Hagalakayi Gojju – Karnataka Bitter gourd curry recipe

Karnataka brahmin style bitter gourd curry / Hagalakayi gojju is an yummy gravy for rice. This is the first time I am trying this recipe. It came out so well and yummy. There are many versions for this recipe. But this is a no onion, no garlic Udupi Brahmin style Hagalakayi gojju. I followed this recipe from a YouTube channel.

I am happy to include this recipe in my bitter gourd recipes list. I am sure I will make it often. Even Raksha had this gojju without any complaints as it has a mild sweet taste. Friends, if you are a bitter gourd lover, you must try this recipe for sure. Ok, lets see how to make Karnataka Brahmin style Hagalakayi gojju /Bitter gourd curry recipe with step by step pictures.

 

Bitter gourd curry - Hagalakayi gojju recipe

Bitter gourd curry - Hagalakayi gojju recipe

 

Cuisine: Indian

Category: side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ingredients for dry roasting and grinding Urad Dal - 1/2 tbsp Sesame seeds - 1 tbsp Cumin seeds - 1/2 tbsp Fenugreek seeds - 1/4 tsp Grated coconut - 3/4 cup ( I used fresh) Red chilli - 8 (Byadgi chilli) Bitter gourd - 1 (Finely chopped) Tamarind - Small lemon size Jaggery - 1 tbsp Salt & water - as needed For Tadka: Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Red chilli - 1 Hing (asafetida) - 1/4 tsp Curry leaves - few Coriander leaves - to garnish

BITTER GOURD CURRY / HAGALAKAYI GOJJU

1. Wash and chop bitter gourd finely.
2. Heat a kadai and dry roast all the ingredients giver under “ roast and grind”.
3. Cool down and grind to a smooth paste. Set aside.
4. Heat oil in a cooker. Splutter mustard seeds, red chilli, hing and curry leaves.
5. Add finely chopped bitter gourd and saute for few minutes.
6. Add the ground masala, tamarind extract, jaggery, salt and water. Pressure cook in low flame for 2 whistles.
7. Open the cooker and check the consistency. Boil till it becomes thick but pourable.
8. Serve with plain rice adding ghee and enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop bitter gourd finely. Heat a kadai and dry roast all the ingredients given under “roast and grind”. Lastly add coconut, roast for few minutes and switch off the flame. Cool down and grind to a smooth paste. Set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, red chilli, curry leaves, hing and asafetida. Add finely chopped bitter gourd and saute for few minutes till bitter gourd shrinks in quantity. Now add tamarind extract, jaggery, salt and ground masala paste. Add required water and mix well. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released naturally. You can see a layer of oil floating in top. Check the consistency. If its watery or thin, boil for few minutes to become thick but pourable. Serve with plain rice adding few drops of ghee. Enjoy !

Note

Adjust the quantity of tamarind and jaggery as per the bitterness of bitter gourd. Consistency of this gojju should be thick.You can adjust it as per your preference.

Try this Karnataka, Brahmin style Hagalakayi / Bitter gourd gojju.

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Rava Idli Without ENO, Baking Soda - Instant Suji Ki Idli Without Eno

Instant Rava idli without ENO, baking soda was in my try list for years (Suji ki idli in Hindi). Some of my readers and friends were also asking me to try and share this recipe in my blog. After so many trial and errors, I am hooked up with this recipe. Usually rava idli batter without ENO, Baking soda needs to be fermented at least for 1 to 4 hours to get soft idli. It may be helpful for people living in hot places. For me, being in Bangalore, this trick never worked. I always end up making hard idli even after resting the batter for few hours.

Usually we use rava and curd in same quantity. Once I tried adding the leftover sour curd which is double the quantity of rava. i.e I used 2 cups of sour curd for 1 cup of roasted rava. Voila ! Idli came out super soft and fluffy. We all loved it. From then, this instant rava idli recipe without using ENO and baking soda has become my go to recipe. I make this idli at least once in a week for our dinner. 

Bachelors and working women can make it easily. As its ENO and Soda free, we can have it without any guilt. To me coconut chutney is the best side dish for rava idli. You can also have it with tomato chutney or sambar if you like. Friends, do try this easy, yummy, instant Rava idli recipe without ENO, baking soda and enjoy! Check out the video below. 

Do check out my other Idli varieties too. 

 

Rava idli without ENO, baking soda

Rava idli without ENO, baking soda - sooji idli without ENO, baking soda

 

Cuisine: Indian

Category: Main course

Serves: 10 to 12

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Dry roasted rava / Semolina / Suji - 1 cup Sour curd - 2 cups Salt - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Green chilli - 1 Ginger - 1 inch piece Curry leaves - few Coriander leaves - 1 tbsp (optional) Cashew nuts - to decorate (optional)

HOW TO MAKE RAVA IDLI WITHOUT ENO

1. Dry roast rava/ semolina in a hot kadai in low flame for 5 minutes without changing its color.
2. Transfer to a bowl. Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, green chilli, curry leaves, ginger.
3. Saute till dal turns golden. Add to the roasted rava. Add salt and mix well.
4. Add curd and mix well to make thick and pourable batter. Add little water if necessary.
5. Grease idli plate with oil and pour the batter. Steam in idli pot for 15 minutes or till tooth pick comes out clean.
6. Remove the idli plate and rest for 2 minutes. Scoop out the idli and serve hot with coconut chutney.

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast rava in low flame for 5 minutes without changing its color. Transfer to a bowl. Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves, finely chopped green chilli, ginger(optional) and saute well till dals turn golden brown in color. Add this to roasted rava. Add required salt and 2 cups of sour curd. Mix well to make thick and pourable batter. If necessary add little water based on the thickness of curd. Grease idli mould with little oil. Pour the batter. Boil water in idli pot and steam the idli for 15 minutes or till inserted tooth pick comes out clean. Switch off the flame and remove the idli plate. Rest for 5 minutes. Scoop out the idli and serve hot with coconut chutney. Enjoy !

Note

Use sour curd for best results. Steam it for 10 to 15 minutes based on the size of mould. Make sure water starts to roll boil before you place idli plate.

Try this easy, healthy, instant rava idli without Eno and baking soda. Enjoy !

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Vella Aval Recipe – Sweet Aval with jaggery–Sweet Poha Recipe

Wishing you all a very happy and prosperous new year 2022 💓😍. Vella aval recipe / sweet poha can be prepared in different methods. Usually people make it for Gokulashtami festival. Its one of the easiest Gokulashtami recipes. I too prepared this vella aval for Many of you would have tasted this as evening snack in your childhood days after coming from school. Yes, my mom used to make it in a very simple way by washing the thin poha, mix with powdered jaggery, grated coconut and cardamom powder. Even my MIL makes the same for Sendhil. We love this instant sweet aval recipe.

Today I have made this sweet poha recipe in a slightly different method. I used boiled and strained jaggery syrup instead of powdered jaggery as mine had lot of impurities. If your jaggery is pure, you can directly add grated jaggery to the soaked poha like my mom does it.

Soon I will try to post Kerala style sweet aval recipe. In the mean time, do check out my easy sweet aval – a no cook recipe I learnt from my MIL and also my aval puttu recipe. You can make any one of these recipes for Gokulashtami prasadam.

Vella aval recipe / Sweet poha recipe / Sweet aval with jaggery

Vella aval recipe / Sweet poha recipe / Sweet aval with jaggery

 

Cuisine: Indian

Category: Sweet

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Thick poha / rice flakes / aval - 1 cup Powdered jaggery - 3/4 cup Grated coconut - 1/4 cup Cardamom powder - 1/4 tsp Cashew nuts & dry grapes - 5 each Cloves - 1 Edible camphor - a pinch Ghee - 1 tbsp

HOW TO MAKE VELLA AVAL

1. Wash and soak the thick aval for 10 to 15 minutes adding water 1 inch above it.
2. Boil and melt jaggery adding 1/2 cup of water. Strain the syrup and add to a kadai.
3. Let it boil till frothy. Switch off the flame and add soaked aval, coconut, cardamom powder. Mix well.
4. Aval becomes thick by absorbing the syrup. Lastly roast cashews, dry grapes in ghee and add to aval.
5. Mix well and serve hot ! Offer God and enjoy.

METHOD - STEP BY STEP PICTURES

Wash and soak the thick aval for 10 to 15 minutes adding water 1 inch above the aval. Aval absorbs all the water and becomes fluffy. Set aside. Heat a kadai and add powdered jaggery, 1/2 cup of water. Boil and melt the jaggery. Strain the syrup and add to a kadai. Boil the syrup till frothy and switch off the flame. Add the soaked aval, grated coconut, cardamom powder. Mix well and leave the mixture in the kadai till it becomes thick. Heat ghee in a small kadai. Roast cashew nuts, dry grapes, cloves and add to aval. Add a pinch of edible camphor and mix well. Offer God and enjoy ! NO COOK VERSION : Take the soaked poha in a bowl. Add powdered jaggery, cardamom powder, grated coconut and a pinch of edible camphor. Mix well and serve immediately.

Note

You can use thin poha / paper aval too but no need to soak it. Just wash it thrice, drain all the water and use it. Do not cook the soaked aval after adding to the jaggery syrup. It may become hard and chewy. So switch off the flame and add to the syrup. Adjust the quantity of jaggery as per your taste. You can use 1/2 cup for mild sweetness.

Try this easy, yummy, sweet aval / vella aval and enjoy !

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Paneer Bhurji Recipe - How to make Paneer Bhurji

Paneer bhurji is a simple, quick and tasty side dish for chapathi / roti. It can be prepared easily under 15 minutes. All you need is some onion, tomato for the base along with whole spices and spice powders. You can serve this paneer bhurji as side dish for roti / chapathi or stuff and roll it to make paneer frankie and enjoy ! You can also stuff this paneer bhurji in two bread slices, toast to make it a sandwich. Sometimes, I use this paneer bhurji to make paneer masala dosa too.

Friends, do try this easy and yummy Paneer bhurji and enjoy as you like. 

Check out my other PANEER RECIPES 

Paneer bhurji recipe

Paneer bhurji recipe - Scrambled paneer masala recipe for chapathi / roti.

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Paneer / Cottage cheese - 200 gms Cooking oil - 2 tbsp Cumin seeds – 1/2 tsp Big onion – 1 (finely chopped) Ginger garlic paste – 1 tsp Big Ripe tomato -1 (-do-) Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Crushed kasoori methi – 1 tsp Garam masala powder - 1/2 tsp Salt - as needed Sugar - 1/4 tsp Water - as needed Coriander leaves - to garnish

HOW TO MAKE PANEER BHURJI

1. Wash and scramble the paneer into small pieces using your hands.
2. Heat oil and splutter cumin seeds. Saute onion till transparent.
3. Add ginger garlic paste and saute till raw smell goes off.
4. Add tomato and saute till mushy. Add red chilli powder, turmeric powder, garam masala powder, salt and sugar. Mix well.
5. Lastly add the scrambled paneer. Mix gently and switch off the flame.
6. Add crushed kasoori methi and finely chopped coriander leaves.
7. Mix and serve with roti/ chapathi.

METHOD - STEP BY STEP PICTURES

Wash the Paneer and scramble into small pieces or grate it using a big holed grater. Do not make it mushy. Set aside. Heat oil in a kadai. Splutter cumin seeds. Saute onion, ginger garlic paste till raw smell goes off. Now add the tomato and saute till mushy. Add turmeric powder, red chilli powder and garam masala powder. Add salt and sugar. Mix well and lastly add the scrambled paneer. Mix gently and add crushed Kasoori methi. Switch off the flame and garnish with finely chopped coriander leaves. Remove and serve hot with chapathi / roti.  Enjoy !

Note

For variations, you can saute 1/4 cup of chopped capsicum along with onion. You can also add 1/2 tsp of coriander seeds powder if you like.

  
  Easy, yummy Paneer bhurji is ready to enjoy !

 

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I have kept an adamant creeper plant (Pirandai chedi in Tamil) in my balcony garden. Usually I make Pirandai thogayal or Pirandai kuzhambu. Sometimes, I make Pirandai dosa OR Red rice Pirandai dosai too.  This time, I tried Pirandai podi for a change. It came out so tasty and flavorful. We enjoyed it mixing with plain rice adding ghee. I personally liked this podi with idli, dosa too.

Friends, do try this Pirandai podi at home / Adamant creeper chutney powder recipe and store up to 2 weeks, enjoy with plain rice, idli, dosa if you like.

Pirandai podi / Adamant creeper chutney powder for rice

Pirandai podi / Adamant creeper chutney powder for rice

 

Cuisine: Indian

Category: side dish

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Pirandai / Adamant creeper sticks - 10 Urad dal - 2 tbsp Chana dal - 2 tbsp Sesame seeds - 1 tsp Red chilli - 3 Pepper - 1 tsp Cumin seeds - 1 tsp Tamarind - Gooseberry size Cooking oil / Gingely oil / Sesame oil - 2 tbsp Salt - as needed

HOW TO MAKE PIRANDAI PODI

1. Grease your hands with sesame oil generously to avoid itching.
2. Wash and peel the ridges of Pirandai. Chop into small pieces and set aside.
3. Heat oil and saute pirandai pieces till it shrinks in size and color turns light green or whitish.
4. Remove in a plate. In the same oil, saute urad dal, chana dal, red chilli, sesame seeds, pepper and cumin seeds in medium flame till dals turn golden in color.
5. Lastly add tamarind, salt and sauteed pirandai sticks. Mix well and let it cool down. 
6. Grind everything to a smooth powder. Transfer to an air tight box.
7. Store and use for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the Pirandai sticks and set aside. Grease hands with sesame oil / Gingely oil generously. Peel the ridges of Pirandai sticks and chop into 1 inch pieces. Heat oil and saute Pirandai sticks till it shrinks in size and changes in color to light green. Remove in a plate. In the same oil, saute urad dal, chana dal, sesame seeds, pepper corns, cumin seeds and red chilli in low to medium flame patienly till the color of dal changes to golden. Lastly add tamarind, salt and sauteed Pirandai sticks. Mix well and let everything cool down. Grind to smooth powder and store in an air tight box. Serve with plain rice adding ghee.

Note

Pirandai podi can be prepared with many variations. You can skip tamarind if you wish but I recommend using it as it helps to reduce the itchiness of Pirandai while eating it. You can use either chana dal or Urad dal for variations.

  

  Healthy, tasty Pirandai podi is ready to use with plain rice, idli, dosa!

 

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Murungai keerai thogayal - Drumstick leaves Chutney Recipe

Murungai keerai thogayal is a super healthy and interesting thogayal recipe with drumstick leaves. Recently I started making drumstick leaves recipes regularly in my kitchen. Most of the time, I am making this soup recipe. Sometimes I try kootu, sambar, poriyal and this thogayal with it.

Among sambar, kootu, poriyal and thogayal, my choice is this thogayal. Then comes sambar. This drumstick leaves chutney / murungai keerai thogayal tastes so good even the kids in your house would love to have with plain rice adding ghee. Raksha who is a fussy eater when it comes to keerai recipes, loved this thogayal a lot.

Friends, do try this healthy and yummy murungai keerai thogayal / drumstick leaves chutney for rice and enjoy !. You can also try with idli, dosa if you like.

Murungai keerai thogayal / Drumstick leaves chutney for rice

Murungai keerai thogayal / Drumstick leaves chutney for rice, idli, dosa

 

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Murungai keerai / Drumstick leaves - 1 cup Big onion - 1 Tomato - 1 Tamarind - Small gooseberry size Garlic cloves - 5 Red chilli - 3 to 4 Coconut - 2 tbsp Turmeric powder - 1/4 tsp Urad dal - 2 tsp Chana dal - 2 tsp Hing / Asafetida - a pinch Salt & water - as needed To temper Sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Red chilli - 1

HOW TO MAKE DRUMSTICK LEAVES CHUTNEY

1. Wash the drumstick leaves. Set aside.
2. Heat oil and roast urad dal, chana dal, red chilli, hing.
3. Lastly add coconut, roast for a minute. Switch off. Remove in a plate.
4. Add 1 tbsp oil again. Saute onion, tomato till tomato becomes mushy.
5. Add drumstick leaves and saute for 5 to 10 minutes. Switch off the flame.
6. Cool down and grind everything together to make a smooth paste.
7. Heat oil in a kadai. Splutter mustard seeds. Add red chilli and the ground paste.
8. Mix well and boil till thick. Remove and serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash the drumstick leaves and set aside. Heat oil in a kadai. Saute chana dal, urad dal, red chilli and hing till dals turn golden in color. Lastly add coconut, mix well and switch off the flame. Remove in a plate. Heat oil in the kadai. Saute onion, garlic and tomato till tomato becomes mushy. Add drumstick leaves and saute for 5 to 10 minutes till it becomes soft and shrinks in quantity. Switch off the flame. At last grind everything together adding little tamarind to a smooth paste adding water and salt. Heat oil in a kadai, splutter mustard seeds, red chilli. Add the ground paste and saute for few minutes till it becomes thick. Remove and serve with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of chilli as per your taste. You can skip tomato and use tamarind alone. In that case, add BIG gooseberry sized tamarind. To make it more healthy, you can add 1 tbsp of dry roasted sesame seeds too.

Healthy Drumstick leaves thogayal is ready to serve with plain rice.

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Lotus Root Chips | Kamal Kakdi Chips | Lotus stem chips recipe

Lotus root chips is a super crispy and healthy snacks for adults and kids. Lotus stem also known as Lotus root is a nutritious vegetable. It is known as Kamal Kakdi / Kamal kakri in Hindi, Thamarai thandu / Thamarai kizhangu in Tamil, Nadru In Kashmiri, Renkon in Japanese, Thamara thant in Malayalam, Tavare dantu in Kannada, Tamara kada in Telugu. It is widely used in Indian and Japanese cuisine. It has a mild sweet and crunchy taste. However eating raw is not advisable as it is grown under the mud.

When I was pregnant, my doctor advised me to eat thamarai thandu vathal for my lunch as its rich in fiber, good for diabetes, controls stress and regulates blood pressure. It is also rich in Vitamins and minerals. So I used to get the dried lotus stem chips from Salem Home foods shop. My mom fries it along with papad and give me for lunch everyday. I love its taste. I never thought lotus root chips can be made at home with fresh lotus stem. Last week I bought some fresh Lotus stem online from FTH – Vegetable and grocery delivery app.

I tried this crispy and crunchy lotus stem chips yesterday for our weekend lunch along with vegetable biryani. It came out so well. Making lotus root chips at home is very easy. All you have to do is to wash and peel the skin. Slice thinly and deep fry. To make in Indian style, I added some red chilli powder and chat masala to the deep fried chips. It tastes so good with mild sweet taste ! We all loved it. In fact, this homemade lotus stem chips tastes much better than the ones I had during my pregnancy.

Friends, if you get fresh lotus stem in your place, do not forget to buy it and try this chips. Everyone will love it instantly. This chips also stays good for a week when stored in an air tight box. Ok, Lets see how to make Indian style lotus stem chips recipe/ Thamarai thandu chips with step by step pictures.

Lotus stem chips | Lotus root chips - Kamal Kakdi chips

Lotus stem chips | Lotus root chips - Kurkuri Kamal Kakdi / crunchy chips recipe.

 

Cuisine: Indian

Category: Snacks

Serves: 2 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Lotus stem / Lotus root - 2 Cooking oil - to deep fry Red chilli powder - 1 tsp Chat masala - 1/2 tsp Salt - if required. Water - to wash the lotus root

HOW TO MAKE LOTUS STEM CHIPS RECIPE

1. Wash and peel the skin of lotus stem. Slice thinly.
2. Wash again and spread in a cotton cloth. Let it dry.
3. Heat oil and deep fry in batches. Toss and cook both sides.
4. Remove when golden in color. Drain in a tissue paper.
5. Take a bowl. Add the lotus stem chips. Sprinkle chilli powder and chat masala powder, salt if required.
6. Mix well and serve. Store in a tight box and enjoy up to a week. Stays crispy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of lotus stem. Slice thinly. Wash again and spread the sliced lotus stem in a cotton cloth. Let it dry for 10 minutes. Heat oil in a kadai to deep fry. Add the sliced lotus stem in batches. Toss and fry both the sides till it turns golden brown in color. Remove in a tissue paper and sprinkle chilli powder, chat masala powder and salt ( if necessary). Mix well and serve with hot coffee or tea ! Store in an air tight box and enjoy upto a week. Enjoy !

Note

You can skip chat masala and use chilli powder alone. You can bake the chips in oven or air fryer instead of frying in oil. Bake at 180c for 10 to 15 minutes till it turns crispy.

  

  Easy, healthy, Lotus stem chips is ready to munch. Enjoy with rice, tea or coffee!

Technorati Tags: lotus stem chips,lotus root chips,thamari thandu vathal,thamarai thandu chips,kamal kakdi chips,lotus root fry

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