Banana stem Curry

Banana stem curry is one of  the side dish. Banana stem is full of fiber and it should be eaten at least once a month or two.

Banana Stem has loads of benefits and people say that it takes away the dirt from intestine in a fine manner. It helps to flush out the stone from kidney. It eases the problem of indigestion.
I have used Banana Stem, little jeera and pepper. Added some grated coconut. Little jaggery is used to give a sweet taste.
The stem was given by our neighbour and they do have lots of place to grown banana plants. They do give us some banana and the stem most of the times. So it is easy for me to try many dishes out of banana stem.
Some time I do cut and put the raw pieces in curd and make  raw pachadi. (With out cooking). some time dal, some time curry so this time its dry curry with simple spices.
Let us see some benefits of eating banana stem in our diet.
Banana stem is good for taking out the kidney stone.
It is good for detoxifying our body. It is good for digestion.It helps to control the blood pressure and cholesterol. Healing acidity and gastric problems.
Banana Stem Curry simple, easy and healthy.
Lets see the recipe Now :

No Onion or Garlic is used in this Dish : Banana Stem Dry Curry.

Ingredients :

Banana stem : Small Piece
Butter milk : 1/2 Cup
To Add :
Dry ginger powder : 1/2 Tsp
Jaggery : 1 Tbs
Turmeric Powder : A little
Salt : As required
Coconut : 2 to 3 Tbs
Seasoning :
Coconut Oil : 1 Tbs
Green chilly : 2 to 3
Mustard Seeds : 1/2 Tsp
Jeera : 1/2 Tsp
Curry Leaves : 6 to 8 leaves.

Method : 

1. Add a cup of water to butter milk and soak banana stem pieces in it.
2. Wash and cut banana stem into small pieces.

3. Wash banana stem and drain out all the water from it.

4. Pressure cook banana stem for 6 to 8 minutes adding little water. Let it cool.

5, Prepare seasoning with coconut oil, mustard seeds, jeera, add green chilly and curry leaves.
6. Add cooked banana stem and let it boil.Add turmeric powder, jaagery and ginger powder.

7. Add salt and cook till all the water disappear.
8. Add grated coconut and mix it well. Shift it to a serving bowl.

9. Banana stem curry is ready to serve.

Note :

You can use 2 tbs of curd instead of butter milk. Add a cup of water and mix it well and dip the banana stem cut pieces in it.
Adding any other masala taste differ.  Adding red chilly powder instead of green chilly is optional.
Adding jaggery is optional. Use of any cooking oil instead of coconut oil is optional.
Time : 30 Minutes.

Serves : 4 to 5.

Onion Uttappam

Onion Uttappa / Onion Dosa is one of the famous Dosa for many people. It is very yemmy, easy and filling Dosa and it keeps you full for a long time.

I have used a chopper to cut onions , it was so easy and quick. This chopper we bought it in Amezon and it very handy in our busy life. It helps us to chop many vegetables very easily.

Let us see some benefits of having ONION in our diet.

Onions are rich in vitamins and minerals. They are packed with Nutrients. They are low in calories.

They are rich in antioxidant properties. Onions helps to control blood sugar. They help to boost bone health. They are good source of antibacterial properties. Very good for digestion. They do contain medicinal properties. In olden day people used onions to cure headache, mouth sore and heart disease. Onion is filled with Vitamin C, Vitamin B, Vitamin B 9 and Vitamin B 6. It is a good source of potassium.

Let us see the recipe Now :

Ingredients :

Dosa Batter : 2 to 3 Cups

Onions : 2

Green chilly : 2 

Curry leaves : 8 to 10 

Coriander leaves : 1 Handful

Salt : A little 

Coconut gratings : 2 Tbs

Method :

1 Wash and chop onions washed curry leaves, coriander leaves, green chilly.

2. Cut or chop with the help of chopper. It helps to cut the ingredients into thin and small.

Grate coconut and add  to chopped mixture.

3. Keep a pan on the fire and heat.

4. Sprinkle some oil and pour a ladle of Dosa Batter. Put little oil on top and cook for a minute.

5. Spread some chopped mixture lightly on the top of dosa. Cover the lid..

6. Cook on low flame for 1 to 2 minutes. Turn the other side and cook.

7. Take out the Onion Uttappa and serve with butter and your choice of side dish.

8. The other method is just mix all the chopped mixture to dosa batter.

9. Add little oil on hot tava. Put a ladle of batter and cook on medium flame.

10. Turn the other side and cook. Serve with your choice of side dish and little butter on top.

Note : 

You can use Dosa batter or Idli batter to prepare ONION UTTAPPA. Do not spread dosa as thin. It should be small and fluffy to get the yummy taste. Add little oil on both side. Cook on low flame to get nice Dosa. Use of chopper is optional. You can cut into thin, small pieces with the kitchen knife.

Time : 30 Minutes

Serves : 2 to 3 .

Palak - Paumkin Fry

Palak - Pumpkin Fry is a quick and yummy side dish. Palak - Pumpkin fry is a mild spicy dish that fits to all age group.

I have used home grown palak which I got from my pot and used a carrot and a cup of pumpkin gratings. I also used coconut to make the fry more tasty.
Let us see some benefits of eating Palak /Spinach leaves in our diet.
Palak /Spinach is loaded with vitamins, minerals, nutrients and antioxidants. Palak is rich in insoluble fiber and good for people who suffer from constipation. Palak leaves contain potassium, magnesium and vitamin B6, B9 and Vitamin E. It is rich in Vitamin C, Vitamin K, floic acid, iron and calcium. Palak is good for good skin health and our immune system.
 Palak - Pumpkin Fry is mild spicy curry and it has No garlic or No onion.
Let us see the recipe now :
Ingredients :
To Fry :
Palak/Spinach : 1 Bundle
Carrot grating : 1 Carrot
Pumpkin Gratings : 1 Cup (1/4 of 1 small pumpkin)
To Add :
Salt : As required
Turmeric powder : A pinch
Chilly powder : 1/2 Teaspoon
Coconut Grating : 2 to 3 Tablespoons
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves and green chilly : 1

Method :

1. Wash and cut palak leaves and keep it aside.

2. Wash and scrape out the outer layer and grate carrot and keep it aside.
3. Peel off the pumpkin hard layer and grate the vegetable and keep it aside.

4. Grate coconut and Wash and slit green chilly and cut curry leaves.
5. Keep a pan on the fire and put oil. Let it get hot. Add mustard seeds and jeera.
6. Let mustard seeds splutter. Add 1 slit green chilly. Add a pinch of turmeric powder.
7. Add curry leaves and cut palak leaves. Stir slowly and let it get soft. ( Fry on low flame).

8. Add grated carrot and stir slowly.

9. Add pumpkin gratings and stir for 5 to 6 minutes. ( On low flame).

10. Add salt and red chilly powder and mix it nicely.
11. Add coconut gratings and put off the fire.

12. Shift the Palak - Pumpkin Fry to a serving dish and enjoy as one of the side dish.

Note. 

You can add more carrots. (Optional). You can add more chilly. Do not add any water. Fry on low flame. Adding coconut is optional.
You can have this fry with chapati as chapati roll. You can also keep this fry in the middle of the bun and place some cucumber and have it. Adding any other spices is optional. I always like to have mild khara so that I use very little chilly in my cooking.
Time : 10 Minutes
Serves : 2 To 3.

Raw Mango - Sasive Avalakki

Avalakki/ poha/ aval is one of the handy grain that come into help for breakfast or snack. 

Avalakki is prepared using boiled rice.
I have seen this process in my Doddamma's house when I used to stay in my childhood days. Its all a precious memory that come as dream for now.
Here is Sasive Avalakki one of the famous dish from Udupi. Even in big functions they do prepare Sasive Avalakki (Avalakki prepared using mustard seeds).
Here I have used raw mango tokku instead of tamarind pulp and ground mustard with coconut and added it.
Let us see the recipe now :
No Onion or No Garlic is used here and is one of the traditional dish from Udupi.

Ingredients :

To Cook :
Avalakki /Poha /Aval (Thick) : 3 Cups
To Add :
Mango Tokku/Grated Mango : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little
Grated carrot : 1
Ghee : 2 Tablespoons
To Grind :
Cut or grated coconut : 1 Cup
Mustard seeds : 3/4 Teaspoon
Red chilly /Byadagi chilly : 4 to 5
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Groundnuts : 1 Handful
Curry leaves :6 to 8

Method :

1. Wash avalakki, drain out all the water. Add salt and mix it.

2. Add turmeric powder, jaggery, mango tokku and mix it nicely. Add 1/2 Cup of water and leave it for 5 minutes.

3. Cut or grate coconut and grind it with mustard seeds. Wash and grate carrot.

4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and 1 red chilly.

5. Add groundnuts and fry till it turns golden brown. Add curry leaves.

6. Add soaked avalakki mixture and mix it slowly on low flame.

7. Add 2 tbs of ghee and mix it slowly. Cover and cook for a minute.

8. Let it cook on low flame. Add ground mustard - coconut mixture and mix it nicely.

9. Add grated carrots and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve it with a cup of curd and banana.

Note :

It should be soaked well, so that avalakki cooked turns soft. You can use more oil instead of ghee. Use of more /less chilly is optional. You can adjust jaggery according to your taste.
Do not grind coconut and mustard into paste. Use the thick variety of Avalkki.
Time : 30 Minutes.
Serves : 3 to 4 .

Spicy Spring Onion Dry Curry

Spring Onions are the healthy vegetable that can be used in our cooking. We do get this leaves most of the time in the year. Here I have tried Palya / Dry curry with Spring Onions.

Let us see some benefits of Spring Onions :
Spring Onion bulbs are good in taste and rich in nutrients. Spring onions are very much used in Chinese traditional medicines. They are rich in sulfur and it provides lots of health benefits to us. They are low in calorie.
Spring Onion adds taste to the food. It lowers and controls the blood sugar level. It is good for medicine for common cold. It is good for digestion. It also helps to control the blood circulation in our body. They help to lower the cholesterol level in our body. They help in regulating metabolism in our body. It has good amount of Anti - bacterial properties  and helps to fight against cold and flu. Spring Onions are good for treating eye disease and eye problems.
They are rich in vitamins like Vitamin C, Vitamin B2, Vitamin A and Vitamin K. They are good source of copper, phosphorous, magnesium, potassium, manganese and fiber.
Let us see the recipe Now :
This side dish Spicy Spring Onion Dry Curry is good to go with almost all the main dishes. Yummy with hot rice and a spoon of fresh ghee. Also goes well with any type of roti, nan, pulka, or pooris.

Ingredients :

Spring Onion : 1 Big Bundle
Green chilly : 2
Lemon : 1/2 ( One teaspoon )
Roasted Chenna : 2 Tablespoons
Pepper Pods : 6 to 8
Jeera /Cumin seeds : 1/2 Teaspoon
Salt : As required
Turmeric Powder : A pinch
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash nicely and cut Spring Onion leaves and bulb into small. Wash green chilly and slit.

. Dry grind roasted chenna / hurikadale /putani /Pottu kadale, jeera and pepper pods.

3. Keep a pan on the fire and put oil. Add mustard seeds, jeera/curmin seeds.
4. Let it splutter. Add curry leaves and green chilly. Fry for a while.
5. Add cut spring onions and fry nicely. Do not use water. Lower the flame. Stir in between.

6. When leaves turn soft add salt, dry ground roasted chenna, turmeric powder.

7. Mix it slowly and let it cook on low flame for at least 5 minutes. Stir in between so that it does not get burnt at the bottom.

8. See that all the moisture disappear. Shift the ready Spicy Spring Onion Dry Curry to a serving dish.

Note :

Do not add any water while cooking. Spring Onion contain lots of water in it and it helps the leaves to cook. Adding any other spices is optional. Adding extra onions or garlic is optional. No need to add any coconut to the curry.
Time : 20 Minutes.
Serves : 2 to 3.