Knol Khol & Cluster Beans Curry

Knol khol /gadde kosu/ Navilukosu/Kohlabi is one of the healthy vegetable and we get this vegetable around the year. But good soft Knol khol is available in winter season. It has become very popular these days because of its medicinal value. It is said that it can control the sugar level in our body. People do prepare juice with this vegetable or eat as salad to keep themselves far away from the disease.

In Kannada it is called as gadde kosu or navilu kosu.. Kosu is cabbage and gadde kosu belongs to cabbage family. Since it is round and hard it might have got its name gadde kosu. It is also called as Navilu kosu. May be knol khol must have said as navilu or the big rope type of green feathers shape must have made people to call as Navilu Kosu. Navilu means Peacock. (Its my imagination and thats it). Lets see what they call this vegetable in at least some Indian languages. In Marati it is said as Alkul or Navalkol. In Tamil -Nool Kol/Nukul/ Nookul. In Hindi - Granth Gobhi. Telugu - Noolkol and in Malayalam it is Seemamulangi.
Lets see some benefits of eating Knol - khol in our diet. 
Knol Khol is rich in vitamins and dietary fiber, it has very low fat and zero cholesterol. It contain Vitamin C, Vitamin B - complex groups of vitamins, Vitamin B- 6 vitamin, Vitamin K and vitamin A. These vegetables contain good amount of minerals like copper, calcium, potassium, manganese, iron and phosphorus. The good amount of dietary fiber in them helps to regulate the bowel movements. They also helps to boosts immunity system. They helps in healthy functioning of nerves and muscles in our body. They also helps to regulate the blood pressure in our body. Knol khol is good for shredding extra weight.
I have used clustar beans/gorikai/chawali kodu and Knol khol, little dal and some spices with coconut. The curry goes well with almost all the main dish including dosa or idli.
Lets see the recipe :

Things Needed 

To Cook:
Toor Dal : 1/4 Cup
Knol khol : 2 to 3
Cluster Beans : 1/4 Kg ( 1 Full cup when cut)
To Grind : 
Fresh coconut : 1/2 Cup (3 to 4 tablespoons)
Jeera : 1/2 Teaspoon
Coriander seeds/Daniya seeds : 1 Tablespoon
Red chilly Powder : 1 to 1 1/2 Teaspoon
Tamarind : Small marble size
To Season :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
Ingh : a pinch
To Add :
Turmeric powder : a pinch
Salt : as required
Coriander Leaves : 1 Tablespoon
Ghee : 1 Teaspoon (Optional)

Method : 

1. Wash and cook dal in a pressure cooker with 1/2 cup of water and keep it aside.
2. Wash and remove the outer skin of knol khol and cut them in to small pieces, cut cluster beans into small and cook with sufficient water til they turn soft. Keep it aside.

3. Grate coconut, add chilly powder, coriander seeds, jeera/cumin seeds, tamarind (remove the seed from inside if there is) and grind with little water. Remove from the mixi jar.

4. Now keep a big pan on the fire. Add cooked dal, cooked vegetables and mix it well. Add required salt and turmeric powder.
5. Let it boil nicely for 2 to 3 minutes. Add ground coconut mixture. Mix it well and cook for 2 more minutes. Shift the curry to a serving bowl.

6. Add mustard seasoning and coriander leaves. Add a spoon of ghee and serve the curry with main dish you have prepared.

Note :

Adding onions and garlic is optional. ( I did not add). Adding ghee is also optional. Using coconut is optional. Just dry grind chilly powder, daniya and jeera .Add this spice powder to the curry while boiling. Coconut adds to the taste and thickness of the curry.
Time : 30 minutes
Serves : 3 to 4.

Brinjal - Capsicum Fry

Brinjal/Egg plant/Badane Kai/ Kattarikai Fry is a dry curry. Brinjal/Egg plant is liked by many people. Brinjal/Egg plant is always available in the market. You get different varieties of Brinjals.

I have just tried this brinjal and capsicum dry curry. It is one of the good combination and capsicum goes well with Egg plant. I have used home made spices, and the curry turned as spicy and yummy. I do use brinjal very often because it is one of my favourite veggie. You can cook many types of dishes like, Sambar, Huli (with coconut) gravy, dry curry, gojju, baratha, Vanghi baat, brinjal bath etc etc etc. So the lists goes up. Of course the dish is with different varieties of brinjal.
One has to be very choosy whie buying brinjals. I say this because even if there is a dot on the brinjal, there might be worm inside. Fresh brinjals taste better and cooks quickly. It it is few days old, it might not cook and the dish do not taste good.
I have used sesame seeds, it adds to the taste and gives good aroma to the curry. Sesame seeds are good for health too.
Let us see some benefits of eating sesame seeds/ellu/til in our diet.
Sesame seeds contain many health benefits. They are loaded with nutrients, minerals, antioxidants and vitamins. The seeds are rich in mono unsaturated fatty acids, They help to lower bad cholesterol and increases good cholesterol in the blood. They are rich with dietary protein and good amount of amino acids. Amino acids are essential for growth, mainly children. They are rich source of B complex vitamin, minerals like calcium, iron, manganese, zinc, magnesium. These minerals helps the bones strong, red blood cell production, enzyme synthesis and hormone production.
As I said Brinjal-Capsicum fry is an easy and yummy dish, goes well with chapatis, rotis, poori and even plain rice.

Lets see the recipe now:

Things needed :

Brinjal : 5 to 6
Capsicum : 1 to 2
Chutney Powder : 1 Tablespoon
Puliyogre gojju : 1 Teaspoon
Sesame seeds : 2 Tablespoons
Methi/Fenugreek seeds : 1/4 Teaspoon
Coconut :  2 Tablespoons (1/4 cup)
Salt : to taste
Ingh : a pinch
Oil : 2 Tablespoons
Jeera : 1/2 Teaspoons
Mustard seeds : 1/2 Teaspoons
Curry Leaves: 5 to 6
Coriander Leaves : 2 Tablespoons.

Method :

1. Wash and cut brinjal and put it in a big bowl of water. Let it soak at least 5 minutes.
2. Wash and cut coriander leaves, capsicum and curry leaves.
3. Keep a pan and dry roast methi seeds and sesame seeds til sesame pops up. Leave it for cooling.

4. Grate or cut coconut and keep it aside.
5. Now dry grind grated coconut, roasted sesame-methi and chutney pudi. Remove powdered mixture to a clean plate or bowl.

6. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
7. Add jeera and fry for 5 seconds. Add, ingh, cut capsicum, curry leaves and fry till they turn soft.

Add cut brinjal and fry nicely. (At least 2 minutes).  Now add puliyogre gojju (tamarind ) , salt and turmeric powder.

8. Mix it nicely and Let it be on low flame. Stir in between so that it does not burnt.
9. Add dry ground mixture and mix it nicely. Let it cook for 2 to 3 minutes. Mix it in between.
10. Now mix it again and add cut coriander leaves. Shift the dry brinjal -capsicum curry to a serving
bowl. Now Brinjal - Capsicum dry curry is ready to serve.

Note :

I have used home made chutney powder. Just roast, channa dal, urid dal, (equal portion) red chilly (byadgi chilly), ingh (a pinch), handful of curry leaves. Add a marble size of tamarind (remove the seeds from tamarind). Dry roast all these one by one. Dry grind when it is cooled.
Use of any brand chutney powder will serve the purpose. Do not add water. It may over cook and turn the brinjal into soft. Using jaggery is optional.( I did not add).
Adding garam masla /amchur powder (dry mango powder) or lemon is optional(lemon instead of tamarind pulp). Garam Masala gives a different taste. Adding more/less oil is optional.
Time : 20 Minutes.
Serves : 3.

Red Rice -Methi/Fenugreek Seeds Dosa

Methi/Mentya/Fenugreek Seeds & Red Rice Dosa is a healthy breakfast dish. It can be served as a snack in the evening or for dinner. 

READY TO SERVE MENTYA DOSA WITH JAGGERY , CHUTNEY POWDER AND SAMBAR

Methi/Mentya/Fenugreek seeds are one of the healthy spice seeds. Red rice and methi seeds are used and prepared dosa. Some time back I read that, some one wanted to know about using red rice. Red rice is better than fully milled rice/polished rice. One should know that even boiled rice (Kocchakki/Kusulakki as we say), parboiled rice/half boiled rice are also called as red rice. One should not mistake this particular red rice is raw. (In South Canara (Udupi, Mangalore and Malnad in Karnataka), we call it as kempakki/Jeddakki.
Preparing dosa with red rice bit better than using fully polished rice. It is a healthy way I can say.
I have used this red rice and methi seeds to prepare this Methi/Fenugreek Seeds dosa.
Fenugreek seeds are healthy seeds. In northern side of India people use methi leaves or kasoori methi (dried methi leaves) for almost all curries. Methi not only helps to thicken the curry, it also adds health benefits to the food.
Methi/ Fenugeek seeds are known as Methi in Hindi and Bengali, Methi Dhane - Marati, Vendyam in Tamil. In Malayalam - Uluva, Menthulu in Telugu and Menthya or Mentye in Kannada.
Lets see some benefits of using Methi/Fenugreek Seeds in our diet.
Methi seeds are not only used in cooking, it is one of the best seed which has medicinal values. They are rich source of minerals, vitamins and contain nutritious values. They contain fair amount of soluble dietary fiber. They help to lower the bad cholesterol level. It helps to digest the food easily and help in solving constipation problems. It also helps to lower the rate of glucose absorption in the intestines and helps to regulate blood sugar levels. They are good for people who suffer from diabetic people. They are excellent source of minerals like copper, potassium, calcium, iron, zinc, manganese and magnesium. It also helps to control heart rate and blood pressure. Iron is essential for red blood cell production. Methi seeds are rich in many vital Vitamins like Vitamin B-6, Vitamin A, Vitamin-C and Folic acid.
Lets see the recipe now:

Ingredients :

Red Rice : 3 1/2  to 4 Cups
Methi/Fenugreek Seeds : 1/3 of the Cup .(Use the same cup or glass to measure).
Urid dal : 1 Teaspoon
Flatten/Beaten Rice : 2 Handful (thick/thin)
Salt : To taste
Water : Required
Oil: 2 to 3 tablespoons
Ghee : 2 Tablespoons (optional)

Method :

1. Wash and soak rice , methi seeds and urid dal for 3 to 4 hours.

2. Wash and soak flatten/beaten/awalakki in separate bowl.
3. Grind them with required water. (all the ingredients together).
4. Remove the dough from the grinder and leave it for fermentation. (Over night/ 5 to 6 hours).

5. Mix it well in the morning.
6. Keep a pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.
7. Take a ladle full of dosa batter and spread it as circle. ( Spread a little. (small size is always better).

8. Sprinkle oil on the top and cook for 1 to 2 minutes. Turn the other side and cook for a minute.

9. Serve hot and soft Red Rice - Methi Dosa with the side dish you prepared.

10. Add little ghee on the hot dosa just before serving. Repeat the same with remaining dough.

You Can also Try these from the same dough.
You can also add jaggery to this dough and prepare sweet dosa or guli appa. You can add spices like grated ginger, cut onions, coriander leaves and little coconut and prepare Methi Dosa or Guli Appa/ gundponglu/ kuli appam/paddu

Note : 

The dough should ferment well to prepare soft dosas or dosa might turn sagi.(rubber pulling feel while eating). No need to add more urid dal. Even with out urid dal the dosa will be nice. Do not try to spread the dosa in bigger circle. Just drop the dough on the hot tava and leave it as it is or slightly press with out putting force.(with the spoon you drop dough). No need to add any cooking soda or any other substance.(Eno, baking powder etc).
Time : Soaking time 3 hours + Dough fermenting  6 hours + Cooking time 30 minutes.
Total time : Nearly 10 hours. 
Serves : 4 to 5 

Lady's Finger & Potato Curry

Lady's Finger & Potato Curry is a gravy dish  and it can be served as one of the side dish. Many people love Lady's finger. It is one of the healthy vegetable which is available all the time.

Lets see some benefits of having lady's finger/Okra. 
Lady's finger/okra /bhindi contain both soluble and insoluble fiber. It is good for people who suffer from constipation, since it is high content of fiber. It helps to digest the food easily and good bowel movement. It is good for pregnant women since it contain Folate. Vitamin K present in the lady's finger helps to clot the blood (during any injury/bleeding). It also helps to strengthen the bones. It helps to control astama. It controls the obesity and prevents sun strokes. It also controls the cholesterol level and diabetic in our body. Eating lady's finger helps in taking care of our skin in healthy way. Vitamin C present in Lady's finger helps to keep the skin younger. It helps to prevent skin pigmentation.
Lets see the recipe now:

Things Needed :

To cook:
Lady's Finger : 1/4 KG.
Potato : 1 Potato
Toor Dal : 2 to 3 Tablespoons
To Grind :
Coconut : 1/2  cup ( 2 to 3 tablespoons)
Rasam/Sambar powder :2 Teaspoons.(Full)
To Add :
Green chilly : 1
Tamarind pulp : 2 Tablespoons
Jaggery : 1 Tablespoon
Salt : as required
Turmeric powder : a pinch
Methi/Fenugrik seeds : 1/4 teaspoon
To season :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/4 Teaspoon
Curry Leaves : 5 to 6
Ingh : a pinch

Method :

1. Wash and remove all the moister (water) with clean dry cloth and cut it into small.
2. Wash and remove the outer skin of the potato and cut them into small and keep it aside. Wash dal and pressure cook for 6 to 8 minutes.

3. Wash and slice a green chilly. Wash and cut coriander leaves. Soak tamarind in hot water.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let the mustard splutter.
5. Add jeera and fry for 5 seconds. Add ingh and curry leaves.
6. Add cut lady finger and fry them nicely for 2 minutes.
7. Add tamarind pulp, jaggery, salt and turmeric powder. Cook lady's finger till they turn soft.
8. Cook potatoes in separate pan with little water.

9. Grate coconut with rasam powder with little water. Remove the coconut mixture from the mixi jar.

10. Now add cooked potatoes, cooked toor dal, ground coconut mixture to cooked lady's finger. Add water if required. Add raw methi seeds to the boiling curry. Put little salt.(If required).
11. Boil for 2 to 3 minutes and shift it to the serving bowl. Add coriander leaves.

12. Serve with the main dish.

Note :

Fry lady's finger nicely or curry might turn stick. Adding potato is optional. You can pressure cook potatoes. ( but it can turn very soft and smashed). Adding moong dal is optional. (Taste differ).  Use of any brand of rasam powder is optional. Adding home made rasam powder adds to the taste. Adding more chilly is optional. Adding raw methi seeds help to reduce the cholesterol content in the curry. Adding coconut is optional.
Time : 30 Minutes
Serves : 4 to 5 

Home Made Fresh Rasam/Sambar powder: 

Dry roast 2 tablespoons of daniya/coriander seeds, 1/4 teaspoon of methi seeds, red chilly (5 to 6) and 1/2 teaspoon of jeera with a pinch of ingh. Add 4 to 5 curry leaves. Dry grind when it is cooled. 

Sambaar Powder:
Dry roast  1/2 Teaspoon of channa dal/urid dal, 2 tablespoons of daniya/coriander seeds, 1/4 teaspoon of methi seeds, red chilly (5 to 6) and 1/2 teaspoon of jeera with a pinch of ingh. Add 4 to 5 curry leaves. Dry grind when it is cooled. 

Dry Fruits Laddu (Without Sugar)

Happy New Year 2016 to Each and Every one.

Just thought of some thing sweet. My last post also is a sweet dish. This time I wanted to try this sweet with natural sweet content from dry fruits it self. It is a big hit and you also will love this sweet laddu and it is healthy dish, I don't have to tell you.
I have used some figs, dates and some nuts like almond, cashew and raisins.
Dry Fruits Laddu can be kept long and it can be given to kids in their lunch /snack box to munch during their snack time. It is 100% healthy and any one can eat them or munch them.
Lets see some benefits of having figs in our diet. 
Figs/Anjeer has numerous health benefits. It is rich source of dietary fiber and improves the digestion. It is good for people who suffer from constipation and irritable bowel syndrome. They are low in calories. It also helps to prevent hypertension. They are rich in antioxidants. They also help to eliminate free radicals that can cause blood vessels and take good care of heart. Figs help in strengthens our bones. It helps to cure anemia since it contain good amount of iron. Eating figs is a natural way to raise the hemoglobin level. It is rich source of minerals like zinc, iron,  manganese and magnesium. It also helps to balance the minerals between the potassium and sodium level in our body. It helps in reproductive health.
These Dry Fruits Laddus are easy to prepare and can be kept for many days.

Things Needed :

Dry Figs : 1 Cup
Dry dates : 1 Cups
Apricot : 1/2 Cup
Raisins : 1/2 Cup
Almonds : 1 Cup
Cashew Nuts : 1/2 Cup
Ghee : 1 Tablespoon
Red Kallusakkare ( Rock Candy) : 2 Tablespoons

Method :
1. Dry grind all the dry fruits (almonds, figs, dates, apricot and rock candy), one by one except raisins/drakshi and cashew nuts and keep it aside.
2. Cut cashew nuts into small pieces.

3. Keep a pan on the fire and heat. Put ghee and fry cashew till they turn slightly red. Remove from the ghee. Add raisins and fry till they turn fluffy.

4. Now put all the dry ground ingredients in a big bowl. Add fried cashew nuts and raisins to it. Mix it well.

 5. Take a handful of nuts mixture and prepare laddu. The moisture in the dates, figs and apricot helps to prepare the laddu easily.

 7. Eat or serve a laddu in a day. (one laddu is more than enough per day).

Note :
Dry grind all the ingredients nicely till they turn powder. It helps to prepare laddu easily. You can add more ghee if you wish to. (but not necessary). Do not add any ground nuts or roasted chenna (hurikadale/pottu kadale). The taste differ. Adding more cashews and raisins are optional. Adding more rock candy is also optional. Adding dry coconut (Kobbari) is also optional. ( I have not used). Roasting all the nuts are also optional. (I have not roasted).

Time : 20 minutes
20 laddus can be made.  (size of the laddu matters).