APPLE SUBZI

Apple subzi is very easy to make and tasty along with the phulka, roti.  You can make it dry or with gravy too.  The apple which I bought had a bit sour taste, no one dared to eat that.  So I thought of making subzi out of it and liked by all.  

I have also  shared  apple pickle  recipe with  simpleindianrecipes.com  before I started my blog.  See other pickle recipes in Pickle recipes in my blog. see the apple methi sprouts pickle.

Every day it is a question mark what to prepare as accompaniment for Roti.  Since I was the only person to eat as others opted for rice variety, I thought of making this simple and easy subzi which was awesome.  

Let us look at the recipe now:

MALVANI WADE ll KOMBDI VADE ll HOW TO MAKE KOMBDI VADE

Kombdi vade is the speciality of Malvan.  This vade or puri is served along with  spicy chicken curry.  Malvani cuisine is famous in Konkan region of Maharashtra and Goa and some northern parts of West Karnataka.  Although Malvani cuisine is predominatly non vegetarian, there are many vegetarian delicacies too.  Malvan is a ton in the Sindhudurg district on the wet coast of Maharashtra.

This dish can be served along with a cup of tea also as I did it yesterday.  Since we are vegetarian, I had some choley with me and served along with it.

After browsing the net and discussion with various friends of mine how to make the Malvani Vade, I came to know that everybody got their own version and style of making it.  So I made according to my style, though I got the original recipe from Pratibha aunty.  

I am giving the original recipe as well as my own version.  Though the ingredients are roasted, powdered and then the vade is made, I used the  raw ingredients.

MOONG OATS CREPE

Moong oats crepe  batter can be made within 45 minutes and the crepes can be made immediately.  No need to ferment the batter.  It is tasty and healthy too.  Those who cannot consume rice and urid dal, this is an alternate recipe for them. 

We can also make the crepe without oats.  this can be served with any kind of chutney, sambar, sauce and must serve hot.

We can also stuff them with potato masala or szechuan  masala.

CHUKKU KAPPI, GINGER COFFEE

Chukku kappi or ginger coffee is a speciality of Kerala.  Normally, when we are down with cold and fever, my mother used to make this.  

Instead of using the sugar and normal jaggery, we use karuppatti or palm jaggery or panamchakkara it is known as and the taste is quite different.

Since I was having bit cold and head ache, I thought of making it early in the morning instead of having my normal black tea or green tea.  

MYSORE MASALA DOSA

Mysore masala dosa is prepared with the red chutney  and potato masala spread on it  and served hot with chutney and sambar.

It is almost same like the normal masala dosa but added chutney is the only difference.  

This mouth watering dosa, served hot with sambar and chutney is heavenly if you are a lover of South Indian breakfast.

SUBZ HARA MASALA

From the name itself, you can make out that the vegetables are cooked in green gravy.  subz means vegetables and hara masala means green masala or gravy.  Almost every day, you land up making the subzis in tomato onion based gravy so sometimes a change to the green gravy is always welcome.  the main ingredient in the masala being the coriander leaves which is good for the people who are suffering from diabetic.



Now let us look at the recipe now:

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.

WHEAT FLOUR SEVAI

Sevai, string hopper, idiyappam it is known as is my favourite dish with morukootan.  You can also serve this with chutney and sambar.

When I had made the sevai with brown bread, a friend of mine requested me to try with wheat flour.  I really took the pain to make it with wheat flour and it was very tasty.

Here I am sharing with you all the recipe as it is very easy to make and healthy too.  Iam little lazy to write about the dish ofcourse with less time to spare in my hand hence you must have observed that I am straight away coming to the recipe always.

LAUKI PEEL VATHAL

Monsoon is fast approaching before that you can try this vathal.  We used to make the vathal with Ash gourd peel also.  Very easy and tasty with sambar, rasam, dal rice.  Normally, we throw away the peel of lauki.  As it is edible, while preparing subzi also we can make use of it, but most of the people prefer to peel off the same.

Since I had peeled of one full lauki, I tried this vathal and liked by everyone at home.

WHEAT GUGRI

Gugri means sundal, usali.  Recently, one of my neighbour, a Marwadi Jain gave me a plate of Wheat and Black chana prepared and said that it is called Gugri.  When I looked at the dish, I felt the same like our sundal.  Then I searched on the net and came to know that it is one and the same.  Only thing that she had prepared  bit mushy.

Then I thought of making the same only with the wheat as we always prepare the sundal with black chana, kabuli chana, horse gram, chana dal etc.