TOMATO CHUTNEY

Chutney goes well with dosa, idli and sometimes with rice and dal too.  This tomato chutney made with tomato, onion, fried chana dal etc.  is one which goes with everything.  Very simple and easy to make.  I have posted varieites of chutneys which can be viewed in my blog.

Tomato Chutney

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.

BREAD DOSA

Dosa with sambar and chutney anytime you serve is liked by everyone.  Varieties of dosas are made.  Here I have tried with left over bread and the sides of the bread with some semolina and came out very well.  It is an instant dosa which can be made very easily for unexpected guests.  If you add palak puree in it, you can  make it as Palak dosa.

INSTANT AMLA SWEET CHUTNEY

Amla is the rich source of Vitamin C.  During the season, I make lot of gooseberry pickle, gooseberry rice,out of it.  I love the gooseberry chutney too.  Today's special is  instant sweet chutney out of it.  This is my 400th post.  I thought of posting a sweet dish but without realising it, I posted the jackfruit jam and jackfruit kheer before this.  Any way, life is mixture of sorrows, happiness and the food is also sweet, sour and spicy.

JACKFRUIT KHEER, CHAKKA PRADHAMAN, JACKFRUIT PAYASAM

Jackfruit kheer, jackfruit payasam, chakka pradhaman whatever you call is a very delicious kheer made out of jackfruit, jaggery and coconut milk with fried coconut bits in it adds flavour to it.  We can make jackfruit jam and preserve it.  whenever we want, we can make pradhaman out of it.  It is a part of occasion, feast in Kerala as jackfruit is available in abundance.  Here I have made the kheer with only 3 pcs of jackfruit which will suffice only for one person.

JACKFRUIT JAM, CHAKKA VARATTI

Jack fruit jam is made and preserved in fridge during the season.  It is quite a hectic job to make this as it will splash around all over when you are making in bulk.  Still the effort is work as the jam is very delicious.  The same can be served with adai, as a bread spread and can make kheer (pradhaman ), elai appam etc.  out of it. Jackfruit kheer or chakka pradhaman is a famous payasam of Kerala.

Here I am giving you a recipe of very very small quantity

JACKFRUIT SEED SUBZI

Jackfruit is liked by everyone.  We can make various dishes out of jackfruit. I have already posted kathal-kofta-curry The chips made out of this is also very tasty to  munch with a cup of tea or coffee.  See the post  jack fruit seed chips.  We can fry the seeds, make kheer, subzi etc.    Here I am presenting the subzi recipe for you.

AMLA SHARBAT, AVLA SHARBAT, NELLIKKAI SHARBAT, GOOSBERRY SHARBAT

During the season of Amla, I made pickles and candies.  I have also posted gooseberry chutney, gooseberyy pickle, gooseberry rice etc.  After making candies, the balance sugar syrup was  used to make amla sharbat as I do not want to waste the same.  I also added some syrup to the pickle and have kept it.

Amla contains vitamin C and is good for diabetic people.  One amla taken every day is very helpful.

IDICHU PIZHINJA PAYASAM, CHADHACHADAYAM, RICE KHEER WITH COCONUT MILK

This kheer or payasam is very special during Shasta preeti.  Shasta preeti is conducted in praise of Lord Ayyappa  during the Sabarimala season.  The pilgrimage begins in the month of November and ends in January.   Mandala pooja and Makaravilakku are the main events during the piligrims.   The Makarajyoti coincide with Makar Sankrant.   

The blend of coconut milk with rice and jaggery  is mouth watering and one cannot forget the taste of it.  I love this kheer as it has got a very special aroma comes in especially when it is made during the pooja.

I always prefer to make the same with fresh coconut milk, but due to lack of time to go through the tedious process involved in it, I use the short cut i.e. prefer to use the store bought ones. 

WOOD APPLE JUICE

As I have already prepared three dishes like wood apple chutney, wood apple pachadi and wood apple rice,  out of one wood apple by dividing into four portions, the fourth post is  juice.  After preparing the three items, i did not get time to try this hence had kept the pulp in the fridge.  When my neighbour came, I asked her whether she would like to taste it, she agreed.  I had some water in a bottle in the fridge so prepared it and was awesome.