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

Sunday, June 7, 2020

Aloo Palya

Aloo/Potato Palya / Potato Dry Curry is an easy and yummy Palya. It is fantastic combination for Curd Rice or any other main dishes. Here is Aloo Palya with South Indian touch, try and enjoy.



I have used Potatoes/Aloo, seasoning with usual mustard seeds and jeera. Added some sambar powder to give South Indian taste. Added some coconut to give South Canara taste. The combination was super good and we enjoyed it as one of the side dish with our lunch.
I also prepared Parata/Parota with the same Aloo Palya. Give a try and enjoy parota also. You will definitely like the taste.
Aloo is full of carbs and it provides energy to our body. It is better to cook rather than frying. Frying potato is not that good.
Its a simple curry and easy to prepare it.
Let us see the recipe Now :

Ingredients :

To Cook :
Potatoes /Aloo : 2 to 3 (Medium sized).
Seasoning : 
Cooking Oil : 2 Tb
Mustard Seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tsp
Curry Leaves : 6 to 8
To Add :
Salt : As Required
Turmeric Powder : A little
Ingh/Asafoetida : A little
Chilly Powder : 1/2 Tsp
Pepper Pods : 4 to 5
Sambar Powder : 1 Tbs
Fresh Grated Coconut :  2 to 3 Tbs
Green chilly : 1


  Method :

1. Wash and peel off the outer layer of potatoes.
2.Cut them as french fry shape. ( Long and thin).  Wash and slit a green chilly.


3. Wash it again and take out all the water and keep the potatoes aside. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add cooking oil, mustard seeds and jeera.
5. Let mustard seeds splutter. Add ingh, slit green chilly, crushed pepper and curry leaves.

6. Add cut potatoes and stir slowly. Let the flame be low and medium.
7. Sprinkle some water and cook. Stir in between. Crush pepper pods and keep it aside.


8. Add little turmeric powder and mix it well.


9. Let it cook till soft. Add required salt.
10. Add chilly powder and sambar powder.


11. Mix it nicely and add grated coconut. Cook on low flame for 2 minutes.


12. Put off the fire and shift Palya to a serving dish.


13 We had Aloo Palya for our lunch.


14. I used the palya to prepare Parota at night.



Note :
Adding more oil is optional. You need to add water little by little till Potato turns soft. (Do not add at once. Adding little by little is advisable).
Adding sambar powder adds to the taste.
No onions or garlic used.
Adding coconut is optional.
Time : 25 to 30 Minutes.
Serves : 3 to 4 .













Wednesday, May 13, 2020

Carrot Uttappa

Uttappa is a puffed dosa with some vegetables or onion pieces. Here I have tried with carrots and the batter used here is idli batter. Idli batter has semolina instead of rice. I have steamed medium sized rava, cooled it and added to fermented urid batter. After preparing idli, the remained batter is used for preparing Carrot Uttappa.


Idli batter is slightly different from dosa batter. Idli batter has more urid dal and the  the rice used will be rava consistency.
Carrot Uttappa is good for breakfast, or in the evening or for dinner. Carrots are full of fiber and rich in vitamins and minerals.



  1. RAVA - URID IDLI To prepare Idli batter please follow the link given below
Urid dal is full of protein and rich in fiber. South Indian breakfast is easy to digest, helps you be cheerful and keeps you energetic Whole day.
Let us see the recipe Now :

Ingredients :

Idli Batter : 1 Bowl
Carrot : 1
Chilly Powder : 1/2 Tsp
Ginger : 1/2 Tsp
Salt : A little


Method : 

1. Wash and grate carrot, remove the outer layer of ginger and grate it.
2. Mix carrot and ginger gratings, salt and chilly powder nicely and keep it aside.
2. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.
3. Add very little oil and put a ladle of batter on the hot pan.

4. Add some grating mix and put a tsp of oil on top.


5. Cover and cook on medium or low flame.


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

7. Take out the Carrot Uttappa from the pan and serve with your choice of side dish.


8. Prepare the same with remaining Uttappa.

Note :

Rice Urid dal Idli batter link is given at the top. Please follow to get the good idli batter.
Use of oil is optional. Adding coriander and curry leaves is optional. I did not have the coriander leaves so could not add it. Better use less spice for good health.  No onion or garlic is added because it might cause acidity. I am not in favour of onions and we do not use much onions.
Time : 30 Minutes.
Serves : 3 to 4 .

Friday, April 24, 2020

Jackfruit Kesari

Jackfruit is a seasonal fruit and is better to use them in their season to get its health benefits.
Jackfruit Kesari baath/Sheera is a sweet dish prepared using Jackfruits which I got from my sister.
It is an easy dish and yummy to have it


I have used jackfruits, jaggery (Joni bella), cardamom pods, ghee and saffron.
Jackfruits are loaded with healthy properties. In olden days people and animals used to visit the vast forest and look for jackfruit trees to fill their stomach. No wonder there is a proverb saying Eat jackfruit in an empty stomach and eat mango fruits after food. Eating jackfruits fills your stomach and you will have no worries of any indigestion. And eating mango fruit helps to digest the food you had. People have shown the way to live a healthy life by saying proverbs which are good steps to our healthy life.
Jackfruit trees not only provide fruits as food, the roots of the tree holds water which pour down during the rainy season. It is so sad that the forest is cut down and made bare land for the greedy man. The rain has reduced due to cut down of trees and deforestation  and rain  water is simply runs through the land and gets into seas.
Jackfruits are good source of potassium and have low cholesterol levels.
Let us see The Recipe Now :

Things needed :

Jackfruits : 10 to 15
Rava/Semolina : Medium size : 1 1/2 Cup
Jaggery : 3/4 Cup
Ghee 3/4 Cup
Cardamom Pods : 5 to 6
Boiling Water : 3 Cups
Cashew Nuts and Raisins : 1 Handful
saffron flakes : 5 to 6


Method :


1. Put 2 to 3 Tbs of ghee in a big frying pan and keep it on the fire. Let it melt.
2. Add cashews and raisins and fry. Powder cardamom and keep it aside.

3. Add rava and fry till the raw smell disappear. Cut jackfruits in to small pieces.



4. Add jackfruits and fry for a minute. Add  boiling water and mix it slowly. Let it cook on low flame.



5. Once it is thicken add jaggery and stir continuously and slowly.




6. Add saffron flakes and remained ghee. Mix it well and cook on low flame. Add cardamom powder.


7. Shift the ready Jackfruit Kesari to a serving dish and serve.

Note: 

Cut jackfruit into small pieces. Rava/Semolina should be fried nicely till the raw smell disappear to get good Kesari texture. Adding more ghee is optional. Adding food colour instead of saffron is optional. I have added Joni Jaggery. (Liquid jaggery). You can use store bought jaggery , then powder it and use it. Powdering jaggery helps the jaggery to melt easily and quickly.
Time : 30 to 35 Minutes. 

Tuesday, April 14, 2020

Kesu /Colocasia Rava Rotti

Colocasia Rava Rotti is one of the side dish for lunch. Normally colocasia rotti is prepared using raw rice. I have used rava instead of rice and prepared this Rotti.


We from Udupi, normally use this rotti for lunch as one of the side dish. This colocasia rotti is eaten with coconut oil and the plain rice mixing together. The taste is lovely and you will surely enjoy the spicy taste.
Colocasia leaves are good for our body and it helps to protect our body from cold. The leaves are fiber rich.
Let us see the recipe Now :

Ingredients :

Medium Size Rava/Semolina : 1 Cup
Colocasia leaves : 8 to 10
Coconut : 1/2 Cup
Coriander seeds : 1 Tbs full
Jeera /Cumin Seeds : 1/2 Tsp
Tamarind : 1/2 Lemon size
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Turmeric Powder : A pinch
Jaggery : 1 Tbs
Cooking Oil : 2 to 3 Tablespoons


Method :

1. Wash and cut out the stick on the top of Colocasia leaves.


2. Cut the leaves into small.

3. Grate coconut and grind it with coriander seeds, tamarind, turmeric powder,  jeera and byadagi chilly. Use required water. At last put jaggery and grind it for 1 to 2 minutes.


4. Put 1 cup of Rava/Semolina in a big bowl. Add salt. Add ground mixture. Add cut colocasia leaves.
5. Mix all the ingredients nicely.


6. Keep a tava on fire and heat. Sprinkle some oil on the tava.


7. Spread a handful batter on hot tava like dosa. (Better use fingers to spread the batter on tava).
8. Add some oil on top and cook on medium and low flame.


9. Turn the other side and cook till it turns golden brown.
10. Take out from tava  and serve Kesu /Colocasia Rava Rotti .

Note :

Use of tamarind is a must. Adding more jaggery is optional.
Use of rice flour instead of rava is optional.
Time : 30 Minutes. 
Serves : 3 to 4 Thin Rotti.

Thursday, March 26, 2020

Mattina Gulla - Mango Curry

Mattina Gulla is a brinjal which is specially grown in place called Mattu near Udupi/Karnataka.
The brinjal /Mattina gulla has a special taste and any dish You prepare has a yummy taste. I am joking, it is really true.


These Mattina Gulla is brought from my brother in law when he came last week. I forgot post the gulla pic, since I was so busy with house chores.
I have used small mango with these Brinjal and the taste was heavenly.
I have written about Mattina Gulla and has some yummy recipes too in my blog. The seeds of Mattina Gulla was given to people in Mattu when they were struggling to lead normal life because of poor living. Shree Guru Vadhirajaru blessed and gave the seeds of Mattina gulla to those people who were very poor. With the blessings of Guruvarya, the brinjals gave a good yield and had the best taste in them. So these Mattina Gulla from Mattu has become very famous in that area and the poor people survived by selling these Gulla /Brinjals.
Even now the first yield of Mattina Gulla is given to Udupi Krishna Matt as a samarpane.
One has to taste Mattina Gulla Curry in Krishna Temple, in his or her life time to get the divine taste of the Curry.

No onion or No garlic is used in this Mattina Gulla - Mango Curry. 

Let us see the recipe now :

Ingredients :

Mattina Gulla /Brinjal : 2
Spices To Fry :
Urid dal : 1 Teaspoon
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander seeds : 1 Tbs
Red chilly /Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
To Grind :
Fried ingredients
Coconut : 1 Cup
Raw Mango :  1 (Small one)
To Add :
Salt : As required
Jaggery : 1 Tablespoon
Turmeric powder : A little
Pepper Pods : 3 to 4
Seasoning :
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 2
Oil : 1 Tablespoon + 1tsp

Method :

1. Wash and cut Brinjal into big pieces. Soak the pieces in plain water for 10 minutes.


2. Prepare seasoning with mustard seeds, ingh and curry leaves. Add 2 green chilly.

3. Add cut brinjal pieces to seasoning and stir slowly.

4. Add a cup of water and little turmeric powder. Let it cook till soft. (Not very soft).
5. Keep a pan on the fire and add 1 teaspoon of oil. Add 1/4 tsp of methi seeds.
6. Fry till they turn slightly golden brown. Add urid dal and fry till they turn golden brown.
7. Add coriander seeds and byadagi chilly. Fry all the ingredients nicely for a minute on low flame.
8. Put off the fire and add ingh/asafoetida. Mix it well and let it cool.
9. Grate a cup of fresh coconut.
10. Wash and cut mango into small pieces.
11. Grind coconut, cut mango pieces,pepper pods and fried ingredients with required water.

12. Add salt and jaggery to cooked brinjal and stir slowly. Let it boil.

13 Add ground coconut mixture to cooked Brinjal. Mix it nicely and let it cook for 2 to 3 minutes.


14 Shift the curry to a serving dish and add cut coriander leaves.

15. Add a tablespoon of coconut oil on the top and serve.

Note :

Adding little coconut oil on the top just before serving taste best. (Optional).
You can use any type of brinjal to prepare this curry.
Adding more chilly is optional.
Adding tamarind instead of raw mango is optional.
Time 30 Minutes.
Serves : 3 to 4 .

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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