MEHI SPROUTS DOSA

Methi  or fenugreek it is known as has got various medicinal values.  It is a part of Indian  dishes and used widely in varieties of cuisines.

The methi seeds eaten in empty stomach early in the morning helps in reducing the cholesterol and good for those who are suffering from diabetis.

Recently I made methi sprouts vathal kuzhabu, subzi and the soup has already been posted long ago. Though normally we put little bit methi seeds while soaking the rice for Idli or dosa, usage of  methi in large quantity for dosa, I am using it for the first time and liked it very much.

I was bit scared it will be bit bitter, but not as I was expected.  Here I used the methi sprouts.

Since it has got many medicinal values, better we include the same in our menu.  Anything in excess is also not good hence use it moderately.

Let us look at the recipe now

RAW BANANA MASALA

Masala dosa is favourite of all especially the potato masala.  Since I did not have potato at home and my daughter also do not want to eat potato, I tried making the masala with the raw banana and liked it very much along with the crispy dosa.

The method of preparation is same as Potato masala only replacing the same with raw banana.  Though the taste is absolutely different from the potato masala, once in a while you can  relish the same  in this variation and enjoy the dosa with sambhar and chutney.

Let us look at the recipe now:

HOW TO MAKE EASY DOSA BATTER

If you have not planned to make the dosa batter and family members are demanding for dosa the following day morning, what you will do?  One easy answer will be you can get it from the shop.  You want to make it early in the morning and the shops open at 9.00 am. What you will do ?  and you do not have much time to soak the rice to make the batter.  In such a situation,  here is an easy method which I tried for a crispy and tasty dosa.

It takes only one hours time soaking and the batter is ready for you to make dosa.

Let us look at the recipe now:

VAZHAKKAI BHAJJI ( TAVA FRIED)

Rainy season has started and we will be enjoying the hot bhajias with cup of tea when we are at home.  My family members always prefer to have onion bhajias but I also prefer brinjal, potato, banana, chow chow etc.

Today, it was raining heavily and my daughter wants bhajias but she had a sour throat so I do not want to deep fry the items and give her.  Then I remembered my friend Saraswati told me that she makes it on the tava.  I adopted this method and made the bhajias with potato and banana.

You will not get the satisfaction with the tava fried bhhajias as we are used to the deep fried ones. But still for a change, you can adopt this method for a healthy way since it is not deep fried and also no besan is used.

Let us look at the recipe now:

VEGETABLE KURMA

Veg Kurma is a side dish prepared with mixed vegetables with mild spice which can be served with Chapati, Idiyappam etc. and it is very rich in taste.  There are variations in each kurma recipe  as some people add cashews or roasted dal (pottu kadalai).   I decided to prepare my own way and it was a hit at home as well as my brother and family liked it very much.  I served it along with Idiyappam for the breakfast along with coconut milk and morukootan.

Since various vegetables can be used for making this dish, it is an added advantage for the parents to feed their children who are fussy in eating the vegetables.

Let us look at the recipe now:

CURRY LEAVES PAKODE

Recently I made curry leaves bhajia using big curry leaves which was lying in the fridge.  Since curry leaves are good for health having medicinal values and properties, I tried this and was quite tasty with the flavour of the leaves.

Normally, we temper the curry leaves and  everyone throw the  same while consuming the dish.  In order to get the maximum benefit of the leaves, I always try to incorporate the same in a paste form so that it is not wasted by throwing it away.

When I made the bhajia, I thought of making the pakode and was hit at home.  My children did not even hesitate to finish it off.

Now let us look at the recipe

RAW BANANA VADA(NON FRIED)

Raw bananas are available always.  This vegetable can be used for making various subzis, chips and ripen, eat as fruit.  All the parts of  Banana Plants are used for cooking or for other purpose. Instead of potato, you can make use of banana.

I have prepared this vada so many times but could not post it.  Today being a holiday, want to make something hot for the breakfast hence I made this non fried vada as I had time to make it.

You have to cook the same in a non stick tava in low flame for 5-6 minutes.  Though you will not get the taste of deep fried vadas, since it is very healthy (non fried), you can once in a while enjoy this food too.

Though the potata vada is served with dry lasoon chutney or green and sweet chutney, Since I prefer to have brown bread than the PAV, we enjoyed it along with the brown bread.  

Let us look at the recipe now:

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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: