Showing posts with label dil leaves. Show all posts
Showing posts with label dil leaves. 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.

Saturday, January 13, 2018

Basale-Dil leaves &Tomato Curry

Basale/Malabar leaves, Dil/Sabbassige soppy and tomato curry is a side dish and it goes well with almost all the main dishes. It is an easy dish and I have not used any dal here. Try and enjoy this easy, quick and simple curry.

I have used dil leaves, malabar leaves/basale as it known as in Kannada, green tomatoes and MTR Rasam powder.
MTR rasam/sambar powder really has the touch of Udipi taste and I do use it some time. We do prepare rasam powder or sambar powder fresh and use it for that particular curry/rasam. The aroma you get from fresh rasam powder is excellent and the sambar/rasam taste yummy.
Let us see how to prepare Rasam Powder :
All you need it Byadagi chilly (In Udupi and Malanadu normally will use only Byadagi chilly).
Coriander seeds 2 to 3 three tablespoons, 1/4 Teaspoon of methi/fenugrik seeds, 1/2 teaspoon of jeera/cumin seeds. Little curry leaves and ingh/asafoetida. If sambar powder use 1 teaspoon of channa dal or urid dal.
Take a pan, add a teaspoon of coconut oil. Fry byadagi chilly ( 5 to 6 ) and remove it from pan. Add methi seeds let it turn slightly brown, add coriander seeds and fry for 1 to 2 minutes. Add jeera and put off the fire. Add curry leaves and ing/asafoetida. Let it cool and then dry grind or grind it with coconut.
The above quantity is enough for 1 bowl curry/Sambar/Saru/rasam. ( 2 to 3 people).
Let us see the recipe Now:
No Onion OR Garlic is used in this curry.
No Dals are used in this curry.
Ingredients :
To Cook :
Basale/Malabar leaves : 1 bowl. (mainly leaves)
Dil leaves /Sabbassige soppu : 1 Small bowl
Green tomatoes : 5 to 6 (Small size)
To Grind :
MTR rasam powder : 2 to 3 teaspoons
Coconut : 4 to 5 tablespoons
Tamarind : 1 small marble size
To Add :
Mustard Curry leaves seasoning : 1 Teaspoon
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6
Coriander leaves : 1 Tablespoon
Salt : To taste.

Method :

1. Wash and cut dil leaves, malabar leaves and tomatoes into small.
2. Cook with little water or pressure cook for 2 to 3 minutes.

3. Grate coconut and grind it with tamarind and rasam powder.


4. Keep a pan on the fire and put cooked leaves and tomatoes.
5. Add salt and turmeric powder. Mix it well and let it boil for 3 to 4 minutes.
6. Add ground coconut rasam powder mixture. Mix it nicely and let it boil for 3 to 4 minutes.


7. Shift the ready "Basale- Dil Leaves & Tomato curry to a serving dish.

8. Add seasoning done in coconut oil and serve.
Note :
You can use any brand of rasam powder of your choice. Taste differ. Use of coconut oil is optional.
Use little water to grind. Then add required water. If you want the curry to be more liquidy add little more water and little more rasam powder.
Time : 30 Minutes
Serves : 3 to 4.

Saturday, October 21, 2017

Mixed Leaves Spicy Dal

Mixed Leaves spicy Dal is one of the side dish that goes well with almost all the main dishes. It is prepared using 2 to 3 or more types of leaves and dals, like toor/moong/masoor/chana etc. 
I have used the leaves which we got from our home garden (grown in pots) and toor dal. I have added green tamarind chutney/tokku which I got from Dharwad. ( Our daughter in law Vidya's Home town).


Tamarind chutney/tokku is home prepared, using unripe tamarind, green chilly, roasted methi seeds and salt. Tokku taste so yummy and it goes well with hot rice and ghee, or adding to any dal preparation even I have tried Tamarind Tokku vegetable rice.    
Let us see some benefits of eating  tamarind in our diet.
Tamarind helps to reduce inflammation in our body. It helps to improve eye health, boost respiratory health and helps to heal skin conditions. It is good for digestive system. It relieve pains and strengthen our immune system. It helps to lower the cholesterol and good for kids since it fight against the worms in kids stomach. Tamarind is rich source of dietary fiber. It helps in easing constipation problems. It is rich in Vitamin C, Vitamin E, Vitamin B, Calcium, Iron, Phosphorous, Potassium, Manganese. It is rich in antioxidants and anti inflammatory properties.
As I said I have used our home grown Palk, Dil Leaves and very little basale /Malabar Leaves.
No Onion OR No Garlic is used in this " Mixed Leaves Spicy Dal".
Let us see the recipe Now : 

Ingredients : 

To Cook :
Dil Leaves : 1 Small Bundle
Palak : 1 Small Bundle
Malabar Leaves/Basale Leaves : One Handful 
Toor Dal : 1/Cup 
To Add :
Dry ginger powder : 1/2 Teaspoon
Tamarind Chutney /Tokku : 1 Teaspoon
Crushed pepper pods : 4 to 5 
Salt : As Required 
Coriander leaves : 2 Tablespoons
Butter/Ghee : 1 Teaspoon (Optional).
To Season : 
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1 Teaspoon
Jeera : 1/2 Teaspoon
Green chilly : 2 to 3 
Curry Leaves : 6 to 8 or little more
Ingh/Asafoetida : A little 

Method : 

1. Clean and Wash all the leaves nicely and cut into small pieces.

2. Pressure cook it for 6 to 8 minutes.


3. Wash dal and pressure cook separately.

4. Wash and slit green chilly and cut coriander leaves.
5. Keep a big pan and put cooked leaves and dal together.
6. Add turmeric powder and salt.

7. Add dry ginger powder and pepper pods.

8. Add tamarind chutney/tokku. Stir slowly and mix it well. Let it boil for 2 to 3 minutes.

9. Keep a pan and prepared mustard, jeera seasoning. Add slit green chilly and fry it nicely.
10. Add ingh and curry leaves to seasoning and add this seasoning to Mixed Leaves Spicy Dal.

11. Boil it for another 3 to 4 minutes. Shift it to the serving bowl.

12. Serve with your choice of main dish.

Note :

Cooking leaves in pressure cooker helps them to be soft. It can be cooked without using pressure cooker. (Optional). Use of onions and garlic is optional. ( I have not used). You can use tamarind pulp instead of tamarind chutney/tokku. Taste differs. Adding a teaspoon of butter/ghee to Mixed Spicy Dal taste better. (Optional). Use of more/less chilly is optional. 
Time : 30 Minutes.
Serves : 3 to 4.

Wednesday, July 19, 2017

Dil Leaves Ragi Rotti

Ragi, one of the healthy millet which is used more and more in these days. Ragi/Finger Millet is used for preparing so many dishes. I have tried Ragi Rotti using dil leaves and carrots. It is very tasty and yummy. Leaves and carrots with ragi helps you for easy digestion and keeps you full for a long time.
I have used dil dil/Sabbasssige/ sabsige. leaves, ragi, ,carrots chilly and other simple spices here.




Let us see the benefits of " Ragi " in our diet.
Ragi as I said earlier, is gluten free. It is filled with health benefits and nutritional values. Ragi is rich in protein and minerals like calcium, phosphorus, Iron and potassium. Consumption of ragi is good for improving red blood cells. Finger Millet has antioxidants properties. Ragi is good for people who wants to lower their weight. It is digested slowly and eating ragi/finger millet helps you to keep away from feeling hungry for a longer time. Ragi is rich in calcium and helps to strengthen our bones. It is excellent source of calcium supply to growing children and elderly. Ragi is good for people who are suffering from diabetes. Finger millet is good for lowering the cholesterol levels in our body. Ragi is good for people suffering from anaemia. It is one of the healthy comfortable food that our body help us and bring it to the mood of relaxing.
No Onion or No garlic is used in this Dil Leaves Ragi Rotti.
Let us see the recipe now :

Things Needed : 

Ragi/Finger Millet flour : 2 Cups
Dil /Sabbassige soppu : 1 Medium size bundle
Carrots.(Used Delhi Carrots) : 2
Curry Leaves : 1 Handful
Coriander leaves : 2 to 3 Tablespoons
Green chilly : 1
Jeera : 1/2 Teaspoon
Pepper Pods : 6 to 8
Ginger : A small piece
Salt : As required
Hot boiling water : 2 Cups
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves. Crush pepper pods and jeera.
2. Wash and cut dil leaves. Wash and grate carrots. Wash and remove the outer layer of ginger and wash it again. Grate it.
3. Take a big bowl. Put Ragi /Finger Millet flour, Salt, ground ginger, green chilly, curry leaves, grated ginger and coriander leaves . Add cut dil leaves and grated carrots. Add crushed pepper pods and jeera.

4. Add boiling water and cover the bowl with a plate. (For 2 to 3 minutes.)
5. Grate coconut and put it on hot ragi flour. Mix it slowly. Mix it nicely.

6. Add water ( if required) and mix the dough. ( Let the dough be bit soft ). Mix it nicely and prepare dough.

7. Keep a pan on the fire. Heat. Sprinkle oil and clean it with a kitchen tissue paper.
8. Let the flame be very low. Take a handful of ragi rotti dough. Spread it on the tava with the help of your fingers.  (Thickness according to your wish).

9. Add a teaspoon (or little less), of cooking oil and sprinkle on the rotti. Cook on medium and low flame. Turn the other side and cook on both sides.


10. Hot Dil Leaves Ragi Rotti is ready to serve.

11. Remove it from the pan and serve hot Dil leaves Ragi rotti with your choice of side dish. Top up with little ghee /butter on hot Dil leaves Ragi Rotti.


12. Repeat the same with remaining dough.

Note :

The dough should be bit soft. Bit thicker than idli dough. Adding more/less chilly is optional. Adding any type of carrots optional. Adding pepper pods and jeera is optional. Adding cut onions and garlic is optional. (Taste differ). Cut onions into thin pieces if adding. Use of more oil adds to the taste but not good for health. You can also grind curry leaves, coriander leaves, green chilly, jeera and pepper pods and then mix it with other ingredients. Dil leaves Ragi Rotti should be done on low and medium flame. (Adjust the flame in between).
Time : 30 Minutes
Serves : 3 to 4 .