2013

Chutney Pudi - Mixed Daal.

Chutney Pudi is a spicy powder prepared with channa daal, urd daal, ground nuts and red chillies. Chutney Pudi can be eaten with idly, dosa , chapati , pooris and even rice.
Things Needed : 
Channa Daal : 2  Cups.
Urd Daal : 1 Cup.
Ground Nuts : 250 Grams.
Red chilly : 20 to to 25.
Curry leaves : 1 Bunch
Salt : To Taste.
Ingh : a little.
Tamrind : Small quantity .( small goose berry size ).
Copra ( Kobbari or dried coconut ) : 1 Cup.
Method :
Roast Channa daal , Urd daal , ground nuts, red chilly , coconut , tamarind and curry leaves separately and leave if for cooling.  Add ingh to the mixture . Remove the ground nuts skin.  Roast tamarind separately and mix it with roasted daals.  Mix all the ingredients in a bowl and add salt and tamarind and dry grind them.  Put it in a bowl and mix it thoroughly and fill in the bottle and store in a dry place.
Note : Must take care while roasting the daals and ground nuts.  Should be careful not to touch with any water contained plates or bowls and the dry grinder.  Adding coconut is an optional.  Dry coconut will give a better taste. More Chilly can be added if you like more spicy. Using Dry coconut will help the chutney powder to  stay for long time . ( It will not be spoiled or smell bad ). Using coconut is an optional too.
2 Jam bottles of Chutney Pudi can be prepared. 

Monday, August 12, 2013

Kai Kadabu.( Coconut - jaggery Sweet Kadabu).

Kai kadabu is made with coconut, jaggery, cardamom and rice flour. Kai kadabu is a sweet item and you can have them for breakfast evening snack or for dinner too.
Things Needed :
Rice Powder : 2 Cups.
Coconut : 11/2  Cup .
Jaggery  : 1.2 cup.
Salt : a pinch .
Cardamom : 5 to 6 Seeds.
Water : 3 Cups.
Method :
Powder cardamom. Keep jaggery on the pan and heat. Add fresh coconut ( 1/2 cup ).  and mix on low flame nicely till it mixes well. ( First it will be little watery and then thickens. Do not stir its too hard. ) Remove from the pan when it mixes well.  Add cardamom and leave it for cooling.
Now keep a big pan on the fire. Put 3 cups of water. Let the water boil. Now add rice powder to the boiling water and stir for 2 to 3 minutes. Remove from the pan  and mix it nicely. ( You can wet your hand with normal water in between to mix the hot rice flour mixture nicely).
Take a handful of dough and flatten it on the palm.  Add 1 tea spoon of coconut jaggery mixture and close the edges.  Do the rest with same and prepare kaikadabu.  Now you arrange these kadabus in a idly cooker or pressure cooker and cook for 25 to 30 minutes. Serve Hot Kai kadabu with a spoon of fresh ghee on the top.
Note : Must put 2 to 3 cups of water in a idly cooker or pressure cooker . Keep a bowl or plate and then keep another plate on the top o;f the bowl  and then arrange it on the second plate and cook Kai kadabu. See that the water from does not touches the kadabu. .  Can use more coconut mixture if you wish. Can add more jaggery to the coconut mixture.  Can touch with ghee instead of water while flattening the rice dough.
8 to 10 small Kaikadabus can be made.

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