Showing posts with label simple. Show all posts
Showing posts with label simple. Show all posts

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. 

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.

Sunday, June 7, 2020

Aloo Palya

Aloo/Potato Palya / Potato Dry Curry is an easy and yummy Palya. It is fantastic combination for Curd Rice or any other main dishes. Here is Aloo Palya with South Indian touch, try and enjoy.



I have used Potatoes/Aloo, seasoning with usual mustard seeds and jeera. Added some sambar powder to give South Indian taste. Added some coconut to give South Canara taste. The combination was super good and we enjoyed it as one of the side dish with our lunch.
I also prepared Parata/Parota with the same Aloo Palya. Give a try and enjoy parota also. You will definitely like the taste.
Aloo is full of carbs and it provides energy to our body. It is better to cook rather than frying. Frying potato is not that good.
Its a simple curry and easy to prepare it.
Let us see the recipe Now :

Ingredients :

To Cook :
Potatoes /Aloo : 2 to 3 (Medium sized).
Seasoning : 
Cooking Oil : 2 Tb
Mustard Seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tsp
Curry Leaves : 6 to 8
To Add :
Salt : As Required
Turmeric Powder : A little
Ingh/Asafoetida : A little
Chilly Powder : 1/2 Tsp
Pepper Pods : 4 to 5
Sambar Powder : 1 Tbs
Fresh Grated Coconut :  2 to 3 Tbs
Green chilly : 1


  Method :

1. Wash and peel off the outer layer of potatoes.
2.Cut them as french fry shape. ( Long and thin).  Wash and slit a green chilly.


3. Wash it again and take out all the water and keep the potatoes aside. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add cooking oil, mustard seeds and jeera.
5. Let mustard seeds splutter. Add ingh, slit green chilly, crushed pepper and curry leaves.

6. Add cut potatoes and stir slowly. Let the flame be low and medium.
7. Sprinkle some water and cook. Stir in between. Crush pepper pods and keep it aside.


8. Add little turmeric powder and mix it well.


9. Let it cook till soft. Add required salt.
10. Add chilly powder and sambar powder.


11. Mix it nicely and add grated coconut. Cook on low flame for 2 minutes.


12. Put off the fire and shift Palya to a serving dish.


13 We had Aloo Palya for our lunch.


14. I used the palya to prepare Parota at night.



Note :
Adding more oil is optional. You need to add water little by little till Potato turns soft. (Do not add at once. Adding little by little is advisable).
Adding sambar powder adds to the taste.
No onions or garlic used.
Adding coconut is optional.
Time : 25 to 30 Minutes.
Serves : 3 to 4 .













Saturday, May 30, 2020

Almond /Badam Halva

Almond Halva /Badam Halva is one of the delicious sweet treat and I love to have it at any time of the  day. I am not a big fan of sweets but I always prefer to have this Badam Halva.

It is very easy and quick to prepare it. The taste is amazing when you do prepare at home.
The ingredients I used are almonds, sugar, boiled milk, ghee and Kesar/Saffron.
Posting this sweet dish for to note our son Rishikanth Got married to Kavitha Last week and We wish the newly wedded couple to all the best and lead Happy Life.
I also request all my friends to Wish  Rishi - Kavitha for their bright future.

Lets see the recipe Now :

Ingredients :

Almonds : 1 Cup
Sugar : 1 Cup or little less
Milk : 1/2 Cup
Ghee : 2 to 3 Tbs
Milk Powder : 2 Tbs


Method :

1. Soak almonds in hot water and remove its husk.
2. Grind almonds with milk to paste consistency.


3. Add 1/2 cup of sugar to a big pan and keep the pan on the fire.


4.Put ground almond - milk mixture and milk powder.


5. Add a tbs of ghee and stir it slowly.


6. Let the flame be on slow flame.


7. Stir continuously it it starts to leave the pan.


8. Add a tbs of ghee and put off the fire.

9. Mix it nicely and put it in a serving dish.

10. Serve as You Wish.

Time : 15 to 20 minutes.
Serves : As you like it.

Note :

Adding more sugar to halva is optional. Adding more ghee is optional. Take out the halva once it starts to leave the pan. Then add a tbs of ghee. Grind it till paste to get good taste. Adding milk powder is optional.

Wednesday, May 13, 2020

Carrot Uttappa

Uttappa is a puffed dosa with some vegetables or onion pieces. Here I have tried with carrots and the batter used here is idli batter. Idli batter has semolina instead of rice. I have steamed medium sized rava, cooled it and added to fermented urid batter. After preparing idli, the remained batter is used for preparing Carrot Uttappa.


Idli batter is slightly different from dosa batter. Idli batter has more urid dal and the  the rice used will be rava consistency.
Carrot Uttappa is good for breakfast, or in the evening or for dinner. Carrots are full of fiber and rich in vitamins and minerals.



  1. RAVA - URID IDLI To prepare Idli batter please follow the link given below
Urid dal is full of protein and rich in fiber. South Indian breakfast is easy to digest, helps you be cheerful and keeps you energetic Whole day.
Let us see the recipe Now :

Ingredients :

Idli Batter : 1 Bowl
Carrot : 1
Chilly Powder : 1/2 Tsp
Ginger : 1/2 Tsp
Salt : A little


Method : 

1. Wash and grate carrot, remove the outer layer of ginger and grate it.
2. Mix carrot and ginger gratings, salt and chilly powder nicely and keep it aside.
2. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.
3. Add very little oil and put a ladle of batter on the hot pan.

4. Add some grating mix and put a tsp of oil on top.


5. Cover and cook on medium or low flame.


6. Turn the other side and cook for a minute.

7. Take out the Carrot Uttappa from the pan and serve with your choice of side dish.


8. Prepare the same with remaining Uttappa.

Note :

Rice Urid dal Idli batter link is given at the top. Please follow to get the good idli batter.
Use of oil is optional. Adding coriander and curry leaves is optional. I did not have the coriander leaves so could not add it. Better use less spice for good health.  No onion or garlic is added because it might cause acidity. I am not in favour of onions and we do not use much onions.
Time : 30 Minutes.
Serves : 3 to 4 .

Tuesday, April 28, 2020

Mango - Ginger Chutney

Now the season of mangoes are started. You can get good raw mangoes in the market. Here I have tried This Udupi style Mango  Chutney which is spicy and definitely You will love it.



Kota a small town on the way to Kundapura near Brahmavar. The people here are well known for their typical rural kannada speaking. Kota Brahmins are famous for spicy food.
The very famous MT.R and Maiyas group of hotel owners in Bangalore are from Kota and they do serve yummy, healthy food to the public.
I said all these about Kota and Kota brahmin, their spicy food because I have prepared Mango Chutney in the same traditional way.
Coming back to the subject of Mangoes or any vegetable in that matter, using the seasonal fruits and vegetables are very good habit and they are filled with natural nutritious properties in them.
I have used Raw Mango, very little dry ginger and byadagi chilly fried in coconut oil.
Use of coconut oil is very good for health. It keeps your body and mind safe.
In this chutney we remove the outer layer of raw mango and fry red chilly in coconut oil. (Only chilly).
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Small one
Byadagi chilly : 5 to 6
Fresh grated coconut : 1 Cup
Ingh /Asafoetida : A little
Dry Ginger : 1/4 Tsp (Optional).
Salt : As required
Cooking Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and remove the outer layer of mango and cut them into small pieces.
2. Fry byadagi chilly in 1 tsp of coconut oil. Let it cool.


3. Grate or cut coconut into small pieces and  Grind it with mango pieces, fried chilly, salt, ginger and required water. (Chutney should be thick, so use limited water only).




4. Remove the chutney to a serving bowl.
5. Season with mustard seeds, ingh and curry leaves and add it to Mango - Ginger Chutney.


6. Serve it with hot rice and little ghee on top.

Note :

Fry chilly nicely on low flame. Adding more chilly is optional. Adding ginger is optional. Ginger adds to the taste and is healthy. Removing the outer layer is a must to get good taste of the chutney.
Use of coconut oil is optional.
Time : 10 Minutes.
Serves : 3 to 4 People.

Sunday, April 19, 2020

Quick Paneer Bites

Paneer is a milk solid and is filled with proteins. I have prepared quick bites using Nandini
Paneer. It is an easy, quick, simple and healthy bite.


I have used Nandini Paneer, chilly powder, jeera powder, garam masala and chat masala. Added a teaspoon of curd and mixed the spices and rolled the paneer pieces in spice mixture. Left that for rest for 10 minutes.

Let us see some benefits of eating Panner in our diet.

Cottage cheese /Paneer is rich in protein. It helps to strengthen our bones and teeth. It is good for improving our digestion. It also maintains the blood sugar levels in our body. It is a rich source of proteins, magnesium and folate.
Let us see the recipe Now :

Ingredients :

Paneer : 250 Gr.
Curd /Yogurt : 1 Tablespoon
Chilly Powder : 1/2 Tsp
Pepper : Crushed : 2 to 3 pods
Garam Masala powder : 1/4 Tsp
Jeera /Cumin Seeds : 1/2 Tsp
Chat Masala powder : 1/4 Tsp
Salt : As required
Cooking Oil : 2 Tbs

Method :

1. Cut Paneer into desired shape and size.


2. Take a big bowl and Put curd, salt, garam masala, chilly powder, Crushed pepper and jeera.
3. Mix all the ingredients nicely and add paneer. Slowly stir and leave it for 5 to 10 minutes.


4. Keep a pan on the fire and heat. Add a teaspoon of oil and place paneer one by on hot tava.
5. Sprinkle some oil on top and by the sides. Cook on both sides on medium flame.


6. Shift it to a serving dish and sprinkle some chat masala on top and serve.

Note :

You can add more spices of your choice. I do prepare dishes with mild spices. You should cook on both sides till golden brown. Cook on medium flame. Cooking the whole process on low flame will turn Paneer hard. Adding more oil is optional.
Time 20 Minutes. : All together.
Serves : 2 to 3.

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...

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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