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..

Quick cabbage stir fry

                            Cabbage stir fry Haryana style

  

Cabbage stir fry 

INGREDIENTS

Oil-1 tbsp

Cumin seeds-1 tsp

Turmeric powder-1/2 tsp

Chilli powder-1 tsp

Onion-1 

Tomato-1

Salt to taste

Cabbage -3 cups chopped

Water as needed

METHOD

1.Clean,wash and chop cabbage,tomato,and onions.Keep them aside.

2.Heat oil in a pan,once it is hot add in cumin seeds and allow them to pop up.

3.Now add in chopped onion,tomato along with spice powders and salt.Saute till they are soft.

 4.It is time to add in the chopped cabbage  and water as needed to cook them.Give it a good mix and close the pan with a lid and allow them to cook.Mix them after every few minutes so that they wont stick to the bottom and get burned.

5.Do a taste test and adjust the spices to suit our palate.Our dish is ready to serve alongside some pipping hot rice or roti. Enjoy

CLEAR MIX VEG SOUP

CLEAR  MIX VEG SOUP

It's raining it's pouring..💦
The old man is snoring ..😴

What else is needed to soothe your soul,other than a bowl of CLEAR VEG SOUP 🥣
So here is my recipe ,

INGREDIENTS

Olive oil

Ginger

Garlic

Onion

Carrot

Cabbage

Green onions

Peas

Corn

Veg stock powder

Soy sauce

Apple cider

Salt & pepper

Tomato ketchup

Water

METHOD

Heat a pan with some olive oil saute for a minute or two finely chopped

Ginger, garlic,onion🧅
Carrots🥕 ,cabbage ,green onions
Peas & corn 🌽
( Add veggies of your choice like mushroom ,beans etc )
Add
2 tsp of veg stock powder
1 tsp of soy sauce
2 tsp of apple cider
Salt & pepper to taste
Few tsp of tomato ketchup
Needed amount of water

Cover and cook until veggies are done ( according to the crunch you want)
Do a taste test and adjust accordingly.
Enjoy!

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..!

Char kway teow

                                          Char Kway Teow

                 

Malaysian cuisine

serves 1

Ingredients

Flat rice noodles 100g

Water for cooking it as per package instructions

Oil 2 to 3 tbsp 

Chopped garlic 1tbsp 

Chunky Vegetable pieces around 1/4 cups of :

 Onion 

 Green capsicum

  Bok choy

  Spring onion

  Cabbage  

Sauces used

Tomato ketch up 1 tbsp

Kepa manis/Sweet soy suace 2 tbsp

Light soya sauce 1 tbsp

Corn flour slurry ( 1 tbsp of corn flour dissolved in 1/4 cup of water)

Chilli flakes optional 

Salt to taste

For Garnishing 

Spring onions

Sesame seeds

METHOD 

1.Cook noodles as per package instructions and keep it aside.

2.Heat a pan on high flame ,once its smoky add in oil  and toss gently 

3.Now add in all the  chopped garlic along with all the veggies  and cook them till they are half done as we want to maintain the crunchiness in them on a medium to low flame.

4.Once the veggies are half done, add in all the sauces along with cornflour slurry.Give it a good mix.Cover and cook for a minute or 2.

5.Do a taste test and adjust the sauces as per your taste.At this point you can add chilli flakes and salt if you need.

6.Add in the flat noodles and mix well.Again cover and cook for 1 or 2 minutes,stirring every now and then.

7.Switch of the flame .Serve while its hot .Garnish with spring onion rings and sesame seeds.Enjoy.

Black Chickpea curry

                            Black Chickpea curry

                     

Ingredients

Oil

Mustard seeds

Fennel seeds

Dry red chilli

Eastern meat masala

Chilli powder optional

Coriander powder Optional

Onions

Tomatoes

Ginger garlic paste

Soaked and pressure cooked chick peas

METHOD

Heat a tbsp of oil ,add in 1/2 tsp of mustard seeds and fennel seeds ,let them splutter .Then into it add one dry red chilli & 2 tsp of eastern meat masala, saute well.Now add in 2 medium sized chopped onions and tomatoes along with a tsp of ginger garlic paste.Mix well and fry them till they leave the side of the pan by mixing them every now and then.Once you see oil leaving the sides add in pressure cooked chickpeas along with water ( I soaked 1 cup chickpeas in water overnight and pressure cooked them for 2 whistles).Adjust the seasonings ,if needed add in little chili powder,coriander powder, meat masala and salt . mix well and let it bubble nicely .Once you can see oil layer floating on top ,curry is ready.Serve it with pipping hot Puttu/Steamed rice cake.

 Note:

 :if tomatoes are not sour,add in 1 tbsp of ketch up.
:Can also add 1/4 cup of thick coconut milk to add a creaminess to the curry .

 

                                       

Pumpkin & Sweet potato soup

             Vegan Pumpkin & Sweet potato soup

                                                  

Ingredients

Oil

Garlic

Onion

Pumpkin

Sweet potato

Veg stock powder

Oregano

Water as needed

Coconut milk

Method: 

1.Heat oil ,add in 2 clove of minced garlic and half onion finely chopped.

2.Saute well, add about a cup each of pumpkin and sweet potato roughly chopped, one tbsp of veg stock powder, a tsp of dried oregano and needed amount of water.

3.Adjust salt and cook till all veggies are done. Once every veggie is cooked, add few spoons of coconut milk (can add cream or milk too)and switch off the flame.

4.Once it cools down blend well using a blender.Soup is ready.You can garnish it with pepitas,crushed pepper or croutons..                                                                                                      

Veggie banh mi sandwich

             Veggie banh mi  sandwich 

                           

Replicated Vietnamese banhi mi with an Indian twist 

-Rye bread/ soft bread 

-Beet& potato patty ( cutlet) or meat patty or balls  of your choice.I think even you can use aloo tikki 

-Pickled carrot ,cucumber and chilli 

Recipe: add vinegar ,oil,salt,sugar ,water in a bowl and adjust the seasonings as per your taste.Add 

juliennes of cucumber ,carrot and chillies.Leave it overnight .Your pickled veggies are ready 

          

-Mayo or sriracha or both 

-Dairy free butter 

-Fresh coriander leaves    

  Assemble and enjoy                                                                                                                                                                               

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 .

.

Bitter gourd curry

                      Pavayka thengapaal curry                                                   

Serves 4

Ingredients
Oil-1 tbsp
Mustard seeds-1 tsp
Fenugreek seeds-1/4 tsp
Dry red chillies-1
Curry leaves
Shallots/red onions - 2-3 tbsp

Bitter gourd - 2 cups chopped
Onion-1/2 cup chopped 
Tomato-1/2 cups chopped
Ginger-1 tsp

Turmeric powder-1/4 tsp + a pinch in seasoning
Chilli powder-1/2 tsp 
Coriander powder- 1- 2 tsp
Salt as needed
Curry leaves
Vinegar 1 tsp

Method

1)Chop bitter gourd,onions,tomato and ginger finely and keep aside.Extract concentrated and  dilute milk from coconut ( or can use canned coconut cream)and keep them separately.Chop shallots/ red onions and keep them ready.

2)Take finely chopped bitter gourd,onions,tomato and ginger ,few curry leaves,turmeric powder,chilli powder,coriander powder and salt in a large mixing bowl and mix them with either  your hand or spoon.Keep them mixing for 1 to 2 minutes.

3)Now transfer the mixture into a pan add second or diluted coconut milk into it and close it with a lid and allow the veggies  to cook.Cook them on a low to medium flame.

4)Once veggies are cooked,  adjust the spices by a taste test and switch off the  flame once it starts bubbling.

Now let us prepare the seasoning.

5)Heat oil in a seasoning pan ,once it is hot add in mustard seeds and fenugreek seeds and allow them to pop up.Then add dry red chilly , handful of curry leaves,a pinch of turmeric powder and finely chopped red onions .Saute till onions turn brown in colour. Mix well and pour into the above made curry and mix mix and mix.

Our curry is ready to  be served with hot rice..Enjoy..!!!

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

.

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