Monday, 15 July 2019

Star fruit/ Daare Huli & vegetables salad

Have you ever come across these beautiful fruits called star fruit? It is called daare huLi in kannada. It exactly resembles a twinkling star when we do a cross section! It generally tastes sweet & sour with a unique flavour. It is mostly ignored & wasted in coastal Karnataka in my observation, though it goes great in juice, gojju, stew… In western countries, it is highly valued & used in juice making & food styling.
It is a nutritious fruit, low in calorie (carbs). It is rich in antioxidants. These juicy fruits have combination of sweet and sour taste. 
Now we have a small 3 year old plant in our garden, which started yielding this year. It is sweet variety & hence good to eat & use in salads. I tried this simple salad with locally available ‘garden night shade’ fruits (Ganike/ Kaasin hannu) & vegetables like tomatoes, onions seasoned with cumin, pepper, salt, lemon, fresh mint & coconut oil. I added 2 fresh & tender passion fruit leaves (wilted in oil) while seasoning! I recently came to know that these leaves are edible from a relative. You can add veggies & fruits of your choice too..

Note: I am not very sure about side effects of this fruit. Care should be taken before eating it if any pre existing health issues! 

Star fruit & vegetables salad

Preparation time: 15 minutes
Serves: 2
Star fruits – 2
Onions – 1 (medium)
Tomato – 1
Salt – to taste
Pepper powder – a pinch (optional)
Cumin seeds – ½ tsp
Cooking oil – 2 tsp , I used coconut oil
Fresh mint leaves – 1 tsp, finely chopped
Lemon juice/ vinegar – 1 tsp, I prefer lemon juice. You can avoid it if star fruit is sour
Ganike/ black night shade fruits – 2 tbsp (optional)

  • Wash fruits. Slice star fruits so that you get beautiful star shaped pieces. Keep 6-8 of them aside to garnish the salad. Chop remaining pieces as you like.
  • Peel onions, wash and chop finely.
  • Chop washed tomatoes too.
  • In a serving bowl, mix chopped tomatoes, onions, star fruits. Add salt and pepper powder. 
  • Add finely chopped mint leaves, mix well.
  • Now prepare a seasoning/ tadka of coconut oil with slightly crushed cumin (I added 2 finely chopped passion fruit leaves & wilted it in oil). On spluttering, add it to the salad.
  • Add lemon juice/ vinegar and garden night shade/ ganike fruits.
  • Top with star fruit pieces kept aside for garnishing. Serve fresh colorful salad.

  • You can add fruits like guava/ apple or cucumber to this salad.
  • Coriander leaves can also be added for the flavor.
Star fruit salad

Wednesday, 10 July 2019

Horse gram Dosa/ Huruli/ Kudu Dosa

Dosa is a staple food that we consume as breakfast in south India. It is a kind of mandate to have at least twice a week in our home. It is not only easy to make if batter is ready but also makes a wholesome meal, loved by most. So making it interesting, attractive by variety is all about the task of a homemaker! Nutrition value of it cannot be ignored too as it is to start the day. Unique dosa can be made by altering few ingredients or addition of goodness (vegetables/ fruits/ pulses) to the regular batter.
Check for few dosa recipes that I have already shared such as
Now, let us Horse gram dosa recipe!

Horse gram Dosa

Preparation time: 10 hours
Cooking time: 45 minutes (for making dosa)
Serves: 20 – 24 dosas
Dosa rice – 3.5 cups
Urad dal – 1/4 cup
Horse gram/ Huruli/ Kudu – ¾ - 1 cup
Fenugreek seeds – 1 tsp (optional)
Salt – to taste (1.5 tsp. approx)
Oil & Ghee – for preparing dosa

  • Wash rice, urad dal, horse gram & fenugreek seeds with clean water and soak in water for minimum 4 hours.
  • When it is done, wash once again, drain water.
  • Take rice, horse gram, dal & fenugreek (soaked & washed) in a wet mixer jar or grinder. Grind to smooth batter adding required water. Add salt while grinding.
  • 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 to that of plain dosa batter adding water. Take a ladleful of batter and spread on the griddle as you like. That is mini or single large, thin or thick dosa.
  • 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, potato palya/ sambhar.
Huruli or Kudu Dosa

Friday, 5 July 2019

Kaadu mavina hannina sasive/ wild mango fruits seasoned in mustard flavored coconut gravy

Wild mangoes usually will be smaller in size, fibrous in texture and have sweet and sour in taste when compared to the non-fibrous varieties (hybrid) mangoes that we get in market. Now a day we can spot huge trees of wild mangoes only in few villages unlike before. Summer is the season of mangoes and it is the time of summer holidays for kids. Main activity of the kids enjoying holiday used to be picking and collecting the wild mangoes fallen down from the trees on daily basis as it is difficult to pluck them from the tree and harvest as the trees used to be really big.
Those days are gone, but still we get good wild mangoes even in markets. Sakkare kutti is one such variety which we get in Bangalore.  Also we are lucky enough to have few trees in our hometown from which we get plenty of fruits every year. In the season, it is the routine to have minimum one mango dish everyday in our homes. Still there will be extra fruits spared which either will be shared with friends & relatives or go in making of mambala (natural sun dried mango bar) or jam! Today I am sharing one of famous seasonal delicacy from southern Karnataka & Malnad region which is mavina hannina sasive. This recipe needs just few ingredients, no buttermilk/ curds added in it like other vegetable sasive. The acidic property of mango comes down with the addition of coconut. It tastes heavenly as combination to steamed rice.
Also look for wild mango/ kaadu mavina hannu hasi gojju recipe here.

Kaadu mavina hannina sasive

Preparation time: 20 minutes
Serves: 4
Small wild mango fruits – 6-8
Fresh grated coconut – ½ cup
Jaggery – orange sized, adjust to taste & depending on the sweetness of mango
Salt - 1 tsp
Dry red chilli – 1-2
Mustard seeds – 1-2 tsp

  • Wash mangoes clean. Cut off the stem. Peel the skin with your fingers. Take all the peeled skin in one bowl and all the seeds (hard kernel) in another larger bowl.
  • Add little water (say ¼ cup) to the skin and squeeze to extract juice completely. Discard the skin. Add collected juice to the vessel having seeds. Press the seed a bit with fingers just to loosen the pulp.
  • Add salt and grated jaggery to the mango. Mix well. Set aside for 10 minutes for the Marination.
  • Now take grated coconut, red chilli and mustard seeds in mixer jar and grind to smooth paste by adding little water.
  • Mix the ground coconut mustard gravy with the marinated mango mix.
  • Serve this sasive with rice and enjoy.
  • Refrigerate it if keeping for longer.
  • The red chillis can be fried with few drops of oil before grinding as well.
  • You can make optional tadka/ seasoning of mustard, oil & curry leaves and add it to the gravy. It is just optional.
wild mango fruits seasoned in mustard flavored coconut gravy

Wednesday, 3 July 2019

Plantain stem Dosa/ Banana stem neer dosa/ Baale dandu dosa

Dosa, idli are the comfort and regular breakfast in many south Indian homes. Making variety of dosas than regular plain dosa is always better as it makes breakfast more interesting and nutritious. Plain dosa, masala dosa, neer dosa, cucumber dosa, Tender coconut dosa are some varieties I make in my kitchen. This plantain stem/ banana stem is one more addition to the list as it makes delicious dosa, at the same time it is safe for everyone and healthier option too. I need not mention about the goodness of banana stem as I have already posted some of the plantain stem dishes such as Plantain stem Bajji, Plantain stem sasive, Banana stem Palya, Barley plantain stem juice, Banana Stem chutney …

Plantain stem Dosa

Preparation time: 4 hours
Cooking time: 30 minutes
Serves: 16-20 dosa
Roughly chopped plantain stem – 2 cups/ around ½ ft length cleaned banana stem
Dosa rice – 3 cups
Salt – to taste
Oil/ ghee – to make dosa


Making of batter
  • Wash and soak dosa rice in water for 2-4 hours.
  • Now, clean banana stem by removing outer covers. Wash clean and chop roughly using a sharp knife. Rinse chopped plantain stem in water.
  • Drain water from soaked rice completely. Take chopped banana stem, rice in a mixer jar.Add salt and grind it adding enough water to make smooth batter. Consistency of the batter should be watery like neer dosa batter or little thicker.
  • Make dosas with fresh batter or refrigerate this batter until dosa is prepared. Do not ferment this batter.

Making of dosa:
  • Adjust the batter adding required water to make the consistency that of little thicker than neer dosa batter. You can check and add more water after making one dosa if it is harder.
  • Heat iron griddle/ pan. Apply little oil or ghee.
  • Drop a ladle full of batter and spread to make dosa. Or you can follow the method of making neer dosa.
  • Close the lid and cook for a minute or until it is cooked properly and dosa comes out of tava clean. Apply ghee on top and roast inverting it for a while. (This is optional.)
  • Serve hot dosa with choice of coconut chutney.

  • You can add ½ or one small cucumber with banana stem while grinding dosa batter for the enhanced flavour.
  • Chopped onions, curry leaves, geen chilli and/ or coriander leaves can be added in the batter as well.
Baale dandu dosa