Spicy Kasuri Mehti Poori

Spicy Kasuri Methi Pooris are snack food and you can enjoy them having at any time of the day. It goes well with a cup of coffee as snack and you can have them as breakfast with a cup of curd or chutney. We enjoyed eating these spicy kasuri methi pooris for breakfast and dinner. It is good to have when they are hot.

I have tried these pooris many a times and here it is for you all to try.
I have used wheat flour, curd, chilly powder, garam masala powder, jeera, Kasuri methi/dry methi leaves, salt and ghee. Prepared the dough and rolled as pooris immediately and fried in hot oil. Pooris do not fluff much since jeera and methi leaves are added. It taste yummy when they are hot. We had it with tomato chutney and a cup of curd for breakfast and the remaining were eaten as snack with a cup of hot coffee.
Try these pooris and you will definitely like to prepare it again and again.

Ingredients : 

Wheat flour : 2 Cups
Curd : 2 to 3 Tbs
Salt : As required
Kasure methi ; 2 to 3 Tbs
Ghee : 1 Tsp full
Garam Masala powder  : 1/2 Tsp
Chilly Powder : 1/2 Tsp
Jeera/Cumin Seeds : 1 Teaspoon
Turmeric powder : A little
Cooking Oil : 1 Cup

Method :

1. Take a big bowl and add wheat flour, salt, chilly powder and jeera/cumin seeds.
2. Add garam masala powder, turmeric powder, ghee and kasuri methi. (I used everest kasuri methi).

3. Mix all the ingredients and add curd and mix the dough nicely.

4. Kneed the dough well and divide it to small portions. Give a ball shape and press a little.

5. Roll them as pooris.

6. Keep a pan on the fire and heat. Fry on hot oil both sides till it turns golden brown.

7. Take it out from the pan and put it on the kitchen tissue.

8. Arrange in a tray or plate and serve with choice of your side dish.
9. We had it with tomato chutney and curd.

10. We also had these pooris as snack with a cup of coffee.

Note :

Using more or less chilly is optional. Add curd little by little while preparing the dough. Do not add at once. (It might turn mushy).
Time : 30 Minutes
Serves : 3 to 4.

Snake Gourd - Moong Dal Curry

Snake Gourd is filled with fiberm minerals and vitamins.
Here is a yummy curry using Snake Gourd /Padavala Kai (in Kannada language).

I have used Snake gourd, moong dal, green chilly, ginger and milk.
It simple, quick, easy, delicious and very mild.
Snake gourd is known as Padwal/Chichinda in Hindi, Padavala Kai in Kannada/ Karnataka, Pudavalana in Malayalam/Kerala, Pudalankaai in Tamil/Tamil Nadu and Potlakkaya in Telugu/Andra Pradesh.

Let us see some benefits of Having Snake Gourd in our diet.

Snake Gourd is known for its medicinal values and health benefits in Ayurveda from Ancient periods.
Snake gourd supplies plenty of nutrition to our body. It is filled with water content and helps to cool our body. It is good for heart health and loaded with vitamins and minerals.
Snake gourd has very low calories and zero cholesterol. It is good for people who diet for weight loss. It is full of dietary fiber and digested easily. It is good for diabetes. Snake gourd is helps to remove the toxins from our body. Snake gourd is full of fiber and helps to prevent constipation and regulate the bowel movements. Snake gourd is rich in antioxidants. It helps to strengthen respiratory process in our body. It is good for hair, skin and hair growth.
 There is no Onion or No Garlic in this Snake Gourd Moong Dal Curry.
This simple curry is good for all age group.It is yummy, easy, quick and delicious.

 Let us see the recipe :

Ingredients :

To Cook :
Moong dal : 1/2 Cup
Snake gourd : 1 Small size
Green chilly : 2 to 3
Ginger : An inch
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required
Turmeric powder : A pinch
Coriander leaves : 1 Tablespoon
Boiled Milk : 1/2 Cup
Besan /Channa flour : 1/2 Tsp
Lemon : 1 Tsp. (1/2 lemon).
To Season :
Mustard Seeds : 1 Tsp
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 5 to 6
Ghee : 1 Tbs
Ingh/Asafoetida : A little

Method :

1. Wash and cut Snake gourd. Remove the pulp and seeds. Cut into small pieces. Keep it aside.

2. Wash moong dal.
3. Wash and peel off the outer layer of ginger, wash again and grate it.
4. Wash curry leaves, coriander leaves cut into small pieces. Wash and slit green chilly.

5. Put snake gourd pieces, moog dal, slit green chilly, grated ginger, 1/2 tsp of methi seeds and 1/2 cup of water in a pressure cooker and cook for 5 to 6 minutes.

6. Let it cool. Take out the cooker lid, add little turmeric powder and required salt. Mix it well.

7. Add little water and let it cook for 2 to 3 minutes.
8. Add boiled milk and 1/2 tsp of besan/channa flour and mix it nicely. Cook for 2 minutes.

9. Put off the gas and add 1/2 lemon extract, Ghee seasoned mustard seeds, jeera, ingh and curry leaves and mix it well.

10. Shift Snake Gourd - Moong Dal Curry to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Adding methi seeds is optional. Use of besan is optional.
Ghee adds to the taste. Adding any spice is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Tondekai Palya

Tondekai / Ivy Gourd is loved by most of us. Tondekai as we call in Kannada Langurage.  I have tried some dry palya /dry curry and it taste Yummy.

Tondekai/tindli, Tindoora, Kowai por Kowekai as it is called in different Indian Language.

I have used Tondekai, rasam powder, jaggery and dry ground coconut mixture.

Let us see some benefits of Tondekai/Tendli/Kowekai in our diet.
Ivy gourd /Tondekai helps to regulate the blood sugar level. it helps in preventing obesity because it is rich in anti obesity properties. It helps in improving digestion. It cures diseases because it is rich in anti oxidant properties. It protects against allergies. Tondekai helps to cure infections. It helps in increasing metabolism in our body. It prevents kidney stones.it helps in curing anemia since it is filled with iron. It is rich in minerals and vitamins. It has minerals like iron,potassium and calcium, It is rich in vitamin B 1, and B 2.
The fruits of Ivy gourd are used as traditional medicine in Ayurveda for several diseases and infections. The leaves are used for treating fever, bronchitis, jaundice and osteoarthritis.
No Onion - No Garlic  Tondekai Palya/Dry Curry.
It is simple, quick, yummy and healthy.

You must use tender Tondekai . 

Ingredients :

Tondekai : 1250 Gr.
To Add :
Rasam Powder : 2 Teaspoons full.
Coconut : 1/2 Cup
Green chilly : 1
Salt : As required
Coriander Leaves : 2 Tbs
Jaggery : 1 Teaspoon
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut tondekai and keep it aside.

2. Grate cocontu and dry grind it. Keep it aside.
3. Wash green chilly and slit, wash curry leaves, coriander leaves and cut into small pieces.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let mustard seeds splutter.
5. Add curry leaves and slit green chilly.
6. Add cut tondekai and mix it nicely. Add little water and cook till it turns soft.

7. Tondekai should be cooked till soft. Then you add salt and little turmeric powder.
8. Add rasam powder, jaggery and mix all the ingredients nicely.

9. Add dry ground coconut and mix it well. Let it cook on low flame for 2 minutes.
10. Mix it and check all the moisture is disappear. Shift the Tondekai Palya to a serving dish.

11. Add cut coriander leaves.

12. Serve as one of the side dish  and enjoy.

Note :

You can cook tondekai in pressure cooker for 2  minutes and then add it to seasoning done.
Use of Onions and garlic is optional.
Use of jaggery is optional.
Tondekai has little bit of tangy taste. So no need to use any lemon, tamarind, or any other tangy extract.
Use of coconut is optional. It adds to the taste.
I have used MTR Rasam Powder.  Use of any brand of spice is optional.
Time : 30 Minutes.

Serves : 3 to 4

Alasande / Cow pea Dal

Fresh Alsande / Cow Peas are rich in minerals and vitamins. In winter you get really good cow peas and other pods.

Recently I got these cow peas/ Alasande and prepared yummy curry. It is delicious to have with all most all the main dishes.
Alasande Dal is simple dish and it is quick also.
I have used Fresh cow peas pods, little toor dal, home made sambar powder/huli pudi,
Let us see the recipe now :

Things Needed :

To Cook :
Cow Peas : 1 Bowl
Toor dal : 1/2 Cup

To Add :
Tamarind Pulp : 1 Tablespoon
Sambar Powder : 1 Tablespoon
Green chilly : 1
Turmeric powder : A pinch
Methi /G=Fenugrik Seeds : 1/4 Teaspoon
Salt : As required
Coriander Leaves : 1 Tablespoon
Coconut grating : 2 Tablespoons

Seasoning
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal and Cow peas in a pressure cooker. Leave it for cooling.

2. Wash and cut coriander leaves, slit green chilly
3. Now keep a pan on the fire and put cooked cow peas, toor dal and 1/4 tsp methi seeds.
4. Add turmeric powder, slit green chilly and salt. Mix it well and let it cook for 2 minutes.
5. Add home made sambar powder and mix it well. Let it cook on low flame.
6. Shift the Alsande Dal to a serving dish.

7. Add mustard seasoning and grated coconut on the top. Mix it well and serve.

Note :

Use of moong dal instead of toor dal is optional.
Use of coconut is optional. It adds to the taste.
Cooking on the pressure cooker helps the food to quick fast.
Time : 20 Minutes.
Serves : 3 to 4 .

Home Made Sambar Powder/ಹುಳಿ ಪುಡಿ  For 1 Time only.

Dry roast , 2 tbsp of coriander seeds, 1 tsp of urid dal and 1 tsp of channa dal, 4 to 5 byadagi chilly, 1/2 tsp of jeera, 1/4 tsp of methi seeds, a small piece of cinnamon. Add 2 tbs of kobbari
Dry grind it once it is cooled.

Gulla - Sprouted Moong Curry

Gulla a type of brinjal from a place called Mattu near Udupi, is a special variety of brinjal. The seeds of this special brinjal has been given from Shree Guru Vadirajaru to people of Mattu. I have written about it in one of my blog page. Here is one more dish which I have tried it with this special Variety of Brinja and is known as Mattina Gulla.

I have used Sprouted Whole Moong, Gulla, and sambar powder which is prepared at home and added mustard , methi/fenugrik seeds seasoning with coconut oil.
Gulla - Sprouted Moong Curry goes well with all the main dishes and you can prepare this curry for festivals or feast. There is no Onion or Garlic in this curry.

Things Needed :

To cook :
Gulla /Udupi Special Brinjal : 2
Sprouted Whole Moong : 1 Small Cup

To Grind :
Coconut : 3 to 4 Tablespoons
Curry Powder : 2 to 3 Teaspoons

To Add :
Tamarind pulp : 1 Tablespoon
Salt : As required
Turmeric powder : A pinch
Oil : 1/2 Teaspoon
Ground coconut mixture

Seasoning done in Coconut Oil :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Methi seeds : 3 to 4
Ingh : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cut gulla /brinjal in to small pieces.

2. Cook sprouted whole moong and keep it aside. Soak a small marble size tamarind in hot water and squeeze out the pulp after 5 minutes.
3. Grate coconut and grind it with curry powder./Huli pudi.

4. Now keep a pan on the fire and put brinjal pieces in it. Add water, little coconut oil and turmeric powder.
5. Cook till the gulla pieces are soft.

6. Add cooked moong and mix it well.

7. Add tamarind pulp and required salt. Mix it nicely.

8. Add ground coconut mixture and mix it. Let it boil for 3 to 4 minutes.

9. Shift the curry to a serving dish and add mustard seeds, 2 to 4 methi seeds, ingh, curry leaves seasoning done in coconut oil.

10. Serve as one of the dish during lunch or dinner.

Note :
Soaking brinjal pieces in plain water helps to remove the bitterness in it. Adding oil and turmeric helps the pieces to retain the colour. (It does not turn as black). Home made curry powder adds to the taste. You can use any brand sambar powder instead of home made curry powder. Use of coconut oil is optional.  This is one of the traditional dish of brahmin and I do not use onions or garlic in my curry.
I had some sprouted moong already and cooked with little water.
Time : 30 Minutes
Serves : 3 to 4.

To get good sprouted moong you need to follow these steps:

Wash and soak whole moong for over night. Take out the water completely and put the moong in a towel /handkerchief and tie it slightly. Keep sprinkling water on the towel. It starts to sprout nicely. You can use this for preparing juice, salad and curries.

Curry Powder or Huli powder./ಹುಳಿ ಪುಡಿ

Dry roast or fry with a teaspoon of oil :
Methi seeds/Fenugrik seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Coriander seeds : 2 to 3 Tablespoons
Jeera /Cumin Seeds :1/2 Teaspoon
Cinnamon piece : A very small piece.
Dry roast or fry them one by one and dry grind it when it cools down.

Note : Fried mixture will not stay for long. It starts to smell. So better to dry roast and use.

You can also use the whole moong with out soaking or sprouted. Just wash and cook. (Optional). Use of sprouted moong is always healthy.