Sabbassige Curry(Dill Leaves)

Sabbassige Soppu/Dill leaves are loaded with healthy properties. 
We can prepare varieties of dishes using this Dill leaves. Like wise , akki rotti, paratas, different varieties of rice, dal vada, dry curries etc etc etc.

Let us see some benefits of eating  " Dil leaves/Sabbassige soppu " in our diet ".
Dil leaves helps to boost digestive health. It provides relief from insomnia, diarrhea, menstrual disorders and respiratory disorders. It helps to boost immune system. It is contain anti inflammatory substance. Dil leaves are good for ladies just after their delivery. Dil leaves do contain
or Dil Leaves are good to keep your body cool.
Sabbssige/Dil leaves Curry can be eaten with Chapatis ,  Jolada Rotti ( Jawar),  Raagi Rotti , Pooris and  Rice.
No Onion or No Garlic is used in this curry.
Lets see the recipe Now :

Things Needed:

Sabbassige Soppu ( Dil
Leaves ) : 1 Bundle ( Medium Size ).
Toor dal : 1/2 Cup
Green Chilly : 2 to 3
Ginger : an inch.
Mustard Seeds : 1/2 Teaspoon.
Urd Daal: 1/2 Teaspoon.
Ingh/Asafoetida : a pinch.
Jeera/Cumin seeds : 1/2 Teaspoon.
Methi Seeds : 1/4 Tea spoon.
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : to taste.

Turmeric Powder:  a pinch.
Curry Leaves : 6 to 8.
Water : 2 cups.

Method :

1. Wash and cut Sabbasige Soppu ( Dil leaves), Green chilly, curry leaves and ginger.

2. Wash and cook toor dal, green chilly, dil leaves and ginger in a pressure cooker. Let it cool.

3. Keep a pan on the fire and heat. Add mustard seeds, urid dal, let it splutter.
4. Add green chilly, curry leaves and ingh. Mix it well and put off the fire.

5. Now keep cooked toor and dil leaves on fire. Add a glass of water and let it boil.
6. Add salt and turmeric powder. (a pinch). Add mustard seasoning and boil for 2 to 3 minutes.

7. Shift the curry to a serving dish. Serve with any main dish you have prepared.
8. The thick curry taste better.

Note : 

You can use Moong dal instead of toor dal. Adding onions and garlic to the curry is optional.
Adding any spice to the curry is optional. Taste differ. Adding Ghee to the curry is optional. It adds to the taste. Adding more/less chilly is optional.
Time : 20 Minutes
Serves : 4.

Ginger Tambuli .

Tambuli means Tampina Huli. (Cooling For the body) and its very healthy curry. Tambuliis one of the side dish. It is normally prepared using savoury butter milk. It is served in the beginning and should be eaten with rice. (first few spoons). Eating tambuli helps to digest the food easily. It is one of the traditional dish. We can prepare so many types of tambulis. Here is a recipe of Ginger (Shunti) tambuli.

Lets see some benefits of having ginger in our diet. 
Ginger is loaded with nutrients and bio active compounds which are loaded with benefits for our body and brain. Ginger can be used as fresh, dried, powdered, oil or juice. It is very common ingredients in Indian cooking.
Ginger has anti inflammation, anti-oxidant and anti-emetic properties. It is good for common cold and help to resolve respiratory problems. It is good for morning sickness, nausea and vomiting. It helps to digest the food easily. Its juice is a good remedy for headache.
Lets see the recipe now and there is no onion or garlic in this "Ginger Tambuli". It can used as one of the side dish and goes well with all most all the main dishes.

Things Needed :

Ginger : a small piece
Butter milk : 1 cup ( Can use 2 table spoons of curd( yogurt or dahi)
Jeera: 1 Tea spoon
Pepper : 1/2 Tea spoon
Fresh Coconut : 1 Table spoon
Salt : to taste
Red chilly or Green chilly : 1
Ghee : 1 Table spoon
Curry leaves: 6 to 8 leaves
Ingh or Asafetida : A pinch

Method:

1. Wash and remove the outer layer of ginger.( skin). Wash again and cut into small pieces.

2. Keep a pan on the fire and heat. Put some drops (1/4 Teaspoon) of ghee, black pepper, jeera/cumin seeds and fry for 10 seconds.

3. Add ginger and fry for a minute.  Put off the fire, add ingh and curry leaves.  Let it cool down.

4. Grate or cut coconut.

5. Grind fried ginger mixture and 1 tablespoon of grated coconut with very little water or butter milk.

6. Grind till fine paste. Add required salt and churn once or twice. Remove from the mixi jar.

7. Put it in a bowl. Add butter milk or curd. Add water if you use curd and make into thin watery consistency.

8. Keep a pan again on the fire and put 1/2 teaspoon of ghee. Add jeera and ingh to it. Fry for 10 seconds. Add 2 to 3 curry leaves and put this jeera mixture to tambuli. Mix it well.
9. Serve with hot rice along with other side dishes.

Note :

Do not add more water while grinding. Add required water later. Do not add lot of pepper or chilly. Tambuli should be mild. Adding more ghee is not required. Grinding fried mixture with curd turn creamy. It may not taste good even if you add water. So use little water to grind if you are using curd.
Time : 10 minutes.
Serves : 2 to 3

Gingly/Sesame Seeds Laddus

Gingluy seeds/Thill/Ellu/Sesame seeds laddu/unde is one of the unde normally prepared during Gokulashtami. (Shree Krishna Janmashtami).

Sesame seeds laddus are easy to prepare and it is healthy sweet dish. During winter and rainy season our skin gets dried or brittle because of less moisture. So nature's friendly sesame seeds provide the oil that body needs. People in olden days have practiced healthy food habit that fit according to the nature and ate them according to the seasons, days, months etc.
As I said earlier these Sesame seeds laddu is easy to prepare and it can be eaten at any time of the day. It is also one good food which you can pack it for your kid's snack box. People who travel also can take these laddus to munch on their travel.
Lets see the recipe now.

Ingredients :

Til Seeds : 1 cup ( cleaned )

Jaggery : 1/2 cup

Coconut/copra : 1 cup (grated )

Cardamom : 5 to 6 seeds ( Powder it )

Ghee : 1 Tea spoon

Water : 2 Table spoon
Ground nuts : 1 Cup + 2 Tablespoons

Method : 

1. Roast sesame seeds till they pop up. Keep it aside.
2. Dry roast ground nuts and remove the husk and keep it aside.
3. Grate coconut and keep it aside.
4. Keep a pan on the pan and add water and jaggery. Let the jaggery melt nicely.
5. Let it boil for a minute. Now remove the jaggery liquid and filter /strain it with tea strainer. Keep the clean jaggery liquid aside.
6. Dry grind a cup of ground nuts, sesame seeds and coconut. Keep them aside.

7. Now keep the clean jaggery liquid on the fire and boil. Let it get a string consistency.

8. Add powdered ground nuts, sesame seeds, coconut and the remained roasted ground nuts as it is.

9. Mix it well and stir for a minute. Remove from the fire and put a tablespoon of ghee.

10 mix it nicely and prepare laddu. Laddus are ready to serve.

Note : 

Do not powder all the ground nuts roasted. Keep 2 to 3 tablespoons ground nuts as they are. (or divide them into two). Jaggery consistency should be proper. (little thicker than one string). Adding more coconut or sesame seeds are optional.You can use dry coconut/copra instead of fresh coconut. If you are using fresh coconut just dry roast them till they turn brown. (Do not burn).

Time : 30 minutes
20 to 25 Laddus can be prepared.(Small size).

Aaloo Tikki - Kabooli Channa Chat.

Who doesn't like chats? Chats have become very famous now a days. Children or elders long to have some thing or the other spicy chat. But all should remember that eating chats many a times leads to acidity because of consuming more spice than the requirements. It is always healthy to have home made eatables. It is not only good for the body, it is good for your pocket (Money) too.

I do like chats and prepare according my taste and share with you, so that you can also try at home and satisfy your tummy.

Its a bit lengthy process. 
1. First you have to soak Kabooli Channa in water at least for 5 to 6 hours, then cook it till they are soft. Then prepare a curry using some tomatoes and spices.
2. You should boil one or two potatoes and remove its skin once it is cool. Soak a bowl of  (3 to 4 tablespoons full) flattened rice for at least 5 minutes. Mix it with bread (I have used brown bread) and spices, coriander leaves, green chilly etc.
3. You need to prepare Tikki on the tava. Shallow fry also will do.
4. Cut some onions/carrots to top up the tikki.
5. Preparing green and sweet chutney.
Should prepare : 
Wash and soak Channa for 3 to 4 hours and cook for at least 10 to 12 minutes. 
Wash and boil potatoes and remove the skin when they are cool. Keep it aside.
Lets straight get into the recipe :
Preparing Channa Curry:
Things Needed :
Cooked Channa (Kabooli Channa will suits the chat) :  1 Cup
Onion : 1
Green chilly : 2
Ginger : A small piece
Tomatoes : 2 to 3 Small ones
Garam Masala powder: 1/2 Tea spoon.
Jeera Powder : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Salt to taste.
Coriander leaves: 4 to 6 sticks.
Ginger: A small piece.
Oil : 2 Teaspoons
Butter : 1 Tablespoon

Method : 

1. Wash and cut onions, tomatoes, green chilly and coriander leaves.

2. Grate ginger and keep it aside.
3. Now keep a pan and put oil. Heat and put jeera and let it fry for 30 seconds.
4. Add green chilly, onions and fry for 1 to 2 minutes. Add tomatoes and fry till they turn soft.

5. Add jeera powder, red chilly powder, garam masala powder and stir.
6. Add turmeric powder a little and salt. Mix it well.

7. Now add cooked Kabooli channa and mix it well. Let it cook for 2 to 3 minutes.
8. Remove from the pan and shift it to the serving dish.
9. Add cut coriander leaves and butter. Keep it aside.

Now preparing Tikki (Patties).
Things Needed : 
Avalakki/Flattened rice : 1 Cup ( 4 to 5 tablespoons)
Bread slices :  5 to 6 slices.
Potatoes : 2 (Small ones)
Green chilly : 1
Garam Masala : 1/2 Teaspoon
Jeera powder : 1/2 Teaspoon
Coriander leaves : 2 to 3 tablespoons
Salt : Required
Oil : 4 to 5 Tablespoons
Method 
1. Wash and soak thick Avalakki with 1/4 cup of water for at least 5 minutes.

2. Powder the bread in the hand or by mixi and keep it aside.
3. Take a big bowl and put boiled potatoes, soaked avalakki/flattened rice. powdered bread, cut green chilly, jeera powder, garam masala powder and coriander leaves. Add salt.

4. Mix all these ingredients nicely and prepare dough. Divide the dough into small ball size.

5. Now keep a tava on the fire and heat. Sprinkle oil.
6. Give a desired shape to the tikky dough and place on the hot tava. Put oil around the tikki and cook on medium and low flame. ( First low and then medium flame).

7. Cook on both sides and remove from the tava. (At time 4 to 5 tikki can be roasted or shallow fried)
8. Repeat the same and cook all the tikky and keep it aside.

Serving :
1. Wash and cut an onion into thin pieces and keep it aside.
2. Keep the green chutney and sweet chutney ready.

3.Take a plate : Put a ladle full of channa, Keep two patties,
4. Put sweet chutney and green chutney on the top of patties. (Each 1/4 teaspoon).
5. Top up with cut onions and Serve

6. You can also add some curd and Serve as " Dahi Aloo Channa Chat".

Note : 
Channa can be boiled/cooked without soaking. But it takes long time. It is better to soak channa and then cook. It should be cooked till soft. Use of spice can be optional. You can use channa masala of any brand. (I have used garam masala and jeera powder). Use of garlic is also optional.
Patties : You can use more potatoes instead of flattened rice. (Avalakki). Use of spice is optional.
Do not boil the potatoes too much.
Adding Dahi and preparing Dahi Aloo Chat is also optional.
You can also use carrots gratings instead of onions to top up the patties. (optional).
Preparing curry : 10 minutes.
Preparing Tikky : 10 Minutes
Whole cooking time : 30 to 40 minutes.
Soaking Channa : 5 to 6 Hours
Cooking Channa : 20 minutes.