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

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, 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 .

Sunday, May 3, 2020

Quick Lady Finger Gojju

Quick Lady finger gojju is a finger licking dish. I have tried this gojju with adding puliyogre gojju instead of using tamarind pulp.


The puliyogre gojju adds to Lady finger gojju and goes well with chapatis, rotis, poori, idli and dosa.
Lady fingers should be tender and it cooks faster when you fry with little oil, or it gets hard and it will not taste good when you use it for gojju.



Lets see some benefits of Lady finger in our diet.

Lady finger is good for eye sight and healthy skin. It is filled with Vitamin B9 and Vitamin C. It helps to improve our immunity system. Lady finger helps to reduce the weight. It is good for diabetes. 
It is filled with fiber and good for controlling the cholesterol.
It is an easy recipe and yummy taste to have it with many main dishes.

NO ONION OR NO GARLIC RECIPE.

Ingredients :

Lady finger :10 to 15.
Rasam Powder : 2 Tbs
Puliyogre Gojju : 1 Tbs
Jaggery : 2 to 3 Tbs
Salt : As required

For Seasoning :

Cooking Oil : 2 Tbs
Methi Seeds : 3 to 4
Mustard Seeds : 1/2 Tsp
Curry Leaves : 6 to 8
Ingh/Asafoetida : A little
Green chilly : 1

Method :

1. Wash and wipe out the moisture completely and cut into small pieces.

2. Keep a big pan on the fire and add oil. Heat it.
3. Add methi seeds, mustard seeds and ingh. Let mustard seeds splutter.
4. Add curry leaves and cut lady finger pieces. Fry till they turn soft.


5. Add salt and puliyogre gojju, little turmeric powder and jaggery.
Mix it well. Let it Cook for a while.


6. Add little water and let it cook for 3 to 4 minutes.
7. Add rasam powder and and mix it nicely.


8. Cook for another 2 to 3 minutes. Shift it to a serving bowl.


9. Add coriander leaves and serve with main dish of your choice.

Note :

You must wipe out the moisture in Lady finger completely or the gojju might turn sticky.
You can add tamarind pulp, jaggery, sesame powder instead of using puliyogre mix.
Adding more jaggery is optional. Fry lady finger nicely so that it does not get sticky.
Time : 30 Minutes.
Serve : 2 to 3.

Tuesday, April 28, 2020

Mango - Ginger Chutney

Now the season of mangoes are started. You can get good raw mangoes in the market. Here I have tried This Udupi style Mango  Chutney which is spicy and definitely You will love it.



Kota a small town on the way to Kundapura near Brahmavar. The people here are well known for their typical rural kannada speaking. Kota Brahmins are famous for spicy food.
The very famous MT.R and Maiyas group of hotel owners in Bangalore are from Kota and they do serve yummy, healthy food to the public.
I said all these about Kota and Kota brahmin, their spicy food because I have prepared Mango Chutney in the same traditional way.
Coming back to the subject of Mangoes or any vegetable in that matter, using the seasonal fruits and vegetables are very good habit and they are filled with natural nutritious properties in them.
I have used Raw Mango, very little dry ginger and byadagi chilly fried in coconut oil.
Use of coconut oil is very good for health. It keeps your body and mind safe.
In this chutney we remove the outer layer of raw mango and fry red chilly in coconut oil. (Only chilly).
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Small one
Byadagi chilly : 5 to 6
Fresh grated coconut : 1 Cup
Ingh /Asafoetida : A little
Dry Ginger : 1/4 Tsp (Optional).
Salt : As required
Cooking Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and remove the outer layer of mango and cut them into small pieces.
2. Fry byadagi chilly in 1 tsp of coconut oil. Let it cool.


3. Grate or cut coconut into small pieces and  Grind it with mango pieces, fried chilly, salt, ginger and required water. (Chutney should be thick, so use limited water only).




4. Remove the chutney to a serving bowl.
5. Season with mustard seeds, ingh and curry leaves and add it to Mango - Ginger Chutney.


6. Serve it with hot rice and little ghee on top.

Note :

Fry chilly nicely on low flame. Adding more chilly is optional. Adding ginger is optional. Ginger adds to the taste and is healthy. Removing the outer layer is a must to get good taste of the chutney.
Use of coconut oil is optional.
Time : 10 Minutes.
Serves : 3 to 4 People.

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. 

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...

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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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