It is an easy dish that you can prepare in 30 Minutes.
Stuffed Brinjal is from North Karntaka but it is liked by world around.
All You need is some small tender brinjals, Groundnuts Chutney powder and sambar powder.
Things Needed :
Small brinjals : 5 to 6
Ground Nut Chutney Powder : 4 Tbs
Sambar or Rasam Powder : 2 Tbs.
Jaggery : 1 TBs
Coconut grated : 1/2 Cup
Salt : As required
Seasoning :
Mustard seeds : 1 Tsp.
Jeera/Cumin Seeds : 1/2 tsp
Ingh/Asafoetida : A little
Curry leaves : 5 to 6
Oil : 2 Tbs
Turmeric : A pinch.
Wash and cut brinjals from down portion till top. But do not cut the top fully.
Cut as 4 to 6 cuts. Soak it in plain water with little salt in it. It avoids the brinjals to get black. We call it as chaguru.
Grate 1/2 cup of coconut and dry grind it with 4 tbs of groundnuts and 2 tbs of sambar powder. Add 1 tbs of jaggery and grind it once or twice.
Take it out to a bowl and add little salt to it.
Groundnut chutney powder has tamarind in it. So no need to add tamarind.
Drain all the water and wash brinjals nicely. Take brinjal one by one and fill the stuffing to each and arrange them in a plate.
Keep a pan on on the fire and heat. Add 2 tbs of oil and season with mustard seeds, jeera a little and ingh. Add curry leaves and stuffed brinjals slowly. Stir slowly for 2 minutes and put them in a cooker. Add remained masala mix and little water to it. (You can use mixi jar washed water instead of plain water.
Close the lid of pressure cooker and place the weight once its air starts buzzing.
2 to 3 whistles and put off the fire. Open the lid once the cooker is cool.
Take out cooked stuffed brinjals to a serving dish and put some coriander leaves on it.
Serve as one of the side dish.
Recipe of Groundnut Chutney Pudi/ Powder.
Dry roast groundnuts and remove its husk. 1 Cup.
Dry roast 1 cup of coconut and little tamarind. 1 Cup.
Dry roast byadgi chilly 6 to 8 or little more.
Dry grind once all the above ingredients get cooled.
Fill in a glass bottle and use it whenever you need.
Urid / Uddina Kadubu is one of the traditional from Udyavara Doddamma's House.
Its healthy Kadubu which can be prepared easily for breakfast.
Urid dal is rich in protein and is good for all age group. Traditionally its prepared on Nagara Panchami. On that day seasoning food, make dosa, or chapatis, No fries of any food. It is concerned and followed as that all the above doings will harm Naga. Snake God since he has a soft skin. It might burn and he might get the feeling of burning on his body.
So only steaming or cooking with water and curries miss seasoning. Or else they do prepare seasoning in the previous day and keep it ready for that day.
Any how these Urid Kadubu is tasty, healthy and easily prepared.
These Kadubu can be prepared for Upavas/ fasting days also since there is no rice in it.
I used Aralu/ Puffed Paddy instead of Rice.
Its an easy recipe that I have used Urid dal, puffed paddy/Aralu, green chilly, ginger, salt, curry leaves and coriander leaves.
Let us see some benefits of eating Urid /Urid dal in our diet.
Urid dal provides good energy. It is full of fiber and good for easy digestion. It is also good for people who suffer from constipation and piles. It is good for who are weak and anemia. It has a rich source of iron and good for red blood cell production.
Urid is rich in minerals like magnesium, potasium, iron, phosphorus and calcium. It is good for strong and healthy bones. It helps in preventing bone related problems.
Urid dal helps in controlling and maintain diabetes. Urid dal is rich in vitamins and minerals and helps to boost metabolism. It is also good for our skin health
Let us see the recipe Now :
All you need is a few banana leaves cut into small, urid dal, green chilly, Puffed Paddy/Aralu, ginger, coconut pieces, salt, curry leaves and green chilly.
Things needed :
Urid Dal : 2 Cups
Aralu : 1 to 1 1/2 Cup
Green chilly : 1 or 2
Curry leaves : Handful
Coriander leaves : Handful
Ginger : An inch or little more
Salt : As required.
Banana Leaves : 8 to 10 Pieces
Little oil or ghee to apply on leaves. (optional).
Method :
1. Wash and soak 2 cups of urid dal over night or 5 to 6 hours.
2. Wash green chilly, curry leaves and coriander leaves.
3. Remove the paddy husk on Puffed Paddy and keep it aside.
4. Remove the outer layer of ginger and wash it again and grate it.
5. Grate or cut coconut pieces about 2 to 3 tbs.
6. Cut banana leaves in to 6 to 8 pieces, wash it and apply little ghee. It helps in taking out the Kadubu once it is cooked.
7. Drain all the water from soaked Urid dal and grind it with required water.
8. It should be smooth paste. Add curry leaves, coriander leaves and green chilly and churn once or twice. (Grind it in to small pieces).
9. Take out the batter to a big bowl.
10. Add salt and Puffed Paddy mix it well. The batter is ready now.
11. Keep a idli cooker/ pressure cooker and put some water in it.
12. Place a plate inside.
13. Keep the banana leaves and put a ladle of Urid - Puffed paddy mixed batter and fold the leaves one by one and arrange it.
14. Place these Kadubu in Idli cooker or pressure cooker and close the lid. Cook for 15 minutes.
15. Take out the cover and take out the Urid Kadubus and serve with choice of your side dish. We had it with Ghee and Coconut Chutney. Fresh coconut oil is optional instead of ghee.
Note :
Do not grind the batter into thin. It should be thick batter. Close the leaves for both sides and fold it well.
You can cut coriander leaves, curry leaves, green chilly into small instead of grinding at last. Do not grind completely.
Healthy Breakfast is Always keeps you fit and fine for the whole day.
There is a saying that
Eat breakfast like a king,
Lunch like a prince
and dinner like pauper.
or
Another proverb says
Eat your breakfast,
Share your lunch with friend
and give your dinner to your enemy.
Whatever it is the conclusion is breakfast is the most important meal of the day.
Here is one healthy breakfast that helps you to be fit and fine.
I have used foxtail millet and whole mong.
It is an easy and yummy dosa you can prepare as soon as you grind it.
Good choice for breakfast or dinner too.
I have used Whole Moong and Foxtail millet and little ginger.
You all know that Millets take the top while taking care of the health. They are good for diet. They are rich in fiber. They help to control blood sugar and blood pressure levels in our body. Good for diabetic people. Helps to reduce diabetic they say. They are gluten free. Rich in vitamins and minerals.
Whole moong is full of proteins, vitamins and minerals.
Let us see this simple recipe.
Things Needed ;
Whole Moong : 2 to 2 1/2 cups
Foxtail Millet : 1 Cup
Ginger : An inch.
Salt : Required
Oil : 4 to 5 Tablespoons.
Method :
1. Wash and soak whole moong and foxtail millet separately for 5 to 6 hours.
2. Wash and remove the outer layer of ginger and cut into small pieces.
3. Grind whole moong and ginger together with little water.
4. Grind foxtail millet and add it to moong batter.
5. Put the batter to a big bowl and add salt.
6. Mix it nicely and let the batter be bit thicker than dosa batter.
7. Keep a dosa pan on the fire and heat. Clean the pan with a kitchen tissue or with a clean cloth.
8. Mix the batter nicely and take a ladle of batter and put it on dosa pan and spread it slowly.
9. Put some oil on dosa and cook on medium heat. Turn the other side and cook.
10. Take it out and serve with choice of your side dish. Repeat the same with remaining batter and make dosas.
Note :
The batter should not be watery.
Adding green or red chilly while grinding is optional.
Beans season is here and they grow well in rainy season and winter.
Beans have already turned as Pods and they are in the market. Raw pods are very healthy and you can use them in your cooking.
We had been R.T. O. (Regional Transport Office in Yelahanka. It has shifted to very interior village near by. My hubby had to renew his driving license. After the procedure is over while coming back I saw many people near by a village have spread what ever they have grown. Just stopped and got some this beans pods with its cover and came home.
So the task of removing the pods and washing then again drying them under the fan at last keeping them in the freezer is done. There were nearly 3 kg beans and 2 kg field beans I got.
That is really so much. So before freezing I did cook many curries, palav etc.
This is one of it and it is always good to eat seasonal vegetables and fruits always.
Coming back to this Curry let me explain How did I cook this curry.
I have used Beans pods which are sprouted. As I said I kept some beans to use before freezing. In the morning I could see the sprout. So I left them to be more sprouted.
You can see this sprouted beans. Its kept for 2 days to sprout this much.
Drain the water completely and then put them in a bowl, leave it for a while and then sprinkle some water on them twice a day. Then you will see this wonderful sprouts.
Sprouts are just days old and on the way to germinate. They are said to be more nutritious and healthier to eat. It eliminates gas producing starch and lessens the cooking time of legumes and pulses. It is good for digestion and weight loss. Good for blood circulation and immunity to our body. It is good for heart health and skin health.
No Onion No Garlic in this Curry.
Things Needed :
To Cook:
Beans Pods : 1 Bowl. ( 250 gr).
Moong Dal : 1/4 Cup (50 to 100 gr).
Tomato : 1
To Add :
Salt : As required
Tamarind Pulp : 2 Tbs
Home Made Sambar Powder/ Huli Pudi
Seasoning :
Seasoning :
Cooking Oil : 1 Tsp
Mustard Seeds : 1/2 Tsp
Ingh/ Asafoetida : A little
Curry Leaves : 6 to 8 Leaves.
Method :
1. Wash and cook moond dal and Beans pods (not to be washed if there is no moisture and check with the smell).
2. Soak tamarind and squeeze out the pulp. Wash and cut 1 tomato into small piece.
3. Keep a pan and add cooked moong and beans pod.
4. Add turmeric a pinch and required salt.
5. Add cut tomatoes and cook for 2 minutes.
6. Add tamarind pulp and Sambar powder. Mix it well and boil for 3 to 4 minutes.
7. Shift it to a serving bowl.
8. Keep a pan on the fire and put oil. Add mustard and little asafoetida. Let mustard seeds spurt. Add curry leaves. Add this seasoning to done Beans Pod Curry.
Note :
Take care of sprouted beans if you are washing.
Use of onions and garlic is optional.
Adding any Sambar Powder or Curry Powder is optional. (Shop bought).
Fresh Home Made Sambar Powder as we call it as Huli Powder. ONE TIME USE.
1/4 Tsp Methi seeds.
1 Tsp Channa Dal.
2 Tbs Coriander Seeds.
3. Byadagi Chilly : 5 to 6
4. Jeera /Cumin Seeds : 1/2 Tsp.
A small piece of Cinnamon.
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6.
Coconut 2 Tbs.
Dry roast every thing one by one and dry grind once it is cooled.
Dose or Dosa is one of the yummy Indian breakfast and we love to have it even in the evenings if we get a chance.
Varieties of dosas can be enjoyed now a days. Urid dal dosa, Moong dosa, green gram dosa, cucumber dosa, onion dosa, wheat dosa, Jowar dosa and many, many are some to mention.
I have prepared broken wheat dosa which is a healthy option for these days.
I have used broken wheat, urid dal and very little methi seeds/fenugrik seeds.
Let us see some benefits of eating broken wheat in our diet.
It is an healthy option to eat broken wheat as it is digested slowly.
It helps to control blood sugar level.
It has a rich source of fiber and good for easy digestion.
Good for people who are dieting for weight loss.
It is said that it is good for diabetic people.
It helps to control cholesterol level in our body.
Now let us see this recipe.
Things needed :
Broken wheat : 2 Cups.
Urid dal : 1/2 cup
Methi /Fenugrik seeds : 1 Teaspoon
Salt : As required
Oil : To Prepare dosas
Method :
1. Wash and soak broken wheat for at least 4 to 5 hours.
2. Wash and soak urid dal and methi seeds separately.
3. Grind it separately and take it out to a big bowl.
4. Add salt and let it ferment nicely.
5. Morning just before preparing dosa mix the batter nicely.
6. Keep a pan and clean it nicely with a kitchen tissue or a clean towel.
7. Pour a ladle of batter and spread it you like. (normally round).
8. Sprinkle some oil on top and cook on medium flame.
9. Turn and cook other side and take it out and serve hot dosa with your choice of side dish.
10. Add a spoon of ghee just before serving.
Note :
The batter should be fermented well to get good dosas. Use of ghee or oil while preparing dosa is optional.
Do not use much water while grinding. Watery batter do not taste well.
Capsicum is available almost around the year. These days it has become very popular vegetable around the world.
Capsicum can be added to most of the dishes, can be used for pakoda/Fried fritters and it can be used for Spicy dosa in Udupi special Patrode batter.
Here I have just shallow fried these capsicum cuts on pan. Its very tasty and good to have with lunch, like papad.
I have used little rice flour, red chilly powder, jeera/Cumin seeds, salt and a few drops of water.
Let us see some benefits of having Capsicum in our diet.
Capsicum is good for heart and they say red capsicum helps to keep the heart healthy.
They are rich in antioxidant properties. They help in improving immunity. They help to improve metabolism. It curies iron deficiency. Capsicum is fiber rich and has Vitamin C. Vitamin A and good for our eye health.
No Onion or No Garlic Recipe.
This is an easy and simple Recipe.
Things Needed :
Capsicum : 1 (Any colour).
Rice flour : 2 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Chilly Powder : 1 Tsp
Salt : As required
Water : A few drops.
Cooking Oil : 3 to 4 Tbs
Method :
1.Wash and dip whole capsicum in plain water for 20 minutes and they wash it again.
2. Cut capsicum into sticks or thin cuts.
3. Take a bowl, add rice flour, salt, chilly powder, jeera and mix it well.
4. Add a few drops of water and mix it again nicely. ( It should not be watery).
5. Keep a pan on the fire and heat. Add 1 tbs of oil and just spread some capsicum on it.
6. Cook on low flame. Add some oil on top. Let it turn slightly golden brown.
7. Turn the other side and cook. Put some oil around it and cook till it turns golden brown.
8. Take it out to a plate and serve with rice and other side dishes.
9. Repeat the same and cook the remained capsicum.
10. Its crunchy and yummy. Enjoy with your lunch or tea time with these crunchy, crispy capsicum.
Note :
Adding more chilly powder is optional. Remember its always good to eat mild spice.
Adding any other spice is optional. Example : dry mango powder, garam masala or chat powder.
Do not add much water. Watery batter changes the taste and turns saggy.
Coconut Milk Porridge is one of the traditional and yummy dish that has come from generations.
It is healthy and has filled with our culture.
I feel very happy and emotional to write this particular post because this Coconut Milk Porridge bring memory I cherished in my childhood.
I have been grown up with my doddamma and doddappa where these memories are hidden.
My Doddappa - Doddamma lived near Udupi a place called Udyavara. Doddappa was a headmaster of a school called RC Shale in those days.
Doddamma a pure house wife and she taught me most of the things.
Let me come back to the culture side what and when normally this coconut porridge is cooked and how the tradition is cherished even today.
"Hosatu" is one of the celebration During Navarathri.
We grow Paddy during Monsoon days and during Navarathri this paddy is fully grown in that region.
One of the day of Navarathri each house fixes a day to celebrate bringing new paddy grains to home.
The fully grown Paddy plants ( A few) are brought to home with Jaagante (the loud noise made on bronze plate with wooden stick), and the bell after pooja. And it is placed in a pooja room. 5 paddy grains are removed from the plant first. The husk from the 5 paddy grains are taken out and mixed with the rice which has to be cooked.
This Porridge is eaten with cucumber Kosumbari and ghee.
Coconut milk contain healthy fatty acids.
It helps in boost heart health.
It encourages fat burning .
It helps to produce good cholesterol level.
It is good for hair health, skin health and teeth health.
Lets see the recipe Now.
Raw Rice/ I used Sona Masoori Rice : 2 Cups
Water : 4 cups or little more.
Coconut Milk from 1 coconut.
Method :
1. Wash Rice and keep it aside.
2. Boil 4 cups of water and put rice and cook till its soft.
3. Grate 1 coconut and grind it with 1 cup of water and sieve. Take out the milk.
4. Put coconut back to mixi jar add some water and then grind again. Sieve this again and take out the milk from it.
5. Now check the rice for softness. It it is cooked fully add coconut milk and bring it to boil.
Just boiling once is good for health.
6. Shift the Ganji /Porridge to a serving dish and serve with ghee and pickle.
7. Healthy Kaayi Ganji/Coconut Milk Ganji is ready to serve.
Note :
The rice should not be over cooked. Little water can be added while cooking.
It should not be very watery. Do not boil the Porridge many times after adding coconut milk. Remember it should be only one boil.
Majjige Huli/ ಮಜ್ಜಿಗೆ ಹುಳಿ means the curd curry. This Majjige Huli is one of the favourite dish for many. It is yummy and cooling the body. I have lots of memory when I think of Majjige Huli.
Love to share the story of Me and Majjige Huli.
I grew up in My doddamma house in Udyavar. Doddappa was a head master in one of the school called R. C. Shale. They had cows, buffalo and we call these animals shelter as Hatti. I never ate or touched curd or butter milk in those days. Even now I am not that favour of them. I used to eat milk and rice instead of curd. My doddamma or doddappa used to take me along with them for any functions they went.
Once there was a function in one of the temple near by our home. There used to be lunch served for people. My doddamma took me to temple and she made some place to sit. I was very small may be 3 to 4 years. The food was served one by one. If you happen to eat Udupi Temple Lunch you will know how it will be. Varieties of dry curries, kosumbaris, chutneys and dal, Rasam, Curries of different vegetables with many tasty curries will be served followed by lots of sweets, payasams etc etc. At the end butter milk is served to have mosaranna or majjige anna. So butter milk arrived by a person and he carried the bucket of butter milk and he fell down. The whole butter milk poured on me and as I did not like butter milk I started to cry like any thing. I did not stop crying because I was fully wet and drenched in butter milk. I still remember that paapa my dodddamma carried to the bavi katte/ where the well is and removed my dress and covered me with her sari. Almost all people came near me to stop my cry. I think my huge loud cry pulled them, I was a small kid you know.
Here is typical Majjige Huli prepared using Mangalore Cucumber. ಮಂಗಳೂರು ಸೌತೆಕಾಯಿ.
We also called this curry as Paladya./ ಪಳದ್ಯ.You can use varieties of vegetables like pumpkin, Ash gourd, Mangalore cucumber, lady's finger and Ivy gourd etc. Even leaves also can be used for making this curd curry.
No Onion or garlic is used and this curd curry can be prepared for festivals, feast and happy meal time.
Let us see some benefits of Mangalore Cucumber.
Mangalore cucumber is rich in antioxidants and vitamin A, C and E. They are fiber rich and good for controlling cholesterol level in our body. They are rich in minerals like magnesium, phosphorous and potassium.
Let us see the recipe now ;
Things Needed :
Mangalore Cucumber : 1 Small size or medium size.
Thick Curd : 1 cup.
Coconut : 1 Cup
Almonds : 6 to 8.
Green chilly : 2 to 3
Salt : As required.
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Methi seeds : 2 to 3
Curry Leaves : 6 to 8 leaves.
Method L
1. Wash and peel off the outer layer of cucumber and take out the seeds and pulp.
2. Cut into small pieces and put it in a bowl of water for 5 minutes.
3. Wash cucumber pieces and cook till they turn soft.
4. Grate fresh coconut and grind it with almonds using required water.
5. Keep a pan on the fire and put cooked cucumber.
6. Add salt and let it boil for 2 minutes.
7. Add washed and slit green chilly.
8. Now add ground coconut with almonds and mix it well. Let it boil for 3 to 4 minutes.
9. Take out from the fire and put it to a small bowl.
10. Let it cool a bit. Not very cold. Add curd and mix it slowly.
11. Prepare seasoning with coconut oil, mustard seeds, 2 to 3 methi seeds and curry leaves.\
12. Add this seasoning to ready Majjige Huli.
13. Serve Mangalore Cucumber Curd curry as one of the side dish.
14. Let us have today's lunch with Mangalore Cucumber Curd Curry.
Note :
Do not over cook cucumber pieces.
You can add a more green chilly while cooking cucumber.
Use of ghee instead of coconut oil is optional.
You can use red byadagi chilly or Majjige Menasu/ Sandige menasu for seasoning.
You can add 1/2 tsp of white rice instead of almonds. (Soak white rice in water for 10 minutes before using).
Kootu is one of the yummy curry prepared by mostly Iyengars,
Whenever I prepare Kootu (any vegetable Kootu) I remember Mrs, Nagamani Prasad wife of Mr. Govinda Prasad. She used to prepare yummy kootu and I am very fond of her kootu. The aroma of pepper pods still linger in my mouth. So the Kootu story goes like this. The memory of Nigeria life comes in front of my eyes. I met Mr and Mrs. Prasad in Yola, Gangola state's capital in Nigeria. They stayed in a place called Gombe (in Bauchi State). We used to meet once in a while and enjoy the company of them.
And then we moved to Dubai there too our friendship continued since Mr. and Mrs. Prasad were also shifted to Dubai before us.
I am very happy that I was noticed through my blog By Mr. Sihi Kahi Chandru Sir who is an actor, serial director, drama master and Bombat Bhojana host in food reality serial. I had a chance to prepare with him Sippe Sutta Southekayi Huli and Kayi Vade. These two episodes aired very recently.
When people who knew my blogs used to say that I should participate in T.V shows like Bombat Bhojana. I did appear and participated in two programs like this previously and one was in Sarala Jeevana and the other was for Suvarna Adige Mane I think.
Anyways all is good and I am happy to continue my blogging here.
Basale Kootu is one of the the yummy curry and me happy because these basale leaves are from our home. We have put up some basale leaves in pots and at times we cut and make use of it.
I have used the traditional way of doing this Kootu.
I have used channa dal, red chillly,m pepper pods, coconut and basale leavess as vegetable. No tamarind or lemon extract is used here. Typical Iyengari Kootu.
Let us see some other names for Basale Leaves.
Basale leaves are called as Malabar leaves, Ceylon spinach, Malabar spinach, Saan Choy by Chinese, Mong Toi by Vietnamese, Alugbati by Philippines, Pui Saag by Bengalis and Remayong by Malay people.
Let us see some benefits of eating Basale Leaves in our diet.
Basale leaves are very in calories and fat. They are filled with nutrients, minerals and vitamins.
They are very rich in antioxidants and full of fiber. It is very good for easy digestion and roughage. They are also rich in Vitamin C and Vitamin A. They also contain B vitamins and minerals like potassium, copper, manganese and magnesium.
As I said earlier these Basale leaves are from our terrace garden and me happy person.
Let us see the recipe now.
Things Needed/ Ingredients.
To Cook :
Basale leaves : 1 Bowl.
To Fry :
Oil : 1 Tsp
Channa Dal : 1 Tsp
Pepper Pods : 6 to 8
Red Chilly : 5 to 6
Curry leaves : 6 to 8
Ingh/Asafoetida : A little
To grind :
Coconut : 1 Cup
and fried ingredients.
To Season :
Mustard seeds : 1/2 tsp
Asafoetida : A little
Curry Leaves : 5 to 6
To Add :
Ground Masala
Salt : As required
Method :
1. Wash and cut basale leaves into small and cook. (I used pressure cooker to cook).
2.Keep a pan on the fire and heat. Add a tsp of oil and 1 tbs of Channa dal. Fry nicely till it turns golden brown.
3. Add pepper pods and fry. Then add red byadagi chilly and fry for 10 sec and put off the fire. Add asafoetida and curry leaves. Let it cool.
4. Grate a cup of coconut and grind it with fried ingredients.
5. Keep a pan on the fire and put cooked basale leaves. Add salt and ground masala. Mix it nicely and boil for 2 to 3 minutes.
6. Shift it to a serving dish and add mustard seeds, asafoetida and curry leaves seasoned in coconut oil.
7. Serve for lunch as one of the side dish.
Note :
Cooking leaves with out using cooker is optional. In cooker its only two whistles. or 5 to 6 minutes after you use the weight.
Use of any cooking oil is optional. Use of more or less chilly is optional.
Participating in cookery show is something nice and the experience I just enjoy doing it.
Very recently I had this lovely experience, participating in a cookery show Bombat Bhojana, which is hosted by Mr. Sihi Kahi Chandru Sir who is very famous and very creative. He does lots of veg food creations and visits food places and gives information where to eat ? what are available there and good food to taste even in small stalls.
My blogs really helped me to put a step ahead here. Whenever I see Bombat Bhojana cookery show done by him, was longing to go and do take part. Seeing ladies participating in one part of the show, I have just asked many that how did they participate and what is the way to go?No one answered me and I kept thinking how to reach.
Being a follower of Bombat Bhojana page in Facebook and I followed him as one of the follower I simply wrote a message that I would like to take part in his cookery show. And I completely forgot about it. I am not good at following massage in Messenger. To my surprise I saw a message popping up from Chandru Sir saying we will call you soon.
Wow. The stars dancing up in my eyes. I told my husband, children and had no place to show my happiness.
The next thing I did was messaged after some days telling waiting for the call.
The next moment Chnadru Sir sent his phone number and I called him and talked to him.
He said He read my blogs and got to know so many things from my blog.
How to express my happiness?
I knew this before it self because when One of my facebook friend and good artist Mrs. Aruna Balaji commented for one of my post. Chandru Sir too commented saying he has learnt so many things by following my blog.
I normally post my food dish in some food pages and share the link of the food dish from the blog. Mr. Chandru Sir also commented and said he had learnt so many things from my blog post.
So the journey to participate in His Bombat Bhojana Cookery show in Star Suvarna has started this way.
March 23rd was fixed for the participation and his assistance Ashish guided me.
So we went from here to Raja Rajeshwari Nagar and to Krishnappa garden lay out around 9 am.
When I called Ashish, he came out and led us inside where the shooting was going on for Nalapaka.
Mamatha the beautician did some make up and I did my hair just a little combing. I did not want the hair to be tied. So it was comfortable.
Chandru Sir talked to us and I told him How happy I am. He too was very happy to meet us. He was talking about my blogs and appreciating the food I cook. So we talked and made ourselves comfortable and cool.
The kitchen assistance Anil asked me to check the ingredients and it was done.
There I met Sindhu a sweet lady who is very nice and liked our Udupi Style of food she said.
I met Sindhu who does the food decoration for food presentation.
I did 2 food dishes like 1. Sippe sutta Southe Huli and
2. Akki Kayi Vade.
Chandru Sir helped me a lot during that time of shooting about his style and the food I am making and other things.It was indeed good exposure and experience.
We had real fun while cooking both the dishes.
This is my 3rd participation in cookery shows done.
The first one was with Sarala Jeevana and I did Our famous Paradi Payasa.
The second was with Suvarna Channel and it was with Naveen H
and this time it is Bombat Bhojana with Sihi Kahi Chandru Sir.
Field beans is one of the seasonal legume of winter but still available in the market.
We have some Palak/ Spinach leaves grown in terrace and we just cut it today.
So today the curry is Field Beans and Palak/Spinach Curry.
Field Beans is one of the best grown legume and people do use it lavishly.
It has bundle of good sources in it.
Benefits of Filed Beans/ Avarekayi or Hyacinth Beans.
Hyacinth beans are filled with minerals and vitamins. Potassium strengthens muscles and manganese and zinc help in taking care of respiratory system. It said to be powerhouse of nutrients. It has a good source of antioxidant properties and helps in slowing down the aging process. Vitamin D, calcium and phosphorus helps in maintaining bone health. Vitamin B1 and fiber helps in easy digestion and good for people who suffer from constipation.
No Onion and No garlic Curry.
Let us see the recipe now :
Things Needed :
To Cook :
Palak leaves : 1 Bunch
Avarekayi/Hyacinth beans : 2 Cups.
Toor Dal : !/2 Cup.
To Grind :
Sambar Powder : 1 Tbs.
Jeera / Cumin Seeds : 1/2 Tsp
Pepper pods : 5 to 6
Grated Coconut : 1 Cup
To Add :
Tamarind : Small Goose berry size
Turmeric : 1/4 Tsp
Ground Mixture
Salt : As required
Jaggery : A little
Ghee : 1 Tbs
Seasoning :
Oil : 1 Tsp
Mustard seeds : 1/2 Tsp
Jeera/ Cumin Seeds : 1/2 Tsp
Curry leaves : 5 to 6
Asafoetida /Ingh : A pinch
Method :
1. Wash and cut Palak leaves into small.
2. Wash Avarekayi seeds and cook with Toor Dal. (Pressure cook).
3. Soak tamarind in hot water and squeeze out the pulp.
4. Grate coconut and grind it with pepper pods,
5. Now cook palak leaves and mix it with cooked toor and Avarekayi.
6. Add tamarind pulp, salt and boil for a minute.
7. Add ground mixture and stir slowly.
8. Add jaggery and let it boil for 2 to 3 minutes.
9. Add seasoning done with oil, mustard seeds, ingh and curry leaves. Add a tbs of ghee on top.
10. Enjoy your meal with Avarekalu/ Field beans Curry.
Note : Adding any sambar powder is your choice. I have used home made sambar powder done by me.
Avarekalu should be fresh to add the taste. Use of toor dal is optional.
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About
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music. Learn More →
