Raw Tomato - Fresh Cow Peas Curry

Tomatoes are good to have in our cooking. It is good to see our home garden is giving out so much tomatoes. This time it is green tomato curry done with these Green Tomatoes. Fresh cow peas is also available plenty in market.

I have used green raw tomatoes and cow peas for this curry. Fresh aromatic spice is prepared and used for this Curry.

Let us see the recipe now :

Things Needed :

Raw Tomatoes : 10 to 12
Fresh cow peas : 1 Bowl.
Coconut : fresh and grated : 2 to 3 Tablespoons.
Fresh spice powder : 2 Tablespoons
Salt : As required
Coriander leaves  : 2 Tablespoons
For Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : Cumin Seeds : 1/2 Teaspoon
Ingh : Asafoetida : A little
Curry Leaves : 5 to 6
Green Chilly : 1 or 2

Method :

1. Wash and cut tomatoes into small pieces. Wash and pressure cook cow peas for 3 to 4 minutes.
2. Wash and cut curry leaves, coriander leaves and slit green chilly.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add oil and mustard seeds  and jeera.
5. Let mustard seeds splutter.
6. Add curry leaves, ingh and slit green chilly.

7. Stir once and put cut tomatoes. Fry them on low flame. Add cooked cow peas and stir slowly/
8. Add turmeric powder, a teaspoon of jaggery.

9. Let it cook soft. Add salt and mix it well.
10. Add spice powder and mix all the ingredients nicely.
11. Let all the moisture disappear. Add Fresh grated coconut.

12. Shift the curry to a serving dish and mix it with coriander leaves. Raw Tomato - Fresh Cow Peas curry is ready to serve.

Note : 

Do not add while cooking tomatoes. It will be cooked soft with its moisture. Adding any spice powder is optional. Adding little garam masala adds to the taste. No onion or garlic is used here.
Adding more / less oil is optional. Use of coconut is optional.
Time : 15 Minutes.
Serves : 3 to 4
Special Spice powder :

Ingredients:

2 Tablespoons of coriander seeds, 1/2 teaspoon of cumin seeds, 1 teaspoon of channa dal, 1 teaspoon of urid dal, ingh, 2 cloves,  a very small piece of cinnamon, handful of curry leaves and a pinch of ingh.
Dry roast all the above ingredients on low flame one by one and powder it once it is cooled. 

Baby Potatoes & Capsicum Curry

Baby potatoes are loved by all age group these days. It is nice to have for curries and even as snacks.
Here I have tried baby potatoes with capsicum which is a very good combination for curd rice and goes well with chapatis, roties, bread and most of the main dishes.

It is easy, quick and simple stir fry. Try and enjoy.
All I have used is baby potatoes, capsicum and some simple spices.
Remember that do not load your food with lots of spices. It might effect your health.
Eating boiled potatoes are always good for health. They provide energy to our body. They are filled with carbohydrates.
Let us see the recipe now :

Things Needed :

Baby Potatoes : 10
Capsicum : 2
Pepper Pods : 4 to 5
Jeera /Cumin Seeds : 1 Teasppon
Green chilly : 2
Salt : As required
Garam Masala : 1/2 Teaspoon
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 5 to 6 leaves

Method  

1. Wash and boil potatoes and remove its skin.
2. Wash and remove the inner seeds of capsicum and cut into small pieces.
3. Dry grind pepper and jeera to powder.
4. Wash and cut green chilly into slice ( just slit).
5. Keep a big pan on the fire and heat. Put oil and mustard seeds and 1/2 Teaspoon of jeera.
6. Let mustard seeds splutter. Add slit green chilly, ingh and curry leaves. Fry it.
7. Add cut capsicum and fry till they turn slightly soft.
8. Poke baby potatoes with a knife edge slightly and make small holes.
9. Put baby potatoes to frying capsicum and stir slowly.
10. Add required salt, pepper jeera powder, garam masala powder and a pinch of turmeric powder.
11. Stir slowly and let it cook on low flame for 2 minutes. Stir in between.
12. Shift the ready baby potatoes and capsicum curry to a serving bowl and serve with the main dish.

Note :

Do not over cook potatoes. All it to cool and then remove its skin. Adding any spice is your choice. I have used MTR garam masala. Adding more oil helps the curry to be tasty. But not good for health.
Time : 20 Minutes.
Serves : 2 to 3 .

Mangalore Cucumber Mustard Curry / Sasive.

Mangalore Southekai/bannada southekai/ Mangalore cucumber is handy vegetable for many people like me.
We can prepare lots of yummy dishes and it is a healthy vegetable.

I have prepared Mangalore Cucumber Mustard Curry /Sasive here. Mustard seeds are used with coconut to grind thats how it is called as Sasive. 
Let us see the recipe now:
It is easy, simple, yummy and bit spicy.
No Onion or NO garlic is used in this  Mangalore Cucumber Mustard Curry/ Sasive.

Things Needed :

To Cook :
Mangalore Cucumber : 1/2 of one medium size cucumber.
To Grind :
Coconut : 1/2 Cup
Mustard seeds : 1/2 Teaspoon
Tamarind : Marble size
Ingh / Asafoetida : A pinch
To Add :
Ground Mustard - Coconut mixture
Mustard seasoning
Salt : As required
To Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A pinch

Method

1. Remove the outer layer and the inner part/pulp completely and cut it into small.
2. Put the pieces in water and leave it for 5 minutes. ( Any bitter in the vegetable will wash off).
3. Now pressure cook this cucumber pieces for 3 to 4 mintues and put off the fire.
4.Grate coconut and grind it with Tamarind,   3 to 4 red chilly and mustard seeds.
5. Keep cooked cucumber pieces in a pan and keep it on the fire.
6. Add required salt and put water if necessary. Add  a pinch of turmeric powder.
7. Let it boil for 2 minutes. Put ground masala and mix it well. Cook on low flame for 3 to 4 minutes.
8. Shift the curry to a serving dish. Add mustard seasoning and serve with plain /any main dishes.

Note :

Cut the cucumber pieces bit small. Do not add much water to cook. Curry should be thick to enjoy with hot plain rice and ghee. Adding curd instead of tamarind is optional. Adding more coconut helps the curry to be tasty. Use of more/less chilly is optional. Use of any other cooking oil instead of coconut oil is optional.
Time : 20 Minutes.
Serves : 2 to 3

Amtekai Palya /Hog Plum Dry Curry

Amtekai/Hog plum is a savoury vegetable and is used in curries, pickles and it is added in curries instead of tamarind. I have prepared Amtekai Palya /Hog plum Dry Curry.

These Hog plums are from my sister Viji's House in Kadiyali. They have Hog Plum plant at their home. She has specially sent it for me with her son who was coming to Bangalore. 
Here I have tried Amtekai Palya which is very tasty. Hot plain rice, Amtekai Palya and a spoon of fresh home made ghee, you can imagine the tttttt taste.
I have used hog plum, home made rasam powder, roasted sesame seeds, jaggery and dry coconut./Kopra.
Let us see some benefits of eating Hog Plum in our diet.
Hog plum is rich in antioxidant properties. It is full of Vitamin C. It is rich in Iron and it helps to take care of our good blood cells./hemoglobin. It is rich in calcium and full of fiber.
Let us see the recipe now :

Things Needed :

Hog plums : 6 to 8
Rasam Powder : 2 Teaspoons
Sesame Seeds : 2 Tablespoons
Jaggery : 2 Tablespoons
Salt : As required
Coriander Leaves :  1 Tablespoon (4 to 5 sticks).
Seasoning :
Coconut Oil : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut amtekai into small piece. Keep the pod aside. You can use the pod too.
2. Grate coconut and keep it aside.

3. Keep a tava and dry roast sesame seeds till they pop up.
4. Put off the fire and shift the roasted seeds to a plate. Let it get cool.
5. Dry grind rasam powder, dry roasted sesame seeds and dry coconut till it turn powder.

6. Keep a pan on the fire and heat. Put 2 tablespoons of coconut oil.
7. Add mustard seeds, urid dal and let mustard splutter.
8. Add ingh and curry leaves. Add cut Amtekai/Hog plum.
9. Stir for a while and put a glass of water. Add jaggery and salt. Add a pinch of turmeric powder.

10. Let Amtekai cook till soft. Allow the all the moisture get disappear. Reduce the flame low.
11. Add ground coconut - spice mixture and mix it well. Let it cook for 2 minutes. Stir in between. Add cut coriander leaves.

12. Shift Amtekai Palya /Hog plum dry curry to a serving bowl. Serve with the main dish you have prepared.

Note :
You can add the pods while cooking. It is fun to chew the pods while having the food. I have used home prepared rasam/saaru powder. (Optional). Use of cooking oil is optional. Use of more/less jaggery is optional.

Time : 15 Minutes.
Serves : 2 to 3.

Fresh Cow Peas Spicy Curry. / ಹಸಿ ಹುಳಿ

Fresh Cow Peas/ ಅಲಸಂದೆ is available during winter. It a seasonal pod and filled with proteins. I have prepared Fresh Cow Peas Spicy Curry, which is very traditional curry in Udupi region. /South Canara region and Malnadu in region.

Raw curry has the aroma from spices which are used in the curry. It tastes yummy with any main dish. It is a good combination for plain rice, dosa or idli, chapati or poori, any type of rotis and even with bread.
I have used Fresh Cow Peas, coriander seeds, green chilly, tamarind and jeera/cumin seeds.
Coriander seeds are filled with nutrients. They are rich in high level of dietary fiber, antioxidants and B Vitamins and Vitamin C. It helps in treating inflammation, good for digestion and it helps to improve the skin. It also helps to control diabetes. It is good for ladies who suffer from their menstrual stomach ache. Drinking Boiled coriander seeds water helps in reducing the pain that cause during the monthly period.
Let us see the recipe now :

Ingredients :

To Cook :
Fresh Cow Peas/ ಅಲಸಂದೆ ಕಾಳು : 1 Cup
To Grind :
Coriander seeds : 2 Teaspoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Green chilly : 2

Fresh Coconut : 3 to 4 Tablespoons. ( 1/2 Cup)
Tamarind Pulp : Very small marble size.
Soaked Moong dal : 1 Teaspoon
To Add : 
Ground coconut - spice mixture
Salt : As required
Turmeric powder/Haladi/Arashina : A pinch
Seasoning :
Coconut Oil : 1 Tablespoon
Green chilly 1
Pepper pods : 3 to 4
Jeera /Cumin Seeds : 1/4 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1.  Separate Alasande pods from its skin and wash it. Cook with required water. Keep it aside. ( You can pressure cook for 3 to 4 minutes).

2. Grate coconut and grind it with 2 to 3 green chilly, coriander seeds, jeera and tamarind pulp.

3. Put cooked cow peas in a big pan and keep the pan on the fire. Add little water, required salt and turmeric powder.
4. Let it cook for 2 to 3 minutes. Add ground coconut and spice mixture. Mix it well and cook for 3 to 4 minutes.

5. Add seasoned mustard seeds mixture done in coconut oil and shift the curry to a serving bowl.

6. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Do not make the curry very watery. It taste good when it is thick. Adding more /less chilly is optional. Adding soaked moong dal helps to thicken the curry. ( Optional : You can add soaked raw rice or soaked channa dal instead of moong dal). Adding more coconut taste better. Add little tamarind since it does not need  much savoury.
Note : I have added 3 to 4 pepper pods to the curry. ( Optional). Normally this curry does not have any pepper. Remember pepper helps to reduce the gas content in the food. 
Time : 25 Minutes
Serves : 3 to 4 .

 How to prepare Coriander Kashaya :

 ( Remedy for ladies monthly period/ menstrual stomach ache).

 Ingredients :
Glass of water
Coriander Seeds : 1 Tablespoon
Jaggery : 1 Teaspoon

Method : 

Boil water and put cleaned coriander seeds. Let it boil till it reduces to 3/4 th glass.
Add jaggery and boil for 2 minutes. Sieve this Kashaya and drink hot or cold as you like it.
It is better to drink kashaya when it is hot.

Sorekai Sihi / Bottle Gourd Sweet Curry

Sorekai/Bottle gourd one of the wonderful, healthy vegetable is available in the market around the year. I do have done many types of curries and chutney using this vegetable. Here is one more curry Sorekai Sihi / Bottle Gourd Sweet Curry,  which is usually prepared during feat / festival.
I have used bottle gourd, fresh grated coconut, little jaggery,  3 to 4 almonds, and seasoned with home made ghee.

 
Let us see some benefits of eating " Fresh Ghee " in our diet.
Ghee is one of the good fat content that our body needs to be fit. They help in easy digestion and rich in the oil soluble Vitamin A and Vitamin E.. It contain anti oxidnt and anti- viral properties. They help and take care of immune system. They have good source of anti inflammatory properties also.
Let us see the recipe now :

Ingredients :

Sorekai /Bottle Gourd : 1 Bowl. ( Half bottle gourd of small size bottle gourd ).
Coconut  5 to 6 Tablespoons
Almonds : 4 to 5 pods.
jaggery : 1 Tablespoon
Salt : As required
For Seasoning :
Ghee : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly : 3 to 4
 Curry Leaves. : 6 to 8

Method :

1. Wash and remove the outer layer of bottle gourd/sorekai and cut into thin /small pieces.
2. Cook with little water. Let it get soft.

3. Grate coconut and grind it with 3 to 4 almonds into thin paste. Add water if required.

4. Keep a pan on the fire and put cooked sorekai/bottle gourd pieces.
5. Add salt, little turmeric powder and let it boil for 2 to 3 minutes.
6. Add ground coconut - Almond mixture and mix it. Let it boil for 2 to 3 minutes.

7. Keep a small pan on the fire and heat. Put a tablespoon of ghee. Add mustard seeds, cut red chilly.
8. Let it splutter. Add curry leaves and put off the fire
9. Add this seasoning to Sorekai Sihi./Bottle Gourd Sweet Curry.

10. Serve with hot rice or any other main dish.

Note :

Grind coconut into fine paste. Use only required water to grind. The curry should be thick. Adding almonds helps the curry to be thick. You can use a teaspoon of raw rice. Use of more coconut adds to the taste. Use of ghee adds to the taste. Use of jaggery is optional.
The vegetable should be cooked well. So that it mixes well with gravy.
Time : 20 Minutes
Serves : 3 to 4 .

Wheat - Rava - Banana Guli Appa

Guli Appa /Paddu/Gunthpongalu/ Kuli Appam whatever you call it, it is one of the tasty appa/appam that you really enjoy eating them. Here I have tried wheat - rava/semolina Guli appa and it is quick, easy and healthy too.

I have used wheat flour, rava, banana and jaggery and little eno salt to add softness in the dish.
These Sweet Guli appa is good for kids when they come back from school in the evening. It is diabetic friendly, it is prepared using rava and wheat flour. Add little jaggery if you are serving to diabetic person.
Jaggery does provide energy and iron. It is good to have to decrease gastric problems. It helps to digest the food easily.
Wheat - Rava - Banana Guli Appa is easy to prepare, a very few ingredients to use and you can do it quickly. It can be served as evening snack or for breakfast.
Let us see the recipe Now :
Ingredients :
Wheat flour : 1 Cup
Rava /Semolina ( Medium size) : 1/2 Cup
Jaggery : 2 Tablespoons full
Banana : Well ripen : 1
Curd : 2 Tablespoons
Salt : As required
Eno Salt or Cooking Soda : A pinch
Coconut : Grated : 2 Tablespoons.
Cooking Oil : 2 to 3 Tablespoons

Method :
1. Take a big bowl and add curd, jaggery and banana and mix it nicely.

2. Add wheat flour, rava, grated coconut, salt .
3. Mix all the ingredients nicely and add required water. Mix it well.
4. The batter should be like dosa consistency.
5. Add eno salt to the ready batter and mix it well.

6. Keep Guli Appa pan on the fire and heat. Add little oil to each mould in guli appa pan.
7. Mix the batter nicely and put a spoon of batter. sprinkle oil to each guli appa.
8. Cover the pan and cook on medium flame for 1 to 2 minutes.
9. Turn the other side and cook on low flame till it turns golden brown.

10. Remove guli appa to a clean bowl or plate and serve with ghee.

Note : 

Do not make the batter too watery.  Add little rava if the batter turns very watery.
Adding more / less jaggery is optional. Adding ghee while cooking is optional. Use of well ripe banana is good to use and guli appa turns tasty.
Time : 20 Minutes.
Serves : 2 to 3.