ADAI UPMA

Adai upma I tried when there was left over adais in the fridge.  I did not want to throw away as I love adai.  Again next day I do not want to eat the same in the adai form and will not taste as good as the fresh one you make and eat hot hot.   I thought of making it like upma and tuned out to be very tasty.




Let us look at the recipe now:

Ingredients:

5 adais
2 tsp oil
1 tsp mustard seeds
1 tsp urid d al
1 onion finely chopped
1/2 cup bar boiled vegetables (beans, carrot, peas) (OPTIONAL)
curry leaves
1 green chilli

Method:

Break the adai and put in mixer.
Grind to a granular form
Heat oil in kadai.
add the mustard seeds, urid dal, when it is done, add curry leaves and green chilli.
saute for a minute.
add onion, saute till transparent.  (If you are adding vegetables, add at this stage)
add the ground adai in it 
sprinkle little water, cover and keep in gas for 2-3 minutes.
serve hot with chutney, sambar etc.  even a raita tastes good with it.

BOTTLEGOURD PEEL CHUTNEY

Bottle gourd has got various health benefits.   Lauki juice is rich in Vitamin C, Vitamin B, sodium, iron and potassium. It has low fat and cholesterol level. As a result, this anti-oxidant drink is quite popular among health conscious individuals.

Helps in reducing weight, treat constipation, urinary  problems, sleeplessness, helps in digestion etc. etc.

While making subzi with lauki,  I prefer not to remove the skin as it has got the health benefits.  two days back when I was cutting the bottle gourd, I kept the peel and decided to make chutney out of it.

JOWAR IDIYAPPAM

iDIYAPPAM or string hoppers are made with rice flour.  We can also make it with Jowar,ragi etc.  like we make the idiyappam with rice flour.  

It is very easy to make, tasty and healthy too.  Let us look at the recipe now.

It can be served for Breakfast, for dinner or for lunch as we love to eat this any time of the day and night.

BEETROOT GREEN PULIVITTA MASIYAL

Beetroot green poriyal is already posted by me today.  Here I am presenting the pulivitta masiyal (puli means tamarind, masiyal means made into a paste) which mean it is cooked in tamarind syrup , ground to a paste and tempered with mustard seeds, fenugreek seeds, rice and red chilli.  You can make this masiyal with or without tamarind.  See the link for the greens poiryal.

This masiyal is made with colacasia leaves or chembu leaves also.

Let us look at the recipe now:

BEETROOT GREEN PORIYAL

Beetroot green poriyal is very tasty and easy to make.  Whenever I get the opportunity to pick up the greens, I never miss it as I would like to personally eat this dish along with rice and curd or rasam.  I also made pulivitta masiyal with this.

Since leafy vegetables got lot of health benefits, do include this greens in your menu atleast twice in a month.

Let us look at the recipe  now:

BREAD SEVAI, BREAD NOOLPUTTU, BREAD IDIYAPPAM

Idiyappam also known as noolputtu or string hoppers is  a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form an then steamed.  Served with sambar, chutney etc.  

Can also make lime sevai, thengai sevai, vegetable sevai etc. 

 The name idiyappam derives from the Tamil/Malayalam words idi meaning broken down and appam meaning pancake.  You call it by any name, this simple dish made out of rice, millet flour served along with sambar, chutney is divine in taste.

Coming back to the recipe, I tried the sevai with left over pieces of brown bread.  I had kept the sides of the bread (around 12 slices) and four pieces of bread in the packet.  Rest you can go through the recipe
 

BEET ROOT SEVAI

Whether you roast it whole, blend into a classic soup or drink as juice,  - beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants.    Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron,  and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre,  manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.

I used to make raita, poriyal (thoran),  beet root sago kheer,  beet root paratha, beetroot vada,  beetroot cutlet,  beetroot tomato saar,  raw in salad, beetroot halva,  even the greens poriyal, beetroot tomato soup. I make and love to have it with curd rice or plain rice with ghee.

KARELA RAITA, BITTER GOURD RAITA

Bitter gourd raita is made out of bitter gourd and onion.  It is a simple preparation and tasty rice and I liked it with chapati too.  Bitter gourd has got many health benefits.

When I asked my husband what to make with karela as he loves the stuffed karela, bitter gourd pickle,  pitla, fried , bitter gourd fry, etc. he told me put it in curd and give me.  He loves to have it in that way.   What I have to do is chop them very finely, add salt and then add the curd. keep it for sometime and serve.

When he said that I said will raita out of it.  He was too happy to have it when I made as it was tasting very nice with rice.

MANJAL MORUKOOTAN, AMBE HALAD DAHI KADHI

Manjal means haldi, turmeric which has got many medicinal values.  Lots of fresh manjal is available now.  I made simple pickle out of it and it was yummy.  Thought of making morukootan out of it and was delicious. 

A simple preparation,  but tasty and delicious. 

IDIYAPPAM (VADUMANGA FLAVOURED)

Idiyappam is a Kerala Special breakfast dish  served with  coconut milk  based stew prepared with potato, carrot, beans etc.  It is also served with coconut milk with sugar.  My mother in law makes morukootan and fry the applam to serve along with it.  

Is is basically prepared with the rice flour.  Tamilians  grind the rice, cook it, make balls out of it, steam it  and then pass through the sevai nazhi and is known as sevai.   They make thengai sevai (coconut sevai), Limbu sevai, etc.   I have made few varieties of it  kothamalli sevai  Though it is a tedious process, and call it as idiyappam or sevai,  the end result is YUMMY.

idiyappam 1, idiyappam 2