Tuesday, 22 July 2014

Instant Tomato Pickle



Ingredient:

Tomatoes/Cherry tomatoes-1/4 kg(I have used cherry tomatoes here)
Mustard-1tsp
Curry leaves-1 sprig
Hing/asafoetida-1/2tsp
Oil-3tbsp
Chilli powder-1Tbsp
Methi powder-2tsp
Salt-2tsp
Sugar-1/2tsp

For powder
Methi-1/4 cup

Method:
1.Dry roast the methi seeds on a low medium flame until light brown and aroma comes.
leave it to cool,In a mixie grind coarsly into powder.Store it in a air tight jar for future use.
2.Wash and cut cherry tomatoes into halves,cut on a plate so that the juice is not wasted.
3.Heat oil in a pan,add mustard and wait until they crackle then add curry leaves and hing,fry for second then after add tomatoes fry for a minute and add salt sugar,chillipowder and methi powder.cook for 2-3 minutes,switch off the flame.Leave it to cool.Store in a air tight jar.
4.Serve as accompainment with sambhar and rice or yoghurt rice.

Note:
1.You can use any variety of tomatoes,if big varieties cut then into bite size pieces.
2.I have mentioned 1/4 cup of methi because you can't use less than this quantitiy
in a mixer jar to grind.and will be difficulty to grind.
3.Use only 2 tsp of methi powder for this recipe as mentioned above if you are preparing in large quantity increase the amount.store rest of the powder in air tight container.
4.This can be last upto week in a refrigirator.make sure you use a clean dry spoon every time 
you serve.



Thursday, 17 July 2014

Bale Hoovina Palya/Banana Flower Stir Fry/Subzi


Hi friends I got lot of request for this recipe,so here it is my tried and tested recipe and please read my post regarding heavy menstruation.The banana flower grows at the end of a bunch of bananas. It is a leafy maroon colored cone with cream colored florets layered inside. These florets need to be cleaned well before they are cooked as a vegetable. The banana flower is rich in vitamins, flavonoids and proteins. The flower has been used in traditional medicine to treat bronchitis, constipation and ulcer problems. It eases menstrual cramps. The extracts of banana flower have antioxidant properties that prevent free radicals and control cell and tissue damage.Source- Medindia.
If you have any doubts regarding this topic please leave your queries in the comment section, I will answer as soon as possible.

Ingredients:
Banana flower/Bale hoovu-1 medium size
Whole moong dal/green gram/Hesaru kaalu - 1/2cup 
Channa dal - 1tsp
Urad dal- 1tsp
Dry red chilli-1
Mustard Seeds - 1/2tsp
Cumin Seeds - 1/2tsp
Green Chilies – 3
Garlic-2 cloves crushed
Onion-1,finely chopped
Curry Leaves – Few
Red Chili Powder - 1/4tsp
Turmeric Powder - 1/4tsp
Jeera powder-1/2tsp
Salt to Taste
Oil - 1tbsp


Method:

1.Take banana flower remove the red colored outer petals and discard, now you can see small tubular
shaped florets attached to the thicker stem in layers.Remove all the flowers from the stem, now this has stamens and petals which are not edible remove these in all the flowers.Wash them in water and chop them finely and keep it aside.You can see the my post for reference.
2.Pressure cook the whole moong dal and keep it aside.
3.Heat a oil in a pan and splutter mustard seeds and cumin seeds when they begin to pop add channa dal and urad dal fry until golden brown then add splited dry red chillies, crused garlic,chopped onion,turmeric, green chillies and curry leaves, fry everything until onions are light brown in color.
4.Now add chopped flowers  and fry along with onion for a second,then add chill powder,cumin powder and salt.Cook it for 5-6 minutes on a medium heat with out adding any water.If it is sticking  to the bottom,sprinkle little water.
5.After 5 minutes add cooked moong,mix well and cook for further 5-6minutes on a low flame or until it becomes dry.
6.Serve with chappatis or rice as a side dish.


Notes:
1.Before cleaning banana flower apply some coconut or any edible oil to your palm to avoid the sticking and blackening.
2.I f you are preparing this dish for treating heavy menstruation then i would highly suggest to prepare this same recipe without whole moong for faster recovery.
3.If eating for treating heavy menstruation,take it along with yogurt/curds.
4.Some people suggest soaking chopped banana flowers in buttermilk before preparation to remove the astringent taste but if you are preparing for treatment I would suggest not to soak because the astringent property is the one which treats the heavy mentruation problem.

Tuesday, 15 July 2014

Nuggekayi/Drumstick Palya



Ingredients:
Nuggekayi /drumsticks-4
Onion-1 small,roughly chopped
Dhaniya/coriander seeds-1Tbsp
Dry red chillies-4(I have used 2 milder and 2 hotter variety)
Peppercorn-1tsp
Cumin seeds-1tsp
Sesame seeds-1Tbsp
Freshly grated coconut-1/4cup
Tamarind -thumb size piece
Salt to taste
For tempering
Hing -pinch
Mustard seeds-1/2tsp
Curryleaves-1 sprig
Dry red chillies-2
Oil-1Tbsp

Method:
1.First wash and cut into 2.5inch long pieces,lightly peel the drumsticks and cook them
on a stovetop adding water 1/2 cup of water or in a microwave  for3-4 minutes(I cooked them in
 a microwave with 1/4 cup of water) and keep it aside along with water.
2.Dry roast the dhaniya seeds,dry red chillies,cumin,peppercorns on a medium flame until the
aroma comes,switch off the flame then add sesame seeds and stir it so that it fries in the remaining
 heat of the pan.leave it to cool.
3.In a mixie grind the roasted spices along with freshly grated coocnut and tamarind with little water
into a fine paste.
4.Heat a oil in  a pan,add mustard wait until it crackles add hing,dry red chillies fry for a second, then
add chopped onions and curry leaves,fry until the onions turn brown.
5.Add grinded masala fry for one minute then add 1/4cup of  water and close the lid and allow  to boil
for 2-3 minutes.
6.Open the lid when its boiling add drumstick along with water,add salt to taste.Cook for 3-4 minutes
or until gravy thickens.Nuggekayi palya is ready to serve.
7.It goes well with rice or chappatis or as a side dish.

Note:
1.Don't over peel the drumsticks,my mother says most of the nutrients and flavour of nuggekayi is in the skin.
2.If you want the thick  gravy reduce the water and if you want have thinner gravy for rice add more water
and adjust the salt as per taste.
3.You can also add potatoes along with this.for this you need to boil the chopped potatoes seperatly  just the way you cook drumsticks.
4.When gray begins boiling add potatoes and drumstick together.
5.I told you to retain the water in which drumstick are cooked because it has got more flavour and ofcourse
nutrients.you can retain both potato and drumstick water and use it instead of using plain water.




Wednesday, 9 July 2014

Cereal Chivda




Ingredients:

Rice crispy cereal-3 cups
Corn flakes-1 cup
Raisins-1 Tbsp
Cashew nuts-1 Tbsp
Roasted peanuts-1/2 cup
Roasted chana dal-1/2 cup
Oil-3-4 Tbsp
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Asafeotida/Hing-Pinch
Dry red chillies-2,splitted
Fistful of curry leaves
Turmeric powder-1/4tsp
Red chilli powder-1/2tsp or to taste
Sambhar powder-1/2tsp or to taste
Salt to taste
Sugar-1/2tsp

Method

1.Heat a oil in a wide pan over medium high heat. After oil is hot add mustard and cumin.
2.As mustard and cumin seeds crackle add asafeotida, slitted red chillies, and curry leaves.

3.Then on a low medium heat fry for 30 seconds, add cashews, raisins, peanuts roasted chana dal,dry coconut
 stir-fry for one minute on a low heat.Make sure you don't burn them.
4.Now add chilli powder,sambhar powder, turmeric,sugar and salt mix it well.
5.Add rice crispy cereal and corn flakes (crush the corn flakes before adding to the mix) stir the mixture gently mix it well quickly and turn off the heat.Mix it well until all the cereal is well coated with spices now chivda is ready.


6.Let the  chivda cool off to the room temperature before serving.
7.Cereal chivda can be kept for several days in airtight container.
8.Serve as a snack any time with tea or coffee.

Friday, 4 July 2014

Bittergourd/Karela/Hagalakayi Gojju

Hi friends I am back after a long break...hope to stay and never take a break  again.. I am starting with bittergourd dish.. Hagalakayi  as you all know bitter in taste hence the name bitter gourd.It is not a favourite vegetable to all especially kids.As a kid even I used to hate it too but as I get older I used to like the taste of it. All the credit goes to my Grand mother and my mother because they used to make it so tasty.As the elders used to say all good things doesn't taste good but it is good for you likewise it is good for health.It regulates blood sugar level,purifies blood,antiviral  when it is included in regular diet.It is good for diabetic people so friends i want to share my family recipe of Hagalakayi gojju with you.Enjoy...

  

Ingredients:
Hagalakayi/Karela-1/2kg
Onion-1 big
Tomato-2
Fresh coconut-1/4cup
Sambhar powder-2tsp
Tamarind juice-1tbsp
Jaggery-2tsp or to taste
Salt to taste
Curry leaves-few
Turmeric-1/4tsp
Mustard-1/2tsp
Oil-1tbsp

Method:
1.Wash and Hagalakayi into roundels,remove pith and seeds from the middle.
2.Fry them with little oil and turmeric until golden brown and raw smell of the hagalakayi is gone.
3.Chop the onions and tomatoes roughly and reserve 1tbsp of onions for tempering.
4.Grind coconut,onion,one tomato and sambhar powder into fine paste adding little water.
5.Heat oil in a pan add mustard seeds,when they began to pop add reserved onions and fry until golden brown,add curry leaves and chopped tomatoes,fry until tomatoes becomes soft.
6.Now add fried hagalakayi and masala paste with a cup of water and salt to taste close the lid and leave it to cook on low medium heat.
7.When hagalakayi becomes soft and gravy thickens, add tamarind juice and jaggery mix well allow to cook for 5 minutes.Add water if need.
Serve hot with Chappatis or rice,it goes very well with akki rotti.



Note:

To extract tamarind juice,take lemon sized portion of tamarind.
wash once in clean water and in a microwave safe bowl add 1/4
cup of water add tamarind in a bowl and microwave it for 1 minute
and leave it to cool and squeeze the pulp of  tamarind nicely with hand
and separate the pulp and discard,reserve the juice.




Tuesday, 26 March 2013

Barley Kheer/Payasa


Happy Holi to all of you...Today I prepared Kheer out of barley,my family loved it and asking it to make it again.I prepared by grinding the barley into course powder.It is very easy and simple to prepare in no time,so I want to share with you on this auspicious day.Barley  is a good source of nutrients and antioxidants.This whole grain is not only packed with vitamins, minerals and antioxidants, but is also one of the richest sources of fiber, both soluble and insoluble. Insoluble fiber helps in the detoxification of the body, while soluble fiber attaches to fats to aid them in getting out of your body.Barley also helps in the stabilization of blood glucose levels. In short, eating barley is good for people with diabetes. This is because fiber found in barley can cause a delay in the stomach emptying and can slow down the body's absorption  of carbohydrates from foods. Barley should be included in the diet of a person suffering from this health problem.It also reduces body heat,good for urinary tract infections,kidney stones and water retention to name a few.


Ingredients:
Barley Powder-4tbsp
Milk-2cups
Condensed milk-1/2cup
Saffron strands-1/4tsp
Cardamom powder-1/4tsp
Cashewnuts-1tbsp
Almonds-1tbsp
Raisins-1tbsp
Ghee-2tsp



Method:
1.Chop the nuts roughly,Fry the nuts and raisins to golden brown in ghee and keep it aside.
2.In a pan boil the milk,when its nearly to boil add barley powder,allow it to boil until the mixture thickens.
3.Now add condensed milk,saffron strands and cardamom powder, cook for 2-3minutes on a low flame.
4.Garnish with fried nuts and raisins.Serve hot or cold.
Enjoy thick,creamy,healthy and delicious Barley kheer.