Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts

Friday, August 17, 2018

Jeera - Pepper Huggi /Khara Pongal

Jeera - Pepper Huggi/Khara Pongal is one of the quick, healthy and easy Rice dish. It is one of the favourite dish of many South Indians.


I have used jeera/cumin seeds, green chilly, ingh/asafoetida as spices and moong dal and raw rice.

Let us see some benefits of eating Pepper Pods/Black Pepper in our diet.

Black Pepper is called as Kaali Mirch in hindi, nalla miriyalu - Telugu, Karumilaku - Tamil and Kari menasu in Kannada language. It is known as Kurumuluk in Malayalam.
Black pepper is known as king of spices. Black pepper is traded widely to other parts of the world,  even in ancient times.
Black pepper is used as spices and medicine.It is loaded with antibacterial and anti - inflammatory properties.Pepper helps in improving digestion, relieve cold and cough. It helps to boost metabolism. It helps in treating skin problems and weight loss. It is good for treating asthama, sinus, nasal congestion. Pepper pods helps to reduce memory impairment and cognitive malfunction. It is helps in treating Alzheimer patients and those who suffer from dementia. Very good for other age related problems. Black pepper benefits in easing gastric problems and peptic ulcers, since they are loaded with antioxidant and anti -inflammatory properties. It contain good amount of dietary fiber.
Black pepper is rich in minerals like manganese, copper, magnesium, calcium, phosphorus, iron, potassium and small amount of protein. It has good amount of  vitamins like Vitamin K, Vitamin B6.

No Onion or Garlic is used in this Jeera - Pepper Huggi/Khara Pongal. It is very easy to cook, it is simple, delicious and protein rich food.
Let us see the recipe.

Ingredients :

To Cook :
Raw rice : 1 Cup
Moong Dal : 1/2 Cup
 To Season :
Jeera/cumin seeds : 1/2 Teaspoon
Pepper Pods : 2 to 3
Ingh/ Asafoetida : A pinch
Green chilly : 2
Curry leaves : 6 to 8
Ghee : 1 Tablespoon
To dry roast :
Jeera /cumin seeds : 1/ 2 Teaspoon
Pepper pods : 5 to 6
To Add :
Pepper and jeera powder : 1/2 Teaspoon
Grated Coconut : 2 to 3 Tablespoons
Grated Ginger : 1 Teaspoon
Salt : As required
Water : 3 Cups of water.
Ghee : 1 Tablespoon
Cashew Nuts : 1 Tablespoon

Method :

1. Wash and cook raw rice and moong dal in a pressure cooker.


2. Grate coconut and keep it aside. Wash curry leaves and green chilly. Slit green chilly and keep it aside. Wash and remove the outer layer of ginger. ( An inch of ginger). Wash it again and grate it.
3. Keep a pan on the fire and dry roast pepper pods and jeera ( 2 minutes). Dry grind it and keep it aside.

4. Keep a big pan on the fire and heat. Add a tablespoon of ghee and put jeera, pepper pods and fry.
5. Add 3 to 4 pepper pods and 1/2 teaspoon of jeera. Fry them nicely for a few seconds and add green chilly.
6. Fry green chilly for a few seconds and add curry leaves. Add ingh.


7. Put cooked moong dal and rice mixture. Add required salt and ground jeera and pepper powder.
8. Add grated ginger. Mix all the ingredients slowly on very low flame. Let i t be on fire for 2 minutes.
9. Put off the gas. Add grated coconut.

10. Keep a small pan and put ghee. ( 1 tablespoon). Add cashews and fry nicely.
11. Add this fried cashews to ready Khara Pongal.
12. Serve with a cup of curd or coconut chutney with hot Jeera - Pepper Huggi/Khara Pongal.

Note :

Do not over cook rice. Adding more green chilly is optional. Adding more ghee is optional. It adds to the taste. Do not stir more . It might turn very soft.
Time : 30 Minutes
Serves : 4 to 5
Purely Karnataka Dish.

Tuesday, August 14, 2018

Cow Peas - Mangalore Cucumber Curry /Gasi.

Fresh cow peas are seasonal pods and they are very soft and tender when they are just plucked from its plant. Later they dry it and then store it to use as dry pods. We can use fresh pods to prepare many dishes and the dishes turn not only delicious, it is packed with full of proteins and nutrients. I have used Mangalore Cucumber/Bannada southekai along with cow peas and prepared yummy curry.



This curry is called as Gasi/Thick and spicy curry and one of the traditional dish of South Canara./Udupi , Mangalore. Malenadu region.

Let us see some benefits of Coriander seeds in our diet.
Indian spices are very famous even in our ancient period. We read about the exchange of spices to gold from foreign countries. Spices like cinnamon, pepper, ginger, cardamom, cloves, nutmeg etc were the most popular spices sold through Arab merchants from India to Europe and other parts of the world. Indian spices are famous even now. We Indians use many spices in our Indian cooking. The spices like coriander seeds, jeera/cumin seeds, mustard seeds, pepper pods, cardamom and the list is so big. The spices take prominent place in our Indian cooking. 
Coriander seeds are loaded with health benefits. They help to cure digestive disorder /indigestion, cure the conjunctivitis and some eye problems. They are good for preventing arthritis and rheumatism. They do help in curing abdominal pains and helps in curing anemia. They are good remedy for controlling diabetes. They are good for inflammation, diarrhea and controlling cholesterol levels in our body. It is also good for aches and cramps and helps in lowering the blood sugar in our body. Coriander seeds is loaded with Vitamin C, Vitamin A and Vitamin B1. It has good source of iron, calcium and phosphorus.

Do not add any onion or garlic to this curry.
 Cow Peas - Mangalore Cucumber Curry/Gasi is purely Traditional Udupi Brahmin's Curry/Gasi

 Let us see the recipe Now:

Things Needed :

To Cook :
Mangalore Southekai/Cucumber : 1 Bowl (1/2 of 1 Medium sized Cucumber)
Fresh Cow Peas: Alasande Beeja : 1 Small bowl.
Spices to fry :
Channa dal : 1 Teaspoon
Coriander seeds : 1 Teaspoon
Jeera / Cumin seeds : 1/4 Teaspoon
tamarind : Very small quantity. 
Red Byadagi chilly : 5 to 6 ( More /Less as you wish).
Ingh /Asafoetida : A pinch
Oil : 1/2 Teaspoon
To Grind :
Fresh grated coconut : 1 small cup/ 4 to Tablespoons
Fried Spices and required water.
To Add : 
Salt : As required
Turmeric powder : A pinch
Ground Coconut mixture
Coconut Oil Seasoning 
Coriander leaves : 1 Tablespoon

Method :

1. Wash and peel off the mangalore southekai outer layer and remove the pulp and seeds from it.
 (Some time it has bitter taste).
2. Cut southekai into small pieces and  and soak them in water. Grate coconut and keep it aside.
3. Remove the pods from cow pea's cover. Wash it and keep it aside.

4. Cook them with required water. Use a pressure cooker to cook. ( 3 to 4 Minutes will do).

5. Keep a small pan and put 1/2 teaspoon of oil. Add channa dal and fry till it turns golden brown.

6. Add ingh and red byadagi chilly. Fry for 1 minute. Add all the other spices like coriander seeds, jeera, and curry leaves. Mix it well and put off the fire. Add grated coconut to it. Let it cool.

7. Grind all the fried ingredients with a small marble size tamarind. ( Remove the seed if it has).
8. Add required water and grind it into fine paste. Remove the ground mixture to a small bowl.


9. Keep a big pan on the fire and put cooked cow peas and cucumber pieces. Add little turmeric powder.
10. Add required salt and mix it well. Let it boil for 2 minutes.


11. Add ground mixture and mix it well. Let it boil for 3 to 4 minutes. Stir in between slowly so that it does not get burnt.

12. Shift it to a serving dish and add mustard seeds, ingh, curry leaves seasoning done in coconut oil.
13. Add cut coriander leaves.
14. Serve Cow Peas - Mangalore Curry/Gasi with the main dish you have prepared.

Note :

You should remove the outer layer and the pulp from Mangalore Southekai because pulp contain bitter taste. Removing the outer layer helps the southekai to cook soft and good. Retaining the outer layer is optional.  Fresh fried spices adds to the taste. Use of pressure cooker to cook veggies is optional. Adding more /less chilly is optional. Do not add more channa dal, the taste will not be good and it becomes sticky sometime. Do not add more coriander seeds and no need to fry much. Soaking southekai pieces in water helps to remove the bitterness in them. 
Time : 30 Minutes.
Serves : 3 to 4 
Udupi/Karnataka /Indian Curry.

Thursday, August 9, 2018

Channa Dal Payasa / Kheer

Shravana the month of festival is here. It is a festival of nature. Naagapanchami , Nagara chowthi, Raksha bhandhan, Shri Krishna Janmastami, so and so many festivals in this month. It looks like almost all the days in this month people are busy with poojas, naivedya and pooja functions.


So every day you need to prepare some or the other sweet dishes for Neivedya to God/Goddess.
Here is one such sweet dish which is prepared for festivals, feast and other happy functions.
Channa dal/kadale bele payasa is one of the easiest dish which we can prepare and serve as neivedya.
I have used channa dal, avalakki/flattened rice, jaggery, cardamom and coconut
This Channa Dal Payasa is done during poojas, festivals and feast. It is cooked and then mixed with jaggery, coconut milk, cardamom, and avalakki./flattened rice. Some use cooked rice instead of avalakki.
This Channa Dal Payasa is one of the Traditional Dish from South Canara /Karnataka and we can prepare them for festivals, feast and parties.

Let us see the recipe now :

Ingredients :

Channa Dal : 1 Cup
Avalakki /Aval/Poha : 1 small cup./2 handful.
Jaggery : 3/4 Cup
Cardamom : 5 to 6 Pods
Coconut : 1 Cup
Salt : A pinch.

Method :

1. Wash channa dal and pressure cook for 8 to 10 minutes. Let it cool.


2. Grate coconut and grind it with cardamom pods. Grind it nicely. Remove coconut mixture  in a bowl. Wash avalakki/flattened rice and keep it aside.


3. Keep a pan on the fire and put jaggery. Add a cup of water and mix it. Let jaggery melt and it turns as liquid. Sieve it with a siever and keep it aside.
. Let it get cool. Strain it keep cleaned jaggery aside.


4.Keep cooked dal on the fire and put cleaned jaggery water to it. Add washed avalakki and boil.
Let it boil nicely. Add a pinch of salt.


5. Now add ground coconut mixture and mix it well. Let it boil for at least 5 minutes.

6. Shift Channa Dal Payasa /Kheer to a serving bowl.
7. Keep a small pan on the fire and heat. Put a tablespoon of ghee and fry cashews and raisins till raisins get fluffy.

8. Add this ghee fried nuts to Payasa/kheer.
9. Serve ready payasa after a lunch/dinner as desert.
Note :
Channa Dal should be cooked softly to get the best payasa. Adding coconut milk instead of ground coconut is optional.
Use of fresh coconut milk is a must to get good taste. Use of more/less ghee is optional.
Using coconut milk adds to the taste. You can use cooked rice instead of avalakki. (Optional). You can also use little raw rice grains while grinding coconut. It adds to the thickness of payasa.
Adding boiled and cooled fresh milk to Payasa , just before serving is optional. It adds to the taste. Do not add hot milk. Payasa might get curdled.
Time : 30 Minutes 
Serves : 4 to 5 
Purely : South Canara Sweet Dish.

Tuesday, August 7, 2018

Huri Hittu - Jaggery Unde /Laadu / Laddu

Huri Hittu is a preparation of Ragi/ Roasted finger millet's powder.
These Huri Hittu laddus are yummy, healthy and it is easy to prepare.


I have used Ragi Huri Hittu which was given by my son Ravi, he buys the organic flours and other day today groceries straight from farmers. This Huri hittu pack was bought from one of the organic former's shop.
I have not cooked or roasted anything on fire. It is just a mixture of all the ingredients, like finger millet ragi flour, jaggery, cardamom and almonds. I have used Joni Bella/ Organic jaggery. This Joni bella/ jaggery is is bit watery, it is done in that way. We normally use this jaggery, while drinking water. ( In hot summer, you put some little quantity of jaggery in mouth and drinking water. As the jaggey is already in your mouth, the water tastes sweet.
My memory goes down the lane for this Huri Hittu. ( Huri/ Roasted and Hittu flour). In our school days we used to see the kids eating this Huri hittu in the evenings as snack. It was simple and heavenly food. I too have tasted and it was hundred percent Yummy. They used to ( some of our friends mothers' used to wash and dry the ragi/finger millet in shade. ( In side the home). Then slowly they dry roast the ragi and it used to turn as slightly fluffy. Then when it is cooled they powdered in the mill. Store this flour in airtight boxes or tins or good container. Whenever they wanted to prepare the huri hittu, they remove the flour from the box, grated coconut, powder jaggery and mix all the ingredients nicely after adding ghee. Turn them as small lemon size balls or give the ragi coconut-jaggery ghee mixture as it is. Some has to pour milk and give. It was superb snack for the kids in the evenings during those days.
Here is a Huri Hittu laddu which is not at all needed to cook. This Ragi Huri hittu pack is available in the super market / organic shops and some people do prepare at home and sell the flour. But make sure you get the good quality of flour and enjoy eating this laddu.
I have used Alemane Bella/ fresh organic jaggery that is called Jone bella / fresh jaggery/ liquid jaggery which is available in Jaggery preparing place/Organic shops and markets.
Huri Hittu Unde/laddu can be packed for kids snack time. You can take them when you are travelling. It is one of the best snack in the evening.  It fits into all age group category.
Let us see the recipe now;

Ingredients :

Huri Hittu : 2 Cups
Almonds : 1 Cup
Jaggery/Joni bella : 2 to 3 Tablespoons
Cardamom : 5 to 6
Coconut : Dry copra/ Kobbari : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Raisins : 2 Tablespoons.


Method :

1. Dry grind almonds into powder form./Rava consistency. Keep it aside.
2. Grate  cocomut/kobbari and dry grind it. Let it be powder form.


2. Take a big bowl and put huri hittu, jaggery, cardamom powder, powdered almonds, dry coconut
 and Ragi Huri hittu.


3.Mix all the ingredients nicely by adding ghee.


4. Mix it nicely and take a small portion of the mixture and prepare


6.Prepare rest of the laddu in the same way and arrange them in a plate.


7. Serve them whenever you want to. Store them in a airtight bottle or box.  Shelf time One OR two days.


Note :

Huri hittu can be prepared at home with little care. Adding more/less jaggery is optional. Adding ghee should be little or more. You can use fresh coconut instead of dry copra/ kobbari. Dry roast coconut gratings and then dry grind once it is cooled.
Time : 15 Minutes
Serves  15 to 20 Laddu/Laadu/Unde .
Shelf Time : 1 or 2 Days
Purely South Indian Dish.


Wednesday, August 1, 2018

Alasande/southekai Kootu /Jeera Curry

Alasande /Cow Peas and Southekai /Mangalore Cucumber Kootu /Curry is one of the Udupi style dish and it goes well with all most all the main dishes. 


I have used fresh Alasande/ cow peas, carrots, Southekai/Mangalore cucumber and coconut.
No Onion or No garlic is used in this Kootu Curry. This type of curry is done during festivals, feast and some grand functions.
Let us see the recipe now :

Things Needed : 

To Cook :
Alasane /Cow Peas : 1 Cup
Southekai /Mangalore Cucumber : 1
Carrots :  2 ( Small Ones).
To Grind : 
Coconut : 1 Cup
Jeera/Cumin Seeds : 1/2 Teaspoon
Coriander seeds : 1 Teaspoon
Green chilly : 2 to 3
Tamarind : Tamarind seed size. (Very small)
To Add :
Ground coconut mixture
Salt : As required
Seasoning :
Oil : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and  pressure cook  cow peas and vegetables for 2 to 3 minutes. Let it cool.


2. Grate coconut and grind it with coriander seeds, jeera, green chilly and tamarind.


3. Keep a big pan on the fire and put cooked vegetables in it. Add salt, turmeric. Let it boil.


4. Add ground coconut mixture and mix it well. Let it cook for 2 to 3 minutes.


5. Shift the curry to a serving dish. Add seasoning and serve with your choice of main dish.


Note :

Do not over cook the vegetables. You can cook them separately. Adding more /less green chilly is optional. Use of coconut oil for seasoning is optional. No need to roast /fry any spice. Do not add much tamarind to this curry. Use of curd instead of tamarind is optional.
Time : 20 Minutes.
Serves : 3 to 4 . 
Purely South Indian Dish. 

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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