Neer halasu sambar

 

This is neera halasu which is commonly confused with bera halasu and regular jackfruit.

Neera halasu needs more water to grow, has more spikes on it and has seeds inside. This is rich source of fibre, recommended for constipation and piles.

For a cloudy dull day tried neer  halasu sambar. For sambar masala I used coriander, cumin, mustard, curry leaves, garlic, urad dal, red chilli , turmeric and aoesfeteda. Roast in oil and blend with tamarind and water.  Add this masala to cooked toor dal and cooked neer  halasu pieces. Remove the seeds if hardened before cooking or you can remove the outer shell of the seeds. Add salt, ghee, curry leaves and cook well with enough water to get the proper consistency.  Hot and tangy purely desi neer halasu sambar is ready to serve with rice!

# Palak Vada

 

Palak, methi or any green leaves can be selected for this. Soak urad dal one cup for two hours and grind with chopped and fried palak leaves (almost one cup before frying)

Grind without much water to get a thick batter. Add coriander and curry leaves, chopped green chilli and ginger, salt to taste and mustard and cumin seeds. Add rice flour if you feel the batter is not upto the cobsistency . Now  take a medium sized ball from the batter to get the desired shape of vada and deep fry both sides in cooking oil.

Healthy palak vada is ready to taste!

# Methi leaves gojju

 

Methi leaves gojju goes well with dosa, roti and chapathi. First we need to prepare a masala powder. For this roast Bengal gram, urad dal, garlic, red chilli and curry leaves and powder in mixi. Fry chopped methi leaves well so as to get rid of the bitterness.

Fry chopped tomatoes and onions and add the masala powder made previously with salt. Let it get well cooked and add lemon juice at the end. This turns out to be a good way to incorporate green leafy vegetables in the diet.

Sabbasige omlette ( veg)

 We all know that green leafy vegetables are good anti oxidants and rich sources of  iron and vitamins. But many a times it is tough to make children have these healthy food.. Here is an idea to make it healthy and attractive to kids..

  Mix sabbasige chops with grated carrot, grated onion, coriander and curry leaves, mustard and cumin seeds with small rava, chilli powder, salt, turmeric and add water to get a paste. Take a medium sized ball from this and directly place on heated oil greased tava and pat to make round omelettes on tava as thin as possible.. Dip your fingers in water in between. Cook both sides to get healthy and crunchy sabbasige veg omelette!