Colocasia stem stir fry

                                 Vaentty bhajji/ thaalu thoran

 

               

Colocasia plant from our veggie garden

Serves-4 to 5

GSB cuisine

Ingredients

Colocasia stem- 7 cups

Oil- 1 tbsp

Mustard seeds- 1 tsp

Black gram/urad dal- 1 tsp

Green chilli-2 

Water as needed (optional)

Salt to taste

Star fruit-1 to 2

Coconut scrapings- 1/2 cup

METHOD

1.Clean & remove the unnecessary veins from the stem and chop them into small chunks. 

      

2.Make ready the coconut scrapings. To avoid itching once cooked we will add star fruit .So chop them too. 

3.Now heat oil in a pan add mustard seeds & let them splutter then goes in the urad dal & green chilly slits. 

4.Stir once,then add in the chopped stem along with 1 or 2 star fruits.Stir well.

Cover and cook. 

5.No need to add water. But in case if it's not cooking add very little water , cover and cook.Please note: do not add salt now because once it gets cooked it will shrink to half its quantity. 

6.Once completely cooked add salt ,coconut scrapings & mix well.

7. In case if it is salty add more scrapings to adjust the taste. Again do a taste

test if it itches in throat add more starfruit,else Can add Malabar tamarind if star fruit is not available.

8.Our dish is ready to be served along with steamed rice.Enjoy..!!!

Pineapple lemonade

                 Lemonade with a twist/Kulukky sherbet
                        

Kulukki sherbet is a popular street food throughout Kerala .Kulukky menas shaken ,this sherbet is made by shaking all the ingredients in a bottle& hence the name.This recipe was shared by my dear friend PRIYA.R.SHENOY in a popular food group.Thanking her for this spicy tangy sweet yet refreshing recipe loved by all my family members.. <3

Makes 4 glass

Ingredients

Finely chopped pineapple-1/3 cup
Finely chopped ginger-1 tbsp
Green chilies chopped-4
Sugar syrup made with 1 glass of water and 6 spoons of sugar
Honey 1 tsp
Water 4 glass
Lemon juice from 1 1/2  medium sized lemon

 Ice cubes as needed

    All the above ingredients can be adjusted freely according to the taste of your family members.

Method

1.Take all the above ingredients except ice cubes in a shaker or any plastic bottle and shake well for 30 to 40 seconds.

2.Do a taste test and adjust the ingredients.Drop in 2 to 3 ice cubes and shake well for one last time.

3.Pour the sherbet in serving glass,drop in 2 to 3 ice cubes and decorate with a small piece of pineapple on the rim of the glass and serve...ENJOY...!!!

Beetroot Pachadi

                       Beetroot cooked in curd and coconut sauce

Kerala cuisine
Serves- 4

Ingredients

Beetroot grated- 1 cup
Coconut scrapings- 1/2 cup
Green chillies- 2
Mustard seeds- 1/4 tsp
Water- 3tbsp
Curd-1/2 cup

For Seasoning/tadka
Oil- 1tbsp+ 1 tbsp
Mustard seeds- 1 tsp
Curry leaves - a handful

Method

1.Heat 1 tbsp of oil in a pan and once it is hot add in the grated beetroots and saute well till its raw smell goes off.It will take 5 to 10 minutes.

2.Meanwhile make a thick paste of coconut scrapings+ chillies+ 1/4 tsp of mustard seeds.
First pulse the mixture without adding the water 2 times.Then add 3 tbsp of  water and make a thick paste of it.Keep it aside.

3.Once the raw smell of beetroot goes off add in this above made thick paste,salt to taste and mix well for 2 to 3 minutes.

4.Switch off the flame and add in the 1/2 cup of curd (use sour curd for best results)and mix well.Adjust the salt.

5.Now let us make the seasoning.Heat oil in a tadka pan ,once it is hot add in the mustard seeds and allow them to pop up.Once done add in the handful of curry leaves and stir once and switch off the flame and add this seasoning into the above made curry.Mix well.

6.Our BEETROOT PACHADI is ready to serve.Best accompaniment with steamed boiled rice.ENJOY..!

                                                                                      

Broken rice upma

                                   Podi ari upma/pamma upma
 

                            

GSB CUISINE
Serves:4 to 5

Ingredients

Broken rice-1 1/2 cup
Water for cooking the broken rice-

For seasoning/tempering/phann/thalikaan/tadka
Oil-2 tbsp
Mustard seeds- 1 tsp (heaped spoon)
Cumin seeds-1 tsp
Black gram/urad dal/uzunnu- 1 tsp
Curry leaves- 2 sprigs
Dry red chilli- 2
Coconut scrapings- 3/4 cups
Salt to taste

Method

1.Remove dirt by hand picking.Then wash thoroughly for 2 to 3 times.Then soak the broken rice in water for 5 minutes.

SOAKING THE RICE

BROKEN RICE

2.Meanwhile heat oil in a kadai ,once it is hot add in the mustard seeds
and allow them to pop up.

3.Once done add in the cumin seeds  and let them pop up.

4.Now add urad dal,curry leaves and broke the dry red chillies and pour them too into the hot oil.Saute for a minute or two by changing the flame to low.

 5.Once done pour in the water and let it boil.Add salt according to taste .

6.Once the water starts bubbling add in the soaked and strained broken rice and give a stir .Do a taste test for salt and adjust accordingly.

7.Cover and cook till the rice is soft and smashes in between fingers.

8.Once it is almost done add in the coconut scrapings and mix well.

9.Our upma is ready to be served.It can be served along with curd or any spicy curry of your choice like potato curry.ENJOY...!!!

Kerala Erissery

                 Kaelya salli olle sukke/Raw banana peel curry  

GSB cuisine
Serves- 4 to 5

Ingredients

Raw banana peel finely chopped- 3 cups
Soaked green gram- 1 cup
Finely chopped chinese potato- 1 cup
Salt to taste
Malabar tamarind/kudumpuli- a small piece

For grinding
Coconut scrapings- 1 cup
Dry red chilli- 5 to 6
Water as needed

For Seasoning
Oil- 1 tbsp
Mustard seeds-1 tsp
Black gram/urad dal- 1 tsp
Curry leaves- a handful

Method

1.Finely chop all the veggies,wash them properly,add them into the pressure cooker along with water and cook them.

Raw banana peel

Note:all the veggies should be overcooked for best results.For that 2 to 3 whistles on high flame and 2 to 3 whistles on low flame .It may vary sometimes so check once the pressure goes and cook accordingly.

2.Meanwhile let us make a smooth paste of coconut scrapings & dry red chilli by adding enough water.
Note:add only 1/4 cup of water.

smooth paste

3.Transfer this paste into the cooking vessel/pan add a small piece of Malabar tamarind ,clean the mixie jar by adding 1/4 cup of  water and pour it into the above made paste and bring it to a boil by keeping on low flame.

small piece of Malabar tamarind added into the masala paste

4.By this time lid of cooker will get opened and pour the cooked veggies into the above paste&mix well.

5.Place a tadka pan add oil once it is hot add in the mustard seeds and allow them to splutter and once done add in the urad dal and saute for a minute.(don't burn them,adjust the flame accordingly).Finally add a handful of curry leaves.Stir once.

6.Add the seasoning into the above made curry, stir well,and bring it to a boil.Switch off the flame.

7.Best accompaniment with steamed rice..Enjoy..!!

Spicy Yam Curry

                       Suurnu randhayi/chena curry

Thanking my dear friend MAYA RUPESH  akka who shared this delicious recipe with us through a very popular food group KONKANI KHANN ANIK JEVAN.

Ingredients

Yam pieces- 1 1/4 cup
Salt to marinate the yam pieces
Oil - 1 tbsp
Ginger garlic paste-1 tbsp(can add more if you like)
Onion- 3 medium size ones
Tomato -3
Curd- 1/4 cup
Red chilly powder- 1 to 2 tsp
Cumin powder- 1 to 2 tsp
Kitchen King masala-1 tbsp
Salt to taste
Water as needed
Coriander leaves to garnish

Method

1.Chop the yam pieces to small squares.Wash them properly.

NOTE:for some people chopping yam will cause itching On their hands.So first chop them ,then wash and strain them using a colander.In Case of itching apply Tamarind and salt on  the hands and rub them well.Then wash using hand wash.

2.Now marinate them using salt and keep aside for 10 to 15 minutes.

3.Meanwhile we can make the tomato puree,slice the onions and beat the curd . Keep aside.

4.Once done deep fry the suran pieces and keep them aside.

5.Now in a pan add a tablespoon of oil once it is hot add in the ginger garlic paste and saute them for a minute .

6.Add in the sliced onions and fry them till soft and translucent.

7.Once it attains golden brown color add in the well beaten curd along with tomato puree.

8.Mix everything well and sprinkle the spice powders(chilli powder,cumin powder and kitchen king masala) including salt and toss them up.

9.Saute them till the oil starts leaving from the sides of the pan.

10.Now time to add in the deep fried yam pieces along with 1/4 cup of water.Mix well.

11.If you want gravy add more water and bring them to a boil.Otherwise add finely chopped coriander leaves and garnish them.

12.Don't forget to do a taste test and adjust the spice powders according to the taste of your family members.Enjoy with roti/rice..!!

Papaya curry

                 Papaya ambat/papaya drumstick leaf curry

GSB cuisine
Serves- 4 to 5

Ingredients

Papaya-2 medium sized ones
Taro root/chembhu/mande- 5 to 6 pieces
Drumstick leaf/mashinga pallo/muringa ela-handful
Salt to taste
Malabar tamarind/kudumpuli- 1 small sized piece
Water to cook the papaya and taro root pieces

To Grind
Coconut scrapings-from half of a medium sized coconut
Dry red chilli-4 to 5
Turmeric powder-a pinch 

To season
Oil 2 tbsp
Mustard seeds- 1 tsp
Cumin seeds-1 tsp
Curry leaves- a handful

Method
1.Pressure cook the papaya and taro root chunks by adding salt,Malabar tamarind and needed amount of water.

2.Meanwhile make a smooth paste of coconut scrapings +dry red chilli+Turmeric powder by adding little water.

3.Now add this paste into a pan along with the cleaned and well washed drumstick leaves.Add little water into it and bring it to a boil on slow flame,so that the raw taste of coconut paste will be removed at the same time the leaves will get cooked well.

4.Once the above curry starts boiling ad the pressure cooked pieces into it and give it a good toss.

5.Now let us make the seasoning by heating oil in a tadka pan and once it is hot add in the mustard seeds and allow them to splutter.

6.Once they pop up add in the cumin seeds and curry leaves.Give it a good stir and switch off the flame.

7.Add this seasoning into the above made curry.Our curry is ready to serve.Enjoy with rice gruel or steamed rice..!!!

Tomato Salsa for Nachos

                                                       Salsa

                    

Salsa Recipe :-

There are many ways of making Salsa. But this recipe was shared by one of my friend SHUBHRA CHAUHAN BISEN of a popular food group..Thanking her for the same.Here comes the recipe for you all to enjoy and relish with tortillas/bread/roti

Ingredients :-

4 Cup- Tomatoes ( peeled & chopped)
1 cup -tomato purée
4 tbsp -tomato sauce
2tbsp -olive oil
1/2 Cup- Chopped Bell pepper
2 Cup -Chopped Onion
4 tbsp - Chopped Garlic
2 tbsp cumin powder
Red Chilly powder to taste
a pinch of sugar/1/4 tsp
2 tbsp-black  pepper powder
Salt to taste
Coriander leaves to garnish

Method :-

1.In a pan add olive oil followed by chopped onion & garlic. Sauté for few minutes,until raw smell goes .
Then add peeled & chopped tomato along with  its purée and tomato sauce.Mix well.

2.Add bell pepper ,sprinkle cumin powder,red chilly powder and pepper powder except the sugar.Toss well.

3.Let it cook for 2min . Then add sugar & chopped coriander leaves too, again bring to a slow boil for 8-10 mins.Once done,let it cool. 

4.Our salsa is ready to serve.Enjoy..!!

Fenugreek leaf crepes

               Methiyae palya polo/uluva cheera dosa

      

Serves-2

GSB CUISINE

INGREDIENTS:

FOR GRINDING:

Coconut scrapings from half of a medium sized coconut

Dry red chillies-6-7

Raw rice-1 cup

FOR ADDING INTO THE BATTER:

Salt as needed

Turmeric powder a pinch

Asafoetida/hing/kaayam as needed 1/4 tsp

Roughly chopped fenugreek leaves -one bunch

METHOD:

1.Soak raw rice for 2-5 hours.

2.Firstly blend dry red chillies and coconut scrapings into a smooth paste by using

  a blender by adding very little water.

3.Then into the same blender add raw rice and again blend it into a 

  smooth paste(DON'T ADD MUCH WATER WHILE GRINDING).

4.Transfer it into a vessel.

5.Now add salt, turmeric powder and hing,mix everything well.

6.If water is needed, add carefully and bring it to a dosa batter consistency.

7.Taste the batter and adjust  the spice powders.

8.Time to add thoroughly cleaned and chopped leaves.Toss well.

9.  Batter is ready to use.

10..Heat a crepe pan drizzle little oil ,once it is hot pour a ladle of batter and

 spread it carefully.

11.When one side is cooked,flip it off and cook the other side

 too till it becomes crisp.

12. FENUGREEK LEAF Dosa is ready.Enjoy as such or with skimmed milk or pickle/curry of your choice.

Coriander dip

        Coriander chutney /Dhania chutney    

              

                     

Recipe courtesy: Malathi maamy
Serves- 4 to 5

Ingredients

Coconut scraping from 1/2 of a medium sized coconut
Dry red chilly -5 to  6
Shallots-10 to 15
Tamarind a small pebble size
Salt to taste
Coriander leaves chopped - 1 cup
Water as needed to make a paste

Method

1.Scrape the coconut chop the shallots and cilantro leaves

2.Heat a kadai/pan add in the coconut scrapings along with broken dry red chillies and saute and roast them till they attain light golden color.

3.When it is half done  add in the salt and tamarind piece.mix well.transfer it into a bowl.

4.In the same pan saute the roughly chopped shallots till they become soft and translucent.

5.Once it cools transfer everything (scrapings,chillies ,shallots,tamarind,coriander leaves) it into a mixie jar add little water and make a smooth paste.

6.Check for salt and spice .Adjust according to the taster of your family members.Our Chutney is ready to serve.

Veg clear soup

         A traditional soup from ancestral diary

   This was a soup which my grandmother used to make on  a wooden fire during the rainy days.This was one of the methods adopted by our forefathers for making the kids eat vegetables and ghee,which are usually disliked by majority of the toddlers.The aroma  that spreads in the house while cooking  itself attracts the members and brings them to the kitchen .I still remember me as a kid waiting for the soup to be poured in the bowl..
Here comes the RECIPE..

Serves-3
Ingredients

Lady finger/okra/vendaykka/bhindi- 4
Tomato-1
Shallots- 4 to 5
Green Beans- 4 to 5
 Note:can add veggies of your choice like the greens mushrooms,onions etc
Ghee- 1 tsp
Pepper powder as per your taste
Salt as needed
Few drops of edible oil
Water- 2 1/4 cups

Method

1.Chop the veggies as per your wish .Keep them aside.

2.Place a pan ,once its hot add a teaspoon of ghee along with few drops of oil so that the ghee won't burn.

3.Add all the veggies and saute for a minute.

4.Now add salt and toss them up.

5.Time to add in the pepper powder.Mix well.

6.Cover and cook till the veggies are half done.

7.Open the lid ,add water,cover and cook till the veggies are completely done.Bring the soup to a boil.Once it starts bubbling switch off the flame.

8.Check for the salt and pepper powder and adjust accordingly.Our soup is ready to be served..Enjoy..!!
                 NOTE:     you can either strain and serve the liquid part alone
                                                 or
                             can serve along with the veggies as we do...

COLD COFFEE

                              COLD COFFEE

                                  
Serves:2
Ingredients
Coffee powder- 1 1/2  tbsp
Water-1/4 cup
Ice cubes- 4 to 5
Sugar- 2 to 3 spoons
Milk- 2 glass of chilled milk
Note :adjust the ingredients according to your taste..

Method

1.Take a tablespoon of instant coffee powder in a bowl ,add 1/4 cup of water and beat it well till it becomes frothy.

2.Pour this into a mixie jar & beat once.

3.Add 4 to 5 ice cubes and 2 to 3 spoons of sugar and beat again.

4.Now add 2 glass of chilled milk and beat 2 to 4 times.

Note:don't forget to check in between for sweetness.Can add sugar if it is not enough.

5.Pulse , till it becomes frothy.

6.Serve as such or can be chilled before serving.ENJOY...!!!!

Sharjah shake

Sharjah shake (chocolate banana milk shake)

It's been a quite long time since this drink is on my to do list.But finally it happened today when my hubby bought the HERSHEY'S chocolate syrup and our home grown plantain turned yellow and we were craving for something sweet & chill & chocolicious. Without making you guys wait jot it down..

Ingredients

Chilled milk-  2 cups
Ripe banana (small ones)- 4
Sugar- 5 spoons
Drinking chocolate powder- 5 to 6 tsp
Chocolate syrup -->add generously    

Ice cubes-4

To garnish
Broken Cashews
Chocolate syrup

Method

1.Blend the bananas, sugar,chocolate powder ,syrup and ice cubes till they become smooth and creamy.
2.Pour in the milk and blend well.
3.Transfer them into the serving glass garnish with cashews and chocolate syrup..
4.Enjoy..!!!!