GULAB JAMUN KHEER (BEST OUT OF WASTE)

GULAB JAMUN KHEER  (best out of waste)

CORIANDER RICE (KOTHAMALLI SADAM, KOTHMIR BAATH, CILANTRO RICE)

Coriander rice is made with  coriander leaves, cashews, white sesame seed, green chilli etc.  It is a tasty and healthy rice , easy to make and can be served with raita, papad and pickle.  Coriander leaves provides minerals, vitamin A, C and is good for the people who are  suffering from  cholesterol and diabetes.

Coriander rice with raita

ROTI LADOO (A HEALTHY BEST OUT OF WASTE SWEET DISH)

ROTI LADOO HEALTHY LADOO (BEST OUT OF WASTE)

When you are having left over rotis, do not worry what to do with it, i am posting various recipes made out of left over rotis.  this ladoo with jaggery, dry fruits etc.  is one of such dish can be made easily, tasty and healthy too. variations can be made according to your wish.

MOONG DAL DHOKLI

Moongdal dhokli is made out of moongdal ground to a fine paste.  I had some soaked moongdal thought of making it and came out  very well.  It has little similarity to the Khandvi.  I adopted a simple method which was worth trying.

ROTI UPMA (BEST OUT OF WASTE)

ROTI UPMA

I made this roti upma with left over rotis.  I had 4 rotis with me and children do not want to eat next day.  What to do cannot waste it.  Hence, the idea of making upma came into my mind like bread upma. Once doctor told me to have left over chapatti and subzi in the morning which is quite healthy.  We can make this upma with or without vegetable.  Let us have a look at the ingredients the way I made it.

BREAD UPMA

BREAD UPMA

Bread upma can be made with left over bread  or with 5-6 slices of bread.  The sides of the bread which we are cutting after making a sandwich can also be used for making upma or making roasted bread cubes for soups.  Bread upma  is an easy and filling breakfast without much trouble.

Ingredients:

5-6 slices of bread crumbled.

1 green chilli

2 onions chopped

Few curry leaves

1 tbsp gun powder (dosa milagai podi)

Salt

1 tsp Lime juice (optional)

Coriander leaves for garnishing.

Tempering:

1 tsp oil

1 tsp mustard seeds

1 tsp urid dal

A pinch of asafetida

Method:

Crumble the bread with hands and keep aside

Heat oil in a kadai, add the mustard seeds, urid dal, asafetida, curry leaves

When it is done, add the chopped onions and green chilly and sauté for 3-4 minutes.

Add the bread crumbs in it , mix well, add the gun powder,  check the salt and add if required, lime juice mix well, cover and switch off gas.  Keep it for 5 minutes, serve hot  garnished with coriander leaves with sauce or chutney. You can garnish with grated coconut too.

Variation:  can add vegetables  viz. grated carrots, boiled green peas, boiled sweet corn, boiled beans etc.

vari tandulachi upma
vegetale-upma-suji-rava.
roti upma
bread upma
javarisi upma, sabudana kichadi
tomato upma

pulikuthi upma

OKRA IN TAMARIND PULP (LADY'S FINGER, BHINDI, VENDAKA, VENDAKAYA), VENDAKA PULI

OKRA IN TAMARIND SYRUP (VENDAKA, VENDAKAYA, BHINDI) VENDAKA PULI

Vendaka puli or okra in tamarind syrup, a bit sweet and tangy dish,  can be made very easily and served as a main dish or side dish with plain rice or dal rice, rice with molagootal etc.  Normally, it is served with rice and roasted papad.

okra in tamarind syrup வெண்டக்க  புலி, വേണ്ടകായ പുളി 

KUZHI PANIYARAM, UPPU APPAM, APPAM (SAVOURY VERSION)

Om suprasannaya namah:

KUZHI PANIYARAM OR UPPU APPAM OR APPAM (SAVOURY VERSION)

kuzhi paniyaram, uppu appam, appam (അപ്പം, குழி  ப ணி யா ரம் )

Uppu appam is made out of left over dosa batter.  If you have left over dosa or idli batter, add some chopped green chillies, ginger and a fine tadka of mustard seeds,urid dal.  mix it and pour it in a greased appam vessel.  your upp appam, or kuzhi paniyaram or appam (savory version ) is ready to serve hot.

LEMON PICKLE (SWEET VERSION), meethe achar, meethe lonche, sweet pickle,

I have already posted the recipe of lemon pickle and the benefits of lemon.  Here  I am presenting a sweet version of pickle made with lemon.  This recipe was shared with me by one of my colleague Mrs. Ranjana Narkar.  When she brought the same in the office during lunch hours, you will not believe, I  could not resist myself and had a lot with roti and dal rice.

 It is a simple and easy recipe and can be made instantly and served.
I am sharing with you this lovely recipe which is very easy to make and can be stored in fridge for months together if handled properly.  Bealth benefits of lemon link: healh-benefits-of-lemon.html





Let us look at the recipe now:

LEMON PICKLE, NARANGAI URUGAI, NIMBU KA ACHAR, NIMBU LONCHE

Lemon pickle is a part of Sadhya or a regular pickle used at home.  I make it in small quantities and finish it off within a week or two.  However, the pickle is allowed to keep for a long time, it tastes more better than the instantly made and consumed.

Let us look at the recipe now: