PURPLE YAM CURRY ll GARADU CURRY ll KAVATHU CURRY ll KAND CURRY ll RASAVINSUVAI

Dioscorea alata, also known as purple yam, ube, or greater yam, among many other names viz  Kavathu / Kand / Garadu, is a species of yam. The tubers are usually a vivid violet-purple to bright lavender in color, but some range in color from cream to plain white. 

They have a sweet, nutty flavor and are used in a variety of dishes ranging from sweet to savory.  They are loaded with vitamins, minerals, and antioxidants, all of which may benefit your health.

Purple yams are an incredibly nutritious starchy root vegetable. Their powerful antioxidants may help reduce your blood pressure and blood sugar levels.  They are tasty and versatile with a vibrant color, making them an exciting ingredient that can be used in a variety of sweet and savory dishes.

Let us look at the recipe now:

Video will be uploaded shortly.

SEVAI POHA UPMA ll BREAKFAST RECIPES ll RASAVINSUVAI

Everyday morning a question arises in our mind what to prepare for breakfast, lunch, dinner etc.  Bored of Upma, Idli, Dosa, Kanda poha, Adai, Puttu etc Some changes are always required.

So tried this recipe as I was having half cup of sevai left in the packet.  Added half cup poha and prepared this upma which was quite tasty.

Let us look at the recipe now:

DAL BAFLA II HOW TO MAKE DAL BAFLA

Bafla is made out of Wheat Flour dough and served with hot Dal. This is an Indore special Dish which I happened to taste when I visited Ujjain recently. Infact we used to make the Bafla, cut them into small pieces and put in tempering with little spices and used to have it as an evening Snacks. Since I liked it very much, I thought of sharing the same with you all. Hope you will also prepare and enjoy this delicious dish.

If you have coal and the chula, it is best idea to cook the bafla in it. Otherwise can bake it in oven. Even if we do not have access to these two methods, the method I have shown in the video is good enough for you to enjoy this dish. I have made it very simple and according to your imagination, you can modify it.

WILD LIME LEAVES CHUTNEY II NARTHANGA ELAI CHUTNEY II HOW TO MAKE WILD LIME LEAVES CHUTNEY II HOW TO MAKE NARTHANGA ELAI CHUTNEY

Wild lime leaves are part of Thai dishes. In South India, we use it for making Veppila Katti. Apart from this, we use the leaves in buttermilk also. I used the same to make chutney and it was awesome. 

Let us look at the recipe now:

TOMATO DOSA II HOW TO MAKE TOMATO DOSA

If you are bored of eating the regular dosa, you can try variations. One such variety is Tomato Dosa. Without much hassles, you can prepare this dosa.

When there is no Dosa/Idli batter available in the fridge, this one is very handy to make.

Let us look at the recipe now:

Tomato dosa video

INSTANT CUCUMBER JUJUBE PICKLE II HOW TO MAKE JUJUBE CUCUMBER PICKLE II JUJUBE PICKLE

Today I made Jujube Cucumber Pickle. We are getting good variety of Jujube and I enjoy eating this. A little brief is given below about this fruit after the ingredients and method of preparing it.

Video:

 



INSTANT CUCUMBER JUJUBE PICKLE II HOW TO MAKE JUJUBE CUCUMBER PICKLE II JUJUBE PICKLE

Other dishes made out of Ber/Jujube : ber chutney 
ber-molagootal
ber-suzbi 

BANANA STEM JUICE KADHI II BANANA STEM JUICE MORU CURRY

Banana stem has got many medicinal values and most of the people don't eat this. This is popular in South Side but in North I have seen very few people making a subzi out of this. It is very good for those who are suffering from Kidney stones. Juice of this consumed in empty stomach helps to control the kidney stones. We can make various dishes out of this and this Kadhi is awesome to drink as it is or with rice.

GARADU (INDORI STYLE), HOW TO MAKE GARADU INDORI STYLE

Garadlu, Kavathu, Kachil, Purple Yam is available during winter season and we make various dishes out of it mainly the Puzhukku or Thalagam for Thiruvathira with Kali. It has got the sticky nature like the Arbi, Colacasia. You have to wash it several times to remove the stickiness and starch out of it. We can directly fry them after pat drying but the Garadu with Jilebi is served in the region of Madhya Pradesh. It is first boiled and then cut into small cubes and fried. A famous street food item to relish during winter season. I wanted to taste this when I went to Ujjain but I was unfortunate. Wherever I went, it was not available. What you need is One Purple yam, remove the skin and cut into big pieces and cook the same. Cool it and cut into cubes and deep fry. Sprinkle some salt, Chaat masala or Jiralu Masala, Lime Juice and serve.

KOOZH DOSA II WHITE DOSA II PORRIDGE DOSA II KALIKANJI DOSA

KOOZH DOSA II WHITE DOSA II PORRIDGE DOSA II KALIKANJI DOSA  is prepared only with Rice.  You don't have to use Urid dal for this dosa.  It is an instant one, easy to make breakfast item.  Only two hours soaking is required.  You can also soak it overnight if you are not in a hurry  to make it.

Those who are allergic to Urid dal, this Dosa recipe is a blessing for them.  You can serve it with some spicy tangy chutney.

It is somewhat like Neer Dosa.  Neerdosa is ground to a smooth paste, made it watery and prepared, but in Koozh dosa, you have to cook portion of the batter with water, cool it and mix with the batter.

Let us look at the recipe now:

Ingredients:

1 Cup Rice

Salt

Oil

Method:

Step1

Wash and soak the rice overnight or for two hours.  Take out one or two fistful of soaked rice and grind to a coarse paste.  Boil water around 1 and half cup and add slowly the batter to the water and continuously keep stirring to avoid lumps.      Add salt and cook till it thickens, allow to cool.

Step 2

Remaining rice grind to a smooth paste and keep ready.  Mix the cooked batter in it without forming lumps and add water, if required to bring to the pouring consistency.

Step 3

Heat tava, grease with some oil.  Pour the batter as shown in the video.  You cannot make the dosa the way we make the normal dosa.  Pour it from the outerside to inside and do not spread it.  Drizzle some oil and cook from both the sides.

How to serve:

Serve hot with spicy tangy chutney.

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PALAK NEER DOSA II NEER DOSA II SPINACH NEER DOSA

Neer dosa literally meaning water dosa in Kannada - Tulu language is a crêpe prepared from  rice batter.  Neer dosa is a delicacy from Tulu Nadu  region and part of Udupi - Mangalorean cuisine of Karnataka.  

It is a preparation of two basic ingredients viz. Rice and Salt but some people add bit of grated coconut also. There are many variations of preparing this dosa.  Today I tried it with Palak.  You can masala Neer Dosa, Carrot Neer dosa etc. 

There is no requirement for fermentation of the rice in order to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain the rice needs to be ground by adding water in order to get very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally the batter is used to prepare the dosa. 

The Basic is the Normal Neerdosa preparation only but only palak is added to this for change in flavour.

PALAK NEER DOSA