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.

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 ..!!