Ash Gourd Halwa | Boodh Kumbalakai Halwa | Kashi Halwa | DumRoot Halwa Recipe

It is a very popular Indian dessert prepared from ash gourd, sugar, and ghee. It is also called boodh kumbalakai halwa, it is very rich in taste and healthy too. You can prepare ash gourd MajjigeHuli. By clicking the link. It is mainly served during breakfast and lunchtime. Ash gourd halwa is quite popular in the Udupi-Mangalore side. 

  

Usually, food color will be added to make halwa, but no need for any artificial color to prepare ash gourd. One best thing is, this halwa can be stored last long when stored in the fridge. Always use mature ash gourd to save your time. Do not use a food processer, grating ash gourd gives the best texture at last. Gratin the ash gourd and frying is a big deal, but it feels worth your effort after tasing it. 

You can use saffron and cardamon for the best flavor. Adding saffron gives the best color to halwa. along with add crunched cashew, pistachio, almonds, and raisins for best tastes and extra flavor. 

Cuisine: Karnataka | Prepare Time: 15 mins

Cook Time: 30 mins | Serves: 4 

Ingredients:

Grated ash gourd           3 cups/800 grams.

Sugar                             1 cup

Saffron strands               a few

Cardamom powder        1/2 tsp

Ghee                              5 tbsp

Broken Cashews            10

Raisins                           few

Broken Almonds           10

Broken pistachio            5 

Method:

1. Peel off the skin, discard the pulp and seeds inside and grate ash gourd using a grater. 
2. Squeez grated ash gourd and remove extra water from it. 
3. In a large Kadai, add the grated ash gourd and saute the ash gourd on medium heat till all the water evaporates and the ash gourd is cooked and soft. It will take nearly 15-20 minutes. 
4. Once it cooked, add sugar, saffron, cardamom and mix well until sugar dissolves in it. Adjust the sugar as per your taste. 
5. Keep stirring the ash gourd and ensuring that the ash gourd does not burn and stick to the bottom of the pan. 
6. Add ghee to the halwa and continue stirring until the halwa became thicken and leaves the sides of the pan. This will take about 10 minutes. Turn of the flame.
7. In a small pan, heat tbsp of ghee, add broken cashews, almonds, raisins, pistachio, and fry. 
8. Pour dry fruits over halwa and serve hot/cold and refrigerate for a week. 

Recipe Notes:

• Always cook halwa in a low to medium flame to avoid sticky and burning.
• Pick mature ash gourd to prepare quick halwa.
• Sugar should be added after the water evaporates completely.
• Keep string in the whole process of making halwa. 

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Bottle Gourd Majjige Huli | Sorekai Majjige Huli Recipe

Majjige Huli is simple south Indian recipes prepare with leftover curd/yogurt. It is common on all occasions and it is prepared with water-based vegetables like ash gourd/cucumber/ Mangalore cucumber. It helps to weight loss and diabetes. It is flavored yogurt curry made with grounded coconuts, green chilies, and coriander leaves. 

Majjige Huli is less spicy curry and goes well with steamed rice. Very simple and quick recipe. If you have leftover curd, don't throw because sour curd is perfect to prepare this curry. Moreover, ensure to whisk the curd properly before cooking. 

Cuisine: South Karnataka | Preparation Time: 15 mins

Cooking Time: 20 mins | Serves: 4-5 person

Ingredients.

To grind:

1/4 cup channa dal

1/2 cup grated coconut 

4-5 green chilies

A handful of coriander leaves

2tbs Bengal gram/roasted gram

1tbsp cumin seeds/Jeera

1tbsp Mustard seeds

1tbsp of ginger-garlic paste

pinch of turmeric powder

For tempering:

2tbsp oil

1tbsp mustard seeds

1tsp of asafoetida/Ingu

few curry leaves

chopped ash gourd

2 medium onion

Method:

1. Soak channa dal for 20 minutes before making Majjige Huli.
2. Firstly, the wash bottle gourd well. peel it, deseed it, and cut into cubes size.
3. In a thick bottom pan, add chopped ash gourd along with water and steam/boil in a medium flame, until ash gourd cooked. 
4. In a while, Add the coconut, soaked chana dal, green chilies, ginger-garlic paste, coriander, roasted gram, cumin seeds, mustard seeds, and turmeric into a mixer grinder and make a smooth paste. Keep aside.
5. Once ash gourd cooked, add the ground paste and little water. Mix well and let it boil in a medium flame. 
6.  The Majjige Huli will begin to thicken. At this point stir in the buttermilk and boil for another minute. Turn off the heat.
7. Now, in a separate small saucepan, add tempering ingredients and pour this tempering on Majjige Huli and mix well. 
8. Serve Majjige Huli with hot steamed rice. 

Recipe Note:

• Adding channa dal gives the thickness to Majjige Huli. Make sure to adjust the thickness by adding water. It should not be thick nor thin.
• make sure to turn off the flame after adding curd. (don't over boil after adding curd).
• Majjige Huli tastes best when the yogurt is sour, so do not use fresh curds in this recipe.
• You can also replace bottle gourd with watery vegetables like Mangalore cucumber, green cucumber, white pumpkin(ash gourd).

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Bombay Saagu | Aloo - Potato Gravy

Potato is one of my all-time favorite vegetable as we can make different kinds of dishes using potatoes. It can be used for the main course, side dishes like palya or gravy, you can prepare soup, you can use it as a starter and more. Today am going to share a simple and easiest dish called potato saagu|aloo gravy. It can be served with rava dosa, neer dosa, poori, or rava idli. I like this gravy to be slightly spicy. It does not take much time to prepare, here I am going to share the recipe with you all today.

Cuisine: Karnataka  | Preparation: 10 minutes
Cookin: 20 minutes | Serves: 4

Ingredients:

Potatoes                -  3 medium size
Oil                         -  1 tbsp
Chana dal              -  1 tsp
Urad dal                -  1 tsp
Curry leaves          -  1 spring
Mustard seeds       -  1 tsp
Onion                   -  1 large size
Green chilies -  2
Turmeric powder   -  1/2 tsp
Besan powder       -  2 tsp (gram flour)
Water                   -  1.25 cups
Salt                      -  as per taste
Coriander leaves   -   2 tbsp

Method:

Boiling Potatoes

• Rinse and wash 3 to 4 potatoes very well and cut into the middle. In a pressure cooker, boil the potatoes along with salt for 3-4 whistles in a medium flame. 
• Once the cooker is cool, take off the potatoes and peel them and smash in a smasher or using hand. keep aside.

Making Saagu:

• Take a deep Kadai/pan, add oil to heat. add mustard seeds and let them splutter.
• Add chana dal, urad dal and fry till color change to little brown.
• Add curry leaves, chopped onions, and green chilies and fry for few minutes or until onions turn transparency. 
• Now add boiled and mashed potatoes and fry for 2 minutes.
• Add water, turmeric powder and besan powder to it and stir well.
• Adjust the salt as per taste, and add more water if the saagu becomes thick. Let it boil for a few minutes in a medium flame.
• Once it is cooked well, switch off the flame and garnish with coriander leaves.
• Serve hot with rava idli or rava dosa.

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Carrot - Beans Palya | Karnataka Special Stir Fry Recipe

The combination of carrot and beans is a perfect dish that goes very well with chapati or paratha. It can be served with rasam and rice as well as a side dish. It is very simple and easy to prepare. This recipe looks simple but very delicious in taste. It is loaded with a lot of nutrients as the main ingredients are beans and carrots. It is dry in texture with its own softness. Carrot beans palya is one of the side dish which is prepared during the wedding, or any other functions.

Cuisine: Karnataka | Cooking: 15 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Carrots              -  2 carrots or 300 grams
Green beans      -  1/4 kg or 300 grams
grated coconut   -  5-6 tbsp
Salt                   -  1 tsp or to taste
Water                -  to boil veggies
Green chilies -  2
Onions              -  1 small size
Turmeric           -  1 tsp

To Tempering:

Mustard seeds  - 1 tsp
Urad dal           - 1 tsp
Chana dal         - 1 tsp
Curry leaves     - 1 spring
Oil                   -  2 tbsp

Method:

1. Wash beans and carrot well in running water and soak water completely.
2. Peel the carrot and discard the edges of beans.
3. Now chop them into small pieces, keep them aside.
4. Bring water to boil and add chopped beans and carrot to boil in a medium flame, until the carrot becomes a little bit of soft.
5. heat a cooking pan/deep Kadai, add oil, mustard seeds. once mustard seeds splutter, add chana dal and urad dal until it turns little brown in color.
6. Now add curry leaves, green chilies, and chopped onion and fry till it becomes transparent. do not fry over.
7. Add turmeric powder and boiled veggies and fry by adding salt to taste for a few minutes.
8. Once it is done, add grated coconut and mix well.
9. Serve hot with chapati.

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Coconut Upma | Sooji - Kayi Uppittu

I am very happy to write this special Kayi/Coconut Upma recipe with you all as this is a very rare recipe that you can find. I feel it's very special as the taste is very nice and different compared to other varieties of upma. I learnt this from my MIL, I was curious to taste this when I saw her preparing for the first time and after tasting I just loved it. 

Usually, people will prepare upma/sooji by using rava/rice etc, but I had never heard/seen coconut upma anywhere. Here I am sharing this recipe with you all today, try this at your home and enjoy the food. This is one of the tastiest and easy to make the recipe. It is nutritive, easy to digest and healthy too. You will get a flavour of fresh coconut, it gives more taste when you eat with a banana.     
                                          

Cuisine: Karnataka | Cooking: 20 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Fresh Coconut      -  1 cup
Broken rice            -  1 cup
Milk                        -   1/2 cup (as required)
Salt                        -   as per taste
Coriander leaves   -  1/2 cup
Lemon                   -  1 or 2

To Temper:

Oil                      -  1 tbsp
Mustard seeds   -  1/2 tbsp
Chana dal          -  1/2 tbsp
Urad Dal            -   1/2 tbsp
Peanuts             -   1 tbsp
Curry leaves      -   1 spring
Green chillies    -   4-5

Method:

1. Take freshly grated coconut and grind it into powder. ( it should not be paste).
2.  In a mixing bowl, add grind coconut, broken rice, salt and mix well by gradually adding milk. ( don't add too much milk, consistency should be thick). keep it aside.
3. Now take an idli cooker and grease idli plates by applying ghee.
4. Now pour this mixer and cook for 10 to 15 minutes in a medium flame.
5. After 15 minutes, switch off the flame and let it cool completely.
6. Once it cools down, take off idlis from idli plates and make it smash using hand. (like upma). set aside.
7. In a deep Kadai/pan, add oil, mustard seeds and let it splutter.
8. Add chana dal, urad dal, Peanuts and let it cook till a little bit brown in colour.
9. Now add curry leaves, green chillies, fry for a few minutes.
10. Once it is fired, add smashed idlis, coriander leaves and mix well until all the tempering ingredients mix together.
11. Switch off the flame and add lemon juice. 
12. Mix it well again and serve hot tasty coconut upma.

                                                  

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Citron Lime Rice - Herlekai Chitranna

Chitranna is prepared in many varieties, this recipe is one among them. The fresh and bitter tang of citron gives a different flavour. We extract the juice and prepare chitranna from it and the peel is used to make pickles which gives an outstanding mouth-watering taste. Citron lime rice is very popular in the southern part of India. This is a seasonal fruit which is good for health. This rice is very easy to prepare and can be prepared quickly.  Here I am going to share the recipe today.

    
Cuisine: India| Cooking: 15 minutes
Preparation: 5 minutes | serves: 3-4

Ingredients:

Cooked Rice             -    1 ½ cups/pavu
Coriander leaves       -   3 tbsp
Green chillies           -    4-5
Turmeric powder      -    1 tbsp
Salt                          -    as per taste
Citron juice              -    1 fruit juice
Onion                       -    1 big size 
Grated coconut         -    ½ cup

To Temper:

Oil                           -   4-5 tbsp
Mustard seeds          -   1 tbsp
Urad dal                  -    1 tbsp         
Chana Dal                -    1 tbsp
Peanuts                   -     2 tbsp
Curry leaves            -     1 spring
Hing/Asafoetida       -    a pinch (optional)

Method:

1. Cook rice apart by adding water in a pressure cooker for 2 whistles in a medium flame and allow it to cool and set aside.
2. Heat a deep pan/Kadai by adding oil in it. Once heated add peanuts and stir till it turns a little brown.
3. Now add mustard seeds, chana dal, urad dal and fry for a minute.
4. Once chana dal and urad dal turn a golden colour, add green chillies, curry leaves and a pinch asafoetida/hing and Fry for a minute.
5. After 1 minute, add onion and turmeric and fry until onion gets transparency and raw smell of turmeric goes well.
6. Once it is done switch off the flame and adds prepared rice followed by citron lime juice and salt.
7. Mix all together properly, check for salt and sourness. If needed add more citron juice and adjust the salt.
8. Garnish with chopped coriander leaves and grated coconut and serve it hot.

Notes:   

• Take care of peanuts, chana dal and urad dal. Do not overcook or undercook as it spoils the taste of the rice.

Moong Dal Gravy/Thove or Dal Fry

Moong dal thove is an easy and simple delicious dish prepared all over India. It has its own unique flavor and color. Moreover, it does not require much masala, hence you don't feel it much spicy. The main ingredients are tomatoes and onions. It contains a high amount of proteins, low cholesterol, and low fat. This is one of our favorite side dish which is often prepared by my mom for chapathi. It is not only served with chapathi but also can be served with hot white rice or Ghee rice or Jeera rice. Here am sharing my mom's recipe today.

Cuisine: Indian | Cooking: 20 minutes
Preparation: 15 minutes | Serves: 4-5    

Ingredients:

Moong dal                -  1  cup

Water                        -  3  cups(to cook dal)
Tomato                     -   2 or 3 medium size
Salt                           -   as required
Grated coconut         -  4 tbsp
Coriander leaves       -  few

Onion                         -  1 medium size

Water                         -  1 1/2 cups (if required)

To Tamper:

Oil                             -   2 tbsp

Mustered seeds        -   1/2 tsp
Curry leaves              -   1 spring
Green chili -   3 to 4

Method:

1. Wash and boil moong dal with 2 cups of water in a deep pan/Kadai in a medium flame until it becomes soft.
2. Now add chopped tomatoes to boiling moong dal and let both cooks completely. Once it has done, add salt as per taste.
3. Meanwhile, take a small pan to tamper, add oil to heat, mustard seeds to splutter, curry leaves, green chilies, and onion, fry until it gets transparent. 
4. Add this tempered to cooked moong dal and tomato mixture. Stir well 
5. Switch off the stove, garnish with coriander leaves and grated coconut.

      Serve hot with chapathi, jeera rice or white rice.

Note:

• If gravy becomes thick add water as required when boiling dal and tomatoes.
• The onion should be fried till transparent as it gives more flavor.
• You can cook moong dal and tomatoes in a pressure cooker, but make sure not overcook (moong dal should not over smashed).

Moong Dal Khichdi - Best HomeMade

This moong dal Khichdi (ಹೆಸರು ಬೇಳೆ ಕಿಚ್ಡಿ ) is prepared with rice and moong dal and topped with ghee. It is a perfect breakfast in the winter season. It is very simple and easy to prepare as it requires only a few ingredients. It is one of the healthy food and the best food for the people who plan for a diet. In India, this is one of the traditional food prepared in everyone's house. The taste my slightly differ as the style of cooking and ingredients used may differ from person to person. Khichdi has a balanced carbohydrate, protein, vitamin C, Calcium, and also a good source of dietary fiber which helps indigestion. The dish can be served at any time of the day. It is a wholesome meal packed with nutrients easy to digest for babies and elders. Here am sharing my style of moong dal khichdi recipe which is very tasty and I am sure you will enjoy it.

Cuisine: Indian | Cooking: 15 minutes
Preparation: 15 minutes | Serves: 4-5

Ingredients:

Moong dal/ Hesaru bele           -  1/2 cup or 1/2 pavu
Rice                                          -   1/2 cup or 1/2 pavu
Water                                        -   3 Cups
Oil                                             -   1 tbsp
Ghee                                          -   1 tbsp
Mustard seeds                           -   1 tbsp
Cumin/jeera                              -   1 tbsp
Black pepper/mensu                 -   1 tbsp
Green chilies -   4-5
Turmeric powder                      -   1/2 tbsp
Cashew                                     -   7-8
Curry leaves                             -   1 spring
Channa dal                               -   1 tbsp
Asafoetida/Hing                       -   pinch
Ginger chopped/paste              -   1/4 tbsp
Salt                                           -   as per taste
Grated coconut                         -   1/2 cup                    
Coriander leaves                      -   1/2 cup
Lemon juice                             -   Few drops

Method:

1. In a frying pan, dry roast the rice and moong dal in a low flame for 3-4 minutes
2. Pressure cook the roasted rice and moong dal by adding 3 cups of water in a medium flame till 2 whistles.
3. Once pressure is out from the cooker, keep it aside and let it cool.
4. In a while, heat oil and ghee in a deep kadhai/pan followed by adding mustard seeds, channa dal, cumin seeds, black pepper, green chilies, curry leaves, cashews and fry for few minutes until cashews turn a little golden brown color.
5. Next add asafoetida, turmeric powder, chopped ginger, and fry for 1 minute.
6. Next, add cooked rice - moong dal mixture to it with adding 1 cup of water and salt. Blend well with spices in a medium flame for 5-10 minutes.
7. If khichdi becomes thick add more water as required, along with water check and add salt as per taste.
8. Always khichdi should be watery because khichdi tends to get thicker as it cools down.
9. At last add a few drops of lemon juice, grated coconut, and chopped coriander leaves. Mix well and serve hot topped up with ghee/ butter, Curd.

Note:

• In khichdi rice and dal should be well cooked.
• Always cook rice and dal in a pressure cooker to make khichdi, else it takes too much time if you do it in an open vessel.
• You can add onion also.
• Topped up with ghee gives khichdi a different aroma and gives more taste.
• Should be served hot as it gives good taste when it is hot.

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Toor Dal Rasam

Bored of eating the same regular food..??? Here is a quick and easy recipe Toor Dal(ಬೇಳೆ ಕಟ್ಟಿನ ಸಾರು) to enjoy your meal. This is one of the famous traditional recipes in India. This is one of the tastiest Rasam which I have had till now among the different types of Rasam. You will definitely enjoy this food during the winter season especially when it's raining, have this Rasam with hot rice and homemade hot Ghee. You can also eat this when you have throat pain or itching. This food can also be consumed post-delivery as most of them actually prefers this Rasam. This is one of the healthy diet food as the ingredients used to prepare this Rasam like Turmeric, Jeera, Garlic is very good to our body. This is one of my most favourite recipe which I am going to share with you all today. Try this at your home and let me know your experience through comments...😊😊

                                               Quick Rasam

Cuisine: Indian          | Cooking: 20 minutes 
Prepare: 10 minutes  | Serves: 5-6

Ingredients:

Toor dal     -  1 cup
turmeric     -  1 tbsp
Tomato      -  1 big size
Tamarind   -  lemon size
Salt           -  as needed
Water         -  1-2 cups

To Temper:

Oil/Ghee                   -  1-2 tbsp
Curry leaves             -  1 spring
Jeera/cumin seeds     -  1 tbsp
Green chillies             -  4-5 nos, for medium spicy
Asafoetida                 -  a pinch
Garlic                        -  7-8 pods

Method:

1. In a pressure cooker add toor dal, tomato, turmeric, water (2 cups) and cook till you hear 2 whistles. Keep it aside for 10-15 mins, let the cooker cool down.
2. Take a pan, add oil/ghee, cumin/jeera till it splutters, next add Green chillies, asafoetida, garlic and fry.
3. Take out the boiled toor dal from the cooker and add it to the pan.
4. In a while, grind the chopped tomato and tamarind separately.
5. When it starts to boil, add the Tomato-Tamarind paste and salt.
6. Cover a lid and cook it with medium flame for 5-10 minutes until it boils.

    A quick tasty Rasam is now ready to serve with hot white rice, homemade ghee and a pickle or papad.

      

Note:

• If the tomatoes are sour, you might need less tamarind paste. Adjust the tamarind paste accordingly.
• You can use red chillies too, use chillies (Green/Red) more if you want it to be spicy.
• Replacing cumin seeds with mustard seeds also makes Rasam tasty, but I prefer cumin seeds as it gives different aroma in the Rasam.
• Turmeric, jeera and garlic are healthy food and main ingredients to this Rasam, try not skipping those.

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