Monday, March 30, 2015

Raw Mango - Corn Shavige

This is the season of Raw Mango and it is used in day today's cooking. Raw Mango - Corn Shavige is prepared using Corn and Raw Mango. We can prepare many dishes using Shavige also, like Shavige Uppittu (Upma), Shavige, chitranna , Puliyogre and Sweet baat, curd baat, Shavige bisibele baat, etc.
Here I have tried Shavige with raw mango. I used raw mango instead of tamarind pulp or lemon. It is some thing like Mango Rice but done with Shavige. (Vermecelli). Shavige is something like noodles, it is thin and mixes well and taste good, This is a simple dish and added corn to the Shavige. I added fresh grated coconut, since I come from Udupi ( South Karnataka) normally use fresh coconut, that you must have noticed in my preparation. Coconut contain lot more good qualities. For spice green chilly is used, curry leaves and coriander leaves to top up the aroma and health.
Lets see some benefits of having Corn.
Sweet Corn is gluten free and it is a dietary fiber. It is full of vitamins and antioxidants and some portion of minerals. It helps to regulate blood sugar levels. Corn helps to prevent cancers, aging and inflammation in humans. It contains good levels of B- complex group of vitamins. It also contain healthy amounts of some important minerals like zinc, magnesium, copper, iron and manganese. 
This recipe do not contain any onion or garlic. As I said it is easy to prepare we can cook Raw Mango -Corn Shavige can be prepared for Kitty Parties, ladies gatherings, on fasting days and festival times.

Things Needed:

Shavige : (Vermicelli) : 2 to 3 Cups.
Raw Mango : 2 to 3 Table spoons
Green chilly : 2 to 3
Ginger : a small piece
Sweet Corn : 2 cups
Coconut : 1 Cup
Salt : to taste
Curry Leaves : 6 to 8 or Handful
Coriander Leaves : 3 to 4 Table spoons
Cashew Nuts : 2 Table spoons
Mustard seeds : 1 Tea spoon
Urid Dal : 1 Tea spoon
Oil : 2 Table spoons
Ghee : 2 Table spoons
Jaggery : 1 Table spoon
Turmeric Powder : a pinch (1/4 Tea spoon)
Water :Boiled water ( 1 cup shavige = 1 and half cup water).

Method :

1. Wash and cut  green chilly, coriander leaves, grate mango, ginger and coconut.
;.
2. Boil Corn cob and remove the corn and keep it aside. (You can use frozen corn instead of fresh).
3. Keep a pan on the fire, heat and put oil. Put Mustard seeds and urid dal. Add cashew nuts. Keep water for boiling.
4. Let it splutter and add curry leaves and cut green chilly. Fry for 10 seconds.

5. Add Shavige and fry till they turn slightly brown. 
6. Add salt, jaggery, grated mango and turmeric powder.
 7. Add required water and mix it well. ( 1 shavige = 1and 1/2 cup of water).  Add boiled corn.
 8. Add ghee and mix it again. Put off the fire when the water dries up completely.
9. Add coconut and cut coriander leaves. Mix it again and shift it to the serving bowl.

10. Serve with cup of curd and banana.
Note :
Do not add more water. Adding cut onions is optional. You can also add lemon extract instead of Raw Mango. Adding more or less chilly is also optional. Adding more corn also optional. You must use boiling water. Do not add more watery. It may turn watery and does not taste good.
Time : 30 Minutes.
Serves : 4 to 5

Sunday, March 29, 2015

Methi-Mooli- Palak Parata

Methi - Mooli -Palak Parata is a simply superb item for the breakfast or dinner. It is full of energetic and loaded with all vitamins and minerals. It is easy to prepare like any other paratas. We can eat these Paratas with a cup of curd and pickle. Paratas are from Punjab and North India and they use lots of ghee, butter or oil to prepare paratas. It will be full of spices like garam masala or other masalas. It is not that easy to digest. But I think In their region they do hard work and it will be easily digested.
One of the evening when I was lazy to cook, idea of putting all these, mooli (Rasdish), Methi Leaves and Palak leaves together just flashed in my mind.. Mooli, Methi and Palak leaves are used with some garam masala, jeera and chilly powder.
Mooli is Radish . ( In Kannda Langutage we call as Moolangi). 
Lets see some benefits of eating Mehti Leaves and Palak Leaves.
Methi or fenugreek leaves are rich in medical properties. They contain protein, fibre, Vitamin C, Potassium, Iron. They help to reduce cholesterol and reduces the risk of heart disease. It helps to control blood sugar levels in diabetics. Fenugreek helps to relieve indigestion and treats constipation. They are rich in anti oxidants. Methi leaves are good for hair and skin .
Palak Leaves or  Spinach as it is known as is a wonderful green leafy vegetable is full of nutritious, anti oxidantants  and anti cancer composition. They are rich source of several vital anti oxidant  Vitamins like Vitamin A, Vitamin C and beta carotene. The leaves contain good amount of minerals like potassium, manganese, magnesium, copper and zinc.It is also good source of omega-3 fatty acids.

" Methi -Mooli -Palak Parata" is a simple and easy dish and we can have them for breakfast, lunch or dinner.

Things needed :

Radish : 2 (Medium size)
Methi leaves : 1Bundle (Small)
Palak leaves : 1  Bundle (Small)
Red chilly powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Turmeric Powder : a little
Salt : as required
Oil : 3 to 4 Table spoons
Wheat flour : 2 to 3 Cups

Method :

1. Wash and remove the outer skin of radish slightly and grate. Keep it aside.

2.  Wash and clean the leaves and cut into small and keep it aside.

3 Keep a pan on the fire and heat. Add oil and jeera. Fry for 1 minute.

4. Add grated radish and fry for 2 minutes. Add cut palak and methi leaves.
5. Fry them till they are soft. Add chilly powder, garam masala powder, salt and turmeric powder.
6. Mix it well and fry till the moisture disappear.


7. Take a big bowl and  put wheat flour. Add fried radish + leaves mixture to the wheat flour.

8. Mix it nicely and prepare dough ( use water if required) . Keep it aside.
 9. Divide the dough in to small portions. Take a small portion of the dough and roll them as Chapati.

10. Keep a Dosa Pan on the fire. Heat and put the rolled Parata on the tava and cook on both side.
11. Sprinkle oil on both sides and cook . Remove from the pan once it is done.

12. Repeat the same with remaining dough. Serve Methi - Mooli - Palak Parata with a cup of curd and pickle or chutney powder or any curry you prepared.
 You can also pack these Methi Mooli Palak Paratas to office or Kids Lunch box. ( with tomato Ketch Up ).


Note : Parata is nice to eat with curd. (yogurt). Adding onions or garlic while frying is optional. You can also  add coriander leaves. ( Cut it into thin). Adding  spice (masala powder) like chat masala or bhav bhaji masala or channa masala is optional.
Time : Preparation time : 10  Minutes. 
Cooking Time : 20 Minutes
Serves : 3 to 4

Thursday, March 26, 2015

Raw Jack - Mango Curry

This is the time we get Raw Jack. Just before it grows and turns as fruit. Raw Jack. can be used in many types of curries and other items. We can  prepare Raw Jack dry curry, (Palya), Raw jack sambar, Jack coconut curry, jack papad, chips, curd curry and even pickle etc.
Here is a recipe of Raw Jack Curry. I have used some raw mango pieces instead of tamarind pulp. It has given a tangy taste to the curry. Adding jaggery helps the curry to reduce the tangy taste. Jaggery helps to reduce the gastric properties while cooking, Since it contain anti oxidant properties.
Raw Jack Curry can be eaten with plain rice, chapati, poori, naan, idli, dosa and even any kind of rotti.
Lets see the Recipe :
Things Needed:
Raw Jack : 1 Bowl
Toor Dal : 1/2 Cup
Raw Mango Pieces : 1/2 Cup ( Or half of one medium sized mango)
Jaggery : 1 Table spoon
Coconut : 3 to 4 Table spoon
Rasam Powder : 2 to 3 Table spoons
Salt : to taste
Turmeric Powder : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Curry Leaves : 5 to 6
Asafoetida (Ingh) : a pinch
Method :
1. Remove the top skin of the raw jack nicely and clean it nicely. Cut the vegetable in to pieces. (Remove the hard stem from inside).
2. Soak these cut pieces in water for 5 to 10 minutes. Wash it again and Pressure cook for 4 to 5 minutes. Leave it for cooling.


3. Wash and cook dal in a pressure cooker. ( You can pressure cook at one time keeping them in separate bowls). .


4. Grate coconut and cut mangoes. Grind coconut, jeera, mango pieces and rasam powder together with little water till paste.
5. Remove from mixi jar.
 6.. Keep a pan on the fire. Put cooked dal, raw jack, salt, turmeric powder and jaggery. Mix it well and let it boil for 2 to 3 minutes.
7.. Add ground coconut mixture and mix it slowly and cook for another 2 more minutes.
8 Shift it to the serving bowl and add mustard,ingh and curry leaves. splutter. 
9. Serve this Raw Jack Mango curry with the main dish.
Note : It is very difficult to remove the outer skin of Jack fruit. Use a strong knife. Be careful. Apply some oil to the knife before start cutting the Jack fruit. Jack fruit contain loads of wax in it. You kneed to cut the stem (the hard part inside the jack fruit). Cooking in pressure cooker will save the time. Adding extra jeera along with rasam powder helps to reduce the gas. You can also use Maiyyas or MTR Rasam powder. I used home made. (Roast 1/4 Tea spoon of methi seeds till brown, add coriander seeds ( 2 Table spoons), fry nicely and add red chilly ( 5 to 6) and jeera. (1/2 Tea spoon). Add ingh and curry leaves. Leave it for cooling and dry grind. Fresh Rasam powder is ready to use. Using of more chilly is optional. Use of onions and garlic to the curry is also optional. I have not used.
Using  a spoon of ghee adds to the taste.
Time : 40 minutes.
Serves : 4 to 5 

Tuesday, March 24, 2015

Radish Tambuli & Rava Rotti


Radish Tambuli is one of the side dish and we can have them with plain or  any masla (spicy) Rice, Chapati, Poori or any kind of rotis.(Naan, Parata etc).
Tambuli is a famous South Canara dish and it is served first. It is prepared using any vegetable (most of the vegetables) and lightly spiced with jeera and pepper. Then added butter milk or curd. Tampu means cool and huli means gravy dish. Tampina Huli has become Tambuli. It helps to cool our body. The weather in Southern part of Karnataka, is screeching hot. Eating these type of Curd or Butter milk preparation helps to cool and take care of our health. Radish Tambuli is not only tasty it is good for health too.  Radish is called as  Moolangi in Kannada language.
Lets see some benefits of eating Radish in our diet.
Radish is very good for the liver and stomach. It contain anti oxidants and it purifies blood and eliminates toxins and waste. Very good for treating Jaundice. Radish contain fiber and roughage and this helps for good digestion and helps in curing constipation and piles.
 Regular use of Radish helps to solve urinary disorder problems and juice from the radish helps to cure inflammation and burning feeling during the urinary infection..Radish is good for people who suffer from respiratory disorder, Bronchitis and Astama. They help to decreases congestion of respiratory system since they contain anti congestion qualities. They are rich in vitamins and protect the respiratory system. They are rich source of potassium and helps to maintain the blood pressure and diabetes.They also rich in Vitamin C and helps to build a good immune system in our body. The other benefits like, radish work as a good appetizer, mouth and breath freshener, laxative and metabolism regulator. Regular eating of radish help to improve blood circulation. They are good treatment for headaches, acidity, constipation, nausea, obesity, sore throat, whooping cough, gall stone treatment and gastric problems.
Radish Tambuli should be eaten for lunch .I have prepared Rava rotti using this Tambuli. We all liked it and you can give a try too..
This is an easy and healthy recipe. The remaining tambuli is used for Rava Rotti (next day breakfast) with carrot.

1. Radish Tambuli :

Things Needed :
Radish  : 2
Red Chilly : 1
Pepper Pods : 3 to 4
Jeera : : 1/2 Tea spoon
Coconut : 1 Table spoon
Salt : required salt
Curd : 1 small cup
Ingh : a pinch
Ghee : 1 Tea spoon
Curry leaves : 5 to 6
Method :
1. Wash and remove the outer skin of Radish. (slightly scrape it out.).
2. Wash again and cut them in to small pieces.
3. Keep a small pan on the fire. Add ghee and 1/4 Tea spoon of jeera, pepper pods and a red chilly.
4. Fry nicely till jeera turn bit brown. Add cut radish, 2 to 3 curry leaves and ingh.
5. Slightly fry them for 1 minute. Put off the fire and leave it for cooling.
6. Grind this fried radish mixture with a table spoon of coconut, required salt and very little water. ( till paste).
7. Remove from the mixi jar and put it in a small bowl. Add curd to it. Mix it well.
8. Add jeera and curry leaves splutter. Radish Tambuli is ready to serve.

Note : Adding savoury curd enriches the taste of Radish tambuli. You can add butter milk instead of curd. The consistency is according to your taste. When you add buttermilk it turns very watery. I have added curd. Buttermilk can be used for grinding mooli and coconut mixture too. Using butter milk is healthy optional.
Serves : 4 to 5
Time : 10 minutes.

2. Carrot - Rava Rotti using  Radish Tumbuli.

 Things Needed :
Medium size Rava : (Semolina) : 2 Cups
Carrot : 2 (Medium size)
Radish Tambuli : 1 cup
Salt : Required
Oil : 3 to 4 Table spoon
Method :
1. Take a big bowl. Add Tambuli , rava, salt  and carrot. Mix it well.
2. Add required water and prepare the dough. (Little thicker than idli dough consistency).

3. Keep a dosa pan on the fire. Heat. Sprinkle little oil all over the pan.
4. Now let the flame be low. Take a handful of the rotti dough and spread it slowly like circle form.
5. Sprinkle little more oil on the roti and level the roti in same thickness. Cover and cook on both sides. ( let the flame be medium while
  cooking). Turn the other side and cook on that side for 20 seconds. Rava Rotti is ready to serve.
 6. Repeat the same with remaining dough.
7. Serve with any side dish you have prepared.
Ready to Serve Rava Rotti with Raw Jack Curry.

Note : You can add onions, capsicum to the dough. Taste may differ. ( I did not). Adding more coconut also adds to the taste. ( I did not). Serve with little butter on the top of Rotti.( optional). Do not use any stale tambuli. It is not healthy and you might be sick. Adding more chilly is optional. You can also use Ragi, Jola or Rice flour instead of Rava.
Time : 30 minutes.
Serves : 3 to 4.

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