FLAXSEED IDLI

Idli is normally made in every house hold specially South Indian.  But now a days, every one  and every part of the world, this has become famous.  There are various kinds of idlis we can make one among them is flaxseed idli. Link to the varieties of idlis:   chinese idli, kanjeevarm idli, curry patta idli,    jowar idli,      curry patta idli fry.   Idli fry


 Two flaxseed variety:  flaxseed gun powder,  flaxsed khajur ladoo

  Since the idlis are steam cooked, it is quite good for health.   

SHEV PAV

Shev pav is made with the normal Laadi pav we get for pav bhaji.  spicy potato masala is filled in the pav, generous amount of shev with sweet chutney and chopped coriander leaves.  It is yummy as a snack or breakfast whatever.  The aim is to fill your stomach with tasty, sumptuous item.

Hungry kyaa?  make this and enjoy.

shev pav

BREAD CHIVDA

Bread chivda is very easy to make with bread, poha, sev etc.  A tasty and simple snack item to be served with a cup of tea/coffee.

It is similar to the preparation of poha chivda with the addition of  crispy bread in it.


Watch you tube: bread chivda


Let us look at the recipe now:

Bread chivda

PREPARATION OF URID DAL FLOUR FOR CHAKLI, MURUKKU

Making urid dal flour for murukku or chakli is an important part.  If the dal is over roasted, you will get a burnt taste while you make the chakli.  If it is under roasted, then the chakli will not have that perfect taste.

Especially when you are making KAI MURUKKU,  the perfection of making dal flour is important.



Making urid dal flour for MURUKKU:

dry roast the dal till slightly brown and the aroma comes out.  cool and powder it in mixer. sift thoroughly and ensure that no granules in it.  If there is granules in it, while making the murukku or chakli, it is likely to burst.

I had a very bad experience of bursting the murukku and the mark is still on my hand.

Hope you will find this post helpful  in making the urid dal flour for chakli/murkku.

THENKUZHAL

Thenkuzhal is a murukku variety prepared for diwali and krishna jayanti.  It is made out of rice flour and urid dal flour.  We can also make them with dalia powder (pottukadala podi or chutneydal powder).

You can use the home made rice flour or store bought one.  Sometimes, the store bought ones are not proper hence I prefer to make the rice flour at home.  It is a very easy and tasty muruku variety can be served with  tea or coffee.

video thenkuzhal

PINEAPPLE RAITA

Normally, some people do not like to eat pineapple because after eating, it irriates the throat for some.  My daughter does not like it for this reason.  Pineapples are consumed fresh, cooked, juiced, and preserved, and are found in a wide array of  cuisines.    Pineapples are loaded with vitamin A and C, fiber, potassium, phosphorous and calcium. Pineapples are a great source of bromelain which help prevent sinusitis. Pineapples are also effective in curing sore throat, gout and swellings.

Pineapple raita is very tasty can be served with paratha, rice varieties.  I always prefer to have just raita as I am fond of it.

It is very easy to make, a quick raita provided u have the ingredients at home.

 

Pineapple raita

CURRY LEAVES DHOKLA

Curry leaves have got many medicinal properties and it is used every day in our kitchen for making various dishes and is part of Indian curries.  Curry leaves dhokla is made with the curry leaves idli batter.  A very tasty, easy snack or breakfast to fill your stomach which can be served with chutney.  I have already posted curry patta idli,  curry patta idli fry, curry patta rice,  curry leaves kuzhambu, curry leaves kuzhambu rice,  curry patta gun powder  etc.

I am sure you will like this simple and easy snack.

Curry leaves dhokla

PALAK VADA

Palak vada or spinach vada or keerai vada is made with the urid dal batter and the palak nicely chopped and added to it.  If you want, can add bits of coconut, chopped green chillies, curry leaves etc.  You will need medu vada batter for this.

You can serve it with chutney, sambar, rasam  and sauce too.  Normally palak and curd goes well hence you can serve it as dahi vada too with sweet and green chutney.  Add some chopped onions, becomes masala vada.

Any kind of vada you serve hot with chutney, sambar, rasam etc. is welcomed in our house.  Another method of making it is that you can mix the spinach with dal vada  (parippu vada) mix.

Palak vada

RIDGE GOURD ADAI

I have made adai varieties like the normal adai,  banana adai (dosa),  karela adai.  Now here i am presenting the ridge gourd adai.

Adai is made out of rice, lentils, quite filling stuff for breakfast along with some spicy sambar or chutney.  Usually, it is served with jaggery and white butter by my mom to all of us but I prefer to eat with spicy sambar or chutney.

As I explained in the karela adai, this adai preparation is also very simple and easy to make.

You tube: ridge gourd adai

KARELA ADAI

When I say karela adai, you must be thinking what is this? did not get any other items to make?  That was the expression of my husband when I served him this.  Though he made that expression, he was happy to eat that along with spicy chutney (though he does not eat much spicy food).

Karela or bitter gourd is having many medicinal values hence atleast once in a week must include in our diet.  The juice is given in empty stomach for diabetic people.  I love all the karela variety dishes so it is a must dish in a week for me.

Coming back to making adai, it is a simple preparation with the adai mavu (adai batter - rice and lentil mix).

karela adai: you tube

karela adai, bitter gourd adai