RAW JACKFRUIT PUZHUKKU l TENDER JACKFRUIT PUZHUKKU l PHANAS KA CURRY l IDICHAKKA PUZHUKKU

Raw jackfruit, Tender Jackfruit,  Kacha Phanas, Kathal, Idichakka it is known as is used for preparing various dishes dry as well as gravy based.

In Kerala, the Chakka Puzhukku with raw jackfruit bulbs as well as Idichakka is famous and served with Kanji (Red rice porridge) or rice.  A teaspoon of ghee in the hot Kanji and the chakka puzhukku is awesome.  I also serve Vadu manga with it.

It is tasty and healthy too those who have the taste bud to relish this dish.

Let us look at the recipe now:

HOW TO MAKE DRY MANGO POWDER l AMCHUR POWDER l HOME MADE AMCHUR POWDER

Indian foods are flavoured with many spices which gives unique taste and flavour to the food.  The dry mango powder is sour in taste and added for tanginess in food.  You can use it instead of tamarind, lime because of the sour taste.

Usually, the dry mango powder is prepared with raw mangoes which should be white in colour inside the mango.  However, I brought the mango and the colour was yellow inside still I made it because it was very very sour.

LADY'S FINGHER SAMBHAR l BHINDI SAMBHAR l VENDAKKA SAMBHAR

 We can make various dishes with Lady's finger like Aloo Bhindi, Bhindi Masala, Fried Bhindi, Stuffed Bhindi and the list goes on.

Today, we are making a simple Sambhar  to serve along with Rice, Dosa, Idli, Rice Dumblings, Upma etc.

Let us look at the recipe now:

FENUGREEK SPROUTS UTTAPPAM, METHI SPROUTS UTTAPPAM, VENDAYA UTTAPPAM, ULUVA UTTAPPAM

Methi sprouts are good for health.  Today I tried uttappam with broccoli, onion etc.  Can be served along with Sambhar and Chutney. 


It is very tasty and healthy specially for the diabetic people. Do try and give me feedback.

TENDER JACKFRUIT FRIED SUBZI l PHANAS KA FRIED BHAJI l IDICHAKKA FRIED SUBZI

This is the jackfruit season and we get the tender jackfruit now.  I am very fond of it and not my family members.  They only like the ripe jackfruit.

I made this stir fry subzi today along with rice, rasam and it was a good combination.

BACHELOR SAMBHAR MASALA,

Sambhar masala or kuzhambu podi is a blessings for the bachelors as they don't have to worry about preparing masala.  Just boil the vegetables and add the masala in it to make sambhar or kuzhambu varieties.  No hassle of boiling tuvar dal, grinding, making tamarind pulp  etc.

I tried this masala as my son is staying as a bachelor and it is easy for the maid  to cook the sambhar without any hassle.

Always make in small quantities and store it for retaining the flavour.

POMEGRANATE RAITA l DALIMB RAITA l MATHULANGA RAITA

Raita is a yoghurt based dish with any kind of raw vegetables like onion, carrot, beetroot, cucumber, tomato and fruits like apple, pineapple, pomegranate etc. are added to it.

It is served along with any kind of rice varieties like pulao, jeera rice, upma etc.

Today I made this raita to serve it along with Achari Upma.

ACHARI UPMA, PICKLE FLAVOURED UPMA

Upma is a Breakfast item made in Southern States.  It is served along with sambhar, chutney or as it is.  In Maharashtra, it is called uppittu and served with thin sev, kanda and lime.  The texture is little semi solid form.  I love the combination of Upma and Choley.

This idea came to my mind because I used to eat it with any kind of pickle.  Since I had freshly made mango pickle, I thought I will add this to upma and make it.

  Let us look at the recipe:

KOTHIMBIR VADI

Kothimbir vadi is a Snack item made with gram flour and coriander leaves.  This is a Maharashtrian special dish which can be served steamed, shallow fried and deep fried.  All these methods tastes so good and any time you can have this.

Different people make it in a different way like some people add sesame seeds, some adds roasted peanuts.  Some don't add rice flour, some adds rava in case the besan is very smooth.  Normally, the Jada besan is used.

Let us look at the recipe now:

 

Kothimbir vadi (steamed, shallow fried and deep fried)

METHI SPROUTS RAITA

Methi/sprouts has got many medicinal values.  It cools your stomach as well as good for diabetic people.

I always make the sprouts and prepare various dishes out of it and eat as it is also.  Today I  tried the raita and it was awesome.

Some links: https://rasavinsuvai.blogspot.com/2019/03/methi-sprouts-broccoli-yoghurt-soup.html - 
 https://rasavinsuvai.blogspot.com/2019/03/methi-sprouts-brocoli-paratha.html
https://rasavinsuvai.blogspot.com/2019/03/brocoli-methi-sprouts-rice.html

 The above three recipes are prize winning recipes.
https://rasavinsuvai.blogspot.com/2016/06/methi-sprouts-vathal-kuzhambu.html
https://rasavinsuvai.blogspot.com/2013/06/methi-soup.html
https://rasavinsuvai.blogspot.com/2013/06/methi-sprouts-subzi.html
https://rasavinsuvai.blogspot.com/2019/03/methi-sprouts-kheer.html
https://rasavinsuvai.blogspot.com/2016/07/mehi-sprouts-dosa.html
https://rasavinsuvai.blogspot.com/2013/05/health-benefits-of-methi-leaves.html

Let us look at the recipes now:

CABBAGE KOOTU

Cabbage kootu is prepared and served along with rice and chappati.  You can serve this dish as main as well as side because if it is prepared in semi solid form, you can serve and bit watery also you can serve with rice.

It is very tasty and easy to prepare.  




Let us look at the recipe now:

METHI SPROUTS KHEER

Methi sprouts kheer, really? something weird? No I don't feel so because we eat methi ladoo which is quite good for health. So why not Kheer that also with methi sprouts?

Yes, I tried this today and liked it very much.  Methi has got many medicinal values and we can consume this in any form.  Do try you will really love it.

Let us look at the recipe now:

ALOO KASURI METHI PARATHA, ALOO METHI PARATHA

When you eat the same stuff everyday, you feel bored. Especially, during summer, you don't feel like eating. You always wants to  drink something cold, have ice cream etc.  

When I asked my daughter what you want to eat, she said "Kuch Acha" that is the patent dialogue of my son and daughter.  I told her to be specific and she said Aloo methi paratha.  Since I did not have methi readily available with me, I used Kasuri methi instead of fresh methi leaves.  So don't worry next time when you want to make Aloo methi paratha and don't have fresh methi, use kasuri methi leaves.

Let us look at the recipe now:

METHI SPROUTS, BROCCOLI, YOGHURT SOUP

Hi Viewers, after a long long time, I am back to the blogging and posting recipes.  This recipe is a price winning recipe in which I took part and really happy to share with you all.  This has got a very special ingredient i.e. Methi sprouts which is very good for health and got various medicinal values.

The main key ingredients were Sprouts, Broccoli, Yoghurt.  Normally everyone will use moong, matki etc.  Since every single person is very health conscious now a days, I thought of going for methi sprouts and the result is here.

Since I could not take out the photograph individually, I am posting the same photographs in all the three recipes i.e. Methi Sprouts, broccoli, yoghurt soup, Broccoli, Methi sprouts rice and Methi sprouts broccoli paratha.

Now  let us look at the recipe:

BROCOLI, METHI SPROUTS RICE

Hi Viewers, after a long long time, I am back to the blogging and posting recipes.  This recipe is a price winning recipe in which I took part and really happy to share with you all.  This has got a very special ingredient i.e. Methi sprouts which is very good for health and got various medicinal values.

The main key ingredients were Sprouts, Broccoli, Yoghurt.  Normally everyone will use moong, matki etc.  Since every single person is very health conscious now a days, I thought of going for methi sprouts and the result is here.

Since I could not take out the photograph individually, I am posting the same photographs in all the three recipes i.e. Methi Sprouts, broccoli, yoghurt soup, Broccoli, Methi sprouts rice and Methi sprouts broccoli paratha.

METHI SPROUTS, BROCOLI PARATHA

Hi Viewers, after a long long time, I am back to the blogging and posting recipes.  This recipe is a price winning recipe in which I took part and really happy to share with you all.  This has got a very special ingredient i.e. Methi sprouts which is very good for health and got various medicinal values.

The main key ingredients were Sprouts, Broccoli, Yoghurt.  Normally everyone will use moong, matki etc.  Since every single person is very health conscious now a days, I thought of going for methi sprouts and the result is here.

Since I could not take out the photograph individually, I am posting the same photographs in all the three recipes i.e. Methi Sprouts, broccoli, yoghurt soup, Broccoli, Methi sprouts rice and Methi sprouts broccoli paratha. 

RADISH CARROT PICKLE, MOOLI GAJAR KA ACHAR, MULLANGI CARROT URUGAI

Mooli Gajar ka Achar/Radish Carrot pickle is very delicious to eat along with dal rice, chapati etc.  When the season of Delhi carrot starts, you can relish this easy and tasty pickle.  You can also add Shelgam in it.

Pickles are always tempting and each and every Indian Household prepare the pickles as per the season and availability of the ingredients.

This pickle I make during winter and love to eat specially with dal rice.

Let us look at the recipe now:

PAPAYA MOLAGOOTAL

Papya molagootal  is made with raw papaya, some lentils  and mixed in coconut gravy.  It is mild in taste and goes well with chapati and rice.  

The raw papaya  or green papaya has many nutritional benefits.  It is full of essential nutrients and enzymes to promote digestive health.   It also contains Vitamin C, E & A, folate.  Presence of antioxidants burns the calorie and extra fact deposits in the body.  We can make salads, juice, chutney, and can add in sambhar, and any other veg preparation too.

Apart from the above, leaves works as a cure for  menstrual pain. It cures diseases viz. indigestion, constipation, acid reflux, heart burn, irritable bowel syndrome, stomach ulcers and gastric problems too.  It controls the flow of blood to maintain proper blood pressure.  It protects heart diseases.

Recently, it is  said that the juice of leaves increase the platelets of the  dengue  patient which  is true in  my case.  

I love the chutney made out of this which the shop keepers give along with the khaman dhokla.  See the combination of the dish.  As the besan is likely to produce gas, the chutney served along with it balance the same.

Now let us look at the recipe:

GINGER CURD RAITA l INJI MORU CURRY l INJI THAYIR

Inji means ginger.  Ginger moru curry is prepared with coconut paste and curd mixed in it.  It  can be prepared within 10  minutes if you have coconut, ginger, green chilli, curd at  home.  

I am sure all the above ingredients are available in your kitchen so why don't you try this.  This can be served along with Upma, Kozhukkattai, Sevai and even with rice too.

RADISH LEAVES IN TAMARIND SAUCE l MULLANGI ELAI PULIVITTA MASIYAL l

Masiyal is a smooth paste based curry made which can be made with tamarind sauce or without it.  Vegetables used are  yam  and leafy vegetables viz. Colacasia leaves, Keerai, Palak  etc.  Today I tried with the Radish leaves and the same came out very well.  This can be served with hot plain rice and good accompaniment for Curd rice also. 

If I am lazy to cook or  later from work, the Masiyal dish is one of the easiest dish for me to make as it takes hardly any time.  The masiyal can be made in two ways one is with puli ie. tamarind and other is without tamarind.  The Arakeerai and palak I make it without puli.  Colacasia leaf  and Senai i.e Yam if you are using, you must put tamarind otherwise you will have the itchy feeling.

So let us look at the recipe now: