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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Tangy - Tomato Rice

Chitranna is one of the favorite rice recipes for most of the rice lovers. Chitranna can be prepared by using either lemon or tomatoes. So today am sharing tomato chitranna made with tangy tomatoes and onions. It is a very easy and quick recipe and also tastes really good. Few people think tomato rice is nothing but a tomato bath but its wrong. Tomato bath is completely different from tomato rice. Tomato bath is prepared using masala items but in tomato rice, we don't use any masala.

 

This is a Karnataka style of rice. We can prepare this by using leftover rice or when you are in hurry, and on lazy Sundays, And ideal for lunch box. It looks very simple and requires fewer ingredients. But tastes really good, we can feel the flavor of tangy tomato, half fry onion, and chili tastes. It is totally yummy food for me and I just love this food. Try it out in your home, taste it, and give your feedback.

Cuisine: South Indian | cooking: 15 minutes
Preparation: 15 minutes | Serves: 4-5

Ingredients:

Cooked rice      -   1 pavu/cup
Water              -   2 glass/cups
Tomatoes         -   4
Onion               -   1
Oil                   -   4 tbsp
Mustard seeds   -   1 tbsp
Chana dal         -   1 tbsp
Peanuts            -   2 tbsp
Curry leaves      -   1 spring
Green chilies -   4-6
Turmeric            -   1/2 tbsp
Salt                   -   as per taste
Coriander leaves -   2 tbsp

 Method:

1. First, pressure cooks the rice by adding water and cook for 2 whistles in a medium flame.
2. In a meantime, chop the tomatoes, onions, and coriander leaves into small, and chop green chilies into slit lengthwise and keep aside.
3. Check the cooker, if pressure is out from cooker or once cooker cools down, open the lid and transfer the rice to a wide bowl and let it cool.
4. Take a deep pan/Kadai, add oil followed by mustard seeds, chana dal, urad dal, and peanuts and fry till they turn into little brown color.
5. Now add curry leaves, green chilies, turmeric, and fry for 2 minutes. Next, add onions and half fry or fry till it turns transparency. (half fried onions always gives better taste)
6. Take chopped tomatoes and add them into it and saute till raw smells go off. it takes about 2-3 minutes.
7. Once all done, switch off the flame and add cooked rice and mix well.
8. Add coriander leaves and serve hot.

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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.

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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.

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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.

Beet Root Sambar - A Tangy BeetRoot Lentil Gravy

Beetroot is used as one of the main vegetables to prepare sambar and palya. It's very colorful, tasty and healthy too. Beetroot itself is sweet in taste, by adding little tamarind or sour tomatoes you will get a well-blended taste of sourness and sweetness, which gives you a yummy gravy/curry/sambar. Here I am giving you the recipe of sambar which can be served with rice, dosa, or chapathi.

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

Ingredients:

Toor dal                   -    1 cup
Beetroot                  -     2 medium size
Onion                      -    1 medium size
coriander leaves       -    2 tbsp
Salt                         -    as per taste
Sambar powder        -   1 tbsp (for spicy add one more tbsp)
Water                      -    5-6

To Temper:

Oil                      -  1 tbsp
Ghee                  -   1 tbsp 
Asafoetida/hing   -   a pinch
Mustard seeds     -  1 tbsp
Cumin seeds       -  1 tbsp  
Curry leaves        -   1 spring

To Grind:

Green chilies -  2-3
Grated coconut    -  1/2 cup
Ginger-Garlic       -  both 1/2 tbsp 
Turmeric powder  -  1/2 tbsp
Tamarind             -  1 small lemon size(optional)
Tomato                -  2 small size

Method:

1. Pressure cook toor dal and beetroot for 2 whistles in a medium flame. Set aside till pressure out from cooker and cool.
2. In a while, add grated coconut, green chilies, ginger-garlic, turmeric powder and tamarind in a jar and make a soft paste by adding water.
3. Once all done, take a deep pan/Kadai, add oil and ghee to heat. once heated add mustard seeds, cumin seeds, asafoetida, curry leaves fry few minutes.
4. Now add onion, fry till it gets transparency. now add the prepared paste and fry for 2 minutes.
5. Next add cooked toor dal-beetroot mixture, followed by water, sambar powder, and salt. cook well in a low flame until powder and salt observed well.
6. Now switch off the flame and garnish with coriander leaves.

Notes:

• Onion is optional, you can skip if you don't like adding it.
• Beetroot itself is sweet so no need of adding jaggery.
• You can add little potato and carrot as an optional vegetable to the sambar along with beetroot.

If you like this post, kindly provide your valuable comments below and do share your experience with your friends and family. Thank you :)

Beet Root Palya - Karnataka Style Recipe

Beet Root Palya(ಬೀಟ್ರೂಟ್ ಪಲ್ಯ) is a simple authentic south Indian food which is used as a side dish. This is one of the most simple, easy, and healthy recipes. It is one of the best vegetables for heart patients as it helps to lower blood pressure. Beetroot contains high potassium and has rich minerals in it. This dish can be served with Chapati, Dosa, and Dal sambar - rice. Here I am going to teach you how to cook a healthy Beetroot side dish today. 

Cuisine: India | Cooking: 15 minutes

Preparation: 10 minutes | Serves: 2 

Ingredients:

Chopped Beetroots     -  2
Chopped Onion          -  1
Green Chilly              -  4
Grated coconut          -  1/2 cup
Mustard seeds           -  1/2 tbsp
Channa Dal               -  1 tbsp
Urad dal                    -  1 tbsp 
Coriander leaves        -  Few
Curry leaves              -  1 spring
Oil                            -  1 tbsp
Salt                           -  as needed

Method:

1. Cook Beetroot in a pressure cooker along with salt and water until 1 whistle and let it cool.
2. Chop the cooked beetroot into small pieces and keep it aside.
3. Heat oil in a pan, add mustard seeds to splutter, add urad Dal, Channa Dal and fry till it turns golden brown.
4. Now add Green Chilly, Onion and fry till it gets transparency (Half Fry).
5. Add chopped Beetroot and grated coconut in it and stir well.
6. At last garnish with chopped Coriander leaves (add a little salt if needed) and heat it for 5 mins
7. Mix the content well and your dish is now ready to serve.

Note:

• You can add a few drops of lemon juice at the end if you want a little sour side.
• You can also boil beetroot directly without using a pressure cooker.
• Here am using chopped beetroot to make palya, you can grate the beetroot to do the same.

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Ragi Mudde/Ragi ball - Finger millet Flour Recipe

Ragi Mudde(ರಾಗಿ ಮುದ್ದೆ) is a typical wholesome meal, which is made by ragi flour.
It is one of the most popular food in the southern part of Karnataka which is considered as a staple food. It is mainly served with sambars like Mossoppu, Upsaaru, or Bassaaru. If you are non-vegetarians then this goes well with chicken gravy/curry. This is one of the easiest recipes if you get to know how to prepare it for which you just need water, Ragi flour, and Ghee. Basically, ragi is one of the nutritious and healthy food, this can even be feed' ed to babies from 7 months which is prepared in the form of semi-liquid since its easy for digestion. This is called as ragi malt(ರಾಗಿ ಸರಿ). Using Ragi in your daily meal keeps your
bones strong, as it contains high proteins and is rich in minerals. 

Cuisine: India | Cooking: 20 minutes
Preparation: 10 minutes | Serves: 1

Ingredient:

Ragi flour     -   Approx 2 cup
Water          -   1 cup 
Salt             -   If needed (Optional)
Ghee           -   3-4 tbsp

Method:

1. Take 1 cup of water in a non-stick bowl. 
2. Add 1/4 of flour to water and stir it well until it mixes well with water ( Add Salt if required)
3. Cook it in low flame and keep stirring it until the content becomes little thick
4. Once it becomes little thick then leave it for 5 mins, let it boil
5. Then add some more Ragi flour to it and mix it well (The more flour you add the ragi ball becomes thick if you like it to be soft then add less)
6. Once you mix it well take around bowl apply some ghee to the bowl to prepare the Ragi ball.
7. Applying Ghee will help you to prepare the Ragi ball without sticky to the bowl and also it gives you taste.
8. Once Ragi ball is prepared serve it hot with Veg Sambar or Chicken/Mutton Gravy.

Note:

• Salt is optional, if required add 1/4 tbsp.
• Add ghee in the second step if needed.

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