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

Friday, December 21, 2018

Kesu / Colocasia Spicy Palya.

Kesu /Colocasia Spicy Palya is one of the traditional dish that goes well with plain rice and coconut oil.

 In South Canara, the use of kesu is often tried with varieties of dishes. This is one of the dish that every one likes and when you are looking for some thing spicy, traditional, quick dish that helps as one of the side dish.
Colocasia or Kesu leaves are good for keeping our body warm. They are filled with fibers. Leaves are good to have since they are loaded with nutritious value.

Kesu /Colocasia Spicy Palya is one of the traditional dish from Udupi / South Canara.

No Onion or No Garlic is used in this Kesu / Colocasia Spicy Palya.

Ingredients :

Kesu Leaves : 10 to 15 : Small and medium sized
Raw Rice : 1/2 Cup
Methi /Fenugrik Seeds : 1/2 Teaspoon
Coriander Seeds : 2 to 3 Tablespoons
Jeera /Cumin Seeds : 1 Teaspoon
Red chilly : 6 to 8
Tamarind : 1/2 Lemon size
Salt : As required
Turmeric powder : A pinch
Ingh / Asafoetida : A pinch

Method :

1. Wash and soak raw rice and methi seeds for 10 to 15 minutes.


2. Grate coconut, grind it with coriander seeds, jeera, red chilly and tamarind.


3. Add soaked rice and grind it like rava consistency.


4. Add salt and churn for a few seconds.
5. Remove it from the mixi jar and keep it aside.
6. Now wash and clean Kesu /Colocasia leaves. Remove the stem part if it is hard.
7. Cut it into very small pieces.


8. Keep a pan on the fire and heat. Add 2 to 3 tablespoons of oil.
9. Add mustard seeds and urid dal. Let mustard seeds splutter.  Add ingh and a few curry leaves.


10. Put cut Kesu leaves and stir slowly.

11. Spread them evenly. Add ground rice - spice mixture like dosa batter on the top of the leaves.
12. Sprinkle some water on the top and cover. Cook on low flame for 5 to 8 minutes.


13.Now remove the cover and mix it slowly. Let cooked leaves and the batter mix well.

14. Cook on low flame till it is done. Add little oil on the top. ( 1 Tablespoon ).


15. Shift the Kesu /Colocasia Spicy Palya to a serving dish and serve.

Note :

Use a thick bottom pan to prepare this dish. Let the flame be low and medium while cooking this dish. Do not use so much water while grinding. Let the batter be like rotti consistency. Sprinkle some water on the top while it is cooking. You can repeat the process of sprinkling water on the top at least 4 to 5 times. So that it does not get burnt. Low flame helps the dish to cook well. Do not add any jaggery. It should be only khara/spicy and slightly savoury.
Time : 30 Minutes
Serves : 2 to 3.

Tuesday, December 11, 2018

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.

Friday, December 7, 2018

Soft -Spicy and Yummy Potato Chapatis

Chapatis/Rotis/Indian bread is a staple food for many Indians.. That too it is a must food for some people. I have tried here some soft Chapatis and it is yummy too. You too try and enjoy that is what I want to say.

North India  and Punjabis and Chapatis, that is what it was to be. I mean only the North Indians and Punjabis used to have chapatis regularly. We South Indians rarely used to make chapatis in those days. Making chapatis was a big news and what ever you do it used to turn hard or dry in our home.
Punjab is known as wheat cradle since the growth of wheat is highest.
Making chapatis or eating chapatis are good for diet is a well known version now. These Indian breads of different varieties, have got very famous in these days. Even some doctors suggest the people to have chapatis instead of rice because rice digest easily and you get hungry soon. That might be true. Eating wheat helps to stay full for a long time.
Anyways chapati turns soft and fluffy and we have become experts these days.
Soft Chapatis are good for any age group and it helps to digest the food easily.
I have used wheat flour, little oil, very little coriander leaves and a boiled potato to prepare these soft chapatis. They are healthy and energetic. Remember boiled potatoes are good for every one. Even the diabetic people also can have boiled potato in limit proportion.
Adding boiled potatoes make the chapati really soft and fluffy.
Let us see the recipe now :

Things Needed :

Wheat Flour : 2 Cups
Boiled Potato : 1 ( Medium sized )
Green Chilly :
Jeera :Cumin Seeds : 1/2 Teaspoon
Coriander Leaves : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon
Oil : 2 t 3 Tablespoons

Method :

1. Boil 1 potato and remove the outer layer and smash it. Keep it aside.
2. Wash and Green chilly into very small pieces.
3. Wash and cut coriander leaves into very small. (Use only leaves).
4.Take a big bowl and put wheat flour, smashed potato paste, cut green chilly, jeera/cumin seeds, salt and ghee.
5. Mix all the ingredients nicely and then add water and prepare chapati dough. ( Add little water at time).
6. No need to rest the dough. Kneed the dough nicely and divide them into small portion. Turn them as ball shape.
7. Take a small portion of the dough and dip in dry wheat flour. Roll them as chapati.
8. Keep the tava on the fire and heat. Put rolled chapati on tava and put little oil on the top.
9. Turn the chapati and cook on other side. Spread some oil on the top.
10. Soft Potato Spicy Chapati is ready to serve. Serve with the side dishes you have prepared.


11. Repeat the same and prepare all the chapatis.


12. We had this  Soft Potato Spicy Chapati with carrots mosaru bajji, raita, pickles and mango tokku.


Note :

Add only required water while preparing the dough. Adding boiled potato helps the chapati to be very soft. Adding any masala is optional. Use of more /less oil is optional. Use of more chilly is optional.
Time : 30 Minutes.
Serves : 6 to 8 Chapatis can be prepared.

Wednesday, November 28, 2018

Kesu Palya / Colocasia Dry Curry

ಕೇಸು /Kesu/ Colocasia is one of the healthy leaf which grows well during rainy season and is good for health too. We got colocasia plants and we get fresh leaves once in two to three weeks. I do prepare varieties of dishes using Kesu. This time I tried Kesu Palya /Dry Curry. It has come out very nice and thought of sharing with you all.


I have used Kesu / Colocasia  leaves, home prepared curry powder, jaggery and tamarin. Seasoned with coconut oil which I brought from ooru when I went last time
Kesu leaves helps to keep our body warm and provides lots of minerals and vitamins. It has a good source of fiber and helps in easing the constipation problems
Let us see the recipe now "
No Onion OR No Garlic in this Kesu Palya. It is a dry curry with sweet and spicy taste. It is nice to eat with plain rice.

Things Needed :

Colocasia leaves : 10 to 12 ( Medium sized )
Tanarind  : 1 Marble size
Jaggery : 2 Tablespoons
Curry Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Byadagi red chilly : 2 to 3
Ingh /Asafoetida : A little

Method :


1. Wash and cut kesu leaves into small pieces. Remove its stems outer layer before cutting its stems.


2. Put tamarind in hot water and squeeze out the pulp. Keep the pulp aside


3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add coconut oil. Add mustard seeds, jeera and ingh. Let mustard seeds splutter.
5. Add curry leaves and kesu leaves. Mix it well. Add tamarind pulp, salt and jaggery.


6. Add a pinch of turmeric powder and mix all the ingredients nicely. Cover and cook on medium flame till all water disappear.


7. Mix in between and add curry powder and mix it again.
8. Cook for 3 to 4 minutes, leaves turns soft and all the moisture disappear.


9. Add fresh grated coconut and mix it nicely. Put off the fire and shift the ready Kesu Dry Palya to a serving dish.


10. Serve with your choice of main dish.

Note :

Do not use much water to cook. Adding more jaggery is optional. Use of curry powder is your choice. I have used home prepared curry powder. Kesu leaves should be tender. Use of tamarind is important.
Time : 20 Minutes.
Serves : 2 to 3 People.

Curry Powder :

 Dry roast channa dal, urid dal, coriander seeds, each 1 tablespoon,  red chilly/byadagi  ( 5 to 6 ), methi seeds 1/2 ts, jeera /cumin seeds 1/2 teaspoon, sesame seeds  1 tablespoon and ingh.
Dry grind once it is cooled down. Use it for a time. ( 1 time )

Sunday, November 4, 2018

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.