Easy Pineapple Curry

Pineapple curry or gojju is a sweet taste curry and goes well with almost all dishes. It is one of the traditional dish done normally during the festival or feast.

I have used Sesame seeds, little dry coconut, pineapple and jaggery.
Lets see some benefits of eating Coriander seeds in our diet.
Coriander seeds are rich in dietary fiber. The seeds have good source of important fatty acids. They are rich in Omega - 6, anti flatulent and anti oxidant properties.  It is good for digestive system and help the people who suffer from constipation problems. The seeds help to lower the bad cholesterol levels. They do contain minerals like Iron, copper, calcium, potassium, manganese, zinc and magnesium. Iron helps in cell metabolism and red blood cell formation.
Lets see the recipe now.

Things Needed :

Pineapple : 1 (Small One)
Potato : 1 (Medium size)
Jaggery : 2 Tablespoons
Sesame seeds : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Dry coconut : 2 to 3 Tablespoons
Salt : As required
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Oil : 1 Teaspoon
Curry Leaves : 6 to 8

Method :

1. Wash and remove the outer layer of pineapple and potato. Wash potato and cut pineapple and potato into small pieces.
2. Cook the cut pieces with little water till soft.

3. Grate or cut coconut, dry roast sesame seeds on low flame and when sesame seeds well roasted remove from the pan and put it in a big tray or plate.

4. Grind dry coconut, rasam powder and roasted sesame seeds with little water.
5. Remove from the mixi jar.

6. Now keep a big pan on the fire and put a teaspoon of oil. Put mustard seeds and ingh
7. Let mustard seeds splutter. Add curry leaves. Add cooked pineapple - potato pieces.
8. Add required salt, turmeric powder and jaggery. .
9. Add ground coconut, sesame mixture and required water. Mix it well.

10. Let it cook for 2 to 3 minutes. Stir slowly in between.
11. Shift the ready pinapple curry to a serving dish.

12. Serve with any main dish and enjoy.

Note :

Use of jaggery is optional. More/less. Use of coconut oil is optional. Any cooking oil of your taste can be used. Use of any brand rasam powder is optional. I have used Mayyas Rasam powder. Home made rasam powder is always best. You can use capsicum, lady finger and raw mango instead of pineapple.
Time : 20 Minutes.
Serves : 3 to 4.
Rasam Powder : Roast 1/4 Teaspoon of methi/fenugrik seeds, 2 tablespoons of coriander seeds, 5  to 6 byadagi red chilly, 1/2 Teaspoon of jeera/cumin seeds. Add asafoetida and curry leaves and mix it well. Let it cool. Dry grind this roasted mixture to get rasam powder. (Must do it on low flame to get the good aroma. (Do not burn or over roast).

Dosa (Red + White Raw Rice)

Dosa/Dose/Dosai/Indian Pan cake whatever you call it, it is an yummy authentic dish. Dosa is ideal breakfast for many Indians that too in South India. There are varieties of Dosas and they are done with different ingredients. It has become world famous these days.
I have used red rice, raw rice,methi seeds, urid dal and avalakki/Beaten'flattened rice.

Let us see some benefits of eating Methi seeds in our diet.
Fenugrik Seeds/Mehti seeds/Mentya is loaded with fiber. It is good for stomach disorders, mouth ulcers, diabetes and inflammations. It is good for ladies who are feeding their baby. It is good for improving digestion and helps to reduce the cholesterol level. It is also helps to protect the heart health. Good for immune system and protect our hair. It is rich in Iron, magnesium, manganese and copper. It contain B6, protein and dietary fiber.
Do not consume much methi seeds during pregnancy, it might lead to miscarriage.
Lets see the recipe Now. I have used red and white raw rice, very little methi/fenugrik seeds, urid dal and avalakki/beaten rice. Dosa dough needs to ferment well to get good dosas.

Things Needed :

Red Raw Rice : 2 Cups
White Raw Rice : 2 Cups
Urid dal : 3/4 Cup
Beaten Rice/Avalakki : 3/4 Cup
Methi/Fenugrik Seeds : 1 Teaspoon
Salt : To Taste
Oil : 3 to 4 Tablespoons

Method :

1. Wash and soak rice and urid dal together for 2 to 3 Hours. Wash avalakki and methi seeds and soak in warm water.

2. Grind them nicely till paste with required water and remove from the grinder.

3. Add salt, mix it well and let it ferment for over night or 6 to 8 hours.

4. Now keep a pan on the fire. Heat and put little oil on the tava. Clean that oil nicely with a kitchen tissue. Let the flame be slow.
5. Now add a ladleful of dosa dough and spread it nicely on the tava. Sprinkle oil on the top.

6. Cover dosa and cook for 1 minute and turn the other side. Let it cook.

7. Remove dosa from tava and serve with the side dish you have prepared.
8. We had this dosa with Ondelaga - coconut chutney.

You can prepare Set Dosa (thick dosa) from the same Dosa dough.

You can also prepare Guli Appa/Paddu/Gundu Pongalu /Kuli appam with the same dough. You can add onions, ginger and cut green chilly and prepare Onion Guli appa.

Note :
1. You can grind it with mixi jar instead of grinder. Remember to use less water while grinding. You can add water later if it is required. (Taste differ).
2. You can reduce the quantity of ingredients and then grind. (If you think the quantity used here is more).
3. While preparing set dosa do not spread the dough into thin. Let it be thick, fluffy and soft.
4. Use of oil more/less is optional.
5. Do not add maida ( all purpose flour) or cooking soda to dosa dough.

Ondelaga leaves chutney :

Wash Ondelaga leaves and grate coconut. Now grind coconut, ondelaga leaves,curry leaves, green chilly, little (half marble size) and salt together with very little water.. Add a pinch of salt and grind it for 10 seconds. Remove from mixi jar and put it in a serving dish.
You can season with mustard seeds ingh and curry leaves with 1/2 Teaspoon of cooking oil.
Chutney is ready to serve.

Time : 3 Hours for soaking rice and dal.
Grinding : 30 Minutes.
Fermentation :  5 to 6 hours or over night
Dosa preparation : 30 Minutes.
Dough is ready and you can keep it for at least 3 days and use it whenever you want it.

 Ondelaga or GotuKola as it is called. But usually it is mentioned as Brahmhi leaves. 

The Other names for Ondelaga in some Indian languages 
 Hindi : Brahmi, Bengali : Thulkudi, Telugu : Sarasvathy Aku, Tamil Vallari Kirai, Marathi- Karivan, Gujarathi : Khanda Brahmi and in Kannada Ondelaga soppu.

Benefits of Ondelaga Leaves

It is called as ondelaga soppu because it has only one leaf. Ondelaga is good for diabetis, fever, cough and cold and many other  diseases. It is rich in antibacterial, anti viral, anti inflammatory properties.
 Ondelaga /Gotu Kola leaves