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..!!!!

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.

                                            

Quick Garlic rice

                                          Easy Garlic rice

Thanking Usha Bhat akka of Konkani Khann Anik Jevan Blog { konkanikhann.blogspot.com/ }
for this quick fix recipe of using leftover rice ..
Serves:2

Ingredients
Cooked rice-1 cup
For Tempering
Coconut oil- 2 to 3 tbsp
Crushed Garlic pods-4 to 5
Curry leaves a handful
Red Chilly powder- 1 to 2 tsp

Method

1.Heat 2 to 3 spoons of coconut oil and add crushed garlic .Saute them well .

2.Into it add handful curry leaves.Mix well .

3.Switch off the flame, add in salt and red chilly powder to taste followed by the cooked rice .

4.Toss well.Do a taste test and adjust the spices.

5.Our GARLIC RICE IS READY TO SERVE...!!!

                              

quick and easy Banana halwa

                               Instant Kaelyaa halwo

                               

GSB CUISINE

SERVES:2

Malabar banana

Ingredients

Ripe Malabar Bananas-3                                                        

Ghee-5 to 7 spoons

Sugar- 4 to 5 spoons

You can adjust measurements based on your diet.

Method

1.Chop bananas .

2.Heat ghee in a pan,once it is hot add in one whole  banana pieces at a time and saute till they attain brown patches.

3.Transfer them into a bowl.

4.Once all the banana slices are perfectly done and transferred into the bowl,sprinkle sugar on top.Our easy  halwa is ready to serve..!!!          

Punjabi Kadhi Pakora

                                                              Kadhi Pakora

  Kadhi is a curd preparation adding besan,which is similar to moru curry or thalich mor of South Indians.Into it we when we add simple besan or kadaala maav /chickpea flour fritters or bajja or pakoda, our tasty flavorful KADHI PAKODA IS READY..

Ingredients

For Kadhi

Curd 1/2 cup
Water 1 cup
Besan- 3 -4 tsp heaped
Salt to taste
Turmeric powder -1/4 tsp
Red chilly powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala-1/2 tsp
*Feel free to adjust the amount of spice powders and ingredients

For tadka
Oil- 1tsp
Mustard-1/2 tsp
Jeera/cumin seeds-1/2 tsp
Methi/fenugreek seeds-1/4 tsp
Ginger finely chopped-1/2 tsp
Garlic finely chopped-1/2 tsp
Onion-small one
Dry red chilli-1
Green chilli-1
*Feel free to adjust the amount of spice powders and ingredients

For Pakoda

Onion slices- 1/3 cup heaped
Salt to taste
Turmeric powder -a pinch
Red chilly powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala- 1/2 tsp
 Besan - 3- 4 tsp heaped
Few drops of water
Oil for deep frying
*Feel free to adjust the amount of spice powders and ingredients

Method

Let us make the kadhi first...

1.Take a mixing bowl add all the ingredients given under the label "for kadhi" and mix well.Make it lump free.

2.Transfer it into a kadai and start boiling.Once it starts to thicken ,switch off the flame.Keep it aside.

3.Do a taste test and adjust the spice .Our KADHI is ready.

Now let us make the seasoning

1.Heat oil in a tadka pan ,once hot add in the mustard seeds and allow them to pop up.

2. Once done add in the cumin seeds,fenugreek seeds,dry red chilly,green chilly and saute for a minute.

3.Now add in the finely chopped ginger,garlic and onion .Saute till they are soft and light brown in color.Sprinkle little salt to taste.

4.Our tadka is ready .Pour it above the kadhi .


Lastly we can make our Pakodas

1.1.Slices onion thinly.Now add in the spice powders ,besan and few drops of water.Make a thick batter .

2.Heat oil in a kadai,once hot add a spoon full of batter and deep fry them.

3. Pakodas are ready.Drop them into the kadhi.

4.OUR KADHI PAKODA IS READY TO SERVE...

5.ENJOY THEM WITH RICE/ROTI OF YOUR CHOICE..!

Dry prawns roast

                                Unakka chemmeen roast

Serves-2
Kerala Cuisine

Ingredients

Dry prawns- 1/3 cup
Shallots-3 -4
salt to taste
Chilly powder-1/2 tsp

Onion-2 medium sized
Curry leaves -a handful
Coconut scrapings-2 -3 tbsp
 Oil-2 tbsp

Method

1.Wash and clean the sun dried prawns and keep them aside.

2.Slice the onions and shallots and keep ready the coconut scrapings.

3.Now take the prawns,shallots in a mixing bowl and add salt to taste and red chilly powder.Mix them up and keep aside for 10 - 15 minutes.

Sun dried prawns roast

4.Once done heat 1 tbsp of oil in a pan ,once hot add the prawns mix and start to fry them.

5.When it is half done add in the rest of the ingredients like onion slices ,curry leaves and coconut scrapings.Toss well till the onions are soft and golden brown in color.

6.Continue to saute till oil starts leaving from the sides of the pan.

Note:Flame should be kept low.
        :If the mixture sticks add in the rest of 1 tbsp of oil little by little & mix them up 
7.Do a taste test and adjust the spices.  Our dish is ready to serve..ENJOY..!!!

ROAST SERVED WITH RICE GRUEL 

Lentil curry

                                                         Dal Fry

         
This recipe was Shared by a friend of mine named SURESH SAWANT in a very popular food group Global Food and Beverages Lovers.It was very tasty and easy to cook as all the ingredients used in the recipe are very handy and available in all the kitchens.So thought of sharing with my fellow people.Hope you will like it too..Happy Cooking..!

Serves- 2
Ingredients

Toor dal- 1/3 cup
Turmeric powder- a pinch
A pinch of hing/ Asafoetida

Other Ingredients
Ginger garlic paste-1 tbsp
Onion-1
Tomato-1
Green chilly-1
Water and salt as required

Spice powders Used
Red chilly powder-1/2 tsp
Coriander powder-1 tsp
Garam masala- 1/2 tsp

For Tadka/seasoning
Oil-1/2 tbsp
Bay leaf-1
Pepper corns-1/2 tsp
Clove-2 -3
Cinnamon-1"piece
Mustard seeds-1/2 tsp
A pinch of hing

For Garnishing (optional)
Cilantro/ coriander leaves-1 tbsp
Ghee- 1/2 tbsp

Method

1.Pressure cook the dal by adding turmeric powder and a pinch of hing.Keep it aside.

2.Slice the onions,tomatoes and slit the green chillies. Keep ready the ginger garlic paste and the ingredients needed for the seasoning.

3.Heat oil in a pan add in the mustard seeds and allow them to splutter.Once done add the rest of the ingredients given under the label For seasoning".Saute for a minute.

4.Once done add in the sliced onions .Saute them till they are soft .

5.Add in the ginger garlic paste  and green chilly slits.Saute them well till the raw smell goes off.

6.Add in the tomato slices along with the spice powders and salt and cook them till the tomatoes are mushy and oil starts to leave from the sides of the mixture.

7.Now time to add in the cooked dal along with the water used for cooking.Mix well.

8.If gravy is not enough add in more water and do a taste test and adjust the spice powders.

9.Bring it to a boil.Switch off the flame add in  a tablespoon of ghee and  coriander leaves..

10.Tasty DAL FRY  is ready to serve.. Enjoy ..!!

Soya chunks roast

                                    Soya Ularthiyathu

                   

RECIPE COURTESY:MALABAR DELICACIES & ASHEERA HAJA

Ingredients

Soya chunks- 1 cup

For marinating soya chunks

Turmeric powder-1/4 tsp

Red chilly powder-1/2 tsp

Kashmiri chilly  powder-1/2 tsp

Coriander powder-1 tsp

Salt to taste

Other ingredients

Onion-3 medium sized

Ginger chopped -1 tbsp

Garlic chopped-1 tbsp

Red chilly powder-1/2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Coriander powder-1 tsp

Coconut oil as needed or 1tbsp + 1 tsp

Green chilly-1

Garam masala-1 tsp

Tomato sauce-1 tbsp 

Soya sauce-1 tbsp

Feel free to adjust the spice powders and sauces as per your taste preference

Method

1.Boil soya chunks as per the package instructions.Squeeze the water and strain them.Then marinate it with red chilly powder,turmeric powder,coriander powder and salt.Keep aside.

2.Slice the onions and slit the green chillies.

3.Heat oil in a pan ,once it is hot add in the finely chopped ginger and garlic.Saute it.

4.Add in the sliced onions,sauces and  all the spice powders and saute till the onions are soft and the raw smell is gone.

5.Once done add in the marinated soya chunks .Mix well.

6.Saute it till it is dry.

7.Soya ularthyathu is ready to serve.

Optional

if you want you can make a tadka with mustard seeds and dry red chill and pour it on the above made dish and serve.

                                                    

POINTED GOURD POTATO CURRY

                            ALOO POTOL RASA  IN ORISSA STYLE  

Serves- 2
Oriya Cuisine

Ingredients

Aloo/potato-1 big one
Parwal/pointed gourd -8
Oil to fry- 1 1/2 tbsp

To Make Masala Paste
Onion-2
Ginger paste-1 tbsp
Garlic paste-1 tbsp

To Make Tomato Puree
Tomato-2 medium sized ones

Spice powders used
Turmeric powder-1/4 tsp
Red chilly powder-1/2 tsp
Coriander powder-1 tsp - 1 1/4 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Kitchen king Masala powder- 1 TSP
Salt

Other ingredients
Oil- 1/2 tbsp
Water -1+1/4 +1/4 cup

Method

1.Peel wash and cube the potatoes.Chop the parwal into big chunks.

2.Make the masala paste by grinding together onion and ginger garlic paste.

3.Roughly chop the tomatoes and make puree out of it.

4.Now heat 1 1/2 tbsp of oil in a pan add in the chopped potatoes and parwal. Fry them till they attain brown marks on them.

5.Transfer them into a bowl.

6.Now in the same kadai/pan add the rest 1/2 tbsp of oil.

7.Once it is hot add in the masala paste and  cook till the raw smell goes and oil starts separating from its sides.

8.Once it's done add in the tomato puree and salt and cook till it starts leaving from the sides of the kadai.

Note: Be patients at these steps as it determines the taste of the entire curry.Cook till each mixture start leaving oil.As it will enhance the taste of the curry.

9.Time to add in the spice powders one by one.Give them a  good toss.

10.Add in the fried potato and parwal pieces.Coat them into the masala.

11.Now wash the mixie jars with 1/4 cup water each and pour it into the kadai. Again add in 1 cup of water and bring it to a boil.

12.Do a taste test and adjust the spices according to the taste of your family members.

13.Sprinkle 1 tsp of Kitchen king masala. Give it a final mix.

14.Our curry is ready to be served with rice/roti /bread of your choice.Enjoy.

ALOO POTOL RASA

Ripe banana cooked with curd and coconut sauce

                 Nendrapazam kalan/moru ozichukutaan

 

                          

Serves:1

Kerala Cuisine

Ingredients

Ripe banana/Nendrapazam -1                                        
Green chilly-1
Water -1/2 cup

To Grind /arakaan
Coconut scrapings-1/3 cup heap
Cumin seeds- 1 tsp
Water as needed

To Mix
Curd/yogurt- 1/2 cup
Salt as needed
Chilly powder- 1/2 tsp                                                                

Turmeric powder-1/4 tsp                          

To Season                                                    

Chopped banana chunks

Oil-2 tsp
Mustard seeds-1/2 tsp
Dry red chilly -1

Method

1.First let us Grind the ingredients given under the label 'to grind' using little water and keep it aside.

COCONUT GROUND PASTE

2.Now mix all the ingredients given under the label 'to mix' and keep it aside.Take care to make the mix lump free.Keep it aside.

CURD MIX

3.Now pour 1/2 cup water in a pan add in the chopped banana pieces,green chilly slits and a pinch of salt.Cover and cook till they are done.

4.Once done add in the curd mixture and mix well.Stir continuously.

5.Once this mix tends to thicken add in the ground coconut paste .Mix well and bring it to a boil.

6.Do a taste test and adjust the spices and switch off the flame.

7.Now heat 2 tsp of oil in a tadka pan and once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the dry red chilly and saute for a second and switch off the flame and pour this seasoning on the above made curry and toss well.

9.Enjoy with steamed rice of your choice.

Shallot ginger lemonade

                                             Shallot ginger lemonade

Serves-1
Ingredients

Lemon juice from one lemon
1 tsp of sugar
a small piece of ginger
2 small shallots
1/4 + 3/4 cup of water

ice cubes and lemon rings optional for garnishing

Method

1.Grind together, in a mixie jar, a small piece of ginger,2 small shallots,juice of one lemon,1 tsp of sugar (as per your sweet tooth) and 1/4 cup of water.

2.Now strain this juice into the serving glass.

3.Add 3/4 cup water into it and Enjoy

NOTE:
          Can add ice cubes if u prefer.

         Don't add big ginger piece as it will dominate the flavor of shallot which we don't want.

4.Before serving just do a taste test to find if we wanna add lime juice.

shallot ginger lemonade