Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts

Friday, August 17, 2018

Jeera - Pepper Huggi /Khara Pongal

Jeera - Pepper Huggi/Khara Pongal is one of the quick, healthy and easy Rice dish. It is one of the favourite dish of many South Indians.


I have used jeera/cumin seeds, green chilly, ingh/asafoetida as spices and moong dal and raw rice.

Let us see some benefits of eating Pepper Pods/Black Pepper in our diet.

Black Pepper is called as Kaali Mirch in hindi, nalla miriyalu - Telugu, Karumilaku - Tamil and Kari menasu in Kannada language. It is known as Kurumuluk in Malayalam.
Black pepper is known as king of spices. Black pepper is traded widely to other parts of the world,  even in ancient times.
Black pepper is used as spices and medicine.It is loaded with antibacterial and anti - inflammatory properties.Pepper helps in improving digestion, relieve cold and cough. It helps to boost metabolism. It helps in treating skin problems and weight loss. It is good for treating asthama, sinus, nasal congestion. Pepper pods helps to reduce memory impairment and cognitive malfunction. It is helps in treating Alzheimer patients and those who suffer from dementia. Very good for other age related problems. Black pepper benefits in easing gastric problems and peptic ulcers, since they are loaded with antioxidant and anti -inflammatory properties. It contain good amount of dietary fiber.
Black pepper is rich in minerals like manganese, copper, magnesium, calcium, phosphorus, iron, potassium and small amount of protein. It has good amount of  vitamins like Vitamin K, Vitamin B6.

No Onion or Garlic is used in this Jeera - Pepper Huggi/Khara Pongal. It is very easy to cook, it is simple, delicious and protein rich food.
Let us see the recipe.

Ingredients :

To Cook :
Raw rice : 1 Cup
Moong Dal : 1/2 Cup
 To Season :
Jeera/cumin seeds : 1/2 Teaspoon
Pepper Pods : 2 to 3
Ingh/ Asafoetida : A pinch
Green chilly : 2
Curry leaves : 6 to 8
Ghee : 1 Tablespoon
To dry roast :
Jeera /cumin seeds : 1/ 2 Teaspoon
Pepper pods : 5 to 6
To Add :
Pepper and jeera powder : 1/2 Teaspoon
Grated Coconut : 2 to 3 Tablespoons
Grated Ginger : 1 Teaspoon
Salt : As required
Water : 3 Cups of water.
Ghee : 1 Tablespoon
Cashew Nuts : 1 Tablespoon

Method :

1. Wash and cook raw rice and moong dal in a pressure cooker.


2. Grate coconut and keep it aside. Wash curry leaves and green chilly. Slit green chilly and keep it aside. Wash and remove the outer layer of ginger. ( An inch of ginger). Wash it again and grate it.
3. Keep a pan on the fire and dry roast pepper pods and jeera ( 2 minutes). Dry grind it and keep it aside.

4. Keep a big pan on the fire and heat. Add a tablespoon of ghee and put jeera, pepper pods and fry.
5. Add 3 to 4 pepper pods and 1/2 teaspoon of jeera. Fry them nicely for a few seconds and add green chilly.
6. Fry green chilly for a few seconds and add curry leaves. Add ingh.


7. Put cooked moong dal and rice mixture. Add required salt and ground jeera and pepper powder.
8. Add grated ginger. Mix all the ingredients slowly on very low flame. Let i t be on fire for 2 minutes.
9. Put off the gas. Add grated coconut.

10. Keep a small pan and put ghee. ( 1 tablespoon). Add cashews and fry nicely.
11. Add this fried cashews to ready Khara Pongal.
12. Serve with a cup of curd or coconut chutney with hot Jeera - Pepper Huggi/Khara Pongal.

Note :

Do not over cook rice. Adding more green chilly is optional. Adding more ghee is optional. It adds to the taste. Do not stir more . It might turn very soft.
Time : 30 Minutes
Serves : 4 to 5
Purely Karnataka Dish.

Wednesday, July 25, 2018

Raw Tomato Spicy Curry

Raw tomato Spicy Curry is mild spicy and goes well with all most all the main dishes.


These tomatoes are home grown. We do try and grown some of the easy veggies on the terrace in pots. Some time they grow nicely and some time some insects will spoil the whole plant. This Time we could get some large bunch of tomatoes and I decided to remove it when they are raw. I have prepared the spicy curry using these raw tomatoes and some cherry tomatoes are dipped inside the curry. Cherry tomatoes are given by our friends who stays very close to us and they do have a big space for gardening and work hard in their garden.
I have also used a handful of  ಹೊನೆಗೊನೆ ಸೊಪ್ಪು /Sessilis Joy weed/   Alternanthera sessilis. These leaves are grown plenty in our pots and it is said it is very good for health and keeps our body and mind cool.
Let us see the benefits of eating Honegone Soppu in our diet.
Honegone soppu ( In Kannada language) is known as Sessile Joy weed /Dwarf copperleaf /Joy weed in English. Garundi in HIndi, Kanchari in Marathi, Ponnanganni in Tamil. In Malayalam it is known as Ponnakannikkira and in Telugu Ponnagantikura. In Konkani - Koypa , Sanskrit - Matsyakshi.
Honegone Soppu/Sesssile joy weed is loaded with nutrients and lot of medicinal benefits. The leaves contain anti-fungal and anti bacterial properties. The leaves helps to soothe the wounds and helps in reducing the acidity level in our body.They help to improve our vision. It is good for people who suffer from night blindness. Eating its flower continuously helps to improve the eye sight. It cools down the body and strengthens the eye nerves and muscles and improves the vision power. It acts as the best medicine for eye disease. It is good for people who suffer from piles and helps to cure jaundice. It is good for treating hepatitis, chest cold, asthma and liver disease. It helps to regulate the nervous system and helps to reduce weight. It helps to cure infertility. It provides energy to diabetic people and maintain the blood sugar level in our body. It is good for hair care and helps in cooling the body heat, eye irritation, knee pain, white discharge. It also helps in getting back to good appetite.  It prevents headache due to summer heat and helps in boosting milk production in  breast milk feeding mothers.
No Onion or No Garlic is used in this Raw Tomato Spicy Curry.
Let us see the recipe Now :

Ingredients.

Fresh Cow Peas : 1 Cup
Toor Dal : 1/2 Cup
Raw tomatoes : 10 to 15 or little more. ( I have used small size tomatoes).
Honegone soppu/ Sessilis joy weed : One handful (Optional).
Spice powder  :  2 Teaspoons
Tamarind pulp : 1 Tablespoon
Salt : As required
Seasoning : 1 Tablespoon
Cherry Tomatoes : 12 to 15 (Optional)


Method :

1. Wash and clean Honegone soppu and cut into small. ( Tender stem easily breaks ).
2. Remove the pods from cow peas shell. ( Outer layer).

3. Wash and cut raw tomatoes into small.


4. Wash toor dal and put it in a pressure cooker. Put cow peas, cut Honegone soppu, tomato pieces.
5. Add little water and cover the lid. Cook for 3 to 4 minutes and put off the gas. ( Use weight).


6. Remove the pressure cooker lid and mix all the cooked mixture nicely. Soak marble size tamarind in hot water. Squeeze out the pulp and keep it aside.
7. Keep the cooked mixture on the fire and add l/2 cup of water. Add tamarind pulp.
8. Add salt, and little turmeric powder. Mix it well and let it cook for 2 minutes.
9. Now add spice powder/Rasam powder/Sambar powder and mix it well.


10. Let it boil for 3 to 4 minutes. Put off the gas.  Put cherry tomatoes as they are. ( Optional).
11. Shift the ready Raw Tomato Spicy Curry to a serving dish.


12. Add the seasoning with mustard seeds, ingh and curry leaves and serve with the main dish of your choice.

Note :

Do not pressure cook the ingredients for a long time. It might get smashed. And the curry will not be that good. Adding spice powder of your choice is optional. I have added home prepared spice powder. Adding more/less spice is optional. Use of coconut oil for seasoning is optional.
Time : 20 Minutes.
Servings : 3 to 4 .

Spice Powder : 

Dry roast 1/4 teaspoon of methi seeds, 1/4 Teaspoon of mustard seeds, 2 tablespoons of coriander seeds, 1/2 teaspoon of urid dal and 1/2 teaspoon of jeera/cumin seeds and 4 to 5 byadagi chilly.
Dry roast the ingredients separately till golden brown. Let mustard seeds start to splutter. It adds to the taste.
Dry grind it together once it is cooled. Try this spice powder and enjoy your curry with this spice powder.
One time Use only.

Wednesday, July 18, 2018

Coconut Milk Ganji / ಕಾಯಿಹಾಲು ಗಂಜಿ / Rice Porridge

Ganji is a Kannada word for Rice Porridge. It is one of the staple food which keeps your body and mind cool. I have tried this Coconut milk Ganji/Kanji and it tasted superb. The fresh coconut milk ganji is yummy and healthy simply good. Try and enjoy one of the traditional dish from South Canara/Udupi.


In South Canara and around this Kayi Halu Ganji is prepared during Dasara festival at our home. Paddy which is grown is just right to harvest and just before the harvesting we have a custom to prepare rice ganji and samarpan to God. 
The custom we follow @ my aunt place is called HOSATU/ಹೊಸತು ಊಟ . In one of the Dasara day the freshly grown paddy with along with its plant is brought home ( One handful) by a male person of the house and pooja is done. The paddy grass/ಕದಿರು ಕಟ್ಟುವುದು is tied to a pole in the front of the home. A few paddy  husk is removed and add it to cooking ganji. Ganji is nothing but rice porridge. Rice is cooked with more water and eaten as it is. ( Without removing the starch). 
I have used coconut, Sona Masuri raw rice to prepare this Ganji, as we call it in our language Kannada/Karnataka/ India. 
Let us see some benefits of eating fresh coconut milk in our diet.
Coconut milk is one of the healthier saturated fat product. The fat is said to be easily metabolized by the body. It is anti microbial, anti bacterial and anti viral. Coconut milk is good for our hair and skin. 
Coconut milk is rich in vitamins and minerals. It contain minerals like iron, calcium, potassium, magnesium and zinc. It contain vitamin C and E. 
Coconut milk contain lots of fat and one should drink or use it in minimum quantity.
Let us see the recipe now :

Things Needed :

Raw Rice : 1 Cup
Water : 3 to 4 cups 
Coconut milk : 1 Glass. ( 1/2 coconut of small size coconut).
Salt : A pinch

Method : 

1. Keep water for boiling. ( 1 Cup Rice = 4 Cups of water. ( Raw rice : Sona Masoori )


2. Wash rice and put it into the boiling water and cook rice till it turn soft.



3. Grate coconut and grind it with little water. Remove from mixi jar and squeeze out the milk from ground coconut. ( Use a siever to take out the milk from the ground coconut). Keep the thick milk aside.



2. Grind coconut again with little water and take out the milk from it. ( Second time).


3. Let the rice cook till it is soft. Put off the fire and keep the rice bowl down. Add a pinch of salt and mix it.

4. Add fresh coconut milk and mix it well.  Leave it for 2 to 3 minutes. Shift it to a serving dish.


5. Now Coconut Milk Ganji is ready to serve.


6. Serve with pickle/Chutney, papad and ghee.


Note : 

Cook rice with exact amount of water. Do not cook ganji after adding coconut milk. Keep the ready cooked rice bowl down and then add fresh coconut milk to get the aroma and healthy properties.
Fresh grated coconut should be ground nicely with required water to get fresh coconut milk. Re grind the coconut mixture again to get the second quality of coconut milk. Do not add much water while grinding. The consistency of Coconut milk Ganji should be loose but not watery. ( It should not be running consistency ).
Time : 25 Minutes. 
Serves : 2 .

Thursday, June 28, 2018

Arka Millet / Kodo Millet Mango Rice )

Siri Dhanya - Millets are known for their wonderful healthy qualities. Millets are gluten free and take care of our health. Arka or Haraka /Kodo Millet is one the millet family grain and used in our food dishes. I have prepared Haraka Mango Rice and it taste yummy.

Kodo millet is known as Varagu in Tamil, Arkalu in Telugu, ಅರ್ಕ / ಹರಕ in Kannada 
Let us see some benefits of eating Arka/ Harka Millet in our diet.
Millet grains are good to have because they are rich in nutrients, B - Vitamins and Calcium, iron, protein, zinc, magnesium. They are rich source of essential fats in our body. They contain high level of protein and dietary fiber. 
Millet helps to protect our heart, prevent diabetes, improve the digestive system. Eating millet helps to detoxify the body and improve our respiratory health. They also boost the immune system and gives energy and helps in nerve and muscle health.
Let us see the recipe now 
No Onion OR No Garlic is used in this Arka / Kodo Millet Mango Rice.
All you need is raw mango, green chilly, Arka millet and seasoning spices. 

Ingredients :

Arka /Kodo Millet : 2 Cups
Grated Mango /Any raw mango : 1 Small Cup (  3 to 4 Tablespoons).
Green chilly : 3 to 4 
Curry Leaves : 6 to 8 or little more 
Salt : To taste 
Coconut Oil/Ghee  : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Coriander leaves : 2 to 3 Tablespoons


Method : 

1.Clean Arka millet and wash. Pressure cook and keep it aside.


2. Wash and grate mango and keep it aside.
3. Wash and slit green chilly, cut coriander leaves and curry leaves.
4. Grate coconut and keep it aside.


5. Keep a pan on the fire and heat. Put oil. Put mustard seeds and urid dal.
6. Let mustard seeds splutter. Add slit green chilly and curry leaves. 
7.  Add grated mago and fry for 2 minutes. Add salt, turmeric powder and mix it well.

8. Add cooked Arka millet and mix it nicely. ( Let the flame be very low).


9. Add 2 tablespoons of ghee and mix all the ingredients. 
10. Add grated coconut and mix it slowly. Shift the ready Arka Millet Mango Rice to a serving dish.

11. Add cut coriander leaves.

12. Serve with a cup of curd.

Note :

The proportion of water to cook Arka :  1 cup Arka : 2 Cups of water.
Use of onion or garlic is purely option. Use of any kind of cooking oil is optional. Adding Ghee to Arka Mango Rice adds to the taste. Use of more/less chilly is optional. Cooking Arka helps you to mix with mango mixture nicely. It should be cooled after cooking
Time : 30 Minutes
Serves : 3 to 4 .