Huttari Genasu Curry

Huttari Genasu is a type of root vegetable You get in Coorg. It is like Suvarna Gedde / Elephant foot.

Huttari Genasu has a special quality that it does not itch while cutting where as Suvarna gedde has that itching nature.
Here I have tried simple curry using Huttari Genasu.
Huttari genasu is cooked during Huttari Habba and I think it is available only during that period. I got this vegetable from our very close friend Usha Suresh Cukkemane. They are from Bhaghamandala near Madikeri. Though they live in Mysore they get these special vegetables from their sisters house who live in Coorg.
I have used Huttari Genasu , moong dal, coconut and some simple spices.

No Onion Or Garlic is used in this Huttari Genasu Curry.

Things needed :

To Cook :
Huttari Genasu : 1 Bowl (1/4 piece of small Huttari Genasu).
Moong Dal : 1/2 Cup
To Grind :
Coconut :  4 to 5 Tablespoons
Jeera /cumin seeds : 1/2 Teaspoon

To Add :
Sambar Powder : 1 Tablespoon
Tamarind : Small Marble size
Salt : As required

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

Method :

1. Wash and remove the outer layer of Huttari Genasu. Wash it again.
2. Cut it into desired size. Big /Small. Pressure cook for  4 to 5 minutes. (Do not over cook).

3. Wash moong dal and cook it separately.

4. Grate coconut and grind it with 1/2 teaspoon of jeera. Soak tamarind and squeeze out the pulp.

5. Keep a pan and add cooked moong dal and huttari genasu. Add salt and a pinch of turmeric powder. Add tamarind pulp.
6. Let it boil for 2 minutes. Add sambar /curry powder and mix it well.

7. Add ground coconut. Mix it well and let it boil for 3 to 4 minutes.

8. Shift the ready Huttari Genasu Curry to a serving dish.
9. Add mustard seeds, curry leaves and ingh / asafoetida seasoning.

10. Serve with the main dish you have prepared.

Note :

Clean the vegetable nicely so that no mud will get into the curry. Cut the vegetable and then wash it again. Adding coconut to the curry is optional. You can cook this curry without coconut also.
Adding any spice powder is optional. I have used home prepared sambar powder.
Huttari Genasu is one of the vegetable you get during Huttari habba. It has a special quality that it does not itch while cutting or cooked. Adding onions or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4. 

Shavige - Rava - Avarekai Uppittu

Indian breakfast is always a challenging. The home maker or the lady of the house who always think about the food she needs to prepare for the family. Here is such an easy and yummy
Shavige - Rava - Avarekai Uppittu.

So thinking of breakfast, you can provide many Indian food. Uppittu comes to the mind suddenly and it is 100% healthy breakfast. It does contain carbohydrates, minerals and vitamins. I have prepared Uppittu using medium sized rava and shavige/vermicelli.
Avarekai / field beans is available these days. Making use of seasonal vegetable is one of the healthy habit. Field beans are filled with vitamins and minerals.
I have used Avarekai/field beans, medium size rava and Shavige/Vermicelli.
This uppittu is good for any special days like vratha, upavasa or festival or feast days for breakfast.
It is good for people who diet, diabetic people and good snack in the evening and fits into all age group people.
Let us see the recipe now :

NO ONION OR NO GARLIC RECIPE. 

Ingredients :

To Fry :
Rava /Semolina : Medium size : 1 Cup
Shavigev /Vermicelli : 1 Cup

To Cook :
Field Beans : 1 Cup

To Add :
Fresh grated coconut : 1/2 Cup
Ginger : An inch
Lemon Extract : 1 Teaspoon
Salt : As required
Ghee : 2 Tablespoons
Hot boiling water : 3 1/2 cups

To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 2 to 3
Pepper Pods : 3 to 4
Curry Leaves : 6 to 8 Leaves
Red chilly : 2

Method :

1. Remove the pods from field beans shell and wash it. Pressure cook and keep it aside.
2. Wash green chilly and cut into big pieces.
3. Wash ginger, remove its outer layer, wash it again and grated it. Keep it aside.
4. Grate coconut and keep it aside. Crush pepper pods and keep aside.

5. Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and let mustard seeds splutter.
6. Add green chilly, pepper pods, curry leaves and fry nicely for a minute.
7. Add rava and fry till the raw smell goes off.

8. Add shavige/vermicelli and fry for 1 to 2 minutes. Keep water for boiling.
9. Add grated ginger, a pinch of turmeric powder,  salt and mix it nicely.

10. Add boiling water and mix all the ingredients nicely. Let it be on low flame while pouring the hot water.

11. Add cooked avarekai and mix it well. Cover and cook for 2 to 3 minutes on low flame. Let all the moisture disappear. Add lemon juice/Extract.

12. Stir Uppittu slowly and mix it well. Add fresh grated coconut and 2 tablespoons of ghee.

13. Put off the fire and mix it once again nicely.

14. Shift the ready Shavige - Rava - Avarekai Uppittu to a serving dish and serve with your choice of side dish.

Note :

Fry rava and shavige nicely. Adding any other vegetable is optional. Adding more /less chilly is optional. Adding more oil or ghee adds to the taste.
Time : 30 Minutes
Serves : 3 to 4 .

Sweet Potato - Methi Parata

Sweet Potato - Methi leaves parota is like full meal. Sweet potatoes provides energy for us and is good for health. I have tried the combination of methi leaves and sweet potato.

When you have some sweet potatoes in your kitchen tray, feel like eating something with bit sweet and spicy, if you are a parata lover or when your kid or children protest to eat leaves , you can try this parata. Please do remember me.  :).
 Sweet Potato easy one of the healthy vegetable that we can simply use in our kitchen with full heart.
Let us see the recipe now :
I used boiled sweet potato, methi leaves and some simple spices.
No garlic or Onion is used in this tummy filling yummy  Paratas.
Let us see the recipe now :

Ingredients :

Sweet Potato : 1 Big size
Methi leaves : 1 Medium size bundle
Wheat flour : 2 Cups or little more
Red chilly powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Jeera / Cumin seeds powder : 1/2 Teaspoon
Salt : As required
Cooking Oil :  4 to 5 Tablespoons

Method :

1. Wash and cut methi leaves into small.
2. Boil sweet potato and allow it to cool. Peel off the outer layer.

3. Now take a big bowl, add sweet potato and smash it.
4. Add cut methi leaves, jeera powder, turmeric powder, chilly powder, garam masala powder and salt.

5. Mix it nicely and add wheat flour and prepare the dough. Do not add water.
6. Mix it well, add a tablespoon of ghee and kneed the dough nicely.

7. Divide the dough into small portions.
8. Take a small portion of the dough and turn as ball shape and dip in dry wheat flour.
9. Now it is ready to roll. Roll it as flat and round.
10. Keep a pan on the fire and heat.  Put rolled Sweet Potato - Methi Parata on hot tava.

11. Add a teaspoon of oil and let it cook. Turn the other side and cook for 1 minute.
12. Now Sweet Potato - Methi parata is ready to serve.
13. Repeat the same with remaining Paratas.

14. Serve Sweet Potato - Methi Paratas with a cup of curd or any curry that you have prepared.

Note :

No need to add water, because sweet potato contain lots of water. Methi leaves can be roasted for 2 to 3 minutes before adding. ( Optional ).
Adding any spice is optional.  Use of ghee is optional.
Time : 30 Minutes.
Serves : 3.

Bread and Rava Dosa

Bread and Rava Dosa is one of the easy dosa 

Bread and rava dosa one of the healthy breakfast and it is done quickly in the busy mornings. I have read this recipe in paper and tried. It has come out nicely and served the purpose of filling our stomach. Not only tasty but healthy too. It is an diabetic friendly and easy to prepare.

I have used curd/yogurt, rava, wheat bread and little salt. No soda, no baking powder or Eno salt.

Let us see the recipe now :

Ingredients :

Medium sized Rava / Semolina  : 1 1/2 cup 

Curd : 1/2 cup

Wheat bread : 2 to 3 slized

Salt : As required 

Oil : 2 Tablespoons

Method :

1. Powder bread and put it in abowl. Add rava and curd. Put a glass of water and mix it well.

2. Now grind powdered bread, rava and curd together. You can use little water if it is required.

3. Remove it from mixi jar and add salt. Let the batter be dosa batter consistency. ( Add water if required).

4. Keep tava on the fire and heat. Clean it nicely. Add 1/2 teaspoon of oil and wipe it out with a tissue.

5. Take a ladle of bread dosa batter and pour it on the tava and give a round shape. Do not put pressure on the ladle while spreading. 

6. Add a teaspoon of oil on the top, cover and cook. 

7. Turn the other side and cook for minute. 

8. Now dosa is ready to serve. Serve with your choice of chutney, pickle, chutney powder or Sambar.

9. Repeat the same and prepare remaining dosas.

Note :

Add required water if the batter is so thick. Adding any vegetables or onion to batter is optional. I like plain dosas.👸 I added the bread as whole. You can cut off the edges and use. I have used wheat bread. Use of any type bread is optional.

Time : 30 Minutes.

Serves : 3.

Mattina Gulla - Avarekai Curry

Udupi Special Brinjal known as " Mattina Gulla " has its own special flavour and whatever you prepare turns out to be superb taste. This is a special variety of brinjal/ eggplant as said earlier.

There is a story behind the special nature of this Mattina Gulla and will surely write it.

I have prepared Gulla Huli/ bolu Huli or a type of curry using some special spices, which always stay in kitchen cupboard.

I have used Famous Avarekai/field beans and Mattina gulla combined together with some special spice powder which is very fresh, home prepared spice powder. 

Let us  know the story of Mattina Gulla.  
Mattina Gulla got patent these days.

Mattu/Matti is a place near Udupi/ Katpadi, in South Canara. It is about 6 to 8 Km from Udupi. The people over there, were very poor and struggling to lead a peaceful life. Once Shree Vadhiraja Swami of Sode Mutt came to visit this place, he saw the peoples' struggle and gave a handful of this Gulla /Brinjal /Eggplant seeds. He said from this seeds peoples' struggle will be reduced. As they grow the brinjal plant and it yield special variety of brinjals. So brinjals turned as famous and peoples' struggle reduced. It is all Swami Shree Krishna's daye/kindness and through the guru he could take care of His devotees and help them to lead peaceful life. Even now the first yield is given it to Lord Shree Krisha Mutt in Udupi. 

One has to eat and relish the taste of this special Mattu Gulla and then he will be able to know that what we say is 100 % true about the taste of this kind of brinjal.

No Onion or Garlic is used in this recipe. Try and enjoy this curry. It suits to all type of dishes.

Let us see the recipe Now :

Ingredients :

To Cook :

Mattu Gulla : 2 

Avarekai : 1 Cup. 250 to 300 grams. 

Methi seeds /Fenugrik seeds : 1/4 Teaspoon

To Add :

Spice Powder : 2 Tablespoons

Tamarind Pulp : 1 Tablespoons

Jaggery : 1 teaspoon

Salt : As required 

Coriander leaves : 2 to 3 Tablespoons

Coconut : 2  to 3 Tablespoons

Ginger : An inch 

Seasoning :

Cooking Oil : 1 Tablespoon

Mustard seeds : 1 Teaspoon

Jeera/Cumin Seeds : 1/2 Teaspoon

Ingh /Asafoetida : A pinch

Curry Leaves : 6 to 8 Leaves.

Method :

1. Remove the avarekai / Field beans and  wash it.  Pressure cook for 6 to 8 minutes and leave it for cooling.

2. Cut brinjals and put the pieces in a bowl of water for 5 Minutes.

3. Grate coconut, wash and cut curry leaves and coriander leaves. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

4. Wash and clean ginger and remove its outer layer. Wash it again and grate it.

5. Keep cooked averekai pan on the fie. Add cut brinjal and let it cook for 3 to 4 minutes./Till it gets soft. ( Do not over cook ). Add grated ginger.

6. Add little turmeric powder, tamarind pulp and required salt. Mix it well and cook for 2 minutes.

7. Add spice powder and mix it well and cook for another 2 minutes.

8. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and jeera. Let it fry nicely.

9.  Add a pinch of asafoetida and curry leaves. Add this seasoning to the curry. 

10. Add a teaspoon of jaggery.

11. Mix it well and cook for another 2 minutes.

12. Put off the fire and Shift the curry to a serving dish.

13. Add cut coriander leaves and grated fresh coconut. (One Tablespoon).

14. Mix it well and Shift the ready curry to a serving dish. Top up with coriander gratings. ( Optional)

15. Serve with the main dish of your choice. Yummy curry taste best on almost all the dishes.

Note :

Do not over cook brinjals. Adding capsicum taste better. Adding garlic or onion is optional. Adding coconut grating is optional. Adding more jaggery is optional. Use of coconut oil is optional. 

Time : 30 Minutes.

Serves : 3 to 4.

How to make : Home Made Spice Powder :

Dry roast 1/4 teaspoon of methi, 1/2 teaspoon of urid dal, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilly, 1/2 teaspoon of jeera/cumin seeds, 5 to 6 curry leaves and a pinch of ingh. Add a small piece of cinnamon to it. (1/2 inch). Do not fry cinnamon and 1Tbs  coconut, just add it after you shift the dry roast spices to a bowl. Let it get cool. Dry grind and turn it as powder. 

Note : Dry roast the spices one by one on low flame.