Hesaru BeLe Thovve/ Moong Dal Fry

This is a very easy and quick recipe handed down from my mom.Try it out.Enjoy.

Ingredients:

• 1 cup Moong Dal/ Hesaru bele
• 2 small or 1 big Tomato chopped
  
• 1 small Onion chopped
  
• salt to taste
• 1/2 squeezed Lemon

For Tempering/ Oggarane

• 2 tsp Ghee OR Oil
• 1/2 tsp Mustard seeds
  
• 3-4 green Chillies chopped
• 1 spring Curry leaves
• 1/2 tsp Turmeric powder
• Pinch of Hing
• 1 tsp Jeera/Cumin seeds

Method:

• Pressure cook the Moong Dal with 3 cups of water. 3-4 whistles enough.Allow to cool.
• Heat the Ghee or Oil in a pan.Add mustard seeds, once they splutter add  green Chilles, Curry leaves, Cumin seeds, Hing and Turmeric powder.
• Add Onion and Tomato, saute for 2 min.
• Now add cooked Moong dall, some water if required and salt to taste.Boil for 5-6 min.
• Finally add Lemon juice and mix.
  
• Serve hot with Rice or Chapati. 

Raagi Dose/Finger Millet Crepe

Here is a simple, healthy Finger Millet Recipe for you. No fermentation required.Give a try. Enjoy.

Ingredients:

• 1/4 cup Urid dal / Black gram dal .
• 3 cups Raagi Hittu / Finger Millet Powder
• salt to taste.

Method:

• Soak the Urid dal in water for 2-3 hours and Grind with some water.
• Now mix the Finger Millet powder with ground Urid dall, salt and a cup of water.
• Heat a non-stick pan, take some batter and spread as thin as possible.Cook for 1-2 min both the sides.
• Serve hot with Chutney.

Spinach Parata

Ingredients:

• Half bunch Spinach finely chopped
• 3-4 tbsp cooking Oil
• 2-3 finely chopped green Chilies
• 1 tsp Cumin seeds/Jeera
• 2 cups Roti flour / whole wheat flour
• Salt to taste

Method:

• Heat 1 tsp Oil in a pan. Add Cumin seeds,chopped green chilies saute for 30 secs.Then add chopped spinach, saute for 4-5 min on medium heat.
• Take whole Wheat flour and cooked spinach in a mixing bowl, add 1/2 cup of warm water and mix.Make a soft dough by adding little more water.Knead well.You should be able to make balls out of the dough.
• Now take the lemon size dough, make smooth ball.
• Take some dry flour on a flat surface and  roll the dough  using a rolling pin. Do not roll into very thin parata.
• Then cook the Parata on a pre-heated pan/thava, smear some Oil while cooking.Cook both the sides until you see light brown patches.
• Serve hot with pickle, yogourt or any gravy of your choice.

I love to have spinach Parata with Onion Raitha,

Bitter Gourd Chutney

Here is a recipe for Bitter Gourd lovers.I learnt this recipe from my mom.It doesnt take much time to prepare.Give a try.


Ingredients:

• 1 small or half medium size Bitter Gourd chopped
• 3-4 green Chilies( to taste)
• 1 tbsp Oil
• 1 cup little sour  Butter milk / beaten Yogourt 
• 1/2 cup grated Coconut
• salt to taste

For Tempering

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1 spring Curry leaves

Method:

• Heat 1 tbsp Oil in a pan.Add chopped Bitter Gourd and green Chilies.Fry until Bitter Gourd turns light brown on a low to medium heat.Do not burn.
• Grind with Coconut and little water.Then mix with Butter Milk,add salt to taste.
• Temper with Mustard seeds and Curry leaves.
• Serve with Rice. Enjoy

Haalugumbala kaayi Bajji/ Bottle Gourd Raita

 Here is a North Canara ( Uttara Kannada) style healthy raita for you prepared of Bottle Gourd.I learn t this from my mom.Give it try. Enjoy.
Ingredients:

• 1 cup finely chopped Bottle Gourd
• 1 finely chopped Onion
• 2-3 tbsp grated Coconut
• 1 cup Yogourt
• salt to taste
•  

For tempering

• 1 tsp cooking Oil
• 1/2 tsp Mustard seeds
• 2-3 green Chilies chopped

Method:

• Cook the chopped Bottle Gourd in water with some salt until tender.Allow to cool.
• Finely grind the Coconut into thick paste using some water,mix with cooked Bottle Gourd.
• Now add chopped Onion, Yogourt,adjust the Salt to taste.
• Temper with Mustard and green Chilies. 
• Serve with rice.

Curry leaves Chutney

This is a zap chutney! I learnt this from my friend Deepali Hegde.Try it out, have fun.

Ingredients:

• 1 bowl grated Coconut ( fresh or desiccated)
• 3-4 green Chilies ( to taste)
• Handful of Curry leaves
• 2 tbsp roasted split Pea/ Hurigadale/Putani
• 1 tsp Tamarind juice
• salt to taste

For Tempering( Optional)

• 1 tsp cooking Oil
• 1/2 tsp Mustard seeds

Method:

• Take all the ingredients except Oil and Mustard seeds in blender jar and grind with some water( 1/2 bowl).
• Temper with Mustard seeds.
• Serve with Dosa, Bonda etc etc.

Bread fruit ( Deev halasu)Curry

Here is a North Canara style curry prepared from Bread fruit.This goes very well with Rice and Chapathi. Its also called as Beru Halasu, Neer Halasu, Deev Halasu etc at different places in Karnataka.  Majjige huli ( butter Milk curry) and Bonda also can be made from this veggie.Try it out. Enjoy.

Ingredients:

• 1/2 Bread fruit peeled and cut into small pieces
• 1/2 bowl grated Coconut
• 1 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Methi/ Fenugreek seeds
• 2-3 Cloves
• 3-4 whole Red Chiles OR 1 tsp Red Chilli powder
• Pinch of Hing/Asafoetida
• 1/4 tsp Turmeric powder
• Half Lemon size Tamarind
• 1/2 cup cooked Toor Dal/ yellow Lentil
• 1 tsp Jaggary( optional)
• Salt to taste

For Tempering

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1 spring Curry leaves

Method:

• Cook the chopped  Breadfruit with some salt and water until tender.
• Dry roast the Coriander seeds,Cumin, Methi,Cloves and whole Red Chillies.( do not have to roast if you are using Red Chilli Powder).Then grind with Coconut,Tamarind, Turmeric, Hing and some water into smooth paste.
• Then mix with cooked Breadfruit, add cooked Lentil,adjust the salt to taste.Add Jaggery and boil for 4-5 min.Keep stirring in between.
• Then temper with Mustard seeds and Curry leaves.
• Serve hot with Rice or Chapati.

Seeme Badnekaayi palya/ Spiced Chayote Squash

This is a very simple, quick recipe.It goes very well with Chapathi and Rice.
Ingredients:

• 4 SeemeBadne kaayi / Chayote Squash
• 1 Medium Onion chopped
• 2-3 Green Chilies chopped ( to taste)
• few Curry leaves
• 2-3 tbsp grated Coconut( optional)
• 2 tsp Oil
• 1/2 tsp Mustard seeds
• 1 tsp Black Gram dal /Urid dal
• 1/2 tsp Turmeric powder
• salt to taste

Method:

• Peel and cut the SeemeBadne kayi in to halves , take off the middle part ( seed) then finely chop.
• Heat the Oil in Pan, add Mustard seeds, Urid dal, Chopped Green chilies, Curry leaves and Turmeric powder.Saute until Urid dal turns light brown.
• Now add the chopped Seemebadne kaayi, chopped Onion and  salt to taste, cover and cook until soft.Keep stirring in between.
• Add grated Coconut and mix well.
• Serve hot with Chapathi, Rice and Rasum.

Pesarattu/Whole Green Moong Dosa

This is one of the easiest Dosa recipes.No fermentation  and not so much effort required.It goes very  well with Coconut chutney and  suits well for breakfast.Give it a try.Enjoy.

Ingredients:

• 2 Cups Rice
• 2 cups Whole Green Moong
• 1 inch Ginger 
• 2 Green Chilies(optional)
• 1 tsp Cumin Seeds
• 1 medium Size Onion cut into large cubes.
• 2 medium Onion finely Chopped
• 2-3 Green Chilies Chopped( optional)
• 3-4 tsp Ghee/Clarified Butter OR Oil
• Salt to taste

Method:

• Soak Rice and whole Green Moong  to gather in water for 7-8 hours.
• Then grind with Ginger, Green Chilies, Cumin seeds,  Onion cubes and  some water.
• Do not add too much water, consistency should be as of Dosa batter.
• Add salt to taste, mix well.
• Heat a non-stick pan, pour some batter and spread thin,and sprinkle handful of chopped Onion and few pieces of Green Chilies as you can see in the picture.
• spread some Ghee( as much as u like).Cook for 2 min on medium heat.
• Crispy Pesarattu is ready now.
• Serve hot with Coconut Chutney.

Dill / Sabbasige Leaves Dosa

This is a very delicious,healthy and easy to make recipe.It would hardly take 10 min If you have the batter ready.Give it a try and let me know how you like it.

Ingredients:
For Batter

• 2 cups Rice
• 1/4 cup Black Gram dall /Urid dall
• 1 tsp Fenugreek seeds
• Salt to taste

  For Dose

• 1 bunch Dill leaves washed and finely chopped.
• 3 Medium Onion finely chopped
• 3-4 Green chillies finely chopped
• Pinch of Turmeric( optional)
• 4-5 tsp Oil
• salt to taste.

Method:

• Soak Rice, Urid dall and Fenugreek seeds separately  for minimum 3-4 hours.
• Then Grind into smooth paste, add salt to taste and allow to ferment for 5-6 hours or overnight.
• Now mix the chopped Dill leaves,Green Chilies,Onion and Turmeric powder with Batter.Add salt if needed.Mix well.Now the batter is ready.
• Heat a nonstick or Dosa pan with little oil.
• Then take some batter and spread on the pan  to make thin Dosa.
• Put some oil If you desire and cook for 2-3 min( untill golden brown) on medium heat.
• Cook on both the sides.
• Serve hot with butter and  Coconut Chutney. 

Idli Upma

This is a very quick and very easy to make dish if you have left over Idlies;).Its usually prepared from left over Idlies but you can even use fresh Idlies.It suits well for breakfast or mid afternoon snack ..Enjoy..
Ingredients:

• 10 Idlies mashed
• 1 medium Onion finely chopped
• 2 Green Chilies chopped
• 1 tsp Mustard seeds
• 1 tsp Black Gram/Urid dall
• 1 tsp Gram dall/ yellow split peas
• 1 spring Curry leaves 
• 1/2 tsp Turmeric powder
• pinch of Hing/Asafoetida
• 2 tsp oil or Ghee
• salt to taste
• 1 tsp Lemon juice

Method:

• Heat the Oil / Ghee in a pan.Add Mustard seeds, once they splutter add Gram dall and Black Gram dall saute for 30-40 sec.Then add the Chopped Green Chilles, Curry leaves, Turmeric powder and Hing. Sauit for 20 sec.
• Now add finely chopped Onion, saute for 2 min or until  tender.
• Then add mashed Idlies. add salt to taste. Mix well on a medium heat for 2-3 min.
• Now add lemon juice and mix well.
• Serve hot.

Chana Masala

I do not have to tell much about Chana masala or popularly called Chole. This is one of the ever loved North Indian side dishes. Easy to make if you can remember the ingredients;).It goes very well with Roti, Naan, Puri,Bathura and even with Rice.I love to have Chana masala with Ghee Rice or Jeera Rice.Chana Masala can be prepared in different  ways but I prepared to my taste. Give a try and do not forget to tell how you liked it.Enjoy...

Ingredients:

• 1 can Chana/ Chick peas
• 1 large Tomato finely chopped
  
• 1 Medium Onion finely chopped
• 1 tsp Ginger-Garlic paste
• 1/2 tsp Cumin seeds
• 1 tsp Butter 
• Pinch of Turmeric powder
  
• 1 Green Chilli chopped
• 1 tsp Cumin powder
• 1 tsp Coriander Powder
• 1 tsp Kasoori Methi
• 1/2 tsp Garam masala powder
• 1/2 Red Chilli powder(as per your taste)
• 8-10 Cashew soaked in milk for 8-10 min.
  
• 1 Cup Milk
• 1/2 tsp SUgar
• Salt to taste

 Method:

• Heat the Butter in a pan, add the Jeera and  chopped Onion, saute for 2 min.Then add Ginger-Garlic paste and Turmeric powder, saute for 30 sec.
• Then add chopped Green Chilli and chopped Tomatoes.Cover and cook for 5-6 min in a medium heat( until Tomato fully mashed).
• Now add Red Chilli powder, Coriander and Cumin powders, Kassori Methi, Garam masala,Sugar and salt to taste.Mix well.
• Then add Chick Peas.
• Grind the soaked Cashew in a blender in to a thick soft paste and add.
• Add a cup of Milk and boil for 10-12 min at medium heat.
• Adjust the salt if needed.
• Serve hot with Bathoora, Poori, Chapathi or Naan.
  

Note:I used canned Chick Peas, if you are using  Dry ChickPeas, soak the Chick Peas in water for 7-8 hours, and  pressure cook with some water and salt.( 3-4 wistles).You can even use canned Tomato puree instead of chopped ones.I used fresh ones.