Pumpkin Mosaru Bajji./ Pumpkin Curd Curry

 Pumpkin is one of the best vegetable that grows nicely in winter. We do like pumpkin and prepare so many varieties of curries, dosa, idli rotti etc etc etc. Here I have prepared very easy and one of the traditional dish from Pumpkin. It can be used as side dish, dip, or even eat it as it is. 

I have used cooked pumpkin pieces, salt, green chilly, ingh, curd and seasoning it with mustard and jeera in coconut oil. 

Let us see some benefits of eating Pumpkin in our diet. 

It is rich in nutritious and good for health. It is rich in antioxidants and keep away the chronic diseases. It helps to boost our immunity. It is good for our eye health. It is low in calories and good for weight loss. it is rich in fiber and good for people who suffer from constipation. Pumpkin is filled with vitamin A and takes care of our skin health. Pumpkin is rich in potassium and Vitamin C. It is rich in minerals like vitamin B2, Vitamin E, Vitamin A and Vitamin C and minerals like copper, manganese, potassium and iron. 

So do use Pumpkin once in a while and get benefit with the above nutrients.

Now Let see the recipe :

No onion or garlic is used in this recipe. 

It is purely brahmin food and you can prepare it during festival or feast or any other fasting days.

Things Needed :

Boiled Pumpkin pieces : 1 Bowl.

Curd : 1 Bowl

Salt : As required 

Ingh : a pinch

Seasoning :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Jeera/ Cumin Seeds : 1/2 Teaspoon

Green chilly : 1 

Curry leaves : 5 to 6 leaves

Ingh /Asafoetida : A little

Method : 

1. Take a big bowl and add cooked pumpkin pieces.

2. Mash it nicely and add curd. Mix it well.

3. Add salt and little ingh and mix it nicely. 

4. Keep a pan and prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves with coconut oil.

5. Add done seasoning to pumpkin curd curry and mix it nicely.

6. Pumpkin Mosaru Bajji is ready and serve as one of the side dish.

Note :

Cook pumpkin nicely and it is easy to mash it well. 

Use of any cooking oil is optional.

Use of garlic and onion is optional.

Use good curd to get tasty mosaru bajji. 

ಉಡುಪಿ ರುಚಿಯ ರುಚಿಕರ ಹಾಗೂ ಆರೋಗ್ಯಕರ ಪಡವಲ ಕಾಯಿ ತಿರುಳಿನ ಸಾಸಿವೆ./ Snake gourd pulp & Mustard seeds Curry

We from Udupi will make use of the vegetable completely and here is a recipe of Snake gourd pulp mustard based curd curry. This curry is tasty and healthy.

Do try and enjoy this curry.

Snake gourd is full of fibers and rich in antioxidant, vitamins and minerals.

It is always use Indian vegetables which are fiber rich and helps you to stay healthy.

Let us see the recipe Now : 

Note : Use only tender Pulp. 

Things Needed : 

To Cook :

Snake Gourd Pulp : 1 small cup (1 Snake gourd pulp).

Green chilly : 1 

To grind :

Coconut : 1 Cup. (2 to 3 Tbs).

Mustard seeds : 1/4 Tsp

Ingh : A pinch 

To Add : 

Salt : As required 

Curd : 1 Small Cup.

Seasoning : Done in Coconut Oil

Coconut Oil : 1 Tsp

Mustard seeds : 1/2 Tsp

Ingh : A pinch 

Curry leaves : 4 to 5 leaves.

Method :

1. Wash and cut snake gourd. Take out the soft pulp from it and put it in a small bowl.

2. Add 1 green chilly and very little water and pressure cook.

3. Let it cool.

4. Grate coconut and grind it with 1./4 tsp of mustard and cooked pulp with green chilly.

5.Use very little water to grind. Take out from the mixi jar and put it to a serving bowl.

6. Add salt and 1 cup of curd. Mix it well.

7. Add the seasoning done in coconut oil. It taste yummy when you season with coconut oil.

Note :

Do not use the hard seeds or red turn seeds to make this curry.

Use only tender pulp and soft and yet to turn as seeds.

Use of more green chilly is optional.

Use of more mustard (to grind) makes the curry bitter.

Use of any cooking oil for seasoning is optional. But use of coconut oil is much better.

Use of pressure cooker to cook the pulp is optional. You can cook in a pan too.

Time : 15 Minutes.

Serves : 2 to 3. (Should be served in the beginning of the lunch and in small quantity.

ಹೀರೆಕಾಯಿ - ಹುರುಳಿ ಚಟ್ನಿ./ Ridge Gourd - Horse Gram Chutney

ರುಚಿಯಾದ ತುಂಬಿದ ಬದನೆ ಪಲ್ಯ Stuffed brinjal

Green Tomato - Ridge Gourd Gojju/Curry

 Ridge gourd and green tomato curry is one of the yummy curry that goes well with all the main dishes. We had some green tomatoes in our terrace garden. So thought of preparing this curry.

I have used raw tomatoes, ridge gourd, green chilly, home made sambar powder. / Curry powder.

Its simple, its easy, quick, healthy and fits all age group. 

I like to prepare simple and easy food and is good for people who are busy and wants to complete their cooking business in quick, healthy and simple way. 

Things Needed : 

To Cook :

Ridge gourd : 1

Raw tomatoes : 4 to 5 

To Add :

Sambar powder/Spice powder : 1 Table spoon. (I used home prepared Sambar Powder).

Salt : As required

Green chilly : 2

Turmeric Powder : A pinch

Jaggery : 1 Tablespoon

Lemon extract : 1 Tablespoon

To Season : 

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Methi seeds : 2 to 3

Oil : 1 Tbs

Curry leaves : 5 to 6

Method :

1. Wash and cut tomatoes and remove the outer layer of Ridge gourd and cut into small pieces.

2. Keep a pan on the fire and add a tablespoon of oil. Add mustard seeds, jeera/cumin seeds, methi/fenugrik seeds. Add asafoetida and curry leaves once mustard seeds splutter. 

3. Add cut tomatoes and fry nicely.

4. Add Ridge gourd pieces and stir for a while. 

5. Add 2 cups of water and turmeric powder. Cook this for 4 to 5 minutes. (Till soft). Add 2 slit green chilly. (Wash it before adding).

6. Add Sambar powder, salt and jaggery.  Cook for 2 to 3 minutes. 

7. Add lemon extract, mix it and shift it to a serving dish. Green tomatoes - Ridge gourd gojju is ready to serve.

Note : 

Fry tomatoes nicely and then add ridge gourd pieces. Adding any brand sambar powder is optional. I have used Home made sambar powder. No onion or no garlic is used in this curry. Adding onion or garlic is optional. Adding more chilly is optional. Adding little ghee just before adding makes the gojju more tasty. 

Time : 20 Minutes.

Serves : 3 to 4.

Home made Sambar Powder:

Dry fry 4 to 5 methi seeds, 4 tablespoons of coriander seeds, 1/4 tsp jeera in a low flame and add a pinch of asafoetida at the end. Put off the fire and let the roasted spices cool. Dry grind and take it out to use.

Badoosha Sweet

Badoosha is one of the famous yummy, delicious sweet that can be done easily at home.

It is the perfect sweet that adds colour to your festival.

HAPPY DEEPAVALI TO YOU ALL.

Deepavali is festival of lights and sweet. It is better that we avoid PATAKIS/CRACKERS in this time.

Let us pray for good old days that we went around freely without any mask or fear.

\

Coming back to BADOOSHA, as I said it earlier it s the perfect sweet that adds colour and happy moments in our life.

Thins needed :

Maida/All purpose flour : 2 Cups

Sugar : 1 or 1 1/2 cup

cardamom : 4 to 5 

Ghee : 2 Tbs

Oil :  1 Cup

Cooking Soda :: A pinch 

Salt : A pinch 

Method :

1 Take a big bowl and add flour and ghee. Mix it well nicely.

2. Now add cooking soda, salt and mix it again.

3. Add required water slowly and prepare chapati dough.

4. It should be soft. Cover and leave the dough for 3 to 4 hours.

5. Keep a pan on the fire and put sugar to it. Add a cup of water and mix it well.

6. Let it melt completely and form sugar consistency.

7. It should be little thicker than 1 string consistency.

8. Now keep a pan on the fire and add oil to fry Badoosha.

9. Let the flame be very low.

10 Kneed the dough nicely and divide in to very small portion. Turn them as small balls.

11. Take a ball size dough and kneed it as small round and press a little at the middle.

12. Prepare the same with the remaining dough.

13. Now put them into oil which is hot and good to fry badoosha.

14 At time put some 3 to 4 badoosha pieces and fry both the sides till brown.

15. Take it out from the oil and put it in a sugar syrup. 

16. Do the same with the remaining and prepare Badoosha.

17. You can turn the other side and live it for over night. 

18. In the morning you can enjoy Yummy ad delicious Badooshas.

NOTE : 

Do not pour water at once while mixing. Kneed the dough nicely to get softness. 

Ghee adds to the taste and Badoosha turns crispy on outer layer and soft inside.

You can add Almonds flakes or Pista flakes on top of Badoosha.

ಆರೋಗ್ಯಕರ ಕೆಂಪು ಮೂಲಂಗಿ ಪರೋಟ/ Red Radish Parota

This time it is Red Radish Parota.

Most  of us love Parotas. This is an easy parota that can be done in minutes. 

These Parotas are very easy to prepare.

Just grate the radish and add flour, garam masala and salt. You can add some coriander leaves.

Cut coriander leaves and add it to flour.

I washed the radish, removed its skin and grated them.

Then mixed with flour, ghee, salt and garam masala. Added little jeera and then mixed all the ingredients nicely. 

The dough is ready. Just make it as small ball size and roll it as chapatis. 

Cook them on both sides. 

Parotas are ready to serve.

Serve with curd or the side dish you prepared.  

Dry Fruits and Nuts Laddu/Laadu/Unde

 It is always to have some dry fruits and nuts to boost our energy and keep us healthy. I have prepared varieties of laddu / laadu using some of this ingredients. Here is one more Dry fruit and nuts laddu. This Laddu is prepared with out using fire.

Dry fruits and nuts are loaded with healthy medicinal values, vitamins and minerals. They are rich source of iron, calcium and other minerals. 

These Dry fruits and nuts Laddu is healthy and anyone can have it at any time of the day. 

It is good for kids snack box, travel, feast and festivals.

Please do remember to use soft dates.

Let us see the recipe now :

Things needed :

Dates : 500 Gr.

Rock Candy / Kallu Sakkare / Crystal Sugar : 50 Gr.

Almonds : 200 Gr. 

Raisins : 1 Handful

Apricot and Figs : 5 to 6 (Each).

Method :

1. Remove seeds from dates and put it in a bowl.

2. Add 1 handful of raisins.

3. Add crystal sugar/ candy sugar/ Kallu sakkare. Mash it nicely. 

4. Dry grind almonds into powder. (Some into big pieces).

5. Add it to dates bowl. 

6. Cut Apricot and fig into small pieces and add it with dates.

7. Now mix all the nuts and fruits nicely and prepare laddu.

8. Take a handful of the nuts and dry fruits mixture and make roundels.

9. Dry Fruits and nuts Laddu is ready to serve. 

10 Munch at any time of the day.

 OR 

Pack it for friends.

NOTE :

I have used soft lion dates. You should use soft dates to get good laddu.

No need of using any ghee or oil.

You can dry grind crystal sugar/ Kallu sakkare, figs and apricots. (Optional). I have not done it.

Time : 30 Minutes

Serves : 20 Laddu. (According to size).

Shelf life : At least 2 Weeks. 

ಸುಲಭದಲ್ಲಿ ಕಜ್ಜಾಯ/ಅತಿರಸ/ಅತ್ರಾಸ ಮಾಡಿ ನೋಡಿ

Preparing Kajjaya/ Athirasa/ Atrasa is very easy and please do watch this video and you will be surprised and definitely you will prepare it. 

Things needed :

Raw rice/Dosa Rice : 2 Cup

Jaggery (powdered) : 1 Cup

Sesame seeds : 1 Tb

Oil to fry : 1 Cup or little more

Cardamom : 3 to 4 Pods

Method :

1. Wash and soak rice for 24 hours. Yes it has to be soaked for twenty four hours.

2. Then wash it again, drain it and spread it on a towel inside the home.

3. Let it dry for a while. (1 hour will do). By the time dry roast sesame seeds. 

4. See that it does not dry completely. The moisture should be there.

5. Dry grind and sieve it. Fine powder it should be.

6. Dry grind the rava consistency rice powder again to be powder. Sieve it again.

7. Now the rice powder is ready. 

8. Keep a pan on the fire and put 1/2 cup of water or little less than 1/2 cup. Add Jaggery to it.

9. See that it is completely melt and turn as little more than one string consistency.

10. To check the consistency of jaggery keep little water in a cup. Put a drop of jaggery drop in it.

It should not melt in water. It should stay as a drop but thick.

11. Now add sieved rice flour and sesame seeds. Mix it well in jaggery. Put off the fire.

12. Take out the pan from fire and keep it aside. Add 1 tbs of ghee and mix it nicely. 

13. Let it cool down. Mix it well and kneed the dough nicely.

14. Divide the dough into small portions and kneed each portion nicely and bring it to a ball shape.

15. Keep a pan and put oil to pan. Heat it. 

16. Take a small portion and pat it on your palm or oil spread plastic can be used to pat the Atrasa as little big.

17. Put this Atrasa in medium hot oil and fry on both sides till it turns golden brown.

18. Remove it from the oil and put it on a kitchen tissue. So that extra oil is absorbed.

19. Atrasa is ready to serve or to eat. 

20. It is nice to eat on next day.

ಆರೋಗ್ಯಕರ ಕಾಳುಗಳ ಪಲ್ಲ್ಯದೊಂದಿಗೆ ಪಾವ್ /ಬನ್ಸ್ ಸವಿಯಿರಿ

Try and enjoy this Misal Pav. Easy way to do it.

Soak Kabooli channa, Dry peas, black eye beans, cow peas and whole green grams for 5 to 6 hours.

Wash and pressure cook for 15 minutes.

Let it cool.

Pressure cook 1 Sweet potato and peel of its skin after it gets cool.

Wash and cut 3 tomatoes, 2 green chilly and an inch of ginger to scrape. ( Wash and remove the outer layer of ginger, wash it again and then grate it.). 

Keep a pan on the fire and add 2 tbs of oil. Fry 1 tsp of jeera/cumin seeds, add cut chilly, ginger and cut tomatoes. Fry nicely till tomatoes turn soft.

Mash sweet potato and add it to tomatoes. Mix it well. 

Add cooked pods and stir well. 

Add required salt and little yellow powder/Turmeric powder and mix it nicely. Let it boil for 2 to 3 minutes.

Add 2 tbs of MTR Pav bhaji masala and mix it slowly.

Let it cook for 2 to 3 minutes. (Add water if required).

Add 2 tbs of kasoori methi/Dry methi leaves and cook for a minute.

Add 2tbs of butter and shift the curry to a serving dish. 

Enjoy this Misal with Pav.

Cut buns/ Pav into two slices and spread some butter and heat it on hot pan. Cook slightly on both sides and serve with Misal Curry.

Note :

You can use little mixture on top of Misal. I did not use.

You can add more chilly, chilly powder to make it more spicy.

Adding any brand of Pav bhaji spice is optional.

Soaking the pods is a must or you might get hard pods in between when you eat.. 

ಆರೋಗ್ಯಕರ ಶುಂಠಿ - ನೆಲ್ಲಿಕಾಯಿ ಲೇಹದ ತಂಬುಳಿ

This is one of the easy tambuli Which you can do it easily. 

You must see my previous Leh chapter. 

Ok let us see how I did it.

It is very simple, healthy, yummy and will really save your time.

Take small portions of Leh, if you have not divided them as small ball size , (lessor than small gooseberry ), take halp tsp of this Leh and put it in a cup of curd. 

Add salt and mix it well. 

Now season with a tsp of ghee, little jeera/Cumin seeds and ingh/Asafoetida.

Add the seasoning and serve with hot rice. 

It helps to digest the food easily, keep you warmth and take care of your health.

Please do try and enjoy.

Note 

You can use butter milk instead of curd. But curd tambuli taste better. 

ಆರೋಗ್ಯಕರ ಶುಂಠಿ - ನೆಲ್ಲಿಕಾಯಿ ಲೇಹ. ಶೀತ, ಕೆಮ್ಮು ಜ್ವರ ಬಾರದ ಹಾಗೇ ಕಾಪಾಡುವ ಲೇಹ

ಆರೋಗ್ಯಕರ, ಸುಲಭವಾಗಿ ಮಾಡುವ ಗೆಣಸಿನ ಮೊಸರು ಬಜ್ಜಿ/ Sweet Potato Raitha/ Sweet ...

Banana Stem Sasive. (Mustard)

 Banana stem is loaded with minerals, vitamins and healthy medicinal values. Here is Banana Stem Sasive. 

Banana Stem Sasive (Mustard based), has banana stem, coconut, mustard seeds, ingh/asafoetida, red byadagi chilly and seasoned with mustard seeds in coconut oil. 

Let us see some benefits of having Banana Stem in our diet.

Banana stem is rich source of fiber and good for people who suffer from constipation. It is good for weight loss. Banana stem is rich in potassium and vitamin B6. Vitamin B6 helps in production of haemoglobinand insulin. Protein helps in the proper functioning of muscles.  It is good for preventing high blood pressure. Banana stem is good for treating kidney stones. 

Banana Stem Sasive is one of the traditional dish from South Canara and nothing to cook here except seasoning.

You grind banana stem and the spices together with a cup of curd or little butter milk. Curd taste the better. 

Let us see the recipe now :

Things needed :

To Grind :

Banana stem : 1 Bowl

Coconut : 1 Bowl

Byadagi Chilly : 4 to 5 

Mustard seeds : 1/2 Tsp

Pepper Pods : 2 to 3 

Salt : As required

Curd : 1 Small cup 

Ingh /Asafoetida  : A pinch

To Season :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Ingh /Asafoetida : A little 

Curry leaves : 2 to 3 

Method :

1.Wash and remove the layers until you get a hard round stem. Wash it again and cut in to small circle while cutting remove the thin thread which comes out. Roll the thread in your finger and discard it.

2. Cut the circle shape slice into small pieces and put it in water or butter milk. (Add butter milk to a cup of water).

3. Grate coconut and grind banana stem, a cup of curd, 1/2 tsp of mustard seeds, 2 to 3 pepper pods and required salt. 

4. Grind it to a smooth consistency and remove it to a serving dish.

5. Prepare mustard seeds, ingh seasoning in 1 tbs of oil and mix it to Banana Stem Sasive. 

6. Banana Stem Sasive is ready to serve.

Note : 

Do not use any water. The taste differ. You can use tamarind pulp instead of curd. Adding more or less chilly is optional. Using the bowl of water with butter milk helps the pieces to stay white, otherwise the pieces get black and the Food you prepare will not be pleasing to have it. 

Time : 20 Minutes.

Serves : 2 To 3.

Nendra Banana Payasa / Kheer

Nendra Banana Payasa is one of the traditional Payasa from Udupi. Nendra Banana is one variety of banana which is loaded with healthy Properites.Here I have prepared Nendra Banana Payasa/Kheer that suits to all festivals, feast or any fasting days. It full of energetic Payasa.                                     

                                                 

Let us see some benefits of eating this Nendra Bale /Nendra Banana in our  diet.

Nendra Banana is good for all the age group. It is easy to digest. It is fiber rich. It has a good source of potassium, manganese, iron, calcium, and Vitamin B6. It is good for bone health and help for people who suffer from Anemia. It helps to control our blood pressure level. it helps to build up immune system in kids. It does not cause any cold or cough. Nendra Banana is said to be power house of Nutrients. 

This Nendraa Banana Payasa is so yummy and easy to prepare it. Adding milk and sugar adds to provide energy. You can substitute jaggery instead of sugar. But be careful while adding milk. It might curdle. ( Add the milk at the end and put off the fire). 

Nendra Payasa fits into all age group and good to prepare during festival, feast or any other gathering.

Let us see the recipe Now :

• Things Needed :
• Nendra Banana : 1
• Sugar : 1/4 Cup (3 to 4 Tbs)
• Milk : Boiled and cooled : 1/2  Litre.
• Cashews and Raisins : 2Tbs (1Tbs each.
• Cardamom : 2 (Optional).

Ghee : 1 Tbs.

Method :

1. Peel off the skin of banana cut banana into small pieces.                                      

                                              

                                     

2. Keep a pan on the fire and put ghee and raisins. Fry till they bubble up.

                                        

3. Add cut banana pieces and fry nicely till they turn soft. (2 to 3 Minutes).                                            

            

                                          

4. Add boiled milk and boil the payasa for 3 to 4 minutes. 

                                      

                                       

5.  Add sugar and stir nicely on low flame for a while. Put off the fire. Powder cardamom and put it. 

                                     

                                          

     6. Nendra Banana is ready to serve. Shift it to a serving dish. 

     

                                                

                                           

        7. Shift it to a serving dish and add some cashew pieces and serve.                                                                                                                 

 8. Serve Nendra Banana as a desert or Prasadam.                  

                                        

                                                    

Note :

Adding more or less ghee to fry banana is optional. You can add jaggery instead of sugar. 

If you are using jaggery just add it while frying banana. Then put off the gas flame and add milk. Or it might curdle. Adding more nuts is optional. Adding cardamom powder is optional. Banana has a good aroma.

Time : 15 Minutes.

Serves : 2 to 3.

Pumpkin Curry (Without Dal ) / ಹಸಿ ಹುಳಿ)

Pumpkin is one of the handy vegetable and we do prepare varieties of dishes.

I have prepared different curries and the posted in my blog. Here is one more curry using Pumpkin. It has no dal and the spices are not roasted. Try this curry surely you all will like it I am sure.
I have used Pumpkin, coriander seeds, jeera/cumin seeds, red byadagi chilly, little coconut and little tamarind pulp.
Pumpkin can be kept for a long time and it can be used. People do bake this vegetable and have it. We Indians use in our cooking.
Let us the recipe Now :

No Onion - No Garlic Pumpkin Curry 

Ingredients :

Cooking :
Pumpkin : 1 Bowl (Half of one small pumpkin).

Grinding :
Coconut : 1 Small cup
Daniya /Coriander seeds : 1 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Byadagi Chilly : 4 to 5

To Add :
Tamarind Pulp : 1 Tbs
Salt : As required
Turmeric : A little

Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Byadagi chilly : 1
Mustard seeds : 1/2 Tsp
Methi Seeds : 3 to 4 Seeds
Ingh/Asafoetida : A little

Method : 

1. Wash and peel off the skin and the pulp from Pumpkin and cut it into small pieces.

2. Cook pumpkin pieces with little water.

3. Soak a small marble size tamarind and take out the pulp and add it to cooked pumpkin.
4. Grate coconut and grind it with coriander seeds, jeera and byadagi chilly.

5. Add salt and turmeric to cooked pumpkin pieces and cook for a minute.

6. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Stir in between.

7. Now Pumpkin Curry is ready.

8. Shift it to a serving dish.

9. Prepare Seasoning with coconut oil (Optional), mustard seeds, ingh, 1 byadagi chilly and curry leaves. Add this to Pumpkin Curry and serve.

Note :

Do not over cook pumpkin pieces. Adding more or less byadagi chilly is optional. Use of coconut oil is optional. No Onion or garlic is added here.
Time : 20 Minutes.
Serves : 2 to 3.