Saturday, July 29, 2017

Mango Fruit Rasam

Rasam /Saaru is one of the side dish which is prepared in many ways. Now it is a mango season and I  have prepared Mango fruit Rasam. It is spicy and little sweet and savoury.


I got these mangoes from  Udupi Store in Malleshwaram. Though mango fruit looks very small, it oozes out with sweet. It is one of the wild mango variety from Mangalore and South Karnataka./India.
I used ripe sweet mangoes and rasam powder. No dal or no coconut in this recipe.
Let us see the benefits of Mangoes in our diet.

Mangoes are rich in minerals and vitamins. Mangoes are very low in saturated fat, cholesterol and sodium. They are rich in dietary fiber, Vitamin B6, Vitamin A and Vitamin C. They are rich in minerals like potassium, magnesium and copper. They are rich in antioxidant properties. They are good for digestion and good for bone health. It also promote the brain health and control the blood pressure in our body. It  boost immunity in our body.

Mango Fruit Rasam can be served as " Soup" or it can be eaten with plain rice with a spoonful of ghee.

No Onion OR No Garlic is used in this " Mango Fruit Rasam". 
Let us see the recipe now :

Things Needed :

Mango Fruits : ( Any sweet varieties will do) : 6 to 8 (Small ones).
Rasam Powder : 1 Tablespoon
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh /Asafoetida : A pinch
To Add :
Green chilly : 1 to 2
Pepper pods :3 to 4
Coriander leaves : 2 Tablespoons
Turmeric powder
Lemon Extract


Method :

1. Wash and clean mango fruits. Wipe out the moisture with a clean towel.
2. Squeeze out the pulp from mangoes. Keep it in a bowl. Wash and slit chilly, cut coriander and curry leaves. Crush or powder pepper pods.


3. Put some water to the removed mango outer layer and the seeds.
4. Squeeze out and collect the pulp (if remaining) and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds.
6. Let mustard seeds splutter. Add curry leaves, slit green chilly and jeera.
7. Add ingh and mago pulp. Add 2 to 3 glasses of water. Mix it nicely.

8. Add required salt and a little turmeric powder. Add crushed pepper pods.

9. Let it boil nicely for 2 to 3 minutes. Add a tablespoon of rasam powder and mix it.

10. Boil for 2 minutes and shift the saaru to a serving dish.

11.Add squeezed lemon and coriander leaves.

12. Serve with hot plain rice and ghee. It can be served as soup also.

Note :

Adding more water and making it more liquid is optional. Adding tamarind instead of lemon is optional. Adding a spoon of ghee to " Mango Fruit Rasam " adds to the taste. Any brand or home made rasam powder can be used. ( I have used home prepared Rasam Powder). No need to add any jaggery/sugar, since the fruit it self having sweet content. Use of any cooking oil is optional.
Time : 15 Minutes
Serves : 4 to 5 .

Friday, July 28, 2017

Namma Kudla - Restaurant Review

" Namma Kudla ,  ನಮ್ಮ ಕುಡ್ಲ " a new small restaurant is serving people with Mangalore /Konkani food in Malleshwaram , Temple road. Bengalooru . (ನಮ್ಮ ಬೆಂಗಳೂರು).



We had been to little shopping in Malleshwaram and we happened to notice this "Namma Kudla" restaurant downstairs in this temple street. Though it is small it has an excellent food choice, especially 
for Mangalorians/Konkanis. 
It is purely Veg. It serves Mangalore /Konkani food. On request it serves Kocchige/boiled rice which is favourite and healthy rice eaten by South Canara people. Mangalorians are happen to practice eating Koccige Akki/Boiled rice. It is not only healthy, it helps to keep your body cool and digest slowly and you don't get hungry for a long time.
The full Thali is filled with Tondekai Palya/Tindli Dry curry, Hog plum sweet and spicy curry
(ಮೆಣಸುಕಾಯಿ), Divya halasu (deegujje) curry, Rasam, Ridge gourd Sambar and curd is served as side dishes. Pickle and pappad with one soft chapati goes well and fill your stomach. (Some what heavy but not uncomfortable after eating). Not to forget Yammy cardamom flavoured Channa dal Payasam.


It also serves the curries and other food dishes like Patrode,(ಪತ್ರೊಡೆ),  Shavige- ಒತ್ತು ಶಾವಿಗೆ, ಹಲಸಿನ ಕಡುಬು, (Jackfruit Kadubu) ಪತ್ರೋಲಿ  - Sweet idli done in Turmeric leaves, ಮೂಡೆ, Moode ( type of Idli), ಗೋಳಿ ಬಜೆ, and so many other varieties of Mangalore special foods. ( biscuit rotti, Mangalore buns ). One can buy food in Kilos here. 


We had lunch here and I was surprise to see the price. It is Rs. 60 only. I had kocchige anna and my hubby had white rice instead of kocchige anna. The rice (both the varieties) is cooked well and perfect. Soft but not a paste kind. The curries were just like what we have at home with out much oil and exact spice content.

Patroli a sweet kaikadubu done in Turmeric leaves. Normally a special festive dish during Nagara Panchami. It is very nice and tasty.

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 A small but clean and healthy food outlet which is doing a great job in Malleshwaram and good for all vegetarians. It serves the typical mangalorian dishes. Each dish taste yummy.


The owner : " Mr. Ashok ".

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 Address and other details : 



 Though the place is small you can really enjoy ....Try and let me know your opinions...
All the best to the people who serve here ...and the owner Mr. Ashoka .

Wednesday, July 26, 2017

Avocado - Nuts Desert

Avokado Nuts desert is a mild sweet desert, you can say its like an ice cream, soft, smooth and healthy desert which help us to gain many healthy benefits.
I have used Avocado, little honey and loads of Almonds and cashews. 

I remember Usha Bopayya who used to treat us with Avocado along with yummy breakfast whenever we stayed with her in Mysore. (Avocados are from her own Estate). It was the first time I had tasted this yummy fruit in Usha |Bopayya's house. She is such a nice kind lovable human being and she treats us like her own kids. 
These particular Avocado is brought from Usha Suresh Cukkemane. Suresh and Usha are our family friends and we are like family members. (All friends circle from Dubai). I was very curious to prepare this desert. I have added dates and figs, honey and cashews, brought from Goa by Yadu Rajiv ( RishiKanth Somayaji's friend), Almond flakes  are from Krishnaveni Beedarhalli. (Vidya's sister).
Let us see some benefits of Avocado.
Avocado is filled with nutrients, minerals and vitamins. Avocado helps us to have healthy eyes, protect our skin. It is good for maintaining blood sugar levels. It has a good source of antioxidant properties. It helps in blood circulation and to build stronger bones. It helps in easy digestion and prevents the bad breath. It also helps in K vitamin deficiency related bleeding disorder. It takes care of our heart health and liver care. Avocado has a high fatty acid content but it is very low in cholesterol. They are rich in vitamins and minerals. They are good source of monounsaturated fatty acids. They are low in sugar content. Avocado is rich source of energy. They contain minerals like calcium, iron, magnesium, potassium, copper, manganese, phosphorus and zinc. The minerals in avocado are Vitamin C, B6, B 12, Vitamin A, Vitamin D, Vitamin K and Vitamin E. They are good source of dietary fiber. Avocado is rich in potassium and it balances the potassium and sodium level in our body, which is very important for overall health.
You can use Avocado to prepare dips or for sandwiches, milk shake, smoothie and other dishes.
Let us see the recipe now.

Things needed :

Avocado : 2
Figs : 5 to 6
Dates : 5 to 6 or little more
Honey : 1 Tablespoon
Cashew Nuts : 2 Tablespoons. (Cut into small pieces).
Almond flakes : 2 to 3 Tablespoons
Method :
1. Wash and clean Avocado fruits and remove the outer layer slowly.

2. Place the fruits on a bowl.
3. Cut cashews, dates and figs into small pieces.
4. Smash Avocado fruits with the help of a tablespoon and let it turn as soft paste.
5. Add a tablespoon of honey and mix it well.


6. Add cut figs and dates and mix it nicely.
7. Add cut cashews on the top and mix it.

9. Shift the desired quantity to serving cups and spread almond flakes generously.

10. Avocado Nuts Desert is ready to serve.

Note : 

Do not add any water for this desert. I have used honey for the sweetness. Instead of honey you can use sugar/jaggery /Palm jaggery or even jaggery. You can powder cashews and almonds in a mixi and then used it. Roasting of almonds and blag grapes.
Using Avocado instead of butter is a healthy option.
Time : 10 Minutes
Serves  : 4 to 5. 

Saturday, July 22, 2017

Chiroti Rava Pani Poori & Spicy Chutney

Pani Poori name it self brings water in your mouth. I normally prepare Pani Poori at home. I do not know some how I don't feel like to eat that Pani Poori selling out side. Though it is there way of earning money to live, it is not at all comfortable for me to go and eat outside.

I have tried these pooris with chiroti rava (thin variety of semolina), very very small quantity of maida and salt. I have prepared the pani and the spicy chutney to have with this pooris. Potatoes are also used for filling.
Let us see some benefits of eating Pudina /Mint leaves in our diet.
Mint leaves have the best medicinal values. It is one of the superb herb which is used for many health issues. Mint helps in easy digestion. It is good remedy for nausea, depression and headache. It is used for treating ashtma and memory loss. Mint is known for refreshing breath. It is one of the oldest herb which in practice we use mint as home remedy for many sickness.
Let us see the recipe now :
There are two steps. First we prepare small pooris and then proceed to spicy and sweet chutney.
Small Pooris:
1. Poori preparation :

Things Needed :

Chiroti Rava : 2 Cups
Wheat flour : 1 Tablespoon
Cooking Soda : A pinch (1/2 of 1/4 teaspoon)
Salt : As required
Oil : 1 Cup

Method :

1. Take a big bowl and put chiroti rava, wheat flour, salt and cooking soda.
2. Mix all the ingredients well. Add water and prepare thick dough.
3. Add a teaspoon of oil to the dough and kneed it well.

4. Divide the dough into small portions.
5. Take a small portion and roll it flat as chapati. Roll it as thin as you can.
6. Take a small bottle cap /or small bowl (circle shape) and press it and let it be small pooris.
7. Remove these small circles and arrange them on the tray or plate.

8. Keep a small pan on the fire and heat. Put oil. Let it get hot.
9. Fry pooris on medium and low flame. Frying pooris on low flame helps the poori to be crispy.

10. Fry poori on both sides and remove from the pan and put it on a kitchen tissue.

11.. At time you can fry 2 to 3 pooris.
12. Repeat the same with remaining dough. Serve Poori with pani and potato inside a small whole.

2. Sweet and Spicy Chutney.
Things Needed :
Dates : 6 to 8
Mint leaves : 1 Bundle (Small bundle will do)
Coriander leaves : 1 Bundle (Small bundle will do)
Black salt : As required
Jeera /Cumin seeds : 1/4 Teaspoon
Pepper pods : 2 to 3
Green chilly : 1 to 2 ( According to taste)
Tamarind : 1/2 of one small marble.
Method : 
1. Wash mint leaves, coriander leaves and green chilly.
2. Remove the seeds from dates and cut it into small pieces.
3. Grind mint leaves, coriander leaves, green chilly, jeera, pepper and dates with required water.

4. Add only little water. The chutney should be thick. Add black salt and churn for a minute.
5. Remove it from the mixi jar to a bowl.
6. Green spicy and sweet chutney is ready to serve.
7. Add required water and mix it well. It should be like normal water consistency.
Potato Filling :

Wash and remove the outer layer of potatoes and cut into small pieces till it is cooked soft.
Put off the fire once it is cooked. Let it get cool.
Put boiled potatoes to a plate and smash it nicely. Add garam masala powder and chat masala powder.



Add required black salt and mix it well.  Filling is ready to serve.


Pani poori serving :
Take a poori make a hole in the middle and fill some potato mixture and fill it with spicy water and serve immediately.

Note :

No need to add any oil or ghee while preparing the dough. Kneed the dough well. It helps the poori to be fluffy.
You can add spice and sweet mixture together and grind it nicely. It helps us to separate the dishes.
Adding water to chutney should be careful. It should be like normal water consistency. Just after filling potatoes and spicy water.  It should be eaten immediately or it might sag.
Potato should be boiled nicely. Adding spice /any masala is optional. I have added chat masala and garam masala.

Total Time : 45 Minutes
Serves : 3 to 4 .

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