KATHRIKA THOGAYA, BRINJAL, CHUTNEY

I have already posted Kathrika arachukalakki.  I also made along with the arachukalaki, the thogayal.  Both the dishes were too good to eat.  Normally, kathrika (brinjal ) is not liked by everyone.  Hence you can make these kind of varieties and make them to eat.

kathrika thogayal, brinjal thogayal

CORIANDER UPMA

Upma is a simple, tasty and easy to prepare breakfast.  Along with chutney, sambar and choley, it tastes awesome.  I have posted few upma recipes.  Today, when I was preparing Rava upma, thought of some innovative method which is healthy too.  Since coriander leaves are good for diabetic people, thought of trying with it.  It was awesome and I liked to have to with onion raita and some pickle.

BANANA FLOWER RICE, VAZHAPOO SADAM,

Banana flower, kelechi phool, vazhapoo is very good for health.  After making the subzi, I thought of making the rice with the flower as my children will not eat if I give them the subzi.  Any kind of pulao, rice varieties are eaten by them even though they do not eat the subzi.  The only way to make them eat is parathas, pulao, biryani etc. in which I can dump any amount of vegetables which goes into their stomach without any problem.

The rice along with the onion raita, papad, pickle was awesome.

RAW TAMARIND CHUTNEY, PACHA PULI THOGAYAL

I have already posted one recipe of raw-tamarind-chutney-pacha-puli-chutney. Here is another simple and easy, tasty  chutney. 

raw tamarind chutney

RAW TAMARIND CHUTNEY, PACHA PULI CHUTNEY

Raw tamarind chutney was in my list for a longer period and was waiting for the raw tamarind in the market.  When my co-sister went to market, she bought the same for me. I was happy that I got this as it is very difficult for me to get the same where I live.

This chutney I tasted when I was in the school and after leaving my native place at the age of 18, I never got the opportunity to prepare this chutney.

I was so thrilled when I saw the raw tamarind and made the chutney which I am sharing with you.  We can make the chutney in different ways, but the one which I made yesterday is shared with you now. 

raw tamarind chutney, pacha puli chutney

KATHRIKA ARACHUKALAKKI, BRINJAL PACHADI

Arachukalakki is a yoghurt based chutney.  Normally, we make it Uppu Manga or Nellikka ie. Gooseberry.   You can call it normally with mango kept in brine or nellikka (gooseberry).  The Uppu mangai  arachukalakki and  (nellikka)  Gooseberry chutney, I  love to eat with Molagootal sadam or with plain rice. I also relish the same with Idli,Dosa and Adai too.

I purchased one big Brinjal with the intention of making Baingan Bharta.  But my husband refused to eat the same hence I had no choice but to make something out of it.  With half of the brinjal, I made baingan bharta for me and with the remaining half I used one portion of Arachukalakki and one portion for Thogayal.  In short I used one fourth of the brinjal for arachukalakki,  I did not tell my husband that I made it with brinjal fearing that he may  not eat this.  After tasting the same, he said yummy it is and asked me how I made this.  Then  I revealed the truth and he told me tomorrow give it in the tiffin box. 

Now let me share the recipe with you.

CHEEDAI SUBZI

Cheedai is prepared during Janmashtami, Gokulashtami.  there are two varieties one is vella cheedai (jaggery - sweet version) & uppu cheedai (savoury version).

After the gokulashtami, few cheedais were lying in the container which had lost the crispiness.  Since I do not want to throw them away, I prepared subzi out of it.

BEETROOT RAITA

Beet root raita is very easy to make.  Either you can cut into small cubes or grate it.  If grating the job is done easily. You can serve it with plain rice, (I love to eat ) or with pulao, biryani, roti with subzi.

SAMBARA PODI

Sambara podi is a spicy coconut powder which can be served with oil like milagai podi (gun powder) for idli, dosa and with  dal rice, curd rice too.  You can use fresh coconut as well as after extracting the coconut milk, that coconut can be used.   after extracting the coconut milk, the coconut is spread on a plate for drying out little bit.  Then it is fried till brown and ground with roasted coriander, tamarind etc.

AJWAIN PATTA PURI

I have already posted ajwain patta paratha.  Now I am sharing with the puri.  Ingredients are the same of paratha.  Only you have to make small puris and deep fry the same.  I just had the same as it is.  You can serve it with potato subzi, shrikhand, etc.