Thursday, 27 March 2014

RAVA IDLI


RAVA IDLI WITH GREEN CHUTNEY

WHAT YOU NEED:

Rava (Bombay rava) - 1 cup

Thick curd - 1 cup

Coriander leaves - 1 small bunch, chopped

Baking soda - 3/4 tsp

Salt - to taste

For the seasoning:

Mustard seeds -1/2 tsp

Udad dal - 1/2 tsp

Chana dal - 1/2 tsp

Cashew bits - 1-2 tbs

Green chillies - 4 , chopped

Curry leaves - 1 sprig
SORRY FOR THE BLURRED PIC.. ANYWAYS RIGHT N HEALTHY BREAKFAST!

HOW TO MAKE:

Heat kadahi with 1 tbsp oil.

Splutter mustard seeds, then add udad dal, chana dal, chopped green chilllies, curry leaves, cashew nuts and fry well.

Add Rava and fry well for 5 minutes over the low heat or till you get nice aroma.

Once the rava has cooled down add curd and 1/2 glass of water. Mix well.

Then add chopped coriander leaves, baking soda and salt. Mix well.

Allow this batter rest for 15 minutes.

Grease the idli bowls/ idli stand and pour the batter in each bowl and steam on high flame for 10 minutes.

Remove the idli stand and allow to cool.

Serve Rava Idli with coriander green chutney. 





Sunday, 23 March 2014

BUTTER MILK

In my childhood days we used to go to my aunt's place on our vacation for 2-3 days stay. After coming from our trip my mom would go to our neighbor's house with a small cup to get cultured buttermilk to prepare buttermilk for our next days meals. (These days you do not know who your neighbours are.) So I had to learn how to make buttermilk at home without bothering our neighbours. If the buttermilk is not served at the end of our meals then Meals will be half done! It is not complete without buttermilk.
BUTTERMILK

WHAT YOU NEED:

Milk - 500 ml

Lemon juice - 1 tbsp


BEST SUMMER TREAT TO BEAT THE HEAT!

HOW TO MAKE :

Boil the milk as usual and allow it to cool down.

Add lemon juice to it and give a quick stir.

Keep it overnight covered.

Churn the buttermilk very well next day.

Add enough water to make the buttermilk thin.

Serve chilled buttermilk. 




Thursday, 13 March 2014

GREEN MANGO DRINK / AAM PANNA

We started experiencing summer again here. We feel that the hot sun is just above our head. Only way to beat this heat is having lots of water, fresh vegetable juice, fruit juice etc. This year too we got plenty of mangoes from our mango tree. Aam panna is one of the drinks that I always loved to make It really keeps one's head and body cool!
GREEN MANGO PANNA

WHAT YOU NEED:

Green mangoes - 3
Sugar - 2 cups
Black salt - a little
Roasted cumin seed/ jeera powder
Mint leaves - a few (optional)
AAM PANNA, SUMMER DRINK..

HOW TO MAKE:

Wash and peel the mangoes.
Pressure cook them for 15 minute.
Separate the seeds from mango pulp.
Blend mango pulp, sugar, black salt to a fine paste.
Add some water and blend it again.

Transfer mango paste in a jar.

While serving take 1 part paste (approx 3 tsp)  and 3 parts of water, blend nicely. ( For the better taste use soda instead of water).
You can add mint leaves while blending.
Pour in a tall glass, sprinkle jeera powder and serve chilled.

Store the remaining mango paste in refrigerator. 




Tuesday, 4 March 2014

CHEESE / PANEER PARANTHA

I got the recipe from some blog.. easy to make and awesome taste of cheese!
CHEESE PARANTHA

WHAT YOU NEED:

Wheat flour - 1 cup
Salt - to taste
Ghee - 4-5 tsp
Water - as per need

For the stuffing :

Cheese / Paneer - 100 gms
Onion - 1, finely chopped
Green chilly - 1, finely chopped
Garam masala - 1/2 tsp
Salt - to taste
YUMMY PARANTHAS..

HOW TO MAKE:

In a mixing bowl mix salt and little water.
Add wheat flour and start mixing it along with ghee.
Make a soft dough adding little water at a time.
Keep covered for an hour.

Now mix all the above stuffing ingredients and keep aside.

Divide the dough in to 6 parts and make small balls.
Also divide the stuffing mixture in to 6 parts.
Roll each  ball to the size of a puri and keep each stuffing mixture part in the center of the puri and close all the sides to make a ball.
Flatten the balls and roll again to make parantha.
Dust little wheat flour while rolling, so that it doesn't stick.

Heat flat tava.
Fry each parantha adding ghee on both the sides.

Serve hot Cheese /Paneer Parantha with any north Indian curry or curd or pickle.

ASH GOURD / KUVAALE SASAM

Another GSB recipe of Ash gourd. Mainly Kuvaale sasam is prepared at the time of temple festivals or wedding. Also this special dish is prepared in most of the GSB homes on Subramanya Shristi Day. It is not spicy and loved by children. Recently we had religious function at home and this particular dish was one of the items in our menu. Here is the recipe, a very simple, yet tasty and I loved juicy kuvaale pieces (phodos) in it.
ASH GOURD /KUVAALE SASAM

WHAT YOU NEED:

Ash gourd /Kuvaale - 2 cups, cut in big cubes

Coconut - 2 big handfuls, grated

Dried red chilly - 3, roasted in little oil

Mustard seeds - 1/2 tsp + 1/2 tsp

Tamarind - a small piece

Curry leaves - 2 sprigs

Salt - to taste 
KUVAALE SASAM 

HOW TO MAKE:

Grind grated coconut, roasted red chillies, tamarind and 1/2 tsp mustard seeds along with little water to a fine paste.

Cook Ash gourd pieces and 1 sprig curry leaves with enough water till tender.

Add ground masala to it and add required water and salt.

Allow it to boil on medium heat. 

Heat a small pan with little oil.

Splutter mustard seeds, then add curry leaves. Saute.

Pour the seasoning over hot Kuvaale Sasam.

Serve hot Ash gourd / Kuvale Sasam  as a side dish or with steaming rice.






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