OATS CHAKLI

Diwali festival is around the corner and everybody is in the kitchen trying out some savories and sweets.  This time, I thought of making something different in the sense, the ingredients as I am bored of the usual stuff which we make during the festival.

Since so many days, my husband has been telling me to make Oats chakli.  I made very little quantity in fact tried and came out well.  But some how, I could not post the same as so many other posts were pending with me,  which due to lack of time, could not as well as no camera to take out photos.

Now is the time to post the tried recipe which was repeated today as one of the Diwali special, I am sharing with you all the recipe.   Though I am too late to share, it can be made without much hassles as the rice flour and roasted chana dal will be definitely available with you all minus the oats. Oats is good for health. But when it comes to fried food, bit cautiousness comes to our mind whether to eat or not.  No matter, once in a while chalta hai especially festival season, your diet is going to haywire.  That is life, once in a while we have to enjoy, no matter what comes in.

The Oats chakli came out well, tasty and crispy, crunchy and was satisfied that I made something different in this season.  I had already posted Ribbon Pakoda which my friend Jayashree had shared with me long back in last year, I used the same ingredients plus the oats.

MUSK MELON HALVA WITH COCONUT AND SUJI

I have already posted one musk melon halva recipe which can also be used as jam for bread and roti.  This recipe is with coconut and suji which is also very very tasty and easy to prepare but got very short shelf life.  Still it is worth trying. 

Musk melon halva with coconut and suji

BISIBELA HULIANNA (original version)

I have already posted my version of making  bisibela-bhaath.  Here is the original recipe shared by my friend Malati which was a hit in my house.  I had kept very little for tasting purpose for my daughter as I felt that she may not like it.  When she tasted it, she told me to make it for lunch next day.  Next day was kitty party of our friends, so I decided to share with them too.

Bisi bela hulianna is the mixture of rice, lentil, vegetables and the spices.  One of the famous  rice dishes from Karnataka is the  Bisi Bele Bath. Bisi means hot, bele means dal.  By this time, you must have come to know that it is hot lentil rice.  During festivals and weddings, this is part of the feast.  It is a one pot meal in which you get your vegetables, carbo hydrates, proteins with the flavours of Indian spices.  I prefer to have it with onion raita and papad.  

 Freshly ground spices  is the key to the tasty hulianna.  You can prepare the powder and store in freezer.

Bisi bela hulianna

Let us look at the recipe now:

CARROT SPRING ONION SUBZI

Carrot, spring onion subzi is very easy to prepare. The fresh spring onions adds the flavour to the subzi.  Quick and easy subzi, even children can make it.  I ran out of subzi in the fridge and had a bunch of fresh spring onions with greens and two carrots.  Since I was alone at home, that was sufficient for me to have it with plain rice, and a gooseberry chutney.

carrot spring onion subzi

Let us look at the recipe now:

MUSK MELON HALVA

Musk melon is a summer fruit available from April to August.  But now a days, almost all the varieties are available through out the year some where here and there.

Cut it and keep it in fridge and have it, heavenly,it is.

Diwali festival is ten days  away from today, everyone will be busy making sweets and savouries for the festival.  

Here is a simple, easy, tasty and delicious halva recipe with musk melon.  while you can make use of suji and coconut in this preparation, I opted for only the fruit.   You can make use of this as Jam without adding the nuts.   shall post soon the halva  recipe with suji and coconut.

Let us look at the recipe now:

Musk melon halva

RADISH CHUTNEY

Radish, is  always part of  salad.  It is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple   and in terms of shape, it can be long  or round. They are eaten raw, cooked or pickled.  It helps in curing various diseases.  They are detoxifiers and rich in vitamin C, folic. 

Normally, I used to make subzi along with the greens but my children never used to touch it as they do not like the smell of it.  The only way I can make them eat this is making paratha as they love paratha and do not bother about that I have put in it.  Recently, I made radish bhajia which was awesome.

Coming back to the chutney, it is very easy to make and tasty too.  Can be served with idli, dosa and rice too. ( I prefer).

Let us look at the recipe now:

PHODNI CHA BHAATH

Phodni cha bhaath is made by Maharashtrians.  It is also called as Porichukotti sadam.  The only diference is that we do not add onion in it.  It is very easy to make and tasty too.  I love to have it with onion-raita.  You can also use left over rice for this.

Let us look at the recipe now:

KELA GOBI KOFTA CURRY

Kela gobi kofta curry is very tasty and easy to make vegetable curry for chapatti, naan, roti etc.  It can be served with rice too.  I made it in line with the Golyachi amti which Maharashtrians used to make.

Coming to the recipe of kela gobi kofta curry, I had two banans and 100 gms patta gobi (cabbage ) with me.  Hence I thought of mixing these two ingredients and make something out of it.  Immediately came to my mind is the golyachi amti so I used the same method for making this curry.

kela gobi kofta curry

BEET ROOT CUTLET

Beet root cutlet or tikki or patty  is a healthy, delicious  and tasty snack recipe which can be served with tea or coffee.  During kitty party or birthday party or get together, you can serve this.  And for the children in the tiffin box.   If you are making in large quantities, you can deep fry them by coating in vari tandul which gives a very attractive texture to the cutlet.

Let us look at the recipe now:

Beet root tikki, cutlet, patty

KANDE POHE

Kande pohe is a famous Maharashtrian breakfast recipe.  The piping hot  Kande pohe is made by them in a jiffy and served  topped with chopped raw onions and tomato, nylon sev, chopped coriander leaves, fresh grated coriander  and a dash of lime is lip smacking breakfast.  I had this bit spicy breakfast in one of my friends place which was quite yummy.

The technique in making this dish lies in the soaking of the poha.

Kande pohe