Kempu Harive -Kesu dantu Huli (Red Amarant - Colocasia stem curry)

Kempu Harive/Red Amaranth leaves and - Kesu (Colocasia leaves) Dantu (stem) curry is a side dish and it goes well with all the main dishes like plain rice, any type of rotis, poori or chapati, dosa - idli etc.

I have used Amaranth leaves, Colocasia stems, some spices and coconut. It is an traditional gravy and you will surely love it. If you do not want to use colocasia stem, then substitute with drum sticks or any leaves which have hard stem like dantina soppu.
Let us see some benefits of eating Amaranth Leaves in our diet.
Kempu Harive/Red Amaranth leaves are loaded with healthy benefits. They help to stimulate the growth and reduce the inflammation. They boost bone strength and lower blood pressure. Improve our immune system and maintain healthy hair. Helps to lose weight. They are loaded with proteins and antioxidant properties. It is good for digestion and it is gluten free. It helps in good eye sight because it has Vitamin A helps to boost the eye health. Amaranth Leaves contain Vitamin A, Vitamin C, Vitamin K and Folate (A type of Vitamin B which is essential for growth and reproduction of the cell). and minerals like manganese, magnesium, calcium and potassium. Amaranth leaves are low in fat and carbohydrates and calories.
" NO ONION OR GARLIC" is used in Kempu Harive  - Kesu Dantu Huli. The spices are used as raw and not roasted.
Lets see the recipe :

Things Needed : 

To Cook:
Toor Dal : 1/2 Cup ( 2 Handful )
Kempu Harive/Red Amaranth Leaves : 1 Bundle (Small bundle).
Kesu Dantu/Colocasia stems : 1 Big Bowl
Tamarind : 1 small goose berry size (Nelli kai)
Salt : Required Salt :
To Grind : 
Coconut : 1 Cup (Fresh)
Coriander Seeds : 2 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Red Chilly (Byadagi) : 4 to 5
To Add : 
Ground spice mixture
Mustard seasoning
Green chilly : 2 to 3
Ingh/Asafoetida

Method :

1. Wash and cut Amaranth leaves into small and keep it aside.

2. Wash and remove the outer part of Kesu stem and cut them into small and keep it aside.

3. Wash and cook Toor dal separately and let it cool.
4. Put cut amarant leaves, kesu stem pieces, tamarind pulp and salt to a big pan or pressure cooker.
5. Add 1/2 cup of water and cook them till they turn soft. (Pressure cooker : 4 to 5 whistles). Put green chilly as they are. ( No need to cut or slit).

6. Grate coconut and grind it with chilly, coriander seeds and jeera. Use required water to grind.

7. Now add cooked dal to cooked leaves mixture and mix it nicely. Cook for a minute.
8. Add a pinch of turmeric powder and ground spice mixture. Mix it well. Cook for 2 to 3 minutes.

9. Shift the Huli/Curry to a serving bowl. Add mustard seasoning. (Optional).

10. Serve with the main dish you have prepared.

Note :

Adding tamarind pulp helps the kesu stem not to itch. Leaves and stems should be cooked till soft.
Adding any sambar powder instead of raw spices is optional. Adding onion/garlic to the curry is optional. Adding jaggery is optional. I have not added.  The consistency of the curry taste better when it is thick. (Adding little water and turn the curry bit loose if you do not like the thick curry). Use of pressure cooker to cook leaves and stems it better because it turns them soft. (Not fully melted).
Time : 30 Minutes
Serves : 4 to 5 

Banana - Jaggery Wheat Poori

Banana Jaggery Poori is a fried dish and you can have them for breakfast and as snack. 

Mangalore buns world famous and is normally prepared using maida (All purpose flour) and sugar with cooking soda.
Lets see some benefits of using coconut oil in our diet.
Coconut oil is loaded with health benefits. It is good for digestion and immunity against infections and diseases. It is good for skin care, hair care and prevents diseases like premature aging because of it antioxidant properties. It also helps to treat dermatitis, eczema and other skin infections
It helps to prevent wrinkles, dragging skin and skin dryness. It helps to reduce the protein loss in the hair and nourishes the hair. Coconut oil helps to improve the bone health. Strengthen the immune system. It is also good for healing damaged tissues and infections.
Here I have used wheat flour instead of maida and used jaggery/joni bella as we call it. You don't need to keep the dough for resting. You can prepare the poories as soon as you prepare the dough.
These sweet poories are good to take it for outings, for kids snack box and even kids parties.

Things Needed : 

Wheat flour : 2 Cups
Ghee : 1 Teaspoon
Bananas : 2 to 3
Jaggery : 2 to 3 Tablespoons
Cooking Soda/Bicarbonate soda : A pinch
Curd/Yogurt : 1 Tablespoon
Salt : A pinch
Oil : To fry. : 1 Cup

Method :

1. Smash banana nicely. Add jaggery and curd. Mix all the ingredients nicely.
2. Now add wheat flour,salt and a teaspoon of ghee. Mix it nicely.

3. Add cooking soda to the dough and mix it well. Divide the dough into small portion.
4. Keep oil for frying. Let it heat.
5. Roll or pat the small portion on your pal. ( As small poories)

6. Fry them one by one on both side (Medium heat).
7. Remove it from oil and put them on the kitchen towel. (Let all the extra oil absorb by tissue).

8. Repeat the same with remaining dough.

9. Serve with a cup of coffee or tea.

Note : 

Do not add any water to the dough. The dough should be thick. Add little more wheat flour if the dough turns soft and saggy. Apply little oil to the palm and pat the dough on the palm. Adding more jaggery is optional. You can powder jaggery and then mix it with banana and curd to turn soft and nice mixture. Use of any cooking oil is optional. (Coconut, sunflower, groundnuts etc).
Time : 30 Minutes.
20 Small pooris can be prepared. (According to the size). 

Green Harive soppina Huli (Amaranth Leaves Curry)

Green Harive/Amaranth leaves curry is a gravy dish and we can have them with almost all the main dishes.

Fresh and green Amaranth/Harive soppu is available around the year. Eating leaves in our diet is very necessary. They do contain many minerals and vitamins which helps to keep our body fit and fine.
I have used Amaranth leaves, Toor dal and home made spices with coconut.
Let us see some benefits of eating Harive soppu/Amaranth leaves in our diet. 
It helps to boost bone strength, reduces inflammation and improve the immune system. It also helps to lower blood pressure and maintain healthy hair. Amaranth leaves contain high amount of benificial proteins. It has anti oxidant and anti inflammatory properties. It is loaded with calcium and some amount of Vitamin A. It has a rich source of dietary fiber and also good for vision health.
Note : Amaranth leaves contain moderate levels of oxalates and people who suffer from kidney stones or gallstones  do not consume this leaves. (Do not eat).
No Garlic  OR No Onion is used in this curry.
Lets see the recipe Now :

Things Needed :

To Cook :
Harive Soppu (Red or green) : 1 Big bundle
Toor /Moong Dal : 1/2 Cup.(Two Handful)
Methi/Fenugrik seeds : 1/4 Teaspoon
To Grind :
Coconut : 2 to 3 Tablespoons (Fresh)
Sambar Powder : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Tamarind : A marble size
To Add  : 
Salt : As Required
Coconut Oil : 1 Teaspoon
Ingh : A pinch

Method :

1. Wash and pressure cook Toor Dal with required water for 5 to 6 minutes. Let it cool.
2. Wash and cut harive soppu and cook on medium flame. Use required water. Add methi seeds while it is cooking.

3. Grate coconut, add jeera and sambar powder and grind it with littel water. Remove from mixi jar.

4. Keep a big pan on the fire and put cooked dal, leaves, salt, a pinch of turmeric powder.
5. Add ingh and mix it well. Let it boil for 2 ot 3 minutes.

6. Add ground mixture and mix it well. Let it boil for 2 to 3 minutes.

7. Put off the gas and shift the curry to a serving dish. Add cut coriander leaves.
8. Add a teaspoon of fresh coconut oil before serving. Serve with the main dish of your choice.

Note :

You can use moong dal instead of toor dal. Taste differ.
Use of garlic and onions are optional. You can add a garlic seasoning to the curry. (Optional)
Adding any brand of sambar powder is optional. ( I have used home made sambar powder). Adding methi seeds helps to reduce cholesterol content in the curry,
Time : 30 Minutes 
Serves : 3 to 4 .

Sambar Powder Recipe":

Things needed :
Methi seeds : 1/4 Teaspoon
Channa Dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Red chilly :  4 to 5  (or more according to your requirement). (Byadagi chilly)
Little ingh and  6 to 8 curry leaves.
 Dry roast or use little oil and fry all the ingredients one by one. Dry grind it when it is cooled. This is enough for 1 time use. 

Millet -Rava Carrot Rotti

Millets/Jola/Jowar are known as one of the healthiest grain. Millet has become world wide favourite grain. It is always better to go for good diet and enjoy having healthy food.

Millet - Rava Carrot Rotti is good to have for breakfast. Millet and Rava both grains are easy to digest and provide good energy and keeps you full for a long time.

I have used Millet flour, Rava/Semolina and carrots, curry leaves, onions and some spices. 

Lets see some benefits of eating carrots in our diet.

Carrots helps to reduce cholesterol, improve vision. It also helps in reducing the signs of premature aginging. They help in taking care of good skin health, boost immunity and improve digestion. They are rich in antioxidants. They are rich in minerals and vitamins. They do contain Vitamin K, Vitamin A, Vitamin C and Vitamin B8. They do contain minerals like folate, potassium, iron, copper and manganese. Carrots are good for people who suffer from blood pressure and people who have constipation problems.
Lets see the recipe now. It is an easy recipe and anyone can try and enjoy.

Things Needed :

Millet/Jola/Jowar Flour : 2 Cups
Rava : ( Medium size): 1 Cup
Carrots : 2
Onion : 1
Curry Leaves : 1 handful (As you like more/less)
Coriander Leaves : 2 to 3 Tablespoons
Coconut : 2 Tablespoon
Ginger : Grated : 1 Teaspoon
Green chilly : 1
Salt : As required
Water : As required
Oil : 2 to 4 Tablespoons

 Method :

1. Wash and cut green chilly, curry leaves, coriander leaves into thin pieces.
2. Remove the outer layer of onion and wash it again. Cut into small pieces
3. Grate coconut and keep it aside.
4. Wash and remove the outer layer of carrots and ginger. Wash it again and grate it.
5. Now take a big bowl. Put millet flour and rava/sooji/Semolina.
6. Add cut coriander, curry leaves, green chilly, onion, grated carrots and ginger.
7. Add salt and mix all the ingredients nicely.
8. Add required water and prepare rotti dough. It should be thicker than dosa and idli batter.

9. Keep a dosa pan/tava on the fire. Heat and sprinkle oil on the hot tava. Clean it with a kitchen tissue/towel.
10. Take handful of prepared rotti dough and spread it around the hot tava. (According to your wish).

11. Use your finger tips to spread. Let it be on low flame. (It helps to spread the rotti thin).
12. Spread it nicely in circle shape, sprinkle little oil on the top.
13. Slightly press with the spatula on the top around the rotti. It helps to give a thinner rotti.
14. Let it cook on medium and low flame. Turn the other side and cook for 10 to 20 seconds.

15. Millet - Rava Rotti is ready to serve.

Serve with little butter/ghee on the hot rotti with chutney.

16. Repeat the same with remaining rotti.

Note:

Let the dough be little loose.(Not very thick). It helps to spread the rotti easily on the tava.
Adding more vegetable is optional. You can add capsicum, cabbage etc. Adding more/less oil is optional. Do not make the dough very watery.
Time : 30 to 40 Minutes
Serves :  3 to 4  (According to the size).

Mango Gojju/Curry

Mango season is still on and you see varieties of mangoes in the market every where. Mangoes are well known for their Title."King of the fruits". It suits them very much too. Each variety of mango has its own taste and aroma. We in Udupi prepare curry with mango fruits. There are different ways and types. I just thought of sharing a recipe with you all. I have prepared this Mango gojju/curry and it is fanatastic and goes well with all the main dishes.
I have used, ripe mangoes, some spices which is freshly roasted, fresh coconut.

Always make use of the seasonal fruit. That is good for health too. We all should make use of it.

Let us see some benefits of eating mangoes in our diet. ( Though you all know about it, recollect the benefits of eating mangoes).
Mango is delicious seasonal fruit, the tree is believed to be originated in sub Himalayan plains of Indian subcontinent. Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals and anti oxidant compounds. Mango fruit is an excellent source of Vitamin A, Vitamin, E, Vitamin C and Vitamin B 6. Vitamin A are essential for vision and required for maintaining healthy mucos and skin. Eating natural fresh fruits is known to protect from lung and oral cavity cancers. Eating food that is rich in Vitamin C helps the body to develop resistance against infections. Mangoes are rich in Copper and Potassium. Potassium helps to control the heart rate and blood pressure. Copper helps to produce the red blood cells which is essential for our body.
Lets see the recipe now:

Things needed :

To Cook 
Mangoes : 2 to 3 (any small variety).
Jaggery : 2 to 3 Tablespoons
Salt : Required
Spice to add :
Fenugrik Seeds : 1/4 Teaspoon
Urid Dal : 1 Teaspoons
Red chilly : 5 to 6
Ingh/Asafoetida : a pinch
Curry Leaves : 6 to 8 leaves
Coconut : grated : 2 to 3 Tablespoons.
Oil : 1/2 Teaspoon
For seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Ingh : a little
Curry Leaves : 6 - 8
Ghee/Coconut oil : 1 Teaspoon

Method :

1, Wash and remove the skin of mango fruit and give a slight scars around the whole mango and keep it aside. (with the help of the knife edge just prick the fruit around).

2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add oil and methi/fenugrik seeds. Fry for a second.
4. Add urid dal and fry nicely till they turn slightly golden brown.

5. Add red chilly and fry. Now add curry leaves and ingh. Put off the fire.
6. Add grated coconut and mix it well. Grind this mixture once it is bit cool.

7. Keep a bigger pan on the fire. Add remaining oil. Add mustard seeds and urid dal.
8. Let mustard seeds splutter. Add curry leaves and ingh.
9. Add mangoes and slowly mix it well.
10. Add jaggery, salt and littel turmeric powder. slowly mix it and cook on low flame for 4 to 5 minutes.
11. Stir inbetween so that it does not get burnt.
12. Add ground coconut and spice mixture and mix it nicely. Add little water if required.

13. Let it cook on low flame for 3 to 4 minutes. Mix it again and put off the fire.
14. Shift the Mango gojju/curry to a serving dish and add a spoon of ghee/coconut oil

Note : 

Use ripe mangoes to get the best taste. Adding more/less jaggery is optional. Use of coconut oil is optional. Adding more/less chilly is optional. Use of coconut is optional. You can just dry grind the spices and add it. Pricking the fruit around helps the spice to absorb.
Time : 20 Minutes.

Serves : 3 to 4.