Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

Sunday, September 16, 2018

Fresh Cow Peas Spicy Curry. / ಹಸಿ ಹುಳಿ

Fresh Cow Peas/ ಅಲಸಂದೆ is available during winter. It a seasonal pod and filled with proteins. I have prepared Fresh Cow Peas Spicy Curry, which is very traditional curry in Udupi region. /South Canara region and Malnadu in region.

Raw curry has the aroma from spices which are used in the curry. It tastes yummy with any main dish. It is a good combination for plain rice, dosa or idli, chapati or poori, any type of rotis and even with bread.
I have used Fresh Cow Peas, coriander seeds, green chilly, tamarind and jeera/cumin seeds.
Coriander seeds are filled with nutrients. They are rich in high level of dietary fiber, antioxidants and B Vitamins and Vitamin C. It helps in treating inflammation, good for digestion and it helps to improve the skin. It also helps to control diabetes. It is good for ladies who suffer from their menstrual stomach ache. Drinking Boiled coriander seeds water helps in reducing the pain that cause during the monthly period.
Let us see the recipe now :

Ingredients :

To Cook :
Fresh Cow Peas/ ಅಲಸಂದೆ ಕಾಳು : 1 Cup
To Grind :
Coriander seeds : 2 Teaspoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Green chilly : 2

Fresh Coconut : 3 to 4 Tablespoons. ( 1/2 Cup)
Tamarind Pulp : Very small marble size.
Soaked Moong dal : 1 Teaspoon
To Add : 
Ground coconut - spice mixture
Salt : As required
Turmeric powder/Haladi/Arashina : A pinch
Seasoning :
Coconut Oil : 1 Tablespoon
Green chilly 1
Pepper pods : 3 to 4
Jeera /Cumin Seeds : 1/4 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1.  Separate Alasande pods from its skin and wash it. Cook with required water. Keep it aside. ( You can pressure cook for 3 to 4 minutes).


2. Grate coconut and grind it with 2 to 3 green chilly, coriander seeds, jeera and tamarind pulp.


3. Put cooked cow peas in a big pan and keep the pan on the fire. Add little water, required salt and turmeric powder.
4. Let it cook for 2 to 3 minutes. Add ground coconut and spice mixture. Mix it well and cook for 3 to 4 minutes.

5. Add seasoned mustard seeds mixture done in coconut oil and shift the curry to a serving bowl.


6. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Do not make the curry very watery. It taste good when it is thick. Adding more /less chilly is optional. Adding soaked moong dal helps to thicken the curry. ( Optional : You can add soaked raw rice or soaked channa dal instead of moong dal). Adding more coconut taste better. Add little tamarind since it does not need  much savoury.
Note : I have added 3 to 4 pepper pods to the curry. ( Optional). Normally this curry does not have any pepper. Remember pepper helps to reduce the gas content in the food. 
Time : 25 Minutes
Serves : 3 to 4 .

 How to prepare Coriander Kashaya :

 ( Remedy for ladies monthly period/ menstrual stomach ache).

 Ingredients :
Glass of water
Coriander Seeds : 1 Tablespoon
Jaggery : 1 Teaspoon

Method : 

Boil water and put cleaned coriander seeds. Let it boil till it reduces to 3/4 th glass.
Add jaggery and boil for 2 minutes. Sieve this Kashaya and drink hot or cold as you like it.
It is better to drink kashaya when it is hot.

Sunday, September 9, 2018

Wheat - Rava - Banana Guli Appa

Guli Appa /Paddu/Gunthpongalu/ Kuli Appam whatever you call it, it is one of the tasty appa/appam that you really enjoy eating them. Here I have tried wheat - rava/semolina Guli appa and it is quick, easy and healthy too.

I have used wheat flour, rava, banana and jaggery and little eno salt to add softness in the dish.
These Sweet Guli appa is good for kids when they come back from school in the evening. It is diabetic friendly, it is prepared using rava and wheat flour. Add little jaggery if you are serving to diabetic person.
Jaggery does provide energy and iron. It is good to have to decrease gastric problems. It helps to digest the food easily.
Wheat - Rava - Banana Guli Appa is easy to prepare, a very few ingredients to use and you can do it quickly. It can be served as evening snack or for breakfast.
Let us see the recipe Now :
Ingredients :
Wheat flour : 1 Cup
Rava /Semolina ( Medium size) : 1/2 Cup
Jaggery : 2 Tablespoons full
Banana : Well ripen : 1
Curd : 2 Tablespoons
Salt : As required
Eno Salt or Cooking Soda : A pinch
Coconut : Grated : 2 Tablespoons.
Cooking Oil : 2 to 3 Tablespoons


Method :
1. Take a big bowl and add curd, jaggery and banana and mix it nicely.

2. Add wheat flour, rava, grated coconut, salt .
3. Mix all the ingredients nicely and add required water. Mix it well.
4. The batter should be like dosa consistency.
5. Add eno salt to the ready batter and mix it well.


6. Keep Guli Appa pan on the fire and heat. Add little oil to each mould in guli appa pan.
7. Mix the batter nicely and put a spoon of batter. sprinkle oil to each guli appa.
8. Cover the pan and cook on medium flame for 1 to 2 minutes.
9. Turn the other side and cook on low flame till it turns golden brown.


10. Remove guli appa to a clean bowl or plate and serve with ghee.

Note : 

Do not make the batter too watery.  Add little rava if the batter turns very watery.
Adding more / less jaggery is optional. Adding ghee while cooking is optional. Use of well ripe banana is good to use and guli appa turns tasty.
Time : 20 Minutes.
Serves : 2 to 3.


Wednesday, September 5, 2018

Energy Laddu

Energy Laddu /Laadu /Unde is an easy dish and it helps to keep you full and provides energy. These energy laddu is prepared using dry coconut, jaggery, poppy seeds, oats, almonds, raisins and little ghee.

These laddu/laadu/unde is full of nutritious and healthy. Eating a laadu keeps you full for a long time. These Energy Laadu can be taken for travelling, kids snack box, kids parties and ladies kitty party.
These Energy Laddu is diabetic friendly and it has oats.

Lets see some benefits of eating poppy seeds in our diet.
Poppy seeds are filled with medicinal values. They helps to keep our mind and body cool. They are filled with anti-oxidants and a mono saturated fatty acid called Oleic acid. It helps in lowering the bad cholesterol and increase good cholesterol level in blood. Poppy seeds have good source of dietary fiber.It is good for people who suffer from constipation. Poppy seeds are filled with B -complex vitamins. They contain good amounts of minerals like, copper, calcium, potassium, manganese, zinc and magnesium. Copper helps in the production of red blood cells. Potassium helps in regulating heart rate and blood pressure. It is good for soothing nervous irritability and act as pain killers. Poppy seeds are used in many traditional medicines and in the preparation of cough mixture.
Let is see the recipe now :

Ingredients :

Oats : 400 Grams
Almonds : 1 Small cup / 15 to 20 pods
Jaggery : 1 big cup 150 to 200 grams
Raisins : 1 Small cup
Ghee : 2 to 3 Tablespoons
Dry coconut : 1 ( Small one )
Cardamom : 5 to 6 Pods
Poppy Seeds : 2 Tablespoons
Home made Rose Gulkand : 2 Tablespoons


Method :

1. Dry roast oats for 5 minutes till the raw smell goes off. Dry grind once it is cooled.


2. Cut dry coconut into small pieces.

3. Dry grind almonds, dry coconut and oats like powder consistency.


4. Keep a pan on the fire and put jaggery and 1/4 cup of plain water. Let jaggery melt completely.
5. Let it boil and get one thread consistency. Stir in between and let it boil for another 2 to 3 minutes on low and medium flame. Add home made gulkand at this point. Mix it well. ( Optional ).


6. Put off the fire and keep the jaggery melted pan down. Add powdered oats, almonds, coconut, raisins and 2 tablespoons of ghee.

7. Mix all the ingredients nicely and take a small amount of the mixture and make laddu/laadu/unde.


8. Prepare more laddus and arrange it in a big bowl or tray.
9. Sprinkle poppy seeds on them and slowly turn the bowl, roll laddu and make the unde to get proper puppy seeds on each laddu.

10 Let all the laddus cool a bit. Now you can put them in a box and serve when ever you want.
11. 40 Laddus can be prepared.

12. Put them in a steel box and store. This Laddu can be kept for a week.

Note :

It is a must to use completely dry coconut.
I have used organic jaggery from Udupi. So did not filter the jaggery water. Used it directly.
Use of more ghee is optional. Use of gulkand is optional. Gulkand adds to the taste and aroma.
Add more ghee on the top of the mixture and prepare laddu quickly or add little warm milk and prepare laddu.
Time : 30 to 40 Minutes.
Serves : 40 Small Laddu can be prepared.
Purely Indian Sweet/Desert/ Energy Laddu.

Tuesday, September 4, 2018

Udupi Style Lady's Finger Curry /ಬೆಂಡೆಕಾಯಿ ಹುಳಿ

Lady finger/Bendekai /bendi is one of the wonderful vegetable that most of us like to eat. It has got loads of nutrients and medicinal values. This Lady Finger Curry is one of the traditional dish that prepared regularly in Udupi homes. These Bendekai/Lady's finger is brought all the way from Udupi.


Recently I had been to Udupi/Udyavara for my aunt's one year rituals. The time one year has already passed but she is in our heart  and will remain as such sweet memory.
Udupi  car street was full of life because of Shri Krishna Janmastami/Gokulastami festival and the whole Udupi is lightened up. People were busy buying the things they want for the next day festival. Loads and loads of vegetables and fruits, flowers all over around car street. We had been for lunch in Bhojana Shale as Saturday lunch is so auspicious. God bless one and all. While coming back to Udyava/sister's house, we got this Ooru Bendekai/Lady's finger grown around Udupi and Mangalore.
I have used Bendekai, tamarind, jaggery and some simple spices.
This is one of the traditional dish from Udupi.
No Onion OR Garlic is used in this Lady's Finger Curry.
Let us see the recipe now :

Ingredients :

To Cook :
Lady's Finger /Bendekai : 5 to 6
Tamarind pulp : 2 Tablespoons
Jaggery : 1 Teaspoon
Salt : As required
Turmeric powder : A pinch
Green chilly : 1
To Grind :
Coriander seeds : 2 Tablespoons
Jeera/ Cumin seeds : 1/2 Teaspoon
Red byadagi chilly : 4 to 5
To Season :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8



Method : 

1. Soak marble size of tamarind in warm water and squeeze out the pulp. Keep the pulp aside.
2. Wash and clean the bendekai/Lady's finger and just wipe out the moisture from each lady's finger.
3. Cut lady's finger into small pieces ( an inch ) and keep it aside.

4. Put tamarind pulp in a pan and keep it on the fire.
5. Add salt, turmeric powder and a small piece of jaggery. Let it boil nicely.


6. Keep another pan on the fire, add mustard seeds and let mustard seeds splutter.
7. Add curry leaves and fry for 2 to 3 seconds.
8. Add lady's finger now and fry on low flame for 4 to 5 minutes on medium and low flame.

9. Now add this fried lady's finger pieces to tamarind water. Cook for 5 to 6 minutes.
10. Let Lady's finger turn slightly fried.

11. Grate coconut and grind it with raw coriander seeds, cumin seeds and red byadagi chilly.
12. Add required water and grind till paste. Remove the coconut mixture from the mixi jar.

13. Now add ground coconut mixture to cooked lady's finger and mix it well. Add slit green chilly.


 14. Add required water and mix it well. Let it boil on medium flame. Add salt if required.
Stir in between so that it does not get burnt at bottom.


  15. Shift Lady's finger curry to a serving dish and add cut coriander leaves.
16. Serve with the main dish you have prepared.

 Note : 

Do not cut lady's finger when they have moisture on them. Wash it nicely and then clean it with a clean dry towel.
Fry lady's finger pieces nicely in little oil and then add / prepare curry of your choice.
Boil tamarind water with salt and turmeric and then add lady's finger pieces and then cook, so that you will not get sticky substance or your curry will not turn as sticky content.
Adding handful of cooked toor dal helps the curry to bind with coconut mixture or use little more coconut to get the thick curry. I have used a handful of cooked dal to this curry.
Adding more /less chilly is optional.
Adding jaggery to the curry is optional. It helps to avoid gas formation in the curry.
Do not roast or fry the spices. This is raw spice curry and easy to prepare.
Time.: 30 Minutes.
Serves : 3 to 4.