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Wednesday, 21 May 2014

Bitter guard / Kakarakaya / Hagalakai stir fry


Bitter guard fry  quick and easy side dish and goes well with rice and sambar. I know it is one of the less loved vegetable because of its bitter taste.. for some reason I have always loved them. Try this crispy and spicy Bitter guard fry, you will surely love it and believe me, you will not feel the bitterness.  

Health benefits of Bitter guard :
·        Lowers sugar levels and helps fight diabetes.
·        Fight Cancer.
·        Treats Psoriasis and other fungal infections.
·        Improve circulation, help fight obesity.
·        Fights High Cholesterol.
·        alleviates Eye Problems and Improves Eyesight.
·        Prevents Jaundice and Strengthen Liver.
·        Treats Hangover.
·        Good for patients suffering from Piles.  




Ingredients for Bitter guard / Kakarakaya / Hagalakai stir fry :

250 g Bitter guard / Kakarakaya / Hagalakai (washed and choped)
3 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1 stem curry leaves
1/2 tsp Red chilly powder
pinch turmeric pwd
Coriander to garnish
Salt to taste 

To prepare Bitter guard / Kakarakaya / Hagalakai stir fry :

1. Heat olive oil in kadai, add the mustard seeds. After the mustard splutters add the cumin seeds, dry red chillies, curry leaves and sauté for a minute.
2. Add the Bitter guard / Kakarakaya / Hagalakai and sauté till 80% cooked.
3. Add salt, Coriander pwd, Red chilly pwd, turmeric pwd and sauté for 10more min. Garnish with coriander leaves and remove from heat.
4. Serve hot with roti/chapati or with rice and rasam /sambar.

Tips / Notes:

·        U can add ginger garlic paste for this stir fry it taste yummy
·        U can add Onion before adding the Bitter guard / Kakarakaya / Hagalakai this will give light different taste and flavour 

So try this recipe and write back to us…We love to hear from you.
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Vegetable Kara Bath


Vegetable Kara Bath is a popular breakfast dish in Bangalore of the Kannadigas which is served in most restaurants of Bangalore. The Sambar powder is used to make it spicy and to add flavour to it.


Ingredients for Vegetable Khara Bath:

1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
1 stem chopped curry leaves
1/2 Cup of mixed vegetables such as Carrots grated, frozen Green peas &  corn, Cauliflower finely chopped.
Salt to taste
Optional Garnish : with roasted Cashews

To prepare Vegetable Kara Bath:

1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds,  black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, curry leaves. When onion turns brown add the vegetables and Sambar powder and fry for a while.
4. Then add water and salt and cook till water boils. then add  Rava or Sooji.
To avoid lumps keep on stirring the Vegetable Kara Bath till all the water is absorbed. Serve hot with any chutney or curd.
5. If desired add roasted cashews before serving.

Tips / Notes:

·        To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / clarifiedButter / Neyyi instead of oil to enhance the taste.
·        Fry Rava or Sooji and store it in a jor to prepare recipe in no time, so that u can omit the first step. 
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Vegitable Upma / Vegitable Uppittu


Vegetable Upma / Vegetable Uppittu is a popular breakfast dish in Bangalore of the Kannadigas. I am not aware of the traditional method but this is how I prepare, so that my daughter who is fussy eater of vegetables can eat all vegetables in this form. Its a good nutritious breakfast to start our day too...


Ingredients for Vegetable Upma / Vegetable Uppittu :

1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
1/2 Cup of mixed vegetables such as Carrots grated, frozen Green peas &  corn, Cauliflower finely chopped.
Salt to taste
Optional Garnish : with roasted Cashews

To prepare Vegetable Upma / Vegetable Uppittu :

1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds,  black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves. When onion turns brown add the vegetables and fry for a while.
4. Then add water and salt and cook till water boils. then add  Rava or Sooji.
To avoid lumps keep on stirring the Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
5. If desired add roasted cashews before serving.

Tips / Notes:

·        To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / clarifiedButter / Neyyi instead of oil to enhance the taste.
·        Fry Rava or Sooji and store it in a jor to prepare recipe in no time, so that u can omit the first step. 

Read more ...

Plain Upma / Simple Uppittu

Plain Upma / Simple Uppittu is my MIL's version. Its very easy to prepare and very tasty to eat  which will keep you fill until your next meal. Here  is a super quick, easy, healthy, tasty recipe that can be served for breakfast or dinner.





Ingredients for Plain Upma / Simple Uppittu :

1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
4 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
Salt to taste
Optional Garnish : with Majjige menasinakai

To prepare Plain Upma / Simple Uppittu :

1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds,  black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves. When onion turns brown add water and salt and cook till water boils.
4. Then add  Rava or Sooji. To avoid lumps keep on stirring the Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.

Tips / Notes:

·        To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / clarifiedButter / Neyyi instead of oil to enhance the taste.
·        Fry Rava or Sooji and store it in a jor to prepare recipe in no time, so that u can omit the first step. 
Read more ...