Thursday, March 24, 2011

Snake Guard ( Paduvala Kai ) sweet Curry..

Snake Gourd/Padavalakai/padangalkai is normally good in rainy season. We can prepare curries, dry curries and even payasa/Kheer. We do prepare sweet curry using this vegetable. The curry is mildly spicy and is full of cream texture because of coconut/coconut milk.

Padavalakai sweet curry is an easy dish and goes well with almost all the main dishes like plain rice, idli, dosa, chapati, poories. It is one of our favourite dish too. It is one of the traditional dish of South Canara (Udiupi /Karnataka/India. It is mostly served as one of the side dish.
This is one of my older post and I thought I will just add the pics and update the recipe.
Lets see the recipe now: As I said it earlier It is a mild and sweet curry. I have used snake gourd, coconut and some simple spices for seasoning.
Let us see the recipe now:

Things Needed :

Snake guard : 1 ( Medium size )
Coconut : 4 Table spoons. ( Fresh and grated)
Cashew nuts : 4 to 5 pods
Jaggery : 2 Table spoons (grated or powdered)
Salt : to taste
Ghee: 1 Table spoon.
Mustard seeds : 1/2 Tea spoon
Urd Daal 1/2 tea spoon
Curry Leaves : 4 to 6
Red chillies : 2 to 3
Water : Required..

Method:

1. Wash and cut Snake Guard in to small pieces and cook with required water till is is soft.
2. Grind coconut and cashew nuts nicely with little water and keep it aside.
3. Now keep the pan on the fire. Put a table spoon of ghee and add mustard seeds. red chilly and urid dal.
4. Let the mustard seeds splutter. Add curry leaves and stir a bit. Add cooked vegetables and mix it well.
5. Add jaggery, turmeric powder (a pinch), and salt. Let it cook for a minute.
6. Add ground coconut and mix it well. Add water if required. (Consistency should be thick).
7. Cook for 2 to 3 minutes and shift the curry to a serving dish.
8. Serve with plain rice or any other main dish.

Note :
Cut snake gourd into small pieces. So that it cooks faster and soft too. Adding more/less jaggery is optional. No need to add any green chilly. Red chilly taste better. Use of ghee is a must to get the good and best taste. You can also prepare this curry using bottle gourd, watermelon rind and ridge gourd.
Time : 20 Minutes
Serves : 2 to 3

Friday, March 18, 2011

.Raagi Rotti

Raagi Rotti is one of the healthy dish. Raagi or finger millet is a healthy grain and it is gluten free. Raggi/Finger millet is used for preparing rotti, ( thick bread), dosa or even mudde. ( a ball shape edible dish which is cooked with out oil). Here is a recipe of Raagi rotti.
I have added onions, grated carrots, chilly and coconut.
We can have them for breakfast, as a snack or for dinner.

Lets see the recipe Now :

Ingredients :

Raagi flour : 2 Cups
Onions : 2 Medium sized
Green chillies - 2
Ginger - a small piece
Carrot : 1 
Coconut- 2 to 3 Tablespoons ( grated).
Salt : to taste
Oil: 2 to 3 Tablespoons.
Curry leaves - Handful
Coriander leaves - 2 to 3 Tablespoons or more
Water - Required.


Method :

1. Wash and cut onions, green chilly, curry leaves and coriander leaves.
2. Wash and grate carrots and grate coconut. Wash and remove the outer layer of ginger and wash it again and grate.  Keep it aside.
3. Take a big bowl. Add cut onions, carrots, ginger, coconut, green chilly, coriander leaves, curry leaves and salt.
4. Add raagi/finger millet flour. Mix it well and add water. Let the dough be loose. (Add more water)

5. Keep a tava on the fire and heat. Sprinkle oil on the top.
6. Take a ladle full of dough and spread it around with your finger in a circle shape.

7. Add oil on the top and cover it. Cook for 1 to 2 minutes on low flame.
8. Now turn the other side and cook for a minute. Remove from the pan to a serving plate.


9. Serve with little ghee or butter on the top of " Hot Raagi Rotti " and serve with a side dish you
have prepared.



Note :

Add required water slowly and prepare the dough. (Let it be like idli dough consistency. So that you can spread it well on the tava. Lower the flame while you spread the dough on the tava. Wet your fingers before spreading the rotti. It helps you to spread as much as thin you wanted. Adding carrots is optional. But it helps the rotti to be soft. You can also add capsicum, grated bottle gourd or any edible leaves along with carrots. (Or separately). 
Time : 30 minutes.
Serves : 3 to 4.  

Palak - Raitha.( Curd Curry )

Palak -Raitha is prepared using curd (yogurt). It is one of the easiest and quick dish that any one can prepare. We can have this Palak Raitha with any masala rice, chapatis, rotis even plain rice.

I have used Palak (Spinach), green chilly, curd and mustard seasoning.
Let us see some benefits of having Palak (Spinach) in our diet.
Spinach/palak is full of nutrients. They are very low in calories and fats. The leaves contain good amount of soluble dietary fiber. It helps to control the cholesterol and good for weight reduce.
They have good amount of iron and anti oxidant properties.They contain Vitamins like, Vitamin A, Vitamin C, Vitamin K and beta carotene. Vitamin K helps the bones to be strong. Palak leaves contain good amount of minerals like, potassium, manganese, magnesium, copper and zinc. Potassium helps to control the heart rate and blood pressure.
Please Note : People who are suffering from kidney stones, urinary track problems and thyroid hormone problems do not use Palak leaves regularly.
Let us see the recipe now : Palak Raitha has No Onions or No Garlic recipe.

Things Needed :

Palak leaves -1 small bundle
Yogurt - 1 cup
Green chillies - 2
Salt : to taste
Ingh ( Asafoetida ) - a pinch
Curry leaves - 4 to 6 leaves.
Oil - 1 tea spoon
Mustard seeds : 1/2 tea spoon
Methi/Fenugrik seeds : 4  to 5
Jeera/Cumin Seeds ; 1/2 Teaspoon

Method :

1. Wash and cut palak leaves in to small pieces.
2. Cut green chilly, coriander leaves and curry leaves.

3. Keep a pan on the fire and heat. Put oil and mustard seeds,methi seeds. Let mustard splutter.
4. Add green chilly and fry for 10 seconds. Add ingh, jeera and curry leaves.
5. Add cut palak leaves and fry till they turn soft and cooked. (Cook on low flame).

6. Add turmeric powder (a pinch) and salt. Mix it well. Let it be on low flame for a minute.
7. Put off the fire and let it cool. Add a cup of curd and mix it nicely. Add coriander leaves and serve.

8. Serve with any main dish you have prepared.

Note :

Adding onions and garlic is optional. Adding thick curd gives a better taste. Adding butter milk is an optional. No need to add any coconut gratings. Adding more/less chilly is optional.
Time : 10 Minutes.
Serves :2

Friday, March 11, 2011

Potato ( Aloo ) Palya. ( Curry )

Potato Palya (dry curry) is one of the easiest curry which is very much needed to learn. Poori - Potato baaji or Masala Dosa should have this Potato Palya. It goes well with Chapatis too. Ideal for making bread sandwich and serving as one of the side dish with main dishes. Samosas also can be prepared with this Potato Palya.

You need Potatoes, onions, green chilly and very little spices are used to cook Potato Palya.
Lets see some benefits of eating " Potatoes " in our diet.
Potatoes are one of the common vegetable which every one loves to have. They are loaded with health benefits. They help to improve digestion, reduce cholesterol levels, boost health benefits manage diabetes and strengthen our immune system. They also help to protect the skin and increase blood circulation, Helps to reduce blood pressure. Potatoes help to reduce insomnia, boost eye healthy and maintain fluid balance. and essential dietary food. They are known as a storehouse of energy and nutrition. They contain vitamins, minerals and essential organic compound. Potatoes contain calcium, iron and phosphorus. They also contain Vitamin C, Vitamin A and B.
Potatoes are good for weight gain since it contain carbohydrates, Vitamin C and B. Potatoes are easy to digest and good for babies. It contain good amount of fiber and good for people who suffer from constipation. It is good for inflammation because of it anti oxidant properties.
Always cook potatoes with its cover(outer layer), so that minerals and vitamins are remain safe and thats a healthy way to cook potatoes.
Do not eat sprouted potatoes since it contain only starch. Avoid Eating French fries or any fried or Butter layered baked potatoes. 

Onions, boiled potatoes, green chilly, ginger, and some spices are used in this Potato dry curry.
Lets see the recipe Now:

Things Needed 

Potatoes : 2 to 3
Onions : 3  to 4
Turmeric : a pinch.
Green Chillies : 3 to 4.
Curry Leaves _ 5 to 6.
Ginger _ a piece.
Salt : to taste.
Water : required.
Oil : 2 Table spoons.
Mustard seeds : 1/2 Tea spoon.
Urd Dal : 1/2 Tea spoon.
Jeera 1/4 Tea spoon.
Coriander Leaves : 2 to 3 sticks

Method :

1. Wash and boil potatoes with its cover. Remove the outer layer once it is cooled. (Better to pressure cook). Smash the cooked potatoes nicely once you remove the outer layer. (skin).
2. Remove the outer layer of onions and wash and cut it into small.
3. Wash green chilly, curry leaves and coriander leaves and cut it into small.
4. Wash ginger nicely and remove the outer layer. Wash again and grate it.

5. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let the mustard seeds splutter.
6. Add cut green chilly, curry leaves and stir a little. Add cut onions and fry nicely.
7. Fry onions till they turn slightly brown. Add Turmeric powder.

8. Add smashed potatoes, grated ginger, salt and mix it well. Add 1/4 cup of water and salt. Stir in between so that it does not get burnt.

8. Let it cook on low flame for 1 to 2 minutes. Let all the moisture disappear. Add cut coriander leaves. Mix it well.

9. Shift ready " Potato Curry " to a serving dish and serve with Dosa, Poori or Chapatis.
.Note : 
Boil potatoes nicely so that it will be soft and mixes well with onion. Do not add too much of water when cooking the onions. You can fry onions in oil. (use more oil). If you fry onions in oil (using more oil) no need of adding any water. Adding more chilly is optional.
Adding more onions are also optional. It adds to the taste.
Time : 20 Minutes
Serves : 2 to 3 .

Wednesday, March 9, 2011

CHAPATI AND SAAGU.

Chapatis are known as Indian bread. Chapatis are well known diet food in the World.  Saagu is a variety of side dish which goes well with chapatis. 


Varieties of Chapatis/Rotis can be prepared and each state has its own style to prepare. Gujarati rotis are bit thin and also known as pulka where as Punjabi roti is bit thick and roasted on tava using a clean cloth by pressing the roti while cooking.
Here is a simple Chapati which can be done easily and soft chapatis are ready to eat with vegetable Saagu. 
Saagu/Curry is a side dish which goes well with almost all the main dish. I have used coconut, jeera, green chilly, ginger, clove, cinnamon, coriander seeds and little tamarind.
No onion or garlic is used in this Saagu/Curry and it goes well with all type of rotis chapatis, poori, Naan, idli and dosa.
First let us see the recipe of  Chapatis.

Things Needed :

Chapatis :
Ingredients :
Wheat flour : 2 Cups.
Curd : 2 Tablespoons
Salt : As required.
Water : As required
Ghee/Oil : 1 Teaspoon
Oil : 2 Tablespoons

Method : 

1. Put wheat flour, salt, curd and mix it well.
2. Add water and prepare dough. Add a teaspoon of ghee and mix it nicely. Let it rest for 10 minutes.

3. Divide the dough into small ball size. Keep 2 to 3 tablespoons of dry wheat flour in a big plate.
4. Take a ball size of dough and kneed it well. Turn as ball shape and flatten with your palm.


5. Dip in dry wheat flour and roll it as chapati with chapati roller. Give a round shape.
6. Keep tava on the fire and heat. Put already rolled chapati and cook on medium flame.
7. Sprinkle some oil on the top and turn the chapati other side to cook. (Cook for a minute).

8. Chapati is ready to serve. Prepare the rest of the chapatis with same way.

Note :

Add required water carefully and let the dough be soft. Adding curd helps the chapatis to be soft. Adding ghee adds to aroma and turns the chapatis fluffy. Cook on medium and low flame carefully.
Time : 10 Minutes.
Serves : 8 to 10 Chapatis. (According to the size).

2. Vegetable Saagu/Curry 

I have used vegetables like, Carrots, french beans, chapparada averekai/Broad Beans or Papdi beans, peas and sweet potatoes.

Things Needed: 

To Cook:
Carrot : 2
Beans : 1 Handful (100 gr)
Peas : 1 Small cup
Chapparadavare Kai/Flattened beans : 1 Handful
Sweet Potato : 1
Salt : Required salt
To Grind :
Coconut : 1 Cup
Green chilly : 2
Tamarind : 1/2 Marble size
Jeera /Cumin Seeds : 1/2 Teaspoon
Coriander seeds : 1/2 Teaspoon
Coriander leaves : 2 to 3 Tablespoons
Cloves : 2
Cinnamon stick : A small piece
Ginger : A small piece
To Season :
Oil : 1 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
To Add :
Ground coconut mixture
Salt : As required
Jeera seasoning:
Coriander leaves : 2 Tablespoons.

Method :

1. Wash carrots, green chilly, beans and cut it into small pieces.
2. Wash sweet potato and remove the outer layer and cut in to small and wash it again.


3. Wash coriander leaves and cut into small.
4. Grate coconut and keep it aside.
5. Put all the cut vegetables in a pressure cooker and cook for 4 to 5 minutes.


6. Grind coconut, clove, cinnamon, green chilly, jeera, Coriander seeds, tamarind and ginger with required water.
7. Remove from the mixi jar and keep it aside.
8. Keep a pan on the fire and put cooked vegetables and little water. Add salt. Cook for a minute.
9. Add ground coconut mixture and mix it well. Add turmeric. Let it cook for 2 minutes.

10. Mix it well and cook for 2 to 3 minutes.

 10. Shift the ready Saagu to a serving dish and add a teaspoon of ghee/butter.

11. Add cut coriander leaves

 12. Serve with ready chapatis with cucumber or onion in the side.

 Note :

Cooking vegetables in a pressure cooker is optional. You can cook them directly. Do not over cook the vegetables. Adding garlic while grind coconut is optional. Taste may differ. Adding ghee/butter is optional. You can add l tablespoon of chenna (Huri kadale/pottu kadale) while grinding. It adds to teh thickness of the curry.
Time : 20 Minutes
Serves : 3 to 4.

Featured Post

Dil Leaves Ragi Rotti

Ragi, one of the healthy millet which is used more and more in these days. Ragi/Finger Millet is used for preparing so many dishes. I have ...