White Chick Peas (Kabuli Chana) Curry

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Ingredients

½ cup White Chick Peas or Kabuli Chana (soaked overnight)

1 Tomato, cut into 4 pieces

1 Onion, cut into 4 pieces

10 Cashewnuts

1 tsp Melon seeds

1 Cardamom

½” piece Cinnamon

2 Cloves

½ tsp Ginger-Garlic paste

½ tsp Garam Masala

½ tsp Red Chili Powder

½ tsp Coriander Powder

½ tsp Turmeric Powder

1 tsp Kasuri Methi

1 tsp fresh cream

Method

  1. Pressure cook the soaked chana in two cups of water till done. It may require 5-6 whistles. Set it aside.
  2. Cook the onion, tomato, cashewnuts and melon seeds for 5 minutes and grind it to a fine paste.
  3. Heat oil. Add the cardamom, cloves and cinnamon. Add the ginger garlic paste and fry for a minute.
  4. Next, add the paste made in step 2. To that, add the garam masala, red chilli powder and coriander powder. Fry this mixture for a few minutes.
  5. Add the boiled chana and mix well. Add salt to taste. Let this mixture boil well. Once it is done, add the Kasuri methi and the fresh cream. The Chickpeas Curry is ready to serve.
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Maddu Kool (Medicinal Rice)

thejoyofhealthycooking

In Coorg, during the monsoon we celebrate the 18th day of the month of Kakkada in August as ‘Kakkada Padinet’. This month begins in July and ends in August. This year, the 18th day was yesterday. On this day, a plant known as “maddu thoppu” (medicine leaf) in Coorg and Kurinji in Kerala, the botanical name being Justicia Wynaadensis, is believed to contain 18 varieties of herbal medicine and the plant emits a pleasant aroma.

IMG_0734 Justicia Wynaadensis

The leaves plucked on this day are boiled to yield a dark purple extract. Sweet porridge (Maddu Kool) and cakes are made using this juice. Today let’s learn to make Maddu Kool.

Ingredients

For the extract

A bunch of leaves and stems from the Justicia Wynaadensis plant

Method 1

Bruise the leaves and stems and soak overnight in enough water to cover the leaves. Boil this in the morning for half…

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Coconut Chutney-1

In the last two posts, I shared recipes for nutritious chutneys made from Indian Borage or Dodda Patre leaves. This prompted me to do a series on different types of chutneys that I make. In this post, I am sharing another recipe for a chutney made from fresh coconut gratings. This chutney is a great accompaniment with Idlis, Dosas, Akki Vottis and Chapathies.

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Fresh Coconut

This recipe for Coconut chutney packs in the goodness of fresh coconut gratings, which is the main ingredient. Along with that we use ginger, green chilies and fresh coriander leaves. Tamarind juice or lime juice can be used to add a little sourness.  When all of these ingredients are ground together, you obtain a coarse paste that forms the delicious chutney.

Let’s see how to make this chutney.

 

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Fresh Coconut Chutney

Ingredients

1 cup grated coconut

1-2 green chilies (Adjust it as per your taste. I use half a green chili.)

1/4” piece Ginger

1 tsp. Tamarind juice (You can use lime juice in place of tamarind)

7-8 sprigs of fresh Coriander leaves (fresh herbs from your garden are the best)

Salt to taste

1/4 cup of water

Method

Using a food processor, grind all ingredients to obtain a coarse paste as shown in the image above.

Your chutney is ready!

As a variation, you can also add one small onion for a nice flavor.

Notes:

  • As you grind the ingredients, remember to add a little water at a time to ensure that the mixture comes together.
  • Use as little water as possible as otherwise the chutney can turn out to be too watery.
  • This chutney will keep for 1-2 days in the refrigerator. It is best when eaten fresh.

 

Indian Borage (Dodda Patre) Chutney-2

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Dodda Patre Leaves

In the last post, I shared a recipe for making a chutney out of Dodda Patre leaves. Here is another recipe to make Dodda Patre chutney.

Ingredients

15-20 Dodda Patre leaves washed, pat dried and chopped

1 tbsp Urad Dal

1 tsp Sesame seeds

½ cup grated Coconut

8-10 corns of Pepper

½ tsp Tamarind juice

Salt to taste

2 tsp oil

For the seasoning (optional)

1 tsp oil; 1/4 tsp mustard seeds; 1 red chili

Method

  1. Heat oil. Fry the chopped Dodda Patre leaves till it changes color.
  2. Dry roast the urad dal till it turns slightly brown. Set it aside. Repeat this with the Sesame and Pepper corns, one after the other and set aside.
  3. Dry roast the coconut for a minute.
  4. Grind the fried leaves, the roasted ingredients with the tamarind and salt to a coarse paste with very little water.
  5. Heat oil. Add mustard seeds. When it splutters, add the red chili. Add the ground paste and mix well.
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Indian Borage or Dodda Patre Chutney

Serve with rice, dosa or chapathi. This chutney also serves as a good spread for sandwiches.

Indian Borage (Dodda Patre) Chutney-1

Indian Borage (Plectranthus amboinicus) or Mexican Mint is a medicinal plant grown in most parts of Southern India. In Karnataka, it is called as Dodda Patre. Its fleshy leaves have an Oregano like flavor and are used extensively in cooking and for curing various ailments.

Doddapatre is a hardy plant and grows easily in pots. Most people in Southern India have it in their garden considering its health benefits. A detailed account of its health benefits is available at http://www.urbanmali.com/health-benefits-of-indian-borage-doddapatre/

Here is a recipe for a chutney made from the Dodda Patre leaves that is delicious and very easy to make.

Ingredients

15-20 Dodda Patre leaves washed and dried

1 Red Chili

½ tsp Urad Dal

½ tsp Chana Dal

1 tsp oil

½ cup grated Coconut

½ tsp Tamarind juice

Salt to taste

For the seasoning (optional)

1 tsp oil; 1/4 tsp mustard seeds; 1 red chili

Method

  1. Wash and chop the Dodda Patre leaves.
  2. Heat oil. Add the urad dal and the Chana dal. Add the Red chili. Fry till the dals turn slightly brown. Remove all the dals and the red chili and set aside.
  3. To the same oil, add the chopped Dodda Patre leaves and fry till it wilts and changes color as shown above. Remove and set aside.
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    Fried Indian Borage leaves, dals and red chili

     

  4. Grind the roasted ingredients to a fine paste with the coconut, tamarind and salt.
  5. Heat oil. Add mustard seeds. When it splutters, add the red chili. Add the ground paste, mix well and fry for a minute.

Serve with rice, dosa or chapathi. You could also use it as a sandwich spread.

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Indian Borage Chutney

Mango Raita (Mange Pajji From Coorg)

Mango, the King of Fruits, is a fruit which is tasty, healthy and nutritious. It is a rich source of Vit. A, Beta Carotene and Potassium. Mangoes find their way into many dishes in both their raw and ripe forms. When they are raw, Mangoes are used to make pickles. They are also sun-dried and powdered to form a souring agent called Amchoor.  Come April and the King of Fruits ripens. In the ripe form, they end up being used in soups, salads, curries and desserts.

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Mango, the king of fruits!

In this post, I am sharing a raita made from ripe Mangoes.  This is a great combination of sweet Mango, spices like green chilli, mustard, garlic, ginger, and curd.  This is traditionally served with Coorg Vegetable or Mutton Pulav and Coorg Nei Kool or Ghee Rice. It can also be enjoyed with plain hot rice.

Mange Pajji is yet another favorite recipe from our kitchen. It is very easy to make and tastes delicious. One particular year, during summer, I remember having made it almost every single day! Such is the demand for Mange Pajji at our home! I hope you will like it too.

Here’s how to make Mango Raita or Mange Pajji from Coorg.

Ingredients

1 Mango (well ripened and sweet)

1 Green Chilli, chopped  (if you want it spicy, you could use more)

1 Clove of Garlic, crushed

1/4” piece of Ginger, crushed

¼ tsp of Mustard seeds, crushed

¼ cup Coconut, grated

½ cup fresh Curd (beaten)

Salt to taste

For the seasoning:

1 tsp Oil

¼ tsp Mustard seeds

1 Red chilli, broken into a few pieces

6-8 Curry leaves

Method

  1. Peel the Mango and remove the pulp. If you wish to have the seed in the raita, as we do, leave a little pulp around the seed.
  2. Grind the Mango pulp, green chilli, coconut, garlic, ginger, salt and mustard seeds to a fine paste. Pour this out into a mixing bowl.
  3. Add the beaten curd to the above paste. Mix well till it is nicely blended. Add the Mango seed to it. If this mixture is too thick, you could add ¼ cup of water.
  4. Heat oil. When hot, add the mustard seeds and allow it to splutter. Add the broken red chilli and curry leaves and stir for a few seconds and then turn off the heat. Pour this over the raita and stir well.
  5. Pour it out into a serving dish.

Mango Raita is ready!

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Mango Raita (Mange Pajji From Coorg)

Raw Jackfruit Curry (Mudi Chekke Curry From Coorg)

Since Jackfruit is in season, here’s another recipe using raw Jackfruit from Coorg. This recipe is another delicacy from my home town. In the last post, I shared a recipe for Raw Jackfruit Fry, which is a dry preparation. Should you wish to prepare a curry, here is a recipe. It can be served with Akki Votti, rice or chapati. Here’s what you’ll need to make Raw Jackfruit Curry.

Ingredients

1 small raw Jackfruit (should be very tender and fresh)

¼ cup Black Gram Dal, soaked overnight and cooked with a pinch of salt till done

¼ tsp Turmeric powder

½ tsp Coriander powder

½ tsp Chilli powder

½ tsp Jeera powder

½ tsp Garam Masala (Optional)

1 cup fresh coconut, grated and ground to a fine paste

½ tsp thick tamarind juice

Salt to taste

For the seasoning:

3 tbsps oil

¼ tsp mustard seeds

1 onion finely chopped

8-10 curry leaves

Method

  1. Cut the Jackfruit in half, horizontally and then vertically as shown. If you find the Jackfruit to be too sticky, rub a little cooking oil on your hands. Remove the central hard part. Peel the hard outer layer and cut into small cubes as shown in the picture.
  2. Put the cut pieces into water for 5 minutes. Drain out the water and mix the cut Jackfruit pieces with turmeric powder, chilly powder, coriander powder, jeera powder and salt. Let it sit for a few minutes.
  3. Boil the Jackfruit pieces in a little water (1/2 cup) in a pressure pan (3 whistles).
  4. In a thick bottomed pan, heat the oil. When hot, add the mustard seeds and allow it to splutter. Next, add the chopped onions and fry till it turns transparent. Now add the curry leaves and fry for a minute.
  5. To this, add the boiled Jackfruit and the cooked black gram with its water. Let this boil for 5-8 minutes. Add the coconut paste and mix well. Cook this mixture for another 5 minutes till the gravy starts to thicken. At this stage, add the tamarind juice and the garam masala and mix well. If the gravy seems too thick, add ½ a cup of water and let the curry boil for a few minutes. Turn off the heat.

Tender Jackfruit curry is ready!

 

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Raw Jackfruit Curry (Muddi Chekke Curry from Coorg)

Raw Jackfruit Fry (Mudi Chekke Bartad From Coorg)

 

In Coorg, as in many other parts of India, Jackfruit is eaten in both raw and ripe forms. Even its seeds are used to make a delicious chutney. In an earlier post, I had shared a recipe using ripe Jackfruit. Here is a recipe that uses tender raw Jackfruit. This recipe is a delicacy at every Coorg table and is best served for breakfast or dinner with Akki Votis or Rice Rotis.

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If you are in India, raw tender Jackfruit will be a common sight as most Jackfruit trees will be laden with fruits as shown above. It will be available in plenty at the local vegetable store. Tender raw Jackfruit is also available frozen or in tins at most stores abroad and it is equally good. Just remember to drain out the water and rinse the pieces in fresh water before using them.

Let’s see how to make this recipe.

To make Raw Jackfruit fry for 4 people, you’ll need:

1 small raw, tender Jackfruit

1/2 cup brown Chickpeas, soaked for 4-5 hours and cooked till tender

½ tsp Mustard seeds

1 medium sized Onion, finely chopped

A few curry leaves

6-8 cloves of Garlic, sliced

2 Green chillies, slit

¼ tsp Turmeric powder

½ tsp Coriander powder

½ tsp Chilli powder

½ tsp Jeera powder

½ tsp Garam Masala (Optional)

3 tbsps grated coconut

2 tsps Lime juice

Salt to taste

3 tbsp Vegetable oil

Method

 

  1. Cut the Jackfruit in half, horizontally and then vertically as shown. If you find the Jackfruit to be too sticky, rub a little cooking oil on your hands. Remove the central hard part. Peel the hard outer layer and cut into small cubes as shown in the picture. Put the cut pieces into water for 5 minutes. Drain out the water and mix the cut Jackfruit pieces with turmeric powder, chilly powder, coriander powder, jeera powder and salt. Let it sit for a few minutes.
  2. Boil the Jackfruit pieces in a little water (1/2 cup) in a pressure pan (3 whistles). When cool, gently mash the pieces so that the flesh separates.
  3. In a thick bottomed pan, heat the oil. When hot, add the mustard seeds and allow it to splutter. Add the Curry leaves and the Garlic. Add the slit green chillies. Next, add the chopped onions and fry till it turns transparent.
  4. Add the cooked Jackfruit pieces and the cooked Chickpeas. Mix well. Cook on a slow flame till all the moisture evaporates. Now add the grated coconut and the garam masala and cook for another two minutes. Turn off the heat when done.
  5. Finally, mix in the lime juice.

Jackfruit Fry is ready to savor.

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Raw Jackfruit Fry (Chekke Palya)

 

 

 

Stir Fried Carrots

I believe that the simplest recipes are the best, like all other things in life!

We are all well aware of the nutritional benefits of carrot. Here is a simple recipe using carrots that is a great accompaniment with rice or chapathis.  This recipe retains all the goodness of carrots and it does not have too many spices. Just remember not to overcook the carrots else they will end up being mushy and will lose most of their nutrition.

Ingredients (serves 4)

1/4 kg carrot, washed, peeled and cut as shown in picture below

2 tbsp grated coconut

1/2 tsp salt

1/4 cup water

For the seasoning

3 tbsp oil

1/2 tsp mustard seeds

8-10 curry leaves

1/4 tsp urad dal (black gram, split)

1 onion, peeled and sliced

1 green chilly, slit

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Chopped Carrots

 

Method

  1. Heat the oil in a pan. Add the mustard seeds and let it splutter. Now add the urad dal and fry for a few seconds.
  2. Next add the sliced onions, the curry leaves and the slit green chilly. Fry till the onion turns translucent.
  3. Add the sliced carrots and mix well. Add 1/4 cup of water and cook on a slow fire till done. Add the grated coconut and mix well. Fry for a few minutes till all the moisture has evaporated. Add salt to taste.

Stir fried carrot is ready to eat!

 

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Stir Fried Carrot

 

 

 

 

 

 

 

 

 

Curry Leaves Chutney

Curry leaves (Murraya Koenigii) are an essential part of everyday South Indian cooking. It is a vital ingredient for the seasoning of most dishes. Curry leaves are very healthy and have many medicinal properties. The leaves are an excellent source of iron. They are good for digestion and are used to treat chronic cases of anemia. The juice extracted from the leaves is believed to be good for diabetes.

Here is a recipe using curry leaves that is easy to make and retains the nutritional benefits of curry leaves.

 

Ingredients

1 bundle Curry leaves

2 medium sized Onions, finely chopped

3 tbsp grated copra

1 tsp fenugreek seeds

2 red chillies

1 tbsp powdered jaggery

1 tsp salt

1 tbsp cooking oil

For the seasoning:

½ tsp mustard seeds

1 tbsp oil

Method

  1. Separate the curry leaves from the stalk. Wash the leaves thoroughly and dab dry the additional water.
  2. In a thick bottomed pan, heat the oil. When hot, add the chopped onions and fry till transcluscent. Reduce the flame. Next add the red chillies and fenugreek seeds and stir for a few minutes. Remove the onions, fenugreek and red chillies and set aside.
  3. In the same oil, fry the curry leaves and the grated copra for a minute.
  4. Grind all the ingredients to a fine paste. Add salt and jaggery as per taste.
  5. Season the ground paste and allow to cook for 5-8 minutes over a low flame to reduce moisture content. Remember to keep stirring occasionally. Once all the moisture evaporates, the chutney is ready.

Notes:

  • This chutney is ideal as an accompaniment with chapathies, dosas, idlis and rice.
  • This preparation can be stored in the fridge for 3-4 days. Remember to use a dry spoon when you serve it.