MOONG DAL CHUTNEY POWDER

When you are bored of eating the same stuff for a long time, a change is always better.  Here is a chutney powder with moongdal instead of the thogayal form.  

As I was having only a quarter cup  of moongdal left in the bottle, and want something spicy along with the dal rice, I tried this chutney powder and was liked by me colleagues too for lunch.

It is a simple preparation within a short span of time provided you have the items with you.  

Let us look at the recipe now:

CHENAI PORICHA KUZHAMBU

I started my blog on 5th May 2013 and completed 4 years.  I wanted to post this recipe yesterday, but could not do so.

thanks to all for the support and guidance during my four years journey of rasavinsuvai.blogspot.in.  without your support, it would not have been possible for me to continue  this journey. and this is my 988th post.

Chenai means yam, elephant foot, suran it is known as.  We  make mezhuku puratti with chenai, chenai varuval,  kaalan, cutlet etc with this vegetable.  My favourite poricha kuzhambu is with brinjal and karamani means red chowli.  My mother always makes this for me whenever I visit her after my marriage.  I love to eat this with plain rice and vadu mangai.  Though the combination for me is papad and thoran varieties.

This poricha kuzhambu is a liquid curry like sambhar but the masala ingredients is different from sambhar.  My mother's version I am presenting here.

Some people add little bit of black pepper but my mother skip this.  Sometimes, I add, sometimes do not.  Adding pepper will give you a bit different flavour and taste.  Choice is yours.

BARELY UPMA

Barley or Jau it is known as is a healthy grain we must include in our diet.  If we have some urinary problems/fever etc. first thing in the mind comes to boil some barley seeds in water and drink the same through out the day.  This helps in passing the urine without any difficulty as well as the toxin is removed from the body.

Normally, after boiling the same in water, it is thrown out.  I tried to make upma with the barley seeds and came out very tasty with some vegetables in it.

Though many people may not like it, we still can include the same once in a while in our diet.

The pictures and method is given below along with the health benefit of barley.

Let us look at the recipe now:

DUBKA

Dubka is prepared with moongdal.  The moong dal is soaked and ground to a coarse paste and with tomato and onion puree with masalas, it is cooked and served with steamed rice or phulka.

This recipe is from Kumaon region of Uttarakhand which is very popular.  It is a nutritious dish but very simple.  It is a powerhouse of proteins, easy to prepare  within a short period of time and tasty too .  This is a winter dish and had usually during the winter, otherwise also you can relish this dish once in a while during other seasons.   You can serve it along with any side dish.

While I made this recipe, I remembered the Maharashtrian style kulith  pitla  though slight variation in the method of preparation and masalas, the pitla is also a good dish along with steamed rice and phulka.

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Now let us look at the recipe:

METHI LEAVES MOR KUZHAMBU

Mor kuzhambu is an easy kuzhambu variety prepared in the South Indian Household.   You can make the same with vegetables or with some vathals too.  We make it with sundaka vathal,  manathakali or any dried vegetables which is available at home.

If you have no vegetables left in your fridge, this is kuzhambu is very handy provided you have coconut and curd at home.

I had some left over methi leaves in the fridge which was not sufficient enough to  make subzi.  So I thought of making the mor kuzhambu with it along with rice.

Very easy to make and tasty along with hot rice and papad.

Let us look at the recipe now:

CASHEW FRUIT JUICE

Cashew fruit juice is made out of the cashew apple or cashew fruit it is known as it  is a delicious drink.  But let me tell you one thing that it may not be liked by all as it has got an astringent taste in it and you have to develop the taste for it.

The preparation is very simple and the same has to be served very chilled.  In order to remove the astringent taste, either you can steam boil or boil it with bit salt in the water.  It contains vitamin C.  The fleshy fruit is eaten as it is,  again you should develop the taste else you will feel bit itching in the throat and some are allergic to it.

Since the same may not be consumed by my family members, I made the juice only with one fruit which I could serve for two.

CASHEW FRUIT SAMBHAR

Cashew fruit is fleshy and sweet  when it is fully ripe.  It has got an astringent taste in it hence most of the people do not like to eat it  fresh as some might have an itchy feeling in the throat.  Normally, most of the time, it is thrown out after removing the nut from it.

It is found in Kerala, Maharashtra and Goa during the month of March / April.  I had prepared the mor kuzhambu with it and has already posted the recipe.

Now I am sharing with you all the sambhar recipe made out of it.  It goes well with the rice, chapati, phulka, dosa, pidi kozhukkattai etc.  I have given some brief about the fruit in the  morkuzhambu which you must read before preparing the dish.

 Cashew apples and cashew nuts are excellent sources of nutrition. The cashew apple contains five times more vitamin C than an orange and contains more calcium, iron and vitamin B1 than other fruit such as citrus, avocados and bananas.

Let us look at the recipe now:

 

CASHEW FRUIT MOR KUZHAMBU

Cashew apple or cashew fruit it is called, is the fleshy part of the cashew fruit attached to the cashew nut.  The top end of the apple is attached to the stem that comes off the tree and the bottom end is attached to the nut, which is encased in a shell.

The curry is made with the cashew apple as well as the fresh cashew nut also.  The cashew apple can be eaten fresh, cooked in curries, fermented into vinegar as well as an alcohlic drink.. It is also used to make preserves, chutneys, and jams in some countries such as India and Brazil. It is also used to flavor drinks, both alcoholic and nonalcoholic in some parts of the country.

Today I made Cashew fruit mor kuzhambu and Sambhar as I purchased the same when I went to market.  If  I keep the same for tomorrow, it might lose the freshness so tried both the recipes.

Let us look at the recipe now.  Some more information is given below the recipe which you can read it after going through the recipe of the dish.

POTATO VADA a different version

Potato vada  or Batata vada is a street side snack of Mumbai and liked by all.  Potato vada along with a pav, red and green chutney is a yummy snack which fill your stomach.  Can have with a cup of tea or coffee.  The potato masala is made into small balls and dipped in gram flour batter and deep fried.  The real vada is made as mentioned in the vada pav recipe.

Here I am presenting a different method of making this vada.  Instead of dipping the same in the gram flour batter, the gram flour is mixed with the potato masala and deep fried.

I am sure you will like this version too as it is very delicious.

Now let us look at the recipe:

video

RICE DAL MIX DHOKLA

Dhokla is a famous snack recipe of Gujarat.  We all love to eat dhokla with green chutney any time.  It is a spongy cake made out of the gram flour melt in the mouth if prepared systematically in the proper manner.

Here I have tried the dhokla with the rice and dal batter we make for making Adai.  The same batter I used to make the dhokla and stir fried and deep fried also.  The steamed ones also can be eaten with chutney but the taste of stir fried like the idly fry and the deep fry is really awesome.

The mixture of dal and the rice is a healthy and is a different version dhokla.  Hope you will definitely enjoy this and can be served with chutney or as it is.

Let us look at the recipe now: