Friday, September 15, 2017

Snake Gourd & Sweet Potato Sweet Curry

Snake Gourd & Sweet Potato curry is a gravy dish and it is one of the traditional dish of Udupi. It is slightly sweet so it is called sweet curry and serving in the beginning of the lunch.
I have used Snake gourd, sweet potato, fresh coconut and red chilly for spice.
It is very easy and yummy curry and goes well with almost all the main dish.

Let us see some benefits of having " Ghee " in our diet.
Ghee helps to boost energy and reduce inflammation in the joints. It helps to reduce  allergy and protect us from chronic disease. It helps in our eye health and strengthen our immune system. Ghee is rich source of good fatty acids and it is useful for the body. It is good for athletes or any other people to be active. It provides high energy. It has good amount of anti oxidant properties and helps in reducing the stress in the body. Ghee has good amount of Vitamin A, Vitamin E and Vitamin D properties. Ghee contain monounsaturated  fats/Omega -3 and some fatty acids and they are good for positive health benefits to the body.
No Onion or No Garlic added in this Snake Gourd and Sweet Potato Sweet Curry.

It is called as sweet curry because little more quantity of jaggery is added than ususal to the curry and not much of spice except the red chilly which is used in seasoning.

Let us see the recipe Now :


Things Needed : 

To Cook 
Snake Gourd/Padavala Kai : 1 Bowl ( One small snake gourd)
Sweet Potato : 1 (medium size)
To Add :
Jaggery : 1 Tablespoons
Salt : As required
To Grind :
Fresh grated coconut : 1 Cup
Soaked Raw rice : 1 Teaspoon
To Season 
Mustard seeds : 1/2 Teaspoon
Red chilly : 2
Ghee : 1 Tablespoon
Curry Leaves : 5 to 6


Method :

1. Wash and cut snake gourd into small pieces
2. Wash and remove the outer layer of sweet potato and wash it again. Cut into small pieces.
3. Cook snake gourd pieces and sweet potatoes with little water till soft.
4. Soak raw rice for 5 minutes.
5. Grate coconut and grind it with soaked raw rice using required water. Remove from the mixi jar.
6. Keep a big pan on the fire and add cooked vegetalbes. ( Snake gourd and sweet potato pieces ).
7. Add salt and let it boil for a minute. Add ground coconut and mix it well.
8. Add jaggery and required salt. Mix it well. Let it cook for 2 to 3 minutes.
9. Shift the " Snake Gourd & Sweet Potato Sweet Curry to a serving dish.
10. Add ghee fried mustard seeds, red chilly and curry leaves seasoning  to the curry and serve.


Note : 

Do not over cook the vegetables. Adding more /less jaggery is optional. Adding cashew nuts instead of soaked raw rice is optional.( 4 to 5 pods). Use of ghee is optional. The curry should be mild and not spicy.
You can also try this sweet curry with watermelon rind, ridge gourd, chayote squash/seeme badane, bottle gourd and carrots.
Time : 20 Minutes
Serves : 3 to 4 
Traditional South Indian Dish.

Thursday, September 14, 2017

Sesame Seeds Spicy Rice

Sesame Seeds Spicy Rice is a rice dish and the fresh spice powder really adds to the taste. Always it is better to prepare spice powder since it is so healthy habit.
I have used channa dal, little urid dal, sesame seeds and chilly powder with a few pods of cloves and coconut.

Sesame seeds spicy rice can be eaten for breakfast, brunch, lunch or dinner. You can have it for one pot meal or on festival or feast days. Good for Picnics, outings, lunch box or one pot meal.
Let us see some benefits of having "Sesame seeds" in our diet.
Sesame seeds are filled with minerals and vitamins. They are an excellent source of copper. They are rich in manganese,  calcium, phosphorus, magnesium, iron, Vitamin B1, Vitamin B6  and dietary fiber. They helps to prevent diabetes, lower blood pressure, build strong bones and protect against radiation. They help to increase heart health. helps to cure sleep disorders, improves digestion and improve inflammation. They also helps in boosting respiratory health, improve blood circulation, detoxify the body and eliminate chronic stress.
No Onion or No Garlic in this " Sesame Seeds Spice Rice".
Let us see the recipe now.

Things Needed :

Cooked rice : 1 Cup

Spices to Roast/Fry
Channa dal : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Sesame Seeds : 1 Table Spoon
Rasam Powder : 2 Teaspoons
Curry leaves : 6 to 8
Coconut : 1 /2 Cup
Oil : 1/2 Teaspoon
Ingh/asafoetida : A pinch

To prepare tamarind paste:
Tamarind :  1 Small gooseberry size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little

To Season :
Cooking oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Ground Nuts : 2 Tablespoons
Curry Leaves : 8 to 10

Method :

1. Wash and curry leaves and cut into small and keep it aside.
2. Grate coconut and keep it aside. Soak tamarind in hot water for 5 minutes and squeeze out the pulp.
3. Keep a pan on the fire and put 1 teaspoon of oil. Let it heat.
4. Add channa dal and fry for a minute on low flame. Add urid dal and let the dals get brown colour.
5. Add sesame seeds and fry till they start splutter.

6. Add coconut and fry. Put off the fire and add rasam powder. Let it cool.  


7. Dry grind this mixture once it is cooled. Keep this fresh ground spice aside.

8. Keep a pan on the fire and add tamarind pulp. Add jaggery to it and boil.


9. Add salt and turmeric powder. Let it boil and get thick slowly. (On medium flame).
10. Add 2 to 3 tablespoons of powdered spice and mix it well. Let it turn as thick paste.

11. Add cooked rice and put off the fire.

12. Keep a small pan and heat. Add 2 tablespoons of oil and heat.
13. Add mustard seeds, urid dal. Let it get splutter, Add groundnuts and fry till they turn slightly golden brown.
14. Add this fried mixture to Rice and mix all the ingredients nicely. (Slowly).


15. You can a teaspoon of spice mixture on the top and mix it well. Top up with a tablespoon of fresh coconut. Shift the ready Sesame Seeds Spicy Rice to a serving dish.

12. Serve with a cup of curd.

Note :

Adding onions or garlic is optional. Adding little garam masala or rasam powder is optional. ( I did add rasam powder.). Adding fresh ground spice adds to the taste. Adding more chilly is optional.
Time : 20 Minutes if using cooked rice (or another 20 minutes to cook rice)
Serves : 2 to 3.

Friday, September 8, 2017

Quick and Simple Shavige Upma/Uppittu

Shavige /Semiya is thinner variety of noodles, and it is mostly used in Indian kitchens. Cooking Shavige baat for breakfast is common in South India.
This Shavige Upma/Uppituu/baat is an easy method and you don't have to spend much time in the hectic mornings.

I have used Anil brand Shavige , little jaggery, ghee, oil, rasam powder and vegetable baat powder.
Ready Shavige is available in different sizes and in many brands. I normally use a brand called Anil Shavige which is very comfortable to cook. Preparing Shavige is very easy and you can prepare in many varieties too.
Anil Shavige is prepared using Dhurum Wheat and it helps to provide carbohydrates needed by our body and you stay full for a longer time. Dhurum wheat is said to be filled with fiber and easy to digest.
No Onion or No Garlic Recipe. It is very simple. quick and healthy food.
Let us see the recipe now :

Things Needed : 

To Cook :
Anil Wheat Shavige  ; 2 Cups
Water : 4 Cups
To Season : 
Cooking Oil : 2 Tablespoons
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves :  8 to 10
Green chilly : 1
To Add : 
Turmeric Powder :  A pinch
Jaggery : 1 Tablespoon
Ghee : 2 to 3 Tablespoons
Lemon Juice : 1 Teaspoon
Salt : As required
Coconut : 1/2 Cup. (3 to 4 Tablespoons)
Coriander leaves : 2 Tablespoons
Mayyas Rasam powder : 1 Teaspoon
Mayyas Vanghibaat Powder : 1 Teaspoon

Method :

1. Wash and cut green chilly, Curry leaves and coriander leaves. Keep water for boiling. Grate coconut.
2. Keep a pan on the fire and add oil. Let it heat. Add mustard seeds and urid dal.
3. Let mustard seeds splutter. Add curry leaves and cut chilly. (Just slit chilly).
4. Add shavige and fry till it turns golden brown. (Do it on low flame).


5. Add turmeric powder, salt and jaggery. Add boiling water and mix it. Let it cook and get it thick.

6. Add ghee, Mayyas Rasam powder and Mayyas Vanghi baat powder.
7. Stir slowly and let it mix it nicely with cooked shavige. Let all the moisture disappear from shavige.


8. Add 1 teaspoon of lemon extract (lemon juice) and grated coconut.
9. Mix it slowly and put off the fire.

10. Shift Ready to serve Shavige to a serving dish and add cut coriander leaves. Serve with a cup of curd.

Note : 

Fry Shavige on low flame so that it does not get burnt. Use of more ghee or oil is optional. Use of any brand rasam powder. vanghibath powder is optional. You can use home prepared powders too. Adding onions or any other vegetables is also optional. Use of jaggery is optional. You can use sugar instead of jaggery. (Remember Jaggery is healthy option).
Type : Typical Udupi Style 
Time : 30 Minutes.
Serves : 3 to 4.

Wednesday, September 6, 2017

Same (Little Millet) Payasa/ Pudding

Little Millet is known as " Same, ಸಾಮೆ " in Kannada/Karnataka's official language. Little Millet is one of the healthy millet. I have tried "Little Millet Payasa/Kheer"  and it is a healthy dish I can say.


Payasa  /Kheer is prepared on special days like festivals, feast or get together parties.
I have used Little Millet, jaggery and coconut. 
Let us see some benefits of having " Raisins in our diet".
Raisins are packed with nutrients and full of minerals and vitamins. They are rich in B vitamins, iron and potassium. Raisins are good source of carbohydrates. They are full of fiber and benefits the people who suffer from constipation. They are good for people who are weak and suffering from anemia, fever and good for weight gaining. Raisins are good for eye health, dental care and bone health. They are good for reducing the hypertension and control diabetes.
Same (little millet) Payasa is nice to have as a desert, or even for breakfast. Little millet is one of the best millet to make use and be fit.


Let us see the recipe.

Things needed :

Same /Little Millet : 3/4 Cup
Jaggery : 1/2 Cup
Coconut : 1 Cup ( half of one coconut)
Cardamom : 4 to 5 Pods
Cashews.  Almonds. Raisins : 2 Tablespoons
Ghee : 1 Teaspoon


Method :

1. Wash and  pressure cook same /little millet for 8 to 10 minutes.

2. Grate coconut and grind it with little water and squeeze out the thick milk and keep the milk aside.


3. Grind the coconut with little more water and squeeze out the thin milk. Keep it aside.
4. Keep a big pan and put cooked same /little millet. Add little water. Let it boil once.
5. Add jaggery and boil nicely for 2 to 3 minutes. Add the thin coconut milk. ( Second time's ).


6. Let it boil for 1 to 2 minutes. Add the thick coconut milk and let it start to boil. Mix it once.

7. When it starts to boil ( After mixing nicely) put off the fire. Put little Millet Payasa to a serving dish.

8. Keep a pan on the fire and heat. Add ghee and raisins and cashews. Let it turn golden brown.
9. Add it to the ready "Same Payasa/Little Millet Payasa" .

10. Add a cup of boiled milk just before serving and then serve.

Note :

Let same cook nicely. It helps same to mix with coconut milk nicely. I have used organic jaggery. If you are using market bought jaggery, melt jaggery completely and then sieve it with strainer and then add then use clean jaggery. Adding more or less jaggery is optional. You can grind coconut with little water and a spoon of soaked raw rice till paste and then you can add it to boiling payasa mixture. ( Instead of coconut milk). Remember to use fresh and moisture coconut for payasa. Adding nuts according to your taste.
Time : 30 Minutes.

Serves : 5 to 6 ( According to quantity of serving).





Friday, September 1, 2017

Vitamin Leaves Tambuli Chapati/ Paratha

Vitamin Leaves/Chakramuni leaves are healthy herbal leaves that we prepare so many dishes using these leaves. Tambuli/Tampina Huli ( brings cooling effect to our body), spicy dosa also can be prepared using these leaves.


I love to give a twist to my recipes. But in a healthy manner of course. This time I tried Chapatis/Parata using Vitamin Leaves Tambuli. (Prepared it for afternoon lunch). Vitamin leaves tumbuli Chapatis are soft and yummy to have them. Try and enjoy and it fits into all the age group, at any time of the meals. (Breakfast/lunch/dinner).
Let us see the recipe Now :

Things Needed : 

Vitamin Leaves Tambuli : 1 Bowl
Wheat flour : 2 Cups
Jeera/Cumin Seeds : 1/2 Teaspoon
Red chilly Powder : 1 Teaspoon
Coriander leaves : 1 Tablespoon
Salt : As required
Water : If required
Ghee /Oil : 1 Tablespoon ( To Add)
Oil : 2 to 3 Tablespoons : ( To Cook ).


Method :

1. Take a big bowl. Add wheat flour, salt, ghee and mix it well. Wash and cut coriander leaves and add. 
2.Add Vitamin leaves Tambuli slowly and prepare chapati dough.

3. Kneed the dough well. Divide the dough into small portions.

4. Keep a dry wheat flour (1 cup ) in a big bowl or plate.
5. Take a small portion of the dough turn as ball shape. Turn as flat with palm.
6. Dip in dry flour and roll as chapati with a chapati roller.

7. Keep a chapati tava /pan on the fire and clean it with a kitchen towel/tissue.
8. Put the rolled chapati and cook. Sprinkle oil on the top. Press a little around chapati with a spatula.
(Mogachuva kai).
9. Turn the other side and cook for a minute.(Medium flame).

10. Remove it from the pan and serve hot " Vitamin Leaves Tambuli Chapati/Parota" with a side dish of your choice.
11. Repeat the same with remaining chapati dough.

12. You can have these chapatis with plain curd also. 

Note :

No need to rest the dough. Do not use stale tambuli. You might affected by food poison. Different types of tambuli can be used.  Adding more chilly powder is optional. Use of oil instead of ghee is optional. You can also add grated carrots or thin cut methi leaves to the dough. (Optional).
Time : 30 Minutes.

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Featured Post

Snake Gourd & Sweet Potato Sweet Curry

Snake Gourd & Sweet Potato curry is a gravy dish and it is one of the traditional dish of Udupi. It is slightly sweet so it is called ...