Wild lime leaves are part of Thai dishes. In South India, we use it for making Veppila Katti.
Apart from this, we use the leaves in buttermilk also.
I used the same to make chutney and it was awesome.
Today I made Jujube Cucumber Pickle. We are getting good variety of Jujube and I enjoy eating this.
A little brief is given below about this fruit after the ingredients and method of preparing it.
Video:
INSTANT CUCUMBER JUJUBE PICKLE II HOW TO MAKE JUJUBE CUCUMBER PICKLE II JUJUBE PICKLE
Banana stem has got many medicinal values and most of the people don't eat this. This is popular in South Side but in North I have seen very few people making a subzi out of this.
It is very good for those who are suffering from Kidney stones. Juice of this consumed in empty stomach helps to control the kidney stones.
We can make various dishes out of this and this Kadhi is awesome to drink as it is or with rice.
Garadlu, Kavathu, Kachil, Purple Yam is available during winter season and we make various dishes out of it mainly the Puzhukku or Thalagam for Thiruvathira with Kali.
It has got the sticky nature like the Arbi, Colacasia. You have to wash it several times to remove the stickiness and starch out of it.
We can directly fry them after pat drying but the Garadu with Jilebi is served in the region of Madhya Pradesh. It is first boiled and then cut into small cubes and fried. A famous street food item to relish during winter season.
I wanted to taste this when I went to Ujjain but I was unfortunate. Wherever I went, it was not available.
What you need is
One Purple yam, remove the skin and cut into big pieces and cook the same. Cool it and cut into cubes and deep fry. Sprinkle some salt, Chaat masala or Jiralu Masala, Lime Juice and serve.
KOOZH DOSA II WHITE DOSA II PORRIDGE DOSA II KALIKANJI DOSA is prepared only with Rice. You don't have to use Urid dal for this dosa. It is an instant one, easy to make breakfast item. Only two hours soaking is required. You can also soak it overnight if you are not in a hurry to make it.
Those who are allergic to Urid dal, this Dosa recipe is a blessing for them. You can serve it with some spicy tangy chutney.
It is somewhat like Neer Dosa. Neerdosa is ground to a smooth paste, made it watery and prepared, but in Koozh dosa, you have to cook portion of the batter with water, cool it and mix with the batter.
Let us look at the recipe now:
Ingredients:
1 Cup Rice
Salt
Oil
Method:
Step1
Wash and soak the rice overnight or for two hours. Take out one or two fistful of soaked rice and grind to a coarse paste. Boil water around 1 and half cup and add slowly the batter to the water and continuously keep stirring to avoid lumps. Add salt and cook till it thickens, allow to cool.
Step 2
Remaining rice grind to a smooth paste and keep ready. Mix the cooked batter in it without forming lumps and add water, if required to bring to the pouring consistency.
Step 3
Heat tava, grease with some oil. Pour the batter as shown in the video. You cannot make the dosa the way we make the normal dosa. Pour it from the outerside to inside and do not spread it. Drizzle some oil and cook from both the sides.
How to serve:
Serve hot with spicy tangy chutney.
EAT HEALTHY. STAY HEALTHY. THANKS FOR VISITING THE BLOG. SUBSCRIBE, LIKE, SHARE AND COMMENT.
Neer dosa literally meaning water dosa in Kannada - Tulu language is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu region and part of Udupi - Mangalorean cuisine of Karnataka.
It is a preparation of two basic ingredients viz. Rice and Salt but some people add bit of grated coconut also. There are many variations of preparing this dosa. Today I tried it with Palak. You can masala Neer Dosa, Carrot Neer dosa etc.
There is no requirement for fermentation of the rice in order to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain the rice needs to be ground by adding water in order to get very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally the batter is used to prepare the dosa.
The Basic is the Normal Neerdosa preparation only but only palak is added to this for change in flavour.
Methi leaves rice is a simple lunch box option with minimum masalas in it. Now the winter season is on and you get lot of fresh leafy vegetables so you can enjoy varieties of rice preparation with Methi leaves, Palak etc.
Today, I have prepared Methi Leaves rice which is very simple and easy to prepare. This can be served with any kind of Raita, Papad, Pickle, Salad etc.
Let us look at the recipe now:
METHI LEAVES RICE ll FENUGREEK LEAVAES RICE ll VENDAYA ELAI SADAM ll ULUVA ELA RICE
While making Breakfast the first question comes to our mind is what to make today. Today, I came up with an interesting and Healthy recipe for the Children as well as elders.
Who will not like to eat eggs? Along with it some veggies? Is n't it interesting?
Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggsare rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.
So why are you wasting time. Let us start cooking.
Bittergourd in tamarind sdauce tastes good with specially
plain steamed rice.It can be served
with chapatti and phulka also.
Bitter
gourd has got many health benefits.My
husband likes to have the Raita made out of it. Just chop them very finely and
add curd and bit salt. That is it.He loves to eat this with Chapati or Rice.
This
dish today I made as we used to make Vendakka Puli i.e. Lady’s finger in
tamarind sauce.But Green Chilli is used
to make the Vendakka Puli.Here I have
used Red Chilli Powder and Coriander Powder.I have taken ¼ th of the Bittergourd but in the ingredients, I have
given proper quantity.
