ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರ ಮಾವಿನಹಣ್ಣಿನ ಗೊಜ್ಜು

ಆರೋಗ್ಯಕರ ಹಾಗೂ ಜೀರ್ಣಶಕ್ತಿಕರ ವೀಳ್ಯದೆಲೆ ತಂಬುಳಿ./ Betel leaves Tambuli.

ರುಚಿಕರವಾದ ಹಲಸಿನಕಾಯಿ ಹಸಿ ಹುಳಿ/ Raw Jack Curry

ಆರೋಗ್ಯಕರವಾದ ಸಾಂಪ್ರದಾಯಿಕ ತೆಂಗಿನ ಹಾಲಿನ ಗಂಜಿ. / Healthy Coconut milk Porridge.

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.

ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರ ಟೊಮೆಟೊ - ಅಗಸೆ ಬೀಜದ ಚಟ್ನಿ./ Green Tomato-Flax Seeds Chutney.

Tomato and Flax seeds chutney is one of the yummy, loaded with healthy properties.

It is very easy to prepare this chutney. 

Let us see some benefits of eating flax seeds in our diet.

Flax seeds are loaded with nutrients.

They are very good source of OMEGA 3 Fats which is necessary for vegetarians.

Flax seeds are rich in dietary fiber. 

Flax seeds are rich in minerals like potassium, calcium, iron magnesium, folate and phosphorus and vitamins like, vitamin B1 and Vitamin B6.

No onion or NO garlic is used in this Dish Raw /Green Tomato and Flax seeds Chutney.

Things Needed :

1 Tbs Flax seeds 

5 to 6 Green Tomatoes

Small gooseberry size tamarind

4 to 5 Byadagi chilly

1 Cup fresh grated coconut.

1 Tsp coconut oil to fry.

1 more tbs coconut oil to seasoning.

Salt : As required.

To Season :

Mustard seeds : 1/2 tsp

Ingh/Asafoetida : a pinch

Curry leaves : 5 to 6 leaves.

Method :

1. Wash and cut tomatoes and keep it aside.

2. Grate coconut and keep it aside.

3. Keep a pan on the fire and heat. 

4. Add a tsp of coconut oil and put a tbs of flax seeds and fry till it turns slightly golden. (You can dry roast also - optional). 

5. Add chilly and fry and take it out to a plate. 

6. Add cut tomatoes and fry till it turns soft.

7. Add tamarind and put off the fire.

8. Allow all the ingredients to cool.

9. Now grind all the fried ingredients with grated coconut and salt.

10. Take it to a serving dish and add seasoning. 

11. Serve with plain rice, ghee and this chutney and enjoy.

12. You can also enjoy with chapatis or rotis also.

Note :

Do not over fry the seeds because it turns as bitter chutney.

Adding more chilly is optional.

Adding less oil or frying without oil is optional.

Time : 15 minutes.

Serves : 3 to 4 People.

Mangalore Cucumber Curd Curry/ Mangalore Southekayi Majjige Huli.

 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).

Time : 25 Minutes.

Serves : 2 to 3 .