Field beans + Palak/ Spinach Curry

 Field beans is one of the seasonal legume of winter but still available in the market. 

We have some Palak/ Spinach leaves grown in terrace and we just cut it today.

So today the curry is Field Beans and Palak/Spinach Curry. 

Field Beans is one of the best grown legume and people do use it lavishly. 

It has bundle of good sources in it. 

Benefits of Filed Beans/ Avarekayi or Hyacinth Beans.

Hyacinth beans are filled with minerals and vitamins. Potassium strengthens muscles and manganese and zinc help in taking care of respiratory system. It said to be powerhouse of nutrients. It has a good source of antioxidant properties and helps in slowing down the aging process. Vitamin D, calcium and phosphorus helps in maintaining bone health. Vitamin B1 and fiber helps in easy digestion and good for people who suffer from constipation. 

No Onion and No garlic Curry.

Let us see the recipe now :

Things Needed :

To Cook :

Palak leaves : 1 Bunch

Avarekayi/Hyacinth beans : 2 Cups.

Toor Dal : !/2 Cup.

To Grind :

Sambar Powder : 1 Tbs.

Jeera / Cumin Seeds : 1/2 Tsp

Pepper pods : 5 to 6 

Grated Coconut : 1 Cup 

To Add : 

Tamarind : Small Goose berry size 

Turmeric : 1/4 Tsp

Ground Mixture

Salt : As required 

Jaggery : A little 

Ghee : 1 Tbs

Seasoning :

Oil : 1 Tsp

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Curry leaves : 5 to 6 

Asafoetida /Ingh : A pinch

Method :

1. Wash and cut Palak leaves into small.

2. Wash Avarekayi seeds and cook with Toor Dal. (Pressure cook).

3. Soak tamarind in hot water and squeeze out the pulp.

4. Grate coconut and grind it with pepper pods, 

5. Now cook palak leaves and mix it with cooked toor and Avarekayi.

6. Add tamarind pulp, salt and boil for a minute.

7. Add  ground mixture and stir slowly. 

                            

8. Add jaggery and let it boil for 2 to 3 minutes.

9. Add seasoning done with oil, mustard seeds, ingh and curry leaves. Add a tbs of ghee on top.

10. Enjoy your meal with Avarekalu/ Field beans Curry.

Note : Adding any sambar powder is your choice. I have used home made sambar powder done by me. 

Avarekalu should be fresh to add the taste. Use of toor dal is optional.

Time : 30 Minutes.

Serves : 3 to 4.

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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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.

Dry Fruits and Nuts Laddu/Laadu/Unde

 It is always to have some dry fruits and nuts to boost our energy and keep us healthy. I have prepared varieties of laddu / laadu using some of this ingredients. Here is one more Dry fruit and nuts laddu. This Laddu is prepared with out using fire.

Dry fruits and nuts are loaded with healthy medicinal values, vitamins and minerals. They are rich source of iron, calcium and other minerals. 

These Dry fruits and nuts Laddu is healthy and anyone can have it at any time of the day. 

It is good for kids snack box, travel, feast and festivals.

Please do remember to use soft dates.

Let us see the recipe now :

Things needed :

Dates : 500 Gr.

Rock Candy / Kallu Sakkare / Crystal Sugar : 50 Gr.

Almonds : 200 Gr. 

Raisins : 1 Handful

Apricot and Figs : 5 to 6 (Each).

Method :

1. Remove seeds from dates and put it in a bowl.

2. Add 1 handful of raisins.

3. Add crystal sugar/ candy sugar/ Kallu sakkare. Mash it nicely. 

4. Dry grind almonds into powder. (Some into big pieces).

5. Add it to dates bowl. 

6. Cut Apricot and fig into small pieces and add it with dates.

7. Now mix all the nuts and fruits nicely and prepare laddu.

8. Take a handful of the nuts and dry fruits mixture and make roundels.

9. Dry Fruits and nuts Laddu is ready to serve. 

10 Munch at any time of the day.

 OR 

Pack it for friends.

NOTE :

I have used soft lion dates. You should use soft dates to get good laddu.

No need of using any ghee or oil.

You can dry grind crystal sugar/ Kallu sakkare, figs and apricots. (Optional). I have not done it.

Time : 30 Minutes

Serves : 20 Laddu. (According to size).

Shelf life : At least 2 Weeks. 

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. 

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.