Maavina Kayi Hindi / ಹಿಂಡಿ./chutney

This Mango Tokku is very easy to prepare and you can keep them in fridge for a long time. 

 I got some mangoes from my relatives and was lazy to prepare pickle. The nest day I remember and saw it has turned bit yellowish but it was hard and I could try this Mango chutney /tokku which is very easy and you can keep this tokku in the fridge for a long time.

This Mango Chutney is prepared during the end of Mango season. Now we can see raw mangoes in some shops these days. 

This type of tokku is prepared at my aunt's house. No need to be boiled or cooked. Raw mangoes are used to this chutney and it is called as Hindi /ಹಿಂಡಿ. 

Let us see the recipe now :

Things Needed :

Raw Savoury Mangoes : 2 

Red chilly powder : 2 to 3 Tablespoons

Salt : 2 Tablespoons

Mustard seeds : 1 Tablespoon

Methi Seeds : 1 Teaspoon

Ingh/ Asafoetida : A little 

Oil : 2 Tablespoons 

To Season : 

Coconut Oil : 1 Tablespoon

Mustard seeds : 1Teaspoon

Ingh/Asafoetida : A little 

Method :

1. Remove the outer layer of mango and cut into small pieces.

2. Put salt and mix it well.

3. Dry roast methi seeds until it turns golden brown.

4. Dry grind mustard seeds and methi seeds and keep it aside.

5. Now grind cut mangoes with salt, red chilly powder, ingh and powdered mustard and methi seeds.

6. Do not add any water while grinding. You can use dry grinder /chopper.

7. Add a little turmeric powder and grind it. 

8. Let all the ingredients turn soft and completely fine.

9. Remove it from the mixi jar and add seasoned mustard seeds and ingh with coconut oil.

10. Leave it in a bowl till it is cooled and then store it in a glass bottle. ( Clean the bottle nicely before you put Hindi in to it). 

Note : 

Do not add any water while grinding.  Mangoes should be cleaned in dry clothes nicely before using it. Adding more chilly powder is optional. Use of savoury mango is must. Keep this mango chutney in a fridge to save for more days. I have used MTR Chilly Powder. 

You can add mango chutney to prepare Mango Chitranna. 

Time : 30 Minutes

Serves as you use it.

Jack Seeds - Southkai Kootu

Mangalore Southekai /Southekai and Jack Seeds Kootu is good to have with Plain Rice, chapatis, rotis, poori, dosa or idli. It is one of the traditional dish of South Canara and we call it as ಹಸಿ ಹುಳಿ .

Dal / Toor or Moong is not used in this curry and very little spices are used here.

Let us see some benefits of eating Coriander Seeds in our diet. 

Coriander Seeds have pleasant aroma and it is used as condiments in our culinary dishes.
Coriander seeds helps in preventing and treating diabetes. It helps in treating osteoporosis. It helps to cure digestive disorder. Helps in preventing abdominal pains. It is good for ladies who suffer during their menstrual chronic/crams pains. It is a good remedy for skin related problems. Good for anemia, for treating inflammation,controlling and regulating high cholesterol levels. It is good for mouth ulcers, indigestion, eye related problems and lowering the blood sugar level. It has a cooling effect on our body and is used for eye related problems. ( Wash and soak coriander seeds for 30 minutes, strain twice with clean towel or cloth and then use it as drops to eyes. It helps in cooling our eyes, sooth our eyes and your eyes will be refreshed). Be careful and it should be clean coriander water, no dust or any dirt should enter our eyes.
Coriander seeds are filled with vitamins and minerals. It is filled with proteins, carbohydrates, phosphorus, calcium, iron, Vitamin B, C and A.
Let us see the recipe Now :
No Onion or Garlic is used here in this Jack Seeds - Southekai Kootu. 
Mangalore Cucumber is known as Mangalore Southekai/ Bannada Southekai, Haladi Southekai.

Things Needed : 

To Cook :
Southe kai / Mangalore Cucumber : 1 Bowl . ( 1/2 of One big Southekai )
Jack Seeds : 1 Small bowl (About 10 Seeds).
Methi Seeds : 1/4 Teaspoon
To Grind :
Fresh Grated Coconut : 5 to 6 Tablespoons
Coriander Seeds : 1 Tablespoon
Tamarind : 1 Big Marble size
Jeera / Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 3 to 4
Red chilly : Byadagi : 4 to 5
 To Add :
Salt : As required
Turmeric Powder : A pinch
Coriander leaves : 1 Tablespoon
Mustard Seasoning : 1 Tablespoon : 1/2 Teaspoon mustard seeds, 1 red chilly, pinch of ingh and curry leaves with 1 tablespoon of coconut oil.

Method :

1. Remove the outer shell of jack seeds and cut them into small pieces. Soak in plain water for 10 minutes.
2. Wash and remove the outer layer, pulp and seeds inside the southekai.
3. Cut Southekai into small pieces and soak in plain water for  5 minutes. It helps in take away the bitterness in Southekai.
4. Put cut Southekai pieces and jack seeds pieces in a pressure cooker. Add methi seeds and required water and cook for 4 to 5 minutes.

5.Grate coconut and add coriander seeds, jeera, red chilly, pepper pods and grind it with required water.
6. Keep a pan on the fire and put cooked Southekai and jack seeds to it. Add turmeric powder and required salt. Mix it well and boil for  2 to 3 minutes.

7. Add ground coconut, coriander mixture to boiling mixture and mix it well. Let it cook for 4 to 5 minutes.

8. Put little coriander leaves to the cooked curry and shift it to the serving dish, Add mustard, red chilly, ingh, curry leaves seasoning on the top.

  9. Serve with the main dish you have prepared. You can add a spoon of fresh ghee just before serving.

Note :

Do not over cook the vegetables. Soaking jack seeds helps to cook seeds nicely and soft. Adding less/more coconut is optional. You can add 1/2 teaspoon of soaked raw rice while grinding. ( Soak raw rice for 5 minutes and then add/ optional). It helps the kootu to be thick. Do not add more tamarind. The curry gets savoury. Use of coconut oil is optional. Do not roast coriander seeds and jeera. Adding methi seeds while cooking vegetable helps to reduce the cholesterol in curry.
Time : 30 Minutes.
Serves : 3 to 4 .

Coconut Akki Rotti

Akki Rotti or Rice flour rotti is one of the special dish from Karnataka. It can be done in different methods.

Here I have used Rice flour, coconut and salt. It is also known as Uddu Rotti because it can be spread easily on the hot tava. No onion or any vegetable is used here so that it can be spread easily.
Make sure you use fine rice flour and gives a soft and good texture.
It can be prepared easily and is healthy too. We can have these Akki Rotti for breakfast or dinner.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Coconut : 1 Cup
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Boil a cup of water and put off the fire. Put 2 to 3 tablespoons of rice flour and stir nicely.
Grate coconut and dry grind it.
2. Take a big bowl and add rice flour, rice flour mixed water and coconut. Add salt to it.
3. Leave it for 5 minutes. Now mix all the ingredients nicely. Add water if required. The batter should be loose.

4. Keep a tava on the fire and heat. Clean with a kitchen tissue.
5. Add a teaspoon of oil and spread it with a spatula./Moguchuva kai. ( Kannada word for spatula).
5. Take a handful of the rotti batter and spread it nicely on the tava/pan. Let the flame be low.

6. Put a teaspoon of oil on the top, cover and cook for a minute.

 
Turn the other side and cook for 1 to 2 minutes.

7. Akki Rotti is ready to serve.

8. Repeat the same with remaining batter.
9. Serve Akki Rotti with a teaspoon of ghee / butter and the side dish you have prepared.

Note :

Mixing little rice flour with boiling water helps the rotti to be soft. You can add all the flour and mix it with boiling water. (Optional). Adding Avarekai /field beans adds to the taste. Do not add any chilly or any thing to get the original taste. This is one of the traditional dish. Keep the flame low while you spread the batter on the hot tava. You can also sprinkle some water on the hot tava and clean it out to reduce the heat. Adding more coconut adds to the taste.
Time : 30 Minutes.

Serves : 2 to 3 

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 .