Friday, April 29, 2016

Spring Onion - Knolkol Curry

Navilu Kosu/Knolkol/Kohlrabi and Spring Onion Curry is a simple and quick dish. Though Spring onions are used more in chinese dishes, it is also used in our South Indians cooking. It is not only good for health it also helps to add the taste to the curry or any other dish. Like you can prepare Rice rotti, Ragi Rotti or any other rotti. It can be used in parathas, curries and spring rolls. This curry is simple and easy to prepare. It can be served with any main dish like chapatis, plain rice, paratas, pooris and dosas.
I have used Knolkol and spring onions and some spices. 

Lets see some benefits of eating Spring Onions in our diet.
Spring Onions combine the nutrients of onions and greens. They are rich source of Vitamin K and Vitamin C and Vitamin A. They help us in curing and reducing the various harmful diseases. Spring onions lowers the blood sugar level. It is good for common cold. It is also used for good digestion. It helps the blood circulation in the body. They are rich in antioxidants. Vitamin C helps in lowering the high cholesterol and blood pressure levels in our body. They also help the bones to be strong. Good for good vision. It protects against any infections and stomach complications.
No dal is used in this curry.

Ingredients :

To Cook :
Spring Onions : 1 Bundle
Knolkol/Navilukosu : 2 to 3 (Small size)

To Grind :
Mustard seeds : 1/2 Teaspoon
Jeera/Cucumin seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Green chilly : 2 to 3
Tamarind : A small marble size

To Add :
Salt : as required
Coriander leaves : 2 Tablespoons

Seasoning : 
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Ingh : a  pinch
Curry Leaves :  5 to 6

Method :

1. Wash and clean spring onions and cut it in to small.
2. Wash and peal the outer layer of Knolkol and cut it into small pieces.

3. Cook both the vegetables together with required water till they turn soft.

4. Grate or cut coconut and grind mustard seeds, jeera, tamarind and green chilly with little water.
5. Add this ground coconut mixture to cooked vegetables. Add salt.
6. Mix it well and add water if required. Let it cook on medium flame for 2 to 3 minutes.
7. Stir in between so that it does not get burnt at the bottom.

8. Shift this Spring Onion and Knolkol curry to a serving dish. Add mustard seeds seasoning to the curry. Add coriander leaves to the curry.
9. " Spring Onion - KnolKol " curry is ready to serve.

Note : 

No need to add any dal to this curry. Adding onions and garlic is optional. Adding more chilly is optional. You can add a cup of curd instead of tamarind to the curry. Add curd once the curry turns cool. Mix it well and serve.
Time : 15 Minutes.
Serves : 3 to 4.

Wednesday, April 27, 2016

Beetroot Juice / Drink

Beetroot juice is just ideal for this hot summer. It helps to keep your body cool. Our friend Usha 's (Cukkemane)  mother has prepared this juice/drink when we visited them sometime back. Usha has cooked beetroot for preparing salad/slices. Her mother had used the rest of the water for preparing juice. She added some sugar and mixed it nicely with water and served as juice. That was nice.
Here I have cooked the whole beetroot and prepared that into juice.


Lets see some benefits of using Beetroot in our diet.
Beetroot helps to improve blood circulation, good for skin, it helps to prevent cataracts and respiratory problems. They are good for indigestion. They are full of fiber and good for people who suffer from constipation, piles, kidney disorders and gall bladder disorders. It helps to improve blood circulation. They are rich in nutrients, vitamins and minerals. They are rich in Vitamin C, magnesium, iron, copper and phosphorus. They are very low in calories and no cholesterol. Beetroot is full of fiber and it helps in reducing cholesterol. They also help to increase the level of good cholesterol. ( HDL). Beetroot is good for pregnant women. They contain Vitamin B. They are good for liver health. They do contain significant amount of carbohydrates and they help to boost energy.
Remember Beetroot have the highest sugar content of all vegetables.
Lets see the recipe now :

Things Needed :

Beetroot : 1 Medium size
Lemon : 1
Jaggery : 2 to 3 Tablespoons
Chat Masala : A pinch (optional)

Method :

1. Wash and remove the outer layer of beetroot, wash it again and pressure cook for 5 minutes.
2. Remove from the pressure cooker and slice the beetroot into small pieces..
3. Slice them into small piece. Grate or powder jaggery and keep it aside.
4. Grind sliced beetroot pieces with little water. ( You can use beetroot cooked water).
5. Add jaggery and grind for 2 minutes.
5. Remove from the mixi jar to a big bowl.
6. Wash and cut lemon and squeeze out the juice from it. Add it to the ground beetroot.
7. Add required water and mix it nicely.
8. Add a pinch of chat masala just before serving.

Note :

You can also prepare beetroot juice with raw beetroot. Wash beetroot, remove the outer skin and grate it. Grind this grated beetroot with  little water. Remove the content and add required water and jaggery.  Remember cooked beetroot helps to digest easily. Adding sugar/honey instead of jaggery is optional. You can also add a pinch of salt instead of chat masala. Add required water or the juice turns thick and people might not like.
Time : 15 minutes.
Serves : 2 to 3

Tuesday, April 26, 2016

Chutney Powder Stuffed Brinjal.

Chutney Powder stuffed brinjal is a side dish and it goes well with all the main dishes. We do prepare different types of chutney powder which is used as one of the side dish mostly in South India. Chutney powders are protein rich content and served with dosa, idli, plain rice and chapatis or rotis. It is one of the traditional side dish I can say. I have used chutney powder which is prepared with flax seeds and ground nuts and stuffed it inside brinjal. Stuffed Brinjal is popular dish of North Canara, but it has become more popular in the whole world. People do love to have this stuffed brinjal with rotis, chapatis, pooris, millet rotis.


Lets see some benefits of having Ground Nuts in our diet.
Groundnuts said to be poor man's Almond.Ground nuts are also called as peanuts or monkey nuts. They contain good amount of mono saturated and polyunsaturated fats and it helps to keep our heart healthy. They also help in lowering blood cholesterol levels. They contain high amount of antioxidants. Peanuts have high amount of protein and it is good for vegetarians. They are rich in minerals like magnesium, phosphorus, potassium, zinc, calcium and sodium etc. They contain good amount of vitamins and dietary fiber.
Always remember that Eating excessive peanuts may lead to gas, heartburn and food allergy to peanuts.
There are different varieties of brinjals / Egg Plants in the market. I have used small size and tender brinjals.
Lets see the recipe Now:

Things Needed :

To Cook :
Small Brinjals : 4 to 5 or more
Flax Seeds Chutney Powder : 1 Tablespoon
Coconut Chutney Powder : 2 Tablespoons
Groundnuts Chutney Powder : 2 Tablespoons
Rasam/Sambar Powder : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Tamarind pulp : 1 Tablespoon
Jaggery : 2 Tablespoon (Optional)
Seasoning :
Mustard seeds : 1 Teaspoon
Jeera : 1 Teaspoon
Oil : 1 Tablespoon
Ingh : a pinch
Curry leaves : Handful
Salt :As required

Method :

1. Wash and cut brinjals till the edge. Do not cut it fully. Dip in water and let it be there for 10 minutes.
2. Take a big plate, add flax seeds chutney powder, coconut chutney powder, rasam powder and groundnuts chutney powder. Add salt. Mix it well. Stuffing is ready now.
3. Put a small portion (Slightly bigger than marble size) in hot water and squeeze out the pulp.
4. Now remove all the brinjals from water. Keep it on a plate.
5. Take one brinjal and fill mixed chutney powders in side the brinjal tightly. Repeat the same with rest of the brinjals and arrange it on a plate.
6. Keep a pan or pressure cooker on the fire. Add oil and mustard seeds. Let it splutter. Now add jeera and ingh. Add curry leaves. Let it be on low flame now.

7. Arrange all the brinjals one by one inside the pan. Sprinkle tamarind pulp.
8. Add little salt and remaining mixed powders and slowly stir it. Add methi seeds. Add 1/4 cup of water and close the lid.

9. Let it cook on medium flame. If you are cooking in pressure cooker use weight on the cooker and cook for 2 to 3 minutes.

10 . Let it cool. Remove the lid and check the brinjals. Remove from the cooker or pan to a serving dish.

11. Add coriander leaves on the top.

12. Serve with the main dish you have prepared.

Note :

If the brinjals are not cooked properly, just add little water and cook on medium flame. Adding more or less masla is optional. No need to add more coconut. Chutney powders contain coconuts. Adding garam masala with all the powders is optional. It adds to the aroma of brinjal stuffed curry. If pressure cooked brinjals turns watery, you just put the curry in a big pan and cook on high flame. All the moisture disappears. The curry should be thick. Use of pressure cooker helps to use less oil. Do not over cook and do not use more water. Just 1/4 cup of water is more than enough. Use of jaggery is optional. I have not used.
Time : 15 minutes.
Servings : 3 to 4.
Link to prepare Chutney Powder :
http://nsomayaji.blogspot.in/2016/02/flax-seeds-chutney-powder.html

Monday, April 18, 2016

Wood Apple & Wild Mango Panaka/Juice

It is hard to bear this summer. The Sun Rays are really hurting the skin, and sucking the moisture from our body. One needs to drink lots of water to take care from the screeching hot. Your body gets dehydration and you start falling ill like headache, urinary infection, dehydrated etc,etc,etc.....
 Home made cool drinks, Juice/panaka really healthy and save you. They contain not only water, they provide the loss from sweating. No chemical, no artificial colour, no preservative. You are 100% sure.
There are two home made quick Panakas/Juice prepared from fresh seasonal fruits.
I have used Wood Apple which is available plenty in the market, which is very good for quenching your thirst, which is also used during "Rama Navami" for Panakas. It is so wonderful connection and Gift from Nature God to the man kind. This Wood Apple will be very helpful to take care of us in summer and keeps our body cool from screeching Hot Sun.


Wild Mangoes starts to ripe in Summer in some parts of Dakshina Kannada,  and it is also one of the good quench thirsting fruit.
Lets see some benefits of eating Wood Apple/Bel Fruit/Belada Hannu in our diet.
Wood Apple/Bel Fruit/Belada Hannu is a herb. It has other names like wood apple, elephant apple and monkey fruit. It is known as wood apple because of its hard wooden shell. It is considered as sacred fruit by Hindus. 
Wood Apple/Belada Hannu is good for people who suffer from constipation and indigestion. It is also good for peptic ulcer, piles and respiratory problems. It boosts the immune system and fights off bacterial and viral infections and various inflammatory conditions. It helps to increase milk production for nursing mothers. It helps to cures diabetes. Wood Apples contain loads of nutrients, vitamins and organic compounds like calcium, phosphorous, fiber, protein and iron. They are good for digestion since it helps to destroy worms in the intestine and good remedy for digestive disorders. 
They are loaded with antifungal and antiparasitic(destroying parasites) (parasite -disease) properties.
Lets see Wood Apple & Wild Mango Home made  Panaka/Juice/Cool Drinks.
I have used Bella/Jaggery (from Alemane (Fresh Jaggery from Alemane ; Place where they prepare jaggery) and Pure Honey. 
Thanks Shobha Somayaji for Alemane jony Bella (Soft jaggery eaten with idli dosa rotti etc). 
Lets see the recipe now:

1. Wood Apple Panaka/Juice

Things Needed :
Wood Apple : 1 Big size.
Jaggery : 3 to 4 Tablespoons.
Cardamom : 1 Pod

Method : 

1. Break wood apple and scoop out the fruits and put it in a bowl.

2. Now grind this with cardamom pod, little water and jaggery. Pour it out to a bowl. 

3. Add required water, mix well and serve. You can use ice cube or cold water. I have not used it.
Note :
A big fruit can be used for preparing 3 glasses of panakas. Adding sugar is optional. I have used jaggery which is a healthy option. It needs little more jaggery or it gives out savoury taste. I have used half ripe fruit to prepare the panaka. Fully ripe fruit can be used. Do not use any salt, since jaggery has a little salt.
Time : 10 minutes. (All together)
Serves : 3 

2.Mango Panaka : 

Wild Mangoes (Savoury Mangoes/Katu Mavina Hannu) 
These mangoes are used to prepare rasayana (a side dish), to add savoury taste a bit. You need to add more jaggery if you want sweet taste. This Panaka is good digestive and refreshing Drink.
Things Needed :
Wild Mangoes : 4 to 5 
Water : 3 Glasses
Jaggery : 3 to 4 Tablespoons
Method :
1. Take a big bowl. Wash mangoes and squeeze out the pulp in the bowl.
2. Add little water to the remaining squeezed out mangoes and squeeze out the remaining pulp.

3. Add jaggery to the mango pulp. Mix it well in hand. Add required water. Mix it again

4. Pour this Panaka to a serving glass and serve Mango Panaka.

Note : 
You can use more mangoes if you like savoury taste in your panaka. This is one of the traditional drink and helps you from dehydration and screeching hot summer. You can also add more jaggery if you like sweet taste. Adding sugar is optional. Honey does not go well with this juice and consuming Honey (in large quantity) is not that good in summer. 
Time : 10 minutes
Serves : 2 to 3 

Wednesday, April 13, 2016

Saura Yugadi/Vishu/Tamil New Year Day Feast

       Happy Saura Yugadi/Vishu/Tamil New Year Day to One and All. God Bless All.


Saura Yugadi is a New Year for Hindus, who follow Panchangam (Calendar),  which is created according to Solar calendar. Some part of Karnataka, Tamil Nadu (New Year ) and Kerala (Vishu ) celebrate Soura  Yugadi festival.  Normally Soura Yugadi falls on April 14 or 15th. That day will be Sankramana or Sankranti Day. (Each month Sankranthi falls on 14/15).

   In Karnataka This festival is celebrated by keeping the " Kani " in the pooja room.


In Karnataka This festival is celebrated by keeping the " Kani " in the pooja room. Kani will be arranged in a big tray or big plate by placing a Coconut, Cucumber, Fruits and Flowers. The small mirror in the front of coconut and the God's photo or statue is kept. New year panchangam/calender is also placed in the tray. This Kani should be seen first in the mirror when you get up in the Yugadi day. Then follows the oil bath and pooja. Keeping the Kani might be because to "Samarpan" (Thanking him for his generous kindness on growing the necessary things),  the things which we got in the Nature. Festival dishes are cooked and eaten with family together.
Panchangam is read after the lunch feast to know about the future happenings of the whole year. (Rains, crops etc etc).
The feast food is some payasam (mostly channa dal and cashew kheer), Tondekai /Ivy gourd/Tindora palya with raw cashew, rice, rasam and curry. Cashews are just grown and ready to crop during this time. Even the cucumber is also ready to cut. Making use of the crops which we got from the nature.We should be Thankful to God the Creator.
I have prepared my own recipes which are easy and simple and healthy.
Lets see the recipe now:
1. Southekai (Cucumber) Peel + Doddipatre Chutney
2. Tondekai (Ivy Gourd) Palya (Dry Curry)
3. Southekai Sasive (Cucumber & Mustard curry)
4. Seeme Badane & Sweet Potato Jeera Curry.
5. Channa Dal Kheer
6. Channa Dal Holige (This can be prepared on the previous Day )
7. Soft Mysore Pak
Lets see the recipe one by one

1. Southekai (Cucumber) Peel + Doddapatre Chutney.

Things Needed :
Southekai (Mangalore Southekai) Peel : 1 Cup
Dodda Patre leaves : 6 to 8
Red chilly : 5 to 6
Tamarind : a small marble size
Coconut : 1/2 Cup
Urid dal : 1 Tablespoon
Salt : to taste
Mustard, ingh, curry leaves seasoning : 1 Teaspoon
Oil : 2 Teaspoons
Method :
Keep a pan on the fire, heat and put a spoon of oil. Add a tablespoon of urid dal and fry. Add red chilly little ingh and curry leaves. Let the urid dal turn slightly golden brown. Add cucumber peel and doddapatre leaves and fry till they turn soft. Put off the fire and add coconut. Let it be cool.
Now grind this fried ingredients with little water till paste. (or your desired consistency). Add salt and grind for 10 seconds. Put this ground chutney to a serving dish and add mustard seasoning and serve. (As one of the side dish).

2. Tondekai Palya(Ivy gourd dry curry)


Things Needed : 
Tondekai (Ivy gourd) : 1/4 Kg
Coconut : 2 Tablespoons
Rasam Powder : 1 Teaspoon
Green chilly : 1
Salt : as required
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Coriander Leaves : 1 Tablespoon
Tamarind pulp or lemon extract : 1 Teaspoon
Method : 
Wash and cut ivy gourd, green chilly and coriander leaves. Grate coconut and dry grind it with green chilly..
Keep a pan on the fire and add oil. Add mustard seeds and let it splutter. Add curry leaves and cut tondekai pieces. Mix it nicely and add required water. (1/2 cup). Let it turn soft. Add little turmeric powder, rasam powder and tamarind pulp. Add salt. Mix it nicely. Let all the moisture disappear. Now add dry ground coconut and mix it nicely. Put this ready tondekai palya in a serving dish and add cut coriander leaves. Palya is ready to serve.

3. SoutheKai (Mangalore cucumber) Sasive 

This is one of the side dish and served in the beginning of the lunch.
Things Needed :
SoutheKai  : 1 Cup
Mustard seeds : 1/2 Teaspoon
Green chilly : 2
Coconut : 2 Tablespoons
Ingh : a pinch
Curd/Yogurt : 1 Cup
Salt : Required
Jeera Seasoning :  Oil : 1/2 Teaspoon, Jeera : 1/2 Teaspoon, Curry leaves : 5 to 6 , Ingh : a pinch

Method :
Wash and cut cucumber (with its skin) into small pieces. Grate or cut coconut. Now grind green chilly, cut cucumber pieces, coconut, mustard seeds and little ingh. Grind it to paste consistency and remove from the mixi jar. Put it in a bowl. Add curd and required salt. Shift it to the serving bowl.
Add jeera seasoning and serve.

4. Seeme badane kai (Chayote Squash) & Sweet Potato Curry


Things Needed :
Moong Dal : 1/4 Cup
Seeme badane Kai : 2
Sweet potato : 1
Coconut : 1 Cup
Jeera : 1 Teaspoon
Green chilly : 2
Ingh : a little
Turmeric powder : a pinch
Salt : as required
Mustard seasoning : Oil :1 Teaspoon, Mustard season : 1/2 Teaspoon, Curry Leaves : 5 to 6 leaves, ingh a pinch
Method : 
Wash and remove the outer skin of seeme badane kai, sweet potatoes.
Wash and cook moong dal in a pressure cooker. Cook seeme badane kai pieces and sweet potatoes.
Grate and grind coconut with green chilly and jeera with little water.
Keep a big pan on the fire. Add cooked vegetables and moong dal. Add salt, turmeric powder and mix it well. Let it cook for 2 minutes. Add ground coconut jeera mixture to the curry. Add water if required. Mix it well and cook for 2 to 3 minutes. Shift this curry to a serving bowl and add mustard seasoning and serve.

5. Channa dal Kheer (Payasa)

Things Needed :
Channa dal : 1/2 Cup
Coconut : 1 Cup
Cardamom : 4 to 5 pods
Jaggery : 1/2 Cup
Thick Avalakki : 1/2 Cup
Ghee : 1 Teaspoon
Method : 
Wash and pressure cook channa dal (8 to 10 minutes). Wash avalakki and keep it aside.
Grate coconut and grind it nicely with cardamom. ( You can add a spoon of raw rice while grinding).
Keep a big pan on the fire and put cooked channa dal, jaggery and avalakki. Let it cook for 2 minutes. Add ground coconut and cardamom mixture and cook for another 2 minutes and put it in a serving dish.

6. Channa Dal Holige :


CHANNA - TOOR -COCONUT -HOLIGE


7. Soft Mysore Pak (It can be prepared on previous day)

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Sugar : 2 Cups (or little less)
Ghee : 2 Cups
Cardamom : 5 to 6 Pods

Method :
Melt the ghee into complete liquid form. Apply ghee to a tray or plate. Powder cardamom.
Dry roast or fry channa dal till the raw smell disappear. Powder it nicely by hand once it is cooled.
Keep a pan on the fire and put sugar and add 1/2 cup of water. Mix it nicely and stir till it dissolve nicely. Keep stirring. Sugar content starts bubble. Let it bubble for 1 to 2 minute.
Add roasted channa flour and mix it nicely. Add a little ghee and keep stirring. Add ghee in between little by little. Stir continuously till the content starts changing its colour and starts coming up.
It starts leaving the edges. Stir for  another 2 to 3 minutes. Add powdered cardamom and stir again and pour this content to a ghee applied plate. Cut according to your desired shape once it is slightly cool.
Happy Soura Yugadi to Each and Every One.

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