OLAN

Olan is a simple and easy recipe to make with ash gourd and red pumpkin.    It can be made with or without  Karamani, (van payaru, cow pea, lal chowli).    Some people add the fresh chowli (pacha payar, )Normally it is made as a side dish without any masalas,  but I love to eat the same with Chapati and plain white rice along with some pickle. (specially vadu mangai, tender mango pickle). Normally it is a part of the varieties made  for Sadya (feast) for festival like onam and for the marriages too.

It tastes good with some coconut milk in it and drizzling some coconut oil, yummy it is.  whichever way you make, it is a lovely side dish.

I am presenting here the way I made it simply because consumption of coconut and coconut products are  restricted to us but I have mentioned below the recipe with coconut milk too. Pictures of two varieties  made are given here.

Let us look at the recipe now:

TAPIOCA WITH ONION CHUTNEY (KOLLI, MARACHEENI, KAPPA)

Tapioca   is a root vegetable and a healthy source of carbohydrates. In many countries, it serves as a main dish because of its high starch content.  It is low in cholesterol and unhealthy fats. Tapioca can be included in dietary plans to promote healthy weight gain.

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We make chips, subzi instead of potato you can use this,  boil with salt and turmeric powder,sun dry the same and keep it. later, you can make subzi out of it.  We also make puttu with this.  

This simple  dish is prepared in Kerala  for breakfast and served along with Onion chutney and black tea. (kattan chaya or kadu chaya means black tea).

Let us look at the recipe now:

DADPE POHE (beaten rice, poha, aval)

This dish is the speciality of Maharashtra.  My colleague used to bring this in the office and I  used to grab the tiffin box of hers  as I love to eat this.

Dadpe pohe is made with thin poha (beaten rice). In this no cooking is involved only mixing up of all the ingredients and serve garnished with nylon sev and roasted papad.  Since we are mixing onion, cucumber, carrots, peanuts, coriander leaves etc. it is a  healthy breakfast for everyone.

CHOCOS SHAKE

Chokos shake is made out of kellogs chocos, hide and seek biscuits and milk.  This can be prepared by children too under the supervison of an elderly person as usage of mixer is involved.  A healthy drink for the children at any time.  Within 10 minutes you can make this and serve.

MASALA ROTI (BEST OUT OF WASTE)

Normal masala papad is enjoyed by everyone. But for health conscious people, it is little bit alarming as it is a fried item.  Masala  Roti  is  made out of left over roti is not only good for health but also healthy for everyone for munching over a cup of tea, before lunch, dinner as a starter.  

This is the contribution of my daughter Aishwarya.

ROTI PORIDGE (BEST OUT OF WASTE)

This recipe is shared by my daughter Aishwarya.  This healthy porridge is made out of left over Rotis along with milk, sugar, fruits and nuts.  Fruits, nuts and milk are essential for the growing children but some children are allergic to all these things.

Mummy I do not want to drink milk, I do not want to eat fruits.  How will they get the benefits of fruits, milk and nuts.  Here is an easy way to feed the children milk, dry fruits, fruits etc.

A best out of waste recipe for all.

                                        ROTI PORRIDGE (BEST OUT OF WASTE)

METHI POORI

Methi  seeds and leaves are good for health.  Even if it tastes bitter, we must include the same in our diet once in a week.

Since methi has got the medicinal value, it is good to include the same in your diet.  My Mother in Law used to soak the methi in curd and have it in the morning on empty stomach for stomach ailiments.

Methi poori can be had as a snack with a cup of tea, breakfast, lunch, dinner any time you wish.  It is so tasty that you do not need any accompaniment.  If you wish, can be served with sauce, any kind of chutney, potato stew, and mango pulp i.e. aam ras, shrikhand etc. aam ras,   my favourite as well as my son's.

Methi poori

Methi poori with aam ras

VEPPILAKATTI (NARTHANGA ELAI PODI, URUGAI, PICKLE), WILD LIME LEAVES URUGAI

Vepillakkati,  is made out of the wild lime / kaffir lime leaves.   I am lucky to have the plant in our society and whenever, we want it, I used to go and pluck the leaves to make this.

It is a form of pickle which can be stored for quite sometime in the fridge.   It is  very good  in taste and can be served  with Curd rice, Molagootal rice or Dal rice.  I used to take the pain to grind the same in the grinding stone  as Ural and Ulakka is not available in Mumbai.  I have a small grinding stone in Mumbai and  used to make this as the taste of it is awesome than ground in the mixer.

Recently, I saw the post in Jayashree's kitchen which is made in mixer.  Though it is an easy method, but I found the ancient method more tasty.  It takes a long time to grind or break it   in the stone.  First  used to put the leaves and  crush it with the stone.    When the leaves are almost done, then the other ingredients are put in and again break it until  it is done.  

DAL DHOKLI

Dal dhokli is a gujarati dish.  This can be just had as it is or with rice, chapti too.  It is a wholesome meal to fill the stomach.

One of my Sindhi friend, she was basically from Baroda, makes this dish very awesome.  She gave me the same to eat one day and I liked it very much.  I asked her how to make and one day she demonstrated the entire process.

PATRA, ALU VADI ( A GUJARATI SNACK)

Patra, Alu vadi is my favourite item which is made out of Colacasia leaves.  While selecting the leaves, one must keep in mind to purchase the blakish colour leaves otherwise, while eating, you will have a scratchy feeling in your mouth.

It is a gujarati snacks loved by all.  We can steam it and keep in fridge for a week. Whenever you want, cut it, shallow fry, deep fry and temper with mustard seeds and white sesame seeds, garnish with grated coconut and chopped coriander leaves,  or  just eat plain as you wish.