Mango - Carrot Gojju

Mango Carrot Gojju is one of the side dish and can be done with in a few minutes. It is simple and easy. It is delicious and goes well with all the main dishes.

We some time like to have some tangy, some sweet, some spice in our dishes. It taste yummy and the taste linger on your tongue for a long timw.
This is an easy dish and probably you can try during the mango season. But now a days you get mangoes most of the time in the year.
I have used half ripen Totapuri mango and some carrots. Adding some rasam powder and methi powder brings out the excellent aroma and taste to the curry.
I got this mango from a vendor when we went to Chamaraj Pete area in Bangalore. We normally by from a person who keeps vegetables in the cart to sell. He seems to be good and very paapa/kind I feel. When ever we go that side he invites us with his smile and we do buy Alsande, these mangoes and sweet potatoes from him. We do not bargain with him and he does not say more price too.
The vegetables are very fresh and it does not spoil.
As I said it is very Easy and Yummy.

Let us see the recipe Now :

NO ONION  and NO GARLIC CURRY.

Ingredients :

Half Ripe Mango : 1
Carrots : 2 (Big size)
Home Made Curry Powder : 2 Tb
Methi Powder : 1/2 Tsp
Jaggery : 2 to 3 Tb
Salt : As required
Seasoning :
Coconut Oil : 1 Tb
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little

Curry leaves : 6 to 8

Method :

1.Wash mango and wipe out the moisture with a clean towel.

2. Grate mango and keep it aside.
3. Wash and scrape out the carrot outer layer. Grate it and keep it aside.
4. Wash a green chilly and slit it. Wash curry leaves and keep it aside.
5. Now keep a pan on the fire and heat. Add coconut oil, mustard seeds and ingh.
6. Let mustard seeds splutter. Add a green chilly and curry leaves.
7. Add grated mango and fry nicely. Add grated carrots and fry for 2 to 3 minutes.
8. Add jaggery, salt and stir continuously. Add little turmeric powder.
9. Mango and carrots turn soft. Now add curry powder and mix it well.
10. Add 1/2 tsp of methi powder and mix it nicely.
11. Let it cook on low flame for 2 minutes. Mix it nicely and shift the Mango - Carrot Gojju to a serving dish.
12. Serve as one of the side dish with any main dish. It goes well with plain rice, idli, dosa, chapati and rotti. You can use raw mango instead of half ripe mango.

Note :

Use of 1/2 ripe mango gives out the good taste. Adding more jaggery is optional. Use of any cooking oil is optional. Use of any curry powder is optional. Ex : MTR< Mayyas etc It is simple and quick so you can try and enjoy. We like the curry as bit more sweet.
Time : 20 Minutes
Serves : 2 to 3 

Home Made Curry Powder :

Dry roast, channa dal, urid dal, (each 1 tsp)
 coriander seeds, 2 Tbs
Jeera : 1/2 Tsp
Curry leaves : 5 to 6
Ingh /Asafoetida : A little
Clove : 1
Red chilly /Byadagi Chilly : 5 to 6
Dry coconut : 2 Tbs (Grated)
Dry roast all the above one by one and dry grind it once it is cooled.
This amount of powder is enough for 1 Time only for the above said curry.
Note :
Dry roast methi/ fenugreek seeds separately and store it. Use it whenever you prepare  puliyogre, mavina kai chitranna, and gojju dishes. It adds to aroma and good for health.

Traditional Haalubai

Haalubai/ಹಾಲುಬಾಯಿ is one of the traditional yummy sweet dish From South Canara.
It is quick, simple and delicious.

Once upon a time people of South Canara People used to grow lots of paddy those days. Even jaggery used to stored in Big Tins. Coconut groves used to taken care and coconuts were used in plenty. People knew to make use of the ingredients available at home. So the Halubai came into existence I feel.
Since I grew up with my doddamma still remember that the paddy fields, people sing while they planting paddy plants  in field. Doddamma used to make this sweet for coffee time in the afternoon and the people were happy to get a piece of it. The rains pour, cold weather, hot coffee, sweet haalubai its all memories now.
Even in this part of Karnataka people do prepare Halubai. It is mouth watering sweet dish and they do use more coconut milk. The slice of halubai dances in our hand. (Means its soft and smooth and yummy to have).
There are varieties of halubai, prepared using different grains like ragi, millet, rava wheat etc.
Here is a traditional Halubai which is prepared using raw rice, coconut, jaggery, cardamom and ghee.
It is always better to use dosa rice. The Halubai turns lovely and the experience speaks here. Use of ghee can be limited and added while eating. But I love to pour ghee while preparing it self. It is super delicious and just melts in the mouth.
Eating jaggery helps to boost our energy, helps in easy digestion.
Let us see the recipe now :
It is very simple, easy, delicious traditional dish and you can make it quickly.

Ingredients : 

Raw rice : 1 Cup
Coconut : 1/2 Cup
Jaggery : Powdered : 1/2 Cup
Ghee : 2 to 3 Tbs
Cardamom : 5 to 6 Pods.

Method :

1. Soak raw rice for an hour and grind it with 1/2 cup of coconut. Use little water to grind. The consistency should be bit thicker than neeru dosa.

2. Powder jaggery and keep it aside.
3. Now keep a pan and put ground rice and coconut mixture. Add a pinch of salt to it.
4. Add powdered jaggery and stir on low flame.

5. Powder cardamom and keep it aside.
6. Stir continuously till the batter thickens.

7. Add a tbs of ghee and keep stirring till the whole rice mixture turn as one ball and it starts to leave the edges and comes to middle.

8. Add remaining ghee and cardamom to it and keep stirring for another 5 minutes.
9.Check with by touching the halubai. It does not stick. So it is done. You can also see that shiny texture.

10. Greece the plate or banana leaf with ghee and spread the mixture evenly.

11. Cut it when it is little cool.

12. Serve for lunch or snack time.

Note :

You can add more ghee. It adds to the taste. Adding more jaggery is optional.Do not make the mixture very thin or very thick. It should be thicker than neer dosa. 1 glass rice, 1 glass of water.
Time : 20 Minutes

Serves : 25 Small pieces.

Alasande / Cow pea Dal

Fresh Alsande / Cow Peas are rich in minerals and vitamins. In winter you get really good cow peas and other pods.

Recently I got these cow peas/ Alasande and prepared yummy curry. It is delicious to have with all most all the main dishes.
Alasande Dal is simple dish and it is quick also.
I have used Fresh cow peas pods, little toor dal, home made sambar powder/huli pudi,
Let us see the recipe now :

Things Needed :

To Cook :
Cow Peas : 1 Bowl
Toor dal : 1/2 Cup

To Add :
Tamarind Pulp : 1 Tablespoon
Sambar Powder : 1 Tablespoon
Green chilly : 1
Turmeric powder : A pinch
Methi /G=Fenugrik Seeds : 1/4 Teaspoon
Salt : As required
Coriander Leaves : 1 Tablespoon
Coconut grating : 2 Tablespoons

Seasoning
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal and Cow peas in a pressure cooker. Leave it for cooling.

2. Wash and cut coriander leaves, slit green chilly
3. Now keep a pan on the fire and put cooked cow peas, toor dal and 1/4 tsp methi seeds.
4. Add turmeric powder, slit green chilly and salt. Mix it well and let it cook for 2 minutes.
5. Add home made sambar powder and mix it well. Let it cook on low flame.
6. Shift the Alsande Dal to a serving dish.

7. Add mustard seasoning and grated coconut on the top. Mix it well and serve.

Note :

Use of moong dal instead of toor dal is optional.
Use of coconut is optional. It adds to the taste.
Cooking on the pressure cooker helps the food to quick fast.
Time : 20 Minutes.
Serves : 3 to 4 .

Home Made Sambar Powder/ಹುಳಿ ಪುಡಿ  For 1 Time only.

Dry roast , 2 tbsp of coriander seeds, 1 tsp of urid dal and 1 tsp of channa dal, 4 to 5 byadagi chilly, 1/2 tsp of jeera, 1/4 tsp of methi seeds, a small piece of cinnamon. Add 2 tbs of kobbari
Dry grind it once it is cooled.

Vada In Curry

Vada in curry is similar to Gojju Ambode. This is my idea of cooking whole moong, toor dal and bottle gourd Daal and then dip Channa Dal Vadas/Ambode as we call , in the daal prepared.

Gojju Ambode is one of the famous dish from South India. Gojju means curry and ambode means Vada/Vade.
Channa dal vada is known as ambode in South Canara.
Gojju Ambode is one of the traditional dish from South Canara.
The way of preparing Gojju Ambode is very interesting and the taste is yummy and Gojju Ambode is one of my favourite snack too.
Channa dal and fistful of urid dal is soaked in water for 20 to 25 minutes. Then it is grounded into coarse consistency. Adding all the spices, like, cut green chilly, curry leaves, coriander leaves, ginger coconut pieces and required salt. Water should be used minimum while grinding. This dough is mixed well with curry leaves, ingh, jeera, then shaped as bit fat and fried on medium flame. .
While Preparing Vadas, side by side the Gojju is also prepared.
Coconut is grated and ground with coriander seeds, red byadagi chilly, ingh turmeric powder, a little tamarind and jeera/Cumin Seeds. These coconut + spice mixture is ground into paste form using required water.
Then the ground mixture is kept to boil, adding salt and little water. Once it is boiled nicely add the fried Channa dal Vadas in this curry and cook on low flame for 3 to 4 minutes. Leave it for 10 minutes. Add mustard seasoning in coconut oil/any cooking oil, curry leaves. Add this seasoning to the Gojju Ambode and serve.
It is heavenly to have these Gojju Ambode and enjoy this with your lunch, snack time or whenever you feel like.
I have used bottle gourd curry as gojju, believe me it tasted yummy.
No Onion or No Garlic Dish.  (Do not add any onion or garlic to taste the brahmin traditional, yummy, Pure vegetarian Gojju Ambode.

Ingredients : 

Cooked Bottle Gourd Dal : 1 Bowl
Channa Ambode/Vada : 6 to 8
Coriander leaves : 1 Tbs
Salt : A little

Method :

1. Keep a pan on the fire and put bottle gourd curry in it. Add required water and mix it well.
2. Add salt if required. Wash and cut coriander leaves into small pieces.

3.Let the curry boil for 2 minutes.

4. Dip already done Channa Vadas in it.
5. Let it cook for 2 to 3 minutes.

6. Put off the flame and let the Vadas get absorb the curry. (5 to 10 minutes).

7. Shift the curry along with Vadas to a serving bowl

8.Gojju Ambode is ready to serve. Sprinkle some coriander leaves on the top and serve.

Note : 

Prepare the curry little watery, but at the same time it should be tasty.
Let the vadas boil nicely in the curry. So that it absorbs the curry nicely and get bit soft and tasty. You can increase the number of vadas to prepare gojju ambode.
Time : 20 Minutes
Serves : 3 to 4 .

Link to Bottle Gourd Curry....

https://nsomayaji.blogspot.com/2019/10/bottle-gourd-whole-moong-curry.html

Link to Channa dal Carrot Vada :

https://nsomayaji.blogspot.com/2019/09/channa-dal-carrot-vadavade.html

Apple Kesari baat / ಕೇಸರಿಬಾತ್

Apple Kesaribaat is a sweet dish and it can be prepared quickly and it is very easy too.

Kesari baat, sheera the names are very familiar because Uppittu - Kesari baath go hand in hand.

Even in the hotel it is known as khara baath for Uppittu and Kesari baath is the sweet combination for Uppittu /Upma.

As the name mentioned this Kesari baat has apple in it. It also has rose petals which are grown from our pot garden. We have a pink rose plant in a pot and it does bloom flowers. I use these flowers in preparing the other sweets also.

Rose petals adds to the taste and it gives out the aroma of divinity. I have prepared this Apple Kesari baat for evening snack on last Saturday.. We had some bread bajji/pakoda with this Apple Kesari baat and kesari baat tasted heavenly.

I just spread the kesari baat in a tray and cut into pieces later. 

Let us see the recipe now : 

Ingredients :

Rava/ Rave /Sooji /Semolina : 1 1/2  Cup

Sugar : 1 1/2 Cup

Cardamom : 4 to 5 Pods

Natural Rose Petals : 10 to  15. (2 flowers)

Apple : 1 Medium sized

Ghee : 3/4 Cup

Cashews and Raisins : 2 to 3 Tbs

Boiling Water : 2 1/2  to 3 Cups

Method :

1. Powder Cardamom and keep it aside.

2. Grate apple and keep it aside with Rose flower petals. Keep 3 Cups of water to boil.

3. Keep a pan on the fire and heat. Add 3 to 4 tbs of ghee and fry cashews and raisins.

4. Add Rava/Semolina and fry till the raw smell goes off. Fry on low flame.

5. Add boiling water and mix it slowly till it turns thick and cooks soft.

6. Add sugar and mix it slowly. It turns as liquid and continue stirring.

7. Add grated apple and rose petals.

8. Slowly mix all the ingredients nicely till it turns back to thick.

9. Now add remaining ghee and powdered cardamom.

10. Stir slowly and shift the ready Apple Kesari baath to a tray or bowl. Spread Kesari Baat evenly

and cut it later once it is cooled or serve as you like.

Note :

You can reduce the ghee quantity. (Optional).

Remember that you should fry  rava on low flame, so that rava does not get burnt. Adding more sugar is optional. 

Time : 20 Minutes.

Serves : 5 to 6 (According to the quantity you serve).

Bottle Gourd - Almond Kheer

Bottle Gourd - Almond Kheer is a sweet dish and it is one of the quick and delicious dish.
One of the yummy desert to serve after food.

 This way you can make kids eat some veggies. Bottle gourd is full of fiber, rich source of vitamins and minerals. Jaggery and almonds provide energy and boost your health.
We South Canara People have sweet tooth, and do eat lots of Payasa/kheer. Many vegetables are used in preparing Payasa/Kheer.
I have used jaggery, bottle gourd, almonds, coconut milk, poppy seeds and Seasoned with cashews, and raisins. Added cardamom to give inviting aroma.
We had some guest some time last week and I prepared this delicious Bottle gourd - Almond kheer.
Let us see the recipe now :

Things Needed : 

Bottle Gourd Gratings : 1 Bowl
Jaggery : 1 Cup
Coconut : 1 Cup
Almonds : 6 to 8
Poppy Seeds : 1 Tablespoon
Cardamom : 3 to 4 Pods

Method :

1. Wash bottle gourd and take out the outer layer and grate bottle gourd.
2. Grate coconut and keep it aside. Soak almonds in hot water and remove its skin.
3. Clean poppy seeds and soak in plain water for 5 minutes.
4. Keep a pan and add 1 cup of water. Heat it. Add jaggery and let it melt completely.
5. Sieve jaggery liquid and keep it aside.
6. Now keep a pan on the fire and put jaggery liquid to the pan.
7. Let it boil for 2 minutes. Add bottle gourd grating and cook for 3 to 4 minutes.
8. Grind, coconut, almonds, poppy seeds and cardamom with little water.
9. Grind it nicely. It should turn into fine paste consistency.
10. Add this ground coconut mixture to boiling bottle gourd mixture.
11. Let it boil for 5 minutes. Let it cook on low flame. Stir in between Shift the Kheer to a serving dish.
12. Add ghee fried cashews and raisins to the kheer and serve.

Note 

Adding more almonds makes the kheer thick. It is just enough to add 5 to e almonds to get the aroma and good health. You can add more jaggery. But I like mild taste. Adding ghee fried cashews and raisins is optional. You can add them with out frying .
Time : 20 Minutes. 
Serves : 4 to 5 .

Quick Capsicum Curry

Capsicum is one of the yummy vegetable and it adds aroma and taste to the food we love to have.
It is used as raw and cooked too. Here is a simple recipe which I tried long back and thought will put up here. It is one of the quick and simple dish but definitely you will end up eating more than what you usually eat.

I have used capsicum and tomatoes with home prepared sambar powder. This curry goes well with all the main dishes.
Let us see some benefits of having capsicum in our diet.
Capsicum is an excellent source of vitamin A and C. It has a rich source of dietary fiber. It has Vitamin E, B6 and folate.  Capsicum helps to get relief from stomach issues, back pain, headaches, skin aging, peptic ulcers, menopause problems. It is good for diabetes. It has anti inflammatory properties.
Let us see the recipe now :

Ingredients :

Capsicum : 3 to 4
Tomatoes : 2 to 3
Sambar Powder : 1 Teaspoon
Salt : As required
To Season :
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 2
Oil : 2 Teaspoons
To Add :
Methi /Fengrik Seeds : 1/4 Teaspoon
Coriander leaves : 1 Tablespoons
Grated Ginger : 1 Teaspoon (An inch)
Turmeric powder : A pinch
Jaggery : 1 Tablespoon.

Method :

1. Wash and remove the seeds from capsicum and cut into small pieces.

2. Wash and cut tomatoes and cut into small pieces.
3. Wash and slit green chilly, cut coriander leaves and curry leaves.
4. Wash and remove the outer layer of ginger and grate it.
5. Keep a pan on the fire and heat. Add 2 tsp of oil
6. Add mustard seeds, jeera and fry. Let mustard seeds splutter. Add slit green chilly
7. Add ingh and curry leaves. Add cut capsicum and fry nicely for 2 minutes.
8. Add cut tomatoes, a pinch of turmeric powder and stir nicely. Add methi seeds and glass of water.

9. Let the capsicum and tomatoes cook till they turn soft.
10. Add required salt, grated ginger and mix it well.

11. Add Sambar powder /curry powder, jaggery and stir the curry well.

12. Let it boil nicely for 3 to 4 minutes.

13. Shift the capsicum curry to a serving dish.
14. Add cut coriander leaves and serve with the main dish of your choice.

Note :

Before You use vegetables it should be washed and kept in plain water for at least 10 minutes.
Wash and Dip full capsicum and tomatoes in water at l east for 10 minutes.
Use of jaggery is optional. Use of any sambar powder is optional.
I have used home made Sambar powder.
Time : 20 Minutes
Serves : 2 to 3

Home Made Sambar Powder

Dry roast 2 to 3 tbs of coriander seeds, 1/4 tsp of methi seeds, 1/2 tsp of jeera, 1 tsp of urid dal, 6 to 8 byadagi chilly and 1 tsp of channa dal separately. (One by one).
Dry grind once it is cooled.
Mix it well and use fresh Sambar Powder to have good aroma.

For 1 time use.