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 .

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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

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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

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

Mushroom Sandwich

                                         Mushroom Sandwich

        

                               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 move on to the recipe.

Ingredients

Olive oil
Garlic
Onion
Tomato
Mushroom of your choice
Salt to taste
Pepper powder
Coriander leaves/cilantro
Cheese slice
Method

1.Wash ,clean and slice mushroom finely and keep aside.

2.Chop all the vegetables finely and keep them aside.

3.Heat little olive oil/oil of your choice in a pan ,once it is hot add in the finely chopped garlic and onions.Saute them for a minute or two.

4.Add in the tomatoes and mushrooms.Cook till the mushrooms are done and the whole mixture turns dry(because mushroom will ooze out water)

5.Sprinkle salt and pepper powder.Toss them well.

6. Garnish with finely chopped cilantro.Our Stuffing is ready..!

7.Now let us assemble and toast our sandwich.

8.For that take a bread,place a cheese slice ,top it off with  stuffing ,cover it with another bread slice and toast on a toaster or tawa/griddle.ENJOY..!!