Lady Finger & Moong dal curry

Lady finger & Moong dal curry is a side dish. This is one of our Udupi style traditional curry. We call it as bolu huli. Because this curry is prepared with out using any spice like coriander seeds/methi/ jeera etc. Even the coconut is not used. So the name it self says it is plain and simple curry which really taste good.

I have used lady's finger, moong dal and green chilly. Green chilly adds spicy taste to the curry. And the ingh/asafoetida's aroma invites and tempts you very much.
Lets see some benefits of Lady's finger :
Eating Lady's finger in our diet helps to improve our immunity. It contains iron and folate and Vitamin K, nutrients that help in treating anemia. It has good amount of fiber and helps in better digestion. It is very good for people who suffer from constipation. It is very good for weight loss. It  provides minimum calories and high fibre levels so that you feel full for a longer time. Lady's finger contains soluble fibre pectin. Pectin helps in lowering bad cholesterol. It helps in controlling blood sugar levels. Lady's finger contain Vitamin C, Vitamin A and Vitamin K. The minerals in lady's finger are copper, calcium, potassium, iron, Magnesium, Manganese, Zinc and Phosphorus.
Now Lets see the recipe. " Lady Finger and Moong Dal Curry" do not have garlic or onions. So it can be prepared Feast of festival or any special day. 
You can use toor dal instead of moong dal.

Things needed :

To cook
Lady's Finger/Bendekai/Bhindi : 1/4 Kg. (10 to 15)
Moong Dal : 1 Small cup or two handful
Tamarind Pulp : 2 Tablespoons
Salt : as required
Turmeric Powder : a pinch
To Add :
Jaggey : 1 Tablespoon (Optional)
Coriander leaves : 2 Tablespoons
To season : 
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Ingh/Asafoetida : a pinch

Method :
1. Wash and cook moong dal with little water.
2. Wash and clean bendi and allow the moisture disappear. Cut it in to small. (check any worm inside lady's finger while cutting).

3. Soak a marble size tamarind in hot water and squeeze out the pulp.

4. Now keep a pan on the fire. Heat and put oil. Put mustard seeds and let it splutter. Add jeera and ingh. Fry nicely. Add green chilly. Fry nicely.
5. Add curry leaves and cut lady's finger. Fry for at least 2 minutes. Let lady's finger fry a bit.

6. Add water if required. Do not make it more watery. Add cooked moong dal. Mix it slowly.
7. Adjust the salt (add little more) and mix it well.

8. By this time bendi turns into soft. The curry is ready to serve. Shift the curry into a serving dish and add coriander leaves.

9. Lady's Finger and Moong Curry is ready to serve. Add a spoon of ghee before serving.

Note :
You can fry lady's finger in oil and then mix with other ingredients. Lady's finger cooks nicely (with out sticky in tamarind and salt mixture. Cooking bendi is healthy. You can add any amount of chilly. (Optional).  You can also add fried garlic to the curry. (optional). It looks like bendi dal. It is one of the traditional dish from South Canara, Ypu can add sambar powder and use it as bendi sambar. Use of jaggery is also optional.
Time : 20 minutes
Serves : 3  

Refreshing Drinks and Kosumbari (Salad)

Happy Maha Shivarathri to one and all. Shivarathri is one of the many festivals celebrated by Hindus. It is said that Lord Shiva got married to Goddess Parvathi on this day.

People do visit temples and worship Lord Shiva on this special day. Prayers, bhajans and bhakti geetas are chanted on Lord Shiva. "Om Namah Shivaaya" is the Panchakshari Mantra and people keep chanting this Mantra most of the day.
People do fasting and keep themselves awake (jagaran) whole night. The next day it is a festival day. They enjoy having feast.
Here are some fresh drinks and fruit bowls, salads which can be prepared easily and quickly and enjoyed on the Shivaratri day.
We all know Fresh fruit drinks do refresh us and helps to keep us healthy. Fresh Fruits adds to our energy and it is good for health too.
Let us see some fruit drinks which can be done easily.

1. Banana Milk Shake :

Things Needed 

Ripe Banana : 2 to 3
Fresh boiled and cooled milk : 2 to 3 Cups
Honey : 2 to 3 Tablespoons

Method : 

Remove the outer skin of banana and put it in a mixi jar. Add milk and honey and give a churn for 2 minutes till banana grinds and mixes well with milk. Pour it out to serving glass and serve. (Adding cardamom is optional).

2. Pomegranate & Apple drink

Things Needed :

Pomegranate : 1 Cup
Apple : 1 (Red)
Honey : 2 to 3 Tablespoon
Milk : 2 to 3 Glasses (Boiled and cooled)

Method :

Wash and remove the skin of apple and cut into small pieces. Remove the pods from pomegranate.
Now put these apple pieces and pomegranate into the mixi jar. Add milk and honey and grind for 2 minutes. Put this ready drink to a bowl. Mix it well and serve . (Adding ice cube is optional).

3. Poppy Seeds & Almond Drink 

Things Needed :

Poppy Seeds/Gasagase : 2 Tablespoons (Cleaned)
Almonds : 1 Handful
Fresh coconut gratings : 2 Tablespoons
Jaggery : 2 To 3 Tablespoons
Cardamom : 1 pod

Method : 

Soak poppy seeds in water for at least 10 to 15 minutes. Soak almonds in hot water and remove its skin. Remove the seeds from cardamom. Grate coconut and grind all the ingredients nicely till paste. (Add required water to grind. Add jaggery at the end and churn for 2 minutes. Let everything mixes well. Pour it a bowl add little more water and mix it nicely and then serve.

4. Pomegranate Sweet Kosumbari

Things Needed : 

Beetroot : 1
Pomegranate : 1
Coconut : 2 Tablespoons
Honey : 1 Teaspoon

Method :

Wash and remove the outer layer of beetroot and grate. Remove the pods from pomegranate and grate coconut. Now put all the ingredients together in a big bowl and mix it with little honey and serve. (Adding Chat Masala is optional).

5. Corn - Cucumber and Gooseberry Kosumbari 

Things Needed :

Corn : 1 Cob
Cucumber : 2 Small ones
Gooseberry : 1
Coconut : 1 Tablespoon
Green chilly : 1
Coriander leaves : 1 Tablespoon
Salt : Required

Method :

Boil corn cob and remove the seeds from the cob. (You can use frozen corns). Wash and cut cucumber and keep it aside. Grate coconut and goose berry . Wash and cut green chilly.
Now mix all the ingredients in a big bowl. Add salt and mix it well.

6. Channa Kosumbari 

Things Needed :

Any Channa (Kabooli / black) : 1 Cup
Coconut : 2 to 3 Tablespoons
Green chilly : 2
Coriander leaves : 2 Tablespoons
Ginger : 1 Teaspoon (grated)
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asafoetida : a pinch

Method :

1. Wash and soak channa for over night or 5 to 6 hours and pressure cook for 10 to 12 minutes.
2. Wash and cut green chilly, coriander leaves and grate coconut and ginger.
3. Now keep a pan on the fire and heat. . Add oil. Let it heat. Add mustard seeds. Let it splutter.
4. Add jeera, ingh and greenchilly. Add curry leaves. Add cooked channa and mix it well.
5. Add little turmeric powder and salt. Mix it nicely. Let it cook for 1 to 2 minutes.
6. Add grated coconut and cut coriander leaves. Put it in a serving bowl.
Note :
Channa has to be cooked well to get good taste. Drain all the water from channa after cooking. You can use that water for rasam or soup. Adding more chilly is optional.

7. Mash Mellon & Banana Fruit bowl :

 Things Needed :

Mash Mellon : 1 (Small One)
Banana : 3 to  4 (Ripe Bananas)
Chat Masala : 1/4 Teaspoon

Method : 

Wash and remove the outer layer of mash melon and cut into pieces. (According to your wish). Remove the skin of bananas and cut into circle shape. Mix it well in a big bowl and sprinkle chat masala. Fruit bowl is ready to serve.

Moong dal -Carrot Cooked Kosumbari (Palya)

Kosumbari/Salad is a healthy dish. I have used moong dal and carrot to prepare this kosumbari/salad. This time it is cooked together on low flame and they are just soft (not over cooked) and is nice to eat. It can be served as one of the side dish. You can eat a bowlful and enjoy.

Moong dal & carrot kosumbari can be called as Palya/dry curry also. We can have this kosumbari with plain rice, chapatis, rotis, dosa, bread or buns (use as stuff inside the buns or bread and prepare sandwich) and even you can spread (top up) on the roasted pappad. (Any variety of papad). Use your own creativity and enjoy eating Moong dal -carrot kosumbari.
I have used Moong dal, carrots, green chilly, curry leaves and coriander leaves.
Lets see some benefits of eating Curry leaves in our diet.
Curry leaves plant is native of Indian and found in tropical and subtropical regions. They contain various antioxidant properties. They are good for indigestion, diarrhea, diabetes and balancing cholesterol in our body. It is said that, they help to protect the liver. According to Ayurveda, curry leaves contain many medicinal properties like anti-diabetic, anti oxidant, antimicrobial, anti inflammatory and hepato protective properties. (Capacity to protect liver from damage). Curry leaves contain carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. It is full of varies vitamins like vitamin A, vitamin C, vitamin B vitamin E and amino acids. Curry leaves are good for Eye sight, controlling cholesterol and good for healthy hair.
Lets see the recipe now :

Ingredients 

To cook :
Moong dal : 1/2 Cup
Carrot : 2 to 3
Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Oil : 1 Tablespoon
Ingh: a pinch
Curry Leaves : 8 to 10
Green chilly : 2
To Add :
Coconut : 1/2 Cup ( 3 Tablespoons)
Coriander leaves : 2 Tablespoons
Ginger : Small piece
Salt : as required

Method :
1. Wash and soak moong dal for 5 minutes. Remove the water and keep it aside.
2. Wash and remove the outer layer of carrots and cut into small.
3. Wash and cut coriander leaves, green chilly (Slit in between) and curry leaves.
4. Wash and remove the outer layer of ginger and wash again and grate it. Grate coconut.

5. Now keep a pan and heat. Add oil. Add mustard seeds and urid dal.
6. Let the mustard seeds splutter. Add jeera and cut chilly. Fry for 10 seconds.
7. Add curry leaves and ingh/Asafoetida. Add washed moong dal and fry nicely for 1 to 2 minutes.

8. Add cut carrots and mix it well. Add little turmeric powder and grated ginger.

9. Add 1/2 cup of water and cover the lid. Cook for 2 to 3 minutes. (I have used pressure cooker).
10. Remove the cover and let all the moisture disappear. Add salt.

11. Mix it nicely and add grated coconut and put off the gas.

12. Add cut coriander leaves and shift Moong-Carrot kosumbari to a serving dish.

Note :

I have used small pressure cooker.  (Just 2 to 3 whistle). You can cook in a pan and make sure it is not over cooked. Frying moong dal taste better and it is nice to eat. Using more oil is optional. Adding garlic and onions are optional. Adding coconut to the curry is also optional. Adding more/less chilly is according to your taste. You can also add little chat masala or garam masala to the curry. (optional). Taste differ
Time : 15 minutes
Serves : 4
You can have spread this curry on any type of papad and have Masala Papad. Prepare this when you are ready to serve. Spread moong -carrot palya on the top of the papad and sprinkle little chat masala on the top.

You can also use this kosumbari to stuff inside the buns or  bread,

Jack Seeds Kachori

Kachori/Kachuri/Kachodi or Katchuri is a fried dish. It is one of the famous dish of Rajastan and very popular dish in North India and world wide now a days. It is a savoury and spicy fried dish. There are so many varieties of Kachoris. For example onion kachori, peas kachori, mava (kova) Kachori, etc etc etc. Even sweet kachoris also very popular and kachori can be eaten during upavas (fasting). 

Ready to Serve Hot Kachoris

 Kachoris are prepared with maida and moong dal usually. But as I said earlier there are varieties of stuffing is done and filled. I have used moong dal and jack seeds and little spices like cumin seeds, pepper etc.
Lets see some benefits of eating jeera/cumin seeds.
Jeera/Cumin seeds are one of the important spice, and famous for their wonderful flavour and aroma. They also have number of health benefits. Jeera can help to improve digestion and helps to overcome insomnia. It helps to improve digestion and stomach ache. Jeera is high in fiber and is good remedy for constipation. In Ayurveda, it is said that it is capable of preventing and healing severe digestive disorders like piles. Jeera contain high potassium and that helps to maintain our blood pressure and heart rate. They contain anti bacterial and anti fungai properties and its a great remedy for cold, sore throat and asthama. It is good for people who are suffering from anaemia since it helps in production of hemoglobin. These jeera seeds are good for pregnant women since it contain Iron an Calcium.
No onion or garlic is added in this Kachori.

Things needed :

For the outer layer:
Wheat flour : 2 cups
Maida (All purpose flour ) 1/2 Cup
Ghee or Oil  : 1 Tablespoon
Jeera : 1 Teaspoon
Salt : as required
For Filling (stuffing)
Jack fruit seeds : 8 to 10 (cooked)
Moong dal : 1 cup
Green chilly : 2
Coriander leaves : 1 Handful
Jeera : 2 Teaspoons
Pepper pods : 4 to 5
Turmeric powder : a pinch
Salt : As required
Garam masala powder : 1/2 Teaspoon
Oil : 1 1/2 Cup (for frying)

Method:

1. Remove the outer skin of jack seeds and cook and let it cool. (Pressure cook at least for 8 to 10 minutes).
2. Roast moong dal and let it cool.

3. Wash and cut green chilly, coriander leaves and ginger.
4. Cut cooked jack seeds in to small and put it in a jar along with ginger, coriander leaves,pepper pods and green chilly.

5. Now add roasted moong dal and dry grind with jack seeds mixture.

6. Remove from the mixi jar and put it in a big bowl.
7. Add a teaspoon of jeera/cumin seeds, garam masala powder.
  8. Mix all the ingredients nicely and divide into small size of a ball.

9. Dry roast maida, wheat flour on low flame. Leave it for cooling.

10. Add salt and 1 teaspoon of jeera.and a spoon of chilly powder. Add ghee and mix it well.
.Add required water slowly and then prepare dough.( It should be poori consistency). Let it rest for 5 minutes.

11. Now make small balls with wheat +maida dough.
12. Roll them into small poris.

 13. Add  a tablespoon of jack and spice mixture in the middle of the rolled chapati and bring all the edges to the top.
14. Make like a ball and flatten it slightly and arrange them on the plate.

15. Keep a frying pan on the fire. Put oil and heat.
16. Deep fry ready kachoris on both side. (Fry it on low flame). Put them on the kitchen tissue.

  17. Repeat the same with remaining kachoris.

 18. Serve with green and red chutney or tomato ketch up.

Note :

Dry grind roasted moong coarsely. Let it mix well with ground jack seed mixture. Add spices according to your wish. (more or less). Adding more ghee to the flour might absorb oil while frying. Dry roasting wheat flour and maida help kachori to be crispy. Use of maida or wheat flour is optional. You can not keep kachori for a long time. Since wheat flour is used it will turn soft. You can use any legume instead of jack seeds. (Rajma, Channa or whole moong Field bean/avarekai etc).
Time : 40 to 50 minutes. (The whole process).
12 To 15 Kachoris can be prepared.