Showing posts with label 10 mins. Show all posts
Showing posts with label 10 mins. Show all posts

Tuesday, February 11, 2020

Palak - Paumkin Fry

Palak - Pumpkin Fry is a quick and yummy side dish. Palak - Pumpkin fry is a mild spicy dish that fits to all age group.

I have used home grown palak which I got from my pot and used a carrot and a cup of pumpkin gratings. I also used coconut to make the fry more tasty.
Let us see some benefits of eating Palak /Spinach leaves in our diet.
Palak /Spinach is loaded with vitamins, minerals, nutrients and antioxidants. Palak is rich in insoluble fiber and good for people who suffer from constipation. Palak leaves contain potassium, magnesium and vitamin B6, B9 and Vitamin E. It is rich in Vitamin C, Vitamin K, floic acid, iron and calcium. Palak is good for good skin health and our immune system.
 Palak - Pumpkin Fry is mild spicy curry and it has No garlic or No onion.
Let us see the recipe now :
Ingredients :
To Fry :
Palak/Spinach : 1 Bundle
Carrot grating : 1 Carrot
Pumpkin Gratings : 1 Cup (1/4 of 1 small pumpkin)
To Add :
Salt : As required
Turmeric powder : A pinch
Chilly powder : 1/2 Teaspoon
Coconut Grating : 2 to 3 Tablespoons
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves and green chilly : 1

Method :

1. Wash and cut palak leaves and keep it aside.


2. Wash and scrape out the outer layer and grate carrot and keep it aside.
3. Peel off the pumpkin hard layer and grate the vegetable and keep it aside.


4. Grate coconut and Wash and slit green chilly and cut curry leaves.
5. Keep a pan on the fire and put oil. Let it get hot. Add mustard seeds and jeera.
6. Let mustard seeds splutter. Add 1 slit green chilly. Add a pinch of turmeric powder.
7. Add curry leaves and cut palak leaves. Stir slowly and let it get soft. ( Fry on low flame).


8. Add grated carrot and stir slowly.


9. Add pumpkin gratings and stir for 5 to 6 minutes. ( On low flame).


10. Add salt and red chilly powder and mix it nicely.
11. Add coconut gratings and put off the fire.


12. Shift the Palak - Pumpkin Fry to a serving dish and enjoy as one of the side dish.


Note. 

You can add more carrots. (Optional). You can add more chilly. Do not add any water. Fry on low flame. Adding coconut is optional.
You can have this fry with chapati as chapati roll. You can also keep this fry in the middle of the bun and place some cucumber and have it. Adding any other spices is optional. I always like to have mild khara so that I use very little chilly in my cooking.
Time : 10 Minutes
Serves : 2 To 3.


Saturday, February 1, 2020

Fresh Turmeric Milk

Turmeric milk is one of the healthy drink. It is good to have turmeric drink, since it helps to keep away the cold, cough and take care of your health in good way.


These turmeric roots are from our pot plants. Some time back/its almost a year back I have planted this plant and made use of the leaves for making Kadubu. (Traditional dish from Udupi). The new leaves grew and the plant started to dry up. I never thought so much it spreads and gives out the best roots.

Let us see some benefits of Turmeric.


Turmeric is said to be natural antibiotic and is used in our cooking. It is also used to heel the wounds as I know. It is anti inflammatory agent, good for treating arthritis, helps to decrease inflammation of joints and reduces the pain. Turmeric helps to promote the heart health. It regulates the blood pressure and reduces the heart diseases. The curcumin in turmeric boosts the brain health. It helps in to boost protein. It helps to increase the good cholesterol level in our body. Good for our skin and helps in removing dark circles.
Let us see the recipe now :
It is an easy recipe and helps to boost our health.
Use of jaggery is optional. 

Things Needed :

Turmeric Root : An Inch
Fresh Milk : 2 Cups.


Method : 

1. Boil milk and let it be hot.
2. Wash turmeric root and scratch out the outer layer. (Thin layer).


3.Grate the turmeric root and put it in 1/2 cup of hot water. Do not boil. (For 2 minutes).



4. Now add this to boiled milk and mix it well.


5. No need to sieve the milk. You can eat the last remained pieces as it is. (Optional).


6. Fresh turmeric milk is ready to drink or serve.

7. Adding jaggery is optional. (Little jaggery can be added at the end). Do not add when milk is boiling.

8. Hot Turmeric Milk is ready to serve.


Note : 

You can use organic turmeric powder instead of turmeric roots. Do not drink daily. It might heat up your body. This milk is good for cold, cough,throat pain and even fever.
Time : 10 Minutes.
Serves : 2
You can grow turmeric in pots. 

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 .

Sunday, August 4, 2019

Cucumber - Green chilly Sasive

Cucumber - Green chilly Sasive/mustard curd curry is one of the side dish we relish in the beginning of the lunch. It is served /eaten first and then other side dishes arrive /served one by one.


In Kannada /Karnatka State Language, Sasive means Mustard seeds. Use of mustard seeds label the curry as Sasive. 
Curd gives coolness to our body and at the same time mustard used in the curd curry helps in taking care and protect us from catching cold.
I have used small cucumber, green chilly, fresh grated coconut, pepper pods, mustard and very little jeera/cumin seeds.
We Udupians do not add jeera or pepper to this Sasive. Its only cucumber, red or green chilly, coconut and little ingh. But the taste of Bangaloreans change a little. They do add little jeera and pepper. It might be because of the weather here. Jeera and peeper not only adds to the taste they do have medicinal value of their own. They try to avoid getting cold and helps in digestion.
Eating pepper in our daily life helps to avoid gas in the food and protect us from getting alzemere disease.
Cucumber Sasive is prepared even in some festivals and feast.

No onion or No Garlic is used here in this recipe.

Let us see the recipe Now :

Ingredients :

Small variety Cucumber : 2
Coconut : 1/2 Cup / 2 to 3 Tbs
Green chilly : 1
Pepper Pods :  5 to 6
Mustard seeds : 1/2 Tsp
Jeera : 1/4 Tsp
Ingh : A little
Salt : As required
Curd : 1 Cup
For Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 5 to 6 leaves

Method :

1. Wash nicely and cut cucumber into small pieces.
2. Grate fresh coconut and keep it aside.
3. Wash green chilly and curry leaves and keep it aside.
4. Now grind grated coconut, cut cucumber, green chilly, pepper pods, mustard seeds, jeera and little ingh with required water. Shift the ground mixture to a bowl.


5. Add salt and curd to the mixture and mix it well.

6. Add mustard seasoning with coconut oil, ingh and curry leaves.


7. Cucumber - Green chilly Sasive is ready to serve. Serve as one of the side dish for lunch. It goes well with plain rice. Eating this cucumber sasive helps to digest your food easily.


8. Serve as a dip to fried dishes. Serve as one of the side dish to chapati, poori palav and other masala rice dishes.

Note :

Do not make Sasive very watery. It does not taste well. Use minimum water while grinding. Cucumber provides water to grind. Adding any cooking oil to season is optional. Do not add much spice. It should be mild.
Time : 10 Minutes.
Serves : 2 to 3. 

Monday, June 10, 2019

Southekai /Cucumber Curd Curry

Cucumber Curd Curry / Southekai Sasive is one of the traditional dish of South Canara and Malenadu region. Cucumber Curd Curry is very easy to prepare and cucumber helps to cool our body.


Cucumber is available most of the days in a year.
When you are in a hurry or tired you can prepare this curry and enjoy your meal. It is easy, quick and simple. All you need is cucumber, mustard and curd. It fits to all age group and helps to take care of your whole body.
I have used Small thin cucumber, mustard seeds and curd. To add spice I used 2 green chillies.
Some feel eating cucumber might cause cold to their body, so the mustard seeds act as avoiding cold. it helps to subside the cold and take care.
Let us see some benefits of eating Cucumber in our diet.
Cucumber is rich water content vegetable. They do have nutrients like vitamin A, vitamin C and folic acid. They are rich in magnesium, iron, sodium,  potassium B -Vitamins and Vitamin B 6. Cucumber is rich in fiber and helps in easy digestion. It is very good source for people who suffer with constipation. They are good for skin health. They do helps to control and lower the blood sugar in our body. They helps to control Blood pressure in our body. It is rich in antioxidants.
As I said it is easy, simple, yummy and quick.
Let us see the recipe :

Things Needed :

Small, thin Cucumbers : 2
Coconut : Fresh : 3 Tablespoons
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Salt : As required
Curd : 1/2 Cup
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 4 to 5

Method :

1 Wash cucumber nicely and cut into pieces.
2. Grate coconut.
3. Wash green chilly and curry leaves . Cut green chilly into 2 to 3 pieces.
4. Now Grind coconut, cut cucumber, mustard seeds and green chilly together.
5. Add curd, salt and churn for 2 minutes. Remove it from the mixi jar to a serving dish.
6. Prepare coconut oil seasoning with mustard seeds, ingh and curry leaves.
7. Add this seasoning to Cucumber Sasive and serve.

Note : 

Shop bought cucumber should be washed nicely before you use it.
Do not peel off its skin. The peels are  more nutrients.
Do not use onions or garlic. The original taste vanishes.
You can use less chilly if you do not eat spicy curry.
Time : 10 Minutes.
Serves : 3 to 4.

Wednesday, May 22, 2019

Harka - Moong Patties

Harka Patties ar simple food and Patties are prepared using left over Harka Uppittu.



Just thought of doing some thing using the left over Harka/Kodo Millet Uppittu. It was raining and crave for some fried or shallow fried Patties came into mind. The left over Uppittu in fridge took the shape of patties. It turned as some thing yummy bit spicy and tasty Patties.
I have used 1 boiled potato, garam masala, jeera powder, coriander leaves and a small quantity of cashew pieces.
Let us see the recipe now :

Things Needed :

Harka - Mong Uppittu : 2 Cups
Boiled Potato : 1
Garam Masala : 1/2 Tsp
Jeera /cumin seeds powder : 1/2 Tsp
Chilly Powder : 1/2 Tsp
Cashew Pieces: 2 Tsp
Salt : If required
Oil : 3 to 4 Tbs

Method :

1. Take a big bowl. Put Kodo / Harka Millet Uppittu , add garam masala, jeera powder. Add cashew pieces.

2. Add washed and cut coriander leaves and boiled potato. ( Peel off its cover before you add).
3. Add little salt and mix all the ingredients nicely.
3. Divide the mixture into small quantity. Take a small portion and pat it on your palm.
4. Keep a pan on the fire and heat. Sprinkle some oil on top.
5. Place the patties on hot tava and cook till it turn as golden brown. Sprinkle some oil on the top and turn the other side and cook.


6. Harka Moong Patties are ready to serve. Serve with your favourite side dish like ketch up or sweet and hot chutney.

Note :

Adding boiled potato helps to bind the mixture. Adding garam masala is optional. You can use chilly powder, jeera powder and daniya powder instead. Adding more oil is optional. Adding any other vegetable like carrots and beans is optional.
Time : 10 Minutes
Serves : 2 to 3 

Link for Harka - Moong Uppittu :
https://nsomayaji.blogspot.com/2019/05/kodo-millet-moong-kadubu-uppittu.html   

Wednesday, April 10, 2019

Pomegranate Leaves Tambuli

Pomegranate Leaves Tumbuli 


Pomegranate fruits are filled with nutritional values. That every one knows about this fact. But did you know that even the leaf, peel is also used for treating so many diseases. Here is a dish,  I have used Pomegranate Leaves and prepared Tambuli/Curd Curry. It is not at all new. This is one of the traditional dish of our South Canara./Dakshina Kannada, Malenadu regions. Tender Pomegranate leaves are used to prepare this tumbuli and it is very beneficial to all age group.
My  doddamma used to dry even the peel of pomegranate and use it whenever needed. We used to have this Tumbuli now and then and stay healthy.

Most of us remember when we have loose motion we do drink kashaya  of pomegranate peel. This is a tip too.
I remember my doddamma used dry pomegranate peel and store it for any time of the year. And it is used for tumbuli or kashaya, whenever needed. In those days we never used to get pomegranate around the year like now. We used to get pomegranate only during its season and more often we used to get this fruit very rarely. But I am not sure how many of us use the peel.
Tumbuli is a curd curry prepared using jeera, pepper pods, very little ghee and curd. This curry eases our digestion and help us to be very comfortable after food. Tamubuli is one of the traditional dish of South Canara. It is normally done with butter milk which is very light and healthy. Varieties of healthy turmbulis serve the purpose of a dish and take care of our health.
The tender leaves of Pomegranate are used for tumbuli, that is one of the traditional dish served in the beginning of the lunch.
Let us see some benefits of having Pomegranate leaves in our diet.


These pomegranate leaves are from our garden. 

The leaves are good for digestion. It helps in easy digestion and is used for trating abdominal pain.
They are used for treating insomnia. Leaves are good for curing cough and treating jaundice. The Kashaya or tea prepared from pomegranate juice is very good for treating dysentery. The dry powder of pomegranate leaves is good for treating boils on our body. It is also good for mouth ulcer. You can also use it for wrinkle free skin.
Let us see the recipe now :

Things needed :

Tender leaves of pomegranate : 1 handful/
Jeera : 1/2 Teaspoon
Pepper pods : 4 to 5
Ingh / Asafoetida : A little
Green chilly /Red chilly : 1
Salt : As required
Curd or Butter Milk : 1 Cup
Ghee : 1/2 Teaspoon

For Seasoning :
Ghee : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch

Method :

1. Clean and remove the leaves from the stem. (Thin stick). Use only the tender leaves.


2. Wash some curry leaves and green chilly. Keep it aside.
3. Keep a small pan on the fire and put l/2 tsp of ghee. Add 1/2 tsp of jeera/cumin seeds and 4 to 5 pepper pods.
4. Add slit green chilly and fry till jeera turns golden brown. Add ingh.


5. Add washed pomegranate leaves and fry for 2 to 3 minutes. Till it turns slightly crisp.


6. Put fried ingredients to a plate and let it cool.
7. Grate coconut and add the fried ingredients.
8. Grind it with little water till it turns paste consistency.


9. Remove it from the mixi jar to a bowl. Add required salt.
10. Add curd /butter milk. Mix it well.


11. Add ghee fried jeera - curry leaves seasoning. Shift it to a serving dish.


12. Serve with other side dishes for lunch.

Note :

Use only very tender leaves. Tambuli should be mild spicy. Use of ghee is a must to get the good taste. If you are using curd add 1/2 cup of water and dilute curd into buttermilk
Time : 10 Minutes.
Serves : 2 to 3. 

Quick Sweet Guli Appa

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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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