Jackfruit Curry / Chakka Puzhukku is made with Raw Jackfruit as well as with the about to ripe bulbs also. It is a side dish served with Rice / Chapati.
During the season, we make it almost all the days. You can use Red chowli /Black eyed peas/Lobia also.
It is a delicious dish you can enjoy during the season.
Dill leaves are good for health. When I tasted it for the first time, I could not bear the smell of it. But neighbour Rinku had prepared it in such way that I liked it after tasting though the smell was little bit unbearable to me. However, I started liking it and preparing on my own. It is also known as Suva, Shepu etc.
Now it is a part of my menu once in a week and I love it and not my family members.
Dill Leaves Stir fry is a side dish prepared for Chapati. You can serve this also with Dal rice. It is a healthy subzi hence you must include this in your menu once in a week definitely.
A different variety of Dosa specially for the children is made for my daughter today. Very simple and easy breakfast recipe with the ingredients available at home.
Thayir Sevai is prepared with Vermicelli, Roasted Sevai or with Concord Rice Sevai which is readily available in the market.
I prepared the same with the Concord Sevai. During this scorching heat, this is an alternative for Curd Rice. Either you can serve this for Breakfast or during Lunch also. Chilled Sevai is mouth watering, filling and yummy specially during this summer season.
Paneer Burji is a North Indian dish served with Bread, Roti, Pav etc. It can be served as it is with a cup of tea also, I prefer. It is very easy to make and a simple recipe which does not take much time. Let us look at the recipe now:
Dhuska (clik on Dhuska for link) is a street food of Jharkand. It is made out of Rice, Bengal Gram and Urid dal. It has got some similarity with the Adai of South Indian Cuisine.
After preparing the Dhuska, I had some left over batter which I used for making the Dhokla.
Pacha Kadu Manga l Tender Raw Mango Chutney is made with Tender Raw mangoes during the season and served with Mild Kootu, Molagootal and rice. This is also served as a Pachadi during Sadhya. No cooking involved in this except the tempering.
It is like a raita you can say but it is slightly sour in taste. In order to balance the sour taste of it, you can add more quantity of Coconut but I prefer the sour taste in it.
Video: Pacha Kadu Manga l Tender Raw Mango Chutney
I have already posted recipe of Bisibele Bhat (with Lapsi and Normal rice) and uploaded Video also in my youtube channel rasavinsuvai. Here I am sharing only the recipe of Masala for the same.
Misal pav is a popular dish from Maharashtra, India. It consists
of Misal and pav. The final dish is topped with farsan, "farsan" or
"sev", onions, lemon and coriander. It is usually served with bread or
rolls toasted with butter and buttermilk or curd and papad.
It is any time dish in our family Breakfast, Lunch or Dinner, we love it. Normaly, it is made with Sprouted Moth Beans ie. Matki.
Varieties of Misal : Puneri Misal / Kolhapuri Misal and the spiciness varies from place to place.
Potato Tomato Sabji can be served along with Chapati, Phulka and with Dhuska also. Yes, this is served along with the Jhakand special recipe called Dhuska. I prepared this subji only for pairing with this today.
Dhooska or Dhuska or Dushka is a popular deep fried snack eaten
all over Jharkhand. The main ingredients of the dhooska are Rice, Chana dal, Urid daland sometimes boiled potatoes are also added to this
savoury dish. Some add the Green Peas. The bread is then deep fried. It is often served with any
sauce or chutney or Aloo Tamatar Ki Sabji. Dhuska is a Jharkand Street Food recipe. This dish has got little similarity with the South Indian Adai recipe. Link is attached. It is a tasty dish which can be served anytime, I feel.
I prepared the Dhuska today along with Aloo Tamatar ki Sabji and it was awesome. You can deep fry them or if you want to avoid oily foods, you may shallow fry them also. But while shallow frying, add little bit soda or eno so that it puffs up while preparing on the tava.
Summer
season is for making Pickles, Vadams, Fryums, Kurudais etc. Normally, I
do prepare only Elai Vadams but this time I tried the Rava Papad. First I made with little quantity only and after frying it, everyone liked it so the recipe is here now.
Summer season is for making Pickles, Vadams, Fryums, Kurudais etc. Normally, I do not prepare Sago Papad as nobody likes it at home because it sticks to the tooth, they say. They also do not like the Sago Kichadi and any recipes of sago.
However, I made this because I have not posted the same in the blog as well as on youtube. Since the summer has started, do try this.
Without soaking, grinding, an easy Dosa recipe provided you have Rice Flour at home. In most of the household, there will be Rice Flour, Maida, Gram flour readily available.
Here is an easy Dosa with the Plain Rice flour along with Bachelor Sambhar. Do try. You can say that this is a Bachelor's recipe.
Jackfruit seed / Chakkakuru / Kathal ki beej / Phanas ka beej is used for making various dishes right from Subzi to Kheer, Cutlet etc.
Since this is a seasonal fruit, one must enjoy the dishes made out of this during the season. I always explore new dishes with seasonally available raw materials.
This stir fry is made with only Coconut oil and little spice. If you want, you can add rushed Shallots, Coconut, Red chilli, Garlic cloves, Curry leaves etc. with tempering of Mustard seeds and Urid dal.
This can be served as a Side dish for rice items or with Chapati also.
For a change, I tried the Gooseberry Gun Powder and the Mango Gun Powder today. Since I did not separately shoot the Video, I combined both the recipes and posting together since all the ingredients are same except the Mango and the Gooseberry. It is slightly different than the normal Gun Powder which we make in the South Indian Household.
Since I had some dried Gooseberry in stock and Mango also which I had dried and kept for making Amchur Powder i.e. Dry Mango Powder, it was easy for me to prepare these two Gun Powders and am sharing with you all. Hope you all will like it.
Without Ginger Garlic Paste, Indian curries are incomplete specially North Indian Dishes. The same can be prepared at home and there is no need for you to buy the same from outside. All you need is to take out some time to clean the Ginger and Peel the Garlic. Make little quantity say for a week and preserve to retain the freshness of the paste.
Brinjal Mezhukkupuratti is a stir fried subji made in coconut oil. It goes well as a side dish for Sambhar rice, Rasam rice, Curd rice or with any Mango / Jackfruit / Jackfruit seed based curry or with Morukootan etc. It is very simple preparation and goes well with Chapati too.
During summer days, we always prefer to drink something cold. Always drink something which is good for health as well as cooling the stomach.
Summer is on and thirsty mind ask for something cool isn't it ? Here is a Summer Cooler with Rose Milk. Ha, Rose syrup, Milk or unsweetened Rabdi and Tukamaria seeds / Sabja seeds / Basil Seeds. Thanda thanda cool, cool.
Avarakka / Flat beans kootu is a simple side dish made for Chapati / Rice. Easy to prepare and tasty too. Normally, we prepare stir fry subji or with Tomato,Onion. Today I tried this Kootu and was paired with Chapati.
FLAT BEANS KOOTU l FLAT BEANS CURRY l AVARAKKA KOOTU
Tired of eating Idli Sambhar Chutney, try this Soupy Masala Mini Idli. It is a wholesome meal because it has protein, Vitamin A,B,C, D, E & K and carbs etc. You can serve this hot. For children, you can add some Cheese on top of the Soupy Idli
Uppu Managa means Salty Mangoes. The Tender Mangoes are put in Salt Water. Water is boiled with Salt, cooled and then the mangoes are put in.
As days pass, the colour of mangoes will become change and they will become tender. We use this mango to serve with Kanji, Curd Rice and make Chutney. When it become very soft like we can mash it with our hands, that time it is made as Arachukalakki with Curd.
We all are health conscious now a days and want to eat healthy food. This Broken Wheat Kichadi is very healthy and very light after having it. Specially those who are having diabetes, I recommend this Kichadi for lunch as it is very light. You can serve with any kind of Raita or Curd or as it is very hot.
Mint / Pudina leaves can help in digestion, treats asthma, common cold, aids weight loss and so on. The Chutney made out of this is awesome. This can be used in Biriyani, Butter milk, Raita, Juice etc. A dash of mint really changes the flavour of the dish you are making.
Since it has the cooling effect to the body, during summer, do not hesitate to use this wonderful herb. Menthol,
which is the active oil in the mint, has antiseptic and antibacterial
properties that help relieve indigestion and also soothe an upset
stomach. Mint
can work wonders for almost all your digestive issues. It is a
good relaxant and relieves congestion. However, make sure you don't
overdo your mint dosage, else it may irritate your air passages. Mint is known to clear congestion of the nose,
throat, bronchi, and lungs. In addition to the respiratory channels,
mint's anti-inflammatory properties also relieve the irritation caused
by chronic coughing.
Today, I made the Mint Rasam with Ginger and Garlic as I had a digestive issue. The Rasam was superb and I had only the Rasam and nothing else and was relieved of my issues after having it.
Bottle Gourd / Dudhi / Lauki /Chorakkai / Chorakka has got many medicinal values. The juice is served as a valuable medicine for excessive thirst due to diabetes, diarrhea. It is beneficial for stomach acidity, indigestion and ulcers. It is rich in essencial minerals, protein, iron and fibre. Mostly used as a vegetable for stir fry, in dals, and soups. I also use it while making Pav Bhaji. Today, I made pan cake with it like we make Vellarikka Dosa. Vellarikka dosa is prepared with rice and Cucumber but I prepared this pan cake in Suji/Rava/Semolina. It tastes awesome with Chutney / Pickle / Gun powder etc.
Brinji Means Bay leaves. In Tamil it is known as Brinji. This Rice recipe is like any other vegetable rice recipes only we add more Brinji leaves in it. I have added vegetables in it you can make it with meal maker ie. Soya Chunks. Soak the Soya chunks in hot water, cool it, wash it with cold water, squeeze and then add to the rice while cooking. It is a tasty rice variety can be served with any kind of Raita, Papapd and Pickles.
Sambhar is a main dish for serving along with Rice, Idli, Dosa, Upma, Kozhukkattai, Vadai etc. South Indian household is incomplete with Sambhar. Most of the days, they make it. The Vegetables are cooked in tamarind water and the masalas are added with cooked Tuvar Dal or Moongdal. We can make Sambhar with the Sambhar powder or we can roast the masala and grind along with coconut and add to the sambhar which is called as Araithuvitta Sambhar (Araithu means grinding).
This Sambhar now I am talking about is for the bachelors to prepare the same very easily as everything is included in the Bachelor Sambhar Masala. You will get the link when you click on it. Video of Bachelor Sambhar Masala.
Bachelor Sambhar Video
Video of Bachelor Sambhar Masala
Uppu Manga means Salty Mangoes. This is prepared during the summer season when lots of Tender Mangoes are available and it stays for a longer period. We can use Tender Mangoes as well as the seeds are matured those mangoes also you can use. But I prefer to use the tender mangoes which are in size around 20-25 gms. We make Chutney out of this or consume as it is with Kanji, Curd Rice,Dal Rice etc. Let us look at the recipe now:
