TOMATO ONION RAVA DOSA

Was very bored to make breakfast because what to make that is a big question mark every day taking into consideration the health issues.  I had made tomato dosa with rice.  thought of trying with rava today and was really overjoyed with the result.

So I am taking you straight into the kitchen to enjoy this delicious dosa without boring you much.

watch youtube:  tomato onion rava dosa

CHOLE

Chole or chana masala it is called is made with kabuli chana.  A dish for Puri, chapati, Bhatura,  roti and also goes well with upma and love to eat with Upma.  Chole Bhatura is a famous combo and I tasted it in a different style at a restaurant at Andheri.  Awesome it was but could  not get the recipe. My son like to eat choley with puri.

choley

 watch youtube:  choley

BANANA BLOSSOM UTTAPPA, BANANA BLOSSOM ADAI

Banana blossom adai  or uttappa  is made with red puzhungal arisi (boiled brown rice) which is used for making idli and dosa in South side.  This adai is not with lentils like the normal adai we make.  It is a plain rice adai (we call it verum arisi adai means only with rice ), healthy, nutritious too along with banana flower.

banana flower uttappa

DOUGHNUTS l Cakes/Bakes

Today, my darling daughter made the doughnuts which was awesome,  as a beginner in the baking field.  She is more interested basically in making bakery products and today's recipe was too good to relish.

A very simple and easy recipe which anyone can make very easily.

AMABADICHE CHUTNEY, GONGURA THOGAYAL, GONGURA PICKLE

I have already posted Ambadi che dal or Gongura dal.  Now I am presenting the pickle, thogayal, chuntey you can give any name to it.  It can be served with roti, dal rice and with hot rice and ghee.

Gongura is a tropical plant that is edible as it is or cooked with lentils or with meat, chicken and shrimp as I learnt from a friend.  It is nutritious and rich in anti-oxidants too.  It really tastes good.  It is also good for diabetic and heart patients.    Because of the oxalic acid in sorrel leaves, it is not good for the people who are suffering from reheumatism, kidney or bladder stones.  You must try with little quantities always.  It has natural laxative properties that make consuming too much is a trial for the tummy.   It is a famous pickle of Andhra Pradesh.

Gongura pickle, chutney, thogayal

watch youtube:  ambadiche pickle, gongura pickle                                 ambadiche pickle, gongura pickle 

BASIL PARATHA

Hot parathas are liked by everyone with a blob of butter on top of it or with spicy mango pickle, curd, sauce etc.  Here I am presenting a healthy herb paratha which is known as basil or ram tulsi.  

Basil, Thai basil, sweet basis is a common name of the culinary herb Ocimum Basilicum.  Basil is originally native to India.  Depending on the species and cultivar, the leaves may taste somewhat like anis with a strong, pungent, often sweet smell.  It is also used in Ayurvedic medicines.  I used to put them in Kadha (Kashayam).  It is used at the last moment for culinary use to preserve the aroma.

It is a rich source of dietary fiber, vitamins and minerals viz. A, B, C, E & K, Calicum, iron, magnesium, manganese, phospherous, potassium, sodium and Zinc.   it provides a wide range of health benefits, from treating nausea to indigestion, diabetes, constipation, respiratory problems and so forth.

The seeds are collected and stored and used for making Falooda.  It is known as subja or tukamaria.

The paratha made out of this was really awesome when it is served hot with Sauce, Mango Pickle and Curd since the leaves were freshly picked from my balcony garden.

Basil leaves paratha

watch youtube: basil paratha

MAYALU SUBZI

Malabar spinach, Vallicheera in Malayalam, Mayalu in Marathi, Pui shaak in Bengali, Poi ni bhaji in Gujarati, basale soppu in Kannada, Valchi Bhaji in Konkani, Poi saaga in Oriya, Bachaali in Telugu and Kodip pasali in Tamil. is high in Vitamin A, Vitamin C, Iron and Calcium.  It is also a rich source of soluble fiber.  It is also mixed with Non veg items.  This vegetable is also used n Chinese cuisine. and used to thicken soups or stri fries with garlic and chilli peppers.

I used to see this leafy vegetable in the market but never bothered to buy it.  Yesterday, I thought of buying Mayalu as well as Gongura or Ambada it is known as.  I was really happy to have the dishes made out this and repented for not trying it earlier.

Mayalu subzi

another varieriety of mayalu subzi watch youtube

AMBADECHI BHAJI, GONGURA SUBZI, GONGURA DAL

Gongura or Ambada it is known as is available in summer.  There are 2 varieties of this one with white stem and other with red. White gongura has a bitte, mildly astringent and have an acidic taste but both of them tastes extremely good.    It is also known as Hibiscus cannabinus aka red sorrel leaves, roselle.  Gongura in Telugu, Pulicha keerai in Tamil, Ambad bhaji, ambada, ambadi in Hindi.

Gongura pickle/pachadi is a popular authentic Andhra recipe.  It is rich in iron, vitamins, folic acid and anti oxidants.  It is highly recommeded for sugar and heart patients to maintain their diet.

It can be made with red and green chillies.  Pickle/thogayal also can be made with this.  It has got a sour taste and the dal made with tuvar dal was excellent with chapati and rice too.

watch youtube: ambadechi bhaji, gongura subzi, gongura dal     ambadechi bhaji, gongura subzi, gongura dal

PEARS KICHADI, PEARS RAITA

Pears kichadi or raita you can call is a very simple dish which goes along with dosa, idli, chapti and rice too.  I had few pears with me which was too soft and over ripe.  I could not cut them so I decided to grate them and make simple dish out of it.

Pears are packed with dietary fiber, anti oxidants, minerals and vitamins which are necessary for good health.  They contain Vitamin C, copper, iron, potassium manganese and magnesium as well as B complex vitamins such as folates, riboflavin and pyridoxine (vitamin B 6).

Pears are also useful in treating colitis, chronic gallbladder disorders, arthritis and gout.

JANGRI PAYASAM, JANGRI KHEER

I had bought one pack of jangri for the New Year yesterday.  Looking at that in the fridge, as no one was eating ( health conscious), thinking what to do with it.  Thought of making kheer out of it.  Tell you it was awesome when served chilled.

Today is Vishu.  Make this kheer and enjoy.

So why are u waiting?  Let us go to the kitchen to try this.