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BENDEKAYI AJETHNA / OKRA STIR FRY (UDUPI STYLE)

Hello!!!!!!

I am back with another easy and yum recipe from the Udupi Cuisine. Udupi cuisine mostly consists of  dishes made from   grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and is made from the  the use of locally available ingredients. It is mostly  Satvik  style which means  no meat ,no onion and no garlic. It is followed by the Brahmin community in this region.

The full course Udupi meal is served on a plantain  / banana leaf, which is traditionally kept on the ground. The dishes are served in a particular order, and each dish is placed on a particular spot of the plantain leaf. Everyone  eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying “Govinda,” . A typical meal is served with the following :

  • Abbhigara or Ghee
  • Salt
  • Pickle
  • Kosambari
  • Bajji or chutney
  • Ajethna / Palya (dry vegetable sabzi)
  • Spiced rice (chitranna)
  • Happalla
  • Steamed rice
  • Saaru /Rasam
  • Menaskai/ Gojju
  • Koddelu / Sambhar
  • Majjige Huli /Tambuli
  • Sweets like laddu, holige or Kesari bhath
  • Fried items like bondachaklivada
  • Paramanna or Kheer (pudding) or Payasa
  • Buttermilk/curd

Today as a part of our 119th #Foodiemonday #Bloghop theme #udupicuisine  I am sharing a simply dry sabzi that i usually make  and that  is Bendekayi Ajethna or Palya .

Ingredients:

30 Okras / Benekayi

3/4 Cup freshly grated Coconut

6 Dry red Chillies

Lemon Size Tamrind

1 Tsp Palm Jaggery

Salt to taste

For Seasoning / Tadka:

1 1/4 Tsp Mustard Seeds / Sasive

3 Dry red Chillies

3/4 Tsp Split Urad Dal

A generous pinch of Hing / Asafoetida

2 Tbsp Cooking Oil

Curry leaves -A handful

Method:

Wash the Okras or benekayi and dry them nicely with a clean hand towel . Chop them into small pieces and keep it aside. Soak tamrind in 2 tbsp warm water .Extract the juice and discard the pulp.It should be thick and not watery.

Heat a heavy bottom pan. Add oil. Once the oil is hot add  split uraddal ,hing and dry red chili (3 nos).Once the dal changes color slightly add mustard seeds and curry leaves .Once it  splutters add the chopped okra / bendekayi and mix well and  fry on high  flame. Do not cover the pan.Keep stirring and ensure it does not burn. In the meantime coarsely grind fresh coconut and red chilies  and keep it aside. Do not add water . Now add tamrind paste ,salt and palm  jaggery to the half cooked okras. Mix well and cook till all the tamrind mixture is well absorbed. Lastly add the coconut mixture and mix well. Let it cook on low flame for 5-8 mins.

Garnish with freshly grated coconut and serve hot with steamed rice , saaru and  kottambri tambli.

Enjoy!!!!!!!!!!

Notes:

I have used Byadgi Chillies which gives nice colour and is not so spicy.

I always prefer to use palm jaggery.You can used normal jaggery in case you cannot find palm jaggery.

I will share the Kottambri Tambli recipe in my next post.

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NIRAMISH ALOOR DUM (NO ONION NO GARLIC RECIPE)

 

Durga Puja, also called Durgotsava and Navaratri, is an annual Hindu festival celebrated in many parts of India.It is a ten day festival . The festival begins with Mahalaya, a day where Shakta Hindus remember the loved ones who have died, as well the advent of Durga.The next most significant day of Durga Puja celebrations is the sixth day, called Shashti where the local community welcome the goddess and festive celebrations are inaugurated. On the seventh day (Saptami), eighth (Ashtami) and ninth (Navami), the goddess along with Lakshmi, Saraswati, Ganesha and Kartikeya are revered and these days mark the main Puja (worship) with recitation of the scriptures.Every day one form of Devi Durga is worshipped. The tenth and last day, marked by a great procession where the clay statues are ceremoniously walked to a river or ocean coast for a solemn goodbye to Durga. Many mark their faces with vermilion (sindoor) or dress in something red. It is an emotional day for some devotees, and the congregation sings emotional goodbye songs.There is enormous variation in worship practices and rituals associated with Durga Puja.Well decorated Pandals with huge statues of Devi Durga are put up.The Pandals are well decorated. I remember pandal hopping during my childhood and college days with friends and family enjoying variety of dishes.I miss pandal hopping now.

As a part of our 111th #Foodiemonday #Bloghop theme #DurgaPuja my contribution is this simple Niramish Aloor Dum (No Onion No Garlic Recipe) perfect for this Navratri too.

Recipe for  Niramish Aloor Dum (No Onion No Garlic Recipe):

Ingredients:

4 Medium Sized Potatoes peeled and cubed (Baby potatoes can be used too)

2 Tbsp Ghee

2.5 Tbsp Tomato Puree

6 Dry Red Chillies

1.5 Tbsp Jeera /Cumin

Salt to taste

1 Tsp Ginger paste

1/4 Tsp Turmeric / Haldi

1 Bay Leaf

1 Inch Cinnamon Stick

1/2 Tsp Sugar

Method:

Boil the cubed potatoes and keep it aside. Dry roast 1 Tbsp jeera and dry red chillies.Allow it to cool and then grind until it is smooth powder. Take a wide bottom bowl. Add boiled potatoes, haldi,tomato puree ,ginger paste,chilli and jeera powder mix and mix well. Let it marinate for 30 mins. Heat a thick bottom pan. Add ghee. Once the ghee is hot add bay leaf,cinnamon stick, and balance jeera. Now add the marinated potatoes and mix well. Add salt,sugar and 1 cup of water to get the desired consistancy. Let it simmer on low flame untill the ghee starts to leave the sides. Once done switch off the flame .

Serve with hot fluffy Luchhi, peas Kachori, parantas or rotis.

 

Enjoy!!!!!!!!

Wishing all my Readers a very Happy Navratri!!!!!!!!!

May Goddess Durga bless us all!!!!!!!!

 

 

 

 

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JEERA ALOO (VRAT RECIPE)

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Hello from my part of the world!!!!!!!!!

Hope you are all having a great time !!!!!!!!!!!!!Today i will be sharing a recipe that is perfect for Shravan Somvar . The month of Shravan is also known as Sawan month in North Indian states and is dedicated to Lord Shiva. All Mondays or Somwar(s) which fall during Shravan month are considered highly auspicious for fasting and known as Shravan Somwar or Sawan Somwar Vrats. Many devotees observe sixteen Mondays or Solah Somwar fasting from first Somwar of Sawan month. People fast according to their belief and  traditions in the family.

We don’t follow this tradition in my family .I have got to learn a lot of different traditions that is followed in many parts of India.

Sharing a very Simple Jeera Aloo recipe that is perfect to make on fasting days for 101st #Foodiemonday #Bloghop theme  #ShravanVratSpecial.

Recipe for Jeera Aloo.

Ingredients:

3 Medium size Potatoes (boiled and peeled)

1.5 Tsp Jeera or Cumin seeds

Rock Salt as per taste

4 Tsp freshly grated Coconut

1 Green Chilli finely chopped

2 Tsp Jeera powder or Cumin powder

2 Tsp Ghee

Method:

Boil and peel the potatoes and cut them into cubes. Heat ghee in a wide bottom pan. Add 1 tsp of jeera and chopped green chilli. Once done add the cubed potatoes and roast them untill they turn golden  brown.Now add jeera powder and salt. Keep it on medium flame for about 8 mins. Lastly add grated coconut and mix well.

Switch off the flame. Garnish with roasted jeera and green chilli and serve hot!!!!!!!!!!

Roasted Jeera adds a nice aroma and taste to this Jeera aloo.

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Enjoy!!!!!!!!!!!

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AlOO AUR MUNGFALLI KI VRAT WALI KADHI / POTATOES AND PEANUTS IN YOGURT SAUCE

Kadhi is made in many ways.I love to have it with steaming hot rice.Today i am sharing a recipe that is perfect to make during Navratri.

Navratri is an important festival celebrated all over Indiain different ways.Nine forms of Goddess Durga are worshipped for nine days. In North India, all three Navaratris are celebrated with much fervor by fasting on all nine days. Devotees avoid meat, alcoholic drinks, grains, wheat and onion during this fast. Grains are usually avoided since it is believed that during the period of Navaratri and seasonal change, grains attract and absorb a lot of negative energy from the surrounding and therefore there is a need to avoid eating anything which are produced from grains for  purification .Navaratri is also a period of introspection and purification.May Goddess Durga bless us all!!!!

For our 61st #Foodiemonday #Bloghop theme #NavratriRecipes my contribution is Aloo aur Mungfalli ki Vrat Wali Kadhi. You can enjoy this yummy Kadhi during any festive period.

Ingredients:

15 Baby Potatoes boiled and peeled

1/2 Cup Peanuts roasted and coarsely ground

1 Cup fresh coriander finely chopped

Rock Salt to taste

1/2 Cup Kuttu ka Atta / Buckwheat Flour

1 Cup Thick yogurt

1 Cup Butter Milk

1 Tsp Ginger Paste

4 Green Chillies

1 Tsp Jeera

1/2 Tsp Coarsely ground Peppercorns

2 Tsp Oil

Method:

Boil and peel the baby potatoes. Allow them to cool. Grind the roasted peanuts. Slit two green chillies and keep it aside.Make a thick paste of 2 green chillies and half of the fresh coriander and keep it aside.

Take a heavy bottom Pan. Add a tsp of oil. Add jeera, coarsely ground pepper and green chillies.Add 1/2 tsp ginger paste. Saute for 2 seconds. Add the peeled baby potatoes and roast on medium flame till they turn golden brown. Add half of the chopped coriander and coarsely ground peants and roast till the potatoes are nicely coated with the peanut mixture. Once done switch off the flame and keep it aside.

Take a deep dish. Add flour and pour the thick curd and butter milk and mix well to get a lump free mixture. The mixture should be runny as it gets thick later.Take a pan and a tsp of oil.Add the balance ginger paste, chilli coriander paste and saute for few seconds. Add the buckweat and curd mixture and allow it to simmer on medium flame .Once done add the raosted baby potatoes and garnish with coriander and green chillies and serve with Rice or Buckwheat flour rotis.

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Enjoy!!!!!!!

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Arbi Aur Sabudana Thalipeeth / Colocasia & Tapioca Pearl Flat bread

 

Chaitra Navratri is an auspicious Hindu festival which is solely dedicated to the worship of Goddess Durga. This festival holds lots of importance for many communities. Navratri itself symbolizes victory over evil.People fast and eat only certain kinds of food during these nine days.

Navratri word is derived from ‘Nav’ means nine and ‘Ratri’ means night in Sanskrit, hence ‘Navratri’ means nine nights of celebration, during which nine forms of goddesses are worshiped. Chaitra Navratri falls in the month of Chaitra and so it is termed as ‘Chaitra Navratri’. According to some popular legends, devotees believe that Lord Shiva granted permission to his wife Goddess Durga for seeing her mother for just nine days. During that time, Goddess Durga demolished demon Mahishasura. Hence Goddess Durga aka Kali is represented as a symbol of shakti – the ultimate strength. It is also said that Maa Durga has eternal divine power, which can never be created nor destroyed.

The first three days of Chaitra Navratri devotees worship Goddess Durga and her various forms.Chaitra Navratri symbolizes the beginning of the Hindu New Year which marks the beginning of the spring season. Devotees worship the three main manifestations of Goddess Shakti i.e Durga, Saraswati and Lakshmi to seek their divine blessings. May Goddess Durga shower her powerful blessings on all of us.

As a part of our 35th #Foodiemonday #Bloghop theme of #NavrathriSpecial , I will be sharing one of the recipes that can be enjoyed during this  period. Quick to make and yummy to eat.

Recipe for Arbi Aur Sabudana Thalipeeth / Colocasia & Tapioca Pearl Flat bread

Ingredients:

1Cup =250 ML

10 Medium Size Arbi /Colocasia boiled and mashed

1 Cup Sabudana /Tapioca Pearl

2 Green Chillies finely chopped

½ Cup Peanuts roasted and coarsely crushed

Rock Salt to taste

A bunch of fresh coriander finely chopped

1 Tsp Jeera / Cumin

½ Tsp Jeera Powder

 

Method:

Boil Arbi ,remove the skin and mash it in a wide bowl. Ensure there are no lumps. Soak sabudana for 1 hour. Drain excess water if any.Add Sabudana and all the other ingredients and mix well. Add 1 Tsp of oil to the arbi mixture to bind well. Add water only if needed (I have not added water).

Take a skillet, grease it with oil. Take a small ball of this mixture and pat on the skillet. Place the skillet on medium heat and cook the Thalipeeth on both sides.

You can also pat the dough on a greased banana leaf and transfer on to the hot skillet.

Repeat the procedure for the balance dough.

Serve  hot Thalipeeth with Green chutney (Vrat wali chutney) or Yougurt.

 

Enjoy!!!!

Wish you all a very Happy Chaitra Navratri !!!!

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