Sunday, September 13, 2020

Pumpkin Curry (Without Dal ) / ಹಸಿ ಹುಳಿ)

Pumpkin is one of the handy vegetable and we do prepare varieties of dishes.


I have prepared different curries and the posted in my blog. Here is one more curry using Pumpkin. It has no dal and the spices are not roasted. Try this curry surely you all will like it I am sure.
I have used Pumpkin, coriander seeds, jeera/cumin seeds, red byadagi chilly, little coconut and little tamarind pulp.
Pumpkin can be kept for a long time and it can be used. People do bake this vegetable and have it. We Indians use in our cooking.
Let us the recipe Now :

No Onion - No Garlic Pumpkin Curry 

Ingredients :

Cooking :
Pumpkin : 1 Bowl (Half of one small pumpkin).

Grinding :
Coconut : 1 Small cup
Daniya /Coriander seeds : 1 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Byadagi Chilly : 4 to 5

To Add :
Tamarind Pulp : 1 Tbs
Salt : As required
Turmeric : A little

Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Byadagi chilly : 1
Mustard seeds : 1/2 Tsp
Methi Seeds : 3 to 4 Seeds
Ingh/Asafoetida : A little

Method : 

1. Wash and peel off the skin and the pulp from Pumpkin and cut it into small pieces.


2. Cook pumpkin pieces with little water.

3. Soak a small marble size tamarind and take out the pulp and add it to cooked pumpkin.
4. Grate coconut and grind it with coriander seeds, jeera and byadagi chilly.


5. Add salt and turmeric to cooked pumpkin pieces and cook for a minute.

6. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Stir in between.


7. Now Pumpkin Curry is ready.

8. Shift it to a serving dish.

9. Prepare Seasoning with coconut oil (Optional), mustard seeds, ingh, 1 byadagi chilly and curry leaves. Add this to Pumpkin Curry and serve.

Note :

Do not over cook pumpkin pieces. Adding more or less byadagi chilly is optional. Use of coconut oil is optional. No Onion or garlic is added here.
Time : 20 Minutes.
Serves : 2 to 3. 

Wednesday, September 9, 2020

Masala Dosa

Masala Dosa is one of the famous South Indian breakfast food.
Masala dosa is stuffed with Potato Onion Curry and eaten with Sambar and Chutney.
Here is a simple masala dosa how I prepare with Rice and Urid dal.


 I  have used Raw Dosa rice, methi seeds, Urid dal and Avalakki. No soda or baking powder or any other dals.
Dosa batter is prepared by using Rice, methi seeds, urid dal and avalakki here.  Masala is Potato dry curry which goes well with dosa. Masala dosa is yummy to eat and fills your stomack and keeps you full for a long time.
Masala dosa is one of  the best breakfast food from Karnataka. It is filled with Potato Palya/Dry curry and chutney. You can enjoy eating with coconut chutney and Sambar/Vegetable Curry.
This is how we normally do in South Canara.
Masala dosa is prepared in Different Ways. Some add maida and sugar get the good colour. Some add cooking soda to get crispy dosa. But I have not added any colour, sugar, maida or Cooking soda here.
It is natural, yummy, crispy and tasty.

Let us see the recipe Now :

Ingredients : 

Rice : 4 Cups
Whole Urid : 1 Cup
Methi /Fenugrik seeds : 1 Tsp
Avalakki : 1/2 Cup (Thick variety)
Salt : As reuired.
Water : As required 

Method " 

1 Wash and soak Rice and methi seeds together. Wash and soak urid dal separately. Wash and soak avalakki separately. Soak all the ingredients for at least 4 hours. 
2. Grind all together with required water and leave it for fermenting.
3. In the morning add salt and keep the batter Ready to prepare dosa.


4. Make potato palya and keep it ready. 

Follow the link to prepare Potato Palya :

https://adige.somayajiskitchen.com/2011/03/potato-aloo-palya-curry.html


5. Mix the batter well .

6. Keep a dosa pan and heat. Put a tsp of oil and clean it with a tissue.
7. Take a ladle full of dosa batter and spread it on the hot tava.



8. Add a tsp of oil and cover and cook for a minute. Turn the dosa and cook for 20 sec.
9. Now turn back the dosa and fill potato palya on the top and cover as you wish or just fold it.



You can also sprinkle chutney powder on the top of crispy dosa and then put Potato Palya.


10. Serve Yummy Masala dosa with Sambar and Coconut Chutney or your choice of chutney.



Note : 

I used grinder to grind the batter. You can use mixi jar also. Grind all the ingredients into fine paste.
Do not add any soda or baking powder. 
I use Raw Dosa rice and whole urid to make this dose. 
Tip : Heat the pan and reduce the flame to small while spreading and cooking to get crispy dosa.
You can also spread some chutney on top of dosa just before placing the Palya. Add ghee on top and serve. Taste best.
Time 
Soaking the ingredients : 4 Hours + Grinding 1/2 an hour.
Fermenting Over night or 6 hours and dosa preparing 30 minutes. 
Prepare Aloo Palya before making dosa and keep it ready.
Grind Chutney and keep it ready. 
So hot Masala Dosa can be enjoyed thoroughly. 

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.
Learn More →