Brinjal - Capsicum Fry

Brinjal/Egg plant/Badane Kai/ Kattarikai Fry is a dry curry. Brinjal/Egg plant is liked by many people. Brinjal/Egg plant is always available in the market. You get different varieties of Brinjals.

I have just tried this brinjal and capsicum dry curry. It is one of the good combination and capsicum goes well with Egg plant. I have used home made spices, and the curry turned as spicy and yummy. I do use brinjal very often because it is one of my favourite veggie. You can cook many types of dishes like, Sambar, Huli (with coconut) gravy, dry curry, gojju, baratha, Vanghi baat, brinjal bath etc etc etc. So the lists goes up. Of course the dish is with different varieties of brinjal.
One has to be very choosy whie buying brinjals. I say this because even if there is a dot on the brinjal, there might be worm inside. Fresh brinjals taste better and cooks quickly. It it is few days old, it might not cook and the dish do not taste good.
I have used sesame seeds, it adds to the taste and gives good aroma to the curry. Sesame seeds are good for health too.
Let us see some benefits of eating sesame seeds/ellu/til in our diet.
Sesame seeds contain many health benefits. They are loaded with nutrients, minerals, antioxidants and vitamins. The seeds are rich in mono unsaturated fatty acids, They help to lower bad cholesterol and increases good cholesterol in the blood. They are rich with dietary protein and good amount of amino acids. Amino acids are essential for growth, mainly children. They are rich source of B complex vitamin, minerals like calcium, iron, manganese, zinc, magnesium. These minerals helps the bones strong, red blood cell production, enzyme synthesis and hormone production.
As I said Brinjal-Capsicum fry is an easy and yummy dish, goes well with chapatis, rotis, poori and even plain rice.

Lets see the recipe now:

Things needed :

Brinjal : 5 to 6
Capsicum : 1 to 2
Chutney Powder : 1 Tablespoon
Puliyogre gojju : 1 Teaspoon
Sesame seeds : 2 Tablespoons
Methi/Fenugreek seeds : 1/4 Teaspoon
Coconut :  2 Tablespoons (1/4 cup)
Salt : to taste
Ingh : a pinch
Oil : 2 Tablespoons
Jeera : 1/2 Teaspoons
Mustard seeds : 1/2 Teaspoons
Curry Leaves: 5 to 6
Coriander Leaves : 2 Tablespoons.

Method :

1. Wash and cut brinjal and put it in a big bowl of water. Let it soak at least 5 minutes.
2. Wash and cut coriander leaves, capsicum and curry leaves.
3. Keep a pan and dry roast methi seeds and sesame seeds til sesame pops up. Leave it for cooling.

4. Grate or cut coconut and keep it aside.
5. Now dry grind grated coconut, roasted sesame-methi and chutney pudi. Remove powdered mixture to a clean plate or bowl.

6. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
7. Add jeera and fry for 5 seconds. Add, ingh, cut capsicum, curry leaves and fry till they turn soft.

Add cut brinjal and fry nicely. (At least 2 minutes).  Now add puliyogre gojju (tamarind ) , salt and turmeric powder.

8. Mix it nicely and Let it be on low flame. Stir in between so that it does not burnt.
9. Add dry ground mixture and mix it nicely. Let it cook for 2 to 3 minutes. Mix it in between.
10. Now mix it again and add cut coriander leaves. Shift the dry brinjal -capsicum curry to a serving
bowl. Now Brinjal - Capsicum dry curry is ready to serve.

Note :

I have used home made chutney powder. Just roast, channa dal, urid dal, (equal portion) red chilly (byadgi chilly), ingh (a pinch), handful of curry leaves. Add a marble size of tamarind (remove the seeds from tamarind). Dry roast all these one by one. Dry grind when it is cooled.
Use of any brand chutney powder will serve the purpose. Do not add water. It may over cook and turn the brinjal into soft. Using jaggery is optional.( I did not add).
Adding garam masla /amchur powder (dry mango powder) or lemon is optional(lemon instead of tamarind pulp). Garam Masala gives a different taste. Adding more/less oil is optional.
Time : 20 Minutes.
Serves : 3.

Red Rice -Methi/Fenugreek Seeds Dosa

Methi/Mentya/Fenugreek Seeds & Red Rice Dosa is a healthy breakfast dish. It can be served as a snack in the evening or for dinner. 

READY TO SERVE MENTYA DOSA WITH JAGGERY , CHUTNEY POWDER AND SAMBAR

Methi/Mentya/Fenugreek seeds are one of the healthy spice seeds. Red rice and methi seeds are used and prepared dosa. Some time back I read that, some one wanted to know about using red rice. Red rice is better than fully milled rice/polished rice. One should know that even boiled rice (Kocchakki/Kusulakki as we say), parboiled rice/half boiled rice are also called as red rice. One should not mistake this particular red rice is raw. (In South Canara (Udupi, Mangalore and Malnad in Karnataka), we call it as kempakki/Jeddakki.
Preparing dosa with red rice bit better than using fully polished rice. It is a healthy way I can say.
I have used this red rice and methi seeds to prepare this Methi/Fenugreek Seeds dosa.
Fenugreek seeds are healthy seeds. In northern side of India people use methi leaves or kasoori methi (dried methi leaves) for almost all curries. Methi not only helps to thicken the curry, it also adds health benefits to the food.
Methi/ Fenugeek seeds are known as Methi in Hindi and Bengali, Methi Dhane - Marati, Vendyam in Tamil. In Malayalam - Uluva, Menthulu in Telugu and Menthya or Mentye in Kannada.
Lets see some benefits of using Methi/Fenugreek Seeds in our diet.
Methi seeds are not only used in cooking, it is one of the best seed which has medicinal values. They are rich source of minerals, vitamins and contain nutritious values. They contain fair amount of soluble dietary fiber. They help to lower the bad cholesterol level. It helps to digest the food easily and help in solving constipation problems. It also helps to lower the rate of glucose absorption in the intestines and helps to regulate blood sugar levels. They are good for people who suffer from diabetic people. They are excellent source of minerals like copper, potassium, calcium, iron, zinc, manganese and magnesium. It also helps to control heart rate and blood pressure. Iron is essential for red blood cell production. Methi seeds are rich in many vital Vitamins like Vitamin B-6, Vitamin A, Vitamin-C and Folic acid.
Lets see the recipe now:

Ingredients :

Red Rice : 3 1/2  to 4 Cups
Methi/Fenugreek Seeds : 1/3 of the Cup .(Use the same cup or glass to measure).
Urid dal : 1 Teaspoon
Flatten/Beaten Rice : 2 Handful (thick/thin)
Salt : To taste
Water : Required
Oil: 2 to 3 tablespoons
Ghee : 2 Tablespoons (optional)

Method :

1. Wash and soak rice , methi seeds and urid dal for 3 to 4 hours.

2. Wash and soak flatten/beaten/awalakki in separate bowl.
3. Grind them with required water. (all the ingredients together).
4. Remove the dough from the grinder and leave it for fermentation. (Over night/ 5 to 6 hours).

5. Mix it well in the morning.
6. Keep a pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.
7. Take a ladle full of dosa batter and spread it as circle. ( Spread a little. (small size is always better).

8. Sprinkle oil on the top and cook for 1 to 2 minutes. Turn the other side and cook for a minute.

9. Serve hot and soft Red Rice - Methi Dosa with the side dish you prepared.

10. Add little ghee on the hot dosa just before serving. Repeat the same with remaining dough.

You Can also Try these from the same dough.
You can also add jaggery to this dough and prepare sweet dosa or guli appa. You can add spices like grated ginger, cut onions, coriander leaves and little coconut and prepare Methi Dosa or Guli Appa/ gundponglu/ kuli appam/paddu

Note : 

The dough should ferment well to prepare soft dosas or dosa might turn sagi.(rubber pulling feel while eating). No need to add more urid dal. Even with out urid dal the dosa will be nice. Do not try to spread the dosa in bigger circle. Just drop the dough on the hot tava and leave it as it is or slightly press with out putting force.(with the spoon you drop dough). No need to add any cooking soda or any other substance.(Eno, baking powder etc).
Time : Soaking time 3 hours + Dough fermenting  6 hours + Cooking time 30 minutes.
Total time : Nearly 10 hours. 
Serves : 4 to 5 

Lady's Finger & Potato Curry

Lady's Finger & Potato Curry is a gravy dish  and it can be served as one of the side dish. Many people love Lady's finger. It is one of the healthy vegetable which is available all the time.

Lets see some benefits of having lady's finger/Okra. 
Lady's finger/okra /bhindi contain both soluble and insoluble fiber. It is good for people who suffer from constipation, since it is high content of fiber. It helps to digest the food easily and good bowel movement. It is good for pregnant women since it contain Folate. Vitamin K present in the lady's finger helps to clot the blood (during any injury/bleeding). It also helps to strengthen the bones. It helps to control astama. It controls the obesity and prevents sun strokes. It also controls the cholesterol level and diabetic in our body. Eating lady's finger helps in taking care of our skin in healthy way. Vitamin C present in Lady's finger helps to keep the skin younger. It helps to prevent skin pigmentation.
Lets see the recipe now:

Things Needed :

To cook:
Lady's Finger : 1/4 KG.
Potato : 1 Potato
Toor Dal : 2 to 3 Tablespoons
To Grind :
Coconut : 1/2  cup ( 2 to 3 tablespoons)
Rasam/Sambar powder :2 Teaspoons.(Full)
To Add :
Green chilly : 1
Tamarind pulp : 2 Tablespoons
Jaggery : 1 Tablespoon
Salt : as required
Turmeric powder : a pinch
Methi/Fenugrik seeds : 1/4 teaspoon
To season :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/4 Teaspoon
Curry Leaves : 5 to 6
Ingh : a pinch

Method :

1. Wash and remove all the moister (water) with clean dry cloth and cut it into small.
2. Wash and remove the outer skin of the potato and cut them into small and keep it aside. Wash dal and pressure cook for 6 to 8 minutes.

3. Wash and slice a green chilly. Wash and cut coriander leaves. Soak tamarind in hot water.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let the mustard splutter.
5. Add jeera and fry for 5 seconds. Add ingh and curry leaves.
6. Add cut lady finger and fry them nicely for 2 minutes.
7. Add tamarind pulp, jaggery, salt and turmeric powder. Cook lady's finger till they turn soft.
8. Cook potatoes in separate pan with little water.

9. Grate coconut with rasam powder with little water. Remove the coconut mixture from the mixi jar.

10. Now add cooked potatoes, cooked toor dal, ground coconut mixture to cooked lady's finger. Add water if required. Add raw methi seeds to the boiling curry. Put little salt.(If required).
11. Boil for 2 to 3 minutes and shift it to the serving bowl. Add coriander leaves.

12. Serve with the main dish.

Note :

Fry lady's finger nicely or curry might turn stick. Adding potato is optional. You can pressure cook potatoes. ( but it can turn very soft and smashed). Adding moong dal is optional. (Taste differ).  Use of any brand of rasam powder is optional. Adding home made rasam powder adds to the taste. Adding more chilly is optional. Adding raw methi seeds help to reduce the cholesterol content in the curry. Adding coconut is optional.
Time : 30 Minutes
Serves : 4 to 5 

Home Made Fresh Rasam/Sambar powder: 

Dry roast 2 tablespoons of daniya/coriander seeds, 1/4 teaspoon of methi seeds, red chilly (5 to 6) and 1/2 teaspoon of jeera with a pinch of ingh. Add 4 to 5 curry leaves. Dry grind when it is cooled. 

Sambaar Powder:
Dry roast  1/2 Teaspoon of channa dal/urid dal, 2 tablespoons of daniya/coriander seeds, 1/4 teaspoon of methi seeds, red chilly (5 to 6) and 1/2 teaspoon of jeera with a pinch of ingh. Add 4 to 5 curry leaves. Dry grind when it is cooled. 

Carrots-Ridge Gourd Chutney

Chutney is always a spicy side dish and it goes well with almost all the main dishes. It can be a breakfast, lunch, snack or even dinner time, yummy chutney will be always a good side dish. It goes well with Vadas (fritters), idli, dosa, chapatis or even any type of rice too. It can even be a good spread on bread or buns.

Preparing chutney is an easy task. We have so many varieties of chutneys and vegetable peels also used for chutney. Here is such one kind of chutney which is prepared from carrots and ridge gourd peel. One must prepare and njoy to know the joy of having these chutneys. People from Udupi (Dakshina Kannada) and Malnad side are experts in preparing different varieties of chutneys.
I have used ridge gourd peels, carrots, coconut and some spices to prepare chutney. I have used this chutney and prepared chapati which has come out well and it is nice to have spicy chapatis. (My next Post).
Lets see some benefits of having Ridge Gourd in our diet.
Ridge gourd is low in cholesterol and saturated fats. It is high in Vitamin C and very good dietary fiber. It contain minerals like iron, manganese and magnesium. It is also used for weight loss. Ridge gourd is an excellent blood purifier. It helps to cure jaundice. It is also very good for people who suffer from diabetes. It contain very good amount of anti - inflammatory and anti biotic properties. It is very good for our immune system and very good remedy for acidity and ulcer.

Lets see the recipe now

Things Needed : 

Carrots : 2
Ridge gourd peel : 1 Bowl.
Coconut : fresh and grated : 1 cup
Green chilly : 3
Coriander seeds : 1 Teaspoon
Tamarind : Small marble size
Salt : to taste
Ingh : a pinch
Mustard seasoning : 1 Teaspoon ( oil (1 teaspoon), mustard seeds 1/2 teaspoon, ingh a pinch and curry leaves, 5 to 6 or more.

Method : 

1. Wash and remove the outer skin of carrots, cut the.
2. Now put ridge gourd peels, cut carrots, green chilly, coriander seeds, tamarind and salt in a small bowl.

3. Add a pinch of ingh and turmeric powder. Add 1/4 cup of water and pressure cook it. ( 5 to 6 minutes). Leave it for cooling.
4. Grate coconut and grind cooked ridge gourd peels, carrots and spice mixture with very little water. (along with vegetable cooked water).

5. Remove from the mixi jar to a serving dish.

6. Add mustard seasoning and serve with the main dish as one of the side dish.

Note:

Pressure cooking carrots and ridge gourd peels helps to soften the vegetables. Use of chilly is always optional. (red or green/ less or more). Use of coconut oil is also optional. Wash the vegetables thoroughly before using.
Time : 20 minutes
Serves : 4 to 5

Knol knol & Bombay Basale Leaves Curry

Bombay Basale that is what my sister calls these leaves. (brother in law's wife). They grow plenty in our Birthi Mane home at Salikeri, near Brahmavar.(D.K). They normally grow where there is lot of water. We have a few coconut trees at our native home and one must have seen the coconut tree and how to water coconut trees. A big deep circle is dug around and then water is put in that dig. Coconut trees are normally watered during winter and summer. During rainy season there is no need to water these coconut trees. We in South Canara get good amount of rain fall. During summer and winter we can see these Bombay basale leaves grow plenty under the coconut trees. I have no idea why do they call this leaf as bombai (Bombay) basale/Malabar leaves. Anyways whenever I travel to our native I try bring these leaves and try many varieties of dishes out of it. Here is one such recipe.
I have used this Knol knol, Bombay leaves and some spices and prepared the curry.  
Knol knol/gadde kosu/Navil kosu/shalgam/nool kol/Turnip is one of the good vegetable which is loaded with beneficial properties.
Lets see some benefits of eating Knol khol in our diet.
Knol knol is a perennial and cool season vegetable.Knol Knol is rich in vitamins and dietary fiber. It is very low in calories and fat. It has no cholesterol in it. It is rich in anti oxidant property and it helps body to protect from diseases and harmful radicals from the body. It is good for strong teeth and gum. Knol Knol contain good amount of many B complex groups of vitamins. It has good amount of minerals like copper, calcium, potassium, manganese, Iron and phosphorus. It helps to control the blood pressure level. Knol Knol contain Vitamin A and Vitamin K and B complex group of vitamins.
It is a very simple curry with freshly roasted spices aroma spreads while cooking.
We can have this curry with chapatis, pooris, roti, naan. dosa, idli and plain rice.

Ingredients : 

To Cook 
Bombay Basale : 1 Bowl ful
Turnip /Gadde Kosu/ Knol Khol : 4 to 5 (small)

To Roast /fry
Urid Dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Red (byadagi) Chilly : 5 to 6
Curry Leaves : 5 to 6
Ingh : a pinch

To Grind :
Coconut : 1 small cup (or 1/2 of 1/2 coconut) Fresh
Roasted spices
Tamarind : a marble size
Water : Required

To Add :
Cooked Vegetables
Salt : as required
Turmeric powder : a pinch
Jaggery : 1 Tablespoon
Ground coconut spice mixture
Methi seeds : 1/4 Teaspoon
Mustard seeds seasoning  with curry leaves, mustard seeds, jeera (1/4 Teaspoon) and curry leaves.+ 1 Teaspoon of coconut oil.
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cut leaves and knol khol into small pieces.
2. Cook them with required water till the vegetable gets soft.

3. Keep a small pan on the fire and heat. Put 1/2 Teaspoon of oil . Put Urid dal and fry till they turn golden brown.

4. Add coriander seeds and fry for 30 seconds. Add red chilly and fry for 10 seconds. Put of the fire.

5. Add curry leaves and a pinch of Ingh. Mix it well. Let it cool.
6. Grind grated coconut, tamarind and fried spices with little water. Remove from the mix jar.

7. Keep a big pan on the fire. Put cooked leaves, vegetables, salt and jaggery.

8. Add required water and mix it well. Cook this mixture for 1 minutes.
9. Add ground coconut mixture and mix it nicely. Add 1/4 tablespoon of methi (fenugrik seeds) and mix it well.
10. Let it boil for 2 to 3 minutes. Stir in between . Put the ready cuury to a serving bowl.

11. Add mustard seeds, jeera, ingh and curry leaves seasoning with coconut oil.
12. Add cut coriander leaves and serve the curry with your main dish

 Note : 

You can use any edible leaves instead of bombay Basale leaves.(harive , palak, dil, etc). Use of onions and garlic is your choice. You can also use more chilly. Using byadagi (one variety of chilly) chilly adds to taste and colour. You can also use little water and make the curry little more liquid; Use of jaggery is optional. (Adding jaggery helps to reduce the acidity content in the curry. Adding raw methi/fenugrik seeds helps to reduce the cholesterol content.
Time : 30 minutes
Serves : 3 to 4