MIX VEG SUBZI WITH DRY FRUITS (NO ONION NO GARLIC)

Mix vegetable subzi with dry fruits is very tasty without onion and garlic.  When I recently visited my cousin's place, she had made this subzi and told me Didi, a recipe for you.  She gave me the recipe and i am sharing it with you all.  I am sure, you all will love it along with roti, chapati, phulka whatever.

very easy to make and will be loved by all as we are including lot of vegetables and nuts.

AMLA PAV BHAJI, GOOSEBERRY PAV BHAJI

Pav bhaji is the special street food of Mumbai liked by one and all.  Atleast once in a month, get out of the house to have this tasty and yummy pav bhaji is a regular feature in Mumbai ofcourse, you cannot ignore the pani puri, bhelpuri, dahi puri and ragda pattice. click for  pav bhaji recipe here.

Even though, we make it at home tastier, the street food still attract us.  

Amla or gooseberry is storehouse of Vitamin C.  this is also used for various medicinal purpose.  amla juice, amla pickle, amla thoku, amla rice are certain dishes made out of it.

Coming back to the recipe, when I was in the market, had bought a kilo of amla and kept in the fridge. due to lack of time, could not do anything and was lying in the fridge.    Today being Friday, in a relaxed mood as I do not have to get up early to go to office, thought of trying this dish and was quite happy with the outcome.

ORANGE PEEL VATHA KUZHAMBU (ORANGE PEEL CURRY)

Orange peel vathakuzhambhu recipe is shared by my friend Shubha.  I have posted orange peel chutney , orange rasam which are  also very tasty.  coming back to the vathakuzhambu, it is a simple preparation and can go well with chapati and rice too.

Let us look at the recipe now:      
orange peel lvathakuzhambu on you tube

Ingredients:
 
1/2 cup orange peel chopped
1/2 cup onion chopped
1/2 cup tamarind pulp (a very small gooseberry size)
salt
turmeric powder
a small piece of jaggery or 1 tsp sugar

Masala:

2 tsp sambar powder
1/2 tsp rice flour

Tempering:

3 tsp oil
1 tsp mustard seeds
1/2 tsp chana dal
1/4 tsp methi seeds
2-3 red chilli pieces
a generous pinch of asafoetida
curry leaves

Method:

Heat oil in kadai.  add the mustard seeds, chana dal, methi seeds, chilli when it is done, add the curry leaves and asafoetida.  add the onion and orange peel and saute for 7-8 minutes.  Now add the tamarind pulp, 1 cup water, turmeric powder, salt and cook the same till the orange peel becomes very soft and the raw taste of tamarind goes.  In a small cup, mix the rice flour and sambar powder with little water and add to the kuzhambu. add the jaggery or sugar.  bring to boil.  When it cools down, the gravy becomes thick.  hence adjust the consistency by adding water,if required.  serve hot with chapati, rice.

If you want bit spicy, add more sambar powder or chilli powder.

Tamarind Pulp:  Soak the tamarind in 1/2 cup hot water and extract the pulp

RAGI NOMBU ADAI (SAVOURY)

I have already posted the sweet version with ragi.  here is the salty (savory version).  This adai also tastes really yummy.  Enjoy this zara hatke.

Let us look at the recipe now:

RAGI NOMBU ADAI

Nombu is one month ahead which is on 15th March 2015, here is a special dish for you.  Nombu adai is made during the festival Karadayan Nombu celeberated by Tamilians.  Normally it is made out of the roasted  rice powder.  Considering the health issues, I tried with the ragi flour today and was awesome.  when I made ragi string hopper (sevai, noolputtu), today, I tried this also.

For a change, you can try this on the nombu day ie. on 15th March 2015.

RAW GOOSBERRY CHUTNEY

Gooseberry has got many medicinal values.  A good source of Vitamin C.  During our childhood, we used to eat the gooseberry and drink water immediately.  You will feel sweetness in your mouth.  It was a hobby for us.

4-5 gooseberry was lying in the fridge.  I had made dosa and was thinking what to make to serve along with it as I was bored of making sambar.  

A tasty, healthy chutney to serve with dosa.  Let us look at the recipe now:

Total time taken: 10 minutes.
serves : 2

Ingredients:

5 raw gooseberry
1/4 cup grated coconut
1 green chilli
2 red chilli
salt

Tempering:

1 tsp oil
1 tsp mustard seeds
1 tsp urid dal
2 broken pcs of red chilli
a pinch of asafoetida
few curry leaves.

Method:

Wash and cut the  gooseberries.  grind all the ingredients in a mixer  with little water.  adjust the consistency of the chutney by adding water.  temper with the ingredients mentioned under tempering.  serve with idli, dosa, curd rice, dal rice etc.

CHIVDICHI DAL

Chivdi is a locally available green vegetable with tiny leaves in Maharashtra .   I feel it grows like the grass as I could not see any information while surfing due to lack of information about its name.   In my lifetime, I have not seen this till few months back when I went to the market.  The vendor told me that we can make dal, stir fry subzi out of it so I tried my hand on it.

Since there was lot dirt and mud in it,  I had to pick the same very carefully and put it in water for around 30 minutes to settle down the mud.   took it out from the water and again put in water for another 10 minutes to clean the same perfectly.

It does not have any specific taste or flavour but I liked it. Hence the recipe is shared with you too.  If any one can provide me the english name and more information, will be grateful.  recipe for the stir fry subzi.

Unfortunately, the photo got deleted hence could not post the same.

CHIVDI STIR FRY

Chivdi is a locally available green vegetable with tiny leaves.   I feel it grows like the grass as I could not see any information while surfing due to lack of information about its name.   In my lifetime, I have not seen this till few months back when I went to the market.  The vendor told me that we can make dal, stir fry subzi out of it so I tried my hand on it.

Since there was lot dirt and mud in it,  I had to pick the same very carefully and put it in water for around 30 minutes to settle down the mud.   took it out from the water and again put in water for another 10 minutes to clean the same perfectly.

It does not have any specific taste or flavour but I liked it. Hence the recipe is shared with you too.  If any one can provide me the english name and more information, will be grateful.

recipe for the dal

TENDER MUSTARD GREEN WITH CARROT

During winter, we get mustard greens, bhatua to make sarson ka saag.  with the     makai ki roti.    

There was  pot with turmeric plant  in the balcony so I thought of putting some mustard seeds in it.  You see the greens below in the pot.

I could get only a small bunch of this hence I added a small carrot and made subzi out of this.  All the leafy vegetables are good for health hence we can grow them in our balcony with little extra effort.


VIDEO:  TENDER MUSTARD GREEN WITH CARROT
Let us look at the recipe now:

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Ingredients:

1 bunch of  tender mustard greens
1 medium size carrot chopped
1 tsp oil
1/4 tsp cumin seeds
1/2  tsp mustard seeds
1 onion chopped
1 green chilli slit or a pinch of red chilli powder or garam masala  (of your choice)
turmeric powder
salt

Method:

Heat oil in kadai.
add the mustard seeds, when it splutters,add cumin seeds
when it sizzles, add the onion, saute till transparent.
add the chopped mustard greens, carrot, salt, turmeric powder,saute, for few minutes. (if you are using green chilli add the same with the onion.  If you are using garam masala, add at the end of the process and remove from flame or if you are using chilli powder, add after you pur the greens carrot salt and turmeric powder).

the subzi is ready to serve

 


You need not cook the carrot till it is very soft.

TRI COLOUR SEVAI l TRI COLOUR IDIYAPPAM l BREAKFAST RECIPES

I have made Tricolour salad, Sabdudana kichadi for Independence day and was published in the leading newspapers in Mumbai.  Similalry, for this Republic Day, I tried with Sevai.  You can make Idlis also.

This is the Idiyappam method

Ingredients:

1 cup rice  flour
2 cups water
salt
oil

Method:


Step 1

In a kadai put the Flour, Salt, two to three tsp oil and mix well.  

Step 2

Boil the water.  Slowly add to the  flour and mix well without forming lumps.  Do not add the water at a time, must add little by little. When it becomes a mass, stop adding water.
Add  2-3 tsp oil. When it is lukewarm and able to handle with hand, knead it well, cover and keep aside for 10 - 30 minutes.  After that again knead it.  Take portion of the same, put it in the Sevai nazhi / press and press directly on to the greased Idli mould and steam it for 10 minutes. After it is cooked, take out the idli mould and allow to cool, then you remove the idiyappam.

How to serve:

Serve with Chutney, Sambar, Morukootan, Stew etc.

FOR COLOURS:

1)  For Orange:

Can use Tomato or Carrot (English Carrot)

Grind the Tomato, Add water, strain and measure it. If you are getting 1 1/2 to 2 Cups of water, fine.  Heat it and mix with Rice flour, follow the Idiyappam Method.

2)  For White

 Follow the Idiyappam method.

3)  For Green:

Either use Palak or Coriander.  Make puree out of it with one Green chilli and a piece of ginger. Strain it, heat and follow the Idiyappam Method.

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