Showing posts with label Curd. Show all posts
Showing posts with label Curd. Show all posts

Thursday, June 15, 2017

Vitamin Leaves Tambuli

Vitamin leaves/Elavarige leaves/Chakramuni leaves are filled with vitamins and medicinal values. We can prepare Tambuli/buttermilk curry, chutney and even spicy dosa using Patrode dough.

I have used Vitamin /Chakramuni leaves, fresh coconut gratings, curd and some simple spices. Always prepare tambuli with mild spicy taste. It helps the body to get good nutrients of the vegetable we used.
Tambulis are very famous in South Canara and Malenadu sides.
Vitamin plant is also known as Multi Vitamin plant. The leaf contain Vitamin E, K, B and Vitamin C.The leaves are low in calories and fat. They are rich in protein and dietary fiber.
Tambuli should be eaten in the beginning of the lunch. Or you can drink it as soup. Eating tambuli in the beginning helps to digest the food properly, keeps our body and mind cool. Normally we eat tambuli during the lunch time with plain rice.
Udupi Special and Traditional Tambuli. It helps to keep our mind and body cool and healthy.
Let us see the recipe Now :

Things Needed :

Vitamin leaves : 1 to 2 Handful
Grated coconut : 2 Tablespoons
Pepper Pods : 2 to 3
Jeera /Cumin seeds : 1/2 Teaspoon
Red or Green chilly : 1
Salt : As required
Curd : 1/2 Cup
Water : 1 to  1 1/2 Cup
For seasoning :
Jeera/Cumin seeds : 1/2 Teaspoon
Ghee : 1 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asafoetida : A pinch

 Method :

1. Remove the leaves and wash it nicely. Let it dry a bit.
2. Keep a pan on the fire and heat. Put 1/2 teaspoon of ghee.
3. Add 1/2 Teaspoon of jeera and pepper pods. Fry nicely. Add ingh and washed vitamin leaves.
4, Fry nicely on low flame for 1 to 2 minutes. Add chilly and fry.

5. Put off the fire and add grated coconut and mix it well.
6. Let it cool. Grind it with little water til it turns as paste. (Use very little water to grind).

7. Remove from the mixi jar to a bowl.

8. Mix it nicely and add required salt. Add 1/2 cup of curd and 1 cup of water. Mix it well.
 
9. Keep a pan on the fire and heat. Add remaining 1/2 teaspoon of ghee. Add jeera and fry.
10. Add curry leaves and ingh. Put this seasoning to the tambuli bowl. Mix it well and serve.

Note : 

Fry the ingredients on low flame. Adding more pepper pods or chilly is optional. You can use curd to grind the ingredients. The cream in curd might turn the gravy very creamy. So use plain normal water to grind and then add curd and mix it. Adding more water to curd and make it more liquidy is optional. No need to add any coriander leaves on the top.

You can use curry leaves, palak leaves, methi leaves, Ondelaga /Timire leaves/dodda Patre/Saambar balli leaves to prepare Tambuli. Leaves do contain loads of healthy benefits, vitamins, minerals and dietary fiber.
Time 15 Minutes.
Serves : 3 to 4.

Sunday, May 14, 2017

Rava -Cabbage Rotti

Rava/Semolina Cabbage Rotti is good to have for breakfast or for dinner. Rava / Semolina is filled with carbohydrates and gives energy. It is slow in digesting so that you do not feel hungry for a long time. It is good for breakfast because it provides energy for the whole day since morning breakfast should be solid and filling one must remember.


I have used Chiroti/Thin variety of Rava/Semolina, onions and cabbage. Added some red chilly powder for the spicy taste. It is always better to use some vegetables while preparing these rotti because vegetable helps to ease the digest food easily.


Let us see the recipe now :

Things Needed :

Chiroti Rava/Semolina : 2 Cups
Curd/Yogurt : 1 Cup
Cabbage : 1 Bowl
Onions : 2 (Medium size)
Curry leaves : 10 to 12 leaves
Coriander leaves : 3 to 4 Tablespoons. (One handful)
Red chilly powder : 1 Teaspoon
Salt : As required
Water : Required water
Oil : 4 to 5 Tablespoons


Method :

1. Wash and cut cabbage into thin pieces and keep it aside.
2. Remove the outer layer of onions and wash it. Cut into small pieces.
3. Wash coriander leaves and curry leaves. Cut into small pieces.
4. Now take a big bowl and put cut ingredients and semolina. Add red chilly powder.
5. Add required salt and curd. Add required water and mix it well. (Consistency should be like idli dough.

6. Keep a pan on the fire and heat. Sprinkle little water and clean the tava with tissue or clean towel.
7. Now sprinkle oil on the tava and reduce the flame. (Let it be low).
8. Take a handful of dough and spread it on the tava. (In a circle shape).
9. Sprinkle little oil on the top, cover and cook for 1 to 2 minutes. (On medium flame).


10. Turn the other side and cook for a minute. (Let it cook nicely).
11.  Hot " Rava -Cabbage rotti  "is ready to serve.

12. Serve with the side dish of your choice. We had it with fresh ghee and chutney powder.


Note :

Take care while adding water. Dough should not be too watery. Use of medium size rava is optional.
Use of any vegetables or leaves is optional. Use of green chilly instead of red chilly powder is optional. Use of butter instead of oil is optional. Use of  coconut is optional. ( I have not used coconut here). Use of curd is optional. Use of more onions are optional.
Time : 30 Minutes
Serves : 2 to 3. 

Saturday, May 13, 2017

Carrot & Potato Mosaru Bajji (Raitha)

Carrot & Potato Mosaru Bajji/Raitha is a side dish. Mosaru is curd/yogurt. Having curd during summer helps to keep the body and mind cool.
I have used carrots, boiled potato, green chilly and some coconut gratings.


Let us see some benefits of using Curd/Yogurt in our diet.
Curd/Yogurt/Mosaru/ Tairu as it is called is a dairy product and contain many health benefits. It is also used as beauty aids for having fair complexion. It is also said that curd is more beneficial than milk because of it fermentation. Curd is filled with nutritional content. It contain fat, carbohydrates, protein, sodium, potassium and Vitamin A, D, and B - 12. It has a rich source of calcium and magnesium. Using curd is good for digestion and it helps the bones and teeth strong. Curd is good for healthy heart and it is used for beauty products. Curd removes dandruff because it has lactic acid and it is has anti fungal in nature. Curd act as immunity booster. So it is always better to use curd/yogurt in our diet.
Let us see the recipe Now : It is simple, healthy and quick dish. It is very nice and tasty dish goes well with plain rice/any masala rice, chapatis or any type of rotis.
No Onion or No Garlic is used in this recipe. 

Things Needed :

Carrots : 2
Boiled Potato : 1
Green chilly : 2
Grated coconut : 1 Tablespoon
Dry Ginger powder : 1/4 Teaspoon
Curd : 1 Cup
Salt : As required
Mustard Seeds : 1/2 Teaspoon
Methi Seeds : 2 to 3
Curry Leaves : 5 to 6
Ingh /Asafoetida : A pinch
Oil : 1/2 Teaspoon
Coriander Leaves : 1 Tablespoon

Method :

1.Wash and scrape out the outer layer of carrots and grate it.
2. Wash and boil potato and remove the outer layer of potato.
3. Smash potato and mix it with grated carrots. Grate coconut and keep it.
4. Add green chilly, dry ginger powder, salt and grated coconut.

5. Add a cup of curd and mix it well. Shift it to the serving dish.

6. Add mustard seasoning and cut coriander leaves.

7. Carrot & Potato Mosaru bajji is ready to serve. Serve with any main dish our your choice.

Note :

Boil the potato nicely so that it adds with all the other ingredients. Use of Majjige Menasu is optional. Use of onions and garlic is optional. Use of any cooking oil is optional. ( I have used coconut oil ).
Time : 10 Minutes 
Serves : 2 To 3.

Monday, February 6, 2017

Onion Rava -Wheat Crispy Dosa

Crispy Rava dosa who doesn't like?..It is yummy, crispy and very good for breakfast/an evening filling if you are very hungry. I too love these crispy Rava Dosa, but home made dosas.
Rava dosa is prepared using Rava (normally medium size), rice flour and maida. Maida/all purpose flour should not be eaten they say. Since it is bleached it turns has very fine and with full of starch. Eating maida/all purpose flour said to be unhealthy and either you should avoid eating or you should minimize intake of this flour.
I have tried "Rava dosa" with Rava/Semolina, wheat flour instead of maida/all purpose flour and rice flour.
Let us see the recipe now :
Things Needed :
Rava/Semolina : 1 Cup
Wheat flour : 1/2 Cup
Rice flour : 1/2 Cup
Onions : 1 ( Medium size)
Green chilly : 1
Curry leaves : 1 Handful
Coriander leaves : 1 Handful.
Ginger : 1 Teaspoon (Grated)
Fresh grated coconut : 2 Tablespoon
Salt : As required
Curd : 1/2 Cup
Water : As required
Oil : 2 to 3 Tablespoons.


Method :
1. Remove the outer layer of onion and wash it again. Cut into small pieces.
2. Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut curry leaves and coriander leaves into thin pieces.
4. Grate coconut and keep it aside. Wash and cut green chilly into thin pieces.


5. Take a big bowl and put all the flour and salt. Mix it well.
6. Add water and curd. Mix it well and leave it for 5 to 10 minutes.
7, Add cut onions, coriander leaves, green chilly, curry leaves and coconut.

8. Mix it well and prepare the dough. (Let it be like Neeru dosa consistency).

9. Keep a dosa pan and heat. Sprinkle oil around the pan.
10. Mix the rava dosa dough and just pour it around the pan in circle shape.
11. Cook on low flame. Put a teaspoon of oil on the top while its cooking.

12. Turn the other side and cook for a minute. Crispy dosas are ready to serve.
13. Serve with the main dish of your choice.

14. Repeat the same with remaining dosa dough.

Note :
Rava dosa dough should be watery. You can add 1 1/2 Glass of water to 1 cup of rava. Mix the dough well each time when you put dosa. Or the thick content will stay down and only watery part will be in the spoon. This does not form proper dosa. So remember to mix the dough nicely again and again.
Let the dosa cook on low and medium flame. Cooking in low flame will turn the dosa crispy. If you want soft dosa remove dosa a bit earlier. Adding carrot gratings is optional. It turns the dosa soft.
Adding coconut to dosa is optional. It adds to the aroma to dosa. Using more oil while cooking is optional. Adding onions to dosa is optional. You can prepare dosas without onions too.
Time :  40 Minutes
Serves : 3 to 4

Thursday, November 17, 2016

Breadfruit Curd Curry /Jeegujje Majjige Huli

BreadFruit Curd Curry is a gravy dish and prepared using Bread fruit.
Bread Fruit is known as Jee gujje in our native/Udupi. It belongs to Jack fruit family and this vegetable is used in curries and fried fritters.


I have used bread fruit, coconut and curd with some green chilly.
Let us see some benefits of using Breadfruit in our diet.
Breadfruit has rich source of carbohydrates, good amount of dietary fiber. It helps to reduce the blood cholesterol and reduce obesity and blood pressure. It contain antioxidants. It is rich in Vitamin C and it helps the body to get resistance against infections. It is rich in calcium, copper, dietary fiber, iron, magnesium, Omega 3, Omega 6 properties, phosphorus, potassium, protein, Vitamin A.
One must remember to buy or use the fresh breadfruits which helps to cook faster and also retain good qualities in them.
Lets see the recipe Now :

Things Needed : 

Breadfruit : 1 (Small size)
Coconut : 1/2 Cup (Fresh)
Raw rice : 1 Teaspoon
Green chilly : 2
Salt : As required
Curd/Yogurt: 1 Small cup. (3 to 4 Tablespoons).
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh : A pinch

Method :

1. Wash and remove the outer layer slowly and cut breadfruit into small pieces.
2. Put the cut pieces in a bowl of water for 5 minutes. Soak raw rice in water for 5 minutes.
3. Now put these breadfruit pieces, methi seeds, turmeric powder in a pan/pressure cooker.
4. Add 1/2 a cup of water and cook till they turn soft. (pressure cooker - 4 to 5 minutes will do).

5. Grate coconut and grind it with soaked rice. Add very little water for grinding.
6, Remove from the mixi jar and keep it aside. Wash and slit green chilly.
7. Add salt to breadfruit pieces and ground coconut. Add green chilly. Add required water.
8. Let this curry boil for 3 to 4 minutes. Mix it in between.

9. Shift the curry to a serving bowl. Let it cool.
10. Add a cup of fresh curd to the curry and mix it nicely.
11. Add jeera and mustard seasoning with curry leaves and ingh/Asafoetida.
12. Serve the curry with rice/chapati/idli/dosa or any other main dish.

Note :

Adding rice helps the curry to be thick. Thick curry taste best. You can add cashews/almonds/roasted channa instead of raw rice. Taste differ. Adding more coconut is optional. Use of ghee for seasoning is optional. Traditionally we do not add onions or garlic to this curry. This curry is prepared for festival or feast. Add a fresh curd to get the best taste. Do not add stale or savour curry. It may affect your health.
Time : 30 Minutes 
Serves : 3 to 4.
Breadfruit/Jee Gujje 

Jack fruits Seeds Tikki

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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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