Methi - Palak & Capsicum Dry Curry

Methi Palak Capsicum dry curry is one of the side dish that goes well with almost all the main dishes.   I have prepared Udupi special dry curry using Palak and methi /fenugrik leaves.

Adding leaves in our diet is one of the healthiest choice. You can prepare lots of dishes using varieties of leaves which is available around the year.
I have used methi leaves, palak/spinach leaves, coconut and some spices.
Let us see some benefits of having mustard seeds in our diet. 
Mustard seeds are loaded with medicinal values. They are good remedy for detoxification of the body. It helps to get relief from pains. They are good for maintaining healthy skin and hair. It also good for women during menopause. Mustard seeds are rich source of minerals and vitamins. They are rich in minerals like calcium, magnesium, potassium and phosphorous. They are good source of dietary fiber.They do contain vitamin A and vitamin K and vitamin C. They help in managing diabetes and cholesterol level in our body. They are good source of anti bacterial properties and helps in treating ringworm. (skin disease).
Let us see the recipe Now :
It is an Udupi Special - Traditional Recipe. No Onion or Garlic is used in this recipe. 

Things Needed : 

To Cook :
Methi /Fenugrik leaves : 1 Bundle
Palak/spinach leaves : 1 Bundle
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 6 to 8
Coconut Oil : 1 Tablespoon
Ingh /Asafoetida : A pinch
To Dry grind :
Mustard seeds : 1/2 Teaspoon
Red chilly powder/Red chilly :1 Teaspoon/ 3 to 4
Coconut : 2 to 3 Tablespoons
To Add :
Coriander leaves : 1 Teaspoon
Lemon extract/Tamarind pulp : 1 Teaspoon
Jaggery : 1 Teaspoon

 Method :

1. Wash and cut palak and methi leaves into very small. Keep it aside. Wash and cut capsicum into small pieces.

2. Grate coconut and dry grind it with red chilly powder and mustard seeds. Keep it aside.

3. Wash and cut coriander leaves and soak very little tamarind in hot water and squeeze out the pulp.
4. Now keep a pan on the fire and heat. Add coconut oil and mustard seeds, urid dal.
5. Let it splutter. Add washed curry leaves and ingh. Add cut leaves and capsicum. Fry it on low flame for 2 minutes.

6. Add a pinch of turmeric powder and mix it well. Add 1/4 cup of water and cool on low flame.

7. Let all the moisture disappear. Add salt, jaggery and tamarind pulp. Let it cook for 2 minutes.
8. Add dry ground coconut - mustard mixture and stir slowly. So that it mixes well.

9. Let it cook on low flame for a minute. Shift the ready curry to a serving bowl.

10. Add cut coriander leaves to Ready Methi - Palak & Capsicum Dry Curry and serve.

Note :

Adding more chilly powder is optional. I have used tamarind pulp and lemon extract/juice can be used instead of tamarind pulp. Adding jaggery is optional. Do not cook dry curry for a long time after adding coconut. Adding onions or garlic is optional.
Time 15 Minutes
Serves : 2 to 3. 

Wheat -Rava Cake

Here comes Christmas and the celebration starts. We do enjoy wishing people, having a piece of cake , cookies etc etc etc.
Even facebook pages are loaded with varieties of cakes. i too thought of preparing a healthy cake using wheat flour and rava/semolina. It has turned as perfect cake and let us enjoy together having a yummy and healthy cake and say Merry Christmas and happy new year 2018 to All.

Here we go :
I have used Ashirvad wheat flour and medium size rava, cooking oil and little bit of ghee, sugar, cinnamon. Added little dates also.
No egg in this Wheat -Rava Cake.

Things Needed :

Wheat flour : 1 1/2 Cup
Medium size Rava : 1/2 Cup
Sugar : 3/4 Cup
Cooking Oil : 1/2 Cup
Curd : 1/2 Cup
Milk : 1/4 Cup
Cinnamon stick : 1/4 inch
Sal : A pinch
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon

Method :

1. Sieve wheat flour and rava, baking powder,salt and baking soda altogether.

2. Put sugar in mixi jar and powder it. Add oil and curd and churn it nicely till it turns smooth paste.

3. Add milk and, cinnamon stick and grind it for 2 to 3 minutes.

4. Now shift the ground mixture to a big bowl and mix the flour mixture slowly. Add little milk if the dough turns very hard.
5.Let it mix well. No lump should be remained.
6. Apply ghee on the baking tray and sprinkle little wheat flour on it. Spread it well.
7. Pour the ready mixture to a tray and tap the tray to spread the dough evenly.

8. Bake it with 180 degree celcius for 35 to 40 minutes. (Oven baked). Remove it from oven and let it be there on the top for for 5 minutes. ( After baking just leave it there).
9. Insert a knife edge to make sure the cake is done. (It does not stick to the edge of the knife).

10. Cut it once it is cooled. Enjoy with a cup of coffee/tea or whenever you want it.

Note :

You can use thin variety of rava. (optional). Use of butter /ghee instead of oil is optional. Use of rose essence instead of cinnamon is optional. You can also prepare this cake in pressure cooker. Remove the gasket from the lid. Do not use weight. Place a plate or bowl inside the pressure cooker and place the cake dough container on the top. Close the lid and bake for 35 to 40 minutes. If the cake turns hard pour some milk and mix it well. (It should be bit thicker than idli dough). I have used mixi jar to churn the ingredients. Use of egg beater, cake mixer is optional.
Time : 40 Minutes. 
20 Small pieces can be done.