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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Chakli ( Reposting)

 Happy Gowri Ganesha to everyone. As we all know, Chakli is one of the special dishes which will be made for Ganesha festival. I do not have to write much about Chakli. I am sharing here a simple recipe handed down from my mom.  I do not know how many of you use Milk while preparing chakli. If have not used milk before, try with milk this time :-).  I think 5 cups of flour is a lot, it really tested my patience..You can reduce the quantity of the flour if you do not have lots of patience!!.Hope you will enjoy.

Preparation time: 4 hrs( depends on quantity of flour you take)
Servings: may be 10-15 ( depends)

Ingredients:

• 5 cups Rice flour ( raw)
• 7 cups Milk
• 2 tbsp Butter
• 1/2 cup Hurigadale/ putani/ dalia/ roasted channa dal.
• 1/4 cup Urid dal/ black gram dal.
• 1 tbsp Cumin seeds crushed
• salt to taste.
• Oil for deep frying.

Other requirements:

• Chakli maker/ mould
• Muslin cloth

Method:

• Dry roast the Rice flour in a thick bottom pan for about 6-7 min on a low to medium heat with constant stirring. Do not burn the flour. Keep it aside.
• Dry roast the Hurigadale and Black gram dal separately until become light brown. Please roast both of them on a low heat. Hurigandale would take just 1-2 min. Do not burn..
• Then make fine powder of both hurigadale and Urid dal. Then mix with roasted Rice flour. 
• Add crushed Cumin seeds and salt to taste to the above mixture. Then mix well.
• In the mean while, take 7 cups milk in a wide mouthed griddle and bring to boil. Take out about 1 cup of milk and keep it aside. 
• Then add Butter, allow to melt.
• As soon as Butter melts, take off the griddle from the stove. Immediately pour Rice flour mixture. Mix well. Add some milk if required. Dough should not be very dry or watery. 

• Cover the griddle with a lid or a plate. Leave it for 10 min.
• Then take some( say 2-3 ladle full)  dough in a clean surface or a plate and knead very well into a soft dough.  You can sprinkle very little  milk or hot water if you feel the dough is dry. 

Needs little more kneading

                      

• Then fill  the dough into a chukkuli maker/ mould and press into coil shape on a wet muslin cloth.

• Then carefull transfere to hot oil and fry until light brown on a low to medium flame.
• Store it in a airtight box.

Note: Keep the remaing dough / griddle closed while kneading/ frying because dough gets dried if you keep it open.
I prefer wet muslin cloth so that it doesnt allow the pressed chaklis to be dried and breaking.
If the dough is not kneaded well, we can not give the proper shape and cant make desired size chaklis.

 

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.

Tender Jackfruit Chutney

This is one of the typical Havyaka recipes. Very easy to prepare delicious to eat. Give it a try if you get freshtender jack fruit or tinned one. Enjoy. 
Preparation time: 30 min
Servings: 4

Ingredients:

• 1/4 tender Jackfruit
• 4-5 Green Chilies ( to taste)
• 2 inch Ginger
• 1/2 cup grated coconut
• Generous pinch of HIng/ Asafoitida
• 1/4 lemon size Tamarind
• 1 tsp Oil
• Salt to taste

For tempering

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

Method:

• Remove the skin of Tender Jackfruit and cut into small cubes and pressure cook(3-4 whistles). If you do not get the fresh tender Jackfruit you can use tin( cook for 10 min).
• Fry the green Chilies and Hing for 2 min using 1 tsp oil.
• Now grind fried green chilies, Coconut,Ginger, cooked tender Jackfruit, Tamarind and salt to taste with very less water. It would be great if you can grind without water.
• Finally temper with Mustard seed.
• Serve with Rice and Rasam. You can have with plain rice as well.