MIRCHI KA RAITA

Mirchi ka raita is prepared with the large green chilli or bharwan mirch it is known as.  We can make nice bhajias out of this stuffed with potato masala.

When I saw the fresh green chilli with the veg vendor, I could not resist myself from buying this.  However, I made it with only one chilli and rest, i used for bhajias.  This goes well with rice as well as parathas.  I had made green peas paratha and served with it.

VAZHATHANDU BHAJIA, BANANA STEM BHAJIA

BANANA STEM OR VAZHATHANDU BHAJJI OR BHAJIA IS QUITE TASTY.  IT CAN BE SERVED AS AN EVENING SNACK.

FEW BENEFITS ARE GIVEN BELOW;

Health benefits of the juice:  Apart from helping to remove the stones from gall bladder, it also helps in reducing the weight, hyper acidity, people who are suffering from constipation, for diabetic patients and effective fro treating urinary tract infections.

Since it is bit time consuming to clean and cut the same, you can cut and store the same in fridge by putting it in the butter milk.  But I recommend always use fresh ones.

Banana stem has got many health benefits, the most important one is to prevent the kidney stone.  If you take juice of the same in the empty stomach, you will be relieved from the trouble of kidney stone.

We can make various dishes out of this.  Since so many days, I wanted to make bhajia out of this.  recently I made sabudana banana stem vada.  we can make poriyal,pachadi, raita etc. out of this.  We also use this for making killu karuvadam.

video is already uploaded. Link is Vazhathandu Bhajia

 banana stem sambhar, banana stem chutney,  banana stem kofta kadhi, banana stem kofta sambhar, banana stem thoran

POUSHTIK DHIRDE

Dhirde is a traditional Maharashtrian dish and everyone will love this as its an  amazing  dish from tava to the plate. Though it is a popular dish in the region, you cannot find them on the menus in a hotel.

Normally, it is made with the gram flour but you can replace it with any other flour.  I have made it in a more healthier way than the original dish.  It can be served with plain yoghurt, thecha, tomato sauce spicy pudina chutney.  If you are making it with rice flour, can be served with sambhar too.  I prefer to have it with chunda.

METHI AJWAIN KALA JEERA POWDER

Methi ajwain kala jeera powder is an age old family medicinal value powder which my grandmother used to make.  we can add dry ginger powder also in it which helps in digestion.  Apart from this, it also helps in bowel movement, keeping cholesterol and blood sugar levels under control and also effective in reducing joint pains.

There is a need always that an elderly person should be at home to remind you about all these valuable information and recipes to revive.  Now a days in the busy life, we always run to the doctor and whatever the medicines they give, consume it without realising the side effect of it.

This powder should be consumed with warm water.  You can also mix it with butter milk or  a handful of rice with ghee and bit salt, mix it and eat it.

One of my friend who also suggested me to consume this to get relief from  my back and knee pain as she is benefitted with this powder.  hence I am sharing with you all the Patti Vaidyam (grandma's treatment) so that you all can also be benefitted with it.

DILL LEAVES KADHI

Dill leaves are good for health as it  helps to cure various diseases.  Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps amps), anti flatulent, stimulates lactation (removal of gases), anti spasmodic (prevents crgalactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium.

Once in a week, do add this wonderful greens in your diet.  The smell of the leaves may not be liked by you at first, but, over a period of time, you will definitely love this.

In the beginning when my neighbour brought the subzi, I did not like the smell of it.  She insisted me to eat the subzi as it will help in reducing the gas and stomach related issues.  Hence I tried and it was bit difficult for me to eat the same but after finishing the subzi, I said, yes I will definitely add this to my diet once in a week.

I made various dishes out of it and the links are given below.  Today I tried making kadhi with it and was awesome with rice and papad.  I made a pachadi also out of it. shall share the recipe soon.

CORIANDER STEM, CURRY LEAVES, CAPSICUM SOUP (THREE "C" SOUP)

Since winter has started, I prefer to have soups atleast one time in a day preferably in the night as we got time to relish the hot soup.

Today I tried the soup with coriander stem, curry leaves and capsicum.  While I was cleaning the coriander, big big  fresh stems were there  and I did not felt like throwing the same in the dustbin.  The curry leaves were also fresh.  I was bit uneasy with cough and cold and wanted to have something hot, I thought of making soup.

The health benefit link is given below with each main ingredient which I would like you to go through for the maximum benefit of it.

Normally, we never bother to make use of the stem, curry leaves which are thrown.  But it has got tremendous health benefits.

Hence enjoy this and think twice before throwing the same.

CHIKOO PICKLE, SWEET, SOUR AND SPICY

Since so  many days, I want to try this but could not make it.  Today, I thought I will do it because I had some nice chikoos with me.  This pickle is no oil pickle hence have to consume it as early as possible.

I made this pickle sweet, sour and spicy because chikoo is sweet.

KUTHIRAVALI FLOUR DOSA

Dosas are loved by all specially when it is served from tava to the plate.   The kuthiravali flour, I bought from the shop ready made and used to make dosa like the way we may rava dosa.  It was nice with chutney and sambar. kuthiravali dosa

You can also buy the millet and grind for making idli and dosa.

DILL LEAVES DHOKLA

The flavour of suva bhaji or dill leaves is amazing.  All will not like it at first sight but once you start tasting the same, you will definitely add the same in your weekly dish.  One of my neighbour gave me the subzi for the first time and I was bit reluctant to eat.  She told me it is good for my acidity and gas problem, I dared to eat it and really liked it.  Since then, I make it atleast once in a week for myself (all other members of the family says no to it).

It is one of the subzi I make for ganpati without fail on the second day.

CHEMBU PARATHA

colacasia, chembu, arbi or taro root it is known as normally we put in sambhar or make subzi out of it.  We can fry them also to make chips out of it.  I tried paratha  and it came out well.  I am sharing the delicious paratha with you all so that you can also try this for a change.