Ash Gourd Dry Curry

Ash Gourd/white pumpkin is one of the healthy vegetable and loaded with nutrients.  Ash Gourd  stays for a long duration. It is liked by many people. I have used Ash Gourd for dry curry and it is one of the traditional dish of South Canara.

I have used Ash gourd, red chilly and some coconut. This dry curry goes well with almost all the main dishes.
Let us see some benefits of eating Ash Gourd in our diet.
Ash gourd is rich in vitamins and minerals like, Vitamin C, calcium, iron, phosphorus and it is low in carbohydrates. Ash gourd is good for diabetic people. It is good for people who suffer from constipation. Ash gourd helps to stabilize nerve cells. It is low in calories. It helps to flushing out toxins from our body. It is good for reducing inflammation. Ash gourd is good for treating peptic ulcer, nose bleeding and intestinal worms and cough and cold.

Traditional - Udupi Style - No Onion or No Garlic Dry Curry

Let us see the recipe now :

Ingredients :

To Cook :
Ash Gourd : 1/4 Kg.

To Dry Grind :
Coconut ( Fresh ) : 1 Cup ( 2 to 3 Tablespoon full).
Mustard Seeds : 1/2 Teaspoon
Tamarind : 1 small marble size
Ingh/Asafoetida : A pinch
Red chilly : 2 to 3 ( Byadagi chilly).

For Seasoning :
Coconut ool /Any cooking oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry leaves : 5 to 6

To Add
Salt : As required
Turmeric powder : A pinch
Jaggery : 1/2 Teaspoon (Optional)
Coriander Leaves : 1 Tablespoon

Method :

1. Wash and remove the outer layer of Ash gourd and wash it again.
2. Remove the inner pulp and seeds and cut the vegetable into small pieces.

3. Keep a pan on the fire and add oil. Add mustard seeds and urid dal.
4. Let mustard seeds splutter. Add curry leaves and cut Ash gourd pieces.
5. Mix it well and fry nicely on lower flame for a minute.
6. Add 1/2 glass of water,turmeric powder and cook on medium flame.

7. Grate coconut and dry grind it with mustard seeds (1/2 Teaspoon), tamarind and red chilly.
8. Remove it from the mixi jar and keep it aside.

9. Check Ash gourd pieces are cooked well (soft but not over cooked).
10. Add salt and very little jaggery. (1/2 Teaspoon). See that water content is completely disappear.

11. Add ground coconut mixture. Stir it and cook for 1 to 2 minutes. Stir in between.

12. Shift Ash gourd dry curry to a serving bowl. Add cut coriander leaves and serve with choice of your main dish.

Note :

Use of any oil is optional. Fresh coconut adds to the taste. Adding onions and garlic is optional. ( We do not add). Use of more /less chilly is optional. Adding jaggery is optional.
Time : 20 Minutes.
Serves  : 2 to 3.

JAGGERY NUTS BURFI

Jaggery nuts barfis are very nice to have them. It takes us to our childhood days where we used to buy some gol gol (round) jaggery balls and chewing it for a long time. What a fun and relish.

I have used Almond flakes generously. It adds to the rich taste. I got this Almond Flakes from Veena/Krishnaveni Beedarahalli (Vidya's sister). She stays in U.S. and in her recent visit she brought these Almond Flakes and some chocolates too.
I have used Almond flakes, jaggery, raisins and Almonds. There is no coconut in this burfi.
Lets see some benefits of eating nuts in our diet.
Nuts in general provide energy. protein and good amount of anti oxidants. They do contain vitamins and minerals and Omega -3 fatty acids. It contain unsaturated fats and helps to lower the cholesterol levels. It is full of fiber and helps to prevent type 2 diabetes. Nuts are rich with Vitamin E and it helps to stop the plaques in our arteries. Nuts are good plant protein content. They are filled with minerals like magnesium, zinc, calcium, phosphorus. They help in by providing energy and strengthen our immune system.
Lets see the recipe now.

Things Needed :

Jaggery : 1 Cup
Wheat flour : 1 Cup
Raisins : 2 Tablespoons
Almond flakes : 1 Cup
Ghee : 2 Teaspoons

Method : 

1. Keep a pan on the fire and put wheat flour and dry roast till the raw smell disappear.

2. Remove the roasted flour to a dry plate.
3. Put jaggery in the pan. Add  2 Tablespoons of water and let it melt nicely.
4. Keep stirring. Jaggery starts to buble. Stir for 2 more minutes. ( On Low flame ).

5. Add raisins  and wheat flour slowly. Stir it well so that it mixes with jaggey nicely.

6. Keep stir till it starts to thicken and leaves the sides. Apply ghee to a plate and keep aside.
7. Add 1/2 cup of Almond flakes and mix it well. Add ghee and mix it.

8. Shift the ready jaggery mixture to the plate and spread it evenly. Spread the remaining Almond flakes and press it with spatula. Let it stick to the burfi.

9. Let it cool. Cut them according to your wish. It takes longer time to get it thick.
10. Remove the burfi (piece of nuts and jaggery) and put it in a steel box.

11. At First jaggey nuts burfi is chewy and then it turns hard once it is cooled.
12. Eat /serve according to your wish.

Note :

The burfi texture in the beginning is chewy. Later it turns hard. I have used organic jaggey. Do the whole process on low flame. Adding badam/almond taste nice. You can add ground nuts instead of badam/Almonds. Taste differ. No need to add more ghee.If you do not have Almond flakes just dry grind almonds for 1 minute and sprinkle the powder on the top of burfi, which adds to the taste of burfi.
Time : 20 Minutes
Serves : 10 to 15 pieces. (According to your wish. Small /big size).

Niger Seeds Chutney Powder (Hucchellu Chutney Pudi)

Niger Seeds/Hucchellu/Gurellu are roasted and powdered and used as one of the side dish with almost all the main dishes. I have tried this Niger Seeds Chutney powder with organic Niger Seeds.

I have used Niger seeds, red chilly, dry coconut and curry leaves.
Gurellu/Hucchellu/Niger seeds chutney powder is very famous side dish in Uttara Kannada /North Karnataka. It goes well with Jolada rotti and other rottis. It is also called as Gurellu Chutney pudi.
Let us see some benefits of having Niger seeds in our diet.
Niger seeds contain oil. Niger Oil helps to improve the cholesterol balance and the oil contain high level of Omega -3 fatty acids. It has anti inflammatory properties and helps to lower the blood pressure and reduces the strain on cardiovascular system. It has a rich source of antioxidants. They do contain nutrients like protein, fiber and good health ability. Niger seeds contain minerals like magnesium, potassium and zinc and Vitamin C. It is good for people who suffer from insomnia or chronic restlessness. They are good for cough and cold. They helps to protect the skin.
Lets see the recipe Now.
No Garlic is added to " Niger Seeds Chutney Powder".

Things Needed :

Niger Seeds/Ucchellu /Hucchellu/Gurellu : 100 Grams
Dry coconut : Grated : 1 Cup
Red (Byadagi) Chilly : 10 to 12
Ingh : Asafoetida : A little
Curry leaves : 2 Handful.
Tamarind :
Salt : As required

Method :

1. Clean and dry roast Niger seeds/Ucchellu/Gurellu and leave it for cooling.

2. Wash and dry the curry leaves and dry roast it till they turn crispy. Add tamarind and dry roast.
3. Grate or cut dry coconut and dry roast it for 2 to 3 minutes.
4. Put all the roasted ingredients in a big bowl. Add dry ingh and required salt.

5. Dry grind it till they turn powder. (Dry grind it in smaller quantity).
6. Put the dry ground Niger Seeds chutney powder in a bigger bowl and let it cool.

7. Put it in glass bottles and store it. Use/Serve whenever you want it.

8. It stays for months together but it is better to prepare in small quantity and use the fresh powder.

Note :

Dry roast on low flame. Over roasted seeds might give out the bitter taste. Adding fresh coconut is optional. Dry roast fresh coconut gratings nicely. Adding roasted garlic is optional. Adding jaggery is optional. ( I have not added). Adding mustard seeds seasoning is optional. I have not added.
Time : 20 Minutes.

Little Millet Kichdi

Little Millet/Same/Sama is one variety of millet from millet family. Now a days millets are consumed for healthy living. We can prepare many dishes using this millet. Sama/Same is used even on special days and during fasting days. I have tried Little Millet kichidi/Spicy Pongal.

Kichidy is a mixture of Rice/Wheat/Same/Navane  (Any one of them) and toor/moong dal mixture. Kichidi is also prepared using whole moong and any of the said grains.
For the healthy option many people have adopted millets in their regular diet. Millet  do wonders if followed strictly.
Let us see some benefits of eating " Little millet|" in our diet. 
Little millet is rich in dietary fiber and it has the excellent antioxidant properties. It helps to reduce the cholesterol level and helps in digestion. It has a good source of Vitamin B properties and gluten free. It helps to lower  type 2 diabetes. Improves the digestion and protect childhood astama.
No Onion or No Garlic is added in this Little Millet Khara Pongal.

You can have them for breakfast/lunch/dinner and even ladies kitty parties. Good to enjoy as brunch on holidays for the working women and lazy Sundays.
Lets see the recipe Now :

Things Needed :

Little Millet : 1 Cup
Moong dal : 1/2 Cup
Green chilly : 2
Grated ginger : 1 Teaspoon
Ghee : 2 to 3 Tablespoon
Cashew Nuts : 1 Tablespoon (Cut into small pieces)
Jeera/Cumin seeds : 1 Teaspoon
Pepper Pods : 1/2 Teaspoon
Curry Leaves : 8 to 10
Ingh/Asafoetida : A pinch
Coriander leaves : 2 Tablespoons
Salt : As Required

Method : 

1. Clean and wash little millet and keep it aside.
2. Clean and wash moong dal and drain all the water. Crush pepper pods and keep it aside.

3. Keep a pan add 1 tablespoon of ghee and fry washed moong dal for a minute.
4. Add 2 glasses of water and add washed little millet.
5. Let it cook nicely . (I have cooked moong and little millet in a big pan/vessel.

6. Wash and cut coriander leaves, curry leaves and cut (slit ) green chilly.
7.  Keep a big pan and add remaining ghee, jeera and crushed pepper. Add cut cashews.

8. Add slit green chilly and fry for 30 seconds. Add curry leaves and a pinch of ingh/Asafoetida.
9. Add cooked little millet and moong dal. Mix all the ingredients nicely.
10. Add a pinch of turmeric powder, grated ginger and salt. Let it cook for 3 to 4 minutes.
11. Stir in between so that it does not get burnt at the bottom.
12. Shift the ready " Little Millet Kichidi " to a serving dish. Add cut coriander leaves.

13. Add a tablespoon of ghee. Mix it well.
14. Serve with pickle, any type of chutney, papad and ghee.

Note :

Use of pressure cooker helps the dish to be fast. ( I have not used pressure cooker for cooking the ingredients). Adding more chilly is optional. Adding onions and garlic to pongal is optional. You can also add little grated coconut on the top. Ghee and pickle goes well with kichidi. Adding any other spices like garam masala , chat masala is optional.

Time : 20 Minutes
Serves : 2 to 3

 Pressure cooker helps the ingredients to cook faster.
You can also add all the ingredients together and cook in pressure cooker which is very east and fast. (optional).

Colocassia Dry Curry

Colocossia/Kesuvina soppu is grown in our home in the pots.  I usually prepare chutney or gojju with these leaves.

Remember to use tender colocassia. It is always good to use tender leaves that gives us good result. This is a Colocassia leaves dry curry and we can have them this curry with plain rice, chapatis, any type of roti or rotti and even pooris.
Its sweet, sour and spicy. We do love the combination of sweet, sour and spicy.
I have used jaggery, home made spice powder and tamarind pulp.
Let us see Some benefits of eating " Coconut" in our diet.
Coconut is rich in fiber and energizing. Dietary fibers can boost our health by helping the bowel movements to be normal. They help us to prevent blood sugar and lowering blood pressure. It also protect against from diabetes and boost immune system. Coconut helps to improve cholesterol levels.
Fresh coconuts have anti fungal, anti viral and anti bacterial properties. It also improves the digestion and helps absorb nutrients, vitamins and minerals. They contain minerals like manganese, copper, potassium, phosphorus and zink. These minerals in coconut help to maintain the normal body functions and promote health.
Lets see the recipe Now :

Things Needed :

Cooking :
Colocassia leaves and stems : 1 Big bowl. ( 8 to 10 leaves and stems from the same leaves)
Jaggery : 2 Tablespoons
Tamarind : 2 marble size (1/2 lemon size)
Spice powder : 2 to 3 Tablespoons
Salt : As required
Seasoning : 
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Oil : 1/2 Tablespoon
Curry leaves : 6 to 8
Corinader leaves : 2 Tablespoons
Adding :
Fresh coconut : 2 to 3 Tablespoons
Coconut oil : 1 Tablespoon
Method :
1. Wash and clean colocassia leaves, remove the hard part behind the leaves and cut into small.
2. Cut the stems of the leaves carefully and remove the unwanted outer layer from the stems.

3. Soak tamarind in hot water and squeeze out the pulp to a bowl and keep it aside.
4. Grate coconut and keep it aside. It should be fresh.
5. Wash curry leaves and coriander leaves and cut into small.
6. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and urid dal.
7. When mustard seeds splutter add curry leaves and ingh/asafoetida.

8. Add cut colocassia leaves and fry nicely. Add tamarind pulp and jaggery.
9. Add turmeric powder and salt. Mix it well and let it cook till soft.

10 Add spice powder and mix it well. Let all the moisture disappear.

11. Shift the curry to a serving dish. Add a tablespoon of coconut oil. Mix it well.

12. Add cut coriander leaves and Fresh grated coconut. serve " Colocassia Dry Curry " curry with the main dish you have prepared.

Note : 

You can use palak/spinach or Harave/Amaranth leaves to prepare same curry. Do not add so much tamarind or jaggery. Palak does not take so much of tamarind. so very little tamarind should be used. Use of jaggery optional. You can use onions. (optional). Use of more jaggery or chilly is optional.
Time : 20 Minutes
Serves : 3 to 4 .

Spice powder recipe :

Dry roast urid dal and coriander seeds with a teaspoon of oil. Add red chilly while frying the spice. Put off the fire and add one handful of curry leaves and mix all the ingredients well. 
Dry grind it once it is cooled. Using home made spice powder taste good.