Seeme Badame (Chayote Squash) - Carrot Curry

Seene Badane ( Chayote Squash ) - Carrot  Curry 

Seeme Badane kai (Chayote Squash) is very popularly referred as Bangalore badane (Bangalore Brinjal). It is also popular South Indian vegetable. It is used in different types of curries and vegetable stews and palya.(Dry Curry). In  Kannada Chayote Squash is known as Seeme Badane Kai , in Tamil Nadu it is known as "Chow Chow" and in Andra Pradesh it is known as Bangalore Vankayya . In Darjiling it is known as Ishkus and it must have derived from word "Squash".
In Karnataka it is well grown and very famous vegetable and we do prepare varieties of curries, palya and even use it rice in varieties. 

Lets see some benefits of eating Seeme Badane Kai. 
Chayote or Seeme Badane Kai is very low in Calories. They contain no saturated fats or cholesterol. They are rich source of dietary fiber, anti oxidants, menerals and Vitamins. They are good for weight lose. They are good source of Vitamin B- Complex and Vitamin C. They contain moderate level of potassium. 
The leaves and fruits have anti inflammatory properites and tea made from the leaves has been used in treatment of hypertension, arteriosclerosis and it helps to dissolve kidney stones.

Seeme Badane - Carrot Curry can be eaten with chapatis, poori, roti, dosa, idly and with plain rice. It is easy to prepare and will be liked by all age group.

There is no onions or garlic used. You can prepare this curry on festival days and on special days.

Things Needed : 

Seeme Badane Kai : 2
Carrots : 2
Coconut : 3 to 4 Table spoons. (1/2 Cup)
Jeera: 1 Tea spoon
Pepper : 5 to 6 pods
Green chilly : 2
Salt :to Taste
Oil (Coconut) : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Methi Seeds (Fenugrik seeds). : 3 to 4
Curry leaves : 5 to 6
Coriander Leaves : 1 Table spoon.
Ingh : a pinch
Turmeric powder : a pinch

Method : 

1. Wash and remove the outer skin (I do remove the outer skin ) of carrots and Seeme badane Kai and cut into pieces. Cook them with sufficient water.

2. Grate coconut and grind it with 1/2 tea spoon  jeera,  1/4  sppon of mustered seeds,
pepper pods (5 to 6 ) and green chilly. Remove from mixi jar and keep it aside.

3. Keep a pan on the fire and heat. Put oil, mustard seeds and methi seeds. Let the mustard seeds splutter.
4. Add curry leaves and jeera. Fry for 2 seconds.
5. Add cooked carrots and seeme badane kai. Mix it well. Add salt. Let it boil for 2 minutes.

6. Add ground jeera pepper, green chilly and coconut mixture. Add turmeric powder.

7, Add water if required and let it boil for 2 to 3 minutes. Add coriander leaves and mix it well.
8. Shift the ready Seeme badane kai curry to a serving dish.
9. Serve with the main dish you have prepared.

10. You can also add thick curd (dahi or yogurt ) just before serving . Add curd , mix it well and serve it.

Note :

 You can use any cooking oil instead of coconut oil. You can also add some more vegetables like beans , peas etc. You can add lemon juice (lemon extract) at the end. You can also add cut onions if you like. You can add a pinch of turmeric powder to give yellowish colour to the the curry.
Time : 15 minutes
Serves : 2 to 3

Little Millet - Mentya (Fenugrik Seeds) Dosa.

Little Millet or Same (in Kannada) is a healthy food grain. Using Millets in our diet is a healthy concept these days.

Millets are rich in protein and amino acids and other vital nutrients that help to build a strong immune system. They help in body's metabolism. Each millet has its own nutritional benefits and significance.
Little Millet is known as Saame akki in Kannda, Shavan or Kutki in Hindi. In Bengali  it is known as Sama, Tamil Samai, Gujarati - Gajro , kuri. In Telugu -Samalu, Marathi -Sava, Halvi and Vari. In Oriya it is called Saun.

Millets are gluten free, highly nutritious, Great energy source and ideal for those who or sensitivity to wheat or other grains that contain gluten. They are complete protein source  when combined with legumes and it is ideal for a vegetarian diet. They are full of fibers. They contain B- Complex vitamins. High in iron, magnesium, manganese and potassium, calcium and zinc. They help to lower cholesterol.

Little Millet - Methi Dosa is very good for breakfast, as snack and for dinner too. One thing you should remember that it should ferment nicely to get the perfect softness or it may be like a chewing gum. This dish is full of healthy dish because it also contain Methi (fenugrik) seeds.

Here is a recipe of Little Millet - Mentya (Fenugrik Seeds) Dosa which will be liked by all the members of the house and all age group.

Things Needed :

Little Millet : 3 Cups
Mentya ( Fenugrik Seeds) : 1/3 of the cup.
Urid Dal : 1 Table spoon
Salt : required
Oil : 3 to 4 Table spoons.

 Method : 

1. Wash and soak little millet, Fenugrik seeds and urid dal for 4 to 5 hours.

2. Grind it using little water till paste. (Dosa consistency).  Add required salt and leave it for ferment. (over night ).

3. Keep a dosa pan on the fire. Heat and sprinkle oil.
4. Put a spoon full of dosa batter and spread it round on the tava.

5. Sprinkle oil on the top and cover it. Let it cook for a minute.
6. Turn and cook on the other side for 10 to 20 seconds.

7.Repeat the same with remaining batter.
8. Serve dosa with the side dish you have prepared.
9. Put a spoon of butter or ghee on the top of the dosa just before serving.

 Note :

The dough must ferment nicely to get the correct texture. You can prepare thick or thin dosas. Using oil and ghee is optional. You can also add jaggery to this dough to make it sweet version of dosa. You can also add cut onions, chilly, grated ginger and prepare spicy dosa.
Soaking time : 3 to 4 hours.
Ferment time : Over night or  6 to 8 hours.
Preparation time : 20 Minutes.
Serves : 4 to 5.