Showing posts with label 20 Mins. Show all posts
Showing posts with label 20 Mins. Show all posts

Monday, January 13, 2020

Elemuri /Elemuni Soppu Tambuli

Elemuni / Elemuri/Elevarige ಎಲೆಮುನಿ ಅಥವಾ ಎಲೆಮುರಿ ಸೊಪ್ಪು are loaded with medicinal values and it is good to have in our diet.


I got these leaves from one of my relative who has the plant.
The botanical name for this plant is known as Senna accidentalis or Casia accidentalis.
I tried Tambuli and Chutney, using these leaves and it is an excellent herb dish. It goes well with plain rice. (Tambuli) and chutney can be served with chapatis, rotis, rotti or any other main dishes.
Tambuli is prepared using curd or butter milk. It is one of the signature dish from Udupi and served in the beginning of the lunch. Tambuli is mixed with rice. It helps to digest the food well and keeps you healthy.
Tambuli is prepared using very simple healthy spices like jeera/cumin seeds, pepper, ingh and fresh coconut.
Let us see the recipe of Tambuli here.

Ingredients :

To Fry :
Ghee : 1/2 Tsp
Jeera / Cumin Seeds : 1/2 Tsp
Pepper Pods : 5 to 6
Green chilly : 1
Coconut : 2 Tbs
Ingh/Asafoetida : A little
Elemuri leaves : 1 Handful
To Add :
Curd :  3 to 4 Tbs
Salt : Required Salt.
To Season :
Ghee : 1/2 Tsp
Jeera/Cumin Seeds : 1/2 Tsp
Asafoetida : A pinch
Curry Leaves : 3 to 4

Method :

1. Pull out the leaves from the stick.

2. Wash it nicely and keep it aside. Wash curry leaves and a green chilly.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add ghee, jeera and pepper pods.
5. Fry for 10 seconds. Add green chilly and curry leaves. Fry a little. Add ingh.


6. Add Elemuri leaves and fry nicely till they turn crisp. ( On low and medium flame, do not burn).


7. Put off the fire and add coconut. Mix all the ingredients well.
8. Grind it with little water once the ingredients are cooled down.


9.Shift it to a serving dish. Add salt.

10. Add 1/2 Cup of curd. ( 4 to 5 tbs). Mix it well.

11. Add jeera and curry leaves seasoned with ingh and ghee.


12. Serve as one of the side dish with lunch.



Note :
One should use tender Elemuri /Elemuni/Elevarige Leaves. Use fresh leaves.
Tamubuli should be mild. Having Fresh coconut is always good for health. It is rich in good cholesterol and contain healthy properties.
Tambuli can be added with water and can be served as healthy drink.
Time : 20 Minutes 
Serves : 3 to 4 .
 Prepared Chapatis using this Elemuni Soppu Tambuli.











Sunday, December 1, 2019

Sweet and Spicy Tamarind Gojju

Sweet and Spicy Gojju is prepared with Huggi. This is one of the traditional dish from Udupi, especially my doddamma's house. Udupi people do not make the Huggi very sweet. It is with mild sweet and Sweet and Spicy Tamarind Gojju is used as side dish and it is one of the must dish done with Huggi.

Huggi is prepared normally during the month of Dhanurmasa. Dhanurmasa starts from December 14 or 15 and ends at Makara Sankranthi. Makara Sankranthi is also known as Uttarayana Punyakala, since The Sun moves towards the north a bit.
December is normally winter season and weather is chill. The body has to be kept warm and this gojju, huggi jaggery helps to keep the body warm and energetic. A little pepper pods are crushed and used and a green chilly. (Optional).
Let us see the recipe now :

Things Needed :

Tamarind : A big marble size
Jaggery : 3 to 4 Tablespoons
Pepper Pods : 4 to 5
Salt : As required

Seasoning :

Coconut Oil : 1 Tbs
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 1

Method :

1. Soak Tamarind in 1/2 cup of hot water for 5 minutes and squeeze out the pulp.


2. Clean jaggery and keep it aside. / Melt jaggery completely and sieve it to a bowl.


3. Now keep a pan on fire and put coconut oil.
4. Add mustard seeds and let it splutter. Add ingh, curry leaves and slit green chilly.
5. Add tamarind pulp and cleaned jaggery to it. Add required salt. Mix it well.
6. Add crushed pepper and a pinch of turmeric powder.


7. Let it boil nicely for 3 to 4 minutes. Let it get bit thick. (Not much).

8. Shift it to a serving dish and serve with Huggi.

Note :

Huggi is mild sweet dish prepared using moong dal, raw rice, little jaggery with fresh coconut.
Huggi and Sweet and Spicy Tamarind Gojju goes well with Huggi. It is not only satisfy your taste, helps in keeping your health in good condition. During the winter eating sweet and spice (Jaggery and pepper) is good to take away the cold from our body. Put some water to jaggery and boil. Let it completely melt. Sieve jaggery  and then use sieved jaggery. (Better to clean the jaggery before using.
Adding more chilly is not necessary.
Time : 20 Minutes
Serves : 2 to 3 .


Friday, November 22, 2019

Easy and Quick Dal

Easy and Quick Dal is one of the easiest way of cooking dal. It is filled with leaves, dal, spices and tomatoes.

I have put every thing together and cooked in pressure cooker.
This recipe has been told by Geetha Bangalore Upendra and It is packed with vitamins, minerals and proteins.
Then smashed everything together and added seasoning with mustard seeds and ingh/asafoetida.
Let us see this recipe now :

Things Needed :

Toor dal : 1/2 Cup
Tomatoes : 2
Palak /Spinach leaves : 1 Bundle (small).
Ginger : An inch
Coriander Seeds : 1/4 Teaspoon
Green chilly : 2
Salt : As required
Seasoning :
Mustard seeds : 1/2 Teaspoon
Coconut Oil : 1 Tbs
Ingh /Asafoetida : A little
Curry leaves : 5 to 6 Leaves


Method :

1. Wash and cut palak or your choice of leaves or mixed leaves.
2. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut tomatoes and keep it aside.
4. Wash toor dal and put it in a pressure cooker. Add cut palak, grated ginger, cut tomatoes.
5. Add coriander seeds and  slit green chilly.
6. Add required water and pressure cook for 5 to 6 minutes. Put off the fire and let it cool.
7. Take out the cooked mixture and  churn once in a mixi jar.
8. Keep a pan on the fire and add coconut oil. Add mustard seeds.
9. Add little ingh. Let mustard seeds splutter. Add curry leaves.
10 . Add churned dal - leaves mixture and cook. Add required salt and mix it well.
11. Yummy dal is ready to serve.


12. Shift it to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Use of any cooking oil is optional. Let cooked dal - leaves mixture cool completely. Just give a churn to get the full benefits.
Time : 20 Minutes.
Serves : 2 to 3 .




Thursday, November 14, 2019

Horse Gram & Cucumber Chutney

Horse Gram & Cucumber Chutney is one of the yummy dish that I tried recently. It is the combination of Horse gram and cucumber goes well and you get yummy chutney.

I have used Horse gram, mangalore cucumber, red byadagi chilly, ingh/asafoetida and coconut.
Let us see the recipe now "

Things needed 

Horse Gram : 1 Tablespoon full
Mangalore Cucumber : 1 Bowl
Coconut : 1 Cup
Red byadagi chilly : 4 to 5
Mango Tokku : 1 Tsp
Salt : As required
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
ingh/Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and cut cucumber, remove the pulp completely and cut cucumber into small and dip in a bowl full of water.

2. Remove the pieces from water and cut it into small pieces.

3. Keep a pan on the fire and add 1/4 tsp of oil and fry horse grams nicely till it gets crisp.

4. Add chilly and fry for a minute.

5. Add cut cucumber and fry for 2 to 3 minutes and put off the fire.
6. Add some curry leaves and ingh to the fried ingredients and let it cool. Add Mango tokku.


7. Grate coconut, grind it with fried ingredients and mango tokku.

8. Add required water while grinding. (The chutney should be thick).
9. Add salt and grind it for a few seconds.

10. Take out the chutney to a serving dish.

11. Prepare seasoning and add it to Chutney.  Use coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh/asafoetida.


12. Serve as one of the side dish.

Note :

Dry roast or fry horse gram on low flame. Let it fry nicely. You can use the cucumber peel also to fry and grind. I have used the peel.
Soak cut cucumber in plain water to get rid of bitter taste.
Adding more chilly is optional. Use of coconut oil taste good. (Optional).
Time : 20 Minutes
Serves : 3 to 4 .


Tuesday, October 22, 2019

Mango - Carrot Gojju

Mango Carrot Gojju is one of the side dish and can be done with in a few minutes. It is simple and easy. It is delicious and goes well with all the main dishes.


We some time like to have some tangy, some sweet, some spice in our dishes. It taste yummy and the taste linger on your tongue for a long timw.
This is an easy dish and probably you can try during the mango season. But now a days you get mangoes most of the time in the year.
I have used half ripen Totapuri mango and some carrots. Adding some rasam powder and methi powder brings out the excellent aroma and taste to the curry.
I got this mango from a vendor when we went to Chamaraj Pete area in Bangalore. We normally by from a person who keeps vegetables in the cart to sell. He seems to be good and very paapa/kind I feel. When ever we go that side he invites us with his smile and we do buy Alsande, these mangoes and sweet potatoes from him. We do not bargain with him and he does not say more price too.
The vegetables are very fresh and it does not spoil.
As I said it is very Easy and Yummy.
Let us see the recipe Now :
NO ONION  and NO GARLIC CURRY.

Ingredients :

Half Ripe Mango : 1
Carrots : 2 (Big size)
Home Made Curry Powder : 2 Tb
Methi Powder : 1/2 Tsp
Jaggery : 2 to 3 Tb
Salt : As required
Seasoning :
Coconut Oil : 1 Tb
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry leaves : 6 to 8

Method :

1.Wash mango and wipe out the moisture with a clean towel.


2. Grate mango and keep it aside.
3. Wash and scrape out the carrot outer layer. Grate it and keep it aside.
4. Wash a green chilly and slit it. Wash curry leaves and keep it aside.
5. Now keep a pan on the fire and heat. Add coconut oil, mustard seeds and ingh.
6. Let mustard seeds splutter. Add a green chilly and curry leaves.
7. Add grated mango and fry nicely. Add grated carrots and fry for 2 to 3 minutes.
8. Add jaggery, salt and stir continuously. Add little turmeric powder.
9. Mango and carrots turn soft. Now add curry powder and mix it well.
10. Add 1/2 tsp of methi powder and mix it nicely.
11. Let it cook on low flame for 2 minutes. Mix it nicely and shift the Mango - Carrot Gojju to a serving dish.
12. Serve as one of the side dish with any main dish. It goes well with plain rice, idli, dosa, chapati and rotti. You can use raw mango instead of half ripe mango.

Note :

Use of 1/2 ripe mango gives out the good taste. Adding more jaggery is optional. Use of any cooking oil is optional. Use of any curry powder is optional. Ex : MTR< Mayyas etc It is simple and quick so you can try and enjoy. We like the curry as bit more sweet.
Time : 20 Minutes
Serves : 2 to 3 

Home Made Curry Powder :

Dry roast, channa dal, urid dal, (each 1 tsp)
 coriander seeds, 2 Tbs
Jeera : 1/2 Tsp
Curry leaves : 5 to 6
Ingh /Asafoetida : A little
Clove : 1
Red chilly /Byadagi Chilly : 5 to 6
Dry coconut : 2 Tbs (Grated)
Dry roast all the above one by one and dry grind it once it is cooled.
This amount of powder is enough for 1 Time only for the above said curry.
Note :
Dry roast methi/ fenugreek seeds separately and store it. Use it whenever you prepare  puliyogre, mavina kai chitranna, and gojju dishes. It adds to aroma and good for health.

Thursday, October 17, 2019

Traditional Haalubai

Haalubai/ಹಾಲುಬಾಯಿ is one of the traditional yummy sweet dish From South Canara.
It is quick, simple and delicious.

Once upon a time people of South Canara People used to grow lots of paddy those days. Even jaggery used to stored in Big Tins. Coconut groves used to taken care and coconuts were used in plenty. People knew to make use of the ingredients available at home. So the Halubai came into existence I feel.
Since I grew up with my doddamma still remember that the paddy fields, people sing while they planting paddy plants  in field. Doddamma used to make this sweet for coffee time in the afternoon and the people were happy to get a piece of it. The rains pour, cold weather, hot coffee, sweet haalubai its all memories now.
Even in this part of Karnataka people do prepare Halubai. It is mouth watering sweet dish and they do use more coconut milk. The slice of halubai dances in our hand. (Means its soft and smooth and yummy to have).
There are varieties of halubai, prepared using different grains like ragi, millet, rava wheat etc.
Here is a traditional Halubai which is prepared using raw rice, coconut, jaggery, cardamom and ghee.
It is always better to use dosa rice. The Halubai turns lovely and the experience speaks here. Use of ghee can be limited and added while eating. But I love to pour ghee while preparing it self. It is super delicious and just melts in the mouth.
Eating jaggery helps to boost our energy, helps in easy digestion.
Let us see the recipe now :
It is very simple, easy, delicious traditional dish and you can make it quickly.

Ingredients : 

Raw rice : 1 Cup
Coconut : 1/2 Cup
Jaggery : Powdered : 1/2 Cup
Ghee : 2 to 3 Tbs
Cardamom : 5 to 6 Pods.

Method :

1. Soak raw rice for an hour and grind it with 1/2 cup of coconut. Use little water to grind. The consistency should be bit thicker than neeru dosa.

2. Powder jaggery and keep it aside.
3. Now keep a pan and put ground rice and coconut mixture. Add a pinch of salt to it.
4. Add powdered jaggery and stir on low flame.

5. Powder cardamom and keep it aside.
6. Stir continuously till the batter thickens.


7. Add a tbs of ghee and keep stirring till the whole rice mixture turn as one ball and it starts to leave the edges and comes to middle.



8. Add remaining ghee and cardamom to it and keep stirring for another 5 minutes.
9.Check with by touching the halubai. It does not stick. So it is done. You can also see that shiny texture.

10. Greece the plate or banana leaf with ghee and spread the mixture evenly.


11. Cut it when it is little cool.


12. Serve for lunch or snack time.


Note :

You can add more ghee. It adds to the taste. Adding more jaggery is optional.Do not make the mixture very thin or very thick. It should be thicker than neer dosa. 1 glass rice, 1 glass of water.
Time : 20 Minutes
Serves : 25 Small pieces.

Raw Mango - Sasive Avalakki

Avalakki/ poha/ aval is one of the handy grain that come into help for breakfast or snack.  Avalakki is prepared using boiled rice. I ...

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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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