BAMBOO RICE KHEER, MULA ARI PAYASAM

Today is the beginning of the year four teen I mean two thousand fourteen.  May God Bless the Universe with peace and harmony.  Loka Samastha Sukhino Bhavanthu.  Thought of making sweet dish along with Poori and Choley today.  The bamboo rice which I got it specially from Kerala for making dishes out of it is lying in the store room for the past three months only I could make it today.  Though the Payasam or Kheer is made for the first time by me, it turned out very well and liked by everyone.  The bamboo  rice looks like brown rice, very small like the surti kolam or wada kolam rice.  It is quite healthy and Controls sugar, Cholesterol and Blood pressure.  Also controls, joint pain, back pan and rheumatic pain.  Good for night blindness, overcoming vitamin deficiency on pregnancy as mentioned in the pack.

ALOO TIKKI

Aloo tikki is made out of aloo or potato.  It is a nice snack as well as chat item.  Aloo chaat, ragada pattice etc. can be made out of this and is loved by one and all  in Mumbai.  The tikki can be had with some sweet chutney or sauce and the ragada pattice can enjoyed with sweet, green and thikka chutney with lots of onion and coriander topped on it.

KOOVA KALI (ARROW ROOT HALVA)

Koova kali is made out of koova podi or arrow root powder. It is also known as  Araru, Araruta.   During Thiruvathira, we make sweet dish out of this known as koova kali.  I have already posted Thiruvathira kali which is also made during this day.  Basically, in South India, this sweet dish is made.   To day is my son's star birthday, so I made this sweet dish for him.

CHOCOLATE MOUSEE

My daughter is very fond of making something sweet always.  when I had stored some tropolite whipping cream for making cakes, she took the opportunity to make the Chocolate mousse.  A very easy, simple and delicious mousse she made, I could not resist myselt eating them though the cold items does not suit me.

MILAGU RASAM, PEPPER RASAM

Rasam can be serve as an appetizer and along with steamed white rice.  This is basically prepared for the feast in South India also for festival, is an integral part.  Various types of rasam are made, but here I am presenting the rasam which is normally made when we are down with fever.  Myself and my brother love rasam rice any time.  My aunty used to make Kottu rasam or Gottu rasam it is called, we used to love this along with chutta appalam (roasted papad).  I have already posted another way of preparing this rasam.  this is the second method.

Let us look at the recipe now:

RASAM POWDER

Rasam powder is a part of spice powder in the store room of South Indian Households.  I prefer to make the powder as and when required for the freshness and aroma of the same.  You can make the powder and keep it for a month's requirement if you are a regular user of this spice powder.  If not, whenever required, just make little and use it.  Normally, I use the sambar powder and add little bit of pepper powder for making Rasam.

Rasam powder is made with Chana dal, Tuvar dal, Dhania (coriander seeds), Black pepper Cumin seeds, Curry leaves, Red Chilli  etc.

Let us look at the recipe now:

MIX VEGETABLE DRY SUBZI

Mix vegetable dry subzi I made for serving along with hot roti yesterday.  Since we are mixing almost all the vegetables, you are filled with protein, carbohydrates, vitamins, minerals etc.  It is a very simple, easy subzi to make and goes well as a side dish for rice and curry and with roti.  I filled the same in vermicelli dosa which I made today for breakafast.

VERMICELLI DOSA

Dosa is a breakfast item in almost all the household especially in  South India.  various dosas are made and served with sambar and chutney.  But this dosa I served with Yam raita or pachadi and some mix vegetables.  This dosa is made with vermicelli, rava and rice powder.  It is quite tasty, healthy and delicious too.  You tube : vermicelli dosa

YAM RAITA OR YAM PACHADI

Yam raita or pachadi is very easy to make.  It is always liked by everyone with pulao, roti and this one can be served with idli and dosa too.    Main ingredients are yam and curd.  I served it with vermicelli dosa which I made today for breakfast.

BOONDI RAITA

Raitas are good accompaniment for pulao.  We also like to eat with roti if we make dry subzi.  We can make varieties of raitas with cucumber, beetroot, lady's finger, banana stem, mix veg etc.  Here I am presenting Boondi raita.  For making boondi raita, we need kaara boondi or plain boondi.