LONG BEANS / ALASANDE UPKARI - 2

It is a GSB recipe and a very simple side dish.

LONG BEANS UPKARI

WHAT YOU NEED

Alasande / long beans - 1/2 kg

Dry red chilli - 4-5, broken in to pieces

Grated coconut - 1/4 cup

Mustard seeds - 1 tsp

Salt - to taste

ALASANDE UPKARI

HOW TO MAKE:

Wash the long beans and cut them in small pieces and Keep aside.

Heat 1- 2 tsp oil in kadahi.

Add mustard seeds, when it splutters add broken red chilli, saute.

Then add alasande pieces and some water.

Add grated coconut and salt. Mix well

Cover and cook over a medium heat till it is done.

Serve alasande upkari as side dish.

ROSE LEMON DRINK

I got some roses yesterday, which were red and very beautiful. I kept some of them to the goddesses in my pooja room and the remaining flowers in fridge. I was thinking of making murabba, which i tasted at my aunt's place at Bangalore. She had grown many rose plants in her garden. I liked her home made murabba. But i had very few roses, it was not sufficient for murabba. Then i thought of making drink, perfect for this summer heat. Here is the recipe.

ROSE LEMON DRINK

WHAT YOU NEED:

Rose petals - 3/4 cup

Sugar - 1/4 cup or per your taste

Lemon - juice of 1 lemon

Water - 3 cups

ROSE LEMON DRINK

HOW TO MAKE:



First wash rose petals very well for 3- 4 times. Then soak the petals in a little crystal salt for half an hour. This is to remove any dirt or pesticides.

Discard the water and again wash.

Heat a cup of water along with sugar, dissolve it with spoon.

Then add rose petals and boil for 5 minutes over low flame.

Keep covered for half an hour to one hour.

Strain the liquid through a strainer.

Add lemon juice and 2 cups of water. Stir well.

Refrigerate till it is chilled.

Serve chilled rose lemon drink in tall glasses.

TOMATO SOUP

Soups always welcome whether it is winter or summer. Now tomatoes are available in plenty, so you do not know how to use without spoiling them. There are many ways to use in our daily diet. One of them is soup that is healthy and you can prepare in a limited time too.

TOMATO SOUP

WHAT YOU NEED:

Tomatoes - 6-7

Onion - 1

Garlic - 3-4 cloves

Pepper powder - 1 tsp or to taste

Salt - to taste

Sugar - 1/2 tsp

Corn flour - 2 tsp

Milk - 1/2 cup

Butter - 1 tbsp

TOMATO SOUP

TOMATO SOUPY SOUP

HOW TO MAKE:

Wash tomatoes and puree them.

Chop onion and garlic.

Pour tomato puree in a vessel, add half cup of water and cook for 10 minutes on a medium heat or till the raw smell goes.

 Now heat a tbsp butter in a pan, add garlic and chopped onion. Stir fry till the raw smell disappears.

Add salt, sugar and pepper powder. Stir well.

Then add corn flour or maida and stir till it combines well.

When it is cool grind coarsely. The bits of onion and garlic give the awesome, extra taste .

Transfer the paste back to pan.

Heat over a medium heat.

Add tomato puree, stir well.

Add any of the ingredients like salt and pepper, if you feel it is less.

Add milk, give a boil.

Serve hot Tomato soup along with bread croutons, rusk or toast. 

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