Basale - Dil - Palak Leaves Sasive

Basale Soppu ( in Kannada - Karnataka) is a type of spinach and it is known as " Malabar Spinach".  Basale or Basela alba leaves are used in China and it is also called as "Chinese Spinach".   

It is known in different names in different parts of India. Basale soppu (in Kannada) is known as Malabar spinach. It is known as Pui Shak in Bengali, poi ni bhaji in Gujarathi, valchi bhaji or vauchi bhaji in Konkani, vallicheera in Malayalam. Mayalu in Marathi, Poi Saaga in Oriya, Kodipu Pasali  in Tamail, bacchali in Telugu and basale in Tulu.

Lets see some benefits of eating this Basale Soppu.
Basale or Malabar spinach is high in Vitamin A, Vitamin,- C, iron, and calcium. It is low in Calories and high in protein. It is a soluble fiber. They contain minerals like Magnesium, Manganese, Phosphorus and Zink .

Sasive is nothing but Mustard seeds , and this Basale Curry is prepared using mustard seeds, coconut, red chilly and little bit of tamarind. Sasive is one of the side dish. We South Canara people normally prepare this curry at least once in 15 days using different vegetables. And of course not the same ingredients some time. It is one of the healthy curry which will be normally eaten with plain rice, chapatis, rotis or pooris.
Basale - Dil and Palak all leaves from our garden and I am so happy that I could use the leaves to prepare this curry.
" Basale - Dil - Palak leaves Sasive " has no garlic and no onion. One more thing to note in Dakshina Kannada,  normally onion or garlic is not used  in Vegetarians home (especially Brahmins).

Here is a recipe of " Basale - Dil - Palak Sasive ", and it can be served with plain rice, dosa, idli, chapati , poori or even roti and Akki Rotti ( Rice flour Rotti).

Things Needed :

Basale - Dil - Palak Leaves : 2 bowls
Mustard seeds : 1 Tea spoon
Red Chilly : 4 to 5
Ingh : a pinch
Turmeric powder : a pinch
Tamarind : a small marble size
Coconut : 1 small cup (3 to 4 Table spoons)
Oil : 1 Tea spoon
Curry leaves : 5 to 6
Methi seeds (Fenugrik seeds) 1/4 Tea spoon.
Coriander leaves : 1 Table spoon
Salt : According to taste

Method :

1. Wash and cut all leaves into small and cook with required water. (1/2 Cup of water will do)

2. Grate coconut and remove the seed (if there is ) from the tamarind.

3. Grind  coconut, tamarind, 1/2 tea spoon mustard seeds,  and red chilly using little water.  Grind till paste and remove the mixture from the jar.

4. Keep a pan on the fire. Heat and put oil.
5. Add mustard seeds and methi seeds. Let mustard seeds splutter. Add ingh and curry leaves.

6. Add cooked leaves, turmeric powder and salt. Mix it well. Let it cook for 1 miunte.
7. Add ground coconut - mustard mixture. Add. required water and mix it well.

8. Let it cook for 2 to 3 minutes. Now shift the Cooked "Basale - Dil - Palak Sasive " to a serving bowl. Serve with the main dish you prepared.

Note : 

1. You can prepare this sasive with any edible leaves.
2. Use minimum water while cooking. Too much liquid curry will not taste better. It should be bit thick.
3 .You can use raw rice to bring thickness in the curry. (Soak 1 Tea spoon of raw rice 1/2 an hour before and grind this soaked rice       while   grinding coconut.
4. You can also use jaggery . Add jaggery when you add coconut mixture and let it boil nicely.
5. You can  use onions and garlic if you wish. ( cook onions along with leaves and add garlic with mustard splutter).

Time : 20 minutes.
Serves : 3 to  4 .       

Wheat - Badam Burfi

It is Deepavali time and we are busy with preparing sweets and some namkeens. (Spicy and salty).  I as usual wanted to try something different and healthy. When I was thinking on the healthy aspect I just came across Poornima hegde's Wheat burfi and it gave me the idea that I was looking for. She has used wheat, jaggery and very little ghee.

Wheat Badam Burfi is a sweet dish. I was inspired by Poornima hegde's "Wheat burfi with Jaggery ". So wanted to give a try with little twist. So I added some Almonds (ground) and tried and the burfi turned out very tasty and everyone liked it.

Here I am posting a recipe of Wheat -Badam Burfi which is very easy to prepare and  healthy too. This burfi is healthy since it contain jaggery (normally burfi is prepared using lots of sugar). I am sure you will agree with me that using jaggery is more appropriate. good for festival. You can prepare them a day or two earlier and keep this ready. Even you can prepare them for party, kids party. It is easy to serve and eat. Try this " Wheat -Badam Burfi" which will be liked by all age group and the whole family will be surely enjoy. You can put it in kids munching box too.

 

Things Needed :

Wheat flour : 1 Cup
Jaggery : 3/4 Cup
Almonds : 1 Cup
Cardamom Powder " 1/2 Tea spoon
Water : 3 to 4 Table spoons

Method:

1. Dry roast wheat flour till the raw smell disappear and keep it aside.
2. Dry grind Almonds coarsely along with cardamom and keep it aside. Apply ghee to a plate or tray and keep the tray ready.
3. Now keep a pan on the fire and put jaggery and add 3 to 4 table spoons of water and mix it well and let it boil on low flame.
4. The jaggery starts to boil (till it gets one string consistency).
5 .Mix it well and add roasted wheat flour and almonds and 2 table spoons of ghee.
6. Stir continuously till it starts to leave the sides of the pan. Add little more ghee and stir.for 2 to 3 minutes.
7.Pour the thick Wheat -Almond mixture to the ready tray or plate and leave it for cooling.
8. Cut in to your desired shape and  Serve.

Note : 

Roast wheat flour nicely or it may turn sticky.
You can use any kind of jaggery. I have used organic Jaggery. (If you are using the jaggery which is brought from market, must boil jaggery with 1/3 cup of water and turn it as complete liquid and sieve with siever and then use it.
Adding more or less ghee is an optional.\
Stir mixture till the mixture turn into one full dough in the middle of the pan and then spread on the tray. Cut them when they are completely cool.
Time 15 to 20 minutes.
15 to 20 pieces can be prepared. (According to the size).