Radish - Green Tomato Curry

Radish/ Mooli/ moolangi is filled with vitamins and minerals. I have used my home grown green tomatoes and prepared this curry. You also can try and enjoy this yummy, fresh fried spices Curry.

All I used is Radish, green tomatoes, fresh fried spices, coconut and moong dal.

Let us see some benefits of eating Radish in our diet. 

Radish is filled with vitamins and minerals. It helps to digest the food easily. Radish is fiber rich vegetable. Very good for diabetes. Improves the skin health. It is rich in vitamin c. Radish helps to control the blood pressure level. It is full of folate, potassium, vitamin B6. It helps to fight fungus.

Good for people who suffer from constipation. 

Let us see the recipe Now :

Things Needed :

To Cook :

Radish : 2 to 3 

Raw Tomatoes :  5 to 6 

Moong Dal : 1/2 Cup

Spices to Fry:

Urid dal : 1/2 Tsp

Methi seeds : 5 to 6  or 1/4 tsp

Coriander seeds : 2 to 3 tbsp

Red chilly/Byadagi Chilly : 4 to 5 

Ingh /Asafoetida : A little 

Curry Leaves : 6 to 8 

To Grind :

Grated coconut : 1/2 Cup

Fried spices :

Water as required to grind

To Seasoning :

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/4 Tsp

Ingh/Asafoetida : A little 

Curry Leaves : 6 to 8 

Oil : 1 Tbs 

To Add : 

Required Salt 

Turmeric Powder : A little 

Coriander leaves : 1 Tbs

Method :

1. Wash and cut radish as you wish. Cut tomatoes and wash moong dal.

2. Put cut vegetables and washed moong dal in a pressure cooker and cook for 2 to 3 minutes.

3. Keep a small pan and add oil. 4. Fry urid dal and methi seeds till they turn slightly brown. 

5. Add coriander seeds and byadagi red chilly. Fry nicely for 1 to 2 minutes.

6. Add jeera, ingh and curry leaves. Put off the fire. Let it cool.

8. Keep cooked veg and moong dal on fire. Add salt and turmeric powder. Boil for 2 minutes.

7. Grate coconut and grind it with fried ingredients. Add required water to grind. 

9. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes.

10. Shift it to a serving dish. 

11. Prepare and add mustard - curry leaves - ingh seasoning. Add cut coriander leaves. 

12. Eat or serve as one of the side dish during lunch or dinner. 

Note :

Radish - Green Tomato Curry goes well with chapatis, rotti, roti, poori, idli etc. 

It is a healthy side dish that is good for all age group. Adding onions and garlic is optional.

Adding toor dal instead of moong dal is optional. 

Time : 30 Minutes. 

Serves : 3 to 4 

Moong Dal Chakli 2

Moong dal chakli is crispy, crunchy and it is always nice to have these home made crunchy food.

HOME MADE is always a best thing and we are really lucky to have it. You are sure of what you eat.

I have used moong dal, rice flour, chilly powder, jeera, ingh, sesame seeds and rice flour.

This type of Moong dal chakli is nice to munch, though I have already tried moong dal chakli in different type, this looks yummy, more crunchy and it is always good to try.

Chakli is always good to have with a cup of coffee or tea. 

I am a chakli lover. Yes. My doddamma used to scold me for that, not to eat so much oily food. During Gokulastami she used to prepare a big tin of Chakkuli those days. The preparation of chakkuli is not at all easy during those days.

She used to wash the rice and dry it on the flour and then dry roast urid dal. These are to be ground with the stone grinder by using their hands to turn the stone on the top. The flour then to be collected and then sieve it, again grind it in the same way. It used to lots of labour behind the chakli process.

The Chakkuli she used to make is to be fantastic and now it is only a remember. 

Let us see the recipe now :

Ingredients :

Moong dal :  1/2 Cup

Rice flour : 2 Cups

Chilly Powder : 1 Teaspoon

Sesame seeds : 1 Tbs

Butter : 2 Tbs

Salt : As required 

Oil : To Fry : 2 Cups

Method :

1. Wash and cook moong dal. (Pressure cook).

2. Grind it to paste consistency once it is cooled.

3. Take out to a big bowl and mix it nicely.

4. Add chilly powder, sesame seeds, salt and jeera.

5. Add rice flour and 2 tbs of butter and mix it well.

6. Add water little by little and prepare the dough.

7. Kneed the dough well and put a small portion of dough in chakkli mould. 

8. Keep a pan on the fire and put oil. Heat the oil.

9. Press chakkuli dough into hot oil and fry.

10. Fry on both sides till it turns slightly golden brown and take it out from the oil.

11. Put it in the big bowl. 

12. Prepare the chakkuli with remaining dough. 

13. Chakkuli is ready to serve.

14. Crsipy and crunchy chakkuli is ready to munch.

Note :

Use of hot oil instead of butter is optional. I have used butter. Fry chakkuli in medium and hot oil.

Kneed the dough well.

Time : 30 Minutes.

Bottle Gourd - Gongura Dal

Bottle gourd - Gongura/Kenaf leaves Dal is very easy and handy if you have Gongura leaves. It is quick and yummy dal that is healthy also.

I have used Gongura leaves which I bought from Pyramid Valley when we went last week.
I had half bottle gourd piece left in the fridge. So I put every thing together and cooked, seasoned with mustard seeds, ingh, jeera and curry leaves. Yummy dal was ready with in 20 minutes.
NO ONION or NO GARLIC used here in this Bottle Gourd - Gongura Dal.
Let us see the recipe now :
Gongura leaves are savoury and no need to use any lemon extract or tamarind pulp;
As I said it is very easy to prepare and good to have with almost all the main dishes. Good nutritious dal for all age group.

Things Needed :

To Pressure Cook :
Bottle Gourd pieces : 1 Bowl.
Gongura /Kenaf Leaves : 1 bundle. (only the leaves)
Moong dal : 1/2 Cup
Green chilly : 2 to 3
Ginger : Grated : 1 Teaspoon
To add :
Ghee : 1 Tablespoon
Pepper Pods : 1/2 Tsp
Salt : As required
Turmeric powder : A little
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
Jeera /cumin seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry leaves : 6 to 8 leaves.

Method :

1. Wash and remove gongura leaves from its sticks. Cut into small or put as it is in a pressure cooker.
2. Wash green chilly slit and put it with gongura leaves.

3. Wash ginger and scrape out the outer layer and grate it . Add it to gongura leaves.
4. Wash moong dal and add it to leaves.
5. Add 1/2 cup of water and little turmeric powder.
6. Wash bottle gourd and remove the outer layed of 1/2 bottle gourd. Cut it into small and put it with gongura leaves in pressure cooker.
7. Close the lid of pressure cooker and cook for 5 to 6 minutes. Leave it for cooling.

8. Keep a pan and put cooked mixture of gongura leaves, moong dal, grated ginger, slit green chilly.
9. Add required salt and a glass of water. Let it cook for 2 to 3 minutes.
10. Now keep a pan on the fire and heat. Add oil. mustard seeds, and jeera. Add crushed pepper pods.
11. Add ingh and curry leaves once the mustard seeds splutter. Add this to cooked dal .
12. Shift the ready Bottle Gourd - Gongura Dal to a serving dish and serve.

Note :

You can use toor dal instead of moong dal. Moong dal is packed with nutritious value.
Adding more chilly is optional. We like mild spice taste and do not use much spicy.
Adding more ghee is optional.
Time : 20 minutes.
Serves : 2 to 3.

Bottle Gourd Jeera - Pepper Curry

Bottle Gourd /doodhi/sorekai is one of the healthy vegetable and it has become very popular these days. It is filled with vitamins and minerals. It helps to regulate the blood pressure and sugar level in our body. It is filled with fiber.

I have used bottle gourd, moong dal, coconut, jeera and pepper.

Let us see some benefits of eating Pepper in our diet.

Peeper has been used since ages and it is loaded with medicinal values. It is known as king of spices and we Indians do use in our cooking. It is high in antioxidant and helps to improve damaged cells in our body. It is loaded with anti inflammatory properties. It helps to improve blood sugar level. Pepper also helps in lowering the cholesterol levels. It is good for cough and cold. it helps in absorbing nutrients from the food we eat. It good for digestion. It is good for brain health. It is said that  it may help the brain health. ( Avoid losing memory).
No Onion or No Garlic Curry .
Let us see the recipe now :

To Cook :

Bottle gourd pieces : 1 Bowl
Moong dal : 1/2 Cup
Green chilly : 2
To grind :
Coconut : 1 Cup
Jeera /Cumin seeds : 1/2 Teaspoon
Pepper Pods : 5 to 6 pods
Ginger : An inch
To Add :
Ground coconut mixture
Tamarind Tokku : 1 Teaspoon
Salt : As required
Turmeric powder : A little
Coriander leaves : 1 Tablespoon
To Season :
Coconut Oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 5 to 6

Method :

1 Wash and remove the outer layer of bottle gourd. Cut bottle gourd into small  small pieces.

2. Wash and cook moong dal with required water.

3. Wash coriander leaves, curry leaves and cut them in to small pieces. Wash ginger and scrape out the outer layer. Cut ginger into pieces and keep it aside.
4. Prepare seasoning with coconut oil and add cut bottle gourd pieces. Mix it well and add water. Let it cook till the pieces are soft. Add little turmeric powder while cooking. Add cut green chilly.

 5.Grate coconut and grind with pepper, jeera and ginger with required water.

6. Now mix cooked dal and cooked bottle gourd pieces. Add tamarind tokku. Add salt. Stir slowly and mix the curry well.

7. Add ground coconut mixture and mix it well.

8. Let it cook on medium flame for 4 to 5 minutes. Stir in between so that it does not get burnt at the bottom.

9. Shift bottle gourd, jeera - pepper curry to a serving dish. Add cut coriander leaves.

10. Serve bottle gourd, jeera - pepper curry for lunch or as you wish. (with chapati or any other main dishes).

Note :

Cut bottle gourd in to small pieces so that it cooks quickly. Adding more chilly is optional. Adding toor dal instead of moong is optional.
Adding tamarind pulp instead of tamarind tokku is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Rava - Dals Ade / Dosa

Rava /Semolina - Dals dosa is rich in protein and good for breakfast or dinner.

Rava /Semolina dosa is very easy to prepare and you can prepare dosa with just ground batter or You can ferment the batter and then prepare crispy and yummy dosa.
I have used Moong dal, channa dal, toor dal, urid dal and a cup of Rava/semolina. I did not use any  soda or Eno salt. It is full of healthy breakfast and it keeps you full for a long time no doubt.

Let us see some benefits of Dals in our diet.

Dals are rich in protein and very essential for vegetarinas. Moong dal is full of protein and filled with nutrients. It is filled with manganese, magnesium, phosphorus, copper, potassium, zinc and Vitamin B. Moong dal is easy to digest and low in cholesterol. It helps in regulating the blood sugar level and good for weight reducers.
Urid dal is filled with fiber. It improves and strengthen bones. It helps to boost energy and control blood sugar level. It is good for our skin. Urid dal is a good source of protein, potassium, iron, and Vitamin A and C.
Toor dal has good source of folic acid and good for pregnant women.It is filled with fiber. It contain proteins, potassium, iron, folic acid, magnesium and Vitamins.
Channa dal provides energy and good source of fiber. It is diabetic friendly and regulate the blood pressure level in our body.
 It is full of B Complex vitamins like Vitamin B 1 , B 2, B 3 and Vitamin B 9.
Let us see the recipe Now :

Things Needed :

Channa dal : 1 Cup
Toor Dal : 1 Cup
Moong Dal : 1 Cup
Urid Dal : 1 Cup
Semolina /Rava : Medium sized : 1 Cup
Salt : As required
Cooking Oil : 2 to 3 Tbs

Method :

1. Wash and soak urid dal, toor dal, moong dal and channa dal for 3 to 4 hours.

2. Grind it with required water.

3. Take out the batter to a big bowl.

4. Add a cup of medium size rava/semolina.

5. Add required salt and mix it well. Let it set for 10 to 15 minutes.

6. You can prepare dosa / adai with out fermenting the batter.

7. Or you can ferment the batter and then prepare dosa.

8. Keep a pan on the fire and heat. Clean the tava with a tissue.

9. Add a ladle full of dosa batter and spread it in round shape. Add little oil and cook on both sides.

  8. Both the types of dosas ( with non ferment and ferment batter) dosas comes out nicely.

9. Enjoy with your choice of side dishes.
10 We like honey and had it with honey and pickle and chutney .

Note :

Do not add much water to grind the dals. You can add it later while mixing rava with dals.
Adding little pepper adds to aroma and taste. Good for health too.
Adding Vegetables like grated carrots and onions is optional.
Fermented batter turns the dosa crispy. You need to be little careful since it cooks up quickly.
Adding more or less oil while preparing dosa is optional. Adding more ghee or oil adds to the taste.
Serves : 3 to 4
Time : Dals : Soaking time : 4 Hours - Grinding + 5 Minutes (Mixi), preparing dosa : 20 minutes.
(Without fermentation) and fermentation 3 to 4 hours .