Pudina or Mint Leaves Chuteny

Health benefits of Pudina or Mint Leaves:
- Good for Digestive purpose and if you offen suffer with  stomach ache then it can be of great help
- Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
- Mint helps in eliminating toxins from the body.
- Crushed mint leaves helps in whitening teeth and combat bad breath.
- Mint is a very good cleanser for the blood.

Ingredients:
2 Cups Pudina/Mint Leaves
1 Cup Roasted Ground nuts
1 Cup Fresh/Dry Coconut
1 Tsp Cumin Seeds
1 chopped onion
1 chopped tomato
1 Tsp Jaggery
3-4 Chillies
1 TSP Oil
1 Tsp Chopped coriander
3 Curry Leaves
Salt as per taste

Method:
1)In a deep frying pan head 1 Tsp of oil the put Cumin Seeds, Chillies,onion,tomato,Curry Leaves and fry will.
2) Now add Roasted Ground nuts,Fresh/Dry Coconut, coriander,Curry Leaves,Jaggery,Salt and finaly Pudina/Mint Leaves stir nicely till you get the aroma 
  of Pudina then close the lid and turn off the flame.
3)Once it cools down, make a fine patse out of it. Consistency depends on your choice .
4)It can be served with Chapathi,Parota,Idly,Dosa, Paddu, Talipatti etc...

Note: You can find the above recipes and many more yummy an healthy dishes @  yummyvegyrecipes.blogspot.in

Difficulty :-        Easy
Complexity :-       Simple
Dish Style :-       Indian
Diet       :-      Very Healthy

Rava Idly

Ingredients :
3 Cups Idly Rava
1 Cup urad dal
1/4 Cup soya (optional)
Salt as per taste

Method:
1) Soak urad dal and soya ,in water for 8-9 hrs. Soak Idly Rava also, but seperately.
2)Then grind the mixture of urad dal and soya to fine paste, add salt and leave it for one whole night for frementation
3)Next day morning add a pinch of baking soda and mix well

4)Now the Batter is ready to prepare idly, Apply some oil to idly plates and then put the Batter into it and Bake the idly  in the cooker for 10-15 mins.
5)Turn off the flame and allow the cooker to cool, and then  serve hot with the deadly combination of Chutney and Sambar.

Note: You can find the recipes of all kinds of Chutneys and Sambar at  yummyvegyrecipes.blogspot.in

Difficulty :-        Easy
Complexity :-       Simple
Dish Style :-       Indian
Diet       :-      Healthy

Paddu or Gondu pongal

Ingredients:

Batter ingredients: 

3 Cups Rice(it is also called as Dosa rise, the rice grain will be bit stout and short)
1 Cup urad dal
1/4 Cup soya (optional)
1/4 Tsp Fenugreek seeds(menthe seeds)
1/2 Tsp Cumin seeds(jeera)
Salt as per taste

Tempering Ingredients:

1/4 TSP Mustard Seeds
1/4 TSP Cumin/Jeera Seeds
4 finely chopped curry leaves
2 TSP Finely chopped Coriander leaves
1 cup finely chopped onions
1/4 Cup finely Cut fresh coconut
2 TSP Oil
Pinch of Hing
pinch oh Turmeric Powder
Pinch of Baking soda


Method:
1) Soak rice,urad dal,soya ,Cumin seeds in water for 8-9 hrs
2)Then grind the mixture to fine paste, add salt and leave it for one whole night for fermentation
3)Next day morning add a pinch of baking soda,Coriander leaves,chopped onions,finely Cut fresh coconut and mix well
4)Tempering is our next step where in heat the oil in a tadka pan, add Mustard Seeds, Cumin/Jeera Seeds,curry leaves, turn off the flame and then add
Pinch of Hing and Turmeric powder.
5)Add the tempering to the batter mix well and apply some oil to the Paddu pan once heated put the batter and close the lead.
6)Once the batter is baked turn it up side down and apply some oil on top of it and close the lid.
7)Make sure both the side are baked well, then remove it from the pan and serve hot with coconut/pudina/tomato/ground nut chutney

Note: You can find the recipes of all kinds of Chutneys at  yummyvegyrecipes.blogspot.in

Difficulty :-        Easy
Complexity :-       Simple
Dish Style :-       Indian
Diet       :-      Healthy

Cucumber Dosa Or Southikai Talipatti

Southikai Means Cucumber 
Talipatti Means Dosa 

Benefits of cucumber:
 Diabetics friendly,Helps in weight loss,Source of anti-oxidants,Reduce stress damage,Strengthens immunity,Prevent asthma,Reduce risk of stroke and cardiovascular illnesses,Help to maintain healthy pregnancy.

Ingredients: 
2 Cups Rice flour
1 Grated Cucumber 
2 Tsp Cumin seeds
3-4 cups Water( As per the consistency)
4 chillies
4 Pods/cloves of Garlic
2 Small pieces of ginger
2 TSP finely chopped Coriander
Pinch of Turmeric
Salt as per taste
Method:

1) Take Rice flour,Grated Cucumber, Turmeric,Salt,Cumin seeds(roughly smashed) and chopped Coriander in a Bowl.
2) Then make a paste of chillies,Garlic,ginger,few cumin seeds and add it to the same bowl.
3) Mix the ingredients well by adding water. consistency should be bit thick.

4) leave the mixture for 1/2 hour, and then prepare Dosa out of it.

5) It can be served with coconut chutney, pudina or tomato chutney.
6) If your trying it for the first time then  use Dosa pan than a tava, else you may find it bit difficult      while turning  the Dosa up-side down.

Note : You can find the above recipes of chutney and many more yummy and healthy dishes @  yummyvegyrecipes.blogspot.in

Difficulty :-        Easy
Complexity :-       Simple
Dish Style :-       Indian
Diet       :-       Very Healthy

Diabetic Friendly Curry leaves and Fenugreek seeds/Menthe Chuteny

Health Benefits of fenugreek seeds/Menthe :

-Fenugreek Diabetes Aid For Blood Sugar Regulation:
It is also a potent diabetes herbal remedy in that it helps to bring down the blood sugar levels of both type 1 & 2 patients consuming it. The sugar levels are thought to drop blood glucose because the seeds are rich in dietary fibre.  The fibre contributes to the lowering of blood sugar spikes.
-Cholesterol Levels Can Be Controlled With Fenugreek:
It has also been found to help lower elevated cholesterol as well as triglyceride blood levels (even in diabetics!). The good thing is that it doesn't lower the beneficial high density lipoprotein (HDL) cholesterol levels in the blood.  
Health Benefits ofCurry leaves
- A good remedy for nausea, indigestion,weight loss.
- Curry leaves are also known to improve eyesight,It is also believed to prevent cataract. 
- Curry leaves are also good for hair growth and colour,  This also  prevents pre mature greying of hair. 
- Alternatively, you can also add a few curry leaves to your hair oil and boil it for a few minutes. Applying this hair tonic will keep your hair healthy.
These are just few of the many benefits that the curry leaves and Fenugreek seeds possesses. Include this in your daily diet for better health.
Ingredients: 
1 Cup curry leaves
1/4 Cup Fenugreek seeds /Menthe
1 Cup Fried grams
1/2 cup Cumin seeds
2 TSP Red chilly Powder
3/4th Cup of Jaggery
1/4 Cup Tamarind
1 Tsp Ghee
salt as per taste
Method:
1) Take a frying pan and fry Fenugreek seeds in ghee in medium flame till the colour slightly changes and you get nice aroma of the seeds,
 then add Fried grams,Cumin seeds and fry for 2 mins.
2)Now add curry leaves fry for 2 mins and turn off the flame.
3)Allow it to cool, then add Red chilly Powder,Jaggery, Tamarind,salt and grind it to fine dry paste

Note:You can vary the amount of Jaggery, Tamarind,salt as per your taste as the Fenugreek seeds taste bitter. But I advise to have it bitter, health wise.

Difficulty :-        Easy
Complexity :-    Simple
Dish Style :-      Indian
Diet       :-         Very Healthy,Diabetic friendly

Many other Yummy and Healthy Dishes @ yummyvegyrecipes.blogspot.in

Tomato Chutney

Ingredients:

1/4 Tsp Mustard seeds

1/2 Tsp Cumin seeds

5  ripe Tomatoes

5 curry leaves

3-4 whole Garlic (15 pods or cloves of Garlic)

2 Tsp red chilly powder

1/4 Tsp turmeric powder

3 Tsp jaggery

2 Tsp finely chopped coriander leaves

3 Tsp Oil

3 Small pieces of tamarind

2 dried red chillies

Pinch of Hing

Salt as per taste

Method:

1) Take a deep frying pan or casarol put the finely chopped tomatoes, 5-6 cloves of garlic and 1/2Tsp oil in it close the lid and  keep it on low flame, stir vocationally until the water is evaporated.

2)Next add jaggery, Salt,turmeric powder, Tamarind, 1 Tsp red chilly powder and allow it to boil well in low flame, until all the ingredients are mixed and cooked properly.

3)Now tempering is the last step where in take a tadaka pan pour 2 Tsp oil in  and heat it, then add mustard seeds, cumin seeds, curry leaves,red chilly, Garlic cloves(smashed roughly), 1 tsp chilly powder and hing, after frying pour the tempering on top of the Boiled  tomatoes, mix it and garnish  with chopped coriander leaves.

Hot and tasty Tomato chutney ready to serve with Chapathi, puri , parota or with hot white Rice and Ghee (My favourite)

Difficulty :-        Easy

Complexity :-       Simple

Dish Style :-       Indian

Diet       :-      Healthy

Mandal vaggarani (Thosida Chumari vaggarani)

Mandalu also called as chummari/churmuri/bhel 
Vaggarani means Tadaka or Tempering/seasoning

Ingredients: 

2 Bowl soaked Mandalu/chummari/churmuri/bhel
3-4  chillies
4 Garlic cloves/pods
2 small pieces of Ginger
1 Tsp Cumin Seeds
1/2 TSP Mustard seeds
2 onions chopped into thin long slices
2 tomato finely chopped
1 TSP lemon juice
1/2 Tsp sugar
1 cup fried grams powder
1 cup grated fresh coconut
2 Tsp finely chopped coriander
4 Curry leaves
2 TSP oil
salt as per taste

 Method:

1) Make a paste of chilly along with Garlic cloves,Ginger,Cumin Seeds,salt and keep it aside.
2)Then take a pan and heat oil in it, add Mustard seeds,Cumin Seeds,curry leaves and stir later add onions and fry it till the colour is changed to golden brown
  and then add chopped tomatoes and allow it to fry, after that add the chilly paste and stir well till you get nice aroma.
3)Now add the soaked Mandalu/chummari/churmuri/bhel ,sugar,finely chopped coriander,grated fresh coconut,lemon juice,fried grams powder and mix under low flame.

4) 2 Bowls serves for 4 people, and it has an ultimate combination of hot mirchi bajji. My all time favourite. Its a must try Dish.

Difficulty :-        Easy
Complexity :-       Simple
Dish Style :-       Indian
Diet       :-      Healthy

Stuffed Green Chilly fry

Ingredients:

4 chillies(fat once, to fill the stuffing)
1 small cup roasted Ground nuts
1 small onion dry fried (with out oil)
1 small cup grated fresh coconut
1/2 TSP Cumin seeds
Salt as per taste (very less salt is required as ground nuts and coconut does not absorb much salt)

Method:

1) Make partition of the upper layer of the chilly into 2 parts to fill the stuffing in between,you can remove the seed if you feel the chillies are too hot.
2) Grind  the roasted Ground nuts,onion dry fried (with out oil),grated fresh coconut,Cumin seeds and salt and make a fine paste out of it
3) Fill this paste into the chillies and deep fry in oil

4) Its very important that the stuffed upper layer should be facing downwards(towards the oil), if you place it upside down then the stuffing will come out of the chillies.

 It can be served with fried rice, rice and  sambar.

Difficulty :-        Easy
Complexity :-       Simple
Dish Style :-       Indian

Carrot chutney

Carrot chutney this  chutney also know as Gajari Hindi in North Karnataka

Health benefits of carrots

Sweet and succulent carrot are notably rich in anti-oxidants, vitamins and dietary fibre; however,  negligible amount of fat and no cholesterol.
They are exceptionally rich source of carotene's and vitamin-A,its  found that flavonoid compounds in carrots help protect from skin, lung and oral cavity cancers.

Ingredients: 

2 chopped or grated Carrots
2 green chillies
1/2 chopped onion
4-5 Garlic cloves
1 small piece ginger
1/2 Tsp cumin seeds
1.4 Tsp chopped coriander leaves
1/4 TSp suggar/Jaggrey
salt as per taste

Method:

Take all the above mentioned ingredients in a mixy jar and make a rough paste of it,it tastes good as rough paste rather than fine paste.it can be served as side dish along with jowar rotthi, chapathi and curry..


Difficulty :- Easy
Complexity :- Simple
Dish Style :- Indian (North Karnataka)
Diet :- Healthy

Bengal gram chutney / Kadali Hindi

Health Benefits of Bengal gram:

Bengal gram is widely appreciated as health food.  It is a protein-rich supplement to cereal-based diets, especially  where people are vegetarians or cannot afford animal protein. It offers the most practical means of eradicating protein malnutrition among vegetarian children and nursing mothers. It has a very important role in human diet.

Ingredients:

1 cups of soaked Bengal gram/chana/kadale
2 green chillies
1/2 chopped onion
7-8 Garlic cloves
2 small piece ginger
1 Tsp cumin seeds
 chopped coriander leaves
1/2 Tsp sugar/Jaggery
Salt as per taste (Note:  Bengal gram does not absorb much salt)

Method:

Take all the above mentioned ingredients in a mixy jar and make a rough paste of it,it tastes good as rough paste rather than fine paste.it can be served as side dish along with jowar rotthi, chapathi and curry..

Difficulty :- Easy

Complexity :- Simple

Dish Style :- Indian (North Karnataka)

Diet :- Very Healthy

Green Chapathi (Palak chapathi)

Ingredients


3 cups whole wheat flour
1 cup of washed and chopped spinach (Palak) leaves
5 cloves of garlic
1/2 tsp ginger
3 green chillis
1 onion chopped
6 sticks  coriander
1 tsp cumin seeds (jeera) /powder
salt to taste
oil for cooking

Method

1)   Make a fine paste of chopped spinach (Palak) leaves, garlic cloves ,ginger, green chillis,
          chopped onion, coriander, cumin seeds.
2)  Combine all the ingredients in a bowl, mix well and knead into a soft dough, using  salt as
          per taste and 2 tsp oil, do not use water.
3)  Divide the dough into 6 equal portions and roll out each portion into a circle , use the flour 
         for rolling.
4)  Heat a tava and cook each chapatti , using little oil, till golden brown spots appear on both 
        the sides.
5)  And serve hot, it can be best served with Tomato chutney , Pudina chutney or coconut 
       chutney.

Difficulty :-        Easy
Complexity :-       Simple
Dish Style :-       Indian
Diet :-      Healthy

Jhunaka (North Karnataka Special)

Ingredients:

1        cup  Besan
1        chopped Tomato
3-4    chillies as per taste
2       chopped onions medium size 
4       Garlic cloves
1      Tsp cumin seeds 
1       Tsp mustard,
4        curry leaves
3         Tsp oil
Small  piece of ginger, 
Handful of Fresh coriander leaves ,
Jaggery(Bella)  as per taste ,
Tamarind soaked in water,
salt as per  taste, pinch of turmeric powder , pinch of Hing.

Method 

1) Mix besan and water without any lump( if you are trying for the first time) else you  can directly mix when water is boiling.
2) Tempering is the first step where in take a frying pan , pour  3 Tsp oil  and once the oil is heated          put mustard,cumin seeds ,curry leaves and  Hing, finely chopped  onions. once they turn golden brown , add chopped tomatoes and allow it to simmer for some time , till the tomatoes are cooked
3) Mean while make a paste of chillies, garlic, ginger ,few cumin seeds and salt .
4) Once the tomatoes are cooked, add the chilly paste, jaggery , tamarind water, and turmeric powder allow to cook for 2 mins, then add 2 cups of water and allow it to boil, then add dry besan and stir properly so that no lumps are formed or  pour the mixture of besan and water as mentioned in step 1.
5)Keep stirring for 5 minutes till the besan smell goes. Remove from fire and garnish with Finely cut coriander leaves.
6)Water can be added as per consistency.
It is best served with Jowar roti (Jolada rotti)

Difficulty :- Easy
Complexity :- Simple
Dish Style :- Indian (North Karnataka)
Diet :- Healthy

Godhi Huggi Typical North Karnataka Sweet Dish

Godhi means Wheat , and huggi means payasa

Ingredients

1 cup  Polished /broken /cracked wheat 
2 cups Jaggery (As per taste)
1/4 cashew nuts cut into small pieces
1/4 dried grapes
1/4 Dates
2/3 pods of Cardamom and cloves powdered
1 cup milk
2 tsp Ghee
Pinch of salt

Method
1) Pressure cook Polished /broken /cracked wheat with enough water(1cup wheat :4 cups water) up    to 4 whistle .
2)Once it is cooled ,  smash it properly with spatula ,then  add powdered  jaggery,crushed cardamom, cloves  and dates.
3) Mix well and allow it to boil, keep stirring at equal intervals.
4)As a final touch add 1 cup milk , ghee roasted cashews and dried grapes cook in low flame for 5 Min's.
5) Hot and Yummy "Godhi huggi" ready to serve.


Difficulty     :-      Easy
Complexity  :-      Simple
Dish Style    :-      Indian (North Karnataka)
Diet             :-      Rich Healthy food

Stuffed Brinjal Curry Popularly known as Yenne badanekayi

Ingredients

6 Brinjals, preferably tender one with less seeds, for good taste
2 Finely chopped onions
1 Finely chopped tomato
2 Red chillies
2 Small pieces of Cinnamon (Chakke)
1 pod of cardamom seed (Elakki/Eillaichi)
1 clove (lavanga)
1/4 Tsp sesame(Yellu)  
12 Groundnuts 
3 Tsp grated fresh coconut
2 pieces of tamarind as per your taste
1 Tsp Garam masala
2 Tsp Red chilly powder
4 Garlic cloves
4 Small pieces of ginger
3 Tsp Finely chopped coriander leaves
4 Curry leaves
1/2 Tsp mustard seeds
1 Tsp cumin seeds
4 Tsp oil
1 Tsp Jagger
salt as per taste
Pinch of turmeric and Hing.

Method

1) Our first step is to prepare the yummy and spicy paste which we would stuff in the brinjal, For that          take a frying pan  heat it in low flame, once heated dry roast 1/2 tsp cumin seeds,Cinnamon (Chakke),cardamom seed (Elakki),clove (lavanga),sesame(Yellu) ,Groundnuts one by one till you get nice smell,   remove it from the pan and keep it apart,then pour 1/2 tsp oil and fry onions,chopped tomatoes,grated coconut,ginger,Garlic cloves and finally add chilly powder and Garam   masala  till the raw smell is gone, and allow it to cool( Note: Fry all this under low flame)
2) Mean while cut the brinjals in such a way that it should have four parts in one brinjal(don't cut till the end, leave it along with the stem) so that you can stuff the paste in  between the cut portion
3) After it cools grind it into fine paste by adding salt, tamarind and jaggery as per your taste and fill the stuff into the brinjals and press the brinjal by holding it   in between your palm and fingers, so that the paste is tightened.

4) Take a deep frying pan , pour 3 Tsp of oil in it, once heated put mustard seeds,Curry leaves, Red chillies and hing , then place the stuffed birnjals in the pan , close the lid and allow it to simmer in low flame for 2 Min's.
5) Now pour 2 cups of water and the remaining paste on top of the brinjal, close the lid and cook for 20 Min's.
6) Turn of the flame, Garnish with coriander leaves and serve hot.
7)Best served with, jowar rotti, chapathi and rice.

Difficulty      :-      Difficult
Complexity  :-      complex
Dish Style    :-     South  Indian (North Karnataka)
Diet             :-      Rich Healthy food

Sabudana Uppit or Sabudana Khichadi

1/2 kg Sabudana(sago) servers 4 people

Ingredients

1/2Kg or 4 cups Sabudana(sago)
1    medium sized chopped onion
1    lemon
1    cup roasted and powdered groundnuts
4    curry leaves
3    green chillies chopped
1/2  Tsp mustard seeds
1    Tsp cumin seeds
3    Tsp oil
1    Tsp sugar
1/4 cup finely chopped coriander leaves
salt as per taste
Pinch of turmeric (optional)

Prerequisites
 Wash and soak Sabudana(sago) for about 20 Min's, drain the water and keep it aside over night this will give you nice and fluffy Sabudana(sago),
some times there are cases when you soak over night Sabudana turns into paste, so better drain the water.

Method

1)Tempering 
      Take a frying pan pour 3 Tsp oil in it, once oil is heated add mustard seeds ,cumin seeds and curry  
      leaves then add chopped onions and fry till golden brown, add chillies to that and fry for 1 min .
2)  Now add the soaked Sabudana(sago) , mix well with the tempering and keep stirring continuously    
     for about 8 to 10 Min's till the colour of Sabudana changes from white to half white.
3)  Its time now to add the roasted and powdered groundnuts, mix well and stir for 5 more Min's.
4) Finally add salt,sugar, lemon juice and simmer for 5 Min's under flame.
5) Here comes my favourite step, place  the "Sabudana uppit or Sabudana khichadi" to the serving 
    bowl, garnish with finely chopped coriander leaves .
6)Delicious "Sabudana uppit or Sabudana khichadi" ready to serve.

Difficulty      :-      Easy
Complexity  :-      Simple
Dish Style    :-      Indian 
Diet             :-       Healthy food