White Pumpkin Majjige Huli

READY TO SERVE WHITE PUMPKIN ( ASH GOURD ) MAJJIGE HULI

 White Pumpkin  ( Ash gourd) Majjige Huli is a gravy dish.  Butter milk is called as Majjige in Kannada Language. (Karnataka). White Pumpkin is used for different types of curries and sweets. This Majjige huli can be eaten with plain rice, with chapatis, rotis, poori, idli and with Upma (Uppittu) also.
 Lets see some benefits of having " White Pumpkin " in our diet. 
 Ash Gourd or White Pumpkin has known for its medicine values and healing power. It is good for people who are suffering from diabetic.It is low in calories. It acts as a good detoxifying agent. Ash gourd is fiber content and good for constipation and helps in digestion. It is also good for acidity. It is good for common cold. It contain plenty of moisture. It contain protein, carbohydrates and fibre. Ash gourd contain minerals like calcium, phosphorous, iron and Vitamin C.

As I said earlier Majjige Huli means the curry made of curd or butter milk.

Ingredients :

White Pumpkin :1/4 kilo
Coconut 1/2 cup
Green chillies : 2 to 3
Curry leaves : 5 to 6
Mustard Seeds : 1/4 tea spoon
Urd Daal 1/4 tea spoon
Jeera  (cumin seeds) : 1/2 Tea spoon
Ingh : a pinch
Oil : 1 Tea spoon
Salt : to taste
Water : 1/2 cup
Curd ( Yogurt ) : 1 Cup
Turmeric powder : a pinch

Method :

1. Wash the vegetable and cut in to pieces. ( according to your wish )
2. Cook with required water till they are soft.

3. Grind coconut with chilly and keep it aside.

4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and little jeera urd daal.
5. Let mustard seeds splutter. Add curry leaves and ingh. Add cooked pumpkin pieces.
6. Add salt and little water. Add turmeric powder. Mix it well.
7. Let it boil for 2 to 3 minutes. Add ground coconut - chilly mixture. Mix it nicely.

8. Cook for 2 minutes. Put off the gas.
9. Shift the curry to 2 bowls.

10. Add a cup of curd to one bowl. (The gravy should be warm not very hot). Mix it well.

11. Add coriander leaves to both the bowls. Serve with the main dish.

Note :

Do not over cook the vegetable. You can also use little jeera, ginger and green chilly to grind. I ground green chilly along with coconut. You can also add a spoon of fresh coconut oil to the curry. Do not add curd when the curry is too hot. It may curdle and will not look nice and taste good. It turns savoury soon too. Adding 1/2 spoon of moong dal or channa  dal helps to thicken the curry. You can cut green chilly and cook it along with white pumpkin pieces. ( I ground green chilly and coconut together).
Time : 20 minutes.
Servings : 3.

White Pumpkin (Ash Gourd) Avial.

Avial/Jeera Curry is one of the yummy curry with different vegetables. Here I have used only Ash gourd/White Pumpkin and prepared one of the traditional dish of Udupi.

 There is a story in one of the English text of primary kids which Avial arrived in the Indian Kitchen.
The story goes like this. 
Once upon a time a king held a party at night. He asked his chefs to prepare delicious dishes. He went to the kitchen to check the dishes they have prepared. He asked them to prepare one more curry. The chef took out all the remained vegetables, vegetable outer layers, put them together and cooked with coconut and other spices. King tasted and said it was delicious. He asked the name of this particular dish. And a chef uttered a name as Avial.
Avial is normally prepared using many vegetables like mangalore cucumber, white/red pumpkin, padavalakai( Snake gourd), beans, potatoes, carrots and you can add your choice of vegetables.
I have used white pumpkin/Ash gourd as it mention and little jeera and red chilly. You can even prepare this curry with green chilly instead of red chilly.
Let us see some of the benefits of using Byadagi Red chilly.
Red chilly is known as bit safe for our digestion system and it does not  cause gastric. Not harmful for our intestine. It does not cause acidity.
Byadagi chilly is good for our heart health, acidity and other related healthy properties.
They are good solution for weight loss, it is full of antioxidants. Byadagi chilly contain Vitamin C and carotene in a huge amount. Byadagi chilly contain Vitamins A and B and minerals.
White pupmkin/Ash gourd Avial is one of the healthy and tasty curry which goes well with Plain rice, chapati, poori, Akki rotti and other main dishes.
Let us see the recipe now :

Ingredients :

To Cook :
White pumpkin : 1/2 kilo
To Grind : Spices:
Coconut : 3 to 4 Table spoons
Cummin Seeds ( Jeera ) 1/2 Tea spoon
Tamrind Pulp : 1 Table spoon
Ingh (Asafotodia ) a pinch
For  seasoning : 
Muster seeds: 1/4 Teaspoon
Urd Daal 1/4 Teaspoon
Curry leaves : 5 to 6 leaves
Salt : to taste
Oil : 1 Teaspoon ( Coconut Oil)
Turmeric powder : a pinch
Water : 1 cup

Method :

1. Wash pumpkin and remove the skin cut into small pieces.
2. Cook till soft with required water.

3. Grate coconut and grind it with red chilly and tamarind with required water.
4. Remove from the mixi jar and keep it aside.

5. Put cooked Ash gourd to a big bowl and keep it on the fire.
6. Add little turmeric powder and required salt. Let it boil for 2 minutes.
7. Add ground coconut, jeera, red chilly mixture. Mix it well.
8. Cook for another 2 to 3 minutes.

9. Shift Avial to serving bowl.
10. Keep a small pan on the fire. Add coconut oil and heat. Add mustard seeds and urid dal.
11. Let mustard seeds splutter. Add curry leaves and ingh. Add this seasoning to ready avial.

12. Serve with the main dish you have prepared..

Note : 

Use of coconut oil adds to the taste. ( Optional). Adding turmeric powder is optional. Use of green chilly instead of red chilly is optional. You can use vegetables of your choice. Do not over cook Ash gourd. Use only required water since Ash gourd has lots of water in it. The curry should be thick to enjoy its taste. Use of curd instead of tamarind is optional.
Serves : 2 to 3
Time : 30 Minutes.

VEGETABLE CHITRANNA( LEMON RICE WITH VEGETABLES)

Chitranna/Lemon rice is one of the easy and tasty dish. Just adding some vegetables to chitranna Helps to get some nutrients. Vegetable Chitranna is made of Rice and vegetables + lLemon . It can be eaten at any time of the day.
It is easy to prepare and we can have them for breakfast, brunch, Kids lunch box, one pot meal, festival or feast and ladies party,

No Onion or No Garlic is added in this Vegetable Chitranna.
Lets see the recipe Now :
Things Needed:
Cooked Rice :2 Cups
Carrots : 2
Capsicum : 1
Lemon " 1 ( Medium Size )'
Coconut : 2 table spoon ( Fresh and grated )
Green chilly : 2 to 3
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 sticks
Oil:  1 Tablespoon
Ghee : 2 Tablespoons
Mustard : 1/2 tea spoon
Urd Daal : 1/2 Tea spoon
Cashew nuts : 5 to 6 ( cut into small pieces )
Salt : To taste.
Turmeric : A pinch

Method :
1. Wash and cook rice and let it get cool.
2. Wash and grate carrots and cut capsicum into small. Slit green chilly.
3. Grate coconut and keep it aside. Cu lemon and squeeze out the juice and keep it aside.
4. Now Keep a pan on the fire and heat. Add oil. Put mustard seeds and urid dal.

5. Let it splutter. Add cashews (optional). Add slit green chilly.
6. Add curry leaves and mix it well. Add grated carrots and fry for 1 minute. Add cut capsicum.

7. Fry nicely till they turn soft and add cooked rice, grated coconut and mix it well.

8. Add turmeric powder and required salt. Mix it well slowly. Let it cook for a minute.
9. Put off the fire and add lemon extract, coriander leaves. Add ghee and mix it  slowly.

10. Shift the ready Vegetable Chitranna to a serving dish. Serve with a cup of curd.

Note :
Do not over cook rice or vegetables. Adding cashews is optional. You can add groundnuts instead of cashews. Adding more chilly is optional. Adding ginger is optional. (I did not add). Adding more vegetables like beans, peas is optional. (Cook beans and peas till soft and then add). Adding onions and garlic is optional. (I have not added).
Time : 20 Minutes + Cooking rice : 20 minutes.
Serves : 3 to 4 

RAAGI...DOSA

Raagi/Finger Millet dosa is made of raagi flour and it is good for health. Raagi is known as one of the healthy grain. Raagi Dosa is good to have for breakfast and if you have a habit of eating snack. (Snack time in the evening).

I have used Raagi/Finger millet flour and little rava/semolina with water. Just used little coriander leaves to add upt the taste.
Let us see some benefits of eating Ragi in our diet.
Ragi is known as one of the wonderful grain because of its nutritious value. It is loaded with calcium, iron and dietary fiber. It has a good source of unsaturated fat and good for weight loss. It helps to digest the food we eat and makes you feel full. It helps to reduce the bad cholesterol levels in our body. Ragi is good for people who suffer from anemia. It regulates the blood sugar level. It is gluten free and very good for babies. (Baby food). It is good for diabetic people also.
Lets see the recipe now.
Ingredients:
Raagi flour : 1 cup
Rice flour or Rava : 1/2 cup ( I have used medium sized rava/semolina).
Coriander leaves : 2 to 4 sticks
Salt : to taste
Oil : 3 to 4 Table spoons
Water : 2 cups

Method :
1. Wash and cut coriander leaves into thin.
2. Take a big bowl and add ragi flour, salt and rava. Mix it nicely and prepare batter with required water.
3. Let it rest for 10 minutes. Add cut coriander leaves and mix it well.

4. Keep a tava/dosa pan on the fire. Heat tava. Sprinkle little oil. Clean it with a kitchen tissue.
5. Now mix the ragi dosa batter and take a ladle of dosa batter and spread it on the tava.
6. Sprinkle oil on the top and let it cook of 1 to 2 minutes on low and medium flame. Cover with lid and cook.

7. Flip dosa and cook for 20 seconds. Dosa is ready to serve.

8. Serve with any side dish you have prepared. Put a spoonful of ghee/butter before serving.
9. Repeat the same with remaining batter and prepare dosas.
Note :
Prepare dosas on slow flame . Cover the lid so that dosa will not get white patch on the top. Use of little more oil will increase dosa taste. Adding any grated vegetable/leaves is optional. You can use onions also. Cook on low and medium flame. Let the flame be low while you put the dough on the tava. It helps to spread the dough easily. Do not put oil first because the dough might stick to the pan or you can not spread it as thin. I have used Non stick
Time : 30 Minutes
Serves : 3 to 4.

FRESH BADAM MILK

Fresh Badam/Almond Milk is a healthy drink and gives energy to the body and good for the skin. Badam/Almond milk is delicious and energetic drink that helps to refresh and cool your body.
I have used Almonds, milk, saffron and honey to prepare this Badam Milk.

Lets see some benefits of having Almonds (Badam) in our diet.
Almonds do contain lots of healthy fats, fiber, protein, magnesium and Vitamin E. They help to lower the blood sugar levels, reduces blood pressure and lower cholesterol levels. Almonds are rich source of many nutrients that help in the development and health of the human brain. It is said that consuming almonds regularly helps to a higher intellectual level and is good for growing children.  Almond is a rich source of a healthy mono-unsaturated fats, fiber, protein and other important nutrients. Almonds are loaded with antioxidant properties. Almonds can reduce hunger and promote weight loss.
Lets see the recipe. Sugar is not used in this "Fresh Badam Milk " and even diabetic people also can enjoy this drink. 

Ingredients :
Almonds : 20
Fresh boiled and cooled milk : 4 to 5 Cups
Saffron : 5 to 6 Rakes
Cardamom : 2 Pods (Optional)
Honey : 2 to 3 Tablespoons

Method :
1. Soak almonds in hot water for 2 minutes and remove the skin.

2. Grind almonds, cardamom pods with required water and put it in a big bowl. (Dry grind and then grind it with water ).

3. Boil ground badam milk and allow it to cool. Add saffron rakes and let it dissolve.
4. Add boiled and cooled fresh milk.

5. Add 3 to 4 tablespoons of honey when the Badam milk turns warm or cool. Mix it well.

6. Serve warm/cold Badam Milk.

Note :
You can add sugar instead of honey to badam milk. (Optional). Adding more honey is optional.
Adding more milk is also optional. Adding cool fresh milk helps the badam milk not to curdle. (Boiling milk may some time curdle and it spoils the badam milk taste. Do not add more water while grinding almonds/badam.
Time : 20 Minutes
Serves : 4 to 5 people.  

SPICY DOSA

Spicy dosa is prepared using Patrode dough. Patrode is one of the traditional dish from South Canara and Malnad. Patrode dough contain, raw rice, urid dal methi seeds and some spices like, coriander seeds, jeera, red chilly, tamarind and jaggery.

Other day I had prepared Patrode. I got Kesu leaves from my relative house in Ooru. (Udupi). After preparing patrode, the dough was still remaining. So it helped me to prepare this spicy dosa for breakfast.
Onions, palak, dil leaves, cabbage or even brinjals can be added to this dough and prepare dosa.
I just wanted to try this dosa, didnot add any of the above said vegetables. Plain spicy dosa is nice to eat with butter, honey, ghee or jaggery.
Lets see the recipe now:
Things Needed :
Patrode dough : 1 Bowl
Oil : 5 to 6 Table spoons
Water : 1/2 cup
Ghee/Butter :  1 to 2 Teaspoons

Method :

1. Just mix the patrode dough once and keep it ready.

2. Keep a dosa pan/tava on the fire and heat. Sprinkle oil on the top of tava. 

3. Clean it with kitchen tissue. Take a laddle of dough and spread around on the hot tava.

4. Sprinkle some oil on the dosa and cover it. Cook on medium and low flame. 

5. Turn the other side of dosa and cook for 10 seconds.
6. Remove Spicy Dosa from the pan and serve adding little butter on the top.

7. Repeat the same with remaining dough.

Note : 
Let the flame be low once the tava heated. Cleaning with a kitchen tissue on the tava helps to
be thinner. One must take care while turning dosa to the other side. Adding more/less jaggery is optional. Using more oil/ghee is optional.
Time : 20 Minutes. (if the dough is ready).
Serves : 3 to 4
How to prepare patrode dough : 
Soak 2 glasses of raw rice for 2 to 3 hours. Add 1 teaspoon of urid dal and 1/2 Teaspoon omethi/fenugrik seeds while soaking rice.  Grate coconut 2 Tablespoons and  Wash and grind the
all the ingredients like 2 to 3 tablespoons of coriander seeds, red chilly powder, jaggery and little jeera.  together till paste. . Remove from the mixi jar and put it in a big bowl. This is patrode dough.
You can use it for heerekai dosa(Ridge gourd, cabbage, onions, brinjals also. Palak , dil leaves, methi leaves also can be cut into small pieces and then prepare Dosa.