Kesu Palya / Colocasia Dry Curry

ಕೇಸು /Kesu/ Colocasia is one of the healthy leaf which grows well during rainy season and is good for health too. We got colocasia plants and we get fresh leaves once in two to three weeks. I do prepare varieties of dishes using Kesu. This time I tried Kesu Palya /Dry Curry. It has come out very nice and thought of sharing with you all.

I have used Kesu / Colocasia  leaves, home prepared curry powder, jaggery and tamarin. Seasoned with coconut oil which I brought from ooru when I went last time
Kesu leaves helps to keep our body warm and provides lots of minerals and vitamins. It has a good source of fiber and helps in easing the constipation problems
Let us see the recipe now "
No Onion OR No Garlic in this Kesu Palya. It is a dry curry with sweet and spicy taste. It is nice to eat with plain rice.

Things Needed :

Colocasia leaves : 10 to 12 ( Medium sized )
Tanarind  : 1 Marble size
Jaggery : 2 Tablespoons
Curry Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Byadagi red chilly : 2 to 3
Ingh /Asafoetida : A little

Method :

1. Wash and cut kesu leaves into small pieces. Remove its stems outer layer before cutting its stems.

2. Put tamarind in hot water and squeeze out the pulp. Keep the pulp aside

3. Grate coconut and keep it aside.

4. Keep a pan on the fire and heat. Add coconut oil. Add mustard seeds, jeera and ingh. Let mustard seeds splutter.
5. Add curry leaves and kesu leaves. Mix it well. Add tamarind pulp, salt and jaggery.

6. Add a pinch of turmeric powder and mix all the ingredients nicely. Cover and cook on medium flame till all water disappear.

7. Mix in between and add curry powder and mix it again.
8. Cook for 3 to 4 minutes, leaves turns soft and all the moisture disappear.

9. Add fresh grated coconut and mix it nicely. Put off the fire and shift the ready Kesu Dry Palya to a serving dish.

10. Serve with your choice of main dish.

Note :

Do not use much water to cook. Adding more jaggery is optional. Use of curry powder is your choice. I have used home prepared curry powder. Kesu leaves should be tender. Use of tamarind is important.
Time : 20 Minutes.
Serves : 2 to 3 People.

Curry Powder :

 Dry roast channa dal, urid dal, coriander seeds, each 1 tablespoon,  red chilly/byadagi  ( 5 to 6 ), methi seeds 1/2 ts, jeera /cumin seeds 1/2 teaspoon, sesame seeds  1 tablespoon and ingh.
Dry grind once it is cooled down. Use it for a time. ( 1 time )

Dates and poppy seeds Burfi

Dates and Poppy seeds burfi is a healthy burfi, that I have tried during this Deepavali. No sugar or jaggery is added to this bar and is nice to chew the healthy, yummy and easy  Dates and poppy seeds.

I have used Dates, almonds, cashews, raisins, figs and poppy seeds.
It is an easy and healthy burfi that all age group can enjoy and more of it it is diabetic friendly. Sweet teeth people can munch this burfi at any time of the day. Good to carry for travelling and good snack for the kids snack box. It is energetic and loaded with good minerals and vitamins.
I prepared this Dates burfi during Deepavali and packed it as one of the sweet to our relations.
Dates and Poppy Seeds Burfi Has NO Sugar, NO Ghee or any fat and No Coconut.
Preferably use ripe and soft Dates to prepare this burfi.
Let us see the recipe now :

Ingredients 

Dates : 400 Grams
Raisins : 2 to 3 Tablespoons
Almonds : 20 to 25
Cashews : 10 to 15
Figs : 5 to 6
Poppy Seeds : 3 to 4 Tablespoons

Method :

1. Remove the seeds from Dates and put it in a big bowl.
2. Cut cashew nuts and figs into small pieces.

3. Dry grind almonds into powder consistency.
4. Put all the dry fruits into a big bowl. Kneed them well and let it mix well. ( Dates, raisins, cut cashews, figs and powdered almonds).
5. Spread a tablespoon of poppy seeds in a tray or plate.
6. Put dry fruits dough in the tray and press it evenly. Use chapati roller to even it in equal level.

7. Spread remaining poppy seeds on the top of the burfi and just press it slightly.

8. Leave it for a while. Cut it according to your desired shape.

9. Remove from the tray and store in a box.

10.  Serve or munch at any time of the day.

Note :

The dates you use should be soft. You need to kneed the mixture nicely so that it mixes well and sets well as burfi. Dates proportion should be more, so that it adds to the sweet taste. The sweet taste is natural and good for all age group and the diabetic people.
Time : 30 Minutes. 
Serves : 20 Pieces. ( According to size and shape ).

Potato Balls

 These potato balls are yummy and easy to prepare. These potato balls can be good starters with some hot and spicy soups. Good for all age group because it is soft, filled with carrots and potatoes and flattened rice. I have tried this Potato balls for Recipe super stars group to cheer them up.

I have used boiled potatoes, carrots, methi leaves, ground nuts and some simple spices like chilly powder, garam masala.
Let us see the recipe now :

Things Needed :

Boiled potatoes : 2 to 3 ( Medium sized )
Carrots : 2
Methi /Fenugrik leaves : One small bundle. ( Only leaves )
Ground nuts : 3 to 4 tablespoons /1 Small bowl.
Flattened rice : Avalakki /Aval : 1 Small bowl.
Rava /semolina : 1 Small cup ( Medium size)

Spices :

Ginger : An inch
Green chilly : 1
Red chilly powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Salt : As required
Oil to fry  : 1 Cup

Method :

1. Wash and boil potatoes. Leave it for cooling. Peel off the outer layer.

2. Wash and grate carrots, cut coriander leaves, methi leaves and green chilly. Wash and remove the outer layer of ginger and wash it again. Grate it. Keep it aside.
3. Dry roast groundnuts and remove its husk. Dry grind in to powder. Remove from the mixi jar and keep it aside.Keep rava in a plate.

4. Take a big bowl. Add potatoes and smash it. Add avalakki, grated carrots, chilly powder, garam masala powder and grated ginger.

5. Add 2 tablespoons of powdered groundnuts, cut coriander leaves and methi leaves. Add required salt and mix it well.

6. Now divide the mixture into small portions and turn them as small ball shape.
7. Roll them on dry rava. Arrange them in a plate.

8. Keep a pan on the fire and put oil. Let oil get hot.
9. Fry potato balls in hot oil. ( Medium and low flame ).

10. Let it turn golden brown. Remove the potato balls from the oil and put it on a kitchen tissue

11. Cut a carrot as small stick and insert the carrot piece edge in  potato balls when it is hot Or the ball may break while inserting the carrot stick.
 Serve them as a starter with tomato ketch up or chutney.

12. We had it with coconut chutney and ketch up.

Note :

Do not use any water. Smashed potatoes will bind all the ingredients well. Use of more /less spice is optional. Small carrot pieces are done and inserted into potato balls. ( Just for fum )
Time : 30 Minutes.
15 to 20 Very small bondas can be fried.

Baked Cucumber Sweet Kadubu /Rice Cake

Baked Cucumber Sweet Kadubu is one of the traditional dish. Normally we prepare steamed sweet kadubu. This time I tried baking the same ingredients. It is like a cake and we can have it with cup of coffee/tea/juice. The choice is yours.

Some time back I have seen this Rice Cake/ Baked Kadubu /Baked Rice Cake in Foodie Group page.
My friend and foodie group admini Shri Kripa has prepared this baked cucumber sweet kadubu and I really wanted to try. I told her that it looks yummy and I am going try the dish. It is one of the North Canara dish. They call this dish as Kendathadya and it is normally done in fire wood oven.
   To tell about Shri Kripa, she is an excellent cook and very active person too. She is a good gardener and good adviser and she will definitely put her effort to provide clarification and guide people with her knowledge. She is a kind hearted friend.
       Coming back to my story, I got too busy with my routine, visiting places, going to dramas, music concerts, my tuition classes, attending marriages and the list goes on. We were too busy with deepavali festival etc,etc,etc. I did not get the time to try this Baked Cucumber Sweet Kadubu.
     
Yesterday we had the plan of visiting our elder son Ravi and his wife Vidya. Normally I do prepare some thing and take it to them. Mother's love you see  ☺  I had some cucumber n the fridge. So thought of giving a try. I had an idea and  I have watched a cookery show some time back. She had baked rava idli with dil leaves. Just the same way. I was pretty sure what to do. Believe me the " Rice cake " was an excellent out come and every one at home liked it. That is more important that what ever you do should fit into every one's liking.
I soaked the raw rice, then grind with jaggery and coconut, and then baked it.
This is exactly the way we do Our Southekai Kadubu. Instead of steaming I tried with baking the kadubu/Rice Cake.
Let us see the recipe Now :

Things Needed :

Raw Rice /Dosa Rice : 2 Cups
Grated Coconut : 1 Cup
Jaggery : 1 Cup
Cardamom : 5 to 6
Cucumber : 1 Medium
Ghee : 2 Teaspoons
Salt : A pinch
Eno Salt : 1 Teaspoon

Method :

1. Wash and soak the rice for 2 to 3 hours.
2. Grate coconut.
3. Wash and peel off the outer layer of cucumber. Cut into thin pieces.

4. Keep a pan on the fire and put jaggery. Add 1/4 cup of water and let the jaggery melt completely.
5. Sieve jaggery mixture with a siever and keep cleaned jaggery mixture aside.
6. Remove the pods from cardamom and keep it aside.

7. Remove the water from soaked rice and grind it with coconut,cardamom, cucumber pieces.
8. Use very little water to grind. Let the batter consistency be like rava/semolina.
9. Now add cleaned jaggery and grind it for a minute.

10. Remove the batter from mixi jar and put it to a bowl.

11. Greece the tray with little ghee.

12. Heat the oven for 5 minutes before you keep the Rice cake batter.
13. Add 3/4 teaspoon of Eno salt and 1 teaspoon of ghee to the batter and mix it well.
14. Pour the batter to the tray and keep it in the oven and bake for 40 minutes @ 180 degree C.

15. Insert a knife edge and check. If it does not stick to the knife edge its done.
16. Remove the tray from the oven and keep it above the oven for 10 minutes.

17. Cut the rice cake when it is completely cooled.

18. Baked Cucumber Sweet Kadubu/Rice Cake is ready to serve.

 Note :

Do not add more water while grinding the batter. You can use jaggery mixture instead of water to grind the ingredients. Grinding smaller quantity is always better. Use of more / less jaggery is optional. No need to use more ghee. Cut the Rice Cake once it is completely cool.
If the batter turns bit watery  add 2 to 3 tablespoons of medium size rava/semolina. Thae batter turns bit thick.
Time : 
Preparation time : 10 Minutes.
Rice soaking time : 3 hours
Grinding time : 5 Minutes.
Baking time : 40 Minutes.
Cooling time : 10 Minutes.

Ash Gourd - Moong Dal Bolu Huli /Curry

Ash Gourd - Moong dal Curry /Bolu Huli is one of the traditional dish from Udupi / Karnataka. I have added  tomatoes and fried moong dal. It is easy to prepare and easy to digest. One more healthy curry that you surely enjoy with all the main dishes.

Ash Gourd is filled with nutritious, vitamins and medicinal values. We do use each part of this vegetable, like the outer layer is used for preparing chutney. The vegetable is used for curry and other dishes. The inner part/pulp is used for curd curry and the seeds are dried and dry roasted and eaten.
Here I have prepared " Bolu Huli " which means curry that does not have coconut init. So the curries which are prepared with out using the coconut is called " Bolu ". ( ಬೋಳು).
Let us see some benefits of eating Ash Gourd /ಬೂದು ಕುಂಬಳಕಾಯಿ .
Ash gourd is also known as kumbalakayi. booda kumbalakayi in Kannada. The pumpkin is known as sihi kumbala.
Ash gourd is good for diabetic people. It is also good for loosing extra weight. Ash gourd juice helps to treat acidity and peptic ulcer. Ash gourd is good for people who suffer from constipation.
Ash Gourd is rich in fiber and contain Vitamin C and minerals like phosphorus, iron and calcium.
 Let us see the recipe Now :
No Onion or No Garlic is used in this Ash Gourd - Moong Dal Bolu Huli /Curry.

Ingredients :

Ash Gourd : 1 Big bowl. (250 Grams).
Moong Dal : 1 Small cup. /2 to 3 Tablespoons
Green chilly : 3 to 4
Tomatoes : 2 ( Medium sized )
Ginger : An inch
Salt : As required
Turmeric Powder : A pinch
Coriander leaves : 2 to 3 Tablespoons
Lemon : 1/2 lemon juice  /1 Teaspoon
For seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A pinch ( A little )

Method : 

1. Wash Ash gourd nicely and remove its outer hard layer. Remove the pulp and seeds.
2. Cut the vegetable into small pieces. Keep it aside.

3. Wash tomatoes, curry leaves, coriander leaves, green chilly and keep it aside.
4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Cut tomatoes, slit green chilly and cut coriander leaves. Wash and cut lemon in to halves. Squeeze out the extract from half lemon.
6. Keep a pan on the fire and heat. Put oil and mustard seeds. Put urid dal.
7. Let mustard seeds splutter. Add slit green chilly, ingh and curry leaves. Add grated gu
8. Wash and remove the water from moong dal and add it to mustard seeds seasoning.

9. Fry nicely for 1 to 2 minutes. Add cut ash gourd pieces, tomatoes and put some water.

10. Pressure cook for 2 to 3 minutes. Let it cool.

11. Put cooked ash gourd - moong mixture. Add salt, turmeric powder and mix it. Add required water and let it boil for 3 to 4 minutes.. Add lemon extract.

12. Shift Ash gourd - moong dal bolu huli /curry to serving bowl. Serve with the main dish you have prepared.

Note : 

Use of pressure cooker is optional. You can cook it separately. Prepare the seasoning and add cooked ingredients and them mix it. Adding any other spices is optional. Adding more chilly is optional. Adding a tablespoon ghee to curry is optional. It adds to the taste.
Time 30 Minutes.
Serves : 3 to 4.