AVARAKKA PORIYAL (PAPADI DRY SUBZI)

Avarakka, known as  also Papdi in Hindi.  We can make varieties of subzi with this vegetable.  Poriyal is a side dish served along with rice, chapati.  In the South Indian household, varieties of poriyals are made with Avarakka, cabbage, carrot, beetroot etc.

We can also make vattal means a dried form of vegetables which can be sun dried and stored.

watch youtube:  avarakka poriyal, flat beans subzi, papadi dry subzi

DILL LEAVES DOSA, SUVA DOSA, SHEPU CHE DOSA

 Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps removal of gases), anti spasmodic (prevents cramps), anti flatulent, stimulates lactation (galactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium.

Dosa is a dish which can be served at any time.  The hot dosas with sambhar and chuntey is anytime menu in my house.  

Dill leaves dosa is made out of rice and little bit of tuvar dal.  If you are allergic to urid dal and cannot consume the same, this is a good option for such people to relish the same.

We make subzi out of this and is very delicious with chapati.  Some of the posts of dill leaves are here:  

VEGETALE UPMA (suji, rava )

Upma is  normally  made for breakfast sometime, we eat the same as tiffin in the night also.  The upma can be prepared with suji,rava or semolina, with broken wheat, with broken rice etc. and can be served with sambhar, chutney or as it is or with pickle.  My childlren eat with little sugar on top of it or some nylon sev and chopped onion and tomatoes with coriander leaves.

I always make the same with some vegetables as this is the only way out to feed my children certain vegetables viz. beans, green peas etc.  In my blog, you will always find oil in less quantity as i am following strict diet.  Hence you may increase the quantity of oil, spice etc. according to your taste.

Vegetable upma

HEALTH BENEFITS OF DILL (SHEPOO)

Om deepta moorthaye namah:

JAMUN PICKLE (JAMBUL, BLACK BERRY)

Pickles are made with varieties of vegetables, fruits.  Some variety has to be consumed soon and some can be stored for years together.

Pickle is a part of any Indian dish whether it is a feast or with paratha, upma, rice varieties etc.  I love pickles and always try my hand with varieties of vegetables and fruits.  Jamun, Jambul, black berry, it is known as is available from May, June.  It is good for diabetic people.  the seeds are dried,powdered and consumed for controlling diabetic.

This fruit is known as Naaval Pazham in Tamil, Njaval Pazham in Malayalam, Nerale Hannu in Kannada, Jam in Bengali, Jamukoli in Oriya and Jambu in Gujarat and also jamun, black berry etc.

Jamun pickle and Jamun

Enjoy this pickle during the season as it is very easy to make and tasty too.

MURINGA ELAI ADAI (DRUMSTICK LEAVES ADAI),

MURINGA ELAI ADAI (DRUMSTICK LEAVES ADAI) is made out of the leaves and rice.  Leafy vegetables are required to be added in your menu atleast once in a week.  when you have the seasonal items available in our country, must make use of the same whenever it is available in abundance.

Leafy vegetables are good source of Vitamin C.  If you can get the drumstick leaves  directly from the plant, nothing like it.  Adai or muringa elai adai or shengechi patha adai or dosa is made  in Kerala and Tamil Nadu with plain boiled rice and the leaves of muringa elai or drumstick leaves.  It is a healthy breakfast.  It is also known as VERUM ARISI ADAI means only rice is included not any items like dal etc. which we used to put in for making adai.

Muringa elai (drumstick leaves) is a good source of vitamins and iron.  see the link for the health benefit of muringai elai.  A healthy and diet breakfast too as no urid dal is used in it.  Oil you can restrict to minimum.

DAHI VADA

Dahi vada is  a  popular dish enjoyed by every one whether it is North or South.    There is a slight variation in the North Indian and South Indian Dahi Vada.  The urid dal vadas are made and soaked it in curd after putting them in hot water, squeezed out the excess water.

In South, the Dahi or Curd is slightly sweetened  and spices are added  but in north it is flavoured with green chutney and sweet chutney and spices.

We love both the version as it is your choice how to make the variation and eat it.  

It is a dish  loved by each and every one specially in summer I used to enjoy this directly from the fridge with lots of coriander on top of it. If the sweet chutney and green chutney is ready in your fridge, then it is every easy to make it.

ADA MANGAI KOOTAN (DRY MANGO CURRY)

Ada mangai kootan or curry is  made with dried mango, tamarind pulp and sambar powder or roasted masala mentioned in the recipe.  It is  served as a main dish like sambar along with rice.

Ada manga means spiced mango dried in hot sun.    We can make pickle also out of this but the taste will be different. My grandmother used to make this and keep in the bharani.  During the rainy season, she used to make this curry and serve along with hot rice, roasted papad.  We really used to enjoy this.   The ada mangai will remain for about year or two.  So during off season also, you can enjoy.

now the mango season is still on, and the scorching heat, it is time to make this dry mangoes and keep stored for the use in the next year.  the more it becomes old, the more tastier it is. It tastes awesome.



Let us look at the recipe now:

HEALTH BENEFITS OF APPLE

Om deeptayai namah:

The information is collected through surfing net.

HEALTH BENEFITS OF APPLE

HEALTH BENEFITS OF CILANTRO (CORIANDER LEAVES)

OM DITYAI NAMAH:

HEALTH BENEFITS OF CILANTRO (CORIANDER LEAVES)

Cilantro is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium. Fresh leaves should be washed thoroughly in water in order to remove the dirt and to get rid of any residual pesticides which can be harmful for health. It is best used while it is fresh as it retains its unique fragrance and aromatic flavour. Freshly chopped coriander leaves are a great addition to green salad.
It is also rich in many vital vitamins including folic-acid, vitamin-A, beta carotene and vitamin-C that are essential for optimum health. Vitamin-C is a powerful natural antioxidant. Cilantro leaves provides 30% of daily recommended levels of vitamin C. The health benefits of cilantro are many. Its powerful anti-inflammatory capacities that can help one deal with symptoms of arthritis. It also increases HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind). Coriander leaves offer great relief from stomach indigestion problems and the like. It also helps reduce feelings of nausea. Studies have shown that it has got strong antioxidant properties and it helps promote healthy liver function.
This humble herb can be grown in your kitchen garden. So, make it a part of your kitchen and add more taste to your platter. And also derive benefits from its health properties.

½ cup of coriander juice in the morning in empty stomach helps in controlling the diabetis – experience shows.