Breadfruit Curd Curry /Jeegujje Majjige Huli

BreadFruit Curd Curry is a gravy dish and prepared using Bread fruit.
Bread Fruit is known as Jee gujje in our native/Udupi. It belongs to Jack fruit family and this vegetable is used in curries and fried fritters.

I have used bread fruit, coconut and curd with some green chilly.
Let us see some benefits of using Breadfruit in our diet.
Breadfruit has rich source of carbohydrates, good amount of dietary fiber. It helps to reduce the blood cholesterol and reduce obesity and blood pressure. It contain antioxidants. It is rich in Vitamin C and it helps the body to get resistance against infections. It is rich in calcium, copper, dietary fiber, iron, magnesium, Omega 3, Omega 6 properties, phosphorus, potassium, protein, Vitamin A.
One must remember to buy or use the fresh breadfruits which helps to cook faster and also retain good qualities in them.
Lets see the recipe Now :

Things Needed : 

Breadfruit : 1 (Small size)
Coconut : 1/2 Cup (Fresh)
Raw rice : 1 Teaspoon
Green chilly : 2
Salt : As required
Curd/Yogurt: 1 Small cup. (3 to 4 Tablespoons).
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh : A pinch

Method :

1. Wash and remove the outer layer slowly and cut breadfruit into small pieces.
2. Put the cut pieces in a bowl of water for 5 minutes. Soak raw rice in water for 5 minutes.
3. Now put these breadfruit pieces, methi seeds, turmeric powder in a pan/pressure cooker.
4. Add 1/2 a cup of water and cook till they turn soft. (pressure cooker - 4 to 5 minutes will do).

5. Grate coconut and grind it with soaked rice. Add very little water for grinding.
6, Remove from the mixi jar and keep it aside. Wash and slit green chilly.

7. Add salt to breadfruit pieces and ground coconut. Add green chilly. Add required water.
8. Let this curry boil for 3 to 4 minutes. Mix it in between.

9. Shift the curry to a serving bowl. Let it cool.
10. Add a cup of fresh curd to the curry and mix it nicely.
11. Add jeera and mustard seasoning with curry leaves and ingh/Asafoetida.
12. Serve the curry with rice/chapati/idli/dosa or any other main dish.

Note :

Adding rice helps the curry to be thick. Thick curry taste best. You can add cashews/almonds/roasted channa instead of raw rice. Taste differ. Adding more coconut is optional. Use of ghee for seasoning is optional. Traditionally we do not add onions or garlic to this curry. This curry is prepared for festival or feast. Add a fresh curd to get the best taste. Do not add stale or savour curry. It may affect your health.
Time : 30 Minutes 
Serves : 3 to 4.

Breadfruit/Jee Gujje 

Coriander Leaves Chutney

Coriander leaves/kottumbari soppu/ chutney is a spicy chutney which is used as substitute for pickle. This chutney has its own place in South Canara (D. K) people's Kitchen. It is one of the Authentic Chutney I can say. It can stay for long, goes well with almost all dishes.

We prepare and use pickle in larger quantity. Even now my younger sister does it every year mango pickling in traditional way. Pickles are done during the mango season. Varieties of pickles are prepared during summer season and kept in big Pots during those days. Now preparing pickle at home has become very rare and only some still do it and sell it too. Once the pickle gets over they need  to have some thing spicy which can substitute for pickle. So this way coriander chutney has derived I feel.
In villages this chutney is ground in grinding stone. It should be done without using much water, with little or without coconut.
Coriander Leaves Chutney has coriander leaves, green chilly, salt and ing. I have used mustard seasoning. But normally seasoning is not used since the oil might turn or leave bad smell.

Lets see some benefits of  "Coriander Leaves ".

Coriander leaves are good for skin inflammation. They are good for Skin disorders. They contain the property of disinfectant, detoxifying, antiseptic, antifugal and antioxidant. They good for clearing fungal infections. Coriander leaves contain Vitamin C and other acids and are good for reducing cholesterol level in the blood. They also help to reduce the level of bad cholesterol and increasing good cholesterol. They are good for digestion of the food, well functioning of the liver and good bowel movements. Coriander leaves are good for mouth ulcers, anemia and blood sugar disoreders. Eating coriander leaves are very good for eye care.( Not the spicy chutney of course )
Lets see the recipe.

Things Needed :

To Grind :
Coriander Leaves : 3 Bundles.
Green chilly : 10 to 12
 Dry Coconut : 2 to 3 Tablespoons
Salt : 1 To 1 1/2 Tablespoon
Tamarind : 1 Small ball size
Ingh/Asafoetida : a littel
To seasoning :
Mustard seeds : 1 Teaspoon
Ingh : a pinch
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon

Method :

1. Wash and dry coriander leaves and green chilly. Let all the moisture disappear.

2. Now cut green chilly and coriander leaves into small. Grate or cut coconut in to pieces.
3, Grind coriander leaves, green chilly, coconut, tamarind, ingh and salt. Try to dry grind. (Or use very little water to grind). (Grind little quantity at time)

4. Remove from mixi jar and put it in a big bowl. It should be thick.

5. Add mustard seasoning and mix it well.

6. Fill ready "Coriander Leaves Chutney" in a glass bottle once it is cooled.
Serve with curd rice and any other dishes (little quantity) like pickle.

Note :

Adjust the salt quantity according the quantity of the coriander leaves you take. Wash and dry coriander leaves under a fan. Spread it on a plate or tray. (Do not use news papers to dry the leaves. News papers might leave the ink used for printing). Adding green chilly according to your wish. More/less. Adding oil seasoning is also optional. Adding copra/dry coconut helps the chutney tos tay long. Use of coconut also optional. Keep the coriander chutney in the refrigerator. It helps the chutney stay long. You can use boiled salt water to grind chutney. Boil water and add salt. Let it boil and the water reduce to half. Use this water to grind chutney.
Time : 3o minutes
Serving : As you use. 

Brinjal Curry (Ennegaai)

Brinjal/Egg Plants/Badane Kai,Benghan/Kattari Kai, is one of vegetable which is available plenty in the market around the whole year. It is one of the wonderful vegetable and liked by many. Yummy and tasty curries can be prepared with this veggie. Each state in India has its own style and traditional way of brinjal cooking.Bhartha or gojju, palya or ennegai, sambar or curry what ever you prepare with Brinjal it is always tasty and every one will surely like to have them and enjoy it.

Here I have tried Brinjal Ennegai of my own style as always. I have used some spices which are at home and home grown Dil Leaves (Sabbassige soppu in Kannada Language).
Lets see some benefits of Eating Brinjals in our diet.
Egg plants/Brinjals/Aubergin/badane kai/kattari kai/ Venkaya, are very rich source of fiber. They are low in soluble carbohydrates.They helps to regulate blood sugar level and blood pressure levels. It helps to bring down the cholesterol levels. Egg plant good amount of potassium properties. It also helps to bring down the level of Iron in the body. Egg Plants contain good level of water and low calorie and it is very good for people who wants to shed their weight. Brinjal contain good amount of fiber and it helps to prevent constipation. It contain good amount of Vitamin C, anti bacterial and anti viral properties
This Brinjal Curry is an easy dish and we can prepare it very easily. It goes well with almost all dishes like plain rice, all types of rotis, chapatis, poori, dosas.
Dil leaves are from our home garden and adding dil leaves adds to the taste.

 Lets see the recipe now:

Ingredients:

To cook :
Brinjal : 5 to 6
Tomatoes : 2
Dil Leaves : 1 small bundle (a small bowl)
To Stuff :
Rasam Powder : 1 Teaspoon
Curry powder (Vanghi baath powder:) :  2 Tablespoons
Coconut : 2 Tablespoons
To Season :
Oil : 2 to 3 Tablespoons (Any brand cooking oil).
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Ingh : a pinch
Curry Leaves : Handful
Green Chilly : 2
Salt : As required
To add :
Salt : a little
Tamarind Pulp : 2 Tablespoons
Jaggery : 2 Tablespoons
Methi Seeds : 1/4 Teaspoon
Coriander leaves : 2 Tablespoon
Coconut : 2 Tablespoons

Method : 

1.Wash and cut each brinjal in to four parts. (Do not cut the top portion). Soak in water.

2. Wash and cut green chilly, coriander leaves, tomatoes and dil leaves. Keep it aside.

3. Now mix Rasam powder, Vanghi baath powder, little salt and grated coconut. Mix it well.
4. Soak a marble size tamarind in hot water and squeeze out the pulp. Keep the pulp aside.

5. Take each brinjal and stuff the coconut  vanghibath powder mix and arrange them in a plate.

6, Keep a pan on the fire and heat. Add oil and mustard seeds, urid dal. Let the mustard seeds splutter.
7. Add green chilly,jeera and curry leaves. Fry for 10 seconds. Add cut tomatoes and fry nicely till they turn soft.

 
8. Now keep stuffed brinjals one by one in the pan and stir slowly.
9. Add turmeric powder and 1/2 glass of water. Cover the lid and let it cook nicely. (5 minutes). (Let the flame be medium and low).

10. Now add tamarind pulp, little more salt (if required) and jaggery. Stir it slowly and cover and cook again for another 5 minutes. (till it turns soft).
11. Mix it slowly and let all the water disappear from the curry. Add cut dil leaves and cook on low flame. (for a minute). Add remaining mixture (vanghi baath and coconut mixture) and stir slowly and  cook for 2 minutes on low flame. 

12. Add cut coriander leaves and shift the curry to a serving bowl. Add remaining coconut on the top and serve.

Note : 

You can use any brand of rasam powder and vanghi baath powder. I have used home made powders. Dry roast 1 table of (each) urid dal, channa dal, 3 to 4 cloves, an inch of cinnamon, 4 Tablespoon of daniya seeds (coriander seeds) red chilly (according to your taste). Add jeera/ cumin seeds at the end and powder all the ingredients once it is cooled. Adding rasam powder adds to the taste. Adding more or less jaggery and oil is optional. You can cook this curry in pressure cooker too. (be careful do not over cook). Adding different spice for the curry is optional.
Time : 25 to 30 minutes
Serves : 4 to 5

Jack Fruit Kadubu

Jack Fruits are the seasonal Fruits and most of us love to eat fruits. We also prepare many dishes using jack fruits. Jack Idlis, kadubu, appa,(jack fruit fritters), dosa, payasam, papads etc etc.  Raw jack can be used for curries, papad and chips etc.Jack furit kadubu is an authentic dish of Dakshina Kannada and Malnad. Each household kitchen has one or the other dish made out of Jack fruits during jack fruit season.

Lets see some benefits of eating Jack Fruits.
Jackfruit is very hign fiber content, zero fat and high energy containing fruit. It contains high amount of nutrient like vitamin, minerals, carbohydrates and protein. It is a good source of calorie and no cholesterol or saturated fats. Jackfruit is rich in vitamins and minerals. It is rich in Vitamin B, Vitamin C, Magnesium and potassium. Jackfruit contain high amount of carbohydrates and calorie and it provides energy. It is rich in antioxidants and good for ageing and degenerative disease. It is also good for good eye sight and improve bone and skin health. Jackfruit helps to maintain ideal blood pressure and reduce the risk of stroke and heart attack.
I have used Jack fruits, raw rice, coconut and jaggery to prepare this jack fruit kadubu. We can have them for breakfast, or snack or even for dinner.

Things needed :

Jack Fruits : 10 to 15 Fruits
Raw Rice : 2 Cups
Fresh Coconut : 1 Cup
Jaggery : 1/4 Cup
Salt : a pinch
Banana leaves : 4 (Full size).

Method : 

1. Soak raw rice for 1 to 2 hours.
2. Dee - seed jack fruits

3. Grate coconut.
4. Wash banana leaves and cut them in to desired size.
5. Grind coconut and jack fruits nicely.

6. Add soaked raw rice once jackfruit and coconut mixture turn as paste.
7. Grind it till paste. Do not add water while grinding or add very little water.
8. Add jaggery and then grind all mixture nicely.
9. Remove from the mixi jar to a bowl and add salt. Mix it well.

10. Now spread the cut banana leaf. Add a ladle of ground jack fruit mixture and close it.

11. Repeat the same and fill all the cut banana leaves with Jack fruit mixture.
12. Keep a pressure cooker or idly cooker. Add some water at the bottom and keep a plate.

13. Arrange raw jack fruit mixture folded in banana leaves and cook for minimum 20 to 25 minutes.

14. Prick a knife/spoon edge to see its done. (if it is cooked the dough does not stick to the knife edge).
15. Remove cooked kadubu from banana fold and serve hot Jack fruit kadubu with ghee on top of the kadubu.

Note :

Using more fruits turn the kadubu soft and nice to eat. They taste better once it is cooled. Adding more or less jaggery is optional.
You can also use medium size rava instead of raw rice. ( have a look at older post). If the ground mixture turns watery add little rice powder to it. The dough consistency should be idli dough. You can also use idli plates to cook jack idli instead of banana leaf. Banana leaves give a good aroma and is healthy. You can also use Teak wood leaves instead of banana leaves. It adds to the colour and flavour.
Time : 1 hour to soak rice - 10 minutes for preparation and 30 minutes to cook 
Total time : 1 hour 40 minutes.
Serves : 3 to 4.

Roasted Horse Gram Rasam ( Huruli Saaru )

Horse Gram is called Huruli in Kannada, Horse gram helps to strenghen the bones.

Horse gram is is very good for horse, he buffaloes, animals that are used for carrying loads.
Horse gram is cooked in loads and put it to the he buffaloes during the  land ploughing season,. So they stay fit and fine during rainy season when ploughing the land process goes on.

Lets come back to the Horse gram/Huruli Saaru. It is healthy and provide needed minerals and vitamins to our body, keep our body warm.Not only Horse gram Rasam, chutney, idli dosa, Usuli/Sundal also can be prepared. Sweet Laddu made by Horse gram is very famous.

There are different ways to prepare rasam. Here I have just dry roasted and used horse gram.
Horse Gram Rasam goes well with Hot plain rice. It also can be served as soup.
Lets see the recipe now .

Things Needed :

Horse Grams :  2 Tablespoons
Tomato : 1 Medium size
Turmeric Powder:  a pinch
Tamarind : Lemon Size
Mustard seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry leaves : 8 to 10
Oil : 1 Tea spoon
Ghee : 1 Table spoon
Asfoetida ( Ingh )  a pinch
Salt : to taste.
Coriander leaves : 2 Table soon ( cut it in to small )
Fresh Coconut : 1 Table spoon
Rasam Powder : 3 Tablespoons

Method:

2. Dry roast horse gram till the raw smell disappear. Do it on a low flame. Leave it for cooling.
3. Grate coconut and keep it aside. Wash and cut tomato. Keep it aside.
4. Grind coconut, roasted horse gram, rasam powder and lemon size tamarind together with little water. (Consistency according to your wish).
5. Remove from the mixi jar, put the ground mixture to a big bowl or pan. Add required water and cut tomatoes.

6. Add salt, turmeric powder and boil for 5 to 6 minutes.

7. Season with mustard seeds, urid dal, ingh and curry leaves.
8. Add a spoon of fresh ghee and coriander leaves and serve.

Note :  

Horse gram should be roasted well. Do it on a low flame. Use of rasam powder is optional. I have used home made rasam powder. It is always better to use home made spices. Use of tomato is also optional. (You can skip tomato). Using Garlic Seasoning is optional. Garlic lovers do love the aroma and enjoy. ( I normally do not use garlic and here too I did not use).
Time : 30 Minutes
Serves : 3 to 4