Doddi Patre or Sambara Balli - Tambuli

DoddiPatre or Sambara balli is a herb plant. The leaves of this plant has many medicinal values, like when you have cold  or throat pain , you can just eat one or two leaves with little salt inside it. It purifies the blood too.  This perticular dish is a side dish and usually served in the beginning of the lunch goes very well with rice.

Things Needed: 

Sambara balli Leaves: 15 to 20

Butter Milk : 2 cups.

Salt :  required.

Ghee : 1 Tea spoon.

Jeera ( Cumin seeds ) : 1/2 Tea spoon.

Pepper Seeds : 5 to 6.

Ingh( Asofetodia) : a pinch.

Red Chilly : 1 

Coconut : 1 Table spoon

Method: 

Wash and keep the leaves aside. Now keep a pan on the fire. Put ghee and heat a bit. Add jeera and pepper seeds, and red chilly and fry for 20 seconds. Add the sambara balli leaves and fry nicely till the colour change or till its little soft. Add ingh to it and remove the mixture from the pan. Leave it for cooling.

Now grind the fried mixture with fresh coconut and little butter milk nicely . Put the ground mixture in a small bowl. Add salt and remained butter milk or curd. Mix thoroughly  and make it more liquidly. Serve this dish in the beginning of the lunch. You can also add  little fried jeera and curry leaves just before serving . 

Note : Fry the leaves on low flame till soft. You can also avoid coconut if you do not like it. But coconut will give a bind to the ingredients and taste better. 

Figs - Lemon Juice .( Figs and Lemon).

Figs and Lemon juice is very refreshing drink. Figs can be dried and kept in summer and use it whenever you need it.

Figs help us to be healthy in a way. People who are  suffering from the himoglobin count in the blood cell , can have this drink regularly and keep themselves healthy. Pure  figs concentrate is available in Malenaadu ( Sagar - Shivmogga side in Karnataka ). You can get dried figs also here.
I have used the dried figs. You get a concentrate of figs in Sagar/Shimogga/Karnataka /India. They do collect the figs after it is completely grown and prepare the concentrate in natural way.
Figs are collected and soaked with sugar or jaggery and kept it in the sun. Figs completely absorb sugar and it is then turned as liquid. No artificial chemical added. The concentrate then filled in the bottle and kept it for using it. I was lucky to get a bottle of juice.

Things Needed :

Water : 3 to 4 cups.
Dry Figs : 10 to 12.  ( or concentrate : 3 to 4 Table spoons ).
Lemon : 1 Medium size).
Salt : a Pinch.
Sugar /jaggery/Honey :  2 Tablespoons or little more.

Method :

1. Wash and soak figs in normal water for 10 minutes.
2. Grind soaked figs with soaked water till paste.
3. Remove from the jar. Put it in a bowl. Now squeeze out the lemon juice and mix it.
4. Add honey or sugar and stir nicely. The Figs juice is ready to serve.

5. Put the Figs-Lemon Juice in to glass and add a piece of ice cube. ( I did not add ).

Note : Adding more/less figs is optional. Adding ice cube to the juice is optional. Adding a pinch of salt helps you to be on healthier side. ( It avoids getting cold). If you are using  Figs Concentration then do not add any sugar or jaggery. Use of Sugar/Honey /Jaggery is optional.
Time : 10 Minutes.
Serves : 3 to  4

Harawe Soppina Huli ( Spinach Curry).

Harave Soppu/Amaranth leaves is one of the healthy leaves and you get fresh leaves around the year. It grows well and full of vitamins and minerals during rainy season since it gets proper weather to grow naturally. We can prepare Sambar, (plain, or with coconut ), dry curry, or curry with curd and so many varieties. Here is the Recipe that  contain moong  daal and its easy to prepare and you can have this curry with hot rice or chapatis or pooris too.

This is one of my old post and I am trying refresh the post.
Let us see the recipe Now:
NO onion OR No garlic added here. We normally cook our curries without onions and without garlic. It is one of the traditional food of our Udupi. 

Things Needed:

Harave Soppu ( Spinach leaves) : 1 Big bundle ( Green or Red).
Green chilly : 3 to 4
Tamarind Pulp: 2 to 3 Table spoon.
Salt : to taste.
Jaggery :2 Tablespoon.
Moong Daal : 1/4 Cup.
Oil : 1 Tea spoon.
Mustard seeds : 1/2 Teaspoon
Urd Daal : 1/2 Teaspoon.
Curry leaves: 6 to 8
Sambaar Powder: 2 Teaspoons.
Turmeric powder : a pinch.

Method :

1. Wash and cook moong daal in pressure cooker for 4 to 5 minutes.
2. Wash and cut  Harve soppu into small pieces.
3. Soak small ball size of tamarind in hot water and squeeze out the pulp and keep it aside.
4. Wash and cut green chilly ( Just slit the chilly )
5. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Let mustard splutter.
6. Add Ingh and curry leaves and mix it well. Add cut harivesoppu and fry for 2 minutes.
7. Add water and turmeric powder. Let it cook for 5 minutes and leaves get soft.
8. Add tamarind pulp and jaggery. Add slit green chilly.
9. Add cooked moong dal and mix it well. Cook nicely for 2 to 3 minutes.
10. Add sambar powder and mix it well. Let it cook for another 2 minutes.

11. Shift the ready Harawe Soppina Huli to a serving dish.

12. Add a teaspoon of fresh butter before serving Hot Harawe Soppina Huli. ( Optional).

Note : 

See that leaves are cooked till soft. Adding onions and garlic is optional. Some opt to add garlic seasoning to any leafy curry. ( Optional). Adding any brand of Sambar Powder is optional. I have added Mayya's Sambar Powder. Adding more or less chilly is optional.
Time : 30 Minutes
Serves : 2 to 3.

Sabbassige (Dil) Soppu - Akki Rotti

Who does not like Akki Rotti (Rice Rotti ) which is very very famous Karnataka dish.I Love akki rotti with any type. Vegetables added, onion added or any green leaves added.
Sabbassige/Sabseege/Dil Leaves Akki rotti is very famous here in Bangalore  and around. Dil leaves is one of the best healthy leaves and loaded with healthy properties.
I have added Sabbassige/Dil leaves, Onions, coconut, green chilly with Rice flour.

Lets see the recipe Now :

Things Needed :

Rice powder : 2 Cups.
Sabbassige ( Dil) leaves: 2 cups.
Onion : 3 Medium size
Curry leaves : 2 to 3 Tablespoons.
Coriander leaves: 3 to 4 Tablespoons.
Coconut: 1/2 Cup.
Green chilly : 2
Salt : as required.
Oil : 1/2 Cup.
Water:  as required.

Method :

1. Wash and cut Sabbassige leaves and cut into thin pieces.
2. Remove the outer skin of onions and wash it. Cut into small pieces.
3. Wash and cut coriander leaves, curry leaves, green chilly into small pieces.
4. Wash and remove the outer layer of ginger, wash it again and grate it.
5. Grate coconut and keep it aside.
6. Take a big bowl and put all the cut ingredients and rice flour. ( Dil leaves, coriander- Curry leaves, onions, grated ginger, coconut and salt.
7. Mix it well and add a cup of hot water (boiling water) and leave it for a while. (5 minutes).
8. Add required water and prepare the dough. Let it be bit loose. (It helps to spread the dough evenly).

9. Keep a pan on the fire and heat. Add a spoon of oil and put handful of dough on the pan.

10 Dip your fingers in a bowl of normal water and spread the dough around the pan.
11. Add oil on the top and cover the rotti. Cook on medium and low flame.

12. Turn the other side and put 1/2 teaspoon of oil on the rotti. Let it cook for 2 minutes.
13. Remove from the pan and put it in a serving plate.
14. Put a spoon of Ghee/Butter on the top of Akki Rotti and serve with the side dish you have prepared.

15. Repeat the same way and prepare remaining rotti

Note :

The  Flour should be fine variety. Adding hot water helps the dough to soft and Rotti turns as nice and yummy. Adding more/less oil is optional. You can use palak leaves instead of dil leaves. More/less coconut is optional.
You can also use banana leaf to prepare rotti. Preparing the rotti on banana leaf helps in cooking.
Time " 30 Minutes
Serves : 3 to 4 (According to the size).

Beet Root Milk Shake...

Beet Root is good for increasing Hemoglobin in blood.  You can have this drink any time of the day.

Ingredients:
Beet Root :  1 ( Medium size)
Sugar : 2 Table spoons
Milk : 1/2 Litre
Cardamom : 2 to 3 Pods.
Almonds : 4 to 6
Water : 1 Cup.
Method :
Wash Beetroot  and remove the skin and cut it in to small pieces.  Pressure cook beetroot pieces for 8 to 10 minutes.   Leave it for cooling.  Boil Milk and leave it for cooling. Remove cardamom skin and keep the seeds  aside.  Soak Almonds in hot water for 3 to 5 minutes and remove the skin  and keep the Almond Pods aside.
Now Put boiled  Beet Root and cardamom seeds and Almond pods in a mixi jar. Add 1/2 cup of water and grind till paste.  Add 1 cup of milk  and sugar to it and grind again for 1 minutes. Remove the mixture and put it in a big bowl.  Add remaining milk  and  water (if needed)  and mix thoroughly and serve Beet Root Milk Shake in a glass.  ( You can also keep this milk shake in  Fridge for 1 hour and then serve cool  Beet Root Milk  Shake.
Note :  Can Add  More Beet Roots ...It gives a thick texture .   Can Add more milk too. Do not put Ice cubes  .....while serving ...since it changed the taste.    Can use Honey instead of  sugar.     Add honey while grinding Beet Roots.     Beet Root Milk shake looks pink like Rose milk......No need to add any other flavour since  it does not go well with Beet Root.  
Serves :  3 to 4   

Poppy seeds - Cool Drink (hasi Gasa-gase)

Poppy Seeds  Drink helps to cool your body and refresh you and helps you to be fresh whole day.
It is good for hot summer day. I have used poppy seeds, almonds and honey with fresh boiled milk.

Lets see some benefits of having Poppy Seeds in our diet. 
Poppy seeds/Gasagase/Khus khus is rich source of anti oxidant properties. They do have fatty acids and it is good for our body. Poppy seeds are rich in mono unsaturated fatty acids that help in lowering bad cholesterol and increases good cholesterol levels. They are rich in dietary fiber and good for people who suffer from constipation. They are rich in Vitamin B complex vitamins. Poppy seeds contain good amount of minerals like iron, copper, calcium, potassium, manganese and zinc.
Lets see the recipe now. Sugar is not added and it is an easy drink that anyone can prepare.

Things needed :

Poppy Seeds : 2 to 3 Tablespoons
Almonds : 10
Honey : 1 Cup (8 to 10 Tablespoons)
Fresh Boiled Milk : 1 Litre

Method :

1. Clean and soak poppy seeds and soak almonds in warm water.
2. Remove the outer skin of almonds and grind it with soaked poppy seeds.
3. Now remove the almond and poppy seeds paste and put it in a big bowl.

4. Add water and mix it well. Put it in a big bowl.
5. Add boiled and cooled fresh milk.
6. Mix ground poppy seeds, almonds with milk.

7. Add honey to it and mix it well. (You can use 5 to 6 tablespoons of Honey to 1 litre Milk). Adding more honey is optional. The drink should be mild sweet.

8. Poppy Seeds -almonds Cool milk is ready to serve.

Note : 
Do not roast poppy seeds. It is said that roasting poppy seeds might lose its healthy properties.
Grinding with almonds helps the poppy seeds turn as paste. Do not boil the mixture for a long time. Just one boil will do. Fresh milk can be boiled and cooled earlier. Do not mix Hot milk to poppy seeds mixture. It might curdle and milk may turn spoiled. Let it be cooled milk and cooled poppy seeds mixture. Adding more/less honey is optional. Adding jaggery instead of honey is also optional.
Serves : 8 to 10
Time : 20 Minutes.

Mentya Hittu ( Fenugreek Powder ).

Mentya Hittu is made of mixed daal and spices....and eaten with Hot Rice and ghee in the beginning . Some people use Ground nut oil instead of ghee...This recipe is from North Karnataka...and its good to have Mentya Hittu since its made of pulses and cereals ....and spices...

Things Needed :
Channa Daal : 4 Cups
Rice: 1 Cup
Whole Wheat : 1 Cup
Urd Daal : 1 Cup
Coriander Seeds : 1 Cup
Jeera: 2 Table spoons
Fenugreek Seeds : 1 Table spoon
Asafoetida or Ingh : a pinch..
Pepper Seeds : 1 or 2 Tea spoons .( According to Your wish).
Red Chilly : 4 to 6 ( Optional).
Salt : To Taste

Method :
Roast all the above ingredients except salt on low flame until raw smell disappear. Leave for cooling and then dry grind . Add salt and mix it well and store it in an airtight box. Serve Mentya Hittu with Hot rice and ghee..

Note : Roast the ingredients one by one on low flame. Adding pepper or red chilly is optional .
You can add both if you wish or can add only pepper or red chilly. Can also add Whole moong 1/2 a cup to this mixture. (Roast whole moong until the raw smell disappear). Add little salt and then You can add the needed salt while serving ..