GREEN APPLE/ POMEGRANATE SWEET SALAD

While cutting the apple it came in mind to make salad. I started cutting then I saw pomegranate in fruits basket, picked one and opened the seeds. I loved the color green and red together, lol kept on mixing the ingredients, which came in my mind, the out come was so pretty to look and tasted awesome.

GREEN APPLE AND POMEGRANATE SWEET SALAD

WHAT YOU NEED:

Green apple - 1, cubed

Pomegranate - 1

Salt - a pinch

Pepper powder - 1/4 tsp or to taste 

Honey - 1 tbsp

Ice cream - 2 tbsp ( I added butter scotch ice cream)

GREEN APPLE POMEGRANATE SWEET SALAD

SWEET SALAD WITH GHEE RICE

HOW TO MAKE:

Mix in apple cubes, pomegranate seeds, salt, pepper powder and honey well.

The add ice cream and mix thoroughly.

Refrigerate the salad. 

Serve Green apple Pomegranate sweet salad along with Ghee rice. 

GHEE RICE

Ghee Rice recipe is very simple and no much work of cutting the vegetables,  but in pulav we put plenty of vegetables of our choice. Normally I use kadahi for making pulav, fried rice or biryani, but this time I tried with cooker and it came out so well. I prepared this last week, here is the recipe that how I prepared. 

GHEE RICE WITH APPLE POMEGRANATE SWEET SALAD 

WHAT YOU NEED :

Basumati    rice or Biryani rice - 1 cup, I used small grains biryani rice. 

Ghee - 2.5 tbsp

Onion - 1 sliced thinly

Cinnamon leaf - 1 

Cinnamom stick - 1 small piece

Pepper corns - 6-8

Green chilly - 2 slit

Cardamoms - 2

Cloves -2

Salt - to taste

GHEE RICE

HOW TO MAKE :

Wash rice grains and soak in enough water for 30 to 45 minutes, it is to remove starch.

Drain and keep aside.

Heat cooker with 1.5 tbsp ghee. When hot add cardamom, pepper, cinnamon stick, cinnamon leaf, cloves and green chilly and fry well till you get the aroma.

Then add sliced onion. fry again till it becomes translucent. 

Now add drained rice, fry again for few minutes on medium heat.

Now add 2 cups water and salt. stir well.

When it starts bubbling add remaining ghee. Stir well.

Close the lid, put the weight.

After first whistle reduce the heat and cook for just 7 minutes. 

Allow to cool it down. Open the lid. 

You can garnish ghee rice with fried cashews and kishmis.

Serve warm Ghee rice with any salad.

GREEN APPLE POMEGRANATE SWEET SALAD 

QUINCE /SAFARJAL MARMALADE

 I am very happy to present this special Quince /Safarjal fruit marmalade. The fruit is not very sweet but watery fruit, a little sweet and sour and there is a limit to eat this fruit as it is. So many ideas came to my mind to try milk shake, jam, payasam etc... Today I just tried marmalade and it came out so good and tastes awesome. I tried with only 2 fruits because i had no idea how it would turn. Now I feel it is worth trying. Do try this simple and tasty recipe.

QUINCE / SAFARJAL MARMALADE

WHAT YOU NEED :

Quince / Safarjal fruit - 2

Sugar - 1/2 cup, can make it less

Water - half cup

Cardamom powder - 1/4 tsp

Cinnamon powder - 2 pinches

QUINCE / SAFARJAL FRUITS

 SAFARJAL MARMALADE

HOW TO MAKE :

Wash quince fruit, peel and scrape, then you get one cup scraped flesh.

Mix water and quince scrapes in a vessel and boil on a low heat till it is soft. It may take 10-15 minutes.

After that strain the water. Keep the cooked fruit aside.

Put the strained water and sugar in vessel and heat. When the sugar syrup comes to 2 strings then add cooked fruit. Give a quick stir, otherwise it may burn. Then the fruit start releasing its water, so naturally the sugar syrup becomes thin again. Remove from the heat.

Strain again through a strainer, Keep the cooked fruits separate. Put the thin syrup back to vessel, allow to boil.

Then the syrup will become thick and starts changing the color to brown.

Now add the strained fruit and stir well. 

Add cardamom powder and cinnamon powder, mix well.

Serve Quince marmalade in bowls or can be served with chappati or pooris.

CAULIFLOWER LEAVES AMBODO

I am the only person here who eats cauliflower leaves or stem curry. Making any dish only for me is boring job for me, so I always throw away the leaves and stems. Today, when i saw the fresh leaves I could not throw it away, thought of making sanna polo with these leaves. But later changed my idea and made ambodos. Never thought this ambodo will be so tasty. I kept eating continuously one after another.... check the recipe below...

CAULIFLOWER LEAVES AMBODO

WHAT YOU NEED:

Raw rice - 1/2 cup

Tur dal - 1 handful

Dried red chilly - 7-8

Tamarind - small gooseberry size

Salt to taste

Cauliflower leaves with tender stems - 1 cup, chopped

Onion - 1/2, chopped ( optional. I like onion in fried ambodos so i add and it tastes better too)

MASALA

LEAVES AND ITS TENDER STEMS

HOW TO MAKE :

Wash raw rice and turdal and soak in enough water for about one hour. Drain.

Now grind rice+ turdal, red chilly, tamarind and salt with little water. The paste should be very thick paste. 

Add chopped leaves and onion and mix well.

Heat enough oil in kadahi.

Take a small portion of the mixture, make a ball and flatten it. Put in oil, reduce the heat and fry well on both sides till crisp. You can fry in batches.

Serve Cauliflower leaves ambodo as side dish or snack.

CAULIFLOWER LEAVES AMBODO

APPLE MILK SHAKE

APPLE MILK SHAKE

WHAT YOU NEED :

Apples - 2

Milk - 2 cups, chilled

Sugar - to taste

APPLE MILK SHAKE

HOW TO MAKE :

Peel and remove the core of apples, chop.

Put chopped apples in a blender, sugar and half cup milk. 

Blend it to smooth.

Add remaining milk and blend again.

Serve chilled Apple Milk Shake in glasses.

MOOGA GHASHI/SPROUTED GREEN GRAM CURRY

It is a GSB recipe, prepare at the time of festivals and also a very important and must preparation for Varshik function. Always i forget to take the pic of this curry, but when i made recently on a festival, i took these pics before i forget.

SPROUTED GREEN GRAM CURRY

WHAT YOU NEED:

Green gram - 1/2 cup

Yam / Sooran - 1 cup, small cubes

Dry red chillies - 6-7, roasted in little oil

Coconut gratings - 1/2 to 3/4 cup

Tamarind - 2-3 small pieces / 1 tsp thick paste

Salt - to taste

BEFORE SEASONING...

FOR SEASONING:

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Methi seeds - 1/4 tsp

SPROUTED MOOGU / GREEN GRAM

READY TO EAT.....

HOW TO MAKE:

For germination green gram, soak green gram in enough water over night or 10 hours

Then drain the water and put drained green gram in wet cloth. Tie tightly for another 10 hours or more. There you can see the sprouts.

Pressure cook sprouted green gram / Moog along with yam cubes.

Grind coconut gratings, roasted chillies, tamarind along with little water to a fine paste.

Now transfer ground masala to a vessel, add cooked green gram, salt and add some water.

Allow to boil on a medium heat for few minutes.

Add more water if you like to have thin gravy.

Now heat a small pan with a tsp oil.

When it is hot add mustard seeds. Then add methi seeds and curry leaves. Stir. Then pour this seasoning over the curry.

Serve Mooga ghashi/ sprouted green gram ghashi along with steaming rice.

TINGALAVRE SARUPKARI WITH RED CHILLI POWDER /WHITE BEANS SARUPKARI WITH RED CHILLI POWDER

Here, in Kerala, we do not get white beans called Tingalavro. When ever we go to Mangalore we bring, because we love this type of white beans a lot. This time I adapted my sister-in-law, Roopa Bhat's recipe, she herself is a great cook and her each recipe is finger licking recipes, that I must acknowledge here. I know that my cooking is not up to her level, still I am trying to be one. My dear husband always praises my cooking, that is a great inspiration for me to try different, new dishes. Here the recipe goes ..

WHITE BEANS SPICY CURRY

WHAT YOU NEED :

Tingal avre - 1/2 cup

Tomatoes - 2

Garlic pods - 10-12, slightly crushed 

Red chilli powder -2 tsp

Salt to taste.

Coconut oil - 1 tbs

TINGALAVRE SAARUPKARI

TINGALVRE SARUPKARI WITH RED CHILLI POWDER

HOW TO MAKE:

Wash tingalavre/ white beans and soak in enough water for 4-5 hours.

Pressure cook tingalavre with enough water for 15 minutes after the first whistle.

Chop tomatoes and keep aside.

Once the tingalvre is cooked, add chopped tomatoes and salt. Keep on a medium heat.

Now heat a small pan with a tbsp oil.

When it is hot add crushed garlics, fry them till they become dark brown.

Then add chilli powder, give a quick stir, then it changes the color. put off the heat.

By the time the tomatoes become mushy, at that point pour garlic chilli powder seasoning over tingalavre. Mix well.

Serve Tingalavre Sarupkari with steaming rice.