Plantain Stir Fry / ಬಾಳೆಕಾಯಿ ಪಲ್ಯ

Hello friends,  I am back again with a simple yet delicious stir fried Plantain recipe. Recipe credit goes to my mom :). Give it a try. Do not forget to let me know how you liked it.

Preparation time  : 10-15 min
Servings: 2


Ingredients:

• 3 Plantains / Green Raw Banana
• 3 tbsp grated Coconut
• Salt to taste
• 1 tbsp Lemon Juice (to taste)

For tempering

• 1 tbsp Coconut oil Or Cooking oil ( I prefer Coconut oil)
• 1/2 tsp Mustard seeds
• 1tsp Black Gram dal (Urad dal)
• 2 slit Green Chilies to taste
• 1 Spring Curry leaves
• 1/4 tsp Turmeric powder

Method:

• Boil about 2 liters of water, put the whole plantain in the boiling water, cover and cook for 3-4 min.
• Then allow to cool.  Peel off the skin, then grate the cooked Plantain.
• In the mean while, Heat oil in a pan, add mustard seeds, Black Gram dal, Green slit Green Chili, Curry leaves and Turmeric powder.
• Add grated Plantain, Add salt taste and mix well for 2-3 min.
• Then Add Lemon juice and grated Coconut , mix well.
• Serve with steamed rice and Rasam or Dal/thovve. 

Sweet-Sour-Spicy Tomato Gojju / ಹುಳಿ ಸಿಹಿ ಟೊಮೆಟೋ ಗೊಜ್ಜು

Here is  a recipe for quick Tomato gojju that goes very well with Dose, Idli and Chapati. Give it a try. Let me know how you liked it.

Preparation time in total:15 min
Servings : 2

Ingredients:

• 2 cups roughly chopped fully ripen Tomato
• 1/2 tsp Rasam powder(optional)
• 1tsp oil
• 1/2  tsp Mustard 
• 1 tsp slit black gram dal(uddinabeLe)
• 1 spring Curry leaves
• 1/2 tsp Turmeric powder
• 2 slit Green Chillies(to taste)
• 1/2 tsp Red Chilli Powder (to taste)
• 1 tbsp Sugar
• Salt to taste 

 Method:

• Heat oil in a pan. Add Mustard, Slit back gram dal. Once the mustard seed splutters add Curry Leaves, Green Chillies, Turmeric powder. 
• Add chopped Tomato, Red chilli powder, Rasam powder(optinal), Salt and Sugar. 
• Cover and cook on a medium heat / flame for 8-9 min. Do not burn.
• Consistency should not be too thick or too Watery. Add water if requred. 
• Serve hot with Dosa Chapati or Idli. 

Is it not easy and quick?

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.

Spicy Mango Drink / Mavanikayi Gojju / ಮಾವಿನಕಾಯಿ ನೀರ್ಗೊಜ್ಜು

It is not fair if I don't share this recipe at least this mango season. Mavinakaayi gojju is a famous mango drink from Malenaadu region of Karnataka. A lunch never ends without Mavinakaayi gojju during special occasions like marriages, upanayana ( threading ceremony) etc during mango season.

Usually Jeerige mavinakaayi (mango with a very unique flavor) is used to prepare this drink. This type of mangoes are not easily available everywhere. But we can even prepare this drink if you have good flavored sour raw mango. Here I used jeerige mango. If you ask me how did I get this mango in Canada, here is the answer. When I visited India in 2014 it was mango season there. So I brought few tender jeerige mangos  and froze them.  (I am not sure if we are permitted to bring them into Canada!).

Mavinakaayi neergojju can be prepared in many ways. I will post rest of the recipes soon. Mavanakaayi neergojju is not just a drink, it goes very well with steamed rice as well. Having rice with neergojju and little yogurt is just heaven. Give it a try. Let me know how you liked it.

Preparation time : 15 min
Servings : 6-8


Ingredients :

• 1 cup roughly cut Jeerige mavinakaayi or Regular sour mango
• 1 tbsp freshly grated coconut
• Salt to taste

For tempering

• 2-3 tsp Coconut Oil
• 1 tsp Mustard seed
• 1/4 tsp Hing / Asafoetida
• 2 broken red chillies ( to taste)

Method:

• Grind cut mango and coconut with 1/2 cup water into fine paste. If you are using regular mangos, peel the skin off the if the skin is bitter.
  Add 2-3 cups of water the paste, mix well. Then strain it through a strainer or a muslin cloth. Discard the residue.
• Add another 3 cups water.Water should be added according to the taste.
• Add salt to taste.
• Then temper with mustard seed, Hing and brokern Red chilli. Once the tempering is done squeez the broken red chilli  into tiny pieces to enhance the flavor.
• Serve with lunch as a drink or serve with steamed rice.
• Enjoy. Do not blame me latter that you felt drowsy!!! lol.