Bottle Gourd Peel Chutney

Bottle Gourd is known as one of the healthy vegetable. It is filled with fiber, minerals and vitamins.
I have prepared bottle gourd peel chutney and is very simple and yummy. It can be one of the side dish when you have lunch, dosa, idli, roti or chapatis.

We do prepare mangalore cucumber peel chutney and I have adopted the same method to prepare this bottle gourd chutney.
I have used Bottle Gourd peel, coconut, fried urid dal and red chilly.
Let us see the recipe Now :
No Onion or No Garlic is used in this : " Bottle Gourd Peel Chutney "

Ingredients :

To Fry :
Urid dal : 1 Tablespoon
Methi seeds 1/4 Teaspoon
Coriander seeds : 1/2 Teaspoon
Curry leaves : 6 to 8 or little more
Ingh /Asafoetida : A littel
Bottle gourd peel : 1 Small bowl.
To Grind :
Fresh Grated coconut : 1 Cup
Tamarind : 1 Marble size ( Tamarind pulp is used)
Fried dal mixture
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch
To Add : Salt : As required
Required water

Method :

1. Wash Bottle gourd nicely and dip in water for at least 20 minutes.
2. Peel off the outer layer and keep it aside.

3. Grate coconut and soak a marble size of tamarind in warm water for 5 minutes. Squeeze out the pulp. Keep it aside.

4. Wash curry leaves and keep it aside.
5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil and put methi seeds.
6. Add urid dal and fry till methi seeds and urid dal turn light golden brown.

7. Add coriander seeds and red chilly. Fry for 1 to 2 minutes on low flame.
8. Add curry leaves and ingh. Add bottle gourd peels and fry nicely for 3 to 4 minutes

9. Put off the fire and add grated coconut and mix all the ingredients nicely.
10. Let it cool. Grind the fried mixture with coconut and tamarind extract. (Pulp extract).
11. Add salt and churn it for a second. Remove the chutney to a serving dish.

12. Add mustard seeds, curry leaves and ingh/asafoetida seasoning to chutney and serve.

Note:

Frying the ingredients on low flame adds to the taste. You can cook bottle gourd peel with little coriander seeds and tamarind and use it. Turns soft and nice. Frying urid dal is a must if you want to add urid or any other dals. Example : Toor dal, channa dal, Horse gram etc. Use of more/less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4 .
Type : South Indian Chutneys

Little Millet Lemon Rice/Same Chitranna

Millets are known as healthy grains these days because of their health benefits. They are rich in fiber, free of gluten and keeps you in good health. I have used little millet and prepared lemon rice.
Little millet is known as Same akki in Kannada language/Karnataka/India. 

I have used Little millet, lemon, coconut and green chilly.
Let us see some benefits of using "Lemon" in our diet.
Lemon is known for its healthy properites. It is a good blood purifier, contain antioxidants, and helps in good digestion. It helps in treating indigestion, constipation, throat infections, fever and obesity. It also helps in treating respiratory disorders, cholera and high blood pressure. They do take care of our skin and helps in strengthening our bones, immune system and cleanse our stomach. Lemon juice is helpful in treating kidney stones and lowering body temperature. They have vitamins like vitamin C, Vitamin B6, vitamin A, Vitamin E and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe Now :
No Onion or No Garlic is used in this recipe.

Thing Needed :

To Cook :
Little Millet : 2 Cups
Water : 4 Cups
To Season :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Green chilly : 3 to 4
To Add :
Grated coconut : 1 Cup
Grated ginger : 1 Teaspoon
Salt : As required
Ghee : 1 Tablespoon
Turmeric Powder : A pinch
Cashew Nuts : 6 to 8 (Optional)
Lemon : 1
Coriander leaves : 2 to 3 Tablespoons.

Method :

1. Clean wash and cook little millet in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, curry leaves and coriander leaves.
3. Wash and remove the outer layer of ginger and grate it.
4. Grate coconut and keep it aside. Extract lemon and keep the juice aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
6. Let mustard seeds splutter. Add slit green chilly and curry leaves.

7. Add cooled little millet and mix it slowly.
8. Add turmeric powder, ghee, lemon juice and mix it nicely. Let the flame be on low.

9. Add grated coconut and  fried cashew nuts. ( Fry it in a teaspoon of coconut oil).

10. Shift the ready Little millet lemon rice to a serving dish. Serve with a cup of curd.

Note :

Do not add more water. It might turn watery and the lemon rice does not taste good. Use the exact required water. ( The ratio is 1 : 2 - one cup millet and 2 cups of water).
Adding onions or garlic is optional. You can use more/less chilly. Use of any cooking oil is optional.
Adding fresh coconut is optional.
Time : 30 Minutes
Serves : 3 to 4.