METHI SPROUTS, BROCOLI PARATHA

Hi Viewers, after a long long time, I am back to the blogging and posting recipes.  This recipe is a price winning recipe in which I took part and really happy to share with you all.  This has got a very special ingredient i.e. Methi sprouts which is very good for health and got various medicinal values.

The main key ingredients were Sprouts, Broccoli, Yoghurt.  Normally everyone will use moong, matki etc.  Since every single person is very health conscious now a days, I thought of going for methi sprouts and the result is here.

Since I could not take out the photograph individually, I am posting the same photographs in all the three recipes i.e. Methi Sprouts, broccoli, yoghurt soup, Broccoli, Methi sprouts rice and Methi sprouts broccoli paratha. 

RADISH CARROT PICKLE, MOOLI GAJAR KA ACHAR, MULLANGI CARROT URUGAI

Mooli Gajar ka Achar/Radish Carrot pickle is very delicious to eat along with dal rice, chapati etc.  When the season of Delhi carrot starts, you can relish this easy and tasty pickle.  You can also add Shelgam in it.

Pickles are always tempting and each and every Indian Household prepare the pickles as per the season and availability of the ingredients.

This pickle I make during winter and love to eat specially with dal rice.

Let us look at the recipe now:

PAPAYA MOLAGOOTAL

Papya molagootal  is made with raw papaya, some lentils  and mixed in coconut gravy.  It is mild in taste and goes well with chapati and rice.  

The raw papaya  or green papaya has many nutritional benefits.  It is full of essential nutrients and enzymes to promote digestive health.   It also contains Vitamin C, E & A, folate.  Presence of antioxidants burns the calorie and extra fact deposits in the body.  We can make salads, juice, chutney, and can add in sambhar, and any other veg preparation too.

Apart from the above, leaves works as a cure for  menstrual pain. It cures diseases viz. indigestion, constipation, acid reflux, heart burn, irritable bowel syndrome, stomach ulcers and gastric problems too.  It controls the flow of blood to maintain proper blood pressure.  It protects heart diseases.

Recently, it is  said that the juice of leaves increase the platelets of the  dengue  patient which  is true in  my case.  

I love the chutney made out of this which the shop keepers give along with the khaman dhokla.  See the combination of the dish.  As the besan is likely to produce gas, the chutney served along with it balance the same.

Now let us look at the recipe:

GINGER CURD RAITA l INJI MORU CURRY l INJI THAYIR

Inji means ginger.  Ginger moru curry is prepared with coconut paste and curd mixed in it.  It  can be prepared within 10  minutes if you have coconut, ginger, green chilli, curd at  home.  

I am sure all the above ingredients are available in your kitchen so why don't you try this.  This can be served along with Upma, Kozhukkattai, Sevai and even with rice too.

RADISH LEAVES IN TAMARIND SAUCE l MULLANGI ELAI PULIVITTA MASIYAL l

Masiyal is a smooth paste based curry made which can be made with tamarind sauce or without it.  Vegetables used are  yam  and leafy vegetables viz. Colacasia leaves, Keerai, Palak  etc.  Today I tried with the Radish leaves and the same came out very well.  This can be served with hot plain rice and good accompaniment for Curd rice also. 

If I am lazy to cook or  later from work, the Masiyal dish is one of the easiest dish for me to make as it takes hardly any time.  The masiyal can be made in two ways one is with puli ie. tamarind and other is without tamarind.  The Arakeerai and palak I make it without puli.  Colacasia leaf  and Senai i.e Yam if you are using, you must put tamarind otherwise you will have the itchy feeling.

So let us look at the recipe now:

GREEN CHILLI CHUTNEY l MIRCHI KA TECHA l PACHA MILAGAI CHUTNEY

Mirchi ka techa is prepared with Green Chilli and Garlic.  It is a Maharashtrain dish prepared to serve along with Bhakri and   Thalipeeth. If you are ready to have some spicy item, this is one for you.

Now let us look at the recipe: 

RAVA PAN CAKE l RAVA ADAI l SEMOLINA/SUJI ADAI

Adai is a breakast item made in South Indian House hold.  This is made with Rice and lentils with red and green chilli.  Today I made the same with Rava/Semolina/Suji and came out very tasty.

Since we can add vegetable of your choice in this like cabbage, carrot, capiscum, methi leaves, Muringa leaves etc. in this, it is quite healthy too.

Let us look at the recipe now: 

MOONGDAL PARUPPU URUNDAI KUZHAMBU

Paruppu Urundai Kuzhambu is a version of Sambhar but instead of vegetables, dal balls, i.e. paruppu urundai is used.  It is a very tasty dish goes with plain  hot  rice with loads of ghee in it.  I love this combination along with some appalam or beans poriyal.  

It is very easy to prepare and is a delicious curry.  Do try and enjoy.

Let us look at the recipe now:

DOSA STUFFED WITH KUTCHI DABELI MASALA

We all are familiar with Masala dosa, Mysore Masala dosa.  Here is dosa stuffed with kutchi dabeli masala.

You are fond of dabeli right. If left over masala is there, do not worry what to do.  You can fill it on top of the dosa and enjoy it. Believe me, it was awesome.

Dabeli is a street food which can be enjoyed at any time. The basic masala ingredient is potato.  The chutneys makes it more tastier.

Video: clik here

Let us look at the recipe now:

LEFT OVER LIME RIND PICKLE

This pickle with the left over rind is good to make the simple pickle.   Every day, you must be using one or two lime in your house.  What you have to do is after removing the juice, do not throw the rind.  Chop them finely.  Put them in a glass jar and add some salt in it.   Rest of the details, read the recipe below:

Pickles are part of Indian Cuisine.  Without pickle, the food is  incomplete.  Here is a pickle made out of the left over lime rind which we normally throw out or use to put in aluminium cooker to prevent it becoming black or use it for cleaning the brass vessels.

In Indian household, the lime is part of most of the cuisine as well as used for nimbu pani specially in summer.  Some people make the concentrated lime juice and store in fridge and whenever required, add water and drink it with salt and sugar.

Lime are good source of potassium, vitamin A, B, C and D, Calcium and Magnesium.  It rejuvenates the skin, improves digestion, fights infections, helps with weight loss, lowers blood sugar, reduces heart disease, prevents cancer,reduces inflammation etc.

A dash of lime juice in hot water in the morning helps in reducing the weight.



Let us look at the recipe now:

clik here for video