Showing posts with label traditional. Show all posts
Showing posts with label traditional. Show all posts

Wednesday, July 18, 2018

Coconut Milk Ganji / ಕಾಯಿಹಾಲು ಗಂಜಿ / Rice Porridge

Ganji is a Kannada word for Rice Porridge. It is one of the staple food which keeps your body and mind cool. I have tried this Coconut milk Ganji/Kanji and it tasted superb. The fresh coconut milk ganji is yummy and healthy simply good. Try and enjoy one of the traditional dish from South Canara/Udupi.


In South Canara and around this Kayi Halu Ganji is prepared during Dasara festival at our home. Paddy which is grown is just right to harvest and just before the harvesting we have a custom to prepare rice ganji and samarpan to God. 
The custom we follow @ my aunt place is called HOSATU/ಹೊಸತು ಊಟ . In one of the Dasara day the freshly grown paddy with along with its plant is brought home ( One handful) by a male person of the house and pooja is done. The paddy grass/ಕದಿರು ಕಟ್ಟುವುದು is tied to a pole in the front of the home. A few paddy  husk is removed and add it to cooking ganji. Ganji is nothing but rice porridge. Rice is cooked with more water and eaten as it is. ( Without removing the starch). 
I have used coconut, Sona Masuri raw rice to prepare this Ganji, as we call it in our language Kannada/Karnataka/ India. 
Let us see some benefits of eating fresh coconut milk in our diet.
Coconut milk is one of the healthier saturated fat product. The fat is said to be easily metabolized by the body. It is anti microbial, anti bacterial and anti viral. Coconut milk is good for our hair and skin. 
Coconut milk is rich in vitamins and minerals. It contain minerals like iron, calcium, potassium, magnesium and zinc. It contain vitamin C and E. 
Coconut milk contain lots of fat and one should drink or use it in minimum quantity.
Let us see the recipe now :

Things Needed :

Raw Rice : 1 Cup
Water : 3 to 4 cups 
Coconut milk : 1 Glass. ( 1/2 coconut of small size coconut).
Salt : A pinch

Method : 

1. Keep water for boiling. ( 1 Cup Rice = 4 Cups of water. ( Raw rice : Sona Masoori )


2. Wash rice and put it into the boiling water and cook rice till it turn soft.



3. Grate coconut and grind it with little water. Remove from mixi jar and squeeze out the milk from ground coconut. ( Use a siever to take out the milk from the ground coconut). Keep the thick milk aside.



2. Grind coconut again with little water and take out the milk from it. ( Second time).


3. Let the rice cook till it is soft. Put off the fire and keep the rice bowl down. Add a pinch of salt and mix it.

4. Add fresh coconut milk and mix it well.  Leave it for 2 to 3 minutes. Shift it to a serving dish.


5. Now Coconut Milk Ganji is ready to serve.


6. Serve with pickle/Chutney, papad and ghee.


Note : 

Cook rice with exact amount of water. Do not cook ganji after adding coconut milk. Keep the ready cooked rice bowl down and then add fresh coconut milk to get the aroma and healthy properties.
Fresh grated coconut should be ground nicely with required water to get fresh coconut milk. Re grind the coconut mixture again to get the second quality of coconut milk. Do not add much water while grinding. The consistency of Coconut milk Ganji should be loose but not watery. ( It should not be running consistency ).
Time : 25 Minutes. 
Serves : 2 .

Thursday, July 12, 2018

Seeme Badane and Peas Curry ( Without Toor Dal )

Seeme badane/Chayote Squash is one of the vegetable which is available round the year. As usual you can do many dishes using this vegetable. Here I have done a simple curry with chayote squash and peas  which is very easy and it is without toor dal.


Normally curry /Huli means vegetables cooked with toor dal and mixed with spices grinding with coconut. Use of coconut is more in Dakshina Kannada /Mangalore/Udupi and Malenadu areas. Reason may be the life style, the weather, the food and the workload. It was those days people did very hard work, so that they could digest the food they eat. Use of coconut in cooking is very healthy habit, since coconut is full of minerals and vitamins. It is rich in fiber and easy to digest. Help to produce good cholesterol and helps in the growth of good hormones.
I have used fresh grated coconut, fresh rasam powder, seeme badane/chayote squash little jeera.
Let us see the recipe now :
No Onion or No garlic in this Seeme Badane Curry.

Things Needed :

To Cook :
Seeme badane /Chayote Squash : 2
Fresh Peas : 1 Cup
To grind :
Fresh grated coconut : 1Cup
Rasam Powder : 2 Teaspoons
Tamarind : A small marble size
To Add : 
Turmeric powder : A pinch
Salt : As required
Ghee : 1 Teaspoon
Methi seeds : 5 to 6
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : A pinch
Curry leaves : 6 to 8

Method :

1. Wash and remove the seeme badane outer layer. Remove the pea pods and wash it.


2. Remove the seed in side and cut them into small pieces.

3. Pressure cook for 2 to 3 minutes. Put off the gas. ( You can cook separately with out using pressure cooker. ( Optional ).

4. Grate coconut and grind it with rasam powder and tamarind. (Remove tamarind pod if it is inside).


5. Keep a pan on the fire and put cooked seeme badane and peas. Add salt, turmeric powder and mix it. Cook for 2 minutes. Add dry methi seeds.
6. Add ground coconut - rasam powder mixture and mix it well. Let it boil for 2 to 3 minutes.


7. Shift the curry to a serving dish and add seasoning.
8. Serve with the main dish you have prepared.

Note : 

Use of pressure cooker to cook vegetables is optional.
Use of any cooking oil for seasoning is optional.
Use of tamarind pulp instead of tamarind is optional. Soak tamarind in hot water and squeeze out the pulp and use it.
Use of any brand rasam powder instead of fresh rasam powder is optional.
Time : 30 Minutes.
Serves : 3 to 4 People.

For fresh rasam powder :

  Dry roast, 1/4 Teaspoon of methi seeds, 2 Tablespoons of coriander seeds, 1/2 Teaspoon of jeera and 5 to 6 byadagi chilly. Add little ingh. Put off the fire and dry grind when the dry roast spices cools. Dry roast on low flame.

Thursday, July 5, 2018

Boiled Rice Idli ( ಕೊಚ್ಚಕ್ಕಿ ಗಿಡ್ಡೆ )

Boiled rice idli is one of the traditional dish of South Canara.
We call this idli as Kochige Gidde. Boiled rice idlis are good for breakfast and Snack in the evenings. No need of urid dal or fermentation for this type of idli.


I have used only boiled rice (boiled rice from South Canara), fresh grated coconut.
Kochige gidde can be prepared using raw rice and boiled rice also.
It is always better to soak boiled rice in boiling water, so that the rice will be well soaked and grinding becomes very easy. Fresh coconut adds to the taste and gidde taste yummy.
Let us see the recipe now :

Things  Needed

Boiled Rice : 2 Cups
Coconut : 1 Full cup ( 1/2 Coconut )
Salt : To taste

 Method :

1. Wash and soak boiled rice in boiling water for over night or 5 to 6 hours.

2. Grate coconut and keep it aside.
3. Drain all the water from soaked rice and grind it with grated coconut.Let it be like medium size rava consistency. Add required water while grinding.

 4. Remove the batter from the mixi jar and add salt. Mix it well.

5. Wash idli plates and apply oil/ghee to each idli mould.
6. Mix the batter nicely and pour a ladle of idli batter to each idli mould.
7. Keep a pressure cooker/idli cooker on the fire. Put some water. Let it get heated.
8. Arrange the idli plates and keep it in the cooker and cook for 20 to 25 minutes.
9. Remove the idlis from the idli plates and put it in a serving dish.


10.Serve hot boiled rice idli with ghee/coconut oil and jaggery/any side dish of your choice.

 Note :

 The batter need not be fermented. No need to use any urid dal. You can grind the batter at night and keep it in the fridge. Use of more coconut not only adds to the taste, it also helps the idli to be soft. These idlis are not that soft as normal urdi dal idlis.
Time :  5 to 6 Hours to soak the rice + 5 minutes to grind (Mixi jar) + 25 minutes to cook
Serves : 3 to 4 .

Saturday, June 23, 2018

COLOCASIA STEM CURRY .( ಕೆಸುವಿನ ದಂಟಿನ ಹುಳಿ ).

ಕೆಸುವಿನ ಎಲೆ / Colocasia leaves grow nicely during the rainy days. These leaves are used for Patrode, and chutney, dry curry or even spicy dosas, The stem of the leaf is also so good to use in cooking. We do prepare chutney, saasive  (Curry using mustard seeds) and curry. Here is one such curry which is very traditional and healthy to have at any time of the day.


I have used colocasia stems, some spices and coconut.
Let us see the benefits of Colocasia stems.
Colocasia stems are rich with numerous health benefits. It  can help, treat and prevent different types of diseases. It is good for reducing high blood pressure, controls blood sugar levels, protect the skin and good for digestion and improve the vision. It helps in preventing heart diseases, boost our immune system and strengthen our muscles and nerves.
They contain good amount of dietary fiber and good for constipation, excess gas and over all health of our body. These colocasia leaves are from our native Udupi. I used the leaves for patrode and these stems for curry. Colocasia leaves, stems are good to use during rainy season because they grow nicely with rainy water, they are fresh. They also helps to keep our body warm.
Let us see the recipe Now :

Ingredients :These

To Cook :
Colocasia Stems : 1 Big bowl
Tamarind Pulp : 1 small bowl. (Big marble size tamarind).
Jaggery :  Tablespoons
Salt : As required
Turmeric powder : A pinch
To Fry  spices :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Red byadagi chilly : 5 to 6
Jeera/cumin seeds : 1/2 Teaspoon
Ingh : A little
Curry leaves : 6 to 8
To grind :
Fried spices
Grated fresh coconut : 1 Small cup
To Add : 
Ground masala
Salt : As required
Coriander leaves
Mustard seeds seasoning

Method :

1. Wash and remove the outer layer of the stem (hard part around the stem).


2. Now cut the stem into small pieces.

3. Soak a big marble size of tamarind in hot water for 5 minutes and squeeze out the pulp.
4. Grate/ cut coconut and keep it aside.


5. Put pieces of colocasia stems in a pressure cooker, add tamarind pulp, required salt.
6. Add a pinch of turmeric powder and a tablespoon of jaggery. Cook all these for 3 to 4 minutes.


7. Keep a small pan on the fire and heat.
8. Add a teaspoon of coconut oil, methi seeds and fry till golden brown. Add urid dal and fry till it turns golden brown.

9. Add coriander seeds and fry for 20 seconds. Add byadagi chilli and fry little.
10. Put off the fire and add Jeera/cumin seeds, curry leaves and ingh. Let it cool.


11. Grind coconut and fried spices with required water. Remove from the mixi jar to a bowl.
12. Keep a big pan on the fire and put cooked colocasia stems. Let it boil. Add salt if required .
13. Add ground coconut and fried spices mixture. Mix it well and let it boil for 3 to 4 minutes.


14. Shift Colocasia Stem Curry to a serving dish.

15. Prepare mustard  seeds, ingh, curry leaves seasoning with coconut oil. Add this seasoning to a serving dish. Serve Colocasia Stem curry with the main dish.

Note : 

You should use right amount of tamarind while cooking stems or it may start itching the tongue while eating the curry. Adding more jaggery is optional. Adding any sambar /Rasam powder to the curry instead of fresh fried spices. Use of fresh fried spices adds to the taste.
Time : 25 Minutes 
Serves : 3 to 4.

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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