SABUDANA PAPAD l SAGO PAPAD l VADAMS

Summer season is for making Pickles, Vadams, Fryums, Kurudais etc.  Normally, I do not prepare Sago Papad as nobody likes it at home because it sticks to the tooth, they say.  They also do not like the Sago Kichadi and any recipes of sago.

However, I made this because I have not posted the same in the blog as well as on youtube.   Since the summer has started, do try this.

PLAIN RICE FLOUR DOSA l PLAIN RICE FLOUR CREPE l BACHELOR'S RECIPE

Without soaking, grinding, an easy Dosa recipe provided you have Rice Flour at home.  In  most of the household, there will be Rice Flour, Maida, Gram flour readily available.

Here is an easy Dosa with the Plain Rice flour along with Bachelor Sambhar.  Do try.  You can say that this is a Bachelor's recipe. 

JACKFRUIT SEED STIR FRY l CHAKKAKURU MEZHUKKUPURATTI l JACKFRUIT SEED SUBZI

Jackfruit seed / Chakkakuru / Kathal ki beej / Phanas ka beej  is used for making various dishes right from Subzi to Kheer, Cutlet etc.

Since this is a seasonal fruit, one must enjoy the dishes made out of this during the season.  I always explore new dishes with seasonally available raw materials.

This stir fry is made with only Coconut oil and little spice.  If you want, you can add rushed Shallots, Coconut, Red chilli, Garlic cloves, Curry leaves etc. with tempering of Mustard seeds and Urid dal.

This can be served as a Side dish for rice items or with Chapati also.

Video:

GOOSEBERRY GUN POWDER l MANGO GUN POWDER l NELLIKKA MILAGAI PODI l MANGO MILAGAI PODI

For a change, I tried the Gooseberry Gun Powder and the Mango Gun Powder today.  Since I did not separately shoot the Video, I combined both the recipes and posting together since all the ingredients are same except the Mango and the Gooseberry.

It is slightly different than the normal Gun Powder which we make in the South Indian Household.

Since I had some dried Gooseberry in stock and Mango also which I had  dried and kept for making Amchur Powder i.e. Dry Mango Powder, it was easy for me to prepare these two Gun Powders and am sharing with you all.  Hope you all will like it.

Mango Gun Powder

 

 

 

 

 

 Gooseberry Gun Powder

GINGER GARLIC PASTE l ADRAK LAHSUN PASTE l HOME MADE GINGER GARLIC PASTE

Without Ginger Garlic Paste, Indian curries are incomplete specially North Indian Dishes.  The same can be prepared at home and there is no need for you to buy the same from outside.  All you need is to take out some time to clean the Ginger and Peel the Garlic.

Make little quantity say for a week and preserve to retain the freshness of the paste.

                                  Video: Ginger Garlic Paste

BRINJAL MEZHUKKUPURATTI l BRINJAL STIR FRY

Brinjal Mezhukkupuratti is a stir fried subji made in coconut oil.  It goes well as a side dish for Sambhar rice, Rasam rice, Curd rice or with any Mango / Jackfruit / Jackfruit seed based curry or with Morukootan etc.

It is very simple preparation and goes well with Chapati too.

                                

During summer days, we always prefer to drink something cold.  Always drink something which is good for health as well as  cooling the stomach.

Summer is on and thirsty mind ask for something cool isn't it ?  Here is a Summer Cooler with Rose Milk.  Ha, Rose syrup, Milk or unsweetened Rabdi and Tukamaria seeds / Sabja seeds / Basil Seeds. Thanda thanda cool, cool.

Let us look at the recipe now:

FLAT BEANS KOOTU l FLAT BEANS CURRY l AVARAKKA KOOTU

Avarakka / Flat beans kootu is a simple side dish made for Chapati / Rice.  Easy to prepare and tasty too.

Normally, we prepare stir fry subji or with Tomato,Onion.  Today I tried this Kootu and was paired with Chapati.

                  FLAT BEANS KOOTU l FLAT BEANS CURRY l AVARAKKA KOOTU

SOUPY MASALA MINI IDLI l SOUPY MASALEDAR MINI IDLI l SOUPY IDLI

Tired of eating Idli Sambhar Chutney, try this Soupy Masala Mini Idli.  It is a wholesome meal because it has protein, Vitamin A,B,C, D, E & K and carbs etc.  You can serve this hot.  For children, you can add some Cheese on top of the Soupy Idli

I am sure you will definitely like this.

UPPU MANGA CHUTNEY l SALTY MANGO CHUTNEY

Uppu Managa means Salty Mangoes. The Tender Mangoes are put in Salt Water. Water is boiled with Salt, cooled and then the mangoes are put in. As days pass, the colour of mangoes will become change and they will become tender. We use this mango to serve with Kanji, Curd Rice and make Chutney. When it become very soft like we can mash it with our hands, that time it is made as Arachukalakki with Curd.