Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts

Sunday, January 20, 2019

Huli Gojju / ಹುಳಿ ಗೊಜ್ಜು :

Huli gojju is a side dish with huggi. Huli gojju is sweet and savoury dish that is a must do dish with Huggi. We, people from Udupi will not cook huggi with lots of jaggery. The sweet taste is normally mild and adding huli gojju adds to the taste and increase your appetite. 

Preparing Huli Gojju is very easy. Soak tamarind in water and squeeze out the pulp. Add required jaggery and a green chilly. Allow it to boil till it gets sticky consistency. Then add a mustard seasoning. Huli gojju is ready to serve or eat. 

Things Needed :

Tamarind : 1 Small Lemon size
Jaggery : 4 to 5 Tablespoons
Salt : As required
Turmeric powder : A little
Green chilly : 1
Ginger : An inch
Pepper Pods : 5 to 6
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Red chilly : 1 ( Optional )

Method :

1. Wash and soak tamarind in hot water for 10 minutes.
2. Squeeze out the pulp and keep it aside.
3. Keep a pan on the fire and put tamarind pulp, jaggery and salt.
4. Let it boil. Add slit green chilly.

5.Wash and peel off the outer layer of ginger. Wash it again and grate it. Add grated ginger to boiling tamarind pulp. Add crushed pepper.
6. Boil the mixture till it gets sticky consistency.

7. Shift the tamarind - jaggery mixture to a clean bowl.
8. Add seasoned mustard seeds, curry leaves mixture to Huli gojju. /Savoury gojju.

9. Mix it well and add it to huggi when you are serving or eating. Eat huli gojju with sweet huggi.

 Note : 

Do not make the gooju very thick. It should be watery consistency but stick. Adding more jaggery is optional. Use of any cooking oil is optional.
Time 10 Minutes .
Serves : 3 to 4.

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.

Saturday, January 12, 2019

Drumstick - Potato Curry / Sambar

Drumstick is one of the favourite vegetable of many people. The aroma of drumstick loved by them. And the juicy drumstick is very nice to chew and it contain full of nutritious value.

I have used Potatoes, drumsticks, sambar powder, toor dal and little coconut. The curry is really delicious and all the main dishes can be enjoyed with this Drumstick - Potato Curry.

Let us see what do they call drumstick in some of our Indian States.
Drumstick's Scientific name is Moringa Oleifera.
Drumsticks /Nuggekai in Kannada language - Karnataka, Murungakkai in Tamil. Muringakkaya or Muringakka in Malayalam. Munnakaya Mulaku Kada and in Hindi it is Sajjam Ki Phalli, Saigan, shinga segva. In Bengali Sajane Dauta and in Gujarathi Saragvani Shing and in Konkani Moska Saang/ Massingasaang, Marati - shevaga/Sheng and in Panjabi - Savonjna and in Tulu Nurge.

 Let us see some benefits of Eating Drumsticks in our diet.
Drumstick is filled with nutritious value.
They do contain calcium, vitamins, zinc and iron. They are rich in B -Complex vitamins, Vitamin B6, Vitamin B 1, B-2, B-3. Vitamin A, Vitamin C and magnesium.
Drumstick and its leaves helps to control blood sugar level in our body. They help to improve digestive help. It helps in building the strong bones in our body. It helps to purify the blood. It helps to relieves respiratory disorders. It helps to boost immunity in our body. It contain antioxidant properties.
Caution :Pregnant women should not consume drumsticks or its leaves. Eating Drumstick curry or any other form might cause abortion.
Let us see the recipe Now :

Things Needed :

To Cook :
Drumstick : 4 to 5
Toor dal : 1/2 Cup. ( 3 to 4 Tablespoons )
Potatoes : 2 to 3

To Grind :
Sambar powder : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Coconut : 1 Small Cup /3 to 4 Tablespoons
Tamarind Pulp : 1 Tablespoon

To Add :

Seasoning : Mustard, curry leaves and ingh and Oil
Salt : As required
Coriander leaves : 2 Tablespoons ( Optional )
Turmeric powder : A pinch

Method :

1. Wash and cut drumsticks into small pieces. Peel of the outer layer of drumstick.
2. Wash and cut potatoes into pieces.

3. Wash toor dal and pressure cook drumstick pieces, potato pieces and toor dal with required water.

4. Soak a small marble size of tamarind in hot water and squeeze out the pulp.
5. Grate coconut and grind it with, 1/2 Teaspoon jeera,  tamarind pulp and sambar powder. Add required water to grind.

6. Remove the ground coconut mixture and keep it aside.
7. Keep a pan on the fire and put cooked drumstick, potatoes and toor dal. Add required salt.

8. Add a pinch of turmeric powder. Mix all the ingredients slowly. Let it boil for 2 to 3 minutes.
9. Add ground coconut - spice mixture and mix it slowly. Let it boil for 2 to 3 minutes.
10. Shift the ready Drumstic Potato Curry to a serving dish.

11. Prepare seasoning with mustard seeds, curry leaves and ingh and add it to ready to serve sambar.
12. Add cut coriander leaves and serve Drumstick - Potato Sambar with the main dish you have prepared.

Note :

Do not over cook potatoes and drumsticks. You cook it separately. Adding any brand of sambar powder is optional. Adding jeera while grinding helps the curry to be free from gas formation in the stomach. I did not peel off potatoes. Adding garlic and onions to curry is optional. Stir the curry slowly.
Time : 30 Minutes.
Serves : 4 to 5.

Friday, January 4, 2019

Kabooli Channa - Potato Curry

Kabooli Chenna or White Channa is one of the pod comes in handy when you boil it and store in freezer. I do cook kabooli channa, freeze and use it whenever I need it. It is not that I keep this cooked channa for months together. I do use it regularly at least once in 20 days and use the frozen ones as early as posssible. The above said Kabooli Channa Curry is such  one of it. 

Poori - channa goes hand in hand. Channa helps you keep your tummy full for a long time. It has all the minerals and vitamins you need for a day. It is protein rich, fiber rich and full of carbs.
I have used Kabooli channa, tomatoes, aloo/potatoes and some spices which are easily available at home.
No Onion or No Garlic is used in this Kabooli Channa Curry
Let us see the recipe Now :

Things Needed :

Kabooli Channa : 1 Big Cup ( Cooked )
Potatoes : 2
Curry Leaves : 1 Handful
Coriander leaves : 2 to 3 Tablespoons
Tomatoes : 2 to 3 
To Add : 
Lemon : 1 Lemon extract
Salt : As required 
Dry Methi leaves/kasori methi  :  2 Tablespoons
Rasam Powder : 2 Tablespoons
Jeera Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Ginger : An inch 
Seasoning :
Cooking Oil : 2 Tablespoons
Jeera /Cumin Seeds : 1 Teaspoon
Methi Seeds : 1/4 Teaspoon
Green Chilly : 2 
Curry Leaves : 1 Handful

Method :

1. Wash and cut potatoes into small pieces. (Peel off its outer layer). 
2. Wash and cut tomatoes, curry leaves and slit green chilly.
3. Wash and peel off outer layer of ginger, wash it again and grate it. Keep it aside.
4. Keep a pan on the fire and heat. Add oil and let it get hot. Add jeera/cumin seeds. Add slit chilly.5. Fry for 10 seconds, add cut potatoes and fry nicely for 2 minutes. Add a cup of water and cook.

5. Add tomatoes, grated ginger, when the potatoes turn soft. Mix it well. Add cooked Kabooli Channa.

6. Add salt and a pinch of turmeric powder. Mix it well and cook for 2 minutes.
7. Add rasam powder, jeera powder and garam masala.

 Let the curry boil for 3 to 4 minutes.Add Kasori Methi / Dry Methi Leaves.
8. Add a teaspoon of butter on the top and let it get melt. Add lemon extract.  Mix it well and put off the fire.

9. Shift Kabooli Channa Curry to a serving dish and serve.

10. We had Kabooli Channa Curry with Hot Pooris.

Note :

Cook potatoes till they turn soft. Soak kabooli channa for  5 to 6 hours before you cook. Adding any spice is your choice. You can use any brand of channa masala, pav bhaji masala or simple chilly powder. I have added home prepared rasam powder and garam masala.  Adding methi seeds helps to digest the food well. It reduces the cholesterol level in the food and is fiber rich.
Time : 30 Minutes.
Serves : 3 to 4 .

Friday, December 28, 2018

Field Beans Dry Curry

Field beans /ಅವರೆಕಾಯಿ is one of the seasonal pods we get plenty in winter. People long to prepare varieties of dishes using this Field beans.

This recipe is told by Renuka Manjunath one of my fb friend and she said this has to be cooked directly and not in pressure cooker. Sogadu Avarekai should be used to get the best taste.
Here I have tried traditionally as Renuka Manjunath mentioned, which has beautiful aroma of averekai.  and it is yummy, filled with ghee taste roasted methi/fenugrik seeds and jeera/cumin seeds powder.
This Field  beans dry curry is one of the traditional dish from Tumkur district. The process of cooking is done in the night with low flame may be cooked with using the fire wood, and the butter quantity is more nearly 200 grams and with the help of slow cooking the butter turns as ghee and adds to the taste.
Let us see the recipe now :
I have used tender avarekai/field beans, onions, green chilly, curry leaves, coriander leaves, grated coconut and butter.
This curry taste better when you cook the pods directly with low flame. The aroma adds to the taste and we can have this curry with plain rice, rotis, chapati, poori and especially akki rotti.
I have prepared Akki rotti with remaining Field Beans dry curry also.
Let us see the recipe now :


Avarekai/Field Beans : 1 Cup
Onions : 2 to 3
Green chilly : 2 to 3
Butter : 2 Tablespoons full
Cumin Seeds : 1 Teaspoon
Methi /Fenugrik seeds : 1/2 Teaspoon
Coriander leaves : 1/2 Bundle
Curry Leaves : 1 Handful
Coconut : 3 to 4 Tablespoons
Salt : As required
Turmeric Powder : A pinch
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Remove avere kalu /Field beans and keep it aside. Use the tender pods. Do not wash it.

2 Remove the outer layer of onions and cut in to small. I have used the chopper to cut onions, curry leaves and green chilly.

3. Take a bowl, put field beans, cut onions, green chilly, curry leaves and mix it well.

4. Keep the pan on the fire and put mixed avarekai/field beans mix and little turmeric. Let the flame be very low.

5. Mix it well and sprinkle some water on the top. Do not add much water to cook. Field beans has to be cooked slowly with the help of onions and sprinkled water.

6. Add a tablespoon of butter and mix it well. Let it turn slowly as ghee. Sprinkle some more water on the top and cover the dry curry.

7. Let it cook on low flame. Stir in between so that it does not get burnt. Add a tablespoon of butter again and mix it well.
8. Dry roast jeera/cumin seeds and methi seeds and dry grind it.  Keep it aside.

9. Stir the mixture again and sprinkle some more water. Do not add much water at times.
10. See that pods are cooked and turned soft. Add dry roasted jeera and methi powder. Mix it well.
11. Add required salt and mix it well. See that it is done completely. Add grated coconut and mix it well.

12. Add cut coriander leaves and shift the curry to a serving dish. We had this curry as one of the side dish.

Note :

You should use more onions so that it helps to cook field beans nicely. Adding butter gives a ghee aroma and taste yummy. This dry curry should be cooked directly to get the best taste. It might take at least one hour to cook. But the taste is divine. You should use the tender seeds to prepare this curry.
Time : 1 Hour 
Serves : 3 to 4 
I have added the same dry curry to rice flour and prepared Akki Rotti and it tasted yummy.