CURRY LEAVES BHAJIA

Curry leaves have got several medicinal properties and helps in curing stomach related ailments, grow hair etc.  I have posted few curry leaves recipes and the links are here:

I have already posted curry patta idli,  curry patta idli fry, curry patta rice,  curry leaves kuzhambu, curry leaves kuzhambu rice,  curry patta gun powder,  curry leaves mor kuzhambu,   curry leaves adai,  curry leaves dhokla, curry leaves powder etc. 

It is raining heavily and my daughter wants to have something to eat before going for her classes.  She asked me to prepare Bread pakoda i.e bread bhajia.  Since I had some left over batter,  the big curry leaves were lying in front of me, so thought of trying it and it turned out very well, tasty.

Here is the recipe for you to relish the same during the rainy season with a cup of tea or coffee.  Iused Anjali's  home made tea masala  and really it was a good combination.

Let us look at the recipe now:

METHI SPROUTS VATHAL KUZHAMBU

Methi seeds are having several medicinal values.  This is part of  Indian cuisine without which the dish is incomplete.  Make dosa, idli, sambhar or any other dish, you need to add methi.

Since the sprouts are having more values, I always include sprouts in our diet.

Methi seeds helps in reducing cholesterol level, rduces risk of heart diseases, controls blood sugar levesl, aids digestion, helps counter acid reflux or hearburn, lose weight, remedy for fever and sore throat etc.

Every ingredient has the advantage and disadvantage hence according to your health issues, you must use the ingredients.

I made this vathalkuzhambu since I had the sprouts with me.  It is really tasty with hot plain rice and chapati too.  This is a diabetic friendly recipe.

Now let us look at the recipe now:  youtube: methi sprouts vathal kuzhambu

Other recipes of sprouts: subzi,  soup

MASALA UPMA

Upma is a Breakfast item prepared by everyone with rava, semolina.  One must eat this very hot along with chutney, choley it tastes awesome with choley.

Masala upma is made with vegetables and sambar powder or you can put any kind of masala for flavor.  I used sambar masala and vegetables and it was quite tasty with raita, papad.  You  can also serve the same with any kind of  chutney. It is quite a simple preparation like the normal upma with addition of spices  and vegetables, that is all.

I was bored of eating the normal upma so I decided to prepare the same this way and goes well with onion  raita and papad too.  Even if there is no accompaniments, it is fine.

Now let us look at the recipe now:

LAPSI UPMA, DALIA UPMA, BROKEN WHEAT UPMA

Varieites of upmas are made by us. one of the healthy upma is made with lapsi also known as dalia, broken wheat rava, godambu rava etc.  

I make this very often as my weekly menu is set.  Monday morning idli, followed by dosa, next day, upma, adai, bhakri, kanda poha, kozukkattai etc.  it keeps on changing depending upon the mood  of my children and availability of time etc in the morning.

Since it is good for health and also can be made with vegetables which makes it more healthier and tasty, I prefer to prepare the same on Saturday/Sunday as we can have it hot.  I prefer to have it hot just like that or with some pickle or sambar or chutney.  

video: Lapsi upma, broken wheat upma dalia upma

Let us look at the recipe now:

DALIA IDLI

I want to try the cracked wheat i.e. dalia idli since so many days.  Yesterday as I was grinding  for idli, I felt that the Urid dal  is more for the quantity of rice hence I removed some urid dal batter from it and kept aside.

It must be around 3/4 cup of urid dal batter so I soaked 1/4 cup cracked wheat and mixed both and kept for fermenting. Since the climate was bit cool after a pre monsoon rain, it did not become sour much.  I tried the idli and came out well and served with sambar.

Since I liked it, I am posting the recipe here for you too.

LAUKI DRY SUBZI

Calabash, bottle gourd or white flowered gourd, sorakkai, dudhi, lauki are the names for this vegetables.  It is also known as opo squash or long melon, is a vine grown for its fruit, which can either be harvested young and used as a vegetable or harvested mature, dried and used as bottle, utensil or pipe.

They grow in a  variety of shapes, can be huge and rounded,small and bottle shaped or slim and serpentine.

It has got many health benefits hence you can include this vegetable atleast once in a week in your diet.

Lauki dry subzi

CHAKKA PAZHAM PORI, JACKRUIT PAZHAM PORI, JACKFRUIT FRITTERS

Pazham pori or Banana fritters are made with Ripe  Nendran Pazham.  This banana is available plenty in Kerala and this is a lovely snack enjoyed with a cup of tea. 

Similarly, we can make the pazham pori with ripe jackfruit also.  Yesterday I happened to buy a small jackfruit as it was plenty in the market due to Vat Poornima today.  I was thinking of making the pazham pori with jack fruit since long but could not make it.  The reason behind is that myself and my children are very fond of jack fruit and as soon I bring it home, it is finished within seconds.

Since I had enough jackfruit and only myself and my daughter were there to have the entire fruit, I thought of making the fritters with it.   It is dipped in the batter and deep fried and served along with a cup of tea or coffee.  Video link here

Let us look at the recipe now:

TEA MASALA

Normally, we add crushed ginger while making tea.  I love the tea masala also in it. 

A simple and easy tea masala made at home by my neighbour Mrs. Anjali Takalkar and shared for posting on my blog.   Thanks to Anjali for sharing this simple and lovely recipe and thanks for the lovely tea too.

Once we were sitting and chatting on a Sunday, she said she will make tea for us.  As it was around 5.30 pm and we wanted to have the tea very badly.  The tea was very nice and  I asked her which tea masala she is using.  She said it is home made one.  

I asked her for the recipe and she shared the same with me for posting.

Here is the simple, easy and lovely tea masala for you.

SOYA FLOUR KHEER

Today is Vat Savitri/Vat poornima.  It is similar to the Nombu, the South Indian ladies observe.   According to legend, great SAvitri tricked Lord Yama, the lord of death and compelled him to return the life of her husband Satyawan.    Hence, married women observe this for the well being and long life of their husband. 

Infact you do not need any reason to make any food items as,  if we want to eat, we can make it any time and no need to wait for any occasion or any guest coming home.

However, on the occasion of  Poornima and Vat Savitri, I prepared this kheer for neivedyam.

Let us look at the recipe now:

BABY CORN BHAJIA

Baby corns can be eaten as it is when it is tender.  I just love to eat as it is.  If I want to make something out of it, I must get two packets otherwise I will end up eating the whole stuff as it is and there wont be anything to make the dish.

Corn cobs are roasted in coal, apply nimbu salt mirch masala on it and have. It is yum.

Baby corn can be used to make salad, subzi, bhajia etc.  This photo graph was in my folder since two years and I totally forgot about it.  Today I was searching the folders one by one for rangoli, I found the same and checked the blog whether I posted the same or not and it was not there. Hence I decided to post the same now.  

Reason for posting this at the right time as the rainy season is going to start and you will enjoy this hot bhajia along with a cup of tea or coffee definitely.

Let us look at the recipe now: