BACHELOR'S / BACHELORETTE TIPS Part I

Since children are going out of their own home and settle down for jobs in another parts of the world, they find it difficult to get the food they want.  If they have the willingness to cook on their own, it is always good.

Hence I thought of pen down whatever comes in my mind called BACHELORS TIP of course, it is useful for the working women and housewives  too.

I shall be updating it on a day to day basis or on weekly basis as and when I get time since I am also a working woman.  Hence you are requested to go through this link and update yourself.

You are always welcome to post your queries if you have and wants to know anything please do e mail me at rajirk22111989@gmail.com or post your comments  in the comment column of the blog.  Though I am not a Catering qualified Chef to give you the exact reasons and comments and tips, to some extent these tips are useful as the experience taught me to follow and the guidance from my parents and my mother in law.  Of course, friends and neighbours are also part of it.

Youtube channel:


19.03.2014

While boiling milk, first add little water  in the vessel and then pour the milk.  this will prevent the milk sticking to the bottom of the vessel..

17.03.2014.  Today is Holi an auspicious day and am starting the TIPS for everyone.

Happy Holi, may GOD bless all of us to have a healthy, wealthy, peaceful  life in the years ahead.


TIPS:

ALWAYS KEEP MEASURING CUPS, SPOONS ETC WITH YOU WHICH IS HANDY FOR THE BACHELORS.

1) Always keep some TOMATO PASTE and TOMATO PUREE  in the freezer.  when you want to use it, take out from the freezer and keep it out to bring to the room temperature. It is always handy.

2)  Wash, pat dry and cut the vegetables and put in ziplock bag and store in fridge. this will ease your preparation of food.

3)  Always soak the dals in water for 15-30 minutes for easy cooking.

4)  Keep boiled potatoes in fridge if you intend to make the stuff within 2-3 days.  take out from fridge and put in hot water for 10 minutes and then peel off the skin.

5)  Look for cut vegetables, cleaned methi / palak/ chowli / lal math leaves  if you can get in the near by store.  Beans will not stay for more than two days.  always bring fresh these kind of veggies.

6)  Keep eggs in fridge.  Keep lime, curry leaves, coriander leaves.

7)  Keep 3G paste i.e. ginger, garlic, green chilli paste.  It is always handy.  this can be made and stored when you are having weekly off or you get store bought ones.  But preparing at home is always best.

8)  For peeling garlic, put them in water and peel.

9) While making dosa, it might stick to the pan.  what you do is apply little oil on the tava, preferably sesame seed oil and rub it with a cut potato or onion.  the cut portion should touch the tava.  and always make a small uttappa  first then start making the normal dosa.

10)  Keep the spatula in water.  whenever you try to remove the dosa from the tava, it will be easy.

11)  While preparing sticky vegetables viz. bhindi, arbi etc. add one teaspoon of rava, semolina, suji in the subji (dry vegetables).  it will not stick to each other.

12)  After cutting the brinjal/kathrikka/vazhuthalanga put them in salt/turmeric water to avoid discoloration.

13)  Banana flower, banana stem also can be put in butter milk/salt/turmeric water.

14)  To clean the cauliflower, put them in water with one teaspoon vinegar.  it will help in clearing the dirt if any in the florets and the worms in it. or you can put them in lukewarm water with salt.

15)  During summer season, always keep lime in fridge. can make lime juice which will help in rebuilding the energy.

16)  Butter milk is another source to quench your thirst.

16)  A tender coconut once in two days is always good to avoid de hydration.

17) Make curd at home.  Take milk in a bowl.  Put 1/4 to 1/2 tsp curd in it.  Pour it in a glass and back to the vessel.  Repeat the process two to three times.  Cover and Keep for setting.  Another tip is cover the vessel with another big vessel or you must be having an invitation card.  Keep that on top of the vessel and place the plate on top. The curd will set very nicely.

18)  Keep bread at home, sandwiches are easy to make provided you have cucumber, tomato, carrots, sandwich masala etc. at home.  if you do not have sandwich masala, just put little black salt and black pepper powder.

THANKS FOR VISITING THE BLOG.  FOLLOW BY E MAIL. EAT HEALTHY, STAY HEALTHY.

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MIX VEGETABLES CURRY WITH DAL

Bachelors are finding it very difficult when they settle down in some other parts of the world, once they leave home.  Some are smart enough to manage and some are not.  Food is a major issue for them.

The world has advanced to such an extent,  everything is a click away.  You get any information you want through internet. There are various sites and blogs to help you out to cook easily within a short span of time.

Hence I have decided to plan shoot videos, cook some easy dishes for them and upload on blog as well as on YouTube.  I hope they will definitely take advantage of these kind of blogs and YouTube and solve their problems and issues related with food.

mix veg curry with moongdal

NOMBU ADAI (SWEET)

Karadaiyan Nombu is a traditional fasting festival of the Tamil Brahmins in which the married women pray for the well being and long life of her husband. It is celebrated during the transition of Tamil months Maasi and Panguni. 

There is a story behind it.  Savithri brought back her husband from "Yama".  To celebrate this, she picked up some mud in the jungle and made the adai out of it.  the rice powder resembles the mud and the cow pea resembles the stones.   In short, it is followed by the women for the well being of her husband and long life.

This special dish during this festival made is called Nombu Adai. It is made in two ways one is sweet and aother savoury. Here is the savory version link:    nombu-uppu-adai-nombu-adai-savoury




Let us look at the recipe now:

NOMBU UPPU ADAI NOMBU ADAI (SAVOURY)

Karadaiyan Nombu is a traditional fasting festival observed by tamil brahmins. The married women pray for the well being and long life of their husband. It is celebrated during the transition of tamil months Maasi and Panguni. 

A sweet adai or vella adai is made for the neivedyam.  It is made out of rice flour and jaggery and steamed like idli.  It  is called the karadaiyan nombu adai.   Sweet adai, vella adai 

It can be made in savory too which can be served as evening snacks on normal days.  All the festival items are we make only during festivals and on normal days, we feel lazy to make it.  But certain items can be prepared for breakfast or for evening snacks.  This savory version I make it frequently like we make the uppu kozhukkatai which we make for Ganesh Festival.

Nombu adai, savory , uppu adai

Let us look at the recipe now:

THANDAI

Thandai is basically made with almonds, pistachios, milk and sugar.  This is a summer cooler and healthy too. It is associated with festivals viz. Mahashivaratri and Holi  and we used to gulp this chilled drink.  It is quite tasty especially when it is made with raw milk.   It is heavenly when the temperature soars and cools you down.

 My friend has shared this recipe with me which I am sharing with you all and am sure  will definitely like it.

Thandai

TENDER COCONUT KHEER (SECOND METHOD)

I have already posted one kind of tender coconut kheer or elaneer payasam.  This is another method of preparing this lovely kheer.  This kheer has to be served cold, the taste is yummy.

Sweet items are always liked by everyone. When natural things are added to the dish, it has got a different taste and value for it nutritionally.  This natural summer cooler and healthy elaneer added to the roasted rice flour, milk is very delicious and would be a unique dish for your party.

tender coconut kheer (second method)

POORAN POLI

Pooran poli  is a sweet bread made out of wheat flour, maida  for outer cover with  the stuffing of chana dal and jaggery.  It is basically a Maharashtrian dish and mostly are prepared during festivals especially for HOLI which is on 17th of March this year.

I love this dish and one of my colleague always used to bring this for me after the festival.  This can be served any time.  You can make the puran ahead and keep it in fridge.  whenever you want to make the poli, only have to prepare the dough.

Puran Poli

BANANA FLOWER RAITA

All parts of Banana Plant is useful for us.  The banana stem, flower, fruit are used for making various delicacies.  I have already posted the banana flower sambar.

Today, I made raita out of it and it was very delicious.  I wanted to eat rice today and do not want to make any dishes which are time consuming as I had planned to make the vada which has taken a lot of time in cleaning the flower.

Since Holi festival is on 17th March 2014, I had planned to upload  pooran poli and thandai  recipe hence settled down for the simple raita, rice and papad for the day.

I really enjoyed it.  Now it is your turn to enjoy this simple, healthy recipe.

banana flower raita, khel phoolachi raita, vazhapoo raita

ARBI GREEN PEAS TIKKI

Arbi green peas tikki is a snack item I made for the evening tea.  Instead of using potato, I used arbi and was liked by everyone.  For a change, you can avoid potato and enjoy this dish.  You can use this tikki for making ragada pattice too.

BANANA FLOWER VADA

Banana flower or banana blossom or khel phool or vazhapoo it is known as is useful to make various dishes.  One of the dish is the vada which is made for the evening snacks.

Since so many days, I am planning to make this but got the chance only to make it today.  With one flower, I made vada, sambar and raita today.

You can watch the Youtube of making vada out of banana blossom:banana flower vada 2,  banana flower vada 1

banana flower vada, vazhapoo vada, khel phoolachi vada

FRUIT CUSTARD

Summer has started and everyone will be interested in drinking something cold, eating some desserts chilled.  I have already posted the tender coconut falooda, tender coconut payasam,  as a summer cooler.  Here is the favourite fruit custard of my children especially my son.

It is basically made with  milk and cut fruits are added to it to make it.  It is a healthy dessert after dinner or lunch.  one bowl ful is sufficient enough to fill your stomach if you do not wish to eat any other thing.

Fruit custard

MAKAI PALAK, SWEET CORN PALAK, SPINACH CORN SUBZI

Makai palak is a very tasty dish with hot roti, parantha, rice.  I love to eat with rice any kind of palak preparation.  The combination of sweet corn and palak makes this wonderful and will be liked by everyone as I have made it less spicy.  If you wish, can add more spices according to your requirement.  Palak has abundance of Vitamin K, A, magnesium, iron, calcium, Vitam K, A, C, B2, B6, C.  It is also a great source of protein, phosphorus, vitamin E, zin, dietary fiber and copper and omega 3 fatty acids.  It is less in calories, fat free and cholesterol free.  Also available in abundance.

makai palak, sweet corn palak, spinach corn subzi

ARBI VADA, COLACASIA VADA

I made arbi vada instead of making the normal batata vada.  Arbi dry subzi is a lovely side dish for sambar rice, curd rice, or dal rice and with roti too.  I was bored of eating the normal batata vada so thought of changing the routine thus this recipe was formed.

As usual you need the ingredients of normal batata vada with the exception of batata, use arbi.

arbi vada

watch on Youtube:  arbi vada 1   arbi vada 2

Let us look at the recipe now:

PAPAYA CURRY

Raw papya curry made with coconut milk and normal milk is a very good side dish for chapati, roti.  It can be served with plain rice too.

My children do not like this either raw or ripe.  I always make them to eat in some other form by making curry or juice or soup or salad etc. the things which are not eaten by them.  I also try with parthas.

Green papaya is a fruit with essential ntrients and enzymes to promote disgestive health.  When it ripesn, the enzyme levels declines hence it is picked when it is still green to retain the qualities.  It also contains vital nutrients viz. potassium, magnesium, vitamns A, C, E and B.  It actually improves digestion and the uptake of nutrients rasing enzyme levels and improve assimilation.  It aids in strengthening the body's natural immune system.

PARUPPU PRADHAMAN, MOONGDAL KHEER, YELLOW DAL PUDDING

Moongdal kheer is very easy to prepare and a nice sweet dish served during feasts or festivals.  Normally, the moongdal kanji is also known as paruppu kanji,  prepared during fast without adding  much sweet in it.  It can be prepared with sugar and milk and with jaggery and coconut milk.

Here I am presenting the second method i.e. with jaggery and coconut milk.  

COCONUT MILK, how to extraact coconut milk

Coconut milk is used for kheer or payasam which is made with jaggery or for sol kadhi or some curries. It is very easy to make.  I do not prefer the store bought ones as when we can make fresh, why to go for store bought ones.

Let us look at the recipe now:

Ingredients:

1 coconut grated.
1 cup of water

Method:

Put the coconut and water in blender and grind.  pass through the sieve to extract the milk.  this is the first thick milk.

Again put water  1-2 cups of water in it and extract the second milk and  repeat the process for the the third milk.  This is used for making kheer.

use it immediately for the curries or kheer or for sol kadhi.

Note:  when you choose the coconut for preparing coconut milk, should choose the paal thengai.  If you ask the coconut vendor, they will give you the exact one to be used.


 Link for making payasam or kheer with coconut milk:   jackfruit-kheer-chakka-pradhaman    idichu-pizhinja-payasam-chadhachadayam,   paruppu-pradhaman-moongdal-kheer

BEETROOT TOMATO SOUP

Beetroot tomato soup is made up of beetroot and tomato.  This soup is quite different from the normal soup we make as I wanted to make something and landed up in making the soup in a different way.  You can serve this hot or cold as you wish.

Now summer  has started, you can serve this cold.

Let us look at the recipe now:

TOMATO PUREE

I wanted to post this recipe when I made Beetroot, tomato saar.  But somehow could not make it.  Tomato puree can be made and kept in freezer.   Either you keep it in container or make cubes by putting them in ice tray and keep in ziplock bags.  One hour before making any dish, remove it from freezer to bring to room temperature.  I always used to keep tomato paste, tomato puree, ginger, garlic, and green chilli paste in fridge for a week as it is quite handy for me to make the dishes in the morning rush hour.

JEERA RICE

Jeera rice, cumin seed rice is favourite of my daughter.  She loves to eat with tomato, cucumber raita.  whenever we go to a new hotel, she always order hara bara kabab as starter, Jeera rice and raita.

It is an easy and simple rice preparation and everyone will love to eat it.  Watch Youtube: Jeera rice,  Jeera rice part 2

IVY GOURD PICKLE, THENLI PICKLE, DONDAKAYA PICKLE, KOVAKKA PICKLE

A special pickle made out of  vegetable viz. Ivy gourd or kovakkai or thenli for today being International Women's day,  apart from making the paal payasam, Beetroot soup, Dahiwale tomato.   

I am fond of pickles, espcially, Vadu Mangai.  Vadu Mangai recipe is already posted in simpleindianrecipes.com.  and the link is here.  Pickles can be stored for a long time if you make it in a proper way and handle the same carefully.  However, it is not much good if you consider health issues hence better to consume the same very rarely.

Ivy gourd pickle is very easy to make and we all loved it.  We can make Ivy gourd kootu, dry subzi, poriyal and with black chana.  Watch on Youtube: ivy gourd pickle, thenli pickle

PAAL PAYASAM, RICE KHEER, MILK KHEER

Paal payasam or milk and rice kheer is the favourite dish of Lord Krishna.  Ambalapuzha Paal Payasam is famous in Kerala.  Last year when I went to Kerala,  I got a chance to visit the temple and was truly blessed to witness the abishekam of Lord Krishna.

Paal payasm is made with rice, milk and sugar and I just love it.  I always make the same with Mahananda Milk I prefer that because it tastes awesome.  When you reduce the milk the colour changes and the taste of the dish is also yummy.

In Kerala, a vessel called uruli, see the picture below, the kheer is made it in it.

Today is International Women's day. Co - incidentally, our friends and neighbours decided to host the Kitty Party today.  Hence I decided to make this kheer.  Although I have made this and clicked the photographs so many times, could not post it as I totally forgot about this.   Hence I thought I will post the same today.


Happy women's day.

Let us look at the recipe now.

GINGER, GARLIC, GREEN CHILLI PASTE, 3G PASTE ll BACHELOR'S TIPS #3

Ginger, garlic, green chilli paste  is an integral part of all Indian cuisines.  Those who are working can make their day easy by making and storing the same in fridge.  Although I prefer freshly made, due to lack of time, I make all these three pastes and tomato puree, tomato paste and store it in fridge which is quite handy early in the morning/evening while cooking.

It is handy especially for the bachelors cooking.

TENDER COCONUT FALOODA WITH VANILA ICE CREAM

Here is yet another post of summer cooler.  Tender coconut itself is cooling.  Added to that is sabja or known as basil seeds makes it more effective.

Today was my friend's son's birthday and we made this as a surprise for them.  It was liked by all and her sister specially told me to make it some other day as she could not have it with ice cream due to her sore throat.  She said she will come with her husband specially to have this.

It is very simple and easy to make.

Tender coconut falooda

CAULIFLOWER PICKLE

Pickles are part of the menu in Indian Cuisine.  Varieties of pickles are made by using various ingredients and style.  However, basically, it is made with chilli powder, mustard seeds, salt and oil.  Here is a variety with vegetables.  The rich nutrients flower vegetable is used for subzi, pav bhaji, for making bhajias etc.

Excellent source of vitamin C.  Vitamin C is a proven antioxidant helps fight against harmful free radicals, boosts immunity and prevents from infections and cancers.
It contains good amount of many Vital  B Complex group.  It is also a good source minerals such as manganese, copper, iron, calcium and potassium.

Apart from making bhaji, I have made pickles out of it and we all loved it.  Here I am sharing with you the recipe which is very simple, easy to make and can be made instantly.

Cauliflower pickle

TENDER COCONUT PAYASAM OR MILK SHAKE, ELANEER PAYASAM OR MILK SHAKE

My 450th Post.  unknowingly, it became a sweet, lovely summer cooler drink.  After posting only, I noticed it was my 450th post.

Thank you everyone who stood beside me to happen this blog and the lovely journey from 5th May 2013 onwards.  My sincere thanks to Madhura, Dahlia Twinkle & Kaveri Venkatesh, My son Krishnan Iyer, My nephew Shankar for inspiring me to create the blog.

I am loving it.  Ofcourse,  I cannot forget my husband, my daughter, my neighbours and my judges Rinku, Anjali, Trushma and my office colleagues and friends for tasting the dishes and their lovely comments, critics, advise etc.

Summer has started and the the heat is on.  Everyone wants cold drinks, be it lassi, butter milk  sugar cane juice, whatever it is.  But it should be healthy at the same time cooling the body.  We have natural resources to quench our thirst and cool the body.  tender coconut water is one of the best  summer cooler.  If added something extra to it, makes it yummy, healthy and tasty.

Yes, I am talking about tender coconut milk shake or payasam, elaneer payasam or milk shake.  No need to cook.  you can make it instantly and drink it with ice cubes or refrigerate it and serve cold.

Exams have started and it is a best drink for the children.  watch on Youtube: tender coconut payasam
tender-coconut-falooda-with-vanila-ice cream

Tender coconut payasam or milk shake, elaneer payasam or milk shake

BHAINGAN BHARTA

Bhaingan bhartha is made out of the purple colour big brinjal (egg plant) by roasting the same on the gas stove.  In the beginning I never used to like this dish as it had a peculiar smell.  But during our visit to Delhi, in one of our friend's house,we had this dish along with roti for lunch.  I could not make out  that it was bhaingan bharta.  It was made so tasty, even my husband who never used to like brinjal started eating this stuff.  After coming from Delhi, it used to be one dish compulsorily in our house every week.

Bhaingan bharta

AVIAL PARATHA

 Parthas are everybody's favourite.  You serve hot with a blob of butter on it or with dal makhani, curd, pickle or with chunda, muraba.  I love to eat it with pickle and curd.  I always make this for breakfast for my children.

I had some left overAvial with me and did not want to have the same the next day.  So thought of making paratha out of it and believe me it came out so well and tasty.  Similarly, you can make the parathas with left over dal, pav bhaji ki bhaji, baingan bartha etc.  It is a best out of waste item and can be enjoyed as it is with a cup of tea or coffee or with pickle and curd.  watch the Youtube: avial paratha

AVIAL

Avial is prepared with various kind of vegetables in coconut based gravy.  It is the speciality of Tamilians as well as Keralities.  During the feast, this is one of the main dish which is served.  By mixing up the vegetables, all the nutrients, fibers, vitamins and minerals are made available in one dish.

It is a very tasty main dish as well as side dish.  This can be served with rice, roti.

AVIAL

YOGHURT KADHI, DAHI KADHI

Dahi kadhi, yoghurt kadhi is prepared with yoghurt, dahi, thayir.   This is a special dish of Maharashtrian served as an appetizer or with  steamed rice, pulao etc.  I love to drink this hot whenever I get a chance.  The flavours of ginger, garlic and the onion in it gives a different taste to the kadhi.

APPLE, METHI SPROUTS PICKLE

I am a big fan of pickle.  The most liked one is vadu mangai with curd rice.  I always try my hand on pickle with vegetables or fruits or sprouts.   I have already made apple pickle.  Now I tried it with the methi sprouts  and apple which I had with me and it was awesome. It is very simple and easy to make.

You also enjoy making it and serve to your loved ones.

Apple methi sprouts pickle

CORIANDER GUN POWDER RICE, KOTHAMALLI POWDER RICE, KOTHAMALLI PODI SADAM

Coriander gun powder is a substitute for the normal gun powder for Idli, Dosa.  We have it normally with dal rice, curd rice.  I also have it along with curd for  Idli, Dosa.  I have already posted coriander rice  in the blog.  This rice is different from that one which is already posted and really tastes awesome.  Coriander gun powder is made with urid dal, fresh coriander leaves, red chilly etc.  watch on youtube: coriander gun powder rice

coriander gun powder rice

BRINJAL TAVA FRY

We make various dishes out of Brinjal.  Brinjal Goshtu, Brinjal black eyed bean curry , Brinjal bhajia etc.  Have you ever tasted brinjal fry.  It is awesome with chapatti and as a side dish for rice too.  I try something  in a different way when my children do not eat a particular subzi.  When this was made, no one could make out what was the dish and ate happily.  Now you also try and enjoy this dish with chapatti, rice etc.

SHALLOT CHUTNEY

Onion chutney can be made very quickly.  I had some shallots (sambar onion).  We used to make this spicy chutney for idli, dosa during our childhood and had forgotten about it since long.  When I saw the same in the basket, I thought of making it for Idli today.

shallot chutney

ARINELLIKKA PICKLE, STAR GOOSEBERRY PICKLE

Arinellikka or star gooseberry it is called,  bit sour in taste.   It does not become soft when it is ripe.  When it is ripe, it starts falling down from the branches.  During school days, we used to eat the same with salt and chilli powder like we eat the Guava, Peru,Amrud in Mumbai.  We also make pickle out of this and I love to eat it with rice and curd.   We can make chutney also out of this.   It is available during April-May & August - September.

star gooseberry pickle, arinellikka pickle

PARIPPU VADA, DAL VADA

Dal vada or parippu vada is made out of tuvar dal and chana dal.  we can serve this along with a cup of tea or coffee for evening snack.  This item is also served during feasts but can enjoy any time.  My children call it as  P VADA.


You can add onion also while making this vada, however, for festivals, we do not use onions.

It is a tea time snack normally.

LASOONI PARATHA

We all like parathas whether it is made out of aloo, methi or vegetables etc.  here is a simple and easy paratha can be served with hot cup of tea.  No need of any accompaniment, but if you wish, can be served with pickles, muramba, jam,  plain yoghurt or sweet

For making garlic bread, we are preparing the stuff of garlic, ginger and green chilli with butter.  the same masala,  I have incorporated in this.

LASOONI KHAKRA

Khakra can be served with hot cup of tea/coffee or with some dips, topped with some stuffs and eaten as Chaat viz. masala papad.  It is a crispy, dry, flat bread made by Gujaratis, can be stored for a longer period in airtight containers.  It is handy while travelling.  I have seen a family carrying this stuff in a big aluminium dubba.  That aunty was telling me, we are travelling for the last one month and this stuff is still intact.  So next time, when you plan travelling a long tour, you can make some of it and carry.

It can be made plain, or flavoured with lasoon, methi, paani puri masala, etc. according to your choice.

Here I am sharing with you lasooni khakra

SOYA BEAN DRY SUBZI

Soya bean dry subzi is made with soya beans, onion and masalas.  This can be served as a side dish for dal rice, sambar rice or for phulkas along with dal.  Though it is a healthy dish, i do not like much this some how still I prepare once in a month for the benefit of calcium.

SOYA BEAN VADA

Soya bean has got many nutritional values.  It is recommended to include in the diet specially for the ladies who have crossed 40 years of age and facing meno pause problems.    It is a good source of  calcicum, vitamins, minerals.  The vada is quite tasty and can be served as evening snacks with a cup of tea.

Soyabean vada

SOYA BEAN SUBZI (CHUNK)

Soya bean subzi is favourite of my son.  I personally do not like much though it is very good for health.  Soy is a complete protein and soyfoods are rich in vitamins and minerals including folate, potassium.  Soy foods are low in saturated and trans fats.   Recent research suggests that soy may also lowr risk of prostate, olon and breast cancers as well as osteoporosis and other bone halth problems.  Also alleviate hot flashes associated with menopause.  tofu made out of soya is good for heart and diabetic patients.

You can prepare the subzi with soya bean, soy  chunks and soy granules too.

Soya bean subzi

PANEER

Paneer is made out of milk.  It can be prepared at home very easily.  what you need is milk, vinegar or lime juice. Home made paneer is always good.  See the videos in YouTube:  Paneer 1,  Paneer 2   &  Paneer 3

PALAK PANEER

Palak paneer is a nice combination with phulkas, roti. It is a mild gravy subzi made out of paneer puree and fresh paneer.  I even prefer to eat with rice as I love palak/spinach  with rice and curd.  It is a very easy preparation with tomatoes, onion etc. Home made paneer is always good than the store bought one.   I have already uploaded in YouTube how to make (chowli leafy vegetable) keerai paneer subzi. Instead of chowli,  here  I have used paneer.

• Spinach is a rich source of vitamin A and reduces the risk of eye diseases, like night blindness, itching eyes and eye ulcers. Components like beta carotene, lutein, xanthenes and zeaxanthin act as strong antioxidants and protect the eyes from the harsh effects of UV rays, further lowering the chances of cataract formation and are all beneficial for maintaining overall good eyesight.
• Spinach is also rich in potassium and low in sodium. The former is known to lower the blood pressure while the latter is known for increasing it. Therefore, spinach, included in a regular diet brings the blood pressure down to normal levels. The amount of folate present in spinach also reduces hypertension, relaxes blood vessels and maintains a proper blood flow.

 Paneer is a good source of nutrients,protein and calcium which helps in building strong bones.

The combination of these two items make the dish very tasty and healthy.

Palak Paneer

PETHE KI KHEER

I never used to like sweet items in my childhood.  I was a fan of all spicy items and never used to leave a chance whenever I get it.  After my marriage, I started eating sweets little bit and now I crave for them immediately after my lunch or dinner.  My mother in law and my husband eats lots of sweets and she also makes a variety of sweets.  Staying with her more than 18 years, I have become crazy  now for sweets.

One of my friend who shared this recipe with me said that you taste this, will remember me for ever.  I had kept the Pethe in the fridge for a long time,somehow I could not make it.  Recently, I decided that I must finish it off with this recipe now.  Tell you it was fantastic.  Thanks to my dear friend for this lovely recipe.  It is very simple and easy to make.

You must be familiar with the Agra ki pethe.  Pethe is prepared with white pumpkin (ashgourd) and sugar. You can also use the matured white pumpkin for making the kheer if you cannot get the pethe.

Pethe ki Kheer

SPICY WHITE WATANA CURRY

Spicy white watana curry (white dried peas) is a good combination with roti, chapati etc.  It is a curry made like the other normal curries with black chana, kabuli chana etc.  We can also make ragada with this peas for ragada pattice.

watch youtube: spicy white watana curry 

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

DILL RICE, DILL PULAO, SUVA RICE, SUVA PULAO, SHEPUCHE BHAATH

I never used to like the smell of this herb/weed till such time one of my neighbour shared the subzi made out of this which I liked it.  Since then, I made it a point that atleast once in a month, I buy this.  Must tell   you that I am the only person who eat this subzi at home but I enjoy making this for myself and sharing with my office colleague.

Today, I was not in a mood to eat roti,  so I decided to make this pulao/rice for myself which was appreciated by my office colleagues.  Hope you all will enjoy this.

RASGULLA

Rasgulla, the famous bengali sweet made out of Chenna in sugar syrup,   is really awesome, specially when you are making at home.  It is very easy to prepare and can enjoy chilled.

The rasgulla originated in Odisha, it is also known by its original name, Khira mohana.  It is a traditional Oriya dish but gained popularity in Bengal and has become one of the most sought after sweets.

It is very easy to make and heavenly in taste.

THALIPEETH

Thalipeeth is a dish prepared  out of various flours made by Maharashtrians.  In South Indian style, you can say, Adai/dosa/uttappa.  The flours mixed with onion, coriander leaves and masalas prepared by pressing with the fingers and cooked on tava, served hot  with sauce, chutney or yoghurt.  It is quite filling, tasty and healthy too.  If you have some unexpected guests, this dish is quite handy provided if you have the flours in stock.

Thalipeeth

TOMATO APPLE PACHADI

Tomato Apple  Pachadi is made with tomatoe, apple and green chilli.  It is a nice combo with chapati, pulao and steamed  rice.  The apples which we recently purchased was not tasty at all and children refused to eat as it was not sweet.  Hence decided to make use of it in pachadi as I was late from office and had to make some gravy subzi for the roti very soon.    It was easy to make and tasty too.  I made it in two different ways  one with yoghurt and one without yoghurt.

TOMATO UPMA

Upma is made with suji/semolina/rava with or without vegetables.  Normally, it is served with chutney or sambar.  I love to eat it with choley.  It is a good combination.  I was bored of making the usual rava upma hence thought of trying out this way i.e with tomatoes.  The result was very good as everyone liked it.