Brinjal -Besan Curry

Brinjal /Egg plant/badanekai/kattarikai, besan/channa flour curry is a side dish and I learnt it from one of my friend from Belgam/Belagavi. It is slightly a Maharastrian and North Karnataka style based curry. It is also a very easy dish and it can be done in very little time.

I have used small brinjals, besan flour/kadale hittu and some spices like garam masala and tomatoes.
Let us see the recipe now :
No Onion or No Garlic is added in this Brinjal -Besan Curry.

Ingredients :

To cook :
Brinjals : 4 to 5
Tomatoes : 2
To season : 
Oil : 1 Tablespoon
Green chilly : 2
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8
To Add :
Besam/Channa flour/Gram flour/Kadale hittu : 1 Tablespoon
Garam Masala : 1/2 Teaspoon
Red chilly powder : 1/2 Teaspoon
Salt : As required
Turmeric powder : A pinch
Grated ginger : 1 Inch
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cut brinjal into small pieces. Soak them in a bowl of water. Wash and cut tomatoes into small pieces.

2. Wash green chilly and slit. Wash curry leaves, coriander leaves and cut into small pieces.
3. Wash ginger and remove the outer layer. Cut or grate into thin pieces.
4. Keep a pan and heat. Dry roast besan till the raw smell disappear. Remove it from the pan.
5. Add oil to a pan and heat. Add mustard seeds, jeera and let mustard seeds splutter.
6. Add curry leaves and slit green chilly. Fry for 1 minute.

7. Add tomatoes and fry till they turn soft.
8. Add cut brinjals (squeeze out the water) and fry nicely with tomatoes.
9. Add grated ginger and fry till brinjal turn soft. Add turmeric powder.

10. Add salt and dry roasted besan flour and stir on low flame. Add garam masala and chilly powder.
11. Mix it well and stir on low flame till all the spices mixes nicely.

12. All the moisture from brinjal disappear and the curry turns as one whole ball. Stir for another 2 minutes.
13. Let it cook on low flame for 1 to 2 miutes. (On low flame).

14. Shift the curry to a serving dish and add cut coriander leaves.
15. Serve with any main dish with " Brinjal Besan Curry".

Note :

Adding onions to the curry is optional. I have not added. Adding any other spices to the curry is optional. No need to add any coconut to the curry. Roasting besan flour taste better. You can add little jaggery. I have not added. You can also add little lemon juice. I have not added. Adding more/less spice is optional.
Time : 25 Minutes.
Serves : 2 to 3.

Pumpkin Spicy Curry

Pumpkin spicy curry is a side dish and easy to prepare. You can have this side dish with almost all the main dishes.

I have used pumpkin, coconut and home prepared spice powder.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is filled with vitamins and minerals. It has potassium and anti oxidant properties. It has Vitamin A  Vitamin C and Vitamin E. Pumpkin is very low in calorie and it keeps you full for a longer time. It is good for weight loss. It is full of fiber. It ia good for our eye health. Eating pumpkin is good for our immunity health. It helps in fighting against bacterial infections and fungal infections. Beta carotene in pumpkin helps to protect our skin. It also helps in reducing the glucose level and increasing the amount of insulin in our body. It is good for diabetes.

No onion or No garlic is used in this Pumpkin Spicy Curry. 

I have not used any dal in this curry. Udupi style Pumpkin Spicy Curry. It is easy, simple and quick. 

Things Needed :

To Cook :
Pumpkin Pieces : 1 Big bowl

To Add :
Salt : As required
Turmeric powder : A pinch
Tamarind pulp : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon

To Grind :
Sambar Powder/Rasam powder : 2 Teaspoons
Coconut : 3 to 4 Tablespoons

To Season :
Coconut oil : 1Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8
Green chilly :1

Method :

1. Wash and remove the outer layer (Peel off the skin) and cut into small pieces. Wash the pieces and keep it aside.

2. Grate coconut and grind it with sambar/rasam powder using little water.

3. Keep a pan on the fire and heat. Add coconut oil, mustard seeds, jeera and let it fry.
4. Let mustard seeds splutter. Add ingh, green chilly and curry leaves.
5. Add pumpkin pieces and stir once. Add 1/2 cup of water, a pinch of turmeric and cook on medium flame till they turn slightly soft.

6. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Add it to cooked pumpkin pieces. Add methi seeds. (Raw methi seeds).
7. Add required salt and mix it well. Add ground coconut mixture and mix it slowly. Add 1/2 cup of water if required. Let Pumpkin Spicy Curry boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and serve with hot rice.

Note :

Do not over cook the pumpkin pieces. It cooks faster and turns as paste. Use of any sambar/rasam powder is optional. I have used home prepared sambar powder. It taste better. Use of any dal is optional. Do not add much tamarind. It should be mild. Adding methi/Fenugrik seeds helps to lower the cholesterol level in the curry. It helps to digest the food easily. Do not add more water to the curry. It should be bit thick. (Taste better).
Time : 20 Minutes.
Serves : 3 to 4 
Style : South Canara /Udupi/Karntaka/India.

Home made Sambar Powder :

Dry roast 1/4 Teaspoon of methi seeds, 1/2 teaspoon of channa seeds/Kadale bele, 2 tablespoons of coriander seeds and 1/2 Teaspoon of jeera/cumin seeds with 5 to 6 byadagi chilly.
Dry grind it once it is cools.

( 1 time use).

Raw/Tender Jack Dry Curry

Tender Jack/ಹಲಸಿನ ಕಾಯಿ is one of the seasonal vegetable. I have prepared dry curry using raw/tender jack. It goes well with almost all the main dishes like plain rice, chapatis or rotis.

Using tender jack in curries and making even papads once it is fully grown (just before turning to fruit), is a practice in Dakshina Kannada, Udupi and Malanadu ares. Tender jack is loaded with many healthy properties.
I have used this tender jack in dry curry and is one of the traditional dish from Udupi.
During this Jack season most of the people do prepare varieties of dishes with this tender jack.
I prepared this curry with mustard seeds, red chilly, coconut and tamarind.
Let us see some benefits of using Tender Jack in our Menu.
Raw/tender jack is full of fiber and low in sugar.It is very high in insoluble fiber. It helps to reduce the cholesterol and good for diabetes.
You need to cut the outer layer of raw jack and cut into two pieces. Rub oil to your hands and the knife you use and then remove the oozing gum from the middle part of the vegetable. Cut them into small pieces remove the hard inner part and put it in a big bowl of water. Soaking them in water helps the jack pieces turn black.

Let us see the recipe now :

Things Needed : 

To Cook :
Raw jack pieces : 1 Big bowl
To dry grind : 
Mustard seeds : 1 Teaspoon
Coconut : 2 to 3 Tablespoons
Tamarind : 1 small marble size
Chilly Powder : 1 Teaspoon
To Add :
Ground coconut mixture
Mustard seasoning with coconut oil
Jaggery : 1 Tablespoon
Salt : As required

Method :

1. Remove the outer layer, cut raw jack into two pieces. Clean up the inner oozing gum with a help of paper. (Normally news paper is used)

2. Remove the inner hard part and cut them into small pieces. Put the pieces in a big bowl of water.
3. Wash them nicely and cook with little water in a pressure cooker for 2 to 3 minutes.  ( It should not be over cooked).

4. Let it cool. Remove the cooked pieces from the cooker and put it in a bowl. Make them as small pieces by using your fingers. (It turns as separated rakes). Keep it aside.

5. Grate coconut and dry grind with 1 teaspoon of mustard seeds, chilly powder and tamarind.
6. Dry grind the mixture and remove it from the mixi jar.

7. Keep a pan on the fire and heat. Put 1 tablespoon of oil and add half teaspoon of mustard seeds. 1/2 teaspoon of urid dal.
8. Let mustard seeds splutter. Add curry leaves and slightly smashed raw jack pieces.
9. Add salt, turmeric powder and jaggery. Mix all the ingredients nicely.

10. Add ground coconut, mustard seeds mixture and mix it nicely.
11. Let it cook on low flame and let all the moister disappear.

12. Shift " Raw /Tender Jack Dry Curry " to a serving bowl and serve.

Note : 

Do not over cook raw jack pieces. It does not taste good. Just 2 whistles are perfect. Adding any other masala is optional. Taste differ. I have used coconut oil. Use of any other oil is optional. Use of jaggery is optional.
Time 30 Minutes 
Serves : 4 to 5.

Little Millet Lemon Rice/Same Chitranna

Millets are known as healthy grains these days because of their health benefits. They are rich in fiber, free of gluten and keeps you in good health. I have used little millet and prepared lemon rice.
Little millet is known as Same akki in Kannada language/Karnataka/India. 

I have used Little millet, lemon, coconut and green chilly.
Let us see some benefits of using "Lemon" in our diet.
Lemon is known for its healthy properites. It is a good blood purifier, contain antioxidants, and helps in good digestion. It helps in treating indigestion, constipation, throat infections, fever and obesity. It also helps in treating respiratory disorders, cholera and high blood pressure. They do take care of our skin and helps in strengthening our bones, immune system and cleanse our stomach. Lemon juice is helpful in treating kidney stones and lowering body temperature. They have vitamins like vitamin C, Vitamin B6, vitamin A, Vitamin E and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe Now :
No Onion or No Garlic is used in this recipe.

Thing Needed :

To Cook :
Little Millet : 2 Cups
Water : 4 Cups
To Season :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Green chilly : 3 to 4
To Add :
Grated coconut : 1 Cup
Grated ginger : 1 Teaspoon
Salt : As required
Ghee : 1 Tablespoon
Turmeric Powder : A pinch
Cashew Nuts : 6 to 8 (Optional)
Lemon : 1
Coriander leaves : 2 to 3 Tablespoons.

Method :

1. Clean wash and cook little millet in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, curry leaves and coriander leaves.
3. Wash and remove the outer layer of ginger and grate it.
4. Grate coconut and keep it aside. Extract lemon and keep the juice aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
6. Let mustard seeds splutter. Add slit green chilly and curry leaves.

7. Add cooled little millet and mix it slowly.
8. Add turmeric powder, ghee, lemon juice and mix it nicely. Let the flame be on low.

9. Add grated coconut and  fried cashew nuts. ( Fry it in a teaspoon of coconut oil).

10. Shift the ready Little millet lemon rice to a serving dish. Serve with a cup of curd.

Note :

Do not add more water. It might turn watery and the lemon rice does not taste good. Use the exact required water. ( The ratio is 1 : 2 - one cup millet and 2 cups of water).
Adding onions or garlic is optional. You can use more/less chilly. Use of any cooking oil is optional.
Adding fresh coconut is optional.
Time : 30 Minutes
Serves : 3 to 4.

Carrot Chitranna

Carrot Chitranna is a rice dish and it is very easy to prepare.  Chitranna is Lemon rice and lemon is added at the end it gives a little tangy taste. 

Carrot Lemon is a simple rice dish and you can have them for breakfast who likes to have rice dishes in the morning. It can be eaten for brunch who gets up late and miss breakfast and can combine breakfast and lunch and it is said as brunch. It is good for lunch too. Lazy days or holidays when you want to relax and not much of time to spend in kitchen can plan for this rice. It is also ideal for dinner.
Let us see some benefits of eating Lemon in our diet.
Lemon is used for treating indigestion, constipation, dental problems, throat infections, fever, obesity, respiratory disorders, cholera and high blood pressure. It is also good for hair and skin care. Lemon helps to strengthen our immune system, cleanses our stomach. They are considered as a blood purifier. Lemon is used for treating kidney stones, reducing strokes and lowering body temperature. Lemon juice is one of the best refreshing drink. They are filled with vitamins like vitamin C, Vitamin B6, vitamin A, vitamin E, folate and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. they are filled with antioxidant properties and it helps in peeventing diabetes, constipation and high blood pressure.
As  I said it is simple, quick and takes very less time to prepare once you cook your rice.
I have used plain rice (Sona Masuri ), lemon, carrots, coconut and green chilly.
Let us see the recipe now :

Ingredients :

Cooked rice : 1 Cup
To Add :
Carrots : 2
Lemon : 1
Coconut : 1 Cup
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Turmeric powder : A pinch
For Seasoning :
Cooking oil : 1 Tablespoon
Ghee : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Green chilly : 2

Method :

1. Wash and cut green chilly, coriander leaves and curry leaves.
2. Wash and peel off the outer layer of carrots and grate it. Keep it aside.
3. Wash and cut lemon and squeeze out the juice. Keep it aside.
4. Grate coconut and keep it aside.
5. Keep a pan on the fire and put oil. Put mustard seeds and urid dal.
6. Let mustard seeds splutter. Add cut green chilly and curry leaves.
7. Fry nicely for 10 seconds. Add grated carrots and fry nicely for 1 to 2 minutes.
8. Add cooked rice and mix it well. Add salt, turmeric powder and mix it well.
9. Let it cook on low flame for 1 to 2 minutes. Add grated coconut and put off the fire.
11 Add lemon extract (juice) and mix it again. Add 2 tablespoons of ghee and mix it well.
11. Shift the ready " Carrot Chitranna " to a serving dish.
12. Add cut coriander leaves and serve with a cup of curd.

Note : 

Cook rice and cool it before adding to seasoning. Use of any brand of rice is optional. I have used sona masuri and required water ration is 1: 3 ( 1 cup rice and 3 cups of water). Use of green or red chilly is optional. Use of more /less chilly is optional. Use of ghee adds to the taste. Use of onions or garlic is optional.

Time : 20 Minutes if rice is already cooked. Or 20 more minutes to cook rice.
Serves : 2 to 3.
Type : South Indian ..