Onion Sasive

Sasive is mustard seeds. We have varieties of dishes which are used and prepared with mustard seeds. Here is a simple and quick recipe that goes well with almost all main dishes and You will love to eat as one of the side dish.

When you are just tired and do not want to go out for buying vegetables or want to have simple meal you can try this and enjoy your food.
I have used onions, mustard seeds, fresh coconut and tamarind.
Let us see the recipe now :

Things Needed :

Fresh coconut : 1Cup
Onions : 1 (Medium sized).
Tamarind : 1/2 Marble size
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 5 to 6 leaves

Method :

1. Remove the outer layer of onions and cut into big pieces. Keep it aside.
2. Grate coconut and grind it with  4 to 5 byadagi chilly, 1/2 teaspoon of mustard seeds, tamarind, required salt and cut onions.

3. Add required water to grind. Grind it nicely and remove it from the mixi jar to a serving dish.

4. Add coconut oil seasoning with mustard seeds, ingh and curry leaves.
5. " Onion Sasive " is ready to serve.

Note :

Use of byadagi chilly is optional. It not only adds to the taste, it adds good colour to chutney.
You can also cut onions into very thin pieces and add it sasive mixture. It taste differ.
Use of coconut oil is optional. Do not add more or big onion to grind. It does not taste good.
Time : 10 Minutes
Serves : 2 to 3 .

Huri Hittu Unde / Dry roasted Finger Millet Laddu.

Huri Hittu is Ragi flour, which is washed, dry roasted and powdered . I got this Ragi Huri hittu from my son Ravi , who buys organic packs of grains and used it for making healthy  Huri Hittu laddu/ladu/unde. One or two laddus are enough to make your tummy full and a good snack in the evening.

I do remember that, one of my friend's mother used to prepare this Huri Hittu laddu and give it to her kids after they return from school. They used to eat this laddu and come back to play with us in school compound. Those were the really golden days. We had school from 10 to 1 and break for 1 hour and then it starts again from 2 to 5. Then we used to play for an hour and then get back home.
Coming back to these Huri Hittu Unde, in those days people used to clean ragi and then wash it. Dry it in a shade. (Inside the home ). Then dry roast and it pops up a bit. When it cools down they send this roasted ragi to mill and get it powdered. They use it whenever they want it.
They used to prepare Huri hittu in this way. Take some huri hittu flour and then add little coconut and powdered jaggery. Mix it well. Add very little ghee and then give a shape as small laadu/laddu. One laddu is enough to provide energy which is lost during the day. Tummy full and happy kids go back to play for a while. This is how we used to have time in our childhood days. No comparison for these days school and the study. No time to play for the kids and they are fully tired for the day when they come back from school. Feel so sad seeing the kids and their home work and the other work. The proverb say play while play work while work. But where is the time for play these days?
Let us see the recipe now :
I have used some dry fruits like dates, figs, apricots, almonds and dry raisins

Ingredients :

Huri Hittu : 2 Cups
Almonds : 1/2 Cup
Walnuts - 1/4 Cup
Figs : 5 to 6
Apricot : 5 to 6
Dry Raisins : 1 Cup
Dates : 2 to 3 Cups.
Cashew nuts :  5 to 6
Ghee : 1 Tablespoon
Coconut/Copra : 1 Cup ( One small kobbari/Kopra)

Method :

1. Remove the seeds from dates and keep it aside.
2. Dry grind kobbari/Kopra and put it in a big bowl.

3. Dry grind dates and all the nuts one by one or together.

4. Put it in a big bowl and put ragi huri hittu.

5. Add a tablespoon of ghee and mix it well.

6. Prepare Laddu/laadu by taking handful of dry fruits mixed ragi huri hittu.

7. Arrange them in a big bowl. Let it be there for 10 to 15 minutes.

8. Store them in a airtight bottle or box and serve or eat.

Note :

Use good variety of dates. Use of any nuts are optional. Dry grinding raisins along with other nuts is optional. ( I did dry grind the raisins). It helps to bind the flour tight. Use of ghee is optional.
Time : 30 Minutes.
15 to 20 Laddus can be prepared.

Cucumber - Jaggery Dosa & Guli Appa

Cucumber/Mullu southekai as we call it, is mainly used in salads and eaten raw. We do make use of it in curries, idli, roti or dosa.

Here I have prepared Sweet Dosa, using Cucumber, Bottle gourd and the normal dosa ingredients with jaggery.

Cucumber Jaggery Dosa turns soft once it is fully fermented. Soak rice for 2 to 3 hours and grind it with cucumber and strictly no water. The batter should be thick and you can add water if needed once you start preparing dosa the next day morning or after 5 to 5 hours.
This is one of the South Canara /Udupi recipe which my doddamma and amma used to prepare. Dosa turns soft and fluffy and very nice to have them for breakfast or as snack.
Let us see some benefits of having breakfast in the morning.
Breakfast is one of the best meal for the day. It gives energy for the whole day. It helps to strengthen  metabolism and helps you to concentrate at work.Eating breakfast is good for health. It helps for better memory and concentration, lowers the bad cholesterol and helps in increasing good cholesterol.
Let us see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid dal : 1/2 Cup
Methi /Fenugrik seeds : 1 Teaspoon
Fresh grated coconut : 2 Tablespoons
Cucumber : 2 (Very small ones or 1 medium size)
Grated bottle gourd : 1 Small bowl. (1/2 bottle gourd of medium size)
Jaggery : 2 Tablespoons./Powdered
Salt : As required
Oil/ghee : 2 to 3 Tablespoons

Method :

1. Wash and soak raw rice, urid dal and methi seeds together for 2 to 3 hours.

2. Grate coconut. Wash cucumber and cut into small pieces. Grate bottle gourd.

3. Now grind soaked rice-dal mixture with coconut,grated bottle gourd and cucumber till paste.

4. Add jaggery to the dough. Grind it for 2 minutes. Remove from mixi jar to a big bowl and add salt. Mix it well and let it ferment nicely till next morning/Overnight.

5. Mix the dough nicely.

6. Next morning see that dough is fermented well. Dough should be like normal dosa consistency.
7. Keep a pan on the fire and add very little oil and clean it with a kitchen tissue.
8. Take a ladle full of Cucumber jaggery dosa dough and pour it on the hot pan.

9. Do not spread much. Add oil on the top, cover and cook on medium flame for a minute.
10. Remove the cover and turn the dosa on the other side and cook for 30 seconds to 1 minute.

11. Remove it from the pan. Dosa is ready to serve.

12. Serve it with a spoon of fresh ghee on the top of hot Cucumber jaggery dosa and a side dish of your wish.

Note :
The dough has to be fermented well or you will not get good dosas. So you need to see the dough is fermented well. Use of jaggery more /less is optional. Thick dosas taste better. Spreading and making it thin might tare and it will not come out of the pan. Let the flame be low while pouring the dough to the pan and then increase the flame to medium flame). I have used organic jaggery. Powder the jaggery and then add it. ( It is easy to grind powdered jaggery). Adding bottle gourd is optional. ( I have added grated bottle gourd while grinding along with cucumber). Time : Soaking the ingredients 3 hours + grinding 10 minutes and fermentation over night/6 to 7 hours.
Dosa preparation : 30 Minutes.
Serves : 3 to 4 .

You can also prepare Guli appa /guntponglu/kuli appam/paddu using the same dough. I added little grated carrots on the top of Guli appa.

EErulli Gojju /Onion Curry

Eerulli/onion is one of the vegetable that loved and used by most of the people. 

When you fall sick your tongue lose its taste and you don't feel like eating or you feel some thing spicy should be tried to make your taste bud to makes you hungry. Here is one such curry which you can enjoy, when you feel that you need to have some thing spicy, easy, quick and simple.
This is one of the curry I liked my sister in law Leelakka. She is one of the best cook whom I have come across. She used to prepare tasty curries, patrodes and many more dishes. Though she gets lots of help from others around while cooking and we do get irritated by her nature. But once the dishes are ready all our irritation disappear and we do enjoy the dish very much.
Coming back to EErulli gojju/curry, I have used onions/eerulli, fresh fried spices, jaggery and tamarind.
Let us see the recipe now :

Things Needed :

To Cook :
Onions : 2 to 3 (Medium sized)

To Add :
Tamarind : One marble size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch

To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/ Asafoetida : A pinch
Curry Leaves : 6 to 8

Spices to Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Sesame seeds : 1/2 Teaspoon (Optional)
Byadagi chilly : 5 to 6
Ingh/Asafoetida : A little
Curry leaves : 6 to 8

To Grind :
Fresh grated coconut : 2 Tablespoons
Fried Spices

Method :

1. Remove the outer layer of onions and cut into small pieces.
2. Soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and put 1/2 teaspoon of oil. Add methi seeds and fry till they turn slightly golden brown.
5. Add urid dal and fry till they turn golden brown. Add sesame seeds and red chilly and fry for another 2 minutes. (low flame).

6. Add  coriander seeds and fry nicely. Add ingh and curry leaves. Put off the fire.

7. Grind coconut and fried spices once they are cool. Remove it from mixi jar.

8. Keep a bigger pan on the fire and add a tablespoon of oil. Add mustard seeds and urid dal.
9. Let mustard seeds splutter. Add curry leaves and ingh. Add cut onions and fry nicely for 2 minutes.
10. Add turmeric powder, tamarind pulp, salt and jaggery. Mix it well and let it cook for 2 minutes.

11. Add ground coconut - spice mixture and mix it well. Let it boil for 2 to 3 minutes.

12. Shift the curry to a serving dish. Serve with hot rice or any main dish of you desire.

Note : 

No need to add coriander leaves. The curry taste yum with the spices. Do not add any other spices or any other masala powder to get the original taste. This curry can be boiled nicely and made into thick paste to use it next day. (It taste yum). Adding more /less jaggery is optional. We udupians like little more sweet in some curries. Fresh fried spice taste best and that should be done here to get the best taste.
Time : 20 Minutes 
Serves : 2 to 3.