Chutney Powder Stuffed Brinjal.

Chutney Powder stuffed brinjal is a side dish and it goes well with all the main dishes. We do prepare different types of chutney powder which is used as one of the side dish mostly in South India. Chutney powders are protein rich content and served with dosa, idli, plain rice and chapatis or rotis. It is one of the traditional side dish I can say. I have used chutney powder which is prepared with flax seeds and ground nuts and stuffed it inside brinjal. Stuffed Brinjal is popular dish of North Canara, but it has become more popular in the whole world. People do love to have this stuffed brinjal with rotis, chapatis, pooris, millet rotis.

Lets see some benefits of having Ground Nuts in our diet.
Groundnuts said to be poor man's Almond.Ground nuts are also called as peanuts or monkey nuts. They contain good amount of mono saturated and polyunsaturated fats and it helps to keep our heart healthy. They also help in lowering blood cholesterol levels. They contain high amount of antioxidants. Peanuts have high amount of protein and it is good for vegetarians. They are rich in minerals like magnesium, phosphorus, potassium, zinc, calcium and sodium etc. They contain good amount of vitamins and dietary fiber.
Always remember that Eating excessive peanuts may lead to gas, heartburn and food allergy to peanuts.
There are different varieties of brinjals / Egg Plants in the market. I have used small size and tender brinjals.
Lets see the recipe Now:

Things Needed :

To Cook :
Small Brinjals : 4 to 5 or more
Flax Seeds Chutney Powder : 1 Tablespoon
Coconut Chutney Powder : 2 Tablespoons
Groundnuts Chutney Powder : 2 Tablespoons
Rasam/Sambar Powder : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Tamarind pulp : 1 Tablespoon
Jaggery : 2 Tablespoon (Optional)
Seasoning :
Mustard seeds : 1 Teaspoon
Jeera : 1 Teaspoon
Oil : 1 Tablespoon
Ingh : a pinch
Curry leaves : Handful
Salt :As required

Method :

1. Wash and cut brinjals till the edge. Do not cut it fully. Dip in water and let it be there for 10 minutes.
2. Take a big plate, add flax seeds chutney powder, coconut chutney powder, rasam powder and groundnuts chutney powder. Add salt. Mix it well. Stuffing is ready now.

3. Put a small portion (Slightly bigger than marble size) in hot water and squeeze out the pulp.
4. Now remove all the brinjals from water. Keep it on a plate.
5. Take one brinjal and fill mixed chutney powders in side the brinjal tightly. Repeat the same with rest of the brinjals and arrange it on a plate.

6. Keep a pan or pressure cooker on the fire. Add oil and mustard seeds. Let it splutter. Now add jeera and ingh. Add curry leaves. Let it be on low flame now.

7. Arrange all the brinjals one by one inside the pan. Sprinkle tamarind pulp.
8. Add little salt and remaining mixed powders and slowly stir it. Add methi seeds. Add 1/4 cup of water and close the lid.

9. Let it cook on medium flame. If you are cooking in pressure cooker use weight on the cooker and cook for 2 to 3 minutes.

10 . Let it cool. Remove the lid and check the brinjals. Remove from the cooker or pan to a serving dish.

11. Add coriander leaves on the top.

12. Serve with the main dish you have prepared.

Note :

If the brinjals are not cooked properly, just add little water and cook on medium flame. Adding more or less masla is optional. No need to add more coconut. Chutney powders contain coconuts. Adding garam masala with all the powders is optional. It adds to the aroma of brinjal stuffed curry. If pressure cooked brinjals turns watery, you just put the curry in a big pan and cook on high flame. All the moisture disappears. The curry should be thick. Use of pressure cooker helps to use less oil. Do not over cook and do not use more water. Just 1/4 cup of water is more than enough. Use of jaggery is optional. I have not used.
Time : 15 minutes.
Servings : 3 to 4.
Link to prepare Chutney Powder :
http://nsomayaji.blogspot.in/2016/02/flax-seeds-chutney-powder.html

Wood Apple & Wild Mango Panaka/Juice

It is hard to bear this summer. The Sun Rays are really hurting the skin, and sucking the moisture from our body. One needs to drink lots of water to take care from the screeching hot. Your body gets dehydration and you start falling ill like headache, urinary infection, dehydrated etc,etc,etc.....

 Home made cool drinks, Juice/panaka really healthy and save you. They contain not only water, they provide the loss from sweating. No chemical, no artificial colour, no preservative. You are 100% sure.
There are two home made quick Panakas/Juice prepared from fresh seasonal fruits.
I have used Wood Apple which is available plenty in the market, which is very good for quenching your thirst, which is also used during "Rama Navami" for Panakas. It is so wonderful connection and Gift from Nature God to the man kind. This Wood Apple will be very helpful to take care of us in summer and keeps our body cool from screeching Hot Sun.

Wild Mangoes starts to ripe in Summer in some parts of Dakshina Kannada,  and it is also one of the good quench thirsting fruit.

Lets see some benefits of eating Wood Apple/Bel Fruit/Belada Hannu in our diet.

Wood Apple/Bel Fruit/Belada Hannu is a herb. It has other names like wood apple, elephant apple and monkey fruit. It is known as wood apple because of its hard wooden shell. It is considered as sacred fruit by Hindus. 

Wood Apple/Belada Hannu is good for people who suffer from constipation and indigestion. It is also good for peptic ulcer, piles and respiratory problems. It boosts the immune system and fights off bacterial and viral infections and various inflammatory conditions. It helps to increase milk production for nursing mothers. It helps to cures diabetes. Wood Apples contain loads of nutrients, vitamins and organic compounds like calcium, phosphorous, fiber, protein and iron. They are good for digestion since it helps to destroy worms in the intestine and good remedy for digestive disorders. 

They are loaded with antifungal and antiparasitic(destroying parasites) (parasite -disease) properties.

Lets see Wood Apple & Wild Mango Home made  Panaka/Juice/Cool Drinks.

I have used Bella/Jaggery (from Alemane (Fresh Jaggery from Alemane ; Place where they prepare jaggery) and Pure Honey. 

Thanks Shobha Somayaji for Alemane jony Bella (Soft jaggery eaten with idli dosa rotti etc). 

Lets see the recipe now:

1. Wood Apple Panaka/Juice

Things Needed :

Wood Apple : 1 Big size.

Jaggery : 3 to 4 Tablespoons.

Cardamom : 1 Pod

Method : 

1. Break wood apple and scoop out the fruits and put it in a bowl.

2. Now grind this with cardamom pod, little water and jaggery. Pour it out to a bowl. 

3. Add required water, mix well and serve. You can use ice cube or cold water. I have not used it.

Note :

A big fruit can be used for preparing 3 glasses of panakas. Adding sugar is optional. I have used jaggery which is a healthy option. It needs little more jaggery or it gives out savoury taste. I have used half ripe fruit to prepare the panaka. Fully ripe fruit can be used. Do not use any salt, since jaggery has a little salt.

Time : 10 minutes. (All together)

Serves : 3 

2.Mango Panaka : 

Wild Mangoes (Savoury Mangoes/Katu Mavina Hannu) 

These mangoes are used to prepare rasayana (a side dish), to add savoury taste a bit. You need to add more jaggery if you want sweet taste. This Panaka is good digestive and refreshing Drink.

Things Needed :

Wild Mangoes : 4 to 5 

Water : 3 Glasses

Jaggery : 3 to 4 Tablespoons

Method :

1. Take a big bowl. Wash mangoes and squeeze out the pulp in the bowl.
2. Add little water to the remaining squeezed out mangoes and squeeze out the remaining pulp.

3. Add jaggery to the mango pulp. Mix it well in hand. Add required water. Mix it again

4. Pour this Panaka to a serving glass and serve Mango Panaka.

Note : 

You can use more mangoes if you like savoury taste in your panaka. This is one of the traditional drink and helps you from dehydration and screeching hot summer. You can also add more jaggery if you like sweet taste. Adding sugar is optional. Honey does not go well with this juice and consuming Honey (in large quantity) is not that good in summer. 

Time : 10 minutes

Serves : 2 to 3