Sweet Potato - Basale (Malabar Spinach) Curry

Sweet Potato - Basale (Malabar Spinach) Curry is a gravy dish. Basale/Malabar Spinach is loaded with healthy properties and grow nicely even in pots. I have used one full bowl of leaves from our home garden.

I have used Basale, sweet potatoes, coconut and some spices.
Let us see some benefits of having Tamarind in our diet.
Tamarind contain chemincal compounds, minerals, vitamins and dietary fiber. The dietary fiber in tamarind helps in preventing constipation. They also help in reducing the bad cholesterol level in our body. Tamarind is rich in tartaric acid. It gives sour taste to food and it is powerful antioxidant. It helps our body to protect from harmful free radicals. Tamarind has rich source of minerals like copper, potassium, calcium, iron, zinc and magnesium. Potassium helps in controlling heart beat and blood pressure. Iron content in tamarind helps in production of red blood cells. Tamarind has good source of Vitamin A, folic acid, Vitamin C.
" Sweet Potato - Basale Curry " goes well with almost all the main dish.
Let us see the recipe now:

Things Needed :

To Cook :
Basale  /Malabar Spinach 1 bundle
Sweet potatoes : 2
To Grind :
Coconut : 1/2 cup
Red byadagi chilly : 4 to 5
Coriander seeds : 1 1/2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Tamarind : Small marble size
Seasoning ;
Oil : 1 Teaspoon
Mustard Seeds " 1/2 Teaspoon
Ingh /Asafoetida : a pinch
To add :
Salt : To taste
Coriander Leaves : 2 Tablespoons

Method :

1. Wash and cut Malabar Spinach/Basale leaves and keep it aside.
2. Wash and remove the outer layer of sweet potato and wash it again and cut it into desired size.

3. Cook Basale/Malabar Spinach and sweet potato till soft.
4. Grate coconut and grind it with tamarind (remove the seeds if any), raw coriander seeds and jeera.
5. Grind it nicely and remove from the mixi jar. ( Use only required water).

6. Keep a pan on the fire and put cooked sweet potato and basale /malabar spinach.
7. Add a pinch of turmeric powder and required salt. Mix it well and let it boil for a minute.
8. Add ground coconut -spice mixture and mix it well. Let it boil for 2 to 3 minutes.

9. Shift the ready Sweet Potato - Basale curry to a serving dish.
10. Add cut coriander leaves and mustard seasoning.

11. Add a spoon of ghee and mix it nicely.
12. Serve with the main dish you have prepared.

Note:

You can use a pressure cooker to cook leaves and sweet potatoes. (Optional). This curry is called Hasi Huli (curry) since the spices are used raw. (Not roasted). Use of jaggery is optional. I have not used.
It has no dals in in it. (Toor /Moong). Use of dals are optional. You can also use very little (1 teaspoon of) soaked raw rice while grinding coconut and spices. It helps the curry to be thick but the taste differ.  I have not used. This is one of traditional raw spice curry in Dakshina Kannada/South Canara and Malenadu side. Use of onions and garlic is optional. I have not used.
Time : 20 Minutes.
Serves : 3 to 4 

Raw Tomato Curry

Raw Tomato Curry is prepared using green tomatoes. Green tomatoes are from our home garden. Tomatoes can be grown nicely in the pots. It is nice to see vegetables grow in your own garden.
I have used green tomatoes, onions and home prepared spice powder.

Raw Tomato curry a side dish which goes well with almost all the main dishes  like plain rice. chapatis, poori, dosa, idli and all types of rotis.
 Let us see some benefits of having " Green Tomatoes " in our diet.
Green tomatoes are rich in antioxidants and B Vitamins. The antioxidants help in protecting our immune system and prevent premature aging. It has good amount of iron. They contain some amount of B complex vitamins and they help our body to use proteins, fat and carbohydrates and help to produce energy. They also help in producing good blood cells (red blood cells). Green tomatoes contain Vitamin K. They contain very low amount of minerals like iron, magnesium, phosphorus, potassium and manganese. These minerals help us taking care of good production of blood cells, proper nerve function, and bones and muscles. They contain some amount of protein, fiber and wide range of nutrients.

Let us see the recipe now :

Things needed

Green Tomatoes : 8 to 10 ( I have used very small tomatoes )
Onions : 2
Green chilly : 2
Ginger Gratings: 1 Teaspoon
Spice powder/Sambar Powder/Rasam Powder 1 Tablespoon
Salt : As required
For Seasoning :
Oil : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves
Coriander Leaves : 1 Tablespoon
Lemon : 1 Teaspoon

Method :

1. Wash and cut tomatoes into small pieces.

2. Remove the outer layer of onions, wash and cut it into small pieces.
3. Wash and cut curry leaves, green chilly and coriander leaves. Keep it aside.
4. Keep a pan on the fire.Heat. Put oil and mustard seeds. Let it splutter.
5. Add cumin seeds and ingh/Asafoetid. Add curry leaves,  green chilly and cut onions.

6. Fry nicely for 30 seconds. Add cut tomatoes.
7. Mix it well and fry for 1 to 2 minutes.

8. Add 1/2 cup of water and let it cook till soft. Add grated ginger and salt.

9.Mix it well. Add spice powder.
10. Mix it well and cook for 2 minutes.

11. Add coriander leaves. Shift the ready curry to a serving dish. Add little more coriander leaves.
12. Serve Raw Tomato Curry as one of the side dish.

Note :

Use of onions and garlic is optional. I have used onions. Adding of spice powder is your choice. Rasam powder and Sambar powder is also suits this curry. Adding ghee/butter is optional. Adding more/less chilly is optional. Use of garam masala/chat masala powder is optional.
Time: 15 Minutes.
Serves : 2 to 3.

Spice powder recipe.

Roast 1 teaspoon of urid dal, channa dal, 2 Tablespoons of coriander seeds, 1/4 teaspoon of methi/fenugrik seeds, red chilly (byadagi menasu) 1/2 Teaspoon of jeera/cumin seeds one by one. Dry grind with 2 tablespoons of dry coconut (2 tablespoons). Now remove from the mixi jar and use it whenever you want it.

Tomato -Vegetable Rice

Tomato - Vegetable Rice is a Rice dish and good for breakfast/brunch/lunch/dinner. It is very easy and quick to prepare. It can be packed for kids lunch box for schools and office too. It is good for travels, ladies kitty party(Pot Luck) and all type of parties.

I have used Sona - Masoori Rice and some vegetables with spices. Added little curd to give some aroma and tangy taste.
Let us see some benefits of eating " Clove" in our diet.
Cloves contain many medicinal and healthy properties. They are good for controlling diabetes. They are loaded with antiseptic, anti oxidant, anti-inflammatory, anti-flatulent properties. They keep the body warm and soothing. (Rubefacient). They do have sweet aromatic pleasant fragrances. They help to improve and provide aid in digestion and constipation problems. They are good for strong bones. They are rich in minerals like potassium, manganese. iron, sodium, zinc, calcium and magnesium. Potassium helps in controlling the heart beat rate and blood pressure. They are rich with Vitamin A and beta carotene levels. (They are known as antioxidant properties. They are rich source of Vitamin K, Vitamin B6, Vitamin B -1, Vitamin E, Vitamin D and Vitamin C. Intake of Vitamin C helps the body to develop resistance against infection and harmful oxygen free radicals.
Please do remember to not to use cloves in large quantity. It can cause gastrointestinal irritation. disorder in central nervous system. People who suffer from stomach ulcer. Avoid eating cloves during pregnancy.
Let us see the recipe Now:

Things Needed : 

Sona Masoori Rice : 2 Cups
 Carrots : 2
Capsicum : 1
Potato : 3 to 4 (Small ones)
Tomatoes : 2
Grated Ginger : 1 Teaspoon
Onion : 1 (Big size)
Green chilly : 1
Cloves : 5 to 6
Cinnamon sticks : 3 to 4 pieces (small pieces).
Cardamom : 2
Curd/Yogurt : 1/2 Cup
Ghee : 1 Tablespoon
Oil : 2 Tablespoons
Salt : To Taste
Rasam Powder : 1 Tablespoon

Method : 

1. Wash and soak rice for 10 minutes

2 Wash and cut all the vegetables . (According to your wish). Big/Small

3. Grate coconut and keep it aside.
4. Keep a pan on the fire. Heat and then put ghee and oil.
5. Add spices, like cinnamon, cloves and cardamom

.6 Add cut onions and fry nicely. Add cut carrots, capsicum and potatoes. Fry for 2 to 3 minutes.

7. Add cut tomatoes and grated ginger. Mix all the vegetables nicely and stir for a while.
8. Add Rasam powder and fry nicely for a minute.

9. Add soaked rice. (Remove all the water before adding to fried vegetables).
10. Stir nicely for a minute. Add turmeric powder. (Half teaspoon)
11. Now put off the fire and add required salt. Mix it well. Add curd and mix it nicely.

12. Put the fried rice and vegetables to a cooker. (Pressure cooker or electrical cooker).
13. Add required water and cut coriander leaves. Let it cook for 20 to 25 minutes. (Pressure cooker)

14. Shift the ready "Tomato - Vegetable Rice " to a serving dish"
15. Add coconut gratings on the top and serve. (Adding coconut is optional).

Note :
Use of different varieties of rice is optional. (Check the ration). Adding more spices is optional.
Adding curd is optional. ( You can cook with out curd too). Adding garlic to the dish is optional.
Adding garam masala /Any other masala is optional. Adding rasam of any brand is optional.
Use of more chilly is optional. Use of pressure cooker /electrical cooker is optional.
Time : 30 Minutes
Serves : 4 to 5.

Oats - Sesame Burfy /Energy Bar

Oats Sesame burfi is specially prepared for Usha Suresh's home, one of our best family friend . Suresh -Usha Cukkemane had arranged a gathering to celebrate their daughter - Son in law and their sweet cute little daughter's short stay in India. We are known to each other for more than 30 years and we all enjoyed our stay together in Dubai and continued our togetherness after our resettled too.

The gathering was in January. January 14 was Sankranthi and I had prepared Ellu -Bella for my tuition kids to mark Sankranthi. Sesame, groundnuts are mixed together with dry coconut pieces and little chenna to be added to this Sankranthi special "Ellu - Bella".

There is a saying that Ellu bella tindu olle maatadu, means eat sesame and jaggery and always be good and speak good.

Now coming back to the recipe, Just thought of using the remaining ellu-bella to be used for Burfy/Energy bar. It can be called as " Energy bar " because it has good amount of carbohydrates (nuts- ground nuts, sesame and chenna), iron content in jaggery. Added some Coconut gratings and Oats to increase the quantity and taste of the sweet.

Let us see the recipe Now.

Things needed :

Ground Nuts : 1 small cup (4 to 5 Tablespoons)
Roasted Chenna (Hurikadale/Pottu Kadale) : 1 Small Cup ( 3 to 4 Tablespoons)
Oats :  3 Cups (250 Gr)
Poppy Seeds : 1 Tablespoon
Sesame seeds : 2 to 3 Tablespoons
Coconut : 1 Cup
Jaggery : 1 Cup (Grated or powdered)
Cardamom : 5 to 6 Pods

Method :
1. Dry roast Oats till the raw smell disappear. Dry grind it with roasted poppy seeds and cardamom.
2. Powder Jaggery and keep it aside. Dry grind sesame seeds and keep it aside. (Sesame is already roasted).

3. Dry grind roasted groundnuts. (Powder consistency). Dry grind coconut. (Copra/Kobbari).

4. Now keep a pan on the fire and and put jaggery. Put 1/3 cup of water. Let jaggery melt.
5. Jaggery starts to melt and bubbles up. Stir in between and stir till one string consistency.

6. Add powdered Oats and mix it nicely. Add roasted chenna and mix it well.

7. Stir the content slowly for one or two minutes. It starts leaving the edge and turns as round ball.

8. Apply ghee on a tray'plate and put the ready burfy mixture to the tray.

11. Spread it around. and flattened with the help of spatula. Let it cool.
10 Cut it as small pieces. (According to your wish). Let it completely cool.

11. Put it in a airtight glass bottle/box.
12. Serve and have whenever you want. I have packed this for my friends.

Note :

If You are using Ellu -Bella Mixture ..pick all the groundnuts and dry grind it as powder and then use the powdered. Put the powdered groundnuts on the top of burfy (Just after flattened) and a press a bit. So that it helps the powder to remain firmly on the top. The content should be hot enough to hold the powder. Use of more/less ghee is optional.
Time : 20 Minutes
25 to 30 pieces can be made. (According to the size).