Showing posts with label Quick. Show all posts
Showing posts with label Quick. Show all posts

Tuesday, February 11, 2020

Palak - Paumkin Fry

Palak - Pumpkin Fry is a quick and yummy side dish. Palak - Pumpkin fry is a mild spicy dish that fits to all age group.

I have used home grown palak which I got from my pot and used a carrot and a cup of pumpkin gratings. I also used coconut to make the fry more tasty.
Let us see some benefits of eating Palak /Spinach leaves in our diet.
Palak /Spinach is loaded with vitamins, minerals, nutrients and antioxidants. Palak is rich in insoluble fiber and good for people who suffer from constipation. Palak leaves contain potassium, magnesium and vitamin B6, B9 and Vitamin E. It is rich in Vitamin C, Vitamin K, floic acid, iron and calcium. Palak is good for good skin health and our immune system.
 Palak - Pumpkin Fry is mild spicy curry and it has No garlic or No onion.
Let us see the recipe now :
Ingredients :
To Fry :
Palak/Spinach : 1 Bundle
Carrot grating : 1 Carrot
Pumpkin Gratings : 1 Cup (1/4 of 1 small pumpkin)
To Add :
Salt : As required
Turmeric powder : A pinch
Chilly powder : 1/2 Teaspoon
Coconut Grating : 2 to 3 Tablespoons
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves and green chilly : 1

Method :

1. Wash and cut palak leaves and keep it aside.


2. Wash and scrape out the outer layer and grate carrot and keep it aside.
3. Peel off the pumpkin hard layer and grate the vegetable and keep it aside.


4. Grate coconut and Wash and slit green chilly and cut curry leaves.
5. Keep a pan on the fire and put oil. Let it get hot. Add mustard seeds and jeera.
6. Let mustard seeds splutter. Add 1 slit green chilly. Add a pinch of turmeric powder.
7. Add curry leaves and cut palak leaves. Stir slowly and let it get soft. ( Fry on low flame).


8. Add grated carrot and stir slowly.


9. Add pumpkin gratings and stir for 5 to 6 minutes. ( On low flame).


10. Add salt and red chilly powder and mix it nicely.
11. Add coconut gratings and put off the fire.


12. Shift the Palak - Pumpkin Fry to a serving dish and enjoy as one of the side dish.


Note. 

You can add more carrots. (Optional). You can add more chilly. Do not add any water. Fry on low flame. Adding coconut is optional.
You can have this fry with chapati as chapati roll. You can also keep this fry in the middle of the bun and place some cucumber and have it. Adding any other spices is optional. I always like to have mild khara so that I use very little chilly in my cooking.
Time : 10 Minutes
Serves : 2 To 3.


Sunday, January 19, 2020

Pumpkin Dal

Pumpkin is filled with loads of healthy properties. It is always better to make use of the natural benefits from vegetables.
Here is  Pumpkin Dal that you can try and enjoy your meal.



Here is a Pumpkin Dal that I have prepared and it is mild, delicious and nice to have with all the main dishes like plain rice, chapatis, rotis, pooris, dosa or idli.
I have used " Pumpkin ", toor dal, green chilly and a little rasam powder. (Freshly done at home).
Let us see some benefits of eating " Pumpkin " in our diet.
Pumpkin is one of the winter squash. They are rich in healthy properties. It is low in calorie and good for weight loss. It is rich in antioxidants and helps to boost our immune system. It helps to protect our eye sight. It is rich in Vitamin A. It protect us from chronic diseases. Pumpkin is rich in Vitamin C, Vitamin E and Potassium. It is good for our skin and rich in fiber.
No Onion or No Garlic is used here in this " Pumpkin Dal ".
It is simple, quick and healthy and suits to all age group.
Let us see the recipe now.

Things Needed :

To Cook :
Toor Dal : 1 Cup
Pumpkin Pieces : 1 Bowl. (Half of 1 small pumpkin).
To Add :
Green chilly : 2
Rasam Powder : 1 Tbs
Grated raw mango : 2 Tbs
Mustard Seasoning : 1 Tbs
Salt : As required
Seasoning :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Jeera/Cumin seeds
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and remove the outer hard part of pumpkin and cut into small.
2. Wash dal and pressure cook for 5 to 6 minutes. Wash curry leaves and green chilly.


3. Add pumpkin and 1/4 tsp of methi seeds and  cook  for 4 to 5 minutes.
4. Wash and grate mango and add it to cooked dal.


5. Add salt and little turmeric and mix it well. Add slit green chilly.
6. Add rasam powder, mix all the ingredients well and cook for 2 to 3 minutes.


7.  Shift Pumpkin dal to a serving dish and add mustard seasoning.



8. Pumpkin dal is ready to serve.

9. We had it with plain rice and raw mango tambuli.

Note :

Use of pressure cooker to cook dal helps the dal to cook well. Cook Pumpkin separately. Adding methi seeds reduces the cholesterol in food. Home made rasam powder adds to the taste.
Adding more chilly is optional.
Time : 30 Minutes.
Serves : 2 to 3
Home made Rasam Powder :
Dry fry 1/4 tsp of methi seeds, 2 to 3 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 ts of jeera. Add little ingh/Asafotida.
Dry grind once it is cooled.  (Only for 1 time use).



Sunday, January 5, 2020

Channa dal - Tomato Chutney

Channa dal and Tomato chutney is one of the yummy chutney.



We love to have varieties of chutneys with plain rice or any other dishes like idli, vada, dosa, uppittu, chapati and so many to list it.
Chutneys are very nice to eat with dosas, idli, poori, chapati, rotti etc etc. Varieties of chutneys can be prepared.
I have prepared Chutney using channa dal and tomato. Tomato is from our garden and I am very happy to prepare this yummy, spicy chutney.
No Onion or No Garlic is used here in this Channa dal and Tomato Chutney.
It is very easy, simple, quick and yummy.

Things Needed :

Tomato : 1
Channa Dal : 1 Tablespoon Full
Green Chilly : 2 to 3
Curry Leaves : 6 to 8
Coconut : 1 Cup
Tamarind : A small marble size
To season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry leaves : 4 to 5

Method :

1. Wash tomato and cut into small.


2. Grate coconut and keep it aside.
3. Keep a pan and heat. Add oil and channa dal, red chilly and fry till they turn slightly brown.


4. Add cut tomatoes and fry till it turns soft.


5.Add little tamarind and fry for a minute. Put off the fire and add grated coconut.
6. Let all the fried ingredients get cool.

7. Add required water, salt and grind till it turn soft texture. Take it out to a serving dish.


8. Add seasoning of mustard seeds, ingh, curry leaves done in coconut oil.
9. Add this seasoning to ground channa dal - tomato chutney.


10. Now the chutney is ready to serve.

Note :

You can dry roast dal and tomatoes till it turn soft. Adding more chilly is optional.
Adding more coconut is optional. If you are using this chutney with dosa or idli let the chutney be mild spicy. If it is for lunch let it be bit spicy. (Optional).
Time : 15 Minutes
Serves : 2 to 3  .

Tuesday, December 10, 2019

Quick Channa Palav

Palav is full meals food and it is easy to do it and it can be one pot meal, quick meal or tasty meal. Palav is prepared in many ways. This time it is Channa /Kabooli Channa Palav and is very easy to prepare and serve.


 Good for sunday brunch, or for packing kids lunch box or even for picnics.
I have used cooked channa, (Use of cooked channa helps in softening the hard pods to quick little more and easy to digest), coriander leaves, carrots, handful of cashews, garam masala and chutney powder, little spices like cinnamon pieces, 3 to 4 cloves, a little bit of sonf /fennel seeds or Aniseeds, green chilly, grated ginger and grated coconut.
Channa /Kabooli Channa helps you to keep you fit and provides proteins and energy. It helps to keep your body warm.
Channa helps in keeping your bones strong and fit. Channa is full of fiber and anyone can eat and enjoy.
It is my own creation and love the taste and aroma of this Palav.
No Onion or Nor Garlic is used here. "Quick Channa Palav" is yummy to have, filling and easy to prepare.

Things Needed :

Cooked Kabooli Channa : 1 Bowl.
Raw Rice : 2 Cups. (I used Basumathi Rice)
Carrots : 2 to 3
Cashews : 1 Handful
Saffron : 2 to 3 Rakes
Ginger : 1 Tablespoon (Grated).
Spices :
Cinnamon : An inch
Cloves : 3 to 4
Sonf/Fennel Seeds/Aniseeds : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Chutney Powder : 1 Tablespoon
Green chilly : 2
Fresh grated coconut : 2 Tablespoons
Coriander leaves : 1 Handful
Ghee : 2 To 3 Tablespoons
Cooking Oil : 1Tablespoon
Salt : As required

Method :

1. Wash and cut carrots and keep it aside. Wash and slit green chilly.
2. Wash rice and drain the water completely and keep it aside. ( At least 10 minutes before you prepare Palavu).

3. Wash and grate ginger and keep it aside.
4. Wash and cut coriander leaves and cut into small pieces. Grate coconut and keep it aside.


5. Now keep a pan/pressure cooker on the fire and heat.
6. Add oil and 1 tbs of ghee. Add sonf, cinnamon, cloves and fry for 10 seconds.


7. Add carrots, cooked channa, grated ginger, slit chilly and fry nicely for 1 minute.


8. Add cashews and fry till they turn slightly brown.
9. Add garam masala, chutney powder and stir just once or twice.


10. Add  rice and stir nicely for 2 to 3 minutes.

11. Add 4 cups of water and mix all the ingredients well.
12. Add  grated coconut, saffron and required salt.


13. Add cut coriander leaves close the lid and cook. Put weight after 2 minutes.


14. Cook for 6 to 8 minutes. Put off the fire and let the pressure come down.


15. Open the lid, add remaining ghee and mix it well. Shift the delicious palav to a serving dish.


16. Serve with your choice of Raitha. We had it with carrot raitha


Note : 

Any brand of Basumathi rice is optional. Use of Sona masoori is also useful. Use little more water if you use Sona Masoori Rice. Use of steamed rice gives different taste. Use of green chilly is optional.
Use of curry leaves chutney pudi adds to the taste. (Optional).
40 minutes
Serves : 3 to 4 .

Friday, December 6, 2019

Avarekai - Bottle Gourd Gasi

Avarekai/Field beans - Bottle Gourd Gasi /Thick Curry is one of the side dish you can prepare as a side dish. Gasi means thick curry.
We do not use any dal in Gasi. Here I have used Avarekai - Bottle Gourd and a Sweet potato.


Spices are freshly fried in coconut oil and the aroma is just awesome. This Gasi is One of the Udupi special curry.
Gasi is prepared using some pods/peas/cow peas or whole channa, ( black or Kabooli channa).  Dakshina Kannada , Udupi and Malenadu side this Gasi is well known dish.
I have used fresh fried spices and coconut. The fried ingredients are then grind with fresh grated coconut.
Avarekai is field beans.  It is a seasonal pod which grows well during the month of November to February. It is available plenty in the market since this is the season we get the best Avarekai.
Let us see the recipe now :

Things needed :

To Cook :
Avarekai : 1 Bowl (250 gr).
Bottle Gourd : 1 Bowl ( 1/2 of One medium size bottle gourd).
Sweet Potato : Boiled : 1
To Fry :
Channa dal : 1 Teaspoon
Urid dal : 1 Teaspoon
Red chilly : 5 to 6
Coriander seeds : 1 Tablespoon
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
To Grind : 
Fried ingredients
Fresh Grated Coconut : 1 Cup
To Add :
Ground coconut mixture
Salt : As required
Tamarind : A small marble size.
Turmeric powder : A pinch.
Seasoning done in coconut oil. (Mustard seeds, ingh, curry leaves).

Method :

1. Wash and peel off bottle gourd outer layer. Cut into small pieces.


2. Wash Avarekai pods and cook with bottle gourd. (Pressure cook). Cook sweet potato and remove its skin.

3. Keep a pan on the fire and heat. Add a tsp of coconut oil.
4. Add a tsp of channa dal and urid dal. Fry till they turn golden brown.


 5. Add red chilly and fry. Add coriander seeds fry slightly and put off the fire.


6. Add curry leaves and ingh. Mix all the ingredients well. Let it cool.
7. Grate coconut,  grind with fried ingredients and marble size tamarind. (Soak tamarind in little water so that it gets soft. Use the soaked water to grind). Keep this aside.


8. Keep cooked veggy on the fire. Add salt, turmeric powder and little water.
9. Boil for a minute. Add ground coconut mixture and boil for 3 to 4 minutes.


10 . Cut cooked sweet potato into small pieces. Add the pieces while gasi is boiling.




 11. Add seasoning and serve with any of the main dish.



12. We had Avarekai - bottle gourd Gasi for lunch. It was perfect and yummy.

Note :

Gasi can be prepared with any pods. If you are using dry pods, soak them at night and then cook in the morning. Adding more chilly is optional.
Time : 30 Minutes.
Serves : 3 to 4.


Kashaya Coffee

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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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