Saturday 19 December 2015

POUSHTIK DHIRDE


Dhirde is a traditional Maharashtrian dish and everyone will love this as its an  amazing  dish from tava to the plate. Though it is a popular dish in the region, you cannot find them on the menus in a hotel.

Normally, it is made with the gram flour but you can replace it with any other flour.  I have made it in a more healthier way than the original dish.  It can be served with plain yoghurt, thecha, tomato sauce spicy pudina chutney.  If you are making it with rice flour, can be served with sambhar too.  I prefer to have it with chunda.

METHI AJWAIN KALA JEERA POWDER

Methi ajwain kala jeera powder is an age old family medicinal value powder which my grandmother used to make.  we can add dry ginger powder also in it which helps in digestion.  Apart from this, it also helps in bowel movement, keeping cholesterol and blood sugar levels under control and also effective in reducing joint pains.

There is a need always that an elderly person should be at home to remind you about all these valuable information and recipes to revive.  Now a days in the busy life, we always run to the doctor and whatever the medicines they give, consume it without realising the side effect of it.

This powder should be consumed with warm water.  You can also mix it with butter milk or  a handful of rice with ghee and bit salt, mix it and eat it.

One of my friend who also suggested me to consume this to get relief from  my back and knee pain as she is benefitted with this powder.  hence I am sharing with you all the Patti Vaidyam (grandma's treatment) so that you all can also be benefitted with it.

DILL LEAVES KADHI

Dill leaves are good for health as it  helps to cure various diseases.  Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps amps), anti flatulent, stimulates lactation (removal of gases), anti spasmodic (prevents crgalactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium.

Once in a week, do add this wonderful greens in your diet.  The smell of the leaves may not be liked by you at first, but, over a period of time, you will definitely love this.

In the beginning when my neighbour brought the subzi, I did not like the smell of it.  She insisted me to eat the subzi as it will help in reducing the gas and stomach related issues.  Hence I tried and it was bit difficult for me to eat the same but after finishing the subzi, I said, yes I will definitely add this to my diet once in a week.

I made various dishes out of it and the links are given below.  Today I tried making kadhi with it and was awesome with rice and papad.  I made a pachadi also out of it. shall share the recipe soon.


Saturday 12 December 2015

CORIANDER STEM, CURRY LEAVES, CAPSICUM SOUP (THREE "C" SOUP)

Since winter has started, I prefer to have soups atleast one time in a day preferably in the night as we got time to relish the hot soup.

Today I tried the soup with coriander stem, curry leaves and capsicum.  While I was cleaning the coriander, big big  fresh stems were there  and I did not felt like throwing the same in the dustbin.  The curry leaves were also fresh.  I was bit uneasy with cough and cold and wanted to have something hot, I thought of making soup.

The health benefit link is given below with each main ingredient which I would like you to go through for the maximum benefit of it.

Normally, we never bother to make use of the stem, curry leaves which are thrown.  But it has got tremendous health benefits.

Hence enjoy this and think twice before throwing the same.










Sunday 6 December 2015

CHIKOO PICKLE, SWEET, SOUR AND SPICY

Since so  many days, I want to try this but could not make it.  Today, I thought I will do it because I had some nice chikoos with me.  This pickle is no oil pickle hence have to consume it as early as possible.

I made this pickle sweet, sour and spicy because chikoo is sweet.


Wednesday 2 December 2015

KUTHIRAVALI FLOUR DOSA

Dosas are loved by all specially when it is served from tava to the plate.   The kuthiravali flour, I bought from the shop ready made and used to make dosa like the way we may rava dosa.  It was nice with chutney and sambar. kuthiravali dosa

You can also buy the millet and grind for making idli and dosa.

DILL LEAVES DHOKLA

The flavour of suva bhaji or dill leaves is amazing.  All will not like it at first sight but once you start tasting the same, you will definitely add the same in your weekly dish.  One of my neighbour gave me the subzi for the first time and I was bit reluctant to eat.  She told me it is good for my acidity and gas problem, I dared to eat it and really liked it.  Since then, I make it atleast once in a week for myself (all other members of the family says no to it).

It is one of the subzi I make for ganpati without fail on the second day.

CHEMBU PARATHA

colacasia, chembu, arbi or taro root it is known as normally we put in sambhar or make subzi out of it.  We can fry them also to make chips out of it.  I tried paratha  and it came out well.  I am sharing the delicious paratha with you all so that you can also try this for a change.




SWEET LIME PICKLE WITH GINGER AND GREEN CHILLY

Pickles are always served with any kind of Indian food.  We used to make various kinds of pickles with red chilli powder, with green chilli and ginger etc.   Vaduka puli naraga achar is made by using both the red chilli powder and with green chilli and manga inchi.    I tried the same with sweet lime and was very tasty like the vaduka puli naranga.

This can be served with dal rice, any variety of molagootal specially  keerai molagootal and curd rice etc.

Tuesday 1 December 2015

GREENS RASAM

You tube: Greens rasam, the name itself indicates the ingredients used in this is greens viz. tulsi, basil, fresh garlic with greens, coriander leaves, curry leaves, green chilli, ginger etc.  the other day, i tried gooseberry, pudina, garlic rasam and was awesome.

since all the ingredients i used is having the medicinal value and helps in digestion, and contains the vitamins in it, once in a week or twice in a month this can be served to your family members.

Rasam can be served in place of soup as an appetizer or can be served along with rice.




GOOSEBERRY, PUDINA, GARLIC RASAM

Rasam can be served along with rice or as a soup.  When the ingredients are having medicinal properties, it is also more beneficial.  Rasam is a watery dish served along with rice normally.  When you are having cough and cold, it is the best to bring taste in  your mouth.






Sunday 15 November 2015

UTTAPPAM AND KUZHI PANIYARAM WITH BRINJAL MASALA

Normally, when we have left over idli/dosa batter, we always used to make kuzhipaniyaram for snacks in the evening to serve along with hot coffee or tea.

I was having a brinjal in the fridge and wanted to use the same so decided to make the subzi out of it and make the kuzhipaniyaram stuffed with the subzi.  It was awesome when served along with coconut chutney.

Basically I do not write much about the recipes as I am very lazy to sit and write also have no much time to spare.  Hence I am directing you to the recipe straightaway to try the same.  I am unable to trace the picture of uttappam and kuzhipaniyaram as it was done few months ago.  Have to search for it. shall post the pictures soon.

I am sure you will enjoy this.

MOONGDAL DOSA MILAGAI PODI

milagai podi is normally served with dosa, idli etc.  I use this sometimes for the dry subzis too.  The tradtiional recipe of milagai podi is made out of urid dal.  Today I tried the same with moongdal and was very tasty.

So if you cannot consume the urid dal, this is an alternate method for making dosa milagai podi.  Dosas can be made without urid dal also.


Sunday 25 October 2015

WET RED LASOON CHUTNEY

Dry lasoon chutney I have already posted.  It tastes good with vada pav, bhakri etc.  Yesterday, my neighbour gave me the wet lasoon chutney along with dudhi ka paratha and was awesome.  Immediately I noted down the recipe from her for posting as I had taken photograph of the chutney.


Sunday 18 October 2015

MURINGA ILA MOR KUZHAMBU, SHEVGA KADHI, MURINGA ILA MORU CURRY


Drumstick leaves are easily available, very cheap and grows abundantly in India.  It has got medicinal values which are  given after the recipe and worth reading.  It is worth making dish out of this once in a week for health benefits.

I do not remember when I brought the leaves and kept in fridge wrapped in a paper in the door as I used to do with mint leaves and methi leaves.  Since then I forgot about it and never bothered to open and see while cleaning the fridge.  Today, when I was cleaning the fridge, I wanted to remove the unwanted stuff in the fridge so each and every paper packets I opened and saw the drumstick leaves fully dried like the kasuri methi leaves.  Since I love the kootu, molagootal, adai etc. which I used to make with the leaves, I thought I will try the Kadhi today ie. mor kuzhambu in tamil and morukootan or moru curry  in malayalam.

You can make this kadhi with or without coconut.  I made it like the normal Kadhi we used to make along with Kichadi.  Normally, this is a typical  South Indian curry but I made a twist to this to make it more like the Maharashtrian type  Kadhi.  It is really a tasty dish.



Sunday 4 October 2015

PEAR, PEAS SUBZI

I have posted pear pickle recipe.  Now I am presenting an easy subzi made out of pears, peas and capsicum.

We had some pears which was bit sour, firm and no one liked to eat this fruit.  Since I cannot waste it, I thought of trying a subzi out of this and came out well as an accompaniment for roti, phulka.
Pears Subzi

Friday 25 September 2015

KOKI

koki is a traditional recipe of Sindhis.  It is loaded with ghee hence those are having health issues can opt for healthy oil too.  But the taste will definitely be different.  However, you can satisfy yourself making with oil too.  It is similar to Kanda paratha except the fact that while kneading the dough also, ghee is added.

My Sindhi friend Vanita Chandnani always used to share this dish whenever she makes it as I used to like it hot from tava to the plate.