ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.

Radish is one of the healthy vegetable and it is one of the healthy habits that we must intake seasonal vegetables and fruits which they contain rich sources of beneficial vitamins and minerals in that particular seasons.

Now it is the season of Radish and one must intake this vegetable  and you should take care of your health.

I have prepared Radish - Channa dal chutney which is very very yummy and it is good and goes well with almost all the main dishes. It can be dip, sides and can be eaten with bread too.

Let us see some benefits of Radish.

Radish is one of the best intake for digestion. It is full of dietary fiber and good for digestion and people who suffer from constipation or difficult bowel movements.

It helps to boost immunity. It regulates the blood pressure in our body. It takes care of healthy skin. 

Lets see the recipe now :

Things Needed : 

Radish : 2 

Channa dal : 2 Tbs

Red Byadagi chilly : 5 to 6

Tamarind : A small marble size.

Ingh /Asafoetida : A pinch

Salt : As required 

Coconut : 1 Cup

Curry leaves : 6 to 8 

To Season :

Mustard seeds : 1/2 Tsp

Ingh : a little 

Coconut Oil : 1 Teaspoon

Curry Leaves : 5 to 6 

Method :

1. Wash and scrape out Radish and grate it. Keep it aside.

2. Grate coconut and keep it aside.

3. Keep a pan on the fire and add 1 tsp of oil. Add channa dal and fry till brown.

4. Add red chilly, ingh and fry little.

5. Add grated moolangi/Radish and fry till the moisture disappear. 

6. Put off the fire and add grated coconut, tamarind, required salt and curry leaves.

7. Let it cool.

8. Grind it with little water and take it out from the mixi jar.

9. Prepare seasoning with coconut oil, mustard seeds, ingh and curry leaves.

10. Add it to Radish - Channa dal chutney. Radish - Channa Dal Chutney is ready to serve.

Note :

Fry channa dal carefully so that it does not get burnt.

Adding any cooking oil to fry and seasoning is optional.

Adding more or less chilly is optional.

Fry Radish gratings nicely.

Time : 30 Minutes.

Serves : 3 to 4 

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ಉಡುಪಿಯ ಗಟ್ಟಿ ವಡೆ /ಅಕ್ಕಿ ವಡೆ/ Boiled Rice and Rice flour Vada.

These Rice Vadas are very famous and yummy. You go on munch these vadas and get pulled to pop one more.

These Vadas are prepared using Kocchaakki, rice flour or rice, coconut and salt.

Let me 

Things Needed :

Boiled Rice : 1 Cup

Rice flour (Raw Rice flour) : 1 Cup or little more 

Butter :1 Tbs

Coconut gratings : 1 Cup

Salt : To taste.

Oil : 2 Cups : To Fry

Method :

Wash and soak boiled rice for 4 to 5 hours. (In plain water)

Grind it with 1/2 cup of coconut and take it out from the mixi jar.

Add rice flour, remaining coconut, salt and mix it well.

Keep oil for heating. Let it get hot. \

Kneed the rice vada dough nicely and divide them into small portion.

Take a small portion of the dough and pat on your hand and fry in hot oil.

Fry on both side till it is cooked.

Take it out to a kitchen tissue and repeat the same with remaining dough.

Gatti Vada is ready to serve or eat.

Note :

Do not add much water while grinding boiled rice.

Adding more coconut adds to the taste. 

Do not add lots of butter. It might break while frying.

You can also add little jeera while mixing the dough.

Time :

Soaking Rice 5 hours  + grinding 10 minutes + frying 20 minutes.

20 to 25 Vadas can be prepared. (According to size).

Pumpkin Mosaru Bajji./ Pumpkin Curd Curry

 Pumpkin is one of the best vegetable that grows nicely in winter. We do like pumpkin and prepare so many varieties of curries, dosa, idli rotti etc etc etc. Here I have prepared very easy and one of the traditional dish from Pumpkin. It can be used as side dish, dip, or even eat it as it is. 

I have used cooked pumpkin pieces, salt, green chilly, ingh, curd and seasoning it with mustard and jeera in coconut oil. 

Let us see some benefits of eating Pumpkin in our diet. 

It is rich in nutritious and good for health. It is rich in antioxidants and keep away the chronic diseases. It helps to boost our immunity. It is good for our eye health. It is low in calories and good for weight loss. it is rich in fiber and good for people who suffer from constipation. Pumpkin is filled with vitamin A and takes care of our skin health. Pumpkin is rich in potassium and Vitamin C. It is rich in minerals like vitamin B2, Vitamin E, Vitamin A and Vitamin C and minerals like copper, manganese, potassium and iron. 

So do use Pumpkin once in a while and get benefit with the above nutrients.

Now Let see the recipe :

No onion or garlic is used in this recipe. 

It is purely brahmin food and you can prepare it during festival or feast or any other fasting days.

Things Needed :

Boiled Pumpkin pieces : 1 Bowl.

Curd : 1 Bowl

Salt : As required 

Ingh : a pinch

Seasoning :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Jeera/ Cumin Seeds : 1/2 Teaspoon

Green chilly : 1 

Curry leaves : 5 to 6 leaves

Ingh /Asafoetida : A little

Method : 

1. Take a big bowl and add cooked pumpkin pieces.

2. Mash it nicely and add curd. Mix it well.

3. Add salt and little ingh and mix it nicely. 

4. Keep a pan and prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves with coconut oil.

5. Add done seasoning to pumpkin curd curry and mix it nicely.

6. Pumpkin Mosaru Bajji is ready and serve as one of the side dish.

Note :

Cook pumpkin nicely and it is easy to mash it well. 

Use of any cooking oil is optional.

Use of garlic and onion is optional.

Use good curd to get tasty mosaru bajji. 

Green Tomato - Ridge Gourd Gojju/Curry

 Ridge gourd and green tomato curry is one of the yummy curry that goes well with all the main dishes. We had some green tomatoes in our terrace garden. So thought of preparing this curry.

I have used raw tomatoes, ridge gourd, green chilly, home made sambar powder. / Curry powder.

Its simple, its easy, quick, healthy and fits all age group. 

I like to prepare simple and easy food and is good for people who are busy and wants to complete their cooking business in quick, healthy and simple way. 

Things Needed : 

To Cook :

Ridge gourd : 1

Raw tomatoes : 4 to 5 

To Add :

Sambar powder/Spice powder : 1 Table spoon. (I used home prepared Sambar Powder).

Salt : As required

Green chilly : 2

Turmeric Powder : A pinch

Jaggery : 1 Tablespoon

Lemon extract : 1 Tablespoon

To Season : 

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Methi seeds : 2 to 3

Oil : 1 Tbs

Curry leaves : 5 to 6

Method :

1. Wash and cut tomatoes and remove the outer layer of Ridge gourd and cut into small pieces.

2. Keep a pan on the fire and add a tablespoon of oil. Add mustard seeds, jeera/cumin seeds, methi/fenugrik seeds. Add asafoetida and curry leaves once mustard seeds splutter. 

3. Add cut tomatoes and fry nicely.

4. Add Ridge gourd pieces and stir for a while. 

5. Add 2 cups of water and turmeric powder. Cook this for 4 to 5 minutes. (Till soft). Add 2 slit green chilly. (Wash it before adding).

6. Add Sambar powder, salt and jaggery.  Cook for 2 to 3 minutes. 

7. Add lemon extract, mix it and shift it to a serving dish. Green tomatoes - Ridge gourd gojju is ready to serve.

Note : 

Fry tomatoes nicely and then add ridge gourd pieces. Adding any brand sambar powder is optional. I have used Home made sambar powder. No onion or no garlic is used in this curry. Adding onion or garlic is optional. Adding more chilly is optional. Adding little ghee just before adding makes the gojju more tasty. 

Time : 20 Minutes.

Serves : 3 to 4.

Home made Sambar Powder:

Dry fry 4 to 5 methi seeds, 4 tablespoons of coriander seeds, 1/4 tsp jeera in a low flame and add a pinch of asafoetida at the end. Put off the fire and let the roasted spices cool. Dry grind and take it out to use.

Badoosha Sweet

Badoosha is one of the famous yummy, delicious sweet that can be done easily at home.

It is the perfect sweet that adds colour to your festival.

HAPPY DEEPAVALI TO YOU ALL.

Deepavali is festival of lights and sweet. It is better that we avoid PATAKIS/CRACKERS in this time.

Let us pray for good old days that we went around freely without any mask or fear.

\

Coming back to BADOOSHA, as I said it earlier it s the perfect sweet that adds colour and happy moments in our life.

Thins needed :

Maida/All purpose flour : 2 Cups

Sugar : 1 or 1 1/2 cup

cardamom : 4 to 5 

Ghee : 2 Tbs

Oil :  1 Cup

Cooking Soda :: A pinch 

Salt : A pinch 

Method :

1 Take a big bowl and add flour and ghee. Mix it well nicely.

2. Now add cooking soda, salt and mix it again.

3. Add required water slowly and prepare chapati dough.

4. It should be soft. Cover and leave the dough for 3 to 4 hours.

5. Keep a pan on the fire and put sugar to it. Add a cup of water and mix it well.

6. Let it melt completely and form sugar consistency.

7. It should be little thicker than 1 string consistency.

8. Now keep a pan on the fire and add oil to fry Badoosha.

9. Let the flame be very low.

10 Kneed the dough nicely and divide in to very small portion. Turn them as small balls.

11. Take a ball size dough and kneed it as small round and press a little at the middle.

12. Prepare the same with the remaining dough.

13. Now put them into oil which is hot and good to fry badoosha.

14 At time put some 3 to 4 badoosha pieces and fry both the sides till brown.

15. Take it out from the oil and put it in a sugar syrup. 

16. Do the same with the remaining and prepare Badoosha.

17. You can turn the other side and live it for over night. 

18. In the morning you can enjoy Yummy ad delicious Badooshas.

NOTE : 

Do not pour water at once while mixing. Kneed the dough nicely to get softness. 

Ghee adds to the taste and Badoosha turns crispy on outer layer and soft inside.

You can add Almonds flakes or Pista flakes on top of Badoosha.

ಆರೋಗ್ಯಕರ ಕಾಳುಗಳ ಪಲ್ಲ್ಯದೊಂದಿಗೆ ಪಾವ್ /ಬನ್ಸ್ ಸವಿಯಿರಿ

Try and enjoy this Misal Pav. Easy way to do it.

Soak Kabooli channa, Dry peas, black eye beans, cow peas and whole green grams for 5 to 6 hours.

Wash and pressure cook for 15 minutes.

Let it cool.

Pressure cook 1 Sweet potato and peel of its skin after it gets cool.

Wash and cut 3 tomatoes, 2 green chilly and an inch of ginger to scrape. ( Wash and remove the outer layer of ginger, wash it again and then grate it.). 

Keep a pan on the fire and add 2 tbs of oil. Fry 1 tsp of jeera/cumin seeds, add cut chilly, ginger and cut tomatoes. Fry nicely till tomatoes turn soft.

Mash sweet potato and add it to tomatoes. Mix it well. 

Add cooked pods and stir well. 

Add required salt and little yellow powder/Turmeric powder and mix it nicely. Let it boil for 2 to 3 minutes.

Add 2 tbs of MTR Pav bhaji masala and mix it slowly.

Let it cook for 2 to 3 minutes. (Add water if required).

Add 2 tbs of kasoori methi/Dry methi leaves and cook for a minute.

Add 2tbs of butter and shift the curry to a serving dish. 

Enjoy this Misal with Pav.

Cut buns/ Pav into two slices and spread some butter and heat it on hot pan. Cook slightly on both sides and serve with Misal Curry.

Note :

You can use little mixture on top of Misal. I did not use.

You can add more chilly, chilly powder to make it more spicy.

Adding any brand of Pav bhaji spice is optional.

Soaking the pods is a must or you might get hard pods in between when you eat.. 

ಆರೋಗ್ಯಕರ ಶುಂಠಿ - ನೆಲ್ಲಿಕಾಯಿ ಲೇಹದ ತಂಬುಳಿ

This is one of the easy tambuli Which you can do it easily. 

You must see my previous Leh chapter. 

Ok let us see how I did it.

It is very simple, healthy, yummy and will really save your time.

Take small portions of Leh, if you have not divided them as small ball size , (lessor than small gooseberry ), take halp tsp of this Leh and put it in a cup of curd. 

Add salt and mix it well. 

Now season with a tsp of ghee, little jeera/Cumin seeds and ingh/Asafoetida.

Add the seasoning and serve with hot rice. 

It helps to digest the food easily, keep you warmth and take care of your health.

Please do try and enjoy.

Note 

You can use butter milk instead of curd. But curd tambuli taste better. 

Nendra Banana Payasa / Kheer

Nendra Banana Payasa is one of the traditional Payasa from Udupi. Nendra Banana is one variety of banana which is loaded with healthy Properites.Here I have prepared Nendra Banana Payasa/Kheer that suits to all festivals, feast or any fasting days. It full of energetic Payasa.                                     

                                                 

Let us see some benefits of eating this Nendra Bale /Nendra Banana in our  diet.

Nendra Banana is good for all the age group. It is easy to digest. It is fiber rich. It has a good source of potassium, manganese, iron, calcium, and Vitamin B6. It is good for bone health and help for people who suffer from Anemia. It helps to control our blood pressure level. it helps to build up immune system in kids. It does not cause any cold or cough. Nendra Banana is said to be power house of Nutrients. 

This Nendraa Banana Payasa is so yummy and easy to prepare it. Adding milk and sugar adds to provide energy. You can substitute jaggery instead of sugar. But be careful while adding milk. It might curdle. ( Add the milk at the end and put off the fire). 

Nendra Payasa fits into all age group and good to prepare during festival, feast or any other gathering.

Let us see the recipe Now :

• Things Needed :
• Nendra Banana : 1
• Sugar : 1/4 Cup (3 to 4 Tbs)
• Milk : Boiled and cooled : 1/2  Litre.
• Cashews and Raisins : 2Tbs (1Tbs each.
• Cardamom : 2 (Optional).

Ghee : 1 Tbs.

Method :

1. Peel off the skin of banana cut banana into small pieces.                                      

                                              

                                     

2. Keep a pan on the fire and put ghee and raisins. Fry till they bubble up.

                                        

3. Add cut banana pieces and fry nicely till they turn soft. (2 to 3 Minutes).                                            

            

                                          

4. Add boiled milk and boil the payasa for 3 to 4 minutes. 

                                      

                                       

5.  Add sugar and stir nicely on low flame for a while. Put off the fire. Powder cardamom and put it. 

                                     

                                          

     6. Nendra Banana is ready to serve. Shift it to a serving dish. 

     

                                                

                                           

        7. Shift it to a serving dish and add some cashew pieces and serve.                                                                                                                 

 8. Serve Nendra Banana as a desert or Prasadam.                  

                                        

                                                    

Note :

Adding more or less ghee to fry banana is optional. You can add jaggery instead of sugar. 

If you are using jaggery just add it while frying banana. Then put off the gas flame and add milk. Or it might curdle. Adding more nuts is optional. Adding cardamom powder is optional. Banana has a good aroma.

Time : 15 Minutes.

Serves : 2 to 3.

Pumpkin Curry (Without Dal ) / ಹಸಿ ಹುಳಿ)

Pumpkin is one of the handy vegetable and we do prepare varieties of dishes.

I have prepared different curries and the posted in my blog. Here is one more curry using Pumpkin. It has no dal and the spices are not roasted. Try this curry surely you all will like it I am sure.
I have used Pumpkin, coriander seeds, jeera/cumin seeds, red byadagi chilly, little coconut and little tamarind pulp.
Pumpkin can be kept for a long time and it can be used. People do bake this vegetable and have it. We Indians use in our cooking.
Let us the recipe Now :

No Onion - No Garlic Pumpkin Curry 

Ingredients :

Cooking :
Pumpkin : 1 Bowl (Half of one small pumpkin).

Grinding :
Coconut : 1 Small cup
Daniya /Coriander seeds : 1 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Byadagi Chilly : 4 to 5

To Add :
Tamarind Pulp : 1 Tbs
Salt : As required
Turmeric : A little

Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Byadagi chilly : 1
Mustard seeds : 1/2 Tsp
Methi Seeds : 3 to 4 Seeds
Ingh/Asafoetida : A little

Method : 

1. Wash and peel off the skin and the pulp from Pumpkin and cut it into small pieces.

2. Cook pumpkin pieces with little water.

3. Soak a small marble size tamarind and take out the pulp and add it to cooked pumpkin.
4. Grate coconut and grind it with coriander seeds, jeera and byadagi chilly.

5. Add salt and turmeric to cooked pumpkin pieces and cook for a minute.

6. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Stir in between.

7. Now Pumpkin Curry is ready.

8. Shift it to a serving dish.

9. Prepare Seasoning with coconut oil (Optional), mustard seeds, ingh, 1 byadagi chilly and curry leaves. Add this to Pumpkin Curry and serve.

Note :

Do not over cook pumpkin pieces. Adding more or less byadagi chilly is optional. Use of coconut oil is optional. No Onion or garlic is added here.
Time : 20 Minutes.
Serves : 2 to 3. 

Jackfruit Papad & Bottle Gourd Payasa/ Kheer

Jackfruit Papad & Bottle Gourd Payasa is one of the creation that I did very recently. We do love jackfruit Payasa/ kheer.

  There were some Jackfruits Papad which I got when we visited our home town long back.
We can get Jackfruit and varieties of Papads, sandige and other things in OOru.

There are  two varieties of Jackfruit Papads. One is to fry and the other one is for just eating as it is. The one we can eat without frying or roasting is prepared using well ripe jackfruits. These are specially munching papads during the rainy season. Its soft, chewy and sweet.
Jackfruits Papad & Bottle Gourd Payasa was delicious and it had jackfruit aroma since I used
Lets see the recipe now :

Ingredients.

To Cook : 
Jackfruit Papads : 2 to 3 (Papad should be soft and prepared using well ripe jackfruits).
Bottle Gourd : 1 Small Bowl (1/4 of the whole bottle gourd).
To Add : 
Jaggery : 1/2 Cup
To Grind :
Fresh Coconut : 1 Cup
Poppy Seeds : 1 Teaspoon
Cardamom : 3 to 4 Pods

                                            

Method : 

1. Wash and remove the outer layer of bottle gourd and cut into small pieces. (1 Bowl). Cook till it turns soft.

2. Cut Jackfruit Papad into small pieces and Keep it aside.
3. Add jaggery and mix it well. Let it boil for 2 to 3 minutes and see that all the jaggery melted well.

4. Add cut Jackfruit pieces and cook for some time.

5. Grate coconut and grind it with a tsp of poppy seeds, cardaom seeds and grind it till paste.
Add required water to grind.
6. Add coconut mixture and mix it well.

7. Boil for 2 to 3 minutes and put off the fire.

8. Shift the payasa to a serving dish and serve.

Note :

Cut bottle gourd pieces very small and cook till they are soft.
Use well ripe jackfruit papad to get good taste of Jackfruits.
Adding a tsp of fresh ghee is optional.
Store Well ripe Jackfruit Papad in Refrigerator so that it does not get spoil.
Time : 30 Minutes.
Serves : 3 to 4. 

Kadale /Channa dal Pancha Kajjaya

Pancha Kajjaya is a sweet dish which is prepared using 5 ingredients.
This Pacha Kajjaya is normally prepared for Naivedya/ offering and eaten as Prasada.
I have prepared Pancha Kajjaya with Channa dal, Sesame seeds, cardamom, jaggery and coconut.

For all the festivals we do prepare Pancha Kajjaya for Naivedya.
In temples we do get Pancha Kajjaya as Prasadam. Pancha Kajjaya Prasada is very famous in Udupi and South Canara. 
We do have varieties of Pancha Kajjaya prepared during festivals. Avalakki pancha kajjaya, Aralu Pancha kajjaya, Kadale pancha kajjaya, kadalekaalu pancha kajjaya, moong dal pancha kajjaya etc.
 Here I have prepared Channa Dal Pancha Kajjaya as Naivedyam for Lord Ganesha.
It is easy, quick and healthy.
Channa dal is full of minerals and vitamins. Coconut helps us to provide good cholesterol for the body. Jaggery helps in reducing the acidity. Cardamom helps to digest the food well. Sesame seeds are fiber rich with vitamins and minerals. So eating all together is a divine taste.
Try and enjoy.
Let us see the recipe Now :

Ingredients :

Channa dal : 1 Cup
Coconut : 1/2 Cup
Jaggery : 1/4 Cup
Cardamom : 3 to 4 Pods
Sesame Seeds : 2 Tablespoons

Method : 

1. Dry roast channa dal till it turns golden brown. Take it out from the pan and leave it for cooling.

2. Dry roast sesame seeds till they splutter and take out from the pan. Let it cool.

3. Grate coconut and dry roast till golden brown.

4. Powder jaggery. Remove the seeds from cardamom Pod. Keep the seeds aside.

5. Dry grind roasted channa dal, sesame seeds, dry copra/ Kobbari cardamom and jaggery little by little.

6. Mix all the ingredients nicely and keep it as Naivedyam and after Pooja enjoy the Prasada.
Note :

Do not dry grind channa dal completely. It should be coarse powder. Mixing all the ingredients nicely adds to the taste.
If you are using fresh coconut gratings roast it nicely before adding to grind. or Pancha Kajjaya gets spoil.
Time : 15 Minutes
Serves : As You Serve.