CURD SEVAI l THAYIR SEVAI l BREAKFAST RECIPES l SOUTH INDIAN CUISINE

Thayir Sevai is prepared with Vermicelli, Roasted Sevai or with Concord Rice Sevai which is readily available in the market.

I prepared the same with the Concord Sevai.  During this scorching heat, this is an alternative for Curd Rice.  Either you can serve this for Breakfast or during Lunch also.  Chilled Sevai is mouth watering, filling and yummy specially during this summer season.

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PANEER BURJI l BREAKFAST RECIPES l SIDE DISH RECIPES

Paneer Burji is a North Indian dish served with  Bread, Roti, Pav etc.  It can be served as it is with a cup of tea also, I prefer.

It is very easy to make and a simple recipe which does not take much time.

Let us look at the recipe now:

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DHUSKA BATTER DHOKLA l HOW TO MAKE DHOKLA WITH DHUSKA BATTER

Dhuska (clik  on Dhuska for link) is a street food of Jharkand.  It is made out of Rice, Bengal Gram and Urid dal.  It has got some similarity with the Adai of South Indian Cuisine.

After preparing the Dhuska, I had some left over batter which I used for making the Dhokla.

I am sure you will definitely enjoy this dish.

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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.

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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.