COCONUT WATER LEMON DRINK

COCONUT WATER LEMON DRINK

WHAT YOU NEED:

Coconut water - 3 cups

Lemon - juice of 2 lemons

Mint leaves - 15 - 20 leaves

Ginger - 1/2 inch piece

Sugar - to taste

Pepper powder - 1/2 tsp

HOW TO MAKE :

PERFECT DRINK ON A SUMMER DAY!

COCONUT WATER LEMON DRINK

Crush ginger and mint leaves together and extract the juice. ( Add little coconut water while crushing.)

Strain the juice in a vessel.

Add lemon juice, coconut water and sugar. Dissolve the sugar with spoon.

Now add pepper powder, stir well.

Chill the drink in refrigerator.

Serve Coconut water lemon drink in tall glasses. 

BATATA PHOVU

Batata phovu is a very popular breakfast item mainly in Maharashtra and Gujarat. My mother used to prepare this when i was young. I still remember the taste even though had eaten it decades ago.  My mother had done her schooling in Bombay which would be the reason why she could prepare many of Maharashtrian dishes. Here is the recipe-

BATATA PHOVA

WHAT YOU NEED:

Phova - 3 cups, thick variety

Potatoes - 2, boiled, cut in small cubes, 3/4cup

Onion - 1 big, finely chopped 3/4 cup

Green chilly - 4-5, chopped

Ginger - 1/2 inch piece, finely chopped

Mustard seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Asafoetida - diluted in water 1/2 tsp

Lemon juice - of 1 small lemon

Curry leaves - 2 sprigs

Milk - 1/2 cup

Salt - to taste

Coriander leaves - a small bunch, finely chopped

BATATA PHOVA

HOW TO MAKE :

Put phova in colander and keep under the running water to make phova wet and soft. Transfer this wet and soft phova in a big flat plate or vessel.

Put salt, turmeric powder,  diluted asafoetida/ hing and lemon juice and mix well and keep aside.

Now heat 3-4 tbsp oil in kadahi.

Add mustard seeds, chopped green chilli, chopped ginger, curry leaves and stir for a minute.

Then add chopped onion, fry till they are translucent.

Now add boiled potato cubes. Mix well

Then add phova mixture in the kadahi,  mix thoroughly.

Add milk, saute, cover and cook on low flame.

Finally  garnish with coriander leaves.

Serve Batata Phova for breakfast along with boiled banana or any fried items like potato chips/ mixture.

BABY POTATOES IN BUTTER MASALA

I prepared this recently when my daughter came home. She loved this butter flavored gravy with chappatis. Hope you guys will also like this recipe. Try this Baby potatoes butter masala.

BABY POTATOES BUTTER MASALA

WHAT YOU NEED

Baby potatoes - 20, boiled

Onion - 1 big, chopped

Tomatoes - 2, chopped

Cashew nuts - 5-6, broken

Spices:

Cumin Seeds / Jeera - 1/2 tsp

Cloves : 2

Cardamom : 2

Garlic - 3-4 Cloves, chopped

Cinnamon stick - a small piece

Pepper corns - 10 - 15

Red chilli powder - 1 tsp or as per your taste

Garam masala powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - to taste

Dried Fenugreek leaves/ kasuri methi - 1/2 tsp

Butter - 3 tbsp ( I used nutralite butter)

BABY POTATOES IN BUTTER MASALA

HOW TO MAKE:

Heat 1 tbsp butter in kadahi.

Peel the boiled potatoes and fry for few minutes. Remove.

In the same kadahi splutter jeera, then add cloves, cardamom, cinnamon stick, pepper corns, cashew nuts and garlic. Fry for few seconds.

Then add chopped onion, fry till they are light brown.

Next add tomatoes, saute till everything get mixed and tomatoes are mushy.

When it is cool make a smooth paste. and keep aside.

Now heat remaining butter in the kadahi.

Transfer the ground masala in it and cook on a medium heat till the raw smell goes.

Now add turmeric powder, garama masala powder and red chilli powder. Mix well and add a small cup of water.

Then add fried potatoes, stir well. Cook well for few more minutes.

Finally add kasoori methi.

Serve Baby Potatoes in Butter Masala along with Rotis/Naan/Chappatis.

CAULIFLOWER IN COCONUT MASALA

I got this recipe from some one's blog. I found this recipe simple and tasty with the flavor of coconut. Try this, it goes well with chappati, poori or phulkas.

CAULIFLOWER COCONUT MASALA

WHAT YOU NEED:

Cauliflower florets - 3 cups

Capsicum - 1, cut I inch cubes

For the masala:

Onion - 1 big, chopped

Tomatoes - 2, chopped

Coconut gratings - 2 big handfuls

Garlic - 4 cloves, chopped

Cumin seeds - 1/2 tsp

Cloves - 2

Cardamom - 2 pods

Cinnamon stick - a small piece

Red chilli powder - 1 tsp 

Turmeric powder - 1/2 tsp

Coconut milk - 1/2 cup

Coriander leaves - 2 tbsp, finely chopped

Salt - to taste

CAULIFLOWER IN COCONUT MASALA

HOW TO MAKE:

Soak the cauliflower florets in salt water for 15 minutes. Wash well and drain and keep aside.

Now heat 3-4 tsp oil in kadahi.

Splutter jeera/ cumin seeds, then add cardamom, cloves, cinnamon, and, garlic, fry for few seconds.

Add chopped onion, fry till they are translucent.

Then add chopped tomatoes and saute till they are mushy.

Add the grated coconut stir for few seconds. 

Grind this mixture to a coarse paste. Keep aside.

Now heat 1 tbsp oil in same kadahi.

Add cauliflower florets and capsicum pieces, stir fry for few minutes.

Now add ground masala, turmeric powder, chilli powder, salt and enough water. Cover and cook till the veggies are done.

Now add coconut milk and simmer for few seconds.

Finally garnish with chopped coriander leaves

 Serve Cauliflower Coconut Masala with chappatis/ poori/naan

KADGI ADGAYI / TENDER JACKFRUIT PICKLE

Whenever I get tender jack fruit I get reminded is kadgi adgayi which is a popular spicy side dish from GSB community. I had tasted this long back in a temple feast and recently we had prepared this for some function at home. We had called a chef from Mangalore for this purpose. He had prepared many new items for the function including kadgi adgayi. I had asked him how to make this thick gravy. He said that it's about the secret of adding sesame seeds. Here is the recipe. Try this yummy recipe.

KADGI ADGAYI

WHAT YOU NEED:

Tender Jackfruit - 1 cup , cooked and cut in small pieces

Raw Mango - 1, cut in cubes ( 1 cup) ( If the mango is very sour then ignore the lemon. I used lemon because the mango was not that sour)

Lemon - 1 medium, cut in small pieces

Spices :

Red dry chillies - 13 - 15

Mustard seeds - 2 tsp

Asafoetida - a big piece

Turmeric powder - 1/2 tsp

Fenugreek seeds / Methi seeds - 1/4 tsp

Coriander seeds - 2 tsp

Black sesame seeds / til - 2 tsp

Salt - to taste

TENDER JACKFRUIT PICKLE!

HOW TO MAKE:

Remove the jackfruit skin , cut in big cubes and pressure-cook for 10-15 minutes. Then cut in small pieces and keep aside.

Wash mango well, pat dry and cut in cubes. Sprinkle little table salt and keep aside.

Now  heat a tsp oil in a pan.

Roast dry red chillies, remove.

Then roast mustard seeds, fenugreek seeds, coriander seeds, black sesame seeds, asafoetida one by one. finally add turmeric powder and put off the fire. 

Once the spices cooled down powder them along with crystal salt in a mixer jar.

Now in a vessel mix jack fruit pieces, mango pieces and lemon pieces.

Add ground spice powder and mix very well.

Add some water to make some thick gravy. Mix thoroughly.

Keep closed for few hours then serve as a side dish.

If you store in the fridge it will last for a week.

RAW MANGO UPPINAKAYI/PICKLE

Prepared simple raw mango pickle yesterday. Pickle enhances the taste of your meals, just a pinch of pickle can do wonders. Here is the recipe ...

RAW MANGO PICKLE

WHAT YOU NEED:

Ram mango - 1 medium

Lemon - 1 medium

Mustard seeds - 2 tsp

Fenugreek seeds/ methi - 1/4 tsp

Dry red chilly - 12

Asafoetida / hing - size of a big chana

Coriander seeds - 1 tsp

Turmeric powder - 1/4 tsp

Table salt - 2 tsp or to taste

Oil - 2 tsp for roasting the spices.

HOW TO MAKE:

MAVINKAYI UPPINKAYI

RAW MANGO PICKLE

Wash mango and lemon well, Pat dry with towel.

Cut the mango in small pieces, sprinkle little table salt and keep aside.

Now heat little oil in a small pan.

Roast dry red chillies on a medium heat. Remove.

Then roast mustard seeds, methi seeds, coriander seeds and hing. Put off the fire then add turmeric powder and give a quick stir.

When it is completely cooled, powder it.

Now cut the lemon in small pieces and add it to mango pieces.

Mix the spice powder well.

Add salt, mix it again.

Add a tbs of water to the pickle and mix it again.

Keep it for an hour before serving.

VEG UPMA

Simple and easy preparation of Veg Upma. Try it out.

VEG UPMA

WHAT YOU NEED:

Semolina / bombay rava - 1 cup

Green chilly - 4

Onion - 1, chopped

Veggies - 1/2 cup (cauliflower florets, chopped carrot, fresh peas) 

Ginger - 1 tsp, finely chopped

Mustard seeds - 1 tsp

Udad dal - 2 tsp

Turmeric powder - 1/4  

Curry leaves - 2 sprigs

Cashew nut bits - 1 tbsp

Pea nuts - 1/2 tbsp

Salt - to taste

MIXED VEG UPMA

HOW TO MAKE:

Heat 4 big spoons of oil / ghee in a deep bottomed kadahi.

Splutter mustard then add udad dal, ginger, onion, green chilly, cashew and pea nuts and curry leaves. Stir fry for few minutes. 

Then add 2 1/2 cups water and put veggies, turmeric powder and salt to it. Allow to boil.

Reduce the heat and cook the veggies are till done.

Now add rava slowly, keep stirring to avoid the lumps.

Rava absorb the water quickly. When rava becomes dry put off the fire.

You can garnish Veg upma with finely chopped coriander leaves.

Serve Veg upma for breakfast.

VEG UPMA