Friday, 30 November 2018

Moong Dal Roti/ Dhal paratha

This is a wholesome Roti/ paratha, which is not too hard to make! As I normally avoid making stuffed parathas as I am not good in making them. This has the goodness wheat & richness of lentils/ dhal. It works great as breakfast/ dinner which is nutritionally rich. You can have it with curds & choice of pickles if you make it bit spicier. Hence you have reduced work of making side dish.
You can choose lentil of choice like mung or tur dal. Now let us come to the making part. I am sharing the recipe which I did using moong dal & moringa powder. Check for the recipe of Moringa Chutneypowder here.

Moong Dal Roti

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 15- 16 rotis
Wheat flour – 2 cups
Cooked mung dal/ split moong bean – 1 cup, tur dal can also be used
Salt – to taste
Ghee – 2 tbsp
Carom seeds/ ajwain/ Om kalu – ½ tsp
Red chilli powder – ½ tsp
Moringa chutney powder – 2 tbsp (optional)
Ghee – for frying parathas

  • Wash and cook dal (moong dal is used) in a pressure cooker with water. Allow pressure to settle down.
  • When pressure is released, allow bit cooling. Mash the dal with fingers.
  • Now add wheat flour, salt, chilli powder, ajwain (carom seeds), moringa powder (chutney powder) and 2 tbsp ghee to the mashed dal. Mix well and knead into soft roti dough.
  • Adjust the dough by adding water/ flour as required.
  • Keep aside for at least 15 minutes covering the dough.
  • Now divide the dough into equal sized balls of small orange size. Roll over to make rotis of medium thickness by applying flour when it sticks.
  • Cook (fry) these rotis on a tava by flipping frequently. Apply ghee on both sides while cooking. It is done when you observe brown spots on both sides.
  • Store the rotis in a casserole. Serve hot with curds & pickles or with the preferred side dish.
  • Split pigeon peas (tur dal) or split mung (moong dal) can be used to make this.
  • Adjust the spice level to your requirement.
  • Moringa powder is an optional ingredient.
  • You can add any chopped herb for the flavour.
Dhal paratha

Wednesday, 28 November 2018

Jeerige Bendi/ Vegetable side dish with Cumin flavored Coconut Gravy

Jeerige bendi, (translation would be Cumin curry) is a coastal Karnataka dish belongs to particular community. It is very less spiced and mildly sweet gravy which goes well with Rice (especially brown rice). It is a better way to feed vegetables to toddlers or kids as it is not hot (not spicy).
Vegetables like Ridge gourd, bottle gourd, Snake gourd or Yellow cucumber suit best to make this curry. I am sharing the recipe today with ridge gourd or heere kai. This is a simple side dish. The ridge gourd peel removed from the veggie can be used to make delicious chutney instead throwing it. Look for the recipe of 'Ridge gourd peel chutney'.

Cumin flavored Coconut Gravy

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 3
Ridge gourd/ Heere kai – 2
Grated fresh coconut – ½ cup
Cumin seeds/ jeera/ Jeerige – 1 tsp
Dry red chilli – 1
Red chilli powder – ½ tsp (optional)
Salt - to taste
Jaggery – 2 tsp
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
  • Wash ridge gourds, peel and remove outermost skin. Cut into about ½ inch pieces. Direction to cut: Slit ridge gourd lengthwise (4) first, then chop into chunks.
  • Cook the chopped gourds with very little water (¼ cup) as ridge gourd leaves water on boiling. Add salt, jaggery and chilli powder (optional) while cooking.
  • Grind grated coconut, raw cumin seeds and dry red chilli (optional) into smooth paste.
  • When vegetable is cooked, add the coconut paste. Boil well.
  • Prepare a seasoning of oil, mustard & curry leaves, add it to the curry.
  • Serve curry hot with steamed rice and a dollop of ghee.
Jeerige Bendi

  • Red chilli can be avoided while grinding to reduce the spice level (if feeding babies), instead it can be used in seasoning.
  • Ridge gourd can be replaced with vegetables like bottle gourd/ snake gourd. Or a combination of ridge gourd & snake gourd can be used.
Vegetable side dish with Cumin flavored Coconut Gravy

Thank you for stopping by. If you like this blog & recipes, follow blog 'Sahaja Siri' for future updates. Share the recipe links on social media. Also visit my Facebook page 'sahajaisiri' and instagram account Nisha@sahajaisiri! Thanks in advance.

Monday, 26 November 2018

Menthe Kadubu/ Menthya kadubu/ Wheat flour dumpling in spicy fenugreek leaves gravy

Menthe kadubu is a recipe originally from North Karnataka. It was introduced to me from a friend Anuradha & the recipe that I follow is the one which I learnt from her. There are various methods to do it. It can be soupy (with liquid consistency) or dried version.  It works as a main dish for the gloomy weather in winter season or you can serve it as a started too.
The process is bit lengthy, that is it calls for parallel processing of making the gravy & wheat dumpling and at the end combining both. It can be made sweet & spicy or less spiced one too. HuLi Kadubu (dumpling in sambhar) is another similar dish which tastes heavenly and I will post the recipe soon.
Now let us come to the point of making Menthe Kadubu.

Preparation time: 20-30 minutes
Serves: 2-3
Menthe soppu/ Fenugreek leaves – 1 bunch
Onion – 1 (medium)
Garlic – 10-12 cloves
Tamarind – gooseberry sized
Jaggery – lemon sized
Chilli powder – 1 tsp or green chillis – 2, Adjust to taste
Turmeric powder – ¼ tsp
Salt to taste
Sambhar powder – ½ tsp (optional), adjust to taste
Oil - 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Asafoetida (hing) – 1 pinch
Coriander leaves – to garnish
Rice flour – 1 tsp (optional), to thicken the gravy
Chapathi/ roti dough – 1 large orange sized

  • Prepare chapathi dough with wheat flour, salt, water and little oil. Keep aside covered.
  • Clean, wash green leaves (menthe soppu). Remove stems. I normally add stems which are tender. Stems bring slight bitter taste.
  • Chop methi/ menthe leaves finely. Keep aside.
  • Peel and chop onions fine.
  • Peel garlics & mince.
  • Slit or chop green chillis.
  • Soak tamarind in ¼ cup of water.
  • Prepare a seasoning of mustard, hing & cumin seeds in oil. On spluttering, add minced garlic, sauté for couple of minutes.
  • Add chopped onions & green chillis (if using) and fry until translucent.
  • Add chopped fenugreek leaves. Sprinkle turmeric powder and salt to taste. Add chilli powder too.
  • Let the leaves cook for a while.
  • When it is almost done, add tamarind extract prepared (soaked in water), jaggery and sambhar powder. Add water to adjust the consistency. Allow boiling.
  • Add 1 tsp rice flour, dissolved in little water to the gravy to adjust the thickness. This is just optional.
  • Meanwhile, make chapathis of medium thickness (little thicker than regular chapathi) from the dough.
  • Apply oil on both sides, cut into small chunks.
  • Boil 2-3 cups of water in a separate vessel adding little salt and 1 tsp oil.
  • On boiling, add cut pieces of chapathi to it, bring to boil, close the lid for a minute.
  • Now, Drain water from the wheat dumplings. Add these dumplings to the boiling gravy.
  • Bring to a boil. Mix once well.
  • Garnish with the chopped coriander leaves. Serve hot.

  • Adding rice flour is optional & it is just for thickening the gravy. If the gravy becomes thick by boiling, then you can leave it.
  • Menthe kadubu can be made dry or gravy like soup.
  • Addition of garlic enriches the taste, though there is a recipe of without garlic.

Thursday, 22 November 2018

Green gram Amaranth leaves stir fry/ Dantina soppu (harive) Hesaru kaalu palya

This palya is a super food in terms of nutrients. It is rich in protein, iron, vitamins & minerals with combination of pulse Green gram & leafy vegetable amaranth leaves (dantin soppu/ harive soppu).
Mung bean or Green gram is known to be a best lentil which is easy to use either in cooked or raw form. 100gram of this supplies about 50% of daily required protein to our body! It also is rich in fibre, vitamin (A, B, C), Calcium, magnesium, potassium, sodium and other nutrients. It is a great food for kids, pregnant & diabetics too…
Being born & brought up in South canara, we used to have limited greens in our daily food. Malabar spinach (basale) & Amaranthh (harive) are the 2 major leafy vegetables found in our regular cooking. Amaranth is one nutritious vegetable with high levels of vitamins & anti-oxidants. It tastes great if used in tender stage. Both stem & leaves are edible.
I am sharing a simple palya/ subji/ stirfry with green gram & amaranth leaves today. It is less spicy and hence can be consumed as it is. It also makes a great combination to chapathi/ roti and rice.

Preparation time: 20 minutes, excluded soaking time (green gram)
Cooking time: 10 minutes
Serves: 3-4
Green gram – ¾ cup
Amaranth leaves with stem – 1 bunch/ 2 cups (chopped & tightly packed), preferred tender
Green chillis – 1-2, adjust to taste
Salt – to taste (1 tsp)
Jaggery – 1 tsp
Turmeric powder – 1 pinch
Oil – 2 tsp
Mustard seeds – 1 tsp
Channa/ gram dal – 1 tsp
Fresh grated coconut – 2 tbsp (optional)

  • Wash and soak green gram in water for 4 hours (overnight).
  • Clean the greens, wash (suggested in warm salt water & then in running water).
  • Chop the cleaned leaves along with stem roughly.
  • In a pressure cooker, prepare a seasoning of oil, mustard & gram dal. On spluttering add slit chillis.
  • Now, add washed green gram (soaked) & chopped leaves.
  • Add salt & jaggery. Sprinkle very less water (2 tbsp).
  • Close the lid and cook for 1 whistle.
  • When pressure settles down, open the lid. If water content is more, and you prefer dry palya, then boil it once again in high flame & let the water content evaporate.
  • Switch off the stove once done and garnish with the grated coconut.
  • Serve with rice & ghee or with roti.

  • Consistency of the palya can be adjusted as you like.
  • It can also be prepared by frying the greens in oil (tadka/ seasoning) and then adding precooked green grams.
  • Jaggery can be avoided too.

Monday, 19 November 2018

Rice & Milk kheer/ Haalu payasa/ Paal payasam/ Creamy Rice pudding

Creamy rice pudding is one of the traditional recipes. It is prepared throughout India with different names and slightly varying methods. It is offered to Lord Shiva on Shivarathri, and is considered to be the best Neivedyam on Shiva pooja! There are various methods of preparation and I am sharing a method which I use to prepare it.
You can try this as an easy dessert or for a festival lunch platter. It is not very difficult to make and also a good food to feed toddlers as the basic ingredients are child friendly. It is very rich in carbohydrates, protein & calcium as it is combination of rice & milk.

Preparation & cook time: 30 - 40 minutes
Serves: 4 – 6
White Rice (Sona masuri/ basmati) – 1cup
Milk – 3 cups (full fat)
Sugar – 1.25 cups
Cardamom powder – ¼ tsp
Chopped nuts – 2 tsp (cashews/ almonds)
Raisins – 2 tsp
Milk powder – 2 tbsp (optional)
Ghee – 2 tsp

  • Wash and cook rice with 3 cups of water in a pressure cooker. 3-4 whistles should be sufficient.
  • Take a thick bottomed vessel. Bring 2 cups of milk to boil adding ½ to 1 cup of water in this vessel.
  • Add the cooked rice after pressure settles down. Keep boiling in low flame for 5 – 10 minutes. Stir occasionally in order to avoid sticking to the bottom of the vessel & burning.
  • Rice should be cooked well (should be very soft & mushy) and should combine well with milk.
  • Now add sugar and allow sugar to melt. Mix well.
  • Mix the milk powder (if using) with remaining 1 cup milk. Add it to the boiling rice, milk & sugar mix.
  • Boil the kheer well. Add cardamom powder.
  • Switch off the heat.
  • Now, in a pan, heat ghee. Add chopped nut & fry until brown.
  • Add raisins to it, fry which will be done soon (do not burn it). Switch off the heat and add these to the kheer.
  • Serve this creamy payasa/ kheer/ pudding hot or cold as dessert.

  • This kheer tastes great if the rice is cooked with the milk in an vessel without any water.
  • Adjust the sugar level as per your taste.
  • Basmati rice or gandhasale (a variety of rice) works great here.
  • Condensed milk can also be used while making it. Milk powder is optional.
  • 2 tsp Badam milk powder can be added to enhance the taste of this kheer at the end while boiling the kheer.

Carrot Rice

It happens sometimes, that you haven’t planned for lunch box & you are running out of time. Then the quick fix usually will be lemon rice or puliogare if you are a rice eater. If you want to make your rice bit healthier & nutritionally rice then here is a recipe. It works great if you are looking for an easy rice recipe for a small gathering or for a lazy lunch too. You can have it as it is or with tomato sauce or even with curds & pickles.
It is flavourful & rich with dry fruits & simple spices. I need not tell about carrot which is one great vegetable, nutritionally rich.

Carrot Rice

Preparation time: 20 - 30 minutes
Serves: 2
Regular white Rice/ Basmati rice – 1 cup
Carrot – 1 large/ 2 medium
Onion – 1 (medium)
Pepper powder - ½ tsp
Cardamom – 3
Cloves - 2
Star anise – 1 piece (optional)
Salt – to taste
Sugar – 1 tsp
Ghee/ butter – 2 tbsp
Dry fruits of choice – 2 tbsp (roasted), I prefer bits of cashews & raisins
Coriander/ curry leaves – for garnishing

  • Wash and cook rice using your regular method. Add salt while cooking rice.
  • Wash carrots, peel off and grate. Keep this aside.
  • Peel onions, wash and chop or slice thinly, keep it separately.
  • Heat ghee/ butter in a wok or pan. Add crushed whole cardamoms, cloves & star anise. Sauté once.
  • Add chopped onions, fry until translucent.
  • Add grated carrots, sprinkle little salt to taste & pepper powder. Sauté and cook carrots on medium flame. It will take 3-4 minutes.
  • Sprinkle sugar.
  • Mix cooked rice well. Add roasted nuts/ dry fruits.
  • Garnish with chopped coriander/ curry leaves.
  • Serve hot or pack in lunch box.

  • This rice tastes great even without onions.
  • Your choice of spices can be added while making it.  
  • Green chillis can be used if you like spicy!
Carrot Rice

Sunday, 18 November 2018

Whole wheat & Barley dosa/ Godhi barley dosey

Wheat & barley, both are nutritionally very rich cereals. Combination of these two cereals makes a healthy option for breakfast or dinner.
We grew up eating whole wheat dosa on regular basis as it was liked by all of us. It used to be very tasty when the batter was made using a grinding stone. Using whole barley was not known to me unless consuming barley water.
Barley is known to be one of healthy cereal. It is rich in fibre, carbs, protein & minerals such as manganese, selenium, magnesium, phosphorus… My grandma used to make barley water by boiling it in water and drink saying it is good to control body heat. It is also a high energy giving food. It is believed to be its glycaemic index is low. As barley has a chewy texture after cooking, using it in dosa batter is beneficial… This wheat-barley dosa recipe is easy & tasty at the same time.

Wheat Barley dosa

Preparation time: 2 hours
Cooking time:  30 minutes
Serves: 10 – 12 dosa
Whole wheat/ broken wheat/ Wheat dalia – 2 cups
Barley/ Broken barley/ Barley dalia – 1 cup
Ginger – 1 inch piece
Green chilli – 1, adjust to taste
Salt – to taste
Ghee – to apply on dosa

  • Wash and soak wheat/ broken wheat & barley/ broken barley for 1 - 2 hours.
  • Drain water. Grind to smooth batter adding salt, chilli & ginger.
  • Consistency of the batter should be little thicker than regular dosa batter.
  • Heat an iron griddle or tava. Spread a ladleful batter on hot tava to make dosa. Make as thin as possible.
  • Cook covered until dosa is properly cooked one side.
  • Apply little ghee, invert the dosa. Cook for couple of minutes until brown spots are found.
  • Serve this dosa hot with coconut chutney.

  • Do not apply oil on tava before making each dosa. Dosa will not come properly if the pan is oily.
  • Chopped onions & curry leaves can be adden with batter as variation.
  • Dosa should be prepared with fresh batter. It should not be fermented. Refrigerate the batter if not making dosa immediately after grinding.
Godhi barley dosey

Friday, 16 November 2018

Simple Sweet corn Salad

Who isn’t a fan of sweet corn? I believe there will be very few hands raied! As I understand, tender (milk stage) sweet corn is one of the most loved cereals in various forms either raw or cooked. Generally it is consumed wither raw in salads or by cooking with salt, butter & pepper as snack! Also it can be used in gravies, rice items, noodles and many more … Look for my recipe of Sweet corn masala here.
Nutritionally, they are rich in fibre, carbohydrates, vitamin (A, B C), Potassium, magnesium etc… When making salads, they go well with other vegetables or can be used alone with little herbs/ spices. Here is a simplest salad recipe of sweet corn which requires very less time to make.

Simple Sweet corn Salad

Preparation time: 10 minutes
Serves: 2
Sweet corn (cob) – 1, or 1 cup fresh corn kernels
Finely chopped onions – 3 tbsp (optional, if you like raw)
Salt - to taste
Green chillis - 1-2, finely chopped or slit (however you like)
Finely chopped coriander leaves – 2 tsp
Fresh grated coconut – 2 tbsp
Lemon juice – 1 tsp
Oil – 2 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Peanuts – 2 tbsp
Chat masala – ¼ tsp (optional), I like without

  • Separate the sweet corn kernels from the cob.
  • In a wide serving bowl, mix corn, grated coconut, chopped onions, chillis & coriander leaves.
  • Add salt and lemon juice. Mix well
  • Prepare a seasoning of mustard, cumin and roasted peanuts in oil, add it to the salad.
  • Sprinkle chat masala & serve fresh.
  • Variations can be made by using chopped cucumber or other veggies like carrot/ beetroot.
  • This salad tastes great if served fresh. Shelf life of this salad is short. So refrigerate even for an hour.
Sweet corn Salad

Wednesday, 14 November 2018

Mixed Vegetable tikka on tava / Barbeques on pan or griddle

Wish you all a very happy Children’s day! On this occasion of this special day, I want to focus on the topic of feeding vegetables to your little one, especially when he/she is a fussy eater. In general, kids will be picky when it comes to the option of healthy foods such as milk, lentils, grains, veggies, fruits. It will be a big ‘YES’ if it is junk.

Does your dining area turns into battle field during lunch or dinner time always? Does your little one resist for the food that you serve every time!? It is the case with me and my son. I tried various suggestions and tips available on this topic! Few works out fine, some do not suit to our case. Being a parent, we will be conscious about our kids’ nutrition intake and we tend to insist them on the food practice that we follow. If they accept it, it is fine. But there are many cases that look completely different. Reason for which are many! Whatever, few tips from my side which I tried are,
  • Early introduction of kitchen activities to the kid. Depending on the age, you can assign the work. Try to get them involved in simple works such as mixing the salads, choose the items for salads from the available list. These activities make no harm even for 6 – 8 years. This is just an example.
  • Hiding the healthy ingredients in the food that they like. Example can be, mix grated vegetables while making the dough/ batter or grinding vegetables along with the rice to make dosa batter. Check for one such recipe cucumber neer dosa here.
  • I again tell you all tips may not work with everyone. Like, when I cook anything for my son, there should be a lot of thinking & effort required. It may be because of the sensitive palate that he has. He likes only few distinct flavors and he eats on his own only if the color & presentation is very attractive. Opts for mayonnaise & cheese with his breakfasts like dosa/ chapathi & even with idli! Likes barbequed (in fact charred) vegetables when compared to cooked ones. Look for my recipes of salad in white mayo sauce & fried baby potatoes in mayo sauce.
  • Fussy eaters usually have their own interests & liking. As I understood kids generally love barbecues (barbeques)/ tikka. 
Here is one such recipe vegetable tikka on tava/ griddle. It is very handy when one does not have a grill option! And I bet your little one going to love this & finish off his/ her portion of veggies in no time.

Vegetable tikka on tava / bbq on pan

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 2-3
Vegetables of choice
Carrot – 1 large
Potatoes – 2
Bottle gourd/ Ridge gourd – ¼
Onion – 1
Oil - to apple on tava while cooking
Curds/buttermilk – ½ cup
Chat masala – ½ tsp
Garam masala – ½ tsp (optional)
Red chilli powder – ¼ tsp
Salt – 1 tsp, adjust to taste
Coriander powder – ¼ tsp (optional)
Crushed fresh mint/ maruga leaves - 1 tsp, You can use any dried herb if you don’t get the fresh ones.
Gram flour – 1 tsp (optional)

  • Wash the vegetables clean, peel the skin of gourds.
  • Cut into desired shape. I prefer thin slices to make it easy to cook.
  • Now take a wide mixing bowl. Mix all the ingredients under Marination.
  • Mix the vegetables with this sauce and keep aside covered for 20 minutes. This is called Marination.
  • Now heat a iron griddle/ tava or flat pan. Apply little oil on the tava. Spread the vegetable pieces on hot tava (how much ever possible at a time. Cook open for 3 minutes, until the side facing tava turns dark brown. Flip off each piece and cook again.
  • Remove from the tava when both sides are cooked well & turns dark brown to blackish spots are found.
  • Follow above steps till you finish off all the vegetable pieces marinated.
  • Serve the tikka with your choice of sauce. Garlicky mayo sauce makes a great combo to this.
  • You can make variations in the selection of vegetables.
  • Paneer / cottage cheese can be added.
  • Spices can be used & adjusted according to your taste.
  • Fruits like pineapple/ guava can also be added to enrich the taste. They work great in BBQs.

Tuesday, 13 November 2018

Surinam Cherry jam/ Brazilian Cherry marmalade/ Pitanga berries Murabba

Are you hearing this name for first time? Or you have it in your backyard or farm, but never knew the name? It was new to me until I found few fruits in the shrub planted in our garden, which we bought as cherry plant 2 years back. When tasted it for the first time, I can say it was not the best impression though. It tastes better when plucked ripe ones.

Surinam Cherry

I did little research on this fruit without knowing the name, finally came to know that the name is Surinam Cherry/ Pitanga/ Brazilian cherry. Botanical name is Eugenia uniflora. When read about the benefits online, I was really surprised to find number of health benefits using this fruit. I just tried fresh juice of Surinam cherry and it tasted good too.  When I posted the recipe on a food group in Facebook, a friend & well-wisher, Smitha Nagaraja gave her inputs on this fruit and she also gave a recipe suggestion of Surinam cherry murabba! Since then it was in my to-do list. This year it is a bumper harvest of this fruit and I picked 2 days fruits, about 1 cup. 

Pitanga berries

Prepared jam with very few ingredients, that is just 3 ingredients. It took just 10 minutes to make, but tasted awesome. So I suggest making the jam if this fruit is available nearby! Thank you Smitha for this idea.
My three year old daughter, who never liked jams asked for a second serving with chapathi. It was a win- win to us as it is 100% natural without any preservative other than refined sugar. This jam has no artificial color added in it.
A friend & another relative mentioned about pickles of this fruit. I should try it out soon. Now, let us see how to make quick and chemical free jam at home!

Surinam Cherry jam

Preparation time: 5 minutes
Cooking time: 10 – 15 minutes
Serves: 200 grams jam
Ripe Surinam cherry/ Pitanga berries – 1 cup
Sugar – 1.25 cups
Cinnamon powder – ¼ tsp (optional)

  • Pick and wash cherries.
  • Remove seeds. It can be done with fingers as the fruits are very delicate. No need of making puree as it cooks fast & becomes soft to form the puree itself.
  • Take de-seeded berries in a thick bottomed wok/ pan.
  • Add sugar. Heat it on a medium flame.
  • Keep stirring occasionally. Initially it leaves water, and becomes mushy as it starts boiling.
  • Add cinnamon powder.
  • Keep stirring until it forms a single thick mass of jam consistency.  It takes just 10- 15 minutes (maximum).
  • Switch off the heat and transfer to a glass jar when cools down.
Pitanga berries Murabba
  • Spread on bread/ chapathi and serve. It makes a perfect combination with the sweet & sour taste.

  • It stays good for 10 – 15 days in room temperature if stored carefully.
  • Refrigerate for longer shelf life.
  • Sugar level can be adjusted as per taste.
Brazilian Cherry marmalade

If you happened to try my recipes, do not forget to give me the feedback! If you like my recipes, follow this blog & my Facebook page  for the future recipe updates. Thanking you in advance.