Scrambled Cottage cheese

Paneer bhurji

 Ingredients 

Shredded paneer- 3/4 cup

Onion chopped-1/3cup

Yellow capsicum chopped -1/2 cup

Tomato chopped-1/3 cup

Oil or butter-1 tbsp

Cumin seeds-1/2 tsp

Turmeric powder a pinch

Chilly powder-1/2 tsp

Coriander powder-1/2 tsp

Chaat Masala-1/2 tsp

Black salt a pinch

Salt to taste

Coriander leaves chopped- 1 tbsp

Lemon juice- 1/2 tbsp

How to Make Paneer Bhurji

1. Heat oil or butter in a pan. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until soft and lightly golden.
3. Stir in chillies or ginger paste and cook for about a minute(optional).
4. Add tomatoes and cook until soft and mushy.
5. Mix in turmeric, red chilli powder, and salt.
6. Add capsicum (if using) and cook for 2–3 minutes for a slight crunch.
7. Add crumbled paneer and mix well.
8. Cook for 3–5 minutes—avoid overcooking to keep it soft.
9. Sprinkle chaat masala ,garam masala and mix gently.
10. Turn off the heat, garnish with corianderand squeeze 1/2 tbsp of lemon juice .Ready to serve with hot roti or pav or use as a stuffing in sandwiches or wraps .

Tips for Best Paneer Bhurji

• Use fresh, soft paneer for the best taste
• Don’t overcook, or the paneer will turn dry.
• Add a small cube of butter at the end for extra flavor 😋
• A splash of milk makes it soft and creamy

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.

Guacamole

                                                            Guacamole

Cuisine-Mexican

Ingredients    

Avocados- 4

Onion-1/2 cup

Tomato-1/2 cup

Coriander leaves-1/3 cup

Lemon juice from 1 lemon or more if needed

Salt to taste

Method

1.Scoop the flesh out of the avocados into a mixing bowl and mash it well using a masher. 

2.Add in finely chopped onions,tomatoes,coriander leaves,lemon juice and salt.Mix them well.

3.Do a taste test and add salt and lemon juice if necessary.

4.Enjoy it with corn chips,on a bread toast or with nachos..

5.Transfer the left overs into an airtight container in order to avoid brown color formation when it comes in contact with air.

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..

Spicy potato mash

                                                                Aloo bhortha
                                                         

Thanking my friend Nazia for introducing this recipe..

Ingredients

Potato

Onion

Coriander leaves

Deep fried dry red chilly

Salt

Left over Oil after deep frying chilly- 1 tbsp

Method

1.Mash , pressure cooked and peeled potatoes.

2.Finely chop onions and coriander leaves

3.Deep fry a dry red chilly and dip it in the salt ,mash it along with potatoes ,onions and coriander leaves.

4.Add a tablespoon of oil in which chilly was fried.

5.Mix everything and adjust the he seasonings .Enjoy as a side dish for rice/chapathy

Note: you can use it as a stuffing for sandwiches as well ..!
         : You can replace potato with egg,pumpkin or fish ( boneless) of your choice.

                                           

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 .

.

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

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..!!!

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..!

                                                                                      

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.

Gabya polthae

             Banana stem cooked in curd & coconut milk   

GSB Cuisine
Serves-3-4

Ingredients

Banana stem finely chopped- 1 1/2 cup
Salt  to taste
Thick coconut milk from 1/2 of a medium sized coconut
Tamarind- in size of a small pebble
Ripe red green chilies- 8- 10(according to your spice tolerance level)
Curd according to the sourness level

For tadka/phann/seasoning

Oil-1 -2 tbsp
mustard seeds- 1tbsp
Handful of curry leaves

Method

1.Finely chop the stem ,sprinkle salt ,mix well and let it marinate for 10 minutes. Keep  it ready.

2.Chop the green chilies,extract coconut milk .

3.Take 2 spoons of coconut milk add tamarind into it and rub it well and make tamarind water using the coconut milk.Keep ready the tamarind water too.

3.Now take a mixing bowl squeeze water out of the finely chopped stem and place it in the bowl.

4.Into it add the tamarind water,chopped ripe chilies and coconut milk.mix them up

added tamarind water

added ripe chillies

added coconut milk

5.Now time to pour in the curd.Add little curd at a time  and do a taste test and check for sourness.If needed sprinkle little salt too.

6.The curry should have sourness{of curd} ,spiciness {of chilies} and little creamy taste  too {of coconut milk}.So adjust the ingredients accordingly.

7.Now let us prepare the tadka.

8.Heat oil in the tadka pan,once it is hot add in the mustard seeds,allow them to pop up.

9.Once done add in handful of curry leaves and switch off the flame.

10. Mix well and pour the seasoning into the above made curry.Mix well.

11.Our banana stem salad is ready to be served.It can be served as a side dish for rice.