Thursday, 25 October 2018

Fresh Hippali/ pippali tambuli/ Long pepper tambli

Yesterday I got some fresh hippali from the garden of a relative. They were very fresh and I asked her ‘what do you do with this’!? She replied that she prepares tambuli and it was actually new to me. Today I prepared the tambuli which was very tasty & aromatic. 

Long pepper tambli

Hippali/ pippali, name sounds familier? Or it is new to you? Whatever, it is really worth knowing about this wonderful herb. If you are a follower of Ayurveda, then obviously you must have come across this.
It is generally known by the name pippali or pipli that is it’s Sanskrit name and it is called as hippali in kannada. It is referred by the name ‘Long pepper’ in English and it belongs to the family Piperaceae which is the same family of black pepper plant. Botanical name of this plant is Piper longum and is usually grown for its edible fruit which is a great ayurvedic medicine. It can be easily grown in a shady area with regular water supply just to maintain the soil moisture.
When talking about the benefits of hippali, it has many of them. Nature being heat (Ushna), it is wonderful remedy for cold and related issues such as cough, fever, respiratory tract infection. It also improves immunity, digestion and beneficial in digestive system disorders. It is believed to be good for children having breathing difficulties and low immune system. We have a practice of giving this to the infants (after 10 days of birth) along with other herbs like baje, shunti, jeshta madhu, nutmeg… which is called as *‘suttu maddu’ (where suttu is round & maddu is medicine). This name because, all these ingredients are rubbed on a rough surface (like flat stone) just once and given to the baby. This tells the importance and uses of these herbs. It is a preventive measure to cough, cold & indigestion. Pippali is available in dried form in Ayurvedic stores. One can also try growing it in the kitchen garden.

*Before giving anything to infants, please consult a certified medical practitioner and make sure the baby is not under any special condtion!

Hippali/ pipli/ long pepper

I am sharing the recipe of hippali tambuli here. No cooking required for this than just a seasoning!
Preparation Time: 10 minutes
Serves: 2

Freshly picked Pippali/ long pepper – 8 – 10
Fresh grated coconut – ¼ cup
Salt – To taste
Fresh buttermilk/ curds – ½ cup
Oil – 1 tsp
Mustard seeds – ½ tsp
Dry red chilli – 1
Curry leaves – 1 sprig

  • Wash pippali clean and take them in a small wet mixer jar.
  • Add grated coconut, salt and grind to smooth paste.
  • Transfer it to the serving bowl. Add buttermilk/ curds.
  • Adjust the consistency as required by adding water.
  • Prepare a seasoning of oil, mustard and broken red chilli. On spluttering, add curry leaves and add it to the tambuli.
  • Serve fresh tambuli with rice and other side dish of preference.
  • If fresh pippali/ hippali is not available, then you can add powdered dry pippali (1/2 tsp)
  • This tambuli is good for digestion.
  • Cumin seeds (1/2 tsp) can be added with hippali while grinding. Then the flavor changes completely.
pippali tambuli

Sunday, 21 October 2018

Raw banana hyacinth dal gravy/ Balekai avare bele palya

Hey, what do you do with raw banana? Do you prepare and like curries made from raw banana. We in coastal & malnad region, make a variety of dishes from it. Baing rich in starch, it really works well in sambhar, majjige huli, palya, chips, dosa, bajji, etc…
I need not mention about the uses of ripe bananas. If you are looking for any recipe of ripe banana then here are few! Here you find links for Mangalore buns, Ripe banana SoupBanana Payasa/ prathama, Banana bread, balehannudosa, banana muffins, rasayana, banana-papaya smoothie.
Today’s post is a Gravy/ dal with raw banana which is quick to make and very tasty.

Preparation time: 10 minutes
Cooking time: 20 – 30 minutes
Serves: 4
Hyacinth dal – ¾ cup, you can use Tur dal if you don’t get hyacinth dal
Raw Banana – 2 (1 cup cut pieces)
Onion – 1 (optional)
Garam masala – ½ tsp
Red chilli powder – ½ tsp, adjust to taste
Turmeric powder – a pinch
Coriander powder – ½ tsp
Tamarind – small gooseberry sized
Salt – to taste
Oil – 2 tbsp
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Dry red chilli -1
Curry leaves – 1 sprig

  • Wash dal & pressure cook until soft with enough water. It usually takes 4-5 whistles to cook. Allow pressure to settle down.
  • Peel the bananas just to remove outer fibre and cut into desired shape & size. It is preferred slice & cut to cook fast. Take these pieces covered in water in a vessel. Set aside.
  • Peel off onions & chop it.
  • Soak tamarind in water and keep aside.
  • Now heat a pan/ wok. Add oil, cumin, mustard seeds and cut red chilli. On spluttering, add curry leaves.
  • Add onions and fry for 2 minutes.
  • Add chopped banana pieces and sauté once.
  • Add coriander powder, turmeric powder, red chilli powder and salt to taste.
  • Fry it till bananas turn soft.
  • Add garam masala and mix well.
  • Add tamarind paste when banana is cooked properly.
  • Add cooked dal and boil well. Adjust the consistency by adding required water.
  • Serve hot with chapathi, poori or rice.

Plain Dosa/ Sada Dosa/ Uddina dose

Hello dear reader, it’s been quite some time since I posted my last recipe! I am coming back with a very common (South Indian) breakfast recipe, nothing but dosa which is a favourite of many. This is a healthiest breakfast option and easy to make if the batter is ready. It is packed with protein & carbohydrates making it perfect to start your day! Here is a method that I follow from my mother and with the tips for the variations.
If you get less time in the kitchen and cannot prepare the batter on week days, then grind and make the batter in large quantity. Store it in refrigerator in an air tight container after fermenting and use when required.

Preparation time: 10 hours
Cooking time: 45 minutes (for making dosas from this measurement)
Serves: 20 – 24 dosas
Dosa rice – 3.5 cups
Urad dal – 1 cup
Fenugreek seeds – 1 tsp
Beaten rice/ Aavalakki (thin) – fistful (optional)
Salt – to taste (1.5 tsp. approx)
Oil & Ghee – for preparing dosa

  • Wash rice, urad dal & fenugreek seeds with clean water and soak in water for minimum 4 hours.
  • When it is done, wash once again, drain water.
  • Take rice, dal & fenugreek (soaked & washed) in a wet mixer jar or grinder. Grind to smooth dough adding required water. Add salt & beaten rice (optional) while grinding.
  • If the rice quantity is more than the mixer capacity, then do the grinding in batches.
  • Mix the batter well and keep it covered in a warm place to ferment. It requires minimum 8 – 10 hours. Ideal timing is evening 4 – morning until you make dosas.
  • The batter rises as it ferments, so have enough space in the vessel.
Making dosas:
  • Heat the iron griddle/ tava. Apply little oil on top.
  • Adjust the consistency adding water. Take a ladle of batter and spread on the griddle as you like. That is mini or single large, thin or thick dosas.
  • Cover with the lid and cook. Apply 1 tsp of fresh ghee on dosa, flip to cook other side. It takes approximately 2 minutes to make a dosa.
  • Serve hot dosa with coconut chutney/ sambhar.

These pictures show different varieties of dosas (large/ mini) and batter consistency!

  • Prepare dosa fresh just before serving and serve hot.  
  • Refrigerate the left over batter and use as and when required. Paddus can also be prepared with this batter.
  • 2 tbsp of channa dal can be added with the rice while soaking. It gives a good golden color to dosa.
  • Dosas can be served with potato palya to make masala dosa.
  • Variations are possible with the addition of other lentils like horse gram, green gram (about ¼ cup/ fistful) with the rice.

Friday, 5 October 2018

Ladies’ finger dry fry in microwave/ microwaved okra/ bendekai

This is the easiest way of making okra/ lady’s finger palya/ subzi if you have a microwave oven!  I learnt it from my sister recently which is actually her friend’s recipe. Usually I feel making okra palya needs little attention than other stirfries. Should avoid water content in it and requires more oil too. Otherwise, it turns sticky & we end up having burnt pan to wash. It takes just 15 minutes if you are preparing for 2. This makes a perfect combination with rasam & rice or with roti/ chapathi.

I need not mention about the goodness of okras/ ladies’/ lady’s finger, as it is known to be one healthy & tasty vegetable. Fried okras are loved by many! Look for my recipe of Okra raita.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2
Okras/ tender ladies’ fingers – 15-18
Salt – ¼ tsp, adjust to taste (needs very less)
Red chilli powder – ¼ tsp – ½ tsp
Oil – 2 tsp

  • Wash okras/ bendekais as usual.
  • Chop/ cut into desired shape, suggested slicing into rounds or also you can slit them lengthwise.
  • Spread chopped vegetables on a microwave compatible bowl/ baking tray.
  • Sprinkle salt, chilli powder and oil on top.
  • Microwave heat it for 15 minutes (not convection mode).
  • Check in between and sauté once just to mix salt and chilli once.
  • Once done, take out and serve with rice/ chapathi.
  • You can do optional seasoning/ tadka on top.

  • Time for heating varies from oven to oven. So keep monitoring when doing for the first time.
  • If you feel like little more cooking needed, then heat for 2-3 minutes more.
  • Take care, as it chars/ burns fast.
  • These microwaved okras can be used in raitas or other dishes where frying required.
  • Take care while adding salt as it requires very less (ladies’ finger shrinks on heating)

Wednesday, 3 October 2018

Cucumber Spicy Paddu/ Southekai khara guli appa/ khara suttavu

This snack/ breakfast is very tasty with the aroma of cucumber, onions & other spices. The batter preparation is very similar top Cucumber spicy dosa.
You can serve this with any chutney, green chutney is ideal combination.

Also check recipe for the sweet guli appa (paddu) here.

Preparation time: 2 - 4 hours
Cooking time: 20 minutes
Serves: 4
Rice- 1.5 cups
Cucumbers – 2 (small)
Green chilli – 1 or 2, adjust to your taste
Ginger – ½ inch
Onions - 1
Salt – to taste
Curry leaves – 1 sprig
Coriander leaves – 2 tsp (chopped)
Curds-1 ladle
Ghee & Oil – for preparing paddus

  • Wash & soak rice for 2 - 4 hours.
  • Chop onions, curry leaves, coriander leaves and 1 green chilli and keep aside.
  • Peel off and deseed cucumber if using yellow ripe cucumber. Otherwise if cucumber is tender, use it right away.
  • Chop cucumbers finely, mix little salt and keep aside.
  • Wash the soaked rice once and drain water.
  • Take rice, 1 green chilli and ginger in mixer jar (wet), grind to smooth paste. Add a fistful of chopped cucumber and water oozed from it to the rice while grinding.
  • Consistency of the batter should be of regular dosa batter.
  • To this batter, add chopped cucumber, chopped coriander leaves & curry leaves, curds, chopped onions and mix well.
  • Heat the paddu making pan on medium flame.
  • Drop ½ tsp of oil/ ghee on each form (mould).
  • When oil is hot & starts boiling, drop 1 tbsp. of batter into it (guli).
  • Cook covered for 1-2 minutes, flip off with a spoon.
  • Cook till other side it cooked properly & you see brown spots on top of paddus. 
  • Serve hot & cute paddus with green chutney or any coconut chutney.

Tuesday, 2 October 2018

Sweet corn masala curry/ gravy

This is a sweet and spicy gravy makes a good combination to Ghee rice, chapathi or roti. If you like gravies with sweet taste, then this is for you. Difficulty level of this dish is easy to make.

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 3 - 4
Fresh or frozen sweet corn – 1 cup
Tomatoes – 2 (small)/ 1 (large)
Onion – 1
Grated fresh coconut – ¼ cup
Garlic – 4 cloves
Green chilli -1
Red chilli powder – 1 tsp
Salt - to taste
Cinnamon – small piece
Garam masala – ½ - 1 tsp, adjust to taste
Turmeric powder – a pinch
Coriander seeds – ½ tsp
Cumin seeds – 1 tsp
Mustard – 1 tsp
Oil – 1 tbsp
Corn flour – 1 tsp (optional)
Lemon juice – 1 tsp (optional)
Fresh coriander leaves – 1 tsp, chopped (for garnishing)

  • Chop onions & tomatoes, keep aside. Slit green chilli lengthwise.
  • Cook sweet corn with little water and salt. When cooked and tender, switch off the heat and keep aside. It does not take much time to cook.  
  • Meanwhile, heat a pan. Add few drops of oil, cinnamon and garlic. When garlic is done, add coriander seeds and fry until brown.
  • Take grated coconut and fried spices in a mixer jar. Add half the measure of the chopped tomatoes & onions. Add
  • Grind the above ingredients to smooth paste adding water if required.
  • Now, heat the pan. Add oil, mustard and cumin seeds.
  • On spluttering, add slit green chilli and chopped onions. Fry until onions turn translucent.
  • Add chopped tomatoes and fry couple of minutes, until cooked.
  • Add salt (not much as already added while cooking the corn), turmeric powder, chilli powder and garam masala.
  • Add the ground puree (masala), fry it sautéing occasionally until the raw smell goes off.
  • Add cooked sweet corn. Adjust the thickness of gravy by adding required water. If it looks watery, then add a tsp of corn flour dissolved in 2-3 tbsp of water.
  • Boil the curry and switch off the heat.
  • Add the lemon juice (optional) and garnish with chopped fresh coriander leaves.
  • Serve hot gravy with roti/ flavoured rice like ghee rice or jeera rice.