Flax Seeds - Coconut Chutney

Flax seeds -Coconut Chutney is a simple and easy dish. Chutney can be eaten with all most all main dishes like , idly dosa , chapati, roti, any masala rice or plain rice. Flax seeds contain a good lot of healthy minerals and vitamins and it is used in Indian Cooking. Even it is used in Cakes instead of eggs.

Lets see some benefits of eating Flax seeds.
Flax seeds are extremely good for one's health. They are a prime source of Omega -3 fatty acids and one should add flax seeds in their diet especially a vegetarian. They are rich in anti-oxidants and contain dietary fiber. Fiber prevents constipation and keeps you fuller for a longer time. Over weight people can eat flax seeds regularly. They also help people to keep  diabetes, high BP, heart diseases away. They help to maintain blood sugar levels. Flax seeds are low in cholesterol. They help to lower the blood pressure, people who suffer from hypertension.

Here is a simple Flax seeds Coconut Chutney recipe, it tastes yemmy and as I said earlier we can have this chutney as one of the side dish and it goes well with all the main food items.

Things Needed :

Flax seeds : 2 Table spoons.
Green chilly : 3
Coconut : 1 Cup (1/2 of one coconut).
Salt : To taste
Ingh : a pinch
Tamarind : Small marble size
Coconut oil : 1 Tea spoon
Mustard seeds : 1/4 Tea spoon
Curry leaves : 5 to 6
Water : Required

Method :

 1. Fry or roast Flax seeds nicely and keep it aside. ( on low flame). Add green chilly and fry again for 1 minute. Add curry leaves.

2. Grate coconut and keep it aside.

3. Now grind coconut and roasted flax seeds with a small marble size of tamarind with very little water. Add salt and grind for 10 seconds when the chutney turn paste.

4. Remove from the mixi jar to a serving bowl.

5. Add mustard splutter and mix it well and serve with  dosa, idly or the main dish you prepared.

We the family member had Flax seeds -Coconut chutney with  Foxtail millet Dosa.
Foxtail dosa preparation is the same dosa procedure. Instead of rice I have used foxtail millet. The rest are the same urid dal, Methi seeds and beaten rice. (Awalakki).

Note : 

Flax seeds must roast or fry nicely. Or you will get a raw smell from the chutney. (Do not over fry even).
Add little tamarind (Small marble size will do). Or you can use 1/2 lemon extract.
Adding mustard splutter is optional. Adding more or less coconut is also optional.
Time : 10 minutes
Serves : 3.

Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.

Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons

Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.

5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.

9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.

Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5

Dals + Rava Patrode ( Colocasia Upma )

Kesu ( in kannada language ) or Colocasia leaf is used in cooking in many parts of India. Patrode from Dakshnina Kannada is very famous dish all over the world I can say. During the rainy season these leaves grow up nicely and every household will prepare some or the other dish using these "KESU" leaves mostly in Dakshina Kannada as I know.

This leaf should be cooked with sufficient Tamarind Pulp or it may itch your mouth, throat and even your hands. (It is only certain kind of Colocasia needs more tamarind).

Normally raw rice is used as main ingredient. Here I have used Different dals and a cup of Medium size rava instead of raw rice.

Now Lets see some benefits of Colocasia leaves.
Colocasia contain carbohydrates, proteins, dietary fiber and less of fats and zero cholesterol. It contains the minerals like, sodium, potassium, copper, iron, calcium, manganese, magnesium, zinc and vitamins such as B,  Vitamin C , Vitamin A, Vitamin K. It is anti oxidants and promote good health. Even the roots of Colocasia roots contain all these valuable contents.   
Dals are good protein and carbohydrate contents. They are rich in vitamins and dietary fibers. They help us to keep our health in good conditions.
Here is a recipe of "Dals + Rava Patrode idli or gidde as we call it in Kannada language and Patrode Upma we call it Patrode Oggarane...means Patrode Tadaka. I am sure it will be liked by all age group. This dish is good for breakfast or as snack.

Things Needed:

Colocasia leaves : 8 to 10
Toor Dal: 1 Cup
Channa Dal : 1/2 Cup
Whole Moong : 3/4 Cup
Urid Dal : 2 Tablespoons
Methi (Fenugeek) seeds : 1 Teaspoon
Coriander seeds : 4 Tablespoons
Jeera : 2 Table spoons
Tamarind : One handful
Turmeric powder : 1/4 Teaspoon
Jaggery : 4 Tablespoons
Salt : To taste
Ingh (Asafoetida) : a pinch
Coconut : 1 Cup
Rava : 1 Cup
Red chilly : 8 to 10
Cooking oil  Or ghee : 1 Tablespoon

Method : 

1. Wash and soak dals for 2 to 3 Hours

2. Grate coconut and grind with tamarind, coriander seeds, jeera, Ingh and red chilly. Add salt and jaggery.

3. Grind Dals till paste and remove from the mixi. Now mix ground dals and coconut mixture. Keep it aside.

4. Wash and remove the thick stem behind the colocasia leaves.

5. Cut the leaves in to small pieces and keep it aside.

6. Mix Rava (Semolina) with ground coconut - dal mixture.

7. Mix cut pieces of colocasia leaves to rava dal ground mixture.

8. Wash idli plates and apply oil to all the plates.
9. Now put a spoon of mixed rava dal colocasia leaves mixture to each idli plate. (Each mould in idli plate).

10. Steam cook in idli cooker or pressure cooker for 30 to 40 minutes.

11. Put off the gas and remove the plates from the cooker.

 12. Serve hot colocasia dal idli with butter and jaggery or prepare Patrode oggarane.

Note :

Do not make the dough too watery. It will be difficult to keep in idli plates. Let it be bit thicker than idli batter.
Adding jaggery is optional (more  or less ). You must add sufficient tamarind or when you eat patrode idli it starts itching. You can try this dal leaves idli with Palak leaves or dil leaves or Cabbage. (do not use lot of tamarind if you are using Palak or Cabbage). Mild spice will taste better. I have used some beetle leaves along with colocasia leaves. Since I did not want to throw it away I cut them into small and mixed with  the other leaves.
Time : 40 minutes
Soaking time : 2 hours
Serves : 5

Patrode Oggarane (Patrode Tadaka)

Things Needed : 
Ready Patrode (Colocasia leaves Idli)  : 10 to 15
Coconut : 2 Table spoons
Coconut Oil : 2 Table spoons
Mustard Seeds : 1 Tea spoons
Urid Dal : 1 Tea spoon
Jaggery : 2 Table spoons
Curry leaves : 8 to 10
Red chilly : 2

Method :

1. Cut or make idli into small pieces.

2. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal.
3. Let the mustard seeds splutter. Add chilly and curry leaves.

4. Now add cut colocasia idli pieces and mix it with fried mustard seeds and urid dal.
5. Add jaggery and mix it well and leave it for 2 minutes on low flame.
6. Now add grated coconut and put off the gas. Shift Patrode Oggarane to a serving bowl.

7. Serve when it is hot or cold.

Note :

You can use any cooking oil of your choice. Using jaggery is also optional. Use of coconut is also optional, but using coconut adds to the taste.
Time : 10 minutes.
Serves : 4

Pineapple Gojju (Pineapple Curry)

Pineapple is a fruit that has a tangy taste. We do cook many dishes with this fruit. Preparing gojju, chutney, Kesari baath, juice, pineapple pulav and many more dishes. This Pineapple Gojju is done differently in each region. It is called " Menasu Kai " in South Karnataka. in Bangalore andMysore it is it is called gojju. Since it is thick gravy I think it got the name Gojju.

Now lets see some benefits of eating Pineapple.
Pineapple decreases the risk of obesity. It promotes a healthy complexion and hair. Pineapples are cholesterol-free and fat free. The Vitamin C in pineapple may help lower the risk of heart disease, cancer, cataracts and stroke. It also provides a boost to immune function. It helps to cure colds. The Vitamin may also help to prevent high blood pressure and diabetes. Consumption of pineapple regularly helps fight against arthritis, indigestion and worm infestation. This fruit is full of minerals like, copper, manganese and rich in vitamins, like Vitamin A and Vitamin B.  
Here is a recipe of Pineapple Gojju. It can be eaten with plain rice, chapati, roti, idli, dosa, poori etc. I am sure that all age group and every one in the home will love "Pineapple Gojju".

Things Needed:

Pineapple (Ananas) : 1 Bowl (1 medium pineapple).
Jaggery : 2 Table spoon
Methi seeds : 1/2 Tea spoon
Urid Dal: 1 Table spoon
Sesame seeds (Ellu or Thill) : 2 Table spoons
Red chilly :  5 to 6
Coconut : 1/2 Cup ( 3 Table spoons)
Salt : To Taste
Lemon : 1
Mustard Seeds : 1/2 Tea spoon
Curry leaves : 6 to 8 leaves
Ingh (Asafoetida ) : a  Pinch  
Turmeric powder : a pinch
Coconut oil : 1 Tea spoon

Method :

1.Wash and remove the outer skin of pineapple and cut. Remove the inner hard part and cook with little water.

2. Add jaggery while pineapple is cooking.

3. Grate coconut and keep it aside.
4. Dry roast or use 2 drops of oil and fry methi seeds till brown, remove from the pan. Dry roast sesame seeds till they pop up.
5. Dry roast urid dal and red chilly till urid dal is brown.  Dry roast each ingredient separately.

6. Add little ing and curry leaves to the dry roasted ingredients. Add coconut and grind all together with little water nicely.

7. Keep a pan on the fire. Add cooked pineapple.
8. Add ground mixture, salt and mix well. Add water if required. Let it boil nicely for 2 to 3 minutes. Stir in between.

9. Now keep a small pan on the fire and heat. Add oil and mustard seeds. Let the mustard seeds splutter. Add ingh.
10. Add curry leaves. lemon extract and mix it well and pour it to the pineapple gojju. Shift the dish to a serving bowl.

11. Pineapple Gojju is ready to serve.
12. Serve with the main dish you prepared.

Note : 

Do not add ground nuts or any other nuts  or taste differ. Using 1/2 spoon of methi will enrich the aroma of the dish. It will not five out bitter taste. Do not add any other dal like channa dal or moong dal while frying. You can use choice of your cooking oil. Coconut oil taste better. Adding more oil and jaggery is optional. You can use raw or ripe mango, bitter gourd, capsicum, lady finger, or even star fruit, grapes (dry or fruits) instead of pineapple.
Time : 30 minutes
Serves : 4.