MOONGDAL DOSA MILAGAI PODI

milagai podi is normally served with dosa, idli etc.  I use this sometimes for the dry subzis too.  The tradtiional recipe of milagai podi is made out of urid dal.  Today I tried the same with moongdal and was very tasty.

So if you cannot consume the urid dal, this is an alternate method for making dosa milagai podi.  Dosas can be made without urid dal also.

WET RED LASOON CHUTNEY

Dry lasoon chutney I have already posted.  It tastes good with vada pav, bhakri etc.  Yesterday, my neighbour gave me the wet lasoon chutney along with dudhi ka paratha and was awesome.  Immediately I noted down the recipe from her for posting as I had taken photograph of the chutney.

MURINGA ILA MOR KUZHAMBU, SHEVGA KADHI, MURINGA ILA MORU CURRY

Drumstick leaves are easily available, very cheap and grows abundantly in India.  It has got medicinal values which are  given after the recipe and worth reading.  It is worth making dish out of this once in a week for health benefits.

I do not remember when I brought the leaves and kept in fridge wrapped in a paper in the door as I used to do with mint leaves and methi leaves.  Since then I forgot about it and never bothered to open and see while cleaning the fridge.  Today, when I was cleaning the fridge, I wanted to remove the unwanted stuff in the fridge so each and every paper packets I opened and saw the drumstick leaves fully dried like the kasuri methi leaves.  Since I love the kootu, molagootal, adai etc. which I used to make with the leaves, I thought I will try the Kadhi today ie. mor kuzhambu in tamil and morukootan or moru curry  in malayalam.

You can make this kadhi with or without coconut.  I made it like the normal Kadhi we used to make along with Kichadi.  Normally, this is a typical  South Indian curry but I made a twist to this to make it more like the Maharashtrian type  Kadhi.  It is really a tasty dish.

PEAR, PEAS SUBZI

I have posted pear pickle recipe.  Now I am presenting an easy subzi made out of pears, peas and capsicum.

We had some pears which was bit sour, firm and no one liked to eat this fruit.  Since I cannot waste it, I thought of trying a subzi out of this and came out well as an accompaniment for roti, phulka.

Pears Subzi

KOKI

koki is a traditional recipe of Sindhis.  It is loaded with ghee hence those are having health issues can opt for healthy oil too.  But the taste will definitely be different.  However, you can satisfy yourself making with oil too.  It is similar to Kanda paratha except the fact that while kneading the dough also, ghee is added.

My Sindhi friend Vanita Chandnani always used to share this dish whenever she makes it as I used to like it hot from tava to the plate.

ADA MAVU DHOKLA

Ada mavu is made out of rice, tuvar dal, chana dal and little bit of urid dal, green chilli, red chilli etc.  I do not use any fermented batter except for Idli and dosa.  Ada mavu I make fresh and make the adai. Since I had left over Mavu, I decided to make dhokla out of it and it came out very well.

Ada mavu dhokla 

KANDA POHA BHAKRI

Kanda poha bhakri I made today with left over kanda poha.  It was tasty with a spicy mix veg curry.  I used to make paratha out of it when the left over kanda poha is in fridge.  Today, I thought of trying bhakri and was quite successful in making it.  

I had also made tikki out of it which has been posted under snack recipes.

You can also apply oil and make it like you make the tava chapati.

without much boring you, I straight away come to the recipe.

Kanda Poha Bhakri with mix veg curry

Youtube: Kandapoha bhakri

POHA MODAK

Hi friends, Ganesh Festival is on and I am sure I am not late to post this recipe.  We all are aware of making various kinds of modak or modakam for ganesha the destroyer of obstacles  known as vignaharta too.

I keep one and half days ganpati at home and do the pooja like Maharashtrians as well as South Indian.  Pooja is performed the way we perform chanting the 108 mantras of  Ganesha.  Aarti I follow the Maharashtrian style.

The idea came to my mind to keep Ganesha for 3 years in 2009.  When I expressed my views at home, my son said not this year, next year.  I was bit disappointed and had to agree with his views.  Unfortunately that year my mother in law passed away.  But the Ganesha had to come to our house.

You will wonder how?  My husband used to listen to the radio programme in which Malishka, the RJ announced that the third and ninth caller will get an eco friendly ganpati.  My husband was the third caller and we got the ganpati and was brought  home.  It was such a beautiful ganpati.

 However, we started  bringing the idol and performing pooja from 2010 onwards.

Till today, however, I am continuing by the grace of god though I had planned to keep only for 3 years.

Coming back to the recipe.  For neivedyam I was thinking what to make and tried this modak which was not very sweet but liked by everyone.

BITTER GOURD MILAGAI PODI

Bitter gourd milagaipodi is made with little fried bitter gourd and milagai podi.  If you have liking for bitter gourd then only you try this as it tastes slightly bitter.

This can be served with Idli, dosa and with steamed rice, ghee or seasame oil too.

RAVA DHOKLA

RAVA DHOKLA is an easy recipe shared with me by  SARASWATI.  It was easy to prepare and tasted good.    She shared the recipe with me recently  and I prepared the next day.    Dhokla is a steamed dish prepared by Gujaratis.  You can add veggies if you wish to make it more healthy.