Showing posts with label YumYum. Show all posts
Showing posts with label YumYum. Show all posts

Monday, July 11, 2016

Nendra Bale - Walnuts Halva

Nendra Bale is one variety of banana mostly eaten in Southa Canara and Kerala. I have prepared Halva using Nendra bale/Banana.  This variety of banana is full of carbohydrates and healthy properties. Halva prepared using this banana tastes excellent and keeps you hog the halva again and again.
I have used Walnuts, cashew nuts, jaggery and Nendra bale. I have used jaggery instead of Sugar which is a healthy concept.

Lets see some benefits of eating Walnuts in our diet.
Walnuts originated in the Mediterraneat regin and Cental Asia. They have been part of the human diet for thousands of years. They are rich in Omega 3 fats
Walnuts are rich in Omega 3 fats and high in antioxidants. Eating walnuts everyday may improve brain health. They are rich in copper, Phosporus, Manganese Folic acid which is also known as Vitamin B 9, Vitamin B 6 and Vitamin E. They help to lower the bad cholesterol and reduce the inflammation. They also help in functioning of the blood vessels well.
Let us see the recipe now.

Things Needed :

Nendra Bale (Nendra Bananas) : 2
Jaggery : 3/4 Cup
Walnuts : 6 to 8 pieces
Cardamom : 3 to 4 Pods
Chenna/Hurikadale : 1/2 Cup
Milk Powder : 2 Tablespoons (Optional)
Ghee : 3 to 4 Tablespoons

Method :

1. Powder or cut walnuts into small pieces. Powder hurikadale/Chenna with cardamom pods.

2. Steam cook nendra bale and let it be soft (3 to 4 minutes). Remove the outer layer once it is cooled.

3. Now mix cooked nendra bale, jaggery and keep it on low flame. (Powder jaggery before mixing with fruit).

4. Keep stirring until it mixes well. Now add ground chenna/hurikadale and mix it well.
5. Add a tablespoon of ghee and mix it. Add milk powder and mix it well. Add powdered or cut nuts.

6. Keep stirring till it leaves the pan. Stir nicely for another 2 to 3 minutes.

7. Apply ghee to a plate/ tray.
8. Stir once again and put it to a ghee applied plate. Make it evenly by using a chapati roller. Let it cool. Spread some cut cashew nuts on the top. 


9. Cut Nendra Banana Halva once it is cooled. Cut it according to your wish.

10. Serve or store in a airtight bottle or container.

Note :

You can grind banana as they are and then mix it with jaggery. Steaming helps the banana to be thicken quickly. No need to use more ghee. Adding little more jaggery is optional. Adding milk powder is also optional. Adding chenna/hurikadale/pottu kadale helps to give a good binding to halva.
Time : 4o to 50 Minutes
Serves : 20 to 30 pieces (According to the size). 

Thursday, July 7, 2016

Bottle Gourd Parata

Bottle Gourd/Sorekai/Lauki/Dhoodi Parata is a mild spicy dish and can be eaten for breakfast or dinner.
Bottle gourd/Sorekai is known for its medicinal values. It is said that eating some pieces of Bottle gourd helps to control your blood pressure. Bottle gourd has become one of the must used vegetable in Indian curries. Varieties of curries can be prepared by using bottle gourd.
I have used bottle gourd, wheat flour, little spices and coriander leaves.


Lets see some benefits of using Bottle Gourd in our diet.
Bottle gourd helps in easy digestion because of its water content. It helps in keeping the body temperature cool and calm. It helps to support the urinary system in our body by reducing burning sensation and reduce the chances of urinary infection. It contain minerals like calcium, magnesium,phosphorus, Vitamin A and Vitamin C. It is good for weight loss. It helps to reduce the high blood pressure and keeps our heart healthy. It helps to the diabetic patients to quench their thirst. Bottle gourd has a rich source of fiber and it is good for people who suffer from constipation.
It is always good to have cooked bottle gourd for easy digestion. Bottle gourd juice is good to have during summer because it helps in keeping your body cool.
It is very very easy and quick to prepare Bottle Gourd Paratha. Try and Enjoy.

Things Needed :

Bottle gourd : Grated : 1 Big Bowl (1/2 of  medium size)
Coriander leaves : 1/2 Bundle (Full fist)
Chilly Powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Geera Powder : 1/2 Teaspoon
Wheat flour :  2 to 3 Cups
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Put wheat flour, chilly powder, garam masala powder, jeera powder and salt. Mix it well.
2. Wash and remove the outer layer of bottle gourd and grate it. Wash and cut coriander leaves.and add it to wheat flour.
3. Mix it well. Add a tablespoon of oil. Mix it nicely. Add water if required.
4. Prepare chapati dough. Keep it aside. (No need to rest).
5. Divide the chapati dough into small portion.


6. Keep a cup of dry flour in a plate/bowl.
7. Take a small portion, kneed a little and roll it as chapati
8. Now keep a tava/pan on the fire. Heat.
9. Put rolled parata on the tava and cook on both side. Add little oil on both sides.

10. Repeat the same with remaining dough.

 Serve Bottle Gourd Parata with a cup of curd/curry and pickle.

Note : 

Adding oil is optional. If you are dieting no need to add on the top of is parata while cooking.
Adding ghee instead of oil is optional. Adding more/less spices is optional. Add water only if it require while preparing the dough. Add little flour if the dough turns softer than what is required.
Time : 30 Minutes
Serves :  2 to 3

Wednesday, June 29, 2016

Mangalore Southekai-Avarekai Spicy Curry

Mangalore Soutekai/Bannada Southekai/Sambar Cucumber one of the  Easiest and long lasting vegetable. It used be grown mostly in Southern side of Karnataka and  it is famouse as Mangalore Southekai.
Let me tell you a story from long long ago. Mangalore Southekai used be grown in summer and kept it hanged in the inner place of the house. We call it as ola adige mane  (Additional Kitchen by the side of the kitchen) and Padsale. (Padsale is normally a pooja room where everyday's pooja is performed. Because coastal area has the continuous rainy days for days together. So it is difficult toget vegetables during those days. (Once upon a time). People used to grow these Mangalore cucumber/ white pumpkin (booda kumbla)/ Red pumpkin (Sihi Kumbala) and kept for rainy days to make use of it. I do not think this is happening in these days. There is a big problem of labourers and no one wants to work in the field. It is may be because of new way of life. Most of the youngsters wants to wail away the time or wants some easy money to enjoy their life. Whatever it is the people who have lands are struggling to keep up the life going on.
Younger generation should start looking into taking care of the fields and to be back bone to their homes.
Anyways let me come back to the vegetable, Mangalore Southekai -Avarekai (field beans) Spicy curry. I have used these vegetable and legume and some spices are used to make it more spicy.
You may wonder where to get this Avarekai in this rainy season. I have done this curry in the Avarekai season and could not post it. So it is here now. We can use any legume/Kalu instead of Avarekai. Use of black channa or kabooli channa or cow peas/black eyed beans or Rajma or even Peas goes well with these combination. Eating Legumes are good and healthy habit since the legumes helps the body to be warm and healthy.
Let us see some benefits of using Cinnamon in our diet. 
Cinnamon is a spice that is made from the inner bark of Cinnamomum trees. There are two varieties of Cinnamon. One is from Ceylon (Shrilanka), which is said to be True cinnamon and the other variety is called Cassia cinnamon. This variety is more common in the shops.
Cinnamon contain many medical properties. Cinnamon is loaded with anti oxidant properties. Cinnamon is loaded with anti inflammatory properties. It helps the body to fight infections and repair tissue damages. Lower the risk of diseases. It helps to reduces level of bad cholesterol and helps the good cholesterol to be stable. It helps to balance the blood pressure and diabetes and lowers the blood sugar levels and has a powerful anti diabetic effect.
Mangalore Southekai -Avaekai Spicy Curry has No onions or No garlic
Lets see the recipe Now :

Things Needed :

To Cook :
Mangalore Southekai : 1 Bowl (Half of one medium size).
Avarekai /Field Beans : 1/4 K.g. ( 1 Bowl)
Toor Dal : 1 Handful ( 2 Tablespoons full).
To add : 
Tamarind : A small marble size
Salt : As required
Coriander Leaves
Coconut- Spice ground mixture.
Turmeric Powder : a little
Spices to add for Masala : Fresh 
Methi Seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Jeera /Cumin seeds : 1/2 Teaspoon
Clove : 2
Cinnamon stick : A small piece (Half inch)
Red Byadagi chilly : 5 to 6
Curry Leaves : 5 to 6
Ingh/Asafoetida : a pinch
Coconut : 3 to 4 Tablespoons (Half cup)
Oil 1 Teaspoon
Seasong : 
Oil 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut soutekai and put it in water. It takes away the bitter if there is. Wash it again and cook till they turn soft and keep it aside.

2. Wash and pressure cook dal and Avare kai and leave it for cooling.
3. Dry roast/use a teaspoon of oil and fry methi seeds, urid dal, add coriander seeds and roast it well.
4. Add chilly, curry leaves, clove and cinnamon . Fry nicely for a minute and add jeera.
5. Shift the fried masala to a plate. Grate coconut. Grind coconut with fried spice and tamarind.
6. Use required water and grind it till paste. Remove from the mixi jar and keep it aside.

7. Keep a big pan on the fire and heat. Add oil, mustard seeds and jeera.
8. Let it splutter. Add curry leaves and ingh. Add cooked southekai/Mangalore cucumber.
9.Add cooked dal, avarekai/field beans, salt, Turmeric powder. Mix it well.
10. Let it cook for a while. (2 to 3 minutes).
11. Add ground coconut and spice mixture. Mix it well and cook it for 2 to 3 minutes.
12. Shift the curry to a serving dish and serve with main dish.

Note :

You can add little jaggery if you like a bit of sweetness in the curry. You can also add more /less or no dal to the curry (Optional). Adding fresh spice adds to the taste. You can use any masala powder instead of home made spice powder. (optional). Adding cinnamon and clove adds taste and aroma to the curry. (Optional).
Time : 30 Minutes
Serves : 3 to 4 .

Tuesday, June 7, 2016

Apple-Pomegranate filled Pani Poori

Pani Poori who does not like it? Each and every corner you see a pani poori seller and people around him. It is such a tempting chat that you too feel like having some. Now a days even in marriage halls during the wedding reception too you get a chance to have Pani pooris.These chats are like that. They make your mouth watering by tempting your togue.

Pani pooris are small pooris, filled with spicy water along with some vegetables.
Here I have used sweet potatoes, potatoes, pomegranate&apples. For the pani (spicy water), I have used some jeera, chilly, pudina and other ingredients.
Lets see the recipes now:

All you need is :

Boiled Sweet Potato : 1 (Big) (boiled and cut into small)
Potato : 1 (Medium size) (Boiled and cut into small)
Khara Boondi : 1 Bowl
Pomegranate : 1
Apple : 1 (Red/Green : of your choice)
Sweet and Spicy Chutney : 1 Small cup

Method :

1: Wash and remove the pods from pomegrante and keep it aside.
2. Wash and remove the outer layer of apple and cut it into small piece.

3. Prepare or buy kara boondi and put it in a bowl and keep it ready. ( I have prepared khara boondi at home)
4. Keep the pooris in a big tray. Keep cut sweet potatoes and potato pieces in a bowl.

5. Make a small whole and fill in pomegranate, cut apple.
6. Add a spoon of khara boondi on the top.
7. Fill the poori with spicy water and serve immediately.

8. You can add a spoon of thick curd on the top and serve too (Optional).


Note :

One should eat this pani poori as soon as you pour spicy water in it. You can prepare pooris at home.
You can prepare khara boondi at home easily.
Time : 15 to 20 minutes.
Serves : 4 to 5.

a) Poori preparation :
Put a cup of chiroti rava (1 cup), wheat flour (2 Tablespoons), a little salt and one tablespoon of corn flour in big bowl.
Mix it with required water and prepare chapati dough. Add a teaspoon of oil on the top and leave it for 10 minutes.
Now roll on with roller and prepare big chapatis. Cut it with a small bottle cap and remove the small pooris and arrange them on the plate.
Now keep a frying pan on the fire. Add a cup of cooking oil. Let it heat.
Fry pooris on both sides. You can fry at least three small pooris at time.
Repeat the same with remaining dough and prepare pooris.
Keep the pooris aside.
Note : 
The chapati dough should be thick. Roll it as thin sheet, so that pooris turn crispy.
I did not add much oil while kneeding the dough.
b) Khara Boondi :
Mix a cup of besan, little salt and a spoon of oil.
Mix it well and add water and prepare dough.
(Should be idli dough consistency).
Now keep a frying pan on the fire and heat. Put a cup of oil and let it be hot.
Take a boondi laddle and pour a big spoon of dough on the boondi jar.
Let the boondi drops fall in hot oil. Let the both sides be crisp.
Remove from the hot oil and put it on a kitchen tissue.
Repeat the same with remaing dough.
A bowl full of khara boondi is ready to serve.
Note :
Let the dough be thick not watery. If you use more water it might absorb more oil. Use a pinch of cooking soda helps the boondi to be crispy.

c ) Sweet and spicy Chutney
Wash a bunch of coriander leaves and a bunch of pudina (mint) leaves and cut into small.
Wash 2 green chilly.
Grind pudina, coriander leaves, half teaspoon of jeera, a marble size of tamarind, 5 to 6 dates, (remove the seeds), a lttle jaggery and required salt with minimum water. Let it grind into thin paste.
Remove to the bowl and rinse the mixi jar with littlewater. Keep this water aside.
Note :
Do not add much water while grinding. Spicy chutney and sweet chutney can be prepared separately.
Use the spicy mixture and grind it nicely and remove to a small bowl. Grind jaggery, dates and little tamarind separately and put it into a bowl. Use it according to your wish.
I used all the ingredients "Sweet and Spice" together and prepared mixed chutney.
These things can be prepared previously /or before. This chutney can be stored in the freezer for a long time.

Wednesday, June 1, 2016

Palak - Amaranth Leaves Curry.

Amaranth/ Harive soppu (Kannada) leaves are one of the healthy leaves.  They are store house of vitamins, minerals and other healthy properties. Here I have used green Amaranth leaves +  Palak with channa dal. I also have used some mild spices.
Palak - Amaranth Leaves curry goes well with all the main dishes including naan, roti, idli, dosa and plain rice.
Lets see some benefits of eating  Amaranth leaves in our diet.
Amaranth leaves are good for boosting bone strength, lower the blood pressure and it helps to improve the immune system. It helps to maintain healthy hair and good for weight loss. They contain high amount of protein, anti-oxidants and anti-inflammatory properties. They are good for bone developement since they are rich in calcium. They are good for digestion because of their fiber content. They are gluten free. They also help to balance the cholesterol level in our body.
Please note that people who are suffering from kidney stone and gall bladder problems should take care while using the amaranth leaves because amaranth leaves contain moderate level of oxalates.( A kind of salt or ester of oxalic acid). Eating amaranth leaves might lead to problem.

No Onion & No Garlic are used in this Palak - Amranth Leaves Curry.

Ingredients :

To Cook :
Channa Dal/Kadale bele : 1 Cup
Palak /Spinach Leaves : 1 Bundle (Medium)
Amaranth Leaves : 1 Bundle (Medium)
Green chilly : 2
Tomatoes : 2
Capsicum : 1
Ginger Gratings : 1 Teaspoon. (a small piece)
To Add :
Pepper pods : 4 to 5
Jeera/Cumin Seeds : 1/2 Teaspoon
Lemon Extract (Juice) : 1 Teaspoon
Coriander leaves : 2 Tablespoons
Salt : As required
Ghee/Butter : 1 Teaspoon
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves


Method :

1. Wash and cut leaves into small.
2. Wash channa dal and pressure cook with 1/2 cup of water for 6 to 8 minutes.
3. Wash and cut tomatoes, capsicum, green chilly and coriander leaves.
4. Wash and remove the outer layer of ginger and wash it again and greate it and keep it aside.
5. Dry roast pepper and jeera and powder it. (fresh is always better)
6. Squeeze out the lemon extract and keep it aside.
7. Keep a pan on the fire and add oil and heat. Add mustard seeds and let it splutter.
8. Add jeera, ingh and curry leaves. Add cut palak and amaranth leaves.



9. Fry nicely and add tomatoes, green chilly and capsicum. Fry for a minute.
10. Add salt, grated ginger, little turmeric powder and required water. (1/4 Cup will do).


11. Cook on low flame till they turn soft. (I have used pressure cooker).
12. Now add cooked channa dal, powdered jeera and pepper.


13. Mix it well and let it boil for 4 to 5 minutes. Put off the fire and add lemon extract.

14. Mix it well and shift the curry to a serving dish. Add coriander leaves and a spoon of ghee.
15. Palak - Amaranth Leaves Curry is ready to serve.

Note : 

The leaves should be cooked till soft to get the good taste. Adding onions and garlic is optional. You can also add half teaspoon of garam masala to get spicy taste. Adding little red chilly powder is optional. Adding ghee or butter is also optional. Add water according to your wish. (More/Less).
Time : 30 minutes
Serves : 3 to 4 

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