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

Thursday, October 22, 2020

ಆರೋಗ್ಯಕರ ಕಾಳುಗಳ ಪಲ್ಲ್ಯದೊಂದಿಗೆ ಪಾವ್ /ಬನ್ಸ್ ಸವಿಯಿರಿ


Try and enjoy this Misal Pav. Easy way to do it.

Soak Kabooli channa, Dry peas, black eye beans, cow peas and whole green grams for 5 to 6 hours.
Wash and pressure cook for 15 minutes.
Let it cool.
Pressure cook 1 Sweet potato and peel of its skin after it gets cool.
Wash and cut 3 tomatoes, 2 green chilly and an inch of ginger to scrape. ( Wash and remove the outer layer of ginger, wash it again and then grate it.). 
Keep a pan on the fire and add 2 tbs of oil. Fry 1 tsp of jeera/cumin seeds, add cut chilly, ginger and cut tomatoes. Fry nicely till tomatoes turn soft.
Mash sweet potato and add it to tomatoes. Mix it well. 
Add cooked pods and stir well. 
Add required salt and little yellow powder/Turmeric powder and mix it nicely. Let it boil for 2 to 3 minutes.
Add 2 tbs of MTR Pav bhaji masala and mix it slowly.
Let it cook for 2 to 3 minutes. (Add water if required).
Add 2 tbs of kasoori methi/Dry methi leaves and cook for a minute.
Add 2tbs of butter and shift the curry to a serving dish. 
Enjoy this Misal with Pav.
Cut buns/ Pav into two slices and spread some butter and heat it on hot pan. Cook slightly on both sides and serve with Misal Curry.
Note :
You can use little mixture on top of Misal. I did not use.
You can add more chilly, chilly powder to make it more spicy.
Adding any brand of Pav bhaji spice is optional.
Soaking the pods is a must or you might get hard pods in between when you eat.. 

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. 

Monday, August 24, 2020

Kadale /Channa dal Pancha Kajjaya

Pancha Kajjaya is a sweet dish which is prepared using 5 ingredients.
This Pacha Kajjaya is normally prepared for Naivedya/ offering and eaten as Prasada.
I have prepared Pancha Kajjaya with Channa dal, Sesame seeds, cardamom, jaggery and coconut.


For all the festivals we do prepare Pancha Kajjaya for Naivedya.
In temples we do get Pancha Kajjaya as Prasadam. Pancha Kajjaya Prasada is very famous in Udupi and South Canara. 
We do have varieties of Pancha Kajjaya prepared during festivals. Avalakki pancha kajjaya, Aralu Pancha kajjaya, Kadale pancha kajjaya, kadalekaalu pancha kajjaya, moong dal pancha kajjaya etc.
 Here I have prepared Channa Dal Pancha Kajjaya as Naivedyam for Lord Ganesha.
It is easy, quick and healthy.
Channa dal is full of minerals and vitamins. Coconut helps us to provide good cholesterol for the body. Jaggery helps in reducing the acidity. Cardamom helps to digest the food well. Sesame seeds are fiber rich with vitamins and minerals. So eating all together is a divine taste.
Try and enjoy.
Let us see the recipe Now :

Ingredients :

Channa dal : 1 Cup
Coconut : 1/2 Cup
Jaggery : 1/4 Cup
Cardamom : 3 to 4 Pods
Sesame Seeds : 2 Tablespoons


Method : 

1. Dry roast channa dal till it turns golden brown. Take it out from the pan and leave it for cooling.


2. Dry roast sesame seeds till they splutter and take out from the pan. Let it cool.


3. Grate coconut and dry roast till golden brown.


4. Powder jaggery. Remove the seeds from cardamom Pod. Keep the seeds aside.


5. Dry grind roasted channa dal, sesame seeds, dry copra/ Kobbari cardamom and jaggery little by little.

6. Mix all the ingredients nicely and keep it as Naivedyam and after Pooja enjoy the Prasada.
Note :
Do not dry grind channa dal completely. It should be coarse powder. Mixing all the ingredients nicely adds to the taste.
If you are using fresh coconut gratings roast it nicely before adding to grind. or Pancha Kajjaya gets spoil.
Time : 15 Minutes
Serves : As You Serve.

Tuesday, August 18, 2020

ಕೇಸು/ Kesu/ Colocasia Sasive/ Colocasia Mustard Curry

Kesu/ Colocasia leaves are good to eat during the rainy season and it helps us to keep our body warm.

I have prepared sasive/mustard based curry using Kesu leaves.  We do have some leaves grown in pots in our terrace garden.
It is an easy dish and one should remember to use proper amount of tamarind while cooking. Or it starts to itch and the food goes waste.
I have used some kesu leaves, mustard seeds, green chilly and seasoned in coconut oil.

Let us see some benefits of having Kesu Leaves in our diet. 

Kesu leaves are loaded with potassium, minerals, vitamins and healthy properties. It has vitamin C, vitamin A and C. They are rich in fiber and protein. It is gluten free and helps in lowering the blood pressure. It helps in building strong immune system in our body. It is rich in disease fighting antioxidants. It helps in good digestion. It is said that it is good for diabetes.
 Let us see the recipe now :

Ingredients : 

To Cook :
Kesu /Colocasia Leaves : 10 to 15 (Small ones)
Tamarind : 1 lemon size (small lemon)
Salt : As required
Turmeric : A little
Jaggery : 2 Tbs
To Grind :
Coconut : 1 Cup : 5 to 6 Tablespoons
Mustard Seeds : 1/2 Tsp
Green chilly : 2 to 3
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh/ Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1 Wash and remove the hard part behind the leaves, cut it into small pieces.


2. Keep a pan on the fire and heat. Add coconut oil and mustard seeds. Let it splutter. Add curry leaves and ingh.

3. Soak tamarind in hot water and squeeze out the pulp and keep it aside.

4. Add cut Kesu leaves and fry for a minute. Add tamarind pulp. Add turmeric, salt and jaggery.
5. Let it cook till soft.

6. Grate coconut and grind it with 1/2 tsp of mustard seeds, 2 to 3 green chilly.


7. See that kesu leaves are soft. Add ground coconut mixture to kesu curry and mix it well.

8. Boil it for 2 to 3 minutes.

9 Shift it to a serving dish and serve as one of the side dish for lunch.

10. We had this Kesu Sasive for lunch.


Note : 

Use of tamarind should be proper. Adding less jaggery is optional. Use of coconut oil is optional. I have used some home grown Palak/Spinach leaves with Kesu leaves. (Optional). Use of more or less chilly is optional.
Time : 30 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).

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.




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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