TENDER COCONUT KHEER (SECOND METHOD)

I have already posted one kind of tender coconut kheer or elaneer payasam.  This is another method of preparing this lovely kheer.  This kheer has to be served cold, the taste is yummy.

Sweet items are always liked by everyone. When natural things are added to the dish, it has got a different taste and value for it nutritionally.  This natural summer cooler and healthy elaneer added to the roasted rice flour, milk is very delicious and would be a unique dish for your party.

tender coconut kheer (second method)

POORAN POLI

Pooran poli  is a sweet bread made out of wheat flour, maida  for outer cover with  the stuffing of chana dal and jaggery.  It is basically a Maharashtrian dish and mostly are prepared during festivals especially for HOLI which is on 17th of March this year.

I love this dish and one of my colleague always used to bring this for me after the festival.  This can be served any time.  You can make the puran ahead and keep it in fridge.  whenever you want to make the poli, only have to prepare the dough.

Puran Poli

BANANA FLOWER RAITA

All parts of Banana Plant is useful for us.  The banana stem, flower, fruit are used for making various delicacies.  I have already posted the banana flower sambar.

Today, I made raita out of it and it was very delicious.  I wanted to eat rice today and do not want to make any dishes which are time consuming as I had planned to make the vada which has taken a lot of time in cleaning the flower.

Since Holi festival is on 17th March 2014, I had planned to upload  pooran poli and thandai  recipe hence settled down for the simple raita, rice and papad for the day.

I really enjoyed it.  Now it is your turn to enjoy this simple, healthy recipe.

banana flower raita, khel phoolachi raita, vazhapoo raita

ARBI GREEN PEAS TIKKI

Arbi green peas tikki is a snack item I made for the evening tea.  Instead of using potato, I used arbi and was liked by everyone.  For a change, you can avoid potato and enjoy this dish.  You can use this tikki for making ragada pattice too.

BANANA FLOWER VADA

Banana flower or banana blossom or khel phool or vazhapoo it is known as is useful to make various dishes.  One of the dish is the vada which is made for the evening snacks.

Since so many days, I am planning to make this but got the chance only to make it today.  With one flower, I made vada, sambar and raita today.

You can watch the Youtube of making vada out of banana blossom:banana flower vada 2,  banana flower vada 1

banana flower vada, vazhapoo vada, khel phoolachi vada

FRUIT CUSTARD

Summer has started and everyone will be interested in drinking something cold, eating some desserts chilled.  I have already posted the tender coconut falooda, tender coconut payasam,  as a summer cooler.  Here is the favourite fruit custard of my children especially my son.

It is basically made with  milk and cut fruits are added to it to make it.  It is a healthy dessert after dinner or lunch.  one bowl ful is sufficient enough to fill your stomach if you do not wish to eat any other thing.

Fruit custard

MAKAI PALAK, SWEET CORN PALAK, SPINACH CORN SUBZI

Makai palak is a very tasty dish with hot roti, parantha, rice.  I love to eat with rice any kind of palak preparation.  The combination of sweet corn and palak makes this wonderful and will be liked by everyone as I have made it less spicy.  If you wish, can add more spices according to your requirement.  Palak has abundance of Vitamin K, A, magnesium, iron, calcium, Vitam K, A, C, B2, B6, C.  It is also a great source of protein, phosphorus, vitamin E, zin, dietary fiber and copper and omega 3 fatty acids.  It is less in calories, fat free and cholesterol free.  Also available in abundance.

makai palak, sweet corn palak, spinach corn subzi

ARBI VADA, COLACASIA VADA

I made arbi vada instead of making the normal batata vada.  Arbi dry subzi is a lovely side dish for sambar rice, curd rice, or dal rice and with roti too.  I was bored of eating the normal batata vada so thought of changing the routine thus this recipe was formed.

As usual you need the ingredients of normal batata vada with the exception of batata, use arbi.

arbi vada

watch on Youtube:  arbi vada 1   arbi vada 2

Let us look at the recipe now:

PAPAYA CURRY

Raw papya curry made with coconut milk and normal milk is a very good side dish for chapati, roti.  It can be served with plain rice too.

My children do not like this either raw or ripe.  I always make them to eat in some other form by making curry or juice or soup or salad etc. the things which are not eaten by them.  I also try with parthas.

Green papaya is a fruit with essential ntrients and enzymes to promote disgestive health.  When it ripesn, the enzyme levels declines hence it is picked when it is still green to retain the qualities.  It also contains vital nutrients viz. potassium, magnesium, vitamns A, C, E and B.  It actually improves digestion and the uptake of nutrients rasing enzyme levels and improve assimilation.  It aids in strengthening the body's natural immune system.

PARUPPU PRADHAMAN, MOONGDAL KHEER, YELLOW DAL PUDDING

Moongdal kheer is very easy to prepare and a nice sweet dish served during feasts or festivals.  Normally, the moongdal kanji is also known as paruppu kanji,  prepared during fast without adding  much sweet in it.  It can be prepared with sugar and milk and with jaggery and coconut milk.

Here I am presenting the second method i.e. with jaggery and coconut milk.