Showing posts with label 10 mins. Show all posts
Showing posts with label 10 mins. Show all posts

Tuesday, October 9, 2018

Channa Dal - Mango Fruit Chutney

Channa dal chutney is one of the traditional side dish. Here I have used mango fruit pulp instead of tamarind.

Channa dal chutney is prepared from ages. When guest arrives without notice or if the side dishes turns shortage in the night or when your tongue wants some yummy spicy chutney this channa dal chutney comes to in hand. It is very easy, tasty and simple chutney.
We can have channa dal chutney with plain hot rice and a spoon of fresh ghee. It goes well  with idli, dosa, chapatis or any type of roti or rotti. This chutney serves the purpose of dips, sides for pakodas, fried fritters and on bread spread.
I have used channa dal, red byadagi chilly, mango pulp and coconut.

No onion or garlic Recipe

Let us see the recipe now :

Ingredients :

Channa Dal : 1 Tablespoon
Red byadagi chilly : 3 to 4
Curry leaves : 6 to 8
Ingh/Asafoetida : A pinch
Coconut : 1 Cup
Mango pulp : 1 wild mango pulp
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and squeeze out the mango pulp


2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add a teaspoon of coconut oil.
4. Add a tablespoon of channa dal and fry on low flame.


5. Add byadagi chilly and fry with channa dal. Let channa dal turn slightly golden brown.
6. Put off the fire and add curry leaves and ingh. Let all the ingredients get cool.
7. Grind it with mango pulp, fresh coconut, salt  and required water. Grind it till it gets paste consistency.


8. Remove it from mixi jar to a bowl.
9. Season with coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh.
10. Channa Dal - Mango Fruit Chutney is ready to serve.

Note :

Do not over fry dal. Chutney turns bitter. Adding more / less chilly is optional. Adding tamarind instead of mango pulp is optional. Use of more coconut adds to the taste.
Time : 10 Minutes
Serves : 2 to 3.

Tuesday, August 21, 2018

Easy Mandakki / Puffed Rice Oggarane

Mandakki / Mundakki / Puri /Puffed Rice is used in different types of chats. Bhel puri, charmuri, nippatu charumuri so and so.


I have prepared Easy Mandakki / Puffed Rice Oggarane. I have seen many cookery shows, varieties of Mandakki Oggarane.
I have used Mandakki, onion, green chilly and ground nuts.
Let us see the recipe now :

Things needed :

Mandakki/ Puffed rice : 2 to 3 cups ( 1 Bowl )
Green chilly : 1
Ground Nuts : 2 Tablespoons
Roasted Chenna /Huri Kadale : 2 to 3 Tablespoons
Mustard seeds : 1/2 Teaspoon
Cooking Oil : 2 Tablespoons
Salt : A pinch


Method :

1. Remove the outer layer of onion, wash and cut into small pieces.
2. Wash green chilly and slit, cut curry leaves into small.

3. Dry grind roasted chenna and keep it aside.
4. Keep a pan on the fire and heat. Add oil and mustard seeds.
5. Let mustard seeds splutter. Add ground nuts and fry till they turn slightly brown.
6. Add onions and fry for a minute. Add a pinch of turmeric powder and salt.


7. Put mandakki in a bowl of plain water and squeeze out the water quickly.

8. Add squeezed out puffed rice to the pan and mix it well.

9. Mix it well and add powdered roasted chenna and mix it well.


10. Now Madakki oggarane is ready to serve. Serve with fried fritters or pappad.


Note :

Do not soak mandakki in water. It might turn very soft and it does not taste good whiel eating.
Adding more / less oil is optional. Adding tomatoes to the mandakki is optiional. You can use lemone extract instead of tomatoes. Adding garlic to mandakki oggarane is optional.

Time : 10 Minutes
Serves : 2 to 3 .
A quick snack in the cold evening.
Purely Karnataka Snack.

Wednesday, June 20, 2018

Quick Mango Fruit Gojju

Mango season is here and its time to make maximum use of Mango Fruit. Mango fruit is known as King of fruits and as the name says it is the best fruit and many of us do like to have it again and again.

Mango fruits in our place/South Canara/Malenadu/ Karavali, people do have mango trees in most of  the houses and they do make use of the fruits in curries and other side dishes It is a fun eating mango dishes during rainy season.
Here is such one recipe and we do call it as Mango Fruit Gojju.
In this Mango gojju We don't have to cook any thing except the seasoning. It is yummy. You can not stop eating this gojju with hot rice. ( Boiled rice/Red rice/raw rice).
I have used mango fruits, which are available here/Bengaluru, green chilly, salt, ingh.etc
I have not seen this variety of mango in our home town Udupi. The mango fruits available there is bit savoury with sweetness. The Sakkare Maavu what they call this particular mango fruit, taste so sweet and it is full of fiber. The pulp is so sweet and no need to add jaggery to it.(Optional).
The beauty of this Mango Fruit Gojju is no need to cook this gojju. 
Let us see the recipe Now :

Things Needed :

Mango Fruits : 5 to 6
Green chilly : 2
Ingh : A pinch
Salt : As required
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and clean the fruits and squeeze out its pulp completely. Add little water to its peel and squeeze out the pulp from it. Put it a bowl.
2. Wash and cut green chilly into small pieces and add it to Mango Pulp.
3. Add required salt .
4. Keep a small pan and put oil. Add mustard seeds and let it splutter.
5. Add ingh and curry leaves and put off the fire. Add this seasoning to Mango pulp.
6. Mix all the ingredients nicely and serve with hot plain rice or as one of the side dish with dosas, idli. chapati or roti.

Note : 

You can add little jaggery when the mango fruit is sour. ( Optional ). Use very little water to take out the pulp from mango peel. Adding more green chilly is optional.
10 Minutes
2 to 3 Serves.

Wednesday, May 2, 2018

Onion - Avalakki Uppugari

Avalakki Uppugari/Quick Avalakki is one of the very famous dish from Udupi and Dakshina Kannada region. Any time you can prepare this Avalakki and enjoy. 


I remember those days I spent in Udyavara near Udupi. My doddamma and doddappa had paddy field and they used to grow paddy, cow peas, horse gram, urid etc, etc,  etc. There were some workers staying in near by our house. My doddamma was  kind hearted woman who used to prepare breakfast for all the workers who come in the early morning for work. This Avalakki Uppugari is very famous and every one's favourite. My doddamma never used onions and instead of that she used to add more coconut. 
Avalakki Uppugari and a cup of Chai goes hand in hand at any time of the day.
Wherever you go or in many Konkani Hotels this type of Avalakki chat is available even now. (Even in small villages).
 I have used onions and little fried shavige (Sev). Thin Avalakki, coconut, jaggery and coconut oil's seasoning is added and that gives a yummy taste to Avalakki Uppugari.
Let us see the recipe now :

Things Needed :

Thin variety Avalakki : 2 Cups ( 2 Handful)
Coconut :  3 to 4 Tablespoons
Jaggery : 2 Teaspoons
Salt : A little ( As required )
Rasam Powder : 1 Teaspoon
Thin variety of Sev : 1/2 Cup/5 to 6 Tablespoons
Seasoning :
Coconut Oil : 2 Teaspoons
Urid dal : 1/2 Teaspoon
Mustard Seeds : 1 Teaspoon
Red chilly ( Byadagi ) : 1 
Curry Leaves : 6 to 8 or little more leaves 

Method :

1. Clean thin Avalakki/Poha/ Aval and keep it aside.
2.Grate fresh coconut and keep it aside.
3. Remove the outer layer of onion and cut into small pieces.
4. Take a big bowl, add grated coconut, cut onions, rasam powder, salt and jaggery. 
5. Mix all the ingredients and add avalakki and mix it well.

6. Keep a pan add coconut oil, mustard seeds and urid dal. Cut red chilly into 2 to pieces and add.
7. Let mustard seeds splutter. Add curry leaves and put off the fire.
8. Add this seasoning to ready Avalakki mixture. Mix it well nicely with hand.


9. Put it in a serving dish and add little Sev on the top and serve.


Note :

This Avalakki should be served as soon as you prepare it. Or it turns soft and onion added avalakki is not good for health. Adding onion is optional. It adds to the taste. Adding grated carrots is optional. I have not added. You should use fresh coconut. It adds to aroma and softens the avalakki. Adding Sev is optional. You can add roasted groundnuts. 

Time : 10 Minutes 
Serves : 2 to 3.

Thursday, April 12, 2018

Wild Mango Fruit Juice

You call as panaka/juice/drink whatever it is, the fruit drink is always good to haveto keep your mind and body.


In the hot summer you need to keep your body cool and quench your thirst. The amount of water we drink is not just enough to keep our selves healthy. The fresh fruit drink refresh our mind and body and helps to take care of our health.
I have prepared wild mango (more on sweet taste) juice and  used very little spices.
Wild Mango Fruit Juice is one of the best juice to quench your thirst in summer. It also helps in keeping you fit and provide the energy that is lost during the hot summer.
Wild mangoes are plenty during summer season and we do get many varieties of these mangoes. Use of sweet mangoes are always preferable for this type of juice or else you need to add more jaggery to the juice. Jaggery helps to bring back the energy you lost when you out during the summer. It helps to cool the body and boost our energy.
Let us see the recipe now :

Things Needed :

Wild Mango fruits : 3 to 4
Water : 2 to 3 Glasses
Jaggery : 1 to 2 Teaspoons (Optional).
Salt : Very little / A pinch


Method :

1 Wash and clean the mangoes and remove the outer skin. Squeeze out the pulp to a bowl.

2. Put the mango skin /outer layer to a bowl. Put 1 glass of water and squeeze out the pulp 
completely. Add this water mixed pulp to a main bowl. 



3 Add required water. Add jaggery. Mix it nicely. Sieve this mixture to a clean bowl.


4. Add a pinch of salt and put to the serving glasses.


5. Wild Mango Fruit Juice is ready to serve.


Note :

Use of sweet wild mangoes are preferable. Use of jaggery is optional. I have used Joni Bella.( Jaggery which is bit liquid type/Organic and healthy). If you are using normal jaggery, powder the jaggery and melt it with little water, sieve it and then used it. Use of salt helps to add the taste and the loss of water/sweat in our body. Use of more mangoes are optional.
Time : 10 Minutes.
Serves : 2 to 3. 

Tuesday, April 10, 2018

Quick Avocado / Butter Fruit Mosaru Bajji (Curd Curry)

Avocado Mosaru bajji, this particular dish is dedicated to Rajarama - Suprabha Cukkemane and  Sadashiva - Bharathi Cukkemane. 

Ready to serve Avocado Mosaru Bajji/ Curd curry 
Mosaru bajji/Curd curry is an easy side dish and I tried today Avakadu / Butter Fruit / ಬೆಣ್ಣೆ ಹಣ್ಣು.
I got some Avocado fruits from Usha Suresh's sister Bharathi's house.
 Usha and Suresh Cukkemane are our very good friends since long time. We used to have loads of fun together even in Dubai. ( When we were all together). It is nice to be bonded as one family. Even now whenever we get time we try to meet each other and enjoy being together. Going out, eating together so and so.
We love travelling and do visit places at times and enjoy the beauty of the place.
This time we planned to visit Usha - Suresh Cukkemane's sisters' house and thanks to Major   Venkatagiri Saya (Giri Anna) and his wife Vanajakshi Saya. (Vanajakka). We stayed in their beautiful home which is near to Virajpet.( Coorg). We visited some places like , Mrutyunjaya Temple at Shrimangala - Badageri, Irupu falls and Usha's another sister Bharathi's House at Cheyindane. Mruthynjaya temlple at Shrimangala is an old and beautiful temple. Lovely natural greenery surroundings and quiet place where you can really enjoy peaceful moments.
Then from there we went to Irupu falls at Irupu. Irupu is River Lakshmana Thirtha's Ugama Stana
(Birth place). There is a story about this river. When Rama - Seetha and Lakshmana were in this area ( Their's 14 years Vanavasa), they felt thirsty and Lakshmana shot an arrow to a big stone/bandekallu and from there the water started to flow. They quenched their thirst. The water flow formed the river and got its name as Lakshmana Thirtha. Rama dedicated Linga at this place and it is called Ramalingeshwara. The water falls is known as Irupu Falls and is about 50 KM from Virajpet. Lakshmana Thirtha flows down and it joins River Kaveri.
I got these Avocados from Usha's sister Bhartathi - Sadashiva's House. They stay in a place called Cheyindane near Virajpet. We did have some super good times with  Suprabha - Rajarama - Sanketh and Sadashiva - Bharathi Cukkemane. These people are very hard workers and very dedicated to Bhumitaayi. They believe in her and do work sincerely.
Coming back to Avocado mosaru bajji / curd curry /dip is a simple side dish which goes well with almost all main dishes. It is mild and not to add much spices to this curd curry.
I have used Avocado, curd and the seasoning.
Let us see the recipe now :

Things Needed :

Avocado : 2
Curd : 1 Cup
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/ Cumin seeds : 1/4 Teaspoon
Red chilly /Byadagi chilly : 2 To 3
Pepper pods : 2 to 3
Coriander leaves : 1 Tablespoon

Method :

1. Wash and cut Avocado fruits into halves. Remove the big pod keep it aside.


2. Take a teaspoon and scoop out the pulp from the shell. Powder the pepper pods.

3. Put it in a bowl. Add salt, little ingh and a cup of curd.

4. Mix it well and put it in a serving bowl.


5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil, 1/2 teaspoon of mustard seeds and red chilly. (Cut chilly into two to three pieces).
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add ingh, pepper pods and curry leaves.
7. Add this seasoning to the ready Avocado mosaru bajji. Add coriander leaves. Mix it well and serve.

Note :

Do not add much spices to mosaru bajji. Mosaru bajji means the curry made with curd. Mosaru means curd and bajji means smashed vegetable or fruit. Adding green chilly instead of red chilly is optional. Use of ghee to seasoning is optional. Do not add water. It is better to use curd. (Not much savoury).
Time : 10 Minutes
Serves : 2 to 3.

Friday, March 23, 2018

Onion Sasive

Sasive is mustard seeds. We have varieties of dishes which are used and prepared with mustard seeds. Here is a simple and quick recipe that goes well with almost all main dishes and You will love to eat as one of the side dish.


When you are just tired and do not want to go out for buying vegetables or want to have simple meal you can try this and enjoy your food.
I have used onions, mustard seeds, fresh coconut and tamarind.
Let us see the recipe now :

Things Needed :

Fresh coconut : 1Cup
Onions : 1 (Medium sized).
Tamarind : 1/2 Marble size
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 5 to 6 leaves

Method :

1. Remove the outer layer of onions and cut into big pieces. Keep it aside.
2. Grate coconut and grind it with  4 to 5 byadagi chilly, 1/2 teaspoon of mustard seeds, tamarind, required salt and cut onions.


3. Add required water to grind. Grind it nicely and remove it from the mixi jar to a serving dish.


4. Add coconut oil seasoning with mustard seeds, ingh and curry leaves.
5. " Onion Sasive " is ready to serve.

Note :

Use of byadagi chilly is optional. It not only adds to the taste, it adds good colour to chutney.
You can also cut onions into very thin pieces and add it sasive mixture. It taste differ.
Use of coconut oil is optional. Do not add more or big onion to grind. It does not taste good.
Time : 10 Minutes
Serves : 2 to 3 .