METHI POHE VADE

Methi Pohe Vade is  made with left over Kanda Poha which I had in the fridge.  Since I do not wan to waste it, I thought of making something out of it.

I had some methi leaves in the fridge and I made use of that to make this YUMMY Methi Pohe Vade.  It is a nice snack along with a cup of hot coffeee/tea.  Sometimes, with the left over items, we can make some innovative dishes.

This post is lying in my draft since July 2015 and today only I realised that I have not posted it.



Let us look at the recipe now:

BLACK GRAPES PICKLE

I am coming out with yet another pickle recipe which is with a fruit.  Black seedless grapes are available now and I tried the pickle with it.  Since it was very sweet, I had to add extra chilli powder to balance it with vinegar.

Since the grapes are very soft, it will not take much time to  make this recipe.  If refrigerated, will remain for 3-4 days but before that you must have finished the entire lot as you will love them.

This can be served with dal rice, curd rice, paratha etc.  Now the season is of pickle, I am concentrating more on pickles.

Let us look at the recipe now:

VAZHATHANDU COCONUT DRINK

During the summer season, my mother in law always give coconut water to drink for my children.  In fact in the month of February itself, she starts giving them till the rainy season starts.  This practice I also follow till today after her death in 2009.

Fresh Coconut water itself is very cooling to the body.  Since I was having vazhathandu after making the vazhandu neer mor, I decided to make it along with the coconut water as I had an extra tender coconut with me.

VAZHATHANDU COCONUT DRINK

Let us look at the recipe now:

VAZHATHANDU NEER MOR

Vazhathandu means banana stem or stalk you can call it has got many medicinal values and good for health.  The juice consumed in the empty stomach early in the morning helps to get rid of kidney stone problems.

We always add this to our menu once in a week.  We can make varieties of dishes out of this, however, this drink is quite good in quenching your thirst during the summer.

vazhathandu neer mor

Let us look at the recipe now:

VAZHATHANDU THOKKU

Vazhathandu l Unnipinndu l Unnithandu l Banana stem is very good for health.  South Indians make various subzi, pakoras, pickle, Karuvadam etc. out of this.  Its juice is taken in empty stomach to treat for Kidney stones.

 

As I mentioned in the kovakkai thokku, I am a big fan of pickles and tries with various vegetables and fruits.

I had purchased a big vazhathandu with the intention of trying something out of it other than the regular thoran, raita, sambhar, pachadi, kootu, chutney, soup, kofta sambhar, kofta kadhi, vazhathandu bhajia etc.

Today I had some guests and want to try something special for them.  I made Carrot moongdal kheer and the Vazhathandu thokku.  Both the dishes were enjoyed by them.

Let us look at the recipe now:

CARROT MOONGDAL PAYASAM

Payasam or Kheer is liked  by every one.  I am bored of making the normal Paal Payasam, Nei Payasam, Vella Payasam etc. which are common in our house for the  festivals, Sumangali Prarthanai, Shradham etc.

I always make changes in our routine and try something different always for guests if they come to our house for lunch or dinner.

Today, I tried the carrot moongdal payasam and was a hit.  The preparation is very easy and the dish is very tasty too without much sugar added in it.

It tastes more yummy, when it is served chilled.

Let us look at the recipe now:

ADA MANGAI, DRIED SPICY MANGOES

ADA MANGAI is a spicy dried mango pieces stored for years together i.e. a year or two.  My grand mother is from Palakkad and we had a house there the village called Pallanchathanur.

During Mango season, my grand mother makes this ada mangai and we used to go to the back yard to put them for drying.  We used to make ada mangai kootan or curry which is served with hot rice and roasted papad.

You can either cut the mangoes in pieces or  cut both the sides of the mangoes and apply salt and chilli powder  and dry them.  This year shall try to make with the whole mango and upload photo.

You  must select the mangoes  which are sour in taste.  Wash and cut the same into pieces.
Add salt and little turmeric powder, red chilli powder.  keep for a day.   Next day you can see that little water has oozed out in it.   Take out the  mango pieces and dry it in the hot sun.
Evening bring back from the terrace and put it back in  the salt water. Again remove it in the morning and keep for drying.  Repeat the process till the salt water gets over.
Once it is dried fully, store it in the airtight container and whenever you want you can use it.   remember, the more it becomes old, the more tastier the curry.

Hope you will enjoy this forgotten recipe.

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CARROT RICE

Delhi carrots are still available now and during the season, I prefer to use this carrot.  The English carrot my children do not prefer.

Varieties of rice preparation have been posted in the blog.  I observed that I have not posted the Carrot Rice.  Though my daughter prefer to eat the carrot raw and does not like the cooked one except for carrot payasam, carrot halva.  In pulao also she used to tell me mummy do not put carrot.  One evening when I asked her what to make for dinner, she said carrot rice.  I was happy to make the same.

It is a simple preparation with mild spice  and tasty too.  All children love the same.  We use less spice hence even small childlren in our neighbourhood enjoy our food.

Let us look at the recipe now:

CARROT RICE

KOVAKKA THOKKU

I am a fan of pickle.  varieties of pickles I try even though I know that eating too much of pickle is harmful to our health which increases acidity due to the stressful life we are leading now a days.  But sometime, we need the pickle as accompaniment as pickle is part of our Indian food.

We make pickles usually with Mango, Lime, Wild lime, gooseberry etc.  Now a days, I have started trying the pickles with vegetables and fruits.

I have already posted one kovakkai pickle but this one is thokku in a different form. This pickle was appreciated by my colleagues and friends as they liked it very much.

Kovakkai thokku

video:

CARROT JUICE

Carrots are available in India in two varieties  - one is Delhi Carrot and another one is English carrot.  

Most of the benefits of carrots can be attributed to their beta carotene and fiber content.  This root vegetable is also a good source of antioxidant agents.  Further, carrots are rich in Vitamin A, Vitamin C, Vitamin K, Vitamin B8, pantothenic acid, folate, potassium, iron, copper and manganese.

My children prefer to eat carrots raw and do not like to cook them.  If I put in kichadi or pulao, they remove them and keep aside.  Hence I always give them in the form of salad only.

My son always prefer to drink something cold always hence I very often make juice out of it.

Since summer is fast approaching, I thought of posting some juice recipes.