Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. 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 10, 2020

Elemuri /elemuni leaves Chutney - ಎಲೆಮುರಿ ಸೊಪ್ಪಿನ ಚಟ್ನಿ

Elemuri/Elemuni Leaves are herbal leaves, loaded with vitamins and minerals. Our ancestor new the values and benefits of the leaves. They used so many natural growing leaves in our cooking. So we need to follow them to keep ourselves fit.


ಎಲೆಮುನಿ/ ಎಲೆಮುರಿ/ ಎಲಿಮುರಿ /ಎಲೆಂಬರಿ/ಎಲ್ಸೆ ಸೊಪ್ಪು ಎಂದು ಕನ್ನಡದಲ್ಲಿ ಹೇಳುವರು  ಈ ಸೊಪ್ಪಿಗೆ.

Here I have tried Chutney with Elemuri/Elemuni Leaves.
Let us see the recipe Now :

Things Needed :

To Fry: 
Cooking Oil : 1 Ts
Elemuni/Elemuri Leaves : 1 Bowl
Red Chilly : 4 to 5
Urid dal : 1 Tbs
Pepper Pods : 4 to 5
To Grind :
Coconut : 1 Cup
Grated Raw Mango : 1 Tbs
Fried ingredients
To Add :
Salt : As Required
To Seasoning :
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8


Method :

1. Wash and remove the leaves and keep it aside.


2. Keep a pan on the fire and heat. Add a little oil and urid dal. Fry nicely till it turns as slightly golden brown.Add pepper pods.


3. Add red chilly and fry. Add little ingh and curry leaves. Add Elemuri/Elemuni leaves and fry nicely for 5 minutes.


4. Put off the fire and add grated mango. Mix it well and let it get cool.

5. Grate coconut and grind it with fried ingredients.


6. Shift it to a serving dish and add mustard seeds seasoning done in coconut oil.

Note :

Add only the leaves and fry nicely. Adding tamarind pulp instead of mangoes is optional.
Do not fry fresh coconut. Use of any cooking oil is optional.
Time : 15 Minutes.
Serves : 4 to 5 .

Thursday, July 23, 2020

Bitter Gourd / Maadu Haagala Kayi Pakoda

Maadu Haagala Kayi / One of the Indian Type of Bitter Gourd is grown in Indian Karaavali / South Indian Vegetable. I got this from here in Bangalore in Our Mangalore Store. Though bitter gourd is normally bitter this variety is not at all bitter. We do use this for curries and other Bajji / Pakodas.



Here is a simple Pakoda, prepared with Maadu Haagala/ Bitter Gourd.
Maadu Haagala /Bitter Gourd (a variety of bitter gourd), which is normally grown on the top of housed in village. It is a climber and spreads nicely on top and so it is called Maadu Haagal Kayi.
 I have used Maadu Haagala Kayi, besan/chenna flour/gram flour, rice flour, jeera, chilly powder and salt. No soda or baking powder is used. I use Safola Oil for frying.
Let us see the recipe Now :
Things Needed :
Maadu Haagala Kayi : 3 to 4

Besan/Gram flour/kadlehittu/ Channa dal flour : 1 Cup
Red Chilly Powder : 1 Tsp
Rice flour : 2 Tbs
Jeera/Cumin Seeds :
Salt : As required
Coriander Leaves : 2 Tbs
Oil : To Fry : 1 Cup

Method :

1. Wash and scrape out the outer layer in thin layer of Maadu Haagalakayi.
2. Cut into circle shape.

3. Take a big bowl, add a cup of besan/gram flour, chilly powder, salt and mix it well.
4. Add rice flour, add required water and mix it well. The batter should be like idli dough consistency. Add washed and cut coriander leaves.


5. Keep frying pan and add oil. Heat oil.
6. Dip the pieces in ready batter and put it slowly in hot oil.



7. At time you can put 4 to 5 pieces and fry. Fry on both sides.


8. Take it out and put it on a kitchen tissue.

9. Serve Hot Maadu Haagala kayi Pakoda with your choice of dip.

Note :

Let the batter be bit thick, so that it turns fluffy and nice to eat. Adding any other spice like garam masala, chat masala etc is optional.
Time : 20 Minutes
Serves : 3 to 4 .

Thursday, July 9, 2020

Unripe Mango Chutney

This Unripe Chutney is yummy with sweet and sour taste.It is classical chutney one can enjoy during Mango Season. Mango season is about to get over for this year. Mangoes are still available in market places, super market shelf. So you can still try and enjoy.


In Udyavara my doddamma used to prepare this chutney whenever she picks up the unripe mango and that becomes one of the side dish which is served with coconut oil. The homegrown and prepared boiled rice, this unripe mango chutney and coconut oil from our home grown coconut grow, it is fantastic feeling now I am cherishing. 
I have used unripe mango, little methi/fenugrik seeds and red byadagi chilly and fresh coconut. Seasoned with mustard seeds, ingh/Asfoetida and curry leaves. It taste heavenly with plain rice or any other dishes.
Purely Brahmin Food with out onion and garlic. It is a blissful vegetarian dish. Try and enjoy this traditional, seasonal Unripe Mango Chutney.
We from Udupi /Kota use coconut fried methi seeds and byadagi chilly for mango chutney. It is yummy and healthy to use it. This is one of the Udupi traditional Mango Chutney.
It is simple, quick and healthy too.
Let us see the recipe now :

Things Needed :

Unripe Mango : 1
Fresh grated coconut : 1 Bowl. (1/2 Coconut).
Byadagi Chilly : 4 to 5
Methi /Fenugrik Seeds : 5 to 6
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6 

Method :

1. Wash and remove the outer layer of mango. Cut into small pieces.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add 1/2 Teaspoon of coconut oil, 4 to 5 methi seeds and byadagi chilly. Fry it for 1 minute. Leave it for cooling.


4. Now grind mango pieces, fried byadagi chilly and methi seeds, grated coconut and required salt.
5. Add required water while grinding.


6. Take out the chutney to a serving bowl.


7. Add mustard seeds, ingh and curry  leaves seasoning and serve.


8. We had this Unripe Mango Chutney for lunch.

Note :

Peeling off the skin of mango is optional. (Or it might give a slight bitter taste).
Unripe mango gives slightly sweet taste which adds to the taste.
Use of full ripe might give different taste.
Adding methi seeds to chutney helps to reduce the cholesterol and avoids heat in our body. (It is said that mango is Ushan /Heat for our body).
Do not add any jaggery to chutney.
Time : 15 Minutes.
Serves : 2 to 3. 

Sunday, May 10, 2020

Long Brinjal Palya


Long Brinjal is a dry palya is a yummy side dish that you can even prepare brinjal rice as one pot meal.

These brinjals are from the garden of Dhatrivana  a beautiful resort near Tumkoor. Anthapura ladies group from Face book page has arranged a trip to Dhatrivana as picnic. Mrs. Gheetha Upendra Bangalore has organised this picnic and I joined the group as one of the member.
There were lots of events which were really fun to group and lots of prizes we got vegetables as compliments to the winners. It was indeed a very memorial trip and I enjoyed it thoroughly with other sakhis of Anthapura.
Let us see the recipe now :

No Onion or No Garlic is used in this dry curry/Palya.

Ingredients :

Long Brinjals : 5 to 6
Capsicum : 1
Coconut Chutney Powder : 2 Tbs
Rasam Powder : 1 Tbs
Tamarind Tokku : 1 Tbs / Tamarind Pulp.
Salt : As required
Turmeric powder : A little
Jaggery : 1 Tbs
Seasoning :
Coconut Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Urid Dal : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8.leaves
Coriander leaves : 2 Tbs

Method :

1. Wash and cut brinjal into small pieces and put it in a bowl of water for 5 to 10 minutes.


2. Wash capsicum and remove seeds. Cut capsicum into small pieces.


3. Wash a green chilly and slit, coriander and curry leaves into small.
4. Keep a pan on the fire and heat. Add oil. Add mustard seeds, urid dal and ingh.
5. Let mustard seeds splutter. Add slit green chilly and curry leaves. Add brinjal pieces. (Remove water completely before adding).


6.Fry nicely and add cut capsicum. Stir slowly. Add little turmeric powder and 1/2 cup of water.
7. Let it cook till soft on medium flame.
8. Add tamarind Tokku, required salt and 1 tbs of jaggery and mix it well. Reduce the flame to low.


9. Add Coconut chutney powder and rasam powder. Stir slowly and let it cook for 2 minutes. (Low Flame).

10. Shift it to a serving dish and serve when all the moisture disappear. Add cut coriander leaves just before serving.


Note :

Soaking cut brinjal helps to remove the bitterness in brinjal. Take out the water from soaked brinjal and then add it to the seasoning. Adding tamarind tokku is optional. You can add Tamarind pulp instead of tokku. Adding more/less jaggery is optional. Adding any cooking oil is optional.
Time : 20 Minutes.
Serves : 3 to 4.
Coconut Chutney powder :
Dry grind dry coconut pieces 1 Bowl, roasted urid dal 1 tb, dry fry chilly  and tamarind , required salt. Mix it well and fill in the glass bottle.

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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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