KUTHIRAVALI FLOUR DOSA

Dosas are loved by all specially when it is served from tava to the plate.   The kuthiravali flour, I bought from the shop ready made and used to make dosa like the way we may rava dosa.  It was nice with chutney and sambar. kuthiravali dosa

You can also buy the millet and grind for making idli and dosa.

DILL LEAVES DHOKLA

The flavour of suva bhaji or dill leaves is amazing.  All will not like it at first sight but once you start tasting the same, you will definitely add the same in your weekly dish.  One of my neighbour gave me the subzi for the first time and I was bit reluctant to eat.  She told me it is good for my acidity and gas problem, I dared to eat it and really liked it.  Since then, I make it atleast once in a week for myself (all other members of the family says no to it).

It is one of the subzi I make for ganpati without fail on the second day.

CHEMBU PARATHA

colacasia, chembu, arbi or taro root it is known as normally we put in sambhar or make subzi out of it.  We can fry them also to make chips out of it.  I tried paratha  and it came out well.  I am sharing the delicious paratha with you all so that you can also try this for a change.

SWEET LIME PICKLE WITH GINGER AND GREEN CHILLY

Pickles are always served with any kind of Indian food.  We used to make various kinds of pickles with red chilli powder, with green chilli and ginger etc.   Vaduka puli naraga achar is made by using both the red chilli powder and with green chilli and manga inchi.    I tried the same with sweet lime and was very tasty like the vaduka puli naranga.

This can be served with dal rice, any variety of molagootal specially  keerai molagootal and curd rice etc.

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.