Pumpkin Spicy Curry

Pumpkin spicy curry is a side dish and easy to prepare. You can have this side dish with almost all the main dishes.

I have used pumpkin, coconut and home prepared spice powder.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is filled with vitamins and minerals. It has potassium and anti oxidant properties. It has Vitamin A  Vitamin C and Vitamin E. Pumpkin is very low in calorie and it keeps you full for a longer time. It is good for weight loss. It is full of fiber. It ia good for our eye health. Eating pumpkin is good for our immunity health. It helps in fighting against bacterial infections and fungal infections. Beta carotene in pumpkin helps to protect our skin. It also helps in reducing the glucose level and increasing the amount of insulin in our body. It is good for diabetes.

No onion or No garlic is used in this Pumpkin Spicy Curry. 

I have not used any dal in this curry. Udupi style Pumpkin Spicy Curry. It is easy, simple and quick. 

Things Needed :

To Cook :
Pumpkin Pieces : 1 Big bowl

To Add :
Salt : As required
Turmeric powder : A pinch
Tamarind pulp : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon

To Grind :
Sambar Powder/Rasam powder : 2 Teaspoons
Coconut : 3 to 4 Tablespoons

To Season :
Coconut oil : 1Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8
Green chilly :1

Method :

1. Wash and remove the outer layer (Peel off the skin) and cut into small pieces. Wash the pieces and keep it aside.

2. Grate coconut and grind it with sambar/rasam powder using little water.

3. Keep a pan on the fire and heat. Add coconut oil, mustard seeds, jeera and let it fry.
4. Let mustard seeds splutter. Add ingh, green chilly and curry leaves.
5. Add pumpkin pieces and stir once. Add 1/2 cup of water, a pinch of turmeric and cook on medium flame till they turn slightly soft.

6. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Add it to cooked pumpkin pieces. Add methi seeds. (Raw methi seeds).
7. Add required salt and mix it well. Add ground coconut mixture and mix it slowly. Add 1/2 cup of water if required. Let Pumpkin Spicy Curry boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and serve with hot rice.

Note :

Do not over cook the pumpkin pieces. It cooks faster and turns as paste. Use of any sambar/rasam powder is optional. I have used home prepared sambar powder. It taste better. Use of any dal is optional. Do not add much tamarind. It should be mild. Adding methi/Fenugrik seeds helps to lower the cholesterol level in the curry. It helps to digest the food easily. Do not add more water to the curry. It should be bit thick. (Taste better).
Time : 20 Minutes.
Serves : 3 to 4 
Style : South Canara /Udupi/Karntaka/India.

Home made Sambar Powder :

Dry roast 1/4 Teaspoon of methi seeds, 1/2 teaspoon of channa seeds/Kadale bele, 2 tablespoons of coriander seeds and 1/2 Teaspoon of jeera/cumin seeds with 5 to 6 byadagi chilly.
Dry grind it once it is cools.

( 1 time use).

Little Millet Lemon Rice/Same Chitranna

Millets are known as healthy grains these days because of their health benefits. They are rich in fiber, free of gluten and keeps you in good health. I have used little millet and prepared lemon rice.
Little millet is known as Same akki in Kannada language/Karnataka/India. 

I have used Little millet, lemon, coconut and green chilly.
Let us see some benefits of using "Lemon" in our diet.
Lemon is known for its healthy properites. It is a good blood purifier, contain antioxidants, and helps in good digestion. It helps in treating indigestion, constipation, throat infections, fever and obesity. It also helps in treating respiratory disorders, cholera and high blood pressure. They do take care of our skin and helps in strengthening our bones, immune system and cleanse our stomach. Lemon juice is helpful in treating kidney stones and lowering body temperature. They have vitamins like vitamin C, Vitamin B6, vitamin A, Vitamin E and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe Now :
No Onion or No Garlic is used in this recipe.

Thing Needed :

To Cook :
Little Millet : 2 Cups
Water : 4 Cups
To Season :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Green chilly : 3 to 4
To Add :
Grated coconut : 1 Cup
Grated ginger : 1 Teaspoon
Salt : As required
Ghee : 1 Tablespoon
Turmeric Powder : A pinch
Cashew Nuts : 6 to 8 (Optional)
Lemon : 1
Coriander leaves : 2 to 3 Tablespoons.

Method :

1. Clean wash and cook little millet in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, curry leaves and coriander leaves.
3. Wash and remove the outer layer of ginger and grate it.
4. Grate coconut and keep it aside. Extract lemon and keep the juice aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
6. Let mustard seeds splutter. Add slit green chilly and curry leaves.

7. Add cooled little millet and mix it slowly.
8. Add turmeric powder, ghee, lemon juice and mix it nicely. Let the flame be on low.

9. Add grated coconut and  fried cashew nuts. ( Fry it in a teaspoon of coconut oil).

10. Shift the ready Little millet lemon rice to a serving dish. Serve with a cup of curd.

Note :

Do not add more water. It might turn watery and the lemon rice does not taste good. Use the exact required water. ( The ratio is 1 : 2 - one cup millet and 2 cups of water).
Adding onions or garlic is optional. You can use more/less chilly. Use of any cooking oil is optional.
Adding fresh coconut is optional.
Time : 30 Minutes
Serves : 3 to 4.

Pigeon Peas & Cluster Beans Dry Curry

Its the time to get Pigeon peas. Pigeon Peas is winter's crop and it is tender, filled with loads of vitamins and minerals and more than that it is fresh. I have used this pigeon pea, cluster beans and prepared simple dry curry.

One should make use  and eat the seasonal vegetables and pulses during their seasons.

It does provide good effect on our body since they do contain loads of minerals and vitamins. 

Dry curry is one of the side dish and we can prepare with many vegetables and is good to eat with little ghee and hot rice/chapatis/rotis etc.

I have used pigeon peas, cluster beans, coconut and some simple spices.

Let us see some benefits of eating pigeon peas in our diet.

Pigeon peas helps to stimulate growth. They helps to prevent anemia and boost heart health. They also helps to improve digestion and strengthen our immune system. They boost energy and eleminate inflammation. They have good source of potassium and helps in regulating blood pressure in our body. They are filled with proteins and good for people who are suffering from anemia. Pigeon pea is loaded with nutrients and they have some amount of calories and very low in saturated fats and cholesterol. It is filled with dietary fiber. They have Vitamin B, Vitamin C and Carbohydrates. Dietary fibers in them helps to balance cholesterol level in our body. It also magnesium, phosphorus, copper and manganese in it.

Let us see the recipe Now :

No Onion or No Garlic is used in this recipe and it is very simple and easy to prepare. 

Things Needed :

To Cook :

Pigeon Peas : 1 Cup 

Cluster Beans : 1 Cup ( 150 gr).

To Add :

Coconut : 2 to 3 Tablespoons

Green chilly : 1 to 3

Ginger : 1 Teaspoon

Methi seeds : 1/4 Teaspoon

Salt : As required

Coriander leaves : 2 Tablespoons

To Season : 

Coconut oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Urid dal: 1/2 Teaspoon

Jeera / Cumin seeds : 1/2 Teaspoon

Curry Leaves : 6 to 8

Method :

1. Remove pods and wash it. Wash and cut the edges of cluster beans and cut into small.

2. Grate coconut, wash and cut green chilly, coriander leaves and curry leaves.

3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.

4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.

5. Let mustard seeds splutter. Add jeera, slit chilly and curry leaves.

6. Add pigeon peas and mix it well. Add cut cluster beans and mix it again. 

7. Add a pinch of turmeric powder, methi seeds and 1/2 cup of water. Let it cook on medium flame.    

I have used pressure cooker to cook pigeon peas and cluster beans.

8. Cook for 4 to 5 minutes and put off the gas. Let it cool.

9. Keep a pan on the fire and put cooked pigeon peas & cluster beans. 

10. Add salt, grated ginger and mix it nicely. Let all the moisture disappear.

11. Add grated coconut and cut coriander leaves. Mix it well and shift the ready curry to a serving dish. 

12. Pigeon Peas & Cluster Beans Dry Curry is ready to serve. We had it with lunch as one of the side dish.

Note:

It is better to use pressure cooker to cook pigeon peas. Or it takes longer time to cook and the pea pod turns a bit hard. Use of red chilly powder is optional. Use of garlic or onion is optional. Use of roasted methi seeds powder is optional. ( Dry roast methi seeds and powder it. Keep this powder in a air tight bottle/box. Use it for curries and any type of chitranna or masala rice.

Time : 15 Minutes.

Serves : 2  to 3.

Pasta My style

Eating Pasta has become a passion now a days. Though it has ni taste and does not take much spice, it does a magic on all age group. I have tried this pasta on my style . It was yummy and we liked it very much.

Varieties of Pasta and noodles are available in the market. You get wheat pasta and noodles which are healthy options. Lots of veggies can be mixed with pasta so that kids do eat veggies along with pasta.
Normally pastas are loaded with cheese and tomatoes or cream.
I have just tried this pasta that suits our taste. I have used carrots, beans and tomatoes.  Added Oregano leaf powder. It added the taste in Pasta.Added some fried potatoes.

Let us see some benefits of having Oregano in our diet.O

Oregano is a herb which has its own aroma and belongs to mint family. The name  oregano derived from the Greek. Oregano means " mountain of joy ". This perennial herb's scientific name Origanum Vulgare. It is loaded with health benefits. It protects the immune system in our body. Helps to prevent chronic disease. It helps to improve digestion, detoxify the body and strengthen our bones. It also improve our heart health and increase energy levels.
It boost immunity in our body. It has a rich source of anti bacterial properties and take care of our body . It is full of fiber and helps in an easy digestion. Oregano is a natural form of Omega - 3 acids and it helps in balancing cholesterol levels, reduces inflammation and helps to prevent heart attack and strokes. Oregano is filled with nutrients and other organic compounds. It has manganese, calcium, iron, vitamin K and other organic compounds. It helps in detoxifying our body.

 Let us see the recipe now :

Things Needed :

Wheat Pasta : (Any shape) : 1 Bowl : 250 Grams
Carrots : 2
Capsicum : 1
Tomatoes : 2 (Medium sized)
Beans : Handful .
Potatoes : 2 (Medium sized)
Jeera /Cumin seeds : 1 Teaspoon
Oregeno : 1 Teaspoon
Salt : As required
Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ginger : An inch
Olive Oil : 2 Tablespoons
Coriander leaves : 2 to 3 Tablespoons
Oil : 1/2 Cup ( To fry potatoes) (Optional)

Method :

1.Keep water for boiling and cook pasta til they are slightly soft. Add a teaspoon of oil.

2. Remove and drain all the extra water and put cooked pasta in a big bowl.

3. Wash and cut tomatoes, beans, coriander leaves, carrots and capsicum into very small pieces.
4. Cook capsicum, beans, and carrots with very little water and let all the moisture disappear while cooking.
5. Remove the outer layer of potatoes and cut into finger chips shape. (Long and thin). Wash and keep it aside. Remove the outer layer of ginger, wash it and grate it.
6. Keep a pan and add olive oil and heat. Add jeera and fry till it turn slightly golden brown.
7. Add thin cut tomatoes and fry nicely till it leaves the pan. Add cooked capsicum
, beans and carrots.
8. Fry nicely till they turn slightly golden brown. Add grated ginger. chilly powder and salt. Mix it well.
9. Add Cooked pasta and mix it slowly. Let it cook nicely on low flame. Sprinkle Oregano on the top.
10. Remove it from the pan and add cut coriander leaves.

11. Keep a frying pan on the fire and add oil. Fry cut potatoes nicely till they turn golden brown and remove it from the oil. Fry all the potato pieces same way and put it on a kitchen tissue.
12 .Add this fried potatoe to Pasta just before serving.

Note:

Cook pasta nicely till they turn soft. Adding any other vegetables to pasta is optional. Potatoes can be cooked and add it to pasta instead of frying potatoes in oil. (Healthy option). Adding oregano is optional. But adding Oregano helps in many ways. Adding some Indian spices like garam masala , channa masala , pav baji masala et. can be added while cooking vegetables. Adding more oil is optional. Adding onions and garlic is optional. You can also cook tomatoes till soft and grind it like a paste. You can use this tomato paste to cook pasta. ( I cut the tomatoes into very small pieces. Adding french fries to Pasta is optional. ( You can cook and add it at the end.). Adding onions and garlic is optional.
Time : 40 minutes. (Al together).
Serves : 2 to 3.

Seeme Badane - Sweet Potato Jeera Curry

Seeme badane kai /Chayote Squash is one of the healthy vegetable. It grows in plenty during winter and is healthy too. I have tried Sweet potato and Seeme Badane Kai jeera curry and the combination of the vegetable suits so well. The curry came out so well and I would like you also try and enjoy this yummy side dish.

Starting of November as the rains stops slowly these Seeme badanekai plants starts to give out the vegetables. It is a climber plant and the vegetables are curvy shaped vegetables which are rich in minerals and vitamins.

Let us see the benefits of eating " Chayote Squash " in our diet.

Chayote squash/Seeme badanekai has no saturated fat or cholesterol. It is a rich source of dietary fiber. The vegetable has good amount of minerals vitamins and good for weight loss. They do contain B complex Vitamins, folates, potassium and Vitamin C. Chayote Squash helps in dissolving kidney stones and regulating high blood pressure. They are good for people suffering from constipation.
No Onion OR No Garlic is added in this " Seeme Badane - Sweet Potato Jeera Curry".
I have used Chayote Squash/Seeme Badanekai (Kannada language), Sweet potatoes, jeera, green chilly and coconut. This curry goes well with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash/Seeme badanekai : 2
Sweet Potatoes :  1 (Medium sized)
Moong or Toor Dal : 1/4 Cup
Methi seeds/Fenugrik Seeds : 1/4 Teaspoon
To Grind :
Coconut : 3 to 4 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Ginger : A small piece
Green chilly : 2 to 3
To Add : 
Salt : As required
Ingh /Asafoetida : A little
Turmeric powder : A pinch
To Season : 
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8 leaves

Method :

1. Wash and pressure cook moong dal and methi seeds with required water ( I have used moong dal) and keep it aside.
2. Wash and remove the outer layers of sweet potatoes and chayote squash nicely.

3. Cut them into small pieces and cook with required water.

4. Grate coconut and grind it with jeera, cut ginger and green chilly with required water till paste.
5. Now keep a pan and put cooked dal, cooked veggies. Add turmeric powder and salt.

6. Let it boil for 2 to 3 minutes. Add ground coconut jeera mixture and mix it well.

7. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt.
8. Shift curry to a serving bowl. Add mustard, jeera and curry leaves seasonings.
9. Serve with hot rice or any choice of your main dish.

Note :

It is better to cook veggies separately. Keep the veggies in a big pan and put some water and then cook till they turn soft. Use of any cooking oil is optional. Use of more/less chilly is optional.
Use of garlic or onions are optional. You can add carrots, beans to this curry. I have not used any curd or tamaraind since the curry is very mild.
Time : 30 Minutes
Serves : 2 to 3 
Type : South Indian/South Canara /Udupi.