Sabbassige Curry(Dill Leaves)

Sabbassige Soppu/Dill leaves are loaded with healthy properties. 
We can prepare varieties of dishes using this Dill leaves. Like wise , akki rotti, paratas, different varieties of rice, dal vada, dry curries etc etc etc.

Let us see some benefits of eating  " Dil leaves/Sabbassige soppu " in our diet ".
Dil leaves helps to boost digestive health. It provides relief from insomnia, diarrhea, menstrual disorders and respiratory disorders. It helps to boost immune system. It is contain anti inflammatory substance. Dil leaves are good for ladies just after their delivery. Dil leaves do contain
or Dil Leaves are good to keep your body cool.
Sabbssige/Dil leaves Curry can be eaten with Chapatis ,  Jolada Rotti ( Jawar),  Raagi Rotti , Pooris and  Rice.
No Onion or No Garlic is used in this curry.
Lets see the recipe Now :

Things Needed:

Sabbassige Soppu ( Dil
Leaves ) : 1 Bundle ( Medium Size ).
Toor dal : 1/2 Cup
Green Chilly : 2 to 3
Ginger : an inch.
Mustard Seeds : 1/2 Teaspoon.
Urd Daal: 1/2 Teaspoon.
Ingh/Asafoetida : a pinch.
Jeera/Cumin seeds : 1/2 Teaspoon.
Methi Seeds : 1/4 Tea spoon.
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : to taste.

Turmeric Powder:  a pinch.
Curry Leaves : 6 to 8.
Water : 2 cups.

Method :

1. Wash and cut Sabbasige Soppu ( Dil leaves), Green chilly, curry leaves and ginger.

2. Wash and cook toor dal, green chilly, dil leaves and ginger in a pressure cooker. Let it cool.

3. Keep a pan on the fire and heat. Add mustard seeds, urid dal, let it splutter.
4. Add green chilly, curry leaves and ingh. Mix it well and put off the fire.

5. Now keep cooked toor and dil leaves on fire. Add a glass of water and let it boil.
6. Add salt and turmeric powder. (a pinch). Add mustard seasoning and boil for 2 to 3 minutes.

7. Shift the curry to a serving dish. Serve with any main dish you have prepared.
8. The thick curry taste better.

Note : 

You can use Moong dal instead of toor dal. Adding onions and garlic to the curry is optional.
Adding any spice to the curry is optional. Taste differ. Adding Ghee to the curry is optional. It adds to the taste. Adding more/less chilly is optional.
Time : 20 Minutes
Serves : 4.

Sorekai or Bottle Gourd Juice.

Sorekai/Bottle Gourd Juice is very good for health and it helps to reduce the gastric and toxin in our body.
I have used bottle gourd, salt and lemon.

Things Needed :

Sorekai/Bottle gourd : 1 cup . (1/4 of medium sized Bottle Gourd cut in to pieces ).
Lemon : 1
Water : 2 glasses.
Pepper powder : A pinch
Salt : a pinch

Method :

1. Wash and cut Sorekai/bottle gourd and grind it nicely.
2. Remove from the mixi jar and mix it with water. Add salt.

4. Add pepper powder and lemon juice and mix it well.

5. Serve the ready Sorekai/Bottle Gourd Juice. (Add ice cube just before serving) (Optional).

Note :
Grind bottle gourd pieces with little water till paste to get good consistency. You can also grate some pieces and add it while serving. Adding Honey (2 tablespoons) adds to the taste. Adding more lemon is optional. Adding chat masala or jeera powder is optional.
Serves : 2 to 3
Time : 10 Minutes.

Sorekai Kootu (Doodi or Lauki or Bottle gourd) ( Pepper Kootu)

Sorekai /Bottle gourd/Lauki Kootu is one of spicy and tasty side dish. Kootu is a side dish prepared using vegetables and little spice. I have seen my friends preparing this type of kootu with varieties of vegetables.

I have used bottle gourd, Ridge gourd as vegetables, channa dal, pepper pods, curry leaves, ingh and byadagi chilly as spices. This type of Kootu is very famous dish of Iyengars.
This Sorekai and Ridge gourd pepper Kootu is one of the Iyengars signature dish that I learnt it from our close Iyengar friend. Strictly do not use onions or garlic to this Kootu Curry.
Let us see the recipe Now :

Ingredients : 

To Cook :
Sorekai/Bottle Gourd : 1 ( Medium sized)
Heerekai/ Ridge Gourd
To Dry roast /fry 
Channa dal : 1 Teaspoon
Pepper Pods : 5 to 6
Red chilly : 2
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon ( Optional)
To Grind :
Dry roasted /Fried spices
Coconut : 3 to 4 Tablespoons. ( 1/2 Cup)
For Tempering / Seasoning
Oil /ghee : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 6 to 8
Red chilly ( Any variety ): 1
To Add :
Turmeric powder : A little
Salt : As required

Method :

1. Wash and remove the outer layer /peel off  of bottle gourd and Ridge Gourd.
2. Cut it into small pieces and cook with required water till soft. Grate coconut and keep it aside.

3. Keep a pan on the fire and dry roast /fry channa dal till they turn golden brown.
4. Add red chilly and pepper pods to it and fry for 1 minute.
5. Put off the gas and add curry leaves and ingh. Add grated coconut.

6. Grind fried ingredients with coconut. Add required water to grind. Shift the ground mixture to a bowl.
7. Now keep a pan and add cooked bottle gourd and ridge gourd pieces. Add turmeric powder and salt.
8. Add little water and let it boil for 2 minutes.
9. Add ground coconut spice mixture and mix it well. Let it cook for 2 to 3 minutes.

10. Shift the kootu a serving dish. Add tempered mustard seeds mixture to the curry and mix it well.
11. Add washed and cut coriander leaves and mix it well.
12. Serve with the main dish you have prepared.

Note :
Use of other vegetables like, carrots, beans, clustered beans is optional. Use of chilly/Chilly powder is optional. Using red byadagi chilly adds to the taste. Use of ghee to temper the kootu adds to the taste. Pepper pods are good for health. It helps to digest the food well. Do not use onions or garlic to this kootu. It may spoil the original taste.
Time : 30 Minutes.
Serves : 3 to 4 ..

Wheat Flour Veggy Modakas (Momos)

Wheat flour Veggy Modakas are healthy food and you can have them for break fast or dinner or as evening snack.

Things Needed:
Wheat Flour : 2 cups
Mixed Vegetables : 2 cups. ( Beans, Carrots and Peas).
Green chilly: 2
Salt : to taste
Water : required
Coriander leaves : 2 Table spoons.
Jeera: 1 Tea spoon
Ginger: an inch
Ghee : 2 Table spoons.
Method : Cut beans . carrots , green chilly and ginger into small pieces.  Boil these vegetables and peas ( fresh)  with required water until soft.
Put wheat flour in a big bowl and add a spoon of ghee and mix well . Add little salt and prepare dough using required water. It should be chapati dough consistency.  keep this dough aside.
Now take a pan and keep it on a fire. Put 1 spoon of ghee and add jeera and cut ginger. Fry them for a few seconds and add cut vegetables and peas mix well. Add little water and cook till soft. Add required salt  and mix well. Let all the water disappear from the vegetables. Now add coriander leaves and keep it aside.
Now prepare small balls from the dough and flatten them using little wheat flour and a chapati roller.
Place a spoonful of cooked vegetables and cover this from all side and give a Modak shape. Prepare all the Vegetable balls as same and arrange them on a  plate.( Steel or aluminium plate).
Cook these Veggy Modaks in a Idli cooker or Pressure cooker for 10 minutes.
Serve these Veggy Modakas with coconut chutney or Pickle or Tomato Ketchup.
Note : Can add potatoes to these veggy mixture.  Can serve this with ghee to increase the taste of Veggy Modakas.

12 to 15 Veggy Modakas can be prepared.

Onion Tambuli & Parata

Tambuli is a side dish which is served in the beginning of the lunch. It is prepared using curd or buttermilk. Tambuli helps in keeping the body cool and for good digestion. Tampu means cool and huli is curry.

Tamubuli is one of the special dish from South Canara and Malnadu area. The summer days are screeching hot and you need to find a way to cool your body. So the people from here knew to keep themselves from the nature. Tambuli is one of the must dish done during the summer season.
Varieties of tambuli can be prepared. Many edible, medicinal valued leaves are used to prepare tambuli. Example : Ondelaga, Indian Origano/ Dodpatre/Sambar balli, Vitamin leaves and curry leaves. Likewise methi seeds/fenugrik seeds are used for tambuli.
Here I have tried onion tambuli. And then tried parata with remaining tambuli.
I have used the same ingredients like jeera, pepper and red chilly with curry leaves.
Let us see the recipe now :

Things Needed :

Onion : 1
Coconut: 2 Tablespoons.
Curd : 1/2 Cup
Red chilly :1
Pepper : 3 to 4 seeds.
Jeera :1  Teaspoon.
Salt ; To taste
Ghee: 1 Teaspoon
Curry leaves: 8 to 10 leaves
Ingh/Asafoetida : A pinch

Method :

1. Wash and cut curry leaves and keep it aside.
2. Remove the outer layer of onion and wash it. Cut into small pieces.

3. Keep a pan on the fire and heat. Put 1/2 Teaspoon of ghee.
4. Add 1/2 teaspoon of jeera/cumin seeds and pepper pods and fry for 10 seconds.
5. Add red chilly and curry leaves and fry for a minute.
6. Add ingh/Asafoetida and put off the fire. Add 2 tbspoons of grated coconut. Let it cool.

7. Grind the friend mixture with very little water till paste.

8. Add cut onion and salt. Just churn once. Remove the ground paste from the mixi jar to a bowl.
9. Add 1/2 cup of curd and mix the content nicely.

10. Add jeera, ingh and curry leaves seasoning (use ghee to season the ingredients).

11. Mix it nicely.
12. Serve the " Onion Tambuli " with plain rice.

Note 

Do not grind the mixture after adding onion pieces. (1 or 2 churns will be do). Use of more/less coconut is optional. Fry the ingredients on low flame.Use of buttermilk instead of curd is optional.
Do not add more chilly. Tambuli should be soft and not spicy.
Time : 10 Minutes. (The whole process)
Serves : 3 to 4 

Onion Tambuli Parata :  Method.

1. Take a big bowl and put 2 cups of wheat flour. Add onion tambuli. Add salt, 1/2 teaspoon of jeera, turmeric powder and red chilly powder.(1/2 Teaspoon)

2. Mix it well and add required water. (little by little) and prepare dough. (Add a teaspoon of ghee).

3. Divide the dough into small portions. Keep a bowl of dry wheat flour aside.
4. Dip the small size of wheat dough and roll it as chapati.

5. Keep a pan on the fire and heat. Sprinkle little oil on the pan/tava.
6. Put rolled parata and cook on both sides. (Medium flame).

7. Onion Tambuli Parata is ready to serve with the curry of your choice.

8. Repeat the same with remaining dough.

Note : 

Adding any spice to the dough is optional. (Example : chat masala , garam masala or green chilly paste etc). Cooking on low flame will be lead to hard chapati.(Kakra : Maharastrian dish). Adding any leaves like spinach, methi, coriander, dil is optional.
Time : 20 Minutes
Serves : 2 to 3 (6 to 8 chapatis can be prepared).

Sorekai ( Duudhi ) Juice.

Sorekai/Bottle Gourd./Lauki Juice is a drink and  this juice is very healthy drink for every one. Drinking this juice in an empty stomach gives good result.

It is very good to have bottle gourd pieces in the morning help to control your B.P. and Diabetic problems and helps in digestion.
I have used bottle gourd, jaggery (organic), lemon juice and a pinch of salt.
Lets see the recipe now: This is an easy drink that any one can try it.

Things Needed:

Sorekai/bottle gourd Pieces: 1 cup.
Water : 2 Glass
Salt :a pinch
Jaggery : 2 Tablespoons
Jeera Powder : a pinch (optional)

Method: 

1. Wash bottle gourd and remove the outer layer. (Well washed outer layer can be used for chutney)
2. Grind it in a mixi jar, till paste with little water and put it in a big bowl.

3. Add required water (3 to 4 glasses), jaggery and a pinch of salt.

4. Mix it well with a spoon, see that jaggery melts completely. Add lemon juice and mix it well.

                                            

5. Add a pinch of jeera powder and pour it a serving glass and serve.

Note :

Grind bottle gourd pieces well. It should turn as paste. Adding honey instead of jaggery is optional.
Adding more lemon is optional. For 1/4 of medium size bottle gourd is enough for 2 to 3. Adding jeera powder/chat masala or any other spice is optional.
Time : 10 Minutes 
2 to 3 servings. 

Palak Rotti.

Palak Rotti is a snack and you can have this Rotti for Break -fast,  dinner  or  as a snack in the evening.

Things needed :

Palak Leaves:  2 cups.
Medium Size Rava : 2 cups
Coconut : 2 Table spoon.
Onion: 2 medium sized.
Green chilly : 2
Ginger : an inch
Salt : To taste
Curd : 1/4 cup.
Oil: 1/2 cup
Coriander leaves: 5 to 6


Method :
Wash and cut Palak leaves in to small pieces. Cut onions , green chillies and ginger also in to small pieces.  Now take a bowl. Put Rava ( Sooji) , curd, cut onions , green chillies , ginger, coconut , salt, coriander leaves and curry leaves. Mix nicely and add required water and leave it for 10 minutes.( The dough should not be very thick and it should be loose).
Now keep a dosa tava on the fire and heat. Sprinkle a tea spoonful  of oil and take a handful of dough and spread the dough like dosa on the tava.  Spread a spoonful of oil on the top and cover with the lid and cook it for  2 minutes. Turn the Rotti and cook it for a few minutes. Serve Palak Rotti with coconut chutney and a spoonful of fresh butter. Repeat the same and cook remaining Rottis.
Note :  The dough should be left it for softening at least for 10 minutes. Can add cucumber instead of  onions. Can add little more chillies if you wish.
10 Palak Rottis can be prepared.