Beet Yam Parathas, Beet Suran Parathas

          Usually I buy a slice of yam ( karunai kizhangu, suran ) and I make the masial or varuval with it. This time I had bought a whole one, I had used half of it for the varuval and with the remaining, I wanted to try something new and then I remembered seeing parathas made with it. The recipe that I saw used raw grated yam, but I decided to use cooked and mashed yam, I also added some grated beets and other spices and the parathas turned out soft and delicious. Serve them with some pickle and curd for a simple and delicious meal..

Mysore Sambar

          Mysore Sambar, just like Mysore Rasam or Mysore Pak I really don't know why we have 'Mysore' in the name of this dish. This a recipe from the cookbook Dakshin by Chandra Padmanabhan, I can say that, this is one of the first cookbooks that I started following after my marriage. Back then, I had written down all the recipes from this book, which I had borrowed from the library,  and to this day, I follow many of her recipes for day to day cooking. I have made this sambar so many times and it had always received good reviews from all those who had tasted it. The sambar is very simple to make and it gets its unique flavor and taste from the ground paste that we add to it. It goes well with plain rice and can also be served with idlis and dosas too, do try this when you want to have a change from the regular sambar..

Rice Flour Rotis, Arisi Maavu Chappathis, Ukkarisida Akki Roti

          Rice Flour Rotis ( Arisi Maavu Chappathis, Ukkarisida Akki Roti ), my friend had made this for her son who had gluten allergy, it looked close to wheat flour rotis and it tasted good too. She had also mentioned that unlike the wheat flour rotis, these were a little difficult to roll out, because it lacked the gluten. So, instead of adding just hot water to the flour to make the dough, I followed the same way as I did for the ragi ( finger millet ) rotis. I cooked the flour and then made the dough. This made it a lot easier to roll out the rotis, but of course we have to roll it out carefully, keeping in mind that the dough will break ( lack of gluten ) if rolled out very fast. We can make them like phulkas without oil or cook it with oil too, and it goes well with all curries, but I love it with Baingan Bharta With Mustard Oil..

Methi Muthiya, Wheat Flour & Fenugreek Leaves Dumplings

          Every week I get a bunch of fresh methi ( fenugreek leaves, vendaya keerai ) bunch and sometimes the bunch turns out to be slightly bigger. After having used half of a big bunch for sambar or kootu, I was left with a little more leaves, which I decided to use for making these Methi Muthiya. This is again another healthy and filling Gujarati snack, I have already posted Khandvi and Dhokla and now these Methi Muthiyas join the healthy snack list. As the name suggests, we use methi leaves along with whole wheat flour and besan flour to make them and there are two ways of making them, deep fried version and the steamed version. Today's post is the steamed Methi Muthiyas, and they can be eaten as such or with some spicy chutney or sauce..