PEARS PICKLE

Pears pickle is easy to make.  You should have very firm pears.  I love pickle of any kind and keep on trying it with anything and everything.   I happened to purchase green apple which was very very sour and no sweetness at all.  everyone at home refused to eat it.  I cannot waste the same, so made pickle out of it.  Like that i tried this one too and was liked by all. Here is the recipe of apple pickle.

If you have guests and do not have pickle, you can make this immediately provided you have this at home.

Pears pickle.

Cow Pea leaf subzi

Cow pea leaf subzi is made very simply with curry powder and grated fresh coconut.  My mother makes this very often and I used to eat it with Curd rice.  for that matter, any leafy vegetable, i prefer to eat with curd rice.

ZUNKA

Junka is made with besan, gram flour, chickpea flour as main ingredient with onion, green chilly etc.  It is an accompaniment for the Bhakri which is a popular bread of Maharashtra.  Bhakri is also served with thecha a kind of green chilly and peanut chutney.

Junka

JOWAR BHAKRI

Bhakri (भाकरी bhākrī or Dhebra) is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Rajasthan,Gujarat, Maharashtra, Malwa, Goa, and northern Karnataka. It is coarser than a roti.

Being a staple bread, bhakri is served with curd, chutney, vegetables, and rice. It is made mostly from wheat flour, jowar flour, bajra flour, nachni (or finger millet) flour, and even rice flour (in the Konkan region). Bhakris are made primarily with hot water, and flour. It has traditionally been the farmer's food  which would be carried to the farm to  make up for both breakfast and lunch.  It is also served with chutney or thecha (made out of green chillies and peanuts).  It is also served with Junka.  junka_29.html

Let us have a look at the recipe now.

Junglee rolls

Junglee rolls is very easy to make if you have dosa/idli batter with you.  left over batter can also be used.
what you need is grated veggies viz. carrots, beetroot, cabbage, chopped onions, sweet corns and coriander leaves and little chaat masala and chutney.  A healthy and diet friendly.  If you are not worried about your health, you can garnish with some grated cheese too.

Normally, kids do not eat all the vegetables.  By adding vegetables in these kind of dishes, we can make them to eat.  They will definitely enjoy.

Snake gourd chutney, padval chutney, podalangai chutney, padavalanga chutney

Chutneys are accompaniments for dosa, idli, chapati, dal rice, curd rice and can be spread on bread for making sandwiches too.  varieties of chutneys are made.  Here i am presenting Snake Gourd chutney which is very easy to make.

Snake gourd chutney

GUD POHA, SWEET AVAL,

Today is Janmashtami and everyone will be busy in making Muruku, cheedai, vella cheedai, aval puttu, doodh poha etc. etc. (chakli, savoury rice balls, sweet rice balls).  But one of the most  liked one is makhan, butter how can we forget to keep the same for neivedyam.  Coming to the recipe of gud poha, poha is cooked in jaggery with coconut and cashews.  But here i have made little changes and my version which i liked it is given below:

Gud Poha, Sweet Aval, sweet beaten rice

 I wanted to post this recipe today itself because the Kanhe I have got it from my friend is most beautiful and was featured in the DNA newspaper last year  on 4th August 2012 with Aval Puttu,   Janmashtami joy on a platter.  Link below:

http://epaper.dnaindia.com/story.aspx?id=23856&boxid=9222&ed_date=2012-08-04&ed_code=820037&ed_page=3 right click on this and go to open link in new window.

aval-puttu-beaten-rice-puttu-poha-puttu.html

The charming face of this statue, mesmerizing eyes Oh Krishna, Jagat ki raksha karna

BLACK WATANA SUBZI, KALA WATANA SUBZI,

 Kala watana subzi or curry is made like we make normally make the black chana curry, chole etc.  It is a good side dish for roti, chapati served along with sliced onion,pickle etc.  Sometimes, I mix up all kinds of masalas and its taste is awesome.  In this case, i have mixed up the masalas like pav bhaji and garam masala.

SHEERA

Sheera is made out of suji/rava with milk and sugar.  It is a very good dish  for breakfast as well as evening snacks.   My daughter on every Thursday, she takes the same in the tiffin box and I happily make this being the day of Krishna and Sai Baba for Prasad too.   Normally, it is made for the Satyanarayana Pooja and we all love to eat the same with bananas and lots of dry fruits in it.

MAA LADOO, CHUTNEY DAL LADOO, POTTUKADALAI LADDO

Ingredients:

1  cup chutney dal (pottukadalai, dhalia)
1  cup sugar
1/4 tsp cardamom powder
1/4  tsp dry ginger powder
handful of cashews  (break into small pieces)
ghee 1/2  cup

Method:

clean the chutney dal, remove the dust if any.
mix together the dal and sugar, cardamom powder, dry ginger powder and grind to a fine powder in the mixer.  Transfer the same to a large bowl.remove it to a large bowl.

heat one teaspoon ghee and fry the cashews and keep aside.
heat the remaining ghee in the same kadai and pour half the quantity of ghee in the  bowl.  Mix well with the sugar, chutney dal powder, cashews .  Do not pour the ghee at a time.

  take handful of mix in your hand and press hard and see whether it is binding or not.  If it is possible to bind the ladoo, the consistency is ok.  If not, then you have to add the ghee little by little.

 Make laddo out of the mixer and serve. 

Note:  too much ghee will make them soggy.  the consistency should be able to make ladoos without breaking. that much ghee only should be used.

Normally dry ginger powder is not used. I used it because any kind of dals will produce gas.  ginger powder helps in digestion.