Well, this Grated Carrot Curry is midway between a salad and a curry. I like it for its simplicity and the fact that it is so very easy to make. For me easy-to-make is a must on weekdays, as I often have to cook and leave for work!
I also love this curry because it is very light on the stomach and so is ideal on a hot summer day when you don’t want to eat too much or then when you are on a diet! 🙂
I have this Carrot Turumu Talimpu with rotis or just by itself as a salad.
I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the stomach. What more can one ask for.
Methi Muthiya is a popular snack in the Western Indian state of Gujarat. There are two variants of this dish: the deep-fried version and the steamed version. I have already written about the Deep-fried Methi Muthia when I used them for making Undhiyu. Today, I am writing about Steamed Methi Muthiya which is eaten a tea-time snack.
This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious. I use it as my 4 PM treat and it helps me stay away from unhealthy Chaat or fried snacks.
This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.
Do also try Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂
How to Make Steamed Methi Muthiya
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
BhogichiBhaji, as the name suggests, is a dish made on Bhogi in Maharashtra. It is a mixed vegetable that celebrates the winter vegetables such as Paavta (Indian Lima Beans), Fresh Green Chana (Harbhara), Carrots, and more. In addition, Bhogichi Bhaji uses Peanut Powder and Sesame Powders which are warming in nature and are perfect for the season. It is to be savoured hot with Bajrichi Bhakri.
One reason I look forward to winters is for Usirikai (Amla, Nellikai, or Indian Gooseberry). I love the tangy taste of Usirikai and look forward to a whole of delicacies such as Usiri Avakaya, Usirikaya Pachadi, Usirikai Pappu, and of course, Usirikai Pulihora (Usirikaya Annam).
Pulihora is a classic Andhra rice dish that is most commonly made with tamarind (as Chintapandu Pulihora). However, you can make it with any tangy ingredient like lemon juice, unripe mangoes, or Gongura.
This recipe uses tangy Usirikaya (Indian Gooseberry, called Amla in Hindi and Nellikai in Tamil). Apart from the fact that Usirikaya is delicious, it is also laden with Vitamin C and anti-oxidants, which deliver a range of health benefits including the ever-popular weight loss. 🙂
I make Usirikaya Pulihora often in winter when Amla is plentiful and serve it with just some vadiyalu or appadalu on the side.
How to Make Usirikaya Pulihora | Nellikai Sadam | Andhra Style Amla Rice
Usirikaya Pulihora | Nellikai Sadam | Andhra Style Amla Rice