Showing posts with label Quick. Show all posts
Showing posts with label Quick. Show all posts

Tuesday, February 5, 2019

Flax Seeds - Radish Chutney

Here is Flax Seeds - Radish Chutney. It is yummy, easy, healthy, simple and quick.



Chutney is one of the side dish for many main dishes. We South Canara people are used to eat Plain rice with any spicy chutney and a spoonful of ghee. That taste heavenly and the one who eats this combination of Hot Rice + Spicy Chutney + Ghee will simply agree and will droll again for the same.
Varieties of chutneys can be prepared using different ingredients.
Here I have tried Flax seeds and Mooli/Radish and coconut chutney.

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

Radish is fiber rich vegetable and it helps in digestion. It boost immunity and good source of anti oxidant properties. It is one of the good food for people who suffer from piles. It helps to treat urinary infections. Radish is rich in potassium and helps in controlling the blood pressure level in our body.
Radish has a low glycemic index and helps to regulate sugar level in our body. Radish juice helps on the blood sugar level of diabetic patient. Radish is filled with Vitamin C, phosphorus, zinc and Vitamin B complex properties.  They are very good for the skin. The water content in Radish helps to maintain healthy moisture in the skin. Eating radish helps in protecting our kidneys. It is good for treating jaundice. Radish is good for
 liver and stomach. It help in purifying the blood and eliminate toxins and waste. Radish is rich in Vitamin C, potassium, calcium, sodium, folate, magnesium, phosphorus, zinc,  Vitamin B6, Vitamin A and Vitamin K.
Flax seeds - Radish Chutney goes well with idli, dosa, chapati, rotti, plain rice and most of the main dishes. No Onion or Garlic is used in this Flax Seeds - Radish Chutney.
chutney.
Let us see the recipe Now :

Ingredients :

To Fry :
Flax seeds : 1 Tablespoon
Cooking Oil : 1 Teaspoon
Byadagi chilly : Red chilly : 5 to 6
Curry leaves : 8 to 10
Ingh /Asafoetida : A little
To Grind :
Coconut : 1 Cup
Tamarind : 1 Small marble size
Radish : 1
Salt : As required
To Season :
Mustard seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Curry leaves : 5 to 6
Ingh : A little

Method :

1. Wash and scrape out the outer layer of Radish and cut into circle shape. (Very thin slice).
2. Grate coconut and keep it aside;


3. Keep a small frying pan on the fire and add 1 teaspoon of oil. Add flax seeds and fry till they turn crispy. ( On low flame ).
4. Add red chilly and fry for a minute. Add curry leaves and ingh. Put off the fire. Add cut radish and mix it well. Let the fried ingredients cool.


5.Grind the fried ingredients with a small marble size tamarind. (Add required water while grinding).
Add required salt and churn for a minute.




6. Shift the chutney to a serving dish. Add mustard seeds, curry leaves seasoning with ingh.
7. Serve with the main dish you have prepared.

Note :

Fry flax seeds on low flame. Adding more / less chilly is optional. Adding more coconut is opitional.
No need to fry the mooli / radish much. Add radish pieces at the end and put off the fire.
Serves :2 to 3 
Time : 10 Minutes


Tuesday, January 29, 2019

Bottle Gourd - Cluster Beans Curry

Bottle gourd and Cluster Beans Curry is a side dish prepared using bottle gourd and cluster beans./Chavali kodu /kayi.


I have used bottle gourd, chavali kayi /cluster beans some fresh fried spices and coconut.
Cluster beans/chavali kayi or chavali kodu/gori kayi is a seasonal vegetable. It is one of the beans family vegetable that we use in curries, dry curries and even rice baat./baath/Rice dish.

Let us see some benefits of eating " Cluster Beans " in our diet.
Cluster Beans called as follows in different Indian Language.

Gori Kayi/ chavali kodu /chavali kodu in Kannada ( Karnataka),
Kothavara : Tamil,
Kothamara : Malayalam.
Govar : Gujarati,
Govari : Marati,
Guar ki Phalli : Hindi,
Goruchikkudu : Telugu.
Cluster beans is full of nutrition and filled with proteins, minerals and vitamins. It is full of dietary fiber. It is very low in calories. Cluster beans is good for anemic people. They are rich in iron.
Cluster beans contain gylco nutrients that help in controlling blood sugar. They are good for bone healthy. They do contain phosphorous and calcium. They are good for blood circulation in our body. They help to control the blood level in our body. They are rich in fiber and good for people who suffer from constipation and bowel movements.Cluster beans is good for pregnant women because they contain Iron and folic acid. It contain Vitamin K and good for the fetus in the womb.
This Bottle Gourd - Cluster Beans Curry is goes well with almost all main dishes like plain rice, chapatis, pooris, naan, roti, dosa or idli.
No Onion or No Garlic is used in this Bottle Gourd - Cluster Beans Curry.

Let us see the recipe Now :

Things Needed :

To Cook :
Cluster Beans : 250 Grams.
Bottle Gourd : 1/2 of one big bottle gourd.
To Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid Dal : 1/2 Teaspoon
Coriander seeds : 1 Tablespoon
Curry leaves : 8 to 10
Ingh/Asafoetida : A pinch
Chilly Powder : 1 Teaspoon
To Grind :
Fresh Coconut : 1 Cup
Fried spices
Tamarind : Small Marble size
To Add : 
Salt : As required
Turmeric Powder : A pinch
Slit Green chilly : 2
Mustered Seasoning : 1 Teaspoon

Method :

1. Wash and remove the edges of cluster beans and cut into small.


2. Wash and remove the outer layer of bottle gourd and cut into small. Cook with required water.


3. Grate coconut and keep it aside. Wash and slit green chilly.
4. Keep a small pan on the fire and heat. Add little coconut oil ( 1/2 tsp). Add 1/4 tsp of methi.
5. Fry till they turn golden brown. Add urid dal and fry till it turns golden brown.


6. Add coriander seeds and fry for 10 seconds. Put off the fire and add curry leaves and ingh. Add chilly powder and mix it well. Let it turn cool.

7. Grind with coconut, tamarind and fried spices with required water.


8. Keep a pan on the fire and put cooked vegetables. Add little turmeric powder and required salt.
9. Add water if required. Let it boil for 2 to 3 minutes. Add slit green chilly.
10. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes. Stir in between so that it does not get burnt.


11. Shift the curry to a serving dish. Add mustard seasoning and cut coriander leaves. (Optional).


12. Serve with the main dish you have prepared.


Note : 

Cut the vegetables into small pieces. Keep the flame low while frying the spices. Do not add more oil while frying. Use fresh coconut to add taste and aroma. Use of onions and garlic is optional. ( I have not used ).
Time : 30 Minutes.
Serves : 2 to 3.

Wednesday, January 23, 2019

Kara Pongal /Huggi

Huggi/ Pongal is prepared during Dhanurmasa as I said earlier post. But this Kara /Spicy Pongal can be prepared at any time of the day. It is an easy and healthy dish that provide purpose of food.


It is prepared using moong dal and raw rice. I have learnt this recipe from one of my close friends daughter in Chennai. She has prepared this yummy dish and we all loved it.
We Udupians usually do not prepare kara /spicy pongal. It has become a practice these days and it is one of the stamped recipe of Tamailnadu. People do have this pongal mostly for breakfast in Tamilnadu.
Even Iyyers do prepare this Pongal in such a yummy way. Iyyers and Iyyangar's  Pongal is loaded with pepper and ghee. It has such a wonderful aroma, one should feel like eating it again and again.
Ok, coming back to this Kara Pongal is easy.
All you need is moong dal, rice, ghee, jeera /cumin seeds and pepper. They do not use any other spice. They do pour ghee on it...( As much it takes ).
Let us see the recipe now :

Things Needed :

Raw Rice : 1 Cup
Moong Dal : 1/2 Cup
Pepper Pods : 8 to 10.( 3/4 Teaspoon ).
Jeera : 1 Teaspoon
Ghee : 1/2  Cup
Cashews : 6 to 8 or more
Salt : As required
Green chilly : 1 ( Optional )
Ginger : An inch

Method :

1. Wash and cook moong dal and raw rice separately.


2.Wash and slit green chilly., crush pepper pods and cashews cut into small pieces.
3. Wash and remove the outer layer of ginger and wash it again. Grate and keep it aside.
4. Now keep a pan on the fire and heat. Add cooked rice and moong dal.
5.Add little turmeric powder, 1/2 glass of water and required salt. Mix it well and cook on low flame.
6. Add 2 tablespoons of ghee, slit green chilly and grated ginger.



7. Keep a pan on the fire and add a tablespoon of ghee. Add cut cashews and fry til they turn golden brown.

8. Add jeera /cumin seeds and pepper. Fry for 10 seconds and put half of the seasoning to this mixture to already done pongal.

Cook on low flame for a minute.




9. Shift the pongal  / Khara Huggi to a serving dish. Add remaining cashews mixture on the top. Add remaining ghee to Khara Pongal /Spicy Huggi .
10. Serve when it is piping hot. Hot huggi taste delicious.

Note :

Do not over cook rice or moong dal. Adding more / less ghee is optional. Adding green chilly is optional. Do not add any oil or vanaspathi except ghee.
Time : 20 Minutes.
Serves : 4 to 5.

Sunday, January 20, 2019

Traditional Huggi - Udupi Style

Huggi is a traditional dish prepared during Dhanurmasa / From December 14 to January 14. This is mid winter season in India. The food we intake is based on Indian culture and is connected with healthy food habits.

Huggi /Pongal is traditionally prepared using raw rice, moong dal and jaggery. Eating rice and moong dal helps to digest the food easily. Rice is full of fiber and moong dal is loaded with proteins. And jaggery helps in taking care of digestion, acidity gas and other things. In olden days people used the food according to the seasons. Seasonal food help us stay healthy because they do loaded with vitamins and minerals. More over it takes care of our body with its nutritional values.
Udupi style of Huggi is not that sweet or loaded with ghee. Raw rice and moong dal is cooked separately or together, then added little ghee and little jaggery. Cardamom, nutmug and clove is powdered and added to huggi. It helps the food we eat, to digest well.
Let us see the recipe Now :
Sweet Huggi is normally prepared with rice and moong dal. Once upon a time Udupi region people used to grow the paddy a lot. So rice must have become the main grain. Rice is digested easily and the hot weather helps us to stay fit.
Huggi is normally eaten with Huli Gojju ./ Tamarind - Jaggery mixture.

Things Needed :

Raw Rice : ( Any good quality rice ) : 1 Cup
Moong dal : 1/2 Cup
Ghee : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : A little
Cardamom : 4 to 5
Cloves : 2
Nut Meg : Jaikai : A little

Method :

1. Wash and cook raw rice and moong dal together or separately. Let it cool. Grate coconut and keep it aside.

2. Keep a pan on the fire and put jaggery. Melt it with little water. Once it is boiling and completely melted sieve it and keep the clean jaggery aside. Powder cloves, cardamom pods and nut meg.


3. Keep another pan on the fire and put moong dal and rice together to the pan. Add a pinch of salt and cleaned jaggery. Mix it well and let it cook nicely for 3 to 4 minutes.


4. Add a tablespoon of ghee and powdered spice mixture. ( cardamom pods, cloves and nut meg).
5. Stir slowly and mix all the ingredients nicely. Add grated coconut on the top.


6. Shift ready Traditional Huggi to a serving dish. Add little more coconut on the top.
 7. Serve with Huli Gojju  /Tamarind - jaggery mixture .

Note :

Adding cashews and raisins is optional. I have not added.Adding more ghee is optional. I have added ghee just before serving. No need to add more jaggery. Traditional Huggi does contain less sweet.
Time 30 Minutes.
Serves : 4 to 5.

Sunday, January 13, 2019

Quick - Ondelaga - Lady Finger Sasive

Ondelaga - Lady finger or Lady's finger sasive /mustard curry is delicious to eat with plain rice. Sasive mean Mustard seeds ( In Kannada Language ). Mustard seeds are used in the curry so that it is known as Sasive.

Minimum ingredients are used in this curry. It is easy, simple, quick and healthy. We have a practice of eating or serving these types of
I had brought some home grown bendekai/Lady finger from my sister's house. They were very few and thought of preparing simple sasive.
This is called as Ooru bendekai, normally grown in Udupi and South Canara Region. Since it is grown in housed like kitchen garden it got its name as ooru bende./ Lady Finger.


Ondelaga leaves are known as Gotu Kola / centella Asiatic pennywort.
I have used Ondealga Gotu Kola leaves, fresh coconut, mustard seeds and green chilly to grind and fried lady finger and added to sasive. you can try this and enjoy this healthy Sasive. Sasive means mustard seeds and here we use mustard seeds to prepare this curd curry and the curry get the name as Sasive.
Ondelaga leaves should be used as raw and cooking the leaves will lose its medicinal values. Ondelaga leaves are good to control cholesterol level in our body. They also helps to control blood sugar level and blood pressure level. They are filled with nutritious value. They help in good digestion, immunity and they do contain loads of anti oxidant properties.


It is very nice to note we do have lots of Ondelaga leaves in our house. We grow them in pots. They can be used for chutneys while grinding, fresh lime juice or even in butter milk.
Ondealga - Lady Finger Sasive can be eaten with plain rice, chapatis, rotis etc it is curd based curry and goes well with almost all main dishes.
Quick Ondelaga - Lady Finger Sasive is - No Onion or No garlic dish 

Things Needed :

To Fry :
Lady Finger : 8 to 10 ( Small size )

To grind :
Coconut : 2 Tablespoons
Ondelaga Leaves : 1 Handful
Green chilly : 2
Mustard seeds : 1 tsp

For Seasoning :
Oil : 1 Tablespoon
Jeera /Cumin seeds : 1/4 teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asfoetida : A pinch for grinding and seasoning.

To Add :
Salt : As required
Curd /yogurt : 1 Cup
Coriander leaves : 1 Tablespoon

Method :

1. Wash and dry all water from bendikai/Lady's Finger. Cut Bendekai/Lady's finger into very small.
2. Wash curry leaves,coriander leaves and Ondelaga /Gotu Kola leaves and keep it aside. Cut coriander leaves into small pieces.
3. Grate coconut and grind it with, Ondelaga /Gotu Kola leaves, green chilly and 1/2 tsp of mustard seeds. Add required salt and  a pinch of ingh and churn for 1 minute.
4. Remove it from the mixi jar. Keep it aside.
5. Keep a small pan and put 1 tbs of oil. Add  1/2 tsp of mustard seeds, jeera/cumin seeds and a pinch of ingh/Asafoetida.
6. Let mustard seeds splutter. Add curry leaves, ingh /asafoetida  and add bendekai.
7. Fry the pieces till they turn crisp and turn golden brown.
8. Add this fried bendi/lady's finger to already grind sasive mix. Add curd and mix it well.


9. Shift the ready Ondelaga /Gotu Kola to a serving dish add cut coriander leaves  and serve as one of the side dish.

Note :

Use little mustard seeds ( 1/2 tsp for 1 cup of coconut approximately), so that mustard aroma is well mixed with coconut. Adding more chily is optional. Do not use very old curd. It might spoil the whole aroma of Sasive.
Time : 15 Minutes.
Serves : 2 to 3.

Hybreed Ondelaga leaves 




Home grown Ondelaga : Gotu Kola Leaves.