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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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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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 :)

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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Garlic Chutney/Bajji

The food which is made from garlic is always healthy one. You will enjoy this food especially during winter or rainy season. Today am sharing recipe of garlic bajji which is also called as garlic chutney. This food can be served to moms post delivery and you hardly find this type of recipes. You can find this tasty food majorly in  southern part of India. It goes well with hot rice and Ghee, also with chapati and dosa.

Cuisine: south Indian        | Cooking: 15 minutes

Preparation: 10 minutes   | serves: 4-5

Ingredients:

Coriander seeds      -   1 cup

Red chillies             -   5-6

Garlic                     -  2 whole

Tamarind               -  1 lemon size

Salt                       -  as per taste

Pepper                   -  10 seeds

Cumin/jeera           -  ¼ tbsp

Dry coconut           -   ½ (make it half from one dry coconut)

Curry leaves          -  1 spring

To Temper:

Oil                    -  5 tbsp

Mustard seeds   -  ¼ tbsp

Curry leaves      -  1 spring

Garlic                 -   1 whole

Hing/asafoetida   -   a pinch

Method:

1. Dry roast all the ingredients (except tamarind and dry coconut) in a frying pan separately. The flame should be medium while frying. Fry each of the ingredients for 2-3 minutes at least or till the colors turn little golden brown.
2.  Once done with frying, keep it aside and let it completely cool to grind.
3.  In a jar, first, add all roasted ingredients and make a fine powder without adding water.
4. Once its done, now add dry coconut, tamarind, salt and Grind by adding water to make a thick paste. (check the taste and add salt at this stage if required).
5. Ground paste thickness should be like chutney consistency. do not add too much water while grinding.
6. Take a pan to temper, add oil, mustard seeds, curry leaves, garlic, and a pinch of hing. Fry all and add the ready paste and mix well.
7. Let it boil in a low flame for few minutes or till oil flows on top of bajji. Once its done switch of the flame.

Serve with hot rice topped with ghee.

Notes:   

•  If you want it for long period, once it cool and store in the air container box and refrigerate. It can long last for 1 week.

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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Mossoppu - Mashed Green Leaves Sambaar

This is one of the most famous ever lite recipes in village side. Mossoppu(ಮೊಸ್ಸೊಪ್ಪು ಸಾರು) means mashed green leaves sambar. It is made up with toor dal and mixed green leaves like dill leaves, methi leaves, palak leaves, spinach leaves, fenugreek leaves, amaranth leaves etc.., It is a famous south Indian dish. It goes well with Ragi Mudde or Ragi Ball is a softball prepared using finger millet flour. This is the most popular combination in the southern part of India. Along with mossoppu, Upsaaru and Bassaaru go very well with ragi mudde. Soon I will share the recipe. But you can prepare it using any combination of leaves depending on the availability and the taste. Here I used all above-mentioned leaves. 

                                                             Mossoppu Sambar

                  

Cuisine: South Indian | Preparation time: 15 min

Cooking time: 30 min | Serves: 5-6

Ingredients:

Mixed green leaves                                                                -  Bunch

(dill, amaranth, fenugreek, spinach, methi, palak)

Toor dal/Split pigeon peas                                                      -   2 cups
Chopped Onion                                                                      -   2 medium-sized
Turmeric                                                                                  -   a big pinch
Rasam powder                                                                        -   1 tbsp

Salt                                                                                          -  as needed
Lemon                                                                                     -  few drops

To Temper:

Oil                         -  2 tbsp  
Mustard seeds      -  1tbsp
Cumin seeds        -  1tbsp                    
Curry leaves         -  1 spring
asafoetida            -  a pinch
Garlic                   -   6 pods

For Masala:

Grated coconut    -  1 cup
Green chillies       -   6-8 nos, more or less
Tamarind              -   small lime size
Tomato                 -   2 medium-sized



Method:

1. Wash, soak and finally chopped all green leaves and keep aside.
2. Pressure cook the toor dal and green leaves by adding a pinch of turmeric powder and required water for 2 whistles in a high flame. Reduce to low flame after 2 whistles and cook for 5 minutes.
3. Once it has done, make it cool and half grind the boiled toor dal and green leaves along with the given ingredients For Masala. set aside. You can mash it by hand also.
4. In a frying pan, add oil, followed by the ingredients mentioned for Temper. once the aroma of garlic gives out, add chopped onion and fry till it turns golden brown. The flame should be medium.
5.  Next add ground masala paste(toor dal and green leaves paste), Rasam powder, salt. mix well and bring it to boil in a medium flame for 5-10 minutes.
6. Once it has done, switch off the stove and let it cool.
7. At last, add a few drops of lemon juice.

  Now mossoppu is ready to eat. serve hot with rice or ragi mudde/finger millet ball.





Notes:

• Dantina soppu (amaranth leaves), menthe soppu (fenugreek leaves), palak soppu (spinach), sabsige soppu (dill leaves). If you are in Karnataka, you can ask the vegetable vendor to give mixed greens to make masoppu. They will mix some 6-7 kinds of leaves.
• Few drops of lemon juice give a different aroma. you can skip this if you don't want tangy side.
• You can use red chillies instead of green chillies.
• Don't grind toor dal and green leaves too much. make it a thick paste, you can find half mashed leaves while eating.
• You can also cook toor dal and green leaves separately.

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