MOONG OATS CREPE

Moong oats crepe  batter can be made within 45 minutes and the crepes can be made immediately.  No need to ferment the batter.  It is tasty and healthy too.  Those who cannot consume rice and urid dal, this is an alternate recipe for them. 

We can also make the crepe without oats.  this can be served with any kind of chutney, sambar, sauce and must serve hot.

We can also stuff them with potato masala or szechuan  masala.

CHUKKU KAPPI, GINGER COFFEE

Chukku kappi or ginger coffee is a speciality of Kerala.  Normally, when we are down with cold and fever, my mother used to make this.  

Instead of using the sugar and normal jaggery, we use karuppatti or palm jaggery or panamchakkara it is known as and the taste is quite different.

Since I was having bit cold and head ache, I thought of making it early in the morning instead of having my normal black tea or green tea.  

MYSORE MASALA DOSA

Mysore masala dosa is prepared with the red chutney  and potato masala spread on it  and served hot with chutney and sambar.

It is almost same like the normal masala dosa but added chutney is the only difference.  

This mouth watering dosa, served hot with sambar and chutney is heavenly if you are a lover of South Indian breakfast.

SUBZ HARA MASALA

From the name itself, you can make out that the vegetables are cooked in green gravy.  subz means vegetables and hara masala means green masala or gravy.  Almost every day, you land up making the subzis in tomato onion based gravy so sometimes a change to the green gravy is always welcome.  the main ingredient in the masala being the coriander leaves which is good for the people who are suffering from diabetic.



Now let us look at the recipe now:

AMLA SHEPU SUBZI

Amla and shepoo both are having medicinal values and good for health.  Both are good for diabetic people.  Having calcium in it, good for bones, helps in digestion.  dill leaves helps in curing the gas problems.

We must add both these main ingredients in our daily diet atleast 3-4 days in a week.  Since amla has got a different kind of taste, and dill leaves are having a peculiar taste, both blended together makes a very nice subzi and can be served as a side dish.

WHEAT FLOUR SEVAI

Sevai, string hopper, idiyappam it is known as is my favourite dish with morukootan.  You can also serve this with chutney and sambar.

When I had made the sevai with brown bread, a friend of mine requested me to try with wheat flour.  I really took the pain to make it with wheat flour and it was very tasty.

Here I am sharing with you all the recipe as it is very easy to make and healthy too.  Iam little lazy to write about the dish ofcourse with less time to spare in my hand hence you must have observed that I am straight away coming to the recipe always.

LAUKI PEEL VATHAL

Monsoon is fast approaching before that you can try this vathal.  We used to make the vathal with Ash gourd peel also.  Very easy and tasty with sambar, rasam, dal rice.  Normally, we throw away the peel of lauki.  As it is edible, while preparing subzi also we can make use of it, but most of the people prefer to peel off the same.

Since I had peeled of one full lauki, I tried this vathal and liked by everyone at home.

WHEAT GUGRI

Gugri means sundal, usali.  Recently, one of my neighbour, a Marwadi Jain gave me a plate of Wheat and Black chana prepared and said that it is called Gugri.  When I looked at the dish, I felt the same like our sundal.  Then I searched on the net and came to know that it is one and the same.  Only thing that she had prepared  bit mushy.

Then I thought of making the same only with the wheat as we always prepare the sundal with black chana, kabuli chana, horse gram, chana dal etc.

PANEER ZAIKEDAR

Paneer zaikedar of zaikedar paneer means delicious paneer.  This is made basically with paneer spring onion,  peas and spices.   Very easy to make, delicious and can be served with Paratha, Roti or Pav or bread toasted with butter on tava.  

This recipe was shared with me by one of my colleague and I prepared the same for roti.

JODHPURI GULAB JAMUN KI SUBZI

Since so many days, I was thinking of making something different.  Recently, I saw in TV serving  Gulab Jamun ki subz.  I have a friend of mine who is a Rajasthani and asked her about the recipe.  She happily described the recipe to me.  When I made it, the dish was awesome and liked by everyone at home but my friend is used to have spicy dishes, she said the gravy is lacking the spiciness.  Since we cannot consume much spicy food, i have taken the spices according to our requirement.  If you want more spicy, add more masalas.

 Gulab jamun ki sabzi is  a  Rajasthani dish.  The gulab jamun’s are fried and instead of dipping them in sugar syrup they are dipped in tomato/cashew gravy.It is a very  heavy and filling  dish  as cashew adds all the richness to it.

Since  my neighbour is Jain an does not eat onion and garlic, I did not add onion in this.  You can add onion while grinding the tomato or can be fried and then add along with cashew while grinding.