Brinjal -Basale/Malabar Leaves Kootu Curry

Brinjal - Basale/Malabar Leaves kootu Curry is a side dish. This Kootu curry can be served with plain rice, chapatis, pooris, dosa, any type of rotis and idly.

We get basale from our home grown garden and it is said to be one of the good leaves to use since it contain good part of vitamins and minerals. Brinjals are available in the market most of the time. Used some green brinjals with Basale leaves. This brinjal and baslae/malabar leaves is a good combination. Added simple spices like jeera, pepper and little coriander seeds.
Lets see some benefits of jeera/cumin seeds in our diet.
Jeera/Cumin seeds are one of the important ingredients in our Indian/ Asian cooking. They are loaded with healthy benefits to us. Jeera/ Cumin seeds helps to digest the food easily. They are natural remedy for morning sickness. Jeera is highly beneficial for our liver and stomach. They have very good source of anti oxidants. They help to flesh our the toxic materials from our body. Jeera has good source of iron. Iron is essential for maintaining the normal functions of immune system. They contain Vitamin C and Vitamin A. These help help us to boost our immunity and keep lot of diseases away. Jeera is helpful in treating anaemia. Jeera is good for respiratory system and it has good amount of antiseptic properties and good for cough, cold and fever. Drinking jeera water help us to sleep better and improves our memory.
Brinjal - Basale Leaves Kootu Curry is easy to prepare. Onions or garlic is not used in this curry. 

Things Needed :

To Cook :
Basale/ Malabar leaves : 1 Bowl (1 bundle)
Brinjal : 2 to 3
Green Chilly : 2
To grind : 
Coriander seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Pepper : 3 to 4 pods
Coconut : 1 Cup (Fresh and grated)
To Add :
Ground coconut mix
Mustard seeds splutter with curry leaves and ingh and a teaspoon of oil.
Salt : As required
Lemon extract : 1 Tablespoon (1 Lemon juice).
Coriander leaves : 2 Tablespoon

Method : 

1. Wash and cut brinjal and soak in plain water. (It helps to remove the bitterness in the vegetable).
2. Wash and cut basale/malabar leaves and Keep it aside.

3. Wash and cut green chilly into big pieces, coriander leaves and keep it aside.
4. Grate coconut and grind it with pepper, coriander seeds and jeera with little water. Remove from the mixi jar and keep it aside.
5. Now keep a pan on the fire. Add 1 glass of water. Let it boil.
6. Add cut basale leaves. Remove the brinjal pieces from the soaked water, squeeze out the water and add brinjals into boiling water.

7. Let the vegetables be soft. (2 to 3 minutes ). Add cut green chilly. Turmeric powder.
8. Add ground coconut paste, salt, requited water and  mix it well.  Let it cook for 2 to 3 minutes

9.. Put off the gas and put lemon juice and coriander leaves. Add mustard seeds, urid dal , curry leaves and ingh splutter to the curry.

10. Shift the curry to a serving dish and serve with the main dish you have prepared.

Note :

You can use any other edible leaves instead of basale leaves. Palak leaves Harive leaves, Dantina leaves etc.
Adding dal is also optional. (I did not add any cooked dal )
Basale leaves will not be consumed by some or you are not supposed to cook basale on festival or feast and good special days.(optional)
Adding more or less chilly is optional. You can also add onions and garlic .(Optional).
You can add a teaspoon of raw rice while grinding. It gives a thick consistency to the curry. I have not added.
You can add tamarind pulp (1 Tablespoon) instead of lemon. The colour of the curry changes a bit and the taste differ.
Thickness of the curry also an optional. ( You can add required water and make the curry into little more liquid. 
Time : 20 minutes.
Serves : 3 to 4.

Carrot - Cucumber -Chutney (C - 3 ) Bread Sandwich

Carrots, Cucumber and Mango Chutney is used to prepare this bread sandwich . Carrot cucumber sandwich is an easy dish and you can munch them any time of the day.  It can be for breakfast or for snack.
This is a healthy snack we can say since it contain vegetables. Raw vegetables are used here and raw vegetables are loaded with minerals and vitamins.

Lets see some benefits of eating ghee in our diet.
Ghee protect our gastrointestinal system. It helps to balance our cholesterol levels. It provides additional energy and reduce the Inflammation in the joints. It helps to eliminate some allergy and protect us from various chronic disease. It helps to improve our eye health. Strengthen our immune system. Ghee contain some amount of Vitamin A, Vitamin E and Vitamin D. Ghee is a good fat that body needs fat to function. Omega - 3s  (monounsaturated fats) are healthy forms of fat that can be found in ghee and it has positive health benefits in the body. It is also a good energy booster. You should also know that you should consume ghee in smaller quantity.
I have used Mango chutney, grated carrots and sliced cucumber to stuff the bread. I have done this sandwich using sandwich maker. You can try this sandwich on tava or a pan.
NO ONION OR GARLIC IS USED IN " Carrot - Cucumber -Chutney Bread Sandwich. I call this as C - 3 Bread Sandwich because it has carrots, cucumber and chutney.
Lets see the recipe now.

Ingredients : 

Carrots : 2 

Cucumber : 3 to 4 (small size)

Mango Chutney : 1 Small cup

Bread : 8 Bread slices (Any brand)

Ghee : 2 to 3 Tablespoons

 Method : 

1. Wash and grate carrots and cut cucumber in circle shape.

2. Take bread slices (no need to remove the sides), apply ghee on one side of the bread.

3. Now apply mango chutney on the top of ghee.

4. Put some grated carrots on the top.

5. Place some cucumber slices on the top of the carrots.

6. Spread some chutney on the 2nd slice and place the bread slice on the top of cucumber.

7. Press a little. Prepare one more sandwich the same way .
8. Now apply a very little ghee the top of the sandwich and put them in the sandwich maker and let it cook for 1 to 2 minutes.

9. Remove it from the sandwich maker and serve with some grated carrots and cucumber.

10. Repeat the same and enjoy carrots, cucumber and Chutney sandwich.

Note : 

Any chutney will be ok to prepare this sandwich. Use of more/less ghee is an optional. Useing brown bread is a healthy option. You can use cut onions on the top of cucumber (onion favorutes).
You can make use of dosa tava instead of sandwich maker. Just press the sandwich after you placed the second bread on the top of cucumber slices and fry/ roast with little ghee on the tava . Turn the other side and roast it well. Now it is ready to serve or eat.
Mango Chutney : Use 1/2 cup of grated coconut, raw mango (1/2 of one small raw mango), 2 fried red chilly (byadagi menasu)  and required salt, a little ingh and 1/4 Teaspoon of mustard seeds. Grind all the ingredients till smooth and remove from the mixi jar. Your mango chutney is ready to serve or use. Do not use stale or spoiled chutney. You might get sick (Food Poison).
Time : 20 minutes
Serves :4 serves.