Erissery is a popular Kerala dish. Mathanga Erissery and Chena Vanpayar Erissery is are one of the two traditional food items for Onam Sadya. We can also add Raw Banana along with the Yam. The spice paste which we prepare with coconut, green chili, pepper and cumin seeds brings in the main flavor to Erissery.

Most of the Kerala Cuisine dishes have Coconut as one of their main ingredient. I have given some of the popular Onam Sadya Vegetarian recipes below and most of those have coconut as their common ingredient. Since my MIL is from Nagercoil, She makes Erissery often and she always uses Chena (Yam) and sometimes even raw banana along with yam. We can also make this erissery with yam alone without using the red gram.

Preparing Chena Vanpayar Erissery is very easy. We have to soak the dal for an hour and pressure cook along with chena. Once this cooked Chena and dal is ready, then its only few minutes to finish the full recipe. Try this Chena Erissery and serve with Sambar/ Pulissery and enjoy your food!

Video Making of Chena Vanpayar Erissery Recipe | Red Gram Yam Curry

Other Interesting Kerala Recipes

1. Kadala Curry
2. Kuzhal Puttu
3. Mathanga Erissery
4. Kumalanga Pulissery
5. Olan
6. Kalan
7. Chakka Pradhaman
8. Ada Pradhaman
9. Sarkara Upperi
10. Vazhakkai Mezhukkupurati

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No Onion No Garlic Sabut Moong Dal is an excellent protein rich dal which is a very healthy accompaniment for Roti / Naan or even plain steaming rice. This Sabut moong dal is a perfect dish for vrat (fasting) days when we have to exclude onion and garlic. For the regular days, we can very well use onion and garlic.

Whole Green Moong (Sabut Moong) has lots of nutritional benefits. They are an all natural plant based protein that are low in calories, low in fat, high in fiber and high in protein. Green Mung Beans can be eaten cooked or sprouted. When sprouted, they are a living food power packed with enzymes, antioxidants, vitamins and minerals. They are delicious as a salad when eaten sprouted, wholesome as a plant based protein in many dishes, and a pleasant addition to sauces, dips and any food in search of a nutritional boost.

Cooked Green Mung Beans are a hearty, comfort food that can be served as a soup, stew, main dish or dessert. We can sprout the green moong at home very easily. You can click on this link to see how we can sprout the green moong. We can use sprouted moong for this recipe to make this dish even more healthier.

Video Making of No Onion No Garlic Sabut Moong Dal

You Can try other dal varieties

1. No Onion No Garlic Gujarati Dal
2. No Onion No Garlic Methi Moong Dal
3. Panchamel Dal
4. Cucumber Dal
5. Dal Makhni
6. Mango Dal

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Badam Chiroti | Padhir Peni, is a traditional Sweet Variety our elder generations use to make. Some of the sweets that our earlier generations were making are quite complicated and time consuming. In today’s world, most of the women are working and with work and home, they sometimes find difficult to try and make traditional sweets. Originally this is a native dish of Karnataka, but adopted widely in Tamil Nadu. Still this dish is served in wedding functions in Karnataka. Its an extremely tasty dish, served as dessert.

The main two ingredients are Maida and Sugar. Maida rotis are prepared first and then layer them up and cut them into discs and press it to make patties. Deep fry the patties till they are golden brown. This is the first part. The next part is preparing the sugar syrup. We don’t need any consistency for sugar syrup. The syrup needs to be sticky.

Instead of a plain Chiroti, I have added badam (Almonds) to make it even more tastier. So, first step for us is to soak the almonds and peel the skin and grind it to paste. This badam paste is added to maida and kneaded to a dough. Adding badam really enhances the flavor. The procedure is time consuming and but not complicated. So why not give a try and make this yummy and tasty Badam Chiroti (Padhir Peni) over the weekend? Share your experiences and comments!

Video Making of Badam Chiroti | Padhir Peni

You can try other Traditional Sweets

1. Adhirasam
2. Mohan Ladoo
3. Badusha
4. Pal Khova
5. Manoharam

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Sabudana (Jevvarasi) is considered as one the main ingredient which can be used mainly on Vrat / viratham days. During Navratri festivals, it is a tradition to make Sabudana Vada, Sabudana Ladoo, Sabudana Payasam and Sabudana Kichadi. Sabudana Laddu is very simple to make just like maladu or rawa laddu.

For Maladu, there is absolutely no cooking needed and its is even more quick and easy and also tasty. But this Sabudana Laddu is not only for Diwali and other festival but also for Ekadasi and other fasting days. Especially for Ekadasi, we are allowed to have very few pulses. Infact to be honest, we have been advised by our ancestors and guru ji’s to observe full fasting but because of our busy days or job we are not able to observe a full fasting, instead, we can take roti or sabudana khichdi or even poha.

This Sabudana Laddu is made by many North Indians during Ekadhasi and also during Navratri.

Video Making of Sabudana Laddu | Sago Ladoo | Javvarasi Laddu

Other Ladoo Varieties

1. Maaladu
2. Rava Ladoo
3. Moong Dal Laddu
4. Boondi Ladoo
5. Besan Ladoo
6. Motichoor Ladoo

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Green Moong Vada | Pacha Payiru Vadai, a perfect snack for a nice evening. For parties or for any potluck, we can make this wonderful snack and it would be a great hit. Normally we use channa dal for vada, but here we are using Whole Green Moong. We all know the nutritional benefits of Sabut (Whole) moong dal. Mung beans are high in important vitamins, minerals, protein and fiber. Sprouted mung beans contain fewer calories but have more antioxidants and amino acids.

So, Instead of making with channa dal, we can try making vada with green moong. Though we are deep frying, atleast we could make it little healthier by using green moong. If you like nutritional rich green moong, you can try the other recipes like Pesarattu, Sabut moong dal, Green Moong Khichdi, Green Moong Sundal, Munthiri Kothu, no onion no garlic methi moong dal, Green gram Kozhukattai.

We can serve coconut chutney or mint/coriander chutney or even ginger chutney with this Green Moong Vada. Whenever there is a party or potluck, i would like to make this Green Moong Vada as it is unique and also delicious and healthy. Try this yummy, crunchy and healthy vada and share your comments!

Video Making of Green Moong Vada | Pacha Payiru Vadai

Other Vada Varieties:

1. Medhu Vada
2. Masal Vadai
3. Kambu vadai
4. Keerai Vadai
5. Ulli Vadai
6. Kara Vadai
7. Maddur Vada

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The most common Chutney we usually do are Coconut Chutney, Tomato-Onion chutney, Peanut Chutney, Mint/Coriander Chutney etc. Coconut chutney is one of the easiest chutney variety. We don’t need cooking for this chutney, just for tempering we use stove otherwise this is the quickest chutney ever. For Dosa, Idli, Pongal, Upma, Coconut Chutney is universally served in all the Indian Restaurants. This Chana Dal Chutney is a unique chutney. It is unique in the way it is prepared.

For most of the chutney, we use a pinch of tamarind while grinding, but here in chana dal chutney, instead of using tamarind, we are going to use curd. This Chana Dal Chutney goes well with Idli, Dosa or even for Vada. Quick and easy to make Chutney. If we use fresh curd, the chutney will not become very sour even if we serve later.

All the time making conventional chutneys’ sometimes feels bored. So Try this Chana Dal Chutney and share your views.

Video Making of Chana Dal Chutney | Kadala Paruppu Chutney

Other Yummy Chutney Varieties

1. Spicy Garlic Chutney
2. Carrot Chutney
3. Peanut Chutney
4. Tomato Chutney
5. Kollu (Horsegram) Chutney 
6. Shallots Garlic Chutney

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Beans Masala Rice, I try to make it often to make the kids eat all the beans. Many of the kids give us a hard time eating veggies. One of my twin, always take time to pick and gather all the veggies in her plate in one corner.  Making this Beans Masala rice for the lunch box is the best way to make the kids eat the veggies.

Most of us pack rice for kids lunch box. For Lunch box, we always prefer variety rice instead of Sambar, Rasam or curd rice. So We usually make Lemon Rice, Tamarind Rice, Mint Rice, Pepper Rice. Those rice varieties are easier and quicker to make and kids will love it. My routine is to pack Idli, Paniyaram, Pasta, Roti, and Variety Rice and sometimes I keep poori with aloo instead of stuffed roti.

In this Beans Masala Rice, instead of adding store bought masala powders, we are going to roast the spices and grind it to powder and use this fresh powder as the spice for this Masala Rice. Try this version of Beans Masala Rice and share your comments!

Video Making of Beans Masala Rice

Try other Variety Rices

1. Lemon Rice
2. Tamarind Rice
3. Capsicum Rice
4. Kala chana Pulao
5. Pepper Rice
6. Tomato Rice

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A simple Tomato Rasam, always good to digest any heavy meals we had. We can serve as Soup to increase our appetite. For any festive lunch or a full meal, Rasam is an integral part of South Indian Thali. Without Tomato Rasam, meal is not complete. Many of us make this Tomato Rasam on a day to day basis, but surely I believe this recipe would be helpful for all beginners who start their cooking journey.

Generally, we prepare Rasam Powder in large quantity and store it in air-tight container and use it whenever we make rasam.  In this Tomato Rasam, we are not going to use the conventional Rasam Powder. The main spice is from green and red chili which we are going to add it with the tamarind juice itself. The other spice is from Pepper-Cumin Powder. Also adding jaggery enhances the flavor and brings out the tanginess of tamarind and tomato. The green chili along with ginger really enhances the flavor.

There are many different varieties of Rasam we can make. But some varieties are strong in one flavor, for example, garlic rasam has a strong flavor of garlic, orange or pineapple rasam has its own strong flavor of the fruit. But this Tomato Rasam is simple, yummy and surely completes the meal satisfyingly.

Video making of Tomato Rasam

Other Rasam Varieties

1. Garlic Rasam
2. Kollu (Horsegram) Rasam
3. Kandanthipili Rasam
4. Poricha Rasam
5. Mysore Rasam
6. Nellikaai Rasam

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Tamarind rice with a twist. Instead of using tamarind, we are going to use sorrel leaves. Sorrel Leaves has a natural tanginess. Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones. This Gongura Pulihora will make a wonderful kid’s Lunch Box Dish. We can prepare it quickly within minutes and it will be so delicious.

For the traditional South Indian Puliyodarai , the first step is to soak the tamarind and extract the juice. Then we need to prepare the spice powder and then we do the tempering followed by boiling tamarind along with the spice powder we prepared. Finally when the puliyodarai becomes semi-thick with the oil oozing out, then our Puliyodarai will be ready. This can be stored for many days in an air-tight container.

For this Gongura Puliyodarai, we don’t need more spices. We just need to cook the gongura leaves with mustard, fenugreek seeds and red chili and grind it to a coarse paste. Finally we need to prepare tempering and add the tempering, gongura paste to the cooked fluffy rice and mix gently.We need to remember that red sorrel leaves are more sour than the green ones and hence we need to adjust the spice level accordingly.

For travel, we can first  make a paste of gongura leaves as i have mentioned above and add the paste to the tempering and cook again till oil oozes out and we can take that thokku for our travel in an air-tight container.

Video Making of Gongura Pulihora Recipe

Other Tamarind Rice varieties

1. Karnataka Style Tamarind Rice
2. Kudo Millet Tamarind Rice
3. Temple Style Puliyodarai
4. Andhra Pulihora

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Whole Wheat Coconut Cookies, this is an eggless cookie with a rich flavor of coconut. Most of the cookies were made of all purpose flour (maida) but we can make the cookies a little healthier by using wheat flour instead of maida. This same recipe we can use maida also if you wish to do. Maida requires less sugar. I have sweet tooth, so even with maida i use more sugar than needed :-).

I always love coconut flavored cake or cookies more than the regular ones. Coconut adds a nice flavor to the dish and makes it outstanding. I have used desiccated coconut, but we can use freshly grated coconut also. We can also use coconut oil instead of butter. I love to make batches of cookies especially during Christmas holidays. My kids would love to help me making the cookie dough and also finish up the cookies faster!

Its always a good practice to refrigerate the cookie dough before cutting into discs and bake it. The refrigeration process allows all the ingredients to blend well so that the flavors gets nicely incorporated and also makes the dough firm so we would be  able to cut into discs. For this Whole Wheat Coconut cookies, it took nearly 20 minutes in my oven to get a nice crispier cookies. Different oven work in different power and hence depending upon the oven we have, we have to adjust the cooking time accordingly. Some people like chewy cookies instead of crispy cookies, for them the cooking time should be less than 20 minutes. Always, the freshly baked cookies seems to be soft, but allow it to cool down completely and the cookies will get firm and crispy eventually. Try these wonderful Whole Wheat Coconut Cookies during Christmas holidays and share your comments!

Video Making of Whole Wheat Coconut Cookies

Try more Eggless Cookies

1. Mexican Wedding Cookies
2. Ginger Bread Cookies
3. Tutti Fruiti Cookies in Pressure Cooker
4. Savory Cookies (Khara Biscuits)
5. Little Hears cookies
6. Whole Wheat Nan Khatai
7. Almond Butter Cookies

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Masala Sundal, a healthy and tasty Sundal variety with Black chickpeas along with onions, tomatoes and Indian spices. For Navratri and other festivals, we have a custom to make Chickpeas sundal, but for festivals and auspicious occasions, we tend to make it without onion, tomato and masala. I prefer to make this sundal on normal days and have it like a salad. My kids love this Sundal and they happily finish their main course, whenever I serve this as an accompaniment.

This recipe is shared by my best Friend’s wife. She did this amazing Masala Sundal when we visited her place during Summer Vacation and kids loved it so much. I requested her to share her way of making this recipe and she happily shared the ingredients and method to make this yummy Sundal. I made this Sundal last sunday as a sidedish for Garlic Rasam and kids loved that combo so much and they are looking forward for me to make this often.

Video Making of Masala Sundal

Other Sundal/Salad Varieties you can try:

1. Peanut Sundal
2. Carrot Kosumali
3. Chickpeas Sundal
4. Whole Green Moong Sundal
5. Peas Sundal

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Cabbage Kootan, also called as Cabbage Sambar. A very tasty mix for hot steaming rice. Normally cooked cabbage has a pungent smell. Whenever we pack Cabbage Poriyal or Kootu in a lunch box, the smell will be locked inside and when we open during the lunch, we can’t stand the smell. Because of this, I avoid giving cabbage for kids. But believe me, there are few recipes with cabbage which has a strong flavor that overcomes the pungent smell of the cabbage.

Cabbage Rice, Cabbage Fry, Cabbage Channa Dry Curry Recipe | Chole Patta Gobhi Curry Recipe are few dishes which will make us love cabbage more. This cabbage kootan is another yummy recipe which will make us and also kids love Cabbage. My Grandmother makes this Cabbage kootan very frequently. In their generation, most of the household in India has a minimum of 5 members, so they women has to cook more food. This Cabbage Kootan is one of the recipe which easily make more quantity.  Once, I asked my grandma why she was not using Sambar Powder and grind the spices every time. She explained me that grinding the spice powder freshly makes the dish more tastier and also we will get more quantity than using Sambar Powder.

We can also use Avarakkai (Broad Beans) instead of cabbage and make this sambar. Try this version of Cabbage Kootan and share your comments!

Video Making of Cabbage Kootan | Cabbage Sambar

Other Traditional Kuzhambu/Sambar Varieties

1. Vathakuzhambu
2. Iru Pui Kuzhambu
3. Ulli Theeyal
4. Kathirikkai Rasavangi
5. Nella Style Poricha Kuzhambu

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Radishes may not be the most popular vegetable in your garden, but they are one of the healthiest. These undervalued root vegetables are packed with nutrients. They may even help or prevent some health conditions. A 1/2-cup serving of sliced radishes contains about 12 calories and virtually no fat, so they won’t sabotage your healthy diet. They are the perfect crunchy snack when the munchies strike.Radishes are a good source of vitamin C. A 1/2-cup serving of radishes gives you 1 gram of fiber. Eating a couple servings each day helps you reach your daily fiber intake goal. Enjoy radishes raw or cooked. Add thinly-sliced radish to salads, puree radishes with avocado and cucumber for a refreshing gazpacho, or eat raw radishes with a healthy dip, such as hummus.

Radish, like cabbage has a pungent smell. I usually use radish to make Sambar, or Kootu. Even for Sambar, my MIL will add onions that will balance the smell of the radish.  Atleast 2 sunday’s our lunch is Radish Sambar. Also, Regularly, I make salad with Grated Radish, Avocado, Sprouted moong along with cherry tomato, Pepper and salt. Salad are very healthy and also fills the tummy instead of taking carbs every time.

Recently, my friend said, she made hashbrown out of radish and she explained me how to do it. I followed the method explained by her, and instead of making thin patties like has brown, I made like a cutlet and hence named “Radish Cutlet” instead of Radish Hash-brown. In the original recipe shared by my friend, she did not include Potato and Corn flour. I added it to make sure there is a binding and also corn flour makes the outer side of the cutlet crispy. This Radish Cutlet will make a very tasty and delicious evening Tea Time Snack or even as an appetizer for any parties.

Video Making of Radish Cutlet Recipe

Other Delicious & Healthy Tea Time Snack you can try:

1. Vegetable Cutlet
2. Masala Sundal
3. Green Moong Vada
4. Hara Bhara Kebab
5. Saamai Potato Tikki
6. Karela Tikkis

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Eggless Banana Muffin is one of the all-time favorite snack for my kids. This same recipe can be baked as a bread, cake or muffin. Though its eggless, these muffins are very spongy and moist. Its Holiday season now. School Holidays started and kids are so excited with so much energy. We need to engage them in such a way, their energy are not wasted. So, I started baking… Kids have come with a big list of what they would like to eat in these holidays :-). Very first on the top of their list is “Banana Muffins”. Actually my little one want to have Banana Bread but finally the final vote went to Muffins. So here we are…

I didn’t start with baking process when i was in India. Once I moved out of India, in every country, conventional oven is always part of kitchen. Every kitchen will have fitted microwave and conventional ovens. People always use ovens for baking. I initially not very confident and i tried baking in microwave instead of conventional oven and it was a total disaster. Also the eggless baking is always so dense and I stopped baking. Slowly learnt the proportion of baking soda / baking powder also sometimes I substituted flax seeds for eggs. Then, I started understanding how to get spongy and moist cake / muffin without eggs and now I started baking  frequently. My kids too help me and they enjoy baking and seeing baking shows. The only series they like to watch in “Netflix” are cooking / baking shows 🙂 . Now lets dive into this awesome Eggless Banana Muffin Recipe…

Video of Eggless Banana Muffins

Other Eggless Baking Recipes to Try:

1. Eggless GingerBread Cookies
2. Eggless Wheat Coconut Cookies
3. Eggless Orange Cake
4. Tutti Fruiti Biscuits in Pressure Cooker
5. Eggless Mawa Cake

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Avocado Basil Pesto Pasta, a delicious Vegetarian Pasta variety with the richness of Avocado and Basil. A very quick and easy to make Pasta. Other than cooking pasta, we don’t have to cook anything to prepare Pesto. This pasta would be a great party meal especially for kids. For my kids Birthday Parties, either I make Tomato-Basil Pasta or Simple Basil Pesto or enhance much more with Avocado.

Despite its creamy texture, an avocado is actually high in fiberwith approximately 6-7 grams per half fruit. Eating foods with natural fiber can help prevent constipation, maintain a healthy digestive tract, and lower the risk of colon cancer. Avocados are brimming with healthy fat, which takes the body longer to digest and help keep you full and satisfied (so you’re less likely to snack!). Further, avocados are nutrient-packed with over 20 vitamins, minerals and phytonutrients which is especially beneficial if you’re trying to cut calories and keep up with all the nutrition your body needs.

I usually make Guacamole with Avocado or a simple Avocado Salad regularly. Somehow my kids doesn’t like the creamy texture of the avocado. But since the avocados are very rich in multiple nutrients, I grind the avocado with basil and make this Avocado Pesto Pasta. The first time when I made, I didn’t explain the kids about avocado and they liked it very much, now I make it often. At least once a week, I make this pasta or Masala Pasta for their lunch box.

Video making of Avocado Pesto Pasta

If you don’t like Avocado and want to try simple Basil Pesto Pasta, Click here. Also we can make Indian Style Tomato Pasta which would also be a perfect Lunch box dish for the kids.

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Lacha Paratha Multi Layered Indian Bread made of whole wheat flour.. A simple Lacha Paratha is enhanced with mint leaves. Lacha Paratha is much similar to Parotta, we are going to make a multi layered paratha but the main variation is the flour. Here we are going to use wheat flour / Atta instead of plain flour. So this is much healthier compared to parotta. Also, Parotta needs more expertise in kneading, rolling and making layers. But Lacha Paratha is much simpler, yet more tastier than parotta. Also instead of plain Lachha Paratha, we are enhancing with mint leaves. That makes this dish even more healthy and tasty. We can serve raitha, dal or any gravy as an accompaniment for this yummy Lacha Paratha. This is one of the great potluck dish or Party dish. These parathas are soft and we can just warm them before serving. An absolute tasty and softy Indian bread with multi- layers.

Most of us love mint especially for the refreshing aroma and its dominating flavor. I try to use mint very often as my kids love the smell of mint. Even for mouth-fresh, i prefer to chew mint leaves instead of taking store bought mint chewable. But not everyone is fond of mint leaves, especially my husband and his brothers and even my in-laws. They somehow don’t like the dominant flavor of mint. We, as SouthIndians use mint in the form of chutney, Thogayal, or add Rasam. In all those recipes, we have a strong flavor of mint.  My mom used to make mint rice at least once a week for our lunch box. Mint is always my favorite and I guess that’s why my kids too love mint in any dishes. I started adding mint leaves in thepla, paratha, masal vada and my husband also started liking it.

Try making this Mint Lachha Paratha | Pudhina Paratha and I’m sure you will also get good comments from your family and friends!

Video Making of Mint Lachha Paratha | Pudhina Paratha

You can try other Mint Recipes

1. Pudina Rasam
2. Mint Rice
3. Mint Chutney
4. Peppermint Chocolate Chip IceCream 
5. Mint Thepla

The post Mint Lachha Paratha | Pudhina Paratha appeared first on Subbus Kitchen.

Paruppu Urundai Mor Kuzhambu, is a famous dish made in southern part of Tamilnadu and Kerala. Even the little children like to eat the paruppu urundai as it is very yummy. Already I have shared the recipe of paruppu urundai kuzhambu and is much similar to that.  Making traditional recipes always makes me happy. I somehow feels that traditional recipes makes our meal perfect and complete than making fusion or international recipes. My husband is a foodie (its obvious because of my MIL’s food knowledge :-)) . Though he is open to try any vegetarian recipes, still he loves our South Indian Traditional Vegetarian Recipes.

For Paruppu Urundai kuzhambu, we put the paruppu urundai directly in kuzhambu to cook it while the tamarind juice is getting cooked. But generally we don’t boil the mor kuzhambu. When the mor kuzhambu starts becoming frothy, We have to switch it off else the mor kuzhambu gets diluted. So we steam cook the paruppu urundai and add it to the mor kuzhambu before switching it off.

Steam cooking the Paruppu Urundai are healthy than cooking directly with oil. Mor kuzhambu which my MIL prepare is more like Pulissery. As she is from Nagercoil, her cooking has more tinge of Kerala. My mom used to make Mor Kuzhambu by soaking chana dal, coriander seeds in water and grinding those with coconut, green chili, ginger and grind it to paste and add this paste to the sour curd and make Mor Kuzhambu.

Nagercoil style Mor kuzhambu is pretty simple. No soaking of dal, just soaking rice which gives the thickness to the kuzhambu and we grind the soaked rice with coconut, jeera, red and green chili and add that paste with sour curd and bring it to boil and switch off the flame.

Try this version of Paruppu Urundai Mor Kuzhambu along with steam cooked dal balls and enjoy with hot steaming rice!

Video Making of Paruppu Urundau Mor Kuzhambu

Try more Traditional Recipes

1. Paruppu Urundai Kuzhambu
2. Daangar Pachadi
3. Poricha Kuzhambu
4. Ulli Theeyal
5. Paruppu Thogayal
6. Milagu Rasam

The post Paruppu Urundai Mor Kuzhambu Recipe appeared first on Subbus Kitchen.

Nellikai, amla or Indian gooseberry rice is healthy, delicious as well as easy to prepare rice. Made with the big variety amla. Quick and easy to make rice variety, its most similar to Lemon Rice or Raw Mango Rice. Like Raw mango, we need to grate the gooseberry and cook it and then its matter of time, Nellikai Sadam (Amla rice) will ready! Its a healthy kids Lunch box dish.

Nellikai (Amla / Gooseberry) is so healthy and nutrition rich. Amla is an excellent source of Vitamin C and E.  It increases immunity and fights off free radicals. It is beneficial in preventing aging, cancer and cell damage. However, this fruit is slightly sour in taste, but it leaves sweetness in the mouth after eating it raw. It is very healthy and has the power to control many ailments.

We can make Rasam, Pachadi, Pickle with gooseberry. Amla Achar (Gooseberry Pickle / Nellikai Oorugai) is so popular. Most of the South Indian household, especially Tamil Brahmin house will surely have Amla Achar. Just like Lemon pickle, Nellikai Oorugai is common and mouth-watering pickle.

Instead of rice ,we can substitute with any cooked millet and make this Nellikai sachem much more healthier. We can also use aval (Flattened rice) or Cooked Semiya too instead of rice. These all are some variations we could make but my personal chance is always Nellikai Sadam with our usual rice. We can serve Nellikai sadam with any stir-fry veggies like Potato Roast, Ladysfinger Fry, seppankizhagu roast etc. I made Beans Paruppu Usili and it was also making a perfect combo with Nellikai Sadam.

Given the heath benefits of nellikai, i would recommend all of you to start using in your routine diet.

Video Making of Nellikai Sadham | Amla Rice | Gooseberry Rice

Some Nellikai (Gooseberry / Amla) Recipes to Try

1. Nellikai rasam
2. Nellikai Thokku
3. Nellikai Oorugai
4. Nellikai Pachadi

The post Nellikai Sadham | Amla Rice | Gooseberry Rice appeared first on Subbus Kitchen.

Video Making of Pongal kootu | Kadamba Kootu

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Paneer Kathi Roll, yummy and tasty Paneer Masala wrapped inside Roti. Its a perfect party main course or a dinner dish. Also a very wonderful dish for Kid’s Lunch Box. Kathi Roll is a very popular street snack especially in Bengal. Its a very tasty,healthy meal in itself. Generally we serve the Paneer Masala with roti as an accompaniment. Instead of serving separately, this roll would indeed be a perfect meal. Some kids, I have seen, doesn’t really eat all the accompaniment kept in their lunch box or in their plate. Especially for the kids, I always prefer wrap instead of serving Roti and Paneer separately. Especially when I plan for their lunch box. I make a 1 roll and cut into half and keep in their lunchbox. All they have to do is to take each small rolls and bite and eat. It is mess free and they have to finish the filling inside. This will ensure that veggies portions are eaten by the kids.

How to Make Paneer Wrap

For making this yummy Paneer Wrap, first we need to make Roti’s as we usually make and keep it ready. Then we need to prepare the paneer masala. Once the roti and masala, both are ready, then we need to prepare the spread. Most of us have the coriander-mint chutney always ready in our refrigerator. For other who don’t have it handy, you can take a bunch of coriander leaves, bunch of mint leaves, wash thoroughly and grind it with green chili, ginger, salt and little sugar. You can refrigerate and use for a week or more. This paste will be good spread for roti and also for sandwich. I always keep it handy so that whenever I pack wrap or sandwich, I will use this spread. This spread is not mandatory. We can skip and apply ghee and add the stuffing also. Also If you like cream cheese, we can spread that also. My kids love Jalapeño cream cheese and sometimes, I will spread it on the roti if I don’t have a stock of Green Chutney.

Once the spread is ready, we need to take each roti, spread generously with spread and then in the middle add the stuffing and bring together the edges and secure with a tooth pick and serve the delicious Paneer Kathi Roll.

Video Making of Paneer Kathi Roll | Paneer Wrap

Want to try other Paneer Recipes?

1. Paneer Burji Sandwich
2. Paneer Pulao 
3. Paneer Tikka Dosa
4. Hara Bhara Paneer Tikka 

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