RAW BANANA SWEET SOUR SPICY GRAVY / RAW BANANA PULIKOOTU / RAW BANANA TAMARIND BASED KOOTU

Raw Banana pulikootu is a lip smacking curry served along with Steamed rice, Rasam Rice and I had it with Chapati.  It is sweet, sour and spicy dish which everyone will like and it is very easy for the Bachelors to prepare. 

You can use Mix vegetables or Raw Banana or Brinjal for preparing this dish.  If you wish, you can add some peanuts also while preparing.

I made this Kootu with Raw Banana in a simple way.

Let us look at the recipe now:

CABBAGE STIR FRY l CABBAGE THORAN

Cabbage contains Vitamin A, C B-6  and can be used in  Raw  Salads,  Kootu, Thoran etc.  Many studies suggested that consumption o plant based foods like cabbage decreases the risk of diabetes, obesity, heart disease.  It also helps in promoting a healthy complexion, increased energy and overall lower weight.

Many people like it raw in the form of salad.  Today I made the Thoran i.e. a dry subzi which is served as side dish for sambhar, rasam rice and for roti, chapati too.

MULTIGRAIN GUN POWDER l MULTIGRAIN MILAGAI PODI

Gun Powder or Milagai Podi is mixed with ghee or oil and served with Idli/Dosa.  This powder I also use it in making dry subzis.

Normally, the Gun Powder is made with Urid dal/Red chilli/Sesame seeds/Asafoetida/Salt/Curry leaves/Coriander seeds.  Some people also add Bengal Gram (Chana dal).

Here I have used Bengal Gram, Urid dal, Moong dal, Masoor dal, Tuvar Dal, White Sesame Seed, Asafoetida, Red chilli.  You can also use  Kulith (Horsegram), Black Pepper, Peanut etc.

Multigrain Gun Powder l Multigrain Milagai Podi

BHARILYO AMLYO l STUFFED MANGO PICKLE l GOAN STYLE

Bharilyo Amlyo is a Goan Style Pickle and is shared by one of my friend who is from Goa.  Since the Mango season is on now, I thought of posting this recipe so that you all can enjoy this delicious pickle.

All you need is tender mangoes weighing around 25 -30 gms and the seed also should be tender which we have to remove from the mango before making the pickle.

Let us look at the recipe now:

MAHARASHTRIAN STYLE UPIT l SUJI UPMA l SEMOLINA UPMA l RAVA UPMA

Upit means Upma.  We call it upma and Maharashtrians call it as Upit.  This Upit is slightly different from the Upma which we make because this version I tasted when I went to Kolhapur for a wedding.  Kolhapur means the dishes are very spicy and we eat very less spice.  The hot hot Upit they served garnished with Nylon sev and coriander on top with a dash of lime juice was very tasty but was too spicy for us and we had to opt for lot of sugar in it.  But I still enjoyed.  The only difference I noticed is that we add asafoetida in Upma but in Upit it is not.

KERALA STYLE KANJIYUM PUZHUKKUM

Kanji is made out of the Red boiled rice.  Normally the Kanji is served with pure ghee and payaru thoran i.e. Green Chowli, Green Cow pea thoran.  When we were small, we used to make the spoon with the Jackfruit leaf and drink the Kanji.  We also used to serve it along with Vadu mangai or any other pickle available at home.

Today, I prepared the Raw Jackfruit Puzhukku so I thought of making Kanji with it.  In this video, how to make the Jackfruit Puzhukku and the Kanji is explained.

Kanjiyum Puzhukkum

RAW JACKFRUIT PUZHUKKU l TENDER JACKFRUIT PUZHUKKU l PHANAS KA CURRY l IDICHAKKA PUZHUKKU

Raw jackfruit, Tender Jackfruit,  Kacha Phanas, Kathal, Idichakka it is known as is used for preparing various dishes dry as well as gravy based.

In Kerala, the Chakka Puzhukku with raw jackfruit bulbs as well as Idichakka is famous and served with Kanji (Red rice porridge) or rice.  A teaspoon of ghee in the hot Kanji and the chakka puzhukku is awesome.  I also serve Vadu manga with it.

It is tasty and healthy too those who have the taste bud to relish this dish.

Let us look at the recipe now:

HOW TO MAKE DRY MANGO POWDER l AMCHUR POWDER l HOME MADE AMCHUR POWDER

Indian foods are flavoured with many spices which gives unique taste and flavour to the food.  The dry mango powder is sour in taste and added for tanginess in food.  You can use it instead of tamarind, lime because of the sour taste.

Usually, the dry mango powder is prepared with raw mangoes which should be white in colour inside the mango.  However, I brought the mango and the colour was yellow inside still I made it because it was very very sour.

LADY'S FINGHER SAMBHAR l BHINDI SAMBHAR l VENDAKKA SAMBHAR

 We can make various dishes with Lady's finger like Aloo Bhindi, Bhindi Masala, Fried Bhindi, Stuffed Bhindi and the list goes on.

Today, we are making a simple Sambhar  to serve along with Rice, Dosa, Idli, Rice Dumblings, Upma etc.

Let us look at the recipe now:

FENUGREEK SPROUTS UTTAPPAM, METHI SPROUTS UTTAPPAM, VENDAYA UTTAPPAM, ULUVA UTTAPPAM

Methi sprouts are good for health.  Today I tried uttappam with broccoli, onion etc.  Can be served along with Sambhar and Chutney. 


It is very tasty and healthy specially for the diabetic people. Do try and give me feedback.

TENDER JACKFRUIT FRIED SUBZI l PHANAS KA FRIED BHAJI l IDICHAKKA FRIED SUBZI

This is the jackfruit season and we get the tender jackfruit now.  I am very fond of it and not my family members.  They only like the ripe jackfruit.

I made this stir fry subzi today along with rice, rasam and it was a good combination.

BACHELOR SAMBHAR MASALA,

Sambhar masala or kuzhambu podi is a blessings for the bachelors as they don't have to worry about preparing masala.  Just boil the vegetables and add the masala in it to make sambhar or kuzhambu varieties.  No hassle of boiling tuvar dal, grinding, making tamarind pulp  etc.

I tried this masala as my son is staying as a bachelor and it is easy for the maid  to cook the sambhar without any hassle.

Always make in small quantities and store it for retaining the flavour.

POMEGRANATE RAITA l DALIMB RAITA l MATHULANGA RAITA

Raita is a yoghurt based dish with any kind of raw vegetables like onion, carrot, beetroot, cucumber, tomato and fruits like apple, pineapple, pomegranate etc. are added to it.

It is served along with any kind of rice varieties like pulao, jeera rice, upma etc.

Today I made this raita to serve it along with Achari Upma.

ACHARI UPMA, PICKLE FLAVOURED UPMA

Upma is a Breakfast item made in Southern States.  It is served along with sambhar, chutney or as it is.  In Maharashtra, it is called uppittu and served with thin sev, kanda and lime.  The texture is little semi solid form.  I love the combination of Upma and Choley.

This idea came to my mind because I used to eat it with any kind of pickle.  Since I had freshly made mango pickle, I thought I will add this to upma and make it.

  Let us look at the recipe:

KOTHIMBIR VADI

Kothimbir vadi is a Snack item made with gram flour and coriander leaves.  This is a Maharashtrian special dish which can be served steamed, shallow fried and deep fried.  All these methods tastes so good and any time you can have this.

Different people make it in a different way like some people add sesame seeds, some adds roasted peanuts.  Some don't add rice flour, some adds rava in case the besan is very smooth.  Normally, the Jada besan is used.

Let us look at the recipe now:

 

Kothimbir vadi (steamed, shallow fried and deep fried)