Showing posts with label Colocassia. Show all posts
Showing posts with label Colocassia. Show all posts

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.

Friday, December 21, 2018

Kesu / Colocasia Spicy Palya.

Kesu /Colocasia Spicy Palya is one of the traditional dish that goes well with plain rice and coconut oil.

 In South Canara, the use of kesu is often tried with varieties of dishes. This is one of the dish that every one likes and when you are looking for some thing spicy, traditional, quick dish that helps as one of the side dish.
Colocasia or Kesu leaves are good for keeping our body warm. They are filled with fibers. Leaves are good to have since they are loaded with nutritious value.

Kesu /Colocasia Spicy Palya is one of the traditional dish from Udupi / South Canara.

No Onion or No Garlic is used in this Kesu / Colocasia Spicy Palya.

Ingredients :

Kesu Leaves : 10 to 15 : Small and medium sized
Raw Rice : 1/2 Cup
Methi /Fenugrik Seeds : 1/2 Teaspoon
Coriander Seeds : 2 to 3 Tablespoons
Jeera /Cumin Seeds : 1 Teaspoon
Red chilly : 6 to 8
Tamarind : 1/2 Lemon size
Salt : As required
Turmeric powder : A pinch
Ingh / Asafoetida : A pinch

Method :

1. Wash and soak raw rice and methi seeds for 10 to 15 minutes.


2. Grate coconut, grind it with coriander seeds, jeera, red chilly and tamarind.


3. Add soaked rice and grind it like rava consistency.


4. Add salt and churn for a few seconds.
5. Remove it from the mixi jar and keep it aside.
6. Now wash and clean Kesu /Colocasia leaves. Remove the stem part if it is hard.
7. Cut it into very small pieces.


8. Keep a pan on the fire and heat. Add 2 to 3 tablespoons of oil.
9. Add mustard seeds and urid dal. Let mustard seeds splutter.  Add ingh and a few curry leaves.


10. Put cut Kesu leaves and stir slowly.

11. Spread them evenly. Add ground rice - spice mixture like dosa batter on the top of the leaves.
12. Sprinkle some water on the top and cover. Cook on low flame for 5 to 8 minutes.


13.Now remove the cover and mix it slowly. Let cooked leaves and the batter mix well.

14. Cook on low flame till it is done. Add little oil on the top. ( 1 Tablespoon ).


15. Shift the Kesu /Colocasia Spicy Palya to a serving dish and serve.

Note :

Use a thick bottom pan to prepare this dish. Let the flame be low and medium while cooking this dish. Do not use so much water while grinding. Let the batter be like rotti consistency. Sprinkle some water on the top while it is cooking. You can repeat the process of sprinkling water on the top at least 4 to 5 times. So that it does not get burnt. Low flame helps the dish to cook well. Do not add any jaggery. It should be only khara/spicy and slightly savoury.
Time : 30 Minutes
Serves : 2 to 3.

Saturday, June 23, 2018

COLOCASIA STEM CURRY .( ಕೆಸುವಿನ ದಂಟಿನ ಹುಳಿ ).

ಕೆಸುವಿನ ಎಲೆ / Colocasia leaves grow nicely during the rainy days. These leaves are used for Patrode, and chutney, dry curry or even spicy dosas, The stem of the leaf is also so good to use in cooking. We do prepare chutney, saasive  (Curry using mustard seeds) and curry. Here is one such curry which is very traditional and healthy to have at any time of the day.


I have used colocasia stems, some spices and coconut.
Let us see the benefits of Colocasia stems.
Colocasia stems are rich with numerous health benefits. It  can help, treat and prevent different types of diseases. It is good for reducing high blood pressure, controls blood sugar levels, protect the skin and good for digestion and improve the vision. It helps in preventing heart diseases, boost our immune system and strengthen our muscles and nerves.
They contain good amount of dietary fiber and good for constipation, excess gas and over all health of our body. These colocasia leaves are from our native Udupi. I used the leaves for patrode and these stems for curry. Colocasia leaves, stems are good to use during rainy season because they grow nicely with rainy water, they are fresh. They also helps to keep our body warm.
Let us see the recipe Now :

Ingredients :These

To Cook :
Colocasia Stems : 1 Big bowl
Tamarind Pulp : 1 small bowl. (Big marble size tamarind).
Jaggery :  Tablespoons
Salt : As required
Turmeric powder : A pinch
To Fry  spices :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Red byadagi chilly : 5 to 6
Jeera/cumin seeds : 1/2 Teaspoon
Ingh : A little
Curry leaves : 6 to 8
To grind :
Fried spices
Grated fresh coconut : 1 Small cup
To Add : 
Ground masala
Salt : As required
Coriander leaves
Mustard seeds seasoning

Method :

1. Wash and remove the outer layer of the stem (hard part around the stem).


2. Now cut the stem into small pieces.

3. Soak a big marble size of tamarind in hot water for 5 minutes and squeeze out the pulp.
4. Grate/ cut coconut and keep it aside.


5. Put pieces of colocasia stems in a pressure cooker, add tamarind pulp, required salt.
6. Add a pinch of turmeric powder and a tablespoon of jaggery. Cook all these for 3 to 4 minutes.


7. Keep a small pan on the fire and heat.
8. Add a teaspoon of coconut oil, methi seeds and fry till golden brown. Add urid dal and fry till it turns golden brown.

9. Add coriander seeds and fry for 20 seconds. Add byadagi chilli and fry little.
10. Put off the fire and add Jeera/cumin seeds, curry leaves and ingh. Let it cool.


11. Grind coconut and fried spices with required water. Remove from the mixi jar to a bowl.
12. Keep a big pan on the fire and put cooked colocasia stems. Let it boil. Add salt if required .
13. Add ground coconut and fried spices mixture. Mix it well and let it boil for 3 to 4 minutes.


14. Shift Colocasia Stem Curry to a serving dish.

15. Prepare mustard  seeds, ingh, curry leaves seasoning with coconut oil. Add this seasoning to a serving dish. Serve Colocasia Stem curry with the main dish.

Note : 

You should use right amount of tamarind while cooking stems or it may start itching the tongue while eating the curry. Adding more jaggery is optional. Adding any sambar /Rasam powder to the curry instead of fresh fried spices. Use of fresh fried spices adds to the taste.
Time : 25 Minutes 
Serves : 3 to 4.

Wednesday, July 12, 2017

Shallow Fried Colocasia Fritters

Kesu /Colocasia Leaf grows well during rainy season and it is fresh green and filled with vitamins and minerals. We do use Kesu leaves in our daily diet once in a while. It is helps to keep our body warm during the rainy season. I tried this pan fried Colocasia fritters and it taste just yum yum.


I have used channa dal/ Kadale bele and moong dal/Hesaru bele with some spices.
Let us see some benefits of using Colocasia Leaves.
Kesu/Colocasia leaves are rich in anti oxidants. They are rich in Vitamin C and it helps to boost our immune system. Colocasia leaves contain Vitamin A and it helps maintain our eye health and prevent the eyes from diseases. They do contain dietary fibers and good for easy digestion and helps to keep away the constipation, indigestion and diarrhea problems. Colocasia leaves contain very little fat and it has no cholesterol. It also helps to control the cholesterol level in our body. They also helps in weight reduce. They help in reducing the inflammation and control the blood pressure in our body. They are good for nervous system.They contain amino acid and protein and helps in providing energy, regulating blood sugar levels and gives strength to muscles and strong bones.   
Remember that colocasia leaves can not be eaten raw. It must be cooked with tamarind or it starts to itch your tongue and throat.
NO ONION OR NO GARLIC USED in this Colocasia Tava fried Fritters. Happy to say that Colocasia leaves are from our garden which are grown in pots.
Try and enjoy you will really love them. Use tender leaves to get the best taste.

Things Needed :

Colocasia leaves : 8 to 10 (medium size and tender ones should be used)
Channa dal/Bengal gram / Kadale bele : 1/2 Cup 
Moong Dal/Hesaru bele : 1/2 Cup
Tamarind : 1 Small lemon size
Rasam/Sambar Powder : 2 Tablespoons
Jeera / Cumin Seeds : 1 Teaspoon
Ingh /Adafoetida : A little
Turmeric powder : 1/4 Teaspoon
Salt : As required 
Oil : 3 to 4 Tablespoon
Curry leaves : Handful/According to your wish.


Method :

1. Wash and soak channa dal and moong dal for 10 to 15 minutes.

2. Wash and clean the leaves. Let all the water dry from the leaves.
3. Remove the stem parts (thick veins on the backside of the leaves). Cut into small pieces.
4. Soak tamarind in very little water and let it get soft.
5. Grind dals with tamarind, Rasam powder and jeera. Use very little water.

6. Grind it to rava/semolina (medium size) consistency.
7. Remove from the mixi jar and put it to a big bowl. Add turmeric powder and salt.

8. Mix it well and keep it aside.

9. Keep a pan and put little coconut oil. Add mustard seeds and ingh. Let mustard splutter. Add handful of curry leaves.
10. Add cut colocasia leaves and fry. Now add the ground dal mixture and let it cook till soft.


11. Mix the mixture in between so that it does not get burnt at the bottom. Let it cook on low flame.
12. Let it cook completely. Let all the moisture disappear. Put off the fire and let it get cool down.


13. Keep a pan on the fire and let it get heated. Sprinkle some oil on the top.
14. Take a small portion of the dal - colocasia mixture and shape it as vada and keep on the pan.

15. Sprinkle some oil on the top and let it cook till it get golden red. Turn the other side and cook.
16. Now the Colocasia fritters are ready to serve. You can cook 3 to 4 at times.
17.Repeat the same with remaining dal - colocasia mixture.

Note :

Take care of water quantity while grinding the dals. Use of any brand rasam powder is optional.
I have used home prepared rasam powder. Use of tamarind should be taken care or the fritter might give a itching feel while eating. Use only the tender leaves. Use of coconut is optional. I did not use.
Use of cooking oil is optional. I used coconut oil for shallow fry. The quantity of cooking oil is optional. More/less.  Use of jaggery is optional. I did not use it. I have used tender stems of colocasia leaves. Remove the outer layer of the stems and then cut into small pieces and use it.
You can use Palak/Spinach, methi leaves or Dil leaves instead of colocasia leaves. Do not add tamarind if you are using these leaves.
Time : 30 Minutes.
Serves : 6 to 8 Fritters can be prepared. (According to size ).

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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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