Showing posts with label Gooseberry. Show all posts
Showing posts with label Gooseberry. Show all posts

Monday, December 16, 2013

Radish + Gooseberry Dal

Ready to serve Radish + Goose berry Dal 



 Radish is a root vegetable and it has got immence medicinal values. Radish is very good for the liver and stomach. It acts as a powerful detoxifier. Radish is the best medicine for constipation since it contain very high fibre. It is considered as roughage. It helps to heal the symptoms of the piles very quickly. It also help to cure the urinary disorders. It helps to reduce the blood pressure since it is a very good source of potassium. Radish is also good for diabetes. Radishes contain vitamin - C, phosphorus, zinc and vitamin B Complex which are good for the skin. Radishes have anti - pruritic properties and can be used as effective treatment for insect bites and bee stings. Not only above said benifts of the radish it is good medicine for fever, respiratory disorders, bronchitis and astama, and gallbladder, a good appetizer, regulates metabolism, improves the blood circulation, obesity and gastric problem.
Goose Berry is well known for its endeavoring properties and its nutritional benifits. It is enriched with great vitamin C and contain Iron and vitamin too. Consumption of gooseberry prevents many health diseases and empowers the strength.  It is said that regular intake of amla juice makes the skin glow and hair strong.
Radish + Goose berry Dal recipe is a healthy dish and you can have them with chapatis,pooris, rice, rotis, idli and dosas too. Its tasty and easy to prepare. Its not much of spice and good for all age group people.


Things Needed:

Radish (Mooli) : 3 to 4 (medium sized)
Goose berry : 2 ( medium size)
Toor dal : 1/2 Cup
Jeera : 1 Tea spoon
Green chilly : 2 to 3
Coriander leaves : 2 to 3 Table spoons
Curry leaves : 6 to 8 leaves
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Ingh or Asafoetida : a pinch
Salt: as required
Water : required
Lemon : 1/2 rind juice
Turmeric powder: a pinch
Ginger : 1 Tea spoon (grated)



Method:
1. Wash and scrape out the outer layer of Radish and wash again.
2. Wash green chilly, curry leaves and coriander leaves and cut it into small.
3. Cut radish into small pieces or according to your wish.
4. Grate goose berry and keep it aside.
5. Wash and pressure cook Toor dal and keep it aside to cool down.
6. Cook radish separately with little water till its soft.
7. Now keep the pan on the fire and heat. Add mustard seeds and 1/2  tea spoon of jeera.
8. Let the mustard seeds spurt. Add curry leaves, green chilly and ingh to it.


9. Add cooked toor dal, ginger and radish. Add pinch of turmeric and salt to it.

10. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt at the bottom.
11. Now add grated gooseberry and coriander leaves.



12. Mix it well and serve with chapati or Hot rice with a spoon of ghee on the top.

Note:  Adding gooseberry may turn the dal little blackish. No need to be worried. The taste does not change. The colour changes since it has a strong amla content. You can also add 1 tea spoon of lemon juice if you like tangy taste. You can also add little jaggery. You can also grind little coconut and jeera and add it to the dal and boil for 3 to 4 minutes. The taste differ. Adding garlic also will be good (optional).
Time : 40 minutes
Servings : 4




Thursday, November 21, 2013

Capsicum-Goose Berry Chitranna

Capsicum Contain vitamin A, which is good for eyes and helps to prevent eye diseases. Eating capsicum helps in keeping the skin clear and prevents rashes and pimples.  Eating capsicum speeds up the metabolism and helps to burn more calories. Capsicum prevents indigestion, works as a cardiovascular stimulant, regulates the blood pressure and lowers cholesterol. Capsicum helps to prevent the blood clotting. Capsicum believed to prevent cancer and it is an antioxidant property.
Goose berry has many good qualities like, drinking goose berry juice is good for improving eye sight, It is also a good hair tonic, it helps to reduce the blood sugar in diabetic patients and keep their body balanced and healthy. They are rich in antioxidants , improve gastrointestinal health and lower the blood cholesterol and has lots of cosmetic benifits.
I have used capsicum and gooseberry to prepare Chitranna and it is a rice item. Chitranna is normally served in the beginning of the feast or festival. We can have this Capsicum- goose berry chitranna for breakfast, lunch, or as evening snack and even dinner too. This Chitranna will be liked by all age group I am sure.

Things needed :
 Capsicum : 2 to 3
Gooseberry : 5 to 6
Cooked rice : 2 cups
Green chilly : 3 to 4
Curry leaves : 2 Table spoons ( about 10 leaves )
Coriander leaves : 2 Table spoons
Oil : 2 Table spoons
Ghee : 2 Table spoons
Mustard seeds : 1 Tea spoon
Urd dal : 1 Tea spoon
Salt : to taste
Ginger : 1 Tea spoon (grated)
Coconut : 1 Cup
Lemon : 1/2 rind


Method :
1. Wash and cook rice and keep it aside to cool.
2. Cut capsicums , green chilly, curry leaves and coriander leaves. Grate goose berry, coconut and ginger and keep it aside.
3. Now keep a pan on the fire and heat. Put oil and mustard seeds and urd dal. Let the mustard seeds spurt. Add curry leaves and cut green chilly.
Fry them nicely.
4. Add capsicum and fry till they are soft. Add grated ginger.
5. Add cooked and cooled rice and mix it nicely. Add turmeric and salt. Mix the mixture nicely but slowly. Add ghee to chitranna.
6. Add coconut and lemon juice and mix it again. Now add coriander leaves and grated goose berry and mix it nicely.
7. Put the ready chitranna in a big serving bowl.
8. Serve Hot Nellikai - Capsicum with a cup of curd.

Note : Do not over cook rice. You can also use cashew nuts or ground nuts. Add them when the mustard spurt and fry them. You can also add onions to chitranna. ( fry them separately and then add it) but the taste differ. Do not cook gooseberry using raw is well benifited than cooking them.
Serves :4 to 5
Time : 20 Minutes. ( with already cooked rice).

Thursday, April 25, 2013

Nellikai Chitrana (Gooseberry Chitrana)

Nellikai Chitrana is prepared with raw rice and can be eaten for lunch or dinner. You can also try this with wheat Semiya  or with Oats too.

Things needed :


Raw Rice : 1 cup.
Water :  2 1/2 cup.
Oil : 1 Tea spoon.
Ghee : 1 Table spoon.
Mustard Seeds : 1/2 Tea spoon.
Urd Daal: 1/2 Tea spoon.
Coconut : 2 Table spoons. ( Fresh and grated ).
Salt: To taste.
Goose berries : 3 to 4 ( Medium Sized ).
Onions : 2
Curry leaves : 6 to 8.
Green chillies : 3 to 4
Coriander leaves : 2 to 3 Table spoons.

Method :

1.Wash and cook rice. Leave it for cooling.
2. Cut coriander leaves, onions, curry leaves and green chillies in to small pieces.
3. Grate coconut. Grate goose berries.
4. Now take a big pan and keep it on the fire. Add oil and put mustard seeds and urd daal.
5. Let Mustard seeds spurt. Add cut  green chilies  and fry them for 1 minute.
6. Add cut onions and curry leaves and fry till they turn golden brown.
7. Now add cooked and cooled rice to the fried mixture.  Add salt to it. Mix it nicely.
8. Add grated coconut and grated goose berries to the rice and mix it.
9. Put off the gas and replace the prepared Goose berry chitranna to the serving bowl.
10. Add coriander leaves and a spoon full of ghee .  Mix it nicely
Note : Do not over cook  the rice . For Sona masoori use 2 1/2  cup water. If you are using Basmati rice use 1 1/2 cup  water.  ( 1 cup rice - 1 1/2 cup water). Do not use  too much of Nellikai ( goose berry ) . Can also use 1/2  a rind of lemon juice to chitranna to give a tangy taste. You can also use ground nuts, add it  while frying green chillies and fry them till they are golden colour.
Serves :2
Time : 10 Minutes if you have cooked rice .
Cooking Rice : At least 20 to 25 minutes. 

Wednesday, March 27, 2013

Nelli kai Tambuli .(Goose berry - Tumbuli ).

Nellikai/Gooseberry Tambuli is a gravy and it goes well with plain rice and also with chapatis ( as one of the side dish).

Tambuli (in Kannada/Karnataka/India, is prepared using buttermilk which helps to cool our body. Tambuli/Tampina Huli ( gravy that cools and take care of our body), is one of the famous and healthy dish in Udupi/Dakshina Kannada/South Canara and Malanadu. The Sun rays are stronger and the weather here is mostly hot and so eating tambuli in the beginning of the lunch helps and take care of the body naturally. Tambuli can be prepared with many things like, curry leaves, different varieties of edible leaves and other things.
I have used 2 Gooseberry and the spices with little fresh coconut and little curd.
Let us see some benefits of having NelliKai/Gooseberry in our diet.
Nellikai/Gooseberry is also known as Amla in India. It is rich in Vitamin C and helps to balances the food we eat and nourishes the brain and strengthen the lungs. Helps to detoxify our body. It also increases the skin health and very nutritious for hair. It acts as an antioxidant and strengthen our eyes. Helps to improve muscle health and enhances the fertility. Gooseberry is rich in Vitamin C, antioxidants and iron and it helps the hair growth, strengthen the roots of hair, maintains colour of hair and gives a natural shine. Gooseberry is also used as hair tonic.to hair. Eating gooseberry helps the body to absorb calcium in a positive way. Calcium is one of the essential mineral to have strong bones, teeth and nails. It is good for diabetic people and women who suffer from menstrual pains. Gooseberry is rich in fiber and good digestive content.
It is an easy dish and suits to all age group in a healthy way.
Let us see the recipe now :

Ingredients:

Nellikai/Gooseberry : 2 to 3
Red chilly :1
Jeera : 1/2 Tea spoon.
Black Pepper seeds : 2 to 3.
Coconut : 1 Table spoon.
Curry leaves : 4 to 5
Ghee : 1 Tea spoon.
Curd or butter milk: 1 cup.
Salt : to taste.
Ingh/Asafoetida : a pinch.

Method :

1. Wash and cut Nellikai (Goose berry ) in to small pieces. Wash curry leaves and keep it aside.
2. Grate coconut and keep it aside.

3. Keep it on the fire and heat. Put ghee in the pan. Add jeera, ingh, red chily, pepper.
4. Add curry leaves and fry nicely till jeera turn slightly golden brown.

5. Add cut gooseberry pieces and fry for a minute. Put off the fire. Add coconut and let it cool.

6. Grind all the fried ingredients with coconut with very little water till smooth
7. Remove from the mixi jar and put it in a bowl. Add curd and salt.

8. Add jeera seasoning to Gooseberry Tambuli and serve with plain rice or any other main dish.


Note: 

Do not add more water while grinding. Add a cup of water to the curd mix it well and then add it to the ground mixture. Use of ghee to fry and seasoning is a must. (Oil fried ingredients are not that healthy). Adding curd instead of buttermilk is optional. Do not add more chilly. Tambuli should be soft and mild. 
Time : 10 Minutes
Serves : 2 to 3

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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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