Tuesday, November 29, 2016

Mangalore Cucumber - Ivy Gourd Curry

Southekai/Mangalore Cucumber/Sambar Cucumber/Bannada Soiuthekai is one of the wonderful vegetable. Varieties of curries, dosa, idli can be prepared using Mangalore
Cucumber.


I have tried a curry which can be turned as curd curry or if you do not like curd you can just have them as they are. It is mild, creamy and healthy.
Let us see some benefits of having " Ivy Gourd/Tonde Kai" in our diet.
Ivy Gourd/Tonde kai/kovekai/Tindli/Tindura helps you to be fit, healthy and energetic. It is said to be the store house of Vitamins and minerals. It has protein and fibers, antioxidants. It has been used in Ayurveda for centuries as an anti bacterial agent. It helps to protect the nervous system and promotes the metabolism in the body. It helps to control blood sugar in our body. Ivy gourd contain good amount of calcium and it helps in reducing the risk of kidney stone formation. it strengthen the bones, improve the immune system and promotes the digestive health in our body.
Mangalore cucumber -Ivy Gourd Curry is an easy dish and it has no onions or garlic in it.

Things Needed :

Mangalore Southekai : 1/2
Ivy Gourd/Tondekai : 250 Grams
Green chilly : 2
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/4 Teaspoon
Almonds/Badams : 6 to 8
Coconut : 3 to 4 Tablespoons
Salt : As Required
Mustard seasoning : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh/Asafoetida : A pinch
Curry Leaves : 1 Tablespoon (small cut)
Coconut Oil/Ghee/Any cooking oil : 1 Teaspoon

Method :

1. Wash and cut Mangalore Southekai into small pieces. Put them in a bowl of water.
2. Wash and remove the edges (both sides) from Ivy gourd and cut them into small circle shape.
3. Cook them with required water till they turn soft. (10 minutes).

4. Grate/Cut coconut and grind it with jeera, mustard seeds, 1 green chilly and almonds.
5. Use only required water. Remove from the mixi jar.

6. Keep a big pan on the fire. Put cooked vegetables, ground mixture, salt and a pinch of turmeric powder.
7. Mix it well and let it boil for 2 to 3 minutes. Slit a green chilly while the curry is boiling.

8. Shift the curry to a serving dish and Let it cool a bit.
9. Add 2 tablespoons of curd and mix it well. Add mustard-jeera, ingh and curry leaves seasoning.


9. Serve with the main dish you have prepared.

Note :

Adding  tamarind instead of curd is optional. (Taste nice). Adding more/less chilly is also optional. Adding almonds add to the thickness. You can also add chenna (roasted channa) instead of Almonds.
Do not use more water while grinding or boiling. The curry should be thick (It taste better).
Time : 30 Minutes
Serves : 3 to 4.

Saturday, November 26, 2016

Ground Nuts Chutney

Groundnuts Chutney is a side dish and goes well with almost all the main dish.
Watch the procedure it is simple and quick.


Groundnuts are loved by most of us. Ground Nuts are widely grown and used in our cooking. Ground Nuts are loaded with many healthy properties.
Let us see some benefits of eating Ground Nuts in our diet.
They are rich in nutrients which are essential for our body. They are loaded with fiber, protein, minerals, mono unsaturated fatty acids and antioxidants.They help to lower the bad cholesterol and increase the good cholesterol levels in our body. Ground Nuts helps for the good growth of the body. It protects the skin. They contain minerals like potassium, manganese, copper, calcium, magnesium, iron, and zinc and Vitamin B complex, Vitamin B 6 and Vitamin B 9.
Lets see the recipe now : 

Things Needed : 

Ground Nuts : 2 Tablespoons
Fresh Coconut : 1 Cup
Tamarind : 1/ Marble size
Green chilly : 2
Salt : As required
Seasoning : 
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 5 to 6 
Oil : 1 Teaspoon

Method :

1. Dry roast ground nuts and leave it for cooling. Remove the outer skin. 
2. Grate coconut and grind it with tamarind (very little), salt, roasted ground nuts and green chilly.


3. Shift the ground chutney to a serving dish and add required water.
4. Season with mustard, curry leaves and ingh seasoning.
5. Ground Nut chutney is ready to serve. 

Note :

Use very little water to grind. Or it turns as watery chutney. Adding chilly more/less is optional.
Add required water once you shift the chutney to a serving bowl. Use of fresh coconut taste good.
 Time : 10 Minutes
Serves : 2 to 3. 

Thursday, November 24, 2016

Mixed dals +Horse gram Chutney Dosa

Its always fun preparing some dish with the other dish. I just love it, I am telling this because I have used some Huruli (Horse Gram) chutney to prepare Ade -Dals Dosa.

Horse gram .chutney is a yummy and healthy dish because horse gram has many healthy properties.
My Co -Sister (brother in law's wife) prepares lovely crispy  "Adai" (Dal dosa). She uses rice and dals, chilly and ingh. The dosas are turns as golden and crispy. I always remember her dal dosa whenever I prepare Adai.
I had some Horse gram chutney, which is prepared for lunch. The remaining chutney I have used it for this Dal dosa.
Let us see some benefits of eating Horse gram in our diet
Horse gram is filled with proteins, vitamins and iron. It is loaded with proteins and Vitamin B Complex properties. Horse gram is good for arthritis. They help to purify the blood. They are rich in antioxidants and dietary fiber. They help to control the sugar level and blood pressure. Horse gram is good for ladies who suffer from menstrual problems. They help to protect against diabetics and good for weight loss. Eating horse gram helps to remove the small kidney stones.
Lets see the recipe now :

Things Needed : 


Channa Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Moong Dal : 1/2 Cup
Toor Dal : 1/2 Cup
Raw Rice : 3 Cups
Avalakki : 1/2 Cup
Horse Gram Chutney : 1/2 Cup
Salt : As required
Ingh : A pinch
Methi/Fenugrik Seeds : 1 Teaspoon

Method : 

1. Wash all the dalls, methi seeds and rice nicely and soak it for 3 to 4 hours. Soak Avalakki separately.

2. Grind all the ingredients with very little water.
3. Grind Horse gram chutney along with the ingredients.

4, Remove from the mixi jar and put in a big bowl.


5. Add salt. Mix it well and let it ferment. (Over Night or 5 to 6 hours).
6. Keep a pan on the fire and clean it with clean cloth or kitchen tissue.
7. Mix the Dall Dosa dough and take a ladle full of it and spread it on the tava/pan.
8. Add a teaspoon of oil on the top of dosa and turn the other side and cook.

9. Dosa is ready to serve. Serve with the side dish you have prepared.

10. Repeat the same with remaining dough and prepare dosas.

11. You can also prepare dosa as soon as you grind it.
12. It spreads nicely and soft because of Avalaki/Flattened rice.

Note :

Divide the dough into small quantity if you are using a mixi to grind. It helps to grind the dough into thin paste. If you using you can add all the ingredients together and grind it together. Adding horse gram chutney is optional. You can add a handful of horse gram instead of chutney. Taste differ.
Time : 30 Minutes + Soaking time  4 Hours.
Serves : 5 to 6

Horse Gram Chutney :

Method :

Dry roast or use a teaspoon of oil and fry horse gram on low flame till it turns brown. Add red chilly, curry leaves and ingh. Let it cool. Grind it with required salt and a cup of coconut. Adding mustard seasoning is an optional.
Time : 10 Minutes.
Serves : 3 to 4 

Tuesday, November 22, 2016

Ragi - Oats Laddu

Raagi Oats Laddu/Unde is a sweet dish and You can enjoy this Laddu any time of the day.
It is a healthy laddu because I have used jaagery, Oats, Raagi/Finger Millet combination is a good combination.

I have used groundnuts, roasted channa, jaggery, Ragi and Oats.
Lets see some benefits of having " Roasted Channa" in our diet.
Roasted channa is eaten as it is some time. They are rich in protein, fiber, minerals and fatty acids. They are low in fat and packed with energy. It helps to keep the blood sugar levels stable. They are rich in calcium, potassium and magnesium.
Lets see the recipe now :

Things Needed :

Raagi/Finger Millet : 2 Cups
Oats :  3 to 4 Cups
Jaggery : 2 Cups (Grated)
Dates : 5 to 6
Almonds : 6 to 8
Raisins : 1 Handful
Groundnuts : 1 Small Cup
Roasted Channa : 1/2 Cup
Ghee : 3 to 4 Tablespoons
Kobbari/Copra/Dry Coconut : 1 (Medium size)


Method : 

1. Keep all the ingredients ready. Cut almonds and dates into small.
2. Powder jaggery (or cut into small pieces).
3. Grate or cut coconut and dry grind till it turned into powder.
4. Keep a pan on the fire and heat.
5. Add a tablespoon of ghee and let it melt. Put raisins and fry till they get fluffy.
6. Remove the raisins from the pan, add ragi flour and fry till the raw smell disappear. ( 4 to 5 minutes).
7. Remove and put the ragi flour in a big bowl.
8. Add Oats to the pan and dry roast till it turns slightly golden brown. Dry roast groundnuts and remove the outer layer. Let it cool.
9. Shift the roasted oats to a plate and let it cool. Dry grind it into powder.
10. Put jaggery to a pan and put 1/2 cup of water. Let it melt completely and starts boiling.
11. Sieve this content and throw away the dirt.
12. Put liquid jaggery in the pan and keep it ready.
13. Dry grind almonds and cut dates and add it to the roasted ragi flour. Just give a churn (grind a little) to roasted channa. (Do not powder it).

14. Dry grind roasted groundnuts slightly. (Do not powder it). Add it with other ingredients.
15. Now keep liquid jaggery on the fire and let it boil and get one string consistency.
16. It starts bubbling. Let it bubble for 2 minutes.
17. Boil for another 1 to 2 minutes and put all the roasted, powdered ingredients.

18. Add powdered dry coconut and roasted chenna (Huri kadale), groundnuts and mix it well.
19. Mix it well and put off the fire. Add 2 to 3 tablespoons of ghee.

20. Mix it nicely and prepare Laddu/Unde.

21. Take a handful of mixed ingredients and try to give a round shape.

22. Keep them in a glass bottle or clean air tight box.

Note :

Adding more jaggery is optional. Powdering the ground nut is optional. It adds to the taste.
Adding more ghee is optional. It adds to the taste.
If you find hard to turn them as round shape then add little hot water or milk. It eases and mix all the ingredients nicely. Or you can add melted ghee to the flour.
You can also use melted ghee to add moisture to the ingredients. Divide the ingredients in to small portion. Add a spoon of ghee to each portion at times and mix that nicely and prepare laddu.
60 to 70 Small laddu can be prepared. :  I have prepared these laddus for Navarathri feast. 
Time : 40 Minutes.

Saturday, November 19, 2016

Curry Leaves Chutney - Spicy Rice

Curry Leaves Spicy Rice/Curry leaves Chitranna is a Rice dish and we can have them for breakfast/lunch/dinner.

Curry Leaves Chutney is used here with green mango gratings and mixed with cooked raw rice.
Lets see some benefits of having "Curry Leaves" in our diet.
Curry leaves adds natural flavour to our food. It helps the food to be healthy and tasty because it contain various good properties which is good for our health. They do have many anti oxidant properties. They help to control diarrhea. They are good for indigestion. They are good for diabetes and balancing cholesterol level. They are rich in carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper and Vitamin A, Vitamin C, Vitamin B and Vitamin E.
In Ayurvedic medicine, curry leaves are believed to be having medicinal properties. It is considered and used as anti diabetic, antioxidant, anti-inflammatory and roots are used for body aches.
Curry Leaves Chutney is prepared by Prema Sundareshan is one of our closest friend, who lives in Kalpakam. I should mention her here because she is the one who inspired me to get interest in cooking. She does so many dishes within short time. We were all together in Nigeria and now Mr. Sundaresh and Prema Sundaresh are settled in Kalpakam with their Son Dr. Shrinivasa (who is a scientist) and Bhuvana (Dr. Shrinivasan's wife).
When we visited them in Kalpakam, Premakka prepared this chutney for me. This chutney goes well with curd rice or with hot rice and ghee.
Recipe for Curry Leaves Chutney :
Curry leaves chutney is done in this way. Wash fresh curry leaves and dry it in shade. Let it dry completely. Dry roast them till they turn crispy. Dry roast a tablespoon of Urid dal and channa dal. Dry roast a teaspoon of methi and powder it separately. Take some tamarind and soak in water. Keep a pan on the fire. Add a teaspoon of any cooking oil. Squeeze out the pulp from tamarind and add to the oil in the pan. . Let it boil. Add salt, turmeric powder and ingh. Boil the content for 3 to 4 minutes. Add powdered curry leaves and mix it well. Add powdered dals. Mix it well. Add required chilly powder and keep stirring. Add methi powder at last, mix the content nicely. Take it out from the fire. Let it cool. Store this content in a glass bottle. Better keep in a Refrigerator.
Let us see the recipe now :

Things Needed : 

Curry Leaves Chutney : 2 to 3 Tablespoons
Cooked Rice : 2 Cups
Raw Mango Gratings : 2 Tablespoons
Capsicum : 2
Fresh Coconut : 2 to 3 Tablespoons
Ground Nuts : 2 to 3 Tablespoons
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Cooking Oil : 2 Tablespoons
Curry Leaves : 6 to 8
Red chilly : 2 (Byadagi variety)
Salt : As required
Ingh : A pinch

Method : 

!. Wash and cook rice and keep it ready.
2. Wash and cut capsicum and keep. Grate coconut.
3. Wash and grate raw mango ( any variety of your choice).
4. Now keep a pan on the and add oil. Heat and put mustard seeds, cut red chilly and urid dal.
5. Let it splutter. Add curry leaves and ingh. Fry for a second.
6. Add cut capsicum and fry till they turn soft.

7. Add grated mango and fry nicely. Add little salt, turmeric powder and mix it well.

8. Add "Curry Leaves Chutney " and mix it nicely. Put off the fire.

 9. Add little salt and grated coconut and mix it well.
10. Now add cooked rice and mix it with capsicum and other ingredients.

11. Add a tablespoon of ghee and mix it nicely.
12.Shift to a serving dish and add fried groundnuts and serve.

Note : 

Preparing Curry Leaves Chutney in small quantity helps to retain the aroma. (Optional). Adding Sesame oil as cooking oil adds to the taste. (Just a teaspoon will do). Adding any variety of raw mango gratings is optional. Adding ghee helps to enhance the taste.
Time : 20 Minutes. + Cooking Rice (20 Minutes).
Serves : 4 to 5 

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