BITTERGOURD IN TAMARIND SAUCE ll PAVAKKA PULI ll KAIPAKKA PULI ll SAUCY KARELA

 Bittergourd in tamarind sdauce  tastes good with specially plain steamed rice.  It can be served with chapatti and phulka also.

Bitter gourd has got many health benefits.  My husband likes to have the Raita made out of it. Just chop them very finely and add curd and bit salt. That is it.  He  loves to eat this with Chapati or Rice.

This dish today I made as we used to make Vendakka Puli i.e. Lady’s finger in tamarind sauce.  But Green Chilli is used to make the Vendakka Puli.  Here I have used Red Chilli Powder and Coriander Powder.  I have taken ¼ th of the Bittergourd but in the ingredients, I have given proper quantity.

MUMBAI SANDWICH MASALA l SANDWICH MASALA l HOW TO MAKE SANDWICH MASALA AT HOME

Sandwich is a filling dish any time you can have.  Mumbai road side sandwiches are so yummy with the Green Chutney, Butter spread on it along with some sliced Cucumber, Onion, Tomato and Boiled Potatoes, Beetroot with the Sandwich Masala is mouth watering.  If you are a cheese lover, some Cheese on top of it is heavenly.

HOME MADE CHAAT MASALA l CHAAT MASALA POWDER l CHAAT MASALA

You will get Chaat masala in the market ready made. What about the home made one which gives a better aroma and taste. Try this. Chaat Masala gets its distinctive flavor from the black salt used to make it. Though often used as a spice in cooking, Chaat Masala is mostly used as a garnish on salads, Chaats (a generic name for hot, tangy, sweet nibbles), drinks like Indian lemonade, curries, daals, butter milk and Dahi vada etc. Sometimes, even I use it for sandwiches too.

Video:  

 HOME MADE CHAAT MASALA l CHAAT MASALA 

Thukpa

Thukpa is a Tibetan noodle soup which originated in the Eastern part of Tibet.  Thenthuk is a famous variant among Tibetan and Himalayan  people of Nepal.  The dish is popular in various parts of Nepal and Bhutan and States like Sikkim, Assam, Nagaland, Arunachal Pradeshin North east India.

Numerous varieties of Thukpa in Tibetan tradition include: Thenthuk, Gyathuk, Npali, Pathug, Drethug.  Nepalese Thukpa is influenced with the Indian Masalas like Red chilli powder, Garama Masala etc. which makes it more spicy.  Normally  for non veg  chicken is used.

What I had when we were in Assam is a simple preparation.  The recipe I took from the guy who served us I lost and I faintly remember the ingredients he mentioned and accordingly, I am preparing the same and sharing with you.  It was non spicy (we asked for) and quiet tasty for the cold weather.  Normally, it is prepared with Chicken.  Here I am giving the Vegetable version.  Non Veg eaters can make use of Chicken.

PAV BHAJI MASALA POWDER l HOME MADE PAV BHAJI MASALA l CHUTNEY/PODIS/PICKLES

Pav Bhaji is a street food specially in Mumbai.  The Yummy Bhaji with butter and buttered Pav is lip smacking dish you can enjoy anytime anywhere in Mumbai.

I like to make this for only one reason as almost all the vegetables you can add in this and feed the children those who are not eating certain vegetables.

Since this is a dish prepared very often at home, I thought of making the Masala powder at home and here it is.

MAMBAZHA PULISSERY l RIPE MANGO YOGHURT BASED CURRY

Mambazham means Ripe Mango.  This is a Yoghurt based curry goes well with steamed rice.  During the Mango season, we enjoy this dish atleast twice in a week.  Somewhat similar recipes are the Moru kootan, Rasakalan etc.

Let us look at the recipe now:

KOOZH VADAGAM l KOOZH VADAM l KOOZH KARUVADAM

Koozh vadagam l Koozh Vadam l Koozh Karuvadam is prepared with Rice.  During summer season, the Vadam and appalams are made and stored it in airtight container which remains for years together.  

The Rice is ground to a smooth paste along with Green chilli or Red chilli.  You can opt out the chili if you wish.  Some people add lime juice, we don't.  You need the Chakli press for making this.  You can use the Thenkuzhal, Pakoda or the Star mould for making this.  Also the Omapodi mould.

GRILLED MANGO CHUTNEY l CHUTTA MANGA CHUTNEY l MANGO CHUTNEY

During Mango Season, i.e. summer, you get lot of  Raw Mangoes.  We make pickle, Ada Mangai, Aam ka Panha, Use it for making Amchur Powder i.e. Dry Mango Powder etc. Another interesting recipe is Panha Thandai.

Here I prepared slightly different manner.  I grilled the same, removed the pulp.  Similarly, grill the Green chilli also.  If you wish you can use red chilli too but while grilling be careful.

JACKFRUIT SEED MANGO CURRY l CHAKAKURU MANGA CURRY l SOUTH INDIAN CUISINE

During summer we get Jackfruit, Mango and we make use of these two fruits raw as well as ripe to make various dishes.  One such dish is the Jackfruit seed Mango curry.

It tastes good with Steamed rice, Papad and Mango Pickle.

DRUMSTICK LEAVES PARATHA l MURINGA ELAI PARATHA l ROTI / PARATHA / NAAN

Drumstick leaves / Muringa leaves have got many Health Benefits.  The link is given here Health-benefits-of-drumstick-and-leaves.

I happened to visit one of my relatives and in their complex, I found Tender Drumstick leaves. I asked the watchman whether I could pluck some leaves and he agreed. I was so happy and plucked few and decided to prepare the Paratha as I had already made the following dishes  with leaves and drumstick .

Let us look at the recipe now:

Muringa Elai Mor kuzhambu
Muringaflower molagootal
Muringa elai adai
Drumstick soup
Muringa elai uttappam
Drumstick subzi

Ingredients:

1 Cup Tender Drumstick leaves
1-1/2 Cup Wheat flour
1 Small potato boiled and mashed
2 Tbsp Chopped Coriander leaves
1 Small Onion
1/2 Tsp  Ginger, Garlic paste
1/2 Tsp  Green Chilli paste
1/4 Tsp Saunf  Powder
1/4 Tsp Turmeric Powder
1/4 Tsp White Sesame seeds,
1/4 Tsp Black Pepper powder
1/4 tsp Red Chilli powder
 Generous pinch of Ajwain
Salt
Oil or ghee

Method:

Step 1

 Mix all the ingredients in a mixing bowl except oil or ghee.  Add water little by little to make a smooth dough.  Divide into equal portions.  I made 8

Step 2

Dust some flour and roll out paratha.  Heat tava, apply some oil and put the paratha on it.  Apply oil and cook both the sides till brown black spots appear on it.

How to Serve:

Serve hot with Curd, Raita, Pickle.

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