AVIAL PARATHA

 Parthas are everybody's favourite.  You serve hot with a blob of butter on it or with dal makhani, curd, pickle or with chunda, muraba.  I love to eat it with pickle and curd.  I always make this for breakfast for my children.

I had some left overAvial with me and did not want to have the same the next day.  So thought of making paratha out of it and believe me it came out so well and tasty.  Similarly, you can make the parathas with left over dal, pav bhaji ki bhaji, baingan bartha etc.  It is a best out of waste item and can be enjoyed as it is with a cup of tea or coffee or with pickle and curd.  watch the Youtube: avial paratha

AVIAL

Avial is prepared with various kind of vegetables in coconut based gravy.  It is the speciality of Tamilians as well as Keralities.  During the feast, this is one of the main dish which is served.  By mixing up the vegetables, all the nutrients, fibers, vitamins and minerals are made available in one dish.

It is a very tasty main dish as well as side dish.  This can be served with rice, roti.

AVIAL

YOGHURT KADHI, DAHI KADHI

Dahi kadhi, yoghurt kadhi is prepared with yoghurt, dahi, thayir.   This is a special dish of Maharashtrian served as an appetizer or with  steamed rice, pulao etc.  I love to drink this hot whenever I get a chance.  The flavours of ginger, garlic and the onion in it gives a different taste to the kadhi.

APPLE, METHI SPROUTS PICKLE

I am a big fan of pickle.  The most liked one is vadu mangai with curd rice.  I always try my hand on pickle with vegetables or fruits or sprouts.   I have already made apple pickle.  Now I tried it with the methi sprouts  and apple which I had with me and it was awesome. It is very simple and easy to make.

You also enjoy making it and serve to your loved ones.

Apple methi sprouts pickle

CORIANDER GUN POWDER RICE, KOTHAMALLI POWDER RICE, KOTHAMALLI PODI SADAM

Coriander gun powder is a substitute for the normal gun powder for Idli, Dosa.  We have it normally with dal rice, curd rice.  I also have it along with curd for  Idli, Dosa.  I have already posted coriander rice  in the blog.  This rice is different from that one which is already posted and really tastes awesome.  Coriander gun powder is made with urid dal, fresh coriander leaves, red chilly etc.  watch on youtube: coriander gun powder rice

coriander gun powder rice

BRINJAL TAVA FRY

We make various dishes out of Brinjal.  Brinjal Goshtu, Brinjal black eyed bean curry , Brinjal bhajia etc.  Have you ever tasted brinjal fry.  It is awesome with chapatti and as a side dish for rice too.  I try something  in a different way when my children do not eat a particular subzi.  When this was made, no one could make out what was the dish and ate happily.  Now you also try and enjoy this dish with chapatti, rice etc.

SHALLOT CHUTNEY

Onion chutney can be made very quickly.  I had some shallots (sambar onion).  We used to make this spicy chutney for idli, dosa during our childhood and had forgotten about it since long.  When I saw the same in the basket, I thought of making it for Idli today.

shallot chutney

ARINELLIKKA PICKLE, STAR GOOSEBERRY PICKLE

Arinellikka or star gooseberry it is called,  bit sour in taste.   It does not become soft when it is ripe.  When it is ripe, it starts falling down from the branches.  During school days, we used to eat the same with salt and chilli powder like we eat the Guava, Peru,Amrud in Mumbai.  We also make pickle out of this and I love to eat it with rice and curd.   We can make chutney also out of this.   It is available during April-May & August - September.

star gooseberry pickle, arinellikka pickle

PARIPPU VADA, DAL VADA

Dal vada or parippu vada is made out of tuvar dal and chana dal.  we can serve this along with a cup of tea or coffee for evening snack.  This item is also served during feasts but can enjoy any time.  My children call it as  P VADA.


You can add onion also while making this vada, however, for festivals, we do not use onions.

It is a tea time snack normally.

LASOONI PARATHA

We all like parathas whether it is made out of aloo, methi or vegetables etc.  here is a simple and easy paratha can be served with hot cup of tea.  No need of any accompaniment, but if you wish, can be served with pickles, muramba, jam,  plain yoghurt or sweet

For making garlic bread, we are preparing the stuff of garlic, ginger and green chilli with butter.  the same masala,  I have incorporated in this.

LASOONI KHAKRA

Khakra can be served with hot cup of tea/coffee or with some dips, topped with some stuffs and eaten as Chaat viz. masala papad.  It is a crispy, dry, flat bread made by Gujaratis, can be stored for a longer period in airtight containers.  It is handy while travelling.  I have seen a family carrying this stuff in a big aluminium dubba.  That aunty was telling me, we are travelling for the last one month and this stuff is still intact.  So next time, when you plan travelling a long tour, you can make some of it and carry.

It can be made plain, or flavoured with lasoon, methi, paani puri masala, etc. according to your choice.

Here I am sharing with you lasooni khakra

SOYA BEAN DRY SUBZI

Soya bean dry subzi is made with soya beans, onion and masalas.  This can be served as a side dish for dal rice, sambar rice or for phulkas along with dal.  Though it is a healthy dish, i do not like much this some how still I prepare once in a month for the benefit of calcium.

SOYA BEAN VADA

Soya bean has got many nutritional values.  It is recommended to include in the diet specially for the ladies who have crossed 40 years of age and facing meno pause problems.    It is a good source of  calcicum, vitamins, minerals.  The vada is quite tasty and can be served as evening snacks with a cup of tea.

Soyabean vada

SOYA BEAN SUBZI (CHUNK)

Soya bean subzi is favourite of my son.  I personally do not like much though it is very good for health.  Soy is a complete protein and soyfoods are rich in vitamins and minerals including folate, potassium.  Soy foods are low in saturated and trans fats.   Recent research suggests that soy may also lowr risk of prostate, olon and breast cancers as well as osteoporosis and other bone halth problems.  Also alleviate hot flashes associated with menopause.  tofu made out of soya is good for heart and diabetic patients.

You can prepare the subzi with soya bean, soy  chunks and soy granules too.

Soya bean subzi

PANEER

Paneer is made out of milk.  It can be prepared at home very easily.  what you need is milk, vinegar or lime juice. Home made paneer is always good.  See the videos in YouTube:  Paneer 1,  Paneer 2   &  Paneer 3

PALAK PANEER

Palak paneer is a nice combination with phulkas, roti. It is a mild gravy subzi made out of paneer puree and fresh paneer.  I even prefer to eat with rice as I love palak/spinach  with rice and curd.  It is a very easy preparation with tomatoes, onion etc. Home made paneer is always good than the store bought one.   I have already uploaded in YouTube how to make (chowli leafy vegetable) keerai paneer subzi. Instead of chowli,  here  I have used paneer.

• Spinach is a rich source of vitamin A and reduces the risk of eye diseases, like night blindness, itching eyes and eye ulcers. Components like beta carotene, lutein, xanthenes and zeaxanthin act as strong antioxidants and protect the eyes from the harsh effects of UV rays, further lowering the chances of cataract formation and are all beneficial for maintaining overall good eyesight.
• Spinach is also rich in potassium and low in sodium. The former is known to lower the blood pressure while the latter is known for increasing it. Therefore, spinach, included in a regular diet brings the blood pressure down to normal levels. The amount of folate present in spinach also reduces hypertension, relaxes blood vessels and maintains a proper blood flow.

 Paneer is a good source of nutrients,protein and calcium which helps in building strong bones.

The combination of these two items make the dish very tasty and healthy.

Palak Paneer

PETHE KI KHEER

I never used to like sweet items in my childhood.  I was a fan of all spicy items and never used to leave a chance whenever I get it.  After my marriage, I started eating sweets little bit and now I crave for them immediately after my lunch or dinner.  My mother in law and my husband eats lots of sweets and she also makes a variety of sweets.  Staying with her more than 18 years, I have become crazy  now for sweets.

One of my friend who shared this recipe with me said that you taste this, will remember me for ever.  I had kept the Pethe in the fridge for a long time,somehow I could not make it.  Recently, I decided that I must finish it off with this recipe now.  Tell you it was fantastic.  Thanks to my dear friend for this lovely recipe.  It is very simple and easy to make.

You must be familiar with the Agra ki pethe.  Pethe is prepared with white pumpkin (ashgourd) and sugar. You can also use the matured white pumpkin for making the kheer if you cannot get the pethe.

Pethe ki Kheer

SPICY WHITE WATANA CURRY

Spicy white watana curry (white dried peas) is a good combination with roti, chapati etc.  It is a curry made like the other normal curries with black chana, kabuli chana etc.  We can also make ragada with this peas for ragada pattice.

watch youtube: spicy white watana curry 

RAGADA PATTICE

Ragada pattice is a famous Mumbai Chaat dish.  Whenever you eat paani puri, dahi puri, bhel etc. this item is also available in the stall  with the masalas in it topped with tomato, onion, the puris or sev etc. which is mouth watering. The  It is made out of aloo pattice and the gravy is made with  white watana (dried white peas).  It is a nice snack item in the evening you can serve hot.

Ragada pattice

DILL RICE, DILL PULAO, SUVA RICE, SUVA PULAO, SHEPUCHE BHAATH

I never used to like the smell of this herb/weed till such time one of my neighbour shared the subzi made out of this which I liked it.  Since then, I made it a point that atleast once in a month, I buy this.  Must tell   you that I am the only person who eat this subzi at home but I enjoy making this for myself and sharing with my office colleague.

Today, I was not in a mood to eat roti,  so I decided to make this pulao/rice for myself which was appreciated by my office colleagues.  Hope you all will enjoy this.

RASGULLA

Rasgulla, the famous bengali sweet made out of Chenna in sugar syrup,   is really awesome, specially when you are making at home.  It is very easy to prepare and can enjoy chilled.

The rasgulla originated in Odisha, it is also known by its original name, Khira mohana.  It is a traditional Oriya dish but gained popularity in Bengal and has become one of the most sought after sweets.

It is very easy to make and heavenly in taste.

THALIPEETH

Thalipeeth is a dish prepared  out of various flours made by Maharashtrians.  In South Indian style, you can say, Adai/dosa/uttappa.  The flours mixed with onion, coriander leaves and masalas prepared by pressing with the fingers and cooked on tava, served hot  with sauce, chutney or yoghurt.  It is quite filling, tasty and healthy too.  If you have some unexpected guests, this dish is quite handy provided if you have the flours in stock.

Thalipeeth

TOMATO APPLE PACHADI

Tomato Apple  Pachadi is made with tomatoe, apple and green chilli.  It is a nice combo with chapati, pulao and steamed  rice.  The apples which we recently purchased was not tasty at all and children refused to eat as it was not sweet.  Hence decided to make use of it in pachadi as I was late from office and had to make some gravy subzi for the roti very soon.    It was easy to make and tasty too.  I made it in two different ways  one with yoghurt and one without yoghurt.

TOMATO UPMA

Upma is made with suji/semolina/rava with or without vegetables.  Normally, it is served with chutney or sambar.  I love to eat it with choley.  It is a good combination.  I was bored of making the usual rava upma hence thought of trying out this way i.e with tomatoes.  The result was very good as everyone liked it.

GREEN GRAM DOSA, PESARATTU

Green Moong dosa or Pesarattu, it is known as,  is an Andhra cuisine.  It is made normally for breakfast. A healthy and wholesome breakfast with ginger chutney or with jaggery is quite filling.      See the video on YouTube:  http://youtu.be/LxGuA1ruov8

 Green gram is rich in Vitamin A, B, C and E and also in many minerals including iron, calcium, and potassium. Not to forget it is a powerful source of vegetarian protein.   It is considered a healthy weight loss food as it is a low fat food rich in proteins and fibre. It curbs cravings and keep us full for a long time. It detoxifies the body and benefits the metabolism as well as immune system.   It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improves the flexibility of arteries and veins. It also regulates the blood pressure.

Sprouts can be added to salad.  we can make chundal sweet and savoury out of this.

YOGHURT

HOW TO MAKE YOGHURT AT HOME.

Hi viewers,

sometimes, i used to feel bad that whenever i set the milk for making curd, it never used to set properly and at times, it used to go in the dustbin.  During the conversation with one of my friend, she explained to me how her mother in law used to set the curd.  Yoghurt is made out of milk.  It is a a good source of protein.  One serving is a significant source of potassium, phosphorous, riboflavin, iodine, zinc and vitamin B5.  It also contains B12 which maintains red blood cells and keep your nervous system functioning properly. Potassium in yoghurt  helps in flushing out the excess sodium thus keeping your blood pressure under control.

We can make fruit yoghurt, kadhi, chaas, lassi and neer moru, curd rice  out of this.

Curd, yoghurt, த யி ர், തൈ ര്

METHI PARATHA

Methi or Fenugreek has got medicinal properties.  The leaves, seeds are very useful in cooking.  Though it has a bitter taste, one must include the same in our diet regularly as it can cure various diseases.

Methi leaves have bitter taste but when it is blended with the masalas and the wheat flour, the thepla or parathas tastes so good.  Especially when you eat this very hot i.e. directly from tava to the plate, it is yummy and can be relished without any accompaniments.

It can be served for breakfast, lunch or dinner.  It is a travel handy food too.

Methi  helps  to reduce cholesterol level, lowers the risk of heart attack.  It is an excellent source of potassium which counters the action of sodium to help control heart rate and blood pressure.  It also controls diabetes, aids digestion, cure acid reflux or heartburn, prevents colon cancer etc.  My mother in law used to give us fenugreek seeds soaked in butter milk for stomach related issues. 

I have already posted health-benefits-of-methi-leaves,  jowar-methi-thepla-sorghum-methi-thepla, methi-soup, methi-mutter-malai, methi-thepla-fenugreek-leaves-thepla, methi-poori,  tender-methi-leaves-subzi,  methi-pumpkin-puri etc. do have a look at it, prepare and post your comments.  your comments are very important to me for growing my blog in a better way.

DAL

Dal is a part of our lunch/dinner.  Some people like the consistency of dal very watery, some semisolid and medium.  I like it in a running consistency at the same time not watery.  Dal can be prepared in various methods here I am presenting a mix dal of masoor and moong dal with some onion and tomatoes.

dal

RIDGE GOURD PEEL CHUTNEY

I have already posted so many varieties of chutneys.  Now I am presenting you a simple and easy, tasty chutney with ridge gourd  peel.  Ridge gourd is very soft and tender when you remove the peel.  We can make the chutney out of this also.  But I made with the peel.  It goes well with idli, dosa, plain rice, dal rice etc.

ridgegourd peel chutney

WATER MELON KOOTU (WATER MELON SUBZI)

Water melon is a summer cooler.   Started feeling  heat  and the availability of water melon is plenty now.  Whenever we buy watermelon,  used to make use of the  white portion of the melon either by making a pachadi, sambar, halva, dosa  or a kootu.  The mild sweet taste of the water melon with the  coconut flavor  and jaggery or  sugar make the curry very tasty and goes well with plain  rice,  curd rice, chapatti etc.

water melon kootu

watermelon kootu (water melon subzi in coconut gravy)

                                                              Water melon kootu with cumin seeds, coconut and green chilli

TUVAR DAL IDLI

We all are familiar with kanjeevaram idli, the normal idli, masala idli etc.  Why not try with tuvar dal.  First when I made it, was little hesitant whether it would come soft, tasty.  After making it, I really enjoyed it with coconut chutney and ambe halad chutney, ginger chutney etc.  This idli is made like the normal idli but instead of urid dal,used tuvar dal.

KOTHAMALLI PODI (GREEN CORIANDER LEAVES GUN POWDER)

Kothamalli podi can be substituted as gun powder for idli, dosa apart from using it along with mainly Curd rice, Dal rice etc.  It goes well with molagootal rice too.  It is a simple preparation of urid dal, red chilli, coriander leaves, bit of jaggery and tamarind.  This is prepared by South Indians specially in Tamil Nadu and in some parts of Kerala where Iyer's are settled.

I have already shared   kothamalli podi recipe with simpleindianrecipes.com with small quantity.


Here I am presenting with large quantity and little additional ingredients:

DAHIWALE TOMATO

Three days back I visited one of my colleagues house.  I went there because he superannuated and were invited to his house.  Non veg and veg dishes were arranged by them. Being a vegetarian, I preferred to eat the dosa and bisibela bhath his wife had made.  It was lovely and I am a fan of Bisibela Bhaath. along with some kurdai, papad etc.  She had also made dahiwale tomato in her language it is thayir pachadi.  She had made it in a different style which I am sharing with you all.  It was tasty with dosa, bisibela bhaath.

RICE VADA, RICE VADE

Vada is a tea time / breakfast item for us.  My son is a fan of medu vada.  This  simple and easy recipe is lying in my folder since my friend made muthia out of the left over rice.  somehow I could not post the same.  this can be made very easily and if you are having unexpected guests at home, and the cooked rice is available at home, it can be made very easily. In case cooked rice is not available, rest of the things can be used to make it by adding some veggies like capsicum, carrots, beans etc.  with rice flour.  Here I am presenting it now for you to enjoy this with a cup of tea or coffee.

KANJEEVARAM IDLI, KANJEEPURAM IDLI

Kanjeevaram or kanjeepuram idli is the speciality of the Temple town, Kanjeepuram.  It is made with pepper, cumin seeds, dry ginger powder.  If you want a nutty flavour to it, you can fry cashews and add to it.

Usually, it is made in plantain leaf cup or lotus leaf cup, but do not worry, if you do not have one, can make in the normal idli mould too.  You can use the leaf cup which is available for serving prasadam of pooja too.

SEMIYA KESARI, SEVAI KESARI

Kesari is a sweet dish made with flavours viz. pineapple or plain.  This dish is normally seen serving for any occasions or festivals.  In Tamil Nadu, this dish is part of the feast.

Sweet items are always liked by everyone, espcially, when it is mild in sweets considering the health issues.  Kesari/Sheera is made with rava also.  Here I am preparing the kesari with semiya.  Roasted ready made sevai is available in the market hence need not take any pain to roast the same.

The preparation method is like we make other Kesari but only the main ingredient i.e. suji/rava is replaced with semolina.