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.

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No yeast No Eggs - Garlic Butter Naan

Most awaited and my favorite recipe is here. Garlic butter naan gives a well-blended taste of butter and garlic. It can usually be made up of yeast and eggs to get naan fluffy and soft. Those who don't eat eggs or yeast but want to prepare naan, then this recipe is for you. 

Today am sharing the recipe of garlic butter naan without yeast and eggs. Without using yeast and eggs can naan get fluffy and soft..!!!? The answer is yes., You can replace it by using baking powder and baking soda. These two ingredients help to make naan soft and get a fluffy texture. It is very simple and easy to prepare it takes less than an hour. Homemade naan is always healthier too, I did this on Tawa without using the oven. 

Garlic butter naan is majorly found in north India you can see it in all the menus in all the restaurants. It goes well with Chana Masala, Kaju Gravy ( Will share recipes soon). It is coated with chopped garlic, chopped coriander leaves, and melted butter. 

Cuisine: India | Cooking: 10 minutes
Preparation: 15 minutes | Yield: 8

Ingredients:

Curd/Yogurt              -     8-7 tbsp

All-purpose flour        -     3 cups

Oil                           -     2 tbsp

Milk                         -     7 tbsp

Sugar                      -     1 tsp

Salt                         -     1/2 tsp

Garlic paste             -     1 tsp

Baking powder         -     1/2 tsp

Baking soda             -     1/2 tsp

For Topping:

Chopped garlic         -   10 

Butter                     -   1 cup 

Coriander leaves      -    4-5 tbsp 

Method:

1. In a large bowl, add all the ingredients (except toppings) to make a garlic butter naan dough
2. Mix all the ingredients by adding milk in between until dough comes together, add little bit of oil to avoid sticky at last.
3. Make sure, the dough should not dry and not sticky. Cover the dough in a cotton clean cloth and let it sit for 30 minutes.
4. Meanwhile, mix topping ingredients, melted butter, garlic, and coriander chopped into small. Mix all together and keep it aside.
5. After 30 minutes, take the dough and make it into small size balls and dump with flour to roll.
6. Heat a nonstick Tawa pan; Start rolling the dough into a thick and oval shape. Place naan on tawa and cook for 1-2 minutes in a medium flame.
7. Flip the naan to other side and cook for 1-2 minutes, until brown spot appears on it.
8. Once done with the cooking, immediately apply mixed topping ingredients on it.
9. Now garlic butter naan is ready to serve. Serve hot with Chana masala or any nonveg gravy.

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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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.

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.

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

Yummy Curry Leaves Rice

Hello All, hope you are doing great.!!! My passion for cooking begins on Friday mid-noon after a quick lunch. Today my mother in law made delicious rice using curry leaves (ಕರಿಬೇವಿನಾ ಅನ್ನ). It was so yummy and made with fresh curry leaves and its easy to prepare. I think this is one of the best recipes to prepare quickly for your hubby and kid's lunch box. This is a quick and healthy dish made up of rice, that makes your day with a yummy lunch.  So here is my first recipe which is going to publish for you all. 

  

Recipe cuisine: Indian |  Recipe category: Lunch/dinner
  Prep Time: 15 mins   |  Cook time: 20 mins |  Serves: 3 - 4 

Ingredients:

Onion                             -  1
Curry Leaves Powder        -  3-4 tbsp (more if required)
Salt                                -  as needed
Grated Co count           -  2 tbsp
Rice (regular)                -  1 cup
Coriander Leaves         -  1/2 hand
Lemon Juice                 -  few drops

To Temper:

Oil                        -  1 tbsp
Ghee                    -  1 tbsp
Mustard Seeds    -   1/4 tbsp
Urad Dal               -  1/2 tbsp
Channa Dal          -  1/2 tbsp
Peanuts                -  1 tbsp
Red Chilli             -   3-4

Method:

1. Soak the rice for 20 minutes. Regular rice goes well instead of basmati. 
2. Add 1 & 1/2 of water to 1 cup of rice and pressure cook for 2 whistles. when done, allow this to cool in a wide bowl. 
3. Heat oil & ghee in a pan and add the mustard seeds, peanuts, urad dal, channa dal, red chili, and roast till golden brown.
4. Next, add onion and fry till the raw smell disappear. Be careful not to get any of the ingredients burnt.
5. once it turns golden brown, add Curry Leaves Powder and fry a bit.
6. Switch off the flame and add rice, salt, grated coconut and mix well and make it cool.
7. Once it cool, add coriander leaves and few lemon juice to get the best taste.
8. Serve hot with raitha.

NOTE:

• Use regular rice to get a yummy taste.
• Use cashew for a rich taste.
• adding a few drops of lemon juice makes rice complete.
• Refrigerate curry leaves powder up-to one month 

For curry leaves powder, check my curry leaves chutney pudi recipe.

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