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. 

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.

DAALI THOY

Dalithoy is a popular dish among GSB people. It will be unfair if i don't post the recipe of Dalithoy in my blog. 

DALITHOY

WHAT YOU NEED:

Tud dal - 1/2 cup
Green chilly - 4-5, slit
Red chilly - 2, broken
Mustard seeds - 3/4 tsp
Asafoetida - pea size, diluted in little water
Jeera - 1/4 tsp ( optional)
Curry leaves - 2 sprigs
Salt - to taste

DAL- BEFORE SEASONING...

READY TO SLURP..DALITHOY

HOW TO MAKE :

Wash tur dal and soak in enough water for half an hour.
Pressure cook the dal for 15 minutes.
Mash or whip the dal to smooth paste.

Transfer mashed dal in to a vessel.
Add 1-2 cups water and stir well.
Add slit green chilly, salt and 1 sprig curry leaves.
Boil dal on a medium heat.
Add some more water if needed.

Heat 1 tsp oil/ ghee in a small pan.
Add mustards and allow them to splutter.
Add jeera, broken red dried chilly and 1 sprig curry leaves. Saute. 

Pour the seasoning on hot dal. Also add diluted asafoetida.
Stir well.

Serve hot Dalithoy with steaming Rice.

RICE ONION ODI / SANDIGE

This method is very simple and easy. My Mom's recipe. I tried it for the first time and it came out so well, Crisp and nurnuri :)

RICE ONION ODI

WHAT YOU NEED:

Cooked rice - 4 cups
Water - 1 cup
Onion - 1, chopped
Red chilly powder - 1 tsp
Salt - to taste

THE DOUGH ALONG WITH CHOPPED ONION

SUN DRYING....

DRIED ODIS...READY TO FRY...

HOW TO MAKE:

I made Odi with leftover rice. 

First make paste of rice in Mixer. 

Transfer the paste in a big kadahi.

Keep the kadahi on fire.

Add water, salt and red chilly powder. mix well.

Keep stirring till the dough becomes thick. Put off the fire.

Now add chopped onion and mix well.

Now spread a plastic sheet to the sun light.

Sprinkle some mixture of oil and water and spread over the sheet.

Now drop little dough on the sheet, continue this process till all the dough is over.

Allow the Odis to dry under the hot sun.

Flip the Odis next day and again keep under the hot sun for drying. 
( Needs 4 days for drying it completely).

Store the Onion Odis in a air tight container.

Deep fry them when ever you wish to have them.

Odis can be served as a side dish.

PALAK - I - PULAV

SPINACH PULAV

WHAT YOU NEED:

Basumati Rice - 2 cups
Onions - 2 , chopped finely
Ginger - 1 tsp, chopped finely
Garlic - 1 tsp, chopped finely
Green cardamom - 4 pods
Clove - 3
Mace / javitri - 2 pieces
Pepper corns - 10-15
Tej patta / Bay leaf - 2
Spinach / palak - paste /puree - 1/2 cup
Salt - to taste
Oil / Ghee - 8 tbsp
Firm Tomatoes - 2 ( remove the seeds and cut in 1" pieces)

PALAK-I-PULAV

HOW TO MAKE:

Wash rice and soak for 15 minutes. Drain.

Heat oil or ghee in deep kadahi.
Add cardamom, javitri, clove, ginger, garlic, pepper corns and stir.
Add onion and bay leaves and fry till onions are translucent.
Then add spinach puree, mix well and cook for few minutes.
Add rice and keep stir frying for few minutes. 
Now add 4 cups water along with salt.
When the water starts bubbling reduce the heat to simmer and cover with the lid.
Cook till all the water evaporates. Put off the fire.

Now fry the tomato pieces in little oil and add to the Pulav.

Serve Palak-I-Pulav with Raita, Pickle and Papad.

RADISH SALAD / MOOLANGI KOSUMBARI

WHAT YOU NEED:

Radish - 2, medium (red and white), grated

Green chilly - 1-2, finely chopped

Onion - 1 small, finely chopped

Coriander leaves - 1 tbsp, finely chopped

Salt - to taste

HOW TO MAKE:

Heat little coconut oil in kadahi.

Add grated Radish and stir fry for a while or till done.

Mix all the above along with stir fried radish in a mixing bowl.

Serve Radish Kosumbari as a side dish.