Colacasia I Arbi I Chembu subzi is very tasty to serve along with Chapati. Like Potato subzi I have made this dish today. In case you want to add other masalas and prepare you can do so. But today, this is like potato subzi style.

Let us look at the recipe :

Video:

BITTER GOURD CURD CURRY ll PAVAKKA THAYIR CURRY ll KARELA CURD CURRY

 

Bitter gourd is good for health especially for those who are suffering from diabetes. Various dishes can be made with this. Today, I tried it with curd which was quite tasty with rice.

 I finely chop them and put in curd with little salt which is my husband's favourite.

 I have made few dishes with bitter gourd and posted in the channel.

 Link: 1) Bitter gourd chutney powder: https://www.youtube.com/watch?v=iHY8GYDYkNo&t=8s&pbjreload=101

2) Bitter gourd potato Subzi : https://www.youtube.com/watch?v=xibE2UeryRQ

3) Bitter gourd vathal : https://www.youtube.com/watch?v=poKvOBLWpfI

4) Bitter gourd in tamarind sauce: https://www.youtube.com/watch?v=sqj4P1iCObc

5) Bitter gourd fry: https://www.youtube.com/watch?v=sFp6sdpSc8c

 

 Video link:

ALOO JHOL ll HOW TO MAKE ALOO JHOL ll POTATO JHOL ll POTATO SUBZI

Aloo johol is a dish from Uttar Pradesh.  Jhol  means a thin gravy.  This subzi is served with Rice, Luchi, Puri, Paratha etc.  It is quite easy to make and tasty dish too.  Everyone like aloo subzi so let us not wait and go to the kitchen for preparing the same.

In this lock down period, it is an easy subzi to make with much lesser ingredients.

Let us look at the recipe now:  Video

PURPLE YAM CURRY ll GARADU CURRY ll KAVATHU CURRY ll KAND CURRY ll RASAVINSUVAI

Dioscorea alata, also known as purple yam, ube, or greater yam, among many other names viz  Kavathu / Kand / Garadu, is a species of yam. The tubers are usually a vivid violet-purple to bright lavender in color, but some range in color from cream to plain white. 

They have a sweet, nutty flavor and are used in a variety of dishes ranging from sweet to savory.  They are loaded with vitamins, minerals, and antioxidants, all of which may benefit your health.

Purple yams are an incredibly nutritious starchy root vegetable. Their powerful antioxidants may help reduce your blood pressure and blood sugar levels.  They are tasty and versatile with a vibrant color, making them an exciting ingredient that can be used in a variety of sweet and savory dishes.

Let us look at the recipe now:

Video will be uploaded shortly.

CHAKKA PUZHUKKU l JACKFRUIT CURRY

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 STIR FRY l SHEPU KA SUBZI l SUVA LEAVES BHAJI

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 l DILL LEAVES SUBZI l SHEPU KA SUBZI l SUVA SUBZI

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.

PANEER BURJI l BREAKFAST RECIPES l SIDE DISH RECIPES

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:

Video:

POTATO TOMATO SABJI l ALOO TAMATAR SABJI

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.

Aloo Tamatar Sabji l Potato Tomato Sabji

JACKFRUIT SEED STIR FRY l CHAKKAKURU MEZHUKKUPURATTI l JACKFRUIT SEED SUBZI

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.

Video:

BRINJAL MEZHUKKUPURATTI l BRINJAL STIR FRY

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.

                                

FLAT BEANS KOOTU l FLAT BEANS CURRY l AVARAKKA KOOTU

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

RAW BANANA SWEET SOUR SPICY GRAVY / RAW BANANA PULIKOOTU / RAW BANANA TAMARIND BASED KOOTU

Raw Banana pulikootu is a lip smacking curry served along with Steamed rice, Rasam Rice and I had it with Chapati.  It is sweet, sour and spicy dish which everyone will like and it is very easy for the Bachelors to prepare. 

You can use Mix vegetables or Raw Banana or Brinjal for preparing this dish.  If you wish, you can add some peanuts also while preparing.

I made this Kootu with Raw Banana in a simple way.

Let us look at the recipe now:

CABBAGE STIR FRY l CABBAGE THORAN

Cabbage contains Vitamin A, C B-6  and can be used in  Raw  Salads,  Kootu, Thoran etc.  Many studies suggested that consumption o plant based foods like cabbage decreases the risk of diabetes, obesity, heart disease.  It also helps in promoting a healthy complexion, increased energy and overall lower weight.

Many people like it raw in the form of salad.  Today I made the Thoran i.e. a dry subzi which is served as side dish for sambhar, rasam rice and for roti, chapati too.

TENDER JACKFRUIT FRIED SUBZI l PHANAS KA FRIED BHAJI l IDICHAKKA FRIED SUBZI

This is the jackfruit season and we get the tender jackfruit now.  I am very fond of it and not my family members.  They only like the ripe jackfruit.

I made this stir fry subzi today along with rice, rasam and it was a good combination.

CABBAGE KOOTU

Cabbage kootu is prepared and served along with rice and chappati.  You can serve this dish as main as well as side because if it is prepared in semi solid form, you can serve and bit watery also you can serve with rice.

It is very tasty and easy to prepare.  




Let us look at the recipe now:

RADISH LEAVES IN TAMARIND SAUCE l MULLANGI ELAI PULIVITTA MASIYAL l

Masiyal is a smooth paste based curry made which can be made with tamarind sauce or without it.  Vegetables used are  yam  and leafy vegetables viz. Colacasia leaves, Keerai, Palak  etc.  Today I tried with the Radish leaves and the same came out very well.  This can be served with hot plain rice and good accompaniment for Curd rice also. 

If I am lazy to cook or  later from work, the Masiyal dish is one of the easiest dish for me to make as it takes hardly any time.  The masiyal can be made in two ways one is with puli ie. tamarind and other is without tamarind.  The Arakeerai and palak I make it without puli.  Colacasia leaf  and Senai i.e Yam if you are using, you must put tamarind otherwise you will have the itchy feeling.

So let us look at the recipe now:

TAKALA SUBZI, CASSIA TORA SUBZI

I always search for new items to be cooked during the seasons.  One such dish is Takala subzi i.e. cassisa tora subzi. This is grown during the rainy season as a weed. In Kerala, we used to pluck the yellow flowers of this plant for making the Pookalam i.e. flower rangoli during Onam festival.  But I never had the idea that the leaves are edible and used for curing various kind of diseases.

Cassia tora is known as Takara in Malayalam and Takala in Marathi.This plant has many uses.  The plant and seeds are edible. Young leaves can be cooked as a vegetable while the seeds are a good substitute for coffee.

It is used as a natural pesticide in organic farms and its powder is most commonly used in the pet food industry.

Cassia tora tea is a herbal, pure, natural and non-polluted green health beverage. In the Republic of Korea, it is believed to rejuvenate human vision.  it has been used for treating skin diseases such as leprosy, ringworm, itching and psoriasis and also for snakebites. Other medicinal provisions from plant parts include balm for  arthritis  using leaves of Cassia tora.

After going through the net, I found the various usages of this plant.  Futher, my colleague also brought the subzi of this. Though she made it in a typical way, I used my additions to it.

Now let us look at the recipe now:

TAKALA SUBZI,CASSIA TORA SUBZI

BER SUZBI

After posting the ber chutney and molagootal,  here is another subzi made out of the ber fruit.  There is no need for me to brief about the benefits and brief about this fruit as you must have already come to know from the above two posts.

The subzi I made with the fruit can be served with roti and rice too as side dish.  It is a simple preparation as you make the regular subzis with your coriander and chilli powder and tomato etc. etc.  Though the fruit does not have a particular taste when it is made, it is really tasty with the masalas we put in it and for a change, you can really relish this.

Let us look at the recipe now:

PUMPKIN LEAVES STIR FRY

Pumpkin leaves are high in Calcium and also are good source of Vitamins A, B6, C, protein, riboflavin, niacin, thiamin flolate, iron, magnesium,phosphorus, potassium and manganese. 

Most of the people do not know that this leaves are edible.  All leafy vegetables are good for health.  I remember during my childhood, mother used to make this poriyal.  We also used to make poriyal with chowli leaves i.e. payar leaves.  It tastes good with specially curd rice and I love to eat all leafy vegetables with curd rice.  We can also make molagootal and  the subzi with tomatoes.

 other posts:

usli style patra,
pumpkin leaves patra 
pumpkin leaves subzi with tomatoes
pumpkin leaves molagootal 
pumpkin leaves poriyal 
  
I have posted the poriyal recipe.  we can make it the way we want by adding the  dals according to our taste.  Either you can add bit of moong dal, or chana dal or tuvar dal or plain or with some onion etc.

Here I am giving you the version with moongdal.

Let us look at the recipe now :