Methi moong dal sabzi - Methi green gram dal sabzi

Methi moong dal  sabzi recipe - This is a side dish prepared with  fenugreek leaves and split green grams. This is a very healthy accompaniment for any main meal with the goodness of methi leaves and moong dal. The combination of leafy vegetables and dal create a nutritious side dish. It is mildly spiced with chili powder and flavored with the tempering made with asafoetida, cumin seeds, onion and garlic. Fenugreek leaves are one of the most popular and easily available leafy vegetables in India. They are slightly bitter in taste but the addition of green gram dal reduces the bitterness of fenugreek leaves.

Tomato raisin chutney recipe - Chutney for roti and paratha

Tomato raisin chutney recipe - This  is a slightly sweet chutney with ginger and garlic flavor. It is a very simple chutney recipe even a beginner can adapt quickly. It is a side dish option and pairs well with methi thepla and paneer cabbage paratha . I have used raisins in this recipe which gives a unique taste to the chutney. Always I reserve some tomatoes for this chutney preparation. I have already posted mint coriander chutney which also goes well with parathas.

Phirni recipe - North Indian rice phirni recipe

Phirni recipe - This is a popular  North Indian dessert  prepared with milk, rice flour and sugar. This is alternative to rice kheer. Usually Phirni is served as a dessert after meals. You can make phirni with different flavours such as mango and almond by mixing mango pulp and almond paste.This is a very easy dessert to prepare and gets ready within few minutes. This recipe is perfect when you are in a hurry and want to finish the cooking very fast with some delicious dessert along with the main meal.

Vaali bhaji palya - Basale soppina palya - Malabar spinach sabzi

Vaali bhaji or basale soppina palya recipe - Malabar spinach is a leafy vegetable widely used in Coastal part of Karnataka.In this part, every house would normally have a climber plants of malabar spinach in the backyard. It is a creeper or climber and it grows very easily by planting a thick stalk. It is known with many names such as basale soppu in Kannada, mayalu in Marathi and vaali bhaji in Konkani. Malabar spinach has a cooling and refreshing effect, but the effect is less if it is cooked too long. Vaali Bhaji palya is a coconut based thick gravy prepared with malabar spinach, toor dal, fresh coconut and some other spices. 

Mint coriander leaves chutney - Pudina kothimbir chutney

Mint coriander leaves chutney recipe - The mint coriander leaves chutney is one of the most popular chutney in India. The combination of  mint and coriander gives a unique flavour and taste to the chutney. Most of all, this chutney can be stored in a dry container in the refrigerator for a week. This is a flavorful accompaniment to a spicy dish like pulao and biryani and dipping sauce to samosas and dhoklas. This can be used in sandwich also. Mint is commonly known as pudina in India. Mint is well known for it's many health benefits. It has a refreshing aroma and mild pungent taste.Coriander leaves are used in almost all dishes. Try this mint coriander chutney and I am sure you will love it.

Onion tomato uttapam recipe - Onion tomato uttapa

Onion tomato uttapam or uttapa recipe - This is a very delicious South Indian breakfast dish loved by all Indians. It is soft and consumed with coconut chutney and sambar. Making uttapa is not difficult. You can also make it by using dosa batter. The secret behind the taste of uttapam depends on  the correct combination of its ingredients and the level of fermentation. For soft and aromatic uttapam, medium level of fermentation is required and too much fermentation makes it sour. I love uttapam a lot and make it at least once in a week. So, sharing the recipe with you all.