Pumpkin & Sweet potato soup

             Vegan Pumpkin & Sweet potato soup

                                                  

Ingredients

Oil

Garlic

Onion

Pumpkin

Sweet potato

Veg stock powder

Oregano

Water as needed

Coconut milk

Method: 

1.Heat oil ,add in 2 clove of minced garlic and half onion finely chopped.

2.Saute well, add about a cup each of pumpkin and sweet potato roughly chopped, one tbsp of veg stock powder, a tsp of dried oregano and needed amount of water.

3.Adjust salt and cook till all veggies are done. Once every veggie is cooked, add few spoons of coconut milk (can add cream or milk too)and switch off the flame.

4.Once it cools down blend well using a blender.Soup is ready.You can garnish it with pepitas,crushed pepper or croutons..                                                                                                      

Veggie banh mi sandwich

             Veggie banh mi  sandwich 

                           

Replicated Vietnamese banhi mi with an Indian twist 

-Rye bread/ soft bread 

-Beet& potato patty ( cutlet) or meat patty or balls  of your choice.I think even you can use aloo tikki 

-Pickled carrot ,cucumber and chilli 

Recipe: add vinegar ,oil,salt,sugar ,water in a bowl and adjust the seasonings as per your taste.Add 

juliennes of cucumber ,carrot and chillies.Leave it overnight .Your pickled veggies are ready 

          

-Mayo or sriracha or both 

-Dairy free butter 

-Fresh coriander leaves    

  Assemble and enjoy                                                                                                                                                                               

No yeast appam

        No yeast appam / rice crepes

                              

    An instant hit # thank you appipi & Manjeeradwani ❣️

Recipe :

1 cup - raw rice/basmati rice

1/2 cup - desiccated coconut

Salt to taste
A pinch of sugar optional
A pinch of baking powder

Method:

Grind and make a smooth paste of rice and desiccated coconut adding very little amount of water and keep it aside.

 

Take 2 spoons of this batter along with 1/4 cup of water in a small pan ,make it lump free and cook it on low flame untill it becomes thick .

Once it cools down add it in the above made batter and keep it aside on the counter top for overnight .

Next day, before you make crepes ,add salt sugar ,baking powder and water ,mix well.

Make it into a pouring consistency & Adjust the seasonings .

Heat a  crepe pan, pour a ladle full of batter,cover and cook on both sides.Enjoy with your favorite curry ❣️                               

                             

Pumpkin leaf stir fry

  Pumpkin leaf,tender stem & flower stir fry

                                      

GSB CUISINE

INGREDIENTS

Oil

Mustard seeds

Dry red chilli

Salt to taste

1/4 cup of water

Cleaned  pumpkin greens and flowers

METHOD

Wash,clean and chop the greens .Now heat a tsp of oil in a pan ,once hot splutter mustard seeds ,add in a small piece of dry red chilli ,mix well and add in greens along with salt and 1/4 cup of water. Cook till the greens are done and adjust the seasonings.Enjoy along with rice .

.

Bitter gourd curry

                      Pavayka thengapaal curry                                                   

Serves 4

Ingredients
Oil-1 tbsp
Mustard seeds-1 tsp
Fenugreek seeds-1/4 tsp
Dry red chillies-1
Curry leaves
Shallots/red onions - 2-3 tbsp

Bitter gourd - 2 cups chopped
Onion-1/2 cup chopped 
Tomato-1/2 cups chopped
Ginger-1 tsp

Turmeric powder-1/4 tsp + a pinch in seasoning
Chilli powder-1/2 tsp 
Coriander powder- 1- 2 tsp
Salt as needed
Curry leaves
Vinegar 1 tsp

Method

1)Chop bitter gourd,onions,tomato and ginger finely and keep aside.Extract concentrated and  dilute milk from coconut ( or can use canned coconut cream)and keep them separately.Chop shallots/ red onions and keep them ready.

2)Take finely chopped bitter gourd,onions,tomato and ginger ,few curry leaves,turmeric powder,chilli powder,coriander powder and salt in a large mixing bowl and mix them with either  your hand or spoon.Keep them mixing for 1 to 2 minutes.

3)Now transfer the mixture into a pan add second or diluted coconut milk into it and close it with a lid and allow the veggies  to cook.Cook them on a low to medium flame.

4)Once veggies are cooked,  adjust the spices by a taste test and switch off the  flame once it starts bubbling.

Now let us prepare the seasoning.

5)Heat oil in a seasoning pan ,once it is hot add in mustard seeds and fenugreek seeds and allow them to pop up.Then add dry red chilly , handful of curry leaves,a pinch of turmeric powder and finely chopped red onions .Saute till onions turn brown in colour. Mix well and pour into the above made curry and mix mix and mix.

Our curry is ready to  be served with hot rice..Enjoy..!!!

Spicy Salmon Curry

                               Spicy Salmon Curry
                            
                      Thank you Remia Chechy for introducing lots of new ingredients and recipes to me.This was my first try with salmon and i was super excited for the same.And that adding of coconut paste took the curry to an entirely higher grade.It was spicy and creamy at the same time.We all enjoyed it with piping hot steamed rice...
                  Before starting cooking i like to share that in NO MEASUREMENT label you will not find proper measurements but the ingredients and procedure only.As soon as i am clear about the measurements i will include it too..This is just to give an idea about the easy recipes that you can make at home IN A JIFFY..hOPE all will support me in this too.         

 Now let us jaunt down the recipe..

Ingredients

Salmon pieces 

Onions

For Seasoning

Oil

Mustard seeds

Fenugreek Seeds

Shallots

Garlic

Ginger

Green Chillies

Curry leaves

Spice Powders

Turmeric powder

Chilli powder

Coriander powder

Water as needed

Salt as needed

For the Paste

Coconut shredding

Water as needed

For Garnishing

 a dash oF coconut oil

few curry leaves

Method

 Heat oil in a kadai , once hot add in mustard seeds, a pinch of fenugreek seeds once they pop up add in thinly sliced shallots, garlic, ginger, green chillies and a sprig of curry leaves .Sauté them nicely .Now add  in thinly sliced onions and sauté till they attain light brown  color. 

Now goes in the spice paste ( in a bowl add turmeric powder+chilli powder+coriander powder+little water & mix well).Sauté till raw smell disappears.Add half cup water and bring it to boil.Once it starts bubbling add in thoroughly cleaned fish pieces . Mix well.Add half more cup of water.Adjust salt and spices if necessary. Bring it to a boil.Now don't use spatula to stir but rotate the pan in order to maintain the shape of fish pieces

.

Finally once  the fish is cooked add coconut paste (take shredded coconut +water in a mixie jar and pulse it to a smooth paste by adding little water.Our paste is ready to use. ) Mix well.Do a taste test.Switch off the flame. 

Add a dash of coconut oil and few curry leaves on top and keep it closed until we serve.Enjoy

TOMATO PULLISERY WITH COCONUT

                         TOMATO CURRY 
                              

INGREDIENTS

Tomato-1 big one
Green chilly-2-4
Yogurt-1/4 cup
Water as needed

Turmeric powder-1/2 tsp

Salt to taste

FOR GRINDING
Coconut scrapings-1/2 cup
Cumin seeds-1 tsp
Dry red chilly-2
Garlic- 1 big pod

FOR TEMPERING
Oil- 1 TSP
Shallots  -2-3 or 3 tbsp of red onion
Garlic- 1 big pod

METHOD

1.Wash and cube the tomatoes,slit the green chilly and keep them aside

2.In 3/4 cup of water ,cook the tomatoes along with green chilly and turmeric powder.

3.Once the tomatoes are being cooked,make a coarse paste using the ingredients 'under the label "for grinding' and keep aside.

4.Once the tomatoes are well cooked add in the coconut,mix well and bring it to a boil.

5.Add salt to taste.Also add in water if you want more gravy.Let it cool down a bit so that we can add curd and it wont get curdle.

6.Whisk curd,make it lump free and add it in the curry.If you don't like curd ,you can skip it.

7.Now using the ingredients under the label" for tempering",make a seasoning and add in to the curry ,mix well.Our curry is ready to be served.Enjoy with hot rice.

Green grapes pickle

                                         Angur ka achar

Previous day my hubby bought some angur and it was so sour(khatta) that we could not eat the same.So we were thinking of an alternative to finish  and thought about juice ,shakes etc but as they were seeded ones we could not  help it out and finally this idea flashed into my mind and thought why not give it a try and here is the result.As I was in a hurry, was not able to measure correctly so thought of including this recipe in this label.Now let us move on to the recipe.

                            

Ingredients

 

Oil

Mustard seeds

Fenugreek

          Garlic 

Ginger

Green chilly

        Curry leaves

Spice powders used

Red chilly powder

Turmeric powder

          Salt 

Asa foetida  to sprinkle

Method

1.Wash ,clean and slit the angur. Keep them aside.

2.Heat oil in a pan, once it is hot add in the mustard seeds and allow them to splutter.The flame should be kept at maximum.Once done add in the methi seeds & let them pop up too.

3.Now add in the chopped ginger & garlic ,green chilly pieces & curry leaves.Lower the flame  & saute them nicely.Lower the flame and into it immediately add in all the powders and saute them nicely so as to get rid of their raw flavor.Be careful not to burn them.

4.Once it is done,  you can add in the slit angur and mix them well.

5.Do a taste test and  adjust the spices.Pickle is ready to be served.Enjoy..!!! 

Roti served with rajastani dal,angur ka achar ,kashmiri bhaigan ,onions and lemon

Coriander coffee

                   Malli kaapi/kothambari kaapi/

This coffee was first introduced to me yesterday when we visited AVEES PUTTU HOUSE,in Onnamkara near Changanassery.It was included in the Puttu(steamed rice cake,once of the authentic dishes of Kerala) thali we ordered.Since then we were eager to try out at home and this was the result.
Karupeeti is rich in calcium,iron and vitamins and can be used by people of all ages whereas coriander seeds aids in digestion,rich in calcium,iron ,has antibacterial properties and thus goes its endless benefits.So guys pen down this easy and healthy coffee recipe..

Serves:4

Ingredients

Water- 2 3/4 cup (makes 4 glass)

Coffee powder-1 tsp                                  Roasted coriander powder-1 tbsp heaped

Karupatti/palm gur- 3 tbsp heaped

:feel free to adjust the ingredients

Method

:Roast the coriander powder till nice aroma is felt.Be careful not to burn it.

:Now heat 4 glasses(2 3/4 cup) water in a pan by adding karupatti. Once it starts bubbling add in coffee powder along with coriander powder.Let it boil for a minute or two.

:Do a taste test.If it is not sweet upto mark add in more karupatti and boil it slowly on low flame.

:if the taste of coriander is not felt add in more powder.

:adjust the ingredients according to your taste.

:If you wish you can add little pepper powder for a slight spiciness and if you add dried ginger you will get dry ginger coffee/sukku malli kaapi.

:Best cup of coffee to sip and enjoy on any time of the day...!!!

Papaya smoothie with goodness of oats and nuts

                                       Papaya smoothie

Makes 3 glasses

 

Ingredients

To blend

Papaya slices  1 cup

Oats-1/2 cup (more or less quantity according to your preference.I used instant oats.)

Cashews-4 to 5

Sugar- 4 to 5 spoons(adjust accordingly)

Almonds-4 to 5

To garnish

Almond/slivered ones(your choice)                                        Note:Can increase or decrease the ingredients as per your choice.

       :If you take 1/2 cup of oats the taste of oats will be prominent.So be careful you can decrease the quantity of oats and can prepare the same dish

Method

:Blend all the ingredients under the label 'to blend" in a mixie jar.

:Do a taste test  and adjust the ingredients.

:Our filling and healthy meal is ready to serve.

:Garnish with almonds and serve as such or little chilled.ENJOY...!!!

Cucumber Mint Cooler

                                Cucumber mint cooler

          

Makes 4 glass

Ingredients

4 to 8 ice cubes

4 glass of water

To blend

Salad cucumber -3 small sized

a handful mint leaves

juice of 1 1/2 lemon(medium size)

5 to 7 spoons of sugar                                                

 To garnish

4 small lemon wedges

12 salad cucumber circles to garnish

Method

1: chop the cucumber into chunks,wash and clean the mint leaves,extract the lemon juice

 

2.Add all these into a mixie jar along with sugar to taste and blend to a smooth paste.Do a taste test and adjust.

 

3.Now divide this syrup into 4 ,  add 1 glass of water into each serving glass along with cucumber slices and lemon wedges ,garnish them with slices and pour in ice cubes.

 

4:Our drink is ready to serve.ENJOY..!!!

Red amaranth curry

                               Bhajjae ambati/cheera curry

GSB cuisine

Serves- 4 to 5

Ingredients

Red amaranth-1/2 kg bunch

Cucumber(yellow striped one)-1 cup

Salt to taste

Water as needed

Coconut scrapings from half of a medium sized coconut

Dry red chilli-4 to 5

To Season

Oil- 1tbsp

Mustard seeds-1 tsp

Cumin seeds- 1 tsp

Curry leaves a handful

Curd according to the sour tase you need  or malabar tamarind a  small pebble size

Method

1.Wash,clean and chop the amaranth stem and leaves separately as the stems take a bit longer time to cook.

2.Now cook finely chopped cucumber & amaranth stem by adding water in a pan.

3.Meanwhile make a smooth paste of coconut scrapings+dry red chillies.

4.Once cucumber & stem pieces are cooked well add in the thoroughly cleaned,washed and chopped amaranth leaves into it .If you are adding malabar tamarind add it now.Cover and cook till it is done.It will take only few minutes.

5.Once done add in the ground paste & salt  and bring it to a boil and switch off the flame.Do a taste test too.

6.Now let us make the seasoning by heating oil in a tadka pan.Once hot add in the mustard seeds and allow them to pop up.Then goes in a handful of curry leaves.Switch off the flame .If you prefer to add curd add now.stir once and add this whole tadka into the above made curry and mix them up.

7.Our healthy red amaranth curry is ready to serve .Best accompaniment  is with hot rice.ENJOY..!!!

Tender jackfruit stir fry

                        Gidgae sukke/ edichakka thoran

     

Serves- 4

tender jackfruit from our garden

GSB cuisine

Ingredients

Pressure cooked tender jack fruit pieces- 1 1/2 cup
Salt to taste

To make a coarse mixture              
3 pods of garlic
 1/2 cup coconut scrapings
1/4 tsp of turmeric powder
1 tsp of red chilly flakes

To season
1 tbsp of oil
1 tsp of mustard seeds
1 tsp of urad dal(black gram)
       -- -> you  guys are free to adjust the ingredients and spices according to the taste of your family members...!!

Method

1:Make a coarse mixture of garlic coconut scrapings ,haldi and red chilly flakes by adding into your mortar .We only want all the ingredients to be mixed up.No need to ground them into a paste.

 

2:Now heat a kadai or pan add a tablespoon of oil and once it is hot add in the mustard seeds and allow them to pop up.Once done add in the urad dal and stir once.

 

3:Add in the coarse mixture and saute till a nice aroma comes.Be careful not to burn the mixture.

 

4:Now add in the already pressure cooked and mashed Jack fruit pieces along with salt..Mix everything together.

 

5:Cover and cook for a minute or two till all the flavors blend into the jack fruit pieces.Stir at regular intervals .Do a taste test and adjust the spices.

 

6:Our dish is ready to serve as a side dish with rice.Enjoy..!!