Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

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).

Thursday, July 9, 2020

Unripe Mango Chutney

This Unripe Chutney is yummy with sweet and sour taste.It is classical chutney one can enjoy during Mango Season. Mango season is about to get over for this year. Mangoes are still available in market places, super market shelf. So you can still try and enjoy.


In Udyavara my doddamma used to prepare this chutney whenever she picks up the unripe mango and that becomes one of the side dish which is served with coconut oil. The homegrown and prepared boiled rice, this unripe mango chutney and coconut oil from our home grown coconut grow, it is fantastic feeling now I am cherishing. 
I have used unripe mango, little methi/fenugrik seeds and red byadagi chilly and fresh coconut. Seasoned with mustard seeds, ingh/Asfoetida and curry leaves. It taste heavenly with plain rice or any other dishes.
Purely Brahmin Food with out onion and garlic. It is a blissful vegetarian dish. Try and enjoy this traditional, seasonal Unripe Mango Chutney.
We from Udupi /Kota use coconut fried methi seeds and byadagi chilly for mango chutney. It is yummy and healthy to use it. This is one of the Udupi traditional Mango Chutney.
It is simple, quick and healthy too.
Let us see the recipe now :

Things Needed :

Unripe Mango : 1
Fresh grated coconut : 1 Bowl. (1/2 Coconut).
Byadagi Chilly : 4 to 5
Methi /Fenugrik Seeds : 5 to 6
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6 

Method :

1. Wash and remove the outer layer of mango. Cut into small pieces.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add 1/2 Teaspoon of coconut oil, 4 to 5 methi seeds and byadagi chilly. Fry it for 1 minute. Leave it for cooling.


4. Now grind mango pieces, fried byadagi chilly and methi seeds, grated coconut and required salt.
5. Add required water while grinding.


6. Take out the chutney to a serving bowl.


7. Add mustard seeds, ingh and curry  leaves seasoning and serve.


8. We had this Unripe Mango Chutney for lunch.

Note :

Peeling off the skin of mango is optional. (Or it might give a slight bitter taste).
Unripe mango gives slightly sweet taste which adds to the taste.
Use of full ripe might give different taste.
Adding methi seeds to chutney helps to reduce the cholesterol and avoids heat in our body. (It is said that mango is Ushan /Heat for our body).
Do not add any jaggery to chutney.
Time : 15 Minutes.
Serves : 2 to 3. 

Sunday, June 28, 2020

Banana Stem Kachori

Have you heard or eaten Banana Stem Kachori?
Here it is. Try and enjoy this yummy snack.
Banana stem kachori is a perfect snack for the evening. It is crispy and filling.


It is purely my creation and it turned out so well and we had it plain kachoris, with curd and onion and with sweet and sour chutney.
I have seen ppl eating chat with this raw banana stem pieces. .
I have already put Banana Stem Curry in my previous post. I will surely put up the link for Banana stem curry, so that you can follow and prepare the curry.
In this way you can make children eat banana stem.

Here is a link to prepare Banana Stem Curry :

Banana Stem Curry

Let us see the recipe now :

Things needed :

To stuff :
Banana stem curry : 1 Bowl
Besan : Gram flour : Channa dal flour : 2 Tablespoons
Garam Masala : 1/2 Tsp
Jeera : 1/2 Tsp
Salt : Required
To dough :
Wheat flour : 2 Cups
Salt : Required
Jeera / Cumin Seeds : 1/2 Tsp
Garam Masala : 1/2 Tsp
Ghee : 1 Tbs
Cooking Oil : To Fry

Method :

1. Grind Banana stem curry in a mixi jar. (Do not use any water to grind).

2. Take out from the jar and put it in a bowl.

3. Add jeera, salt and garam masala and 2 tablespoons of besan to it.

4. Mix it well and keep it aside.

5. Take a big bowl and add wheat flour. Add salt and jeera.

6. Add a tbs of ghee, 1/2 tsp of garam masala and mix it nicely.

7. Add water and prepare the thick dough.

8. Kneed the dough well and divide into small portions.


9. Now roll the small portion.
10. Place  a tbs of banana stem curry mixture and pull the edges to top.


11. Join the edges from the top portion and press it at the middle. See that it does not get open.

12. Keep a frying pan on the fire and heat. Put cooking oil and heat it.

13. Now let the flame be low. Put prepard kachoris and fry on low flame.

14. Fry on both sides till it turns golden brown.

15. Repeat the same and prepare the rest of the banana kachoris.


We had Kachoris with curd and cut onions. It taste good and  curd helps to digest the food easily and reduces the heat from our body.

Note :

Use of channa flour /besam/gram flour helps to absorb the moisture from banana stem curry.
Adding any other spices like chat masala, amechooru powder etc is optional.
Use of maida instead of wheat flour is optional. I have used wheat. It is a healthy option for maida.
Time : 30 Minutes.
15 Kachoris can be prepared.




Wednesday, June 24, 2020

Banana stem Curry

Banana stem curry is one of  the side dish. Banana stem is full of fiber and it should be eaten at least once a month or two.

Banana Stem has loads of benefits and people say that it takes away the dirt from intestine in a fine manner. It helps to flush out the stone from kidney. It eases the problem of indigestion.
I have used Banana Stem, little jeera and pepper. Added some grated coconut. Little jaggery is used to give a sweet taste.
The stem was given by our neighbour and they do have lots of place to grown banana plants. They do give us some banana and the stem most of the times. So it is easy for me to try many dishes out of banana stem.
Some time I do cut and put the raw pieces in curd and make  raw pachadi. (With out cooking). some time dal, some time curry so this time its dry curry with simple spices.
Let us see some benefits of eating banana stem in our diet.
Banana stem is good for taking out the kidney stone.
It is good for detoxifying our body. It is good for digestion.It helps to control the blood pressure and cholesterol. Healing acidity and gastric problems.
Banana Stem Curry simple, easy and healthy.
Lets see the recipe Now :

No Onion or Garlic is used in this Dish : Banana Stem Dry Curry.

Ingredients :

Banana stem : Small Piece
Butter milk : 1/2 Cup
To Add :
Dry ginger powder : 1/2 Tsp
Jaggery : 1 Tbs
Turmeric Powder : A little
Salt : As required
Coconut : 2 to 3 Tbs
Seasoning :
Coconut Oil : 1 Tbs
Green chilly : 2 to 3
Mustard Seeds : 1/2 Tsp
Jeera : 1/2 Tsp
Curry Leaves : 6 to 8 leaves.

Method : 


1. Add a cup of water to butter milk and soak banana stem pieces in it.
2. Wash and cut banana stem into small pieces.

3. Wash banana stem and drain out all the water from it.


4. Pressure cook banana stem for 6 to 8 minutes adding little water. Let it cool.


5, Prepare seasoning with coconut oil, mustard seeds, jeera, add green chilly and curry leaves.
6. Add cooked banana stem and let it boil.Add turmeric powder, jaagery and ginger powder.


7. Add salt and cook till all the water disappear.
8. Add grated coconut and mix it well. Shift it to a serving bowl.



9. Banana stem curry is ready to serve.

Note :

You can use 2 tbs of curd instead of butter milk. Add a cup of water and mix it well and dip the banana stem cut pieces in it.
Adding any other masala taste differ.  Adding red chilly powder instead of green chilly is optional.
Adding jaggery is optional. Use of any cooking oil instead of coconut oil is optional.
Time : 30 Minutes.
Serves : 4 to 5.

Saturday, June 13, 2020

Rava - Oats Idli

Today's  Food is breakfast food. It is Rava - Oats Idli.
This idly is healthy and yummy, easy to prepare and good breakfast and keeps us energetic for the whole day.


I have used medium rava/semolina, a cup of curd and a small cup of Oats.
The idli turns very soft and spongy and yum to have it.
Let us see the recipe Now :
Rava/Semolina : 3 Cups
Oats : 1 Small Cup
Curd : 1 Cup ( Better to Use savoury curd)
Salt : As required
Water : As required
Eno Salt : 1 Teaspoon
For Seasoning : 1 Tsp Oil
Mustard seeds : 1 Teaspoon
Curry Leaves : 8 to 10

Add caption

Method :

1. Take a big bowl. Add Rava, curd, salt and mix it well.


2. Add oats and required water and mix the batter nicely to Idli batter consistency.
3. Add seasoning done with mustard seeds, curry leaves and cashews. (optional).


4. Let the batter settle for 5 minutes.
5. Wash idli plates and apply ghee for each plate.


6. Add 1 teaspoon of Eno salt and mix the batter nicely.


7. Put the batter to idli plate and steam for 10 minutes. ( Pressure cooker or idli steamer).


8. Remove the done idlis and sprinkle some water on idli and take it out to a bowl.


9. Serve hot idli with ghee, sambar and coconut chutney.

Note :

Use of savoury curd results good idlis. Use of cooking soda instead of Eno is optional.
Roasting Rava in seasoning is optional. Use of medium size rava is best.
Time : 20 Minutes.
Serves : 3 to 4 .

Jack Fruit Guli Appa / Jack Fruit Paddu

Jack fruit season is almost over, you need to wait for one more year for the jack fruit season. May be the last Jack fruit I am using it h...

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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