Seeme badane kai Palya (Chayote Squash Dry Curry)

Seeme badene kai Palya/Chayote squash dry curry is  dry curry and you can have them with almost all main dishes.

I have used Seeme badane kai, green chilly and fresh  grated coconut. It is an easy dish and fits to all age groups taste bud.
No Onion or No Garlic is used in this curry.
Let us see the recipe Now :
Things Needed:
Seeme badane kai (Chayote Squash): 2 to 3
Curry leaves: 4 to 5
Coconut: 2 Tablespoons
Coriander Leaves : 2 Tablespoons
Green Chilly: 2
Salt: to taste
Oil: 1 Teaspoon
Mustard seeds: 1/2 Tea spoon
Urd Dal: 1/2 Tea spoon
Turmeric Powder: a pinch
Jaggery : 1 Tablespoon

Method:
1. Wash and remove the outer skin and the seed inside the Seeme badane kai  and cut into small pieces. Wash and cut coriander leaves and curry leaves into small pieces.

2. Grate coconut and keep it aside. Wash and slit chilly.
3. Now keep a pan on the fire. Add oil and heat. Add mustard seeds and urd dal. Let the mustard seeds spurt.
4. Add curry leaves and cut seeme badane kai pieces. Stir it nicely.

5. Add 1/2 cup of water and cook on low flame till soft. Add a piece of jaggery and slit green chilly.

6. Add salt and stir. Now add grated coconut and mix it well. Leave it for 1 minute.

7. Add coriander leaves and shift the Seeme badane Palya to a serving bowl.

8. Serve the ready Palya with hot rice, a spoon of ghee on the top of the rice just before serving. Or with chapati or poori.

 Note;
Seeme badane pieces should be cooked till soft. You can use little jeera while seasoning. Cooking on low flame will help the vegetable to cook nicely. Do not add salt in the beginning. Add when it turns soft. Must use fresh coconut. Use of jaggery is optional. You can dry grind chilly and coconut and then  add it to the dry curry. (optional)
Severs:2 to 3
Time: 15 to 20 Minutes.

Jola (Sorghum/Jowar) + Wheat flour Mooli Parota

Jola (Sorghum/Jowar) wheat flour and Mooli (White Radish) Parota is yemmy food. Especially kids love to eat Parotas.

We always want some change in our food. Kids love to have these parotas and spicy food now a days. Making them to eat home made food can be practiced preparing variety of eatables. Giving a little twist with adding some thing to help them to give energy and stay healthy should be the main aim. Here is a recipe which I have mixed Jola (pearl millet, very healthy grain) and wheat flour to prepare parota and mixed with Mooli (white radish) and very little spice to give good aroma. This Parota can be packed to school lunch box also since it stays soft and it does not get spoil. This Mooli Parota will be one of the favorite food for the whole family of all age group.

Things Needed:

Wheat flour: 2 cups
Jola (Pearl Millet): 1 Cup
Radish (Moolangi or Mooli ); 2
Salt: to taste
Garam Masala : 1/2 Tea spoon
Jeera/Cumin Powder : 1/2 Teaspoon
Turmeric Powder: a pinch
Coriander leaves: 2 Tablespoon.
Oil:  5 to 6 Tablespoons (1/2 cup)

Method: 
1. Wash Radish and remove the outer skin and grate the radish and keep it aside. Wash and cut coriander leaves.
2. Mix Wheat and Jola flour in a big bowl. Add 1 tablespoon of oil to it.
3. Take a big bowl and add grated Radish and cut coriander leaves and spice powder. (Jeera, garam masala powder.
4. Add salt and little turmeric powder.
5. Mix all the ingredients nicely and add wheat and Jola/Jowar/Sorghum flour.

6. Mix it well and add water (little by little ).
7. Mix it nicely and prepare the dough. Let the dough rest for five minutes. Divide the dough into small ball size.

8. Take one ball size of the dough and roll out the dough in to chapati using dry flour on each side. So you can roll the parota easily.

 9. Keep a tava on the fire. Heat and sprinkle oil around the pan.
10 Now put the rolled parota on the tava and cook on both sides. Use little oil on both sides.
11. . Repeat the same with remaining dough and prepare parotas.

12. Serve Hot Parotas with a cup of curd and pickle or any curry of your wish.

 Note:
You can use warm water to prepare the dough, so that the parota will be soft.  You can even add one boiled potato also to the dough while mixing. (Boil the potato allow it to cool and then remove the skin and smash it and then mix it with flour).  The consistency should be like chapati dough. Do not use much water. Then you find it difficult to roll parotas. Add water only if necessary. Add a spoon of fresh ghee on Parota, if you are packing them for kids. (Lunch box). Ghee helps the parota to be soft for a long time.
Serves : 3 
Time 25 to 30 Minutes.

Baby Potatoes Dry Curry

Baby Potatoes liked by all of us. Children especially love these potatoes and is good for them too

Potato has lots of carbohydrate in it and good for kids even if they eat only potatoes. it help them to supply the energy they need. This curry can be used as started too. You can serve Baby potatoes in the party also.
Baby potatoes dry curry go well with chapatis, rice , pooris and rotis. I am sure all age group people definitely love to have them.
Things Needed:
Baby potatoes: 20 to 25
Curry leaves: 8 to 10
Coriander Leaves: 2 Table spoons.
Jeera : 1 Tea spoon
Pepper powder: 1/4 Tea spoon
Red chilly Powder: 1/2 Tea spoon
Ginger : An inch
Salt: to taste
Garam Masala or Pav bhaj Masala : 1/2 tea spoon
Oil : 1 Table spoon
Mustard seeds: 1/2 Tea spoon.
Methi seeds: 4 to 6 seeds.
Lemon juice: 1/2 Tea spoon ( half rind)
Ingh or asfoetida: a pinch
Turmeric powder: a pinch

Method: 
1.Wash and boil baby potatoes in pressure cooker using very little water for 6 to 8 minutes leave it for cooling. Remove the skin of the boiled potatoes when it is cooled and poke on the potatoes with knife and make small marks.(It helps the potatoes to absorb spice while cooking and it will be more tasty).

2. Wash and cut coriander and curry leaves. Powder the pepper pods. Wash and remove the outer layer of ginger, wash it again and grate and keep it aside.
3. Keep a pan on the fire and heat. Put oil and heat. Put mustard seeds and methi seeds. Let the mustard spurt.
4. Add jeera and pepper powder. Add curry leaves and ingh.
5.. Now add baby potatoes to the mustard mixture and stir it slowly.

6. Add garam masala, turmeric powder and chilly powder. Add salt. Mix it nicely but slowly.
7 Do the process on low flame. Let it cook on low flame.
8. Stir in between so that it does not get burnt.

9. Add coriander leaves, lemon juice and mix it again. Let it cook for 1 minute.

10. Shift the ready Baby Potatoes Dry curry to the serving bowl.
Serve  Baby Potatoes Palya with rice or chapati or pooris.
Note : Do not over cook the baby potatoes. You can use more oil if you like it. You can also use more chilly.  Green chilly also can be used instead of red chilly powder, but the taste and aroma differ.
Serves : 3 to 4 
Time : 20 minutes.

Boiled Rice Dose.

Boiled Rice Dosa is a very healthy dish, Normally Dakshina Kannada people use more of boiled rice, Boiled rice help the body to be cool, since the weather is hot most of the months except rainy season. Many dishes are prepared using boiled rice (kocchige akki), like ,eeradde a snack prepared like kaikadabu, kocchige gidde (Pundi gatti ), even laddus using rice, and Shavige are some of the dishes which are very tasty and healthy too. Here I have a recipe of Dosa prepared by boiled rice dough and it can be preicpared immediately as soon as you grind the dough. No need to wait till it ferment. Quick, healthy and yemmy Boiled Rice Dosa is good to have for breakfast or dinner.
Things Needed:
Boiled Rice (Kocchige Akki) : 2 Cups
Raw Rice (Dosa Rice) : 1 Cup
Fresh grated coconut: 1 cup
Salt : to taste.
Oil: 2 to 3 Table spoons

Ready to serve Dosas...

Method
1.Wash and soak boiled rice and raw rice together in boiling water. Leave it for over night.
2. Grind soaked rice with fresh coconut till paste using little water.
3. Remove from the mixi jar and pour it to the bowl.
4. Add salt and required water ( The consistency should be dosa dough ).
5. Now keep a dosa pan on the fire and heat. Sprinkle oil and spread it all around the pan.
6. Take a big spoon of the dosa dough and prepare dosa . Put a tea spoon of oil on the  top of the dosa and cook for 1 minute covering the lid. Turn the other side of the dosa and cook for 10 seconds. Repeat the same with remaining dough.
7. Serve boiled rice dosa with any side dish you wish, like chutney, sambar, pickle, honey or chutney powder.
Note : Prepare dosas on medium flame. Do not ferment the dough otherwise the dosa tastes savoury.
Serves: 3 to 4
Time : 20 to 25 minutes.(Extra time For soaking : 5 to 6 hours).
:

Dosa when it is cooking .

Seeme Badane Chutney (Chayote Squash Chutney)

Seeme Badane kai or Chayote squash chutney is a side dish and we can have it with rice, chapati, poori, dose or Idly. Seeme badane chutney can be done quickly and do not need much of ingredients and its tasty too.

Eating chutney (any) in first a few spoons is good for health. Eating coconut is very good for our health. Its healthy properties will surely take care of your health in many ways.
Yemmy Seeme Badane Kai Chutney will be definitely liked by all age group.
Preparing chutney from vegetables peel is not new. It is an oldest traditional way. Ladies in those days never used to throw away the peels, they knew it very well that vegetable peels contain rich minerals and vitamins. I learnt this habit from my doddamma. (Mother's sister). She is one of the best cook those days and even now I remember her way of cooking.
I have used the 1 full seeme badanekai for this " Seeme Badane Chutney".
Remember to soak any market bought vegetable in plain water for at least 20 minutes. These days the chemical spray is sprayed to keep the vegetable fresh, green and long lasting. 
It is an simple and yummy chutney and you can enjoy having it with plain hot rice and a spoon of fresh ghee or any other main dish of your choice.
I have avoided mustard seasoning and it is up to your choice.
Let us see the recipe.

Things needed:

Seeme Badane Kai: (medium sized): 1
Coconut: 1 Cup
Sesame seeds: 1 Table spoon
Red chilly: 4 to 6
Curry leaves: 8 to 10 leaves
Tamarind Pulp: 1 Table spoon
Jaggery: 1 Teaspoon (optional)
Salt: to taste
Ingh or Asfoetida: a pinch
Oil: 1 Tea spoon

Ready to serve Chutney

Method:

1. Wash and remove the outer skin of the Seeme badane kai and cut into small pieces.
2. Soak a small gooseberry (nellikai) size of tamarind in hot water for 5 minutes and squeeze out the pulp and keep the pulp aside.
3. Grate fresh coconut and keep it aside.
4. Now keep a pan on the fire and heat. Put oil and put sesame seeds, red chilly and fry till the seeds starts spurts.(fried).
5. Add curry leaves and seeme badane kai to the sesame seeds mixture and fry them also for 2 to 3 minutes and put off the gas.

6, Add this mixture to the grated coconut and leave it for cooling.
7. Grind this seeme badane kai- coconut mixture, tamarind pulp, ingh and salt together with little water till paste.

8. Add jaggery to the ground paste and grind for 1 minute and put the ground chutney to the serving bowl.
9. Now serve Seeme badane Kai Chutney with hot rice with a spoon of ghee on the top of the rice.

10. You can add mustard spurt if you wish.

Note: 

Do not over roast sesame seeds. Adding jaggery is an optional. You can add more chilly if like the spicy taste. You can fry seeme badanekai separately. ( I have just fried a little).
You can add garlic seasoning. (optional). 
Time: 10 Minutes.
Taste : Udupi Taste. 
Serves : 2 to 3.

Chakkuli( Urd Muruku)

Chakkuli or Chakli is a fried snack prepared using rice flour as a main ingredient.
We in Karntaka/India call as Chakkuli in Kannada langurage. In TamilNadu it is called as Muruku. Chakli in Hindi and what ever we call this fried snack is liked by most of the fried lovers.

Chakkuli can be eaten at tea time, or as starter during the dinner or anytime of the day you can have chakkuli. Even you can pack some chakkuli for kids lunch box.
We can prepare chakkuli in many ways. I have done chakkuli with boiled urd dal and rice powder. Preparing this chakkuli is very easy.
Things Needed:
Urd Dal: 1 Cup
Rice powder: 4 cups
Butter: 2 Table spoons
Salt: to taste
Chilly Powder: 1 Tea spoon
Sesame Seeds: 1 Table spoon
Oil: 2 to 3 cups
Chakkuli Mould.

Method:
1. Roast urd dal and boil with 1 cup of water in the pressure cooker for 8 to 10 minutes. Leave it for cooling.
2. Keep a pan on the fire and heat. Now roast rice powder for 10 to 20 seconds will do. (Let the rice powder be warm). Leave it for cooling.
3. Take big bowl. Put cooled Urd dal. Remove the excess water and keep it aside, and smash in the hand nicely.
4. Add rice powder to the Urd dal mixture. Add salt, sesame seeds, chilly powder and 2 tablespoons of butter.
5. Mix it nicely. Use extra water drained water if only required and prepare chakkuli dough (It can be poori dough consistency)..
6. Now fill the chakkuli mould with chakkuli dough and close it. Roll chakkuli on the plate.
7. Keep a deep pan on the fire and heat. Add oil to the pan. Put chakkuli in the oil and fry them till crispy and take it out from the oil.

8. Repeat the same with the rest of the dough. Crispy Chakkuli is ready to serve.
9. Put them in a airtight bottle and close it when the fried chakkuli is cooled down.

Note: You can directly cook the urd dal with out roasting. Roasting dal will add aroma to the chakkuli. You can also add more chilly powder if you wish. You can also add jeera along with sesame seeds. Do not allow the prepared dough to be dry. You can cover the dough with wet kerchief or small towel. Do not refrigerate the dough. It may take more oil.

Avalakki Chitranna (Beaten Rice - Oggarane)

Beaten rice or flatten rice is known as Awalakki in Kannada. Awal in Tamil and Poha in Hindi.
I have prepared simple Awalakki Chitranna/Huli Awalakki as it is famous as.

I have used thick variety of awalakki, rasam powder, ground nuts and other simple spices.
Awalakki is also used during fasting and we can prepare many items, like Awalakki uppittu, gojjavalakki, avaalakki payasa, avalakki bisi bele bath, awalakki chitranna in many varieties. I have done Awalakki Chitranna in simple way and it easy to prepare and will be definitely loved by all. We can have this Chitranna for break fast, lunch or as evening snack and also can be prepared for dinner. Its healthy and tasty.
Things Needed: 
To Cook :
Awalakki ( Beaten Rice) : 2 Cups. (Thick Awalakki should be used)
To add :
Lemon Juice or Tamarind Pulp: 1 Tablespoon
Jaggery : 2 Tablespoon
Rasam Powder : 1 Tablespoon
Salt: to taste.
Coriander leaves: 2 Tablespoons
To Powder :
Sesame seeds : 1 Tablespoon
Coconut: 1/2 Cup
Turmeric powder: a little
To Season :
Mustard seeds: 1 Teaspoon.
Urd dal : 1 Teapoon
Oil: 2 Tablespoon
Ghee: 1 Tablespoon
Curry leaves: 10 to 15
Green chilly: 2
Ground Nuts: 2 Tablespoons.
Water:1/2 Cup

Method: 
1. Wash and cut green chilly, coriander leaves and curry leaves. Squeeze out the juice from the lemon and keep it aside.
2. Roast Sesame seeds for 1 minute and powder when it is cool.
3. Wash Awalakki nicely and put it in a big bowl.
4. Add lemon juice or tamarind pulp, turmeric powder, rasam powder, jaggery and salt to the Awalakki. Add 1/2 cup of water and keep it for 10 to 15 minutes.
5. Now keep a pan on the fire and heat. Put oil and add mustard seeds, urd dal. Let the mustard splutter. Add curry leaves, cut green chilly and ground nut. Fry ground nuts till brown.
6. Add soaked Awalakki mixture to the pan. Mix it thoroughly (Do this slowly) on the low flame. Add water if still required. Let all the moisture disappear. Add roasted powder sesame and rasam powder. Add coconut and mix it nicely again. Cook for 1 to 2 minutes.
7. Remove the cooked Awalakki and put it in a serving bowl. Add 2 spoons of fresh ghee and cut coriander leaves.
8. Mix it again and serve hot Awalakki Chitranna with a cup of curd.

Note: You can use lemon pulp or tamarind pulp, any of  one of them. Soak tamarind in hot water for 10 minutes and squeeze out tamarind to get the pulp. This way you can get good and quick pulp. Using ground nuts is an optional. Instead you can use cashew nuts. You can also use more jaggery if you like sweet taste or you can use it very less.
Serves: 3 to 4
Time: 30 minutes.

Urd - Raw Rice Kadabu (Using Jack fruit tree leaves as Moulds)

Kadabu is made with Idly dough but using more urd and less quantity of rice. Using the jack fruit leaf as mould definitely gives aroma and the shape is also liked by kids, since its too soft all age group people love to have them. You can have these Kadubu with chutney, sambar, rasam , majjige huli, jaggery, chutney pudi or even honey will do. Along with fresh butter or ghee and little pickle also a good combination. We can have these kadubu for break fast, lunch, as evening snack or at night for dinner. These Kadubus are a healthy dish since it is done with steaming.
Things Needed :
Raw Rice: 3 Cups.
Urd Dal  1 1/2 cups
Salt : To taste.
Water : Required water to grind.
Jack fruit leaves: 20 ( Not so tender ones or not ripe ones).

Ready to serve Kadabu

Method:
1.Wash and soak rice and urd dal seperately for 3 to 4 hours.
2. Grind urd till paste using little by little water.
3. Grind Rice with very little water till rava consistency.
4. Now mix both the ground dough, add salt and leave it for ferment. (over night).
5. Pour ferment idly dough in jack fruit tree leaf mould and steam it in the idly container or pressure cooker for 30 to 40 minutes.
6.Separate the kadabu from the jack fruit tree leaf mould and serve with ghee on the top and the side dish you like the most.
7. Coconut chutney, pickle, chutney pudi, sambar, kai huli even sweet coconut milk  even mango rasayana  all go very well with this kadabu very well.
Note: The proposition of rice and dal should be the above said measurement. Some time the urddal quality will not be so good. So use little more urd than the said quantity. The dough should be ferment properly. Using a grinder to grind rice and urd dal will certainly gives a better texture. You can also long tumblers  (steel glasses) instead of jack fruit tree leaves. You can use medium size rava instead of raw rice.
Serves : 3  to 4

Steps to follow to make the jack fruit tree leaf moulds.

Yellu -Kadale Kai Unde( Sesame- Ground Nut Laddu)

Sesame or yellu (in kannada) til (in tamil)  is good to eat during winter and rainy seasons  since our body gets dry during these seasons, eatables made with sesame or groundnuts will provide the needful to our body. Jaggery on the other side will help to supply iron. Yellu Unde is a sweet dish and will be liked by all. You can even make small laddus to pack it for school lunch box. The amount of jaggery is used very less in this recipe so that even diabetic people also can have a little of it. Make sure you prepare small laddus than usual size while giving it to diabetic people.
Things Needed : 
Black Sesame Seeds: 1 Cup or 100 Grams.
Ground Nuts: 1 Cup
Jaggery : 1/4 Cup.
Coconut: 1 Cup (Optional)
Water: 2 Table spoons

Ready to serve Sesame - Ground Nuts Laddus

Method : 
1. Roast Sesame seeds and ground nuts separately. Remove the skin of ground nuts when it is cool.
2. Now dry grind sesame seeds till powder and ground nuts coarsely and remove from the jar and put in a big bowl.
3. Keep a pan on the fire, Put jaggery and put water. Let it melt a little. Strain this jaggery to get the clean jaggery water.
4. Now boil this jaggery till bubble. Let it boil for 1 minute.(do not allow the jaggery to get thick).
5. Now put boiled jaggery to the sesame - ground nut mixture and mix it well.
6. Add grated coconut and mix it again and take a handful of the mixture and prepare laddu.
7.Prepare laddus with the rest of the mixture the same way .  (point no. 6).
Note: Boiling the jaggery to separate the dirt is good to follow since you get the pure jaggery. You can use more jaggery if you like more sweet in the laddu. Let the jaggery syrup bubble nicely or your laddu will turn very soft and will soon get spoiled.( too much moisture will develop the fungus). Keep a table spoon of ground nut and then dry grind the rest, then add the whole nuts while mixing. This way the laddu taste better. Adding coconut is an optional. You can even prepare laddu without coconut too. You can also use the copra  (dry coconut) instead of fresh coconut. You can also roast the fresh coconut for 2 minutes to remove the wetness in the coconut. Do remember all the note before you  try the Laddu.
20 to 25 Small laddus can be prepared.
Time: 30 Minutes.

Rava-Ridge Gourd Dosa ( with Patrode dough)

Ridge Gourd Rava Dosa is an authentic taste dosa, done with Patrode dough. Patrode is one of the traditional dish from South Canara, Malanadu and Coastal area of Karnataka/India. You can say it is a signature dish of South Canara.

Preparing Patrode dough we normally use rice, a bit of Methi seeds, Urid dal, coriander seeds, jeera/cumin seeds, tamarind, turmeric powder, fresh coconut, jaggery and salt. Here I have used Medium size rava instead of rice. So need to soak rice. Grind all the spices and add rava ( no roasting or frying), mix it well and the dough is ready.
It is quick, simple, yummy, spicy and healthy and surely fit into all age group.
Let us see the recipe now :
Things Needed: 
Ridge Gourd : 3 to 4
Rava (medium size): 2 Cups
Wheat flour: 1 Table spoon
Coconut: 1/2 cup or 2 Table spoons.
Coriander seeds: 3 Table spoons
Jeera(cumin seeds): 1 Tea spoon
Red chilly: 6 to 8
Asfoetida or Ingh: a pinch (1/4 Tea spoon if it is a powder form)
Tamarind Pulp: 1 Table spoon
Jaggery: 2 to 3 Table spoons
Salt : to taste
Turmeric powder: a little
Oil: 1/2 cup.

Method:
1. Wash Ridge Gourd and remove the edges and remove the skin of the ridge gourd. (Outer skin of the ridge gourd can be used for preparing chutney or dal).
2. After removing the outer part, cut the ridge gourd in to circle and keep the pieces aside.
3. Grind fresh coconut, tamarind pulp, turmeric powder, coriander seeds and jeera using little water. Add jaggery  to the dough and keep it aside.
4. Now take a big bowl and put rava and wheat flour. Add ground coconut mixture and mix it nicely. Add required water. (Thee dough should be like idly batter).
5. Add salt to the prepared dough. Mix it nicely.

6. Now keep a dosa pan on the fire. Heat and sprinkle oil on the pan. Dip cut ridge gourd circle shape pieces in Rava - spice dough and arrange it on the pan in circle shape joining one another. Sprinkle 1 more spoon of oil on the top and cook for 1 minute on medium heat.
7. Now turn the dosa on the other side and cook for 1 minute. See that it does not get burnt.
8. Serve Ridge Gourd Rava dosa with a spoon of butter on the top of hot dosa.

Note:  Cook on medium flame to get the best result. You can add more jaggery if you like sweet taste. See that dough is not watery.  If it becomes watery add a table spoon of wheat flour. This can bind the dough nicely. Use a tender ridge gourd. You can also try with capsicum or onion or cabbage, using the same dough.

Serves : 3 
Time : 30 Minutes.