TAKALA SUBZI, CASSIA TORA SUBZI

I always search for new items to be cooked during the seasons.  One such dish is Takala subzi i.e. cassisa tora subzi. This is grown during the rainy season as a weed. In Kerala, we used to pluck the yellow flowers of this plant for making the Pookalam i.e. flower rangoli during Onam festival.  But I never had the idea that the leaves are edible and used for curing various kind of diseases.

Cassia tora is known as Takara in Malayalam and Takala in Marathi.This plant has many uses.  The plant and seeds are edible. Young leaves can be cooked as a vegetable while the seeds are a good substitute for coffee.

It is used as a natural pesticide in organic farms and its powder is most commonly used in the pet food industry.

Cassia tora tea is a herbal, pure, natural and non-polluted green health beverage. In the Republic of Korea, it is believed to rejuvenate human vision.  it has been used for treating skin diseases such as leprosy, ringworm, itching and psoriasis and also for snakebites. Other medicinal provisions from plant parts include balm for  arthritis  using leaves of Cassia tora.

After going through the net, I found the various usages of this plant.  Futher, my colleague also brought the subzi of this. Though she made it in a typical way, I used my additions to it.

Now let us look at the recipe now:

TAKALA SUBZI,CASSIA TORA SUBZI

KHAMAN DHOKLA (INSTANT) ll HOW TO MAKE KHAMAN DHOKLA ll RASAVINSUVAI

Khaman dhokla is basically made with gram flour.  A sweet , tangy super soft fluffy dish can be enjoyed at any time of the day with mint and sweet chutney. Gujarat's   famous dish anytime you can relish.

There are various ways of preparing it with curd etc, here I am sharing my friend Rinku's method of preparing this lovely dish.

My daughter and I am very fond of this dish and I make it very often. I also prepare the dhokla with rava,  idli batter etc.

Now let us look at the recipe now:

DATES POMEGRANATE PARATHA, KAJUR DALIMB PARATHA

This paratha is healhy and nutritious.Main ingredients are seedless kajur, pomegranate seeds for filling and wheat flour for the dough.

Hot paratha served with pickle, curd, chutney or sauce is well liked by all. When you are bored of making the regular parathas like aloo, carrot, mix vegetables, or any kind of vegetable parathas, you can opt for this paratha recipe which I am sharing with you all.

I had some pomegranate and kajur and was thinking what to make for the breakfast.  Then this idea came to my mind and tried it.It came out well and enjoyed with green chutney and sauce. 

Copper, magnesium, manganese, vitamin B6 (pyridoxine), niacin, pantothenic acid, and riboflavin are also present in dates and provide their own unique preventive and healing functions. Together, these cofactors help your body metabolize carbohydrates, protein, and fats.

Pomegranates have anti-oxidant, anti-viral and anti-tumor properties and are said to be a good source of vitamins, especially vitamin A, vitamin C, and vitamin E, as well as folic acid.

Let us look at the recipe now:

RAVA MORKALI, RAVA MOR KUZHU

I have alrealdy posted how to make( morkali. click here) I tried the same with Rava, suji also came out very nicely.

The process is same only replacing the rice flour with rava.  Let us look at the recipe now:

BONDA SOUP, URID BONDA IN LENTIL SOUP

Dear Friends,

I am happy to announce that this post is my 1000th post.  It is a great achievement for me as far as I am concerned.  I could not have been successful without your support, encouragement.

I sincerely thank each one of you and my family members on this occasion and the God who has created varieties of  vegetables, fruits and other items for making lovely dishes for human consumption and for sharing and caring.

Let me turn to the recipe now:

This recipe is of Karnataka State.  In Tamil Nadu and Kerala, we make Rasam Vada. The Bonda soup is somewhat similar to that but the soup is made out of three dals  viz. tur, moong and masoor.    This is quite healthy and delicious too. 

 The variation in the soup is in rasam we add tamarind  but in the soup, it is avoided.

The bonda or vada in the hot soup is really awesome.  You can make the Bonda Soup with the left over vada also.

Let us look at the recipe now:

LIME PICKLE, NIMBU KI ACHAR, NARANGA UPPLILITTATHU, NARANAGA URUGAI

Lime Pickle is very easy to make and can be served with paratha, any varieties of dal rice, pulao, curd rice etc.  We always make pickles and store it for years together as per the tradition and practice in each and every household.  Varieties of pickles are made during summer season.

This lemon pickle is very easy to make and can start consuming after three days.  You can either cut it into  very small  pieces or into eight pieces.  Always make fresh  in small quantities and finish it off.  If you are in for the traditionally way of making it, then can make it and store it for years together.

Here I am showing video of lime pickle.

I have taken  a very small  quantity for easy preparation.   Here is the recipe

MOR KALI OR MORE KUZHU

Mor kali   or Mor Kuzhu is an authentic traditional,yester years recipe which is almost a forgotten dish.  I thought of reviving the memory of this traditional recipe. Those who have tasted this will definitely love to make this. The younger generation who have not got the opportunity to taste this dish must try as it is very easy to make and quite healthy dish. I am giving here my mother's  method minus the coconut bits as my husband does not like coconut in it and my mother in law prepare without coconut.

It is prepared with the rice batter which is kept overnight for fermenting for the tangy taste. Another method is very easy with rice flour and butter milk.   By adopting this  method, you can make it within 10-15 minutes and serve. If you have unexpected guests at home, this recipe is handy provided you have curd and rice flour at home.

 You do not need any side dish for this and can be taken as it is. If required, you can have any pickle specially with vadu manga water.  This is a very healthy dish which will  satisfy your hunger cravings immediately. 

This can be prepared  when you have mid-morning or mid-afternoon cravings in between meals.  I am giving two methods here with Rice batter and Rice flour and curd.

Let us look at the recipe now:  video: Mor Kali      

Related post:  Rava mor kali

UNDE KADUBU, PUNDI GATTI

My exploration of  Karnataka recipes is on.  Today I prepared the Unde Kadubu or known as Pundi Gatti. Normally, Tamilians and Malayalees  also prepare this rice dumplings either by grinding the rice (boiled rice)  or with the rice rava or idli rava.  The traditional pundi gatti is prepared by soaking and grinding the boiled rice.   However, this preparation   is a typical  Malnad style breakfast recipe and popular by name unde or unde kadubu or undlige. This is a plain version of unde kadubu prepared using rice and coconut.   We can also prepare Sweet and spicy version  according to your requirement which is known as Vella Kozhukkattai and Ulundu Kozhukkattai in Tamil version.  

This  is an easy, healthy and tasty breakfast  as the same is steamed and steamed foods are good for health.  It can be served with hot sambar or rasam or any kind of chutney.  I served it with an instant  rasam which is very  quick  and easy to prepare.  The recipe is given below.

Now let us look at the recipe of  Unde Kadubu:  

DAHI PHULKI, GRAM FLOUR VADA IN YOGHURT

Dahi phulki is somewhat similar to the dahi vada but here it is prepared with besan i.e. gram flour/chickpea flour. The taste is entirely different as the main ingredient varies in it.   This dish is prepared during Ramadan and Eid.  

Since Ramadan is on 26th June 2017 i.e.  tomorrow, I thought of sharing this recipe with you all. so that you can relish this dish.   These vadas can be served with some chuntey and sauce too.

Preparation is very easy and can be served with or without chilling.  Here I am presenting the original method, but variations  can be adopted according to ones choice. Mustard oil is used, I used the normal cooking oil.

Let us look at the recipe now:video

MADDUR VADA, MADDUR VADE

Maddur vade is a savory fritter type snack from South India.  This snack derived its name from the town of Maddur which is in Mandya district of Karnataka.  Maddur lies between the cities of Bangalore and Mysore. This vada is sold on trains that traverse these two cities. 

It is made out of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, grated coconut and asafoetida. The onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough.

A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden brown to make the vada.

I happened to taste this vada when I went to Mysore from Bangalore in train. The vada tasted awesome and can pair with coconut chutney or sambhar.

If someone visits you unexpectedly, this recipe is handy for you to serve it along with coffee/tea.

Let us look at the recipe now:

The vada is soft inside and  crispy outside.