Tuesday, 19 March 2019

Garlic Coconut Chutney powder/ Bellulli Kobbari chutney pudi

Having any chutney powder in your pantry becomes handy as it goes well with rice or any south Indian breakfast! Today I am sharing a flavourful chutney powder recipe with garlic & coconut. A spoon of this chutney powder makes your lunch tasty; it goes great with rice & ghee or even with rice & curds. The recipe I am sharing today is the one which I learnt from my Mother.
Check here for the recipe of Moringa/ drumstick leaves Chutney powder.

Garlic Coconut Chutney powder

Preparation time: 20 minutes
Frying time: 15 minutes
Garlic pods/ bulbs – 8-10 (about ½- ¾ cup of garlic cloves)
Dry coconut/ Kobbari – 1 small (1 cup finely chopped dry coconut)
Dry red chillies (Kumte/ Byadagi) – 10-12, Adjust to taste, choose less spiced ones
Salt – 1 tsp (to taste)
Tamarind powder – 1 tsp, if not available, then use normal tamarind
Coconut oil – 2 tsp

  • Peel garlic cloves and keep aside.
  • Slice dry coconut thinly and chop as good as possible.
  • Now, take a pan fry ingredients one by one. Start with chopped coconut, fry until brown. When done, spread it on a plate to cool down.
  • Fry peeled garlic cloves with few drops of oil. Take out from the heat when they turn brown and let it sit with the roasted coconut.
  • Now fry red chillies with remaining coconut oil until it leaves a nice aroma & chillies turn crisp.
  • Allow everything to come to room temperature.
  • On cooling, take all the fried ingredients, salt & tamarind in a dry mixer jar. Powder them fine and allow cooling as it becomes bit hot on powdering.
  • Store this chutney powder in an airtight container. I recommend refrigeration for longer storage time.
  • Optionally you can add fistful of curry leaves roasted while making this chutney powder.
Bellulli Kobbari chutney pudi

Monday, 18 March 2019

Horse gram Sweet Chutney/ Huruli Sihi Chutney/ Kudu sweet chutney

Horse gram is one of nutritionally very rich beans. These beans less known as human food, but are highly used in feeding horses & hence the name. Adding horse gram in our daily diet has many health benefits. As it is rich in protein, dietary fibre, Calcium, potassium and other minerals, it has proven benefit in maintaining bone health. In Ayurveda, it is treated as medicinal bean and believed to have benefit in curing cold & related issues like fever & bronchitis. It is good for weight reduction, is helpful in the treatment of small kidney stones according to Ayurveda.

Horse gram Sweet Chutney

Horse gram is usually avoided just because of its smell which is not very pleasant. So it is good to include it in smaller quantity in various dishes. I am going to post one such recipe today, which is Horse gram sweet chutney. It makes a perfect combination for Neer dosa. For a change, this chutney has no chilly & no tamarind. I learnt it from my sister in law Vinaya Girish, who has many simple yet healthy recipes on her shoulder. Thanks to her!

Huruli Sihi Chutney

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Horse gram/ Huruli – ½ cup
Grated fresh coconut – ¼ cup
Salt – to taste (about ½ tsp)
Jaggery (powdered/ grated) – 2-3 heaped tsp, adjust to taste

  • Dry roast horse gram in a pan until turns brown & you get a nice aroma. 
  • On cooling, wash clean and cook in a pressure cooker with 1 cup of water. It requires 4-5 whistles. Allow pressure to settle down.
  • When horse gram is cooked and cools a bit, grind it with grated coconut in a mixer. Add salt and jaggery to it while grinding and add water as required to get desired consistency. You need not make it very smooth.
  • Serve this chutney with neer dosa.
Kudu sweet chutney

Friday, 15 March 2019

Dal tadka/ Quick and easy to make Tove

Aren’t in a mood to cook something fancy? Or looking for an easiest & quickest side dish as quick fix to the demanding lunch menu!? Or want to make something nutritious to serve your family in very less time? Here is the answer!
Dal tadka or simple tur dal/ togari bele tove solves all the above problems. It is easy to make, can be quickly made by a new budding cook even! At the same time it is very rich protein & other nutrients. You can include it in your toddler's diet too, but without spice!
Now, let us see how to make it.

Preparation & cook time: 20 minutes
Serves: 2-3
Tur dal/ Split pigeon peas/ Togari bele – 1 cup
Green chillies – 2
Ginger – ½ inch (optional)
Turmeric powder – a pinch
Lemon juice – 2 tsp (optional)
Coriander leaves – few strands
Cooking oil – 2-3 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Dry red chilli – 1, minced
Garlic flakes – 5-6 (optional)
Curry leaves – 1 sprig
Asafoetida/ hing – 1 pinch

  • Wash and cook tur dal in a pressure cooker using required water (around 3 cups) and a pinch of turmeric powder. 3-4 whistles are required.
  • Mash dal with a spatula, when pressure releases. Add salt, slit green chillies and chopped coriander leaves. Add cleaned and crushed ginger to it. Adjust the required consistency by adding water as needed. Boil well & switch off the heat. It should not be too runny, instead bit thicker consistency.
  • Now prepare the seasoning (tadka). Heat oil in a pan, add mustard, cumin, hing & minced dry red chilli. Add peeled and crushes garlic flakes too. On spluttering, add curry leaves. Add this seasoning to dal.
  • At the end add lemon juice (optional), mix.
  • Serve hot dal with hot rice and ghee or with chapathi. It even works as side dish for idlis.
  • Dal should be cooked very soft.
  • You can add onions and tomatoes while making this dal.
  • Optionally vegetables like drumstick can be added. If using it, cook dal for 3 whistle. After opening the lid add cut vegetable and cook for 1 whistle.

Thursday, 14 March 2019

Tender jackfruit Pulao/ One pot Gujje rice

Jackfruit can be considered as super food according to me as it is nutritionally rich, fills one’s stomach, easy to grow. India lacks the infrastructure/ technology to use jackfruit maximum by preserving it though it is the largest producer of this fruit. It is a seasonal fruit, which can be stored for long time with different techniques.
Fruits like jackfruit which is easy to grow, available plenty in Asia, is ideal to eradicate starvation all over the world! There are researches happening, but long way to go…
Another good point is Jackfruit is edible from its very tender form till ripe fruit and its seed too makes very rich food! Look for my posts on jack fruit recipes like Jackfruit seed halwa, Nutty jack fruit tender coconut cupcake, tender  jackfruit fritters/ gujje podiSessile Joyweed – Jackfruit seed curry/ Honegonne – Halasina beeja sambhar.
Try them this season and let me know your feedback on them.
Now let’s focus on today’s post tender jackfruit pulao or Gujje biryani. Choose tender jackfruit with just seed formed!

One pot Gujje rice

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4
White Rice – 2 cups, preferred basmati or other rice
Cleaned & Chopped tender jackfruit/ Gujje – 2 cups
Fresh / dry greenpeas – ¼ cup (optional)
Onions – 2
Mint leaves – 1 fistful (optional)
Coriander leaves – ¼ cup (optional)
Cinnamon – ½ inch stick
Cloves - 3
Garlic – 6 cloves
Cardamom – 1
Green chillis/ dry red chillis – 2, adjust to your taste
Bay leaf/ Pulao ele – 1
Ghee - 3-4 tbsp
Salt – to taste
Water – 4.5 – 5 cups, adjust based on the requirement to cook the rice you use
Lemon juice – 1-2 tsp

Wash and soak dry green peas for 4 hours, if using dry. Don’t soak if using fresh.
Chop tender jackfruit by removing outer thorny skin and center hard core. Rinse with clean water once.
Peel off onions, wash and slice thinly and keep separate.
Wash green peas (fresh or soaked dry ones).
Now, clean the mint & coriander leaves and wash. Take these leaves in a small mixer jar draining water completely. Add peeled garlic, cinnamon, cloves, small piece of bay leaf, cardamom and ¼th of onions sliced and green/ red chillis. Grind and make smooth paste without adding water.
Now, heat the pressure cooker that you use. Add 2 tbsp ghee and bay leaf (remaining piece after grinding).  
Add sliced onions and fry for couple of minutes or until translucent.
Add ground paste, fry for 3-4 minutes or until raw smell goes off.
Now add chopped gujje/ jackfruit and green peas. Stir once well so that masala mixes well with it.
Wash rice clean following your method, drain water and add it to the cooker too.
Mix everything well with the spatula.
Add salt and water. Close the cooker lid and cook for 3 whistles.
Once done, allow set aside until pressure settles down.
Open the lid, add remaining 2 tbsp ghee. Add lemon juice and mix well after it cools a bit.
Enjoy this delicious pulao/ rice hot with choice of raita.

Tender jackfruit Pulao

Friday, 8 March 2019

Pineapple sorbet/ Ananas Sorbet

Let me wish you all a very happy & wonderful women’s day 2019. Hope you all are having fun on this day either at work place or at home!
To celebrate this special day, I am sharing a summer friendly recipe of Pineapple Sorbet. Sorbet is a dessert generally made by freezing citrus fruit juice infused in sugar syrup. But this can be made with fruits like melons, pineapple & even apple. Good thing is, if fruit is sweet, then you can reduce the sugar to be added. I learnt it from a relative, friend and well-wisher Sahana. Thank you Sahanakka for this idea which was new to me!
I made pineapple sorbet sometimes back and it was liked by everyone at home. Believe me; I added just 4 tbsp of sugar for 2 cups of pineapple as it was really sweet and juicy! Making sorbet is really simple with minimum number of ingredients, I say just 2. That is sugar & seasonal fruit. You can play around flavors by adding choice of herbs too. Here is a recipe that doesn’t need an ice cream maker too. So enjoy this summer with sorbet!

Ananas Sorbet

Visit my collection of desserts post, if you are looking for any!

Preparation time: 4-6 hours
Serves: 6 servings
Small pineapple – 1, or half of a large one
Sugar – ¼ cup, increase to ½ - ¾  if you are using a pineapple which is not very sweet
Mint leave – 1 tsp chopped (optional), extra for garnishing

  • Peel off discard the outer skin of pineapple and remove the hard core. Chop the edible fruit pulp roughly.
  • Now take it in a mixer jar. Blend until pureed smooth. Add sugar and chopped mint leaves, blend until everything combined well.
  • Transfer it to a freezer safe container and freeze for 3-4 hours or until it becomes hard outside.
  • Now, churn once using a mixer jar or blender. Transfer to the freezer safe jar again and freeze.
  • Scoop out, garnish and serve as and when required.
Pineapple sorbet

  • You can replace pineapple by melons like water melon or musk melon. Berries (strawberry) or citrus fruit like orange can be used as well.
  • Adjust the sugar level depending on the sweetness of the fruit.
  • You can use ice cream maker if you have one too.
Pineapple sorbet

Wednesday, 6 March 2019

Multi grains dosa/ mixed grains crepes

Including multiple grains in our daily diet is always a healthier option than eating just one food grain. Being a rice eater, I consume major portion of rice in a day. Be it be rice or dosa, it has rice in it. So I feel sometimes that I should make my family & myself to have varieties of food items in our daily meals. Hence all the trials of using mixed cereals or lentils, vegetables or fruits in various dishes.
Here is one such trial which is really a healthy breakfast which has urad dal, rice, barley and ragi in it. You can also add cereal of your choice too. This dosa is not difficult to make. Like any other dosa, you can prepare batter previous night and serve your family with this the next morning.
Anyway Idli/dosa is a must have in any south Indian breakfast menu. So that purpose is served too!! Also please visit my other posts on dosas such as Neer dosa, Bread dosa, Cucumber neer dosa, plain dosa, Whole wheat- barley instant dosa, Odu dosa, Ripe banana Dosa, cucumber spicy dosa, Fenugreek/ menthe dosa, Carrot dosa...

Multi grains dosa

Preparation time: 6-8 hours (Includes soaking and fermentation time)
Cooking time: 40 minutes
Serves: Around 20 dosas
Rice – 2 cups
Urad dal – ¾ cup
Horsegram – ¼ cup
Barley (Whole/ broken) – 1 cup, I used broken barley
Finger millet/ Ragi (whole/ flour) – 1 cup, I used Ragi flour
Salt – to taste
Ghee/ butter/ oil – to make dosas

  • Wash rice, dal, horse gram, barley, finger millet (if using whole grain).  Soak in water for 3-4 hours. Do not add Ragi flour at this point if using it.
  • When it is done, wash and drain water completely. Grind to make smooth batter with a wet grinder or using a mixer. Add salt and ragi flour too while grinding for uniform mixing. Adjust the consistency to normal dosa batter by adding required water.
  • Keep this batter covered in a vessel for 6-8 hours (or overnight).
  • Next morning, heat an iron griddle or tava to make dosas.
  • When it is hot enough, apply ghee or oil and spread a ladleful of batter on the griddle to make thin dosa.
  • Cook covered for a minute. Now, apply ghee/ butter on top. Flip the dosa to roast other side for few seconds.
  • Serve hot dosa from the griddle with choice of chutney or sambhar.
  • I prefer serving with coconut chutney.
mixed grains crepes
Dosa batter consistency

  • The fermentation time varies from season to season. So adjust the required timing by grinding early or late.
  • You can add other grains like wheat, jowar… Or also you can remove grain which is unavailable. Generally the ratio of Rice (mixed cereals) to urad dal should be maintained as 4:1 (or 3:1).
  • If you are using whole barley & ragi, it takes bit more time to grind smooth.
Healthy multigrain breakfast

Raw papaya Kootu/ Papaya curry

Papaya is a nutritious fruit which is known for its goodness and richness in terms of nutrients. Like ripe ones, it can also be edible when raw and which is equally good too. Raw papaya can be used in making palya, curry, salad without cooking and even halwa. Look for my recipe of green papayasalad.
In today’s post, I am sharing recipe of papaya kootu or we call it as bendi. It goes well with rice & a dollop of ghee or with roti.

Raw Papaya curry

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 3-4
Small raw papaya – ½ (or 2 cups of cubed pieces)
Tur dal – ¼ cup
Freshly grated coconut – ½ cup
Dry Red Chilli – 2-3
Cumin seeds – 1 tsp
Tamarind – ½ tsp
Jaggery – 1.5 tsp
Salt – to taste
Turmeric powder – a pinch
Red chilli powder – ½ tsp (optional)
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig

  • Wash and cook tur dal using a pressure cooker for 3 whistles. Let the pressure to settle down.
  • Meanwhile, wash and cut the papaya into 2 halves. Now slit it lengthwise and peel the outer skin and remove the central part with seeds.
  • Wash it once with running water to remove the sticky gel which makes it difficult to cut.
  • Cut into cubes of about an inch.
  • Cook papaya pieces in a vessel with water, adding salt, jaggery and turmeric powder. Or you can add it to the cooked dal and cook for one more whistle. Make sure to cook papaya till tender, but still firm. It should not turn mushy.
  • Take a separate pan, fry cumin seeds and 2 of dry red chillis with few drops of oil until they leave out nice fried aroma.
  • Add grated coconut and fry for couple of minutes.
  • Take these fried ingredients in a mixer jar when it is cool. Grind it to make a smooth paste adding required water and tamarind.
  • When papaya is cooked, add ground paste. Mix everything and boil well.
  • Switch off the heat.
  • Prepare a tadka/ seasoning of mustard, urad dal and minced dry red chilli in coconut oil. On spluttering, add cleaning curry leaves and add it to the curry.
  • Serve with hot steamed rice and ghee.
Raw papaya Kootu

It is suggested to avoid eating raw papaya cooked or uncooked for pregnant woman.