PAPAYA PARATHA

When my children refuse to eat the vegetables, I always use them in making parathas.  Papaya is one of the vegetable and fruit they do not eat.  Hence I made this paratha today and was quite tasty. 

Papaya has got many medicinal values.  Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer. In addition, papaya contains the digestive enzyme, papain, which is used like bromelain, a similar enzyme found in pineapple,  to treat sports injuries, other causes of trauma, and allergies.  Video will be uploaded soon.

BAKED BRINJAL

Baingan bharta is a famous North Indian dish served along with roti.  The brinjal used for making this dish is used here for making the baked brinjal wth some tomatoes cooked with honey and sugar spread on top of it.

I always say that this is a vegetarian fish jokingly to my children.  I love the brinjal curry, kootu, poricha kuzhambu with karamani, bharta, bhajia etc. made out of baingan ie.. brinjal.  Since so many days, I wanted to make the brinjal marinated with some masala and baked.

Last week I got the opportunity to try this as I was having lot of time in the evening and had planned to make hence I had purchased the baingan.

Now let us look at the recipe now without wasting time much.

PAPAYA CHUTNEY

When I say papaya chutney, it is not the  normal chutney which we serve along with dosa, idli etc.  It is mixed with the dhokla crumble  and served along with the Fafda and  Jalebi.

Though it is named as chutney, it can be served as a side dish also minus the dhokla crumble.  I love to eat as it is without fafda and jalebi too as it is quite tasty.  I happened to eat this in one of our birthday party organized in the office long years ago.  When I started my blog, I wanted to post this recipe but some how I did not get the opportunity to share this.

Last week when I went to the market, I saw fresh raw papaya and decided to buy the same with the intention of making this chutney and the recipe is here 

COCONUT WATER MINT POPSICLE

Elaneer ie. tender coconut is quite healthy and during summer, it is a great relief if you consume this.  It has high amount of  potassium.  Certain  points  why we should consume a tender coconut  is given below for your ready reference.  I have already posted tender coconut kulfi, falooda, payasam,  kheer another method, coconut cooler etc.

My daughter is very fond of orange candy and during summer,  they eat lots of ice creams, drink coconut water.  Since she likes the  candy, I thought of trying the same with tender coconut and was liked by all at home.

The ingredients are easily accessible and  not too expensive.  You can make mango  and chikoo candies too like this with milk.

Let us look at the recipe now:

MANGO METHI SUBZI

Mango season is still on and one more Mango recipe here for you to relish.  My neighbour prepared this dish and was very tasty.  I liked the bitterness of Methi and the sweetness of Mango which goes well with Roti, Phulka.  I loved to eat it along with plain rice and ghee too.

Since mangoes are seasonal, before the season ends, you can try this recipe.

Thanks to Sarika Bapna for the recipe.

Let us look at the recipe now:

VAZHAPOO USLI

Vazhapoo usli is a dry subzi prepared with  tuvar dal, chana dal and vazhapoo i.e. banana flower, banana blossom it is known as.  This can be served along with sambar rice, rasam rice, curd rice and I like to have it with chapati too.  

Maharashtrians prepare the subzi along with black watana.  My friend used to bring this subzi along with soft  big chapatis her mother used to make and started liking this dish.  We used to prepare sambar and thoran with it.

Recently I prepared the beans usli (not a regular item in our house), I though to of trying the vazhapoo also.

Let us look at the recipe now:

few recipes of banana flower: sambar, thoran, rice, raita

BEANS PARIPPU USLI

Beans pariuppu usli is a dry subzi made with beans, chana dal and tur dal.  It is very tasty and can be served with sambhar rice, rasam rice, I prefer to have it with.

Normally, the dals are soaked and ground to a paste with red and green chilli, steamed and crumbled and added to the cooked beans with tadka.  But I made it in a different way.  

The same can be prepared with Vazhapoo, cluster beans, carrot, cabbage, broad beans  etc.  Maharashtrians make watli dal with raw mango.  

KAIRI KI PARATHA

Kairi ki paratha  ( video  you tube) one of my colleague made and brought for lunch.  We used to sit together for lunch and share our dishes.  She had used the kacha pakka mango which is neither sour nor sweet.   It was a very simple preparation and tastes good.

Before this, I had made the same with raw mango which was sour and with the ripe mango and video had also made.  Since my children did not like it, I did not post it.   Since the season is on, I thought of sharing the recipe with you all.

Whenever I try a new dish, I make it with less quantity only and the measurement is given according to that.  You can increase the quantity according to your requirement if you liked the dish.

Let us look at the recipe now:

KAIRI KI DAL

Kairi means raw mango.  The dal made with raw mango is known as Kairi ki  dal in Hindi and Ambechi dal  Marathi.  It is a simple preparation of dal with the addition of raw mango pieces in it.

I had one small raw mango with me so thought of making the dal with it.  It tastes good with phulka and rice.

Since the season is on, you can try this recipe definitely and enjoy.  I am giving my choice of ingredients and masalas and you can according to your taste bud.

Let us look at the recipe now:

GAHAT KI DAL, HORSEGRAM DAL

Gahat  ki dal is the speciality of Uttarakhand, a  Garhwali and Kumaoni dish.  Recently, I was trying the dishes with Kulith  i.e. horsegram, muthira, kollu, it is known as and happened to be in touch with a colleague who is from Garhwal.   

During the discussion with him, he gave me few recipes of Uttarakhand which I will be trying one by one and posting in my blog.

Since I was having the Kulith in stock with me, I thought of trying the dal though one item is missing from the original recipe.  Now I will have to find out from the shops whether it is available  in Mumbai or not.

It is a simple preparation and loved it.   Since we need the spice level very low, I  am using according t our requirement.  You may increase the spice level according to your taste bud.

 Let us look at the recipe now: