Kabooli Channa - Potato Curry

Kabooli Chenna or White Channa is one of the pod comes in handy when you boil it and store in freezer. I do cook kabooli channa, freeze and use it whenever I need it. It is not that I keep this cooked channa for months together. I do use it regularly at least once in 20 days and use the frozen ones as early as posssible. The above said Kabooli Channa Curry is such  one of it. 

Poori - channa goes hand in hand. Channa helps you keep your tummy full for a long time. It has all the minerals and vitamins you need for a day. It is protein rich, fiber rich and full of carbs.

I have used Kabooli channa, tomatoes, aloo/potatoes and some spices which are easily available at home.

No Onion or No Garlic is used in this Kabooli Channa Curry

Let us see the recipe Now :

Things Needed :

Kabooli Channa : 1 Big Cup ( Cooked )

Potatoes : 2

Curry Leaves : 1 Handful

Coriander leaves : 2 to 3 Tablespoons

Tomatoes : 2 to 3 

To Add : 

Lemon : 1 Lemon extract

Salt : As required 

Dry Methi leaves/kasori methi  :  2 Tablespoons

Rasam Powder : 2 Tablespoons

Jeera Powder : 1/2 Teaspoon

Garam Masala Powder : 1/2 Teaspoon

Ginger : An inch 

Seasoning :

Cooking Oil : 2 Tablespoons

Jeera /Cumin Seeds : 1 Teaspoon

Methi Seeds : 1/4 Teaspoon

Green Chilly : 2 

Curry Leaves : 1 Handful

Method :

1. Wash and cut potatoes into small pieces. (Peel off its outer layer). 

2. Wash and cut tomatoes, curry leaves and slit green chilly.

3. Wash and peel off outer layer of ginger, wash it again and grate it. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and let it get hot. Add jeera/cumin seeds. Add slit chilly.5. Fry for 10 seconds, add cut potatoes and fry nicely for 2 minutes. Add a cup of water and cook.

5. Add tomatoes, grated ginger, when the potatoes turn soft. Mix it well. Add cooked Kabooli Channa.

6. Add salt and a pinch of turmeric powder. Mix it well and cook for 2 minutes.

7. Add rasam powder, jeera powder and garam masala.

 Let the curry boil for 3 to 4 minutes.Add Kasori Methi / Dry Methi Leaves.

8. Add a teaspoon of butter on the top and let it get melt. Add lemon extract.  Mix it well and put off the fire.

9. Shift Kabooli Channa Curry to a serving dish and serve.

10. We had Kabooli Channa Curry with Hot Pooris.

Note :

Cook potatoes till they turn soft. Soak kabooli channa for  5 to 6 hours before you cook. Adding any spice is your choice. You can use any brand of channa masala, pav bhaji masala or simple chilly powder. I have added home prepared rasam powder and garam masala.  Adding methi seeds helps to digest the food well. It reduces the cholesterol level in the food and is fiber rich.

Time : 30 Minutes.

Serves : 3 to 4 .

Kempu Harive Gasi / Amaranth Leaves Curry

Kempu Harive soppu /Amaranth Leaves are packed with vitamins and minerals. I have tried Amaranth leaves Gasi/ curry and it is one of the traditional dish of Udupi.

Gasi means thick curry which has vegetables and fresh fried or roasted minimum spices. Leaves are always loaded with minerals and vitamins. It is good to have leaves in our diet and must eat at least twice in a week. They are full of fiber and helps digest our food easily and helps to ease constipation problems.
I Have used Amaranth leaves, very little toor da, coconut, red chilly and urid dal.
Let us see the recipe Now :
No Onion or No garlic is used in this Kempu Harive Gasi/Amaranth leaves Curry 

Things Needed :

To Cook :
Amaranth Leaves/ Kempu Harive soppu : 1 Bundle
Toor Dal : 2 Tablespoons
To fry :
Coconut Oil : 1 Teaspoon
Urid dal : 1 teaspoon
Coriander Seeds : 1 Tablespoon
Red chilly : 4 to 5
Ingh /Asafoetida : A little
To Grind :
Coconut grated : 1/2 Cup
Fried urid dal mixture
Tamarind : A small marble size
To Add : 
Turmeric powder : A pinch
Ground coconut mixture
Salt : As required
Coconut oil Seasoning.

Method :

1. Wash and cut Amaranth leaves / Kempu Harive soppu in to small pieces.

2. Cook Amaranth leaves and washed toor dal together. ( Pressure cook for 5 to 6 minutes).

3. Keep a small pan on the fire and put a teaspoon of coconut oil.
4. Add urid dal and fry till they turn golden brown. Add coriander seeds and fry for a minute.
5. Add 4 to 5 red chilly and fry. Let urid dal turn golden brown. Switch off the gas and let it cool.

6. Grate coconut and grind it with fried urid dal mixture and small marble size of tamarind.
7. Add required water while grinding. Let it be paste consistency. Remove it from the mixi jar.

8. Keep a big pan and put cooked amaranth leaves. Add required water and salt. Mix it well.
9. Add a pinch of turmeric powder. Let it boil for 2 minutes.
10. Add ground urid dal - coconut mixture. Mix it well and let it boil for 2 to 3 mintues.

11. Shift the curry to a serving dish and add mustard seeds, curry leaves seasoning to the curry.

12. Serve with The main dish you have prepared.

Note :

Do not add more water while grinding. Do not add more urid dal while frying. Fry on low flame. So that it does not get burnt. It should be golden brown or the curry gets sticky. Adding more / less chilly is optional. Use of any cooking oil is optional.

Brinjal Gojju

Brinjal Gojju / bartha is a side dish done with Brinjal/Egg plant. The big brinjal really adds taste to this curry.

It is a quick, easy, yummy and simple dish that you can prepare when you are in a hurry.
Brinjal Gojju goes well with almost all the main dishes.
Let us see the recipe now :
No Onion OR No Garlic is used in Brinjal Gojju.

Ingredients :

To cook :

Brinjal  : 1
Green chilly : 2
Tomatoes: 2 ( Small )
Capsicum : 1
Carrot : 1
Ginger : An inch
To Season :
Coconut Oil : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves
To Add :
Turmeric powder : A pinch
Sambar /Rasam Powder : 1 Tablespoon
Salt : As required
Jaggery : 1 Teaspoon
Coriander leaves : 1 Tablespoon

Method :

1. Wash and cut brinjal and soak the pieces in a big bowl at least for 10 minues.
2. Wash and cut tomatoes, carrot and slit green chilly.
3. Wash and cut capsicum and keep it aside.

4. Wash ginger, peel of the skin and wash it again. Grate it and keep it aside.
5. Keep a pan on the fire and put oil. Add mustard seeds, jeera and let mustard splutter.
6. Add ingh, curry leaves and fry for a second.

7. Add cut carrot pieces, capsicum, and tomatoes. Add grated ginger and green chilly.

8. Fry nicely for s minute. Remove brinjal from water and wash it again. Add these brinjal pieces with carrots.
9. Fry for a minute and add salt, turmeric powder, rasam powder and salt.
10. Mix all the vegetables nicely and put 1/2 cup of water and cook for 4 to 5 minutes. ( I used pressure cooker to cook ). Allow it to cool.
11. Keep the cooked gojju on the fire. Add jaggery and mix it well. Add coriander leaves.

12. Shift the ready Brinjal Gojju to a serving dish and serve with the main dish you have prepared. We had it with plain red rice.

Note :

Soaking brinjal pieces in water helps to remove the bitterness in brinjal. Use of any brand of
 rasam /sambar powder is optional. I have used MTR. rasam powder.
Use of any cooking oil is optional. You can use tamarind pulp instead of tomatoes.
Discarding tomato seeds is optional. Use of pressure cooker is optional. You can cook in a pan instead of pressure cooker. Use of onions and garlic is optional.
Time : 20 Minutes.
Serves : 3 to 5.
Brinjal Bajji/Fried fritter with Brinjal Gojju.
 Mix channa flour with little water, jeera, chilly powder and salt. Let the batter be idly consistency.
Wash and cut brinjal in to circle shape and wash it again. Squeeze out the water and dip brinjal pieces in channa batter. Keep a cup of oil on the fire and heat. Fry channa flour dipped brinjal one by one in hot oil. Remove from the oil and put it on the kitchen tissue.
Serve as one of the side dish.

Ash Gourd - Moong Dal Bolu Huli /Curry

Ash Gourd - Moong dal Curry /Bolu Huli is one of the traditional dish from Udupi / Karnataka. I have added  tomatoes and fried moong dal. It is easy to prepare and easy to digest. One more healthy curry that you surely enjoy with all the main dishes.

Ash Gourd is filled with nutritious, vitamins and medicinal values. We do use each part of this vegetable, like the outer layer is used for preparing chutney. The vegetable is used for curry and other dishes. The inner part/pulp is used for curd curry and the seeds are dried and dry roasted and eaten.
Here I have prepared " Bolu Huli " which means curry that does not have coconut init. So the curries which are prepared with out using the coconut is called " Bolu ". ( ಬೋಳು).
Let us see some benefits of eating Ash Gourd /ಬೂದು ಕುಂಬಳಕಾಯಿ .
Ash gourd is also known as kumbalakayi. booda kumbalakayi in Kannada. The pumpkin is known as sihi kumbala.
Ash gourd is good for diabetic people. It is also good for loosing extra weight. Ash gourd juice helps to treat acidity and peptic ulcer. Ash gourd is good for people who suffer from constipation.
Ash Gourd is rich in fiber and contain Vitamin C and minerals like phosphorus, iron and calcium.
 Let us see the recipe Now :
No Onion or No Garlic is used in this Ash Gourd - Moong Dal Bolu Huli /Curry.

Ingredients :

Ash Gourd : 1 Big bowl. (250 Grams).
Moong Dal : 1 Small cup. /2 to 3 Tablespoons
Green chilly : 3 to 4
Tomatoes : 2 ( Medium sized )
Ginger : An inch
Salt : As required
Turmeric Powder : A pinch
Coriander leaves : 2 to 3 Tablespoons
Lemon : 1/2 lemon juice  /1 Teaspoon
For seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A pinch ( A little )

Method : 

1. Wash Ash gourd nicely and remove its outer hard layer. Remove the pulp and seeds.
2. Cut the vegetable into small pieces. Keep it aside.

3. Wash tomatoes, curry leaves, coriander leaves, green chilly and keep it aside.
4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Cut tomatoes, slit green chilly and cut coriander leaves. Wash and cut lemon in to halves. Squeeze out the extract from half lemon.
6. Keep a pan on the fire and heat. Put oil and mustard seeds. Put urid dal.
7. Let mustard seeds splutter. Add slit green chilly, ingh and curry leaves. Add grated gu
8. Wash and remove the water from moong dal and add it to mustard seeds seasoning.

9. Fry nicely for 1 to 2 minutes. Add cut ash gourd pieces, tomatoes and put some water.

10. Pressure cook for 2 to 3 minutes. Let it cool.

11. Put cooked ash gourd - moong mixture. Add salt, turmeric powder and mix it. Add required water and let it boil for 3 to 4 minutes.. Add lemon extract.

12. Shift Ash gourd - moong dal bolu huli /curry to serving bowl. Serve with the main dish you have prepared.

Note : 

Use of pressure cooker is optional. You can cook it separately. Prepare the seasoning and add cooked ingredients and them mix it. Adding any other spices is optional. Adding more chilly is optional. Adding a tablespoon ghee to curry is optional. It adds to the taste.
Time 30 Minutes.
Serves : 3 to 4.