Tomato Chitranna (Tomato Baath).

Chitranna is an easy and simple dish and loved by many of us. It is one of the easy dish. I have used tomatoes instead of lemon and prepared chitranna with minimum ingredients. Try and Enjoy Tomato Chitranna at any time of the day.

I have used tomatoes, raw rice, green chilly and little coconut.
Let us see some benefits of eating " Rice " in our diet.
Rice is one of the most used staple food of Indians. It is filled with carbohydrates and provides energy to our body. It is easy to digest because of its fiber content. It improves the bowel movements. It provides an essential source of Vitamin B1 and helps to boost skin health, increases the metabolism and easy digestion. It helps to improve the immune system and provides protection against dysentery. It is rich in vitamins and minerals like Vitamin D, calcium, fiber and iron.

Tomato Rice is good for ladies get together, one dish party, kitty party, kids party and even for travelling. It can be prepared for lunch/dinner or brunch. (Breakfast + lunch).

Let us see the recipe now :

Things Needed :

Cooked Rice : 1 Bowl.
Tomatoes : 2 to 3
Onions : 2 (Medium size)
Green chilly : 2 to 3
Ginger : 1 Teaspoon (grated)
Coriander leaves : 1 Tablespoon
Curry leaves : 6 to 8
Coconut : 2 Tablespoons (Optional)
Oil/Ghee : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon

Method : 

1. Remove the outer layer of onions, wash it and cut into small pieces.
2. Wash and cut tomatoes into small pieces. (Remove the seeds while cutting).

3. Wash and slit green chilly and curry leaves and coriander leaves. Wash ginger, remove the outer layer, wash it again and grate it.
4. Keep a pan on the fire and add a tablespoon of oil and heat.
5. Add mustard seeds and urid dal. Let mustard seeds splutter.
6. Add jeera and slit green chilly. Fry for 10 seconds. Add curry leaves. Add grated ginger.
7. Add cut onions and fry till they turn golden brown. Add tomatoes and fry till they get thick.

8. Add turmeric powder ( a little), salt and mix it well. Add cooked and cooled rice.
9. Mix it nicely and cook on low flame for a minute.

10. Add fresh grated coconut, a tablespoon of ghee and mix it well. Shift it to the serving dish.

11. Add cut coriander leaves and mix it.

12. Serve with a cup of curd and papad.

Note :

Adding any spice powder to chitranna is optional. ( I have not added). Adding garlic with onions is optional. Adding more oil while frying is optional. Use of ghee is optional). Use of coconut is optional. (Do not use coconut if you are taking tomato rice for travelling. It might get spoil).
Time : 10 Minutes. ( If rice is already cooked  OR cooking rice  another 20 minutes.
Serves : 2 to 3. 

Green/Raw Tomato Chutney ( Udupi Style)

Green Tomato Chutney has a superb taste when you have it with hot rice and fresh ghee. Rice is one of the staple grain of South Indians. Though we use wheat, Jola/Millets, Raagi and other food grains Rice stands as favourite food of people here.

I have used green tomatoes which are grown in our home, green chilly, coriander seeds, a bit of tamarind and green chilly.
I have prepared this chutney in Udupi Style.  South Canara People are expert in preparing chutney. They make use of vegetable pulp or outer layers or even the vegetables it self. The aroma of the chutney invites you to have them and you really have a full tummy. (You fall in ❤love with these chutneys❤).☺
Let us see the recipe Now: Green Tomatoes are from our home. (Grown in pots).
No Onion or No Garlic is used in this " Green Tomato Chutney" and is prepared in Udupi Style. (Traditional way of preparing Chutney).

Things Needed :

Green Tomatoes : 6 to 8 (Small size)
Green Chilly : 2 to 3
Coriander seeds : 1 Teaspoon
Tamarind pulp : 1 Teaspoon
Fresh Grated coconut : 1 Cup
Salt : As required
Coconut oil seasoning
Turmeric Powder : 1/4 Teaspoon

Method :

1. Wash and cut green tomatoes and put it in a bowl.
2. Wash green chilly and slit.

3. Soak very little tamarind in hot water and squeeze out the pulp.
4. Put cut green tomatoes, green chilly, coriander seeds, little ingh, salt and turmeric powder in a bowl.
5. Add very little water and pressure cook. (Optional). Put off the fire and let the tomatoes cool.
6. Grate coconut and add all the cooked ingredients. Grind it nicely till paste.

7. Remove from the mixi jar and put it in a serving dish.

8. Add mustard to a pan and add 1/2 teaspoon of coconut oil. Let it splutter. Add ingh and 1 red chilly.
9. Add curry leaves at the end and put off the fire. Put this seasoned ingredients to the ready  Green Tomato Chutney.

10. Serve " Green/Raw Tomato Chutney "  With any main dish you have prepared.

Note: 

Use of pressure cooker to cook raw tomatoes is optional. Adding onions and garlic is optional. I have not added. Taste may differ. Adding red chilly instead of green chilly is optional.
Time : 10 Minutes.
Serves : 3 to 4 .

Jackfruit Fry (Dry Curry)

Jack fruit season is here and varieties of jack fruits are available plenty in the market. I have tried this " Jackfruit Fry /Dry curry " and it tasted very nice. So thought of sharing the special recipe. This is my own simple creation I can say.

I have used jack fruits, red chilly and coconut oil.
Jack fruit is from my sister's home (Udupi) and they do have many varieties of jack fruits. They are sweet and thick and really nice to try many varieties.
Lets see some benefits of eating " Jackfruits " in our diet.
As I said in earlier posts, it is always better to use seasonal fruits/ vegetables, which are loaded with healthy properties.
Jackfruit is known as the jack of all fruits. It is a rich source of vitamins, minerals, carbohydrates, fiber, fat and protein. It contain calories but no cholesterol or saturated fats. It is rich in vitamins and minerals. Jackfruit is loaded with antioxidant properties. Jackfruit contain Vitamin C and is good for our immune system. It protect against diseases like cough, cold and flu. It has potassium and good for bones and skin. Jackfruit is full of fiber content and is good for people who suffer from piles. It is a rich source of calcium and good for our bone health. Jackfruit is good for our eyes and skin. Jack fruit provides energy. It contain other minerals like copper and magnesium.
Let us see the recipe Now : As I said it is very simple and yummy dish and goes well with hot plain rice, chapati, dosa and all types of rotis.
No Onion or Garlic is used in this " Jack Fruit Fry ".

Things Needed :

Fresh JackFruits : 1 Big bowl
Red chilly : 2 to 3
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Cut Jackfruits into small pieces. Grate coconut and keep it aside. Wash curry leaves.

2. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard splutter.
3. Add jeera and red chilly pieces. Add curry leaves and fry for a second.
4. Add cut jackfruit pieces on low flame till it turns slightly soft. ( Do not over fry ).

5. Add salt and a pinch of turmeric powder. Mix it well.
6. Put off the gas and shift the ready jackfruit fry to a serving bowl. Add grated coconut and cut coriander leaves on the top.

7. Serve with any main dish you have prepared.  We had it as one of the side dish during lunch.

Note :

Use of any cooking oil is optional. Use of green chilly instead of red chilly is optional. Do not use much spice. Do not use onion or garlic to fry. It may not taste good. No need to add jaggery since the jack fruit is already sweet. Adding more oil is optional. Strictly do not add any water. Cook on low flame.
Time : 10 Minutes
Serves : 2 to 3

Mango Milk Shake & Watermelon Juice.

Who does not like mangoes? It is always best to have fruits and veggeis during their season. They are full of vitamins and minerals. Mangoes are of different varieties and you get mangoes in all corners of India. Here is a simple recipe of Mango Milk Shake which is prepared with " Alphansa " one of the best variety mango.
Watermelon helps you to keep your body cool when the temperature raises and the day turns as hot boiling water. The body needs to have the moisture because it gets dehydrated because of the hot temperature. Try to drink more water or fresh juice so that you can stay fit and healthy.

Mango is the fruits of kings. It is already pouring plenty in the market. Though it is said that this year mango yield is less still you see loads of mangoes every where. They have made a provision that each mango growing farmer can contact the public and supply mangoes to his needs. That way it is the best idea, where farmer or buyer will not be cheated unless the crook, greedy ones. Any ways all the best to both. The buyers and sellers.

These were the first mangoes entered our house. They were bought by our son Rishikanth in the Bangalore Market place where he had a photo sessions. He went early in the morning around 5 with his friend and shot some good pictures. They went around the market near by and took some pics also. In the mean while he has bought some mangoes( said to be Alphans- but I doubt 😈 ). It was  sweet and we had to be happy with those mangoes. Since they were soft and good for milk shake or rasayana. (Rasayana we add fresh coconut milk). So I turned these mangoes in to mango milk shake and its simple and quick and you can drink it without guilt. Not that harm since you add milk and I have added little jaggery (organic). Children are always ready to have mango milk shake and is really good for every one. If you are diabetic then drink 1/4 of the glass at time.
Lets see the recipe Now:

Things Needed :

Ripen soft Mangoes : 2
Milk : 1 Cup  (Boiled and cooled)
Jaggery/Honey/Sugar : 1 to 2 Tablespoons

Method :

1. Wash and clean the mango and wipe it with a clean dry cloth.
2. Squeeze out the pulp. Put little water to a bowl and dip the outer layer and squeeze out the remaining juice part nicely.

3. Put the pulp and the watery pulp together. Blend it in a mixi jar. Add jaggery and give a churn.
4. Add milk and grind it for 1 to 2 minutes. Put it to a big bowl. Add a pinch of salt. Mix it well.

5. Pour it to the serving glass and serve.

Note :

Use the sweetest fruits for milk shake. Boil milk let it cool then use it for milk shake. Adding ice cube or cold water is optional. I have used jaggery. Use of sugar/honey is optional. Adding milk is not that good idea because it might not taste that good.
Time : 10 Minutes
Serves : 3 Glasses.

 Watermelon Drink :
Method :

Remove the red fruit part and grind it nicely. (Strictly do not add any extra water, because watermelon is loaded with water).
Grind it in a mixi jar and sieve with a strainer so that broken seed skin can be removed easily.
Pour it to the serving glass. Adding sugar/jaggery/ honey is optional. I have not added any sweet to this " WaterMelon Juice".

Raw Mango - Carrot - Coconut Chutney

Raw Mango - Carrot - Coconut Chutney is a side dish. |It is the time for raw mangoes and you can choose the best mangoes in the market. You should make use of seasonal fruits and vegetables which helps you to keep fit because of their natural content.

One more chutney for chutney lovers. People who loves chutney know the yummy taste of it and just enjoy this " Raw Mango - Carrot - Coconut Chutney " with hot rice and a spoon of fresh ghee.
I have just tried this " Raw mango - Carrot - Coconut Chutney " and it is just yummy and goes well with all most all the main dishes. Carrot's sweetness. raw mango's sourness and the coconut flavour goes well hand in hand and binds it so well and the chutney turns superb.
Let us see the recipe Now :
No Onion OR No Garlic Added in this "Raw Mango - Carrot - Coconut Chutney".

Things Needed :

For frying :
Oil : 1/2 Teaspoon
Urid dal: 1 Teaspoon
Red chilly : 4 to 5
Ingh : A pinch
Curry leaves : 8 to 10 leaves
For adding :
Raw Mango : 1 Small one
Carrot : 1
Coconut : 1 Cup (1/2 coconut, cut or grated)
Salt : Required salt.
For seasoning :
Red chilly : 1
Mustard seeds : 1/2 Teaspoon
Ingh: A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut mangoes into small pieces
2. Wash and scrape out the outer layer of carrot and cut into small pieces.
3. Wash curry leaves and keep it aside. Grate or cut coconut into small pieces.
4. Keep a pan and put 1/2 teaspoon of oil. Put urid dal and fry till it turns golden brown.
5. Add red chilly ( 4 to 5 ) and fry for 10 seconds.

6. Add curry leaves and ingh. Add cut mangoes and carrots. Mix it nicely and put off the fire.

7. Add cut or grated coconut. Let it cool. Grind it with required water. (Use of water should be less).
8. Add salt and grind it for 2 minutes. Remove the chutney from the mixi jar.
9. Add mustard seeds, ingh, curry leaves seasoning and serve with the main dish of your choice.

Note :

Fry urid dal in low flame so that it does not get burnt. Use of chilly is optional. It is not necessary to fry carrots and raw mango pieces. Removing the outer skin of mango is optional. ( I do not). Use very little water while grinding chutney. Then add it according to your requirement. Adding seasoning is optional. (Some time we do not add seasoning). Use of any cooking oil is optional. I have used coconut oil. Adding onions and garlic is optional.
Time : 10 Minutes
Serves : 2 to 3.

Cucumber - Kamakasturi Coolant ( Cucumber Juice)

Cucumber Juice helps to reduce the heat and takes care of you to be cool. Cucumber juice can be done easily and its available plenty in the market every where at any time of the year.

I have used Small size cucumber, Kamakasturi seeds and honey. 

Kamakasturi plant is also known as Thai Basil, Sweet basil. They are known as Sabja seeds. Sabja seeds are known as Kama Kasturi in Kannada, Vithai in Tamil, Sabja Ginjalu - Telugu. Baburi - Punjabi. The plants looks like Tulsi and it is also known as tulsi seeds. TulsiBija in Bengali.
Sabja/Kamakasturi seeds contain carbohydrates, very low in fat and rich with protein. It is rich in Vitamin A, Vitamin C and minerals like calcium, iron, magnesium and potassium. Kamakasturi seeds helps in good digestion, makes the body cool and helps the skin to glow. It is said that the leaves helps to keep away the tummy worms and reduces the menstrual cramps. It helps to control the inflammation and increases the appetite. Its oil is used for treating pains and aches
Lets see the recipe now:
Kamakasturi seeds from home garden. It grows very well in pots.
I have used honey instead of sugar. Jaggery can be used instead of honey /sugar. Adding little salt helps you get away the dehydration.

Things Needed :

Cucumber : 2 (Small size)
Lemon : 1/2 (Lemon extract)
Honey : 2 Tablespoons
Salt : A pinch
Kamakasturi seeds : 1 Teaspoon.

Method :

1. Wash and remove the outer layer of cucumber. Cut them into small.

2. Soak kamakasturi seeds in water.

3. Grind cut cucumber with very little water. Cucumber is loaded with water. ( Very little water to grind).

4. Put it in a big bowl.
5. Add honey and a pinch of salt. Add lemon extract.

6. Add Kamakasturi seeds and mix it well.

7. Serve Cucumber Juice with Kamakasturi seeds.

Note :

Adding cold water is optional. Adding ice while serving is also optional. Adding sugar/jaggery is optional. Adding a pinch of salt helps you to get away with cold or cough.
Time : 10 Minutes
Serves : 2.

Kamakasturi Seeds.

Kamasturi Seeds just from the plant.