Showing posts with label traditional. Show all posts
Showing posts with label traditional. Show all posts

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.

Friday, June 19, 2020

Moong Dal Chakli 2

Moong dal chakli is crispy, crunchy and it is always nice to have these home made crunchy food.
HOME MADE is always a best thing and we are really lucky to have it. You are sure of what you eat.


I have used moong dal, rice flour, chilly powder, jeera, ingh, sesame seeds and rice flour.
This type of Moong dal chakli is nice to munch, though I have already tried moong dal chakli in different type, this looks yummy, more crunchy and it is always good to try.
Chakli is always good to have with a cup of coffee or tea. 
I am a chakli lover. Yes. My doddamma used to scold me for that, not to eat so much oily food. During Gokulastami she used to prepare a big tin of Chakkuli those days. The preparation of chakkuli is not at all easy during those days.
She used to wash the rice and dry it on the flour and then dry roast urid dal. These are to be ground with the stone grinder by using their hands to turn the stone on the top. The flour then to be collected and then sieve it, again grind it in the same way. It used to lots of labour behind the chakli process.
The Chakkuli she used to make is to be fantastic and now it is only a remember. 
Let us see the recipe now :

Ingredients :

Moong dal :  1/2 Cup
Rice flour : 2 Cups
Chilly Powder : 1 Teaspoon
Sesame seeds : 1 Tbs
Butter : 2 Tbs
Salt : As required 
Oil : To Fry : 2 Cups

Method :

1. Wash and cook moong dal. (Pressure cook).


2. Grind it to paste consistency once it is cooled.


3. Take out to a big bowl and mix it nicely.


4. Add chilly powder, sesame seeds, salt and jeera.


5. Add rice flour and 2 tbs of butter and mix it well.


6. Add water little by little and prepare the dough.

7. Kneed the dough well and put a small portion of dough in chakkli mould. 


8. Keep a pan on the fire and put oil. Heat the oil.
9. Press chakkuli dough into hot oil and fry.


10. Fry on both sides till it turns slightly golden brown and take it out from the oil.


11. Put it in the big bowl. 


12. Prepare the chakkuli with remaining dough. 


13. Chakkuli is ready to serve.


14. Crsipy and crunchy chakkuli is ready to munch.

Note :

Use of hot oil instead of butter is optional. I have used butter. Fry chakkuli in medium and hot oil.
Kneed the dough well.
Time : 30 Minutes.


Wednesday, June 10, 2020

Toor Dal - Ondelaga Chutney

Toor dal - Ondelaga Chutney is a side dish that goes well with most of the main dishes. We had this Toor Dal - Ondelaga chutney for lunch.





Ondelaga/Gotukola is used as culinary vegetable and it is a medicinal herb plant. 
I have used Toor dal, red byadagi chilly, ingh/Asafoetida, curry leaves, tamarind pulp and fresh coconut gratings.
Let us see some benefits of eating Ondelaga/Gotukola leaves in our diet.
The plant yield only one leaf in its stem so that it is called as Ondelaga. (One leaf). 
It is used as a culinary vegetable and as a medicinal herb. It is known a Mandukaparni In Sanskrit. It is in the shape of frog so that it got its name as Mandukaparni.
People call it as Brahmi also because it is loaded with medicinal values.
Its known as Ondelaga in Kannada/Karnataka.
Saraswathi Aku in Telugu/Andra pradesh.
Vallari Keerai in Tamil/Tamilnaadu
Karivan or Karivana in Marati /Maharasthtra
Kandha Brahmi in Gujrati /Gujarat
Thulkudi in Bengali /Bengal
Bengsag and Brahmi in Hindi

It helps in good relief for pains. It boost cognitive function.
 Ondelaga helps in reducing anxiety and stress. It helps in controlling the blood sugar level.
It also helps in reducing the swelling and improve the circulation of blood.
Gotukola is rich in anti inflammatory properties and helps to reduce the joint pains and arthritis.
It is good for memory power. It is good for our skin health and hair health.
Gotukola helps to detoxify our body and keeps us in good health
It is good for blood pressure since it helps in controlling the blood pressure level by decreasing the tension and anxiety in our body.
It is good for digestive disorders, helps in strengthening nervous function and memory power in us.
Let us see the recipe Now :
Do Not Fry the leaves when you cook. It looses its healthy benefits when it is cooked. It should be added at the end of the process of cooking.


Ingredients :
Ondelaga Leaves : 1 Handful
Toor Dal : 1 Tbs
Oil : 1/2  Tsps
Tamarind : Small marble size
Byadagi chilly : 4 to 5
Ingh /Asafoetida : A little
Salt : As required
Coconut : 1 Cup
To Season :
Oil : 1 Tsp
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6

Method : 

1. Keep a small frying pan on the fire and heat. Add half tsp of oil, 1 tablespoon of toor dal.
2. Add 4 to 5 byadagi chilly and fry nicely till toor daal turns as golden red.
3. Add little ingh and put off the fire.


4. Add a handful of ONDELAGA leaves and mix it well. Keep it aside.


5. Soak little tamarind in warm water for 5 minutes and squeeze out the pulp. Keep the pulp aside.


6. Grate coconut and grind it with fried mixture, tamarind pulp, salt. Add water if required while grinding.
7. Take it out from the mixi jar and put it to a serving dish.


8. Add mustard seeds seasoning with little ingh and curry leaves.


9. Toor dal - Ondelaga Chutney is ready to serve.




10. Enjoy Toor Dal - Ondelaga Chutney with your food.

Note :

Fry dal till it turns golden brown. You should be careful while adding water if required.
Adding more chilly is optional.
Use or more coconut is optional.
Time : 15 to 20 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.

Monday, May 4, 2020

Coconut - Jaggery Kadubu

Coconut - Jaggery Kadubu is also known as Kai kadubu, is delicious and finger licking kadubu for Udupi People.

I have already prepared this Kayi Kadubu/Coconut Jaggery Kadubu in different methods. Here is one more method that you can prepare soft and yummy Coconut - Jaggery Kadubu.
This type of Coconut Kadubu I have seen in sister Sujatha's house in Udyavar.


Coconut - Jaggery Kadubu done in this way stays soft even when it is cooled.
This time I have tried this with Rice flour and used home grown Turmeric leaves. So happy to use home grown Turmeric leaves, its pure and no chemical menure is used.
The procedure is simple. The procedure goes like this. Boil water and put fine rice flour, stir continuously till it turns as one whole ball. Put off the fire and leave it cool a bit. Then kneed the dough nicely and divide into small ball. Roll these balls like small chapati, fill in the sweet jaggery coconut mixture and fold it. Place this in turmeric leaf. Close the leaf by two sides and steam cook for 30 to 40 minutes. The aroma of cooked coconut jaggery spread the house and you crave to eat the food you prepared.


The coconut jaggery mix is prepared this way. Grate fresh coconut and powder jaggery. Powder 4 to 5 cardamom pods into powder. Put this mixture of coconut- jaggery - cardamom mixture in a pan and stir for a while till the moisture (water content) disappear. But let the mixture have glossy look. (Do not stir till it gets dry). Coconut - Jaggery mixture is also ready to use.

Now we will prepare Turmeric leaves Coconut Jaggery Kadubu.

Sweet Tooth Lovers really love to have this Kadubu.
Healthy way of eating is always good for health.
Jaggery is used and jaggery has loads of healthy properties.
Coconut is good for health too.
The coconut - jaggery mixture can be used for preparing modakas.
This is steamed food.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Boiling water : 3 1/2 Cups
Grated Coconut : 1 Bowl (1 Small coconut).
Jaggery : 1/2 Cup or little more
Ghee : 1 Teaspoon
Salt : A little
Cardamom : 3 to 4 Pods
Turmeric Leaves : 6 to 8
Method :
1. Wash turmeric leaves and cut into 1/2 and keep them aside.


2. Grate coconut and powder jaggery and cardamom.


3. Keep a pan on the fire and add coconut jaggery -cardamom mixture.


4. Stir nicely till it the moisture disappear. Put of the fire and let it cool.

5. Keep a big pan and put 3 glasses of water. Add 1ts of ghee and let it boil.
6. Add a very little salt. Put rice flour slowly once the water starts to boil.


7. Stir slowly and continuously till it turns as one whole ball.


8. Put off the fire and let it cool a bit. (Not completely).
9. Wet your hands and then kneed the rice flour dough nicely.


10. Divide them into small portions. (Turn them as small ball shape).
11. Roll them as small poori and place the coconut mixture inside and fold it.


12. Place this folded Kadubu in turmeric leaves and arrange them in a plate.


13. Keep a steamer or pressure cooker on fire and put little water in it. Place a plate.

14. Keep all the kadubu kept in turmeric leaves. Arrange them nicely.

15. Steam cook for 35 to 40 minutes on medium flame.


16. Open the lid and check by piercing a knife edge to kadubu. It should not stick.


17. Take out the kadubu from turmeric leaves and serve.

18. Serve with spoon of ghee on top.


Note : 

Rice flour should be very fine to get good Kayi Kadubu.
No need to use more ghee. Adding a tsp of ghee helps the rice flour not to get stuck at the bottom.
One must use fresh coconut. Use of more jaggery is optional.
Total Time : 50 Minutes.
Serves : 4 to 5 

Same dough and same coconut Jaggery mixture....Modakas 





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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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