Wednesday, July 28, 2021

ಆರೋಗ್ಯಕರ ಹಾಗು ರುಚಿಕರವಾದ ತರಕಾರಿ ಅವಿಯಲ್ ಮಾಡಿನೋಡಿ./Vegetable Aviyal


Avial is one of the traditional curry done during the festivals or feast. 
Lots of vegetables are used and it is delicious to have. 
I have used carrots, bottle gourd, potatoes and chayote squash.

Things Used :
To Cook :
Bottle Gourd : 1 Bowl (Half bottle gourd of medium sized)
Chayote Squash : 1
Carrot : 1 Big ( or 2 small size).
Potatoes : 2

Go Grind :
Coconut : Fresh grated : 1 Cup
Green chilly : 2 
Ginger : 1 inch
Jeera : 1/2 Teaspoon
Mango Tokku : Mango Raw chutney  or Tamarind Pulp :: 1 Tbs

To Add :
Salt : As required 
Seasoning done in Ghee : 

For Seasoning :
Ghee : 1 Tbs
Mustard Seeds : 1/2 Tsp
Curry Leaves : 4 to 5 .
Method :
1.Wash and remove the outer layer of  bottle gourd, chayote sqush, potatoes  and scrape out the outer layer of carrots.
2. Cut vegetables into small and cook till they turn soft.
3. Grate coconut and grind it with green chilly, ginger, jeera/ cumin seeds and mango tokku.
4. Keep a pan on the fire and put cooked vegetables, required salt and pinch of turmeric.
5.Boil for 2 to 3 minutes and add ground coconut mixture, mix it well and cook.
6. Stir in between and cook for 3 to 4 minutes.
7. Shift it to a serving dish and add seasoning done in ghee. 
8. Keep a small pan on the fire and heat. Add a tbs of ghee and 1/2 tsp of jeera. 
9. Add 4 to 5 curry leaves and put this seasoning to AVIAL.

Note :
Cook Vegetables till soft. (Do not over cook).
Adding more coconut is optional.
Do not add more jeera.
Do not add any sugar or jaggery.
You can add curd instead of mango tokku. 

Time : 30 Minutes.
Serves : 4.



ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರ ನವಣೆ ಹಾಗೂ ಹೆಸರು ಕಾಳಿನ ದೋಸೆ

ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರವಾದ ಬೀನ್ಸ್ ಕಾಳಿನ ಹುಳಿ.

ಆರೋಗ್ಯಕರ ಗೋದಿ ನುಚ್ಚು + ಉದ್ದಿನ ದೋಸೆ.

ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರವಾದ ಸಾಮೆ ಅಕ್ಕಿ/ ಸಿರಿಧಾನ್ಯಹಾಗೂ ಹೆಸರು ಬೇಳೆಯ ಬಿಸಿ ಬೇಳೆ ...

ಕರ್ರಂ ಕುರ್ರಂ ಗೆಣಸಿನ ಚಕ್ಕುಲಿ ಮಾಡಿ ಸವಿಯಿರಿ./ Sweet Potato Chakli, Chakkuli...

ರುಚಿಯಾದ ಹಾಗೂ ಸುಲಭದಲ್ಲಿ ಮಾಡಿನೋಡಿ ಕ್ರಿಸ್ಪಿ ಕ್ಯಾಪ್ಸಿಕಂ.

Tuesday, June 15, 2021

ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರ ಮಾವಿನಹಣ್ಣಿನ ಗೊಜ್ಜು

ಆರೋಗ್ಯಕರ ಹಾಗೂ ಜೀರ್ಣಶಕ್ತಿಕರ ವೀಳ್ಯದೆಲೆ ತಂಬುಳಿ./ Betel leaves Tambuli.

ರುಚಿಕರವಾದ ಹಲಸಿನಕಾಯಿ ಹಸಿ ಹುಳಿ/ Raw Jack Curry

ಆರೋಗ್ಯಕರವಾದ ಸಾಂಪ್ರದಾಯಿಕ ತೆಂಗಿನ ಹಾಲಿನ ಗಂಜಿ.

ಆರೋಗ್ಯಕರ ಹಾಗೂ ರುಚಿಕರ ಟೊಮೆಟೊ - ಅಗಸೆ ಬೀಜದ ಚಟ್ನಿ./ Green Tomato-Flax Seeds Chutney.


Tomato and Flax seeds chutney is one of the yummy, loaded with healthy properties.
It is very easy to prepare this chutney. 
Let us see some benefits of eating flax seeds in our diet.
Flax seeds are loaded with nutrients.
They are very good source of OMEGA 3 Fats which is necessary for vegetarians.
Flax seeds are rich in dietary fiber. 
Flax seeds are rich in minerals like potassium, calcium, iron magnesium, folate and phosphorus and vitamins like, vitamin B1 and Vitamin B6.

No onion or NO garlic is used in this Dish Raw /Green Tomato and Flax seeds Chutney.

Things Needed :
1 Tbs Flax seeds 
5 to 6 Green Tomatoes
Small gooseberry size tamarind
4 to 5 Byadagi chilly
1 Cup fresh grated coconut.
1 Tsp coconut oil to fry.
1 more tbs coconut oil to seasoning.
Salt : As required.
To Season :
Mustard seeds : 1/2 tsp
Ingh/Asafoetida : a pinch
Curry leaves : 5 to 6 leaves.

Method :
1. Wash and cut tomatoes and keep it aside.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. 
4. Add a tsp of coconut oil and put a tbs of flax seeds and fry till it turns slightly golden. (You can dry roast also - optional). 
5. Add chilly and fry and take it out to a plate. 
6. Add cut tomatoes and fry till it turns soft.
7. Add tamarind and put off the fire.
8. Allow all the ingredients to cool.
9. Now grind all the fried ingredients with grated coconut and salt.
10. Take it to a serving dish and add seasoning. 
11. Serve with plain rice, ghee and this chutney and enjoy.
12. You can also enjoy with chapatis or rotis also.
Note :
Do not over fry the seeds because it turns as bitter chutney.
Adding more chilly is optional.
Adding less oil or frying without oil is optional.
Time : 15 minutes.
Serves : 3 to 4 People.



Tuesday, June 8, 2021

Mangalore Cucumber Curd Curry/ Mangalore Southekayi Majjige Huli.

 Majjige Huli/ ಮಜ್ಜಿಗೆ ಹುಳಿ means the curd curry. This Majjige Huli is one of the favourite dish for many. It is yummy and cooling the body. I have lots of memory when I think of Majjige Huli.

Love to share the story of Me and Majjige Huli.

I grew up in My doddamma house in Udyavar. Doddappa was a head master in one of the school called R. C. Shale. They had cows, buffalo and we call these animals shelter as Hatti. I never ate or touched curd or butter milk in those days. Even now I am not that favour of them. I used to eat milk and rice instead of curd. My doddamma or doddappa used to take me along with them for any functions they went. 

Once there was a function in one of the temple near by our home. There used to be lunch served for people. My doddamma took me to temple and she made some place to sit. I was very small may be 3 to 4 years. The food was served one by one. If you happen to eat Udupi Temple Lunch you will know how it will be. Varieties of dry curries, kosumbaris, chutneys and dal, Rasam, Curries of different vegetables with many tasty curries will be served followed by lots of sweets, payasams etc etc. At the end butter milk is served  to have mosaranna or majjige anna. So butter milk arrived by a person and he carried the bucket of butter milk and he fell down. The whole butter milk poured on me and as I did not like butter milk I started to cry like any thing. I did not stop crying because I was fully wet and drenched in butter milk. I still remember that paapa my dodddamma carried to the bavi katte/ where the well is and removed my dress and covered me with her sari. Almost all people came near me to stop my cry. I think my huge loud cry pulled them, I was a small kid you know.  

Here is typical Majjige Huli prepared using Mangalore Cucumber. ಮಂಗಳೂರು ಸೌತೆಕಾಯಿ.

We also called this curry as Paladya./ ಪಳದ್ಯ.You can use varieties of vegetables like pumpkin, Ash gourd, Mangalore cucumber, lady's finger and Ivy gourd etc. Even leaves also can be used for making this curd curry.

No Onion or garlic is used and this curd curry can be prepared for festivals, feast and happy meal time.

Let us see some benefits of Mangalore Cucumber.

Mangalore cucumber is rich in antioxidants and vitamin A, C and E. They are fiber rich and good for controlling cholesterol level in our body. They are rich in minerals like magnesium, phosphorous and potassium. 

Let us see the recipe now ;

Things Needed :

Mangalore Cucumber : 1 Small size or medium size.

Thick Curd : 1 cup.

Coconut : 1 Cup

Almonds : 6 to 8.

Green chilly : 2 to 3

Salt : As required.

To Season :

Coconut Oil : 1 Teaspoon

Mustard Seeds : 1/2 Teaspoon

Methi seeds : 2 to 3

Curry Leaves : 6 to 8 leaves.

Method L

1. Wash and peel off the outer layer of cucumber and take out the seeds and pulp.

2. Cut into small pieces and put it in a bowl of water for 5 minutes.

3.  Wash cucumber pieces and cook till they turn soft. 

4. Grate fresh coconut and grind it with almonds using required water.





5. Keep a pan on the fire and put cooked cucumber.

6. Add salt and let it boil for 2 minutes.

7. Add washed and slit green chilly.


8. Now add ground coconut with almonds and mix it well. Let it boil for 3 to 4 minutes.



9. Take out from the fire and put it to a small bowl.

10. Let it cool a bit. Not very cold.  Add curd and mix it slowly

11. Prepare seasoning with coconut oil, mustard seeds, 2 to 3 methi seeds and curry leaves.\

12. Add this seasoning to ready Majjige Huli.


13. Serve Mangalore Cucumber Curd curry as one of the side dish.

14. Let us have today's lunch with Mangalore Cucumber Curd Curry.

Note :

Do not over cook cucumber pieces.

You can add a more green chilly while cooking cucumber.

Use of ghee instead of coconut oil is optional.

You can use red byadagi chilly or Majjige Menasu/ Sandige menasu for seasoning.

You can add 1/2 tsp of white rice instead of almonds. (Soak white rice in water for 10 minutes before using).

Time : 25 Minutes.

Serves : 2 to 3 .

Tuesday, April 20, 2021

ಆಂಧ್ರ ಶೈಲಿಯ ರುಚಿ ರುಚಿಯಾದ ಪುಲ್ಗೊರಾ ಚಟ್ನಿ ಮಾಡಿನೋಡಿ.Pulgora


Pulgora is one of the traditional dish from Andrapradesh. Its a type of leaves chutney.

I have used home grown Amaranth Leaves and Palak/Spinach leaves.
Cook Leaves, coconut little jeera/cumin seeds, green chilly,  tamarind, turmeric and salt.
Pressure cook all these together and leave it for cooling. 
Then remove the lid and allow the leaves mixture to cool.
Grind this together and add mustard, ingh and curry leaves seasoning. 
Pulgora is ready to serve.
Note : Do not add any extra water to grind. It turns watery and does not taste good.
Adding more chilly is optional.
You know about the health benefits of leaves and try and enjoy this Pulgora with your lunch. 
It goes well with chapati, poori, roti also.

Wednesday, April 7, 2021

Basale Kootu / Malabar Leaves Curry

 Kootu is one of the yummy curry prepared by mostly Iyengars,

Whenever I prepare Kootu (any vegetable Kootu) I remember Mrs, Nagamani Prasad wife of Mr. Govinda Prasad. She used to prepare yummy kootu and I am very fond of her kootu. The aroma of pepper pods still linger in my mouth. So the Kootu story goes like this. The memory of Nigeria life comes in front of my eyes. I met Mr and Mrs. Prasad in Yola, Gangola state's capital in Nigeria. They stayed in a place called Gombe (in Bauchi State). We used to meet once in a while and enjoy the company of them. 

And then we moved to Dubai there too our friendship continued since Mr. and Mrs. Prasad were also shifted to Dubai before us. 

I am very happy that I was noticed through my blog By Mr. Sihi Kahi Chandru Sir who is an actor, serial director, drama master and Bombat Bhojana host in food reality serial. I had a chance to prepare with him Sippe Sutta Southekayi Huli and Kayi Vade.  These two episodes aired very recently. 

When people who knew my blogs used to say that I should participate in T.V shows like Bombat Bhojana. I did appear and participated in two programs like this previously and one was in Sarala Jeevana and the other was for Suvarna Adige Mane I think.

Anyways all is good and I am happy to continue my blogging here.

Basale Kootu is one of the the yummy curry and me happy because these basale leaves are from our home. We have put up some basale leaves in pots and at times we cut and make use of it.

I have used the traditional way of doing this Kootu.

I have used channa dal, red chillly,m pepper pods, coconut and basale leavess as vegetable. No tamarind or lemon extract is used here. Typical Iyengari Kootu. 

Let us see some other names for Basale Leaves.

Basale leaves are called as Malabar leaves, Ceylon spinach, Malabar spinach, Saan Choy by Chinese, Mong Toi by Vietnamese, Alugbati by Philippines, Pui Saag by Bengalis and Remayong by Malay people.

Let us see some benefits of eating Basale Leaves in our diet.

Basale leaves are very in calories and fat. They are filled with nutrients, minerals and vitamins.

They are very rich in antioxidants and full of fiber. It is very good for easy digestion and roughage. They are also rich in Vitamin C and Vitamin A. They also contain B vitamins and minerals like potassium, copper, manganese and magnesium.

As I said earlier these Basale leaves are from our terrace garden and me happy person.

Let us see the recipe now. 

Things Needed/ Ingredients.

To Cook :

Basale leaves : 1 Bowl.

To Fry :

Oil : 1 Tsp

Channa Dal : 1 Tsp

Pepper Pods : 6 to 8

Red Chilly : 5 to 6 

Curry leaves : 6 to 8 

Ingh/Asafoetida : A little 

To grind :

Coconut : 1 Cup

and fried ingredients.

To Season :

Mustard seeds : 1/2 tsp

Asafoetida : A little 

Curry Leaves : 5 to 6 

To Add :

Ground Masala 

Salt : As required 


Method : 

1. Wash and cut basale leaves into small and cook. (I used pressure cooker to cook).

2.Keep a pan on the fire and heat. Add a tsp of oil and 1 tbs of Channa dal. Fry nicely till it turns golden brown.

3. Add pepper pods and fry. Then add red byadagi chilly and fry for 10 sec and put off the fire. Add asafoetida and curry leaves. Let it cool.

4. Grate a cup of coconut and grind it with fried ingredients.


5. Keep a pan on the fire and put cooked basale leaves. Add salt and ground masala. Mix it nicely and boil for 2 to 3 minutes.

6. Shift it to a serving dish and add mustard seeds, asafoetida and curry leaves seasoned in coconut oil.


7. Serve for lunch as one of the side dish.


Note : 

Cooking leaves with out using cooker is optional. In cooker its only two whistles. or 5 to 6 minutes after you use the weight.

Use of any cooking oil is optional. Use of more or less chilly is optional. 

Time : 25 Minutes.

Serves : 3 to 4.

Wednesday, March 31, 2021

A day with Sihi Kahi Chandru Sir - Bombat Bhojana / Star Suvarna Cookery Show.

 Participating in cookery show is something nice and the experience I just enjoy doing it. 

Very recently I had this lovely experience, participating in a cookery show Bombat Bhojana, which is hosted by Mr. Sihi Kahi Chandru Sir who is very famous and very creative. He does lots of veg food creations and visits food places and gives information where to eat ? what are available there and good food to taste even in small stalls. 

My blogs really helped me to put a step ahead here. Whenever I see Bombat Bhojana cookery show done by him, was longing to go and do take part. Seeing ladies participating in one part of the show, I have just asked many that how did they participate and what is the way to go?No one answered me and I kept thinking how to reach. 

Being a follower of Bombat Bhojana page in Facebook and I followed him as one of the follower I simply wrote a message that I would like to take part in his cookery show. And I completely forgot about it. I am not good at following massage in Messenger. To my surprise I saw a message popping up from Chandru Sir saying we will call you soon. 

Wow. The stars dancing up in my eyes. I told my husband, children and had no place to show my happiness. 

The next thing I did was messaged after some days telling waiting for the call.

The next moment Chnadru  Sir sent his phone number and I called him and talked to him.

He said He read my blogs and got to know so many things from my blog. 


How to express my happiness? 
I knew this before it self because when One of my facebook friend and good artist Mrs. Aruna Balaji commented for one of my post. Chandru Sir too commented saying he has learnt so many things by following my blog.
 I normally post my food dish in some food pages and share the link of the food dish from the blog. Mr. Chandru Sir also commented and said he had learnt so many things from my blog post. 

So the journey to participate in His Bombat Bhojana  Cookery show in Star Suvarna has started this way.

March 23rd was fixed for the participation and his assistance Ashish guided me.

So we went from here to Raja Rajeshwari Nagar and to Krishnappa garden lay out around 9 am.

When I called Ashish, he came out and led us inside where the shooting was going on for Nalapaka.

Mamatha the beautician did some make up and I did my hair just a little combing. I did not want the hair to be tied. So it was comfortable.

Chandru Sir talked to us and I told him How happy I am. He too was very happy to meet us. He was talking about my blogs and appreciating the food I cook. So we talked and made ourselves comfortable and cool.

The kitchen assistance Anil asked me to check the ingredients and it was done.

There I met Sindhu a sweet lady who is very nice and liked our Udupi Style of food she said.

I met Sindhu who does the food decoration for food presentation.

I did 2 food dishes like 1. Sippe sutta Southe Huli and 

2. Akki Kayi Vade. 

 Chandru Sir helped me a lot during that time of  shooting about his style and the food I am making and other things.It was indeed good exposure and experience.

We had real fun while cooking both the dishes. 

This is my 3rd participation in cookery shows done.

The first one was with Sarala Jeevana  and I did Our famous Paradi Payasa.

The second was with Suvarna Channel  and it was with Naveen H

and this time it is Bombat Bhojana  with Sihi Kahi Chandru Sir. 

Thank you so much Sir.







ಜೀರ್ಣಶಕ್ತಿಗೆ ಸಹಾಯ ಮಾಡುವ ವೀಳ್ಯದೆಲೆ ಲಾಡು/ಪಾನ್ ಲಾಡು./ Pan Laadu or Paan Laddu.

Pan is prepared using betel leaf and Areca Nut and Chuna./Slaked lime. Slaked lime is filled with calcium.


We had some betel leaves left after the function of our daughter in law's Seemantha.
The leaves were so fresh and I did not want to throw them or leave them to dry.
So thought of doing this Pan Laddu and it came out very well.
The procedure is very simple.
Let us see the recipe.
First we need to wash and dry the betel leaves nicely. It should be completely dry.
Then it should be dry roasted after cutting into small pieces.
Then add some Supari /Areca nuts. Fry nicely and take it out to a plate. Add a pinch of Chuna.
Let it cool. Add 10 to 15 Almonds and dry grind into powder. Keep it aside.
Now take some 250 gr dates and take out the seeds. 
Dry grind the dates into powder. Use soft dates. It should not turn as liquid but should have some moisture in it.
Mix dry ground betel mixture and ground dates. 
Take a small amount of the mixture and make small goose berry size laddu.
Laddu is ready to serve after food. 
Enjoy this laddu after food so that it is good for digestion, helps to remove the bad cholesterol and  adds minerals and vitamins to your body.
Time : 30 Minutes.
About 35 to 40 laddu can be prepared. (According to the size).

Friday, March 26, 2021

Field beans + Palak/ Spinach Curry

 Field beans is one of the seasonal legume of winter but still available in the market. 

We have some Palak/ Spinach leaves grown in terrace and we just cut it today.


So today the curry is Field Beans and Palak/Spinach Curry. 

Field Beans is one of the best grown legume and people do use it lavishly. 

It has bundle of good sources in it. 

Benefits of Filed Beans/ Avarekayi or Hyacinth Beans.

Hyacinth beans are filled with minerals and vitamins. Potassium strengthens muscles and manganese and zinc help in taking care of respiratory system. It said to be powerhouse of nutrients. It has a good source of antioxidant properties and helps in slowing down the aging process. Vitamin D, calcium and phosphorus helps in maintaining bone health. Vitamin B1 and fiber helps in easy digestion and good for people who suffer from constipation. 

No Onion and No garlic Curry.

Let us see the recipe now :

Things Needed :

To Cook :

Palak leaves : 1 Bunch

Avarekayi/Hyacinth beans : 2 Cups.

Toor Dal : !/2 Cup.

To Grind :

Sambar Powder : 1 Tbs.

Jeera / Cumin Seeds : 1/2 Tsp

Pepper pods : 5 to 6 

Grated Coconut : 1 Cup 

To Add : 

Tamarind : Small Goose berry size 

Turmeric : 1/4 Tsp

Ground Mixture

Salt : As required 

Jaggery : A little 

Ghee : 1 Tbs

Seasoning :

Oil : 1 Tsp

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Curry leaves : 5 to 6 

Asafoetida /Ingh : A pinch


Method :

1. Wash and cut Palak leaves into small.

2. Wash Avarekayi seeds and cook with Toor Dal. (Pressure cook).

3. Soak tamarind in hot water and squeeze out the pulp.

4. Grate coconut and grind it with pepper pods, 

5. Now cook palak leaves and mix it with cooked toor and Avarekayi.


6. Add tamarind pulp, salt and boil for a minute.

7. Add  ground mixture and stir slowly. 

                            

8. Add jaggery and let it boil for 2 to 3 minutes.


9. Add seasoning done with oil, mustard seeds, ingh and curry leaves. Add a tbs of ghee on top.

10. Enjoy your meal with Avarekalu/ Field beans Curry.

Note : Adding any sambar powder is your choice. I have used home made sambar powder done by me. 

Avarekalu should be fresh to add the taste. Use of toor dal is optional.

Time : 30 Minutes.

Serves : 3 to 4.

Tuesday, March 16, 2021

ರುಚಿಯಾದ ಶಕ್ತಿದಾಯಕ ಅರಳಿನ ಉಂಡೆ.

Aralu / Paddy Puffed Rice Laddu / Aralu Unde.
Aralu Unde is one of the best munching sweet that provide energy, fills your stomach, give strength, quench your thirst, since jaggery helps in provide the needful. Y ummy Laddu, laadu, unde what ever you call is good for travelling, as evening snack, for picnic and for kids snack box. 
Do try and enjoy this simple, healthy, quick and yummy Aralu Laddu. 
Aralu / Paddy puffed Rice is good for summer. It is good for pitta.(Due to excess heat our body generates acid, gas and indigestion problems).
It is the best diet for obesity. It helps in reducing cough they say. It is easily digestible.




It is very easy to prepare this Aralu Unde. 
First step is to clean Aralu, because there will be some paddy husk attached to Aralu.
 
You should remove this paddy husk from Paddy puffed rice carefully, or it goes and stuck in urinary bladder of men and blocks the passage. 

Let us see the recipe now :
Aralu ./ Paddy Puffed Rice : 3 to 4 cups. (Nicely cleaned).
Jaggery : 1 Cup
Coconut /Copra/Dry coconut. : 1 Cup or little more.
Cashews : 1 Handful.
Ghee : 2 to 3 Tablespoons.
Method : 
1. Dry grind cleaned  Aralu into smaller size. 
2. Keep a pan and put jaggery and 1/4 cup water. Melt it completely. Sieve and keep the sieved jaggery aside.
3. Dry grind coconut and keep it aside. (If you are using fresh coconut dry roast nicely and then use it).
4. Now keep a pan on the fire and put cleaned jaggery syrup. Keep it on low flame and stir in between till it turns as little more than one string. Gatti Paka.
5. Switch off the fire and keep the pan down. Add 2 to 3 tbs of ghee and mix it nicely.
6. Add dry ground Aralu,
7. Add  dry ground coconut and cashews.
8.  Mix it well. 
9. Take a handful of this mix and prepare laddu. 
10. Prepare all the laddu and Yummy Laddu is ready to serve or munch. 
11. Store it in a steel box or glass bottle.
12. Enjoy when ever you need or serve for the guest.

Note: 
If you find little hard to prepare laddu. Just heat a little or add very little hot milk.
You can also make some more jaggery syrup and add it to the mixture and then prepare laddu.
Do not add more ghee. It does not take much ghee. 

Thursday, February 25, 2021

Healthy & Natural Hair Shampoo./ Free from Chemicals.


This is one of the healthy and good Shampoo making procedure and I hope you all get benefit from this .
I have used Soap Nuts + Aloe Vera + Hibiscus.

Shampoo can be done at home and its natural and benefits to your hair health. 
Recently my sister got some soap nuts and tole me to wash hair with this nuts. 
I have seen my doddamma use this soap nuts to wash silver and gold ornaments and it is good for that.
We do have a tree of soap nuts in my sister home. 
I have used Soap Nuts, Aloevera and Hibiscus leaves.  
Soap nuts are very natural shampoo producer and is good for our hair.
Let us see some benefits of Soap Nuts. 
Soap Nuts are environment friendly  They are 110% natural. Good for allergic people. 
Very simple to use. Since they are natural the remains are biodegradable. They are very effective. 
 Benefits of Aloevera.
Aloevera contain healthy plant compounds. It has antioxidant and antibacterial properties. It is good for skin health. Helps to prevent wrinkles. 
It is said to be lower blood sugar level. It is good for removing dandruff. Good for hair care.
Hibiscus leaves helps as conditioner to our hair. It has a cooling effect. 
Let us see how to prepare Shampoo Now:
Things Needed :
Soap Nuts : 6 to 8 or little more.
Aloe Vera stem : 2 to 3 or 4 inch.
Hibiscus leaves : 8 to 10.

Only these three ingredients.
1. Soak Soap Nuts in 1/2 cup of water.  Leave it for 1 hour.
(If you want it you can use boiling water and then once it is cooled you can take out the foam.
2. Wash hibiscus leaves and aloe vera stem.
3. Take out the jelly from Aloe vera and put it in a bowl.
4. Now grind Aloe vera gel and hibiscus leaves. (Do not use any water to grind).
5.Once it is like a paste consistency take out to a bowl and keep it aside.
6. Now you take that Soap Nuts and start to squeeze out. It starts to ooze out the foam.
7. Continue it for a while util you get good amount of foam.
8. Take out the remains of soap nuts and add hibiscus + aloe vera mix.
9. Mix it well nicely and leave it for 5 minutes.
10. Use it while bating the same way you shampoo your hair and wash off nicely.

Note : It is a healthy shampoo and no chemical is used.
Be careful while washing your hair. Remove the small particles from soap nuts just before using the shampll.
Mix it well each time you take the shampoo to use.
Be careful some people are allergic to Aloe veera gel. use a pinch of it and then use it.
with out aloe vera also you can prepare shampoo with on Soap Nuts and Hibiscus.

Tuesday, February 23, 2021

ರವೆ ಹೋಳಿಗೆ/ Rava/Semolina Holige/ Obbattu.


Rava /Semolina Holige is one of the delicious sweet from Udupi Region. It is easy to prepare and yummy to have.
During the festivals and feast Holige is prepared and enjoyed.
I have used medium size rava is used for kesari bath.
Kesari bath is prepared and filled in as parota. For the outer layer I have used Maida.

Things Needed :
For Kesari Bath :
Rave/ Semolina : 2 Cups 
Ghee : 1/2 cup.
Sugar : 2 1/2 to 3 cups.
Cardamom : 1/2 tsp powdered.
Turmeric powder : A little 

For Outer Layer :
Maida /All Purpose flour : 2 Cups.
Oil : 1/4 Cup.
Salt : A pinch
Turmeric powder : 1/4 tsp.

Method :
For Outer layer :
Take a big bowl and add maida/all purpose flour.
Add salt and 4 tsp of oil to it. Mix it nicely.
Now add water (little by little) and prepare chapati dough.
It should be bit softer than chapati dough. 
Add 1/4 cup of oil on top and keep the dough to rest for at least 4 to 5 hours.

Sweet Kesari bath preparation. :
Keep a pan on the fire and heat. Add ghee and let it melt.
Add Rave/Semolina and fry till the raw smell goes off.
Add 4 cups of boiling water and mix rava nicely and cook. 
Add sugar once the rava is cooked get thick.
Mix it nicely and stir continuously till it is done.
Add turmeric powder and cardamom powder and mix it again. Put off the fire.
Shift Kesari bath to a big tray or plate. Let it cool.
Take a handful of kesari bath and make laddu as small ball shape.
Arrange them in a big plate. 

Now take the dough and mix it again. 
Divide them as small portions. 
Take a small portion and spread it little on your palm. 
Take a sweet kesari laddu and place it in the spread chapati on palm. 
Now pull the chapati from all sides stuffing kesari in. Just close it from all sides.
Press a little and dip this in dry maida and roll it as chapati.
Slowly take it out and put it on hot tava. Cook on both sides till its done.
Take it out from the tava and serve or arrange on tray.
Serve it with ghee on top. 
Repeat the same with remaining dough stuffed with kesari bath.
Note :
You can make little more dough or eat remaining kesari as it is.
Use of more sugar is optional. 
It is always better to allow the dough to rest. 
The kesari becomes more if you use less kesari to stuff. So make big balls of kesari and stuff it.
15 Holige can be prepared.


Wednesday, February 17, 2021

ರುಚಿಕರವಾದ ಉಡುಪಿ ಶೈಲಿಯ ಕೆಂಪು ಹರಿವೆ ಪಲ್ಯ./Amaranth leaves Dry curry.





Harive soppu / amaranh leaves are very healthy and they are rich in vitamins and minerals.
I have tried Dry curry / Palya using Harive leaves. 
We from Udupi and love to prepare Udupi style dishes that too without onions and garlic.
It is always better to have simple food so that you do not have any health problems like acidity or indigestion problems. 
I have used Harive soppu, fresh coconut and mustard as spice.
Udupi dishes are mostly cooked with coconut oil since they do have coconut trees grown around the place. It is a practice that eating food cooked or used coconut oil. Coconut oil said to be the best.
Let us see some benefits of eating Harive soppu /Amaranth leaves in our diet.

Amaranth leaves are rich in antioxidants. They are rich source of iron and proteins. They do have amino acids, dietary fiber, minerals like magnesium, calcium, potassium, copper, zinc, iron, phosphorus and manganese.
They are rich in Vitamin A, Vitamin B and Vitamin K.  They are known for powerhouse nutrients.
They help to boost immunity, good for anemic people. Good for shedding extra weight. 
They are rich in dietary fiber and good for people who suffer from constipation. Amaranth leaves are free from gluten. 
Let us see the recipe now :
No Onion or no garlic Recipe.
Things needed :

To Cook :
Amaranth leaves : 1 Big Bundle.
To dry grind :
Coconut : 1 Small cup. (3 to 4 tablespoons).
Mustard seeds : 1/4 Teaspoon
Chilly powder : 1/2 Tsp
Tamarind : 1/2 of Small gooseberry size.
To Add  :
Jaggery : 1 Tablespoon
Salt : As required 
Turmeric powder : A little 
Dry ground coconut mixture.
To Season :
Coconut Oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red byadagi chilly : 1
Green chilly : 2
Curry leaves : 5 to 6 leaves.
Method :
1. Wash and cut Amaranth leaves nicely.  Wash and slit green chilly and curry leaves.
2. Keep a pan on the fire and heat. 
3. Add mustard seeds, urid dal and red chilly. Let mustard splutter.
4. Add green chilly and curry leaves. Add cut Amaranth leaves.
5. Stir nicely. Add turmeric powder, required salt and jaggery.
6. Add 1/2 cup of water and mix it well. Cover and cook till the water dry.
7. Grate coconut and grind it with 1/2 tsp mustard seeds, 1/2 tsp chilly powder and very little tamarind.
8. Now Amaranth leaves are cooked and check all the moisture disappeared.
9.Add ground coconut mixture and mix it well. Keep the flame low and cover the lid.
10. Let it cook for 2 minutes on low flame.
11. Now shift the ready Amaranth Palya to a serving bowl.
12. Serve And enjoy Amaranth Palya with your lunch.
Note :
Do not add much water. It takes long time to dry up. 
Use of any oil is optional. Coconut oil taste better and good for health.
Adding less jaggery is optional. Use of more chilly powder is optional. (I have used green chilly so reduced the red chilly powder). 
Time : 30 Minutes.
Serves : 3 to 4 .

Tuesday, February 16, 2021

ರುಚಿಯಾದ ಚಿತಕವರೆ/ಹಿತಕಿದ ಅವರೆ ಕಾಳಿನ ಸಾಂಬಾರ್./ Field beans Sambar.


Field beans are winter seasoned crop. 
They are grown naturally during December to february.
People of Karnataka are very happy and they will be adding field beans in almost all their cooking. Varieties of dishes are prepared with field beans.
Here I have prepare Sambar using field beans. That too husked removed legume.
You need to remove the pods from shell of avarekayi, then soak in normal water for at least 4 to 5 hours.
Then you take a pod and squeeze out the pod removing the outer husk. These legumes are used here. 
An easy dish without garlic and onions.
As I said it is simple, quick when you have dehusked pods. 

Let us see some benefits of eating field beans.
Field beans are loaded with nutrients. They are very good for improving our immunity. 
They are good for bone health. Good for anemia people. Good for weight loss. They are good for people who have  high blood pressure and they try to control the pressure.
They are rich in copper, manganese, phosphorous, magnesium, potassium, Vitamin B1 and zinc.
I have used 2 tomatoes, 1 big size potato and 3 green chilly.
Sambar powder 2 teaspoons, salt to taste and pinch of turmeric.
Ii is always better to use a few methi seeds/fenugrik seeds since they help in controlling cholesterol leves.
Wash and cut tomatoes.
Remove the outer layer of potato and cut into small.
Keep ready 1 bowl of Avarekalu. (dehusked).
Pressure cook Avarekalu and keep it ready.
Now keep a pan on the fire and heat.
Add 1 tbs of oil and 1/2 tsp of mustard and little urid dal.
Let mustard splutter. Add curry leaves, little ingh and cut tomatoes. 
Add slit chilly and fry tomatoes. Add cut potato and stir.
Add pressure cooked Avarekalu and a glass of watter. 
Let potato get cooked. 
Add required salt, little turmeric and 2 tsp of sambar/rasam powder.
Wash an inch of ginger and remove its outer layer. Wash it again and grate it. 
Add this grated ginger to Sambar.
Mix it nicely and cook for 3 to 4 minutes.
Shift it to a serving dish and add washed and cut coriander leaves.
Enjoy with lunch or dinner.
Note : 
Using any sambar powder is optional. 
You need to use de husked avarekalu to get thick curry.
Use of onions or garlic is optional. Taste may chage.
Time : 30 Minutes.
Serves : 3.

Tuesday, January 12, 2021

ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.


Radish is one of the healthy vegetable and it is one of the healthy habits that we must intake seasonal vegetables and fruits which they contain rich sources of beneficial vitamins and minerals in that particular seasons.
Now it is the season of Radish and one must intake this vegetable  and you should take care of your health.
I have prepared Radish - Channa dal chutney which is very very yummy and it is good and goes well with almost all the main dishes. It can be dip, sides and can be eaten with bread too.
Let us see some benefits of Radish.
Radish is one of the best intake for digestion. It is full of dietary fiber and good for digestion and people who suffer from constipation or difficult bowel movements.
It helps to boost immunity. It regulates the blood pressure in our body. It takes care of healthy skin. 
Lets see the recipe now :
Things Needed : 
Radish : 2 
Channa dal : 2 Tbs
Red Byadagi chilly : 5 to 6
Tamarind : A small marble size.
Ingh /Asafoetida : A pinch
Salt : As required 
Coconut : 1 Cup
Curry leaves : 6 to 8 
To Season :
Mustard seeds : 1/2 Tsp
Ingh : a little 
Coconut Oil : 1 Teaspoon
Curry Leaves : 5 to 6 
Method :
1. Wash and scrape out Radish and grate it. Keep it aside.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and add 1 tsp of oil. Add channa dal and fry till brown.
4. Add red chilly, ingh and fry little.
5. Add grated moolangi/Radish and fry till the moisture disappear. 
6. Put off the fire and add grated coconut, tamarind, required salt and curry leaves.
7. Let it cool.
8. Grind it with little water and take it out from the mixi jar.
9. Prepare seasoning with coconut oil, mustard seeds, ingh and curry leaves.
10. Add it to Radish - Channa dal chutney. Radish - Channa Dal Chutney is ready to serve.

Note :
Fry channa dal carefully so that it does not get burnt.
Adding any cooking oil to fry and seasoning is optional.
Adding more or less chilly is optional.
Fry Radish gratings nicely.
Time : 30 Minutes.
Serves : 3 to 4 






Saturday, January 9, 2021

ಉಡುಪಿಯ ಗಟ್ಟಿ ವಡೆ /ಅಕ್ಕಿ ವಡೆ/ Boiled Rice and Rice flour Vada.


These Rice Vadas are very famous and yummy. You go on munch these vadas and get pulled to pop one more.
These Vadas are prepared using Kocchaakki, rice flour or rice, coconut and salt.
Let me 
Things Needed :
Boiled Rice : 1 Cup
Rice flour (Raw Rice flour) : 1 Cup or little more 
Butter :1 Tbs
Coconut gratings : 1 Cup
Salt : To taste.
Oil : 2 Cups : To Fry

Method :
Wash and soak boiled rice for 4 to 5 hours. (In plain water)
Grind it with 1/2 cup of coconut and take it out from the mixi jar.
Add rice flour, remaining coconut, salt and mix it well.
Keep oil for heating. Let it get hot. \
Kneed the rice vada dough nicely and divide them into small portion.
Take a small portion of the dough and pat on your hand and fry in hot oil.
Fry on both side till it is cooked.
Take it out to a kitchen tissue and repeat the same with remaining dough.
Gatti Vada is ready to serve or eat.
Note :
Do not add much water while grinding boiled rice.
Adding more coconut adds to the taste. 
Do not add lots of butter. It might break while frying.
You can also add little jeera while mixing the dough.
Time :
Soaking Rice 5 hours  + grinding 10 minutes + frying 20 minutes.
20 to 25 Vadas can be prepared. (According to size).

Thursday, January 7, 2021

ಆರೋಗ್ಯಕರ ಬೀಟ್ರೂಟ್ ಸಾಗು/ Beetroot Saagu/ Curry.


Beetroot Saagu is a curry/ side dish and it is yummy, easy, quick and healthy.

Beetroot is one of the healthy vegetable filled with antioxidants, fiber rich, minerals and vitamins. 
It is good for good blood cells production and very good for people who suffer from anemia.
Let us see the recipe Now :
No Onion or garlic is added in this recipe.
Things Needed : 
Beetroot : 2
Green chilly 2
Ginger : An inch
Tomatoes : 2 
Capsicum : 1
Garam Masala : 1/2 Tsp
Almonds : 10
Coriander seeds : 2 Tsp
Cumin seeds/ Jeera : 1/2 Tsp
Coconut : 4 to 5 tsp or 1 Small bowl
Salt : As required 
Turmeric powder : A pinch 
Seasoning :with 1/2 tsp mustard seeds and 1/2 tsp jeera
Method :
Wash and cook beetroot like potatoes for 4 to 5 minutes in pressure cooker.
Let it cool. Peel of its skin and cut the beet into small pieces.
Wash tomatoes, capsicum, green chilly and ginger. Scrape out ginger skin and keep it aside.
Remove the seeds from capsicum and cut into small pieces and keep it aside.
Boil tomatoes in a cup of water for 2 to 3 minutes and peel of its skin.
Let it cool.
Grind cooked tomatoes, ginger, almonds, coconut, coriander seeds, jeera, green chilly and garam masala into fine consistency.
Now keep a pan on the fire and put 1 tbs of oil. Add mustard seeds and jeera/cumin seeds.
When mustard splutter add capsicum and fry. 
Add cut cooked beet pieces, salt, turmeric and a glass of water. Mix it well and boil for 3 minutes.
Add ground coconut and masala mixture and mix it well. Let it boil for 3 to 4 minutes.
Stir in between. 
Shift it to a serving dish and serve with chapatis, rotis, parotas, poori, idli and dosa etc
Enjoy yummy, healthy, easy and simple Beetroot Saagu.
Serves : 3 to 4 
Time : 30 Min maximum. 
Note :
You can also cut beet and cook it as usual. Pressure cooking beet is optional.
Adding more chilly is optional.
Adding onions and garlic is optional.

ಆರೋಗ್ಯಕರ ಹಾಗು ರುಚಿಕರವಾದ ತರಕಾರಿ ಅವಿಯಲ್ ಮಾಡಿನೋಡಿ./Vegetable Aviyal

l  Avial is one of the traditional curry done during the festivals or feast.  Lots of vegetables are used and it is delicious to have.  I ha...

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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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