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

Thursday, November 14, 2019

Horse Gram & Cucumber Chutney

Horse Gram & Cucumber Chutney is one of the yummy dish that I tried recently. It is the combination of Horse gram and cucumber goes well and you get yummy chutney.

I have used Horse gram, mangalore cucumber, red byadagi chilly, ingh/asafoetida and coconut.
Let us see the recipe now "

Things needed 

Horse Gram : 1 Tablespoon full
Mangalore Cucumber : 1 Bowl
Coconut : 1 Cup
Red byadagi chilly : 4 to 5
Mango Tokku : 1 Tsp
Salt : As required
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
ingh/Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and cut cucumber, remove the pulp completely and cut cucumber into small and dip in a bowl full of water.

2. Remove the pieces from water and cut it into small pieces.

3. Keep a pan on the fire and add 1/4 tsp of oil and fry horse grams nicely till it gets crisp.

4. Add chilly and fry for a minute.

5. Add cut cucumber and fry for 2 to 3 minutes and put off the fire.
6. Add some curry leaves and ingh to the fried ingredients and let it cool. Add Mango tokku.


7. Grate coconut, grind it with fried ingredients and mango tokku.

8. Add required water while grinding. (The chutney should be thick).
9. Add salt and grind it for a few seconds.

10. Take out the chutney to a serving dish.

11. Prepare seasoning and add it to Chutney.  Use coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh/asafoetida.


12. Serve as one of the side dish.

Note :

Dry roast or fry horse gram on low flame. Let it fry nicely. You can use the cucumber peel also to fry and grind. I have used the peel.
Soak cut cucumber in plain water to get rid of bitter taste.
Adding more chilly is optional. Use of coconut oil taste good. (Optional).
Time : 20 Minutes
Serves : 3 to 4 .


Thursday, June 20, 2019

Simple Pudina / MInt Chutney

Pudina /Mint leaves are loaded with medicinal values. People do use Pudina leaves in day today cooking. It has its own aroma.I have prepared traditional Chutney using Pudina Leaves.
I have used Pudina leaves, coconut, Urid dal, red chilly, tamarind.



Lets see some benefits of having Pudina /Mint leaves in our diet.

Pudina /Mint is one of the popular herb which helps in cooling our body system. It has been used as medicine even in hundreds years ago.
Pudina is good for easy digestion. It is good for treating astama.  Good for Respiratory problems. It helps in taking good skin care. It is filled with anti septic properties. It is good for treating nausea and headache. It is good for weight loss.
Pudina Chutney is an easy dish and good for lunch or other main dishes.

No ONION OR NO GARLIC is added in this Pudina Chutney.

Let us see the recipe Now :

Ingredients :

To Grind :
Fresh Coconut : 1 Cup
Tamarind : 1/2 Marble size
Salt : As required
and fried ingredients :
To Fry :
Urid dal : 1 Tablespoon
Red chilly : 5 to 6
Ingh/Asafoetida  : A pinch
Curry Leaves : 1 Handful
Pudina Leaves : 1 Bundle
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6



Method :

1. Wash and clean Pudina /Mint Leaves nicely and keep it aside.


2. Grate coconut and keep it aside.
3. Keep a pan on the fire and put 1/2 tsp of oil. Add urid dal and fry on low flame.
4. Let it turn golden brown. Add ingh, curry leaves and pudina leaves. Fry for 1 to 2 minutes. Add grated coconut to fried ingredients.
5.Put off the fire and let the fried ingredients cool.


6. Grind fried ingredients with coconut and tamarind.  Add required water to grind.
7. Add required salt and churn for a minute. Remove the chutney from mixi jar to a serving bowl.
8. Add coconut oil seasoning with mustard seeds, ingh, curry leaves.


9. Mix it well and serve Pudina Chutney with the main dish you have prepared.

Note :

Fry urid dal on low flame.
Do not use much oil to fry. Adding more chilly is optional. Do not add any onion or garlic to chutney.
The taste might change. Use of any cooking oil is optional.
Time : 15 Minutes
Serves : 3 to 4 .

Tuesday, February 5, 2019

Flax Seeds - Radish Chutney

Here is Flax Seeds - Radish Chutney. It is yummy, easy, healthy, simple and quick.



Chutney is one of the side dish for many main dishes. We South Canara people are used to eat Plain rice with any spicy chutney and a spoonful of ghee. That taste heavenly and the one who eats this combination of Hot Rice + Spicy Chutney + Ghee will simply agree and will droll again for the same.
Varieties of chutneys can be prepared using different ingredients.
Here I have tried Flax seeds and Mooli/Radish and coconut chutney.

Let us see some benefits of eating Mooli/Radish in our diet.

Radish is fiber rich vegetable and it helps in digestion. It boost immunity and good source of anti oxidant properties. It is one of the good food for people who suffer from piles. It helps to treat urinary infections. Radish is rich in potassium and helps in controlling the blood pressure level in our body.
Radish has a low glycemic index and helps to regulate sugar level in our body. Radish juice helps on the blood sugar level of diabetic patient. Radish is filled with Vitamin C, phosphorus, zinc and Vitamin B complex properties.  They are very good for the skin. The water content in Radish helps to maintain healthy moisture in the skin. Eating radish helps in protecting our kidneys. It is good for treating jaundice. Radish is good for
 liver and stomach. It help in purifying the blood and eliminate toxins and waste. Radish is rich in Vitamin C, potassium, calcium, sodium, folate, magnesium, phosphorus, zinc,  Vitamin B6, Vitamin A and Vitamin K.
Flax seeds - Radish Chutney goes well with idli, dosa, chapati, rotti, plain rice and most of the main dishes. No Onion or Garlic is used in this Flax Seeds - Radish Chutney.
chutney.
Let us see the recipe Now :

Ingredients :

To Fry :
Flax seeds : 1 Tablespoon
Cooking Oil : 1 Teaspoon
Byadagi chilly : Red chilly : 5 to 6
Curry leaves : 8 to 10
Ingh /Asafoetida : A little
To Grind :
Coconut : 1 Cup
Tamarind : 1 Small marble size
Radish : 1
Salt : As required
To Season :
Mustard seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Curry leaves : 5 to 6
Ingh : A little

Method :

1. Wash and scrape out the outer layer of Radish and cut into circle shape. (Very thin slice).
2. Grate coconut and keep it aside;


3. Keep a small frying pan on the fire and add 1 teaspoon of oil. Add flax seeds and fry till they turn crispy. ( On low flame ).
4. Add red chilly and fry for a minute. Add curry leaves and ingh. Put off the fire. Add cut radish and mix it well. Let the fried ingredients cool.


5.Grind the fried ingredients with a small marble size tamarind. (Add required water while grinding).
Add required salt and churn for a minute.




6. Shift the chutney to a serving dish. Add mustard seeds, curry leaves seasoning with ingh.
7. Serve with the main dish you have prepared.

Note :

Fry flax seeds on low flame. Adding more / less chilly is optional. Adding more coconut is opitional.
No need to fry the mooli / radish much. Add radish pieces at the end and put off the fire.
Serves :2 to 3 
Time : 10 Minutes


Thursday, January 10, 2019

Baragu /Prosso Millet Coconut Rice

Baragu / Prosso Millet is one of the grain from Millet family. I have tried coconut rice using Baragu / Prosso Millet. Here is a simple and healthy recipe that you can try for this Makara Sankranthi Festival.

I used prosso millet, coconut, red chilly and some spices like mustard seeds and urid dal.
As I said it is simple, healthy and easy.
Millet do not contain fat. It is free from cholesterol and rich in fiber, vitamins and minerals.It is gluten free and good for diabetes and helps to control blood pressure in our body.
Let us see the recipe :

Things Needed :

Prosso /Baragu Millet :  1 Big cup
Water : 2 cups
To Season : Oil : 2 Tablespoons
Ghee : 3 to 4 Tablespoon
Red chilly : 3 to 4
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 1 Handful
Cashew Nuts : 2 to 3 Tablespoons
Coconut : Fresh /Grated : 4 to 5 Tablespoons.
Salt : As Required



Ready to serve Baragu /Prossso Millet Coconut Rice 

Method :

1. Clean and wash baragu/prosso millet.


2. Add 2 cups of water and cook in pressure cooker. ( Use the same measuring cup to add water).
 ( It is 1 : 2,  1 prosso millet and 2 cups of water). Allow it to cool.
3. Now spread the prosso millet in a big plate. Millet get to normal temperature.


4. Wash curry leaves and cut into small pieces.


5. Keep a big pan on the fire and add  2 tablespoons of oil to the pan.
6. Add mustard seeds and urid dal. Urid dal turns golden brown and mustard seeds splutter.
 7. Add red chilly and fry.
8. Add cut curry leaves and cashew nuts. Fry cashews in hot oil till they turn golden colour.
9. Add cooled Baragu/Prosso Millet and required salt. Stir slowly and mix it well.


10. Now add coconut and 3 to 4 tablespoons of ghee and mix it nicely.
11. Let it cook on low flame for 2 to 3 minutes. Shift the ready Baragu /Prosso Millet Coconut Rice to a serving dish.

12. Simple, Mild and healthy Baragu /Prosso Millet Coconut Rice is ready to serve.

Note :

Use only twice the quantity of water to cook any millet. It does not take much water. Adding more ghee is optional. It adds to the taste. Adding green chilly instead of red chilly is optional. Taste may differ. Use of red chilly is traditional. Use of any cooking oil is optional. Fresh coconut gratings adds to the taste. Do not cook much after adding coconut. ( 2 to 3 minutes will be enough to get good aroma and the good benefits of coconut).
Time : 30 Minutes.
Serves : 3 to 4 .



Saturday, October 27, 2018

Maavina Kayi Hindi / ಹಿಂಡಿ./chutney

This Mango Tokku is very easy to prepare and you can keep them in fridge for a long time. 


 I got some mangoes from my relatives and was lazy to prepare pickle. The nest day I remember and saw it has turned bit yellowish but it was hard and I could try this Mango chutney /tokku which is very easy and you can keep this tokku in the fridge for a long time.
This Mango Chutney is prepared during the end of Mango season. Now we can see raw mangoes in some shops these days. 
This type of tokku is prepared at my aunt's house. No need to be boiled or cooked. Raw mangoes are used to this chutney and it is called as Hindi /ಹಿಂಡಿ. 


Let us see the recipe now :

Things Needed :

Raw Savoury Mangoes : 2 
Red chilly powder : 2 to 3 Tablespoons
Salt : 2 Tablespoons
Mustard seeds : 1 Tablespoon
Methi Seeds : 1 Teaspoon
Ingh/ Asafoetida : A little 
Oil : 2 Tablespoons 
To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1Teaspoon
Ingh/Asafoetida : A little 

Method :

1. Remove the outer layer of mango and cut into small pieces.
2. Put salt and mix it well.


3. Dry roast methi seeds until it turns golden brown.
4. Dry grind mustard seeds and methi seeds and keep it aside.


5. Now grind cut mangoes with salt, red chilly powder, ingh and powdered mustard and methi seeds.


6. Do not add any water while grinding. You can use dry grinder /chopper.
7. Add a little turmeric powder and grind it. 
8. Let all the ingredients turn soft and completely fine.


9. Remove it from the mixi jar and add seasoned mustard seeds and ingh with coconut oil.


10. Leave it in a bowl till it is cooled and then store it in a glass bottle. ( Clean the bottle nicely before you put Hindi in to it). 

Note : 

Do not add any water while grinding.  Mangoes should be cleaned in dry clothes nicely before using it. Adding more chilly powder is optional. Use of savoury mango is must. Keep this mango chutney in a fridge to save for more days. I have used MTR Chilly Powder. 
You can add mango chutney to prepare Mango Chitranna. 
Time : 30 Minutes
Serves as you use it.

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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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