CARROT ONION TOMATO CHUTNEY

Today I made rava dosa.  Now a days, for any item,  we prefer to  have some  liquid subzi or chutney or curd.  The dry items viz. dosa milagai podi or gun powder it is called or any dry subzi with chapati is not enjoyed by us as we earlier used to enjoy.  May be the age factor counts, I feel so.  Any way, for idli and dosa, it is always preferred with sambar or chutney.

Another biggest problem is that we cannot consume coconut much.  Hence, always a biggest task for me to make chutneys without  coconut.  Though I have posted various chutneys, here is an instant chutney with carrot, onion, tomato.   It is very easy to make as you have got all the ingredients at home any time. It goes well with chapati, roti, rice, idli and dosa too.

PULIKUTTHI UPMA

Pulikutthi upma is made out of broken rice.  During 70's when I was in my native place, we used to get rice from the ration shop which we used not only for cooking, but also for making, idli, dosa and karuvadams.  That rice was best for karuvadams.  This rice contained broken rice too which we used to separate through a sieve and used for making pulikutthi upma.

Puli means tamarind.  Yes this upma is made in tamarind sauce and served with sutta appalam or roasted papad.  My mother used to make this lovely upma which I still remember and the taste was awesome. Though I used to make it, I still prefers my mother's upma  as it was too good.

JACKFRUIT KOZHUKKATTAI

Seasonal dishes I never fail to make as they are only seasonal.  Jack fruit is available during March to June (prefer not to buy in June as the water seeps into it as a result does not taste good).  The sweet bulbs can be eaten as it is or can make chaka varati, elai adai, appam etc.

Since so many years, I never made this kozhukkatai as no one likes in my family. My children prefer to eat the fruit as it is.  This time, I  made it a point that I must make it atleast for the recipe purpose and the yield was only 5 kozhukkatai which I managed to distribute among my friends and finished it off.

This kozhukkatai is made with rice, jaggery and it is a very lovely dish if you like sweets.

PICKLED SEVAI

I have already posted three varieties of sevai.  One day, I was cleaning fridge, there was little lime pickle in a bottle.  For little amount of pickle, I have to keep one bottle in the fridge, so thought of emptying it.  Co-incidentally, I had made sevai for my daughter who likes to eat with sugar and milk.  I just mixed the pickle with the sevai, tempered with urid dal, mustard seeds and curry leaves, garnished with coriander leaves, loved it.  So the recipe is here.  very simple, tasty and easy to make.

You can use any kind of pickle.

other varieties of sevai:    limbu sevai,  amaranth sevai, coconut sevai, kothamalli sevai

KOTHAMALLI SEVAI

Kothamalli podi or kothamalli chutney (dry) is normally made by South Indians.  It goes along with  dal rice, curd rice.  I love to mix this podi with curd and have it along with any kind of dosa specially wheat flour dosa, idli, upma kozhukkattai.  Instead of having pickles, this podi is a nice accompaniment with molagootal too.  

I always try some thing which is very unique.  One day when I ran out of vegetables and nothing was there for making breakfast except some sevai with me, I tried this combination and was loved by everyone at home.  So thought of sharing with you all.  What you need is some kothamalli podi, sevai and some peanuts.  Your lovely breakfast is ready.

Other varieites of sevai:  limbu sevai,  amaranth sevai, coconut sevai, pickled sevai

COCONUT SEVAI

I have already posted Amaranth Sevai and Lime sevai.  Now the turn for the famous Coconut sevai or thenga sevai.  You will find this during the feast especially in weddings.  Coconut sevai is made with sevai and tempered with mustard seeds,urid dal and finally coconut is added.  It tastes yummy when you make it in coconut oil.

Lime sevai, Amaranth sevai, kothamalli sevai, pickled sevai

LIME SEVAI, LIMBU SEVAI

Lime sevai is made out of sevai readily available.  I used Anil Brand sevai.  You can use also Concord Brand.   This sevai is made for the breakfast.  We can serve it with Morukootan, chutney, sambar etc.  Variegates of  sevai is made apart from lime sevai viz. coconut sevai, amaranth sevai, pickled sevai, plain sevai etc.  If you buy the ready made packet, it is very easy to prepare.  If you opt for the home made one, then the process is bit lengthy but the end product is heavenly.

Lime sevai

Another variety of sevai: Amaranth sevai, coconut sevai,   kothamalli sevai watch youtube: lime sevai,  lime sevai, pickled sevai

AMARANTH SEVAI, RED SPINACH SEVAI

Leafy vegetables are good for health.  You can make stir fried subzi, dal,  etc. with the leafy vegetables.  this contains Vitamin A, C, E and dietary fiber.  Apart from making stir fry vegetables and curry, it can be used for making cutlets and breakfast.    Here I am sharing with you  Amaranth sevai.  

Amaranth sevai is prepared with amaranth leaves, red spinach or chuvanna keereai, lal maath, it is known as.  I have mixed this with rice sevai for making the lovely and tasty  breakfast.

watch video:  amaranth seva, red  spinach sevai.

Another variety of sevai: Lime sevai, coconut sevai, kothamalli sevai, pickled sevai

ONION RASAM KICHADI

Kichadi is very soft, tasty and good for health.  When you serve the same  hot with little cow ghee, it is heavenly.  Kichadi is prepared with rice and moongdal with the masalas of rasam.  Today when I made it and shared with my colleagues during lunch time, they were having no words to praise it as they loved it so much.

The idea of making rasam rice came to my mind when I made Onion rasam yesterday.  The onion rasam was awesome.  I am sharing this recipe with you and am pretty sure, you all will like it.

ONION RASAM

Rasam can be served with rice as well as an appetizer.  Yesterday I made the onion rasam as I was having a sour throat and did not want to eat.  I had this hot  rasam and was relieved a bit.  In fact, along with rice, it was very tasty.

Onion rasam is made with onion, tomato and no dal is used for this preparation.  Very easy to make and tasty too.  I am sharing this recipe with you and pretty sure that you all will like it. Try the onion rasam kichadi

SPONGE GOURD SUBZI

Luffa are best eaten when small (less than 12 cm) and still green.

In Karnataka's Western Ghats, it is known as tuppadahirekayi which means buttersquash.  It grows naturally in this region and consumed when it is very tender and green.  It can be used in curries, bhajji,  When it is dries out, it is used as a natural scrubber and washing sponge.

In Andhra, it is called Adavi beera means ridge gourd.  In Kerala, it is called Peechinga.  In Maharashtra it is known as dodka (ridge gourd luffa) and ghosavala (smooth luffa).  It is very easy to prepare, tasty too with chana dal, or can be made as stir fried subzi too.  Here I made this with peanuts.  You can use fresh or dried peanuts.

  

Sponge gourd subzi

JACKFRUIT SEED CUTLET

 

Season of Jackfruit will get over once the monsoon starts.  After the rain, it will not be as tasty as the one we get during the summer.  Now grab the opportunity to make the seasonal dishes before the monsoon starts.

Today, I prepared jack fruit seed cutlets which was very tasty.  The seeds are naturally sweet little bit and the cutlet was awesome.  We can use the seeds for making chips  (jack fruit seed  chips) and subzi too.  I had some seeds with me which I used for making the cutlet.

Let us look at the recipe now:   watch youtube:  jack fruit seed cutlet

PAPAYA HALVA ll HOW TO MAKE PAPAYA HALVA

Who will say no to sweet dishes, especially, halva.  Today I prepared papaya halva.  I have already posted raw papaya halva in the blog.  Here is the ripe papaya version halva which I am sharing.  I have also shared the same with www.simpleindianrecipes.com, but this recipe is with slight variation.

A nice sweet dish with dry fruits is heavenly.

watch Youtube: papaya halva,  papaya halva

KOTTU RASAM

Rasam is always served during feast.  When you are having very bad cough, cold, fever, especially  during rainy season, hot rasam is a boon.  One of my aunt used to prepare this rasam mostly during rainy season as myself and my brother used to love it with hot steaming rice.

It is a very simple rasam without involving much ingredients, vegetables or rasam powder.

Kottu rasam

watch youtube: kottu rasam

TAMARIND FLOWER MANGO PACHADI

Pachadi is made out of any kind of vegetables viz. mango, pumpkin, raw papaya etc.  Here I am sharing with you all an unusual recipe i.e. with tamarind flower.  The blend of mango, coconut with green chilli, mustard seed and cumin seeds make this pachadi more tasty.   Tamarind flower is also equally sour like the tamarinds.  I had made the chutney with   the tender leaves too  tender-tamarind-wild-lime-curry-leaves, tamarind flower chutney, tamarind flower rasam.     Also try the tamarind flower rasam, tamarind flower chutney.   This can be served with rice, chapati, upma etc.

Watch youtube: tamarind flower mango pachadi                  tamarind flower mango pachadi

TAMARIND FLOWER CHUTNEY

varieties of chutneys are made by us.  Here is an unusual recipe. Yes, the tamarind tree is filled with flowers and the tree looks so beautiful.   whenever, I see the flowers, I thought of making the chutney with it and got the opportunity to pluck it yesterday and the recipe is here to share with you.

It is very tasty can be served with dosa, idli and rasam rice.  I prepared the rasam too and pachadi with mango.  Here is the link for the tamarind flower rasam.  tender-tamarind-wild-lime-curry-leaves, tamarind-flower-mango-pachadi.

watch you tube:  tamarind flower chutney
Let us look at the recipe now:

Ingredients:

!/2 cup tamarind flower
2 tsp tuvar dal
1 tsp urid dal
1 tsp chana dal
1/4 coconut grated
3-4 red chilli
few curry leaves
hing powder
1 tsp jaggery
2 tsp oil
1 tsp jaggery
3-4 red chilli
salt

Method:

1.  Heat oil, fry the red chilli and curry leaves, remove from fire.

2.  in the same kadai, add the chana dal, tuvar dal, urid dal and fry them too

3.  add the tamarind flower, hing powder  and saute

4.  allow to cool.

5.  grind all the ingredients together to a coarse chutney.

6.  You can make it thick or semi solid form as you wish.

7.  Serve with idli, dosa, upma, rice etc.

TAMARIND FLOWER RASAM

Rasam is my favourite dish.  I prefer to drink it before having my meal always.  The hot rasam is an appetizer too for me.   When you are having cough, cold, fever, this is very good for tickling the taste bud.  Since last few days, when I saw the tamarind tree bloomed with full of flowers, I decided to pluck it and make some dishes out of it.  I made rasam, tamarind flower  chutney and  tamarind flower mango pachadi out of it and tell you do not miss the chance, if you get fresh flowers.

The flowers are also equally sour  like the tamarind.  so when you use it according to your taste buds, increase / decrease the quantity of the flowers in the recipe.  Since I cannot have much sour foods, I have reduced the quantity in the recipe.

watch youtube:  tamarind flower rasam,   neem-flower-rasam-vepampoo-rasam-rasam,  tomato rasam,  milagu rasam,  water melon rasam,  mango rasam, coriander rasam,  instant tomato rasam, kulith rasam, beetroot-tomato-saar