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).

If you like this post, kindly comment below and do share your valuable response. Thank you :)

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.

If you like this post, kindly comment below and do share your valuable response. Thank you :)

                                     

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.

                                                  

If you like this post, kindly comment below and do share your valuable response. Thank you :)

Radish Leaves Chutney | How to make Radish Leaves Chutney

We prepare sambar, raitha with radish, but we totally neglect its leaves. But today am sharing healthy and the nutrient recipe which can be prepared using the radish leaves, you can prepare yummy chutney/gravy which goes well with chapati, rotti, dosa and even with hot rice. It is an easy recipe that doesn't take so much time. This amazing and mouthwatering Radish Leaves Chutney takes 10 minutes for the preparation and 10 minutes for cooking.

When you want to prepare something very tasty and delicious for any party or special occasion then Radish Leaves Chutney will be the best option for you. The flavor of Radish Leaves Chutney is unforgettable and you will enjoy each and every bite of this. Try this Radish Leaves Chutney at your home during a weekend and I am sure your family and friends will definitely enjoy this food.

Cuisine: Karnataka | Cooking: 10 minutes
Preparation: 10 minutes | Serves: 4-5

Ingredients:

Radish Leaves          -   2 cups
Oil                           -  1 tbsp
Grated Coconut        -  1 cup
Tamarind                 -  1 lemon size
Roasted gram           -  1 tbsp
Sesame                   -  1/2 tbsp
Poppy seeds            -  1/2 tbsp
Green Chilli           -  3-4
Turmeric                 -  1 tsp
Salt                        -  as needed
Cloves                    -  1
lavanga                  -   1
Water                    -   as required
Onion                    -  1 small size
Chana d                -  1 tsp
Urad d                 -  1 tsp
Mustard seeds       -  1 tsp

Method: 

1. In a deep Kadai/pan, add 1 tsp of oil, chana dal, urad dal and saute for few minutes.
2. Now add onion and let it turn transparency, and add radish leaves, fry till the raw smell of leaves goes off or about 4-5 minutes in a medium flame. Once it is done let it cool.
3. In a jar, add all the remaining ingredients include fried items, and grind it into smooth paste by adding water and salt.
4. Now radish leaves chutney is ready. Serve with chapati, rotti, or hot rice with pickles.

My Tip:

You can add a little bit of jagger.

If you like this post, kindly comment below and do share your valuable response. Thank you :)

                                                                       

Palak | spinach - Paratha

Palak paratha is a healthy and nutritious food. It is considered as one of the healthy Indian flatbread. There are different types of parathas that we can see which is prepared by different kinds of stuff inside. Will share my Mooli Carrot Palak Paratha recipe soon. Aloo paratha is mainly famous in north India. We don't need any gravies for parathas, it just goes well with ghee, butter, chutney powders, carrot - beans palya or Raith. You can prepare this for breakfast, evening time, and kid's lunch box as well.

It is an extremely simple and easy recipe. Spinach contains a lot of fiber, minerals, and vitamins. Here I just used chopped palak to make this paratha. it has really come out very tasty. You can directly add chopped spinach into wheat flour and knead a dough. There is another way to do palak/spinach paratha by making palak leaves puree and add into wheat flour to knead. It makes parathas a completely greenish color. Always choose fresh spinach leaves to prepare this paratha as it gives the best flavor.

Cuisine: Indian | Cooking: 10 minutes
Preparation: 10 minutes | Serves: 5

Ingredients:

Wheat flour           -    2 cups
Salt                       -    as per taste
Spinach/palak       -   1 bunch
Water                    -   as required
Red chili powder  -   1/2 tbsp
Oil                         -   2 tbsp  (to knead dough)

Method:

1. Wash and soak the extra water from spinach and chop into small pieces.
2. In a frying pan, add 1 tbsp of oil and chopped spinach and fry for 2-3 minutes to remove the raw smell of palak. 
3. Now take a deep Kadai/bowl, add wheat flour, fried palak/spinach, salt as per taste, red chili powder. 
4. Mix all ingredients well and start kneading by adding water gradually until all ingredients combine together and until the dough becomes soft. 
5. Add oil, at last, to avoid dough stick into the bowl. 
6. Once it is done, cover with cotton clothes and let it sit for 15-20 minutes
7. After 20 minutes, take the dough and make it into small size balls and dump with flour to roll.
8. Heat a nonstick tawa pan; Start rolling the dough into 3 inches and fold it into a triangle shape and again roll it for chapathi size.
9. Place a paratha on tawa and cook for 1-2 minutes in a medium flame.
10. Flip the naan to the other side and cook for 1-2 minutes, until brown spot appears on it.
11. Now healthy spinach paratha is ready to serve. serve it hot with your favorite sides.

If you like this post, kindly comment below and do share your valuable response. Thank you :)
                                       

                                                         

Avarekalu / Lilva Beans & Sabsige Soppu / Dill Leaves - Flattened Rice Bread

Seasonal dishes with seasonal veggies is the best time to prepare your favourite dishes. So avarekalu season is here now, everyone is making a variety of dishes from it. Today am going to share avarekalu rotti, here I include dill leaves to get more taste and make it healthy breakfast. This is one of the most healthiest or famous recipes in Karnataka which everyone loves to eat and start your day with a happy tummy. Avarekalu season is going on, I have posted Avarekalu Saagu Recipe This is something similar to akki rotti, I made this using dill leaves, lilva beans and onions. Here I am going to share the recipe with you all today, just prepare this for your breakfast or for an evening snack and enjoy the food.

Cuisine: Karnataka | Cooing: 10 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Rice flour                       -   1 cup
Flattened rice (poha)     -   1 cup
Dill leaves                      -   1/2 cup
Green chillies                -    2
Salt                                -   as per taste
Cumin seeds                 -   1 tbsp
Onion                            -    1
Avarekalu/Lilva beans  -    1/2 cup (overnight soaked and peeled)
Water                            -    as required
Oil                                 -    as required

Method:

1. Soak flattened rice/poha with 1/2 cup of water for about 30 minutes.
2. Wash dill leaves well and soak all water. chop dill leaves and onions into small length.
3. Overnight soaked and peeled lilva beans/avarekalu
4. Take a deep bowl to add rice flour, soaked poha, chopped dill leaves and onions, chopped green chillies, cumin seeds, oil and salt as per taste.
5. Mix all the ingredients well and make a soft dough by adding warm water little by little and knead it for about 10 minutes. make sure dough should not get sticky.
6. Cover it with a damp cloth and rest for about 15 minutes.
7. Now to prepare a rotti, heat a non-stick Tawa/pan in a medium flame.
8. Spread a large piece of plastic cover/rotti cover, grease with oil.
9. Now take a small orange size dough and place it in the centre of plastic cover/sheet.
10. Start flattening it out until you get rotti size. use bit of oil between while flattening the dough.
11. Lift the cover along with rotti and carefully remove rotti from plastic sheet and place it on Tawa. 
12. Drizzle a little bit of oil along the edges of the rotti and let it cook.
13. Once it looks half cooked, flip the rotti over a spatula to cook another side.
14. Cook both the side until rotti turns little brown colour in between.
15. Switch off the flame, serve hot topped with butter/ghee.
16. It can also be served with Peanut chutney and  Curry Leaves Chutney Pudi.

If you like this post, kindly comment below and do share your valuable response. Thank you :)

Instant Rava Idli

Rava idli is one of the most popular south Indian breakfast. It is made up of with Rava/semolina/sooji. This Rava idli is very easy and quick to prepare as there is no need for grinding and fermenting is required. Using fresh curd makes Rava idlis tastes well. It goes well with coconut chutney or tomato saagu. For preparing puffy and soft idlis mainly you require two ingredients which are fresh curd and roasted Rava. Here I am going to share this recipe with you all today.

Cuisine: Indian | Cooking: 20 minutes

Preparation: 5 minutes | Serves: 4-5

Ingredients:

For Idli Batter

Roasted Rava/sooji     -  2 cups

Thick curd                 -  1 cup

Water                       -  1 cup (adjust thickness)

Salt                          -  as needed   

Coriander leaves        -  3 tbsp

Grated carrot             -  4 tbsp 

Baking soda               -  1 tbsp

To Temper:

Mustard seeds      -   1 tbsp

Chana dal            -    2 tbsp

Urad dal               -   1 tbsp

Curry leaves         -   1 spring (chopped)

Broken Cashews   -    8-7

Oil                       -    1 tbsp

Ghee                    -    1 tbsp

Baking soda          -    1 tbsp

Green chillies        -    1-2 (chopped finely)

Method:

• In a pan, add oil and ghee to heat, once heated add mustard seeds to splutter, followed by chana dal, urad dal and broken cashews. saute till dals and cashews turn little brown, it takes about 1-2 minutes.
• Now add chopped curry leaves, chopped green chillies and fry for few minutes.
• Once done with tampering, low the flame and add roasted Rava/sooji into it and start frying for 2-3 minutes.
• Rava should be mixed well with tampered ingredients. once it has done, switch off the flame and keep it aside to cool.
• Once it cools completely, take Rava mixture and add curd, salt to taste and baking soda and mix well.
• Check the salt and adjust the batter thickness by adding water. Let the batter be medium thick. Mix it well and set it for 10 minutes.
• Meanwhile, prepare an idli maker to stand by greasing with ghee/oil. Add glassful of water and pour in idly cooker/steamer and keep it aside.
• Now take a Rava batter, mix well again and immediately pour in the idli maker stand.

• Place the idli maker stand in the idli cooker/steamer and cook for 10-15 minutes in a medium flame. 
• You can insert a knife or spoon in the centre of the idli to check if it is cooked properly.
• Once it is done, remove the idli stand from cooker/steamer and let it cool for 2-3 minutes. (don't take off the idlis from idli moulds/stands when it is hot, you won't get proper puffy idlis as it sticks to moulds)
• After a few minutes or once it cools off, apply little oil/ghee to spoon and remove idlis using it.
• Serve with coconut chutney or tomato gojju/gravy.

If you like this post, kindly comment below and do share your valuable

response. Thank you :)

Bread Upma - Best Evening Snacks

Bread upma is one of the best times to pass snacks to have along with hot coffee in the evening. It is a very easy and quick recipe and ideal for your kid's lunch box. The only ingredients mainly required are bread, which is readily available in the market/shops and ingredients for tempering. If the edges of the bread hard, then slice them off or no need of removing it. Bread upma can be made up with fresh bread or sometimes when you have leftover bread and you are bored of eating plain bread you can prepare this recipe and serve it when it is hot with tomato ketchup/sauce to get the yummy taste.  

  
Cuisine: Indian | Cooking time: 10 minutes
Preparation time: 10 minutes | serves: 4-5

Ingredients:

Bread slices             -  15 
Oil                          -  6 tbsp
Mustard seeds         -  1 tbsp
Chana dal               -   1 tbsp
Urad dal                 -   1/2 tbsp 
Green chilies -   5-6 slit lengthwise    
Curry leaves            -   1 spring
Ginger-Garlic paste  -   1 tbsp
Chopped onion        -   1
Turmeric powder     -   1 tbsp
Sugar                     -   1 tbsp
Salt                        -   as required
Coriander leaves      -   2 tbsp
Grated coconut        -   1/4 cup
Lime juice               -    few drops

Method:

• Firstly roast the bread slices both the sides on a Tawa in a medium flame into a golden brown and crispy.

• chop all the bread slices into small pieces. remove edges if the bread is hard and also chop onions too and keep aside.                                                                                                              

• Take a deep Kadai/pan, heat oil, and ghee. when oil is warm add mustard seeds, chana dal, urad dal, and fry till dals are turned brown in color.

•   Once it has done, add curry leaves, ginger-garlic paste, and saute for 2-3 minutes.

• Now add chopped onions and fry till onions get transparency. Half fry the onions always gives an outstanding flavor to any kind of dish.

• Now add turmeric and saute till the raw smell of turmeric goes well.

•  Once it gets mix well, add slit lengthwise green chilies and saute for 2-3 minutes. Adjust the chilies according to your preference. 

                          

• Now add sugar(optional), salt and mix well. If you making upma with sweet bread, then you can skip the sugar. and adjust the salt as per taste. 

• After adjusting the salt, add chopped coriander leaves and grated coconut. and mix fell.

• Now its time to add chopped bread slice. make sure while string bread slice mixes up well with tampering ingredients along with ghee.

• At last mix well by adding a few drops of lemon juice. Bread upma is ready to serve. 
• Serve when it is hot with tomato sauce/ketchup.

If you like this post, kindly comment below and do share your valuable response. Thank you :)

Broken Rice Upma - Akki Thari Uppittu

This is one of my favorite recipes which is made with broken rice instead of rawa/sooji. It is very tasty and mouthwatering too, it can be served for breakfast or evening snacks. This broken rice upma(ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು)tastes different
from the regular upma. If you use lilva beans to this, you will get an unbeatable aroma which makes this upma very special. It can be served by making it into small balls too, as the same look a little attractive for kids. 

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/snacks 

Prep Time: 5 mins         |  Cook time: 15 mins    |  Serves: 3-4

Ingredients:

Broken rice                  -  2 cup

Water                          -  5 cups

Onion                          -  2

Green chilies -  6-7

Curry leaves                -  1 spring

Oil                              -  3-4 tbsp

Salt                             -  as needed.

Grated coconut             - 1 cup

Coriander leaves           -  few

Ginger                         -  1 Inch (optional)

Lemon juice                 -  Few drops

To Temper:

Ghee                  -  2 tbsp

Mustard seeds     -  1 tbsp

Urad dal             -  1 tbsp

Channa dal         -  1 tbsp

Hing/asafoetida   -  1/4 tbsp   

Cashew               -   6-7

Method:

1. Heat a Kadai/pan to dry roast broken rice in medium flame until a roasted smell of rice goes and till it turns light golden brown. Set aside to cool.
2. Meanwhile, let water complete boil.
3. Take another pan, heat oil and ghee. add given Temper items, mustard seeds, urad dal, channa dal, cashews, curry leaves, asafoetida/hing, green chilies, and curry leaves. Fry them all.
4. Now add chopped onion and ginger, fry till raw smell goes and saute till it becomes transparent. Don't fry too much it makes broken rice upma fresh less.
5. Add 5 cups of water and salt and bring it to boil. When water starts boiling, Taste the water to check for salt, if it is slightly salty, it will be perfect once to add broken rice.
6. Once it has done, now reduce the flame to low and start adding broken rice slowly with one hand and stir continuously with the other hand, so that it does not form lumps to the boiling water.
7.  It Will splutter so be careful with it. Mix well until it becomes thick by absorbing water.
8. Now cover with a lid for few minutes. be sure flame should be low after boiling water.
9. After 5-6 minutes, switch off the flame and stir well with few drops of lemon juice.
10.  At last, garnish with coriander leaves and grated coconut.

        Delicious broken rice upma ready to eat. Serve hot with curd or chutney.

Note:

• The water quantity is more for this broken rice upma because rice observes more water when it starts boiling.
• Half fry of onions makes upma more tasteful.
• adding cashew is optional.
• Few drops of lemon juice at the end give little tangy taste.
• This is plain upma. you can add tomato or other vegetables like lilva beans, beans, carrot, or potato.

If you like this post, kindly comment below and do share your valuable response. Thank you :)