KOTHAMALLI SEVAI

Kothamalli podi or kothamalli chutney (dry) is normally made by South Indians.  It goes along with  dal rice, curd rice.  I love to mix this podi with curd and have it along with any kind of dosa specially wheat flour dosa, idli, upma kozhukkattai.  Instead of having pickles, this podi is a nice accompaniment with molagootal too.  

I always try some thing which is very unique.  One day when I ran out of vegetables and nothing was there for making breakfast except some sevai with me, I tried this combination and was loved by everyone at home.  So thought of sharing with you all.  What you need is some kothamalli podi, sevai and some peanuts.  Your lovely breakfast is ready.

Other varieites of sevai:  limbu sevai,  amaranth sevai, coconut sevai, pickled sevai

COCONUT SEVAI

I have already posted Amaranth Sevai and Lime sevai.  Now the turn for the famous Coconut sevai or thenga sevai.  You will find this during the feast especially in weddings.  Coconut sevai is made with sevai and tempered with mustard seeds,urid dal and finally coconut is added.  It tastes yummy when you make it in coconut oil.

Lime sevai, Amaranth sevai, kothamalli sevai, pickled sevai

LIME SEVAI, LIMBU SEVAI

Lime sevai is made out of sevai readily available.  I used Anil Brand sevai.  You can use also Concord Brand.   This sevai is made for the breakfast.  We can serve it with Morukootan, chutney, sambar etc.  Variegates of  sevai is made apart from lime sevai viz. coconut sevai, amaranth sevai, pickled sevai, plain sevai etc.  If you buy the ready made packet, it is very easy to prepare.  If you opt for the home made one, then the process is bit lengthy but the end product is heavenly.

Lime sevai

Another variety of sevai: Amaranth sevai, coconut sevai,   kothamalli sevai watch youtube: lime sevai,  lime sevai, pickled sevai

AMARANTH SEVAI, RED SPINACH SEVAI

Leafy vegetables are good for health.  You can make stir fried subzi, dal,  etc. with the leafy vegetables.  this contains Vitamin A, C, E and dietary fiber.  Apart from making stir fry vegetables and curry, it can be used for making cutlets and breakfast.    Here I am sharing with you  Amaranth sevai.  

Amaranth sevai is prepared with amaranth leaves, red spinach or chuvanna keereai, lal maath, it is known as.  I have mixed this with rice sevai for making the lovely and tasty  breakfast.

watch video:  amaranth seva, red  spinach sevai.

Another variety of sevai: Lime sevai, coconut sevai, kothamalli sevai, pickled sevai

ONION RASAM KICHADI

Kichadi is very soft, tasty and good for health.  When you serve the same  hot with little cow ghee, it is heavenly.  Kichadi is prepared with rice and moongdal with the masalas of rasam.  Today when I made it and shared with my colleagues during lunch time, they were having no words to praise it as they loved it so much.

The idea of making rasam rice came to my mind when I made Onion rasam yesterday.  The onion rasam was awesome.  I am sharing this recipe with you and am pretty sure, you all will like it.

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