Showing posts with label Carrot. Show all posts
Showing posts with label Carrot. Show all posts

Thursday, June 13, 2019

Lady's Finger - Passion Fruit Curry

Lady's finger/bendekai/bendi/Okra is liked by many and disliked by many too. It has its own flavour and when cooked it leaves out the stick starch and people will dislike for this lady's finger's sticky content.


Lady's finger is very good vegetable and it is said that it helps in keeping your memory intact. It has very good fiber source and good for all age group. It has so much medicinal value and it helps to keep the diabetes away and control the blood sugar level in people who are already suffering from diabetes. It also helps people who suffer from constipation since it is rich in fiber.
Lady's finger brings me very good memory of Our Nigeria Life.
We lived in Nigeria during 1981 to 86. (My hubby spent almost 15 years in Africa). The state named Gangola. The capital city of Gangola is Yola. My hubby was a physics Lecturer there in one of the college. We had a nice two bedroom house in the College Compound. Most of the houses had boys quarters where the students family live and do house chores of the house they belonged to. The boys quarter which belong to teachers, was very close. I used to watch them cooking from our house. They normally cooked outside keeping three stones and put fire wood.
The food was normally cooked in the evening. They used to to cut Okra /Small size lady's finger,
put it to boiling water. Then pour semolina and mix it well. And also they used to add meat or fish straight into it. After some time the food is cooked and they do eat with their whole family. The food was so sticky we could see them pulling the food with their fingers.
That was indeed some good memory.
We Indians definitely won't like that sticky curry right? To remove the sticky content you need to fry bendi/lady's finger nicely, or cook them in tamarind pulp or microwave them with tomatoes. These steps really help to reduce or remove the stick content in the curry.
Coming back to my Lady's finger - Passion fruit curry it is simple and if you don't get passion fruit not to worry. Add some lemon instead of passion fruit. It taste almost the same.
Let us see the recipe now :

Things Needed :

Lady's Finger /Bendekai/ Bendi : 10 to 12 or more
Carrots : 2 (medium sized).
Curry Powder : 2 Tablespoons
Tomatoes : 2 to 3
Jaggery : 1 Teaspoon
Passion fruit : 1
Oil : 1 Tablespoon
Seasoning :
Cooking Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh : A pinch
Curry Leaves : 5 to 6

Method ;

1. Wash and wipe out the moisture completely from Lady's finger. Cut and keep it aside.


2. Wash carrots, scrape out the outer layer slightly and cut them into long pieces.
3. Wash and cut tomatoes and keep it aside. Cut passion fruit and sieve the juice from it. Keep it aside.

4. Keep a pan on the fire and add 1 tablespoon of oil. Put 2 to 3 seeds of methi seeds.
5. Add Lady's finger and fry till they turn soft.


6. Keep a pan on the fire and add little oil. Add mustard seeds and let it splutter, add ingh and curry leaves.
7. Add cut tomatoes and fry for a minute. Add carrots and stir. Add a glass of water and let carrots cook for 5 minutes.


8. Check that carrots are soft. Add fried lady's finger and stir slowly. Add salt
9. Add passion fruit juice to the curry and mix it slowly.
10. Add very little jaggery. (Optional) . Add sambar powder.


12. Let the curry boil for 2 to 3 minutes. Shift to the serving dish and serve with the main dish you have prepared.

Note :

If do not get passion fruit add lemon extract. / One lemon extract will serve the purpose.
Adding any brand of sambar powder is optional. I have added home prepared sambar powder.
Adding more tomatoes or carrots is optional.
Time : 30 Minutes.
Serves : 2 to 3.


Monday, April 8, 2019

Ridge Gourd - Carrots - Sesame Chutney

Ridge gourd is full of fiber and it is an Indian Vegetable filled with fibers and healthy properties. 

Ridge Gourd - Carrots - Sesame Seeds Chutney Ready to Serve

Here is a Chutney /Dip prepared using Ridge gourd - Carrot - Sesame Seeds and fresh coconut.
Its yummy to have with  hot plain rice and a spoon of ghee. It goes well with almost all the main dishes.
Sesame seeds do contain healthy oil and is good to use in our food. Ridge gourd and carrots are full of fiber and vitamins. It is a habit of South Canara people to make use of the outer layer of vegetables like ridge gourd, bottle gourd, chayote squash /Seeme badane, carrots with its outer layer, beetroot. white pumpkin, red pumpkin etc.
No Onion OR No garlic recipe.
It is one of the traditional and Udupi style recipe. My aunt used to prepare lots of chutney and I have learnt most of these traditional dishes.
To Cook :
Ridge gourd Peel : 1 Ridge gourd peel
Carrot : 1
Tamarind pulp : 1 Tablespoon
Coriander Seeds : 1 Teaspoon
Salt : As required
turmeric powder : A pinch
To Fry :
Coconut Oil : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Byadagi red chilly : 5 to 6
Ingh / Asafoetida : A pinch
Curry Leaves : 8 to 10 leaves.
To Grind :
Cooked Ridge gourd peel carrot mixture
Fried Sesame seeds and byadagi chilly
Fresh grated coconut : 1 Cup/ 5 to 6 Tbs
To Season 
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh / Asafotida : A little
Curry Leaves : 4 to 6

Method :

1. Wash and scrape out the edges of ridge gourd. Wash it again. Peel off the outer layer and keep it aside;
2. Wash and cut carrot and keep it aside.
3. Soak a little ( 1 small ball size of tamarind ) and squeeze out the pulp.
4. Now put ridge gourd peel, cut carrot pieces , tamarind pulp, a pinch of turmeric powder and 1 tsp of coriander seeds in a bowl.
5. Add little water, required salt and pressure cook for 5 to 6 minutes.


6. Keep a small pan on the fire and put 1/2 Teaspoon of oil. Let it get hot.
7. Add sesame seeds and red byadagi chilli. Fry on low flame till sesame seeds get crisp
8. Add asafoetida and curry leaves. Put off the fire. Let the fried ingredients get cool down.


9. Grate coconut and grind it with cooked ridge gourd mixture + fried sesame seeds and red chilly mixture. Add salt if it requires.
10. Add required water to grind till it turns slightly paste. ( As your wish ).


11. Remove it from the mixi jar to a serving bowl.
12. Add mustard seeds, ingh and curry leaves seasoning and Serve with the main dish of your choice.

Note :

You can add some green chilly while cooking. It adds to the taste. Adding more chilly is optional.
Do not burn sesame seeds while frying. It taste bitter if you over fry. You can also dry roast sesame seeds. Frying adds to the taste. Adding more coconut is optional. Use of black or white sesame seeds is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Tuesday, April 2, 2019

Carrot - Sweet Potato Avalakki

Avalakki/Beaten Rice/ flattened rice / P0ha /Aval is one of the handy food that can be prepared within a few minutes. I have prepared varieties of Avalakki and here is one more which has sweet potato and carrots. It easy, yummy quick, simple, healthy and energetic.


I have used Thick variety of Avalakki, sweet potato, carrot, lemon and green chilly for mild spicy.

Let us see some benefits of eating " Sweet Potato " in our diet.
Sweet Potatoes are rich in fiber, vitamins and minerals. Sweet potatoes are rich in fiber. They are easy to digest. They are good content of iron, calcium, and B vitamins and Viamin C. They have good source of anti oxidants and good for our eye health.

No Onion or Garlic is used here in this : Carrot - Sweet Potato Avalakki ".
Carrot - Sweet Potato Avalakki is good for kids lunch box, travelling, some special fasting days and even for small gatherings .
I have used thick Avalakki.
Let us see the recipe now :

Ingredients :

Avalakki : 2 Cups
Carrot : 1 ( Medium sized)
Sweet Potato : 1 ( Medium sized )
Green chilly : 2
Ginger : 1 Teaspoon /Grated
Jaggery : 2 Tablespoons
Turmeric powder : A little /1/4 Teaspoon
Coconut : 1/2 Cup
Salt : As required
Coriander leaves : 2 Tablespoons
Oil : 3 to 4 Tablespoons
Mustered Seeds : 1 Teaspoon
Curry Leaves : 8 to 10
Cashews : 5 to 6  /cut into small pieces. ( Optional ).
Lemon : 1 Tablespoon ( 1 lemon extract ).

Method :

1. Clean and wash avalakki and soak in 1/2 glass of water. Add salt, lemon extract, turmeric powder and jaggery. Mix it well and let it get set.


2. Wash and scrape out the peel of sweet potato and carrots. Grate carrots and keep it aside.
3. Cut sweet potato in to very thin pieces and wash it again.
4. Wash and slit green chilly, remove the outer layer of ginger and grate it.
5. Grate coconut and keep it aside. Cut a lemon and extract juice from it.
6. Keep a pan on the fire and heat. Add oil and Mustard seeds. Let it splutter. Add cut cashew nuts.
7. Add slit green chilly and curry leaves. Add sweet potato pieces and fry till they turn soft.
8. Add carrots gratings and mix it well. Add soaked avalakki and mix it slowly. Add 1/2 Cup of water and cook till avalakki turns soft.  Add a tablespoon of ghee and mix it well.


9. Add required salt and mix it well. Add fresh grated coconut and mix it. Add lemon extract and mix it. Add a tablespoon of ghee and mix it well.


10. Shift the ready avalakki to a serving dish. Add cut coriander leaves.


11. Serve with a cup of curd.
12. Serve a banana with " Carrot - Sweet Potato Avalakki ".

Note: 

Use thick avalakki to get good taste. It should be fresh or you get a stale flavour. See that cooked avalakki turns soft. ( Not over cooked ). Use of carrots more or less is optional. More of green chilly is optional. Adding ghee is optional.
Time : 15 Minutes.
Serves : 2 to 3.

Thursday, February 28, 2019

Carrot Lassi

Carrot Lassi /Butter milk helps to cool our body and take care during the summer season.
It is a good filling and energy providing drink. Carrot lassi helps to keep us fit during fasting /Maha Shivaratri Upavas and Ekadashi Upavas. It provides energy and good for people who are into diet.


Carrot Lassi is one of the healthy lassi which provides vitamin and minerals to our body.. I have used carrot, banana, honey and a tablespoon of curd. Curd helps to cool the body and adds taste .This Lasso helps the body to be cool and quench our thirst in all the seasons.

Ingredients :

Carrot : Medium size : 1
Banana : ( Small size ) : 1
Honey : 2 to 3 Tablespoons
Milk : 1/2 Cup
Curd : 2 Tablespoons
Ice cubes : ( Optional).

Method :

1. Wash and scrape out the outer layer of carrot. Grate or cut into small pieces.


2. Grind the cut carrot in a mixi jar /Liquidizer with 1 glass of water. Let it churn nicely.


3. Remove the juice in a big bowl. Sieve it to another bowl.


4. Now add banana and 1/2 cup of milk and grind it again nicely. Add curd and honey and churn for 2 to 3 minutes.


5. Shift the Lassi  to serving bowl .


6.  Put Carrot Lassi to serving glasses and serve. Add ice cubes just before serving. ( Optional ).


Note : 

You can grate carrot or use a chopper to cut carrot into very small pieces. Grind it nicely with water. Adding jaggery or sugar is optional. I have added honey. 

Time : 10 Minutes.                   
                                                Watch the video to prepare carrot Lassi 

Serves : 2.

Friday, February 1, 2019

Avarekai - Jolada Rotti



Avarekai /Hyacinth Bean /Field Bean is still available in the market. It is a seasonal pod and it is loaded with proteins, vitamins and minerals. Avarekai - Millet rotti is nice to have for breakfast or snack or for dinner.


In Avarekai season this bean is used in almost all the dishes. People do make use of this pod and it is loved by many many people.
I have used Avarekai, Millet /JOla flour, carrots, lots of coriander leaves and Cucumber Sasive.
You might wonder why to add cucumber sasive to rotti. You can try this and then you will really agree with me. It adds softness to rotti, the aroma of cucumber is really nice when you are eating this rotti.
I had this cucumber sasive which is made for lunch. We call this dish as sasive because mustard seeds are added while grinding coconut, chilly and cucumber. Then the ground mixture is mixed with thick curd. Seasoning with coconut oil and mustard seeds with ingh and curry leaves adds heavenly taste to this curry. This Cucumber - Sasive is normally served in the beginning of the lunch as one of the side dish.
No ONION OR NO GARLIC ADDED TO THIS AVAREKAI - JOLADA ROTTI.
Let us see the recipe.

Things needed :

Cooked Avarekai/ Hyacinth Bean : 1 Cup
Jola /Millet flour : 2 Cups
Medium size Rava / Sooji : 2 to 3 Tablespoons
Cucumber Sasive : 1 Small Cup
Coriander leaves : 1/2 Bundle ( Small bundle ).
Carrots : 1 to 2
Fresh Coconut : 2 Tablespoons
Curry Leaves : 1 Handful
Ginger : Grated : 1 Tablespoon
Salt : As required
Oil : 3 to 4 Tablespoons


Method :

1. Take a big bowl and add millet flour, rava, grated carrots, cut coriander leaves, salt and cooked avarekai. Wash and remove the outer layer of ginger, wash it again and grate it.
2. Add cucumber sasive, grated ginger and required water to it. Mix it well and leave it for 5 minutes.


3. Keep the tava on the fire and put 1/2 tsp of oil on it. Spread it nicely.
4. Let the flame be very low. Take a handful of rotti batter and spread it on the tava slowly.


5. You can spread it as thin as you like. Sprinkle little oil on the top.
6. Spread the batter on the tava as thin as you want. ( With the help of Spatula /Mogocho kai).


7. Sprinkle little more oil and cover the rotti. Cook on medium and low flame.
8. Turn the other side slowly and cook for 1 to2 minutes.


9. Avarekai - Jola /Millet Rotti is ready to serve. Serve with the side dish you have prepared.


10 We had this rotti with chutney powder, ghee/butter, pickle on the top.

Note :

Wash carrots and remove the outer layer, before you grate carrots.
Wash green chilly, coriander leaves and curry leaves nicely before you cut it.
Wash and cut green chilly in to small.
Use of cucumber sasive is optional. You can use grated cucumber and curd instead of sasive.
Use of rava is optional. Adding rava helps the rotti to be crispy and tasty.
Adding cooked avarekai will be soft and crunchy. Do not add un cooked avarekai to the batter. It does not taste good and avare kai will not be cooked properly.
Time 30 Minutes.
Serves : 3 to 4.

Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
Learn More →