Showing posts with label Seasonal. Show all posts
Showing posts with label Seasonal. Show all posts

Friday, January 10, 2020

Cow Pea & Bottle Gourd Curry

Cow pea / ಅಲಸಂದೆ and bottle gourd Curry is a side dish that goes well with all the main dishes like lunch, chapatis, rotis, idli, dosa, poori or chapati.


Cow pea season is here and lots of fresh cow peas available in market in most of the places.
It is always better to use seasonal pods to get good nutrients from the pods.
I have used cow peas, bottle gourd and carrot. Used some fresh fried spices which is always there in the kitchen store.

Let us see some benefits of eating Cow Peas in our diet.

Cow peas are low in cholesterol, saturated fat and sodium. They are good source of protein. They are rich in Vitamin A, Vitamin C, Vitamin B6, Calcium, iron, magnesium, potassium, copper and manganese. Cow Peas is rich in fiber.
Cow peas is rich in magnesium and it is good for controlling our sugar level. It also take care of metabolism of our body. It helps our digestive system to be healthy. It helps to control our blood pressure and take care of it. Cow peas helps in loosing the extra weight and good for people who suffer from anemia. Eating cow peas is good for our skin health. It is good for our bones.
Let us see the recipe now :
No Onion or No Garlic Curry.
Try and enjoy the taste of Cow Pea & Bottle Gourd Curry.

Things needed : 

To Cook :
Cow Peas : 1 Bowl (250 Gr)
Bottle Gourd : 1/2 (1/2 From medium sized bottle gourd)
Carrot : 1
To Fry :
Urid dal : 1 Tablespoon.
Red Byadagi chilly : 5 to 6
Ingh /Asafoetida : A little
Pepper Pods : 5 to 6
Curry Leaves : 6 to 8
Coconut : 1 Small cup
Coconut Oil : 1 Tsp
To Grind :
Tamarind : Small marble size
Fried and cooled mixture.
To add :
Coriander leaves
Salt : As required
Seasoning : Mustard seeds 1/2 teaspoon, ingh : a pinch, Curry leaves : 5 to 6 with coconut oil.


Method :

1. Remove the pods from Cow Peas and wash it nicely.


2. Wash and remove the outer layer of bottle gourd and carrot. Cut them in to small pieces.

3. Pressure cook cow pea, bottle gourd and carrots with required water for 5 to 6 minutes. Put off the fire and let it cool.

4. Keep a pan on the fire and heat. Add a ts of coconut oil.
5. Put urid dal and fry till they turn slightly golden brown. Add byadagi chilly, pepper pods and fry.
6. Add ingh and curry leaves. Mix it well and put off the fire. Add coconut. Let it cool.


7. Grind fried ingredients with tamarind and required water.
8. Grind into fine paste.

9. Keep cooked vegetables on fire. Add salt and little turmeric powder. Mix it and boil for a minute.


10. Add ground coconut mixture to the boiling vegetables and mix it nicely. Add water if required.
11. Let it cook for 2 to 3 minutes. Stir in between so that it does not get burnt.


12. Shift the Cow Pea & Bottle Gourd Curry to a serving dish.


13. Add mustard seasoning done in coconut oil.


14. Serve for lunch or with any main dish of your choice.




Note :

Do not over cook the vegetables. Adding more chilly is optional. Use of coconut oil is optional.
Use of coconut more or less is optional. Do not boil more after you add ground coconut mixture.  2 to 3 minutes is more than enough.
Time : 30 Minutes.
Serves : 3 to 4. 


Sunday, November 10, 2019

Wild Mangoes Spicy Gojju.

Wild Mangoes Spicy Gojju is a side dish and I just tried this gojju and it tasted delicious. So thought of sharing the recipe here.


It is simple, spicy and you can store this gojju for nearly 2 to 3 months (in fridge).
These wild mangoes are from my sister's house in Sagri, near Udupi. The mango Tree bares lots of  fruits and its of a sweet variety once it is ripen.
We had a chance to visit them during the mango season and got some mangoes. I kept the mangoes to ripe. To my surprise all the mangoes are ripen @ one time. So the thought of preparing this Mango Spicy Gojju flashed.
I have washed the mangoes nicely though no chemical spray or any other chemical use is done on fruits. It is always a good habit to wash and use the fruits or vegetables.
These mangoes are sweet type, once it is ripe.
The recipe goes like this.
Wash and wipe out the moisture. Squeeze out the pulp completely and boil the pulp on medium flame. Add some jaggery ,salt and let it boil till it turns bit thick. Then adding the rasam powder makes the gojju little more thick. Mix it and stir continuously till it turns thick like a jam consistency. Add mustard seeds, ingh and curry leaves seasoning at the end and leave it  for boiling for 2 to 3 minutes.
Then take out the done Mango gojju and let it cool. Use glass jars to store and it can stay for 3 to 4 months in fridge.
Let us see the recipe now :

Ingredients :

Wild Mangoes : 10 to 15
Jaggery : 1 Cup full
Salt : As required for gojju

To Add  :
Saru / Rasam Powder : 3 to 4 Tsp full.
Musard seasoning in coconut oil : 1 Tablespoon
Turmeric powder : A pinch .


Method :

1. Wash and wipe out the moisture of wild mangoes.


2. Squeeze out the pulp completely.

3. Keep a pan on the fire and put mango pulp and cook. Add required salt. Add little turmeric powder.
4. Add jaggery and mix it nicely.


5. Let it cook till it gets thick.

6. Add rasam powder and mix it nicely and cook.


7. Prepare seasoning with mustard seeds, ingh and curry leaves in coconut oil.
8. Add this seasoning to the gojju. Let it boil for 3 to 4 minutes.


9. See that gojju gets the jam consistency. (Not very thick or thin).


10. Take it out from the fire and let it cool.


11. Mix it again nicely and then fill the Wild Mango Spicy Gojju to glass bottles.
12. Store them in fridge and use as sides. pickle, chutney or dip.

Note :

Wipe out the moisture nicely once you wash wild mangoes. Adding more jaggery is optional.
Adding any shop bought Rasam Powder is optional. No need to use much oil. Adding chilly powder to spice up the gojju is optional, Use of red chilly for seasoning is optional. I have used coconut oil to season. Any other cooking oil is optional.
Time : 35 to 40 minutes
Serves : As you use it. 



Friday, October 18, 2019

Spring Onion Pepper - Jeera Dry Curry

Spring Onions are one of the healthy vegetable and  we do make use of it in our curries, dals and so many varieties of food items.
Here I have tried Simple Onion Leaves Pepper - Jeera Dry Curry which is very easy and yummy to have them with almost all the main dishes.


I have used Spring Onions, pepper, jeera and some salt.
It is very easy to do it and goes well with almost all the main dishes as I said earlier.
Let us see the recipe now :

Things Needed :

Spring Onions : 1 Bundle ( Big bundle).
Green chilly : 1 to 2
Coconut : 1 Cup
Crushed pepper : 1/2 Teaspoon
Jeera /cumin seeds : 1/2 Teaspoon
Salt : As required
Seasoning :
Cooking Oil : 2 Tablespoons
Mustad Seeds : 1/2 Tsp
Jeera : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and clean spring onion sticks nicely and check it out thoroughtly.


2.Crush pepper pods, jeera and keep aside.


3.Wash and slit green chilly.
4.Grate coconut and keep it aside.
5.Wash green chilly and cut into very small.
6. Keep a pan on the fire and heat. Add mustard seeds and jeera.
7. Let the mustard seeds splutter. Add curry leaves.


8. Add cut green chilly and cut spring onion leaves. Mix it nicely.
9. Cook on low flame. Sprinkle some water and cover it.

10. It turns soft. Add crushed pepper - jeera mixture, salt and a little turmeric powder.

11. Mix it well and cook for 2 minutes. See that all the moisture disappear.

12. Add grated coconut and shift the ready spring onion dry curry to a serving bowl.

Note :

Do not add much spices. Do not add water. Only sprinkle some drops on the top.
 Adding little more oil is optional. Adding more chilly is optional. Pepper pods adds to spicy taste and is good for health. Adding coconut adds to the taste to curry. Do not cook after adding coconut. It adds aroma to the curry and coconut is good for health. (Without cooking).
Time : 15 Minutes.
Serves : 2 to 3 
You can also prepare Uttappa with this Spring Onion Curry. ( Stuffing on the top of Set Dosa)





You can use Spring Onion Curry as stuffing in between the Ghee roast dosa.


Watch the video



Monday, October 14, 2019

Alasande / Cow pea Dal

Fresh Alsande / Cow Peas are rich in minerals and vitamins. In winter you get really good cow peas and other pods.

Recently I got these cow peas/ Alasande and prepared yummy curry. It is delicious to have with all most all the main dishes.
Alasande Dal is simple dish and it is quick also.
I have used Fresh cow peas pods, little toor dal, home made sambar powder/huli pudi,
Let us see the recipe now :

Things Needed :

To Cook :
Cow Peas : 1 Bowl
Toor dal : 1/2 Cup

To Add :
Tamarind Pulp : 1 Tablespoon
Sambar Powder : 1 Tablespoon
Green chilly : 1
Turmeric powder : A pinch
Methi /G=Fenugrik Seeds : 1/4 Teaspoon
Salt : As required
Coriander Leaves : 1 Tablespoon
Coconut grating : 2 Tablespoons

Seasoning
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6


Method :

1. Wash and cook toor dal and Cow peas in a pressure cooker. Leave it for cooling.


2. Wash and cut coriander leaves, slit green chilly
3. Now keep a pan on the fire and put cooked cow peas, toor dal and 1/4 tsp methi seeds.
4. Add turmeric powder, slit green chilly and salt. Mix it well and let it cook for 2 minutes.
5. Add home made sambar powder and mix it well. Let it cook on low flame.
6. Shift the Alsande Dal to a serving dish.


7. Add mustard seasoning and grated coconut on the top. Mix it well and serve.

Note :

Use of moong dal instead of toor dal is optional.
Use of coconut is optional. It adds to the taste.
Cooking on the pressure cooker helps the food to quick fast.
Time : 20 Minutes.
Serves : 3 to 4 .

Home Made Sambar Powder/ಹುಳಿ ಪುಡಿ  For 1 Time only.

Dry roast , 2 tbsp of coriander seeds, 1 tsp of urid dal and 1 tsp of channa dal, 4 to 5 byadagi chilly, 1/2 tsp of jeera, 1/4 tsp of methi seeds, a small piece of cinnamon. Add 2 tbs of kobbari
Dry grind it once it is cooled.

Wednesday, September 4, 2019

Jack Fruit Rave Rotti

Jack Fruit season is almost over and you need to wait for fresh fruits for next season. 
Just before the season  I got this fruit from my sister. She lives in Kadiyali./Udupi. The fruits are very tasty and we do long for this jack fruits to have at least once a year.


Viji's house the jack trees did not bare many fruits, because This year the fruits just fell off before it got ripening. Some thing must have happened since there was no rain until July end and the trees must have suffered  of no rain. It did not bare many fruits and the ones started to grow it fell off and rotten. A few were there to eat. So she gave us one Jack Fruit and it took long time to ripe. Any ways we were lucky to have.
Jack fruit rotti is very tasty and you can have them for breakfast or dinner.
It is easy, quick and healthy too. 
I have used medium size rave/rava/semolina, very little coconut, jack fruits and salt. The sweetness in the fruit adds the sweet. Extra sweet is not used here.
Let us see the recipe now :

Things Needed :

Jack fruits : 1 Bowl (15 to 20 fruits).
Medium size Rava/Semolina/Sooji : 2 Cups
Coconut : 3 to 4 Tbs
Salt : To taste.
Oil : 3 to 4 Tbs

Method :

1. Cut jack fruit into small pieces.


2. Grate coconut and grind it with jack fruit pieces. Do not add any water while grinding.
3. Take it out from the mixi jar to a bowl.
4. Add salt and mix 2 cups of medium size rava.


5. Mix the batter well. Add little water if required only.


6. Keep a pan on the fire and heat. Clean it nicely with a clean towel or kitchen tissue.
7. Sprinkle some oil on the tava and spread around it. Let the flame be very low.
8. Take a handful of the batter and spread it as thin as you like.


9. Sprinkle some oil on the top, cover and cook for a minute.
10. Turn the other side and cook for 30 seconds.


11. Jackfruit rotti is ready to serve. Repeat the same with remaining batter.


12, Serve with any side dish of your choice. We had it with ghee and chutney powder.




Note : 

Do not add any water while grinding. Adding more coconut is optional. The ground mixture has moisture and it mixes well with rava. Or you can add only if it is necessary. The batter should be bit thicker than idli batter. Adding jaggery is optional. I did not add any spice or sweet except salt.
Time : 30 Minutes
Serves : 3 to 4 (As you serve).

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 mu...

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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