BHARLI VAANGI (STUFFED BRINJAL IN GRAVY)

BHARLI VAANGI

Brinjal is a favorite vegetable of mine.  Be it in sambar, dry subzi, bhajia, vaangi bhath anything i love it.  Since so many days i was thinking of making bharli vaangi and did not get time to do it.  Today, I was at home and thought I will make it for chapati.  My husband and children do not like this vegetable at all and i have to eat the whole stuff alone.     Ofcourse, it is not possible for me to eat the 250 gms vaangi which i made, so i decided to cook and share it with my maid who comes to make chapati for us.

RAW BANANA PARATHA (KACHE KELE KI PARATHA), VAZHAKAI PARATHA, VAZHAKKA PARATHA

RAW BANANA PARATHA (KACHE KELE KI PARATHA), VAZHAKAI PARATHA, VAZHAKKA PARATHA

Kache kele ik paratha or raw banana paratha or vazhakka paratha you name it anything, it is a lovely paratha with curd, sugar and pickle, i love it.   This partha is made with some oats, masalas, chopped onion etc.

 Parathas can be made with aloo, radish, carrot etc. etc. Raw banana 
is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.  


The bad: A large portion of the calories in this food come from sugars

LOTUS STEM SUBZI (KAMAL KAKKADI SUBZI), TAMARA KIZHANGU CURRY

 Lotus stem subzi is  also known as  Kamal Kakkadi, tamara kizhangu.  This root of lotus flower is also cooked in salt and chilli powder and dried and sold in almost all South Indian Stores is called Tamara Kizhangu Vattal.  It is deep fried in oil and served as a side dish for sambar, rasam and curd rice.

I was only aware of tamara kizhangu vattal till such time, one of my colleage who is a native of Uttarakhand brought some lovely pickle of this and i loved it.  another Sindhi friend of mine gave me the subzi made out of it and since then, whenever i get an opportunity to pick up some of these from D Mart, I never miss it.  I often make the subzi out of it though my children do not eat this.  They are very choosy and only selected items.

Now let us have a look at the ingredients of the subzi and some of the health benefits of this.

SAMBHAR

SAMBAR

Sambar is the main South Indian Dish in every household.  You can have it with Idli, dosa, medu vada, rice some people eat with chapati too, like me.  It is a delicious dish can be made in various styles.  Today I am presenting my way of making it.  Yesterday we had conducted Bhagawati Seva Pooja which is performed by every South Indians one day atleast in their house in the month of Karkidagam  (Aadi month) (Aashad) starting from July 17 till August 16 mostly except the day of Amavasya.  

I love the Padmam, rangoli made by the Vadyar (Priest), then the vilaku (lamps ) decorated with flowers and the japam (chanting of Devi's stuthi).  I cannot post the pictures of the pooja as our Priest did not allow us to click the pictures of padmam and the pooja afterwards.  We make nei payasam, medu vada for the neivedyam which is mouth watering.  

coming to the point of making sambhar.  Normally i make the sambar without tamarind pulp and it equally tastes good as we make with the tamarind pulp.  Once my brother in law and family had come to our place.  I made the sambar following the below mentioned method without tamarind pulp.  My brother in law said, sambar is excellent.  I told him that i have not added one ingredient in it, can you find out?  He said no.  When i told them that the sambar is without tamarind pulp, my sister in law could not believe it.
By the way, instead of tamarind pulp, you can add amchur powder or kokum also but i did not use even this.

Ingredients:

1 cup diced vegetables (red pumpkin, white pumpkin (ashgourd), capsicum, drumstick, colacasia)
1/4 tsp turmeric powder
1 Cup tuvar dal (tuvaram pariuppu, arhar dal, toor dal)
salt

For the Masala

1/4 cup coriander seeds

5 tsp chana dal

1 tsp methi seeds

1/2 tsp black pepper

1/2 tsp mustard seeds

1/2 tsp cumin seeds

6-7 red chillies
3 green chillies
2 sprigs of curry leaves
3/4  cup grated coconut
Asafoetida
1 piece of jaggery
2 tsp oil

Optional

1/4 cup thin tamarind pulp  ( I did not use.)
6-7 shallots (on auspicious days, we do not use). you have to shallow fry the same in oil and grind along with the masalas.

Tempering:

1 tsp oil
1 tsp mustard seeds
few curry leaves
2-3 broken red chilli

garnishing

chopped coriander leaves

Method:

Cook the vegetables by adding salt and turmeric powder. (if you are using tamarind pulp, add this too)
pressure cook the toor dal and keep aside.
Now heat oil in kadai, add the coriander seeds, chana dal, red chilli saute for a minute. now add the methi seeds, black pepper, cumin seeds and fry the same, do not burn it.  now add the curry leaves, green chilli and the coconut and fry for another one minute and switch off gas. add the asafoetida powder in it.  when it cools down, grind to a fine paste by adding water in it keep aside.

Now check the vegetables, if they are cooked, add the mashed toor dal bring to a boil.  now add the ground paste, jaggery,  mix well and bring to a boil, switch off gas.

temper with the ingredients mentioned under tempering and garnish with chopped coriander leaves. Sambar is ready to serve with idli, dosa, rice, vada etc.

Note:  my mother in law grind the curry leaves with the masala as it is good for health.  normally, we throw the same without knowing the medicinal value of it.

enjoy the sambar.  Yesterday, when i served with idli, and vada, everyone was  praising stating that it tasted like the hotel sambar.  so whey are u waiting.  you too enjoy, banao, khilao or khud khao or do not forget to give me the feed back.


Note: you can skip tamarind pulp, instead use tomato, amchur powder or kokum. without all these, the sambar tastes good.

NEI PAYASAM

NEI PAYASAM

Nei payasam.

Payasam means kheer.  A sweet dish made with jaggery, plenty of ghee for Neivedyam in temples as well as at home.  This mouth watering kheer remains in the fridge for around 15 days if kept properly.  This is normally made in Uruli ( a brass vessel) in temples and even at home.

IDLI FRY

IDLI FRY

IDLI FRY

Idli fry or fried idli  is very  simple, easy to make dish.  It can be made with left over idlis too.  What you need is idlis, gun powder or chilli powder, grated coconut etc.  Easy to make and serve hot.  You do not need chutney or sambar for this as with gun powder or chilli powder, it tastes awesome with garnishing of coriander leaves.

Preparation time: 5 minutes
cooking time: 5 minutes
serves: 1

Ingredients:

4 Idlis cut into 6-8 pieces
2 tbsp gun powder
1 tsp oil + 1 tsp ghee
1 tsp mustard seeds
1 tsp urid dal
few curry leaves
a pinch of asafoetida

chopped coriander leaves for ganrishing

Cut the idlis into 6-8 pieces and keep aside.
In a kadai, heat the oil and ghee, add the mustard seeds, urid dal, curry leaves, when it splutters add the idli pieces, gun powder, asafoetida  and mix well. saute for 2-3 minutes. serve hot.

a very easy, simple and tasty dish.

KADALA CURRY l BLACK CHICKPEAS CURRY l HOW TO MAKE KADALA CURRY

Black Chickpeas or Kadala Curry is made to serve along with Puttu in Kerala.  This is a famous breakfast.  The hot steamed putt along with Kadala Curry or Safed Elaichi Banana (Kunnan Pazham), Papad and Sugar.    Basically, my family members do not like this hence for me I  make it whenever I feel like eating the Puttu in coconut shell.

Coming to the Kadala Curry, the  masalas used by various people are different but here I am presenting a simple recipe.  You can try with the masalas of your choice too for variation.

Video:

RICE PUTTU l VEGTABLE PUTTU l KERALA CUISINE l HOW TO MAKE PUTTU l BREAKFAST RECIPES

Today I made Puttu and vegetable Puttu for breakfast as my brother was at home.  My children and husband do not like this item so for making it only for me, i do not take much trouble.  Since my brother likes it, I thought I am getting a chance to eat this.

Puttu  is one of Kerala’s traditional breakfast item that is usually served with Banana, pappadam, sugar or Kadala curry (Black Chana Curry).    This dish is one of the favorite breakfast in Kerala which is also very easy to make. We get ready made puttu powder in almost all malayali/tamil stores.  We can make this in the idli vessel, coconut shell etc.  The champa rice puttu podi (puttu flour ) is very tasty in fact.  It is a simple and easy to make dish.

Puttu is steamed in a vessel specially designed for this, consisting  of one bottom vessel for filling water, one cylindrical shape top portion, a perforated plate and a cover with hole in it to escape the steam while cooking.  This vessel can be purchased from any malayali stores or you get the same in Matunga.  If you happen to visit Kerala, you can pick one from there.

Here I am giving you the recipe of vegetable puttu as well as the normal puttu.  The normal puttu is made with the rice powder and grated fresh coconut and served hot with Kadala curry, pazham (banana) sugar, Papad etc.  The vegetable version can be eaten as it is or with coconut chutney, sambar or with any curry of your choice.  

Video: Rice Puttu

PUMPKIN MASOOR SOUP

Masoor dal along with pumpkin makes a very tasty, healthy soup. It is simple, easy to make and healthy too.

Pumpkin is  one of the very low calorie vegetables and contains no saturated fats or cholesterol; However, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.

Masoor daal is used in every household to make curries or sambar. It is a very common lentil and easily available as well. Masoor daal cooks very fast and does not need any kind of soaking before cooking it. Even tough people may treat it as a simple lentil; it has many properties which are good for health. People who are pure vegetarians can eat this lentil everyday. They will get the same amount of strength that non-vegetarian people have.

Many times we see that people complain about having less blood in their body.

Pumpkin masoor soup

Let us look at the recipe now:

PULI KUTHI UPPERI (STIR FRIED VEGETABLES WITH TAMARIND PULP)

When my aunty visited my place yesterday, we were discussing about the olden days recipes as she is also a very good cook and much interested in making and feeding her own children as well as grand children.  Though I am aware of the recipe and made it long ago, could not post it.

Puli kuthi upperi is made with certain vegetables viz. lady's finger, raw banana, green brinjal, flat beans, red pumpkin.  Colacasia leaf is also included in this and it is a main ingredient in this vegetable.

This tangy stir fried vegetable can be served as a side dish for dal rice, molagootal rice, rasam rice or as a side dish for chapati too.  It is a unique,  tangy,   recipe of Palakkad (Kerala State) enjoyed specially during rainy season when the colacasia leaf is available abundantly.  The lady's finger is also a unique one which we get long greenish, whitish in colour.

Puli kuthi upperi (stir fried vegetables with tamarind pulp)

Let us look at the recipe now:

BITTER GOURD CURRY l PAVAKKA KUZHAMBU l PAVAKKA PITLA

Bitter gourd is  very bitter in taste and will not be liked by all.  However, considering the health benefits and  its medicinal properties that aid in diabetes, liver issues, stomach complaints, skin ailments such as psoriasis and blood purification, we much include this in our diet atleast once in a week.

It is an  antioxidant, fight  against cancer, to lower cholesterol, to combat HIV, kidney stones, measles, as well as malaria.   particularly high in vitamins C, A, folates, thiamin, zinc, iron, potassium, magnesium, manganese and dietary fiber.

My in laws house, they just finely chop the same and put in curd and salt and have it along with their meals.

bitter gourd curry, pavakka or parakka pitla,pavakka kuzhambu

Let us look at the recipe now:

BEETROOT TOMATO SAAR

Beetroot is a super-storehouse of both vitamin C and iron.   Both are essential elements for health.  The beta cyanin in beetroot can help detox your liver, having a knock-on effect for your bloodstream, by helping the body to eliminate toxins and potentially preventing the build-up of fatty deposits. Beetroot juice helps  to reduce high blood pressure.  Tomatoes are powerful blood purifiers and clear up urinary tract infections.   They have anti oxidant properties as they are high sources of vitamin C and vitamin A. The Vitamin A especially wards off macular degeneration and improves eyesight.   High in fiber they are freely used by weight watchers.

Today, I made Beetroot rasam following Ms. Dahlia Twinkle’s recipe of www.simpleindianrecipes.com.  As I was making it, thought of adding little bit of ingredients and make the saar.  My daughter when she was in baby sitting used to tell me Aunty’s tomato saar is very tasty.  Thought will give a twist to the Tomato Saar and the recipe is here.

Let us look at the recipe now:

NEER DOSA

Neer  dosa  preparation is is very simple, easy to make and good for the people who cannot consume Urid dal.  Recently, I was going through some recipes and comments and happened to read that one person had stated that he cannot consume urid dal. He loves dosa, can you suggest some recipes.  I had mentioned to him about this recipe.  Hope he will be enjoying it.

I happened to eat this dosa at Sion in a hotel when myself and my husband were out one day.  I liked it very much and want to make the same. Though I could not succeed in making the same as it was served in the hotel in a plantain leaf, it was tasty with chutney and sambar, I made it in my way.

My son loved it and has taken to college several times.  Lastly when I made it, he just had the dosas plain without any accompaniments.  Today I was having aam ras in the fridge and tasted with it and it was awesome.  I told him to try but he was reluctant.  Somehow I do not know why he just got up and took a bowl of aam ras and finished the dosas within 10 minutes.  When I asked him, he said I was right.

Now it is your turn to enjoy this dosa with aam ras. (mango puree)

Let us look at the recipe now:

SABUDANA VADA (SAGO VADA)

Normally, people eat sabdu dana kichadi, sabudana vada etc. on the day of Vrat, Upwas.  Normal days also you can prepare and eat this as there is no hard and fast rule that it has to be made on Vrat day only. This is a lovely item liked by me vada and kichadi, anytime, i am ready to eat so also raw hard Amrud, Peru.

I have already posted sabudana kichadi and have been waiting for making this vada.  Today I was clearing my raw material rack, I found around half a cup of sabudana (small pearls) in one corner.  So did not miss the chance.  washed it and soaked thinking that i will make kichadi only like that the time passed and could not make it.  So in the evening was hungry and for snx what to do.  Normally, we have to soak the same for 2-3 hours but this was lying in the vessel since morning around 0800 hours to 1630 hours.

sabudana vada with sweet curd and sauce

Let us look at the recipe now:

AAVAKAI PICKLE, AAVAKAI MANGAI, AAVAKAI URUGAI (MANGO PICKLE)

Mango season is on and it is time to post mango recipes.    Pickles, I love a lot specially Vadu Mangai (tender mango pickle), Mango thokku, Manga curry etc. list is endless.  Another variety of mango pickle which lasts for a longer period, made and kept for the offseason too.   Let us try today to learn how to make Avakka Mangai i.e. Avakka Mango pickle.

AVAKKAI 

Video:

Let us look at the recipe now:

INSTANT SWEET LIME PICKLE ( SWEET AND SALTY ), SATHUKUDI PICKLE

Sweet lime pickle sweet and savory version.  This pickle can be made instantly.  While selecting sweet lime or moSambi, you should choose the same with thin skin.  It can be made with sugar as well as salty instantly.  I have made pickle out of lemon in the same manner.

INSTANT SWEETLIME PICKLE (SWEET)

Let us look at the recipe now:

PANEER BURJI

Paneer burji is a very simple dish, can be made very easily.  I made the paneer at home.

Paneer dishes  are liked by everyone especially when it is home made. The paneer made by me is with low fat milk. Paneer with some capsicum, onion and tomato is awesome.

This can be had as it is or can be served with toasted bread or as sandwich or with chapti, phulka etc.  It is a very simple, healthy and delicious dish which can be made very fast.

Paneer burji

Let us look at the recipe now:

METHI PUMPKIN PURI

Everyday, to make a different breakfast for my children is a difficult task for me. mummy please donot make this, do not make that, do not want to eat idli, dosa. Was thinking what to make.  Saw little bit of methi and a piece of pumpkin in the fridge.  so tried with these two ingredients and the outcome was a lovely dish.

Methi  pumpkin  puri can be made for breakfast, lunch, snx, dinner anytime with a cup of tea you will not refuse. chopped methi with boiled pumpkin and masala, a lovely dish, make it and enjoy.



Let us look at the recipe now:

COLACASIA STEM PACHADI (COLACASIA STEM CURRY)(CHEMBU THANDU PACHADI)

Colacasia stem curry can be served as a main dish with white rice, roti, chapati.  It can be served as a side dish for molagootal rice, dal rice etc.  Yesterday I purchased some colacasia leaves for making Patra when my aunty visited our house yesterday.  After removing the stem, I remembered my mother making this pachadi so thought of making this dish.  

BEET ROOT HALVA

This sweet dish is made very simply without much hassles with  milk sugar and ghee.  It is a lovely sweet dish anyone will like it.  We can make beet milk shake, beetroot kheer, beetroot vadai etc apart from making subzi out of it.    very easy to make and yummy sweet dish.  Since beetroot is sweet in nature, the sugar i have used very little, if you want more sugar, add according to your requirement.

beetroot halva 

when my aunty and cousins visited my place yesterday, i made the special dishes for them viz. moongdal dhokli, alu vadi, beetroot halva and kuzhipaniyaram and they liked it very much.


Beetroot is a rich source of antioxidants and nutrients, including magnesium, sodium, potassium and Vitamin C, and betaine, an important for cardiovascular health.  Beetroot juice has the ability to lower blood pressue and help prevent cardiovascular problems.  It is also rich in fibre, folic acid, B vitamins.

Let us look at the recipe now:

METHI MUTTER MALAI

Methi mutter malai subzi is a mild subzi that goes along with chapati, roti, naan etc.  I love this subzi because it is not punchant.    My children too like this because it is a non spicy dish.  Methi, Green Peas  blended with the cashew,  onion  paste with  mild spices,  milk and fresh cream, - this  is really a mouth watering dish

Let us look at the recipe now:

MEDU VADA (Ulunthu vadai, uzhunnu vada)

Hot yummy medu vada with sambar or chutney anytime, we are ready to eat.  My son likes only medu vada. He does not like Dal vada at all. Medu vada is made out of urid dal with some green chilli.  Some people add bits of coconut.  Some add chopped green chilli but i grind the green chilli along with the urid dal as my family members does not like the bite of green chilli in vada.  Let us have a look at the ingredients and method of making this.

medu vada  உ லு ந்து வ டை ഉ ഴു ന്നു വട  मेदु वडा 

SEVAI KHEER (DIET FRIENDLY)

SEVAI KHEER




Today is my husband's birthday,  In the morning, he said, make sevai kheer for dinner.  We do not have time in the morning as we have to rush to office by 7.00  - 7.10 am.  Hence we decided to have a simple meal at home only as during rainy season, we do not go out to eat.

Co-incidently, to day is Aadi month begins i.e. Karkatakam (Ashadam) so I made nei payasam and medu vada also for Neivedyam.  Recipe follows:

medu-vada-ulunthu-vadai-uzhunnu-vada.html

Sevai kheer is very easy to make if you have milk, roasted sevai, little bit of ghee and dry fruits at home. I used the ready made roasted sevai which is available in the market.

roasted sevai

Total time taken 20 minutes
serves : 2-3


Ingredients:

1/4 cup roasted sevai
1 cup milk
1/4 cup water
4 tbsp sugar free (adjust according to your taste bud)
dry fruits (i used only kaju) (u can use badam pista etc.)

a generous pinch of cardamom powder
1 tsp ghee
few strands of saffron

Method:

Heat ghee in kadai, fry the cashews till golden brown and keep aside.
in the same kadai, add the broken sevai and roast for one minute
add 1/4 cup water and cook the same for two minutes.
now add the milk and boil for 5 minutes
in little hot water mix the safforn and add it to the boiling kheer.
add the sugar free and boil for another 5 minutes.
switch off gas, transfer the kheer in a bowl
add the cardamom powder and mix well.
garnish with fried cashews.
serve hot or cold as you like.
Your diet friendly kheer is ready to serve.


Variation:  You can use normal sugar
Tips: remember, when the kheer becomes cold, it will thicken.  if it is too thick, add hot milk in it.

TENDER METHI LEAVES SUBZI

For making tender methi subzi, you need around 5-6 tender methi bunch.  With onion and tomato and masalas, it tastes good with chapatti, roti, and as a side dish for rice.  It is easy to cook as it is very tender makes the subzi within 10 minutes.

As you are aware, methi has got medicinal value.    Fenugreek or methi leaves are very rich in vitamins and minerals and they get easily absorbed by the body. Some major ingredients include calcium, potassium, phosphorus, iron and dietary fiber in its naturally occurring form as in other vegetables. The availability of vitamin K is as good as spinach. The protein rich fenugreek leaves can be treated as a wonder herb. 100gms of fenugreek leaves contribute to about 50 calories of energy.

 

Let us have a look at it now.

Preparation time: 10 minutes

Cooking time : within 10 minutes

Serves : 2

Ingredients:

6 bunches of methi

1 tomato finely chopped

1 onion finely chopped

½ tsp chilli powder

1 tsp dhania powder

¼ tsp turmeric powder

¼ tsp cumin seeds

½ tsp garam masala

1 tsp ginger garlic paste

½ tsp sugar (optional for diet control people)

Salt

1 tsp oil

SPICE LEVEL ADJUST ACCORDING TO YOUR TASTE.

Method:

Untie the knots of the bunches and put them in water so that the mud, dirt and the skin of methi seeds in it settles down the water.

Remove and chop them finely.

Heat oil in  kadai , add the cumin seeds.

When it becomes slightly brown, add the chopped onion sauté for two minutes

Add the ginger garlic paste sauté till the raw  smell goes off

Add the chopped tomatoes, sauté till the tomatoes becomes soft.

Add the methi and sauté for another two minutes

Now add the chilli powder, dhania powder, turmeric powder, salt and mix well and cook for two minutes.

Add the garam masala, sugar, mix well

Serve hot with chapatti, roti and rice.

After trying this recipe, do give me your feedback  which will encourage me to bring out better recipes in future.

GULAB JAMUN KHEER (BEST OUT OF WASTE)

GULAB JAMUN KHEER  (best out of waste)

CORIANDER RICE (KOTHAMALLI SADAM, KOTHMIR BAATH, CILANTRO RICE)

Coriander rice is made with  coriander leaves, cashews, white sesame seed, green chilli etc.  It is a tasty and healthy rice , easy to make and can be served with raita, papad and pickle.  Coriander leaves provides minerals, vitamin A, C and is good for the people who are  suffering from  cholesterol and diabetes.

Coriander rice with raita

ROTI LADOO (A HEALTHY BEST OUT OF WASTE SWEET DISH)

ROTI LADOO HEALTHY LADOO (BEST OUT OF WASTE)

When you are having left over rotis, do not worry what to do with it, i am posting various recipes made out of left over rotis.  this ladoo with jaggery, dry fruits etc.  is one of such dish can be made easily, tasty and healthy too. variations can be made according to your wish.

MOONG DAL DHOKLI

Moongdal dhokli is made out of moongdal ground to a fine paste.  I had some soaked moongdal thought of making it and came out  very well.  It has little similarity to the Khandvi.  I adopted a simple method which was worth trying.

ROTI UPMA (BEST OUT OF WASTE)

ROTI UPMA

I made this roti upma with left over rotis.  I had 4 rotis with me and children do not want to eat next day.  What to do cannot waste it.  Hence, the idea of making upma came into my mind like bread upma. Once doctor told me to have left over chapatti and subzi in the morning which is quite healthy.  We can make this upma with or without vegetable.  Let us have a look at the ingredients the way I made it.

BREAD UPMA

BREAD UPMA

Bread upma can be made with left over bread  or with 5-6 slices of bread.  The sides of the bread which we are cutting after making a sandwich can also be used for making upma or making roasted bread cubes for soups.  Bread upma  is an easy and filling breakfast without much trouble.

Ingredients:

5-6 slices of bread crumbled.

1 green chilli

2 onions chopped

Few curry leaves

1 tbsp gun powder (dosa milagai podi)

Salt

1 tsp Lime juice (optional)

Coriander leaves for garnishing.

Tempering:

1 tsp oil

1 tsp mustard seeds

1 tsp urid dal

A pinch of asafetida

Method:

Crumble the bread with hands and keep aside

Heat oil in a kadai, add the mustard seeds, urid dal, asafetida, curry leaves

When it is done, add the chopped onions and green chilly and sauté for 3-4 minutes.

Add the bread crumbs in it , mix well, add the gun powder,  check the salt and add if required, lime juice mix well, cover and switch off gas.  Keep it for 5 minutes, serve hot  garnished with coriander leaves with sauce or chutney. You can garnish with grated coconut too.

Variation:  can add vegetables  viz. grated carrots, boiled green peas, boiled sweet corn, boiled beans etc.

vari tandulachi upma
vegetale-upma-suji-rava.
roti upma
bread upma
javarisi upma, sabudana kichadi
tomato upma

pulikuthi upma

OKRA IN TAMARIND PULP (LADY'S FINGER, BHINDI, VENDAKA, VENDAKAYA), VENDAKA PULI

OKRA IN TAMARIND SYRUP (VENDAKA, VENDAKAYA, BHINDI) VENDAKA PULI

Vendaka puli or okra in tamarind syrup, a bit sweet and tangy dish,  can be made very easily and served as a main dish or side dish with plain rice or dal rice, rice with molagootal etc.  Normally, it is served with rice and roasted papad.

okra in tamarind syrup வெண்டக்க  புலி, വേണ്ടകായ പുളി 

KUZHI PANIYARAM, UPPU APPAM, APPAM (SAVOURY VERSION)

Om suprasannaya namah:

KUZHI PANIYARAM OR UPPU APPAM OR APPAM (SAVOURY VERSION)

kuzhi paniyaram, uppu appam, appam (അപ്പം, குழி  ப ணி யா ரம் )

Uppu appam is made out of left over dosa batter.  If you have left over dosa or idli batter, add some chopped green chillies, ginger and a fine tadka of mustard seeds,urid dal.  mix it and pour it in a greased appam vessel.  your upp appam, or kuzhi paniyaram or appam (savory version ) is ready to serve hot.

LEMON PICKLE (SWEET VERSION), meethe achar, meethe lonche, sweet pickle,

I have already posted the recipe of lemon pickle and the benefits of lemon.  Here  I am presenting a sweet version of pickle made with lemon.  This recipe was shared with me by one of my colleague Mrs. Ranjana Narkar.  When she brought the same in the office during lunch hours, you will not believe, I  could not resist myself and had a lot with roti and dal rice.

 It is a simple and easy recipe and can be made instantly and served.
I am sharing with you this lovely recipe which is very easy to make and can be stored in fridge for months together if handled properly.  Bealth benefits of lemon link: healh-benefits-of-lemon.html





Let us look at the recipe now:

LEMON PICKLE, NARANGAI URUGAI, NIMBU KA ACHAR, NIMBU LONCHE

Lemon pickle is a part of Sadhya or a regular pickle used at home.  I make it in small quantities and finish it off within a week or two.  However, the pickle is allowed to keep for a long time, it tastes more better than the instantly made and consumed.

Let us look at the recipe now:

HEALH BENEFITS OF LEMON

HEALTH BENEFITS OF LEMON

Lemon is one of those super foods with a myriad health and cosmetic benefits. There are a few persons

for whom it is an allergen, so make sure you are not allergic to this natural product, before you start enjoying the many benefits.

Lemon

PULI INJI, INJI PULI

Puli inji is a kind of pickle made and served during Sadhya (feast).  For any festival like Onam, marriage etc. it is a part of the feast.  It is served on the left hand side corner of the Plantain leaf along with other pickle like naranga (lime), mango.    This tangy  pickle tastes good with curd rice.

Basically, it is made with the old tamarind i.e. slightly blackish in colour, however, you can use the fresh tamarind also but the colour differs.

STUFFED CAPSICUM BASKET

CAPSICUM,  SHIMLA MIRCHI, KUDAMULAGU  is also known as bell pepper, pepper, jalapeno and chili, the capsicum is rich in beta carotene, capsaicin and vitamins A and C, which are good for preventing a host of diseases, including live disease and impotency. This tangy vegetable is not only used for its medicinal properties, but the strong, spicy flavor is a great culinary ingredient. Chopped into narrow slices, this vegetable tastes great as pizza topping, can be cooked into curries and can be used as seasoning.

Capsicum stuffed basket is prepared  with the filling  made out  of onion, tomato, paneer (home made with less fat milk) and masalas like chilli powder, garam masala.  It is a diet friendly subzi for chapati  as very less oil is used and cooked in microwave. 

The speciality of this dish is very less oil is used in it.



stuffed capsicum

Let us look at the recipe now: