GARDUDDE HALVA / ASH GOURD HALVA

I have already posted gardudde halva recipe, sometime back. Gardudde is a slim variety of ash gourd, good for making halva. This recipe is a little different from the previous one. Please do check it and try.

GARDUDDE HALVO

WHAT YOU NEED:

Gardudde /Ash gourd -1

Jaggery - 5 cubes

Cardamom powder - 1 tsp

Raisins - 1 tbsp

Ghee - 1 tbsp

GARDUDDE HALVA

HOW TO MAKE:

Wash Ash gourd, remove it's skin and grate.

Crush jaggery to powder.

Heat a thick bottomed kadahi, put grated Ash gourd and cook on medium heat till all the water content goes.

Now add jaggery, mix well. Then again it becomes watery. Allow to cook till the water disappears. Then it will become thick mass and it will have glossy looks.

Then add ghee and raisins, and cardamom powder., mix well. Put off the stove.

Serve gardudde halvo as dessert.

BATATE VAAGU /POTATO SPICY CURRY

Batate vaagu is a GSB preparation, mainly prepared at the time of temple festivals and weddings, because it contains no onion and garlic. Last week my sister-in-law gave this recipe to me, since then i was waiting for the right time. I remember, had tasted this curry when I was a little girl and that too at a wedding. The curry is really yummy, goes well with rice or chappatis. The recipe goes like this.....

BATATE VAAGU

WHAT YOU NEED:

Potatoes - 2 medium

Tomato - 1 big

Tamarind - a small piece

Dry red chilly - 4-5

Coconut - 1 big handful, grated

Coriander seeds - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Salt - to taste

POTATO SPICY CURRY / BATATE VAAGU

HOW TO MAKE :

Wash potatoes and cut in cubes.

Also cut tomato. If tomato is very sour then no need of adding tamarind. Here i have added tamarind because the tomato was sweet.

Heat a tsp of oil in a small pan. Roast dry red chillies carefully, see that not to burn.

Remove the chillies

Now roast coriander seeds till you get the aroma.

Now grind coconut gratings roasted chillies, roasted, coriander seeds and tamarind along with little water to make a smooth paste.

Then heat a tbsp oil in kadahi, splutter mustard seeds, then add curry leaves.

Add cubed potatoes, fry for few minutes.

Now add tomato pieces, fry again.

Add ground masala and 1 cup of water to it. 

Add salt, cover and cook till potatoes are cooked.

The curry should be thick, having very little gravy.

Serve Batate vaagu as side dish./ chappati/Rotis.

CAULIFLOWER MANCHURIAN WITH GRAVY

CAULIFLOWER MANCHURIAN

WHAT YOU NEED:

Cauliflower -1 medium, about 20-25 florets

Capsicum - 1 small, cubed

Maida - 1 cup

Corn flour - 1 tbsp + 1 tbsp

Ginger - 4tsp , finely chopped

Garlic - 4 tsp, finely chopped

Red chilli powder - 1/2 tsp

Green chilli - 2, chopped

Tomato sauce - 2 tsp

Soya sauce - 1 tsp + 1 tbsps

Vinegar - 1 tbsp

Onion - 1/2, chopped

Spring onion - 3 with greens, finely chopped

Salt - to taste

GOBI MANCHURIAN

HOW TO MAKE:

Soak florets in salt water for at least 15 minutes, drain and keep aside.

Now in a mixing bowl, add maida, 1 tbsp cornflour, salt, 2 tsp each ginger and garlic, red chilli 

powder, soya sauce and mix well adding little water to make a very thick batter.

Then dip cauliflower florets in the batter and deep fry them on a medium heat. Keep fried florets aside.

Now mix 1 tbsp cornflour in a cup of water in a small bowl.

Heat 1 tbsp oil in kadahi.

When hot add chopped ginger garlic and chopped green chilli, fry till aroma comes. Then add chopped onion and capsicum, fry till translucent.

Now add spring onion,fry again for a minute.

Add 1 tsp soya sauce, tomato sauce, vinegar and salt. Mix well.

Then add cornflour mix, stir well till it gets shiny and thick. If it is too thick add half cup water, to get the gravy, stir well.

Finally add fried florets, stir and cook for few minutes more.

Garnish with spring onions greens over it.

Serve Cauliflower Manchurian along with chappati/ phulkas/ rotis.

UKDO TANDLA BHAKRI / BOILED RICE BHAKRI

BOILED RICE BHAKRI

WHAT YOU NEED:

Boiled rice/ red rice/ ukdo tandulu - 2 cups

Finely grated coconut - 1 cup

Green chilli - 3-4, chopped finely

Ginger - 2 inch piece , chopped finely

Coriander leaves - 1/4 cup, finely chopped

Mint leaves - 1/4 cup, finely chopped

Salt - to taste

UKDO TANDLA BHAKRI

HOW TO MAKE:

Wash rice and soak for 5-6 hours.

Then grind to a fine but thick batter.

Now mix finely grated coconut, green chilli, ginger, coriander and mint leaves.

Also add salt and mix well.

(You can grind rice along with coconut gratings. )

Now heat dosa tava, put a tsp oil, take a ladleful batter and spread thick on the heated tava. Again put a tsp oil around the dosa.

Reduce the heat to medium. Cover and cook till the down portion is brown.

If the dosa is not cooked and fried well, do not flip. Otherwise it may break. So allow to fry well.

Remove the cover and flip the dosa, put oil again and allow to fry till brown and crisp.

Serve Ukdo tandla bhakri with butter for breakfast.

WATERMELON DRINK

One more drink for refreshing your energy on summer heat!

WATERMELON DRINK

WHAT YOU NEED :

Water melon - 1

sugar - to taste

HOW TO MAKE:

Cut watermelon in to cubes.

Then blend along with sugar till it is fine texture.

Chill it before serving.

Serve Watermelon drink in tall glasses along with 1-2 ice cubes.

WATERMELON DRINK

PINEAPPLE-LEMON-MINT DRINK

Refreshment drink for the unbearable summer heat. 

PINEAPPLE-LEMON-MINT DRINK

WHAT YOU NEED :

Pineapple - 1

Lemon - 1 tbsp juice

Mint leaves - 12-15

Sugar - to taste

Ice cubes

REFRESHING DRINK PINEAPPLE-LEMON-MINT DRINK

HOW TO MAKE:

Cut pineapple in to cubes.

Then Blend all the above ingredients to smooth texture.

Chill it before serving.

Serve Pineapple-lemon-mint drink along with few ice cubes on top.

IDLI USLI/ IDLI UPMA

One of the popular breakfast from GSB household.  If we make idli for breakfast, Purposely we prepare more than enough. Firs day we eat idli with sambar or chutney. Second day we go for usli/ upma from left over idlis. If there are still left over idlis, we slice it thin and fry like cutlets or make idli fingers. Below i have given the upma recipe, it is very simple and can prepare quickly.

IDLI USLI /UPMAV

WHAT YOU NEED:

Idlis -20 - 25

Coconut gratings of half coconut

Dry red chilly - 8-9, broken

Asafoetida - a small piece diluted in water or 1 tsp powder

Mustard seeds - 1 tsp

Curry leaves - 1-2 sprigs

Udad dal - 1 tsp

Methi seeds - 3-4 seeds

Salt - to taste

IDLI USLI /UPMA

HOW TO MAKE:

Take a big plate, crumble idli one after another with your hand.

Mix salt in coconut gratings, then mix with crumbled idli.  

Pour diluted asafoetida over the idli mixture. Mix thoroughly.

Heat 4 tbsp oil in kadahi.

Add mustard seeds, when it splitters add udad dal and methi seeds, fry till it browns.

Add dry red chilly and curry leaves. Fry for few seconds.

Then add idli mixture and saute well. Reduce the heat and mix very well till seasoning is coated very well with crumbled idli.

Serve Idli Usli /Upma for Breakfast along with Banana or fried chips.