Showing posts with label Methi seeds. Show all posts
Showing posts with label Methi seeds. Show all posts

Tuesday, June 12, 2018

Raw Mango Traditional Chutney. (ಹಿಂಡಿ).

Raw mango chutney/ ಹಿಂಡಿ as we call it is one of the traditional dish done with raw mangoes. This chutney is used as one of the side dish with dosa, idli, rice, curd rice and many more main dishes.
It is so easy to prepare and enjoy.

This chutney is so handy and it helps and eases our daily work . In South Canara in our homes we normally do not prepare chutney always. It has become a habit that we use varieties of pickles especially mango pickles. The varieties of mango pickle like, ಕೆತ್ತೆ, ಅಡುಗಾಯಿ, ಮಿಡಿ, ಹಿಂಡಿ, /kette, adugaayi, midi, hindi etc. Each type of pickle is yummy to taste and some last long at least for 2 to 3 years even.
This particular variety of pickle/chutney is done very easily and quickly. Normally when the raw mango starts this variety of pickle is prepared.
I have used raw mango, mustard seeds, coconut oil, roasted methi/Fenugrik seeds, red chilly powder.
No need to keep mangoes in salt, or boil any salt water.
I have used one big raw mango.
Let us see the recipe

Things needed :

Raw mango : 1 Big size
Mustard seeds : 2 Tablespoons
Methi seeds : 1 Teaspoon
Salt : 5 to 6 Tablespoons
Chilly Powder : 3 to 4 Tablespoons
To Season/Temper :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Ingh /Asafoetida : A pinch

Method :

1. Wash and wipe mango with clean towel. Leave it for a few minutes.
2. Peel off the green outer layer and cut mango into very small pieces.
3. Take a big bowl and put mango pieces and salt. Mix it well and leave it for a few minutes.
4. Keep a pan on the fire and heat. Add methi/ seeds and put it to a bowl. Let it cool.
5. Dry grind dry raw mustard seeds, add methi seeds and dry grind it nicely.
6. Add red chilly powder and dry grind it for 2 to 3 minutes.

7. Now add cut mango soaked in salt.  Let it turn as paste and turn as chutney.
8. Mix it with a spoon edge and grind it again.

9. Remove the ready chutney to a serving bowl.

10. Add coconut oil, mustard seeds and ingh/Asafoetida seasoning and mix it nicely.

11. Let it cool completely. Store it in a glass bottle and use it as you like.
12. Better to store in fridge.


Remember that to wipe mango nicely and then use it. Adding more oil, chilly powder is optional.
Use of coconut oil is optional. You can also prepare mango rice chitranna using this mango chutney.
Any brand of chilly powder is optional. I have used MTR red chilly powder.
Time : 20 Minutes.
Serves : Depends upon the servings.

Monday, October 13, 2014

Little Millet - Mentya (Fenugrik Seeds) Dosa.

Little Millet or Same (in Kannada) is a healthy food grain. Using Millets in our diet is a healthy concept these days.

Millets are rich in protein and amino acids and other vital nutrients that help to build a strong immune system. They help in body's metabolism. Each millet has its own nutritional benefits and significance.
Little Millet is known as Saame akki in Kannda, Shavan or Kutki in Hindi. In Bengali  it is known as Sama, Tamil Samai, Gujarati - Gajro , kuri. In Telugu -Samalu, Marathi -Sava, Halvi and Vari. In Oriya it is called Saun.

Millets are gluten free, highly nutritious, Great energy source and ideal for those who or sensitivity to wheat or other grains that contain gluten. They are complete protein source  when combined with legumes and it is ideal for a vegetarian diet. They are full of fibers. They contain B- Complex vitamins. High in iron, magnesium, manganese and potassium, calcium and zinc. They help to lower cholesterol.

Little Millet - Methi Dosa is very good for breakfast, as snack and for dinner too. One thing you should remember that it should ferment nicely to get the perfect softness or it may be like a chewing gum. This dish is full of healthy dish because it also contain Methi (fenugrik) seeds.

Here is a recipe of Little Millet - Mentya (Fenugrik Seeds) Dosa which will be liked by all the members of the house and all age group.

Things Needed :

Little Millet : 3 Cups
Mentya ( Fenugrik Seeds) : 1/3 of the cup.
Urid Dal : 1 Table spoon
Salt : required
Oil : 3 to 4 Table spoons.

 Method : 

1. Wash and soak little millet, Fenugrik seeds and urid dal for 4 to 5 hours.

2. Grind it using little water till paste. (Dosa consistency).  Add required salt and leave it for ferment. (over night ).

3. Keep a dosa pan on the fire. Heat and sprinkle oil.
4. Put a spoon full of dosa batter and spread it round on the tava.

5. Sprinkle oil on the top and cover it. Let it cook for a minute.
6. Turn and cook on the other side for 10 to 20 seconds.

7.Repeat the same with remaining batter.
8. Serve dosa with the side dish you have prepared.
9. Put a spoon of butter or ghee on the top of the dosa just before serving.

 Note :

The dough must ferment nicely to get the correct texture. You can prepare thick or thin dosas. Using oil and ghee is optional. You can also add jaggery to this dough to make it sweet version of dosa. You can also add cut onions, chilly, grated ginger and prepare spicy dosa.
Soaking time : 3 to 4 hours.
Ferment time : Over night or  6 to 8 hours.
Preparation time : 20 Minutes.
Serves : 4 to 5.  

Sunday, July 27, 2014

Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.

Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons

Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.

5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.

9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.

Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5