WATER MELON RASAM

Rasam is served with hot steamed rice.  It can be served as appetizer too.  I love to drink rasam and rasam rice is my favourite as well as my brothers.  we  want only roasted papad with it.    Yesterday, I made mango rasam and it was awesome.  Today I made this watermelon rasam and the result I leave it to you.

watch youtube: water melon rasam

MUSK MELON ICE CREAM

Ice cream is favourite of every ones especially in summer.  After the mango ice cream, I prepared the musk melon (cantaloupe) ice cream which was liked by my daughter very much.  The ripe musk melon has its own sweetness and it is delicious, cooling.  Here is the simple recipe for you to relish this ice cream during this summer.

MANGO ICECREAM

Ice cream with the king of fruit, especially in the summer season, who will say no.  Since last year, I wanted to post this recipe, but could not do it.

I have made this ice cream without adding any chemicals to stabilize the same.  Very simple and easy method, but delicious too with little topping of chocolate sauce on it.  It was yummilicious.

Mango ice cream

other mango recipes:    Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,    mango katli,  mango lassi, mambazha rasakalan, mango lassi 

FRESH KOKUM SHERBET

Commonly known as Kokum or Garcinia indica is a plant in the mangosteen family (Clusiaceae),  is a fruit bearing tree that has culinary,pharmaceutical and industrial uses.

The outer cover of the fruit is dried in the sun to get aamsul.  It is used as a slightly sour spice in recipes of Maharashtra.  It yields a peculiar flavour and blackish red colour.  It is a substitue for tamarind in curries and ohter dishes of Konkan region.  It is also used in cuisine from Gujarat where it is added to dal for flavour balance and parts of South India.

Kokum squash or concentrate is used in preparing  a drink sherbet during summer.  It has got a very good cooling effect in the stomach and good for digestion.  It is also used for making sol kadhi.

Today, when I went to market, I got fresh kokum fruits.  Actually, I have not seen this fruit and was curious to know what it is.  When I asked the lady who was selling it, she said it is kokum.  without any hesitation, I told her to give me  and brought home.

I made sherbet out of it and was quite thrilled with the result.  Tell you it was awesome.  If you are getting a chance to buy fresh fruit, you are the lucky one.

KOKUM SHERBET

watch youtube: fresh kokum sherbet

MANGO RASAM

Mango rasam is very flavourful and tasty along with steamed rice, papad, beans poriyal or cabbage thoran.  When I made it, I was thrilled as it was very very tasty and decided to post the same to share with you all.  In fact, I made use of the GUTLIS, in a way, best out of waste recipe.  It is very simple, easy to make.

See other posts of mangoes:

  Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,    mango katli,  mango lassi, mambazha rasakalan, mango lassi 


Youtube: mango rasam 1  mango rasam 2

Let us look at the recipe now:

MANGO LASSI

The season of mango started. My blog was born on 5th May 2013 with the recipe of Mango Milk shake.  Since then, I have posted varieties of mango recipes and have posted more than 500 recipes.  The support and best wishes of viewers very warm and helpful for me to grow and I am very much thankful to each one of you.

Few of mango recipes posts link is given below for you to enjoy recipes of King of Fruit.

  Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,     mango shrikhand, mango katli,  mango lassi,  mango rasam, mambazha rasakalan,a South Indian curry,  are in the menu.  My favourite is aamras and poori.  Recently I made Mishti Doi.  One cup of Mishti Doi was left over and I took the chance of adding mango pulp in it along with some more fresh curd and it was awesome.

You can make mango lassi with the normal curd, sugar, milk  and mango pulp.  Since my daughter likes to have it in the earthern pot, I poured the same for her in this.

KEERAI MOLAGOOTAL, AMARANTH CURRY

Keerai molagootal, keerai masiyal is made with green amaranth which is quite tasty and goes well with rice.  I have already posted Keerai Masiyal.  Now the turn for the Molagootal.

I am not explaining much about this here as  everyone is aware of the health benefits of  of this leafy vegetable.    Let us straight away look at the recipe now:

Ingredients:

1 bunch chawli bhaji, cleaned, washed
1/4 cup tur dal or moong dal or masoor dal



Masala

1 tbsp urid dal
1-2 red chilli depending upon your requirement of spice
1/2 tsp cumin seeds
1/2 coconut grated
1 tsp oil
salt

tempering:

1 tsp urid dal
1 tsp mustard seeds
1 tsp rice (optional)
1 red chilli
1 tsp coconut oil

Method:

clean and wash the chawli bhaji and put in the kadai, cover and cook for 5 minutes.  No need to add water.
allow to cool.  put it in the mixer and make a coarse paste out of it.




Boil the tur dal and keep aside.  Heat oil in a pan, fry the urid dal, red chilli.  Grind togethet the dal, chilli, cumin seeds, coconut.  Mix the boiled tur dal, ground chawli, masala, salt, turmeric powder and bring to a boil

Temper with the ingredients mentioned under tempering and serve hot with rice.

Keerai Molagootal, Amaranth Curry

KEEREAI MASIYAL

Keerai masiyal is made with the chawli leafy vegetable available in the market.  An easy preparation, healthy subzi which goes along with rice especially curd rice.  I love to eat this curd rice, mango pickle, awesome it is.  Does not require spice at all.

It is known as Amaranth leaves, cow pea leaves, Chawli ka patta, chawli bhaji.  Amaranth is a popular green leafy vegetable grown all over India.  It is usually short lived, with erect and fleshy stems with green leaves.
It is available in two varieties i.e. one is red in colour and other one is green.

Regular intake prevents the deficiency of vitamins A, B1, B2 and C, Iron and potassium.  It protects against defective vision and respiratory infections.  It is a natural tonic in conditions like bleeding of gums, nose, lungs, piles and excessive mensturation.

You can make molagootal also with this.

keerai masiyal, amaranth subzi

 watch you tube: keerai masiyal

OATS NEER DOSA

Everyone is familiar with the recipe of neer dosa.  My son loves to eat it with aamras.  when i was preparing the normal neer dosa today, i thought of making it in a bit different way and ended up making this lovely, healthy dosa.  It is very easy, simple and can be served with any kind of chutney, aamras, shrikhand, amrahand etc.

oats neer dosa  You Tube

LAUKI UTTAPPAM

Lauki, bottlegourd, dudhi it is known as has got medicinal properties.  If taken a glass of juice in the empty stomach helps in reducing weight.  It contains more than 90% water and helpful in digestion, prevents flatulence, constipation.  Contains minerals and vitamins viz. magnesium, calcium and Vitamin A & C.  It also helps in reducing blood pressure  and diabetic.

It can be consumed  in any form.  You make subzi, kofta, juice, kadhi everything is tasty and  healthy.  

 I was thinking what to do in the morning for breakfast as was bored to make upma, kanda poha, idli,  dosa etc.   So thought of making uttappa with Lauki.  I had a tender lauki in the fridge, rice flour, upwas bhajni, makai ka atta, besan, ragi powder etc. so the job was easy for me and the end product, you make and find out.

bhajni flour is made up of  roasted cereals and pulses viz. rice, wheat,urad dal, sago, vari tandul, cumin seeds, dhania seeds, black pepper, jowar, bajra, fenugreek seeds  etc. and the nutritional value is high in this.  Maharashtrians use this during upwas.

South Indians make kanji podi with roasted rice, wheat, moong etc.  It is cooked in water, milk and sugar added and is served for breakfast.  It is quite healthy and nutritive.

Lauki uttappam

other recipes:  lauki paratha,  lauki subzi, lauki kofta curry,  lauki halva,   watch youtube:  Lauki uttappam   lauki uttappam

TOMATO ONION RAVA DOSA

Was very bored to make breakfast because what to make that is a big question mark every day taking into consideration the health issues.  I had made tomato dosa with rice.  thought of trying with rava today and was really overjoyed with the result.

So I am taking you straight into the kitchen to enjoy this delicious dosa without boring you much.

watch youtube:  tomato onion rava dosa

CHOLE

Chole or chana masala it is called is made with kabuli chana.  A dish for Puri, chapati, Bhatura,  roti and also goes well with upma and love to eat with Upma.  Chole Bhatura is a famous combo and I tasted it in a different style at a restaurant at Andheri.  Awesome it was but could  not get the recipe. My son like to eat choley with puri.

choley

 watch youtube:  choley

BANANA BLOSSOM UTTAPPA, BANANA BLOSSOM ADAI

Banana blossom adai  or uttappa  is made with red puzhungal arisi (boiled brown rice) which is used for making idli and dosa in South side.  This adai is not with lentils like the normal adai we make.  It is a plain rice adai (we call it verum arisi adai means only with rice ), healthy, nutritious too along with banana flower.

banana flower uttappa

DOUGHNUTS l Cakes/Bakes

Today, my darling daughter made the doughnuts which was awesome,  as a beginner in the baking field.  She is more interested basically in making bakery products and today's recipe was too good to relish.

A very simple and easy recipe which anyone can make very easily.

AMABADICHE CHUTNEY, GONGURA THOGAYAL, GONGURA PICKLE

I have already posted Ambadi che dal or Gongura dal.  Now I am presenting the pickle, thogayal, chuntey you can give any name to it.  It can be served with roti, dal rice and with hot rice and ghee.

Gongura is a tropical plant that is edible as it is or cooked with lentils or with meat, chicken and shrimp as I learnt from a friend.  It is nutritious and rich in anti-oxidants too.  It really tastes good.  It is also good for diabetic and heart patients.    Because of the oxalic acid in sorrel leaves, it is not good for the people who are suffering from reheumatism, kidney or bladder stones.  You must try with little quantities always.  It has natural laxative properties that make consuming too much is a trial for the tummy.   It is a famous pickle of Andhra Pradesh.

Gongura pickle, chutney, thogayal

watch youtube:  ambadiche pickle, gongura pickle                                 ambadiche pickle, gongura pickle 

BASIL PARATHA

Hot parathas are liked by everyone with a blob of butter on top of it or with spicy mango pickle, curd, sauce etc.  Here I am presenting a healthy herb paratha which is known as basil or ram tulsi.  

Basil, Thai basil, sweet basis is a common name of the culinary herb Ocimum Basilicum.  Basil is originally native to India.  Depending on the species and cultivar, the leaves may taste somewhat like anis with a strong, pungent, often sweet smell.  It is also used in Ayurvedic medicines.  I used to put them in Kadha (Kashayam).  It is used at the last moment for culinary use to preserve the aroma.

It is a rich source of dietary fiber, vitamins and minerals viz. A, B, C, E & K, Calicum, iron, magnesium, manganese, phospherous, potassium, sodium and Zinc.   it provides a wide range of health benefits, from treating nausea to indigestion, diabetes, constipation, respiratory problems and so forth.

The seeds are collected and stored and used for making Falooda.  It is known as subja or tukamaria.

The paratha made out of this was really awesome when it is served hot with Sauce, Mango Pickle and Curd since the leaves were freshly picked from my balcony garden.

Basil leaves paratha

watch youtube: basil paratha

MAYALU SUBZI

Malabar spinach, Vallicheera in Malayalam, Mayalu in Marathi, Pui shaak in Bengali, Poi ni bhaji in Gujarati, basale soppu in Kannada, Valchi Bhaji in Konkani, Poi saaga in Oriya, Bachaali in Telugu and Kodip pasali in Tamil. is high in Vitamin A, Vitamin C, Iron and Calcium.  It is also a rich source of soluble fiber.  It is also mixed with Non veg items.  This vegetable is also used n Chinese cuisine. and used to thicken soups or stri fries with garlic and chilli peppers.

I used to see this leafy vegetable in the market but never bothered to buy it.  Yesterday, I thought of buying Mayalu as well as Gongura or Ambada it is known as.  I was really happy to have the dishes made out this and repented for not trying it earlier.

Mayalu subzi

another varieriety of mayalu subzi watch youtube

AMBADECHI BHAJI, GONGURA SUBZI, GONGURA DAL

Gongura or Ambada it is known as is available in summer.  There are 2 varieties of this one with white stem and other with red. White gongura has a bitte, mildly astringent and have an acidic taste but both of them tastes extremely good.    It is also known as Hibiscus cannabinus aka red sorrel leaves, roselle.  Gongura in Telugu, Pulicha keerai in Tamil, Ambad bhaji, ambada, ambadi in Hindi.

Gongura pickle/pachadi is a popular authentic Andhra recipe.  It is rich in iron, vitamins, folic acid and anti oxidants.  It is highly recommeded for sugar and heart patients to maintain their diet.

It can be made with red and green chillies.  Pickle/thogayal also can be made with this.  It has got a sour taste and the dal made with tuvar dal was excellent with chapati and rice too.

watch youtube: ambadechi bhaji, gongura subzi, gongura dal     ambadechi bhaji, gongura subzi, gongura dal

PEARS KICHADI, PEARS RAITA

Pears kichadi or raita you can call is a very simple dish which goes along with dosa, idli, chapti and rice too.  I had few pears with me which was too soft and over ripe.  I could not cut them so I decided to grate them and make simple dish out of it.

Pears are packed with dietary fiber, anti oxidants, minerals and vitamins which are necessary for good health.  They contain Vitamin C, copper, iron, potassium manganese and magnesium as well as B complex vitamins such as folates, riboflavin and pyridoxine (vitamin B 6).

Pears are also useful in treating colitis, chronic gallbladder disorders, arthritis and gout.

JANGRI PAYASAM, JANGRI KHEER

I had bought one pack of jangri for the New Year yesterday.  Looking at that in the fridge, as no one was eating ( health conscious), thinking what to do with it.  Thought of making kheer out of it.  Tell you it was awesome when served chilled.

Today is Vishu.  Make this kheer and enjoy.

So why are u waiting?  Let us go to the kitchen to try this.

BROWN RICE TENDER COCONUT KHEER

Today is the Tamil New year and tomorrow Vishu.  Wishing all viewers, friends and relatives a Very Happy New Year and Vishu.

Today, I prepared this kheer and was liked by everyone.  I was bored of cooking the normal kheer and want to cook something different.  I had made the Kanji and Venni  today which is made for the Vishu.  I was also having the tender coconut pulp after making the Mango tender coconut drink, so thought of combining these two things and making the kheer out of it.

Today I was having holiday, I thought of making it today itself as I have to hurry up tomorrow and may not be in a position to cook everything.



Enjoy the different variety of kheer.

CLUSTER BEANS WATLI DAL

I have already posted watli dali recipe in my blog.  Watli dal is basically prepared with chana dal, bengal gram, kadala paruppu.  I  had olnly 50 gms of cluster beans with me ( no one eats at home) only I eat, I was thinking what to do with such small quantity.  Hence thought of making it as watli dal.

It goes well with plain rice, chapati.   watch youtube: cluster beans watli dal

STUFFED CHILLI BHAJIA

Since so many days I wanted to post this recipe but some how I could not do it.  My son is very fond of chilli bhaji, as soon as I make it, the plate will be empty.  So I never got a chance to click the photographs and posting the recipe got delayed for want of photograph.

The chillies were lying in the fridge since past one week and yesterday night only, I could make this and clicked the photographs.

After making the same, I also got the chance to click the photograph but also taste it leisurely and I loved it.  The potato filling which I made was awesome as per my judges.

For making this bhajia, we need bhavnagiri mirchi.   The stuffing has to be perfect for the taste of this bhajia and with sweet, green chutney, curd with little sugar, chaat masala, roasted cumin powder makes this more tasty.

 with sev, and chutneys

with sace

MANGO TENDER COCONUT DRINK

The heat is on and want to only drink something cold and not to eat.  that is the way of life now of our children during summer.  I always give them tender coconut right from February to May to keep the body cool through out the summer.

The king of fruit is available during summer plenty raw or ripe.  we make aam ka panha with raw mangoes.  mango milk shake with the ripe mango, ice cream, pachadi etc.  I had tender coconut and mango with me so thought of making a drink our of it.

Serve chilled this, you will love it.

mango tender coconut drink

watch youtube: mango tender coconut drink

VAZHAKA THORAN, RAW BANANA DRY SUBZI, PLANTAIN THORAN

Thoran or poriyal  a dry subzi is made as an accompaniment for sambar rice, rasam rice, morukootan rice etc.  Very simple and easy preparation with any one of the vegetables with some freshly grated coconut is awesome to have it with chapati too.

I have already posted avarakka poriyal.

watch youtube: vazhakai thoran, raw banana dry subzi

CORIANDER RASAM

Rasam is served hot with plain rice during feasts.  Normal days also, we make rasam at home. there are varieties of rasams viz. kulith rasam, tomato rasam, vepampoo rasam, milagu rasam, beetroot tomato saar etc.  

Coriander rasam is a made with the stems of coriander and is a best out of waste dish.  Normally, after removing the leaves of coriander, we simply throw this.  But some people when they make rasam, they just crush and put the stems in the rasam.

I thought of making use of it and the rasam turned out to be very good.  This can be served as an appetizer and with rice too.

Coriander rasam

WATCH YOUTUBE: coriander rasam    coriander rasam

CABBAGE THORAN

Cabbage thoran is made with cabbage as main ingredient which is served as a side dish.  It is a very simple preparation and hardly takes 5 minutes to cook.  Add coarsely ground coconut with red chilli and cumin seeds, a lovely dish for chapati, side dish for sambar, rasam rice.

Let us look at the recipe now

TOMATO THAYIR KICHADI, TOMATO CURD KICHADI, TOMATO CURD RAITA

Tomato kichadi   is prepared with tomato,  curd  and coconut.    It is a simple dish and the feast is incomplete with this dish.  This is a nice combo with molagootal rice too.  I love to eat this dish with plain steaming rice,  papad and vadu mangai or mango pickle. avakkai pickle.  It can also be served with roti  and any other rice varieties too.

tomato thayir pachadi

watch youtube: tomato pachadi, kichadi

TAMIL NEW YEAR RECIPES, VISHU RECIPES

As per the Calendar which is given by our Guruji (Vadyar), the Tamil New Year begins on 14th March 2014.  As per the Malayalam Calendar, Vishu is on 15th April 2014.  We celebrate both hence both the days are important to us.  Since we do not have holiday on 15th, we will be celbrating it on 14th itself being a holiday.

WE WISH ALL OUR VIEWERS, WELL WISHERS, FAMILY MEMBERS
A VERY HAPPY NEW YEAR AND HAPPY VISHU
MAY ALL WE BE BLESSED with health, wealth and peace.

Since a sumptuous meal will be prepared and all the family members will be together on this day to celebrate, here are some recipes for you.

TAMIL NEW YEAR RECIPES / VISHU RECIPES

konnapoo, kanikonna

AN IMPORTANT RECIPE

kanji and venni

PAYASAM, KHEER

Paal payasam
Paruppu pradhaman
jackfruit payasam
Idichu pizhinja paysam, chadhachadayam

RASAM

neem flower rasam, vepampoo rasam
tomato rasam

OTHERS

sambar
kaalan
olan
avial
vendakka kichadi, bhindi raita
tomato kichadi
neem flower pachadi, vepampoo pachadi
mabazha pachadi
avarakka poriyal or thoran
idichakka thoran, tender jackfruit thoran
kootu curry


PICKLES

pui inji
mango thoku
nellikka achar, nellikka upplilitathu
vadukapuli narthanga uppilitathu
instant mango pickle
kaduku manga, tender mango pickle, vadu mangai

FRIED VARIETIES

Parippu vada
banana chips,kaya varuthathu
sarkaravaratti upperi
Pappadam
Pazham

IDICHAKKA THORAN, TENDER JACKFRUIT SUBZI, VISHU RECIPES

Idichakka Thoran or Tender Jackfruit Thoran is a seasonal dish as the Tender  jackfruit is available from  February-March till  April.  Every Kerala house will have jackfruit and mango tree at the backyard.  When the season starts, everyone will be preparing this dish to be served with Sambar rice, Rasam rice etc.

I remember my mother making this.  She will cut the jackfuit  into big chunks and boil with salt and turmeric powder.  when it cools down, she will ask me to pound the same  in the ammikkal. Ammikkal is a flat stone with kuzhavi (see the picture at the bottom), the olden days grinding stone.   During childhood,it was fun doing this job.

Cutting the jackfruit is real pain as it oozes out the white gums  (latex) which is quite sticky.  It will get stuck to the knife as well as in your hand hence we have to apply oil on  our palm and  the knife before starting this process.  It can be removed by applying oil on your hand but in the knife, after applying oil, just heat it up little bit, bubbling gums can be removed with a paper.   Another way is to apply detergent after oil wash and then wipe with paper towel.

Normally, in Kerala, while preparing this dish, they add garlic and onion too, but in our home, we do not use this.

TOMATO RASAM, INSTANT TOMATO RASAM

Rasam can be made using various methods.  Here I am presenting a simple rasam without any dal and tamarind.  This goes well with plain rice, vada etc.  You can also serve this as an appetizer.  watch youtube: tomato rasam

Now let us look at the recipe now:

PANHA THANDAI

Thandai is made during holi. aam ka panha is made during summer when you get lots of raw mangoes.  Since I had some stock of thandai syrup in fridge, I thought of mixing the aam ka panha   and thandai.  But the panha is bit sour, if you add milk, it is likely to curdle so thought of adding coconut milk and made it.  It was very tasty but important factor in this recipe is  MUST SERVE THE SAME IMMEDIATELY WITH ICE CUBES.  DO NOT KEEP IT IN FRIDGE AFTER MAKING IT AS IT IS LIKELY TO BECOME SOUR IN TASTE.

But we all enjoyed it.  Hope you will also like this.  watch youtube: panha thandai

MAKAI ADAI, MAKAI LENTIL CREPE

Like the normal adai, we make, I tried with Makai.  I had some broken makai with me and wanted to make something for the evening snack.  Thought of using this makai with some rice, tur dal and urid dal and turned out to be tasty.

I served this with Kodukapuli thogayal and was an awesome combination.

Let us look at the recipe now:

Makai adai 

KANDA KAIRI, SPICED MANGO WITH ONION

Kanda kairi or spiced mango with onion is a lovely instant pickle.  This recipe was shared with me by Anjali,my friend, neighbour.  When we had some kairi (raw mango) with us, she told me we make this dish and serve it in the afternoon.  If some one comes from out during the summer season, and served this for lunch, it refreshes your  mind and body as it is having the cooling effect.

Instantly, I made this and gave her to taste it and was awesome.  Though it was made 10 days back, could not post it due to hectic schedule.  I want to share this as this is season of mangoes, pickles etc. so you must not miss the opportunity to taste this recipe.

Kanda kairi is made out of raw mangoes, onion and jaggery with chilli powder without oil.

Actually, I wanted to post this as my 500th post.  But when I made panchamrutam for neivedyam, I thought I will post that as my 500th Post.

kanda kairi

kanda kairi

PANCHAMRUTAM

Hi viewers,

I have the pleasure in posting my 500th post today.  It has been a nice blogging journey since 5th May 2013 and still 23 days more  to celebrate  the blogs First Birthday.

The journey began with the support of Ms Dahlia Twinkle and Kavery Venkatesh and of course with my dear hubsand, son, daughter and my lovely neighbours as judges.  A Big thanks to all of them for the support, suggestions, criticism, advise etc. etc.

A BIG SPECIAL THANKS TO ALL MY VIEWERS  specially  for their suggestions/comments and support without which the journey would have been incomplete.

I started my recipe with the King of fruit Mango and posting the 500th post also with a fruit recipe.

Panchamrutam is made normally for the neivedyam.  It is also used for abhishekam of gods in the temple.  A simple and easy preparation with fully ripe bananas along with some khajur, kalkandu, elaichi powder, jaggery,  it is awesome.  my children loves this to eat as it is chilled minus certain fruits added in it  if it is brought from the temple after the pradosha pooja.  I make this for them in a simple manner but you can add other fruits, if you wish.

Panchamrutham

PULIYARILA MORU

Puliyarila (Oxalis corniculata), an Indian ayurvedic herb is used for ayurvedic medicines.  It has properties like diuretic and refrigerant.  It isused treating disorders of liver and digestive problems.  This has got the  power to prevent certain cancerous growth.  The leaf pulp is applied over insect bites and burns.  It has also got antibacterial properties.  This plant is also known as yellow sorrel.

During my childhood, my mother used to make " moru" with this and used to give us for our stomach related problems.  It is grown wild where there is water always especially under the coconut tree, garden area etc. It has got small yellow flowers and the fruit looks like bhindi.    If you touch the fruit when it is fully grown with wet hand, it breaks and the seeds are spread all over.  The taste is  sour like tamarind.

puliyarila moru Youtube

KOSUMALLI, KOTHAMBARI

Sri Ram Navami is falling on 8th of this month.  During this day, Neer moru, panagam and the kosumali, kothambari or carrot cucumber salad with moongdal is prepared and served as prasadam.  This salad is also  the speciality during feasts.  It is a simple salad preparation and very tasty to eat as it is.

kosumalli, kothambari, carrot, cucumber salad Youtube

PANAGAM, PANAKAM

Panagam, panakam it is known as is a drink prepared with jaggery, dry ginger powder and cardamom powder with lemon juice. It is a Ram Navami special along with Neer moru and kosumalli.  I have already posted neer moru, sambaram, taaq.  Here is the recipe for panagam as Ram Navami is on 8th of this month. Enjoy this drink chilled.  It is a nice summer drink too.

Youtube: panakam, panagam

MASALA BHAT

Masala bhat is a  variety of rice prepared by North Indians especially Maharashtrians.  It is a mixture of rice, vegetables and masalas.  Serve it hot with chaas/butter milk.   Yummy it is.  You can mix any kind of vegetables in it and a best way to feed the children who do not eat the vegetables.  Also a very easy preparation for the bachelors, no hassles of making dal, subji etc.  So why are you waiting.  Grab the ingredients and go to the kitchen to relish the my way of masale bhat.

watch on Youtube; Masala bhat 1   Masala bhat 2         Masala bhat 3

KODUKAPULI PICKLE, MANILA TAMARIND PICKLE, SWEET TAMARIND PICKLE

Here I am with another recipe of Kodukapuli.  This is the season of pickles and people make varieties of pickles in the summer season.   Though sweet tamarind has got a bland taste, with tamarind pulp, chilli powder and jaggery, this pickle tastes awesome.

Kodukapuli pickle

enjoy the kodukapuli curry and kodukapuli chutney, thogayal too

KODUKAPULI THOGAYAL, CHUTNEY, MANILA TAMARIND THOGAYAL, CHUTNEY

I have already posted  kodukapuli curry, sweet tamarind curry, chinch curry, manila tamarind curry recently. Kodukapuli thogayal or chutney is made with kodukapuli.  During summer season you get plenty of this in the market, the local vendors selling it.  I happened to the market yesterday and bought  it with a plan to make pickle and thogayal out of it as I had already posted the curry recipe recently.  Today I made chutney, thogayal out of it and was liked by everyone.  This is the season we can purchase the kodukapuli and I loved it.  Though it has got a bland taste, with the dal and coconut, it tastes awesome and can be served with dal rice, curd rice and with roti too.

Kodukapuli thogayal, chutney

kodukapuli pickle

INSTANT MANGO PICKLE

Summer season has started and every house hold will be busy making papads, pickles, kurdas etc.  I always make seasonal pickles and vadams and kurdas.  But now a days, i stopped making vadams and kurdas as no one is there to eat at home.  But after starting my blog, I have started making very little for the blog purpose.

Today I made instant mango pickle.  We had some fresh mangoes so thought of trying it today and turned out to be super with curd rice.  Here is the simple instant mango recipe for you.  Remember, we can make it with one mango also and use it and  make a lot a store it in fridge.

insant mango pickle

CORN MEAL IDLI, MAKAI ATTE KI IDLI

Corn meal or makai ki atta is gluten free, good source of fiber, niacin, zind and iron.  We can make pancakes, makai adai  ( corn meal dosa recipe already posted) and idli, makkai ki roti with sarson ka saag is a famous North Indian Dish.

I started having this roti when I went to a Punjabi reception.  Though I was having it for the first time, I really enjoyed the roti and sarson ka saag.  Coming back to Corn meal idli, I adapted the recipe from Simpleindianrecipes.com with whom I had shared my recipes before starting my blog.

It is very tasty and loved it with coconut chutney and milagai podi, sambar

corn meal idli