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

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. 

Friday, February 28, 2020

Raw Mango Tambuli

Raw Mango Tambuli is one of the side dish. Tambuli is nothing but butter milk curry and is normally eaten at the beginning of the food during lunch. You can also use tambuli as drink.


It is healthy, soothing, digestive and yummy side dish. Here I have tried Raw Mango Tambuli and it suits to all age group. You can use it as drink or a side dish with rice.
I have used Raw Mango gratings, ghee fried jeera, pepper, little grated coconut and 1/2 cup of curd.
Let us see some benefits of Raw mango in our diet. 
Raw Mango helps to protect us from dehydration. It boost energy and good for heart. It has a rich source of nutrients. It has a good source of anti oxidant properties. Good for digestion. It is good for eye health. It is rich in Vitamin A, Vitamin E, Vitamin B6, Vitamin K and Vitamin C. It contain soluble fiber and good for people who suffer from constipation. It has minerals like Iron, copper, potassium and magnesium.
Let us see the recipe now :

Ingredients :

To Fry :
Ghee : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 1/2 Teaspoon
Green chilly : 1/2
Mango gratings : 2 to 3 Tablespoons
Ingh/Asafoetida :  A little
Curry leaves : 6 to 8
To Grind :
Coconut gratings : 2 to 3 Tablespoons
Fried Ingredients
Water : Very little (1/4 cup or little more).
To Add :
Salt : As required
Curd /butter milk : 1 Cup


Method :

1. Wash and grate mango and keep the gratings aside.

2. Grate coconut and keep it aside. Wash green chilly and curry leaves and keep it aside.
3. Keep a pan on the fire and heat.
4. Put ghee, jeera and pepper. Fry on low flame.
5. Add Green chilly and fry. Add grated raw mango and mix it well. Add curry leaves.

6. Put off the fire and add coconut. Let it cool.
7. Grind it with required water once it is cooled. Take out  the mixture to a bowl.


8. Add curd and required salt. Mix it nicely.


9. Add jeera seasoning done in 1/2 tsp of ghee and serve with other dishes.



10. Yummy, healthy, easy and seasonal Raw Mango Tambuli is ready to serve.



Note :
Do not use much ghee. Do not add more chilly. Tambuli should be mild and pepper pods adds mild spice to Tambuli. Add fresh coconut gratings to get Ghama Ghama Tambuli. Do not use dry coconut. It changes the flavour of the tambuli and the taste differ.
You can use butter milk instead of curd.
Time : 15 Minutes 
Serves : 2 to 3.

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. 



Raw Papaya Dry Curry

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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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