Thursday, August 29, 2019

Sweet Potato Saagu/Curry

Sweet Potato is one of the yummy vegetable that I love to use it in varieties of dishes. Here we go with another dish done, using sweet potato. The sweetness in sweet potato adds to the taste and you don't need to add extra sugar/jaggery or any form of sweetness.


Saagu /Curry done to eat with Pooris. Yep, you need some thing yummy to have hot hot fluffy Pooris.
I have used Sweet Potatoes, potatoes, carrots as vegetables and some spices to add the taste and health.
As usual I have not added any onions or garlic to this Yummy Sweet Potato Saagu/Curry. This saagu is one of the yummy side dish which goes well with chapatis, dosas, rotis idli, plain rice etc.

No Onion and No Garlic Curry.

Let us see the recipe now :

Ingredients :

To Cook :
Sweet Potato : 2 Medium sized
Potato : 2 Medium sized
Carrots : 2 Medium sized
To grind :
Fresh grated coconut : 1 Bowl /4 to 5 tbs
Green chilly : 2 to 3 (mild spices)
Jeera /Cumin Seeds : 1 Teaspoon
Coriander Seeds : 1 Teaspoon
Coriander leaves : 1 Handful
Ginger : An inch
Seasoning :
Cooking Oil : 2 Tsps
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 6 to 8
Ingh : A little
To Add :
Salt : As required.

Method :

1. Wash and remove the outer layer of sweet potatoes, potatoes and scrape out carrots outer layer.


2. Wash ginger and remove the outer layer. Wash it again and cut into pieces.
3. Cut the vegetables into small and put it in a cooker and cook. Let it cool.
4. Grate coconut and grind it with jeera/cumin seeds, green chilly, an inch of ginger, coriander leaves and coriander seeds.

5. Keep  the cooked vegetables on the fire and add salt. Mix it well and cook for a minute.


6. Add ground coconut spice mixture, and little turmeric. Mix it well and cook it for 2 to 3 minutes.


7. Shift the ready Sweet Potato Saagu to a serving dish and add jeera , ingh, curry leaves seasoning.


8. Mix it well and serve it with Hot poori or choice of your main dish.

Time : 30 Minutes.
Serves : 3 to 4.

Wednesday, August 21, 2019

Ondelaga / Timare Tambuli

Ondelaga /Timare as we Udupians call it is one of the herb family plant. It is filled with loads of medicinal values. I have been preparing this tambuli for so many years and I think missed out publishing it here.



Ondelagav / Gotu Kola is called as Centella  Asiatica.
ತಿಮರೆ /ಒಂದೆಲಗ or Gotu Kola is called as Bramha Manduki in Hindi, we call it as Ondelaga or Timire, (Kannada Language), in Malayalam it is called as Kodangal / Muyalcheyi, Marathi - Karinga  /Karivana. In Tamil Vallarai and in Telugu - Saraswataku / Brahmi. In Urdu it is known as Brahmi Buti.
This is not a Brahmi leaf, but still people call it as Brahmi since it is full of medicinal herb. Even in other countries like, India, Malaysia, China, Africa,  Shri Lanka, Vietnam and other Asian Countries. It is one of the ancient medicinal herb used to cure some of the diseases.
Gotu Kola is used for preventing hair loss, it also heals the wounds fast. It is good for skin care and soothe nervous disorders. It helps to in respiratory issues. It is filled with antioxidant properties and helps in many ways. (Removal of scars). It helps to reduce the wrinkles. It relieves the Psoriasis symptoms. It has anti- inflammatory properties and it fight bacterial infections. It helps in reducing the swelling and pains caused by inflammation. It helps in preventing Nervous Disorders. It helps in reducing the stress. It boost memory power. It helps to detoxify the body and regulates the blood pressure.
Please Note :
Pregnant women and people who are suffering from stomach upset please do not use the leaf.
Let us see the recipe Now :
This Tambuli is from Udupi and Dakshina Kannada style.
We normally do not fry or roast this leaf since all the good medicinal value is said to be disappeared once you fry/dry roast it.
Tambuli is a curd curry, actually it is done with butter milk after churning the butter. Butter Milk is naturally good for health since there is no fat in it.
Ondelaga Tambuli is heavenly to have at the beginning of the lunch. Tambuli is normally not prepared in the night, since the savoury taste causes the bad dream at night.
Let us see the recipe Now :
No Garlic or Onion is used here. This is one of the traditional dish of Brahmins/ Pure vegetarians. 

Things Needed : 

Ondelaga/Timire /Gotu Kola : 1 Handful
Fresh Grated Coconut : 2 Tablespoons
Curd /Butter Milk : 1 Cup
To Fry :
Ghee : 1/2 Tsp
Jeera : 1/2 Tsp
Pepper Pods : 1/2 Tsp
1 Green/Red Chilly
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 (Optional).

To Season :
Ghee : 1/2 Tsp
Jeera /Cumin seeds : 1/2 Tsp
Ingh / Asafoetida : A little
Curry leaves : 4 to 5
Salt : As required

Method :

1. Wash and clean Ondelaga Leaves. Cut the leaves and keep it for using it.


2. Grate coconut and keep it aside.


3. Keep a pan on the fire and heat. Add ghee, jeera, 5 to 6 pepper pods and fry nicely.
4. Add ingh and curry leaves. Put off the fire and put ondelaga leaves, grated coconut and mix it nicely.

5. Grind it with required salt and very little water. Shift the ready ground tambuli to a serving dish.

6. A cup of curd and mix the tambuli nicely.

7. Add jeera seasoning fried in ghee.


8. Serve with plain rice.

Note :

Do not use the curd to grind tambuli. It should be either with water or butter milk. Use of curd is better to have good taste. Adding chilly while frying is optional. Tambuli should be mild spicy. Do not add more chilly.
Time : 15 Minutes
Serves : 2 to 3 

Monday, August 19, 2019

Kabooli Channa - Mango Rice

Kabooli Channa - Mango Rice is a simple Rice dish. It is just like a variety of Rice dish and good to have it for lunch/dinner.

It was a lunch party for our family. A sort of get together. I prepared this Kabooli - Mango Rice and other traditional dishes like Potato curd curry, Sambar, Rasam and other dishes. It was typical South Canara dishes and we did enjoy eating together.
Kabooli Channa - Mango Tokku can be prepared for lunch, dinner, party time, one dish, kitty party time.
Let us see the recipe Now :
All you need is to soak kabooli channa over night and next morning, use pressure cooker to cook Channa. Let it be soft. It takes 8 to 10 minutes to cook nicely. Once it is cooled we can use them.
As I said it is simple Rice dish and you can prepare it quickly, if you have already cooked channa dal and plain rice.
NO ONION OR NO GARLIC RECIPE....
Ingredients :

Cooked Raw Rice : 2  Cups
Boiled Kabooli Channa : 1 Cup
Mango Tokku / Lemon Extract / One lemon : : 1 Tablespoon
Oil : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Green chilly : 2
Grated Ginger : 1 Tablespoon
Fresh grated coconut : 1 Cup
Salt : As Required

Method : 

1. Take a big pan and keep it on the fire. Add oil.
2. Add mustard seeds, urid dal and let mustard seeds splutter.
3. Add slit green chilly, mango tokku fry for a minute.


4. Add curry leaves and cooked channa. Mix it nicely and stir for a minute.




5. Add cooked rice, required salt and mix it well and cook on low flame. Add  a tablespoon of ghee.


6. Add grated coconut and mix it. Shift it to a serving dish.


7. Serve with a cup of curd or as you wish.


8. I prepared this Kabooli Channa - Mango Rice for our family get together lunch.

Note :

You can add fried cashews or ground nuts while mixing. Adding ghee and coconut adds to the taste.You can also use powdered tamarind or lemon extract instead of Mango tokku. Add lemon extract, just before adding coconut
Time : 20 Minutes. 
Serves : 3 to 4 

Wednesday, August 14, 2019

Hayagreeva

Hayagreeva is one of the sweet dish, that is normally prepared for Shree Krishna Prasada / Naivedyam. Hayagreeva is prepared using Channa dal, lots of ghee, coconut and jaggery.
There is a story behind it about this sweet Hayagreeva.


My Mother used to tell this story to us and we would listen to her.
Guru Thirtha Vyasarayaru used to prepare this sweet praying Lord Vishnu and used to take it for Naivedyam. But the bowl used to be empty when it is kept in front of the God. Guru Vyasarayaru used to feel very sad but still continued preparing Hayagreeva and taking all the way to Naivedya. Guru always thinking of Lord, Lord Vishnu used to come in the form of horse and eat all the prasada, whitle walking behind Shree Vyasarayaru while he is taking the prasada bowl on his head. Lord used to eat and disappear. This sweet is arpitha for Lord Vishnu. Since Lord Vishnu used to come as Horse faced animal / Haya means Horse, Vadana means the face and since He came in the form of  Horse and ate all the sweet prepared by his bhakta, the sweet got its name as Hayagreeva.
We people from Udupi call this Hayagreeva as Maddi. Maddi means is mixed. Hayagreeva is prepared using Channa dal, ghee, coconut, jaggery and cardamom. Lots of cashews and raisins are used on the top. It is heavenly to eat. It is a must for Naivedya for  Lord Krishna in Krishna/Vishnu Temples.
Let us see the recipe now :

Ingredients :

Channa Dal : 1 Cup
Fresh Grated Coconut : 1 Cup
Jaggery 3/4 Cup
Ghee : 1/2 Cup or little more.
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 to 3 Tablespoons

Method : 

1. Wash and cook channa dal in pressure cooker with required water.
2. Powder or crush cardamom seeds into small.
3. Grate coconut and keep it aside.


4. Now put cooked channa dal in a big pan and add jaggery. Take out the extra water from cooked channa dal before adding jaggery.


5. Jaggery starts to melt and mix dal nicely with jaggery.


6. Let jaggery turns as 1 string consistency.


7. Stir in between and add coconut and a tbs of ghee. Stir nicely.
8. Stir till all the moisture disappear. Fry cashews and raisins in a tbs of ghee and keep it aside.

9. Now add the remaining ghee and powdered cardamom and mix it well.




10. Shift the ready HAYAGREEVA to a serving dish and add fried raisins and cashews. Mix it nicely and serve.

Note :

You can also cook channa dal in a big bowl. (Without using pressure cooker). Optional.
You can add more /less jaggery according to your requirement.
Adding more/less ghee is optional.
See that coconut and jaggery is mixed well with channa dal to get a good taste.
Time : 30 Minutes
Serves : 4 to 5.

Tuesday, August 13, 2019

Cucumber Sasive Chapati

Cucumber Sasive Chapati is done with using the left over of Cucumber Sasive which is prepared for lunch. The remaining Sasive is used for preparing chapati. It is yummy and soft. You will really enjoy having mild spice Cucumber Sasive Chapati.


I have used little Cucumber Sasive, jeera, salt and wheat flour for Cucumber Sasive Chapati or You call it as Parata.
We had this Cucumber Sasive for lunch. And then the remaining Sasive is kept it in the fridge. I did make use of it while mixing the chapati dough and added some garam masala and jeera powder to it.
Let us see the recipe now :

Ingredients :

Cucumber Sasive : 2 to 3 Tablespoons. (The left over portion).
Wheat flour : 2 Cups
Jeera powder : 1/2 Tsp
Garam Masala Powder  : 1/2 Tsp
Salt : As required
Ghee : 1 Teaspoon
Cooking Oil : 2 to 3 Tbs

Method :

1. Take a big bowl and add Southekai sasive, wheat flour, salt, garam masala, and jeera powder.


2. Add a spoon of ghee and mix all the ingredients well.
3. Add required water and prepare chapati dough.
4. Kneed the dough well and and divide them in to small portions.


5. Take a small portion and dip in dry wheat flour and roll them as chapatis.
6. Sprinkle some oil/ghee on the top and fold it again.
7. Dip the done and roll in dry flour.
8. Now roll as chapati again and put it on hot tava and cook.


9. Add oil on both sides while cooking and remove the partata when it is done.



10. Repeat the same and prepare all the parata /chapati and serve.


11. Serve hot chapati / parata with a cup of curd and the curry you have prepared.


12. You can have them with curd and pickle also.

Note :

Strictly do not add spoiled Cucumber Sasive. You might get sick or have some problems of stomach upset. Use fresh and good Sasive.
Adding any spice is your choice. Adding oil instead of ghee is optional. Use of more spice and oil is optional.
Cook parats on medium and low flame. You can take these paratas for travelling. It is tasty and healthy too.
It is good for people who are dieting. Use of less oil while preparing is a must.
Time : 30 Minutes.
Serves : 2 to 3 .

Sunday, August 11, 2019

Carrot - Tamarind Tokku Chutney

Carrot - Tamarind Tokku Chutney is an quick and easy side dish. Tamarind Tokku  makes the chutney bit spicy and it goes well with plain rice and a spoon of ghee. I know When you read the above line your mouth starts watering. Thats the taste of this Carrot - Tamarind Tokku Chutney.


I got this Tamarind Tokku from Dharwad, our daughter in law Vidya's native is Dharwad and her Aunt Mala Aunty sends all the yummy pickles, chutneys and chutney pudis from Dharwad to vidya. 
I too get some portion of it and enjoy eating preparing these yummy preparations.
You must be knowing how the Tamarind Tokku is done.
Tamarind/Hunise hannu/puli / when it is still raw and green, it is plucked and removed the hard outer layer and then pounded with green chilly, salt, ingh. No moisture or water is added here. So the Tokku turns spicy and yummy. This spicy chutney goes well with curd rice or any other main dishes.
Since there is no water in it, chutney stays for long time.
I have used carrots, green chilly, tamarind tokku and coconut.
Let us see this simple Carrot - Tamarind Tokku Chutney recipe now :

Ingredients :

Carrots : 2 
Green chilly : 2
Tamarind Tokku : 1 Tablespoon
Coconut : 1 Cup
Salt : As required
Ingh /Asafoetida : A little 
Methi Seeds /Fenugrik seeds : 3 to 4 
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A pinch
Curry Leaves : 5 to 6 

Method :

1. Wash and grate carrots and grate coconut.
2. Wash green chilly, Curry leaves and keep it aside.
3. Now keep a pan and put 1/2 teaspoon of oil. Add methi /fenugrik seeds and fry till it turn golden brown. 
4. Add curry leaves and green chilly and fry. Add grated carrots and fry for 2 to 3 minutes. 
5. Put off the fire and add grated coconut.
6.. Let it cool. Add tamarind tokku and grind all the fried ingredients together. (Carrots, green chilly, grated coconut mixture).


7. Add salt and churn for a minute. Shift the ready chutney to a serving bowl.
8. Season with coconut oil, mustard seeds, ingh and curry leaves. 
9. Add the seasoning to ready chutney and serve as one of the side dish.

Note : 

Frying green chilly adds to the taste and aroma. Use of green chilly is otpitonal. You can use any brand of cooking oil. Tamarind tokku adds to the taste.
Time : 10 Minutes
Serves : 2 to 3 .

Raw Mango Tambuli

Raw Mango Tambuli is one of the side dish. Tambuli is nothing but butter milk curry and is normally eaten at the beginning of the food duri...

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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