ONION RASAM

Rasam can be served with rice as well as an appetizer.  Yesterday I made the onion rasam as I was having a sour throat and did not want to eat.  I had this hot  rasam and was relieved a bit.  In fact, along with rice, it was very tasty.

Onion rasam is made with onion, tomato and no dal is used for this preparation.  Very easy to make and tasty too.  I am sharing this recipe with you and pretty sure that you all will like it. Try the onion rasam kichadi

SPONGE GOURD SUBZI

Luffa are best eaten when small (less than 12 cm) and still green.

In Karnataka's Western Ghats, it is known as tuppadahirekayi which means buttersquash.  It grows naturally in this region and consumed when it is very tender and green.  It can be used in curries, bhajji,  When it is dries out, it is used as a natural scrubber and washing sponge.

In Andhra, it is called Adavi beera means ridge gourd.  In Kerala, it is called Peechinga.  In Maharashtra it is known as dodka (ridge gourd luffa) and ghosavala (smooth luffa).  It is very easy to prepare, tasty too with chana dal, or can be made as stir fried subzi too.  Here I made this with peanuts.  You can use fresh or dried peanuts.

  

Sponge gourd subzi

JACKFRUIT SEED CUTLET

 

Season of Jackfruit will get over once the monsoon starts.  After the rain, it will not be as tasty as the one we get during the summer.  Now grab the opportunity to make the seasonal dishes before the monsoon starts.

Today, I prepared jack fruit seed cutlets which was very tasty.  The seeds are naturally sweet little bit and the cutlet was awesome.  We can use the seeds for making chips  (jack fruit seed  chips) and subzi too.  I had some seeds with me which I used for making the cutlet.

Let us look at the recipe now:   watch youtube:  jack fruit seed cutlet

PAPAYA HALVA ll HOW TO MAKE PAPAYA HALVA

Who will say no to sweet dishes, especially, halva.  Today I prepared papaya halva.  I have already posted raw papaya halva in the blog.  Here is the ripe papaya version halva which I am sharing.  I have also shared the same with www.simpleindianrecipes.com, but this recipe is with slight variation.

A nice sweet dish with dry fruits is heavenly.

watch Youtube: papaya halva,  papaya halva

KOTTU RASAM

Rasam is always served during feast.  When you are having very bad cough, cold, fever, especially  during rainy season, hot rasam is a boon.  One of my aunt used to prepare this rasam mostly during rainy season as myself and my brother used to love it with hot steaming rice.

It is a very simple rasam without involving much ingredients, vegetables or rasam powder.

Kottu rasam

watch youtube: kottu rasam

TAMARIND FLOWER MANGO PACHADI

Pachadi is made out of any kind of vegetables viz. mango, pumpkin, raw papaya etc.  Here I am sharing with you all an unusual recipe i.e. with tamarind flower.  The blend of mango, coconut with green chilli, mustard seed and cumin seeds make this pachadi more tasty.   Tamarind flower is also equally sour like the tamarinds.  I had made the chutney with   the tender leaves too  tender-tamarind-wild-lime-curry-leaves, tamarind flower chutney, tamarind flower rasam.     Also try the tamarind flower rasam, tamarind flower chutney.   This can be served with rice, chapati, upma etc.

Watch youtube: tamarind flower mango pachadi                  tamarind flower mango pachadi

TAMARIND FLOWER CHUTNEY

varieties of chutneys are made by us.  Here is an unusual recipe. Yes, the tamarind tree is filled with flowers and the tree looks so beautiful.   whenever, I see the flowers, I thought of making the chutney with it and got the opportunity to pluck it yesterday and the recipe is here to share with you.

It is very tasty can be served with dosa, idli and rasam rice.  I prepared the rasam too and pachadi with mango.  Here is the link for the tamarind flower rasam.  tender-tamarind-wild-lime-curry-leaves, tamarind-flower-mango-pachadi.

watch you tube:  tamarind flower chutney
Let us look at the recipe now:

Ingredients:

!/2 cup tamarind flower
2 tsp tuvar dal
1 tsp urid dal
1 tsp chana dal
1/4 coconut grated
3-4 red chilli
few curry leaves
hing powder
1 tsp jaggery
2 tsp oil
1 tsp jaggery
3-4 red chilli
salt

Method:

1.  Heat oil, fry the red chilli and curry leaves, remove from fire.

2.  in the same kadai, add the chana dal, tuvar dal, urid dal and fry them too

3.  add the tamarind flower, hing powder  and saute

4.  allow to cool.

5.  grind all the ingredients together to a coarse chutney.

6.  You can make it thick or semi solid form as you wish.

7.  Serve with idli, dosa, upma, rice etc.

TAMARIND FLOWER RASAM

Rasam is my favourite dish.  I prefer to drink it before having my meal always.  The hot rasam is an appetizer too for me.   When you are having cough, cold, fever, this is very good for tickling the taste bud.  Since last few days, when I saw the tamarind tree bloomed with full of flowers, I decided to pluck it and make some dishes out of it.  I made rasam, tamarind flower  chutney and  tamarind flower mango pachadi out of it and tell you do not miss the chance, if you get fresh flowers.

The flowers are also equally sour  like the tamarind.  so when you use it according to your taste buds, increase / decrease the quantity of the flowers in the recipe.  Since I cannot have much sour foods, I have reduced the quantity in the recipe.

watch youtube:  tamarind flower rasam,   neem-flower-rasam-vepampoo-rasam-rasam,  tomato rasam,  milagu rasam,  water melon rasam,  mango rasam, coriander rasam,  instant tomato rasam, kulith rasam, beetroot-tomato-saar

RIDGEGOURD SUBZI

I have heard about ridgegourd peel chutney.  To try this I bought ridgegourd otherwise, we never used to eat this vegetable.  Slowly, I started developing taste for this, but not my family members.  However, I tried subzi, paratha etc. and was a hit as my family members did not understand how I made parathas and never bothered to tell them.

Since it is very spongy, easy to cook and tasty too.  Before writing the recipe, would like you all to read the information, health benefits of this vegetable and  enjoy this delicious dish for chapati, roti and with rice too.

ridgegourd subzi, turai subzi

BITTERGOURD RICE, KARELA BHATH

Most of the people does not like bitter gourd because of the bitter taste.  But when you consider the health benefits of this vegetable, you will definitely include the same atleast once in a week in your diet.  It is very good for the people who are suffering from diabetes.

I have made few varieties of dishes with bitter gourd.  pavakka curry,  bitter gourd sweet pachadi ,   bitter gourd pickle,   bitter gourd fry, Today when I was making stuffed karela for my husband, his favourtie dish, I thought of making the rice with it and it was a hit among my office colleagues.  They did not feel that they are eating karela bhath, instead one said it is bisibela bhath.

Whatever form you consume this vegetable, it is quite healthy and I am sure, you will definitely try this.

Let us look at the recipe now: