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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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 :)
                                       

                                                         

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.

Spinach & Pigeon Pea Rice - Palak & Togari Kayi Rice

So today am sharing a healthy recipe which is loaded with a lot of nutrients, antioxidants and considered as one of the very healthy food. The ingredients which I mainly use here is spinach and pigeon pea. It contains high vitamin A, calcium and folic acid etc which is very important for our body, especially for expectant mothers and also post-delivery. Eating spinach and pigeon pea has healthy benefits in several ways. I use spinach every alternative day in form of Parata, bath and playa. Here I am sharing spinach pigeon pea rice bhath recipe with you all. (ಪಾಲಕ್ ತೊಗರಿ ಕಾಳು ಅನ್ನ).

Cuisine:  Indian | Cooking: 20 minutes

Preparation: 10 minutes | serves: 4-5

Ingredients:

Rice               -   1 cup/pavu

Spinach         -   2 bunches

Pigeon pea     - 1 cup

Water             -   2 1/2 cups

Salt                -   as per taste

To Temper:

Onion                     -    1

Curry leaves          -    1 spring

Oil                          -   4tbsp

Mustard seeds        -   1 tbsp

Bay (Paulo) leaf      -   2

Spices Paste:

Coriander seeds      -    2 tbsp

Garlic                      -    1 whole

Cinnamon               -    2

Moggu                    -    2

Cloves                     -   2

Grated coconut       -   1 cup

Turmeric                 -   a pinch

Green chillies         -   4-5

Method:

1. Before you start, rinse rice for 10-15 minutes and keep aside.
2. Meanwhile add water in a deep pan/Kadai, let it boil in a small flame until it becomes warm. 
3. Wash well, spinach and pigeon pea. Chop spinach into medium size.
4. Now Take a jar and add all above-mentioned spices, grind well by adding little water and make a well-blended paste.
5. Heat oil in a pressure cooker. Add Mustard seeds, bay leaf and curry leave fry for half a minutes in a medium flame.     
6. Now add onion and pigeon pea, and keep frying them till the onion turns into golden brown colour. It takes 2-3 minutes to fry.
7.  Now add chopped spinach and ground spices paste and blend well.
8.  Add rinsed rice, warm water and salt to this and stir well for 1 minute and let it boil for 5 minutes.
9. After 5 minutes taste and add salt if needed, and then close the lid and cook until two whistles.
10. Once the cooker cools mix it well and serves spinach pigeon pea rice bath with raitha.  

Notes:     

• You can use basmati rice instead of the regular one.
• For tempering, you can add cashews for a good flavour.
• Instead of pigeon pea, you can use white Kabul or Lilva beans (avarekalu).

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).

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 :)

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.

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

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