Hucchellu - Apple Chutney

Hucchellu is nothing but Niger seeds. Hucchellu is mostly used in North Karnataka. Using Hucchellu in chutney or curry or chutney pudi. Hucchellu is also known as Gurellu.

Hucchellu  or Karellu (Kannada Language) is known as  Kaarale, in Hindi, Khurasni in Marathi and Punjabi, Sorguja or Surgia or Sorguza in Assamese and Bengali, Verrinuvvalu or Valisalu in Telugu and Payellu in Tamil. It is known as Niger seeds in English.

Hucchellu  is rich in protein and nutritional values.
Here is a recipe of Hucchellu and Apple chutney which can be used as side dish for dosa, idli, chapati, roti parathas and plain rice. It goes well with other Masala rice like Pulav, Vegetable rice, curd rice etc. Using apple in chutney is purely my idea and I know it mixes well with chutney and adds taste to chutney. Hucchellu Chutney will be liked by all age group and each and every member of the home I am sure. This chutney do not contain any onion or garlic and can be prepared on Special days like Upavas or Ekadashi.

Ingredients :

Huccheelu (Niger Seeds) : 2 Table Spoons
Fresh Coconut : 1 Cup
Red Chilly (Byadagi Menasu) : 4 to 6
Ingh :  a pinch
Curry Leaves : Handful.
Apple : 1
Salt : To taste
Oil : 1/2 Teaspoon of oil.
Mustard seeds : 1/2 Tea spoon

Method :

1. Clean Hucchellu and roast till they pop up. (on low flame)

2. Add red chilly and ingh and fry along with Hucchellu. Add some curry leaves and leave it for cooling.

3. Grate coconut and keep it aside.

4. Wash and cut or grate apple and grind with fresh coconut and roasted Hucchellu mixture.

 5. Grind nicely with little water. Add required salt and grind for 10 seconds.
6. Shift the chutney to a bowl.

7. Now keep a small pan and add oil. Put mustard seeds and ingh. Let the mustard seeds splutter.
8. Add this mustard splutter to the chutney and mix it well.

9. Serve Hucchellu - Apple chutney with a main dish you prepared.

Note:

Do roast hucchellu since the seeds contain oil.(without oil).  Grind with little water to get tasty chutney. Do not add any tamarind or lemon juice. Apple supplies needed savoury to the chutney. Adding mustard splutter is optional. Adding onions and garlic also will be optional. (They may taste different).
Time : 20 Minutes
Serves : 4

Kempu Harive Majjige Huli

Kempu Harive (Kannada Language) is nothing but Amaranth Leaves. As you all know the leaves are available plenty during the summer and we do prepare many varieties of curry and other dishes. Kempu harive Majjge Huli is a curd curry (Moru Kolambu), which is prepared using curd or butter milk. It is a healthy dish and we can have Harive Majjege huli with rice, rotis, chapatis, pooris, adais(dal dosas) and even with idlis.

Harive soppu or Amaranth leaves are called differently in different parts of the world and these leaves are used world wide. There are many varieties of Harive soppu. Red and green and Green Harive are the two kinds are very famous.  Lets see what are the local names of this leaf in India. In Karnataka it is called Harive soppu. In Uttar Pradesh and Bihar it is called Chaulai, Chua in Uttarakhand, Cheera. In Malayalam, Keerai, in Tamil and Telugu. It is called Shravani Maath in Maharastra (Since it grows very well in Shravana Masam (month) and in Orissa it is called Khada Saga.

Now Lets See some benefits of eating Harive soppu .
Cooked harive soppu is good source of Vitamin A, Vitamin C and folate. Harive soppy contain dietary minerals like calcium, iron, potassium, zinc, copper and manganese. It is full of proteins.

Here is a recipe of Harive Soppina Majjige Huli and it is easy to cook and a healthy dish which every one will love to eat. I have used Harive soppu, fresh grated coconut, cashew nuts. Normally a tea spoon of soaked raw rice or soaked channa dal is added to give a thickness and well mixing of the curry. I have used cashew nuts and it really adds taste to Majjige huli. I am sure each and every one will surely love to have this Kempu Harive Majjige Huli.

Things Needed :

Harive Soppu (Amaranth Leaves) : 1 Bundle (Big one)
Fresh Coconut : 1 Cup
Green chilly : 2
Cashew Nuts :6 to 8
Ginger : 1/2 Tea spoon
Salt : To taste
Curd  or Butter milk : 1 Cup
Jeera : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Coconut Oil : 1 Tea spoon
Curry Leaves : 5 to 6
Turmeric Powder :  a pinch

Method :

1. Wash and cut Harive soppu into small pieces.  Pressure cook for 5 to 6 minutes. Leave it for cooling.

2. Grate coconut and keep it aside. Wash and remove the outer skin of ginger and cut it into small pieces. Wash green chilly.

3. Now grind coconut, green chilly, cashew nuts and ginger into paste.

4. Keep a pan on the fire and heat. Add oil to the pan. Add mustard seeds.
5. When mustard seeds are spluttering add jeera and curry leaves.
6. Add cooked Harive soppu, salt and mix it nicely. Add turmeric powder. 

 7. Add ground masala to the boiling harive soppu and mix it well. Add water if required and cook for 2 to 3 minutes.

8.Put off the gas and add curd to the Harive soppu Huli.

 9. Mix it well and shift the dish to a serving bowl.

10. Serve Harive Soppina Majjige huli with a main dish you have prepared.

Note :

You can also keep the curry in a sim for 2 minutes after mixing curd to the curry. But some time it curdles. (With out curd).
You can add curd when you use the curry next time too. (Option :  mix curd to the curry whenever you use the dish next time).
You can add any vegetables you wish.  You can add savoury buttermilk to the curry. It taste different.You can add soaked raw rice while grinding instead of cashew nuts. (just a tea spoon of rice).
Time : 30 Minutes.
Servings : 4

                                                           Ready to serve Majjige Huli

   

Water Mellon Rind + Whole Moong Curry

Water Melon Rind + Whole Moong Curry is a gravy dish. This curry goes very well with chapatis, rotis, poori, idli, dosa or even akki rotti.

Using water melon rind just came to my mind while we were eating just cut watermelon fruits. When I saw the rind lying in  a big bowl, I did not feel like throwing it away. It was so inviting and felt the rind is asking me to cook some thing out of them. They looked so fresh, since it was just cut and it was so crunchy too. So this dish started to develop in my mind. I started to remove the outer thin layer. Half way I was like let me throw it out, next time we can give a try. But still my adamant nature did not allow me throw away the cut pieces. I proceeded cutting in to small pieces. The whole process of chopping these pieces nearly took 10 minutes. But when I looked at the cut pieces it looked marvelous and me the happy chef. Here I am with the recipe of this Water melon rind + Whole Moong Curry or Sambar or Huli as we South Canara people call it.

Now lets see some benefits of using Water Melon Rind and Whole Moong.

Juicy watermelon rinds offer a high dose of cirulline amino acid which helps dilate blood vessels. It helps to improve the blood circulation. It contain some vitamins like Vitamin C and Vitamin B -6. Watermelon rind is good for skin and immunity as well as nervous system.

Whole Moong is rich in Vitamin A, B, C and E. They also contain many minerals including iron, calcium and potassium and its a powerful source of vegetarian protein.  It detoxifies the body and benefits the metabolism as well as immune system. Using whole moong helps to lower the high cholesterol level in the blood system, reduces bad cholesterol and improves flexibility of arteries and veins. It also regulates the blood pressure. Green Moong is full of high fibre and it helps in digestion, stabilizes and control the blood sugar.

Here we go with the recipe. It is easy and does not contain lots of oil or fat. I have not used onions or garlic. This curry or sambar goes very well with most of the main dishes like rice or chapati.

Things Needed : 

Whole Moong : 1 Cup (Small cup)
Toor Dal : 1 Fist ( 1/3 of the cup you use)
Carrot : 1
Water Melon Rind : 2 to 3 Cups
Coconut :  1/2 Cup
Rasam Powder : 2 Table spoons
Green Chilly : 2
Curry leaves :  5 to 6
Ingh :  a pinch
Turmeric powder : a pinch
Tamarind Pulp : 1 Table spoon
Oil : 1/2 Tea spoon
Methi seeds : 4 to 5
Jeera :  1/4 Tea spoon
Salt : To taste

Method : 

1. Wash and soak whole moong for 10 minutes in 1/2 a cup of boiling water and cover the lid and leave it for 10 minutes.
2. Wash and cut carrot, curry leaves and green chilly.
3. Remove the outer skin of watermelon rinds and cut it in to small pieces. ( Wash water melon fruit just before you cut them).

4. Now pressure cook Whole Moong, toor dal, carrots and water melon pieces for 6 to 8 minutes and leave it for cooling.

5. Grate coconut and soak tamarind in boiling water for 5 minutes and remove the pulp.

6. Grind coconut with rasam powder till paste and remove the ground mixture from the jar and keep it aside.

7. Keep a big bowl add boiled moong, toor dal and boiled watermelon pieces and carrots.

8. Add tamarind pulp, turmeric powder, salt, required water (1/2 cup) and mix it well.
9. Add ground mixture and boil it nicely for 4 to 5 minutes. Stir in between.
10. Add water if you want the curry to be little liquid and boil for another 3 minutes.
11. Keep a small pan on the fire and heat. Add oil, methi seeds and jeera. Let the methi seeds turn brown. Add ingh and curry leaves. Add this methi jeera fry to the curry.

12. Shift the curry to a serving bowl and serve with hot rice or chapati.

Note : 

You can soak Whole Moong for 6 to 8 hours in a normal water and then use it. You  better cook watermelon rind pieces in a pressure cooker or it takes longer time to cook if cooked separately. Cooked pieces should be soft to get the best taste of the curry.
You can also use mustard seeds instead of methi seeds. Methi seeds should be used only 3 to 4 or the curry may taste bitter. Adding toor dal is an optional. Adding onions and garlic also an optional. Fry them along methi fry and then add it to the curry. I have used MTR Rasam Powder. You can prepare rasam powder at home by dry roasting 2 table spoons of coriander seeds, 1/2 tea spoon of jeera 5 to 6 methi seeds (1/4 tea spoon), red chilly (5 to 6) . Roast them one by one and then add it with grated coconut to grind.

Time :
Preparation : 10 minutes
Cooking : 30 minutes ( including  10 minutes soaking in boiling water )
Serves : 3 to 4

Capsicum - Rava Upma (Uppittu).

Capsicum Rava Uppittu (Upma) is a healthy snack and we can have them for breakfast, as snack or for dinner too. Adding Capsicum to Upma gives a good aroma and adds taste to Upma.

Lets see some benefits of Semolina and Capsicum which are main ingredients in Capsicum Upma.

As we all know Rava or Rave (in Kannada language) is from durum wheat and contain lots of minerals such as phosphorus, zinc and magnesium. Semolina is a good source of two vital vitamins, E and B group which are essential for good immunity from disease. Eating semolina makes you more active and it digested slowly, so that you do not feel hungry for a long time. For those who lead an active lifestyle, semolina is a quick and nourishing source of energy.

Capsicum  helps to keep the skin clear, prevents rashes and pimples. It contain vitamin A which is good for eyes and helps to prevent eye diseases.Capsicum is helpful in treating pain - related diseases. It burns calories. Eating capsicum speeds up the metabolism. It reduces weight gain and prevents indigestion. It also regulates blood pressure and lowers cholesterol. Capsicum extract is one of the best hair growth boosting product. It also prevents hair fall.

Here is a recipe of Capsicum Upma. I have used Medium sized Rava, capsicum, grated coconut.

Capsicum Upma is a tasty dish which every one will love to have it. Its one of the most favourite breakfast and snack dish for the South Indian. A bowl of Hot and Spicy Upma and a cup of Coffee or Tea goes very well together. We can also serve this dish in small kitty parties or get together. This capsicum - rava upma is prepared without onions and you can have them on special days and fasting time.

Ingredients :
Medium sized Rava (Semolina) : 2 Cups
Capsicum : 2 (Medium Sized )
Coconut : 1/2 Cup (fresh and grated)
Green chilly :  2 to 3
Ginger : 1 Table spoon (grated)
Oil : 2 Table spoons
Ghee : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Jeera :1/2 Spoon
Curry leaves : 6 to 8 leaves .
Salt : to taste
Water : 3 1/2 to 4 cups

Method

1. Wash and cut green chilly, curry leaves and capsicum. Grate coconut and ginger.

2. Boil water and keep it aside.
3. Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal. Let the mustard spurt.

4. Add cut green chully, jeera and curry leaves. Add capsicum and fry nicely till they turn soft (2 nutes).

5. Add rava and fry with capsicum till the raw smell disappear.

6. Add salt, ginger and required boiling water.

7. Mix it well and stir till they turn little thick. cover the lid and cook on low flame for 2 to 3 minutes.

8. Now remove the lid and put fresh grated coconut and 2 table spoons of ghee and stir slowly and put off the gas.
9.Shift the Ready Capsicum Upma to a serving dish.

10. Serve Capsicum Upma with a cup of coffee or tea...or curd and coconut chutney.

 Note : 

You can use more vegetables if you wish. Adding more oil or ghee adds to the taste but not a healthy habit. You can lesson or add more chilly according to your wish.
Time :  20 minutes
Serves : 4.

Banana Rasayana

Banana Rasayana or Banana Payasa is very famous dish in Dakshina Kannada. (Southern Part of Karnataka). It is also called as Seehikarane (Sweet dish).

Bananas, coconut milk, jaggery and cardamom is normally used to prepare this Rasayana. A little twist in this recipe is, using honey instead of jaggery and fresh milk instead of coconut milk.

Fresh, delicious bananas are available year around and also it is one of the cheapest fruits. 
Banana fruit is one of the high calorie tropical fruit. It contains good amount of health benefiting anti-oxidants, minerals and vitamins. The fruit contain a good amount of soluble dietary fiber that helps normal bowel movements and helps to reduce constipation problems. Fresh bananas provide sufficient level of minerals like copper, magnesium and manganese. Copper is required in the production of red blood cells and Magnesium is essential for bone strengthening. It is also rich in pottasium which helps to control heart rate and blood presure.

Honey is a healthier substiture to sugar. Its a source of energy. Good for digestion and is known to be useful for the skin because of its moisturizing and nourishing properties. The wonderful healing qualities of honey have been known since ancient times. Honey is an excellent first aid remedy as it is has natural antiseptic qualities. Honey helps to reduce cough and throat irritation. It works as Anti-bacterial and anti fungal. Honey reduce ulcers and other gastrointestinal disorders. Honey is remedy for burns and cuts.

Banana Rasayana can be used as a desert too. This sweet dish is a side dish, goes very well with Dosas, Neer dosas (Dosa prepared with raw rice and little coconut or without coconut), Chapati or even Poories.

Things needed :

Banana : 4 to 6
Honey : 2 to 3 table spoons
Fresh Milk : 1 Cup
Cardamom : 3 to 4 pods
Fresh Coconut : 1 Table spoon
Cashew Nuts : 2 Table spoons

Method : 

1. Powder the cardamom and keep it aside.

2. Remove the skin of bananas and cut it into small pieces. (According to your wish).

3. Now take a big bowl. Add cut bananas, honey and coconut.

                                 

4. Add milk and cardamom.

5. Mix all the ingredients nicely and shift it to a serving bowl. Top up with cashews.

6. Serve with dosa or chapatis or pooris.

Note :

Do not add water. No need to add ghee or any other oily stuff. You can also add honey according to your wish. (more or less). You can also add dry fruits to this mixture. You can also prepare Banana milk shake with same ingredients. (Do not add coconut if you are preparing Banana milk shake).
Time : 10 minutes.
Serves : 2 to 3 

Recipe for Neer Dosa:

Wash and soak 2 cups of raw rice (dosa rice) for 4 to 5 hours and grind it nicely with very little water till paste. Remove from the jar add 4 to 5 cups of water and salt to the dough and mix it nicely and prepare Neer dosa. (Sprinkle oil before you put dough on the pan). 10 to 12 Dosas can be prepared.

Note : 

Must add sufficient water. Do not spread the dough with the spoon. Put a spoonful of dough and turn the pan little round. Since the dough is watery it spreads like dosa. Cover the lid and cook on medium flame.No need to turn the dosa. Must cover since it gets the white patch other wise.
Time : 20 minutes
Serves : 3 to 4

Awarekai Rasam (Saaru)

Awarekai or the field bean has the best quality to accomodate any type of dishes, like curry to mixing with rice, fried item to sweets. Karnataka people enjoy using this pod in their daily dishes. Whether its breakfast, lunch, snack or dinner time,  The dish is prepared with Awarekai I can bet. The people are very fond of this Awarekai and will be waiting for Aware Kai  season. People dry this pod in the sun and keep some for using during the rest of the year.

Awarekai is like other pods, is full of nutrients, vitamins and defenitely good for winter season. It is full of proteins.
Here is a recipe of Awarekai saru. Its simple and with minimum things you can prepare this saaru, when you are tired it really helps you to refresh. Awarekai Saru or Rasam can be eaten with Hot rice, idly or with dosa too. We can also serve Awarekai saru as a starter for a change and I am sure the whole family members will defenitely love to have Awarekai Saru.

Ingredients :

To Cook :

Awarekai : 1 Cup

To Grind
Rasam Powder : 2 to 3 Teaspoons
Coconut : 2 Tablespoons
Cooked Avarekai

To Add :
Tamarind Pulp : 2 Table spoons
Tomatoes : 2 (Medium size)
Turmeric Powder : a pinch
Ingh : a pinch
Coriander leaves : 2 Table spoons
 Salt : As per taste (less or more)
Water: 3 to 4 Cups
For seasoning
Oil : 1 Teaspoon
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Jeera : 1/2 Teaspoon

Method : 
1. Wash and pressure cook Aware kai for 8 to 10 minutes and leave it for cooling.
2. Wash and cut tomatoes, green chilly, curry leaves, coriander leaves. Grate coconut.
3. Soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep the pulp aside.
4. Grind coconut, rasam powder, Cooked avarekai (1/2 The portion of cooked averekai).

5. Keep a big pan on the fire and put remaining avarekai, tamarind pulp, tomatoes, methi/fenugrik seeds, turmeric powder and salt.
6. Let it boil nicely. Now add ground coconut mixture and boil the saaru for 2 to 3 minutes. Add water required.
7. Now keep a small pan on the fire. Heat and put oil.
8. Put mustard seeds. Let mustard seeds spurt. Add jeera.
9. Add curry leaves and ingh  and put this mustard mixture to Awarekai Saru.

10. Put a spoon of fresh ghee and shift the Saaru to a serving bowl.
11. Now serve Awarekai Saaru with Hot rice, idly or dosas
12. Add a spoon of ghee to Avarekai Saaru and serve.

Note :

 Awarekai should be cooked well. You can also use garlic and onions while grinding  or while seasoning. It gives a different taste. You can also use more chilly if like it spicy. Adding jaggery also is optional.   You can also try prepareing the same saru with Peas or any other vegetalbs like beetroots. Using any brand of rasam powder is optional. I have used home made rasam powder. Adding methi seeds help to reduce the cholesterol content.

Servings : 3 to 4 
Time :30 Minutes.
Just try this method for home made rasam Powder:
Dry roast, 1/4 teaspoon of methi/fenugrik seeds, 2 tablespoons of coriander seeds, 5 to 6 red chilly (byadagi), 1/2 teaspoon of jeera/cumin seeds and 4 to 5 grains of mustard seeds. Dry roast or use a spoon of oil to roast. Add curry leaves (handful) at the end and little ingh and dry grind it. Your home made rasam powder is ready to use.