Saturday, June 30, 2012

Jackfruit Muluka

Jack Fruit is a seasonal fruit and is liked by many of us. We can prepare Idli, Dosa , and sweet fritter 
(Muluka- in Kannada), Pappad, chips , Payasam and many other items from this wonderful fruit.  
Here is a tasty " JACK FRUIT MULUKA " recipe and I am sure YOU will like this item mainly kids.

Things Needed:

Jack Fuits : 2 to 3 cups.
Raw Rice : 1 1/2 cups.
Fresh coconut: 1 Cup ( fresh and grated).
Jaggery : 1/2 Cup.
Salt : a Pinch.
Oil : 1 Cup (to fry).
Mulukaas

Method :

1.Wash and soak raw rice for 2 hours.
2. Grate coconut and powder jaggery.
3. Cut jackfruit into small. (It helps to grind fruits quickly).
4, Grind coconut and jackfruit with out using any water. (Grind with little quantity).
5. Drain all the water from the rice and add rice to ground jack fruit mixture.
6. Grind it nicely till paste. Add jaggery and grind till every thing mixes well.
7. Pour it to the bowl. Add a pinch of salt. Mix it well.
8. Keep a pan on the fire and heat. Add oil. Let it heat.
9. Now take a small amount of ground jackfruit dough and drop slowly in the oil.
10. Let the flame be medium.Fry on both sides and remove from the oil.
11. Put it on a kitchen tissue. Extra oil is absorbed by the tissue.
12.Repeat the same with remaining dough.
13. Serve hot/cooled Jackfruit Muluka with cup of coffee or tea.
14. Some have these muluka/appa/fritter with ghee or honey.

Note :

Use the ripen Jack Fruits. Do not add water while grinding , otherwise it absorbs lots of oil and will be difficult to fry them. Fry them on medium heat. If the dough turn watery add little rice flour or rava. The dough consistency should be thick. We normally use coconut oil to fry this fritters. It stays only for 2 days. (or it can be kept in the fridge). 
30 to 40 Small Mulukas can be prepared. 
Time : 30 to 40 minutes.

Wednesday, June 27, 2012

Methi - Aloo Parota...

Methi ( Fenugreek leaves) leaves are very good for health and can prepare many types of dishes from this leaves. Here is a recipe with Methi leaves parota. All age group people can have this parota for break fast or dinner.

Things Needed :

Wheat Flour : 2 cups.
Methi Leaves : 2 to 3 cups.
Potatoes : 2 Medium sized.
Turmeric Powder : 1/4 Tea spoon.
Garam Masala Powder : 1/2 Tea spoon.
Jeera : 1/2 Tea spoon.
Salt : as required.
Oil : 1/2 cup.
Water : as required.

Method:

1. Wash and cut methi/fenugrik leaves into small.

2. Boil potatoes and let it be cool. Remove the outer layer and smash it nicely and keep it aside.
3. Keep a pan on the fire and heat. Add a tablespoon of oil and 1/2 teaspoon of jeera. Let it fry.
4. Add cut methi/fenugrik leaves and fry till they turn soft.
5. Add garam masala powder, turmeric powder and mix it well. Add salt. Put off the fire.
6. Add wheat flour and mix it well. Leave it for a while. Add boiled and smashed potatoes.
7. Mix it well and add required water. (Little by little). Prepare the dough.

8. Divide the though into small ball size.
9. Dip them in the dry wheat flour and roll as chapati. (Keep a bowl of dry flour aside).
10. Keep a tava/pan on the fire and heat. Put rolled methi -aloo parota and cook on both side.
11. Sprinkle little oil on the top while cooking. (Both sides).
12. Repeat the same with remaining Methi - Aloo Parata. Serve Methi Aloo Parota with a cup of curd and the curry you have prepared.


Note :

Adding boiled potatoes help the Parota to be soft. Adding more oil is optional. You can use ghee instead of oil while cooking. It adds to the taste. Adding more/less spice is optional. You can add raw methi leaves.
Time : 30 Minutes
Serves : 2 to 3 

Sunday, June 24, 2012

Yummy Mango Pulp

Mango fruit is every one's all time favourite fruit and we can prepare many tasty items. Here is a Mango recipe with nuts and dates which even children like to have this and yummy too.
Things needed:
Mango Fruits : 4 to 5
Mixed Nuts : 2 to 3 Tablespoons.
Honey or Jaggery : 2 to 3 Tablespoons.
Milk : 1 cup.
Dates : 6 to 8
Method:
Wash the Mango fruits and squeeze out the pulp and keep it aside. Cut nuts into small pieces and keep it aside. Now put Mango pulp in the Mixi jar and grind for 1 to 2 minutes. Add jaggery ( or honey) and  Dates and grind for 1 minutes. Add 1/2 cup of milk and grind for a few seconds and remove the mango pulp mixture from the jar to serving bowl. Add nuts and serve Yummy Mango Pulp .

Note : Use ripe Mangoes to get the good taste. Can add more jaggery or honey if you like sweet or can use both. Can roast the nuts and mix it.  Can mango Mango Milk Shake out of this Pulpy Mango too.
Serves 4 to 5. 

Friday, June 22, 2012

Dil Leaves (Sabbassige soppu) Goli Baje



Sabbassige Soppu or Dil leaves are very good for health...A thought came into my mind, that I should try using this leaves and prepare Goli Baje.  Goli Baje are very popular munch in Dakshina Kannada, Udupi and Mangalore side. It's raining heavily, a plate full of Hot Golibaje by the side of you with cup of Coffee or Tea, thats the way you should enjoy rainy days in our side, I mean Udupi side. Here is a recipe that makes You definitely Happy and here You go enjoy your own way.

 Things needed :


Maida ( All purpose flour ) : 1 Cup.
Curd (Dahi).: 1/2 Cup
Green chillies: 2 to 3.
Sabbassige Soppu( Dil leaves) : 1 Cup.
 Jeera: 1/2 Tea spoon.
Coconut pieces : 2 Tablespoons
Curry leaves : 6 to 8
Ginger : a small piece
Salt : to taste.
Ingh : a pinch.
Cooking Soda:  a pinch ( or less than quarter spoon).

Oil : 1 cup.

 Method : 

1 Wash and cut Dil leaves, green chilly, curry leaves into small and keep it aside.
2. Cut coconut pieces and keep it aside.
3. Wash and remove the outer skin of ginger and grate .
4. Take a big bowl and put maida, cut dil leaves, green chilly, grated ginger, cut coconut pieces, salt and mix it well.
6. Add curd and mix it nicely. Leave it for 10 to 15 minutes.
7. When you are ready to fry add a pinch of cooking soda (bicarbonate soda) and mix the dough again.

 


8. Keep oil for frying. Let it get hot.
 

9. Take a handful of dough and drop little by little dough in oil slowly and fry them till golden brown and remove from the hot oil.
10. Put them on kitchen tissue to absorb extra oil.
11.Repeat the same with remaining dough.
12. Serve hot Dil leaves Goli Baje with a cup of hot tea or coffee.


Note :
Mix cooking soda just before you fry golibajes. Must serve hot golibajes.If it turns cool it becomes like sponge and does not  taste good. You can also prepare golibajes adding only coriander leaves or methi leaves. Use any one of the leaves at time to know the good taste of the golibajes.
Serves 2 to 3
Time : 30 minutes.

Tuesday, June 19, 2012

White Pumpkin - Avade Huli

White Pumpkin - Avade ( A kind of bean seed) Huli is a curry and  You can have this with rice, chapati, pooris , Idlies and Dosas.

Things Needed:
White Pumpkin: 3 to 4 cups.( cut into medium size).
Avade Seeds:  1/2 cup
Coconut : 1/2 cup
Tamarind: 1 small ball size.
Toor Daal: 2 Table spoon.
Salt : to taste.
Sambaar Powder : 2 to 3 Tea spoons.
Curry Leaves: 5 to 6
Water : 2 cups.
Jaggery : 1 Table spoon.
Turmeric: a pinch.
Method:
Wash and soak Avade seeds over night or 4 to 5 hours. Cut white pumkin into small pieces.( medium sized). Soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside. Wash and cook toordaal  and Avade seeds for 8 to 10  minutes in pressure cooker and keep it aside. Grind coconut  and samaar powder with little water till paste and keep it aside.

Now take a big pan and put water and bring it to boil. Add pumpkin pieces and cook for 5 to 8 minutes. Add cooked daal and Avade to it, after the pieces softened. Add tamarind pulp, and jaggery and cook for 1 minutes. Now add salt to it. Add ground coconut mixture to the boiling mixture. Mix well and cook for 3 to 5 minutes. Add curry leaves to  Avade White Pumpkin Huli and serve with HOT RICE .
Note : You can add spurt mustard and urd daal mixture to Avade - Pumpkin Huli to give more taste. You can also add little ingh to it. Soak ingh in water for 2 minutes and put this into the  Huli.

Sambaar powder: Roast 2 table spoons of Daniya, 1/2 spoon of methi seeds , 6 to 8 red chillies, 1 Tea spoon of channa daal or urd daal and roast one by one. Add jeera at the end. Do not over roast any of the spice.  Ground all roasted items one by one. and dry grind this mixture and use 2 tablespoons of green chillies.
Serves: 4 to 5

Sunday, June 17, 2012

Spicy Palak Dosa

Spicy Palak Dosa is stomach filling and you can have them for break-fast, as snack and as dinner too.

Ingredients: 

Raw Rice: 2 Cups.
Methi Seeds: 1 Teaspoon.
Toor Daal : 2 Tablesppons
Red chilly : 5 to 6
Coriander Seeds: 2 Table spoons.
Jeera ( Cumin Seeds): 1 Tea spoon.
Tamarind:  a small size.
Salt: to taste.
Palak leaves : 1 Big bundle.
Coconut: 2 Table spoons.
Jaggery: 2 Table spoons.
Oil: 3 to 4 Table spoons.

Method: 

1. Wash and soak all the ingredients together .(Raw rice, toor dal, urid dal and methi seeds).
2. Wash and soak  tamarind in hot water for 3 to 5 minutes, squeeze out the pulp and keep it aside. 3 3.Wash and cut palak/spinach leaves into small pieces and keep it aside.
4. Drain water from the soaked ingredients and keep. Wash and cut palak leaves aside.
5. Grate coconut and grind it nicely with coriander seeds, chilly, tamarind pulp, jeera and asafoetida.
6. Add rice, urid dal, toor dal and methi seeds and grind it till paste.
7. Add jaggery and salt and give a churn for a minute. So that it mixes well with the ground mixture.
8. Remove the ground dough from the mixi jar and put it to a big bowl.
9. Add cut palak leaves and mix it well.
10. Keep a pan on the fire and heat. Put little oil on the pan and take a handful of palak dough and spread on the tava/pan.
11. Add little oil on the top, cover and cook for a minute. (medium and low flame).
12. Turn the other side and cook for a minute.
13. Spicy Palak dosa is ready to serve.
14. Serve with butter on the top. Serve hot dosas to get the better taste.
15. Repeat the same with remaining dough.

Note : 

Do not use much water while grinding. Cook dosa on the medium and low flame.You can use ghee instead of oil while cooking dosas. You can use more jaggery if you like sweet. Not to use lots of coconut since the dosas turn soft and will not be able to remove  from the pan. You can use banana fruits instead of Palak leaves for Kids.( Better use less chilly if you use banana instead of Palak.).
Serves 4 to 5.
Time : 20 Minutes.

Friday, June 15, 2012

Easy Mango Rasayana( Maveena Hannina Rasayana).

Mango season is Here. Ripe mangoes can be used for preparing many dishes like juice, thick Pulp, Mango curry, Mango Pachadi, Sasive...the list goes on. Here is a recipe which will help us to prepare a quick dish and Mango Rasayan will go very well with Dosas, Pooris , Shavige ( Home made noodles), and Bari akki dosa or neer dosa.
Things Needed:
Mango Fruits : 3 to 4.
Fresh Milk: 1/2 Cup.
Salt: a Pinch.
Jaggery: 1 Table spoon.

Method :
Wash and squeeze out the pulp from the ripe mangoes. Put it in a bowl. Add jaggery and milk and mix well. Add a pinch of salt to it. Easy Mango Rasayana is ready to serve. Serve with Dosas,

Pooris or Neer dosa. (Plain raw rice dosas).
Note:  You can also prepare Mango Rasayana with fresh coconut milk. ( Grate fresh coconut . Grind coconut with little water and squeeze out the juice from the ground coconut).  Add this coconut milk to the Mango pulp. Add jaggery and mix thoroughly and serve.  Eating lots of coconut will increase the Cholesterol level. So minimize the intake of coconut as much as possible.
Serves : 2

Ready to eat......
Mouth watering.......???

Thursday, June 14, 2012

Harawe Soppina Huli ( Spinach Curry).

Harave Soppu is a kind of edible leaves which contain lots of minerals and iron too. We can prepare Sambar, (plain, or with coconut ), dry curry, or curry with curd and so many varieties. Here is the Recipe that  contain moong  daal and its easy to prepare and you can have this curry with hot rice or chapatis or pooris too.
Things Needed:
Harave Soppu ( Spinach leaves) : 1 Big bundle ( Green or Red).
Green chilly : 3 to 4
Tamarind Pulp: 2 to 3 Table spoon.
Salt : to taste.
Jaggery :2 Table spoon.
Moong Daal : 1/4 Cup.
Oil : 1 Tea spoon.
Mustard seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon.
Curry leaves: 6 to 8
Sambaar Powder: 2 Tea spoons.
Garlic Pods : 4 to 5 .( optional).
Turmeric powder : a pinch.
Method :
Wash and cook moong daal in pressure cooker for 4 to 5 minutes.Wash nicely and cut  Harve soppu into small pieces.  Soak small ball size of tamarind in hot water and squeeze out the pulp after 10 minutes and keep the pulp aside. Cut green chillies and keep it aside.
Now take a pan and put oil. Put mustard seeds and urd daal . Let it spurt. Add ingh and curry leaves and add cut Harve soppu and mix thoroughly. Add green chillies, turmeric powder, jaggery and salt.  Add 1 cup of water and cover the lid and  let it boil it for 5 minutes on medium flame.  Mix cooked moong daal  and  Sambaar powder and cook for another 2 to 3 minutes. See that it Mixes well. Remove from the pan and pour it to the serving bowl and serve Harve soppina Huli with hot rice and little butter on the top.

Note:They are called as Red & Green Amaranth Leaves in English.
 You can add garlic pods just before serving this curry.  When the curry is ready  fry garlic pods in 1/2 tea spoon of oil until the pods are brown and pour it to the Huli and serve.  the water should reduce while cooking . Do not use lots of water so that the taste disappear and curry will not be tasty.
Sambaar powder: Dry roast 2 Tea spoons of daniya( coriander seeds, ), 1/2 tea spoon of fenugrik seeds, 5to 6 red chillies and some curry leaves and 1/2 tea spoon of jeera one by one dry grind to get the sambaar powder. Can add channa or urd daal while roasting but  the taste differ of sambaar powder. Can add asafoetida ( ingh while dry grinding to give a good aroma and its good for health too.Ingh helps the food to digest easily and any gas formation will easily goes off.
Serves: 3 to 4.

Monday, June 11, 2012

Sabbassige (Dil) Soppu - Akki Rotti

Who does not like Akki Rotti (Rice Rotti ) which is very very famous Karnataka dish.I Love akki rotti with any type. Vegetables added, onion added or any green leaves added.
Sabbassige/Sabseege/Dil Leaves Akki rotti is very famous here in Bangalore  and around. Dil leaves is one of the best healthy leaves and loaded with healthy properties.
I have added Sabbassige/Dil leaves, Onions, coconut, green chilly with Rice flour.
Lets see the recipe Now :

Things Needed :

Rice powder : 2 Cups.
Sabbassige ( Dil) leaves: 2 cups.
Onion : 3 Medium size
Curry leaves : 2 to 3 Tablespoons.
Coriander leaves: 3 to 4 Tablespoons.
Coconut: 1/2 Cup.
Green chilly : 2
Salt : as required.
Oil : 1/2 Cup.
Water:  as required.

Method :

1. Wash and cut Sabbassige leaves and cut into thin pieces.
2. Remove the outer skin of onions and wash it. Cut into small pieces.
3. Wash and cut coriander leaves, curry leaves, green chilly into small pieces.
4. Wash and remove the outer layer of ginger, wash it again and grate it.
5. Grate coconut and keep it aside.
6. Take a big bowl and put all the cut ingredients and rice flour. ( Dil leaves, coriander- Curry leaves, onions, grated ginger, coconut and salt.
7. Mix it well and add a cup of hot water (boiling water) and leave it for a while. (5 minutes).
8. Add required water and prepare the dough. Let it be bit loose. (It helps to spread the dough evenly).

9. Keep a pan on the fire and heat. Add a spoon of oil and put handful of dough on the pan.
10 Dip your fingers in a bowl of normal water and spread the dough around the pan.
11. Add oil on the top and cover the rotti. Cook on medium and low flame.
12. Turn the other side and put 1/2 teaspoon of oil on the rotti. Let it cook for 2 minutes.
13. Remove from the pan and put it in a serving plate.
14. Put a spoon of Ghee/Butter on the top of Akki Rotti and serve with the side dish you have prepared.
15. Repeat the same way and prepare remaining rotti

Note :

The  Flour should be fine variety. Adding hot water helps the dough to soft and Rotti turns as nice and yummy. Adding more/less oil is optional. You can use palak leaves instead of dil leaves. More/less coconut is optional.
You can also use banana leaf to prepare rotti. Preparing the rotti on banana leaf helps in cooking.
Time " 30 Minutes
Serves : 3 to 4 (According to the size).

Sunday, June 10, 2012

Aloo - Spaghetti.


Aloo Spaghetti is easy to prepare and you can have this as snack, breakfast or dinner. Kids love this since they like noodles and not much of vegetables in it and its full of Potatoes.
Things needed :
Noodles( Spegetti) : 1 pack.
Tomato : 3 Medium size.
Potatoes:  3 to 4 Medium size.
Garam Masala: 1 Tea spoon.
Red Chilly Powder: 1/2 Tea spoon.
Ginger : 1 Inch
Coriander leaves : 2 to 3 Table spoons.
Salt : according to the taste.
Jeera: 1 Tea spoon.
Oil : 1/2 cup.
Turmeric powder: a pinch.

Method :
Boil Spegetti nicely with lots of water until the spegetti turns soft ( cooked) and strain the water and keep it aside.  Half boil the potatoes with its skin in the pressure cooker for 4 to 5 minutes and leave it for cooling. Remove the skin and cut into slightly bigger than french fries and keep it aside. Cut Tomatoes and coriander leaves and grate ginger and keep it aside.
Now take a big pan and keep it on the fire. Heat and put 2 table spoons of oil. Put geera and fry, add ginger to it and fry for 2 seconds. Add cut tomatoes and fry nicely, add chilly powder and garam masala to the tomato and fry nicely. Add salt and turmeric powder and mix it well. Now add cooked Noodles to the mixture and mix thoroughly. Add coriander leaves.  Remove from the pan.

Now keep another pan on the fire and put remaining oil and heat. Fry cut potatoes little by little and add it to the Ready Noodles and serve.
Note : You can add carrots if you wish. ( Cut it into thin slice and boil with little water and add it to the frying tomatoes). Boiling the potatoes helps to fry since its already half cooked. Can add cheese if you wish. Just grate some cheese put it on the top just before serve. You can also  serve Noodles with Tomato ketchup.
Serves : 4 

Tuesday, June 5, 2012

Jackfruit Idlis.

Jackfruit idlies are very tasty to have and good for all time food.

Ingredients:
Raw Rice : 11/2 Cups.
JackFruits : 4 cups.(20 to 25 Fruits cut into small pieces).
Fresh grated coconut: 1 Cup.
Jaggery : 1/2 cup.
Salt : according to the taste.
Oil  or Ghee : 1 Table spoon.
Method:
Wash and soak raw rice in water for 1 to 2 hours. Then strain all the water and keep it aside. Grind Jack fruits and coconut until nice paste, then add rice to it and grind nicely adding very little water. ( Rava consistency). Add jaggery and grind for 1 to 2 minutes. Remove from the Mixi Jar and put it to the bowl. Add salt and mix well.

Now apply ghee or oil to idli plates and put a spoonful jackfruit dough and steam in Idli cooker or pressure cooker for 15 to 20 minutes. Serve Hot Jackfruit Idlis  with little ghee on the top.
Note:  Use jaggery according to your taste bud. Must use very little water to keep the dough consistency very thick.   Using lots of Jack fruit also advisable so that you can reduce the coconut.  
Can also use Samolina instead of rice. ( Roast until raw smell disappear or steam dry rava for 8 to 10 minutes,  and add this rava when it is cooled to the ground Jack Fruit mixture thoroughly and cook).
 
Serves 4 to 5.

Monday, June 4, 2012

Dideer Mango spicy Sasive.


Mango ( mavina hannu ) spicy curry is quick and no need to cook.  Its spicy and can be eaten with chapatis , pooris or rice or can be used as one of the side dish.
Things Needed:
Ripe Mango : (Savoury taste). :  2 ( Medium sized).
Salt : to taste.
Majjige Menasu:  2
Mustard seeds: 1/2 Tea spoon.
Urd daal: 1/2 Tea spoon.
Curry leaves: 5 to 6.
Oil : 1/2 Tea spoon..

Method : Wash and squeeze out the pulp from the mango and keep it aside. Keep a small pan on the fire and heat . Put oil and mustard and urd daal. Let the mustard spurt. Add Majjige Menasu to the mixture and fry until its brown. Add this mixture to mango pulp. Add salt and mix well. Serve this with Chapatis or Pooris.
Note : Majjige Menasu is also called also Balakada Menasu or Sandige Menasu . In Tamil they call it Moru Molagai.  You can also use green chillies instead of Majjige menasu.

It gives a different taste. If the Mango is more savoury use little jaggery. ( Sweet tooth people can surely use jaggery).  Do not add water.
Serves 2 to 3.


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