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

Thursday, January 31, 2019

Simple Raw Mango Rice

In Raw Mango season we do use raw mangoes. Varieties of raw mango preparation is done with it.
I have prepared Simple Raw Mango Rice with methi aroma.


 It is very healthy to use  seasonal vegetables and fruits according to the season, they will be rich in vitamins and minerals. Here I have prepared quick raw mango rice. It is yummy, easy and quick.
I have used raw mango, cooked raw rice, little rasam powder and the seasoning ingredients.
It is one of the simple and easy recipe. No garlic or Onion is added here in this Simple Raw Mango Rice.
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Medium sized 
Cooked Raw Rice : 2 Cups.
Rasam Powder : 1 Tablespoon
For Seasoning :
Cooking Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 8 to 10
Ground Nuts : 2 to 3 Tablespoons
To Dry roast :
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required 
Turmeric powder : A little
Jaggery : 1 Tablespoon
Ghee : 1 Tablespoon
Coriander Leaves : 1 Tablespoon

Method :


1. Wash and cut coriander leaves and curry leaves.
2. Grate coconut and keep it aside. Dry roast methi seeds and dry grind it. Keep it aside.
3. Wash and wipe out the moisture of mango and grate it.


4. Keep a pan on the fire and heat. Add oil, mustard seeds and Methi seeds.
5. Let mustard seeds splutter. Add ground nuts and fry till they turn golden brown.
6. Add curry leaves, jaggery grated raw mango, salt and turmeric powder. Fry on medium flame.


7. Add grated coconut. Add rasam powder and ground methi seeds powder.
8. Mix it slowly and cook on low flame. Add a tablespoon of ghee.


9. Add cooked rice and mix it slowly. Let it cook on low flame for 2 minutes. ( On low flame).


10. Shift it to a serving bowl and add cut coriander leaves. Raw Mango rice is ready to serve.

Note :
I have used Raw totapuri mango. It is mild savoury fruit. ( Raw ). Use of jaggery and ghee more /less is optional. Use of home made rasam powder taste better. Dry roasted methi seeds powder adds to aroma and health. It helps to reduce the cholesterol. Adding jaggery is optional.
Time : 15 Minutes. If you use already cooked rice. or + 20 minutes to cook rice.
Serves : 2 to 3 .

Tuesday, January 29, 2019

Bottle Gourd - Cluster Beans Curry

Bottle gourd and Cluster Beans Curry is a side dish prepared using bottle gourd and cluster beans./Chavali kodu /kayi.


I have used bottle gourd, chavali kayi /cluster beans some fresh fried spices and coconut.
Cluster beans/chavali kayi or chavali kodu/gori kayi is a seasonal vegetable. It is one of the beans family vegetable that we use in curries, dry curries and even rice baat./baath/Rice dish.

Let us see some benefits of eating " Cluster Beans " in our diet.
Cluster Beans called as follows in different Indian Language.

Gori Kayi/ chavali kodu /chavali kodu in Kannada ( Karnataka),
Kothavara : Tamil,
Kothamara : Malayalam.
Govar : Gujarati,
Govari : Marati,
Guar ki Phalli : Hindi,
Goruchikkudu : Telugu.
Cluster beans is full of nutrition and filled with proteins, minerals and vitamins. It is full of dietary fiber. It is very low in calories. Cluster beans is good for anemic people. They are rich in iron.
Cluster beans contain gylco nutrients that help in controlling blood sugar. They are good for bone healthy. They do contain phosphorous and calcium. They are good for blood circulation in our body. They help to control the blood level in our body. They are rich in fiber and good for people who suffer from constipation and bowel movements.Cluster beans is good for pregnant women because they contain Iron and folic acid. It contain Vitamin K and good for the fetus in the womb.
This Bottle Gourd - Cluster Beans Curry is goes well with almost all main dishes like plain rice, chapatis, pooris, naan, roti, dosa or idli.
No Onion or No Garlic is used in this Bottle Gourd - Cluster Beans Curry.

Let us see the recipe Now :

Things Needed :

To Cook :
Cluster Beans : 250 Grams.
Bottle Gourd : 1/2 of one big bottle gourd.
To Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid Dal : 1/2 Teaspoon
Coriander seeds : 1 Tablespoon
Curry leaves : 8 to 10
Ingh/Asafoetida : A pinch
Chilly Powder : 1 Teaspoon
To Grind :
Fresh Coconut : 1 Cup
Fried spices
Tamarind : Small Marble size
To Add : 
Salt : As required
Turmeric Powder : A pinch
Slit Green chilly : 2
Mustered Seasoning : 1 Teaspoon

Method :

1. Wash and remove the edges of cluster beans and cut into small.


2. Wash and remove the outer layer of bottle gourd and cut into small. Cook with required water.


3. Grate coconut and keep it aside. Wash and slit green chilly.
4. Keep a small pan on the fire and heat. Add little coconut oil ( 1/2 tsp). Add 1/4 tsp of methi.
5. Fry till they turn golden brown. Add urid dal and fry till it turns golden brown.


6. Add coriander seeds and fry for 10 seconds. Put off the fire and add curry leaves and ingh. Add chilly powder and mix it well. Let it turn cool.

7. Grind with coconut, tamarind and fried spices with required water.


8. Keep a pan on the fire and put cooked vegetables. Add little turmeric powder and required salt.
9. Add water if required. Let it boil for 2 to 3 minutes. Add slit green chilly.
10. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes. Stir in between so that it does not get burnt.


11. Shift the curry to a serving dish. Add mustard seasoning and cut coriander leaves. (Optional).


12. Serve with the main dish you have prepared.


Note : 

Cut the vegetables into small pieces. Keep the flame low while frying the spices. Do not add more oil while frying. Use fresh coconut to add taste and aroma. Use of onions and garlic is optional. ( I have not used ).
Time : 30 Minutes.
Serves : 2 to 3.

Wednesday, January 23, 2019

Kara Pongal /Huggi

Huggi/ Pongal is prepared during Dhanurmasa as I said earlier post. But this Kara /Spicy Pongal can be prepared at any time of the day. It is an easy and healthy dish that provide purpose of food.


It is prepared using moong dal and raw rice. I have learnt this recipe from one of my close friends daughter in Chennai. She has prepared this yummy dish and we all loved it.
We Udupians usually do not prepare kara /spicy pongal. It has become a practice these days and it is one of the stamped recipe of Tamailnadu. People do have this pongal mostly for breakfast in Tamilnadu.
Even Iyyers do prepare this Pongal in such a yummy way. Iyyers and Iyyangar's  Pongal is loaded with pepper and ghee. It has such a wonderful aroma, one should feel like eating it again and again.
Ok, coming back to this Kara Pongal is easy.
All you need is moong dal, rice, ghee, jeera /cumin seeds and pepper. They do not use any other spice. They do pour ghee on it...( As much it takes ).
Let us see the recipe now :

Things Needed :

Raw Rice : 1 Cup
Moong Dal : 1/2 Cup
Pepper Pods : 8 to 10.( 3/4 Teaspoon ).
Jeera : 1 Teaspoon
Ghee : 1/2  Cup
Cashews : 6 to 8 or more
Salt : As required
Green chilly : 1 ( Optional )
Ginger : An inch

Method :

1. Wash and cook moong dal and raw rice separately.


2.Wash and slit green chilly., crush pepper pods and cashews cut into small pieces.
3. Wash and remove the outer layer of ginger and wash it again. Grate and keep it aside.
4. Now keep a pan on the fire and heat. Add cooked rice and moong dal.
5.Add little turmeric powder, 1/2 glass of water and required salt. Mix it well and cook on low flame.
6. Add 2 tablespoons of ghee, slit green chilly and grated ginger.



7. Keep a pan on the fire and add a tablespoon of ghee. Add cut cashews and fry til they turn golden brown.

8. Add jeera /cumin seeds and pepper. Fry for 10 seconds and put half of the seasoning to this mixture to already done pongal.

Cook on low flame for a minute.




9. Shift the pongal  / Khara Huggi to a serving dish. Add remaining cashews mixture on the top. Add remaining ghee to Khara Pongal /Spicy Huggi .
10. Serve when it is piping hot. Hot huggi taste delicious.

Note :

Do not over cook rice or moong dal. Adding more / less ghee is optional. Adding green chilly is optional. Do not add any oil or vanaspathi except ghee.
Time : 20 Minutes.
Serves : 4 to 5.

Sunday, January 20, 2019

Traditional Huggi - Udupi Style

Huggi is a traditional dish prepared during Dhanurmasa / From December 14 to January 14. This is mid winter season in India. The food we intake is based on Indian culture and is connected with healthy food habits.

Huggi /Pongal is traditionally prepared using raw rice, moong dal and jaggery. Eating rice and moong dal helps to digest the food easily. Rice is full of fiber and moong dal is loaded with proteins. And jaggery helps in taking care of digestion, acidity gas and other things. In olden days people used the food according to the seasons. Seasonal food help us stay healthy because they do loaded with vitamins and minerals. More over it takes care of our body with its nutritional values.
Udupi style of Huggi is not that sweet or loaded with ghee. Raw rice and moong dal is cooked separately or together, then added little ghee and little jaggery. Cardamom, nutmug and clove is powdered and added to huggi. It helps the food we eat, to digest well.
Let us see the recipe Now :
Sweet Huggi is normally prepared with rice and moong dal. Once upon a time Udupi region people used to grow the paddy a lot. So rice must have become the main grain. Rice is digested easily and the hot weather helps us to stay fit.
Huggi is normally eaten with Huli Gojju ./ Tamarind - Jaggery mixture.

Things Needed :

Raw Rice : ( Any good quality rice ) : 1 Cup
Moong dal : 1/2 Cup
Ghee : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : A little
Cardamom : 4 to 5
Cloves : 2
Nut Meg : Jaikai : A little

Method :

1. Wash and cook raw rice and moong dal together or separately. Let it cool. Grate coconut and keep it aside.

2. Keep a pan on the fire and put jaggery. Melt it with little water. Once it is boiling and completely melted sieve it and keep the clean jaggery aside. Powder cloves, cardamom pods and nut meg.


3. Keep another pan on the fire and put moong dal and rice together to the pan. Add a pinch of salt and cleaned jaggery. Mix it well and let it cook nicely for 3 to 4 minutes.


4. Add a tablespoon of ghee and powdered spice mixture. ( cardamom pods, cloves and nut meg).
5. Stir slowly and mix all the ingredients nicely. Add grated coconut on the top.


6. Shift ready Traditional Huggi to a serving dish. Add little more coconut on the top.
 7. Serve with Huli Gojju  /Tamarind - jaggery mixture .

Note :

Adding cashews and raisins is optional. I have not added.Adding more ghee is optional. I have added ghee just before serving. No need to add more jaggery. Traditional Huggi does contain less sweet.
Time 30 Minutes.
Serves : 4 to 5.



Sunday, January 13, 2019

Quick - Ondelaga - Lady Finger Sasive

Ondelaga - Lady finger or Lady's finger sasive /mustard curry is delicious to eat with plain rice. Sasive mean Mustard seeds ( In Kannada Language ). Mustard seeds are used in the curry so that it is known as Sasive.

Minimum ingredients are used in this curry. It is easy, simple, quick and healthy. We have a practice of eating or serving these types of
I had brought some home grown bendekai/Lady finger from my sister's house. They were very few and thought of preparing simple sasive.
This is called as Ooru bendekai, normally grown in Udupi and South Canara Region. Since it is grown in housed like kitchen garden it got its name as ooru bende./ Lady Finger.


Ondelaga leaves are known as Gotu Kola / centella Asiatic pennywort.
I have used Ondealga Gotu Kola leaves, fresh coconut, mustard seeds and green chilly to grind and fried lady finger and added to sasive. you can try this and enjoy this healthy Sasive. Sasive means mustard seeds and here we use mustard seeds to prepare this curd curry and the curry get the name as Sasive.
Ondelaga leaves should be used as raw and cooking the leaves will lose its medicinal values. Ondelaga leaves are good to control cholesterol level in our body. They also helps to control blood sugar level and blood pressure level. They are filled with nutritious value. They help in good digestion, immunity and they do contain loads of anti oxidant properties.


It is very nice to note we do have lots of Ondelaga leaves in our house. We grow them in pots. They can be used for chutneys while grinding, fresh lime juice or even in butter milk.
Ondealga - Lady Finger Sasive can be eaten with plain rice, chapatis, rotis etc it is curd based curry and goes well with almost all main dishes.
Quick Ondelaga - Lady Finger Sasive is - No Onion or No garlic dish 

Things Needed :

To Fry :
Lady Finger : 8 to 10 ( Small size )

To grind :
Coconut : 2 Tablespoons
Ondelaga Leaves : 1 Handful
Green chilly : 2
Mustard seeds : 1 tsp

For Seasoning :
Oil : 1 Tablespoon
Jeera /Cumin seeds : 1/4 teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asfoetida : A pinch for grinding and seasoning.

To Add :
Salt : As required
Curd /yogurt : 1 Cup
Coriander leaves : 1 Tablespoon

Method :

1. Wash and dry all water from bendikai/Lady's Finger. Cut Bendekai/Lady's finger into very small.
2. Wash curry leaves,coriander leaves and Ondelaga /Gotu Kola leaves and keep it aside. Cut coriander leaves into small pieces.
3. Grate coconut and grind it with, Ondelaga /Gotu Kola leaves, green chilly and 1/2 tsp of mustard seeds. Add required salt and  a pinch of ingh and churn for 1 minute.
4. Remove it from the mixi jar. Keep it aside.
5. Keep a small pan and put 1 tbs of oil. Add  1/2 tsp of mustard seeds, jeera/cumin seeds and a pinch of ingh/Asafoetida.
6. Let mustard seeds splutter. Add curry leaves, ingh /asafoetida  and add bendekai.
7. Fry the pieces till they turn crisp and turn golden brown.
8. Add this fried bendi/lady's finger to already grind sasive mix. Add curd and mix it well.


9. Shift the ready Ondelaga /Gotu Kola to a serving dish add cut coriander leaves  and serve as one of the side dish.

Note :

Use little mustard seeds ( 1/2 tsp for 1 cup of coconut approximately), so that mustard aroma is well mixed with coconut. Adding more chily is optional. Do not use very old curd. It might spoil the whole aroma of Sasive.
Time : 15 Minutes.
Serves : 2 to 3.

Hybreed Ondelaga leaves 




Home grown Ondelaga : Gotu Kola Leaves.




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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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