PACHA KADU MANGA l TENDER RAW MANGO CHUTNEY

Pacha Kadu Manga l Tender Raw Mango Chutney is made with Tender Raw mangoes during the season and served with Mild Kootu, Molagootal and rice.  This is also served as a Pachadi during Sadhya. No cooking involved in this except the tempering.

It is like a raita you can say but it is slightly sour in taste.  In order to balance the sour taste of it, you can add more quantity of Coconut but I prefer the sour taste in it.

Video: Pacha Kadu Manga l Tender Raw Mango Chutney

BISIBElE BHAT MASALA l HOW TO PREPARE MASALA FOR BISIBELE BHAT

I have already posted recipe of Bisibele Bhat (with Lapsi and Normal rice) and  uploaded Video also in my youtube channel rasavinsuvai.

Here I am sharing only the recipe of Masala for the same.

Video: Bisibele Bhat Masala

MISAL PAV l MUMBAI STREET FOOD l HOW TO MAKE MISAL PAV

Misal pav is a popular dish from Maharashtra, India. It consists of Misal and pav. The final dish is topped with farsan, "farsan" or "sev", onions, lemon and coriander. It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad.

It is any time dish in our family Breakfast, Lunch or Dinner, we love it.  Normaly, it is made with Sprouted Moth Beans ie. Matki.

Varieties of Misal : Puneri Misal / Kolhapuri Misal and the spiciness varies from place to place.

Misal Pav l Mumbai Street Food

POTATO TOMATO SABJI l ALOO TAMATAR SABJI

Potato Tomato Sabji can be served along with Chapati, Phulka and with Dhuska also.  Yes, this is served along with the Jhakand special recipe called Dhuska.  I prepared this subji only for pairing with this today.

Aloo Tamatar Sabji l Potato Tomato Sabji

DHUSKA l BREAKFAST RECIPES l SNACKS

Dhooska or Dhuska or Dushka is a popular deep fried snack eaten all over Jharkhand. The main ingredients of the dhooska are Rice, Chana dal, Urid daland sometimes boiled potatoes are also added to this savoury dish.  Some add the Green Peas. The bread is then deep fried. It is often served with any sauce or chutney or Aloo Tamatar Ki Sabji.  Dhuska is a Jharkand Street Food recipe.  This dish has got little similarity with the South Indian Adai recipe.  Link is attached.  It is a tasty dish which can be served anytime, I feel.

I prepared the Dhuska today along with Aloo Tamatar ki Sabji and it was awesome.  You can deep fry them or if you want to avoid oily foods, you may shallow fry them also.  But while shallow frying, add little bit soda or eno so that it puffs up while preparing on the tava.

Let us look at the recipe now:   

Dhuska along with Aloo Tamatar ki Sabji

RAVA PAPAD l RAVA VADAM l VADAMS

Summer season is for making Pickles, Vadams, Fryums, Kurudais etc.  Normally, I do prepare only Elai Vadams but this time I tried the Rava Papad.  First I made with little quantity only and after frying it, everyone liked it so the recipe is here now.

Video:

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