ALOO TIKKI

Aloo tikki is made out of aloo or potato.  It is a nice snack as well as chat item.  Aloo chaat, ragada pattice etc. can be made out of this and is loved by one and all  in Mumbai.  The tikki can be had with some sweet chutney or sauce and the ragada pattice can enjoyed with sweet, green and thikka chutney with lots of onion and coriander topped on it.

KOOVA KALI (ARROW ROOT HALVA)

Koova kali is made out of koova podi or arrow root powder. It is also known as  Araru, Araruta.   During Thiruvathira, we make sweet dish out of this known as koova kali.  I have already posted Thiruvathira kali which is also made during this day.  Basically, in South India, this sweet dish is made.   To day is my son's star birthday, so I made this sweet dish for him.

CHOCOLATE MOUSEE

My daughter is very fond of making something sweet always.  when I had stored some tropolite whipping cream for making cakes, she took the opportunity to make the Chocolate mousse.  A very easy, simple and delicious mousse she made, I could not resist myselt eating them though the cold items does not suit me.

MILAGU RASAM, PEPPER RASAM

Rasam can be serve as an appetizer and along with steamed white rice.  This is basically prepared for the feast in South India also for festival, is an integral part.  Various types of rasam are made, but here I am presenting the rasam which is normally made when we are down with fever.  Myself and my brother love rasam rice any time.  My aunty used to make Kottu rasam or Gottu rasam it is called, we used to love this along with chutta appalam (roasted papad).  I have already posted another way of preparing this rasam.  this is the second method.

Let us look at the recipe now:

RASAM POWDER

Rasam powder is a part of spice powder in the store room of South Indian Households.  I prefer to make the powder as and when required for the freshness and aroma of the same.  You can make the powder and keep it for a month's requirement if you are a regular user of this spice powder.  If not, whenever required, just make little and use it.  Normally, I use the sambar powder and add little bit of pepper powder for making Rasam.

Rasam powder is made with Chana dal, Tuvar dal, Dhania (coriander seeds), Black pepper Cumin seeds, Curry leaves, Red Chilli  etc.

Let us look at the recipe now:

MIX VEGETABLE DRY SUBZI

Mix vegetable dry subzi I made for serving along with hot roti yesterday.  Since we are mixing almost all the vegetables, you are filled with protein, carbohydrates, vitamins, minerals etc.  It is a very simple, easy subzi to make and goes well as a side dish for rice and curry and with roti.  I filled the same in vermicelli dosa which I made today for breakafast.

VERMICELLI DOSA

Dosa is a breakfast item in almost all the household especially in  South India.  various dosas are made and served with sambar and chutney.  But this dosa I served with Yam raita or pachadi and some mix vegetables.  This dosa is made with vermicelli, rava and rice powder.  It is quite tasty, healthy and delicious too.  You tube : vermicelli dosa

YAM RAITA OR YAM PACHADI

Yam raita or pachadi is very easy to make.  It is always liked by everyone with pulao, roti and this one can be served with idli and dosa too.    Main ingredients are yam and curd.  I served it with vermicelli dosa which I made today for breakfast.

BOONDI RAITA

Raitas are good accompaniment for pulao.  We also like to eat with roti if we make dry subzi.  We can make varieties of raitas with cucumber, beetroot, lady's finger, banana stem, mix veg etc.  Here I am presenting Boondi raita.  For making boondi raita, we need kaara boondi or plain boondi.

HOT AND SWEET GOOSEBERRY

Gooseberry is a rich source of vitamin C.  Amla rice or gooseberry rice, pickles, chutneys, can be made out of this.  This hot and sweet gooseberry can be served with roti, thepla etc.

GOOSEBERRY PICKLE, NELLIKAI URUGAI, NELLIKKA UPPLILITATHU, AMLA ACHAR

Gooseberry, Amla, Nellikka, Nellikkai, Avla it is known as,  is full of calcium.  It is used for  making ayurvedic medicines too.  We can make pickle, Thoku, Chutney,  Gooseberry rice, Hot and sweet gooseberry, candies etc. out of this.  Here I am presenting a pickle which is made with whole gooseberry.  I have made Goosberry rasam also.

Let us look at the recipe now:

JOWAR ROTI/BHAKRI

Jowar or Sorghum it is known as has higher content of calcium.  Besides calcium, it is also rich in iron, protein and fibre.  In Maharashtra, Bhakri a kind of roti is made with this flour and served  hot with chutney and a blob of butter.  It is quite healthy and filling too.  We can make jowar methi thepla, jowar paratha, jowar ka uttappa out of this.

Let us have a look at the recipe now:

1/2 cup jowar flour
Lukewarm water
very little salt (optional)

Method:

take the flour in a wide bottom vessel.  add the lukewarm water slowly and make a dough out of it.  divide into equal portions (i made two out of this).  Heat a non stick tava, place one ball of the dough on the tava when it becomes hot. apply little water on your palm and pat the same and spread it on the tava.  after spreading the same, apply water on top of it.  allow to cook the same and flip to cook the other side too.  when the black spots start appearing, directly cook on the flame as you cook the phulkas.  serve hot with a blob of butter, green chutney,     dry lasoon chutney etc.

ORANGE PEEL CHUTNEY

Orange peel chutney is made out of orange peel with fried urad dal as main ingredient.   To be frank with you, the taste may not be liked by everyone as it has got bitter taste but since we are adding little jaggery in it, you will forget the bitterness.   I had it with dosa and dal rice today and liked it very much.  If your taste bud is used to bitterness, then it will be liked by you.

 I have also made orange peel thuvayal  &  OrangePeelSweet Chutney.aspx and the said recipes were  shared with Ms. Dahlia Twinkle of www.simpleindianrecipes.com.  I have shared more than 100 recipes with her before starting my blog.  It is a lovely site.

DAL ROTI UPMA IN CABBAGE LEAF (left over recipe)

We all make normally make paratha if dal is left over.  when dal and roti is left over what to do?  do not worry, here is a lovely recipe with this dal and roti.  I made upma out of it and was really tasty.  Actually you will be able to enjoy the same if it is little punchant.

CORNFLAKES COOKIES l Cakes/bakes

Cookies are any time snacks.  It is useful for fillling the tiffin box of children too.  various kinds of cookies can be made, here I am presenting plain as well as corn flakes cookies which will be definitely liked by the children especially.

GUAVA SOUP (KHATTA MEETHA GUAVA SOUP)

Winter has started and are craving for some hot soup.  Guava is also available plenty and I love to eat guavas even though it does not suit me.  I wanted to have some soup and thought of trying with guava as I was tired of the regular tomato, vegetable, corn soups etc.

THIRUVATHIRA KALI

Thiruvathira Kali is made out of rice, moongdal  and jaggery as main ingredients by Tamils along with thalagam or kavathu puzhukku. In Kerala, Koova kali is made  along with puzhukku.   Koova means arrow root.  this kali is served along with a vegetable viz. thalagam or puzhukku which is made out of 5 or 7 vegetables like Potato, sweet potato, yam, raw banana, avarakka (broad beans, papdi), carrot, pumpkin, colacasia, & Asiatic yam in English and Perumvalli Kizhangu in Tamil.

Thiruvathira is cleberated on full moon day in the month of Dhanu Masam as per Malayalam calendar and also as the birthday of Lord Shiva on the day of star Thiruvathira.  This festival is celeberated in Tamil Nadu and Kerala.

Ladies get up early morning, take bath, prepare the kali and kootu or thalagam and offer this as Neivedyam to the Lord. They visit the temple for ardra darshanam.  Girls and ladies enjoy the swings, a dance known as "Kai kotti Kali" is also  performed by ladies by certain  community in Kerala.

THALAGAM (mix veg curry)

Thalakam, mix veg curry is made with various vegetables in coconut and white seasame seed paste gravy.  This is served along with roti, rice and also with Thiruvathira kali a sweet dish made out of rice powder with jaggery during Thiruvathira.

KAVATHU PUZHUKU (ASIAN YAM SUBZI), KAVATHU KOOTU

Kavathu puzhuku, kootu  or asian yam subzi is very simple and easy to make.  My mother used to make this during Thiruvathira festival along with thiruvathira-kali.  Normal days also, she used to make to have it with rice.  During thirvathira, along with kavathu, we also put some other vegetables and it goes well with rice, chapati too.

JOWAR METHI THEPLA, SORGHUM METHI THEPLA

Winter season has started and it is the time to serve anything hot specially, soup, paratha, thepla etc.  Here I have made the methi thepla with jowar  and wheat flour as main ingredient.   It is quite healthy as we are incorporating jowar flour, wheat flour and methi leaves. 

As compared to rice and wheat, Sorghum or Jowar has a higher content of calcium.  Besides calcium,  it is also packed with iron, protein and fibre.  It also helps in lowering cholesterol. 

Methi leaves helps in reduce the cholesterol, diabets.  It is an excellent source of potassium and controls heart rate and blood pressure.  .   

Jwari or Jowar or Sorghum methi thepla

Ingredients:

¼ cup jowar flour (Sorgum)

¼ cup wheat flour

¼ tup chopped methi leaves

2 tbsp gram flour (besan, chickpea flour)

½ tsp chaat masala

½ tsp chilli powder

½ tsp coriander powder

¼ tsp cumin powder

¼ tsp turmeric powder

Salt

Oil for cooking

Method:

In a wide vessel or parat, mix the flours, methi leaves.  Now add all the masalas, salt and mix well again. Add water little by little and knead a pliable dough.  Divide the same into three equal parts.  Roll out the same carefully as it is likely to break if you put pressure. You cannot make it thin like the normal methi thepla, it will be slighly on thicker side.   

  Heat a non stick tava and cook the same till brown spots appear on it or till it is cooked.  Serve hot with green chutney, tomato ketchup.

 

Variation:  You can also make thalipeeth out of this by adding onion in it.  Thalipeeth is made little thicker in size like burger.

MOONG DAL VADA

Yet another post of Rajasthani (Marwari) cusine made out of Moongdal as main ingredient with onion, coriander leaves.  A tasty evening tea time snack.  You can make kadhi /sambar out of this.  I have already posted some kadhi and sambar recipes.  Thanks to Manjuala and linking this recipe to her site.  desifiesta.blogspot.com

MISSI ROTI

Missi Roti, part of Rajasthani Thali was given by Manjula Kanted for IFC#3.  I am preparing one by one out of the same and posting it and linking the same to Manjulas blog. Missi roti is made up of wheat flour and besan with some onion and green chillies and very tasty item if served hot.

Missi roti with dal

ROTI SEV PURI

I have already posted sev puri.  Now I am presenting the roti sev puri.  this is made with left over roti, tasty and healthy too. what you need is the left over rotis, chutneys, chopped tomatoes, onion and nylon sev. your roti sev puri is ready.  I have also posted masala roti.  You can view the videos in You Tube of these.

SEV PURI. DAHI PURI

I have already posted the mouth watering Bhel puri.  Now is the time to post Sev Puri.  Sev puri can be made as dahi sev puri. you have to add only dahi in the sev puri.  chaat item, any one will enjoy any time especially when you can make it at home why not taste it whenever you want provided you keep all the ingredients in your store room.

BHEL PURI

Bhel puri is a chaat item, street food liked by everyone. If you visit North India, without tasting this item, you will never go back.  This can be made at home also as tasty as the one is available in the street.  Basically, it is made with Murmura, kurmura it is called with masala chana, chopped onion, tomatoes, green coriander with sweet and spicy chutney topped with thin nylon sev.  When you think of it, mouth is watering.  Let us not waste our time to look at the recipe now:

PULIYODARE l PULIYOGARE l TAMARIND RICE

Puliyodare l  Puliyogare l Tamarind Rice it is known as is made with Tamarind pulp and Puliyodare l Puliyogare l Tamarind rice Spice powder.  This is the speciality of South Indian dishes and in temples it is served as Prasadam specially in Balaji Temples.  The taste is awesome when it is served hot with papad.  We can make the tamarind paste and store in fridge and whenever you want to make it, only cook the rice.

Video : how to make the paste:

PULIYODARE SPICE POWDER l PULIYOGARE SPICE POWDER l TAMARIND RICE SPICE POWDER

Here I am presenting the Spice powder for making Puliyodare/Puliyogare/Tamarind Rice.  It is very easy to make and can store it in airtight container. All you have to do is roast the spices and powder it. If you are using kopra, keep it in fridge.

BITTER GOURD SWEET PACHADI

This bitter gourd pachadi is made out of the ripe bitter gourd which was grown in my balcony.  I had just left it to grow bigger, but  after reaching a particular size, it started ripening.  I thought I will take out the seeds out of it for replantation.  After taking out the seeds, I did not feel like throwing the same as it was looking so beautiful, thought of making pachadi (sweet )out of it.  It was really sumptuous with hot steamed rice and roasted papad.

Let us look at the recipe now:

1 ripe bitter gourd chopped finely
2 tbsp tamarind pulp
1 tbsp grated jaggery
1/2 tsp red chilli powder
1 tsp plain rice flour
turmeric powder
salt to taste



Tempering:

1 tsp oil
1 tsp mustard seeds
4-5 fenugreek seeds
few curry leaves

Method:

Cook the bitter gourd with 1 cup of water with salt and turmeric powder.  when the water reduces to half, add the tamarind pulp and cook the same till the raw smell of tamarind goes of.  Mix the rice powder in little water and add chilli powder, jaggery  and the rice paste.  Cook for another two minutes.  Temper with the ingredients mentioned.  serve hot with steamed rice.

Second method:

1/4 cup coconut grind the same along with little cumin seeds, red chilli or green chilli and add to the pachadi when it is cooked.

You may also like to try : bittergourd bhath    pavakka curry,  bitter gourd sweet pachadi ,   bitter gourd pickle,   bitter gourd fry

UPMA CHAAT

Hi, You must be wondering what is this about?  really, i tell you this is awesome.  try and post your comments.  I am sure, you will love it.  Upma chaat is the combination of upma and chaat recipe. You can make it with left over upma or after making upma, you can try this.

Let us have a look at the recipe

Ingredients:

1 cup broken wheat upma

2 tbsp Sweet chutney

1 tsp Green chutney

1/2 tsp Theeka chutney (red chutney)

2 tbsp curd

2 tbsp chopped tomato

2 tbsp chopped onion

1 tbsp masala peanut

2 tbsp nylon sev

chaat masala, roasted cumin powder, black salt, as per taste.

2 tbsp coriander leaves for garnishing.

Method:

In a plate put the upma and spread it.  put all the chutney's one by one. then put tomato, chopped onions. putthe chaat masala, cumin powder, black salt.  top it with nylon sev, masala chana and garnish with coriander leaves and serve.

Note:  you can try this with the kanda poha too.  also you can add papdi, crushed golgappa

very very tasty.  Hope you love it. do give me the feedback.

happy cooking.

BLACK CHANA KADHI

Black chana kadhi is the speciality of Rajasthan.  IFC # 3 hosted by Manjula Kanted selected Rajasthani cuisine and this one is part of Rajasthani Thali.  I decided to try one by one.  Here is the post.  Thanks to Majula kanted.

Black chana cooked in yoghurt based gravy goes well with hot white rice. loved it.  today's special.

TOMATO PARATHA

Hot paratha with curd, sugar and pickle is all time favourite of mine.  anytime you serve paratha directly from the tava to the plate, i am ready to eat.  Today I was thinking what to make for the breakfast and this idea came to my mind.  why not try with tomato?  the end product was too good.  So why are you wasting your time.

POHA TIKKI, BEATEN RICE TIKKI

Aloo tikki is the favourite of everyone.  Sometimes, when we have some left over items, we do not know what to do with it.

When I had some left over  left over Kanda Poha with me, I thought of making something out of it.  I have tried bhakri out of it and was awesome.    Then I decided to make paratha with it.  But somehow, I could not try that instead I made tikki out of it. paratha or tikki with it and turned out to be very tasty from the tava to the plate.  This can be given in the tiffin box for the children or can serve with a cup of tea and coffee in the evening  as a snack too.

PINEAPPLE PASTRY l Cakes/bakes

This pineapple pastry is very easy to make at the same time it is eggless too.  so if you wish to have a piece of pastry, you can really enjoy this one.  This is the favourite of my son and nephew and they really enjoy whenever i bring pineapple cake for their birthday.  As usual, the main ingredients are maida, sugar, milk and cool whip.

For making this cake, you do not have to pre-heat the oven, simply, microwave it, the base or spunch is ready.

PINEAPPLE PASTRY

ATTE KA SHEERA, WHEAT FLOUR SHEERA

IFC challange # 3 hosted by Manjula Kanted has selected Marwari cuisine.  The recipes were either a platter of kachori or halva or a combination of one kachori and one halva or the Rajasthani Thali.  Since the Marwari cuisines are of bit spicy, I did not dare to prepare the same as we do not eat very spicy items.  However, will be trying one by one later as my friend is a Marwari and  can share with her.

Thanks Manjula  for the lovely recipes.