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




Wednesday, October 21, 2020

ಆರೋಗ್ಯಕರ ಶುಂಠಿ - ನೆಲ್ಲಿಕಾಯಿ ಲೇಹದ ತಂಬುಳಿ


This is one of the easy tambuli Which you can do it easily. 
You must see my previous Leh chapter. 
Ok let us see how I did it.
It is very simple, healthy, yummy and will really save your time.
Take small portions of Leh, if you have not divided them as small ball size , (lessor than small gooseberry ), take halp tsp of this Leh and put it in a cup of curd. 
Add salt and mix it well. 
Now season with a tsp of ghee, little jeera/Cumin seeds and ingh/Asafoetida.
Add the seasoning and serve with hot rice. 
It helps to digest the food easily, keep you warmth and take care of your health.
Please do try and enjoy.
Note 
You can use butter milk instead of curd. But curd tambuli taste better. 

Tuesday, September 22, 2020

Nendra Banana Payasa / Kheer

Nendra Banana Payasa is one of the traditional Payasa from Udupi. Nendra Banana is one variety of banana which is loaded with healthy Properites.Here I have prepared Nendra Banana Payasa/Kheer that suits to all festivals, feast or any fasting days. It full of energetic Payasa.                                     

                                                 

Let us see some benefits of eating this Nendra Bale /Nendra Banana in our  diet.

Nendra Banana is good for all the age group. It is easy to digest. It is fiber rich. It has a good source of potassium, manganese, iron, calcium, and Vitamin B6. It is good for bone health and help for people who suffer from Anemia. It helps to control our blood pressure level. it helps to build up immune system in kids. It does not cause any cold or cough. Nendra Banana is said to be power house of Nutrients. 

This Nendraa Banana Payasa is so yummy and easy to prepare it. Adding milk and sugar adds to provide energy. You can substitute jaggery instead of sugar. But be careful while adding milk. It might curdle. ( Add the milk at the end and put off the fire). 

Nendra Payasa fits into all age group and good to prepare during festival, feast or any other gathering.

Let us see the recipe Now :

  • Things Needed :
  • Nendra Banana : 1
  • Sugar : 1/4 Cup (3 to 4 Tbs)
  • Milk : Boiled and cooled : 1/2  Litre.
  • Cashews and Raisins : 2Tbs (1Tbs each.
  • Cardamom : 2 (Optional).
Ghee : 1 Tbs.



Method :
1. Peel off the skin of banana cut banana into small pieces.                                      
                                              
                                     

2. Keep a pan on the fire and put ghee and raisins. Fry till they bubble up.

                                        

3. Add cut banana pieces and fry nicely till they turn soft. (2 to 3 Minutes).                                            
            
                                          

4. Add boiled milk and boil the payasa for 3 to 4 minutes. 
                                      
                                       

5.  Add sugar and stir nicely on low flame for a while. Put off the fire. Powder cardamom and put it. 
                                     
                                          

     6. Nendra Banana is ready to serve. Shift it to a serving dish. 
     
                                                
                                           
        7. Shift it to a serving dish and add some cashew pieces and serve.                                                                                                                 

 8. Serve Nendra Banana as a desert or Prasadam.                  
                                        
                                                    

Note :
Adding more or less ghee to fry banana is optional. You can add jaggery instead of sugar. 
If you are using jaggery just add it while frying banana. Then put off the gas flame and add milk. Or it might curdle. Adding more nuts is optional. Adding cardamom powder is optional. Banana has a good aroma.
Time : 15 Minutes.
Serves : 2 to 3.

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. 

Thursday, August 13, 2020

Fresh Turmeric Pachidi

Pachidi is nothing but Rayita or Rayta, a curd based curry.


We got some fresh turmeric from out pot. Last year during the Nagara Panchami, I bought some turmeric leaves to prepare Kadubu. Turmeric leaf Kadubu is very traditional and on that day of Nagara Panchami we have a custom that, nothing is fried, seasoned or even chapatis, dosas are prepared on Dosa / Chapati Pan. So mostly steamed food or cooked food is eaten on that day.
Coming back to turmeric it was a good yield in the pot. I was so happy to pick them.
I gave fresh turmeric to my relations and our friends too.
I did use this fresh Turmeric for Pachidi and Turmeric Milk which is very good for health these days.

Let us see some benefits of Turmeric.

Turmeric is the most effective nutritional supplement  and  benefits to our body and brain. Turmeric contain bio active properties with medicinal values. It is rich in anti - inflammatory sources and good antioxidant content. Turmeric is good for brain health. It is good for skin health. Turmeric is good for Turmeric can help for preventing and treating Alzheimer disease. It is good for treating depression. It is good for treating age related diseases.
Lets see the simple and healthy recipe of Fresh Turmeric Pachidi.

Ingredients :

Fresh Turmeric : An inch
Curd : 1 Cup
Salt : As required
Green chilly : Just a small piece. (1/2).
Seasoning : 
Ghee : 1 Tsp
Jeera/ Cumin Seeds : 1/2 Tsp
Curry Leaves : 4 to 5

Method :

1. Slightly scrape out the outer layer of turmeric and wash it nicely.
2. Grate or cut into very small pieces.


3.Wash and cut green chilly into very small.
4. Now add a  small cup of curd, little salt to grated turmeric.


5. Mix it well and add seasoning done with Jeera/Cumin seeds, curry leaves and very little ingh.


6. Serve a tablespoon of Turmeric Pachidi in the beginning of the lunch.



Note :

This Fresh Turmeric Pachidi should be eaten at the beginning of the lunch. It is a healthy pachidi.  It should be served maximum One Tablespoon. Adding more chilly is optional. Mild spice is always better. Turmeric keeps the body warm and is better to use less chilly. (Heat for the body). No Onion or no garlic recipe.
Time : 10 Minutes.
Serves : 2 to 3 Serves.




Friday, July 17, 2020

Jack fruit Palya/ ಹಲಸಿನ ಹಣ್ಣಿನ ಪಲ್ಯ

Jack fruit is a seasonal fruit and yummy to eat it and many dishes can be prepared.


We do lots of dishes like halasina dose, kadubu, guli appa, payasa, curry with raw jack etc.
This is one of the seasonal fruit and is always good to have the seasonal fruits and vegetables during their seasons.
I have used jack fruits, coconut, mustard seeds, and little oil.

Lets see some benefits of eating Jack Fruit in our diet.

Jack fruit helps to prevent Anaemia. Good for skin.  It is good for digestion and full of fiber. Helps to build strong muscles. It is good for curing mental stress. Good for hair nurture and good eye sight.
It contain Vitamin C, Vitamin A, magnesium, proteins, manganese, potassium and copper.
Lets see the recipe Now :
No Onion OR Garlic used in this recipe.
Udupi style, traditional recipe is this. Just prepare seasoning and stir cut jack fruit pieces. Add salt and turmeric powder. Grate coconut and grind it with mustard seeds and byadagi chilly. Add this ground coconut mixture and mix it well. Your Jack fruit dry palya is ready.

Things Needed : 

Jack fruit pieces : 1 Big Bowl. (10 to 15 pieces).
Grated cocontu : 1 Cup
Byadagi chilly : 2 to 3
Salt : As required
Seasoning :
1 Tablespoon Oil
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Jeera/cumin seeds
3 to 4 Curry Leaves

Method :

1. Cut Jack fruit into small pieces.


2. Grate coconut and dry grind it with mustard seeds and byadagi chilly.


3. Keep a pan on the fire and heat. Add a tbs of oil and put mustard seeds and jeera.


4. When mustard seeds splutter add curry leaves and cut jack fruit pieces.


5. Add salt and cook on low flame. Stir in between so that it does not get burnt.


6. Add ground coconut and stir slowly and cook for 2 minutes.


7. Shift it to a serving dish. and serve as one of the side dish.



Note : 

Do not add water while cooking. Jack fruit is full of moisture and is sufficient to cook.
Do not add any jaggery, since jack fruit are quite sweet. Adding coconut oil is optional.
Do not add more chilly, jack fruit curry is mild curry and it taste better with less chilly/spice.
Adding coconut is optional. You can use only mustard seeds and byadagi chilly to dry gr ind.
Time : 15 Minutes.
Serves : 2 to 3 (As one of the side dish).

ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.

Radish is one of the healthy vegetable and it is one of the healthy habits that we must intake seasonal vegetables and fruits which they con...

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.
Learn More →