AMLA SHEPU SUBZI

Amla and shepoo both are having medicinal values and good for health.  Both are good for diabetic people.  Having calcium in it, good for bones, helps in digestion.  dill leaves helps in curing the gas problems.

We must add both these main ingredients in our daily diet atleast 3-4 days in a week.  Since amla has got a different kind of taste, and dill leaves are having a peculiar taste, both blended together makes a very nice subzi and can be served as a side dish.

IDLI BHEL

Idli bhel can be made as a chaat  item.  I had prepared dahi  idli chaat, idli fry, idli upma, idli chole chaat with left over idlis and the bhel is another  interesting chaat  item which everyone will enjoy specially children. 

You are always having the simple ingredients at home so it is not a big issue to prepare this dish.

IDLI CHOLEY CHAAT

Chaat recipes are Mumbai's street food and is loved by all.  the Pani puri, dahi puri, ragada pattice etc. etc. the list goes on.  

What about making one at home with left over items.  Seems interesting right.  Yes, it is interesting and yummy too. 

I had some idlis and left over choley in my fridge.  If I serve the same items second time, no one is going to eat it.  Hence I decided to make it a twist and made them to eat which was a hit and was asked for the second serve but unfortunately could not as both the items got over.

Yes, I am talking about idli choley chaat which was a hit in my home and demanded to make it again next day.  The fried idli mixed with choley, onion and tomatoes with the chutneys vow! experience yourself.

idli choley chaat

SHEV PAV

Shev pav is made with the normal Laadi pav we get for pav bhaji.  spicy potato masala is filled in the pav, generous amount of shev with sweet chutney and chopped coriander leaves.  It is yummy as a snack or breakfast whatever.  The aim is to fill your stomach with tasty, sumptuous item.

Hungry kyaa?  make this and enjoy.

shev pav

PALAK VADA

Palak vada or spinach vada or keerai vada is made with the urid dal batter and the palak nicely chopped and added to it.  If you want, can add bits of coconut, chopped green chillies, curry leaves etc.  You will need medu vada batter for this.

You can serve it with chutney, sambar, rasam  and sauce too.  Normally palak and curd goes well hence you can serve it as dahi vada too with sweet and green chutney.  Add some chopped onions, becomes masala vada.

Any kind of vada you serve hot with chutney, sambar, rasam etc. is welcomed in our house.  Another method of making it is that you can mix the spinach with dal vada  (parippu vada) mix.

Palak vada

KARELA ADAI

When I say karela adai, you must be thinking what is this? did not get any other items to make?  That was the expression of my husband when I served him this.  Though he made that expression, he was happy to eat that along with spicy chutney (though he does not eat much spicy food).

Karela or bitter gourd is having many medicinal values hence atleast once in a week must include in our diet.  The juice is given in empty stomach for diabetic people.  I love all the karela variety dishes so it is a must dish in a week for me.

Coming back to making adai, it is a simple preparation with the adai mavu (adai batter - rice and lentil mix).

karela adai: you tube

karela adai, bitter gourd adai

RADISH CHUTNEY

Radish, is  always part of  salad.  It is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple   and in terms of shape, it can be long  or round. They are eaten raw, cooked or pickled.  It helps in curing various diseases.  They are detoxifiers and rich in vitamin C, folic. 

Normally, I used to make subzi along with the greens but my children never used to touch it as they do not like the smell of it.  The only way I can make them eat this is making paratha as they love paratha and do not bother about that I have put in it.  Recently, I made radish bhajia which was awesome.

Coming back to the chutney, it is very easy to make and tasty too.  Can be served with idli, dosa and rice too. ( I prefer).

Let us look at the recipe now:

DAHI IDLI CHAAT

Chaat item is loved by everyone. especially the road side one.  Ungly chaat chaat ke sab khatein hai. that tasty it is.  We can also make the same at home tasty like that.

Basically, the idli chaat is a left over recipe.  If u are calorie conscious, can just fry the idli with little oil in a kadai or deep fry the idli.

The dahi idli chaat we had in Alibaugh was very very tasty.  Though I had made it earlier, could not post the same somehow.  Now after tasting the same at Alibaugh, I decided to prepare the same, click it and post it.  This very simple and easy dish, you all will enjoy.

Dahi idli chaat

FRUIT CHUTNEY

Like other chutneys, fruit chutney also goes well with idli, dosa.   Apart from eating fruits as it is and making juices, salads etc.  out of it, we can also make use of them for the preparation of chutney.   Today, I made the chutney with pomegranate and papaya and was really tasty with idli. It has become a habit for us to have anything and everything with liquid subzi or chutney hence compulsorily, I have to make something. Every time to make make something without coconut is really a difficult task.  Still I manage with something or the other and this chutney was invented by me today which I am sharing with you all.  Hope you will also like this.  This is my kind of version and there is another version of making this sweet chutney with fruits, tomato etc. which shall be posted soon.

JACKFRUIT SEED CUTLET

 

Season of Jackfruit will get over once the monsoon starts.  After the rain, it will not be as tasty as the one we get during the summer.  Now grab the opportunity to make the seasonal dishes before the monsoon starts.

Today, I prepared jack fruit seed cutlets which was very tasty.  The seeds are naturally sweet little bit and the cutlet was awesome.  We can use the seeds for making chips  (jack fruit seed  chips) and subzi too.  I had some seeds with me which I used for making the cutlet.

Let us look at the recipe now:   watch youtube:  jack fruit seed cutlet

MANGO LASSI

The season of mango started. My blog was born on 5th May 2013 with the recipe of Mango Milk shake.  Since then, I have posted varieties of mango recipes and have posted more than 500 recipes.  The support and best wishes of viewers very warm and helpful for me to grow and I am very much thankful to each one of you.

Few of mango recipes posts link is given below for you to enjoy recipes of King of Fruit.

  Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,     mango shrikhand, mango katli,  mango lassi,  mango rasam, mambazha rasakalan,a South Indian curry,  are in the menu.  My favourite is aamras and poori.  Recently I made Mishti Doi.  One cup of Mishti Doi was left over and I took the chance of adding mango pulp in it along with some more fresh curd and it was awesome.

You can make mango lassi with the normal curd, sugar, milk  and mango pulp.  Since my daughter likes to have it in the earthern pot, I poured the same for her in this.

STUFFED CHILLI BHAJIA

Since so many days I wanted to post this recipe but some how I could not do it.  My son is very fond of chilli bhaji, as soon as I make it, the plate will be empty.  So I never got a chance to click the photographs and posting the recipe got delayed for want of photograph.

The chillies were lying in the fridge since past one week and yesterday night only, I could make this and clicked the photographs.

After making the same, I also got the chance to click the photograph but also taste it leisurely and I loved it.  The potato filling which I made was awesome as per my judges.

For making this bhajia, we need bhavnagiri mirchi.   The stuffing has to be perfect for the taste of this bhajia and with sweet, green chutney, curd with little sugar, chaat masala, roasted cumin powder makes this more tasty.

 with sev, and chutneys

with sace

KODUKAPULI PICKLE, MANILA TAMARIND PICKLE, SWEET TAMARIND PICKLE

Here I am with another recipe of Kodukapuli.  This is the season of pickles and people make varieties of pickles in the summer season.   Though sweet tamarind has got a bland taste, with tamarind pulp, chilli powder and jaggery, this pickle tastes awesome.

Kodukapuli pickle

enjoy the kodukapuli curry and kodukapuli chutney, thogayal too

KODUKAPULI THOGAYAL, CHUTNEY, MANILA TAMARIND THOGAYAL, CHUTNEY

I have already posted  kodukapuli curry, sweet tamarind curry, chinch curry, manila tamarind curry recently. Kodukapuli thogayal or chutney is made with kodukapuli.  During summer season you get plenty of this in the market, the local vendors selling it.  I happened to the market yesterday and bought  it with a plan to make pickle and thogayal out of it as I had already posted the curry recipe recently.  Today I made chutney, thogayal out of it and was liked by everyone.  This is the season we can purchase the kodukapuli and I loved it.  Though it has got a bland taste, with the dal and coconut, it tastes awesome and can be served with dal rice, curd rice and with roti too.

Kodukapuli thogayal, chutney

kodukapuli pickle

SWEET TAMARIND CURRY, CHINCH CURRY, KODUKAPULI CURRY

Locally known as Chinch, it is called Guamachil, Manila Tamarind, Kodukkai Puli/Kodi-kai-puli, Sweet Tamarind, Thai-Sweet Tamarind, Madras Thorn, Monkey Pod, Jungle Jilebi, Bilayati Imli, Seema Chintakayalu (Foreign Tamarind), Kona Puliyankai (Twisted Tamarind).

It is not so - common fruit in market.  Is often sold by vendors going around  streets and in front of school, or in the prime markets where the local vendors sell it.

During our school days, we have seen it hanging on the tree which was looking so beautiful but never ventured to find out what exactly it is.  \

Recently, when I went to Jambli Naka, I happened to see this and checked with the lady who was selling this what is the use of it.  She said it is just to be eaten like that.  I bought it only  for Rs.10/- since I never tasted it.  I opened the pods and found some whitish thick pulp in it with black seeds.  The seeds had the resemblance of the normal tamarind seeds.

The pods contain a thick, sweetish, acidic pulp that is eaten raw or made into a drink similar to lemonade.  The plants can be seen on highways and plenty near Powai lake route.

When I get something new, if it is edible, I always try some cuisines with it.  I made salad, a curry with radish and a drink out of it. shall upload one by one.

RAJ KACHORI

Raj kachori is a chaat item which can be enjoyed with the sweet chutney, green chutney, curd, boiled sprouted moong or chana, boiled potatoes etc.  To top it with fine sev, pomegranate and chopped green coriander leaves.  One of my colleague brought this items in the office for celebrating his birthday and I loved it.  Since then, I wanted to make it and tried twice and failed as the kachori was not puffing  properly and becoming crisp. Third time I succeeded and served the same to my judges and neighbours and it was awesome.  Though I had made it just two days before my wedding anniversary as I wanted to serve them  for my guests, clicked photographs and completely forgotten about it.  Yesterday, again I  was told by my friends to make it for the get together today, then I remembered decorating this with pomegranate, sev, coriander leaves and the rich look of it, I remembered clicking the photographs.  So after making  a lot of kachoris today for the get together, I thought of shooting it and uploading the video too.

Raj kachori

watch the video onYoutube: raj kachori a  raj kachori b  raj kachori c  raj kachori d  raj kachori e

RAGADA PATTICE

Ragada pattice is a famous Mumbai Chaat dish.  Whenever you eat paani puri, dahi puri, bhel etc. this item is also available in the stall  with the masalas in it topped with tomato, onion, the puris or sev etc. which is mouth watering. The  It is made out of aloo pattice and the gravy is made with  white watana (dried white peas).  It is a nice snack item in the evening you can serve hot.

Ragada pattice

GREEN GRAM DOSA, PESARATTU

Green Moong dosa or Pesarattu, it is known as,  is an Andhra cuisine.  It is made normally for breakfast. A healthy and wholesome breakfast with ginger chutney or with jaggery is quite filling.      See the video on YouTube:  http://youtu.be/LxGuA1ruov8

 Green gram is rich in Vitamin A, B, C and E and also in many minerals including iron, calcium, and potassium. Not to forget it is a powerful source of vegetarian protein.   It is considered a healthy weight loss food as it is a low fat food rich in proteins and fibre. It curbs cravings and keep us full for a long time. It detoxifies the body and benefits the metabolism as well as immune system.   It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improves the flexibility of arteries and veins. It also regulates the blood pressure.

Sprouts can be added to salad.  we can make chundal sweet and savoury out of this.

METHI PARATHA

Methi or Fenugreek has got medicinal properties.  The leaves, seeds are very useful in cooking.  Though it has a bitter taste, one must include the same in our diet regularly as it can cure various diseases.

Methi leaves have bitter taste but when it is blended with the masalas and the wheat flour, the thepla or parathas tastes so good.  Especially when you eat this very hot i.e. directly from tava to the plate, it is yummy and can be relished without any accompaniments.

It can be served for breakfast, lunch or dinner.  It is a travel handy food too.

Methi  helps  to reduce cholesterol level, lowers the risk of heart attack.  It is an excellent source of potassium which counters the action of sodium to help control heart rate and blood pressure.  It also controls diabetes, aids digestion, cure acid reflux or heartburn, prevents colon cancer etc.  My mother in law used to give us fenugreek seeds soaked in butter milk for stomach related issues. 

I have already posted health-benefits-of-methi-leaves,  jowar-methi-thepla-sorghum-methi-thepla, methi-soup, methi-mutter-malai, methi-thepla-fenugreek-leaves-thepla, methi-poori,  tender-methi-leaves-subzi,  methi-pumpkin-puri etc. do have a look at it, prepare and post your comments.  your comments are very important to me for growing my blog in a better way.

PALAK DOSA

Green leafy vegetables are always good for health.  Palak or spinach has abundance of Vitamin K & A,  B2, B 6  & C, mangesium, potassium iron (folate), calcium.  It is also a rich source of protein, phosphours and Vitamin E, zinc, dietary fiber, copper and omega 3 fatty acids.  Less calories, fat free, cholesterol free hence need not worry about putting up flab around your tummy.  

I prepared today, Palak dosa for breakfast.  I was totally exhausted and tired so I could not think of making any elaborate dish for the breakfast.  Had 4-5 bread pieces so made dosa out of it.  I have already posted bread dosa and taken most of the ingredients from that plus the blanched palak leaves.