Wednesday, 26 June 2019

Mango Milkshake/ Mango shake

‘King of fruits’, Mango season is still on. Mango is one such fruits which is very tasty, juicy and which blends well into many dishes either raw or ripe! What not, be done with this fruit? Eating alone is heavenly feeling, with that raw mango goes well in curries, pickles, rice, chutney and more… Similarly ripe mango can be eaten, can be used in smoothies, milkshake, custard, jam, Mango rasayana, mango phirni and again curries (especially wild mangoes). I am sharing Milkshake recipe today which is a must have in the season as it is easy to make & delicious. It is a filling drink which can be served with breakfast or anytime during day to energize you.

Mango Milkshake

Preparation time: 10 minutes
Serves: 2

Ripe mangoes – 2 (small) or 1 (big), choose non fibrous & sweet varieties
Chilled milk/ coconut milk – 1.5 glasses
Sugar – 3 tsp, adjust to taste and depending on the sweetness of mango
Ice cubes – few (optional)
Few pieces of mango - for garnishing (optional)
  • Wash and peel off the mango skin with a sharp knife, discard skin.
  • Cut roughly and collect only pulp with the knife. Scrape out to get the pulp completely. Discard seed.
  • Take cold milk, sugar and mango pulp in a blender or mixer juice jar. Blend well to get smooth milkshake.
  • Transfer to the serving glass and serve chilled with additional ice cubes if needed.
Mango coconut Milkshake

  • You can use any milk of choice like regular milk, coconut milk, almond or soya milk here.
  • Optionally you can top this milkshake with choice of roasted nuts or fresh cut fruits before serving.

Monday, 17 June 2019

Komme Soppu/ Shwetha Punarnava Saaru/ Mixed greens gravy - Bangalore Village Style recipe

Green leafy vegetables & lentils/ dals are highly used in the kitchens of Bangalore & Mysuru region. Varieties of herbs & green leaves are consumed on daily basis when compared to Dakshina Kannada/ Coastal region where only few leafy vegetables are used majorly.  Few herbs are used in tambulis, other than very common Basale (malabar spinach), harive... Generally, wild greens are less consumed there unlike this part (Mysore- Bangalore) of Karnataka. People say in the rural area that there are Noorondu soppu which are to be included in cooking.  (101 greens are edible & good).

Komme Soppu Saaru

Komme soppu is one among many such as Anne soppu, Ganike/ Kaasin soppu (Garden night shade), Honegonne (Sessile joyweed), Goni soppu (purslane) Hulichukki soppu etc… Due to urbanization, many such herbs are vanishing and recognizing them is becoming a challenge. Still street vegetables/ greens vendors sell some of such leafy vegetables.  After we started living in a village of Bangalore I was introduced to many such nature’s gifts which are great sources of nutrients. I do google search for the scientific name and browse a bit about the benefits & side effects. I generally ask the villager for the recipe as well and many of them turn so good. Today I am sharing a simple soppu sambhar which goes well with Ragi mudde (Finger millet ball), rice - a dollop of ghee or even with Chapathi. Again, the recipe is from a good friend from this village, who initially shared this kind of greens to me from the nearby farms. Now I make it a point to use them whenever there is season and they come well after the first rain at the end of summer.  

Komme Soppu

Komme soppu/ Shwetha Punarnava is similar to Punarnava which grow like weed along with other garden plants. Komme is confused with Punarnava normally. I too recognized it otherwise initially, then facebook foodie group helped me in knowing it better. These flowering plants come generally in two varieties - red & white. Common names include horse purslane, giant pigweed...
Now let us see how to make this soppu sambhar. If you don’t have enough of these greens, then you can mix it with other leafy vegetables like Palak, nelabasale, honegonne (sessile joyweed), anne soppu, goni soppu (purslane) or other. I do mix varieties many times whenever there is less of single variety leaves. Last week, I made it with nelabasale and it was perfect combination for Ragi mudde. Today made only with komme soppu as I received plenty of it from nearby farm.

Mixed greens gravy - Bangalore Village Style recipe

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves – 2-3
Komme soppu or mixed greens (anne, ganike, honegone…)- 3-4 cups (tightly packed).
Tur dal/ split pigeon peas – ½ cup
Cumin seeds – 1 tsp
Dry red chillies – 1-2, adjust to taste
Onions – 1
Garlic – 5-6 cloves
Tomato – 1
Tamarind – small piece
Turmeric powder – a pinch
Salt – to taste (1 tsp)
Cooking oil – 2 tsp
Mustard seeds – 1tsp

  • Collect the greens, cut root part with soil and discard. Watch carefully in order to remove any bug if found and wash clean with running water initially.  Washing with salt water is also preferred. Drain water completely.
  • Now wash tur dal with water and take in a pressure cooker. Add cleaned leaves/ greens to the same.
  • Peel onion, wash and chop roughly. Add to the cooker.
  • Peel off garlic and add it to the cooker too.
  • Add roughly chopped tomato to the above. Add 1 tsp cumin, turmeric powder and red chillies to it.
  • Pour in water as required and few drops of oil.
  • Cook for 3-4 whistles. Allow pressure to settle down.
  • Once, pressure releases and cools a bit, take all the cooked ingredients in large jar of mixer grinder. Add tamarind to it. Churn just once or twice. Don’t overdo it.
  •  Transfer to the vessel, add water if required (to bring to consistency needed). Add salt and boil well.
  • Prepare a seasoning of oil and mustard seeds. Add it to the boiled sambhar on spluttering.
  • Serve hot sambhar with rice/ mudde/ chapathi.
Bangalore Soppu saaru

  • Small piece of ginger can also be added while cooking leaves. I did not add.
  • Spice level can be adjusted.
  • Leaves such as ganike (solanaceae), anne, komme, Nela basale (Talinum fruticosum) can be used in making this dish.
  • Note that, it is important to identify the plant before using in food!
Punarnava Saaru

Sunday, 9 June 2019

Halasina hannina Genasale or kadubu/ Steamed sweet Jackfruit jaggery stuffed rice dumplings

This sweet dish is a seasonal delicacy of Dakshina Kannada and Malnad region. This traditional dish is served as breakfast or as evening snack. It is prepared in the evening and served next morning generally. It is worth trying though the process of making it is time consuming and complicated too. It is loaded with carbohydrates & sugar. So it is suggested to eat monitoring the sugar level if diabetic and if a weight watcher. Except sweet, it is a healthy option as it is nutritionally rich & steam cooked.
It is prepared in different steps of preparing rice batter, coconut- jaggery – jackfruit sweet stuffing, cleaning the banana leaves and finally is enclosed in the leaves and steam cooked.
There are many variations possible with infused turmeric flavour by adding turmeric leaves while cooking and without jackfruit if it is not a season. If you want to try non sweet kadubu/ pathrode recipes then go to Cucumber Kadubu/ Mullusouthe Kottige, Pathrode/ Pathrade, CucumberIdli / Southe Idli… Also check for Jackfruit recipes such as Eggless NuttyJackfruit & Tender coconut Cupcakes, Jackfruit Phirni
Plain coconut – jaggery genasale/ kadubu (without jackfruit) is offered to goddess Durga/ Devi as neivedyam for durga pooja happens during Navarathri night or Trikala pooja. It is served as prasadam with the meal after pooja. Now let us come to the process of making genasale.

Halasina hannina Genasale

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 12 small kadubu
Dosa rice (white) – 1.5 cups
Chopped jackfruit – 1 cup
Fresh grated coconut – 1 cup
Jaggery – ½ cup, adjust depending on the sweetness of jackfruit available
Salt – to taste (1.5 tsp for the batter & stuffing)
Coconut oil/ ghee – 2-3 tsp
  • Wash and soak dosa rice for 4 hours.
  • Cut jackfruit, collect the bulbs and remove seeds and outer white fibres. Have only yellow fruit part.
  • Chop these collected fruit bulb. Easy way to do this is, take cleaned bulbs in a dry mixer jar and churn 2-3 times. You will get the result as desired. Finish off all the fruits same way.
  • Grate fresh coconut (half of big coconut should be enough).
  • Grate jaggery and mix with grated coconut.
  • Mix chopped/ churned jackfruit & ¼ tsp salt to the coconut – jaggery mix and set aside covered.
  • Now prepare the rice batter with soaked rice. To make this, wash soaked rice, add salt and water as required and grind to get smooth batter. It should be little thicker than neer dosa batter.
  • Transfer this rice batter to a bowl. Add oil/ ghee and keep that too aside.
  • Now take banana leaves, wipe with a clean cloth. Wilt these leaves holding on fire/ gas flame.
  • Wash wilted banana leaves clean. Wipe with a dry cloth (optional).
  • Spread these cleaned leaves on a flat surface/ on floor.
  • Spread about ½ ladle rice batter on one leaf like dosa. You can do it with your hand if you are comfortable so.
  • Top 2-3 tbsp of the jackfruit - coconut – jaggery mix prepared earlier covering half of the spread batter (as shown in the pics).
  • Fold the banana leaves as shown in the image starting from the side where there is no sweet mix topped.
  • Finish all the batter and jackfruit coconut mix following same process.
  • Take a steamer with sufficient water. Place the folded kadubu/ genesale in it, leaving the space for the steam to circulate.
  • Cook for 40 – 45 minutes. That is initially with high flame. Simmer when the steam starts coming out and after that it will require 25-30 minutes.
  • Serve this aromatic & tasty kadubu/ genasale when warm with a dollop of ghee or coconut oil and coconut chutney if needed.
Halasina hannina kadubu
1. Making

Genasale or kadubu
2. Folding & steaming

  • Jackfruit can be replaced with coconut & jaggery mix only to make Kai genasale or Coconut jaggery Kadubu.
  • 1-2 fresh turmeric leaves can be kept inside steamer while cooking kadubus to make flavoured kadubu (infused kadubu).
  • The sweet mix (Coconut, jaggery & jackfruit) can be mixed with the thick rice batter and folded inside the banana leaves to make kottige which is steam cooked. It is the variant of jackfruit kadubu and the process is simpler than genasale. Change is just mixing instead stuffing and rest of the procedure remains same.
  •  The aroma fills inside the home while cooking this dish.
  • Shelf-life of this is 1 day generally if kept outside the refrigerator.
Steamed sweet Jackfruit jaggery stuffed rice dumplings

If you like & try my recipes, please don't forget to give the feedback to me by tagging me in Facebook As Nisha Mithoor or in Instagram as nishamithoor... Thank you so much

Tuesday, 4 June 2019

Kaadu mavina hannina Hasi gojju/ Chandrupuli/ Ripe wild mango gojju without cooking

Summer is incomplete without variety of mango & jack fruit dishes! If you are born & brought up in coastal/ malnad region of Karnataka, then it must be a nostalgic feeling when someone discusses about these! Specifically if you are from a village & have a farm, then there must be few trees of wild mango to bring your childhood memory back! In our case, there used to be too many runs in a day to collect those juicy fibrous small wild mangoes with cousins who used to spend summer vacation together…

After the entire above story, I should introduce the dish in today’s post to you. Wild mangoes when tender are generally used in pickles making and on ripening those are highly used in cooking apart from eating! They give a nice flavor & taste to the dish prepared. Main dishes made out of them are Sasive, saaru/ stew, juice, beyisida (cooked) gojju and hasi (uncooked) gojju which I am going to write today. It is very easy and quick to make as there is no cooking involved than just a tempering required. So in few minutes, this side dish is ready if fresh mangoes available. Unlike regular mangoes, these are seen green in color even if it is ripe and they will have fibrous pulp. 

Wild mangoes generally will have mixed taste of sweet & sour. So jaggery should be added as required while making it. If fruit is very sweet, then not much jaggery is needed. Otherwise it will require more to get desired taste.

Ripe wild mango gojju without cooking

Also don’t forget to check my recipe of Kaadu mavinahannu palya.

Preparation time: 10 minutes
Serves: 4
Wild ripe mangoes/ sakkare kutti – 6 – 8, depending on the thickness of pulp & sourness
Salt – 1 tsp
Water – 2-3 glasses, adjust as required
Jaggery – small orange sized
Green chillis – 1-2, adjust as required
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
  • Wash mangoes, cut stalk and peel the fruit skin with your fingers.  Check for worms and if anything found, discard that fruit.
  • Separate skin and seed and take all the fruit skin in one vessel and seed in another.
  • Add little water to the container having the mango skin. Squeeze to extract the juice completely and throw away the remaining skin.
  • Add the extracted juice to the container with the seeds. Press & squeeze the seeds to loosen the pulp to some extent.
  • Add salt and grated jaggery to this and press slit green chillis into it in order to infuse the spiciness.
  • Combine everything well, set aside for 5-10 minutes to blend all the tastes.
  • Prepare a seasoning/ tadka/ oggarane of mustard, coconut oil & curry leaves and add to the gojju.
  • Serve this as side dish with rice and you may need extra rice to have!
Wild mango Chandrupuli

  • Refrigerate this gojju if keeping for longer hours
  • This gojju can be boiled to get a different taste. In this case, it may require more jaggery.
  • Care must be taken while eating mango dishes if individual is hyper acidic.
Kaadu mavina hannina Hasi gojju