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.

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.

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.

Shavige Uppittu/Vermicelli Upma/Semiya Upma

Ingredients:
Vermicelli/Shavige-1cup
Onions-1,finely sliced
Green chillies-3
Curryleaves-2sprig
Oil-1tbsp
Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Peanuts-2tbsp
Salt to taste
Lemon juice-2tsp
Coriander leaves to garnish

Method:
1.Heat a 1tsp of oil in a pan and fry the vermicelli until goden brown.take out and keep it aside.
2.In the same pan fry the peanuts on a medium low flame until crisp.take out and keep it aside.
3.Heat a oil in a pan add mustard and let them pop then add dals fry until lignt brown,then add sliced onions,green chillies and curry leaves fry until onions turns light brown,then add 2cups of water,let it bring it to boil.Add salt to taste.
4.When the water begins to boil add fried vermicelli and let it cook until all the water evaporates then close the lid and lower the flame and cook for 2-3minutes.
5.Sprinkle lemon juice and garnish with fried peanuts and chopped coriander.
6.Before serving mix well and serve hot.

Note:
1.You can add turmeric if you want colour,I like plain so I havn't used it.
2.You can use veggies to make it more nutritious and colourful.

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.

Mullangi/Radish Palya and Raitha

Ingredients:
Mullangi/Mooli/Radish- 2 medium,finely chopped
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few or one sprig
Oil - 2 tsp
Salt to taste

Method:

1.Heat oil in a frying pan, add mustard when it splutters add dals and fry
2.Add onion, chillies and curry leaves fry until onions become soft
3.Now add chopped radish fry for a minute
4.Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.
5.Garnish with fresh grated coconut and coriander
Serve with chappatis or as side dish with rice.

Mullangi Raitha

 Ingredients:
Mullangi/Mooli/Radish-1 medium,finely grated
Carrot-1 small,finely grated(optional just to add color)
Onion-1 small,finely chopped
Green chillies-1,finely chopped
Salt to taste
Coriander-1tbsp
Yoghurt-1cup

For Tempering
Oil-1tsp
Mustard-1/2tsp
Cumin seeds-1/4tsp

Method:
1.In a bowl add yoghurt,grated radish,carrot,onion,chilli,salt and coriander, mix well.
2.In a small pan heat oil and add mustard  and cumin allow to pop and take out
of the flame allow to cool.
3.Add the cooled tempering to the yoghurt mixture and mix well.
Serve with Chappatis or with any dish.

Sending to Sowmya's and Sangeetha's

and to Priya's