ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

From past couple of months, I am not able to update my blog regularly. That's why, some of the recipe picks I clicked long back are still pending with me. Today I was just glancing at them and got inspired to write this recipe!

Marige Gojju is one of the traditional recipes of Havyakas. The name Marige Gojju is because of a special kind of vessel called as 'Marige' which was used to prepare this recipe. Marige means a wooden vessel which was used to mash and powder the ingredients for this Gojju. These days, nobody is using this kind of vessel in their kitchens. But we can see this 'Marige' in some houses of Malnad.

Here is the recipe of Marige Gojju which I learnt from mom. Try and taste this Gojju for your lunch or dinner..

Preparation Time: 15 minutes

Servings: 4

Ingredients:

Cooking oil - 2 1/2 tsp

Urad dal - 1/4 tsp

5 - 6 dry red chillies 

Sesame seeds - 1/2 tsp

Pinch of asafoetida

Mustard seeds - 1/4 tsp

Salt to taste

Thick curd - 1 to 1 1/4 cup

Method:

Heat oil in a heavy bottom pan. Add dry red chillies, urad dal, mustard seeds, asafoetida and sesame seeds and roast them nicely.

Add salt to taste before switching off the flame and allow the mixture to become cool.

Now, mash and powder the whole mixture with the help of a ladle. Make the powder as fine as possible. Small grinding stone may ease your work.

Add curd to this mixture and mix it well. That's all, tasty Marige Gojju is ready to serve!

Finally, I want to make one more addition to this recipe. When I told my Grandma that I wrote this recipe, she asked me what all the ingredients used. After knowing the ingredients which I normally use, she told that adding of 1/2 tsp of crushed garlic to the seasoning will enhance the taste of Gojju! Thanks a lot my dear Ajji for this nice tip :)
If you love the flavor of garlic, try adding crushed garlic to this recipe sometime.

Tips:

• Mixie is not recommendable for powdering the ingredients here. Because, mashing the ingredients will enhance the taste of this Gojju. 

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Bread fruit, which in Kannada is generally known as Beru halasu or Deevi halasu. It is one of the commonly used vegetables in Malnad areas. Sambar (Curry) prepared from this veggie tastes delicious. We can also prepare tasty chips, paapads, bhajjis and podis using Bread fruit. I have tasted varieties of Bread fruit dishes since childhood, but Chakke Paladya using this veggie was new to me. My mom prepared this particular curry sometime back and I liked it a lot. So, here is the recipe of Bread Fruit Chakke Paladya for you..

Preparation time: 35-40 min

Serves: 5 - 6

Ingredients:

Bread fruit - 1/2 cut

Lemon - 1 1/2 (according to taste)

Green chillies – 2 to 3 (according to taste)

Water 4 - 5 cups

Oil - 1/2 tsp

Salt to taste

Seasoning: 1 tsp oil, 3/4 tsp mustard seeds, pinch of asafoetida, 1 strand of curry leaves.

Method:

Peel off the skin and core part of the bread fruit. Make medium sized pieces.

Take a pan and add water, salt, lemon juice, slit green chillies. Once the water starts getting hot, add the bread fruit pieces and cook till soft.

Take out one cup of cooked pieces and allow to cool. Make a fine paste of  the same once its completely cool.

Add the prepared paste to the cooked mixture and bring to boil. Switch off the flame after 5 minutes.

Heat oil for seasoning and add mustard seeds, asafoetida and curry leaves. Put it into the Chakke Paladya mixture.

Enjoy this tasty curry with hot rice!

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Cluster beans (gorikaayi / chavalikaayi ) is one of the all season vegetables available in Bengaluru. It's rich in proteins and fiber. It's seeds are dried and powdered and used in preparations of ice-creams,sauce etc..

To be honest, cluster bean is less used in my kitchen! My sister prepares it's curry whenever she buys. This curry is a good combination for rice, roti and chapati.Also it's easy to prepare. Here is the recipe learnt  from my sister.

Ingredients:

Cluster beans - 25-30

Tomato - 1 medium size.

Sambar powder - 3/4 tsp or according to taste.

Shredded coconut (optional) - 1/2 cup.

Finely chopped coriander - 2-3 tsp.

Sugar / Jaggerry - 1/4 tsp.

Water - 1 1/2 cups.

Salt to taste.

For seasoning: 2-3 tsp oil, 1tsp urad dal, 1tsp mustard seeds, 1/2tsp jeera, pinch of  turmeric powder and a strand of curry leaves.

Method:

Chop cluster beans and tomato into small OR medium pieces.

Heat a fry pan and add the seasoning ingredients one by one.

When mustard seeds splutter, add sambar powder and stir well.

Now add tomato and coriander leaves and stir for 2 minutes.

Add chopped cluster beans, 1 1/2 cups of water and mix well. Let it cook for 10-15 minutes covered in medium flame. Stir twice in between.

When beans are cooked, add salt and cook for 5 more minutes.

Now you can add fresh coconut and cook for 2 minutes.

Tasty cluster beans curry is ready to serve!

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Normally, the season for Jack fruit starts by the mid or end of summer in rural areas. People will be busy preparing chips, papad and other preserves from raw jack fruit during summer. During rainy days, they will enjoy sweet dishes like Jack fruit Kadubu (Idli). These days, people started preserving jack fruit pulp in refrigerator and use it whenever required.  Even I enjoyed this kind of Kadubu after the jackfruit season this year :)

Sometime back, I had prepared Jack fruit Kadubu in our home. I actually wanted to post the recipe here and clicked some picks too..but couldn't take a picture of the final product that day! Last week, when my mom was preparing Kadubu, I told her the same and she insisted me to continue the recipe by taking some photos here. I did the same thing and now, able to post the recipe finally!

Its the common procedure adopted these days is to prepare the Kadubu using Idli moulds. Traditional way is to cook it using plantain leaf covers. Kadubu cooked in plantain leaf wraps will be tastier than Idli kind of Kadubu.

One more thing I wanted to tell with all my blogger friends.. I am not able to visit any of yours blogs these days. The reason is that I have got shifted to my mom's place now. Usage of internet is very limited and even I am not able to check my mails regularly. This may continue for few more months till I am back to my routine life. But whenever time permits, I will keep posting new recipes.

Here is the recipe of Jack fruit Kadubu for you..

Preparation Time:

Servings: 3 - 4

Ingredients:

Jack fruit pulp - 1 1/2 cup

Akki kadi (coarsely powdered rice) - 3/4 cup (See Tips)

Thick jaggery - 1/2 cup

Sugar - 2 tsp

Salt - 1/2 tsp

Cardamom powder - a big pinch

Cooking oil (preferably coconut oil) - 1 tsp

Method:

Combine jack fruit pulp, jaggery, sugar and salt in a mixing bowl.

Once the jaggery is diluted fully, add Akki Kadi and mix it nicely.

Finally add cooking oil and cardamom powder and mix well.

Kadubu batter should be little watery than dosa batter. If the batter looks too thick, you can add some water to dilute it.

You can cook it like either as Idli or as Kadubu. If you want to cook them as Idli, pour the batter in idli moulds and cook it like idli. It takes at-least 30 minutes to cook them in idli cooker. If you are cooking them like Kadubu, it takes a minimum of an hour to cook.

Cook the Idli / Kadubu till it is done nicely. Pour a spoonful of ghee on hot Kadubu and taste it!

Kadubu once prepared will last for 2 - 3 days. Here is one more way to enhance the taste of Kadubu..mash the Kadubu using your hands after its completely cool. To this, add 4 - 5 tsp of fresh ghee, 1 - 2 tsp of sugar and few strands of saffron (purely optional). Heat it on low flame in a heavy bottom pan for around 5 minutes. Serve it hot!

Tips:

• Akki Kadi means, coarsely powdered rice. It looks like Idli rava. This can be substituted with Idli Rava also. If using Idli rava, add around 1 to 1 1/4 cup of Idli rava for 1 1/2 cup of jackfruit pulp. Also, its better to roast the Idli rava slightly before mixing with pulp.
• Adding the oil to the batter makes the Kadubu light. Also, it helps for easy digestion of Kadubu.

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Bitter gourd is a well known vegetable. But Madahagala (Moodahagala) is less known. It belongs to the same bitter gourd family, but is not bitter in taste. It is a creeper and grows from the root whenever it gets plenty of water as in monsoon season. Even now, in a thick forest near my grand mother's house we can find these creepers grown naturally! Many villagers get the roots from the forest and grow them in their backyards.

It was almost 4-5 years I haven't seen this vegetable around our area vegetable market. Last week when I was shopping near Jayanagar area, I saw this in a vegetable shop. I felt very happy looking at it. And now I am sharing with you a tasty recipe using  moodahaagalakayi.

Preparation time : 35 minutes

Serves 3-4

Ingredients:

Moodahagalakayi - 1 1/2 or 2

Shredded fresh coconut - 3/4 cup

Curd - 3/4 cup or 1 cup

For seasoning: oil- 2tsp, red chilli -1, udad dal - 1tsp, mustard seeds -1tsp, green chilli -1

Salt to taste.

Method:

Chop the vegetable into small pieces.

Heat oil in a fry pan for seasoning. Add red chilli, udad dal, mustard seeds and chopped green chilli. When the mustard seeds splutter, add the chopped moodahagalakayi pieces, salt and mix it. Fry this mixture in simmer for around 20 minutes stirring in between to avoid burning. Then let it cool.

Grind the coconut finely using little water.

Now, add the ground mixture and curd to the fried mixture. Add little more salt if you want.

Hashi is now ready to be served with hot rice!

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