Drumstick - Potato Curry / Sambar

Drumstick is one of the favourite vegetable of many people. The aroma of drumstick loved by them. And the juicy drumstick is very nice to chew and it contain full of nutritious value.

I have used Potatoes, drumsticks, sambar powder, toor dal and little coconut. The curry is really delicious and all the main dishes can be enjoyed with this Drumstick - Potato Curry.

Let us see what do they call drumstick in some of our Indian States.
Drumstick's Scientific name is Moringa Oleifera.
Drumsticks /Nuggekai in Kannada language - Karnataka, Murungakkai in Tamil. Muringakkaya or Muringakka in Malayalam. Munnakaya Mulaku Kada and in Hindi it is Sajjam Ki Phalli, Saigan, shinga segva. In Bengali Sajane Dauta and in Gujarathi Saragvani Shing and in Konkani Moska Saang/ Massingasaang, Marati - shevaga/Sheng and in Panjabi - Savonjna and in Tulu Nurge.

 Let us see some benefits of Eating Drumsticks in our diet.
Drumstick is filled with nutritious value.
They do contain calcium, vitamins, zinc and iron. They are rich in B -Complex vitamins, Vitamin B6, Vitamin B 1, B-2, B-3. Vitamin A, Vitamin C and magnesium.
Drumstick and its leaves helps to control blood sugar level in our body. They help to improve digestive help. It helps in building the strong bones in our body. It helps to purify the blood. It helps to relieves respiratory disorders. It helps to boost immunity in our body. It contain antioxidant properties.
Caution :Pregnant women should not consume drumsticks or its leaves. Eating Drumstick curry or any other form might cause abortion.
Let us see the recipe Now :

Things Needed :

To Cook :
Drumstick : 4 to 5
Toor dal : 1/2 Cup. ( 3 to 4 Tablespoons )
Potatoes : 2 to 3

To Grind :
Sambar powder : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Coconut : 1 Small Cup /3 to 4 Tablespoons
Tamarind Pulp : 1 Tablespoon

To Add :

Seasoning : Mustard, curry leaves and ingh and Oil
Salt : As required
Coriander leaves : 2 Tablespoons ( Optional )
Turmeric powder : A pinch

Method :

1. Wash and cut drumsticks into small pieces. Peel of the outer layer of drumstick.
2. Wash and cut potatoes into pieces.

3. Wash toor dal and pressure cook drumstick pieces, potato pieces and toor dal with required water.

4. Soak a small marble size of tamarind in hot water and squeeze out the pulp.
5. Grate coconut and grind it with, 1/2 Teaspoon jeera,  tamarind pulp and sambar powder. Add required water to grind.

6. Remove the ground coconut mixture and keep it aside.
7. Keep a pan on the fire and put cooked drumstick, potatoes and toor dal. Add required salt.

8. Add a pinch of turmeric powder. Mix all the ingredients slowly. Let it boil for 2 to 3 minutes.
9. Add ground coconut - spice mixture and mix it slowly. Let it boil for 2 to 3 minutes.
10. Shift the ready Drumstic Potato Curry to a serving dish.

11. Prepare seasoning with mustard seeds, curry leaves and ingh and add it to ready to serve sambar.
12. Add cut coriander leaves and serve Drumstick - Potato Sambar with the main dish you have prepared.

Note :

Do not over cook potatoes and drumsticks. You cook it separately. Adding any brand of sambar powder is optional. Adding jeera while grinding helps the curry to be free from gas formation in the stomach. I did not peel off potatoes. Adding garlic and onions to curry is optional. Stir the curry slowly.
Time : 30 Minutes.
Serves : 4 to 5.

Baragu /Prosso Millet Coconut Rice

Baragu / Prosso Millet is one of the grain from Millet family. I have tried coconut rice using Baragu / Prosso Millet. Here is a simple and healthy recipe that you can try for this Makara Sankranthi Festival.

I used prosso millet, coconut, red chilly and some spices like mustard seeds and urid dal.
As I said it is simple, healthy and easy.
Millet do not contain fat. It is free from cholesterol and rich in fiber, vitamins and minerals.It is gluten free and good for diabetes and helps to control blood pressure in our body.
Let us see the recipe :

Things Needed :

Prosso /Baragu Millet :  1 Big cup
Water : 2 cups
To Season : Oil : 2 Tablespoons
Ghee : 3 to 4 Tablespoon
Red chilly : 3 to 4
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 1 Handful
Cashew Nuts : 2 to 3 Tablespoons
Coconut : Fresh /Grated : 4 to 5 Tablespoons.
Salt : As Required

Ready to serve Baragu /Prossso Millet Coconut Rice 

Method :

1. Clean and wash baragu/prosso millet.

2. Add 2 cups of water and cook in pressure cooker. ( Use the same measuring cup to add water).
 ( It is 1 : 2,  1 prosso millet and 2 cups of water). Allow it to cool.
3. Now spread the prosso millet in a big plate. Millet get to normal temperature.

4. Wash curry leaves and cut into small pieces.

5. Keep a big pan on the fire and add  2 tablespoons of oil to the pan.
6. Add mustard seeds and urid dal. Urid dal turns golden brown and mustard seeds splutter.
 7. Add red chilly and fry.
8. Add cut curry leaves and cashew nuts. Fry cashews in hot oil till they turn golden colour.
9. Add cooled Baragu/Prosso Millet and required salt. Stir slowly and mix it well.

10. Now add coconut and 3 to 4 tablespoons of ghee and mix it nicely.
11. Let it cook on low flame for 2 to 3 minutes. Shift the ready Baragu /Prosso Millet Coconut Rice to a serving dish.

12. Simple, Mild and healthy Baragu /Prosso Millet Coconut Rice is ready to serve.

Note :

Use only twice the quantity of water to cook any millet. It does not take much water. Adding more ghee is optional. It adds to the taste. Adding green chilly instead of red chilly is optional. Taste may differ. Use of red chilly is traditional. Use of any cooking oil is optional. Fresh coconut gratings adds to the taste. Do not cook much after adding coconut. ( 2 to 3 minutes will be enough to get good aroma and the good benefits of coconut).
Time : 30 Minutes.

Serves : 3 to 4 .

Kabooli Channa - Potato Curry

Kabooli Chenna or White Channa is one of the pod comes in handy when you boil it and store in freezer. I do cook kabooli channa, freeze and use it whenever I need it. It is not that I keep this cooked channa for months together. I do use it regularly at least once in 20 days and use the frozen ones as early as posssible. The above said Kabooli Channa Curry is such  one of it. 

Poori - channa goes hand in hand. Channa helps you keep your tummy full for a long time. It has all the minerals and vitamins you need for a day. It is protein rich, fiber rich and full of carbs.

I have used Kabooli channa, tomatoes, aloo/potatoes and some spices which are easily available at home.

No Onion or No Garlic is used in this Kabooli Channa Curry

Let us see the recipe Now :

Things Needed :

Kabooli Channa : 1 Big Cup ( Cooked )

Potatoes : 2

Curry Leaves : 1 Handful

Coriander leaves : 2 to 3 Tablespoons

Tomatoes : 2 to 3 

To Add : 

Lemon : 1 Lemon extract

Salt : As required 

Dry Methi leaves/kasori methi  :  2 Tablespoons

Rasam Powder : 2 Tablespoons

Jeera Powder : 1/2 Teaspoon

Garam Masala Powder : 1/2 Teaspoon

Ginger : An inch 

Seasoning :

Cooking Oil : 2 Tablespoons

Jeera /Cumin Seeds : 1 Teaspoon

Methi Seeds : 1/4 Teaspoon

Green Chilly : 2 

Curry Leaves : 1 Handful

Method :

1. Wash and cut potatoes into small pieces. (Peel off its outer layer). 

2. Wash and cut tomatoes, curry leaves and slit green chilly.

3. Wash and peel off outer layer of ginger, wash it again and grate it. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and let it get hot. Add jeera/cumin seeds. Add slit chilly.5. Fry for 10 seconds, add cut potatoes and fry nicely for 2 minutes. Add a cup of water and cook.

5. Add tomatoes, grated ginger, when the potatoes turn soft. Mix it well. Add cooked Kabooli Channa.

6. Add salt and a pinch of turmeric powder. Mix it well and cook for 2 minutes.

7. Add rasam powder, jeera powder and garam masala.

 Let the curry boil for 3 to 4 minutes.Add Kasori Methi / Dry Methi Leaves.

8. Add a teaspoon of butter on the top and let it get melt. Add lemon extract.  Mix it well and put off the fire.

9. Shift Kabooli Channa Curry to a serving dish and serve.

10. We had Kabooli Channa Curry with Hot Pooris.

Note :

Cook potatoes till they turn soft. Soak kabooli channa for  5 to 6 hours before you cook. Adding any spice is your choice. You can use any brand of channa masala, pav bhaji masala or simple chilly powder. I have added home prepared rasam powder and garam masala.  Adding methi seeds helps to digest the food well. It reduces the cholesterol level in the food and is fiber rich.

Time : 30 Minutes.

Serves : 3 to 4 .

Wheat flour - Dry Fruits Laddu

Hello Every one ..Happy New Year 2019.
Let us pray and wish this New Year Brings all of us Happy Thoughts, Health and Wealth and Prosperity.
Let us begin the year with simple, healthy and quick Wheat Flour - Dry Fruits Laddu.

Laddu/Laadu / Unde all are the different names for sweet roundels.
Here I have tried wheat flour and dry fruits like anjur /figs, walnuts, raisins and coconut.
Added jaggery to give more sweet taste because wheat flour needs little more sweets. Dates do adds sweet and nutritious properties. I have added dates also.
These Wheat Flour Laddu is good to have at any time of the day. It is good for  kids snack box or as evening snack. Good for taking it for tour or when you are travelling. It is good for elders and diabetic people. ( Reduce the sweetness if you are serving to diabetic people.
Let us see the recipe Now :

Things Needed :

Wheat flour : 2 Cups
Dry fruits like figs, dates, raisins : 1 Cup
Ghee : 1/2 Cup or more
Jaggery : 3/4 Cup ( Powdered )
Coconut : Fresh : 1 ( Small One )
Cardamom : 5 to 6 Pods
Jaggery soaked rose petals.
Salt : A pinch

Method :

1. Keep a pan on the fire and put jaggery and 1/2 cup of water. Let it melt. Sieve it and keep cleaned mixture aside.

2. Keep a pan on the fire and put 2 tablespoons of ghee. Fry wheat flour nicely till the raw smell goes off. ( At least 5 to 6 minutes on low flame).

3. Grate or cut coconut into pieces and dry grind it.
4.Remove the cardamom seeds from pods and dry grind it with nuts.

5. Now keep cleaned jaggery in a big pan. Let it boil nicely and turn a string consistency.
6. Add grated and ground coconut and add it to jaggery. Stir nicely.
7. Jaggery - coconut mixes well and starts to get thick.

8. Add fried wheat flour and mix it well. Fry raisins in 2 tablespoons of ghee and add it to wheat - jaggery mixure.

 Add fried raisins and ground dry fruits and mix all the ingredients nicely. Add 2 tablespoons of rose petals with jaggery.

9. Put off the fire and keep the ready mixture down. Mix it well. Add remaining ghee and mix.

10. Take a handful of the sweet mix and prepare laddu/laadu/unde .

11. Repeat the same and prepare laddu/Laadu/Unde.

12.Store these laddu in a airtight box or bottle and serve or eat as you wish.

Note

Dry roast or fry wheat flour nicely till the raw smell disappear. Let the jaggery syrup consistency be 1 thread consistency in the beginning. Adding coconut to jaggery turns as coconut burfi./Thick. Then add wheat flour and other ingredients. Adding more ghee is optional. Add more ghee if you find to make laddu. ( If it turns dry ). Adding rose petals adds to the taste and aroma. It is healthy to eat pink rose petals.
I have kept some rose petals dipped in jaggery to use it in sweets. Rose grows in our terrace pots.
Time : 30 to 40 minutes.
Serves : 30 Laddu can be prepared.