Showing posts with label delicious.. Show all posts
Showing posts with label delicious.. Show all posts

Tuesday, January 23, 2018

Pumpkin Spicy Curry

Pumpkin spicy curry is a side dish and easy to prepare. You can have this side dish with almost all the main dishes.

I have used pumpkin, coconut and home prepared spice powder.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is filled with vitamins and minerals. It has potassium and anti oxidant properties. It has Vitamin A  Vitamin C and Vitamin E. Pumpkin is very low in calorie and it keeps you full for a longer time. It is good for weight loss. It is full of fiber. It ia good for our eye health. Eating pumpkin is good for our immunity health. It helps in fighting against bacterial infections and fungal infections. Beta carotene in pumpkin helps to protect our skin. It also helps in reducing the glucose level and increasing the amount of insulin in our body. It is good for diabetes.

No onion or No garlic is used in this Pumpkin Spicy Curry. 

I have not used any dal in this curry. Udupi style Pumpkin Spicy Curry. It is easy, simple and quick. 

Things Needed :

To Cook :
Pumpkin Pieces : 1 Big bowl

To Add :
Salt : As required
Turmeric powder : A pinch
Tamarind pulp : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon

To Grind :
Sambar Powder/Rasam powder : 2 Teaspoons
Coconut : 3 to 4 Tablespoons

To Season :
Coconut oil : 1Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8
Green chilly :1

Method :

1. Wash and remove the outer layer (Peel off the skin) and cut into small pieces. Wash the pieces and keep it aside.

2. Grate coconut and grind it with sambar/rasam powder using little water.

3. Keep a pan on the fire and heat. Add coconut oil, mustard seeds, jeera and let it fry.
4. Let mustard seeds splutter. Add ingh, green chilly and curry leaves.
5. Add pumpkin pieces and stir once. Add 1/2 cup of water, a pinch of turmeric and cook on medium flame till they turn slightly soft.

6. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Add it to cooked pumpkin pieces. Add methi seeds. (Raw methi seeds).
7. Add required salt and mix it well. Add ground coconut mixture and mix it slowly. Add 1/2 cup of water if required. Let Pumpkin Spicy Curry boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and serve with hot rice.

Note :

Do not over cook the pumpkin pieces. It cooks faster and turns as paste. Use of any sambar/rasam powder is optional. I have used home prepared sambar powder. It taste better. Use of any dal is optional. Do not add much tamarind. It should be mild. Adding methi/Fenugrik seeds helps to lower the cholesterol level in the curry. It helps to digest the food easily. Do not add more water to the curry. It should be bit thick. (Taste better).
Time : 20 Minutes.
Serves : 3 to 4 
Style : South Canara /Udupi/Karntaka/India.

Home made Sambar Powder :

Dry roast 1/4 Teaspoon of methi seeds, 1/2 teaspoon of channa seeds/Kadale bele, 2 tablespoons of coriander seeds and 1/2 Teaspoon of jeera/cumin seeds with 5 to 6 byadagi chilly.
Dry grind it once it is cools.
( 1 time use).

Sunday, October 27, 2013

Bottle gourd-Channa dal Dosa (Ade)

Bottle gourd is filled with fiber and  helps to digest the food easily. The glucose and sugar related compounds are nearly nil in the bottle gourd. It is one of the food option for the diabetic patients. It is one of the body heat control food and keeps your body temperature at normal level. It helps to reduce the inflammations in the liver and kidneys.

I have tried dosa with bottle gourd and channa dal and moong dal. This dal dosa is also known as  Ada. This is a healthy dish and easy to prepare and easy to digest too. We can have this dosa for breakfast or as snack or for dinner too.

Things needed:

Bottle gourd : 2 to 3 cups: (1/2 of medium sized bottle gourd)
Channa dal:  2 Cup
Moong dal: 1/2 cup
Rice: 1 fist. (1/4 cup)
Salt : to taste
Coriander leaves: 2 Table spoons
Curry leaves :  6 to 10
Green chilly : 1
Ginger : 1 Table spoon
Pepper pods: 3 to 4
Jeera : 1/2 Tea spoon.
Coconut: 2 Table spoon
Ingh : a pinch'
Oil:  4 to 5 Table spoons.

1. Wash and soak channa dal, moong dal and rice together for 2 to 3 hours.
2. Grate coconut and wash and grate ginger. Wash and keep curry leaves, coriander leaves and green chilly.
3. Wash and cut bottle gourd into small pieces and keep it aside.
4. Now grind all the ingredients like, channa dal, moong dal, rice, curry -coriander leaves, ginger and coconut together till paste.
5. Add cut bottle gourd pieces and grind along with dal. Add ingh and salt and grind nicely and remove from the jar and put it in a big bowl.
6. Do not add much water while grinding.
7. Now keep a pan on the fire. sprinkle oil on the top.
8. Take a spoon ful of batter and spread it like dosa. Use 1/2 spoon of oil and sprinkle on the dosa and cover the lid. Cook for 1 to 2 minutes.

9. Now turn the dosa on the other side and cook for 1 minute.
10. Now serve Bottle gourd dosa with any kind of chutney you like or with any sambar or with pickle or chutney pudi
Note:  You can add onions (cut into small pieces). You can also add tour dal (2 to 3 table spoons will do). It helps to give crisp to the  dosa.
Prepare these dosas on medium flame and see that it does not get burnt.
Time: 15 to 20 Minutes (except soaking time)
Serves : 2 to 3.

Thursday, June 26, 2008

Banana -Almond Halwa.

Banana -Almond Halwa is a sweet dish and it is one of the rich and tasty halva. Ripe bananas, jaggery and almonds are used here.
We had some (around 8 to 10 ) ripe bananas and I though of preparing halva with those ripe bananas. ( My Sister Sujatha"s House from ooru/Udupi). Udupi Banana Hava is very famous and it is such a delicious halva one can fall love with that halva. Nendra banana is used to prepare that special Halva.
Here I have used Yalakki banana and are very tasty once they are ripen.

Let us see the recipe Now :
Things Needed:
Banana : 6 to 8
Almond : 1 Cup
Jaggery : 3/4 Cup
Ghee : 1/2 Cup
Cardamom : 3 to 4 Pods

Method :
1. Remove banana skin and smash banana nicely. Keep it aside.
2. Powder cardamom and keep it aside.
3. Powder almonds and (with its skin) keep it aside.
4. Keep a pan on the fire and put smashed bananas. Add a spoon of ghee and mix it well.
5. Stir nicely and add jaggery. Keep on stirring. (It should not burnt at the bottom of the pan).
6. It turns as full liquid. Add a spoon of ghee and mix it.
7. Slowly add ground almonds and cardamom powder. Keep stirring.
8. Add ghee in between and mix it well.
9. Stir in between till it leaves the sides. Mix it for another 5 minutes. Ghee starts to oozes (comes out).
10. It turns as one whole ball. Remove from the pan and put it on a ghee spread plate/tray.

11. Let it cool nicely.

12. Cut according to your wish and serve or store.

Add caption
Note :
Use of sugar instead of jaggery is optional. Use of ghee more/less is optional. Remember banana fruits must be well ripen to prepare halva or it taste bit savoury. Whole procedure should be on low flame. Do not add any water. I have used organic jaggery. If you are using normal shop bought jaggery, keep a pan add jaggery and very little water to it. It starts to melt. Let it melt completely. Sieve this jaggery content and then use it. (To remove the dust particles).
Time : 30 Minutes. 
Serves : 30 pieces can be made.(According to size and shape).

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