Showing posts with label Dals and Currys. Show all posts
Showing posts with label Dals and Currys. Show all posts
Friday, 26 September 2014
Easy Stuffed Eggplant and Potato Curry_Gutti Vankaya Koora with Bangala Dumpa
Easy Stuffed Eggplant and Potato Curry - Gutti Vankaya Koora with Bangala Dumpa. It is usually made with potatoes and tender, short and round egg plants (brinjal) be it a white or green or purple (your choice of color) the taste is pure fiery heaven. There are many ways of making this curry, but this is my own easy recipe and for this I am adding stuffed potatoes to give a light twist so that even children can enjoy this recipe and its our family favorite recipe too. Apart from its wonderful taste, this recipe provides a very healthy meal, as it is loaded with protein packed peanuts. A good reason to make this dish more often in every ones house.
1/4 kg Eggplants : 1/4 kg
4 to 6 Potatoes / Bangala Dumpa
1/4th cup Roasted Penut
1 tsp Red chilli powder
1 & 1/2tsp Coriander powder
1 tsp Ginger Garlic paste
1/4 tsp Turmeric Powder
Salt as per Taste
2 tbsp Olive Oil
To prepare Easy Stuffed Eggplant Curry - Gutti Vankaya Koora:
1. Dry roast the Peanuts and bring it to room temperature. (To avoid this step and fasten the process, dry roast the peanuts as soon as get it from the shop. Then after bringing them to room temperature, store them in airtight container and use whenever its required.)
2. Grind the masala by adding Roasted Peanuts, Red chilli powder, Coriander powder, Ginger Garlic paste, Turmeric Powder and salt by adding less water.
3. Wash the eggplants and Potatoes and make a plus shape slit and stuff them with the ground masala.
4. Heat oil in cooker and add the stuffed eggplants and Potatoes. Cook for 2 min then turn all the eggplants and potatoes to cook other side too.
5. Then add remaining ground masala paste and required amount of water to it. Cover with lid and cook for two wishels.
6. Open the lid, adjust the taste and cook it further for 2 mins.
7. Easy Stuffed Eggplant and Potato Curry_Gutti Vankaya Koora with Bangala Dumpa is ready to serve. Serve it with roti, chapati or with white rice.
Tips / Notes :
- Adjust the spice and salt level as per your requirement.
- U can add Tamarind extract to get tangy taste.
- U can add onion too while grinding masala to get onion spice stuffed brinjal and potato curry.
- U can add fried sesame seeds while grinding masala to get different flavor.
Health Benefits
Eggplants:
1. Eggplant is very low in calories and fats but rich in soluble fiber content.
2. Eggplant is effective to control high blood cholesterol.
3. The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.
4. This vegetable is an also good source of minerals like manganese, copper, iron and potassium.
Potatoes :
1. Potatoes are nutrient-dense, meaning you receive many nutrients for the amount of calories they have.
2. The fiber is half soluble, half insoluble, so it helps to keep you regular and helps to lower cholesterol. And slowing down digestion helps to keep you full longer
So try this recipe and write back to us…We love to hear from you.
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Chayote squash Majjige Huli / Chayote squash Yogurt Curry
Different kinds of squashes and doddapatre / vaamaaku are used for making this curry, most common is ash gourd, doddapatre / vaamaaku other veggies and squashes like cucumber, winter squash, chayote, bottle gourd are used. I made this with Chayote (seemebadanikayi /chow chow) squash. Majjige (curds / yogurt ), Huli means thick curry made by grinding coconut with spices. When I get bored of eating sambar with rice I prepare this using more yogurt.
Ingredients for Chayote squash Majjige Huli / Chayote squash Yogurt Curry:
2 cups - Curds/yogurt
1 no - Chayote squash ( skin peeled, core removed, chopped and cooked till tender)
For grinding :
¼ Coconut grated
2 tbsp Dalia Dal/hurigadale
¼ cup Cilantro/coriander leaves washed
3 to 4 Green chillies
1 tsp Cumin seeds
Tempering
2 tsp Oil
½ tsp mustard seeds
1 tsp urad Dal
Hing a pinch (optional)
Salt as per Taste
To prepare Chayote squash Majjige Huli / Chayote squash Yogurt Curry:
1. Cook Chayote with little water, until just tender.
2. Take For grinding items and Grind into smooth paste with adding required amount of water.
3. Mix ground paste with yogurt, add cooked squash and salt mix well.
4. Do the tempering by adding mustard seeds and urad dal to oil, add hing. When dal starts to change color add the tempering to yogurt mixture. Mix well Majjige Huli / Yogurt Curry is ready to serve. Enjoy with hot rice.
Health Benifits :
Made from milk, this dairy product has a lot of health benefits. Here are some reasons why you should add curd to your daily diet starting today.
- Helps improve digestion
- Healthy for your heart
- Milk substitute for those who are lactose intolerant
- Helps boost immunity
- Good for your teeth and bones
- Helps you lose weight
- Helps release stress and anxiety
Although chayote (Sechium edule) is typically prepared as a vegetable, it is in fact a fruit. It’s quite crunchy flesh can be eaten both raw and cooked.
- Good for the heart (Folate – 23% DV)
- May prevent cancer (Vitamin C – 13%)
- Energizes the body (Manganese – 9%)
- Guard against constipation (Fiber – 7%)
- Keeps thyroid healthy (Copper – 6%)
- Helps prevent acne (Zinc – 5%)
- Prevents bone loss (Vitamin K)
- Eases tired and heavy legs (Potassium – 4%)
- Good for the brain (Vitamin B6 – 4%)
- Put leg cramps in check (Magnesium – 3%)
So try this recipe and write back to us…We love to hear from you.
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Saturday, 6 September 2014
SIMPLE VEGETABLE SAAGU
Vegetable Saagu is a classic Kannadiga dish. Visit any of the Darshini hotels or Dosa corners and you are sure to see Vegetable Saagu as their signature dish. I prepare this dish with leftover vegetables at the weekend or month end dazzle with flavour and aroma and are not less worthy than any other exotic dish. Traditionally we prepare saagu using grinded masala. But in this recipe I am not using any grinded masala to fasten its cooking process. This saagu an be served with Avalakki set Dosa, Set Dosa, Rava Idly, Rava Dosa, Chapathi, Poori, Any type of Dosa, or even with rice.
3 tsp Olive oil
1 tsp cumin seeds
3 small piese cinomon sticks
4 cloves
2 green cardamoms
1 star anise
2 med size chopped onions
1 tsp ginger garlic paste
1 stem curry leaves
1 cup green beans
1 med size chopped Capcicum
2 med size chopped tomatoes
2 boiled potatoes chopped in cubes
1 tsp Red chilli powder
1&1/2tsp coriander powder
1 tsp garam masala powder
Salt as per taste
To prepare Vegetable Saagu :
1. Heat oil in a kadai or pan. Whole garam masala (cinomon sticks, cloves, green cardamoms and star anise) and saute till aroma comes from garam masala.
3. Add cumin seeds, chopped onions, ginger garlic paste, curry leaves and salt. Cook till onions are slightly golden brown, at this point add green beans and capsicum and saute for 2 min.
4. Now add required amount of water, tomatoes, cooked potato cubes, chilli powder, coriander powder and cook for 10 more min.
5. Add garam masala powder. At this stage taste the curry and adjust the salt and spice level.
5. Vegetable Saagu is ready to serve. Serve hot with Avalakki set Dosa, Set Dosa, Rava Idly, Rava Dosa, Chapathi, Poori, Any type of Dosa, or even with rice.
Tips / Notes :
- For this recipe u can add Curd to get mild flavour.
- Adjust the whole garam masal, spice and salt level as per your taste.
- U can prepare this recipe by just adding garlic paste instead of Ginger garlic paste.
- U can omitt Ginger garlic paste to prepare it as fasting recipe.
- U can add vegetables of your choice.
Health benefits
1. Most vegetables are naturally low in fat and calories. None have cholesterol.
2. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
So try this recipe and write back to us…We love to hear from you.
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Authentic Andhra Tasty Tomato DAL
Tomato Dal or Tomato Pappu or Tomato Bele is a tasty and simple delicious Dal prepared in mostly each and every south Indian homes every day. Boiled and mashed dals cooked with some tangy tomatoes. This recipe is very simple to prepare and it tastes wonderful.
Ingredients for Tasty Tomato DAL:
Toor Dal: 1/2 cup
Toor Dal: 1/2 cup
Moong Dal : 1/2 cup
Tomatoes : 1 cup chopped
Ghee : 2 tbsp
Tomatoes : 1 cup chopped
Ghee : 2 tbsp
Mustard Seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Dried Red Chillies : 4
Garlic cloves : 3 to 4 sliced thinly
Dried Red Chillies : 4
Garlic cloves : 3 to 4 sliced thinly
Hing : 1 pinch
Curry Leaves : 1 string
Red Chilli Powder: 1 tsp or as per taste
Turmeric Powder : 1/4 tsp
Salt to taste
To prepare Tasty Tomato DAL:
1. Pressure cook the rinsed toor dal and moong dal till they become mashy. approximately 4 to 5 vishal.
2. Heat ghee in a pan add red chillys, mustered seeds, cumin seeds, sliced garlic cloves, curry leaves add tomatoes saute for a while then add chilly powder, turmeric powder, hing, salt and cook for 3 min, pour the cooked dales and cook for some time.
3. Switch off the flame and serve hot with steamed rice / Idli / chapati / roti.
Tips / Notes:
- U can add fennel seeds instead of garlic cloves for to get fennel flavored dal.
- U can add Channa dal and Toor Dal 1/4 cup each instead of adding Toor Dal 1/2 cup
Health Benifits :
Lentils are Low in calories and high in nutrition - that anyone can benefit from by incorporating this healthy legume into their diet.
For Detailed information about lentils refer www.mindbodygreen.com .
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Ridge guard / Beerakaya / Heerekai Chana Dal Curry
Ridge guard / Beerakaya / Heerekai Chana Dal Curry is one of the amazing and tasty dish. Ridge gourd acts as an appetizer in many recepies. The soft pulp and skin of ridge gourd both are used in making various recipes, especially in South Indian cuisine. Chutneys made from the pulp and the peel of ridge gourd is known for their health benefits.
Ingredients for Ridge guard / Beerakaya /
Heerekai Chana Dal Curry :
½ kg Ridge guard
/ Beerakaya / Heerekai
½ Cup Channadal
1 no finely Chopped
Onion
2 small finely Chopped
Tomatoes
1 string Curry
Leaves
2 nos Whole Red
Chilli
½ tsp Mustard
Seeds
½ tsp Cumin Seeds
1Pinch Hing
1 tsp Ginger
Garlic paste
1Pinch Turmeric
¾ tsp Chilli Pdr
1 tsp Coriander
Pdr
3 tbsp Olive Oil
Salt To Taste
Coriander Leaves
to garnish
To prepare Ridge guard / Beerakaya /
Heerekai Chana Dal Curry :
1. Soak the Chana
dal for 1/2hr to 1 hr with enough water.
2. Put oil in the
pan and once heated add mustard seeds. when the seeds crackle add cumin seeds
and whole red chillies. Add Ginger Garlic paste
and saute for few
seconds, then add the onions, curry leaves, hing and turmeric and little salt.
3. When the
onions are slightly cooked add Ridge guard / Beerakaya / Heerekai to it and
saute till it gets half cooked. Then add channa dal, tomatoes, red chillie
powder, coriander powder and required amount of salt and water to it. Cook till
vegetables and dals cooked.
5. Ridge guard /
Beerakaya / Heerekai Chana Dal Curry is ready to serve. Garnish with Coriander
Leaves and serve it hot with rice / chapati.
Health Benefits of Ridge guard / Beerakaya
/ Heerekai :
1. The ridge
gourd is a healthy diet and contains a good amount of fiber, vitamins and
minerals including Vitamin B2, Vitamin C, carotene, niacin, calcium,
phosphorus, iron and small quantities of iodine and fluorine.
2. Ridge gourd is
also an effective home remedy for the prevention of premature greying of hair.
3. Since the
ridge gourd is low in saturated fat and cholesterol, it is the ideal diet for
those who are looking for weight loss.
4. Ridge gourd
has a high water content which makes it a food with very less calories.
5. One
cup Ridge gourd juice mixed with 2 spoons of sugar, if taken twice
daily cures jaundice.
6. It is having a
blood purifying properties.
7. It has beta
carotene which is good for eyes.
Health benefits of Channadal :
1. Channadal is
great hunger controllers and they are rich in fiber and proteins.
2. Channadal
reduce risk of heart disease as they reduce cholesterol.
3. Channadal also
have good amount of iron which boost energy and good amount of calcium which is
good for bones.
4. We all know
that Channadal / basan floor is ideal for skin and hair.
So try this recipe and write back to us…We
love to hear from you.
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Dondakaya Shanagapappu Kura / Tindora Channa Dal Curry
Dondakaya Shanagapappu Kura / Tindora Channa Dal Curry is one of the famous dish in Andhra Pradesh and its one of those amazing and tasty dishes that would truly refresh your palates and ask for more.
Ingredients for Dondakaya Shanagapappu Kura / Tindora Channa Dal Curry :
½ kg Tindora / Dondakaya / Tondekayi
½ Cup Channadal
1 no finely Chopped Onion
2 small finely Chopped Tomatoes
1 string Curry Leaves
2 nos Whole Red Chilli
½ tsp Mustard Seeds
½ tsp Cumin Seeds
1 Pinch Hing
3 Cloves Crushed Garlic
1 Pinch Turmeric
¾ tsp Chilli Pdr
1 tsp CorianderPdr
¼ tsp Garam Masala Pdr(optional)
3 tbsp Olive Oil
Salt To Taste
Coriander Leaves to garnish
To prepare Dondakaya Shanagapappu Kura / Tindora Channa Dal Curry :
1. First take the Channa dal (preferably 1/2hr soaked one) and boil it with enough water. The Channa dal should be cooked but not mashy.
2. Put oil in the pan and once heated add mustard seeds. When the seeds crackle add cumin seeds and whole red chillies. Add the crushed garlic and saute for few seconds, then add the onions, curry leaves, hing and turmeric and little salt.
3. When the onions are slightly cooked add the tomatoes, red chillie pdr, corianderpdr mix well and add the tindoras and required amount of water and salt to it.
4. Cover the pan and let it cook till the tindoras are cooked (here u can add pressure cooked tindura to fasten the cooking process). When cooked add the cooked Channa dal with its water. Add pinch of fennel powder and the garam masala. Let it cook for another 10 to 15 mins till everything is cooked.
5. Tindora dal is ready to serve. Garnish with Coriander Leaves and serve it hot with rice / chapati
Health Benefits of Tindora / Dondakaya / Tondekayi :
Tindora / Dondakaya / Tondekayi - Contains a fabulous mix of complex carbohydrates, fiber, and a vast array of B vitamins and minerals. It is quite a valuable source of nutrients.
Health benefits of Channadal :
1. Channadal is great hunger controllers and they are rich in fiber and proteins.
2. Channadal reduce risk of heart disease as they reduce cholesterol.
3. Channadal also have good amount of iron which boost energy and good amount of calcium which is good for bones.
4. We all know that Channadal / basan floor is ideal for skin and hair.
So try this recipe and write back to us…We love to hear from you.
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Mixed Vegetable Saagu Karnataka Style
Mixed Vegetable Saagu is basically a coconut based vegetables curry with a beautiful blend of flavors and spices. Mixed Vegetable Saagu is one of the most popular side dishes in almost all kannadigas house. Restaurants in Karnataka that is usually served it with Avalakki set Dosa, Set Dosa, Rava Idly, Rava Dosa, Any type of Dosa, Chapathi, Poori, the list is endless. You will surely see a little cup of this along with some chutney. And this is one of my family favorite side dish too.
Ingredients for Mixed Vegetable Saagu :
Finely chopped mixed vegetables (ex : Beans, Carrot, Potato, Peas, cauliflower, chayote squash etc- Quantity of veggies are your choice. I normally add more vegetables)
Salt
Lemon -1
Coriander leaves - to garnish ; chopped
Salt
Lemon -1
Coriander leaves - to garnish ; chopped
For Masala To grind :
Grated Coconut - 1/2 cup
Roasted chana dal / Putani- 2 tbsp
Soaked Poppy seeds / Khus khus- 2 tsp
Coriander seeds / Dhania - 1 tsp
Cumin seeds / Jeera - 1/2 tsp
Cinnamon sticks - 1" stick 3 pieces
Cloves - 3 -4 nos
Star anise /Chakri phool- 1 no
Cardamom / Elaichi -2 no
Mace / Javitre / Japtre - little
Dried kapok buds / Shalmali / marathi moggu-2 -3
Ginger - a small piece
Garlic - 3-4 pods
Onion - 2 -3 slice
Green Chillies - 4-6
Pudina / Coriander leaves or both - a handful
For Tempering :
Oil - 2-4 tsp
Mustard Seeds - 1tsp
Split black gram / urad dal - 1 tsp
Curry leaves - few
Turmeric / Haldi -1/4 tsp
2 Red chillies cut into half
2 med Onions finely chopped
1 med Tomato finely chopped
To prepare Mixed Vegetable Saagu :
1. Cook the veggies with some salt and water till done. Ensure that they are cooked just right.
2. For the masala, grind all the ingredients mentioned under masala to grind to a smooth paste adding some water.
3. Heat oil in a kadai or pan. Add mustard seeds and urad dal. When they start splutter add broken red chillies, curry leaves and haldi. Add chopped onion fry till translucent. Add chopped tomatoes. Fry for some more mins.
4. Add cooked veggies and masala paste. Add salt and water. Mix well and allow it to boil well. When it boils, saagu gets thickens a bit. If requied add some more water to get the desired consistency.
5. Switch off the flame and add chopped coriander leaves and squeeze lemon juice. Serve hot Vegetable saagu with Avalakki set Dosa, Set Dosa, Rava Idly, Rava Dosa, Chapathi, Poori, Any type of Dosa, or even with rice.
Tips / Notes:
- If u don't have all the garam masala ingredients mentioned under Masala To grind, you can manage with cinnamon, cloves and elaichi. Later add some Garam masala powder.
- U can add vegetables of your choice.
- Adjust the whole garam masal, spice and salt level as per your taste.
Health Benefits :
1. Most vegetables are naturally low in fat and calories. None have cholesterol. (Coconut may add fat, calories, or cholesterol.)
2. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
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