KOTHIMBIR WADI, CILANTRO WADI (CAKE)

Kothimbir wadi is  a salty cake preparation with gram flour and kothimbir.  A Maharashtrian delicacy served as a snacks any time.    It is a very good snacks and  I love this with a cup of tea or coffee.    But normally I have seen it in parties or weddings etc.  It can be steamed, tempered with mustard seeds and black seasame seeds garnished with grated coconut or you can deep fry them too.  I love the deep fried version.

Kothimbir Wadi deep fried.

KALAN, YAM CURRY WITH YOGHURT AND COCONUT MASALA

Kaalan is a traditional dish of Kerala.  Mostly, this is prepared during a feast or festival like Onam.  Normal days also it is made and had with steamed rice or Kanji.  Only one vegetable viz. Yam or elephant foot or chenai it is called, or Nendran kaya the one which is available in Kerala for making chips.  Its tastes awesome if you like little bit of tanginess in your curry.  It is a thick curry and sour than the Avial.

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.