BREAD PIDI KOZHUKKATTAI

Though we are having varieties of breakfast recipes with us, still early in the morning all moms have a question what to make for breakfast.

I was making the normal pidi kozhukkatai or it is known as upma kozhukkattai, and few slices of left over bread was there with me.  The tuvar dal paste was bit excess with me so  I thought of trying this bread pidi kozhukkattai and it turned out very tasty and yummy.  I never expected that this will a hit.

  Since it is quite tasty, I am sharing the recipe with you all.

As usual, we can serve this with moru kootan, sambhar and any kind of chutney.

Let us look at the recipe now:

COOKED RICE DOSA

Sometimes  we are confused what to do with the left over rice. Though we can make phodni rice, pakoda, porichukotti sadam, tayir sadam etc. something new can be invented always.  Thus I tried this dosa along with some other flours which is healthy.

As I was making this dosa, back of my mind, wondering what to make for the accompaniment.  I tried an instant  sambhar which was quite tasty.  

This dosa can be made instantly as you do not have to wait for fermentation of the batter and can be served with chutney, sambhar, milgai podi etc.  You are not wasting the left over rice and can say that it is a best out of left over  items.  

Let us look at the recipe now:

INSTANT SAMBHAR

At times, we are  not prepared for making the dishes which we want and end up making something different which really tastes good.   Here is such a dish which I made today to serve along with the cooked rice dosa.  Till such time, I prepared the dosa, I was not sure whether to prepare a chutney or sambhar.  If I have to prepare sambhar, then I have to cook the dal etc. which is a lengthy process.  My daughter and son always prefer sambar along with dosa and idli.

As I was thinking what to do?  This idea came to my mind.  When you are in a hurry to make sambhar for dosa or idli and do not have time to cook dal and make the sambhar elaborately, here is an easy way to make sambhar instantly.   No need to cook dal separately.  This sambhar can be made within 10 minutes.

 It is not necessary that we should always prepare the sambhar with the dal, without that also we can make it.

Let us look at the recipe now:

TOMATO CHUTNEY

I have posted a recipe of tomato onion  chutney but this chutney is different from the one already posted.  This chutney can be served as a side dish for chapati, phulka etc.  

One of my colleague had brought this for lunch as we all sit together and share our dishes in the afternoon.  She said tomato chutney gya (means take tomato chutney) I wondered it was not looking like the chutney we make but was like a side dish. When asked for recipe she explained to me but was a simple recipe and easy one to make at home with tomato and onion and some crunchy peanuts and a lovely dish too.

Let us look at the recipe now:


related posts: carrot onion tomato chutney, cherry and tomato chutney

INSTANT MAKAI, WHEAT FLOUR ADAI

I had some makai flour with me and recently I made the bhakri with nachni.  The recipe will be posting soon.   I was alone at home and was wondering what to make for breakfast.  If  I am alone at home, am bit lazy to make the breakfast for myself.  

Since the atta was very less, thought of adding the wheat flour in it and made this adai with some onions and green chillies chopped in it.  It is really tasty when it is served hot and instantly you can make it. 

 If I put green chilli chopped in any of the dish, my family members do not like it hence i prefer to put the paste in the dish  and if i am making something for me i put the chopped chillies separately for me.

Coming back to the recipe, it was really tasty when I had it with the lasoon chutney which was lying in my fridge for quite some time.  Since I use it only with bhakri, the stock never get exhausted as I am the only person to consume it.

some of the  related recipes : Makai adai, corn meal idli, makai ki roti,  
corn meal paratha 

NELLIKKA PULI INJI/AMLA PULI INJI/GOOSEBERRY PULI INJI

South Indian’s specially from Kerala are familiar with the Pulikkachal or Inji puli which is served for feast at the end of the banana leaf on the left side along with other pickles.  It is basically a sweet and spicy sauce made out of old tamarind which gives a black brownish colour to the inji puli.

I love this along with curd rice, molagootal rice etc.  Coming to the recipe, when I bought the Nellikka ie. Amla or Avla or gooseberry it is known as and was preparing for pickle.  Suddenly, it flashed through my mind the idea of making inji puli or puli inji with this nellikka and tried this.  I really loved this along with the curd rice and the palak molagootal rice.

Let us look at the recipe now:

BEANS USLI MODAK

Usli is prepared with tuvar dal, chana dal and some vegetables viz. beans, cluster beans, flat beans etc.  It is a nice side dish for rice varieties and I would love to eat the same with chappati too with some liquid subzi ofcourse.

Every time, we make urid dal stuffing for making the namkeen kozhukkattai for Ganesh Chaturthi.  This time I wanted to change the age  old tradition and decided to make the pariuppu usli with beans. 

  It was nice and we really enjoyed along with the sweet modakam.

I am sure you will also love this.  So let us look at the recipe now:

PUMPKIN LEAVES STIR FRY

Pumpkin leaves are high in Calcium and also are good source of Vitamins A, B6, C, protein, riboflavin, niacin, thiamin flolate, iron, magnesium,phosphorus, potassium and manganese. 

Most of the people do not know that this leaves are edible.  All leafy vegetables are good for health.  I remember during my childhood, mother used to make this poriyal.  We also used to make poriyal with chowli leaves i.e. payar leaves.  It tastes good with specially curd rice and I love to eat all leafy vegetables with curd rice.  We can also make molagootal and  the subzi with tomatoes.

 other posts:

usli style patra,
pumpkin leaves patra 
pumpkin leaves subzi with tomatoes
pumpkin leaves molagootal 
pumpkin leaves poriyal 
  
I have posted the poriyal recipe.  we can make it the way we want by adding the  dals according to our taste.  Either you can add bit of moong dal, or chana dal or tuvar dal or plain or with some onion etc.

Here I am giving you the version with moongdal.

Let us look at the recipe now :

USLI STYLE PATRA

I have already posted patra or alu vadi it is known as.  Recently I posted the same  made with pumpkin leaves. 

As I was sharing the recipe with my friend Shubha, she said that they make alu vadi with tuvar dal paste which was quite interesting.  Since I was having  a bunch of  pumpkin leaves with me, I tried my hand on it and was a hit.  The tuvar dal paste  is made for  preparing usli with French beans or any other vegetables like carrot etc.  

Basically, the alu vadi is prepared with gram flour paste with spices and jaggery, I thought for a change will try this version and was liked by everyone at home.

It is a very good snack item any time and you will also love it after trying your hand on this.  If you want a spicy version, do not add jaggery.

Let  us look at the recipe now.

PUMPKIN LEAVES PATRA

We make Patra with aloo leaves also known as Colacasia leaves, arbi leaves etc.  In Malayalam, we call it as Chembu Elai.  With this leaves, we make pulikootu, masiyal etc.

Patra is a Gujarati snack item made with this leaves and is quite tasty.  However, it is popular in Maharashtra also known as Alu Vadi.  it is made with spicy besan batter and tossed with sesame seeds and mustard seeds.   We can either deep fry or tava fry and serve it as it is or with chutneys, sauce etc.

Similarly, I tried the patra with Pumpkin leaves and turned out very nicely though it was my first attempt to make this today.

Most of the people are not aware that the pumpkin leaves are edible and can make various dishes out of it because it is not easily available in cities.  These are available in villages and village people make various dishes out of this and also with payar leaves (chowli leaves).  

 This snack can be served at any time.  After steaming, cool it and keep it in fridge,  you can use it within 2 days.  It remains in fridge for a week but I prefer to finish it off as soon as it is made.

Now let us look at the recipe :