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.

PANEER ZAIKEDAR

Paneer zaikedar of zaikedar paneer means delicious paneer.  This is made basically with paneer spring onion,  peas and spices.   Very easy to make, delicious and can be served with Paratha, Roti or Pav or bread toasted with butter on tava.  

This recipe was shared with me by one of my colleague and I prepared the same for roti.

JODHPURI GULAB JAMUN KI SUBZI

Since so many days, I was thinking of making something different.  Recently, I saw in TV serving  Gulab Jamun ki subz.  I have a friend of mine who is a Rajasthani and asked her about the recipe.  She happily described the recipe to me.  When I made it, the dish was awesome and liked by everyone at home but my friend is used to have spicy dishes, she said the gravy is lacking the spiciness.  Since we cannot consume much spicy food, i have taken the spices according to our requirement.  If you want more spicy, add more masalas.

 Gulab jamun ki sabzi is  a  Rajasthani dish.  The gulab jamun’s are fried and instead of dipping them in sugar syrup they are dipped in tomato/cashew gravy.It is a very  heavy and filling  dish  as cashew adds all the richness to it.

Since  my neighbour is Jain an does not eat onion and garlic, I did not add onion in this.  You can add onion while grinding the tomato or can be fried and then add along with cashew while grinding.

SCHEZWAN SANDWICH

Bread items are always welcome in our house.  whether it is bread burji, bread omlette, bread pakoda, bread rolls or bread upma.  I was not very fond of bread items till such time I got married.  When I had the bread upma for the first time, I did not like it.  then I got used to it and it is part of our breakfast menu atleast once in a month.

Actually I wanted to make pizza and the pizza spread was not there.  Then the chutney was in the fridge so thought of making sandwich out of it and was very successful.

BREAD PAKODA WITH DOSA MAVU

Bread pakoda is a very easy snack item when you are having unexpected guests in your house. Bread can be purchased at any time and the besan is always in your store in the kitchen so need not worry.

Recently, when I made bread pakoda, few bread pieces were left out as the besan mix was over.  I had little bit of dosa mavu say for 3 dosas.  I mixed 2 tbsp of besan, chilli powder, ajwain, hing powder in it and dipped the bread pieces in it and made the pakodas.  It was very tasty and I finished the entire lot alone.

when you are having left over dosa batter, you can try this recipe and enjoy it.

ROSE MILK

Rose milk is a simple, easy preparation which can be served during the summer season.  add subja to this makes it more effective in cooling the stomach.  If you have ready made Rose Sharbat  (I used mapro brand), it is easy to make.  

CURRY LEAVES MOR KUZHAMBU

curry leaves has so many health benefits and why you should eat curry leaves  can be seen from this link. Normally, people throw away the curry leaves without knowing the health benefits.  Once you come to know the reason why should eat curry leaves, you will never throw this away.  This kuzhambu was very tasty along with rice and wafer even my daughter enjoyed it.  The reason, it helps in growing your hair, removes dandruff and stops hair fall.

It can be grown in our balcony and enjoy the fresh leaves whenever you want.

Now coming back to recipe, you can enjoy this kuzhmabu with rice or just drink like the kadhi as it is good for stomach ailments too.

other recipes of curry leaves:  curry leaves chutney, curry leaves dhokla,  curry patta gun powder,  curry patta idli, curry patta idli fry, curry leaves kuzhambu rice, curry leaves kuzhambu

LAUKHI YAKHNI, AL YAKHNI

Lauki is a quite healthy  vegetable and helpful in reducing your cholesterol, weight etc.  We can make varieties of dishes from lauki halva to raita with this.

I made this raita or Al yakhni (Al means Lauki in Kashmiri, Yakhni is curd based sauce) when I made Kashmiri pulao today as per my Son's requirement.  It was a good combination, simple and easy to prepare.
I forgot to take the photo separately of the  Al  Yakhni.  It is with the  Kashmiri pulao.

FRUIT SAMBAR

Sambar is an item prepared by South Indian to serve along with rice, idli, dosa, uttappam, medu vada  etc.  The spicy tangy sambar can be made with various combination of vegetables and with certain fruits also.

You can also make the sambar with jackfruit, pineapple, nendran pazham, mango etc. 

Here I am sharing with you a simple and easy sambar with fruits.  It tasted nice with rice, idli, dosa which I made on the same day.

You must be wondering idli and dosa together. Yes one child wants idli and another wants dosa. I preferred to have it with rice.  So three varieties I had to prepare to relish this fruit sambar.

other fruit recipes:   mambazha sambar, mambazha rasakalan, mambazha pachadi, mango rasam

Let us look at the recipe now:

AKKI ROTI

Akki roti (youtube)  is basically made with rice flour and is the speciality of Karnataka. We make Verum arisi adai means plain rice adai which is made with brown rice.  if we add onion and some vegetables in it, it becomes Akki roti.  One is plain and the other one is with vegetables that is the only difference between the Verum arisi adai and akki roti.  similar to this roti is muringa elai adai. 

We can put any vegetables or leafy vegetables to the plain rice flour or plain rice batter (with brown rice or white rice) and make this roti.  You name it adai or roti, it is yummy with any kind of chutney or sambar.

Let us look at the recipe now:

MILLET UPMA KOZHUKKATTAI, KUTHIRAVALI RAVA KOZHUKKATTAI

Kuthiravali rava kozhukkattai I made today because I wanted to finish the rava which I had with me. Infact it is as tastier as the normal upma kozhukkatai we make. 

Millets are good for health hence it can be used atleast 3-4 times in a month.  Too much millets are also not good for health.

It can be served for breakfast, lunch or dinner as I prefer to eat the same along with morukootan any time.  You can serve with sambar also.

PEAS PARATHA

Green peas parathas are shallow fried Indian bread which can be served from breakfast to dinner.  we can just have plain with tea also.  Also can be served  with curd, pickle or any kind of gravy subzi.

PALAK PARATHA

Though I have made several times this paratha, have not posted the recipe.  Today, when I made the paratha, checked my blog and found that this was not posted, I thought I must make it today.  clicked the photographs fresh and posting.

Leafy vegetables are good for health.   Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium,  potassium, and vitamin C. It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein, and choline.

It is an easy paratha to make with much effort and tasty along with curd and pickle. This simple paratha is quite healthy too.

MANGO FALOODA WITH CHOCOLATE l DRINK BEVERAGES

Falooda is a famous summer drink which not only  quench the thirst but also cools the stomach because it contains milk, subja in it.  Rose syrup is also good for health.

During summer, we get good variety of mangoes so why not we enjoy this falooda.  What we have to do is only replace the rose syrup with mango pulp and mango bits in it that is all.  Your favourite mango falooda is ready to serve chilled.

Here i have used chocolates instead of ice cream as my daughter wants to have it with chocolate.  Since we had Roche chocolate with us, I used the same in it.

WATER MELON JUICE

During summer, water melon is available plenty.  Since it contains more water, consumption of this fruit will help in hydrating the body.  While the fruits are to be eaten fresh, sometimes, you can enjoy the juice also.

This recipe is lying in my folder for the past two years and yesterday only I realised that I have not posted this simple and healthy summer cooler.


A watermelon contains about 6% sugar and 91% water.  As with many other fruits, it is a good source of Vitamin C and is low in fat and  sodium.  The amino-acid  citrulline  is produced in watermelon rind.  Watermelon pulp contains carotenoids, including lycopene.Watermelon rinds are also edible, but most people avoid eating them due to their unappealing flavor.

MANGO PICKLE WITHOUT CHILLI POWDER AND OIL

Another variety of mango pickle without chilli powder and oil which I made was very tasty and everyone in the house as well as office enjoyed it.

Since we are not adding chilli powder and oil, this pickle cannot be stored for a longer period and should be consumed within a weeks time.  However, this variety of pickle is quite different from what we make normally.

KEETU MANGAI

Yet another variety of mango pickle without chilli powder and oil.  Keetu managai is prepared instantly and can be served from next day onwards.  This pikcle has to be consumed  very fast as it has got short shelve life.  However, you can enjoy this during the summer when plenty of mango available, making them fresh.

Keetu means sliced lengthwise.

BREAD, SEMIYA UPMA

Bread semiya upma can be  made very easily and tasty too.  I had 4 slices of bread and 1/3 cup of semiya lying in the packet.  If I make bread upma, it is not going to be sufficient for two and if semiya that it is also not sufficient.  So decided to mix both these little ingredients available with some veggies, it was sufficient for two for the breakfast.

You can try mix match like we do for cloths,  in food preparation also.  adding vegetables makes it more tastier.

 

FALOODA

Falooda is a cold beverage popular in Indian subcontinent.  Traditionally, it is made with rose syrup, vermicelli, basil seeds (subja),tapioca pearls etc.  We can make mango falooda, rabdi falooda etc.  I had made and posted the tender coconut falooda.

Falooda is a version of persian dessert known as faloodeh and is believed to have brought to India during the Mughal period.   Vermicelli used for preparing faloodeh is made from arrowroot whereas vericelli used in the Indian version is usually made from wheat. 

Here I used the falooda  sev.  we can  use the normal vermicelli which is available in the market for making sevai upma, sevai kheer etc.

Anyway, it is very delicious and comforting during summer.  mango falooda with chocolate

falooda

CHIKOO, BANANA AND APPLE MILK SHAKE

In this scorching heat, you always like to drink something cold and not feel like eating.  One must drink something healthy which will quench your thirst at the same time fill your stomach too.  Here is a healthy milk shake with three different variety of fruits and milk.  Milk is a great source of  calcium, vitamin A, B, protein etc.

subja is a coolant so you can add that too in the milk shake and serve chilled.

my children call it as ABC drink.  so let us move on to the recipe.

ALOO MATAR

Aloo matar is an easy preparation when you have sudden guests provided you have green peas in the fridge.  Aloo is always available at any time.  You can make it dry, with rasa means in gravy too.
Goes well with chapati, roti, phulka.  It is a very simple preparation and will be liked by all.

Aloo matar

IDLI BHEL

Idli bhel can be made as a chaat  item.  I had prepared dahi  idli chaat, idli fry, idli upma, idli chole chaat with left over idlis and the bhel is another  interesting chaat  item which everyone will enjoy specially children. 

You are always having the simple ingredients at home so it is not a big issue to prepare this dish.

VADA TIKKI (LEFT OVER DAL VADA)

Tikkis are always the favourite dish of every one. WE make various kinds of tikkis but today i am going to present a tikki which is made out of the left over item.

Vada Tikki I tried with the left over dal vada.  I had made dal vada and few of them were left out.  I tried kuzhambu with it and also the tikki.  both the items were very tasty.  You do not have to waste the food made if you think and reuse the same in a different way, you end up making a different dish out of it. That is what I have done here i.e best out of left over.

ARINELLIKKA SAMBAR

Arinellikka or star gooseberry is normaly eaten with salt and bit chilly powder.  you can also eat this as it is.  It is stored in salt water and can be had with curd rice or dal rice or eaten as it is.  Pickle is also make with this.  Today I tried making sambar with it and was yummy with plain steamed rice.  I loved it.  My son is very fond of this nellikka he eats it with bit salt.

BHATUA STIR FRY SUBZI

Bhatua leaf is one of ingredient  used while making sarson ka saag.  I liked the saag very much along with makai ki roti.   When I was making saag, there was some extra bhatua with me so I thought of trying the dry subzi with it and was liked by all at home.

TOMATO PULAO

Tomato pulao is a yummy rice variety with some veggies.  Today, I prepared the same for Lunch along with raita, papad, karuvadam etc.

As I was bored of eating chapati everyday and thinking of what to make as side dish for the chapati, for a change, I was thinking when my maid did not turn up for making chaptis, this dish for the last two days.

After  having a lovely time attending the  Happy Streets organised by Times of India  group, I was lazy to enter in the kitchen so made my day very easy by preparing this tomato pulao.  I have already posted tomato rice recipe in the blog.  You should have fully ripe tomato which is red in colour.

METHI LEAVES KARAKUZHAMBU

Fenugreek seeds are good for diabetes, to keep the stomach cool etc.  Methi leaves are used to make methi matar malai, methi thepla,methi paratha, methi subzi etc.  We can also make methi leaves sambar.  Here I have used the methi leaves to make karakuzhambu somewhat similar to vathalkuzhambu.  This curry is made with tamarind pulp, masalas etc. and is really tongue tickling.

This goes well along with plain white rice, along with fried vadam, chips, etc.

BREAD PARATHA

Varieties of Parathas are made by North Indian.   Hot parathas of any kind, is very tasty and liked by all.  I happened to have the aloo paratha soaked in ghee ( i mean a lot of ghee was put in while cooking the same)   along with Maa ki dal once when we went out in a Punjabi restaurant in a  Mall.  It was awesome minus the ghee which I could not digest as we use very less oil and ghee.  But those who are loving it that way, it is divine.

I made the bread paratha today because I had four slices of left over bread and was thinking what to do for the breakfast.  Since parathas are liked by my children very much, I decided to try this bread methi paratha and it was awesome with curd and sauce. 

PALAK PANEER DOSA

Instant Palak Paneer dosa I made tonight for a change as we were bored of having chapati everyday.  Since I had palak, paneer and the soaked methi seeds in the fridge, I thought of making this different kind of dosa which was quite tasty with pickle and sambar.

Few benefits of palak and paneer is given below after the recipe for your information.