Showing posts with label Jeera. Show all posts
Showing posts with label Jeera. Show all posts

Saturday, February 21, 2015

Basale - Bajji Chilli Spicy Curry (Malabar Spinach)

Ready to Serve Basale -Bajji Spicy Curry
Basale - Bajji Chilly Spicy  Curry is a spicy gravy dish and we can have them with chapatis, rotis, poori, dosa, idli and with plain rice.
As the name says it is bit spicy and of course you can adjust the spices according to your bud taste.
Here I have used Basale , Mangalore southe and Bajji Menasina kai ( it is known for its Bajji Menasina kai bonda).
Basale ( Kannada Language) is also known as Malabar spinach a healthy leaves. Basella alba is an edible perennial vine. It is found in Asia and Africa and used as a leafy vegetable. It is also known as vine spinach, red vine spinach, creaping spinach, climbing spinach, buffalo spinach, Malabar spinach and Ceylon Spinach.

In India it is known in different names like, Pui Shak in Bengali, Poi ni Bhaji - Gujarati, Basale Soppu in Kannada ( Karnataka). Vachi Bhaji or Vauchi bhaji in Konkani, Vellicheera - Malayalam. In Marati it is known as Mayalu and Poi Saaga in Oria, Kodip Pasali -Tamil, Bachhali - Telugu and Basale in Tulu.
Let us see the benefits of having Basale Soppu in our diet.
Basale ( Malabar Spinach) is very low in Calories and fats. It contain good amount of vitamins, minerals and antioxidants. They are good source of fiber that found in the stem and leaves and ease the constipation and bowel movements. They contain Vitamin A and good for protection of lung and oral cavity cancers.They contain Vitamin C and B - complex vitamins. They are also good sources of minerals like potassium, calcium, magnesium and copper.
Lets see the recipe now.
Basale - Bajji Chilly Spicy Curry do not contain Onions or Garlic.
 

Things Needed : 

Basale leaves : 2 Cups
Mangalore Southe kai : 1 Cup
Bajji Chilly : 2
Coconut : 1 Small Cup (2 to  3 Table spoons)
Jeera (Cumin Seeds) : 1/2 Tea spoon
Red Chilly (Byadagi Menasu) : 3 to 4
Tamarind : small marble size
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Turmeric Powder : a pinch
Curry leaves : 5 to 6
Coriander Leaves : 1 Table spoon
Salt : to taste;

Method :

1.Wash and Cut Basale, bajji Menasu, Mangalore Southe kai ( mangalore cucumber ) and coriander leaves.
2. Keep a pan on the fire and put cut basale soppu (Malabar spinach), southe kai pieces, turmeric powder  and cut green chilly pieces.
3. Add a cup of water and  cook till they are soft.
4. Grate coconut and grind it with jeera, tamarind and red chilly. Remove from the mixi jar and keep it aside.
5. Add the ground mixture once the vegetables are soft. Add salt and mix it well.
6. Bring it to boil. Add water if required.
7. Keep a small pan on the fire and heat. Add a spoon of oil and mustard seeds, urid dal.
8. Let the mustard spurt. Add curry leaves and ingh. Mix it well and put off the gas.
9. Put this fried mixture to cooked Basale Bajji Chilly Spicy Curry. Add coriander leaves and mix it well.
10. Serve with the main dish with little ghee.

Note : 

You can add any vegetable along with Basale leaves. You can also add onions while cooking (Optional). I have not added. You can add a spoon of soaked rice while grinding. It gives thickness to the curry. You can add lemon juice instead of tamarind. You can also add 1/2 tea spoon of garam masala powder to the curry. ( I have not added).

Time : 30 Minutes.
Serves : 2 to 3.

Tuesday, January 13, 2015

Mangalore Southekai Pepper - Jeera Curry.

Mangalore Southekai is a type of cucumber and it is also called as bannada southekai (coloured cucumber). It is well grown in Dakshina Kannada in Karnataka. May be because of this it might have got the name Mangalore Southekai.  This vegetable is available  most of the places in India and well famous now a days. This cucumber is known as Velarekai in Tamil, Vellarikaikka -Malayalam, Kheera or Kakdi in Hindi and Shosha in Bengali.
Mangalore Southekai Pepper Jeera Curry is prepared using Pepper and Jeera as main ingredients as the recipe named. In Udupi Mutt and some Mutt and the Dharmik People ( who are following strict samskruthi and sampradaya) follow  Chaaturmaasa.  Duration of four months are called as "Chaturmaasa" in a year. In this particular months the food is prepared using Pepper instead of green chilly or red chilly. May be it is good to follow this system since pepper and jeera help us to keep a good health. Having these spices in limited portion makes our body strong and keep us from any disease.

Lets see the benefits of having Pepper and Jeera (cumin seeds) in our diet.
Black pepper improves the digestion. It contain antioxidant properties. The outer layer of peppercorn helps to breakdown the fat cells and using pepper pods are a good way to shed the over weight naturally. In Ayurvedic practices pepper is used to tonic for cold and cough. It provides relief from sinusitis and nasal congestion. Pepper has the quality that helps to break up mucus and it clears the respiratory tract.
Jeera (Cumin Seeds) are beneficial for our body. They are rich source of iron and good for lactating mothers and pregnant women since they need more iron during that period. It helps the digestion of food and prevent indigestion. It also helps in time of nausea and morning sickness. Jeera seeds have antiseptic properties and good for curing common cold. They also boost the power of the liver and flush out toxins from the body.
Lets see the recipe of   "Mangalore Southekai Pepper - Jeera Curry" which goes well with plain or masala rice, rotis, chapatis, poris, any type of dosas and idli.
This dish do not contain any onion or garlic. It can be prepared during festivals or on special days.

Ingredients :

Southekai : 2 bowls ( 1/2 of 1 medium size Mangalore southekai).
Coconut : 1 Cup
Pepper Pods : 6 to 8
Jeera 1 Tea spoon
Green Chilly :1
Almonds : 10 to 12
Salt : required
Coconut Oil : 1 Tea spoon
Curd Chilly  : Majjige Menasu or Moru Molagai ) : 2
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Curry Leaves : 6 to 8 

Method : 

1. Wash Southekai and remove the outer skin and the inner pulp with seeds. Cut them in to small
2.Grate coconut and grind with 1/2 tea spoon of jeera, pepper and almonds.
3. Cook southe kai pieces till they are soft.(5 to 6 minutes).
4. Add ground coconut to cooked Southekai. Mix it well.
5. Wash and slit green chilly and  add it to the boiling mixture.
6. Add required salt and mix it well. Let it boil for 2 minutes. Put off the fire and shift the curry to a serving bowl.


7. Keep a small pan on the fire and add a spoon of coconut oil. Add mustard seeds to the hot oil. Let it splutter.
8. Add curry leaves and ingh. Add Curd chilly and fry nicely till the chilly turn black. Add this mixture to the ready curry.
9. Serve " Mangalore Sothekai Pepper-Jeera Curry" with plain rice or chapati or any main dish you prepared.

Note :

Do not over cook the vegetable. Tasty may differ. You can use any cooking oil instead of coconut oil. Adding onions or garlic is an option. You can add roasted chenna ( hurikadale or pottu kadale)or a spoon of soaked raw rice while grinding, instead of almonds.  This gives the thickness to the curry. Taste may differ. You can add a cup of curd. Adding curd is optional. Add curd just before you serve the curry.  Do not re heat the curry after mixing with curd. It may curdle. I have not added.
Time : 20 Minutes 
Serves : 3 to 4

Sunday, July 27, 2014

Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.


Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons


Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.


5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.


9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.


Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5

Wednesday, July 16, 2014

Raw Banana Kootu ( Plantain Curry)

Raw Banana Kootu is a gravy dish and we can have them with rice, chapati, roti, idli and even dosas. Raw banana is used in many curries and koftas and it is one of the favourite vegetable for many people in South India.

Lets see some benefits of Raw Banana.
Raw Bananas or Plantain is a carbohydrate source. It contain a high amount of resistant starch. The green bananas may reduce the risk of diabetes and helping to lower blood cholesterol levels. Green Bananas are good source of fiber. It keeps your stomach full for a long time. It contain low fat. Plantains contain Vitamin C.
Here is a recipe of Raw Banana (Plantain) Kootu which is very easy to cooked with mild spices and will be liked by all age group.
No Onion or No garlic added in this Kootu Curry. It is one of the traditional dish of Iyengaris. ( Combination of pepper pods and Jeera are good for digestion and helps to digest the food easily).

Things Needed : 


To Cook :
Raw Banana (Curry Banana) : 2
Tomatoes : 2
Toor Dal : 1/4 Cup
To Dry roast or fry :
Jeera : 1 Tea spoon
Pepper pods (whole pepper) : 6 to 8
Methi Seeds : 1/4 Tea spoon
To Season :
Oil : 2 Teaspoons
Ingh : a pinch
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
To grind :
Coconut : 1/2 Cup
Roasted spices
To Add :
Salt : according to taste
Water : Required water
Coriander Leaves : 1 Table spoon
Green chilly : 2
Turmeric Powder : a pinch. (less than 1/4 tea spoon)


Method :

1. Wash and remove the outer skin of the Plantain and cut it into small pieces (according to your wish) and put it in water).

2. Wash and cut coriander leaves, tomatoes and grate coconut.
3. Wash and cook dal in a pressure cooker and leave it for cooling.
4. Now keep a pan and put 1 spoon of oil. Put methi seeds and fry them nicely till they turn brown.
5. Add jeera and pepper pods and ingh to it. Add curry leaves , green chilly and put off the fire.

6. Now add coconut to the fried mixture and grind nicely using little water.
7. Remove the ground mixture and keep it aside.
8. Keep a big pan on the fire and put remaining oil. Put mustard seeds. Let it splutter.
9. Add 5 to 6 curry leaves and fry. Add little ingh and Cut banana. Mix it well.
10. Add water and cook till they turn soft.( 2 to 3 minutes). Add cut tomatoes.

11. Add cooked dal and salt. Add turmeric powder. Mix it well.

12. Add required water and mix it well. Let it cook for 2 minutes.
13. Now add groud coconut - spice mixture and mix it well.

14.  Let the Kootu boil nicely for 2 minutes.
15. Put off the fire and shift kootu to a serving dish.
16. Add coriander leaves and mix it well and serve with the main dish you prepared.

 Note :

Do not cook Plantain too soft. It may smash in the curry and you may not be able to  get the vegetable. Adding more spice, chilly is an optional.
Adding onions and garlic is also optional. You can add lemon juice (lemon extract) to the curry to give a tangy taste. (1 lemon).
Adding dal is also an optional. Use more coconut if you are not using dal to get a thick curry.
Time : 30 minutes
Serves : 5.

Saturday, March 1, 2014

Spring Onions + Knol khol Curry (Huli)

Knol khol (gadde kosu) is a healthy vegetable used in Sambar, rice preparations and dry curries.


Knolkhol or Kohlrabi (German name) is commonly called as Kholkhol (English) or Nookal (Hindi). It is extensively used in the part of  South India. In Kannada it is called as Navil kosu or Gedde Kosu, Matathi - Alkul or Navalkol, Tamil - Nool Kol/Nukul/ Nookul, Hindi- Ganth Gobhi, Telugu - Noolkol and in Malayalam Seemamulangi.

Knol khol is rich in vitamins and dietary fiber, less in fat and zero cholesterol. It also has good levels of minerals, copper, calcium, potassium. manganese, iron and phosphorus.

Spring Onions are very low in calories. They contain anti oxidants, menerals and vitamins. They are natural dietary fiber. They contain Vitamins like vitamin C, vitamin K and vitamin B-complex.
They are rich in copper, iron, manganese and calcium.  

Here is a recipe of Knol Khol + Spring Onion Coconut curry. We can have this curry with chapatis, pooris, rice, roti, dosa or idli. The curry is mild with less spice and all age group will surely enjoy eating this curry. (Huli).

Ingredients :

Knol Khol : 2 to 3
Spring Onions : 1 Bundle
Coconut : 1 Cup
Tamarind Pulp : 2 Table spoons
Jeera : 1/2 Tea spoon
Red chilly Powder : 1 Tea spoon
Salt : to taste
Water : required
Oil : 1 Tea spoon
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Methi Seeds : 1/4 Tea spoon
Ingh :  a pinch'
Turmeric : a pinch

Method :

1. Wash Knol khol and Spring Onions. Cut into to small pieces. Cook them with required water.



2. Grate coconut .
3. A small marble size of tamarind. Wash and remove the seed. ( if there is).
4. Now grind coconut, red chilly, jeera and tamarind with little water.

5. Keep a pan on the fire. Heat and put oil.
6. Add mustard seeds and methi seeds to the hot oil. Let the mustard seeds spurt.
7. Add ingh and curry leaves.
8. Add cooked Knol Khol and spring onions. Add salt and mix it well.

9. Let it cook for 1 minute. Add ground coconut to the boiling veg mixture.
10. Mix it nicely and cook for 2 to 3 minutes.

12. Shift the curry to a serving bowl. Serve with chapati or Hot rice.



Note :
Cook Knol khol till soft to get the good taste. You can add cooked dal (toor/moong) to the curry to get a thick gravy. But the taste differ. You can also add onions to the curry. You can also use green chilly instead of red chilly.
Time : 20 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 →