Showing posts with label Jeera. Show all posts
Showing posts with label Jeera. Show all posts

Friday, May 11, 2018

Wild Mango Spicy Curry /ಕಾಟು ಮಾವಿನಹಣ್ಣಿನ ಮೆಣಸುಕಾಯಿ


Ready to serve Wild Mango Spicy Curry/ಕಾಟು ಮಾವಿನ ಹಣ್ಣಿನ ಮೇಣಸುಕಾಯಿ

Wild mangoes are sweet and tangy. We have a this mango tree in our Birthimane near Udupi. We do love to eat this fruit, though it is bit tangy. Whenever I visit our home here during mango season I make a point to bring these mango fruits to prepare dishes like mango curry, jam, gojju, saasive etc.
This time I just wanted to try one of Udupi Special - Mango Menasukai/Mango curry.
Normally Menasukaayi is prepared using fresh coconut. It is full of spice and taste savoury, sweet and hot. Lots of spices are used  and the long procedure too.
I have used fresh roasted spices, mango pulp, jaggery and salt. Coconut is not added so that Mango curry can be kept for many days.
Wild Mango Spicy goes well with dosas, idli, kadubu, rotti, chapati, roti and plain rice. It is good to have with curd rice.
Let us see the recipe Now:

Ingredients :

Wild Mango Fruits : 10 to 15 ( Wild mangoes are normally small in size ).
Jaggery : 1/4 Kg.
Salt : As required.

Spices to roast :
Dry chilly /Byadagi : 10 to 15
Channa Dal / Kadale bele : 1 Tablespoon
Urid dal/Uddina bele : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Coriander seeds : 3 to 4 Tablespoons. (One handful)
Jeera/Cumin seeds : 1 Teaspoon
Sesame seeds : 2 Tablespoons
Ingh/Asafoetida : 1/4 Teaspoon
Curry Leaves : One handful

Seasoning:
Coconut oil : 2 to 3 Tablespoons
Mustard seeds : 1 Tablespoon
Ingh/Asafoetida : A little
Curry Leaves : 8 to 10

Method : 

1. Wash and wipe out the moisture of mango fruits. Let it be aside for 10 minutes. ( Wipe out the complete moisture).

2. Now cut mangoes and squeeze out pulp. Put the mango peel in a glass of water and squeeze out the pulp from peels and seeds.
3. Put all the mango pulp in a big bowl and keep it on the fire. Add jaggery and mix it nicely and let it boil. Let it get thick. Add salt.


4. Dry roast methi seeds, sesame seeds, channa dal, urid dal, red chilly/byadagi chilly, coriander seeds ,jeera and  curry leaves one by one. ( Dry roast on low flame till they turn golden brown). Let it cool.
5. Powder all the ingredients once it get cooled.

6. Add little turmeric powder and let the pulp turn bit thick.
7. Add ground spice powder and stir it well. Let it cook and turn thick consistency.


8. Keep a small pan on the fire and put coconut oil and mustard seeds. Let it splutter.
9. Add curry leaves and ingh /Asafoetida and put this seasoning to the cooked mango spicy curry.


10. Shift it to the serving dish and let it cool. Put it in a airtight bottle or any other container and use it whenever you want.

Note :

It should be cooked to thick consistency. No need to add coconut to it. If coconut is added it might get spoiled. Keep the Wild mango fruit spicy curry in a fridge. ( Shelf life at least 2 months). Adding any cooking oil is optional.  Adding garlic is optional. This is one of the traditional dish of Udupi/Malenaadu. Fresh roasted spices adds to the taste.
Time : 40 Minutes
Serves : 1 Big or 2  Small bottles. 
Shelf life : At least 2 months if kept in the fridge. 

Saturday, January 27, 2018

Pigeon Peas Cutlet

Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.

I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.

No Onion Or No garlic in this " Pigeon Peas Cutlet".

Let us see the recipe now :

Things needed :

Pigeon Peas Dry Curry : 1 Bowl
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)


Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.

2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).

5. Divide the dough into small ball size.

6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.

8. Dip them in raw rava/semolina  and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.

     Remove it from oil and put it on a kitchen tissue.

10. Serve Hot Cutlets with ketchup/any type of chutney

11. Repeat the same with remaining dough.

12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).

Note :

I have deep fried these cutlets. You can shallow fry them on tava. (Optional).
Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.
Time : 30 Minutes.
Serves : 3 to 4.
 Indian Food .
Pigeon Peas -Cluster beans Dry Curry 

Monday, April 3, 2017

Red Pumpkin Curry

Peter ..Peter pumpkin eater...Had a wife and couldn't keep her
Put her in a pumpkin shell...kept her very well...
Do You remember this Rhyme ?
Pumpkin has such a last long shelf life vegetable and the rhyme depicts the strong shell of it.

Red Pumpkin curry is a side dish and goes well with almost all the main dishes.

It all reminds me the pumpkin growth in our birthi house. Birthi is a small place near Brahmavar in Udupi district. |My father in  law used to grow lots of vegetables in the Angala(court yard) in front of the house during the rainy season. (When rains are bit low during August and September). They are like bendekai (lady;s finger), Heere kai (Ridge gourd), Harve soppu (Amaranth leaves), Padavala kai (Snake gourd) so and so.
During the summer when the field is empty after harvesting urid they used to grow, vegetables like cucumber (Mangalore Cucumber), pumpkins (both the varieties) and harvest them and keep them hanging in hatti or padsale (hatti is cow shed and padasale is inner room next to kitchen where they pray). These all turned as stories to our kids and they can only imagine the beauty of our village home surroundings. The pumpkin which are saved are used in the rainy days. Rains used pour at its best in rainy days.
Let us see some benefits of having Pumpkin in our diet.
Red Pumpkin, the vegetable has many good vitamins and minerals. It is full of nutrients and low in calories. Pumpkin helps to reduce the obesity and helps to protect you from diabetes, heart diseases and helps to gain healthy skin glow. It provides the energy and take care of the weight. Pumpkin has the rich source of beta carotene content and Vitamin A. It is good for easy digestion since it is full of fiber content. It has potassium and vitamin c and it helps to support heart health.
Let us see the recipe now :
Udupi Special  " Red Pumpkin Curry ", traditionally done during feast or festival or even day today's lunch. 
Udupi Brahmins do not use Onions or Garlic in their curries. Though onions are used occasionally but strictly not on some fasting and special days. It is in  a way healthy and keeps you away from acidity and gastric problems.

Things Needed :

To Cook :
Red Pumpkin : 1 Bowl.
Methi Seeds : 4 to 5 seeds.
Ginger gratings : 1 Teaspoon.
To Grind :
Coconut : Grated : 1/2 Cup
Jeera /Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/4 Teaspoon
Red Chilly : 3 to 4
Tamarind Pulp : 2 Tablespoons
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and remove the thick outer layer of pumpkin and cut into pieces. Wash it water and keep it aside.
2. Grate coconut and keep it aside.


3. Soak a marble size tamarind in hot water for 5 minutes and squeeze out the pulp.
4. Wash and remove the outer layer of ginger and wash it again. (an inch). Grate it and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil and put mustard seeds.
6. Let it splutter. Add ingh and curry leaves.
7. Add cut pumpkin pieces and stir once or twice. Add 4 to 5 methi seeds and grated ginger.

8. Add little turmeric powder and required water. Add methi seeds and grated ginger.
9. Cover and cook pumpkin pieces till they turn soft. (Cook on medium heat).
10. Grind coconut, jeera,mustard seeds, tamarind pulp and red chilly with required water till paste.
11. Remove from the mixi jar to a bowl.
12. Put cooked pumpkin pieces in a bigger pan. (I used small cooker).
13. Add salt, ground coconut mixture and required water. Mix it well. Let it boil for 2 to 3 minutes.

14. Shift " Red Pumpkin Curry " to a serving dish. Add coriander leaves and serve with main dish.

Note :

Red pumpkin cooks faster and it turns softer soon. Be careful while cooking and do not over cook. Adding onions or garlic to the curry is optional. ( I did not add). Use of coconut oil is optional.
Use of chilly more /less is optional. Adding methi seeds and grated ginger, while pumpkin cooking helps to reduce the gas quantity in pumpkin.
Time : 20 Minutes 
Serves : 3 to 4 .

Saturday, February 21, 2015

Basale - Bajji Chilli Spicy Curry (Malabar Spinach)

Ready to Serve Basale -Bajji Spicy Curry
Basale - Bajji Chilly Spicy  Curry is a spicy gravy dish and we can have them with chapatis, rotis, poori, dosa, idli and with plain rice.
As the name says it is bit spicy and of course you can adjust the spices according to your bud taste.
Here I have used Basale , Mangalore southe and Bajji Menasina kai ( it is known for its Bajji Menasina kai bonda).
Basale ( Kannada Language) is also known as Malabar spinach a healthy leaves. Basella alba is an edible perennial vine. It is found in Asia and Africa and used as a leafy vegetable. It is also known as vine spinach, red vine spinach, creaping spinach, climbing spinach, buffalo spinach, Malabar spinach and Ceylon Spinach.

In India it is known in different names like, Pui Shak in Bengali, Poi ni Bhaji - Gujarati, Basale Soppu in Kannada ( Karnataka). Vachi Bhaji or Vauchi bhaji in Konkani, Vellicheera - Malayalam. In Marati it is known as Mayalu and Poi Saaga in Oria, Kodip Pasali -Tamil, Bachhali - Telugu and Basale in Tulu.
Let us see the benefits of having Basale Soppu in our diet.
Basale ( Malabar Spinach) is very low in Calories and fats. It contain good amount of vitamins, minerals and antioxidants. They are good source of fiber that found in the stem and leaves and ease the constipation and bowel movements. They contain Vitamin A and good for protection of lung and oral cavity cancers.They contain Vitamin C and B - complex vitamins. They are also good sources of minerals like potassium, calcium, magnesium and copper.
Lets see the recipe now.
Basale - Bajji Chilly Spicy Curry do not contain Onions or Garlic.
 

Things Needed : 

Basale leaves : 2 Cups
Mangalore Southe kai : 1 Cup
Bajji Chilly : 2
Coconut : 1 Small Cup (2 to  3 Table spoons)
Jeera (Cumin Seeds) : 1/2 Tea spoon
Red Chilly (Byadagi Menasu) : 3 to 4
Tamarind : small marble size
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Turmeric Powder : a pinch
Curry leaves : 5 to 6
Coriander Leaves : 1 Table spoon
Salt : to taste;

Method :

1.Wash and Cut Basale, bajji Menasu, Mangalore Southe kai ( mangalore cucumber ) and coriander leaves.
2. Keep a pan on the fire and put cut basale soppu (Malabar spinach), southe kai pieces, turmeric powder  and cut green chilly pieces.
3. Add a cup of water and  cook till they are soft.
4. Grate coconut and grind it with jeera, tamarind and red chilly. Remove from the mixi jar and keep it aside.
5. Add the ground mixture once the vegetables are soft. Add salt and mix it well.
6. Bring it to boil. Add water if required.
7. Keep a small pan on the fire and heat. Add a spoon of oil and mustard seeds, urid dal.
8. Let the mustard spurt. Add curry leaves and ingh. Mix it well and put off the gas.
9. Put this fried mixture to cooked Basale Bajji Chilly Spicy Curry. Add coriander leaves and mix it well.
10. Serve with the main dish with little ghee.

Note : 

You can add any vegetable along with Basale leaves. You can also add onions while cooking (Optional). I have not added. You can add a spoon of soaked rice while grinding. It gives thickness to the curry. You can add lemon juice instead of tamarind. You can also add 1/2 tea spoon of garam masala powder to the curry. ( I have not added).

Time : 30 Minutes.
Serves : 2 to 3.