Cauliflower & Potato Dry Curry

Cauliflower and Potato dry curry is a simple side dish and can be enjoyed with other dishes. This Palya(dry curry) can be used as one of the side dish, goes well with any other dish, with curd rice. You can spread on bread, make sandwich, rolled inside the chapati and enjoy chapati roll. We can even use as stuff and prepre Aloo Gobi Parata.
I have used potatoes, cauliflower and some spices.

Let us see some benefits of having "Cauliflower" in our diet.
Cauliflower derives its name from Latin Caulis which means cabbage with flower. Cauliflower has rich source of antioxidants. It helps in strengthenig immune system. It helps in maintaing bone, brain health and balances the cholesterol level in our body. It is good for diabetes, obesity and hypertension. Cauliflower has an excellent source of vitamin C, Folate, Vitamin K, Vitamin B1, B2, B3 and Vitamin E. It contain minerals like calcium, magnesium, phosphorous, potassium and manganese. Cauliflower contain dietary fiber and a very little amount of sugar.
Cauliflower & Potato Dry Curry is an easy, quick and simple Palya that any body can prepare.
No Onion or No garlic added in this curry. 

Thing Needed :

To Cook :
Potatoes : 2 to 3 (Medium size)
Cauliflower : 1 (Medium size)
To Add :
Pepper pods : 3 to 4
Jeera Powder : 1/2 Teaspoon
Red chilly Powder : 1 Teaspoon
Ingh : a little
Dry Ginger : 1/2 Teaspoon
Turmeric powder : a pinch
Green chilly : 1
Salt : To taste
To Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 6 to 8 or more

Method :

1. Wash and remove the outer skin of potatoes. Wash it again and cut them into small, thin sticks. (finger chips type). Put them in a bowl of water, so that it does not turn brown. Powder pepper pods.
2. Wash and soak cauliflower in salt and warm water for at least 20 minutes.

3.Remove the cauliflower and wash it again. Cut them into small flowers. Keep them aside.
4. Now keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Let mustard seeds splutter.
5. Add curry leaves, ingh and fry nicely. Add cut potatoes and cut cauliflower pices.
6. Add turmeric powder. Mix it well.

7. Add 1/2 Cup of water and cook for 3 to 4 minutes..
8. Add salt, chilly powder,ginger powder, jeera powder and crushed pepper pods. Mix it nicely and cook on low flame.

9. Let all the moisture disappear. Add a teaspoon of oil on the top and mix it well. Let it cook for 2 minutes on low flame.

10 Shift the ready dry curry to a serving bowl and serve with main dish.

Note : 

It is better to cook this curry on low flame. Adding water helps to cook the vegetables faster. Adding water is better. Use of more oil is optional. (You can fry potatoes and then it to the cooked cauli flower). Adding more spice is optional. Adding onions and garlic is optional. You can also add garam masala, chat masala Pav -baaji masala etc
Washing and soaking cauliflower in warm water is a must. Because some time it does contain worms. Soaking cauliflower in water helps to remove chemicals spread on the vegetable.
Time : 20 minutes
Serves : 2 to 3 

Nendra Bale - Walnuts Halva

Nendra Bale is one variety of banana mostly eaten in Southa Canara and Kerala. I have prepared Halva using Nendra bale/Banana.  This variety of banana is full of carbohydrates and healthy properties. Halva prepared using this banana tastes excellent and keeps you hog the halva again and again.
I have used Walnuts, cashew nuts, jaggery and Nendra bale. I have used jaggery instead of Sugar which is a healthy concept.

Lets see some benefits of eating Walnuts in our diet.
Walnuts originated in the Mediterraneat regin and Cental Asia. They have been part of the human diet for thousands of years. They are rich in Omega 3 fats
Walnuts are rich in Omega 3 fats and high in antioxidants. Eating walnuts everyday may improve brain health. They are rich in copper, Phosporus, Manganese Folic acid which is also known as Vitamin B 9, Vitamin B 6 and Vitamin E. They help to lower the bad cholesterol and reduce the inflammation. They also help in functioning of the blood vessels well.
Let us see the recipe now.

Things Needed :

Nendra Bale (Nendra Bananas) : 2
Jaggery : 3/4 Cup
Walnuts : 6 to 8 pieces
Cardamom : 3 to 4 Pods
Chenna/Hurikadale : 1/2 Cup
Milk Powder : 2 Tablespoons (Optional)
Ghee : 3 to 4 Tablespoons

Method :

1. Powder or cut walnuts into small pieces. Powder hurikadale/Chenna with cardamom pods.

2. Steam cook nendra bale and let it be soft (3 to 4 minutes). Remove the outer layer once it is cooled.

3. Now mix cooked nendra bale, jaggery and keep it on low flame. (Powder jaggery before mixing with fruit).

4. Keep stirring until it mixes well. Now add ground chenna/hurikadale and mix it well.
5. Add a tablespoon of ghee and mix it. Add milk powder and mix it well. Add powdered or cut nuts.

6. Keep stirring till it leaves the pan. Stir nicely for another 2 to 3 minutes.

7. Apply ghee to a plate/ tray.

8. Stir once again and put it to a ghee applied plate. Make it evenly by using a chapati roller. Let it cool. Spread some cut cashew nuts on the top. 

9. Cut Nendra Banana Halva once it is cooled. Cut it according to your wish.

10. Serve or store in a airtight bottle or container.

Note :

You can grind banana as they are and then mix it with jaggery. Steaming helps the banana to be thicken quickly. No need to use more ghee. Adding little more jaggery is optional. Adding milk powder is also optional. Adding chenna/hurikadale/pottu kadale helps to give a good binding to halva.
Time : 4o to 50 Minutes
Serves : 20 to 30 pieces (According to the size).