Snake Gourd & Sweet Potato Sweet Curry

Snake Gourd & Sweet Potato curry is a gravy dish and it is one of the traditional dish of Udupi. It is slightly sweet so it is called sweet curry and serving in the beginning of the lunch.
I have used Snake gourd, sweet potato, fresh coconut and red chilly for spice.
It is very easy and yummy curry and goes well with almost all the main dish.

Let us see some benefits of having " Ghee " in our diet.
Ghee helps to boost energy and reduce inflammation in the joints. It helps to reduce  allergy and protect us from chronic disease. It helps in our eye health and strengthen our immune system. Ghee is rich source of good fatty acids and it is useful for the body. It is good for athletes or any other people to be active. It provides high energy. It has good amount of anti oxidant properties and helps in reducing the stress in the body. Ghee has good amount of Vitamin A, Vitamin E and Vitamin D properties. Ghee contain monounsaturated  fats/Omega -3 and some fatty acids and they are good for positive health benefits to the body.
No Onion or No Garlic added in this Snake Gourd and Sweet Potato Sweet Curry.

It is called as sweet curry because little more quantity of jaggery is added than ususal to the curry and not much of spice except the red chilly which is used in seasoning.

Let us see the recipe Now :

Things Needed : 

To Cook 
Snake Gourd/Padavala Kai : 1 Bowl ( One small snake gourd)
Sweet Potato : 1 (medium size)
To Add :
Jaggery : 1 Tablespoons
Salt : As required
To Grind :
Fresh grated coconut : 1 Cup
Soaked Raw rice : 1 Teaspoon
To Season 
Mustard seeds : 1/2 Teaspoon
Red chilly : 2
Ghee : 1 Tablespoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut snake gourd into small pieces
2. Wash and remove the outer layer of sweet potato and wash it again. Cut into small pieces.
3. Cook snake gourd pieces and sweet potatoes with little water till soft.
4. Soak raw rice for 5 minutes.
5. Grate coconut and grind it with soaked raw rice using required water. Remove from the mixi jar.
6. Keep a big pan on the fire and add cooked vegetalbes. ( Snake gourd and sweet potato pieces ).
7. Add salt and let it boil for a minute. Add ground coconut and mix it well.
8. Add jaggery and required salt. Mix it well. Let it cook for 2 to 3 minutes.
9. Shift the " Snake Gourd & Sweet Potato Sweet Curry to a serving dish.
10. Add ghee fried mustard seeds, red chilly and curry leaves seasoning  to the curry and serve.

Note : 

Do not over cook the vegetables. Adding more /less jaggery is optional. Adding cashew nuts instead of soaked raw rice is optional.( 4 to 5 pods). Use of ghee is optional. The curry should be mild and not spicy.
You can also try this sweet curry with watermelon rind, ridge gourd, chayote squash/seeme badane, bottle gourd and carrots.
Time : 20 Minutes
Serves : 3 to 4 
Traditional South Indian Dish.

Sesame Seeds Spicy Rice

Sesame Seeds Spicy Rice is a rice dish and the fresh spice powder really adds to the taste. Always it is better to prepare spice powder since it is so healthy habit.

I have used channa dal, little urid dal, sesame seeds and chilly powder with a few pods of cloves and coconut.

Sesame seeds spicy rice can be eaten for breakfast, brunch, lunch or dinner. You can have it for one pot meal or on festival or feast days. Good for Picnics, outings, lunch box or one pot meal.

Let us see some benefits of having "Sesame seeds" in our diet.
Sesame seeds are filled with minerals and vitamins. They are an excellent source of copper. They are rich in manganese,  calcium, phosphorus, magnesium, iron, Vitamin B1, Vitamin B6  and dietary fiber. They helps to prevent diabetes, lower blood pressure, build strong bones and protect against radiation. They help to increase heart health. helps to cure sleep disorders, improves digestion and improve inflammation. They also helps in boosting respiratory health, improve blood circulation, detoxify the body and eliminate chronic stress.
No Onion or No Garlic in this " Sesame Seeds Spice Rice".
Let us see the recipe now.

Things Needed :

Cooked rice : 1 Cup

Spices to Roast/Fry
Channa dal : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Sesame Seeds : 1 Table Spoon
Rasam Powder : 2 Teaspoons
Curry leaves : 6 to 8
Coconut : 1 /2 Cup
Oil : 1/2 Teaspoon
Ingh/asafoetida : A pinch

To prepare tamarind paste:
Tamarind :  1 Small gooseberry size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little

To Season :
Cooking oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Ground Nuts : 2 Tablespoons
Curry Leaves : 8 to 10

Method :

1. Wash and curry leaves and cut into small and keep it aside.
2. Grate coconut and keep it aside. Soak tamarind in hot water for 5 minutes and squeeze out the pulp.
3. Keep a pan on the fire and put 1 teaspoon of oil. Let it heat.
4. Add channa dal and fry for a minute on low flame. Add urid dal and let the dals get brown colour.
5. Add sesame seeds and fry till they start splutter.

6. Add coconut and fry. Put off the fire and add rasam powder. Let it cool.  

7. Dry grind this mixture once it is cooled. Keep this fresh ground spice aside.

8. Keep a pan on the fire and add tamarind pulp. Add jaggery to it and boil.

9. Add salt and turmeric powder. Let it boil and get thick slowly. (On medium flame).
10. Add 2 to 3 tablespoons of powdered spice and mix it well. Let it turn as thick paste.

11. Add cooked rice and put off the fire.

12. Keep a small pan and heat. Add 2 tablespoons of oil and heat.
13. Add mustard seeds, urid dal. Let it get splutter, Add groundnuts and fry till they turn slightly golden brown.
14. Add this fried mixture to Rice and mix all the ingredients nicely. (Slowly).

15. You can a teaspoon of spice mixture on the top and mix it well. Top up with a tablespoon of fresh coconut. Shift the ready Sesame Seeds Spicy Rice to a serving dish.

12. Serve with a cup of curd.

Note :

Adding onions or garlic is optional. Adding little garam masala or rasam powder is optional. ( I did add rasam powder.). Adding fresh ground spice adds to the taste. Adding more chilly is optional.
Time : 20 Minutes if using cooked rice (or another 20 minutes to cook rice)
Serves : 2 to 3.

Ghee Jeera Rice with Cauliflower Fritters

Ghee Jeera Rice is a simple dish which can be done easily. You can have this jeera/cumin rice with some vegetables and here I have prepared "Ghee Jeera rice with Cauliflower Fry". It is a healthy dish which is very simple and Cauliflower fry adds to the taste.

I have used Sona Masuri rice, jeera, tomatoes, capsicum, cauliflower and very simple spices which is in your kitchen. 

Let us see some benefits of eating " Cloves " in our diet.

Cloves are rich source of antioxidants, antiseptic, anti-inflammatory and anti -flatulent properties. Cloves have essential oils in them. It is good for dental care. Cloves are good for digestion and gastric problems. They are very helpful for indigestion and constipation problems. They contain minerals like potassium, manganese, iron, magnesium. They are rich in Vitamin A, beta carotene properties, Vitamin K, Vitamin B6 and Vitamin C. 

" Ghee Jeera Rice with Cauliflower Fry " has No Garlic or No Onion Recipe. 

There are three steps to prepare this " Ghee Jeera Rice with Cauliflower Fry".

1. Ghee Jeera Rice preparation.

2. VegetableFrying 

3. Cauliflower s Fry.

Let us see the recipe step by step. Though the preparation looks long, You feel very comfortable to have this food. It is yummy and healthy dish.

 Let us see the recipe now :

1. Ghee Jeera Rice

Things Needed :

Cooked Rice : 2 Cups. 

Jeera /Cumin Seeds : 1/2 Teaspoon

Cloves : 2 to 3

Cinnamon : A small piece.  

Ghee : 2 Tablespoons

Salt : As required

Coriander leaves : Handful 

Method : 

1. Keep a pan on the fire and heat. Add ghee and let it melt. Add cloves and cinnamon piece.

2. Add Jeera /Cumin Seeds and fry for 30 seconds.

3. Add cooked rice and salt. Mix it well and let it cook on low flame for 2 to 3 minutes. Stir in between.

4. Shift the ready " Ghee Jeera Rice to a serving dish. Rice is ready to serve.

5. Wash and cut coriander leaves and add it on the top of  Ghee Jeera Rice. 

2. Vegetables Fry.

Things Needed :

Carrots : 2 to 3 

Capsicum : 2 

Tomatoes : 2 

Garam Masala powder : 1 Teaspoon

Turmeric powder : A pinch

Oil : 1 Teaspoon

Jeera : 1/2 Teaspoon

Ginger : A small piece

Salt : As required 

Method 

1. Wash and remove the outer layer of carrots and grate it. Keep it aside.

2. Wash capsicum and remove the seeds and cut into small. ( Desired shape and size).

3. Wash tomatoes and cut into small. Remove the seeds before cutting into small.

4. Wash ginger and remove the outer layer. Wash again and grate it.

5. Keep a pan on the fire and heat. Add oil. jeera and let jeera turn slightly golden. 

6. Add cut capsicum and fry nicely. Add grated carrots and fry for a while.

7. Add cut tomatoes and fry till they turn soft. Add garam masala powder and stir.

8. Add salt and turmeric powder. Stir in between and let all the moisture disappear.

9. Put off the fire and keep Vegetable fry aside.

3. Cauliflower Fritters. (Pakodas)

Things Needed :

Cauliflower florets : 1 Bowl.

Rice flour : 2 to 3 Tablespoons

Corn flour : 1 Tablespoon

Wheat flour : 1 Tablespoon

Salt : As required 

Jeera /Cumin seeds : 1/2 Teaspoon

Chilly Powder : 1 Teaspoon

Oil to Fry : 1 Cup

Method :

1. Wash cauliflower and dip in warm water for 20 minutes. Add 1 tablespoon of salt to it.

2. Wash cauliflower nicely using normal water.

3. Cut into small florets. (Each flower separate, if it is too big cut into 2). 

4. Dry roast wheat flour for 2 minutes. Put roasted wheat flour in a tray/plate. Let it cool completely.

5. Take a big bowl and put rice flour, corn flour and roasted wheat flour. Add salt and jeera.

6. Add chilly powder and mix it well. Add required water and prepare dough. (Idli dough consistency).

7. Keep a pan and heat. Put oil and let it get hot. Now dip cut cauliflower in mixed flour dough and leave it in the hot oil. (Medium flame and slow flame).

8. Fry cauliflower in medium and slow flame. Fry on both sides. Remove it from the oil and put it on the kitchen tissue.

9. Repeat the same and fry all the fritters same way.

10. Add fried cauliflower pakodas/fritters to the vegetable curry done.

11. Keep vegetable curry on the fire and stir it nicely. Let cauliflower mix with curry.

12. Now shift the curry to a serving dish. 

13. Put this fried curry cauliflower mixture on the top of Ghee Jeera Rice and serve.

14. You can mix all the three dishes nicely and serve  

                                          Or 

15. You can just top up cauliflower fritters mixture above the rice and serve.

Note :

Use cooked and cooled rice to get the perfect dish.

Adding any sambar powder, jeera -coriander powder, pav baaji masala powder or chenna masala powder is optional. I have used garam masala powder.  

You can also use any sauce while frying vegetables. ( I have not added any sauce).

You can use maida instead of wheat flour. Dry roasting wheat flour helps to reduce the gluten and it the fritter will not turn very soft.

Time :  30 to 40 Minutes. (if cooked rice is ready or you need another 30 minutes to cook rice).

Serves : 3 to 4.                                                                                                                                                                                                                                                     

Bean Seed and Chayote Squash Curry

Beans curry is prepared using bean seeds which were just ripe and soft. We get these beans in the market most of the time. When the beans turns ripe, you get these soft pods. The seeds are full of proteins and the Bean seed curry is just yum yum.

I have used Bean seeds, moong dal and home made curry powder and coconut along with tamarind.
Just saw a pile of Dry beans in the vegetable shop and got some thinking of preparing curry. Legumes/Beans are filled with proteins and good to have them regularly.
Let us see some benefits of eating Bean Seeds in our diet.
Dried beans are rich in minerals and vitamins. They are good protein provide food for vegetarian diet. They are filled with potassium, magnesium, iron and zinc. They rich in soluble fiber. They are rich in carbohydrates and provide energy to our body.
No Onion or No Garlic is used in this curry. It is easy and yummy and goes with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash : 2
Bean Seeds : 1 Bowl. (1/2 Kg)
Moong dal : 2 to 3 Tablespoons
Methi Seeds/Fenugrik seeds : 1/2 Teaspoon

To Grind :
Spice Powder/Sambar Powder/Rasam Powder : 1 Tablespoonful
Coconut grated : 2 to 3 Tablespoons
Tamarind : Small marble size
Pepper Pods : 2 to 3

To Add :
Green chilly : 2
Jaggery : 1 Teaspoon (Powdered)
Salt : As required

Seasoning : 
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 6 to 8

Method : 

1. Remove the bean pods from beans. Wash and keep it aside. Wash green chilly and slit and keep it aside.
2. Wash and remove the outer layer of chayote squash and cut them into small pieces.

3. Wash moong dal and pressure cook with bean pods, methi seeds and chayote squash. (3 to 4 Whistles).

4. Grate coconut and grind it with home made spice powder and tamarind. (Use required water to grind).

5. Keep cooked bean pod, chayote squash and moong dal mixture on the fire.
6. Add turmeric powder. slit green chilly and required salt.  Add little water and mix it well and let it boil for 2 to 3 minutes.

7. Add ground coconut mixture and mix it well. Add jaggery and let it cook for 3 to 4 minutes.
8. Shift " Bean Seed and Chayote Squash Curry " to a serving bowl.

9. Add mustard seasoning to the curry and serve with the main dish you have prepared.
10. Add little ghee just before serving. (Optional).

Note :

Cooking vegetables and bean pod in pressure cooker is optional. You can use any brand of masala powder/rasam powder/sambar powder. I have used home made spice powder. Use of jaggery is optional. (Adding jaggery helps to reduce to gas in the curry). Adding more /less spice is optional.
Use of toor dal instead of moong dal is optional. (Or you can cook with out using the dal too).
Time : 30 Minutes
Serves : 4 to 5.

Preparation of Spice powder :

Dry roast 1/4 Teaspoon of methi seeds, a very small piece of cinnamon, 1/4 Teaspoon of urid dal, 2 tablespoon of coriander seeds, 5 to 6 byadagi chilly, 2 to 3 pods of pepper pods5 to 6 curry leaves, a pinch of ingh/asfoetida and 1/2 Teaspoon of jeera/cumin seeds. Dry roast or fry with a teaspoon of coconut oil, one by one and dry grind it when it turns cool. The fresh spice powder is ready to use.
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