Kempu Harive Gasi / Amaranth Leaves Curry

Kempu Harive soppu /Amaranth Leaves are packed with vitamins and minerals. I have tried Amaranth leaves Gasi/ curry and it is one of the traditional dish of Udupi.

Gasi means thick curry which has vegetables and fresh fried or roasted minimum spices. Leaves are always loaded with minerals and vitamins. It is good to have leaves in our diet and must eat at least twice in a week. They are full of fiber and helps digest our food easily and helps to ease constipation problems.
I Have used Amaranth leaves, very little toor da, coconut, red chilly and urid dal.
Let us see the recipe Now :
No Onion or No garlic is used in this Kempu Harive Gasi/Amaranth leaves Curry 

Things Needed :

To Cook :
Amaranth Leaves/ Kempu Harive soppu : 1 Bundle
Toor Dal : 2 Tablespoons
To fry :
Coconut Oil : 1 Teaspoon
Urid dal : 1 teaspoon
Coriander Seeds : 1 Tablespoon
Red chilly : 4 to 5
Ingh /Asafoetida : A little
To Grind :
Coconut grated : 1/2 Cup
Fried urid dal mixture
Tamarind : A small marble size
To Add : 
Turmeric powder : A pinch
Ground coconut mixture
Salt : As required
Coconut oil Seasoning.

Method :

1. Wash and cut Amaranth leaves / Kempu Harive soppu in to small pieces.

2. Cook Amaranth leaves and washed toor dal together. ( Pressure cook for 5 to 6 minutes).

3. Keep a small pan on the fire and put a teaspoon of coconut oil.
4. Add urid dal and fry till they turn golden brown. Add coriander seeds and fry for a minute.
5. Add 4 to 5 red chilly and fry. Let urid dal turn golden brown. Switch off the gas and let it cool.

6. Grate coconut and grind it with fried urid dal mixture and small marble size of tamarind.
7. Add required water while grinding. Let it be paste consistency. Remove it from the mixi jar.

8. Keep a big pan and put cooked amaranth leaves. Add required water and salt. Mix it well.
9. Add a pinch of turmeric powder. Let it boil for 2 minutes.
10. Add ground urid dal - coconut mixture. Mix it well and let it boil for 2 to 3 mintues.

11. Shift the curry to a serving dish and add mustard seeds, curry leaves seasoning to the curry.

12. Serve with The main dish you have prepared.

Note :

Do not add more water while grinding. Do not add more urid dal while frying. Fry on low flame. So that it does not get burnt. It should be golden brown or the curry gets sticky. Adding more / less chilly is optional. Use of any cooking oil is optional.

Soft -Spicy and Yummy Potato Chapatis

Chapatis/Rotis/Indian bread is a staple food for many Indians.. That too it is a must food for some people. I have tried here some soft Chapatis and it is yummy too. You too try and enjoy that is what I want to say.

North India  and Punjabis and Chapatis, that is what it was to be. I mean only the North Indians and Punjabis used to have chapatis regularly. We South Indians rarely used to make chapatis in those days. Making chapatis was a big news and what ever you do it used to turn hard or dry in our home.
Punjab is known as wheat cradle since the growth of wheat is highest.
Making chapatis or eating chapatis are good for diet is a well known version now. These Indian breads of different varieties, have got very famous in these days. Even some doctors suggest the people to have chapatis instead of rice because rice digest easily and you get hungry soon. That might be true. Eating wheat helps to stay full for a long time.
Anyways chapati turns soft and fluffy and we have become experts these days.
Soft Chapatis are good for any age group and it helps to digest the food easily.
I have used wheat flour, little oil, very little coriander leaves and a boiled potato to prepare these soft chapatis. They are healthy and energetic. Remember boiled potatoes are good for every one. Even the diabetic people also can have boiled potato in limit proportion.
Adding boiled potatoes make the chapati really soft and fluffy.
Let us see the recipe now :

Things Needed :

Wheat Flour : 2 Cups
Boiled Potato : 1 ( Medium sized )
Green Chilly :
Jeera :Cumin Seeds : 1/2 Teaspoon
Coriander Leaves : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon
Oil : 2 t 3 Tablespoons

Method :

1. Boil 1 potato and remove the outer layer and smash it. Keep it aside.
2. Wash and Green chilly into very small pieces.
3. Wash and cut coriander leaves into very small. (Use only leaves).
4.Take a big bowl and put wheat flour, smashed potato paste, cut green chilly, jeera/cumin seeds, salt and ghee.
5. Mix all the ingredients nicely and then add water and prepare chapati dough. ( Add little water at time).
6. No need to rest the dough. Kneed the dough nicely and divide them into small portion. Turn them as ball shape.
7. Take a small portion of the dough and dip in dry wheat flour. Roll them as chapati.
8. Keep the tava on the fire and heat. Put rolled chapati on tava and put little oil on the top.
9. Turn the chapati and cook on other side. Spread some oil on the top.
10. Soft Potato Spicy Chapati is ready to serve. Serve with the side dishes you have prepared.

11. Repeat the same and prepare all the chapatis.

12. We had this  Soft Potato Spicy Chapati with carrots mosaru bajji, raita, pickles and mango tokku.

Note :

Add only required water while preparing the dough. Adding boiled potato helps the chapati to be very soft. Adding any masala is optional. Use of more /less oil is optional. Use of more chilly is optional.
Time : 30 Minutes.
Serves : 6 to 8 Chapatis can be prepared.

Rava - Ragi - Onion Uttappa

Morning Breakfast should be good and we Indian women do think a lot and options are many. Indian food is filled with varieties of Items. Each region grow their grain that fit into their system. Ragi /finger millet is such one grain, grows well in Karnataka and it is one of the staple food for many.
Here I have prepared Uttappa / Fluffy Dose and it is yummy and filling and easy.

Ready to serve Rava- Ragi - Onion Uttappa

I have used Ragi, Rava and very little wheat flour. I added onions, grated carrots, ginger, curry leaves, coriander leaves, green chilly and coconut.
Rava -Ragi - Onion Uttappa is puffed dosa and is good to have for breakfast and is filled with nutritious grains. It keeps you full for a long time and provides energy. Good to have some best breakfast in the morning. That keeps you happy and energetic for the whole day.
Let us see the recipe Now :

Things Needed :

Ragi/Finger Millet flour : 1/2 Cup
Rava /Semolina : Medium Sized : 1 Cup
Wheat flour : 2 Tablespoons
Onions : 2
Carrot : 1
Cucumber : 1 (Small size) .
Coriander leaves :  3 to 4 Tablespoons
Curry Leaves : 10 to 12 Leaves
Coconut :  2 Tablespoons
Green chilly : 1
Salt : As required
Ginger : An Inch

Method :

1. Wash and cut coriander leaves, curry leaves into very small.
2. Wash and remove the outer layer of ginger and wash it again. Grate it. Wash and scrape out carrots outer layer and grate it. Keep it aside.
3. Remove outer layer of onions and wash it. Cut into small pieces. Peel off the cucumber outer layer and grate cucumber and keep it aside.
4. Grate coconut and keep it aside.
5. Now take a big bowl and put Rava, ragi flour, wheat flour and salt. Mix it well.
6. Add required water.
7. Add cut onions, curry leaves and coriander leaves. Add grated carrots, cucumber and ginger.

8. Mix all the ingredients nicely and prepare the batter. It should be idli batter consistency.
9. Now the batter is ready. Keep a dosa pan on the fire and heat. Put little oil on the pan.

10. Now take a ladle of Rava - Ragi - Onion Uttappa batter and put it on the tava. Do not spread much.
11. Add little oil on the top, cover and cook on low and medium flame.
12. Turn the other side and cook till it is done. ( 1 minute ).

13. Rava - Ragi - Onion Uttappa is ready to serve or eat.

14. Add a spoon of ghee/butter on the top of hot Uttappa and serve with a side dish you have prepared.

Note : 

Cut all the vegetables into small. I have used the chopper. Adding more chilly and coconut is optional. Add only required water. The batter consistency should be like idli batter consistency.
Time : 30 Minutes.
Serves : 2 to 3.

Quick Palak Dry Curry

Palak/Spinach leaves are loaded with healthy benefits. Here I have tried quick and simple Palak /Spinach dry curry which goes well with almost all the main dish.

I have used Palak leaves, onions, green chilly, little ginger and coconut.
Let us see some benefits of eating Palak /Spinach Leaves in our diet.
Palak /spinach leaves are rich source of minerals and vitamins. Palak/Spinach can be eaten as raw in salads and be cooked in varieties of curries. We Indians normally cook Spinach and eat.
Spinach / palak is good for regulating our blood pressure. It helps to build strong muscles. Palk helps in taking care of skin and eyesight. Spinach is filled with potassium, magnesium, iron, zinc and calcium. It contain vitamins like folate, vitamin A, vitamin B6, vitamin C, vitamin K. Spinach is loaded with beta carotene and good for eyesight. It helps to boost eye healthy and prevents vitamin A deficiencies. It has anti inflammatory properties. Palak leaves do contain different types of antioxidants and provide neurological benefits to people. Folate content in Spinach helps to reduce the risk of Alzheimer disease. Potassium in Spinach helps to take care of brain health. Palak leaves contain high amount of potassium and low amount of sodium. So palak leaves are good for people who suffer from high blood pressure. It also helps to reduce the hypertension and relaxes blood vessels.
Let us see the recipe Now :

Things Needed :

Palak Leaves : 1 Big Bundle
Onions : 2 Medium sized
Green chilly : 2
Ginger : Grated ginger 1 teaspoon.
Pepper Pods : 3 to 4
Coconut : 2 Tablespoons
Salt : As required
Turmeric Powder : A little
For Seasoning :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut palak leaves into small and keep it aside. Wash and slit green chilly and cut curry leaves.

2. Remove the outer layer of onions and cut in to small and keep it aside. Crush pepper pods.
Wash and remove the outer layer of ginger, wash it again. Grate it and keep it aside.
3. Keep a pan on the fire and heat. Add oil, mustard seeds and let mustard seeds splutter.
4. Add jeera/cumin seeds and fry. Add slit green chilly and curry leaves.
5. Add cut onions, grated ginger and crushed pepper pods. Mix all the ingredients nicely and stir slowly.

6. Fry this mixture for 2 to 3 minutes. Add cut Palak / Spinach leaves and stir slowly.

7. Add a little turmeric powder, required salt and mix it slowly. Now cover the pan and cook the mixture till it turns soft. ( On low flame ).

8. See that it turned soft and well cooked. Let all the moisture disappear from dry Palya.

9. Add fresh grated coconut and mix it well. Shift the ready Palak Dry Curry/Palya to a serving dish.

10. Serve with the main dish you have prepared.

Note :

Do not add any water while cooking this curry. Onion and leaves do contain moisture and helps to cook the leaves soft. Adding any other masala /spice is optional. Adding coconut is optional. Adding more chilly is optional.
Time : 15 Minutes.
Serves : 2 to 3 .

Coconut Guli Appa / Pan Dosa

Kaayi dosa/Banalu dosa /Pan dosa is one of the traditional dosa done in South Canara / Malenadu/ Udupi . This is fluffy, soft and yummy dosa. I have tried Guli Appa with the same batter.

South Canara people use lots of coconut in their cooking. It is may be because coconut is grown plenty in this region.
Let us see some benefits of eating Coconut.
Coconut is one of the healthy nut/fruit. It is loaded with lots of medicinal value also. Coconut is full of fiber. Coconut oil is the best oil to use for our cooking. Coconut oil is good for our hair and skin. Coconut provides energy and it helps in controlling our cholesterol level. It has good anti aging qualities. It is a good antibiotic properties. It is rich in anti inflammation properties. Coconut is rich in copper, iron, manganese, magnesium and calcium.
Let us see the recipe Now :
I have used raw rice, a little urid dal and moong dal, flattened rice and methi seeds. Some coonut is used and it adds to the aroma of the dosa.
Kayi Dosa is one of the special dish of Udupi /South Canara. We use coconut and it is called coconut dosa.

Things Needed :

Raw Rice : 2 Cups
Urid dal : 2 Tablespoons
Moong Dal : 1 Tablespoon
Fresh grated coconut : 1 Cup / 4 to 5 tablespoons
Avalakki /Aval /Poha /Flattened Rice : 3 Tablespoons
Methi Seeds /Fenugrik seeds : 1 Teaspoon
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons
Guli Appa Pan

Method :

1. Wash and soak raw rice, moong dal, urid dal and methi seeds for 2 to 3 hours. Soak avalakki/flattened rice separately.

2. Grate coconut and keep it aside.

3. Drain water from soaked rice, methi seeds,  dals and grind it with coconut and flattened rrice/avalakki.

4. Add required water. ( Little by little ). Grind it nicely till paste. Remove the batter from mixi jar and put it in a big bowl. Add required salt and mix it well.  Keep it aside. Let it rest for overnight.
5. Let it ferment over night or 6 to 8 hours.

6. In the morning Mix the batter nicely and  get ready to prepare guli appa and pan prepared dosa.
7. Keep Guli appa pan on the fire. Let it get hot. Add little oil to each guli /deep.

8. Now take a small ladle and put the batter to each guli/ deeper part. Cook on medium and low flame.

9. Cook on both sides and remove it from the pan. Repeat the same and prepare remaining guli appa.

Note :

No need to add more avalakki/poha.  Do not add much water while grinding. It should be like idli batter. Adding coconut adds to the taste and softness of guli appa. You can prepare Banagalu/pan dosas./ Set dosas with the same batter. Use of ghee instead of oil is optional.
Time : Soaking time 3 Hours + Fermentation 5 to 6 hours and Guli appa preparation 30 Minutes.
Serves : As you Desired.
Pan dosa :
Use the same batter and prepare Pan dosas..These are known as Kayi/Coconut Dosa in South Canara/Udupi /My doddamma's house.