Showing posts with label No coconut. Show all posts
Showing posts with label No coconut. Show all posts

Tuesday, December 22, 2020

Pumpkin Mosaru Bajji./ Pumpkin Curd Curry

 Pumpkin is one of the best vegetable that grows nicely in winter. We do like pumpkin and prepare so many varieties of curries, dosa, idli rotti etc etc etc. Here I have prepared very easy and one of the traditional dish from Pumpkin. It can be used as side dish, dip, or even eat it as it is. 


I have used cooked pumpkin pieces, salt, green chilly, ingh, curd and seasoning it with mustard and jeera in coconut oil. 

Let us see some benefits of eating Pumpkin in our diet. 

It is rich in nutritious and good for health. It is rich in antioxidants and keep away the chronic diseases. It helps to boost our immunity. It is good for our eye health. It is low in calories and good for weight loss. it is rich in fiber and good for people who suffer from constipation. Pumpkin is filled with vitamin A and takes care of our skin health. Pumpkin is rich in potassium and Vitamin C. It is rich in minerals like vitamin B2, Vitamin E, Vitamin A and Vitamin C and minerals like copper, manganese, potassium and iron. 

So do use Pumpkin once in a while and get benefit with the above nutrients.

Now Let see the recipe :

No onion or garlic is used in this recipe. 

It is purely brahmin food and you can prepare it during festival or feast or any other fasting days.

Things Needed :

Boiled Pumpkin pieces : 1 Bowl.

Curd : 1 Bowl

Salt : As required 

Ingh : a pinch

Seasoning :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Jeera/ Cumin Seeds : 1/2 Teaspoon

Green chilly : 1 

Curry leaves : 5 to 6 leaves

Ingh /Asafoetida : A little


Method : 

1. Take a big bowl and add cooked pumpkin pieces.


2. Mash it nicely and add curd. Mix it well.

3. Add salt and little ingh and mix it nicely. 

4. Keep a pan and prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves with coconut oil.


5. Add done seasoning to pumpkin curd curry and mix it nicely.

6. Pumpkin Mosaru Bajji is ready and serve as one of the side dish.

Note :

Cook pumpkin nicely and it is easy to mash it well. 

Use of any cooking oil is optional.

Use of garlic and onion is optional.

Use good curd to get tasty mosaru bajji. 






Thursday, December 3, 2020

Green Tomato - Ridge Gourd Gojju/Curry

 Ridge gourd and green tomato curry is one of the yummy curry that goes well with all the main dishes. We had some green tomatoes in our terrace garden. So thought of preparing this curry.

I have used raw tomatoes, ridge gourd, green chilly, home made sambar powder. / Curry powder.

Its simple, its easy, quick, healthy and fits all age group. 

I like to prepare simple and easy food and is good for people who are busy and wants to complete their cooking business in quick, healthy and simple way. 

Things Needed : 

To Cook :

Ridge gourd : 1

Raw tomatoes : 4 to 5 

To Add :

Sambar powder/Spice powder : 1 Table spoon. (I used home prepared Sambar Powder).

Salt : As required

Green chilly : 2

Turmeric Powder : A pinch

Jaggery : 1 Tablespoon

Lemon extract : 1 Tablespoon

To Season : 

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Methi seeds : 2 to 3

Oil : 1 Tbs

Curry leaves : 5 to 6

Method :

1. Wash and cut tomatoes and remove the outer layer of Ridge gourd and cut into small pieces.

2. Keep a pan on the fire and add a tablespoon of oil. Add mustard seeds, jeera/cumin seeds, methi/fenugrik seeds. Add asafoetida and curry leaves once mustard seeds splutter. 


3. Add cut tomatoes and fry nicely.

4. Add Ridge gourd pieces and stir for a while. 

5. Add 2 cups of water and turmeric powder. Cook this for 4 to 5 minutes. (Till soft). Add 2 slit green chilly. (Wash it before adding).


6. Add Sambar powder, salt and jaggery.  Cook for 2 to 3 minutes. 


7. Add lemon extract, mix it and shift it to a serving dish. Green tomatoes - Ridge gourd gojju is ready to serve.


Note : 

Fry tomatoes nicely and then add ridge gourd pieces. Adding any brand sambar powder is optional. I have used Home made sambar powder. No onion or no garlic is used in this curry. Adding onion or garlic is optional. Adding more chilly is optional. Adding little ghee just before adding makes the gojju more tasty. 

Time : 20 Minutes.

Serves : 3 to 4.

Home made Sambar Powder:

Dry fry 4 to 5 methi seeds, 4 tablespoons of coriander seeds, 1/4 tsp jeera in a low flame and add a pinch of asafoetida at the end. Put off the fire and let the roasted spices cool. Dry grind and take it out to use.




Tuesday, March 17, 2020

Pumpkin Mosaru Bajji

Mosaru bajji is a type of curry prepared using Curd or butter milk. Here I have prepared Mosaru bajji using pumpkin. It is an easy recipe and not much of preparation is needed. Try and enjoy.


I have used cooked pumpkin pieces, curd, seasoned with mustard seeds, ingh, green chilly and curry leaves.

Let us see some benefits of eating PUMPKIN in our diet.

Pumpkin is a type of winter squash, is filled with vitamins and minerals.
It is rich in antioxidant properties and helps to strengthen our immunity in our body. It is good for our eye health.It is low in calorie and good for people who are in diet. It is good for our heart health. It is rich in Vitamin A, Vitamin C, Vitamin B6 and Vitamin E. It is full of fiber and good for people who suffer from constipation.Pumpkin is filled with minerals like potassium, iron, copper and manganese. It is also rich in protein and good for our skin health.
NO ONION or NO GARLIC DISH.
Good to prepare during festival, feast, fasting or family get together.
Let us see the recipe now :


Things Needed :

Cooked Pumpkin pieces : 1 Bowl
Curd /Yogurt : 1 Cup
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Green chilly : 2
Curry Leaves : 5 to 6

Method :

1. Wash and peel off the hard layer of the pumpkin and cut into pieces.


2. Cook and keep it aside. Let it cool. Wash and cut green chilly. Cut in to small pieces.
3. Now smash cooked pumpkin pieces nicely.
4. Add salt and a cup of curd.


5. Mix it well and shift it to a serving dish.


6. Add seasoning done in coconut oil, using mustard seeds, jeera/cumin seeds,  cut green chilly, ingh and curry leaves.



7. Mix it and serve as one of the side dish.

Note :

Pumpkin cooks quickly so no need to use the pressure cooker. (Optional).
Use of red chilly instead of green chilly is optional.
Use of any cooking oil is optional.
Use of savoury curd makes Mosaru bajji tastier.
Time : 10 minutes. (Pumpkin pieces should be cooked already).
Serves : 2 to 3 . 

Friday, March 6, 2020

Oats & Finger Millet Laddu 2

Oats and Finger Millet Laddu is a sweet dish and is one of the healthy laddu that helps you to keep strong and energetic for the whole day. You can have this as Laddu/Unde whenever you feel hungry OR crave for some sweets or to skip some carbs.


I do try and varieties of laddu/laadu/unde and though it looks same it has different ingredients and is mostly available at your home store.
Here in this laddu I have used Oats with its husk and Ragi flour. Dates and jaggery , handful of raisins and cashews.

Let us see some benefits of eating Dates in our diet.

Dates helps in boost energy and increasing iron in our body. They help in digestion. They are rich in fiber and contain various nutrients. They are loaded with antioxidants. They have good amount of anti inflammatory properties. Dates help in balancing blood sugar level. They help in reducing blood pressure. They are said to good brain booster. They contain minerals like, calcium, phosphorus, sodium, potassium, magnesium and zinc. They do have vitamins like, folate,  thiamin, Vitamin B6, Vitamin A and Vitamin K.
Let us see the recipe Now :

Things Needed :

Oats : 500 Grams
Ragi/Finger Millet : 3 Cups
Ghee : 1 Small Cup
Dates : 20 to 30 or 250 grams or little more
Raisins and Cashews : 1 Handful
Jaggery : 250 Grams : 1 Cup (Powdered).


Method :

1. Dry roast Oats and keep it aside.

2. Dry roast ragi flour till the raw flavour disappear.

3. Dry grind Oats and keep it aside.

4. Remove the seeds from dates and cut or smash it nicely.

5. Keep a pan on the fire and put 1/2 cup of water. Add jaggery and let it melt nicely.


6. Sieve jaggery mixture and Put cleaned jaggery to a pan.

7. Boil liquid jaggery till it get one string consistency.
8. Let it boil for 2 minutes. Add powdered Oats and Ragi/finger millet flour to it.


9. Mix it nicely and take out from the fire. Add ghee


10. Add cut dates and mix it nicely and handful of cashews and raisins. Mix it thoroughly.


11. Dry Grind this mixture including dates, cashews and raisins. ( Do not grind for a long time. Just churn twice or thrice).
12. Put the ground mixture to a big bowl. Mix it nicely and prepare laddus.

13. Serve or munch when ever you crave for some sweets.

14. Store in a glass jar or  air tight boxes.

Note :

No coconut is used in this Oats and finger millet Laddu recipe. Adding cardamom is optional.
If the mixture turns dry, please do add some melted ghee or drops of hot milk. It helps to prepare laddu easily. Ghee used laddu shelf life is more and the taste does not change.
If laddu turns more moisture stir the laddu mixture little more.
Time : 40 Minutes
Serves : 50 Laddu can be made.
Use of more jaggery is optional.
Use of less/more ghee is optional.

Wednesday, February 5, 2020

Rose Petals Laddu.

Preparing Laadu in a healthy way is always my pleasure. I do use lots of dry fruits, jaggery, and other ingredients. It not only provides energy, it also fills the stomach and good for all age group.
Healthy laddu provide energy, vitamins and minerals to our body.


Rose petals are used here to add natural flavour of rose. The roses are from our pot plants. The roses are slightly pink and good for health.
This time I have used Oats, lion dates, wheat flour and some dry fruits like raisins, cashews.  Use little jaggery to add little more sweet. Rose petals adds to the natural flavour of Roses.
Let us see the recipe now :

Things Needed :

Oats : 250 Grams
Wheat flour : 2 Cup
Jaggery : 1/2 Cup (Powdered).
Poppy seeds : 2 to 3 Tablespoons
Lion Dates : 500 Grams
Raisins : 1 Cup
Cashews : 10 to 12 (Cut into small pieces.
Rose Petals : 4 to 5 Rose flowers.



Method :

1. Wash and dry rose petals.

2. Dry roast oats and dry grind it. Remove the seeds from dates and smash dates and make it soft.


3. Dry roast wheat flour till the raw smell goes off.
4. Add poppy seeds to dry roasted wheat flour and put of the fire. Put dry roasted ingredients, soft dates to a  a big bowl. Mix it well.


5. Keep a pan on the fire and put jaggery and 1/4 cup or little less water. Let the jaggery melt.
6. Keep stirring till it turn one string consistency.


7. Add rose petals and stir for 5 to 6 minutes.


8. Pour this jaggery on the top of dry ground oats and wheat flour.


9. Keep a small pan on the fire and and put 2 to 3 tbs of ghee. Add raisins and let it bubble up.
Add cashews and fry.  Pour this cashew - raisins to powdered ingredients.


10. Now mix all the ingredients nicely and make laadu/Unde.

11. Have a Oats - wheat - Dates laadu as evening snack. It is one of the best snack for kids. So while preparing snack box add this unde.


12. Serve or eat whenever you like it.


Note :

If you find the ingredients are dry and if you are not able to prepare laddu, use 1/4 glass of hot milk or 2 to 3 tbs of melted ghee. So that you can nicely prepare laddu. Remember, milk added laddu get might get spoiled, so it is better to keep them in the fridge.
Time : 40 Minutes.
50 Small Laadu can be prepared. (According to  size).

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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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