Instant Spinach idly

Instant Palak idly   

Makes 16 idly

Ingredients

Idly ponni rice-1 1/2 cup

Desiccated coconut-1/4 cup

                                                   

Turmeric powder-1/4 tsp

Chopped spinach leaves-3/4 cup

Asafoetida as needed

Water as needed

Dry red chilly- 1

Note:You can use raw rice or basmati rice as well .If you are using either of these instead of            1/4 cup you will have to use 1/2 cup to 3/4 cup desiccated coconut to make soft idly. 

       :You can increase or decrease the number of red chilly  according to your spice tolerance

       :You can increase or decrease the quantity of spinach as well.

Method

1.Wash well and soak rice for a minimum of 4 hours.

2.Now in a blender jar add the soaked rice ,little water,and start grinding.Once it is almost done,add in coconut scrapings,dry red chilly and make a smooth batter.

3.Into it add turmeric powder,Asafoetida,chopped spinach leaves ,salt and mix well.

4.Do a taste test and adjust the seasonings. This batter requires no fermenting .

5.Now you can start making this idly in a idly steamer.

6.It tastes best with coconut oil.Its a perfect breakfast and a snack.You can also make pancakes or dosa using the same batter.

Beans Stir fry

                                          Beans Thalsini

Recipe credits: Konkani Khann Anik Jevan

Serves-2

Ingredients

Beans -1/2 kg 

Garlic -1/4 cup heaped

Salt to taste

Chilly powder-1/2 tsp

Kashmiri chilly powder-1/2 tsp

Oil-1 tbsp

Method

1.Wash ,clean and chop the beans as per your wish and make garlic julienne.

2.Heat a pan,once it is hot add in the garlic along with salt and both the chilly powders.Mix them up and roast for a minute.

3.Now add in the beans and cook them till  they are done.(You can also add 1/3 cup of water to cook fast and to make sure it wont get burned)Do a taste test and adjust the seasonings.Enjoy it with rice or chapathy..

No fermentation Cabbage idly

                                     Instant Cabbage idly

   

Makes 16 idly

Ingredients

Idly ponni rice-1 1/2 cup

Desiccated coconut-1/4 cup

                                                   

Turmeric powder-1/4 tsp

Shredded cabbage-3/4 cup

Asafoetida as needed

Water as needed

Dry red chilly- 1

Note:You can use raw rice or basmati rice as well .If you are using either of these instead of            1/4 cup you will have to use 1/2 cup to 3/4 cup desiccated coconut .to make soft idly. 

       :You can increase or decrease the number of red chilly  according to your spice tolerance

       :You can increase or decrease the quantity of cabbage as well.

Method

1.Wash well and soak rice for a minimum of 4 hours.

2.Now in a blender jar add the soaked rice ,little water,and start grinding.Once it is almost done,add in coconut scrapings,dry red chilly and make a smooth batter.

3.Into it add turmeric powder,Asafoetida,shredded cabbage ,salt and mix well.

4.Do a taste test and adjust the seasonings. This batter requires no fermenting .

5.Now you can start making this idly in a idly steamer.

6.It tastes best with coconut oil.Its a perfect breakfast and a snack.You can also make pancakes or dosa using the same batter

                                            

Ridge gourd curry with coconut milk

                                                     Pechinga pal curry

                                                                                 

Ingredients

Ridge gourd - 2 medium sized 

Zucchini-1

Potato-1

Green chilly-1 according to the spice level

Salt to taste

Water as needed

Thick coconut milk- 1 can

For Tempering

Oil-1 tbsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves a handful

Method

1.Wash ,clean and chop ridge gourd,zucchini and potato length wise and keep them aside

2.Now place a pan on stove top,add in all the chopped veggies along with salt,green chilly and water needed to cook them.

3.Once they are cooked ,add in thick coconut milk and mix well.Once it is about to start bubbling ,switch of the flame.

4.Now for the seasoning,heat a small pan and add in oil.Once it is hot ,add in mustard and cumin seeds and allow them to splutter.

5.Once they pop up add in a handful curry leaves ,mix well and it into the above made curry.Our curry is ready..

Poona beans curry

                                  Chawli ghassi /Vanpayar curry

                   

Ingredients

Poona beans 2 cups soaked overnight and pressure cooked

Raw mango pieces 4

FOR COCONUT PASTE

Shredded coconut 1/3 cup

Turmeric powder 1/4 tsp

Chilli powder 1/2 tsp

Water for grinding

- Grind all these and make a coarse paste and keep aside

FOR SEASONING

Oil 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1/2 tsp

Dry red chilli 1

Finely chopped red onions 1 tbsp or more as per your preference

a pinch of kashmiri chilli powder for nice deep red color

Salt to taste

Water as needed

METHOD

1.In a pan add in cooked puma beans along with salt,mango pieces and coconut paste .Bring it to a boil by adding needed amount of water.

2.While its cooking ,lets make a tadka or seasoning

3.Heat a tadka pan add in oil once it is hot.Then add mustard and cumin seeds and let them pop up.Into it add dry chilli pieces ,chopped onions and kashmiri chilli powder.Mix well and saute till onions turns light brown in colour.

4.Add it in the above boiling curry,mix well.Do a taste test and adjust the seasonings.

5.Enjoy with rice..!

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 .

.

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...!!!

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..!!

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..!!!

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..!!

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..!!!

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...