Friday, 24 May 2019

Moringa leaves dry powder/ Drumstick leaves/ Nugge soppu powder

Moringa/ Drumstick leaves known as Nugge soppu in Kannada is considered to be super food. It is power house of many nutrients. It is very effective in treating people with low hemoglobin content. If consumed in moderate level, it is going to work as wonder! When I state all these, I cannot just disagree that eating moringa leaves daily isn’t easy as it does not turn very soft on cooking and it has a slight bitter taste. So ideal is to eat in powdered form. It is easy to store it in air tight container after making dry powder which becomes handy and there is no hard core rule to use it as well. You can have it combined in any regular menu such as roti, rice, rasam or even can be taken by adding in water/ juice or making tea.
You can prepare it when there is availability of fresh leaves and use it for months. To be safe, store it in refrigerator. This powder can be prepared by drying leaves under sun or in a oven!
Refer my recipe Sweet potato Moringa paratha where this powder is used. Check for other Moringa recipes like Moringa & curryleaves rice, Moringa leaves chutney powder, Drumstick leaves tambuli, Moringamultigrain Spicy bread

Normally I make this powder during end of summer and use it for 2-3 months. As drumstick trees fall off generally for the first rain in the summer, it is the time we get lot of leaves at home too!! So making best use of it by preparing moringa powder.

Fresh drumstick leaves – 3-4 bunches, or as much available
Clean cotton cloth for drying

  • Collect fresh moringa leaves. Remove hard stems and check for any bugs. Wash good leaves with clean water.
  • Drain water completely. Spread on a clean cotton cloth. It helps to absorb extra water and speeds up drying time.
  • Let the leaves to dry under sun for 1-2 days depending on the sunlight availability & the moisture content. Stop drying when the leaves turn crisp.
  • Or if you cannot sun dry, then spread the washed leaves on cotton cloth and air dry for ½ day under a fan. Then preheat the oven in convection mode for 170-180 degrees, and dry for 2-3 minutes checking in between.  Monitoring is important in order to avoid charring of leaves.
  • Take the dried & cooled leaves in a dry mixer jar and powder it fine.
  • Transfer to an airtight container, store and use as and when required.
  • Add 1 tsp of above made powder while kneading chapathi dough to make your roti iron rich.
  • You can also add a tsp of powder while preparing rasam/ sambhar or any palya (vegetable stirfry).
  • You can make other herbal powders such as brahmi following this method.

Wednesday, 22 May 2019

Raw Mango mint sweet & tangy Juice/ Pudina Mavinakai Sharbat

Hello dear blog readers, 
I am back after a long summer vacation. What’s up with you? Hope you all had a happy & healthy summer. Summer is getting over and this was a harsh summer as temperature was really high & there were not many rain showers. Best thing is summer is the season of Mangoes & jack fruits. & before the season ends try this amazing tasty sweet & tangy juice made of raw mango.
This recipe is easier and different when compared to Aam panna (boiled mango juice)! It is an ideal recipe to quench thirst & stay oneself hydrated. Mango works as appetizer because of its sour taste and it makes you hungry. So hurry, if you have half mango in your refrigerator then just chop & blend with few simple ingredients to make this juice and serve chilled. This juice does not require boiling and it has no complicated procedure, yet turns out to be very tasty.

Look for my other recipes of raw mango such as Raw Mangosasive/ mustard flavoured gravy, Raw mango tambuli, Mango rice
Preparation time: 10 minutes
Serves: 4 glasses
Raw mango – ½ (of medium mango),I used totapuri or ginimoothi variety
Sugar – 4-5 tsp, adjust to taste
Fresh Mint leaves – 1 tsp chopped/ 4 tips
Salt – a pinch
Chat masala/ Jal jeera powder – ¼ tsp (optional)
Water – 4 glasses
Few ice cubes (optional)

  • Wash mango and chop into small pieces.
  • Take mango pieces in a mixer jar (juice making).
  • Add mint leaves, sugar, chat masala & salt.
  • Add water as required. Blend to make smooth paste.
  • Strain using a juice strainer. If large chunks of mangoes are found, then blend once again adding some water. Extract the juice completely.
  • Transfer the juice to serving glasses and serve chilled with added ice cubes.
  • Variations possible while making this juice by adding roasted cumin powder instead of chat masala.
  • Cardamom flavored juice can be made in place of mint & chat masala. It tastes great too.
  • I used totapuri mango. If you are using other varieties which are tangier then adjust the quantity of mango to your taste.
  • Peel off the skin if it is bitter in taste.

Tuesday, 9 April 2019

Tender coconut Dosa/ Bannankai Dosa

I know, everyone who is born & brought up in the coastal region of Karnataka will have nostalgic feeling about tender coconut & the dishes prepared out of it. In summer, it is very usual that coconuts fall off premature due to the hot weather like any other fruits such as banana, mango… Very tender coconut flesh/ pulp/ malai is very tasty to eat as it is. You can even blend it with coconut water to make tender coconut juice. Whereas, when it becomes hard, but not mature enough to use in cooking, then you will have a question of how to finish it!? Coconut in this stage is referred as bannankai/ bannangayi or baddu kai in our local language. It is the case generally in summer for coconut farmers. We used to get bunches of such coconuts at a time which summed up to 10+ coconuts! Then mom used to make dosa using them which turns super soft & tasty.
Here in Bangalore, we but 4-5 tender coconuts at a time from a seller who sells near our home. Sometimes we get harder pulp as well. Then I make these dosa, which is liked by everyone at home. Chutney or jaggery syrup makes a great combination to it. Now, let us focus the method of making it. In the image, dosa is served with guava chutney.
Check for the recipe of Rice tender coconut pudding/Halbai… 

Tender coconut Dosa

Preparation time: 4 hours
Cooking time: 20 minutes
Serves: 20 dosas
Rice- 3 cups
Tender coconut pulp/ malai -1 cup, (of 2-3 tender coconuts)
Ghee & Oil – for preparing dosa

  • Wash & soak rice for 3-4 hours.
  • Collect the malai/ pulp/ flesh using a sharp knife or spoon.
  • Chop it roughly.
  • Wash the soaked rice once and drain water. In grinder/ mixer grind rice along with chopped tender coconut flesh and salt to smooth paste. Consistency should be little thicker than neer dosa batter.
  • Heat a griddle on medium flame. Apply oil. Spread 1- 1½ ladle of batter (like neer dosa) on the heated griddle and cook covered.
  • Spread little ghee and roast dosa inverted for few seconds.
  • Serve this dosa hot with coconut chutney or jaggery syrup.
Bannankai Dosa
  • Prepare dosa with fresh batter, or refrigerate the batter if using it later. Do not ferment it.
  • Prepare batter little thicker than neer dosa batter and make one dosa. Check if dosa comes out of griddle clean without sticking. If you observe dosa becomes brittle & hard, then add little water.
  • If you use more coconut pulp than mentioned here, then you should make batter bit thick. In this case, you can spread dosa like regular dosa, not like neer dosa!
Tender coconut Dosa/ Bannankai Dosa with Guava chutney

Wednesday, 3 April 2019

Guava Salad/ Seebe salad

Summer being season of fruits, you will have various fruits in your kitchen or garden if you have one. It is the time which makes us crave for light foods, salads or juices. Having plenty of salads, juice/ liquids or food that is light on tummy help us to be healthy and active in summer.
Guava is one fruit which is easily available in India and you can harvest plenty of them if you nurture one tree. It is nutritious and delicious too. Having a fruit of good size helps to fill stomach as it is rich in fiber, energy and it is loaded with vitamins & minerals. It is good source of vitamin B and C. It is good for diabetics as well. I am sharing a recipe of Guava salad for this hot season which is very quick to make.
I have tasted it recently in a family function lunch and I could not stop making it at home. This is such a simple recipe, where you have no elaborate process, no oil and not too many ingredients. 

Look for the recipes of Guava halwa, Guava tea cake. Also check various other salad/ salad dressing recipes!

Guava Salad

Preparation time: 10 minutes
Serves: 2
Guava (matured/fruit) – 3 large, preferably red variety
Salt – ¼ tsp, adjust to taste
Chilli powder – ¼ tsp, adjust as required
Lemon juice – 1 tsp
Minced fresh mint leaves/ coriander leaves – 1 tsp (optional)
  • Wash and chop guavas fine.
  • Combine all the ingredients in a wide salad bowl.
  • Serve fresh.
Seebe  salad

Tuesday, 2 April 2019

Cabbage fritters/ Cabbage Pakoda

Fritters/ Pakora/ Pakodas are quick deep fried snacks which are liked by many. It is ideal add-on in any festival lunch or get together or party menu. Bajji/ bonda can be prepared using various vegetables. Cabbage pakora is one such easy to make snack. Look for recipes of Plantainstem bajji, Tender jackfruit/ gujje bajji, Raw banana rice fritters/pakodas...

Cabbage is one good vegetable, which is low in carbohydrates. It is better to consume in salads or as palya. It is suggested to wash clean this vegetable as growers use lot of pesticides while growing. Check for the recipe of Cabbage Raita.
Now let us focus on making of Cabbage fritters.

Cabbage fritters

Preparation time: 10 minutes
Cooking time: 20-30 minutes
Serves: 20-25 medium pakodas
Cabbage (finely chopped) – 1.5 cups
Onion (large) – 1
Green chillis – 2, adjust to your taste
Coriander leaves – 6-8 strands
Gram flour/ Kadle hittu – ¼ cup
Corn flour – 2 tbsp (optional)
Red chilli powder – 1 tsp
Salt – to taste (about a tsp)
Chat masala/ garam masala – ¼ tsp
Oil - for deep frying
  • Remove outer cover of cabbage, wash with clean water.
  • Chop finely, rinse in warm salt water. Drain and keep aside.
  • Peel onions and chop finely.
  • Wash green chillis, coriander leaves and chop them fine too.
  • Now, mix all the chopped vegetables in a mixing bowl. Add salt, chilli powder and garam masala/ chat masala.
  • Add gram flour and corn flour to the above. Mix well with your fingers to make a mixture of dropping consistency. It generally requires no water. If you feel it is too dry to make balls & cook, sprinkle little water and combine. Note that, the batter should not be watery & it will be crumbled.
  • Make small lemon (gooseberry) sized balls and keep aside.
  • Heat frying pan with oil. When oil is ready, drop few balls (as per the capacity of oil & pan) made above and fry in medium flame. Flip in between with the spatula.
  • When the pakoras turn brown & the hissing sound stops, remove them from oil and keep on tissues.
  • Finish of all the balls made in the same way.
  • Serve hot pakoras with sauce and cup of coffee/ tea.

  • Washing cabbage in warm salt water helps in removing some amount of pesticides.
  • These pakoras can be served as munchoorians with added sauce.
  • You can play with different spices and herbs while making it.
  • Garam masala/ chat masala can be avoided as well.
Cabbage Pakoda

Sunday, 31 March 2019

Barley plantain stem juice/ Barley Bale dindu juice

Barley is one nutritious and popular cereal used & available worldwide. Traditionally it was consumed in the form of malt, soup and beer/ other distilled beverages. The list of health benefits of barley is large. It is used to rehydrate body after diarrhoea, used in treating urinary infection and works as energy giving food. My grandmother used to drink barley water on regular basis to keep herself healthy. It is easy to make as just boiling of the cereal is needed. As I know, they weren’t eating the grain but used the drink the starch only. This cereal was used largely in baking bread & cookies. Barley dahlia (broken barley) can be used in making upma/ porridge as well.
Similarly, banana stem/ plantain stem is another super food according to me. It has proven benefits in many health ailments and I have mentioned few in my earlier posts like Banana stem palya.
Today I am sharing a recipe to make a very good detox drink or juice with these two ingredients. You can benefit highest out of it if you have it in empty stomach in the morning. It helps in hydrating body, weight loss and works as a thirst quencher which is ideal for this hot summer.

Barley banana stem juice

Preparation time: 20 minutes
Cooking time: 10-15 minutes
Serves: 2
Barley water – 1 glass or 3 tsp of whole barley / broken barley
Banana stem juice – 1 glass, of 3 inch long stem
Salt – ¼ tsp
Lemon juice – 1 tsp

  • Process of making barley water:
    • Wash 2-3 tsp of whole barley or broken barley with water.
    • Boil it for 8-10 minutes with 2 glasses of water.
    • Switch off the heat when barley is cooked and turns soft. Allow cooling. Strain  and use the water for making the drink.
  • To extract banana stem juice:
    • Clean the stem, wash and chop it. Rinse in water once and drain.
    • Take the chopped pieces in a mixer jar (Juice making), add 1 of glass water.
    • Blend to get smooth puree. Strain using a juice strainer.
  • Now, mix cooled barley water (1 glass) and banana stem juice (1 glass).
  • Add salt and lemon juice. Mix and serve chilled.
  • This is a perfect thirst quencher & drink to hydrate body during this hot hot summer.
Barley plantain stem juice


You can make barley water at night and use it in the morning to make this juice.

Barley water

Friday, 29 March 2019

Creamy vegan sweet corn soup with coconut milk

Who doesn’t like sweet corn? I guess very less hands up! I like it in any form. Be it Sweet corn masala or Sweet corn salad or crispy sweet corn or just boiled buttery sweet corn. Here is a recipe for creamy sweet corn soup with coconut milk which makes it vegan. It is very tasty and creamy with the flavours of garlic and choice of herb. I used fresh Maruga (Davana/ Marjoram/ Origanum majorana) in making, where as you can choose any herb of choice.

Creamy vegan sweet corn soup with coconut milk

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 3
Sweet corn - 1 cup or little more (Approx. 1 corn cob)
Coconut milk (thick) – 1 cup
Salt – to taste
Pepper powder – ¼ tsp, adjust to taste
Garlic cloves – 6
Fresh maruga leaves – 1 tsp, finely chopped
Corn starch – 1-2 tsp
Water – 1.5 – 2 cups

  • Initially, peel off garlic and mince very fine and keep aside.
  • Separate sweet corn kernels from cleaned cob and take in a vessel. Add water and bring to boil.
  • Add salt and pepper powder.
  • When corn is cooked and becomes soft, dissolve corn starch in 2 spoons of water and add to the boiling soup.
  • On thickening, add coconut milk and chopped fresh herb. Mix with a ladle. Switch off the stove when it just starts boiling.
  • In a pan take minced garlic. Dry roast until brown and add to the hot soup.
  • Serve this hot soup with added pepper powder if required.
Creamy sweet corn soup

  • If you like to add ghee/ butter, then fry minced garlic with it and add it to the soup.
  • You can add other fresh herbs or dry powder of mixed herbs instead Maruga.
vegan sweet corn soup