AVAL ADAI, POHA ADAI, BEATENRICE ADAI

Poha or beaten rice adai is  very easy to make.  If you have time, then you can soak  the dal for an hour or you can soak it in hot water for 30 minutes. then soaking poha is easy as it does not take much time. 

You can make this adai bit spicy and should be served hot with chutney or sambhar.  It is an alternate method of the normal rice adai which we make at home.

An easy and tasty breakfast. You can also add veggies like grated carrot, beetroot etc. in it for making it more healthy.

Let us look at the recipe now:

MYSORE BONDA(using maida)

I tasted this Mysore  Bonda two years back when I went for  my nephew's wedding at Bangalore.  We were  staying in an apartment and my daughter was very  hungry.Though we were new to that place, myself and my daughter ventured out and saw  a snack counter nearby.  

When asked what is there to eat, the shop keeper said mysore bonda and tea/coffee is available.  When we saw him serving the hot bonda  and coffee/tea, we decided to order  that only.

To my surprise, it was awesome as I never tasted the maida version of bonda as I was familiar  with only Ulundu bonda.

This is a Karnataka special snack item which is paired with coconut chutney. For a change, you can indulge in such items  as now a days most people avoid usage of maida. This items should be prepared bit spicy then only we can really enjoy the taste of it.

Mysore  bonda with urid dal

Now let us look at the recipe now:        

KURMURA DOSA, MAMRA DOSA

Hot dosa with chutney and sambhar who will not like it?  there are varieties of dosas which are mouth watering.  Here is a simple and easy dosa with the mamra.  I have used the bhel kurmura to make this dosa.

The idea came from my husband as the packet of kurmura was there for sometime and it  became very soft.  Ofcourse, if you put in oven, or in hot kadai, you can make it crispy, but he said why don't you try making dosa with it.  I also said, nice idea, let me try it out so that I can get a new recipe for my blog.

It is very simple and easy to make this dosa and must have some spicy chutney or sambhar to serve along with it.  It takes around 4 to 5 minutes to make one dosa but that waiting period to cook is really worth it.

Now let us look at the recipe:

KADALA PARUPPU CHUTNEY, BENGAL GRAM CHUTNEY, CHANA DAL CHUTNEY

Kadala paruppu or bengal gram chutney is my favourite.  Always, the child hood memory flashes when I make this chutney.  One of my classmates, periamma i.e.  aunty  used to make this chutney along with phulkas on those days way back in 70's when I was a student,  I am talking about.  She used to cook the food  in the kummatty i.e. coal based stove.  The taste of that chutney and phulkas she used to give to us during those days,  I still remember.  However, today, I served it along with the dosa.

I prefer this chutney rather than the normal coconut chutney we make,  I am sure, you will also like this.

Let us look at the recipe now:

VEGETABLE PIDI KOZHUKKATTAI

Pidi kozhukkattai or upma kozhukkatai is made out of rice rava.  I have already posted the upma kozhukkattai.  Other varieties are : idli-rava-bhagar-dal-kozhukkattai.html,  millet,  bread,  tinai, kappa, lapsi

Today, I made a twist to this dish by adding vegetables in it and served along with uppu mangai chutney.  

This is a tasty and healthy breakfast as it is cooked by steaming and not much oil is involved in it.
The rice rava can be made at home or you can use the idli rava.  While using the idli rava, we have to use less water than the normal rice rava.

Let us look at the recipe now:

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MOONG DAL CHUTNEY POWDER

When you are bored of eating the same stuff for a long time, a change is always better.  Here is a chutney powder with moongdal instead of the thogayal form.  

As I was having only a quarter cup  of moongdal left in the bottle, and want something spicy along with the dal rice, I tried this chutney powder and was liked by me colleagues too for lunch.

It is a simple preparation within a short span of time provided you have the items with you.  

Let us look at the recipe now:

CHENAI PORICHA KUZHAMBU

I started my blog on 5th May 2013 and completed 4 years.  I wanted to post this recipe yesterday, but could not do so.

thanks to all for the support and guidance during my four years journey of rasavinsuvai.blogspot.in.  without your support, it would not have been possible for me to continue  this journey. and this is my 988th post.

Chenai means yam, elephant foot, suran it is known as.  We  make mezhuku puratti with chenai, chenai varuval,  kaalan, cutlet etc with this vegetable.  My favourite poricha kuzhambu is with brinjal and karamani means red chowli.  My mother always makes this for me whenever I visit her after my marriage.  I love to eat this with plain rice and vadu mangai.  Though the combination for me is papad and thoran varieties.

This poricha kuzhambu is a liquid curry like sambhar but the masala ingredients is different from sambhar.  My mother's version I am presenting here.

Some people add little bit of black pepper but my mother skip this.  Sometimes, I add, sometimes do not.  Adding pepper will give you a bit different flavour and taste.  Choice is yours.

BARELY UPMA

Barley or Jau it is known as is a healthy grain we must include in our diet.  If we have some urinary problems/fever etc. first thing in the mind comes to boil some barley seeds in water and drink the same through out the day.  This helps in passing the urine without any difficulty as well as the toxin is removed from the body.

Normally, after boiling the same in water, it is thrown out.  I tried to make upma with the barley seeds and came out very tasty with some vegetables in it.

Though many people may not like it, we still can include the same once in a while in our diet.

The pictures and method is given below along with the health benefit of barley.

Let us look at the recipe now:

DUBKA

Dubka is prepared with moongdal.  The moong dal is soaked and ground to a coarse paste and with tomato and onion puree with masalas, it is cooked and served with steamed rice or phulka.

This recipe is from Kumaon region of Uttarakhand which is very popular.  It is a nutritious dish but very simple.  It is a powerhouse of proteins, easy to prepare  within a short period of time and tasty too .  This is a winter dish and had usually during the winter, otherwise also you can relish this dish once in a while during other seasons.   You can serve it along with any side dish.

While I made this recipe, I remembered the Maharashtrian style kulith  pitla  though slight variation in the method of preparation and masalas, the pitla is also a good dish along with steamed rice and phulka.

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Now let us look at the recipe:

METHI LEAVES MOR KUZHAMBU

Mor kuzhambu is an easy kuzhambu variety prepared in the South Indian Household.   You can make the same with vegetables or with some vathals too.  We make it with sundaka vathal,  manathakali or any dried vegetables which is available at home.

If you have no vegetables left in your fridge, this is kuzhambu is very handy provided you have coconut and curd at home.

I had some left over methi leaves in the fridge which was not sufficient enough to  make subzi.  So I thought of making the mor kuzhambu with it along with rice.

Very easy to make and tasty along with hot rice and papad.

Let us look at the recipe now:

CASHEW FRUIT JUICE

Cashew fruit juice is made out of the cashew apple or cashew fruit it is known as it  is a delicious drink.  But let me tell you one thing that it may not be liked by all as it has got an astringent taste in it and you have to develop the taste for it.

The preparation is very simple and the same has to be served very chilled.  In order to remove the astringent taste, either you can steam boil or boil it with bit salt in the water.  It contains vitamin C.  The fleshy fruit is eaten as it is,  again you should develop the taste else you will feel bit itching in the throat and some are allergic to it.

Since the same may not be consumed by my family members, I made the juice only with one fruit which I could serve for two.

CASHEW FRUIT SAMBHAR

Cashew fruit is fleshy and sweet  when it is fully ripe.  It has got an astringent taste in it hence most of the people do not like to eat it  fresh as some might have an itchy feeling in the throat.  Normally, most of the time, it is thrown out after removing the nut from it.

It is found in Kerala, Maharashtra and Goa during the month of March / April.  I had prepared the mor kuzhambu with it and has already posted the recipe.

Now I am sharing with you all the sambhar recipe made out of it.  It goes well with the rice, chapati, phulka, dosa, pidi kozhukkattai etc.  I have given some brief about the fruit in the  morkuzhambu which you must read before preparing the dish.

 Cashew apples and cashew nuts are excellent sources of nutrition. The cashew apple contains five times more vitamin C than an orange and contains more calcium, iron and vitamin B1 than other fruit such as citrus, avocados and bananas.

Let us look at the recipe now:

 

CASHEW FRUIT MOR KUZHAMBU

Cashew apple or cashew fruit it is called, is the fleshy part of the cashew fruit attached to the cashew nut.  The top end of the apple is attached to the stem that comes off the tree and the bottom end is attached to the nut, which is encased in a shell.

The curry is made with the cashew apple as well as the fresh cashew nut also.  The cashew apple can be eaten fresh, cooked in curries, fermented into vinegar as well as an alcohlic drink.. It is also used to make preserves, chutneys, and jams in some countries such as India and Brazil. It is also used to flavor drinks, both alcoholic and nonalcoholic in some parts of the country.

Today I made Cashew fruit mor kuzhambu and Sambhar as I purchased the same when I went to market.  If  I keep the same for tomorrow, it might lose the freshness so tried both the recipes.

Let us look at the recipe now.  Some more information is given below the recipe which you can read it after going through the recipe of the dish.

POTATO VADA a different version

Potato vada  or Batata vada is a street side snack of Mumbai and liked by all.  Potato vada along with a pav, red and green chutney is a yummy snack which fill your stomach.  Can have with a cup of tea or coffee.  The potato masala is made into small balls and dipped in gram flour batter and deep fried.  The real vada is made as mentioned in the vada pav recipe.

Here I am presenting a different method of making this vada.  Instead of dipping the same in the gram flour batter, the gram flour is mixed with the potato masala and deep fried.

I am sure you will like this version too as it is very delicious.

Now let us look at the recipe:

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RICE DAL MIX DHOKLA

Dhokla is a famous snack recipe of Gujarat.  We all love to eat dhokla with green chutney any time.  It is a spongy cake made out of the gram flour melt in the mouth if prepared systematically in the proper manner.

Here I have tried the dhokla with the rice and dal batter we make for making Adai.  The same batter I used to make the dhokla and stir fried and deep fried also.  The steamed ones also can be eaten with chutney but the taste of stir fried like the idly fry and the deep fry is really awesome.

The mixture of dal and the rice is a healthy and is a different version dhokla.  Hope you will definitely enjoy this and can be served with chutney or as it is.

Let us look at the recipe now:

AAPPAM

Kerala style appam can be made with yeast or without yeast.  The original recipe is made with the toddy i.e Kallu.  But it is very difficult to get the fresh toddy hence we can make it with yeast or without yeast.  The purpose of adding the yeast or toddy(kallu)  is to help the batter to rise in the centre  of the  appam.

The appam is served with Potato Stew or kadala curry or any curries veg or non veg.  It is a healthy breakfast.  I used to have with the thenga chammanthi also. (coconut red chutney).  Here I have made this aappam without yeast.  I personally try to avoid, yeast, baking soda etc. but when it is required, we have to add it,if there is no other alternative.

Some people are allergic to urid dal and cannot consume the same.  This recipe is useful to such people as they would love it since it is minus urid dal.

Whenever you visit Kerala, do not miss this dish.

Let us look at the recipe now:

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PAASI PARIUPPU KANJI

Paruppu Kanji  is some what like the Paruppu Pradhaman but not exactly the s the pradhaman as certain rich ingredients are not included in the kanji.  During my childhood, my  grandmother used to give this kanji for breakfast.

I used to love this kanji and when I started making it, I used to add little bit of dalia i.e. cracked wheat or lapsi you can call it.  Normally, coconut milk is used as we are using jaggery.  If we use the normal milk,  sometimes, it will curdle hence the milk is added just before serving.   My grandma used to add milk  while serving, after preparing the kanji so that it cools down bit and the milk will  not curdle.

 The Paruppu Kanji along with sweet dosa i.e. vella dosa  provides the staying power of protein as well as a bit of sugar for energy for keeping up the spirited chanting of bhajans. 

It is a traditional offering for Sivarathri festival which falls during the  winter season.  After fasting the whole day, family members, friends, and neighbors gather together give support to each other for staying awake the entire night praying, singing, and chanting melodious songs and bhajans in praise of Lord Siva.  My mother used to say that we should not sleep in the night during shivrathri.  It is really fun to sit together in the thinnai (veranda ) in the gramama (village)  all together to keep oneself awake during shivrathri.

Maha Shivratri  means the Great Night of Shiva, is a Hindu festival celebrated annually in honour of the Lord Shiva.   It is observed by remembering Shiva and chanting prayers whole  night, fasting etc.  Ardent devotees keep awake all night, others visit the temple.

This year Sivarathri falls on February 24th of this month.   My friend Seetha Hariharan after going through the blog asked for the recipe.  That time only I realised that I have not posted this though en number of time I have prepared and taken photographs of it.  

Happy Shivrathri to all of you and may the lord bless us. And the recipe for my friend Seetha too.

Now let us look at the recipe :

PANCHMEL DAL VADI

Panch means five.  Mixing up of five varieties of dal and making a dish out of it.  The panchmel dal vadi is made out of five dals viz. urid, chana, masoor, moong and tuvar.  We make adai mixing up of dals with rice and is prepared on the tava.  the same batter can be steamed, cut and served along with chutney or sambhar.  The same can be fried too.

This vaid is also similar to that style.  Grind it,  by adding some spice in it, steam it, cut it and serve as it is with chutney or deep fry and serve.  

Normally, we make kothmir vadi with the gram flour and the process is steaming, cutting and shallow frying or deep frying.  The method of preparation is similar to that only.

This is a healthy dish as most of the dals are used in it.  A snack item which can be prepared and keep it in fridge one day ahead and can be fried the next day when you want it.

You can also add onion, carrots, crushed green peas, coconut, peanut in the batter.  Pinch out some and deep fry.  another way of preparation.

So let us look at the recipe now:

BREAD MEDU VADA

vada is liked by all especially when it is served hot with sambhar.  Medu vada is a South Indian dish made for breakfast and as snack too.  The hot medu vadas dunked in sambhar with chutney is awesome and can be had at any point of time.

We are familiar with the preparation of medu vada.  I decided to add some left over bread which I had with me i.e. two slices of bread and side pieces of four slices.  Bread medu vada is a best out of waste dish for you I am sharing here.  I am sure you will love it.

Let us look at the recipe now:

VEGETABLE RICE BHAKRI

Bhakri is the specialty of Maharashtrians.  They make the bhakri with jowar, bhajra and nachni and even with rice flour.  The ari pathri is made in Kerala with rice flour.  It is a flat bread  made without any yeast or raising agents.  Basically, it is served with Jhunka, a dish made out of gram flour, lasoon chutney, thecha etc.  It is famous in Gujarat, Goa , Rajasthan and North Karnataka too.

Today I made the rice bhakri with some vegetables in it.  Since I always prefer to prepare healthy and  some variety of food for my children, I tried this and was delicious.

After the recipe, you can have a glance about the story of bhakri.

Let us look at the recipe now: