Showing posts with label 30 mins. Show all posts
Showing posts with label 30 mins. Show all posts

Sunday, September 13, 2020

Pumpkin Curry (Without Dal ) / ಹಸಿ ಹುಳಿ)

Pumpkin is one of the handy vegetable and we do prepare varieties of dishes.


I have prepared different curries and the posted in my blog. Here is one more curry using Pumpkin. It has no dal and the spices are not roasted. Try this curry surely you all will like it I am sure.
I have used Pumpkin, coriander seeds, jeera/cumin seeds, red byadagi chilly, little coconut and little tamarind pulp.
Pumpkin can be kept for a long time and it can be used. People do bake this vegetable and have it. We Indians use in our cooking.
Let us the recipe Now :

No Onion - No Garlic Pumpkin Curry 

Ingredients :

Cooking :
Pumpkin : 1 Bowl (Half of one small pumpkin).

Grinding :
Coconut : 1 Small cup
Daniya /Coriander seeds : 1 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Byadagi Chilly : 4 to 5

To Add :
Tamarind Pulp : 1 Tbs
Salt : As required
Turmeric : A little

Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Byadagi chilly : 1
Mustard seeds : 1/2 Tsp
Methi Seeds : 3 to 4 Seeds
Ingh/Asafoetida : A little

Method : 

1. Wash and peel off the skin and the pulp from Pumpkin and cut it into small pieces.


2. Cook pumpkin pieces with little water.

3. Soak a small marble size tamarind and take out the pulp and add it to cooked pumpkin.
4. Grate coconut and grind it with coriander seeds, jeera and byadagi chilly.


5. Add salt and turmeric to cooked pumpkin pieces and cook for a minute.

6. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Stir in between.


7. Now Pumpkin Curry is ready.

8. Shift it to a serving dish.

9. Prepare Seasoning with coconut oil (Optional), mustard seeds, ingh, 1 byadagi chilly and curry leaves. Add this to Pumpkin Curry and serve.

Note :

Do not over cook pumpkin pieces. Adding more or less byadagi chilly is optional. Use of coconut oil is optional. No Onion or garlic is added here.
Time : 20 Minutes.
Serves : 2 to 3. 

Monday, August 31, 2020

Jackfruit Papad & Bottle Gourd Payasa/ Kheer

Jackfruit Papad & Bottle Gourd Payasa is one of the creation that I did very recently. We do love jackfruit Payasa/ kheer.

  There were some Jackfruits Papad which I got when we visited our home town long back.
We can get Jackfruit and varieties of Papads, sandige and other things in OOru.

There are  two varieties of Jackfruit Papads. One is to fry and the other one is for just eating as it is. The one we can eat without frying or roasting is prepared using well ripe jackfruits. These are specially munching papads during the rainy season. Its soft, chewy and sweet.
Jackfruits Papad & Bottle Gourd Payasa was delicious and it had jackfruit aroma since I used
Lets see the recipe now :

Ingredients.

To Cook : 
Jackfruit Papads : 2 to 3 (Papad should be soft and prepared using well ripe jackfruits).
Bottle Gourd : 1 Small Bowl (1/4 of the whole bottle gourd).
To Add : 
Jaggery : 1/2 Cup
To Grind :
Fresh Coconut : 1 Cup
Poppy Seeds : 1 Teaspoon
Cardamom : 3 to 4 Pods

                                            

Method : 

1. Wash and remove the outer layer of bottle gourd and cut into small pieces. (1 Bowl). Cook till it turns soft.

2. Cut Jackfruit Papad into small pieces and Keep it aside.
3. Add jaggery and mix it well. Let it boil for 2 to 3 minutes and see that all the jaggery melted well.


4. Add cut Jackfruit pieces and cook for some time.


5. Grate coconut and grind it with a tsp of poppy seeds, cardaom seeds and grind it till paste.
Add required water to grind.
6. Add coconut mixture and mix it well.


7. Boil for 2 to 3 minutes and put off the fire.


8. Shift the payasa to a serving dish and serve.


Note :

Cut bottle gourd pieces very small and cook till they are soft.
Use well ripe jackfruit papad to get good taste of Jackfruits.
Adding a tsp of fresh ghee is optional.
Store Well ripe Jackfruit Papad in Refrigerator so that it does not get spoil.
Time : 30 Minutes.
Serves : 3 to 4. 

Wednesday, July 29, 2020

Jack Fruit Guli Appa / Jack Fruit Paddu

Jack fruit season is almost over, you need to wait for one more year for the jack fruit season. May be the last Jack fruit I am using it here to prepare Jack fruit Guli Appa/ Paddu/ Paniyaram. 
We use rice to prepare this Jack fruit Dosa, Kadubu and Guli Appa. Here I have used Rava/semolina instead of Raw Rice and prepared this yummy Jack Fruit Guli Appa


I have used Jack Fruits, joni Bella (organic jaggery which is bit liquid form), medium size rava and little coconut.

Let us see the benefits of Eating Jack fruits in our diet. 
It is always better to have fruits and vegetables during their seasons. They are filled with vitamins and minerals during the seasons they are naturally grown. 
Jack Fruits are filled with Vitamin C and potassium. They are energetic and provide energy to our body. 
There is a proverb in Kannada language. ಹಸಿವಾದಾಗ ಹಲಸಿನ ಹಣ್ಣು ತಿನ್ನು ಹಾಗೆಯೇ ಹೊಟ್ಟೆ ತುಂಬಿದಾಗ ಮಾವಿನ ಹಣ್ಣು. It means when you are hungry that we should eat Jack Fruits and when we are full, we should eat Mango. Jack fruits fill the stomach and is good for getting your energy back. And when you are full One should eat mango that helps the food to digest..
Jack fruit prevents Anaemia and take care of good eye sight. It is good for building muscles. It is said it helps to cure mental stress and skin diseases.
Let us see the recipe now :

Things Needed : 

Jack Fruits : 10 to 15 
Rava /Rave/Semolina : 2 Cups
Coconut : 1 Cup (small cup)
Jaggery : 3/4 Cup
Salt : A little
Oil /Ghee : 3 to 4 Tbs

Method :

1. Cut Jack Fruits into small pieces.


2. Grind cut jack fruits with coconut. Do not add any water while grinding.


3. Mix it with 2 cups of rava, little salt and 3/4 cup of jaggery. I added Organic liquid jaggery. (You can add powdered jaggery if you do not get organic jaggery). Let the batter rest for 10 minutes.


4. Keep a guli appa pan on the fire and heat. Put little oil to each mould/Guli. (Down portion of the pan). Add little oil on the top. Cover and cook on low flame.


5. Turn the other side and cook for a minute.


6. Take out ready Jack Fruit Guli Appa to a serving bowl. Prepare the rest of the Guli appa the same way.


7. Serve Jack fruit Guli Appa with ghee on top.


Note : 
Use of Raw rice instead of rava is optional. Use of organic jaggery is optional. Adding more or less jaggery is optional.
Time : 3o to 35 Minutes.
Serves : 2 to 3.

Tuesday, July 21, 2020

Radish - Green Tomato Curry

Radish/ Mooli/ moolangi is filled with vitamins and minerals. I have used my home grown green tomatoes and prepared this curry. You also can try and enjoy this yummy, fresh fried spices Curry.
All I used is Radish, green tomatoes, fresh fried spices, coconut and moong dal.


Let us see some benefits of eating Radish in our diet. 
Radish is filled with vitamins and minerals. It helps to digest the food easily. Radish is fiber rich vegetable. Very good for diabetes. Improves the skin health. It is rich in vitamin c. Radish helps to control the blood pressure level. It is full of folate, potassium, vitamin B6. It helps to fight fungus.
Good for people who suffer from constipation. 
Let us see the recipe Now :

Things Needed :

To Cook :
Radish : 2 to 3 
Raw Tomatoes :  5 to 6 
Moong Dal : 1/2 Cup
Spices to Fry:
Urid dal : 1/2 Tsp
Methi seeds : 5 to 6  or 1/4 tsp
Coriander seeds : 2 to 3 tbsp
Red chilly/Byadagi Chilly : 4 to 5 
Ingh /Asafoetida : A little 
Curry Leaves : 6 to 8 
To Grind :
Grated coconut : 1/2 Cup
Fried spices :
Water as required to grind
To Seasoning :
Mustard seeds : 1/2 Tsp
Jeera/ Cumin Seeds : 1/4 Tsp
Ingh/Asafoetida : A little 
Curry Leaves : 6 to 8 
Oil : 1 Tbs 
To Add : 
Required Salt 
Turmeric Powder : A little 
Coriander leaves : 1 Tbs


Method :


1. Wash and cut radish as you wish. Cut tomatoes and wash moong dal.


2. Put cut vegetables and washed moong dal in a pressure cooker and cook for 2 to 3 minutes.

3. Keep a small pan and add oil. 4. Fry urid dal and methi seeds till they turn slightly brown. 

5. Add coriander seeds and byadagi red chilly. Fry nicely for 1 to 2 minutes.
6. Add jeera, ingh and curry leaves. Put off the fire. Let it cool.


8. Keep cooked veg and moong dal on fire. Add salt and turmeric powder. Boil for 2 minutes.



7. Grate coconut and grind it with fried ingredients. Add required water to grind. 


9. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes.



10. Shift it to a serving dish. 


11. Prepare and add mustard - curry leaves - ingh seasoning. Add cut coriander leaves. 


12. Eat or serve as one of the side dish during lunch or dinner. 


Note :
Radish - Green Tomato Curry goes well with chapatis, rotti, roti, poori, idli etc. 
It is a healthy side dish that is good for all age group. Adding onions and garlic is optional.
Adding toor dal instead of moong dal is optional. 
Time : 30 Minutes. 
Serves : 3 to 4 

Friday, June 19, 2020

Moong Dal Chakli 2

Moong dal chakli is crispy, crunchy and it is always nice to have these home made crunchy food.
HOME MADE is always a best thing and we are really lucky to have it. You are sure of what you eat.


I have used moong dal, rice flour, chilly powder, jeera, ingh, sesame seeds and rice flour.
This type of Moong dal chakli is nice to munch, though I have already tried moong dal chakli in different type, this looks yummy, more crunchy and it is always good to try.
Chakli is always good to have with a cup of coffee or tea. 
I am a chakli lover. Yes. My doddamma used to scold me for that, not to eat so much oily food. During Gokulastami she used to prepare a big tin of Chakkuli those days. The preparation of chakkuli is not at all easy during those days.
She used to wash the rice and dry it on the flour and then dry roast urid dal. These are to be ground with the stone grinder by using their hands to turn the stone on the top. The flour then to be collected and then sieve it, again grind it in the same way. It used to lots of labour behind the chakli process.
The Chakkuli she used to make is to be fantastic and now it is only a remember. 
Let us see the recipe now :

Ingredients :

Moong dal :  1/2 Cup
Rice flour : 2 Cups
Chilly Powder : 1 Teaspoon
Sesame seeds : 1 Tbs
Butter : 2 Tbs
Salt : As required 
Oil : To Fry : 2 Cups

Method :

1. Wash and cook moong dal. (Pressure cook).


2. Grind it to paste consistency once it is cooled.


3. Take out to a big bowl and mix it nicely.


4. Add chilly powder, sesame seeds, salt and jeera.


5. Add rice flour and 2 tbs of butter and mix it well.


6. Add water little by little and prepare the dough.

7. Kneed the dough well and put a small portion of dough in chakkli mould. 


8. Keep a pan on the fire and put oil. Heat the oil.
9. Press chakkuli dough into hot oil and fry.


10. Fry on both sides till it turns slightly golden brown and take it out from the oil.


11. Put it in the big bowl. 


12. Prepare the chakkuli with remaining dough. 


13. Chakkuli is ready to serve.


14. Crsipy and crunchy chakkuli is ready to munch.

Note :

Use of hot oil instead of butter is optional. I have used butter. Fry chakkuli in medium and hot oil.
Kneed the dough well.
Time : 30 Minutes.


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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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