Quick Pumpkin Curry/ಸಿಹಿಕು೦ಬಳಕಾಯಿ ಹುಳಿ

Here is a very quick delicious Pumpkin Curry recipe. You can use Green Pumkin or Butternut sqaush instead. Give it a try. Enjoy.

Preparation time: 15min
Servings: 4-5


Ingredients:

• 4 cups largely chopped pumpkin ( no need to peel off)
• 1 cup cooked Toor Dal/split Pigeon pea
• 1 large Onion sliced
• 2 tbsp Rasam Powder!(I used MTR Rasam Powder)
• 2 tbspTamarid pulp(to taste)
• salt to taste

For Tempering

• 1tsp Ghee/ clarified butter
• 1 tsp Mustard
• 1 spring Curry leaves
• 2-3 slit Green chillies
• 1/2 Turmeric powder

Method:

• Heat Ghee in a thick bottom vessel. Add Mustard seeds, Green Chillies, Curry leaves and Turmeric powder.
• Add chopped Onion, saute for a min.
• Add chopped Pumpkin, Rasam Powder saute for few seconds then add salt and Tamarind pulp.Add 3 cups of water.
• Cook for 5-6 min then add cooked Thoor Dal. Let it boil for 2-3 min.
• Adjust the salt if required.
• Serve with Chapathi or steamed Rice.

Dill Leaves Dal / ಸಬ್ಬಸಿಗೆ ತೊವೆ

Yes, I am back to blogging after a very long break. Being a new mom, I have to go for healthy-easy to cook recipes now, this recipe is one of them. Dill leaves has lots of  health benefits. It is known to be a good source of folic acid, Vitamin A, Beta Carotene etc and also a good source of dietary fibers. Dill Leaves is belived to help in increasing lactation so every nursing mom should use this herb. My mom was here for 3 months, she used to cook this dish atleast thrice a week.

Healthy food-Healthy life. Enjoy cooking.

Preparation time:30 min

Servings: Enough for 4

Ingredients:

• 1 bunch Dill / Sabbasige soppu washed and chopped
• 1 large Tomato chopped
• 1 small Onion chopped
• 1 cup Moong dall washed 
• 5 cups water
• Salt to taste

for Tempering

• 1 tsp cooking oil or clarified butter ( I prefer clarrified butter)
• 1/2 tsp Mustard seeds
• 2 Green Chillies chopped or 2 broken red chillies
• 1 tsp Jeera / Cumin seeds
• 1/2 tsp Turmeric powder
• pinch of hing

Method:

• Heat Oil or Ghee/ clarifeid butter in pressure cooker pan. Add Mustard seeds, Green/ Red Chilli, Cumin seeds, Hing and Turmeric powder.
• Add chopped Onion and saute for 30 sec. Then add chopped Tomato and chopped Dill leaves. Saute for few sec. 
  
• Add washed Moong dal, mix well. Pour 4 cups of water and salt to taste ( you can add it latter if you like). Let it whistle for 5-6 times. Allow to cool.
  
• Then mix well. Adjust the salt if required. Serve with hot steamed plane rice.   

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ಕಾಯಿ ಹುಳಿ / Long Beans in Coconut-Yogurt based Curry

Here is a very easy, tasty, healthy havyka recipe for you. I learnt this recipe from my aunt Sowmya Bhat. We can use varieties of veggies like Beans, Green Tomato, Capsicum, yellow Cucumbe, Okra etc to prepare this tasty curry. I have used Long beans. It goes very well with plain rice. Give it a try, have fun cooking.

Preparation time 25 min
Servings: 4-5

Ingredients:

• 4 cups chopped long beans ( 1 inch length)
• 1 cup freshly grated Coconut
• 3-4 Green Chilies to taste
• 1 tsp Rice flour (optional)
• 1 cup thick butter Milk( preferably slightly sour)
• 1 1/2 tsp tamarind extract to taste( use only when u have no sour butter Milk)
• salt to taste

For tempering:

• 1 tsp Mustard seeds
• few Curry leaves
• 1/4 tsp Fenugreek / Methi seeds

Method:

• Cook the chopped long beans with salt  and about 3 cups of water (as required).
• Grind the Coconut, Green Chilies, Tamarind and Rice flour with some water into smooth paste.
• Add to the cooked Long beans. Boil for 5-6 mins.
• Add the butter milk and bring to a boil.
• Temper with tempering ingredients.
• Serve hot with plain rice.

Spiced Tender Jack Fruit / ಹಲಸಿನ ಗುಜ್ಜೆ /ಮಿಡಿ / ಕಂದೆ ಪಲ್ಯ

Here is a very delicious and special recipe to all my dear friends. Spiced Tender Jack fruit is one of my favorite dishes which goes super duper with chapati or rice. I have brought 2 tender Jack fruits from India although I get tin here. I just chopped them into pieces and dumped into the freezer:). I learnt this recipe from my amma, she had prepared special palya for us during our last visit. I just clicked few snaps ;).  I will come up with few other tender Jack fruit recipes soon :). Until then enjoy Spicy hot palya.

Preparation time: 45 min if you are using fresh tender Jack fruit
Servings: 4-5

Ingredients:

• 1 medium size Tender Jack fruit
• 1 cup grated Coconut
• 1 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 5-6 red Chilies
• 1 tsp oil
• 1tsp Tamarind extract
• Salt to taste
• 1/2- 1 tsp Jaggery ( to taste) 
• 1 chopped Onion  (optional)

Tempering

• 3-4 tbsp Oil
• 1 tsp Mustard seeds
• 3 spring  Fresh Curry leaves 
• 1 tsp Channa Dal
• Generous pinch of Hing
• 1/2 tsp Turmeric powder

Method:

• Peel off the tender Jack fruit( big task enjoy:)), make halves and remove the middle hard portion if its very hard(gunju in kannada). Then finely chop. My mom  shared a very easy method of chopping Jack fruit , I just follow it ;). To be frank, chopping tender jack fruit is a patience testing task, if you have lots of patience have fun chopping else you follow this method: once you feel off and removed the middle hard part cut them into approximately 2-3 cm cubes then transfer into a mixer grinder jar give a jerk for 30-45 secs. Check once then continue jerking if it has to get little more finer..Please do not add water while grinding.
•  If you are using tinned jack fruit just chop into small pieces.
• Heat 3-4 tsp of Oil in a pan, add all the tempering ingredients. Then pour the chopped or Ground Jack fruit. Add salt to taste and mix well.
• In the mean while, roast Coriander seeds, Cumin seeds and red Chilies with 1 tsp of oil. Then grind with Coconut and 1 tsp tamarind extract using little water.
• Then pour the ground mixture to the Jack fruit, add 1 cup of water and jaggery. Mix well, cover and cook for 8-10 min. Allow water to evaporate completely, Add chopped Onion, then just roast it on a low flame for 8-10 min again. Make sure it doesnt burn.
  Serve with Chapati, rice or with any item of your choice.

 Note: If you are using Tinned Jackfruit, chop into small pieces..

100th Recipe: Stuffed Okra / ಬೆಂಡೆಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ

I am really not able to believe that I am writing ''100th recipe''. I had never thought I could write a blog on recipes. I should thank my dear hubby for encouraging and supporting me!, he is the one who created a blog spot for me and convinced me to write recipes. Now I really love and enjoy writing recipes. Last but not the least, thank you all viewers  for stopping by, joining my site and leaving valuable comments. It wouldn't be so interesting without your support.

I wanted to write a special recipe for my 100th post. So I chose Stuffed Okra Recipe. I tried to stuff  few Okras with masala, but I couldn't do it as I was lacking patience!!. If you have lots of patience you can go ahead and stuff Okras with ground masala. Its a simple and very easy recipe. It goes super duper with Chapathis and Jolada rotti (jawar rotti). Try it out and have fun.

Ingredients:

• 1/2 Kg Bendekaayi/ Okra ( 20-25 in no)
• 3 tbsp oil
• 1 tsp Lemon juice

for grinding:

• 1 tsp Channa dal
• 1 tsp washed Urid dal
• 1 1/2 tsp Coriander seeds
• 1 tsp Cumin seed/ Jeera
• 4 tbsp Peanuts 
• 1/2 Onion chopped
• 4-5 Red Chilies / 1 1/2 tsp Red chilli Powder
• 3/4 cup grated Coconut
• 1 tbsp Poppy seed / Gasagase
• 1/2 lemon size Tamarind
• 1/4 tsp Turmeric powder
• pinch of hing / asafoetida
• Salt to taste 

Method:

• Wash Okras and wipe it with a cloth( make sure okras are dried).
• Then slice the Okras vertically from the top,turn half way around and slice again without separating form the hull.
• Heat 1 tbsp Oil in a pan, add sliced Okras, sprinkle some salt and lemon juice. Fry for 10-12( untill fully fried as u see in the pic) min on a medium heat.
• In the mean while, heat 1 tsp of Oil in an another pan add all the grinding ingredients as in the order. Fry for 2-3 mins.
• Then grind roasted ingredients with about 1-1 1/2 cup water( do not add too much water).
• Now add the ground mixture to fried Okra. Add salt to taste, add some water if required..
• Cook on a medium heat for about 10 min.
• Serve with Chapathi Or Jolada Rotti.

Stir Fried Chick Peas and Cabbage / ಕ್ಯಾಬೇಜ್-ಕಾಬೂಲ್ ಚನ್ನ ಪಲ್ಯ

Preparation time : 20 min ( if u have Tinned Chick peas)

Servings: 5

Ingredients:

• 1/2 of small Cabbage chopped
• 1 tin Chick peas / Kabool Chana ( see note)
• 1/2 cup grated Coconut
• 1 small Onion chopped
• Salt to taste

For tempering:

• 2 tsp Oil
• 1 tsp Mustard seeds
• 3-4 sliced green Chili
• Few Curry leaves
• 1 tsp split yellow peas ( chana dal)
• 1 tsp washed Urad dal / Uddinabele
• Pinch of Hing
• 1/4 tsp Turmeric powder

Method:

• Heat the Oil in a pan. Add Mustard seeds, Chana dal, Urad dal, Green chilies, Curry leaves, Turmeric powder and Hing respectively. Saute until  Chana dal and Urad dall turn slightly brown color.
• Now add the chopped Onion, saute for a min. 
• Then add chopped Cabbage and about 1/2 cup water. Cook for 2 min.
• Now add the Chick peas, salt to taste. Again cook for 4-5 min on a medium heat.
• Now add  grated Coconut. Mix well.
• Serve with Chapati Or Rice and Rasam.

Note: If you are using Dry Kabool Chana, Soak the Chana in water for overnight. Then pressure cook(3 whistle).


Hurray.....I am so excited announce that My blogger friend Teena Marry has passed me four awards. This is my first award. I am so happy, floating on air!!!!!..Do vist  Teena Marry's blog, she has a beautiful blog and nice set of recipes.

I would like to pass this awards to some of  my bloggy friends,
Sushma Malya @  Authentic Food Delights
Vani @ Recipe World 
Sangi @ Spicy Treats 
Akheela @ Torview 
Chitra @ Chitranna 
Jay @ Tasty Appetite
 

Deev Halasu / Bread Fruit Butter Milk Curry

Bread Fruit is a very well known veggie all over the world. I never knew that Bread fruit is available everywhere until I saw a pile in a  Canadian grocery shop. I was so surprised and so happy when I saw it because I am a big fan of Bread fruit. It is popularly called as ಬೇರು ಹಲಸು/ ಸೀಮೆ ಹಲಸು / ದೀವ್ ಹಲಸು in Karnataka. It belongs to Jack fruit family.  There are lots of dishes that can be using this  veggie. What I am sharing here is  a very simple and different style( you will know as you go through the method)  Butter Milk Curry. Try it out and let me know how you liked it.

Preparation time: 30 min
Servings: 6
Ingredients:

• 1/2 Bread Fruit
• 1 cup slightly sour thick butter Milk
• Salt  to taste

For Grinding

• 1 cup greated Coconut 
• 5-6 green Chilies ( to taste)
• 1 tsp Mustard seeds
• 3/4 tsp Turmeric

For tempering

• 2 tsp Oil
• 3/4 tsp Mustard seeds
• Pinch of Hing/ Asafoetida 
• few Curry leaves

Method:

• Cut the bread fruit in to 4 pieces, peel off . Then remove the middle hard part as you see in the pic.
• Then cut into small pieces.
• Take about 1 1/4 lt of  Water and the Bread fruit in  a pan, add some salt. Then cook  for 10 min (till the pieces are soft).
• Once it is cooked, take out the excess water and keep it aside. Then gently mash the Bread fruit with the help of a laddle as you see in the pic. Then pour back excess water which is kept aside.

• In the mean while finely grind the Coconut, Mustard seed, Turmeric and green Chilies using some water.
• Pour the ground mixture to mashed mixture. Add about 3 cups water ( consistency is your choice, you can use water to adjust the consistency).
• Adjust the salt. Then bring to boil for about 3-4 min on a medium heat. Keep stirring because it easily sticks to bottom of the pan.
• Now add the butter Milk and again bring to boil.
• Temper with Mustard seeds, Curry leaves and Hing.
• Serve hot with plain rice.

Sending this post to ''Only Curries'' event and Pari's 'Only'- Curries giveaway page.

Indian Yellow Cucumber/ Dosakai/ Magekai Curry

Magekaayi/ Dosa kai is one of the very common veggies in my native. Usually people grow this veggie in bulk ( in 100s) during the summer and store for rainy season. There are lots of dishes can be prepared using this veggie..  Magekai is one of my all time favorite veggies and I like every dish prepared using this veggie. Thank god my  husband likes this veggie too.. As we know, preparing sambar/curry doesnt take much time and we usually use Toor dall for preparation. But, here I am not using any Dal and remaining steps are as same as any other sambars. Give it a try. Have fun..

Preparation time: 20 min
Servings: 3

Ingredients:

• 1 medium size Yellow Cucumber cubed ( do not peel off, remove seeds)
• 1 1/2 cup freshly grated or dessicated Coconut
• 1/2 Lemon size Tamarind
• 1 1/4 tsp whole Coriander
• 1 tsp Cumin / Jeera
• 1/4 tsp Methi / Fenugreek Seeds
• 4-5 Red Chilies ( to taste)
• 1/2 tsp Turmeric powder
• Generous pinch of Hing

For Tempering:

• 2 tsp Oil
• 1 tsp Mustard seeds
• 3 cloves Garlic sliced
• 2 spring Curry leaves..

Method:

• Cook the chopped yellow Cucumber in water for 5 mins( half cooked).
• In the mean while, roast red Chilies, Coriander , Cumin and Methi seeds in a 1/2 tsp Oil.
• Then grind the roasted ingredients with Coconut, Tamarind, Turmeric and Hing( I used powder hing so didnt fry it. If you are using solid hing, roast it with other dry ingredients) with some water.
• Add ground mixture to half cooked yellow Ccucumber. Add salt to taste. Cook for another 15 on a medium flame.
• Temper with Mustard seeds, Garlic and Curry leaves.
• Serve with Rice.

ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ /spiced Tindora or Ivy Gourd

Preparation time: 30 min

Servings: 3-4

Ingredients:

• 1/2 kg Thondekayi / Tinodora  chopped lenghtwise
• Pinch of Hing/asafoetida
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• few Curry leaves
• 2 tsp Oil

 for grinding:

•  1/2 cup grated Coconut
• 1 1/2 tsp whole Coriander
• 1 tsp Jeera/Cumin
• 4-5 whole Red Chilies ( to taste)
• 1/2 tsp Tamarind extract
• Salt to taste 

Method:

• Heat the Oil in a pan. Add the Mustard seeds, once you hear the spluttering sound ass curry leaves, Turmeric and Hing. Saute for 20 sec.
• Then add the chopped Tindora. Saute for 5 min. Do not add water.

• In the mean while roast whole Coriander, Cumin and Red Chilies in 1/4 tsp Oil.
• Now grind the roasted spices with grated Coconut and Tamarind Juice and little water  into smooth paste.
• Add the ground mixture to Tindora containing pan. Add salt to taste and about half cup of water. Cover and cook for about 5-6 min.

• Then take off the lid and cook until tindora pieces get dry as you see in the pic.

• Serve with Chapati or plain rice and Dal or Rasam.

ಹಾಗಲಕಾಯಿ ಪಲ್ಯ / spicy roasted Bitter Gourd

This is one of the fav dishes of  my hubby. This is a very easy dish and a real treat for Bitter Gourd lovers. I had lerant this recipe from my aunt Sowmya Bhat but, I am posting here with minute changes. Give it a try, I am sure you will really like it. Have fun..

Preparation time: 40 min.
Servings: 4


Ingredients:

• 4 medium size Bitter Gourd
• 1/3 cup Jaggery ( to taste, u can reduce it to 1/4cup if u like)
• 1/4 cup thick Tamarind Juice
• 1/4 cup split yellow peas/ gram dal
• 1/4 cup washed Black Gram dal
• 1 tbsp Coriander seeds
• 1 tsp Cumin / Jeera
• 3-4 whole red Chilies or 1 tsp red Chili powder
• 1/4 cup grated dry coconut ( Kobbari)
• Salt to taste

For tempering:

• 3 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Turmeric Powder
• pinch of Hing/ asafoetida
• 2-3 green Chilies sliced
• 1 spring Curry leaves

Method:

• Wash and remove the seeds from Bitter Gourd and finely chop and keep it aside.

• Heat oil in a pan. Add mustard seeds,  once you hear the spluttering sound, add all remaining tempering ingredients. Saute for few seconds.
• Then add Chopped Bitter Gourd. Fry until tender( as you can see in the pic) on a low to medium flame. It takes about 15-20 mins.
• In the mean while, dry roast gram dal. washed Gram dal, coriander seeds, Cumin seeds and Red Chilies. Allow to cool and coarsely grind it in a blender.
• Once the Bitter Gourd is tender add Jaggary ,Tamarind juice and Salt to taste. Mix well and saute well for few sec. 

• Now add the coarsely ground spices and mix well. Saute for another 5 min in a low to medium flame. 
• Finish of with Coconut.. I forgot to add coconut!!.
• Serve with hot plain rice and spoon of Ghee or Coconut Oil.

ಕಳಲೆ ಸಾಂಬಾರ್ /Bamboo Shoot Curry

KaLale / Bamboo shoot is a well known veg in Coastal and Malenaadu ( hilly region) region of Karnataka. This special veg is available only in rainy season. Usually, freshly harvested Bamboo shoot is cleaned and chopped in the way we want, then soaked in water for min of 3 days changing water everyday. We can use it only after 3 days if soaking else it tastes bitter. I really love chopping freshly harvested Bamboo shoots :)..Here in Toronto, Bamboo shoots is available in Chinees grocery shop and it comes in tin. I was so surprised and happy when I saw first time here. Bamboo shoot curry goes very well with Rice and Chapati. Give it a try and let me know how u liked it. Have fun.

 Preparation time: 30 min
servings: 2

Ingredients:

• 1small tin shredded or Cubed KaLale / Bamboo shoot
• 1/2 cup Toor dal / Split pigeon Pea cooked
• 1/2 cup grated Coconut
• 1/4 lemon size Tamarind
• 3-4 whole red Chilies
• 1 tsp Coriander seeds
• 1/2 Cumin / Jeera
• 1/4 tsp Fenugreek seed / Methi seed
• 1/2 tsp Turmeric powder
• Pinch of Hing / Asafoetida
• Salt to taste

For tempering:

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

Method:

• Cook the KaLale in about a litre of water for 10 min and drain out the water.
• Keep the toor dal cooked ready.
• Dry roast the Coriander seed, Cumin, Methi and red Chilies together( u can even use 3-4 drops of Oil while frying).
• Now grind the roasted spices with Coconut, Hing, Tamarind , Turmeric powder and about half cup of water into a fine paste.

• Now mix the ground mixture, Toor dal, KaLale and salt to taste. Then boil on a low to medium heat for 10 min.
• Temper with Mustard seeds and Curry leaves.
• Serve hot with hot Rice :). 

Tomato Saaru / Rasam ( My style)

Stop! stop!!, dont step back after seeing the list of ingredients. We tend to look at the ingredients first whenever we open a  recipe page!!. Don't worry, you have all the ingredients in your kitchen. This is my own recipe, dont be scary to try!! my husband gave green signal to post this recipe. I havent used any lentils here ( never  tried), you can use Thoor dal if you like. Enjoy

Preparation time: 30-35 min
Servings: 2-3
Ingredients:

• 1 large Tomato chopped
• 1/2 Onion chopped
• 2 cloves Garlic
• 1/4 Lemon size Tamarind
• 2 spring Curry leaves
• Jaggary to taste ( optional)
• 1 tsp Oil
• 1 tsp Red Chilli Powder
• salt to taste

Dry Ingredients:

• 1 1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 1/2 tsp Methi / Fenugreek seeds
• 3 cloves
• 1/4th inch Cinnamon stick

For tempering:

• 1 tbsp clarified Butter/ Ghee
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• pinch of Hing
• 1/4 tspTurmeric powder

Method:

• Dry roast all dry ingredients and blend into fine powder.
• Heat oil in a pan, add Onion, Tomato, Garlic, Tamarind and few Curry leaves, cook for about 5 min on a medium heat. allow to cool. Grind into smooth paste.
• Take the ground mixture in a cookware and add about 3 cups of water, powdered dry ingredients, red Chili powder and salt to taste. Boil for 10 min.
• Then heat clarified Butter in a pan, add mustard seeds, Cumin seeds, left over Curry leaves, Hing and Turmeric powder. saute for 30 sec. Then pour on saaru.
• Again boil for 5 min.
• Serve hot with plain rice and palya.

Dum Aloo

Hello friends, This is a very delicious, easy but quite consuming recipe. I learnt this recipe over the Internet, but tried with some changes. Try it out and let me know how you liked it. Enjoy. 
Servings:2
Preparation time: aprox 40 min.
Ingridients:

• 10-12 Baby Potatoes pressure cooked ( 3 wistles)
• 1 Tomato chopped
• 1 medium Onion chopped
• 1 tsp Coriander Powder
• Pinch of Turmeric powder
• 1 tso Ginger-Garlic paste
• 1/2 tsp Cumin powder
• 1 tsp Funnel seeds coarsely ground
• 2 tbsp Yogourt
• 1/2 Garam masala powder
• 1 tsp Red Chili powder ( to taste)
• 5-6 tbsp cooking Oil
• salt to taste
• 1/2 tsp Kasoori Methi ( optional)

Method:

• Heat 1 tsp of Oil in a pan, add Turmeric powder, coarsley ground Funnel seeds and Ginger-Garlic paste. Saute for 30 secs.
• Now add Onion, saute for 2 min. Then add chopped Tomato, again saute for 3-4 min. Allow to cool a bit.
• Grind the cooled mixture into a thick paste and keep it aside.
• Now heat around 3 tbsp of oil in a pan, pour the ground mixture,add Red Chili powder, Kasoori methi,Coriander and Cumin powder. Cook until the mixture starts oozing out Oil. Then add Yogourt, cook for about 2 mins.
• Then  add around 1 and a half cups of water.
• In the mean while, peel off the Potato and shallow fry them. Make 2-3 small holes on the Potato so that it can absorb the spices. Then add to the above mixture. Add salt to taste and Garam masala. Add some more water if required. Cook for 5-6 mins.
• Serve hot with Chapati, Naan or Rice.