Showing posts with label green chilly. Show all posts
Showing posts with label green chilly. Show all posts

Saturday, April 18, 2020

Bottle Gourd - Gongura Dal

Bottle gourd - Gongura/Kenaf leaves Dal is very easy and handy if you have Gongura leaves. It is quick and yummy dal that is healthy also.


I have used Gongura leaves which I bought from Pyramid Valley when we went last week.
I had half bottle gourd piece left in the fridge. So I put every thing together and cooked, seasoned with mustard seeds, ingh, jeera and curry leaves. Yummy dal was ready with in 20 minutes.
NO ONION or NO GARLIC used here in this Bottle Gourd - Gongura Dal.
Let us see the recipe now :
Gongura leaves are savoury and no need to use any lemon extract or tamarind pulp;
As I said it is very easy to prepare and good to have with almost all the main dishes. Good nutritious dal for all age group.

Things Needed :

To Pressure Cook :
Bottle Gourd pieces : 1 Bowl.
Gongura /Kenaf Leaves : 1 bundle. (only the leaves)
Moong dal : 1/2 Cup
Green chilly : 2 to 3
Ginger : Grated : 1 Teaspoon
To add :
Ghee : 1 Tablespoon
Pepper Pods : 1/2 Tsp
Salt : As required
Turmeric powder : A little
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
Jeera /cumin seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry leaves : 6 to 8 leaves.


Method :

1. Wash and remove gongura leaves from its sticks. Cut into small or put as it is in a pressure cooker.
2. Wash green chilly slit and put it with gongura leaves.


3. Wash ginger and scrape out the outer layer and grate it . Add it to gongura leaves.
4. Wash moong dal and add it to leaves.
5. Add 1/2 cup of water and little turmeric powder.
6. Wash bottle gourd and remove the outer layed of 1/2 bottle gourd. Cut it into small and put it with gongura leaves in pressure cooker.
7. Close the lid of pressure cooker and cook for 5 to 6 minutes. Leave it for cooling.


8. Keep a pan and put cooked mixture of gongura leaves, moong dal, grated ginger, slit green chilly.
9. Add required salt and a glass of water. Let it cook for 2 to 3 minutes.
10. Now keep a pan on the fire and heat. Add oil. mustard seeds, and jeera. Add crushed pepper pods.
11. Add ingh and curry leaves once the mustard seeds splutter. Add this to cooked dal .
12. Shift the ready Bottle Gourd - Gongura Dal to a serving dish and serve.


Note :

You can use toor dal instead of moong dal. Moong dal is packed with nutritious value.
Adding more chilly is optional. We like mild spice taste and do not use much spicy.
Adding more ghee is optional.
Time : 20 minutes.
Serves : 2 to 3.

Thursday, April 9, 2020

Simple Mango Tokku

Mango Tokku/Chutney is prepared during the mango season. Raw green mangoes are used to prepare this type of Mango Tokku. I use this tokku for chutney, or mango curd curry and for preparing Mango chitranna, or any other rice item which needed savoury.


I have used Raw Mango, green chilly, ingh and salt.
Let us see the recipe Now :
It is very simple  and quick and can be kept in the fridge for 6 months or more.

Things Needed :

Grated Mangoes : 2 to 3 (Medium size)
Salt : 2 Tablespoons
Turmeric powder : 1/2 Tsp
Ingh : A little
To Season :
Cooking Oil : 2 to 3 Tbsp
Mustard seeds : 1 Teaspoon full
Green chilly : 5 to 6 or more
Ingh /Asafoetida : A little


Method :

1. Wash mangoes and dry it completely wiping in a clean towel.
2. Grate mango and keep it aside. Wash green chilly and wipe the wetness completely.


3. Cut green chilly in to small or slit in the middle.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add ingh/asafoetida and cut green chilly. Fry for 2 minutes nicely.
6. Add grated mango and stir slowly.
7. Add salt and turmeric powder and stir on low flame.
8.Stir for at least 6 to 8 minutes so that all ingredients are mixed and you will see mango is cooked .
9. See that all the moisture is disappear and Mango tokku turns thick and leaves the pan.
10. Put off the fire and mix it once and leave it for cooling.


11. Store in a glass bottle once it is cooled.


12. You can use this mixture to make chutney with other ingredients instead of tamarind, good combination for curd rice. You can also use this for preparing chitranna, vanghibath. mango curd curry etc.
Note :
You can grate the mango with its outer layer. I have used the mango completely except the seed.
Use of more chilly is optional. Use of coconut oil is useful. Use more mustard seeds so that pickle will not get fungus.
Stir nicely so that no moisture remains in the mixture. Keep it in a fridge, so that it last long.
It can stay more than six months. (Keep it in a fridge).
Time : 20 to 25 minutes
Serves : As You use it . 

Friday, April 3, 2020

Onion Uttappam

Onion Uttappa / Onion Dosa is one of the famous Dosa for many people. It is very yemmy, easy and filling Dosa and it keeps you full for a long time.


I have used a chopper to cut onions , it was so easy and quick. This chopper we bought it in Amezon and it very handy in our busy life. It helps us to chop many vegetables very easily.

Let us see some benefits of having ONION in our diet.

Onions are rich in vitamins and minerals. They are packed with Nutrients. They are low in calories.
They are rich in antioxidant properties. Onions helps to control blood sugar. They help to boost bone health. They are good source of antibacterial properties. Very good for digestion. They do contain medicinal properties. In olden day people used onions to cure headache, mouth sore and heart disease. Onion is filled with Vitamin C, Vitamin B, Vitamin B 9 and Vitamin B 6. It is a good source of potassium.
Let us see the recipe Now :

Ingredients :

Dosa Batter : 2 to 3 Cups
Onions : 2
Green chilly : 2 
Curry leaves : 8 to 10 
Coriander leaves : 1 Handful
Salt : A little 
Coconut gratings : 2 Tbs

Method :

1 Wash and chop onions washed curry leaves, coriander leaves, green chilly.
2. Cut or chop with the help of chopper. It helps to cut the ingredients into thin and small.

Grate coconut and add  to chopped mixture.

3. Keep a pan on the fire and heat.
4. Sprinkle some oil and pour a ladle of Dosa Batter. Put little oil on top and cook for a minute.


5. Spread some chopped mixture lightly on the top of dosa. Cover the lid..


6. Cook on low flame for 1 to 2 minutes. Turn the other side and cook.

7. Take out the Onion Uttappa and serve with butter and your choice of side dish.


8. The other method is just mix all the chopped mixture to dosa batter.
9. Add little oil on hot tava. Put a ladle of batter and cook on medium flame.


10. Turn the other side and cook. Serve with your choice of side dish and little butter on top.


Note : 

You can use Dosa batter or Idli batter to prepare ONION UTTAPPA. Do not spread dosa as thin. It should be small and fluffy to get the yummy taste. Add little oil on both side. Cook on low flame to get nice Dosa. Use of chopper is optional. You can cut into thin, small pieces with the kitchen knife.
Time : 30 Minutes
Serves : 2 to 3 .

Friday, September 6, 2019

Cabbage - Moong dal Kachori

Moong dal -  dry curry was prepared for the lunch as one of the side dish. As usual some curry was left and I was just thinking of turning the dry curry into some yummy snack.
Suddenly the Kachori came into mind. So it was tried and thats how  we got to have Yummy Kachoris for our evening snack.


Kachoris are very famous in Rajastan., Gujrat and  in most parts of North India. It is also one of the street food in many places in India. It is one of the yummy filling snack too. 
Kachori is always done with moong, aloo or even whole moong. The moong is cooked and spices added to it and then used as stuffing and the outer layer will be normally maida.
Here I have used Rava /thin variety of semolina and the kachori turned as crispy and yummy.
Let us see the The recipe Now :

Things Needed :

Cabbage  + Moong dry curry : 1 Bowl
Chiroti rava /Thin variety of Semolina : 11/2  Cup
Ghee : 1 Tablespoon
Salt : As required
Jeera /Cumin seeds : 1/2 Teaspoon
Oil : 1 Cup

Method :

1. Take a big bowl and add chiroti rava, 1 tbs of ghee, salt and jeera.


2. Mix all the ingredients nicely and kneed the dough well. It should be soft.


3.Now divide the dough into small and roll as small poori.


4. Fill in the dry  curry and bring all the edges to middle and press a little.


5. Flatten a bit and keep the ready to fry kachori on a plate.


6. Prepare the stuffed kachoris and arrange them in a plate.
7. Keep a pan on the fire and add oil. Let it get hot.
8. Now fry the done kachoris one by one on medium and low flame.


9. Let it turn golden brown on both sides.


10. Remove it from hot oil and put it on a kitchen tissue.


11. Fry all the kachoris the same way.


12. Serve Kachoris with ketchup or chutney.


Note :

Remember to use the good curry. It should be completely thick.( No moisture content). Use of wheat flour instead of rava is optional. Use of garam masala to dry curry is optional.
Time : 30 Mintues
Serves : 8 to 10 Kachoris can be prepared.

Preparing Cabbage + Moong Dal Curry

Wash and cut cabbage into very small. 1 Small bowl
Wash and dry roast moong dal and cook till they turn soft.
Now keep a pan on the fire add oil, mustard seeds, jeera and fry. Add curry leaves and green chilly.
Add cut cabbage and fry on low flame. Add cooked moong dal, required salt and stir nicely. Let all the moisture dry completely. Add grated coconut and mix it well.


Let this curry cool completely. Use the cool curry and prepare yummy kachoris.

Thursday, August 29, 2019

Sweet Potato Saagu/Curry

Sweet Potato is one of the yummy vegetable that I love to use it in varieties of dishes. Here we go with another dish done, using sweet potato. The sweetness in sweet potato adds to the taste and you don't need to add extra sugar/jaggery or any form of sweetness.


Saagu /Curry done to eat with Pooris. Yep, you need some thing yummy to have hot hot fluffy Pooris.
I have used Sweet Potatoes, potatoes, carrots as vegetables and some spices to add the taste and health.
As usual I have not added any onions or garlic to this Yummy Sweet Potato Saagu/Curry. This saagu is one of the yummy side dish which goes well with chapatis, dosas, rotis idli, plain rice etc.

No Onion and No Garlic Curry.

Let us see the recipe now :

Ingredients :

To Cook :
Sweet Potato : 2 Medium sized
Potato : 2 Medium sized
Carrots : 2 Medium sized
To grind :
Fresh grated coconut : 1 Bowl /4 to 5 tbs
Green chilly : 2 to 3 (mild spices)
Jeera /Cumin Seeds : 1 Teaspoon
Coriander Seeds : 1 Teaspoon
Coriander leaves : 1 Handful
Ginger : An inch
Seasoning :
Cooking Oil : 2 Tsps
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 6 to 8
Ingh : A little
To Add :
Salt : As required.

Method :

1. Wash and remove the outer layer of sweet potatoes, potatoes and scrape out carrots outer layer.


2. Wash ginger and remove the outer layer. Wash it again and cut into pieces.
3. Cut the vegetables into small and put it in a cooker and cook. Let it cool.
4. Grate coconut and grind it with jeera/cumin seeds, green chilly, an inch of ginger, coriander leaves and coriander seeds.

5. Keep  the cooked vegetables on the fire and add salt. Mix it well and cook for a minute.


6. Add ground coconut spice mixture, and little turmeric. Mix it well and cook it for 2 to 3 minutes.


7. Shift the ready Sweet Potato Saagu to a serving dish and add jeera , ingh, curry leaves seasoning.


8. Mix it well and serve it with Hot poori or choice of your main dish.

Time : 30 Minutes.
Serves : 3 to 4.

Monday, August 19, 2019

Kabooli Channa - Mango Rice

Kabooli Channa - Mango Rice is a simple Rice dish. It is just like a variety of Rice dish and good to have it for lunch/dinner.

It was a lunch party for our family. A sort of get together. I prepared this Kabooli - Mango Rice and other traditional dishes like Potato curd curry, Sambar, Rasam and other dishes. It was typical South Canara dishes and we did enjoy eating together.
Kabooli Channa - Mango Tokku can be prepared for lunch, dinner, party time, one dish, kitty party time.
Let us see the recipe Now :
All you need is to soak kabooli channa over night and next morning, use pressure cooker to cook Channa. Let it be soft. It takes 8 to 10 minutes to cook nicely. Once it is cooled we can use them.
As I said it is simple Rice dish and you can prepare it quickly, if you have already cooked channa dal and plain rice.
NO ONION OR NO GARLIC RECIPE....
Ingredients :

Cooked Raw Rice : 2  Cups
Boiled Kabooli Channa : 1 Cup
Mango Tokku / Lemon Extract / One lemon : : 1 Tablespoon
Oil : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Green chilly : 2
Grated Ginger : 1 Tablespoon
Fresh grated coconut : 1 Cup
Salt : As Required

Method : 

1. Take a big pan and keep it on the fire. Add oil.
2. Add mustard seeds, urid dal and let mustard seeds splutter.
3. Add slit green chilly, mango tokku fry for a minute.


4. Add curry leaves and cooked channa. Mix it nicely and stir for a minute.




5. Add cooked rice, required salt and mix it well and cook on low flame. Add  a tablespoon of ghee.


6. Add grated coconut and mix it. Shift it to a serving dish.


7. Serve with a cup of curd or as you wish.


8. I prepared this Kabooli Channa - Mango Rice for our family get together lunch.

Note :

You can add fried cashews or ground nuts while mixing. Adding ghee and coconut adds to the taste.You can also use powdered tamarind or lemon extract instead of Mango tokku. Add lemon extract, just before adding coconut
Time : 20 Minutes. 
Serves : 3 to 4 

Raw Papaya Dry Curry

Raw Papaya dry curry is a side dish. It is mild, yummy and good for health. I got this papaya from my neighbour who has papaya plants a...

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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