GUAVA CURRY, AMROOD KI SUBZI

Guava is an excellent source of Vitamin C.  An antioxidants, it increases immune system function.  It protect against common diseases like cough, cold and flu.  It also increase immunity, protect from tumor, cancer, maintain blood pressure, increase blood production, protect from colon cancer, prevent ageing, good for diabetes, promotes eye health, improves skin health, improves digestion etc.

Since so many days, I wanted to make the subzi out of it but could not do so as I am very fond of guavas especially the raw ones.  As soon as see them, I lose my control and eat it with salt and red chilli powder. so also my children hence never got the chance to try subzi out of it.  Today, my brother and family visited within a short notice of time.  Was wondering what to do?  I made dosa, some rasam and this subzi which was liked by them.

Here the recipe for you to try and enjoy.

TENDLI BHAATH

Ivy gourd is also  known  as tindora,  tendli,  tondekayi kovakkaya etc.  It is high in  fibre, powerful antioxidant and is known to increase immune system function as well.  Ivy gourd is known to be good for treating skin infections too. Tendli  rice is a very popular  dish in Maharashtra.    A very delicious  dish which can be had as it is  or with curd or  any kind of raita.  

I have made it very simple with minimum spices and it is very easy to make.

MOOLI KE PARATHA

Radish, Mooli it is known as is very good for health.  It helps in curing so many diseases hence once in a week, must include in your diet. It is also part of the salad.  Some people eat the raidsh as we eat the carrot.

Basically, parathas are made for breakfast.  But we prefer to have  parathas any time.  Here is the lovely recipe of mooli paratha.

DILL LEAVES PARATHA

Any kind of vegetables or fruits are having advatage and disadvantage as far as individul is concerned.  However, we are more concerned about the benefits than the side effects.

Dill leaves are quite healthy and helps in  curing various kind of diseases.  I have given the link about the health benefits of dill leaves down below the picture.

This paratha is also quite tasty, healthy and easy to make like any other normal parathas.

suva-bhajia-dill-leaf-bhajia, dill-leaves-dosa, suva-bhajia-kadhi-dill-leaf-bhajia kadhi, shepuche-vade-dill-leaves-vada,  health-benefits-of-dill-shepoo

BEET ROOT PARATHA

Beet root paratha is very easy to make and tasty too.  Beet root can help in reducing blood pressure, risk of heart attacks, strokes, osteoporosis, stabilises blood sugar as per the research. Treats anemia and fatigue, helps slow progression of  dementia.

As far as I am concerned about this vegetable, I love this to eat raw,boiled and sliced sprinkled with little chaat masala or in sandwich etc.  The beet root subzi  along with curd rice is another favourite of mine.

 other beetroot recipes: beetroot tomato saar, beet root sago kheer, beetroot vada, beetroot cutlet

BESAN LADOO

Besan ladoo is also one of the Diwali recipes which Maharashtrians make along with Karanji.  I have already posted the Besan Modak.  The ingredients and methods are same.  For ladoo, we make small balls out of it and for Modak, we shape into a modak with the modak mould. 

COCONUT MAIDA LADDU

We are familiar with coconut laddu, coconut burfi, besan laddu, boondi laddu etc.  what about  coconut maida laddu.  When I posted this, I realised that the Besan Ladoo post is pending.


Few other diwali recipes


Rava pak,  kaju katli, diwali lehyam,  corn flakes chivda, karanji, 5 cup burfi, ukkarai  mysore pak, coconut burfi, ribbon pakoda, shakar para

When I was making besan laddu, it just flashed in my mind that I must make something with maida too.  When I tried this recipe, came out well.  Initially, i tried it with very little quantity without measuring the ingredients, some how, it was not bad.  Hence tried the same with proper measurement and was a hit.  Though I am too late to post my diwali recipes, hope you all will make an attempt to make this too.

Let us look at the recipe now;

Ingredients:

1 and  1/2 cup maida
1/2 cup grated coconut
2 cups sugar
1/2 cup ghee
cardamom powder
1/2 cup roasted nuts crushed

Method;

Heat the ghee in kadai, add maida and roast the same till the raw smell goes and the colour changes do not worry, switch off gas and keep aside.   In another kadai, put the sugar and 1/4 cup water to melt the same.  add the grated coconut, cardamom powder and keep on stirring till you reaches one to two thread consistency.  Switch off gas and start slowly mixing the roasted maida, nuts  in it till you get a ball out of it.  apply little ghee on your palm, when it is  hot, bearable heat, start making laddus.  You need around 2-3 people to make the laddus immediately.   In case the mixture becomes powdery,  add two tsp hot ghee and warm water, mix well and make the laddus.  can store in fridge for about a week.

NOTE:  you can put this in a greased plate and cut it into desired shape too.  The difference between besan laddu and coconut maida laddu is for besan laddu, when the besan mix becomes cool, we add the sugar in it.

OATS CHAKLI

Diwali festival is around the corner and everybody is in the kitchen trying out some savories and sweets.  This time, I thought of making something different in the sense, the ingredients as I am bored of the usual stuff which we make during the festival.

Since so many days, my husband has been telling me to make Oats chakli.  I made very little quantity in fact tried and came out well.  But some how, I could not post the same as so many other posts were pending with me,  which due to lack of time, could not as well as no camera to take out photos.

Now is the time to post the tried recipe which was repeated today as one of the Diwali special, I am sharing with you all the recipe.   Though I am too late to share, it can be made without much hassles as the rice flour and roasted chana dal will be definitely available with you all minus the oats. Oats is good for health. But when it comes to fried food, bit cautiousness comes to our mind whether to eat or not.  No matter, once in a while chalta hai especially festival season, your diet is going to haywire.  That is life, once in a while we have to enjoy, no matter what comes in.

The Oats chakli came out well, tasty and crispy, crunchy and was satisfied that I made something different in this season.  I had already posted Ribbon Pakoda which my friend Jayashree had shared with me long back in last year, I used the same ingredients plus the oats.

MUSK MELON HALVA WITH COCONUT AND SUJI

I have already posted one musk melon halva recipe which can also be used as jam for bread and roti.  This recipe is with coconut and suji which is also very very tasty and easy to prepare but got very short shelf life.  Still it is worth trying. 

Musk melon halva with coconut and suji

BISIBELA HULIANNA (original version)

I have already posted my version of making  bisibela-bhaath.  Here is the original recipe shared by my friend Malati which was a hit in my house.  I had kept very little for tasting purpose for my daughter as I felt that she may not like it.  When she tasted it, she told me to make it for lunch next day.  Next day was kitty party of our friends, so I decided to share with them too.

Bisi bela hulianna is the mixture of rice, lentil, vegetables and the spices.  One of the famous  rice dishes from Karnataka is the  Bisi Bele Bath. Bisi means hot, bele means dal.  By this time, you must have come to know that it is hot lentil rice.  During festivals and weddings, this is part of the feast.  It is a one pot meal in which you get your vegetables, carbo hydrates, proteins with the flavours of Indian spices.  I prefer to have it with onion raita and papad.  

 Freshly ground spices  is the key to the tasty hulianna.  You can prepare the powder and store in freezer.

Bisi bela hulianna

Let us look at the recipe now:

CARROT SPRING ONION SUBZI

Carrot, spring onion subzi is very easy to prepare. The fresh spring onions adds the flavour to the subzi.  Quick and easy subzi, even children can make it.  I ran out of subzi in the fridge and had a bunch of fresh spring onions with greens and two carrots.  Since I was alone at home, that was sufficient for me to have it with plain rice, and a gooseberry chutney.

carrot spring onion subzi

Let us look at the recipe now:

MUSK MELON HALVA

Musk melon is a summer fruit available from April to August.  But now a days, almost all the varieties are available through out the year some where here and there.

Cut it and keep it in fridge and have it, heavenly,it is.

Diwali festival is ten days  away from today, everyone will be busy making sweets and savouries for the festival.  

Here is a simple, easy, tasty and delicious halva recipe with musk melon.  while you can make use of suji and coconut in this preparation, I opted for only the fruit.   You can make use of this as Jam without adding the nuts.   shall post soon the halva  recipe with suji and coconut.

Let us look at the recipe now:

Musk melon halva

RADISH CHUTNEY

Radish, is  always part of  salad.  It is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple   and in terms of shape, it can be long  or round. They are eaten raw, cooked or pickled.  It helps in curing various diseases.  They are detoxifiers and rich in vitamin C, folic. 

Normally, I used to make subzi along with the greens but my children never used to touch it as they do not like the smell of it.  The only way I can make them eat this is making paratha as they love paratha and do not bother about that I have put in it.  Recently, I made radish bhajia which was awesome.

Coming back to the chutney, it is very easy to make and tasty too.  Can be served with idli, dosa and rice too. ( I prefer).

Let us look at the recipe now:

PHODNI CHA BHAATH

Phodni cha bhaath is made by Maharashtrians.  It is also called as Porichukotti sadam.  The only diference is that we do not add onion in it.  It is very easy to make and tasty too.  I love to have it with onion-raita.  You can also use left over rice for this.

Let us look at the recipe now:

KELA GOBI KOFTA CURRY

Kela gobi kofta curry is very tasty and easy to make vegetable curry for chapatti, naan, roti etc.  It can be served with rice too.  I made it in line with the Golyachi amti which Maharashtrians used to make.

Coming to the recipe of kela gobi kofta curry, I had two banans and 100 gms patta gobi (cabbage ) with me.  Hence I thought of mixing these two ingredients and make something out of it.  Immediately came to my mind is the golyachi amti so I used the same method for making this curry.

kela gobi kofta curry

BEET ROOT CUTLET

Beet root cutlet or tikki or patty  is a healthy, delicious  and tasty snack recipe which can be served with tea or coffee.  During kitty party or birthday party or get together, you can serve this.  And for the children in the tiffin box.   If you are making in large quantities, you can deep fry them by coating in vari tandul which gives a very attractive texture to the cutlet.

Let us look at the recipe now:

Beet root tikki, cutlet, patty

KANDE POHE

Kande pohe is a famous Maharashtrian breakfast recipe.  The piping hot  Kande pohe is made by them in a jiffy and served  topped with chopped raw onions and tomato, nylon sev, chopped coriander leaves, fresh grated coriander  and a dash of lime is lip smacking breakfast.  I had this bit spicy breakfast in one of my friends place which was quite yummy.

The technique in making this dish lies in the soaking of the poha.

Kande pohe

COCONUT GUN POWDER

Coconut gun powder has little bit similarity with sambara podi.  In samabara podi, not used urid dal and normally after extracting the coconut milk, the left over is used.  In one of my aunty's house and my husband's relatives house, I tasted the gun powder which was similar and different from the one I used to make.  Though I did not ask them for the recipe, I used my own version and tried and was a hit.

Yesterday, while making Peanut sundal for neivedyam for the complex Devi, I had some coconut in the fridge.  When I opened the box, the smell was bit different and thought must have got spoiled.  I told my husband to check, he said it is absolutely alright.  However, I did not want to take a chance as so many people will partake the prasadam, I thought of using fresh coconut.

Then the question came what to do with the coconut which is lying with me. Thinking process was on and that is how this recipe was formed.

DAHI IDLI CHAAT

Chaat item is loved by everyone. especially the road side one.  Ungly chaat chaat ke sab khatein hai. that tasty it is.  We can also make the same at home tasty like that.

Basically, the idli chaat is a left over recipe.  If u are calorie conscious, can just fry the idli with little oil in a kadai or deep fry the idli.

The dahi idli chaat we had in Alibaugh was very very tasty.  Though I had made it earlier, could not post the same somehow.  Now after tasting the same at Alibaugh, I decided to prepare the same, click it and post it.  This very simple and easy dish, you all will enjoy.

Dahi idli chaat

RADISH BHAJIA

When I made star fruit bhajia, I made the radish bhajia too.  You have to make the batter bit spicy, then only the taste of this bhajia you will enjoy.  Since radish is very good for health, once in a while, you can ignore the health issues and enjoy this bhajia.

Let us look at the recipe now:

IRUMBAN PULI SUBZI

Irumban puli or bilimbi it is known as is sour in nature but the pickle and subzi was very nice.  I have already posted the bilimbi-achar-irumban-puli-pickle  recipe.  Yesterday, I was thinking what to do with the left over bilimbi after making the pickle.  I tried subzi with sweet potato and it was very tasty with rice and chapati.

Irumban puli  in English is known as  tree sorrel or cucumber tree.  In India, it is known as bilimbi, irumban puli, chemmeen puli, bimbul, orakkaapuli, bimblin etc.

STAR FRUIT BHAJIA

Hot bhajias with a cup of tea or coffee is always the favourite of everyone especially during rainy season or in winter.  My husband was not aware of the taste of the star fruit and he wanted to buy them for tasting.  I had around 4 star fruit with me out of which one only he tasted and the remaining was left over in the fridge as it tasted bit sour.  I made bhajias out of it though I was getting late to leave for office, took photographs in my daughter's mobile and forgot to save it.  Result you can understand.  Hence I had to go through the whole process again the next day i.e. today and clicked from my mobile so that I do not repeat the same mistake again.

Star fruit is bit sour in taste.  I have used the same only for making pickle and Pachadi out of it.  Shall post the recipe of Pachadi soon but without photograph due to my own mistake.  Coming to the bhajia, it was awesome when I served it hot hot.  Hope you will also enjoy.   Enjoy radish-bhajia too.

Let us look at the ingredients now:

Ingredients:

1 big star fruit.
1/2 cup gram flour
1/2 tsp rice flour
a pinch of soda
1/2 - 1 tsp chilli powder (adjust according to your requirement)
salt
a pinch of asafoetida
a pinch of turmeric powder
a pinch of ajwain
water
Oil for frying.

Method:

Wash and cut both the ends of the star fruit.  slice them into 12-14 pieces.  Make the batter before half an hour and keep.  Mix the gram flour, rice flour, and other ingredients and keep aside for 30 minutes.  After 30 minutes, heat oil, dip the sliced star fruit in the batter and put them in hot oil and fry till crispy and done. serve hot with sauce, coffee or tea.

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MOCHAI SUNDAL, LIMA BEANS SUNDAL, AMARAPAYAR SUNDAL

Mochai or Lima beans or Amarapayar it is known as.  After soaking the same in water, the skin is removed and subzi made out of this by Maharashtrian and they called it val.  Val usal or dalimbi usal is a famous Maharashtrian recipe.   It is also known as field beans or hyacinth beans or lablab in english.

I made the sundal with this  for Navrathri on the 2nd day.

MOONGDAL SUNDAL

Moongdal sundal is very easy to make.  During Navarathri, each day one Sundal variety is made for Neivedyam.  In South India, Kosumbari is made out of moongdal for feast, wedding etc.  The Sundal is prepared with a a very simple method and does not take much time.

This recipe was lying in my draft for about 15 days, as I wanted to post the same before the Navrathri started.  Somehow I could not upload as I had  hectic days managing office, household etc with very little time to spare for my blog.  Secondly, my camera is not working, hence depending upon the children totally for the picture taken on their mobile.  Since my daughter is having her exams now, she is fully occupied with her studies so I do not want to disturb her.  Hence I am posting the recipe without photo and shall update later on.

Let us look at the recipe now:

Ingredients:

1/4 cup moongdal
2 tbsp grated coconut
1 small green chilli
1 small ginger piece
1/4 tsp cumin seeds 
2 tsp oil
a pinch of turmeric powder
a pinch of asafoetida
few curry leaves
salt
Lime juice

1 tsp Mustard seeds 
1 tsp urid dal
1 red chilli broken
1 tsp chopped coriander leaves

Method:

Wash, soak the moongdal for 15 minutes.  Boil water and put the moongdal in it and cook for only two minutes with turmeric powder, with little salt.  after two minutes, drain, run through cold water and put it in sieve to drain out the excess water in it.

coarsely grind the coconut, ginger, green chilli, cumin seeds.  Heat oil in kadai.  Put the mustard seeds, urid dal, red chilli.  when it is done, add the curry leaves, asafoetida.  add the moongdal, little salt mix well.  add the ground coconut mix in it, mix well and switch off gas.  add in the lime juice. coriander leaves. mix well.  Moongdal sundal is ready for neivedyam.

NOTE:  by adding chopped cucumber, onion, tomato etc. can serve as salad too.