Easy Avalakki

Avalakki/Poha/Aval is a handy ingredients and you can do varieties of dishes. I have tried this easy avalakki and it is nice to have it at any time of the day.

I have used very simple ingredients like Avalakki (organic and brown/not removed the husk completely or unpolished). Ground nuts, green chilly and little coconut.
It is an easy dish and goes well with a cup of coffee/tea/juice or it can be eaten with curd.
It is good to take for travel too.
Let us see the recipe now :

Things Needed :

Avalakki/Poha/Aval : Thin variety : 2 Cups
Green chilly : 1
Roasted chenna/Hurikadale : 1 Tablespoon
Ground Nuts : 2 to 3 Tablespoons
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Salt : As required
Coconut /Dry coconut/Copra : 2 to 3 Tablespoons

Method : 

1. Clean avalakki and keep it aside.
2. Grate coconut and keep it aside.
3. Wash curry leaves and green chilly , cut into small and keep it aside.
4. Now keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add curry leaves and cut green chilly. Fry for a while.
6. Add ground nuts and fry till they turn golden brown. Add roasted chenna and stir once, add avalakki fry for 1 minute.

7. Put off the gas, add required salt and let the fried avalakki stay in pan till it turns cool.

8. Add grated fresh coconut once avalakki is cool and serve with a cup of coffee/tea.

Note : 

You can add little sugar or jaggery while frying avalakki. You can also add a pinch of turmeric powder to the mixture. Adding any other spice like chat masala, garam masala powder or mango powder is optional. You can also add cut onions while serving. (Optional). You can add cut dry coconut if you using this avalakki for travelling.
Time 10 Minutes
Serves : 2 to 3
Tip :Drying avalakki in sun for 1 to 2 days will help the avalakki to stay without any worms or insects.

Banana Stem Chutney

Banana stem is one of the healthy stem that can be used in our dishes. In olden days people make sure, that they prepare some dish using banana stem at least once in a month. It is one of the traditional dish and signature dish of Udupi food.

South Canara and Malanadu area bananas are grown even at homes. At least one or two banana plants do grow and the leaves are used for eating food and when banana is grown and it is cut after ripe/unripe the stem is used in cooking. The flowers also will be used as dry curry /majjige huli./chutney and even leha. ( The Home prepared medicine cum energetic dish done to give for lady after the child is born.
This banana stem is given by our neighbour and I did prepared some dal , chutney, kosumbari etc.
I have used banana stem, little roasted urid dal, red chilly and coconut.
Let us see some benefits of eating Banana Stem.
It is said that every part of banana is packed with nutrition and health benefits. Banana stem helps to detoxify our body. It helps to flushing out toxins from our body. It cleanses our body system and helps in digestion. It is full of fiber and good for healthy bowel movement. It also helps in removing the kidney stones. Drinking banana stem juice helps to prevent the formation of kidney stones. It regulates the cholesterol and blood pressure in our body. Banana stem is rich in Vitamin B6, good amount of iron and helps to improve the haemoglobin count. It has good source of potassium. It helps in regulating acidity levels in our body. Drinking banana stem juice ( add lemon also), provides relief from heartburn and discomfort in our tummy.

No Onion or No Garlic is used in this " Banana Stem Chutney".
It is an easy, simple and healthy chutney goes well with almost all main dishes.
Let us see the reciep now :

Things Needed :

To fry :
Coconut/any brand cooking oil : 1/2 Teaspoon
Urid dal : 1 Tablespoon
Pepper pods : 4 to 5
Methi seeds : 1/4 Tsp
Red chilly (Byadagi chilly) : 5 to 6
Curry leaves : 1 Handful
Ingh : A little
To grind : 
Coconut : 1 Cup
Tamarind : 1/2 of one marble size
Cut banana stem pieces : 1 Bowl
Salt : As required
Fried Ingredients.
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh : A little.

Method :

1. Wash and remove the inner part of the stem.
2. Cut it as circle and remove the thread form of fiber. ( Roll on the thread around the finger).

3. Cut the circle pieces of banana stem into small pieces after that.
4. Put it in a big bowl of water and let it be there till you grind.

5. Grate coconut and keep it aside
6. Keep a pan on the fire and heat. Add oil and urid dal, methi seeds and pepper pods. Fry till they turn golden brown.
7. Add red chilly and fry for a minute. ( On low flame).

8. Add curry leaves and ingh and put off the fire.
9. Put it in a big bowl or tray, so that the fried ingredients cool down.

10. Take a mixi jar and put cooled fried urid dal mixture,
11. Add grated coconut, cut banana stem pieces and add little salt , tamarind and grind it with very little water.

12. Grind till all the ingredients mixes well and your desired consistency. ( Some like it smooth and others bit coarse)

12. Shift the chutney to a serving dish.

 13.  Add mustard seeds, ingh, curry leaves seasoning and mix it well.
14.  Banana Stem Chutney is ready to serve.

13. Serve with a main dish you have prepared.
14. We normally have this Banana Stem Chutney with Plain Rice and little ghee /coconut oil.

Note :

No need to cook the pieces. Just grind it along with coconut. You can soak banana stem pieces in butter milk also. (Optional). Adding more/less chilly is optional. It taste better if it is bit spicy. Take care of urid dal while frying/roasting. It should not get burnt or raw. Use of onions or garlic optional. Taste may differ.
Time : 10 Minutes.
Serves : 3 to 4.

Tomato Chitranna (Tomato Baath).

Chitranna is an easy and simple dish and loved by many of us. It is one of the easy dish. I have used tomatoes instead of lemon and prepared chitranna with minimum ingredients. Try and Enjoy Tomato Chitranna at any time of the day.

I have used tomatoes, raw rice, green chilly and little coconut.
Let us see some benefits of eating " Rice " in our diet.
Rice is one of the most used staple food of Indians. It is filled with carbohydrates and provides energy to our body. It is easy to digest because of its fiber content. It improves the bowel movements. It provides an essential source of Vitamin B1 and helps to boost skin health, increases the metabolism and easy digestion. It helps to improve the immune system and provides protection against dysentery. It is rich in vitamins and minerals like Vitamin D, calcium, fiber and iron.

Tomato Rice is good for ladies get together, one dish party, kitty party, kids party and even for travelling. It can be prepared for lunch/dinner or brunch. (Breakfast + lunch).

Let us see the recipe now :

Things Needed :

Cooked Rice : 1 Bowl.
Tomatoes : 2 to 3
Onions : 2 (Medium size)
Green chilly : 2 to 3
Ginger : 1 Teaspoon (grated)
Coriander leaves : 1 Tablespoon
Curry leaves : 6 to 8
Coconut : 2 Tablespoons (Optional)
Oil/Ghee : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon

Method : 

1. Remove the outer layer of onions, wash it and cut into small pieces.
2. Wash and cut tomatoes into small pieces. (Remove the seeds while cutting).

3. Wash and slit green chilly and curry leaves and coriander leaves. Wash ginger, remove the outer layer, wash it again and grate it.
4. Keep a pan on the fire and add a tablespoon of oil and heat.
5. Add mustard seeds and urid dal. Let mustard seeds splutter.
6. Add jeera and slit green chilly. Fry for 10 seconds. Add curry leaves. Add grated ginger.
7. Add cut onions and fry till they turn golden brown. Add tomatoes and fry till they get thick.

8. Add turmeric powder ( a little), salt and mix it well. Add cooked and cooled rice.
9. Mix it nicely and cook on low flame for a minute.

10. Add fresh grated coconut, a tablespoon of ghee and mix it well. Shift it to the serving dish.

11. Add cut coriander leaves and mix it.

12. Serve with a cup of curd and papad.

Note :

Adding any spice powder to chitranna is optional. ( I have not added). Adding garlic with onions is optional. Adding more oil while frying is optional. Use of ghee is optional). Use of coconut is optional. (Do not use coconut if you are taking tomato rice for travelling. It might get spoil).
Time : 10 Minutes. ( If rice is already cooked  OR cooking rice  another 20 minutes.
Serves : 2 to 3. 

Green/Raw Tomato Chutney ( Udupi Style)

Green Tomato Chutney has a superb taste when you have it with hot rice and fresh ghee. Rice is one of the staple grain of South Indians. Though we use wheat, Jola/Millets, Raagi and other food grains Rice stands as favourite food of people here.

I have used green tomatoes which are grown in our home, green chilly, coriander seeds, a bit of tamarind and green chilly.
I have prepared this chutney in Udupi Style.  South Canara People are expert in preparing chutney. They make use of vegetable pulp or outer layers or even the vegetables it self. The aroma of the chutney invites you to have them and you really have a full tummy. (You fall in ❤love with these chutneys❤).☺
Let us see the recipe Now: Green Tomatoes are from our home. (Grown in pots).
No Onion or No Garlic is used in this " Green Tomato Chutney" and is prepared in Udupi Style. (Traditional way of preparing Chutney).

Things Needed :

Green Tomatoes : 6 to 8 (Small size)
Green Chilly : 2 to 3
Coriander seeds : 1 Teaspoon
Tamarind pulp : 1 Teaspoon
Fresh Grated coconut : 1 Cup
Salt : As required
Coconut oil seasoning
Turmeric Powder : 1/4 Teaspoon

Method :

1. Wash and cut green tomatoes and put it in a bowl.
2. Wash green chilly and slit.

3. Soak very little tamarind in hot water and squeeze out the pulp.
4. Put cut green tomatoes, green chilly, coriander seeds, little ingh, salt and turmeric powder in a bowl.
5. Add very little water and pressure cook. (Optional). Put off the fire and let the tomatoes cool.
6. Grate coconut and add all the cooked ingredients. Grind it nicely till paste.

7. Remove from the mixi jar and put it in a serving dish.

8. Add mustard to a pan and add 1/2 teaspoon of coconut oil. Let it splutter. Add ingh and 1 red chilly.
9. Add curry leaves at the end and put off the fire. Put this seasoned ingredients to the ready  Green Tomato Chutney.

10. Serve " Green/Raw Tomato Chutney "  With any main dish you have prepared.

Note: 

Use of pressure cooker to cook raw tomatoes is optional. Adding onions and garlic is optional. I have not added. Taste may differ. Adding red chilly instead of green chilly is optional.
Time : 10 Minutes.
Serves : 3 to 4 .

Jackfruit Fry (Dry Curry)

Jack fruit season is here and varieties of jack fruits are available plenty in the market. I have tried this " Jackfruit Fry /Dry curry " and it tasted very nice. So thought of sharing the special recipe. This is my own simple creation I can say.

I have used jack fruits, red chilly and coconut oil.
Jack fruit is from my sister's home (Udupi) and they do have many varieties of jack fruits. They are sweet and thick and really nice to try many varieties.
Lets see some benefits of eating " Jackfruits " in our diet.
As I said in earlier posts, it is always better to use seasonal fruits/ vegetables, which are loaded with healthy properties.
Jackfruit is known as the jack of all fruits. It is a rich source of vitamins, minerals, carbohydrates, fiber, fat and protein. It contain calories but no cholesterol or saturated fats. It is rich in vitamins and minerals. Jackfruit is loaded with antioxidant properties. Jackfruit contain Vitamin C and is good for our immune system. It protect against diseases like cough, cold and flu. It has potassium and good for bones and skin. Jackfruit is full of fiber content and is good for people who suffer from piles. It is a rich source of calcium and good for our bone health. Jackfruit is good for our eyes and skin. Jack fruit provides energy. It contain other minerals like copper and magnesium.
Let us see the recipe Now : As I said it is very simple and yummy dish and goes well with hot plain rice, chapati, dosa and all types of rotis.
No Onion or Garlic is used in this " Jack Fruit Fry ".

Things Needed :

Fresh JackFruits : 1 Big bowl
Red chilly : 2 to 3
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Cut Jackfruits into small pieces. Grate coconut and keep it aside. Wash curry leaves.

2. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard splutter.
3. Add jeera and red chilly pieces. Add curry leaves and fry for a second.
4. Add cut jackfruit pieces on low flame till it turns slightly soft. ( Do not over fry ).

5. Add salt and a pinch of turmeric powder. Mix it well.
6. Put off the gas and shift the ready jackfruit fry to a serving bowl. Add grated coconut and cut coriander leaves on the top.

7. Serve with any main dish you have prepared.  We had it as one of the side dish during lunch.

Note :

Use of any cooking oil is optional. Use of green chilly instead of red chilly is optional. Do not use much spice. Do not use onion or garlic to fry. It may not taste good. No need to add jaggery since the jack fruit is already sweet. Adding more oil is optional. Strictly do not add any water. Cook on low flame.
Time : 10 Minutes
Serves : 2 to 3