Showing posts with label Capsicum. Show all posts
Showing posts with label Capsicum. Show all posts

Wednesday, February 8, 2017

Cabbage - Whole Moong -Moth Bean Curry

Cabbage - whole moong - Moth Bean/Madake Kaalu curry is a gravy dish. It goes well with almost all the main dishes.

have used Whole Moong, toor dal and cabbage. The combination of whole moong and cabbage mixes well and gives a good aroma. Toor dal helps to bind the curry nicely. Eating pulses during winter is one of the good healthy habits. Pulses helps to keep your body strong and war,
Let us see some health benefits of eating  " Cabbage " in our diet.
Cabbage is rich source of Vitamin C and good antioxidants and helps to reduces free radicals in our body. It is also good for treating ulcers, depression, immune system boosting. Cabbage has good amount of fiber and good for people who suffer from constipation. Cabbage contain good amount of sulfur and it helps to fight against infections and wounds. It contain anti-inflammatory properties and eating cabbage helps in reducing the inflammation irritation, allergies, joint pain and some skin disorders. Cabbage reduces the high blood pressure and promotes good eye health.
No Onions OR No Garlic is used in this "Cabbage -Whole Moong Curry". It is simple and easy. It is healthy and suits to all age group. Goes well with almost all the main dishes.
Let us see the recipe Now :

To Cook :

Whole Moong/Hesaru Kaalu : 1 Cup
Moth Bean/Madake Kaalu : 1/2 Cup
Toor Dal : 1 Handful
Cabbage : 1 Bowl (1/2 of medium size cabbage)
Capsicum : 1
To Grind :
Coconut : 1/2 Cup
Tamarind pulp : 1 Tablespoon
Rasam Powder : 2 Tablespoons
Jeera : 1/2 Teaspoon
Seasoning : And Adding .
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 8 to 10
Coriander leaves : 1 Tablespoon
Ingh/Asafoetida : A pinch
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : As required

Method :

1. Wash and soak whole moong and moth bean for 5 to 6 hours or over night.
2. Wash and pressure cook, moth bean, whole moong and toor dal for 8 to 10 minutes.
3. Wash and cut cabbage and capsicum into thin pieces.

4. Rinse tamarind ( a small marble size) and soak in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
5. Grate coconut and grind it with 1/2 teaspoon of jeera, tamarind pulp and rasam powder.

6. Use required water to grind and remove the ground mixture from the mixi jar.


7. Keep a big pan on the fire and put cut cabbage and capsicum.
8. Let it cook till soft. Add required water. (Around 3 to 4 minutes). Add cooked pulses.

9. Add required salt, a pinch of turmeric powder. Add ground coconut mixture.
10. Mix it nicely and let it boil for 2 to 3 minutes.

11. Shift the ready curry to a serving bowl.
12. Prepare seasoning with a teaspoon of oil, mustard seeds, ingh/Asafoetida and curry leaves.
13. Add the ready seasoning and cut coriander leaves.
14. Serve with the main dish you have prepared.

Note :

Soaking pulses (whole moong + moth bean) helps to cook the pods nicely and quickly. You can cook cabbage and capsicum separately and then add it to the cooked pulses mixture. It saves the time. Adding any brand of rasam powder is optional. I have used " MTR Rasam Powder " since it suits to Udupi style curry. Adding garlic/onion is optional. Adding a tablespoon of ghee to the curry just before serving adds to the taste. Adding 1/2 teaspoon of jeera helps to easy digestion. Use of home made rasam is the best.
Dry fry /or use very little oil.
Fry 1/4 Teaspoon of methi seeds and let it turn slightly golden brown. Add 2 to 3 tablespoons of coriander seeds, 4 to 5 red chilly (byadagi menasu), and fry till coriander seeds turn slightly brown.
Put off the fire and then add jeera and mix it nicely and allow it to cool. Then grind it with coconut. It adds fresh aroma to the curry.
Time : 30 Minutes
Serves : 4 to 5.

Sunday, December 11, 2016

Kadaayi Paneer My style

Kadaayi Paneer is one of the famous yummy dish which most of the people love to have it with rotis, chapatis or any type of bread (Naan).

I wanted to prepare this Kadaayi Paneer since long back. One of the friend in Face book, Roopa Satish requested me to prepare this long back. My sons like Paneer and I am not a big fan of Paneer. Once in a while it is ok to have, though it is one of the milk content. I am fond and big fan of milk and ghee.
Let us see some benefits of having " Paneer" in our diet.
Paneer is made from milk and it has good source of proteins. Paneer is very popular in India. Paneer is known as cottage cheese, Paneer takes longer time to digest so it keeps the hunger away. Paneer is loaded with calories and it is very good for hard working people. Paneer contain calcium and good for healthy bones and teeth. It also help in improving the metabolism of our body. Paneer is one of the nutritious food for vegetarians.
Kadaayi means a pot, which is used for cooking. I have used 200 grams of Nandini Paneer, which is one of the reliable good suppliers for milk and milk product here in Karnataka.
I have used tomatoes, fresh roasted spices, cashews and fresh milk cream here.
NO ONIONS OR NO GARLIC IS USED IN THIS ' KADAI PANEER' .

Lets see the recipe :

Things Needed :

To Cook:
Paneer : 200 grams (Nandini)
Capsicum : 1

To Grind 
Tomatoes : 2 (Medium size)
Ginger : half inch
Cashew Nuts : 1 Tablespoons
Tamarind : A small marble size
Dry roasted spices

To Dry roast 
Coriander seeds : 2 Tablespoons.
Jeera: 1/2 Teaspoons
Pepper Pods : 3 to 4
Red chilly : 3 to 4

To Season 
Oil : 1 Tablespoon
Jeera : 1/2 Teaspoon

 To Add :
Ground spice paste
Garam Masala powder : 1/2 Teaspoon
Turmeric Powder : A pinch
Kasoori Methi ( Raw Methi powder ) : 1 Tablespoon
Fresh Cream : 2 Tablespoons
Coriander Leaves : 2 Tablespoons


Method : 

1. Cut paneer into small pieces.

2. Wash and boil tomatoes for 2 minutes. Remove the outer skin and cut into small. Keep it aside.
3. Wash and cut capsicum (remove the seeds and bulb) and cut into small pieces. Soak Paneer pieces in Hot water. 

4. Keep a pan and dry roast coriander seeds, jeera, pepper and red chilly. ( I used byadagi chilly).

5. Grind it with tomato pieces, cashews, ginger, tamarind and roasted spice mixture.


6. Keep a little pan and heat. Add a tablespoon of oil and jeera. Let jeera turn slightly brown.
8. Add cut capsicum and fry nicely till it turns soft. Put off the fire.

9. Keep little bigger pan on the fire and put ground spice, cashew mixture. Add salt and garam masala powder . Mix all the ingredients nicely. Add a pinch of turmeric powder. Let it boil for 2 minutes. Add water if required.


10. Add Paneer pieces (only the paneer pieces) and mix it nicely. Let it boil for 3 to 4 minutes.


11.Add Kasoori Methi and mix it. Add fried capsicum and mix it well. Let it boil for a minute.


12. Kadaai Paneer is ready to serve. Shift the ready Kadaai Paneer to a serving dish.

13. Add cut coriander leaves and fresh cream on the top and serve.

14. Serve with your choice of Roti/poori/naan/chapati ...

Note :

Frying paneer pieces in oil is optional. (Not that healthy).
Put the fried Paneer in Hot water so that paneer pieces will be soft and yummy.
Adding more spice like chat masala or any other spices is optional. Adding butter/fresh cream according to your wish. (More calories :) ). Use of fresh roasted spice adds to the taste. You can also use coriander powder and jeera powder instead of roasting the spice. Use of any brand " Paneer " is optional.
Time : 20 to 25 Minutes
Serves : 4 to 5 

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 

Thursday, April 7, 2016

Yugadi/Ugadi Festival Feast.

Happy Yugadi/Ugadi To All ...   "Sarve Jana Sukhino Bhavantu...Samasta Sanmangalani Bhavanthu ". 
Festivals bring us joy and happiness in our life. It is also the best time we spend with our near and dear ones. Exchanging wishes and sweets are the sweet moments in every one's life. Time to have Lunch or Dinner with our family/friends. A sweet and lovely moments spent with our people is always cherished in life.
I have written the importance of Yugadi Festival in my previous post. Celebrating New Year beginning with Pooja and Elders Ashirwada (blessings) is a good beginning too. Houses will be decorated with fresh Mango, Neem leaves and fresh flowers. Rangolis are spread in bigger way, taking oil bath in the morning and wearing new dress. Having festival/feast food with all the family members. Wow these things really freshen up and takes back to our childhood days.
Yugadi is here and it is the first day of our New Year according to Hindu Panchangam. " Happy
New Year - Happy Yugadi/Ugadi/Gudi Padva ". Lets all pray for Every one's good health. Sarve Jana Sukhino Bhavantu , Sarva Sanmangalni Bhavantu".
The feast dishes are normally according to the one's traditions and customs. The family has continued its elders footstep and followed how they have celebrated.
Let us know how do they celebrate Yugadi in Raychoor District. (in Karntaka State).
I usually go for a short walk in the evening. I met a lady called Kusuma (while walking), who hails from Soraba (Near Sagar), We started talking about the Yugadi Celebration and naturally it turned to the dishes that we prepare. Bevu bella and the way it is prepared etc etc. I always listen to people when they talk. She started telling about how do they take Bevu bella. It is something interesting In their house (Husband is from Raichoor district) They call it as Shavige sosodu. (Drain the shavige after cooking). Let me tell the whole procedure. They cook shavige (payasam shavige is used here) with more water. Once the shavige/vermicelli  is cooked the extra water is to be drained out. They add some amount of jaggary to shavige and cook till it turns thick.  Add required water if it requires. Mix it nicely and let it boil for a while. At first they serve cooked shavige jaggery mixture and serve bevu bella mixture separately. Then it is mixed together and eaten. Interesting to note right? One more thing to note is that they use only neem flowers. (No neem leaves are added). That's the way of celebrating Yugadi. It sounded interesting to me.
Each place has its own importance in celebrating and keeping up the traditions and customs.
We pray God and Wish Each one Happy Yugadi/Ugadi. Sarve Jana Sukhino Bhavanthu.
The food we eat should be light and not with much hard work put up while cooking. One gets tired and lose the interest in the rest of the day. My advice is Cook simple and easy dishes and relax and enjoy. You can prepare the sweet dish on previous day, (except payasa)  if you are not keeping it for Neivedyam for God.
Lets see the festival dishes Now.
1. Carrot Capsicum Pachdi or Raitha
2. Sweet Potato-Capsicum Fry
3. Colour Cucumber/Mangalore Cucumber Bolu Huli/Dal
4. Avalakki/Flattened Rice Chitranna
5. Jack Fruit Payasa/Kheer
6. Seven Cups Burfi
7. Brinjal Bajji /Pakoda

1. Carrot Capsicum Pachdi or Raitha:

Things Needed :
Carrots : 2
Capsicum : 1
Green chilly : 1
Curry Leaves : 3 to 4
Coriander Leaves : 1 Tablespoon
Curd : 1 Small cup
Salt : To taste
Mustard Seasoning :
Mustard seeds : 1/2 Teaspoon,
Jeera/1/2 Teaspoon
 ingh: a pinch,
Curry leaves : 3 to 4
Oil : 1/2 Teaspoon
Method : 
Wash and cut capsicum and grate carrots and keep it aside. Keep a pan on the fire and put oil. Put mustard seeds. let it splutter. Add cut green chilly, jeera and c4 urry leaves. Add ingh. Mix it well and add grated carrots and cut capsicum. Mix it nicely and let it cook on low flame till soft.( 3 to 4 minutes. Add salt. Put off the fire. Let it cool. Add required curd and cut coriander leaves. Mix it well just before serving.

2. Sweet Potato -Capsicum Fry

Things Needed :
Sweet Potatoes : 2 to 3
Capsicum : 1
Turmeric powder : a pinch
Dry ginger powder : 1/2 Teaspoon
Chilly Powder/Rasam Powder : 2 Teaspoons
Jeera Powder : 1 Teaspoon
Salt : To taste
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Curry Leaves : 5 to 6
Coriander Leaves : 2 Tablespoons
Ingh/Asafoetida : a pinch
Method :
Wash and remove the outer layer (optional) and cut sweet potatoes and capsicum in to thin pieces. Keep a pan on the fire and add oil. Let it be hot. Add mustard seeds, methi seeds. Let mustard seeds splutter. Add ingh, jeera and curry leaves and leave it for 30 seconds. Add cut capsicum and fry nicely for a minute. Add cut sweet potatoes and mix it nicely. Let it cook on low flame. It takes about 4 to 5 minutes to soften. Sprinkle water on the top. It helps to cook sweet potatoes fast. Add salt, chilly powder, jeera powder and turmeric powder. Mix it slowly and nicely. Let it cook on low flame for 1 minute. Mix nicely and remove it from the pan to a serving dish. Add cut coriander leaves and mix it nicely just before serving.

3. Mangalore Curcumber/Colour Cucumber Bolu Huli (No coconut or no powdered masala.



Things Needed :
Cucumber :1/2
Toor /Moong dal : 1/2 Cup
Green chilly : 2 to 3
Coriander Leaves : 1 handful
Tamarind Pulp ; 2 to 3 Tablespoons
Jaggery : 2 Tablespoons
Salt : Required salt
Mustard seeds : 1/2 Teaspoon
Coconut Oil (optional) : 1Teaspoon
Ingh/Asafoetida : a Pinch
Curry Leaves : 6 to 8
Method : 
Wash and remove the outer skin of cucumber and cut  into small pieces. Cook with little water till they turn soft. Wash and pressure cook toor/moong dal and leave it for cooling.
Soak tamarind in hot water and squeeze out the pulp.
Keep a pan on the fire and heat. Put coconut oil and heat. Add mustard seeds, let it splutter. Add ingh and curry leaves. Add cut green chilly. Fry for 10 seconds and add cooked dal, cucumber pieces and tamarind pulp. Add a pinch of turmeric, required salt and jaggery. Mix it well and boil for 2 to 3 minutes. Stir in between so that it does not get burnt. Shift the curry to a serving bowl and add coriander leaves.

4. Avalakki/Flattened Chitranna (instead of rice you can prepare Avalakki Chitranna)

Things needed :
Avalakki : 2 Cups (Thick variety)
Mango gratings : 2 Tablespoons. (I have used Totapuri Mango)
Green chilly : 2
Jaggery : 1 Tablespoon
Salt : As required
Coconut : 1/2 Cup
Oil/Ghee : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : 8 to 10 Leaves
Method :
Wash and soak avalakki for 5 Minutes. (Or remove all the water and keep it). Grate mango and coconut. Wash and cut green chilly. Keep a pan on the fire and heat. Add 2 tablespoons of oil. Add mustard seeds and urid dal. Let mustard seeds splutter. Add cut green chilly and curry leaves. Fry for a second. Add grated mango and fry for 10 seconds. Add Avalakki, jaggery, salt and turmeric. Mix it nicely and slowly. Let all the moisture disappear. Mix it well and put off the fire. Add a spoon of ghee and grated coconut. Avalakki Chitranna is ready to serve.

5. Jack fruit Payasa /Kheer. (Jack fruits are available in the market. It is nice to make Jack fruit Payasa).

Things Needed :
Jackfruits : 8 to 10
Jaggery : 1/2 Cup
Cardamom Powder : 1/2 Teaspoon
Fresh Coconut : 1 Cup
Cashew Nuts : 5 to 6
Method : 
Cut Jack fruits into small and cook with little water and jaggery. Powder cardamom. Grate coconut and grind it nicely till paste. Add ground coconut to cooked jack fruit jaggery conten. Boil for 2 to 3 minutes. Put off the fire and add ghee fried cashews and cardamom powder. Mix it well and serve.
Adjust jaggery according to your taste. You can also use coconut milk instead of ground coconut.

6. Seven Cups Burfi : (This burfi can be prepared previous day to save your time and energy).

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Oil : 1 Cup
Ghee : 1/2 Cup
Sugar : 2 1/2 Cups
Coconut : 1 Cup
Milk : 1 Cup
Cardamom Powder : 1 Teaspoon
Method :
Keep a big pan on the fire. Add 2 tablespoons of ghee. Heat and let it melt. Add channa flour and fry nicely till the raw smell disappear. Put off the fire. Add milk, sugar, oil and grated coconut. Mix it well. See that it is clear and well mixed. Put on the fire and stir continuously til it starts leaving the pan. Add little by little ghee in between. Once the content starts leaving the pan remove the mixture and shift it to ghee applied tray or plate. Let it cool a bit. Cut it according to your wish. It stays for more than a week.
Note : Do it on low flame and it is easy to prepare. Using ghee/oil is optional. Adding more ghee adds taste to the burfi. Adding coconut is also optional. I have used dry coconut/Copra.
20 to 25 Burfi pieces can be made. (depend on the size).

7. Brinjal Pakoda/Bajji (If you like fried dish in your festival lunch you can give a try)

Things Needed :
Brinjal : 1
Besan /Channa flour : 1/2 Cup
Salt : As required
Red chilly powder : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoonl
Ingh/ Asafoetida : a pinch
Oil : 1 Cup
Method :
Mix besan, chilly powder, jeera, salt, ingh in a big bowl. Add required water and prepare dough. (idli dough consistency). Wash and cut brinjal/egg plant in circle shape. (Better to use round brinjal). Wash it again. Keep a frying pan on the fire. Add oil and heat. Dip cut brinjal in besan dough and fry them one by one. Fry both sides on medium flame. Repeat the same with remaining dough.
Note : The dough should not be too thick or thin. If it is thin it absorbs more oil. It the dough is too thick bajji/fritter might turn hard. So take care of the dough while using water. You can add little rice flour to get the crispness. Cooking soda/Baking powder is not required.


All the dishes can be served for 4 to 5 people.

Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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