RAGADA PATTICE

Ragada pattice is a famous Mumbai Chaat dish.  Whenever you eat paani puri, dahi puri, bhel etc. this item is also available in the stall  with the masalas in it topped with tomato, onion, the puris or sev etc. which is mouth watering. The  It is made out of aloo pattice and the gravy is made with  white watana (dried white peas).  It is a nice snack item in the evening you can serve hot.

Ragada pattice

DILL RICE, DILL PULAO, SUVA RICE, SUVA PULAO, SHEPUCHE BHAATH

I never used to like the smell of this herb/weed till such time one of my neighbour shared the subzi made out of this which I liked it.  Since then, I made it a point that atleast once in a month, I buy this.  Must tell   you that I am the only person who eat this subzi at home but I enjoy making this for myself and sharing with my office colleague.

Today, I was not in a mood to eat roti,  so I decided to make this pulao/rice for myself which was appreciated by my office colleagues.  Hope you all will enjoy this.

RASGULLA

Rasgulla, the famous bengali sweet made out of Chenna in sugar syrup,   is really awesome, specially when you are making at home.  It is very easy to prepare and can enjoy chilled.

The rasgulla originated in Odisha, it is also known by its original name, Khira mohana.  It is a traditional Oriya dish but gained popularity in Bengal and has become one of the most sought after sweets.

It is very easy to make and heavenly in taste.

THALIPEETH

Thalipeeth is a dish prepared  out of various flours made by Maharashtrians.  In South Indian style, you can say, Adai/dosa/uttappa.  The flours mixed with onion, coriander leaves and masalas prepared by pressing with the fingers and cooked on tava, served hot  with sauce, chutney or yoghurt.  It is quite filling, tasty and healthy too.  If you have some unexpected guests, this dish is quite handy provided if you have the flours in stock.

Thalipeeth

TOMATO APPLE PACHADI

Tomato Apple  Pachadi is made with tomatoe, apple and green chilli.  It is a nice combo with chapati, pulao and steamed  rice.  The apples which we recently purchased was not tasty at all and children refused to eat as it was not sweet.  Hence decided to make use of it in pachadi as I was late from office and had to make some gravy subzi for the roti very soon.    It was easy to make and tasty too.  I made it in two different ways  one with yoghurt and one without yoghurt.

TOMATO UPMA

Upma is made with suji/semolina/rava with or without vegetables.  Normally, it is served with chutney or sambar.  I love to eat it with choley.  It is a good combination.  I was bored of making the usual rava upma hence thought of trying out this way i.e with tomatoes.  The result was very good as everyone liked it.

GREEN GRAM DOSA, PESARATTU

Green Moong dosa or Pesarattu, it is known as,  is an Andhra cuisine.  It is made normally for breakfast. A healthy and wholesome breakfast with ginger chutney or with jaggery is quite filling.      See the video on YouTube:  http://youtu.be/LxGuA1ruov8

 Green gram is rich in Vitamin A, B, C and E and also in many minerals including iron, calcium, and potassium. Not to forget it is a powerful source of vegetarian protein.   It is considered a healthy weight loss food as it is a low fat food rich in proteins and fibre. It curbs cravings and keep us full for a long time. It detoxifies the body and benefits the metabolism as well as immune system.   It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improves the flexibility of arteries and veins. It also regulates the blood pressure.

Sprouts can be added to salad.  we can make chundal sweet and savoury out of this.

YOGHURT

HOW TO MAKE YOGHURT AT HOME.

Hi viewers,

sometimes, i used to feel bad that whenever i set the milk for making curd, it never used to set properly and at times, it used to go in the dustbin.  During the conversation with one of my friend, she explained to me how her mother in law used to set the curd.  Yoghurt is made out of milk.  It is a a good source of protein.  One serving is a significant source of potassium, phosphorous, riboflavin, iodine, zinc and vitamin B5.  It also contains B12 which maintains red blood cells and keep your nervous system functioning properly. Potassium in yoghurt  helps in flushing out the excess sodium thus keeping your blood pressure under control.

We can make fruit yoghurt, kadhi, chaas, lassi and neer moru, curd rice  out of this.

Curd, yoghurt, த யி ர், തൈ ര്

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