Green Cow Pea Coconut Curry

Green cow pea pods/ ಹಸಿ ಅಲಸಂದೆ ಕಾಳು is seasonal pods and these pods are dried later when they are fully grown and used as pulses in curries. I have used the green pods and prepared this curry.

I have used Green Cow peas, little toor dal and coconut.
Cow pea and toor dal are rich with proteins and carbohydrates They helps to provide energy and keeps you full for a long time. They are filled with minerals and vitamins.
Let us see the recipe now :

Things Needed :

To cook :
Cow Peas : 1 Cups
Toor dal : 2 handful
Methi seeds : 1/2 Teaspoon
To Grind :
Coconut : Fresh : 1/2 Cup
Red chilly /byadagi : 4 to 5
Coriander seeds : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Tamarind : A small marble size
To season :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida  : A pinch
Curry leaves : 6 to 8
To Add :
Salt : As required
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch

Method :

1. Remove the pods from Green cow peas and wash it nicely.
2. Wash toor dal and put it in a pressure cooker along with washed cow pea/alasande
3. Add half teaspoon of methi seeds and put `1/2 cup of water.
4. Add turmeric powder and a few drops of coconut oil.
5. Pressure cook for 4 to 5 minutes and let it cool.

6. Grate coconut and grind it with tamarind, coriander seeds, red chilly and jeera/cumin seeds.
7. Add required water to grind. Remove it from the mixi jar. Keep it aside.

8. Now keep a pan on the fire. Add cooked toor dal and cow pea pods.
9. Add little water and mix it well. Add ground coconut mixture and mix it well. Add salt.

10. Let it cook for 2 to 3 minutes.
11. Shift the ready Green Cow Pea - Coconut Curry to a serving dish.

12. Add coconut oil, mustard seeds, ingh and curry leaves seasoning to the curry. Add coriander leaves and mix it well. Serve it with your choice of main dish.

Note :

Adding toor dal is optional. You can use moong dal instead of toor dal. Toor dal taste better. Adding toor dal helps to bind the curry well. Adding byadagi chilly is optional. You can use any type of chilly you like. Raw coriander seeds should be used. Adding methi seeds along with toor dal while cooking helps to reduce the cholesterol in the curry.
Time : 20 to 25 minutes.
Serves : 3 to 4.

Palak/Spinach - Jack Seeds Curry

Palak /spinach leaves are the healthiest leaves. They available plenty around the year. Here I have tried " Palak/spinach  - Jack Seeds Curry and it goes well with almost all the main dishes.

 I have used palak, jack seeds, toor dal, coconut and some simple spices which are available plenty in our kitchen store.
Let us see some benefits of using Methi seeds in our diet.
Fenugrik / Methi seeds are loaded with medicinal values. It is rich in fiber and helps to lower the blood sugar level. It helps to keep our body cool and good for digestion. Methi seeds are good for heart burn and diabetes. It is good for balancing cholesterol level in our body. It is good herbal remedy for menopause and the menstruation period. ( It helps to reduce the abdomen pain during periods). Methi seeds are good for loss of appetite. They are rich in antioxidant properties.
Normally the people in Dakshina Kannada, Malenadu and surrounding areas do not use much of onions in cooking. They prefer to use the particular vegetable ( choose any one vegetable) for a curry.
No Onion or No Garlic is added in this Palak/Spinach -Jack Seeds Curry.
Let us see the recipe now

Things Needed :

To Cook :
Palak/Spinach leaves : 1 Bundle ( Small )
Jack Seeds : 1 Handful
Toor dal : 1/2 Cup ( Two Handful )
Methi Seeds : 1/2 Teaspoon
To Grind :
Spice Powder : 2 to 3 Teaspoons
Tamarind : 1 Small marble size
Coconut : Fresh : 1/2 Cup
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 leaves
To Add : 
Salt : As required
Turmeric powder : A pinch
Jaggery : 1/2 Teaspoon ( Or very little ).

Method :

1. Remove the outer layer (hard cover) from jack seeds and cut them into small pieces.
2. Wash toor dal, jack seeds and pressure cook for 6 to 8 minutes and keep it aside. (Let it cool).
3. Wash and cut palak leaves. Pressure cook palak/spinach leaves with methi seeds till the leaves turn soft.

4. Grate coconut and grind it with spice powder and tamarind. Add required water to grind.

5. Keep a pan on the fire and put cooked palak leaves. Add toor dal and jack seeds.
6. Add required salt,jaggery and a pinch of turmeric powder. Let it boil for 3 to 4 minutes.
7. Now add ground coconut and spice mixture. Mix it well and let it boil for 2 to 3 Minutes.

8. Shift the ready Palak /Spinach - Jack Seeds Curry to a serving dish.

9. Add mustard seeds, urid dal, ingh and curry leaves seasoning to the ready curry and serve.
10. This curry goes well with almost all the main dishes like plain rice, idli, dosa, chapati or any type of rotis.

Note :

Using methi seeds to cook helps to reduce the cholesterol level in the food. It adds to the taste. Adding jaggery is optional.I have used clean tamarind. You can use tamarind pulp instead of tamarind. Soak tamarind in warm water and squeeze out the pulp. It is always better to use tamarind pulp. Use of home prepared spice powder is optional. You can use any type of sambar /rasam powder.
Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Home prepared Spice Powder 

Things Needed :
Coriander seeds : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly (Only byadagi) : 5 to 6
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch

Method :

Dry roast or fry  all the ingredients one by one with 1/2 teaspoon of coconut oil and dry grind once it is cooled.
You can grind this spice powder with coconut or use it directly and prepare sambar. (with out coconut).
This proportion is good to use for 1 time..

Wild Mango Fruit Juice

You call as panaka/juice/drink whatever it is, the fruit drink is always good to haveto keep your mind and body.

In the hot summer you need to keep your body cool and quench your thirst. The amount of water we drink is not just enough to keep our selves healthy. The fresh fruit drink refresh our mind and body and helps to take care of our health.
I have prepared wild mango (more on sweet taste) juice and  used very little spices.
Wild Mango Fruit Juice is one of the best juice to quench your thirst in summer. It also helps in keeping you fit and provide the energy that is lost during the hot summer.
Wild mangoes are plenty during summer season and we do get many varieties of these mangoes. Use of sweet mangoes are always preferable for this type of juice or else you need to add more jaggery to the juice. Jaggery helps to bring back the energy you lost when you out during the summer. It helps to cool the body and boost our energy.
Let us see the recipe now :

Things Needed :

Wild Mango fruits : 3 to 4
Water : 2 to 3 Glasses
Jaggery : 1 to 2 Teaspoons (Optional).
Salt : Very little / A pinch

Method :

1 Wash and clean the mangoes and remove the outer skin. Squeeze out the pulp to a bowl.

2. Put the mango skin /outer layer to a bowl. Put 1 glass of water and squeeze out the pulp 

completely. Add this water mixed pulp to a main bowl. 

3 Add required water. Add jaggery. Mix it nicely. Sieve this mixture to a clean bowl.

4. Add a pinch of salt and put to the serving glasses.

5. Wild Mango Fruit Juice is ready to serve.

Note :

Use of sweet wild mangoes are preferable. Use of jaggery is optional. I have used Joni Bella.( Jaggery which is bit liquid type/Organic and healthy). If you are using normal jaggery, powder the jaggery and melt it with little water, sieve it and then used it. Use of salt helps to add the taste and the loss of water/sweat in our body. Use of more mangoes are optional.
Time : 10 Minutes.
Serves : 2 to 3. 

Rava Urid Dal Dosa

Rava Urid dal dosa is god to have for breakfast, snack time or even dinner. It is easy and even you can prepare it with out fermentation. 

Varieties of  dosas with same batter

 I have prepared dosa without fermenting the batter, adding little curd and prepared spicy dosa, as set dosa and even thin and crispy dosa. Varieties of dosas can be prepared with this Rava urid dal dosa batter.
Let us see some benefits of using Rava/rave/semolina in our diet. 
Rava/Sooji/Semolina is rich in calcium, phosphorus,  potassium, iron, zinc, carbohydrates and proteins. They do contain vitamins B and E. It helps to loose weight. It is filled with fiber and good for digestion and easy bowel movement. It is low in cholesterol and sodium and is called as balanced food. Rava is digested slowly and keeps you full for a long time. Rava is good for people who suffer from diabetics. They help in building strong immunity system in our body. They also good for healthy metabolism and healthy muscles, nerves and bones.
Let us see the recipe now:
As I said earlier you can prepare dosas immediately as soon as you grind, then ferment and then use the batter for set dosas, thin dosas and spicy dosas.

Ingredients :

Urid dal : 1 Cup
Rava : 3 to 3 1/2 Cups.
Salt : As required
Oil : 3 to 4 Tablespoons

Method : 

1.Wash and soak urid dal for 2 to 3 hours and then grind it with required water.

2. Remove it from the mixi jar to a big bowl.

3. Add a glass of water to rava and then mix it well. Add this wet rava to ground urid dal batter.
4. Add salt and mix it well.
5. Let it ferment for over night or 6 to 7 hours.

6. Keep a pan on the fire and heat. Put little on the tava and clean it with a kitchen tissue.

 7. Mix the ferment batter nicely and take a ladle of dosa batter and spread it on hot tava in a circle shape. (Let the flame be low while spreading dosa batter).

 8. Cover and cook for a minute. Sprinkle little oil on the top. Turn the other side and cook for 10 seconds.

9. Remove dosa from the pan and serve hot dosa with curry /chutney/pickle.

10.Repeat the same with remaining batter.
Crispy Dosa ( From the same batter)

Note :

Do not make the batter very  watery. The consistency of the batter should be normal dosa batter consistency.

Preparing spicy dosa :

Wash and cut coriander leaves, curry leaves and green chilly to dosa batter and prepare thick /set dosas.
Dosa with out fermenting the batter.
Mix dosa batter nicely and prepare dosas as normal dosa.

Preparing dosa with out fermenting the batter.