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

Saturday, March 21, 2020

Bottle Gourd Jeera - Pepper Curry

Bottle Gourd /doodhi/sorekai is one of the healthy vegetable and it has become very popular these days. It is filled with vitamins and minerals. It helps to regulate the blood pressure and sugar level in our body. It is filled with fiber.

I have used bottle gourd, moong dal, coconut, jeera and pepper.

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

Peeper has been used since ages and it is loaded with medicinal values. It is known as king of spices and we Indians do use in our cooking. It is high in antioxidant and helps to improve damaged cells in our body. It is loaded with anti inflammatory properties. It helps to improve blood sugar level. Pepper also helps in lowering the cholesterol levels. It is good for cough and cold. it helps in absorbing nutrients from the food we eat. It good for digestion. It is good for brain health. It is said that  it may help the brain health. ( Avoid losing memory).
No Onion or No Garlic Curry .
Let us see the recipe now :

To Cook :

Bottle gourd pieces : 1 Bowl
Moong dal : 1/2 Cup
Green chilly : 2
To grind :
Coconut : 1 Cup
Jeera /Cumin seeds : 1/2 Teaspoon
Pepper Pods : 5 to 6 pods
Ginger : An inch
To Add :
Ground coconut mixture
Tamarind Tokku : 1 Teaspoon
Salt : As required
Turmeric powder : A little
Coriander leaves : 1 Tablespoon
To Season :
Coconut Oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 5 to 6

Method :

1 Wash and remove the outer layer of bottle gourd. Cut bottle gourd into small  small pieces.


2. Wash and cook moong dal with required water.


3. Wash coriander leaves, curry leaves and cut them in to small pieces. Wash ginger and scrape out the outer layer. Cut ginger into pieces and keep it aside.
4. Prepare seasoning with coconut oil and add cut bottle gourd pieces. Mix it well and add water. Let it cook till the pieces are soft. Add little turmeric powder while cooking. Add cut green chilly.



 5.Grate coconut and grind with pepper, jeera and ginger with required water.


6. Now mix cooked dal and cooked bottle gourd pieces. Add tamarind tokku. Add salt. Stir slowly and mix the curry well.


7. Add ground coconut mixture and mix it well.

8. Let it cook on medium flame for 4 to 5 minutes. Stir in between so that it does not get burnt at the bottom.

9. Shift bottle gourd, jeera - pepper curry to a serving dish. Add cut coriander leaves.


10. Serve bottle gourd, jeera - pepper curry for lunch or as you wish. (with chapati or any other main dishes).

Note :

Cut bottle gourd in to small pieces so that it cooks quickly. Adding more chilly is optional. Adding toor dal instead of moong is optional.
Adding tamarind pulp instead of tamarind tokku is optional.
Time : 30 Minutes.
Serves : 3 to 4.

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 . 

Tuesday, February 25, 2020

Palak - Gongura Dal

Palak /Spinach leaves are healthy leaves and filled with iron and other minerals and vitamins.
Leaves are to be  in your diet to keep you healthy. Here I have prepared Palak - Gongura Dal.
Gongura dal is prepared using Gongura Chutney.


Gongura chutney is used instead of tomatoes/lemon/tamarind. Palak dal turned as yummy and spicy.
Dal should be consumed with hot rice and a spoonful of ghee.

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

Ghee helps to rejuvenates the body from inside out. It nourishes and protect the brain health.
Ghee is rich in Vitamins and Minerals. It contain Vitamin A, Vitamin E, Vitamin K 2 and Good cholesterol. Ghee is good for cough ( ghee mix with ginger powder helps to cure cough) It improves our eye sight and good for constipation. Gee helps to  boost our immunity system and it has anti inflammatory properties.
Ghee is an excellent source of good fats and ghee helps to remove the toxins in our body. It helps to improve metabolism of our body.
The Palak leaves are from our pot, home grown and its organic.
Let us see the recipe now :

Things Needed :

To Cook :
Palak /Spinach leaves : 1 Bundle
Toor dal : 1/2 Cup
To Add :
Gongura Chutney : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon
To Season :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Green chilly : 2
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Clean and wash Palak leaves.


2 Cut them into small.

3. Wash toor dal and cook with palak leaves. (Pressure cook).


4. Keep the cooked palak, toor dal on the fire.


5. Add Salt, little turmeric powder and mix it. Let it boil for 2 minutes.
6. Add a tablespoon of Gongura Chutney and mix it well. Let it boil for 2 to 3 minutes.


7. Shift Palak - Gongura Dal to a serving dish.


8. Prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves.


9. Add the seasoning to Palak - Gongura dal and it is ready to serve. Add a tablespoon of ghee.


10. We had Palak - Gongura dal for lunch.

Note :

Adding moong dal instead of toor dal is optional.
Adding onion and garlic is optional.
Gongura Chutney adds taste and savoury to dal.
Use of ghee is adds to the taste.
Time : 30 Minutes.
Serves : 3 to 4.
 Gongura Chutney Recipe : Link
https://adige.somayajiskitchen.com/2015/07/gogura-kenaf-leaves-chutney.html


Thursday, February 20, 2020

Quick Sweet Guli Appa

Sweet Guli Appa is any time munching food. I do prepare this Sweet Guli Appa very often and was not able to click a pic. We just love to munch Sweet Guli appa at any time of the day.


This sweet guli appa can be prepared quickly and  is a treat to sweet lovers in a healthy way.
I have used jaggery, chiroti rava/thin variety of rava, coconut and little Eno fruit salt.
It has mild sweet and good for all age group.
These Sweet Rava Guli Appa was prepared to give it one of our relative. Felt like taking something while visiting them. The lady of the house fractured her leg and was admitted to hospital for treatment and was discharged. She was in recovering and kids and her hubby used to manage the house hold chores.  So I prepared these Guli Appas. We had been to their house and gave the guli appa I prepared, talked to her and came back.
Let us see the recipe now :

Things Needed :

Well Ripen Banana : 2
Medium size Rava /Semolina : 2 Cups
Jaggery : 1/2 Cup
Grated fresh coconut : 1 Cup
Curd : 1/2 Cup
Salt : A little
Eno fruit salt : 1/2 Teaspoon
Oil : 3 to 4 Tbs

Method :

1. Take a big bowl and put banana, curd and jaggery. (Powdered).
2. Smash banana and mix all the ingredients nicely. Add salt.
3. Add rava/semolina, add required water and prepare dough.
4. Leave it for 5 minutes. Add eno salt and mix it well.


5. Keep a Guli Appa pan and heat. Put oil to each mould.
6. Put Rava guli appa mixture and put some oil.


7. Cook on low and medium flame. Turn the other side and cook.

8. Sweet Guli Appa is ready to serve.

9. Serve with your choice of side dish.

Note:

Banana, curd, jaggery should be mixed well. I have used fresh jaggery which is clean and organic.
Adding the quantity of jaggery is optional. More or less. Mix all the ingredients and then use required water. The dough should be like idli dough consistency.
Time : 15 Minutes.
Serves : 2 to 3 People. 

I have used curd to prepare this guli appa.(Use of milk is optional). Just check the recipe in blog.


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.


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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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