FALOODA

Falooda is a cold beverage popular in Indian subcontinent.  Traditionally, it is made with rose syrup, vermicelli, basil seeds (subja),tapioca pearls etc.  We can make mango falooda, rabdi falooda etc.  I had made and posted the tender coconut falooda.

Falooda is a version of persian dessert known as faloodeh and is believed to have brought to India during the Mughal period.   Vermicelli used for preparing faloodeh is made from arrowroot whereas vericelli used in the Indian version is usually made from wheat. 

Here I used the falooda  sev.  we can  use the normal vermicelli which is available in the market for making sevai upma, sevai kheer etc.

Anyway, it is very delicious and comforting during summer.  mango falooda with chocolate

falooda

CHIKOO, BANANA AND APPLE MILK SHAKE

In this scorching heat, you always like to drink something cold and not feel like eating.  One must drink something healthy which will quench your thirst at the same time fill your stomach too.  Here is a healthy milk shake with three different variety of fruits and milk.  Milk is a great source of  calcium, vitamin A, B, protein etc.

subja is a coolant so you can add that too in the milk shake and serve chilled.

my children call it as ABC drink.  so let us move on to the recipe.

ALOO MATAR

Aloo matar is an easy preparation when you have sudden guests provided you have green peas in the fridge.  Aloo is always available at any time.  You can make it dry, with rasa means in gravy too.
Goes well with chapati, roti, phulka.  It is a very simple preparation and will be liked by all.

Aloo matar

IDLI BHEL

Idli bhel can be made as a chaat  item.  I had prepared dahi  idli chaat, idli fry, idli upma, idli chole chaat with left over idlis and the bhel is another  interesting chaat  item which everyone will enjoy specially children. 

You are always having the simple ingredients at home so it is not a big issue to prepare this dish.

VADA TIKKI (LEFT OVER DAL VADA)

Tikkis are always the favourite dish of every one. WE make various kinds of tikkis but today i am going to present a tikki which is made out of the left over item.

Vada Tikki I tried with the left over dal vada.  I had made dal vada and few of them were left out.  I tried kuzhambu with it and also the tikki.  both the items were very tasty.  You do not have to waste the food made if you think and reuse the same in a different way, you end up making a different dish out of it. That is what I have done here i.e best out of left over.

ARINELLIKKA SAMBAR

Arinellikka or star gooseberry is normaly eaten with salt and bit chilly powder.  you can also eat this as it is.  It is stored in salt water and can be had with curd rice or dal rice or eaten as it is.  Pickle is also make with this.  Today I tried making sambar with it and was yummy with plain steamed rice.  I loved it.  My son is very fond of this nellikka he eats it with bit salt.

BHATUA STIR FRY SUBZI

Bhatua leaf is one of ingredient  used while making sarson ka saag.  I liked the saag very much along with makai ki roti.   When I was making saag, there was some extra bhatua with me so I thought of trying the dry subzi with it and was liked by all at home.

TOMATO PULAO

Tomato pulao is a yummy rice variety with some veggies.  Today, I prepared the same for Lunch along with raita, papad, karuvadam etc.

As I was bored of eating chapati everyday and thinking of what to make as side dish for the chapati, for a change, I was thinking when my maid did not turn up for making chaptis, this dish for the last two days.

After  having a lovely time attending the  Happy Streets organised by Times of India  group, I was lazy to enter in the kitchen so made my day very easy by preparing this tomato pulao.  I have already posted tomato rice recipe in the blog.  You should have fully ripe tomato which is red in colour.

METHI LEAVES KARAKUZHAMBU

Fenugreek seeds are good for diabetes, to keep the stomach cool etc.  Methi leaves are used to make methi matar malai, methi thepla,methi paratha, methi subzi etc.  We can also make methi leaves sambar.  Here I have used the methi leaves to make karakuzhambu somewhat similar to vathalkuzhambu.  This curry is made with tamarind pulp, masalas etc. and is really tongue tickling.

This goes well along with plain white rice, along with fried vadam, chips, etc.

BREAD PARATHA

Varieties of Parathas are made by North Indian.   Hot parathas of any kind, is very tasty and liked by all.  I happened to have the aloo paratha soaked in ghee ( i mean a lot of ghee was put in while cooking the same)   along with Maa ki dal once when we went out in a Punjabi restaurant in a  Mall.  It was awesome minus the ghee which I could not digest as we use very less oil and ghee.  But those who are loving it that way, it is divine.

I made the bread paratha today because I had four slices of left over bread and was thinking what to do for the breakfast.  Since parathas are liked by my children very much, I decided to try this bread methi paratha and it was awesome with curd and sauce.