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

Friday, February 28, 2020

Raw Mango Tambuli

Raw Mango Tambuli is one of the side dish. Tambuli is nothing but butter milk curry and is normally eaten at the beginning of the food during lunch. You can also use tambuli as drink.


It is healthy, soothing, digestive and yummy side dish. Here I have tried Raw Mango Tambuli and it suits to all age group. You can use it as drink or a side dish with rice.
I have used Raw Mango gratings, ghee fried jeera, pepper, little grated coconut and 1/2 cup of curd.
Let us see some benefits of Raw mango in our diet. 
Raw Mango helps to protect us from dehydration. It boost energy and good for heart. It has a rich source of nutrients. It has a good source of anti oxidant properties. Good for digestion. It is good for eye health. It is rich in Vitamin A, Vitamin E, Vitamin B6, Vitamin K and Vitamin C. It contain soluble fiber and good for people who suffer from constipation. It has minerals like Iron, copper, potassium and magnesium.
Let us see the recipe now :

Ingredients :

To Fry :
Ghee : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 1/2 Teaspoon
Green chilly : 1/2
Mango gratings : 2 to 3 Tablespoons
Ingh/Asafoetida :  A little
Curry leaves : 6 to 8
To Grind :
Coconut gratings : 2 to 3 Tablespoons
Fried Ingredients
Water : Very little (1/4 cup or little more).
To Add :
Salt : As required
Curd /butter milk : 1 Cup


Method :

1. Wash and grate mango and keep the gratings aside.

2. Grate coconut and keep it aside. Wash green chilly and curry leaves and keep it aside.
3. Keep a pan on the fire and heat.
4. Put ghee, jeera and pepper. Fry on low flame.
5. Add Green chilly and fry. Add grated raw mango and mix it well. Add curry leaves.

6. Put off the fire and add coconut. Let it cool.
7. Grind it with required water once it is cooled. Take out  the mixture to a bowl.


8. Add curd and required salt. Mix it nicely.


9. Add jeera seasoning done in 1/2 tsp of ghee and serve with other dishes.



10. Yummy, healthy, easy and seasonal Raw Mango Tambuli is ready to serve.



Note :
Do not use much ghee. Do not add more chilly. Tambuli should be mild and pepper pods adds mild spice to Tambuli. Add fresh coconut gratings to get Ghama Ghama Tambuli. Do not use dry coconut. It changes the flavour of the tambuli and the taste differ.
You can use butter milk instead of curd.
Time : 15 Minutes 
Serves : 2 to 3.

Sunday, February 16, 2020

Kashaya Coffee

Kashaya is nothing but some healthy drink. It is helpful to take care of your body. Kashaya is prepared using some home available spices.


This Kashaya powder is very useful to protect you from all type of ill health.
It is good for cough, keeps your body warm and controls blood pressure and diabetes.
Kashaya can be used as coffee, means every day you can drink. Morning coffee time or after breakfast you can have this drink.
Kashaya powder is very easy to prepare and this kashaya recipe I got from my co sister. Her father and brother used to advice people and give home prepared medicines, pain relief oils and they served the local people.
I have used methi/fenugrik seeds, poppy seeds, Jeera/cumin seeds and little pepper.
The four ingredients are dry roasted and dry ground it. The Kashaya powder should be stored well and use it whenever you prepare Kashaya Coffee.
It is good for digestion, controlling your blood pressure, blood sugar and it helps in taking care of your health by protecting the whole system.
Let us see some benefits of Methi seeds in our diet.

Methi /Fenugrik seeds helps to balance the cholesterol level in our body. It helps in reducing the fat.
It is good for stomach upset and digestive problems : When you have stomach upset do take a glass of butter milk and 1/4 teaspoons of methi seeds soaked in it. No need to rest the seeds. Just drink it and you will feel very comfortable after drinking methi - butter milk drink. Methi seeds helps during the menstrual period cramps in ladies. It helps in reducing the fever and soothe muscle pain. It also helps in maintaining liver and kidney health. Methi seeds are rich in fiber and helps in easy bowel movements. They contain good anti oxidant properties and helps in removing the toxins in our body.
This is simple Kashaya Coffee . You can double the amount of methi seeds. My sister in law Leela Somayaji has given this recipe and whenever  we go to Our Birthi Mane in Ooru I too join them drinking Kashaya Coffee after my breakfast.
Let us see the recipe now :
Ingredients :
Methi /Fenugrik seeds : 50 Grams.
Jeera/Cumin seeds : 50 Grams
Poppy seeds /Gasgase : 50 Grams
Pepper Pods : 1 Tablespoon ( Or little less you can use).

Method :

Clean the ingredients and keep it in a tray.

1. Dry fry Methi seeds till it turn golden brown. Take it out from the pan

2. Dry fry jeera/cumin seeds on low flame and take it out to a big bowl.


3. Dry fry pepper pods and add poppy seeds.


4. Now put off the fire and shift the ingredients to a big bowl. So that it can cool fast.


5. Dry grind the ingredients and put the mixture to a bowl.


6. Shift the Kashaya Powder to a bowl. Let it cool completely.


. Store in a glass jar bottle and use it whenever you want.



7. It can be eaten with honey when you have cold, cough and throat pain.

8. Take a quarter tsp of the powder mix it with 1 or 1/2 tsp of honey mix it well and eat it.
9. You can use this powder for daily Kashaya Coffee after food.
10 You can also make kashaya coffee and drink it.

Note :

Use of methi seeds more /less is optional. Dry roast on low flame. Use glass jar to fill the Kashaya powder. Do not add any sugar. Add little jaggery whenever you prepare Kashaya coffee.
Kashaya Coffee is one of the best herb coffee to regulate blood pressure and blood sugar level in our body. Drinking Kashaya Coffee keeps away the cough, throat pain and even fever.
Try and enjoy.
Time : 20 to 30 Minutes.
Serves : As you use. 

How to make Kashaya Coffee.

Boil a glass of water. Add 1/2 tsp of Kashaya powder and let it boil nicely for 5 minutes. Add 1/2 tsp of jaggery and boil for a minute. Sieve this Kashaya coffee to a big glass. Add 1/2 cup of milk. Serve or drink.
1/2 Tsp of Kashaya Coffee powder is enough for 1 glass of water.

Boil the mixture till it reduces to 3/4  glass. Add milk after you shift the kashaya to a bowl.
Let the mixture cool a little or when you add milk it might curdle. So let the Kashaya cool down for 1 to 2 minutes.

Friday, February 7, 2020

Udupi Saaru

Udupi food is very famous. People that too Brahmins from Udupi started hotels in different places and made good food for people and people enjoy the good food all over the world. I am proud that I come from Udupi and do have the interest in preparing healthy food. People can learn and enjoy the foodfollowing my blog. Here is such one recipe that which is very famous "UDUPI SAARU".


We do use fresh spices, fry the spices, powder it and then  use it for  one time.  Thats the secret of Our Udupi style. In some places they call it as rasam. Actually in Rasam there won't be any dall. The water is boiled, added tamarind, salt, pepper and jeera. So Saaru is very much different from Rasam.
Udupi Saaru will have toor dal in it. The fried spices like fenugrik seeds, coriander seeds, red byadagi chilly, ingh and jeera /cumin seeds is a must. Some time we do add ripe tomatoes and some time it is with out tomatoes. In temples it is normally with out tomatoes. The Temple saaru taste heavenly.
Let us see the recipe of Saaru Now :

Ingredients :

To Cook :
Toor Dal : 1 Small Cup
Tomato : 1 (big)
To Add :
Tamarind pulp : 2 Tablespoons
Ghee : 1 Teaspoon
Home Made Rasam Powder : 2 to 3 Teaspoons
Salt : As required
Turmeric powder : A pinch
Ingh /Asafoetida : A little
Coriander leaves : 2 to 3 Tablespoons
For Fresh Spices :
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander Seeds : 3 Tablespoon (1Handful)
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : Very little
Curry leaves : 5 to 6

Method :

1. Wash and cook Toor dal.


2. Soak tamarind in hot water and squeeze out the pulp. Keep the pulp aside.


3. Wash and cut coriander leaves,curry leaves, tomato.
4. Keep a pan on the fire and add l tsp of coconut oil.
5. Add methi seeds and fry. Add coriander seeds and fry till they turn golden brown.


6. Add byadagi red chilly and fry. Put off the fire and add jeera and ingh.

7. Add curry leaves and leave it for cooling. Dry grind it once it is cooled.


8. Add toor dal to a big pan and mix the dal well by using a spatula or hand.
9. Add required water, salt, cut tomatoes, turmeric powder. Mix it well and cook for 2 to 3 minutes.


10. Add 3 teaspoons of dry ground fresh spice /rasam powder and mix it nicely. Boil it for 3 to 4 minutes.


11. Shift the rasam to a serving bowl. Add mustard seasoning and cut coriander leaves.


12. Add a teaspoon of ghee and serve with plain rice.

Note :

Toor dal should be cooked into soft texture. It helps to mix dal with water nicely. (Smash the dal nicely before adding water. 2 to 3 cups of water should be added. Rasam should not be water or thick either. Adding ingh helps to add the aroma and good for digesting. Fresh fried rasam powder adds to the taste.
Time : 30 Minutes. 
Serves : 3 to 4 .

Raw Mango Tambuli

Raw Mango Tambuli is one of the side dish. Tambuli is nothing but butter milk curry and is normally eaten at the beginning of the food duri...

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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