Avarekai - Gooseberry Chitranna

Avare Kai/ Gooseberry/Nellikai  Chitranna is a rice dish. Its the season of Avare Kai/Field beans and people enjoy having them in almost all the dishes. Here is Avarekai - Gooseberry Chitranna and its an easy, quick and yummy dish which suits to all occasion.

I have used cooked raw rice, Avarekai/field beans, onions, green chilly and lemon.
Let us see some benefits of having " Lemon " in our diet.
Lemon has many medicinal and healthy properties. It is used in treating throat infections, indigestion, constipation and fever. It is good for obesity, respiratory disorders, cholera and high blood pressure. It is good for skin and hair care. It helps to strengthen immune system and cleanse our stomach. It is known as blood purifier. Lemon juice is useful for treating kidney stones, reducing strokes and lowering body temperature. It is the best refreshing drink and helps to keep us cool. Lemon contain Vitamin C, Vitamin B6, Vitamin A, Vitamin E and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. It is rich in antioxidants and helps to prevent diabetes, high blood pressure.
Averekai -Gooseberry Chitranna is good have for breakfast/brunch/lunch or dinner. It is so easy and anyone can try and Enjoy.
Let us see the recipe Now.

Things Needed :

AvareKai/Field beans : 1 Cup
Green chilly : 2
Ginger : An inch
Onion : 1 to 2
Gooseberry : 2 to 3
Coconut : 2 to 3 Tablespoons
Cooked rice (Raw rice) : 2 Cups
Salt : As required
Oil : 2 Tablespoons
Ghee : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Lemon : 1/2 Lemon extract

Method :

1. Wash and cook raw rice and avereaki and let it cool. (Cook separately)

2. Wash and cut onions, green chilly (just slit), curry leaves and coriander leaves.
3. Wash and remove the outer layer of ginger, wash and grate it.
4. Grate coconut and keep it aside. Grate gooseberry and keep it aside.

5. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
6. Let mustard seeds splutter. Add curry leaves and cut green chilly.
7. Add cut onions and fry for 1 to 2 minutes.

8. Add cooked avarekai,salt and turmeric powder. Mix it well.
(Remove the extra water and then put only avarekai).
9. Fry nicely for a minute. Add cooked and cooled rice.

10. Mix it well and add ghee, lemon extract and coconut. Put off the fire.

11. Add grated gooseberry grating and coriander leaves. Mix it nicely and shift ready chitranna to a serving bowl.

12. Serve with a cup of curd and some crisps (chips or fried fritters). (Optional).

Note :

Do not over cook rice. Drain all the extra water from cooked avarekai. (You can use it for curries).
Adding ghee is optional. Adding onion to chitranna is optional. It adds to the taste. You can prepare same way of chitranna with out using onions on festival or any other special days.

Adding more/less chilly is optional. Check the hotness in chilly before using. Adding gooseberry is optional.

Time : 20 Minutes + cooking rice and averekai : 20 minutes

Serves : 3 to 4 . 

Palak Pakoda

Palak Pakoda/Spinach Fritter is a fried dish goes well with a cup of coffee/tea. It goes well with rice, Rasam or Sambar (lunch) as one more side dish as a bite.

I have used simple spices and Palak Leaves and besan/channa flour. No cooking soda or baking powder or hot oil poured in it. Just mix it well and fry them in the oil. One should eat them when they are hot to get the best taste.
Winter has started and its cold outside, some time it rains too. We crave for these fried dishes especially when it is too cold. So craving for the fried dish? It is easy, quick and yummy. Try and enjoy.
Let us see the recipe now:

Things Needed :

Palak Leaves/Spinach : 1 Small Bundle
Besan/Channa flour : 1 Cup
Red chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds Powder : 1/2 Teaspoon
Salt : To taste
Oil: To Fry : 1 Cup

Method :

1.Wash and cut palak leaves and put it in a big bowl.
2. Add red chilly powder, channa flour, jeera/cumin seeds and salt.
3. Mix it with your fingers first and then add very little water. Mix it nicely.

4. Keep a frying pan on the fire and heat.
5. Take a handful of dough and leave out small size of dough in hot oil.
6. Fry on medium flame on both sides.

7. Remove the pakodas from oil and put it on a kitchen tissue. It absorbs oil.

8. Serve Hot Palak Pakodas with a cup of coffee or tea.

Note :

Do not add more water while mixing the dough. Adding any other spice is optional. Adding onions to the dough along with palak leaves is optional. Taste differ.
Time : 15 Minutes
Serves : 2 to 3 

Mangalore Cucumber - Ivy Gourd Curry

Southekai/Mangalore Cucumber/Sambar Cucumber/Bannada Soiuthekai is one of the wonderful vegetable. Varieties of curries, dosa, idli can be prepared using Mangalore

Cucumber.

I have tried a curry which can be turned as curd curry or if you do not like curd you can just have them as they are. It is mild, creamy and healthy.
Let us see some benefits of having " Ivy Gourd/Tonde Kai" in our diet.
Ivy Gourd/Tonde kai/kovekai/Tindli/Tindura helps you to be fit, healthy and energetic. It is said to be the store house of Vitamins and minerals. It has protein and fibers, antioxidants. It has been used in Ayurveda for centuries as an anti bacterial agent. It helps to protect the nervous system and promotes the metabolism in the body. It helps to control blood sugar in our body. Ivy gourd contain good amount of calcium and it helps in reducing the risk of kidney stone formation. it strengthen the bones, improve the immune system and promotes the digestive health in our body.
Mangalore cucumber -Ivy Gourd Curry is an easy dish and it has no onions or garlic in it.

Things Needed :

Mangalore Southekai : 1/2
Ivy Gourd/Tondekai : 250 Grams
Green chilly : 2
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/4 Teaspoon
Almonds/Badams : 6 to 8
Coconut : 3 to 4 Tablespoons
Salt : As Required
Mustard seasoning : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh/Asafoetida : A pinch
Curry Leaves : 1 Tablespoon (small cut)
Coconut Oil/Ghee/Any cooking oil : 1 Teaspoon

Method :

1. Wash and cut Mangalore Southekai into small pieces. Put them in a bowl of water.

2. Wash and remove the edges (both sides) from Ivy gourd and cut them into small circle shape.
3. Cook them with required water till they turn soft. (10 minutes).

4. Grate/Cut coconut and grind it with jeera, mustard seeds, 1 green chilly and almonds.
5. Use only required water. Remove from the mixi jar.

6. Keep a big pan on the fire. Put cooked vegetables, ground mixture, salt and a pinch of turmeric powder.
7. Mix it well and let it boil for 2 to 3 minutes. Slit a green chilly while the curry is boiling.

8. Shift the curry to a serving dish and Let it cool a bit.
9. Add 2 tablespoons of curd and mix it well. Add mustard-jeera, ingh and curry leaves seasoning.

9. Serve with the main dish you have prepared.

Note :

Adding  tamarind instead of curd is optional. (Taste nice). Adding more/less chilly is also optional. Adding almonds add to the thickness. You can also add chenna (roasted channa) instead of Almonds.
Do not use more water while grinding or boiling. The curry should be thick (It taste better).
Time : 30 Minutes
Serves : 3 to 4.

Ground Nuts Chutney

Groundnuts Chutney is a side dish and goes well with almost all the main dish.

Watch the procedure it is simple and quick.

Groundnuts are loved by most of us. Ground Nuts are widely grown and used in our cooking. Ground Nuts are loaded with many healthy properties.

Let us see some benefits of eating Ground Nuts in our diet.

They are rich in nutrients which are essential for our body. They are loaded with fiber, protein, minerals, mono unsaturated fatty acids and antioxidants.They help to lower the bad cholesterol and increase the good cholesterol levels in our body. Ground Nuts helps for the good growth of the body. It protects the skin. They contain minerals like potassium, manganese, copper, calcium, magnesium, iron, and zinc and Vitamin B complex, Vitamin B 6 and Vitamin B 9.

Lets see the recipe now : 

Things Needed : 

Ground Nuts : 2 Tablespoons

Fresh Coconut : 1 Cup

Tamarind : 1/ Marble size

Green chilly : 2

Salt : As required

Seasoning : 

Mustard seeds : 1/2 Teaspoon

Ingh/Asafoetida : A pinch

Curry Leaves : 5 to 6 

Oil : 1 Teaspoon

Method :

1. Dry roast ground nuts and leave it for cooling. Remove the outer skin. 

2. Grate coconut and grind it with tamarind (very little), salt, roasted ground nuts and green chilly.

3. Shift the ground chutney to a serving dish and add required water.

4. Season with mustard, curry leaves and ingh seasoning.

5. Ground Nut chutney is ready to serve. 

Note :

Use very little water to grind. Or it turns as watery chutney. Adding chilly more/less is optional.

Add required water once you shift the chutney to a serving bowl. Use of fresh coconut taste good.

 Time : 10 Minutes

Serves : 2 to 3. 

Mixed dals +Horse gram Chutney Dosa

Its always fun preparing some dish with the other dish. I just love it, I am telling this because I have used some Huruli (Horse Gram) chutney to prepare Ade -Dals Dosa.

Horse gram .chutney is a yummy and healthy dish because horse gram has many healthy properties.
My Co -Sister (brother in law's wife) prepares lovely crispy  "Adai" (Dal dosa). She uses rice and dals, chilly and ingh. The dosas are turns as golden and crispy. I always remember her dal dosa whenever I prepare Adai.
I had some Horse gram chutney, which is prepared for lunch. The remaining chutney I have used it for this Dal dosa.
Let us see some benefits of eating Horse gram in our diet
Horse gram is filled with proteins, vitamins and iron. It is loaded with proteins and Vitamin B Complex properties. Horse gram is good for arthritis. They help to purify the blood. They are rich in antioxidants and dietary fiber. They help to control the sugar level and blood pressure. Horse gram is good for ladies who suffer from menstrual problems. They help to protect against diabetics and good for weight loss. Eating horse gram helps to remove the small kidney stones.
Lets see the recipe now :

Things Needed : 

Channa Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Moong Dal : 1/2 Cup
Toor Dal : 1/2 Cup
Raw Rice : 3 Cups
Avalakki : 1/2 Cup
Horse Gram Chutney : 1/2 Cup
Salt : As required
Ingh : A pinch
Methi/Fenugrik Seeds : 1 Teaspoon

Method : 

1. Wash all the dalls, methi seeds and rice nicely and soak it for 3 to 4 hours. Soak Avalakki separately.

2. Grind all the ingredients with very little water.
3. Grind Horse gram chutney along with the ingredients.

4, Remove from the mixi jar and put in a big bowl.

5. Add salt. Mix it well and let it ferment. (Over Night or 5 to 6 hours).
6. Keep a pan on the fire and clean it with clean cloth or kitchen tissue.
7. Mix the Dall Dosa dough and take a ladle full of it and spread it on the tava/pan.
8. Add a teaspoon of oil on the top of dosa and turn the other side and cook.

9. Dosa is ready to serve. Serve with the side dish you have prepared.

10. Repeat the same with remaining dough and prepare dosas.

11. You can also prepare dosa as soon as you grind it.
12. It spreads nicely and soft because of Avalaki/Flattened rice.

Note :

Divide the dough into small quantity if you are using a mixi to grind. It helps to grind the dough into thin paste. If you using you can add all the ingredients together and grind it together. Adding horse gram chutney is optional. You can add a handful of horse gram instead of chutney. Taste differ.
Time : 30 Minutes + Soaking time  4 Hours.
Serves : 5 to 6

Horse Gram Chutney :

Method :

Dry roast or use a teaspoon of oil and fry horse gram on low flame till it turns brown. Add red chilly, curry leaves and ingh. Let it cool. Grind it with required salt and a cup of coconut. Adding mustard seasoning is an optional.
Time : 10 Minutes.
Serves : 3 to 4