METHI PARATHA

Methi or Fenugreek has got medicinal properties.  The leaves, seeds are very useful in cooking.  Though it has a bitter taste, one must include the same in our diet regularly as it can cure various diseases.

Methi leaves have bitter taste but when it is blended with the masalas and the wheat flour, the thepla or parathas tastes so good.  Especially when you eat this very hot i.e. directly from tava to the plate, it is yummy and can be relished without any accompaniments.

It can be served for breakfast, lunch or dinner.  It is a travel handy food too.

Methi  helps  to reduce cholesterol level, lowers the risk of heart attack.  It is an excellent source of potassium which counters the action of sodium to help control heart rate and blood pressure.  It also controls diabetes, aids digestion, cure acid reflux or heartburn, prevents colon cancer etc.  My mother in law used to give us fenugreek seeds soaked in butter milk for stomach related issues. 

I have already posted health-benefits-of-methi-leaves,  jowar-methi-thepla-sorghum-methi-thepla, methi-soup, methi-mutter-malai, methi-thepla-fenugreek-leaves-thepla, methi-poori,  tender-methi-leaves-subzi,  methi-pumpkin-puri etc. do have a look at it, prepare and post your comments.  your comments are very important to me for growing my blog in a better way.

DAL

Dal is a part of our lunch/dinner.  Some people like the consistency of dal very watery, some semisolid and medium.  I like it in a running consistency at the same time not watery.  Dal can be prepared in various methods here I am presenting a mix dal of masoor and moong dal with some onion and tomatoes.

dal

RIDGE GOURD PEEL CHUTNEY

I have already posted so many varieties of chutneys.  Now I am presenting you a simple and easy, tasty chutney with ridge gourd  peel.  Ridge gourd is very soft and tender when you remove the peel.  We can make the chutney out of this also.  But I made with the peel.  It goes well with idli, dosa, plain rice, dal rice etc.

ridgegourd peel chutney

WATER MELON KOOTU (WATER MELON SUBZI)

Water melon is a summer cooler.   Started feeling  heat  and the availability of water melon is plenty now.  Whenever we buy watermelon,  used to make use of the  white portion of the melon either by making a pachadi, sambar, halva, dosa  or a kootu.  The mild sweet taste of the water melon with the  coconut flavor  and jaggery or  sugar make the curry very tasty and goes well with plain  rice,  curd rice, chapatti etc.

water melon kootu

watermelon kootu (water melon subzi in coconut gravy)

                                                              Water melon kootu with cumin seeds, coconut and green chilli

TUVAR DAL IDLI

We all are familiar with kanjeevaram idli, the normal idli, masala idli etc.  Why not try with tuvar dal.  First when I made it, was little hesitant whether it would come soft, tasty.  After making it, I really enjoyed it with coconut chutney and ambe halad chutney, ginger chutney etc.  This idli is made like the normal idli but instead of urid dal,used tuvar dal.

KOTHAMALLI PODI (GREEN CORIANDER LEAVES GUN POWDER)

Kothamalli podi can be substituted as gun powder for idli, dosa apart from using it along with mainly Curd rice, Dal rice etc.  It goes well with molagootal rice too.  It is a simple preparation of urid dal, red chilli, coriander leaves, bit of jaggery and tamarind.  This is prepared by South Indians specially in Tamil Nadu and in some parts of Kerala where Iyer's are settled.

I have already shared   kothamalli podi recipe with simpleindianrecipes.com with small quantity.


Here I am presenting with large quantity and little additional ingredients:

DAHIWALE TOMATO

Three days back I visited one of my colleagues house.  I went there because he superannuated and were invited to his house.  Non veg and veg dishes were arranged by them. Being a vegetarian, I preferred to eat the dosa and bisibela bhath his wife had made.  It was lovely and I am a fan of Bisibela Bhaath. along with some kurdai, papad etc.  She had also made dahiwale tomato in her language it is thayir pachadi.  She had made it in a different style which I am sharing with you all.  It was tasty with dosa, bisibela bhaath.

RICE VADA, RICE VADE

Vada is a tea time / breakfast item for us.  My son is a fan of medu vada.  This  simple and easy recipe is lying in my folder since my friend made muthia out of the left over rice.  somehow I could not post the same.  this can be made very easily and if you are having unexpected guests at home, and the cooked rice is available at home, it can be made very easily. In case cooked rice is not available, rest of the things can be used to make it by adding some veggies like capsicum, carrots, beans etc.  with rice flour.  Here I am presenting it now for you to enjoy this with a cup of tea or coffee.

KANJEEVARAM IDLI, KANJEEPURAM IDLI

Kanjeevaram or kanjeepuram idli is the speciality of the Temple town, Kanjeepuram.  It is made with pepper, cumin seeds, dry ginger powder.  If you want a nutty flavour to it, you can fry cashews and add to it.

Usually, it is made in plantain leaf cup or lotus leaf cup, but do not worry, if you do not have one, can make in the normal idli mould too.  You can use the leaf cup which is available for serving prasadam of pooja too.

SEMIYA KESARI, SEVAI KESARI

Kesari is a sweet dish made with flavours viz. pineapple or plain.  This dish is normally seen serving for any occasions or festivals.  In Tamil Nadu, this dish is part of the feast.

Sweet items are always liked by everyone, espcially, when it is mild in sweets considering the health issues.  Kesari/Sheera is made with rava also.  Here I am preparing the kesari with semiya.  Roasted ready made sevai is available in the market hence need not take any pain to roast the same.

The preparation method is like we make other Kesari but only the main ingredient i.e. suji/rava is replaced with semolina.