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

Wednesday, October 10, 2018

Cucumber Peel Chutney

Cucumber sippe / peel /outer layer chutney is one of the traditional dish done. It is said that cucumber peel is rich in fiber. 


We normally do not waste any vegetable or vegetable peel and do make use of it either in chutney or in some other preparations.
This particular cucumber is known as mullu southe in Udupi and Mangalore region. It is very rare and we do make use of this cucumber in chutney, kosumbari and payasa or ganji /porridge.

Let us see some benefits of this Mullu Southekai / Cucumber in our diet.
Cucumber has rich source of nutrients and antioxidants. It contain good amount of water and soluble fiber. It is good for weight loss. It has fiber, zero fat content and low in calories. It has vitamin C and Vitamin K. It contain some amount of protein, manganese, magnesium and potassium. It is good for our skin and eyes. It helps to cool our body.
You need to dip the vegetable in plain water at least 20 minutes. Wash it nicely and then use it.
I have used cucumber peel and some pulp, coconut, tamarind and red chilly.
Let us see the recipe now :
No Onion or Garlic is used in this chutney.

Ingredients :

Cucumber Peel : 1 Bowl
Roasted urid dal : 1 Teaspoon
Red byadagi chilly : 4 to 5
Tamarind pulp : 1 Teaspoon
Salt : As required
Coconut : 1/2 coconut of small size
Seasoning  with coconut oil, mustard seeds, ingh and curry leaves.


Method :

1. Wash and soak 1 cucumber in plain water for 30 minutes.


2. Wash again and peel its outer layer and keep it aside. ( I have used some amount of pulp also).


3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Put a teaspoon of coconut oil and a teaspoon of urid dal.
5. Fry till urid dal turn golden brown. Add red chilly and fry for a minute.


6. Add curry leaves and ingh. Mix it well and put off the gas.
7. Grind fried urid mixture, cucumber peel and pulp, tamarind and required salt. Add very little water to grind.

8. Remove the ground chutney to a serving dish and add mustard seasoning with curry leaves and ingh.

9. Mix it well and serve with the main dish you have prepared.

Note :

No need to cook cucumber peel. It looses its property once you cook. Adding more / less chilly is optional. Adding any cooking oil instead of coconut oil is optional. Do not add much water to grind. Chutney turns watery and it does not taste good. Urid dal helps the chutney to bind. (or it turns watery).
Time : 15 Minutes + 30 Minutes to soaking cucumber in plain water.
Serves : 2 to 3 .

Tuesday, October 9, 2018

Channa Dal - Mango Fruit Chutney

Channa dal chutney is one of the traditional side dish. Here I have used mango fruit pulp instead of tamarind.

Channa dal chutney is prepared from ages. When guest arrives without notice or if the side dishes turns shortage in the night or when your tongue wants some yummy spicy chutney this channa dal chutney comes to in hand. It is very easy, tasty and simple chutney.
We can have channa dal chutney with plain hot rice and a spoon of fresh ghee. It goes well  with idli, dosa, chapatis or any type of roti or rotti. This chutney serves the purpose of dips, sides for pakodas, fried fritters and on bread spread.
I have used channa dal, red byadagi chilly, mango pulp and coconut.

No onion or garlic Recipe

Let us see the recipe now :

Ingredients :

Channa Dal : 1 Tablespoon
Red byadagi chilly : 3 to 4
Curry leaves : 6 to 8
Ingh/Asafoetida : A pinch
Coconut : 1 Cup
Mango pulp : 1 wild mango pulp
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and squeeze out the mango pulp


2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add a teaspoon of coconut oil.
4. Add a tablespoon of channa dal and fry on low flame.


5. Add byadagi chilly and fry with channa dal. Let channa dal turn slightly golden brown.
6. Put off the fire and add curry leaves and ingh. Let all the ingredients get cool.
7. Grind it with mango pulp, fresh coconut, salt  and required water. Grind it till it gets paste consistency.


8. Remove it from mixi jar to a bowl.
9. Season with coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh.
10. Channa Dal - Mango Fruit Chutney is ready to serve.

Note :

Do not over fry dal. Chutney turns bitter. Adding more / less chilly is optional. Adding tamarind instead of mango pulp is optional. Use of more coconut adds to the taste.
Time : 10 Minutes
Serves : 2 to 3.

Capsicum - Cow peas Dry curry

Capsicum - Cow Peas Dry Curry is something simple, easy and quick. You can have this curry with many main dishes. I have just tried and its so simple.


I have used fresh cow peas, manalore cucumber and capsicum.
No onion or No garlic is added here in this curry. 
Let us see the recipe Now :

Ingredients :

Cow Peas : 1 Bowl.
Mangalore Cucumber/Mangalore Southekai / Bannada Southekai : 1 Bowl ( 1/2 of 1 medium size)
Green chilly : 2 to 3
Ginger : 1 Teaspoon / Grated
Salt : As required
Lemon : 1/2 Lemon (1 Teaspoon)
Pepper Pods : 6 to 8
Jeera / Cumin Powder : 1/2 Teaspoon
To Season :
Capsicum : 1
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves
To Add : 
Coriander Leaves : 2 Tablespoons
Fresh Grated Coconut : 2 to 3 Tablespoons

Method :

1. Wash and cut mangalore cucumber into small pieces.
2. Now pressure cook  cut cucumber, a bowl of fresh cow peas, pepper pods and 1 Green chilly with required water. (1/4 cup will do).


3. Wash and remove the seeds from capsicum and cut it into small. Slit green chilly and cut coriander leaves. Squeeze out lemon extract and keep it aside.


4. Keep a small pan on the fire and heat. Add a tablespoon of oil. Add mustard seeds and jeera.
5. Let mustard seeds splutter. Add curry leaves, slit chilly and ingh. Fry nicely and add cut capsicum.
6. Fry capsicum nicely till soft on low flame. Put this fried capsicum to cooked cow peas mixture.


7. Keep cooked mixtures in a pan and put salt, little turmeric powder and jeera powder. Mix all the ingredients nicely and cook for 2 minutes. Let all the moisture disappear. Add lemon and mix it well.


8. Put off the fire and shift ready Capsicum - Cow peas curry to a serving dish.


9. Add fresh grated coconut and serve with main dish you have prepared.


10 We had Capsicum - Cow Peas Dry Curry with Plain Rice and Rasam.


Note :

Do not over cook cow peas. Do not add much water while cooking. Adding any type masala is optional. Use of coconut is optional. Use of onions and garlic is optional. Use of more oil is optional.
Time 20 Minutes
Serves : 3 to 4 .

Friday, October 5, 2018

Spicy Spring Onion Dry Curry

Spring Onions are the healthy vegetable that can be used in our cooking. We do get this leaves most of the time in the year. Here I have tried Palya / Dry curry with Spring Onions.


Let us see some benefits of Spring Onions :
Spring Onion bulbs are good in taste and rich in nutrients. Spring onions are very much used in Chinese traditional medicines. They are rich in sulfur and it provides lots of health benefits to us. They are low in calorie.
Spring Onion adds taste to the food. It lowers and controls the blood sugar level. It is good for medicine for common cold. It is good for digestion. It also helps to control the blood circulation in our body. They help to lower the cholesterol level in our body. They help in regulating metabolism in our body. It has good amount of Anti - bacterial properties  and helps to fight against cold and flu. Spring Onions are good for treating eye disease and eye problems.
They are rich in vitamins like Vitamin C, Vitamin B2, Vitamin A and Vitamin K. They are good source of copper, phosphorous, magnesium, potassium, manganese and fiber.
Let us see the recipe Now :
This side dish Spicy Spring Onion Dry Curry is good to go with almost all the main dishes. Yummy with hot rice and a spoon of fresh ghee. Also goes well with any type of roti, nan, pulka, or pooris.

Ingredients :

Spring Onion : 1 Big Bundle
Green chilly : 2
Lemon : 1/2 ( One teaspoon )
Roasted Chenna : 2 Tablespoons
Pepper Pods : 6 to 8
Jeera /Cumin seeds : 1/2 Teaspoon
Salt : As required
Turmeric Powder : A pinch
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash nicely and cut Spring Onion leaves and bulb into small. Wash green chilly and slit.


. Dry grind roasted chenna / hurikadale /putani /Pottu kadale, jeera and pepper pods.


3. Keep a pan on the fire and put oil. Add mustard seeds, jeera/curmin seeds.
4. Let it splutter. Add curry leaves and green chilly. Fry for a while.
5. Add cut spring onions and fry nicely. Do not use water. Lower the flame. Stir in between.


6. When leaves turn soft add salt, dry ground roasted chenna, turmeric powder.

7. Mix it slowly and let it cook on low flame for at least 5 minutes. Stir in between so that it does not get burnt at the bottom.

8. See that all the moisture disappear. Shift the ready Spicy Spring Onion Dry Curry to a serving dish.

Note :

Do not add any water while cooking. Spring Onion contain lots of water in it and it helps the leaves to cook. Adding any other spices is optional. Adding extra onions or garlic is optional. No need to add any coconut to the curry.
Time : 20 Minutes.
Serves : 2 to 3.

Monday, October 1, 2018

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.