Saturday, February 7, 2015

Moong -Brinjal Dry Curry

Ready to Serve Moong - Brinjal Dry Curry
Moong Brinjal dry curry is a side dish. We can have plain Rice, chapatis, roti, or pooris with this curry. Using Moong dal in our diet is one of the very good thought since Moong contain a whole lot of beneficial content. I just of combining Brinjal and Moong together and it tasted very well. The recipe is very simple and any one easily prepare Moong - Brinjal Dry curry and enjoy eating it.
Lets see some benefits of adding Moong Dal  and Brinjal in our diet.
Moong Dal helps to control the blood pressure, it is good source of iron and protein and dietary fiber. It is low in fat and rich in potassium, calcium and B Complex Vitamins. It is easy to digest and and helps to decrease high cholesterol.
Brinjal is high in fiber and antioxidants. It is good for weight loss and helps to prevent heart diseases. Brinjal helps to control the blood pressure and good for diabetics. It helps to control and lower the cholesterol.
Now lets see the recipe. This recipe has no onion or garlic and we can prepare this dish for any special days or on festival days. It goes well with almost all main food items.

Things needed : 

Brinjal : 5  to 6 ( I used the small round brinjals )
Moong Dal : 1/2 Cup
Green chilly : 2
Curry Leaves : 5 to 6
Coriander Leaves : 2 Table spoons
Lemon juice : 1 Table spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch
Ginger : 1 Tea spoon (grated)
Coconut : 2 Table spoons
Salt : required
Oil : 1 Table spoon
Turmeric Powder : a pinch.

Method :

1.  Wash and cut brinjal and put them in normal water. Keep it aside. Wash green chilly and cut them in to big pieces.
2.  Wash dal and roast them for 3 to 4 minutes. Grate coconut and keep it aside.
3.  Wash and remove the outer skin of ginger and grate it and keep it aside.
4.. Now keep a pan on the fire and heat. Put a spoon of oil and heat.
5. Add mustard seeds and let it splutter. Add jeera and ingh. Fry for 10 seconds
6. Add Green chilly and fry and then add roasted moong dal and stir nicely.
7. Remove the brinjal pieces from water and squeeze out the water and add brinjal pieces to moong dal mixture.
8. Mix it nicely and add a 1/2 cup of water and cook on medium heat. Add grated ginger.
9. Let it cook nicely. Add pinch of turmeric powder and required salt.
10. Stir slowly and let the moisture in the curry dry up.
11. Add coconut when all the water dries up in the curry. Put off the gas.. Add Lemon extract and mix it well.
12. Add coriander leaves and shift  Moong -Brinjal dry curry to a serving bowl. Serve with the main dish you prepared.

Note : 

Do not use lot of water. The curry turns watery and brinjal and Moong will be overcooked and might not taste good. Adding more chilly is an option. Adding onions and garlic also purely optional. No need to add more oil.
Time : 20 Minutes.
Servings : 3.

Tuesday, February 3, 2015

Tambuli & Wheat Flour Rotti

 Tambuli is a gravy dish which is prepared using Palak and Dil leaves and combined with cup of curd. This Tambuli as we call in Kannada is served in the beginning, is mostly eaten with rice. Tambuli helps to keep your body cool and is very healthy dish. You do not feel thirst after the meal. There are different varieties of Tambuli and prepared mostly using the same ingredients. We use pepper pods, jeera and just one red or green chilly with a spoon of fresh coconut. Jeera and pepper pods along with red chilly fried in ghee and then added the leaves. The leaves are nicely fried along with pepper pods. When the fried ingredients cool down it is ground with fresh coconut and butter milk.(very little to grind).  Salt and More butter milk or curd is added to ground paste and mixed with fried jeera, ingh and curry leaves.  This is how we prepare Tambuli and  eat and serve. Normally tambuli is not prepared in the night, because the reason is the body may develop cold. Not only that using the savoury buttermilk or curd might disturb our sleep.
I wanted to make use of the remaining Tambuli so thought of mixing that with wheat flour and preparing the Rotti. I love rotti and enjoy, any time of the day. For Wheat Rotti I have used wheat flour, fresh coconut, onions, ginger and green chilly.

Let us know some benefits of having Palak in our diet.
Spinach (Palak) is a store house for many  nutrients. They are very low incalories and fats. Palak is rich in soluble dietary fiber and it helps to control cholesterol. They are also rich source of several vital anit -oxidant vitamins like Vitamin A, Vitamin C and Vitamin K which helps to build a strong bones. They contain good amount of many B- complex vitamins like vitamin -B 6 and Vitamin B. Palak leaves contain good amount of minerals like potassium, magnesium, copper, iron and zinc. It is also good source of omega - 3 fatty acids.
Tambuli can be eaten with plain rice or it can be one of the side dish for masala rice or chapati.

1. Tambuli 

Things Needed :
Palak leaves : A small bundle or 1/2 of one bundle.
Dil Leaves : Handful.
Curd  or butter milk : 1 Cup
Jeera : 1/2 Tea spoon
Methi seeds : 4 to 5 
Pepper pods : 4 to 5
Red or green chilly : 1
Ingh : a pinch
Ghee : 1 Tea spoon
Coconut : 1 Table spoon
Curry leaves : 4 to 5
Salt : To Taste

Method :

1 Wash and cut leaves and keep it aside.
2. Grate coconut and keep it aside.
3. Keep a small pan on the fire and heat. Put 1/2 Tea spoon of ghee. Add  methi seeds, jeera and pepper pods. Fry for 10 seconds.

4. Add palak leaves and red chilly. Fry nicely for 2 minutes. Put off the gas and let the ingredients cool down.
5. Grind coconut and fried ingredients. little ingh and salt nicely with very little water. Remove from the mixi jar. 

6. Add a cup of curd or butter milk and mix it well.
 7. Keep a pan on the fire. Add ghee and 1/4 spoon of jeera. Fry for 10 seconds and add curry leaves.  Put off the fire.
8. Add this fried jeera to Tambuli.  and serve as one of the side dish during lunch.

Note :

Do not burn jeera while frying. Fry on low flame. I have used red chilly. ( green chilly can be used instead of red chilly).
You can add little curd while grinding the fried leaves instead of water. But I used water.
Time : 10 minutes
Serves : 3 to 4

2. Wheat flour Rotti 

Things Needed :
Wheat Flour :  2 Cups.
Tambuli : 1 Cup
Onions : 2
Coconut : 1/2 Cup
Green chilly : 1
Ginger : an inch 
Coriander leaves : 2 Table spoons
Curry leaves : 6 to 8
Salt : Required
Oil : 1/2 Cup

Method : 

1. Remove the outer skin of onions, wash it and cut them into small. Keep it aside.
2. Wash green chilly, curry leaves, coriander leaves and cut it in to small.
3. Grate coconut and keep it aside. Wash and remove the outer skin of ginger wash it again and grate it.
4. Now take a big bowl and put wheat flour, Tambuli , onions, green chilly,  ginger, and coconut all together.
5. Add salt and mix it nicely. Add water if required.
6. Keep a pan on the fire. Heat. Sprinkle some oil around the pan.
6. Take a handful of rotti dough and spread it around like dosa on the pan. ( Use fingers to spread).
7. Sprinkle one spoon of oil on the top, cover and cook for 1 to 2 minutes.
8. Turn the other side and cook for 1 minute. . Repeat the same with remaining rotti.

9. Wheat flour rotti is ready to serve. Serve with the side dish you prepared

 10. Serve Hot Wheat Rotti with a spoon of ghee on the top of Rotti.

Note : 

You can use rice flour or rava or Jowar ( Jola ) instead of wheat flour. You can also add grated carrots instead of onions.
Using more or less oil is optional.Do not make the dough watery. It should be able to spread on the pan. Thin or thick rotti can be prepared. (optional)
Time : 30 Minutes 
Serves : 3 to 4

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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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