Chapati with Bitter gourd sabji and coconut chutney

Chapathi with Bitter Gourd Sabzi and Coconut Chutney
Breakfast/ Dinner


Recipe Link for Bitter Gourd Sabzi
https://palateobypushpa.blogspot.com/2018/03/bitter-gourd-sabzi-healthy-recipe.html

Lunch Menu
Rice, Green Leafy Vegetables Sambar, Curd and Homemade Lemon Pickle

Recipe Link for Green Leafy Vegetables Sambar
https://palateobypushpa.blogspot.com/2018/05/green-leafy-vegetables-sambar-lunch.html

Naan

Naan with Dal Palak
Breakfast/Dinner

Ingredients
2 cups Maida/ Refined Flour
1/2 cup Curd
1/4 spoon Baking Soda ( optional)
1/2 spoon Sugar
Salt
Oil

Method
In a mixing bowl, mix maida, curd, baking soda, sugar and salt.
Add water and make soft dough by kneading with 1/2 spoon oil.
Keep it aside for 1 hour.
Heat tawa, make small balls from the dough, roll into oval shape by dusting flour.
Apply water on one side of the naan.
Water side naan should stick to tawa, once it starts heating up, flip tawa over flame and cook for few minutes.
You can see golden brown bubbles and see that sides are cooked properly.
Naan is ready to serve with any sabzi.

Note
Do not roll naan too thin.

Lunch Menu
Gobi Paratha, Garlic Chutney, Rice, Green Leafy Vegetable Sabzi and Mango.

Recipe Link for Gobi Paratha

https://palateobypushpa.blogspot.com/2018/06/gobi-paratha-ingredients-dough-2-cups.html 

Recipe Link for Green Leafy Vegetable Sabzi
https://palateobypushpa.blogspot.com/2018/03/greenleafy-vegetables-sabzi-soppina.html

Rava Roti with Onion Tomato Chutney

Rava Roti with Onion Tomato Chutney

Breakfast/ Dinner

Ingredients:

2 cups Fine Sooji/Chiroti Rava

1 Onion finely chopped

3 - 4 Green Chillies chopped

1 spoon Jeera/ Cumin seeds

4 Curry leaves chopped

1 - 2 spoon Coriander leaves chopped

Salt

Oil

Method:

In a bowl add fine sooji, onion, curry leaves, coriander leaves, jeera and green chillies.

Add salt and little water and mix well to make a soft dough.

On a banana leaf / plastic sheet, spread 2 drops of oil, take a small ball of dough, make rotis by patting with  wet palms.

Heat  tawa and cook rotis both sides with 1 spoon oil and cook until it turns golden brown on a medium flame.

Rava roti is ready to serve with chutney or butter.

Tips

You can even add chopped dill leaves, grated carrot or grated coconut to rava roti.

Akki Huggi/ Salted Rice Kheer

Safflower Seeds/ Kusube

Akki Huggi/ Salted Rice Kheer
Festive Dish

Ingredients:
1 cup Cooked Rice
1 cup Safflower Seeds/ Kusube
3 Cardamom seeds powdered
Salt
1/4 cup Milk

Method
Soak safflower seeds in water for 1 hour.
Drain water and grind in mixer jar adding 1 cup water.
With the help of  strainer, strain the safflower seeds milk in a vessel.
Again grind remaining strained pulp by adding 1/2 cup water.
Strain the milk from the extract.
Mix safflower seeds milk, cooked rice and cardamom and cook for 2 minutes.
Add salt and 1/4 milk and cook until it starts boiling, turn off the flame.
Serve  hot Akki Huggi with 1 spoon ghee.

Note
Discard the safflower seeds pulp and only milk is added here.
Here I have used freshly harvested, immature, milky safflower seeds, they remain fresh for 1 month only.

Majjige Saaru/ Buttermilk

Majjige Saaru/ Buttermilk
Summer Side Dish ( Easy and Quick)

Ingredients:
2 cups Buttermilk
1/2 spoon Mustard Seeds
1 spoon Urad Dal
1 Green Chilli chopped
4 Curry Leaves chopped
1 spoon Coriander Leaves chopped
Oil
Salt

Method:
Heat 1 spoon oil in a tadka pan, add mustard seeds, urad Dal, green chillies, curry leaves and coriander leaves on a low flame.
Add salt to buttermilk and pour tadka mix to it.
Serve buttermilk along with  milk and rice.

Ugadi Special 

Holige

https://palateobypushpa.blogspot.com/2018/02/holige-obattu-puran-poli-ingredients_27.html

Shavige Payasa

https://palateobypushpa.blogspot.com/2018/01/wishing-you-all-happy-deepawali-semiya.html

Kosambari

https://palateobypushpa.blogspot.com/2018/03/kosambari-cucumber-salad-beat-summer.html

Bonda

https://palateobypushpa.blogspot.com/2018/05/bonda-evening-snack-recipe-ingredients.html

Raw Mango Rice

https://palateobypushpa.blogspot.com/2018/03/mango-ricemavinkayi-chitranna.html

Sandige

https://palateobypushpa.blogspot.com/2018/11/sandige-side-dish-ingredients-1-cup.html

Holige Saaru

https://palateobypushpa.blogspot.com/2018/01/holige-saru-obattu-saru-festival-dish.html

Brinjal Gojju/ Badnekayi Gojju
Side Dish for Rice Idli

Ingredients:

4 - 5 medium sized Brinjal chopped

1 Onion chopped

4 Green Chillies chopped

1 Tomato chopped

2- 3 spoons Oil

1 spoon Mustard seeds

5 Curry Leaves

1/2 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Coconut grated 

1 spoon Roasted Gram Powder

1/2 spoon Sesame Seeds

1 - 2 spoon Tamarind Juice extract

Salt

Method:

Take a pan and heat oil, add mustard seeds, onion, green chillies, curry leaves and saute well.

Add brinjal, tomato, turmeric powder, masala powder and 1 cup water and cook for 5 mins on a medium flame.

Grind coconut, roasted gram powder and sesame seeds into a fine paste in a mixer jar.

Lastly add salt, tamarind extract, ground paste, mix well and cook for 5 mins.

Serve it with idli, chapathi or dosa.

Pineapple Kesaribath
Sweet Dish

Ingredients 

1 cup Fine Sooji/ Chiroti Rava

1/4 cup Pineapple chopped into to small pieces

3/4 cup Sugar

1/2 cup Ghee

8 Cashewnuts

5 Raisins

2 Cardamom powdered

2 Kesari strands (optional)

Method:

Dry roast fine Sooji in a pan and transfer it to a plate.

In a pan, heat 1/2 cup Ghee, roast cashew and Raisins.

Add 1 1/2 cups water and sugar, let sugar dissolve completely.

Add pineapple pieces, fine Sooji, cardamom powder, kesari and stir continuously and see that lumps are not formed.

Stir until it mixes well.

Pineapple Kesaribath is ready to serve.