Friday, 4 August 2017

ALMOND POWDER /BADAM POWDER

I was so happy when my cousin brought some dry fruits from Abu dhabi like almonds, pistachio, nuts etc... On the previous day only i was thinking of buying almonds to make powder and made a plan to go to market after my daughter's school. Is it telepathy? I could not understand , the next day it is in my hands. I felt so happy and immediately I prepared Almond powder. Since then My daughter is having milk with almond powder. 
ALMOND POWDER

WHAT YOU NEED :

Almonds - 75 numbers

Pistachio - 30 numbers

Sugar - 12 -15 tbsp 

Cardamom pods - 25

Saffron  strands - 3-4

Turmeric powder - 1/2 tsp
BADAM POWDER !

HOW TO MAKE :

Powder all the above in mixer jar to a smooth fine powder.

Transfer the powder in a clean, dry and airtight container.

TOMATO SAUCE / KETCHUP

How to make Tomato sauce? Why Not you follow these simple steps to make this yummy sauce? When the Tomatoes become cheaper and and really fresh please try this recipe. 
TOMATO SAUCE

WHAT YOU NEED :

Tomatoes - 8-10

Dry red chilly - 4-5

Vinegar - 1/4 cup

Onion - 1 small, chopped

Garlic - 6-7 cloves, chopped

Black salt - a pinch

Sugar - 2-3 tbsp

Crystal salt - 2-3 tsp 

Oregano - 1 tsp

Sodium benzoate - 1/4 tsp, dissolved in warm water
TOMATO SAUCE / KETCHUP


HOW TO MAKE :

Wash tomatoes and chop in pieces.

In a vessel put chopped tomatoes, chopped onion and chopped garlic, halved dry red chilly and cook over high flame for 5 minutes. Keep stirring in between.

Then reduce the heat and cook till all the water contents evaporates.

Next add black salt, vinegar, sugar, salt and oregano. Cook over low flame for another 10 to 15 minutes over low flame.

When all the water goes add sodium benzoate and mix mix well. Put off the flame.

Allow to cool it completely, then make a smooth paste in a mixer jar. Fill in a jar and refrigerate.  

Thursday, 6 July 2017

MILLET FLOUR / RAGI POWDER PROTEIN LADDU

Every one knows that Ragi / Millet is good for health. From Ragi we make Chappati, roti, biscuit, cookies, sweets .. so many things. Today I made Ragi flour laddu, adding protein powder. We had bought protein powder for my daughter some time back. She did not like its taste in milk and she stopped taking it. I did not want to waste this expensive powder, so  thought of making use of it in future and kept in fridge. I was sitting in front of TV watching some news, then suddenly felt making something with the protein. Got up and checked whether there is ragi in the container, everything was there which i wanted for making laddus. Making laddu is very simple procedure and not at all a messy affair. 

MILLET FLOUR AND PROTEIN BALLS

WHAT YOU NEED :

Millet powder / Ragi powder - 1 cup

Protein powder - 3 tbsp, heaped

Jaggery powder - half cup

Cardamom powder - 1/2 tsp

Cashew nut bits - 1 tbsp

Ghee
MILLET FLOUR PROTEIN LADDU


HOW TO MAKE :

Heat kadahi with 2-3 tsp ghee.

First add cashew bits and fry till it is little brown. Fry on low heat, otherwise it gets burnt. Remove.

Then add millet powder, roast on low heat till you get aroma. Put off the fire.

Now add protein powder, jaggery powder, cardamom powder and cashew nuts. Mix well.

Add a tbsp of ghee and mix again. 

Now make laddus taking some mixture in your hand. If the laddus are not forming add some more ghee and make laddus.

You can store Millet flour laddus in air tight container at least for 15 days.

Wednesday, 5 July 2017

BITTER GOURD CRISPY FRY / PAVAKA VATTAL

When I bought a bag full of bitter gourds from the market, I prepared almost all the GSB

Dishes. Still, I had many in the fridge. Once I saw a lovely dish in a food group, posted by my

dear friend Manju Rao who said this dish is prepared during Christian weddings, in Kerala.

Since then I was restless till I had prepared the dish. Here's the recipe.
BITTER-GOURD CRISPY FRY


WHAT YOU NEED:

Bittergourd - 2 , cut 3" length and sliced thin

Onion - 2, sliced thin

Green chilly - 5, slit

Ginger - 1/2 inch piece, chopped finely

Red chilly flakes / red chilly powder -

Curry leaves - 1 spring

Salt
PAVAKA VATTAL...


HOW TO MAKE  :


Apply salt to the sliced bittergourd and keep for an hour.

After an hour squeeze the bittergourd to take out the salty water.

Now in a vessel put the squeezed bittergourd, chopped ginger and slit green chilies. Heat it and cook over a low flame for 5 minutes.

Then heat enough oil in a kadahi.

When hot add Curry leaves and fry till they are crispy. Remove .

Then put sliced onions, fry till they are brown and crisp. Remove.

Then add bittergourd along with chilli and ginger. Fry them till they are brown and crisp. Remove.

Now add all the fried items in a big bowl and mix well.

Sprinkle little chilly flakes / chilli powder and salt if needed.

When it is cool store in a air tight container. It will last for 2-3 days.

JACKFRUIT CHIRCHIRAYILE/ HALWA

A very simple recipe, goes well with Dosa , chappati or poories. Chirchirayile means just mashing while frying with ghee, which makes aromatic dish. I have prepared this with ripe nendra baale, this time I used ripe jackfruit bulbs.
JACKFRUIT CHIRCHIRAYILE AND DOSA

WHAT YOU NEED:

Jackfruit bulbs - 2 cups, chopped

Sugar - to taste (according to the sweetness of the jackfruit.)

Ghee - 2-3 tbsp

Cardamom powder - 1/2 tsp (optional)
PONSA GHARO CHIRCHIRAYILE....


HOW TO MAKE :

In a thick bottomed vessel put chopped jackfruit and keep on the heat.

Allow to cook till the water contents evaporates.

Then add sugar and ghee. 

Fry the pieces in ghee on a medium heat. Mash the pieces with the back of  the spoon. Stir in between.

When it becomes little brown, put off the fire.

Add cardamom powder. Mix well

Serve Jackfruit chirchirayile along with Dosa/ Chappati.

Wednesday, 28 June 2017

JACK FRUIT SEED / BIKKAND SONG

Yesterday I got a big ripe jackfruit from a friend's place. I think this will be the last jack fruit of this season. Here I am the only person who eats jackfruit as well as its seeds. I always keep a few seeds and put remaining seeds in my kitchen dustbin. This time I thought not to waste and use each seed in a best way and my family make eat Bikkand. Here is the recipe which I prepared to day.
JACK FRUITS SEED SPICY CURRY

WHAT YOU NEED :

Jack fruit seeds - 1 cup, washed, peeled and cut

Onion - 1 big, chopped , diced

Cumin seeds - 1/2 tsp

Coriander seeds powder - 1 tsp

Red chilli powder - 1/2 tsp or as per taste

Tamarind - gooseberry size ball

Asafoetida - little , diluted in water

Salt - to taste
JACK FRUIT SEEDS

BIKKAND SONG

HOW TO MAKE :

Pressure cook the cut jackfruit seeds for 15 minutes or till they are soft.

Soak tamarind in 1/2 cup hot water for 5-10 minutes and squeeze to make juice of it. 

Mix red chilli powder, coriander powder and  tamarind juice well and keep aside.

Heat kadahi with a tbsp oil. 

Add cumin seeds, when it splutters add onion, fry them till they are translucent.

Now add red chilli tamarind mixture and stir well.

Allow to cook fro few minutes.

Then add jack fruit seed pieces, mix well.  

Add salt, asafoetida and some water. Let it boil for few more minutes.

Serve Jackfruit seed / Bikkand song with rice or Rotis




Tuesday, 27 June 2017

CUCUMBER/ MAGGE AND VAALI/MALABAR SPINACH SAARUPKARI

This is a simple GSB preparation. 

WHAT YOU NEED : 

Cucumber - 1 medium

Vaali leaves - about 15

For seasoning:

Mustard seeds or Garlic cloves - mustard seeds - 1tsp/ garlic cloves - 5-6, crushed

Dried red chilli - 3-4

Salt

HOW TO MAKE :

Wash and peel the cucumber and cut in cubes.

Same way wash Vaali leaves and chop.

Put both vegetables in a vessel with 2 cups of water.

Now heat 3-4 tsp oil in a small pan, add mustard when it splutters add broken dried red chilli. saute for seconds. Or instead of mustard add crushed garlic in hot oil, when it becomes brown color add broken dried red chilli. Saute for seconds. Pour this seasoning over the vegetables. 

Mix salt. Pressure cook this saarupkari for 10 to 15 minutes.

Serve hot with rice.
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