Showing posts with label coconut oil. Show all posts
Showing posts with label coconut oil. Show all posts

Tuesday, June 12, 2018

Basale & Dil Leaves Kootu /Curry

Basale leaves are known as Malabar leaves and Dil leaves are sabbassige soppu in Kannada.
This Kootu is goes well with almost all the main dishes.




Basale and dil leaves are from our garden. We do grow flowers and little vegetables in pots on our terrace. It gives so much pleasure when you use your homegrown vegetables.
I have used pepper, green chilly, beans, leaves, toor dal jeera and mustard seeds.
Let us see the benefits of black pepper in our diet.
Black pepper is used since ancient time in cooking and it rich source of medicinal values. It is good for cough, cold, fever and stomach upset. It helps to improve the digestion in our body. It is good remedy for intestinal gas. It has good antioxidant properties. It helps to improve our immune system.
It is loaded with magnesium, Vitamin K, Iron and fiber. It adds taste to the food we eat.
Black Pepper/Pepper Corn is also used in easing aches, muscle pains and inflammatory arthritis. It has antibacterial, antioxidant and immune boosting properties.
Let us see the recipe Now :

Ingredients :

To Cook:
Basale/Malabar leaves : 1 Bowl (1 Small bundle)
Dil /Sabbassige leaves : 1/2 bowl. ( 1 Small bundle)
French beans : 250 Grams
Moong Dal : 1/2 Cup
To Grind : 
Fresh grated coconut : 1/2 Cup
Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
To add :
Salt : As required
Coriander leaves : 2 Tablespoons
Ground coconut masala
Green chilly : 2 to 3 
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/4 Teaspoon
Jeera/Cumin seeds : 1/4 Teaspoon
Curry Leaves : 6 to 8 Leaves
Ingh/Asafoetida : A little


 Method :

1. Clean and wash the leaves, cut off the hard stem and cut the leaves into small. (Basale and Dil leaves). Wash and cut curry leaves, slit green chilly and cut coriander leaves into very small.

2.Wash and remove the edges of beans and cut into very small pieces.
3. Wash and cook moong dal in a pressure cooker.


4.Cook leaves and cut beans separately in a pan with required water. Add slit chilly to it.
5. Grate coconut and grind it with jeera, pepper pods and 1/2 teaspoon of mustard. Use required water to grind.

6. Keep a big bowl on the fire and put cooked leaves, beans and cooked moong dal.
7. Add a little turmeric powder, required salt and little water. Mix it nicely and let it cook for 2 to 3 minutes.

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


 9. Shift   Basale & Dil leaves Kootu to a serving dish.
10. Add coconut oil, mustard seeds, jeera, ingh and curry leaves seasoning to Hot Kootu.
11. Add cut coriander leaves on the top.
12. Serve with any choice of your main dish with Basale & Dil Leaves Kootu Curry.


Note : 

Cooking leaves and beans separately is always better or it will be over cooked in pressure cooker.
Adding more chilly is optional. Adding jeera /cumin seeds helps the curry to digest well. Adding a teaspoon of lemon juice is optional. ( I have not added). Adding a cup of thick curd is optional. It taste different.
Time : 30 Minutes
Serves : 4 to 5 
Purely South Indian Dish.

Monday, May 21, 2018

Bottle gourd - Carrots Mango fruit Curry

Mango fruits season is here and we do eat and enjoy these fruits. Mango is known as King of fruits and is loved by most of the people. Mango fruits are also used in our curries and drinks, chutney/gojju and even in ice creams.
Here is one of the Traditional curry using Mango fruits in it. Curries are cooked by adding fruit
mangoes and it is one of the traditional curry done during Mango Fruit season.


I have used bottle gourd, carrots and mango fruits.
Let us see the recipe now "

Things Needed :

To cook:
Bottle Gourd Pieces : 1 Bowl (1 Small bottle gourd)
Carrots : 2 : ( 1 small bowl)
To Fry :
Coconut Oil : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Red chilly : Byadagi chilli : 4 to 5
Ingh : A pinch
Curry leaves : 6 to 8 or little more
To Grind :
Fried spices
Coconut : 3 to 4 Tablespoons
To Add : 
Salt : As required
Mango Fruits : 2 ( Medium sized and well ripen)
Coconut oil seasoning : 1 Teaspoon
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 2 to 3 seeds
Ingh : A pinch
Curry Leaves : 5 to 6


Method 

1. Wash and peel of the outer layer of bottle gourd and carrots. Cut them in to pieces.
2. Pressure cook for 2 to 3 minutes and let it cool.

3. Keep a small pan on the fire and put oil. Add methi seeds and fry till they turn golden brown.
4. Add urid dal and red chilly and fry till urid dal gets golden brown. Put off the fire.
5. Add ingh and curry leaves mix it well and let it cool.
6. Grate coconut and grind with fried spices with required water.


7. Now keep a big pan and put cooked bottle gourd + carrots, add salt.
8. Wash and peel off mango fruits skin. Squeeze out the pulp from it.


9. Now add the whole mango and its pulp. ( Squeeze out the pulp slightly from inner side). ( Do not add the peel).
10. Let it boil for 2 minutes. Add ground coconut mixture and mix it well.


11. Let it boil for 2 to 3 minutes. Shift the Bottle gourd - Carrots -Mango fruit Curry to a serving dish.
12. Add coconut oil seasoning and serve with the main dish you have prepared.


Note :

Do not cook the vegetable very soft. You can cook with little water in a big pan with out using pressure cooker. Adding chilly more/less is optional. Use of coconut oil is optional. Use of more mango fruits is optional. No need to use tamarind or lemon. Squeeze the mango fruits slightly so that the pulp mixes well with other vegetables. Adding a tablespoon of ghee adds to the taste.
Time : 30 Minutes
Serves : 3 to 4
Style : Udupi Traditional.

Tuesday, March 27, 2018

Boiled Rice - Raw Rice Dosa

Boiled rice and Raw rice Quick dosa is good to have for breakfast/snack. One more traditional dish from Udupi and Dakshina Kannada.

The rain fall is more in Karavali and the land is very good for growing paddy/rice in these areas. I have seen my aunt struggle to get workers to work in fields. It was really a struggle that she won't get people for working on time. Though there used be many workers they would flee to work in other fields. She has to plead them for coming to work in our field. Some time the rain used to play a big role. People there depend upon the rain for water supply to the field during the rainy season. Less rain means the plants dry and the more rain spoils and rotten the plants. The struggle behind the farmer is so much, at the end some or other things happen and the farmer is at the great loss.
Since my aunt used to grow paddy, we used to have home grown rice to have our food. Most of the dishes are prepared using rice. This is one of the famous and traditional dish that I learnt from my aunt.
Coming back to recipe I have used boiled rice, raw rice and little grated coconut. It makes the dosa tasty. No urid dal is used here and the batter need not to be ferment.
Let us see the recipe now :

Ingredients : 

Boiled Rice : 2 Cups
Dosa Rice /Raw Rice : 1 Cup
Coconut : 1 Cup
Salt : As required
Oil : 4 to 5 Tablespoons
Water : As required
Oil : 3 to 4 Tablespoons ( To Prepare dosa).

Method :

1. Wash and soak boiled and raw rice together for over night or 5 to 6 hours.
2. Grate coconut and grind rice with coconut till it turns very fine paste.

3. Remove from the mixi jar and put it in a big bowl. Add required salt.
4. Add water and make the batter consistency as little thicker than normal dosa batter.

5. Keep a pan on the fire and heat. Sprinkle some oil on the top of tava.
6. Spread the oil around the tava. Take a ladle of the dosa batter and pour it slowly like round shape. ( ( Use your fingers to spread dosa on the tava. It turns thin and nice). Let the flame be low while spreading batter on the tava.


7. Add a teaspoon of oil /ghee and let the dosa cooked . (low and medium flame).
8. Turn the other side and cook for a minute /till it gets slightly brown.


9. Boiled Rice - Raw Rice Quick Dosa is ready to serve.


Note :

You can prepare rotti instead of dosa. Let the batter be bit thick. Cook on medium and low flame to get the tasty rotti. I have added little more water and prepared dosa. No onion or any other ingredients added. This dosa taste very good with sambar. Use of ghee or coconut oil is optional Use of coconut is optional. (for grinding). No need to ferment the batter. Use of grinder to grind rice is optional.
Time :  5 to 6 hours Soaking time : Grinding 5 minutes. (Mixi ). Preparing dosa : 20 Minutes.
Serves : 3 to 4.

Saturday, July 12, 2014

Mandakki Uppugari

Mandakki or Mundakki is nothing but Puffed rice or Kadale puri.(in Kannada Language). There are different ways of preparing chat with this Puffed rice. Mumbai chaat bhel puri is world famous now a days. We in Karnataka it self there are varieties of Chaats done with this Mandakki (Puffed Rice), like churmuri, masala mandakki, khara mandakki, menasu mandakki, nippattu mandakki Manadkki uppugari (Udupi or Dakshina Kannada side famous Mandakki) etc.


Mandakki Uppugari takes us back to our child hood days. We used to have Mandakki Uppugari, which used to be very simple and yemmy. In the rainy season some time this is one of the dish done quickly and served to munch. Whenever I prepare Mandakki it takes me back to those days. Anyways we do prepare Mandakki when ever we feel like eating. Crispy Mandakki with some fried nuts and some mixture (fried sev from out side) or simply mandakki and some grated coconut. Each one has it own taste and I do prepare Mandakki Uppugari some time. Some time I add grated carrots and fried ground nuts to the Mandakki Mixture. It is very tasty when we add fresh coconut oil. (If you are used to coconut oil then only you can enjoy).

Here is a recipe of Mandakki Uppugari, a spicy and tasty dish and I am sure you too will enjoy having this Udupi style of Mandakki Uppugari.



Things Needed :

Mandakki (Puffed Rice) : 1 Big Bowl
Onions :1
Rasam Powder : 1 Tea Spoon(MTR)
Carrot : 1 Medium Size
Coconut : Fresh and grated : 1/2 Cup
Ground Nuts : 3 Table spoons
Green Chilly : 1
Coconut Oil : 1 Table spoon
Salt : required


Method :

1. Heat a big pan on the fire and put Puffed rice and roast on low flame. (for 4 to 5 minutes) till it gets crispy.
2. Wash and cut green chilly, onions. Roast or fry ground nuts with 1 Tea spoon of oil they are slightly brown.
3. Grate carrots and coconut.

4. Now take a big bowl and put cut onions, green chilly and grated carrots. Add little salt.

5. Add rasam powder and mix it well. Add coconut .

6. Add puffed rice, coconut oil and mix the whole thing nicely.

7. Shift the Ready spicy Mandakki to a serving bowl.

8. Add fried or roasted ground nuts on the top. Mix it well and serve ready Mandakki Uppugari.

 Note :

Add Mandakki at the end to keep it crispy or it may become too soft. You can also add  jeera and coriander powder instead of Rasam powder. You can also add any brand of rasam powder. Adding more onions is an optional. You can also add cut coriander leaves. Adding some fried sev is also optional. ( I did not add).  You can use any type of Puffed Rice as you wish.  I have used Udupi side puffed rice. (Specially for this kind of Mandakki).
Time : 20 Minutes
Serves : 3