GREENS RASAM

You tube: Greens rasam, the name itself indicates the ingredients used in this is greens viz. tulsi, basil, fresh garlic with greens, coriander leaves, curry leaves, green chilli, ginger etc.  the other day, i tried gooseberry, pudina, garlic rasam and was awesome.

since all the ingredients i used is having the medicinal value and helps in digestion, and contains the vitamins in it, once in a week or twice in a month this can be served to your family members.

Rasam can be served in place of soup as an appetizer or can be served along with rice.

GOOSEBERRY, PUDINA, GARLIC RASAM

Rasam can be served along with rice or as a soup.  When the ingredients are having medicinal properties, it is also more beneficial.  Rasam is a watery dish served along with rice normally.  When you are having cough and cold, it is the best to bring taste in  your mouth.

UTTAPPAM AND KUZHI PANIYARAM WITH BRINJAL MASALA

Normally, when we have left over idli/dosa batter, we always used to make kuzhipaniyaram for snacks in the evening to serve along with hot coffee or tea.

I was having a brinjal in the fridge and wanted to use the same so decided to make the subzi out of it and make the kuzhipaniyaram stuffed with the subzi.  It was awesome when served along with coconut chutney.

Basically I do not write much about the recipes as I am very lazy to sit and write also have no much time to spare.  Hence I am directing you to the recipe straightaway to try the same.  I am unable to trace the picture of uttappam and kuzhipaniyaram as it was done few months ago.  Have to search for it. shall post the pictures soon.

I am sure you will enjoy this.

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