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
Ingredients:
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

Method:
  • 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

Notes:

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
Ingredients:
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

Method:
  • 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

Notes:
  • 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

Thursday, 28 March 2019

Plantain Stem Stir fry/ Banana stem/ Baale dindu Palya

Plantain stem is one healthy vegetable, which generally isn’t used much. It is wasted many times just because of lack of knowledge of using it & benefits that it has! It is very easy to cook and that works great in making varieties of vegetarian dishes. It can be consumed raw or cooked as well. Banana stem/ plantain stem/ Baale dindu is usually harvested after cutting (harvesting) matured & about to ripe banana fruit. Note that not all the varieties of banana stem tastes great & can be used in cooking.
Banana stem is very rich in dietary fibre & it is low in carbohydrates and no fat. Including it in our diet helps in treating digestive system disorders like acidity & gastritis, kidney stones and it helps in reducing body weight. It flushes out toxins from our body and works well in detoxifying the system.  Check for the recipes of Banana Stem Bajji, Banana stem sasive, Banana stem Chutney here. Now let us see how to make Subzi/ palya/ stir fry.
There are two methods to make this palya. I am writing one, in which no grinding is required. It is very easy to make recipe.

Plantain Stem Stir fry

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
Banana stem – ½ ft long
Salt – to taste (about ½ - 1 tsp
Jaggery (powder or grated)– 1 tsp
Chilli powder – ½ tsp, adjust as needed
Turmeric powder – a pinch
Freshly grated coconut – 2 tbsp
Coconut oil – 2 tsp, you can use any cooking oil
Mustard seeds – 1 tsp
Gram dal – 1 tsp
Dry red chilli – 1
Curry leaves – 1 sprig

Method:
  • Remove possible outer skin layer of banana stem which comes easily with your fingers.
  • Slice the stem into thin round discs and dip in water for 5 minutes.
  • Chop above discs into small pieces and keep aside.
  • Now take a wok. Heat oil, add mustard, gram dal, minced dry red chilli and allow spluttering. Add cleaned curry leaves to this seasoning.
  • Add chopped banana stem. Add salt, jaggery, turmeric and chilli powder. Add about ¼ cup of water to cook. Mix well.
  • Cover with a lid and cook it for ten minutes or water evaporates completely.
  • Now, add grated coconut and mix well. Switch off the stove.
  • Serve this healthy palya with hot rice and a dollop of ghee.
Banana stem subzi

Notes:
  • In another method, instead of grated coconut, ground paste of coconut, red chilli and mustard is added and cooked at the end.
  • This method can be used for stir fries of bamboo shoot, watermelon rind or breadfruit palya.
Baale dindu Palya

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
Ingredients:
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

Method:
  • 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.
Notes:
  • 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
Ingredients:
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

Method:
  • 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
Ingredients:
Tur dal/ Split pigeon peas/ Togari bele – 1 cup
Salt
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

Method:
  • 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.
Notes:
  • 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
Ingredients:
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

Method:
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
Ingredients:
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

Method:
  • 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

Notes:
  • 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
Ingredients:
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

Method:
  • 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


Notes:
  • 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
Ingredients:
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

Method:
  • 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

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

Monday, 4 March 2019

Ragi Ambali/ Ragi ganji with Curds/ Finger millet Yogurt

Summer has arrived. It is important keep oneself hydrated with lot of liquid intake and light food to stay healthy. I know each one has his/her preferred seasonal drink! I love any fresh fruit juice, buttermilk, tender coconut or even tender coconut juice.
Look for other summer friendly recipes like Passion fruit lassiTambulis, smoothies and fresh juices.
This blog post is about a staple diet of Mandya & Mysore region that is Ragi ambali or Ragi ganji. It is consumed in this region of Karnataka on regular basis irrespective of season as I understand. It supplies major portion of daily required nutrients such as carbohydrates, vitamins, minerals and moderate level of protein and dietary fiber. Addition of buttermilk makes it a probiotic rich drink too.
Process of making it is really simple and which makes it easier than making of ragi mudde/ ball. So let us come to the method of making ragi ambali and it is very handy for the working women who find difficult to cook nutritious food.  I suggest having it as your breakfast, which can be consumed anytime during the day.

Ragi Ambali

Preparation time: 15 minutes
Serves: 2
Ingredients:
Ragi/ finger millet flour – 3 heaped tsp
Water – 1 glass
Buttermilk/ curds – 1 glass
Salt – as required
Onions, finely chopped – 2 tsp (optional)
Mint/ coriander leaves, chopped – 1 tsp
Method:
  • Take 1 glass of water in a thick vessel or pan. Dissolve 3 tsp of Ragi flour without any lump.
  • Bring this mix to a boil stirring continuously.
  • Switch off the stove when it starts thickening.
  • Let the ragi mix to cool down completely.
  • When it comes to room temperature, transfer it to a mixer jar. Add butter milk, mint/ coriander leaves and salt. Churn/ blend once just to combine well.
  • Transfer to the serving glass. Add chopped onions on top and serve.
Ragi ganji with Curds

Notes:
  • Addition of herbs like mint/ coriander is optional.
  • Addition of chopped onions is to give the extra crunchiness which enhances the taste of ambali/ ganji.
  • Optionally you can add cooked or raw chopped vegetables like carrots, cucumbers too.
  • This ambli can be prepared in the night and can be served in the morning by just adding butter milk, onions and herbs of choice.
Finger millet Yogurt