Quick Bottle Gourd Curry

Bottle gourd/ Louki is one of the healthy vegetable. Here is a recipe of a curry which can be prepared easily and quickly. It is one of the first choice of me to cook fast with minimum time spent in the kitchen. Cooking is real fun if you have some interest in cooking. Preparing fresh food is always better for the good health.
I have used bottle gourd, toamtoes and some mild spice. It is always better to use less spice. Eating less spice always take care of your health. You definitely need spices or the food will not be tasty. But there should be limit. It is always one's choice but think of it before using.

Lets see some benefits of eating bottle gourd in our diet. 
Bottle gourd contain 90% of water and it is very east to digest. Eating bottle gourd helps us to keep our body cool and calm. It helps and controls urinary system and reduces the urinary infection. It contains many vitamins and minerals like calcium, magnesium, phosphorus, Vitamin A and C. It is very useful for people who wants to reduce weight loss. Bottle gourd is very helpful for reducing high blood pressure and to keep healthy heart. It is good for diabetic patients. It has rich source of fiber and good help for people who suffer from constipation. It is also good for liver inflammation.
No Onion or Garlic is used in this " Bottle Gourd Curry ", It goes well with almost all the main dishes and it is simple and easy to prepare.

Ingredients:

To Cook : 
Bottle Gourd/ Lauki/ Doodi : 1 Bowl  (Half of one big bottle gourd).
Tomatoes : 2
Green chilly : 2

To add : 
Dry Ginger powder : 1/2 Teaspoon
Jaggery : 1 Tablespoon
Salt : Required
Methi seeds : 1/2 Teaspoon
Rasam Powder : 2 Tablespoons

Turmeric powder : a little
Coriander leaves : 2 Tablespoons
Ghee : 1 Tablespoon

For seasoning : 
Jeera : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh : a pinch
Oil : 1 Teaspoon

Method :

1. Wash and remove the outer layer of bottle gourd and cut into small pieces. cook them till they are soft. (Use little water to cook).

2. Wash and cut coriander leaves, green chilly, curry leaves and tomatoes. Keep it aside.
3. Keep a pan on the fire and heat. Add oil. Add mustard seeds and let it splutter.
4. Add jeera, curry leaves, green chilly and ingh. Add cut tomatoes and fry nicely. Add methi/fenugrik seeds. 

5. Let the tomatoes turn soft. Add, jaggery, dry ginger powder and mix it well. Add required salt and turmeric powder.

6. Add cooked bottle gourd and mix it well. Let it cook for 2 minutes. Add rasam powder mix it well.

7. Let it cook for another two minutes. Mix it nicely and put off the fire. Add cut coriander leaves and ghee.
8. Shift the ready Bottle gourd curry to a serving dish.

Note :

Bottle gourd pieces should be soft. (Do not pressure cook). You can add fresh ginger instead of dry ginger powder.  Adding methi /fenugrik seeds helps to reduce the cholesterol in the curry. Adding onions or garlic is purely optional. Adding more or less oil is also optional. You can add cream to the curry. Taste differ and curry turns rich.
Time : 20 minutes
Serves : 2 to 3 
Recipe for Fresh Rasam Powder :
Dry roast or Fry (1 teaspoon of oil)  : 1/4 Teaspoon of methi seeds, 2 tablespoons of coriander seeds, 4 to 5 red chilly (Byadagi).  1/2 teaspoon of jeera and a little ingh on low flame and leave it for cooling. Dry grind and use fresh rasam powder. You can add curry leaves ( 6 to 8 will do ).

Brinjal -Basale/Malabar Leaves Kootu Curry

Brinjal - Basale/Malabar Leaves kootu Curry is a side dish. This Kootu curry can be served with plain rice, chapatis, pooris, dosa, any type of rotis and idly.

We get basale from our home grown garden and it is said to be one of the good leaves to use since it contain good part of vitamins and minerals. Brinjals are available in the market most of the time. Used some green brinjals with Basale leaves. This brinjal and baslae/malabar leaves is a good combination. Added simple spices like jeera, pepper and little coriander seeds.
Lets see some benefits of jeera/cumin seeds in our diet.
Jeera/Cumin seeds are one of the important ingredients in our Indian/ Asian cooking. They are loaded with healthy benefits to us. Jeera/ Cumin seeds helps to digest the food easily. They are natural remedy for morning sickness. Jeera is highly beneficial for our liver and stomach. They have very good source of anti oxidants. They help to flesh our the toxic materials from our body. Jeera has good source of iron. Iron is essential for maintaining the normal functions of immune system. They contain Vitamin C and Vitamin A. These help help us to boost our immunity and keep lot of diseases away. Jeera is helpful in treating anaemia. Jeera is good for respiratory system and it has good amount of antiseptic properties and good for cough, cold and fever. Drinking jeera water help us to sleep better and improves our memory.
Brinjal - Basale Leaves Kootu Curry is easy to prepare. Onions or garlic is not used in this curry. 

Things Needed :

To Cook :
Basale/ Malabar leaves : 1 Bowl (1 bundle)
Brinjal : 2 to 3
Green Chilly : 2
To grind : 
Coriander seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Pepper : 3 to 4 pods
Coconut : 1 Cup (Fresh and grated)
To Add :
Ground coconut mix
Mustard seeds splutter with curry leaves and ingh and a teaspoon of oil.
Salt : As required
Lemon extract : 1 Tablespoon (1 Lemon juice).
Coriander leaves : 2 Tablespoon

Method : 

1. Wash and cut brinjal and soak in plain water. (It helps to remove the bitterness in the vegetable).
2. Wash and cut basale/malabar leaves and Keep it aside.

3. Wash and cut green chilly into big pieces, coriander leaves and keep it aside.
4. Grate coconut and grind it with pepper, coriander seeds and jeera with little water. Remove from the mixi jar and keep it aside.
5. Now keep a pan on the fire. Add 1 glass of water. Let it boil.
6. Add cut basale leaves. Remove the brinjal pieces from the soaked water, squeeze out the water and add brinjals into boiling water.

7. Let the vegetables be soft. (2 to 3 minutes ). Add cut green chilly. Turmeric powder.
8. Add ground coconut paste, salt, requited water and  mix it well.  Let it cook for 2 to 3 minutes

9.. Put off the gas and put lemon juice and coriander leaves. Add mustard seeds, urid dal , curry leaves and ingh splutter to the curry.

10. Shift the curry to a serving dish and serve with the main dish you have prepared.

Note :

You can use any other edible leaves instead of basale leaves. Palak leaves Harive leaves, Dantina leaves etc.
Adding dal is also optional. (I did not add any cooked dal )
Basale leaves will not be consumed by some or you are not supposed to cook basale on festival or feast and good special days.(optional)
Adding more or less chilly is optional. You can also add onions and garlic .(Optional).
You can add a teaspoon of raw rice while grinding. It gives a thick consistency to the curry. I have not added.
You can add tamarind pulp (1 Tablespoon) instead of lemon. The colour of the curry changes a bit and the taste differ.
Thickness of the curry also an optional. ( You can add required water and make the curry into little more liquid. 
Time : 20 minutes.
Serves : 3 to 4.

Carrot - Cucumber -Chutney (C - 3 ) Bread Sandwich

Carrots, Cucumber and Mango Chutney is used to prepare this bread sandwich . Carrot cucumber sandwich is an easy dish and you can munch them any time of the day.  It can be for breakfast or for snack.
This is a healthy snack we can say since it contain vegetables. Raw vegetables are used here and raw vegetables are loaded with minerals and vitamins.

Lets see some benefits of eating ghee in our diet.
Ghee protect our gastrointestinal system. It helps to balance our cholesterol levels. It provides additional energy and reduce the Inflammation in the joints. It helps to eliminate some allergy and protect us from various chronic disease. It helps to improve our eye health. Strengthen our immune system. Ghee contain some amount of Vitamin A, Vitamin E and Vitamin D. Ghee is a good fat that body needs fat to function. Omega - 3s  (monounsaturated fats) are healthy forms of fat that can be found in ghee and it has positive health benefits in the body. It is also a good energy booster. You should also know that you should consume ghee in smaller quantity.
I have used Mango chutney, grated carrots and sliced cucumber to stuff the bread. I have done this sandwich using sandwich maker. You can try this sandwich on tava or a pan.
NO ONION OR GARLIC IS USED IN " Carrot - Cucumber -Chutney Bread Sandwich. I call this as C - 3 Bread Sandwich because it has carrots, cucumber and chutney.
Lets see the recipe now.

Ingredients : 

Carrots : 2 

Cucumber : 3 to 4 (small size)

Mango Chutney : 1 Small cup

Bread : 8 Bread slices (Any brand)

Ghee : 2 to 3 Tablespoons

 Method : 

1. Wash and grate carrots and cut cucumber in circle shape.

2. Take bread slices (no need to remove the sides), apply ghee on one side of the bread.

3. Now apply mango chutney on the top of ghee.

4. Put some grated carrots on the top.

5. Place some cucumber slices on the top of the carrots.

6. Spread some chutney on the 2nd slice and place the bread slice on the top of cucumber.

7. Press a little. Prepare one more sandwich the same way .
8. Now apply a very little ghee the top of the sandwich and put them in the sandwich maker and let it cook for 1 to 2 minutes.

9. Remove it from the sandwich maker and serve with some grated carrots and cucumber.

10. Repeat the same and enjoy carrots, cucumber and Chutney sandwich.

Note : 

Any chutney will be ok to prepare this sandwich. Use of more/less ghee is an optional. Useing brown bread is a healthy option. You can use cut onions on the top of cucumber (onion favorutes).
You can make use of dosa tava instead of sandwich maker. Just press the sandwich after you placed the second bread on the top of cucumber slices and fry/ roast with little ghee on the tava . Turn the other side and roast it well. Now it is ready to serve or eat.
Mango Chutney : Use 1/2 cup of grated coconut, raw mango (1/2 of one small raw mango), 2 fried red chilly (byadagi menasu)  and required salt, a little ingh and 1/4 Teaspoon of mustard seeds. Grind all the ingredients till smooth and remove from the mixi jar. Your mango chutney is ready to serve or use. Do not use stale or spoiled chutney. You might get sick (Food Poison).
Time : 20 minutes
Serves :4 serves.

Tomato Chitranna (Tomato Rice) Without Onion

Tomato chitranna is a rice dish. It is very simple and easy to prepare. We can have them for breakfast, or for dinner. It is very nice and yummy to have with a papad and a cup of curd.Tomatoes are available round the year.
When you are bit lazy to prepare curry or just want some simple and yummy dish this kind of rice comes to help. For me I just wanted to try some thing easy and quick. So here is the recipe of TOMATO CHITRANNA

Lets see some benefits of Having Tomatoes in our diet.
Tomatoes are rich in nutrients and anti-oxidants that helps in several diseases and keep our health in good condition. Tomatoes helps to improve vision. They help to lower the risk of cancer. They also help to maintain the blood health. They are rich in Vitamin C and Vitamin K. They help in blood circulation in our body. They are very good for digesttion and prevent constipation and diarrhoea.Eating tomatoes help to prevent jaundice and removes toxins from the body.
"Tomato Chitranna " has no onion or garlic. Tomato Chitranna can be prepared for kitty parties, Kids parties and Potlock parites.

Things Needed :

Cooked Raw Rice : 2 Cups
Tomatoes : 3 to 4 (small ones)
Green Chilly : 1
Red Chilly : 2 to 3
Urid Dal : 1 Teaspoon
Mustard Seeds : 1 Teaspoon
Ginger : 1 Teaspoon (grated)
Curry leaves : 6 to 8
Ingh : a pinch
Turmeric Powder : a pinch
Coconut : (fresh and grated) : 2 To 3 Tablespoons
Salt : According to the taste
Coriander Leaves : 1 Tablespoon
Oil : 2 Tablespoons
Ghee : 1 Tablespoon

Method :  

1. Wash and cut tomatoes, green chilly, coriander leaves and wash and remove the outer skin of ginger. Wash again and grate. Keep them aside.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Put oil. Let it heat. Add mustard seeds, urid dal and let mustard splutter.

4. Add cut green chilly and red chilly (just break them into two pieces) and fry for 10 seconds.
5. Now add curry leaves, ingh and cut tomatoes. Fry them nicely till tomatoes turn soft.

6. Add turmeric powder and salt. Mix it nicely and add cooked rice.
7. Let it just cook on low flame. (for 1 to 2 minutes). Now mix the rice with tomatoes and other ingredients.

8. Put off the fire and add coriander leaves, grated coconut and fresh ghee.

9. Shift the ready tomato chitranna to a serving dish and serve with a cup of curd and Papad.

Note :

You can add cashews or ground nuts while frying. (before adding tomatoes). Adding onions or garlic is optional. Adding coconut is also optional. You can add grated carrots and capsicum. But the taste differ. Adding more or less chilly is optional.
Time : 20 Minutes
Serves :2 to 3.

Potato - Coriander leaves Cutlet

Easy Potato -Coriander leaves Cutlet is a snack and you can have them in the evening. It is very simple and good to have with ketch up, sweet chutney or any chutney.

Cutlets can be prepared with full of vegetables or potatoes and now a days there are varieties of cutlets made in different way. I have used some boiled potatoes, spices and just roasted with little oil. I used the oil in very small quantity. (It is my way of avoiding extra oil- Health way). Eating lot of oil is not good for the body and the fat content will definitely trouble as acidity or cholesterol.
Lets see some benefits of eating coriander leaves in our diet.
Coriander or cilantro is a wonderful source of dietary fiber. It contain manganese, iron and magnesium. They are rich in Vitamin C, Vitamin K and protein. They also contain a small amount of calcium, phosphorous, potassium and other minerals. (carotene, thiamin and niacin). They are rich in  protein, Vitamin C and Vitamin K. They lower the bad cholesterol and helps to increase the good cholesterol. It is very good for digestive system. It is said that coriander promotes liver functions and bowel movements. It is very good for diabetes patients. It helps to lower the blood sugar levels.They contain anti inflammatory properties and anti septic properties. They are good for eyes and coriander contains high amounts of iron and is essential for curing anemia.
No Onion or Garlic is used in this " Potato-Coriander leaves Cutlet".
As I said earlier it is an easy recipe and yummy snack. Kids and all age group will surely enjoy eating this Potato Cutlet.
You can use these cutlets and prepare burger. 
Lets see the recipe now.

Ingredients :

Potatoes : 4 to 5 (medium size)
Coriander leaves : 1 Bundle
Green chilly : 1
Garam Masala : 1 Teaspoon
Chat Masala : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Chiroti Rava/Semolina (thinner variety) : 1/2 Cup
Bread slices : 5 to 6
Ginger : an inch
Salt : as required
Oil : 1/2 Cup

Method : 

1. Wash and pressure cook potatoes for 6 to 8 minutes and leave it for cooling. Remove the outer skin of the potato once it is cool.

2. Wash and cut coriander leaves, green chilly into small.
3. Wash and clean ginger and remove the outer layer and wash it again. Grate it and keep it aside.
4. Powder bread slices in hand or dry grinder. (no need to remove the sides) and keep it aside.

5. Add garam masala, chat masala, red chilly powder, powdered bread crumbs and salt.
6. Mix all the ingredients nicely and divide the dough into small portion. ( little bigger than a lemon size).

7. Keep a tava/dosa pan on the fire. Heat and put 1/2 teaspoon of oil. Keep dry rava in a plate by the side of the tava.
8. Take a small portion of potato-coriander dough and pat it in your hand and give a shape.(According to your wish).

9. Now dip this cutlet in dry rava (both sides) and put it on the hot tava. Sprinkle some oil on the top.
10. Cook on low flame till they turn golden brown on both sides. (Add little oil while you turn the cutlet to cook other side).
11. Remove from the pan and serve with the side dish you have prepare.

12. Repeat the same with remaining dough and prepare cutlets. We had cutlets with coconut chutney (used red chilly) and dates chutney.

 

Note :

You can use more oil and shallow fry the cutlet. (option). You can also add cooked peas to the dough. You can add corn flour to the ingredients. ( I have not added). Adding chat masala adds tangy taste since it contain dry mango powder(Amchoor powde) and black salt in chat masala helps in digesting the food easily. (but do not use it in more quantity - you might get stomach pain). Adding onions and garlic is purely optional.
Time : 30 minutes
Serves : 4 to 5 (depending on the size). 
Using Cutlet in Buns(Burgar).
Heat the pan and cut the buns in to half.(cu it middle). Put cut buns on the tava and make it little hot. Wash and grate some carrots.
Now apply little ghee on inner side of the buns. Spread the chutney or ketch up on the top of the ghee or butter you used. Now spread some grated carrots. Put one cutlet and spread little chutney / ketch up on the cutlet. Keep the other bun and njoy.. You can add some roasted ground nuts..on the top of cutlets. It adds to the taste.

Easy Rasmalai

Rasmalai is a sweet traditional dish and full of milk and dry fruits. It is one of my favourite dish too. Preparing this Rasmali, I just think of the time we spent in Dubai. Indeed it was just beautiful days.

Once me and my friends were very entu to present a dance (Kannad song) to one of the programme in Abhdhabi. I think it was one of the Kannada Vishwa Saahitya Sammelana hosted by Abudhabi Karnataka Sangha. Thanks to Sarvottama Shetty who is a good organiser and the head of Abudhabi Kannada Sangha who invited us to participate in the programme. I have gathered a group of people from our friend circle. Our friend who is a good Bharatha Natyam Dancer,  Lakshmi Soory agreed to teach us dance. There was a shortage of dancers and one of our friend Lakshmi Srinath brought her friend's daughter Shwetha Ramesh to dance.This girl was also so entu like us and gave a good company for us. Not only learning dance, we had fun in preparing one dish and bringing it to the place wherever we used to practice. Nothing was in force condition but with love and affection. Our group really had good time spending and did the dance in beautiful way. That time Dr. V. S. Acharya and Kumara Swami and Actor Ramesh Aravind were present in the auditorium. These all things go down the memory line. But the Rasmalai we had which Roopa Ramesh prepared keep coming back again and again. One of our dishout programme Roopa Ramesh brought these delicious rasmalais. It was yummy and we had as many as we wanted. So I have collected the recipe from her and since that time I wanted to try this "Easy Rasmali". Got the chance to prepare now.  
I have used Mayya's  ready to eat "Rasgulla". Now you must have got the idea how one can prepare Rasmalai in an easy method. I like Mayya's product. It is like home made and I am 100% sure it is hygiene. They do take precautions while preparing. As their head line says Mayya's Products are made with love.
Coming back to the recipe of Rasamalai, There are 10 Rasgullas in a tin which cost about Rs. 70.  So 10 Rasamalais can be prepared with one tin of Rasgulla.
You can prepare this Rasmalai for kids party, Ladies Kitty Party, for festival or feast. Give a try and you will love them.
Things needed :
Mayya's Rasgulla Tin : 1
Milk : 1/2 Litre
Sugar : 2 Tablespoon
Cardamom : 2 to 3 Pods
Almonds : 10 to 12 or more
Cashews : 5 to 6
Saffron rakes : 3 to 4.

Method :
1. Keep milk for boiling on low flame. Add sugar and mix it well. Let it boil for 10 minutes. Stir in between. Remove from the fire and allow it to cool. Add saffron's rake.

2. Powder cardamom and add it to the milk.
3. Cut almonds and cashews into small pieces

4. Open Mayya's Rasgulla Tin with the help of opener and put it in a big bowl.

5. Separate the sugar syrup and keep the Rasgulla in a separate plate.

6. Now squeeze out sugar syrup from rasgulla one by one. (Keep a rasgulla on your palm and press it with other hand and remove the sugar syrup). Keep them in a plate.
7. Put cooled boiled milk in a serving dish. Add squeezed Rasgullas. Add cut almonds and cashews on the top.

8. Allow it to set for 20 minutes. (You can keep it in fridge).
9. Rasmalai is ready to serve.

Note :
You can adjust sugar according to your taste.(more/less). Better not to use the sugar syrup which is in the tin.(optional). Adding more almonds is optional. Roasting almonds and cashews is also optional.
Time : 40 minutes.
Serves : 4 to 5