Pumpkin Flower Tava Fry

Pumpkin Flower Tava Fry is an side dish and favourite dish of  Dakshina Kannada, especially Konkanis. Pumpkin flowers are loaded with healthy properties.

I have used besan, jeera/cumin seeds and chilly powder and salt. No added cooking soda or eno here.

Let us see some benefits of having these pumpkin flowers in our diet.

Pumpkin flowers are good source of nutrients, vitamins and minerals.
Pumpkin flowers are known to be full of health benefits. They are good for strengthening immunity system in our body. Good for treating for common cold and they are good for bones. They improve our vision since it contain Vitamin A. They are rich source of vitamin B9. The intake of pumpkin flower helps to improve the sperm quality and helps in infertility issues. It has vitamin c, vitamin B2 and vitamin B3. They  are good source of minerals like iron, magnesium, phosphorus.
 iron, phosphorus,
Pumpkin plants bear two types of flowers. One is male which has no fruit under the flower and the female bear the fruit. (Small pumpkin).
Male flower which has no fruit under the flower.

Female flower which has fruit under the flower.

This Pumpkin Flower Tava Fry is simple, quick, yummy and easy to prepare.
I have used pumpkin flowers which grew in our pots, salt, chilly powder, cumin seeds and
besan./Channa flour .
Pumpkin flowers should be checked, cleaned and washed nicely. There will be ants inside the flowers.
Let us see the recipe now :

Things needed :

Besan /Channa flour : : 1/2 Cup
Pumpkin flowers : 4 to 5
Red chilly Powder : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Wash pumpkin flowers nicely.

2. Take out the end part completely.  It is only the petals are used.
3. Check the petals to make sure there are no ants or any worm is hid in the petals.

4. Take a bowl and add 1/2 cup of besan, required salt, jeera/cumin seeds and chilly powder.
5. Mix all the ingredients nicely and add water to prepare bajji batter. It should be like dosa batter consistency.

6. Keep a dosa pan on the fire and heat. Add little oil to it. Let the fire be low.
7. Dip each pumpkin petal in besan batter and place it on the tava. Sprinkle some oil on it.

8. Cook on low and medium heat. Put some oil on the top and turn the other side and cook till they turn slightly golden brown.

9. Now Pumpkin flower Tava fry is ready to serve.

10. Serve as one of the side dish with lunch.

Note :
You can also prepare pakodas, dry palya, mosaru bajji and other side dishes with this Pumpkin flower.
Adding little rice flower to the batter while mixing is optional.
Adding little more chilly powder is optional.
Adding more oil helps the food to be tasty.

Time : 15 minutes.
Serves  : 2.

Spring Onion Pepper - Jeera Dry Curry

Spring Onions are one of the healthy vegetable and  we do make use of it in our curries, dals and so many varieties of food items.
Here I have tried Simple Onion Leaves Pepper - Jeera Dry Curry which is very easy and yummy to have them with almost all the main dishes.

I have used Spring Onions, pepper, jeera and some salt.
It is very easy to do it and goes well with almost all the main dishes as I said earlier.
Let us see the recipe now :

Things Needed :

Spring Onions : 1 Bundle ( Big bundle).
Green chilly : 1 to 2
Coconut : 1 Cup
Crushed pepper : 1/2 Teaspoon
Jeera /cumin seeds : 1/2 Teaspoon
Salt : As required
Seasoning :
Cooking Oil : 2 Tablespoons
Mustad Seeds : 1/2 Tsp
Jeera : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and clean spring onion sticks nicely and check it out thoroughtly.

2.Crush pepper pods, jeera and keep aside.

3.Wash and slit green chilly.
4.Grate coconut and keep it aside.
5.Wash green chilly and cut into very small.
6. Keep a pan on the fire and heat. Add mustard seeds and jeera.
7. Let the mustard seeds splutter. Add curry leaves.

8. Add cut green chilly and cut spring onion leaves. Mix it nicely.
9. Cook on low flame. Sprinkle some water and cover it.

10. It turns soft. Add crushed pepper - jeera mixture, salt and a little turmeric powder.

11. Mix it well and cook for 2 minutes. See that all the moisture disappear.

12. Add grated coconut and shift the ready spring onion dry curry to a serving bowl.

Note :

Do not add much spices. Do not add water. Only sprinkle some drops on the top.
 Adding little more oil is optional. Adding more chilly is optional. Pepper pods adds to spicy taste and is good for health. Adding coconut adds to the taste to curry. Do not cook after adding coconut. It adds aroma to the curry and coconut is good for health. (Without cooking).
Time : 15 Minutes.
Serves : 2 to 3 
You can also prepare Uttappa with this Spring Onion Curry. ( Stuffing on the top of Set Dosa)

You can use Spring Onion Curry as stuffing in between the Ghee roast dosa.

Watch the video

Ondelaga / Timare Tambuli

Ondelaga /Timare as we Udupians call it is one of the herb family plant. It is filled with loads of medicinal values. I have been preparing this tambuli for so many years and I think missed out publishing it here.

Ondelagav / Gotu Kola is called as Centella  Asiatica.
ತಿಮರೆ /ಒಂದೆಲಗ or Gotu Kola is called as Bramha Manduki in Hindi, we call it as Ondelaga or Timire, (Kannada Language), in Malayalam it is called as Kodangal / Muyalcheyi, Marathi - Karinga  /Karivana. In Tamil Vallarai and in Telugu - Saraswataku / Brahmi. In Urdu it is known as Brahmi Buti.
This is not a Brahmi leaf, but still people call it as Brahmi since it is full of medicinal herb. Even in other countries like, India, Malaysia, China, Africa,  Shri Lanka, Vietnam and other Asian Countries. It is one of the ancient medicinal herb used to cure some of the diseases.
Gotu Kola is used for preventing hair loss, it also heals the wounds fast. It is good for skin care and soothe nervous disorders. It helps to in respiratory issues. It is filled with antioxidant properties and helps in many ways. (Removal of scars). It helps to reduce the wrinkles. It relieves the Psoriasis symptoms. It has anti- inflammatory properties and it fight bacterial infections. It helps in reducing the swelling and pains caused by inflammation. It helps in preventing Nervous Disorders. It helps in reducing the stress. It boost memory power. It helps to detoxify the body and regulates the blood pressure.
Please Note :
Pregnant women and people who are suffering from stomach upset please do not use the leaf.
Let us see the recipe Now :
This Tambuli is from Udupi and Dakshina Kannada style.
We normally do not fry or roast this leaf since all the good medicinal value is said to be disappeared once you fry/dry roast it.
Tambuli is a curd curry, actually it is done with butter milk after churning the butter. Butter Milk is naturally good for health since there is no fat in it.
Ondelaga Tambuli is heavenly to have at the beginning of the lunch. Tambuli is normally not prepared in the night, since the savoury taste causes the bad dream at night.
Let us see the recipe Now :
No Garlic or Onion is used here. This is one of the traditional dish of Brahmins/ Pure vegetarians. 

Things Needed : 

Ondelaga/Timire /Gotu Kola : 1 Handful
Fresh Grated Coconut : 2 Tablespoons
Curd /Butter Milk : 1 Cup
To Fry :
Ghee : 1/2 Tsp
Jeera : 1/2 Tsp
Pepper Pods : 1/2 Tsp
1 Green/Red Chilly
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 (Optional).

To Season :
Ghee : 1/2 Tsp
Jeera /Cumin seeds : 1/2 Tsp
Ingh / Asafoetida : A little
Curry leaves : 4 to 5
Salt : As required

Method :

1. Wash and clean Ondelaga Leaves. Cut the leaves and keep it for using it.

2. Grate coconut and keep it aside.

3. Keep a pan on the fire and heat. Add ghee, jeera, 5 to 6 pepper pods and fry nicely.
4. Add ingh and curry leaves. Put off the fire and put ondelaga leaves, grated coconut and mix it nicely.

5. Grind it with required salt and very little water. Shift the ready ground tambuli to a serving dish.

6. A cup of curd and mix the tambuli nicely.

7. Add jeera seasoning fried in ghee.

8. Serve with plain rice.

Note :

Do not use the curd to grind tambuli. It should be either with water or butter milk. Use of curd is better to have good taste. Adding chilly while frying is optional. Tambuli should be mild spicy. Do not add more chilly.
Time : 15 Minutes

Serves : 2 to 3 

Simple Pudina / MInt Chutney

Pudina /Mint leaves are loaded with medicinal values. People do use Pudina leaves in day today cooking. It has its own aroma.I have prepared traditional Chutney using Pudina Leaves.
I have used Pudina leaves, coconut, Urid dal, red chilly, tamarind.

Lets see some benefits of having Pudina /Mint leaves in our diet.

Pudina /Mint is one of the popular herb which helps in cooling our body system. It has been used as medicine even in hundreds years ago.
Pudina is good for easy digestion. It is good for treating astama.  Good for Respiratory problems. It helps in taking good skin care. It is filled with anti septic properties. It is good for treating nausea and headache. It is good for weight loss.
Pudina Chutney is an easy dish and good for lunch or other main dishes.

No ONION OR NO GARLIC is added in this Pudina Chutney.

Let us see the recipe Now :

Ingredients :

To Grind :
Fresh Coconut : 1 Cup
Tamarind : 1/2 Marble size
Salt : As required
and fried ingredients :
To Fry :
Urid dal : 1 Tablespoon
Red chilly : 5 to 6
Ingh/Asafoetida  : A pinch
Curry Leaves : 1 Handful
Pudina Leaves : 1 Bundle
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6

Method :

1. Wash and clean Pudina /Mint Leaves nicely and keep it aside.

2. Grate coconut and keep it aside.
3. Keep a pan on the fire and put 1/2 tsp of oil. Add urid dal and fry on low flame.
4. Let it turn golden brown. Add ingh, curry leaves and pudina leaves. Fry for 1 to 2 minutes. Add grated coconut to fried ingredients.
5.Put off the fire and let the fried ingredients cool.

6. Grind fried ingredients with coconut and tamarind.  Add required water to grind.
7. Add required salt and churn for a minute. Remove the chutney from mixi jar to a serving bowl.
8. Add coconut oil seasoning with mustard seeds, ingh, curry leaves.

9. Mix it well and serve Pudina Chutney with the main dish you have prepared.

Note :

Fry urid dal on low flame.
Do not use much oil to fry. Adding more chilly is optional. Do not add any onion or garlic to chutney.
The taste might change. Use of any cooking oil is optional.
Time : 15 Minutes

Serves : 3 to 4 .

Kokum Juice

Kokum / Kokam /Punar Puli/ ಮುರುಗಿನ ಓಡು is one of the savoury fruit. Kokam /Kokum /Carcinia India is a fruit bearing plant and we use this fruit in our culinary as medicine. I have used this Kokam /Punarpuli in Juice and it is very healthy to consume during hot summer and all day round the year.

I have used dried Kokum fruit, jaggery, pepper pods, and little salt. 

Kokum is known as below in different languages in India.

In Kannada it is known as : ಮುರುಗನ ಓಡು , ಮುರುಗಲ, ಪುನರ್ಪುಳಿ, 

Konkani : Birinda , Hindi  and Gujarati : Kokam, Malayalm : Punarpuli , Tulu : Punarpuli , Marati : Bhernda, Biranda, Amlaveta, Amosole  Telugu : Chinta, Bengali : Mahada, Oriya Tintali

Let us see some benefits of having Kokam /Kokum /Punarpuli in our diet.

Kokaum helps and has cooling effect properties. It helps in reducing the pitta/bile in our body.

Kokum is good for digestion. It has anti inflammation properties. It is good prevention for gastric ulcers. It also helps to ease anxiety and depression. Good for diabetes and takes care of the skin and fight against obesity. It helps to control cholesterol level in our body. It is good for weight loss. It is used to reduce the rheumatoid pain. It is rich in fiber and good for people who suffer from bowel problems. It is also good for sores and women delay menstrual problems.
Let us see the recipe Now :

Things Needed : 

Dry Kokam / Kokum /Punar Puli : 2 to 3 Dried Fruits.
Jaggery : 2 Tablespoons
Pepper Pods : 3 to 4
Salt : A pinch

Method :

1. Wash and soak dried Kokum fruits in 1/2 cup of hot water for 10 Minutes.

2. Grind those soaked Kokum with jaggery and pepper pods.

3. Sieve the content with a siever to a bowl.

4. Add a pinch of salt and mix it well.

5. Pour ready to serve kokum juice to glasses. (Adding ice cubes while serving juice is optional).

6. Serve Kokum juice.

Note :

Soaking kokum fruits helps the fruits to be soft. It is better to grind since you get the good extract.
Adding sugar or honey to juice is optional. Adding ice cubes while serving is optional. I have not done.
Time : 15 Minutes.

Serves : 3 Glasses.