Grandmas Recipes !!

Potato Cheese Roast

ashenoy53@gmail.com — Wed, 21 Jul 2010 05:39:40 PDT

Ingredients:
Potatoes : 1/2 kg
Butter : 2 Tbsps
Grated Cheese : 100 gms
Red chilli Powder : 1 tsp or less
Salt to taste

Procedure:
Cook potatoes (not too soft, grateable so to say!)peel and grate, add salt and mix well with a fork.
Heat butter in a flat non-stick fry pan (not Tawa)on the stove and when butter melts spread it all over the insides of the pan by lightly shaking it from side to side.Put the scraped potato in the pan and press down with a flat spoon to make it like a thick pancake. Keep on low fire till the under side becomes golden brown. Now carefully turn it over without breaking it, in one piece.Sprinkle the chilli powder (or flakes)and top it with the grated cheese.Cover the pan and let cook on a low fire for 5 to 10 minutes till cheese melts. Cut into pieces and serve hot.

Fruit salad with Sweet Yoghurt

ashenoy53@gmail.com — Sat, 10 Apr 2010 10:15:22 PDT

This is a healthy fat free fruit salad that old and young alike would love.

Peel and chop fresh fruits of your choice and keep in a bowl in refrigerator for atleast 30 minutes.( I have used apples,oranges,seedless grapes,bananas)

Take fresh home made sweet curd in a large bowl and add sugar to taste and beat well till the sugar is dissolved add a pinch of salt also while mixing .

When the chopped fruits in the bowl is cooled add to the curd above and gently mix . Add honey on top as a decoration if desired. Serve when cool as a dessert.You can also skip sugar and add only honey for sweetness.

Barbecued Potatoes

ashenoy53@gmail.com — Thu, 04 Feb 2010 23:52:39 PST

Ingredients:
Large potatoes : 6
Grated cheese : 1/2 cup
onion : 1 large
Carrots : 2
Green peas fresh : 1/4 cup
Chilli powder : 1 tsp
Butter : 1 Tbsp
Tomato sauce : 1 Tbsp
Salt and pepper to taste

Method:
Pressure cook potatoes with jacket till done.
Peel and chop onions and carrots. Cut potatoes lengthwise into half and scoop out the pulp, leaving a thin brim along the skin.To the scooped out pulp add pepper, half of cheese and a little butter and mash well. Fill the potato cases with this filling and sprinkle the remaining cheese on top. Bake in a preheated electric oven for about 10 mins till until crisp.

For garnishing , heat oil in a pan and fry onions till golden. Add carrots and peas and saute. Next add the salt and pepper and sprinkle water and cover to get mixture cooked. Add the tomato sauce and mix gently and remove from fire. Place a spoonful of this on the baked potato and serve hot.This is a great favourite with kids.

Apple Ginger Jam

ashenoy53@gmail.com — Thu, 04 Feb 2010 23:35:58 PST

Ingredients:
Apples : 1 kg
Sugar : 1 kg
Ginger : 50 gms
Limes : 2
Citric acid : 1 tsp
A few drops of color if desired

Method:

Core apples and cut into small cubes, scrape and clean ginger and chop fine.Pressure cook these with a little water for 8 mins. ( You can also cook these in Microwave)
Extract puree by passing through a fine strainer or mesh.You can also use a crusher and then strain to extract the puree.

Add sugar, citric acid and lime juice to the puree in a thick vessel and boil rapidly ,stir with a wooden spoon and remove scum from the top of the mixture. When the setting point is reached remove from fire, add colour and KMS ( optional).Bottle while still hot in a clean dry glass jar. Don't forget to keep the bottle on a wooden surface lest it crack when hot jam is poured.

To test if jam is done, drop a blob of jam in a bowl of cold water and if done it will remain as a shiny blob, if not it will start dissolving.

Pongal /Rice and Dal dish

ashenoy53@gmail.com — Thu, 24 Dec 2009 20:39:08 PST

Ingredients:
Broken rice : 1 cup
Moong Dal : 1 cup
Pepper coarsely crushed : 1 Tbsp
Salt : 2 tsp
Green chillies : 4 chopped fine
Fresh ginger scraped and cut fine : 1 inch
For seasoning:
Jeera (cumin seeds) : 2 Tbsp
Fresh Ghee : 1/2 cup
cashew-nuts : 10 numbers
Curry leaves (Karibeva) : 10 to 15
Method:
Wash and soak rice and dal in a vessel 6 cups of water for 15 minutes. To this add chopped ginger and green chillies. Add half of pepper and 1 tsp of jeera and salt and mix well. Keep the vessel covered in a cooker and cook for three whistles or 10 minutes on sim fire.When done and the cooker is cooled down remove the vessel out and stir the cooked contents. Add hot water if necessary and adjust salt if necessary.The cooked dal and rice should be more on fluid side as it absorbs the water and becomes tough when cool.The spoon should move freely when mixing. Finally season with ghee, jeera,pepper,cashewnuts and karbev leaves and serve hot with tomato chutney or onion chutney.

Instant rasam/saar

ashenoy53@gmail.com — Wed, 04 Nov 2009 10:28:43 PST

Sorry folks, long time since I posted recipes. This is a good "saar" or rasam in these days of high cost of pulses! And good for health too.

Ingredients:
Coriander seeds : 1 Tbsp
Jeera : 1 tsp
Pepper corns : 1 tsp
Chana dal : 1 Tbsp
Red chillies : 2
Grated coconut : 3 Tbsps
Tamarind : lime size soak in water
For Seasoning : Oil 1 Tbsp, mustard 1/2 tsp,curry leaves 5 or 6

Method : Dry fry all the above (except coconut and tamarind)to golden color and grind to a smooth paste in a mixie with tamarind and coconut and 1/2 cup water. Transfer to a vessel and add 2 cups of water and salt as per taste. Bring to boil. Season with mustard and curry leaves.Serve with hot rice.

Baingan (egg-palnt/brinjal) masala

ashenoy53@gmail.com — Thu, 20 Aug 2009 01:31:38 PDT

Ingredients:

Tender Green or purple brinjals : 250 gms
cut into longish pieces and
keep in a vessel covered
with water)
Refined oil : 3 Tbsps
Tomatoes (Ripe) : 2
Onion Large (Chopped fine) : 1
Garlic pods : 4
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Til (sesame seeds) : 1 tsp
cinnamon : a small piece
Fenugreek / methi seeds : 1/4 tsp
Curry leaves : 10 nos.
Salt : as per taste.

Method:
In a thick pan add a teaspoon of oil and add the cinnamon,garlic pods and onions and fry till onions are transparent. When cool put in a mixie and grind to a coarse consistency.In the same pan add two tablespoon oil and add the methi,til seeds, roast lightly and then add karbev(curry leaves)and saute. Now add chopped tomatoes and saute well. When done add the onion paste and fry till oil leaves the sides of the pan. Remove this masala and keep aside. In the same pan add the remaining oil and when hot put the brinjal pieces and add salt and sprinkle water,cover and cook till done. Finally add the masala to the cooked brinjals, mix well and cook on low flame for 5 minutes till blended. Serve hot with rice or chappathis/rotis.

Quick Wheat Flour Dosa

ashenoy53@gmail.com — Thu, 06 Aug 2009 02:10:55 PDT

Ingredients:

Wheat flour : 3 cups (250 ml)
Butter milk/dahi/yoghurt : 1 cup
Rice flour : 1/4 cup
Salt : 2 tsp
Seasoning : Jeera -1 tsp, Mustard seeds-1/2 tsp, Karbev/curry leaves
edible oil : 2 Tbsp ,Chopped coriander leaves
Dry chillies/green chillies finely chopped

Method:
Mix the wheat flour,dahi,rice floor and salt in a bowl.Add water and mix well without forming lumps. The consistency should be thinner than the normal dosa batter.
Season this with the seasoning ingredients ie heat oil in a tava, add jeera (cumin), mustard and karbev leaves. When mustard splutters add the chopped chillies.Let the chillies roast in oil. Then drop the seasoning into the batter.Add chopped coriander leaves.
Now place a dosa tava on stove and when heated, with a large spoon pour the batter in the center of the tava and slowly spread on the tava to a circular disc shape. Add little oil on the edges and cover . When done use a flat spoon to remove and turn over. The dosas will roast to a golden colour and will be crisp. Serve hot with coconut chutney or tomato ketchup.

Hi

ashenoy53@gmail.com — Wed, 05 Aug 2009 03:54:02 PDT

Could not update my blog because I was
1. Busy with the wedding of my son Arvind which took place on 28th June,2009.
2. Lillymammamma (my mother)had a fall and fractured her hip-thigh joint on 17th July.Underwent an emergency surgery and is now recuperating. With all good wishes of the followers of this blog she should be back on her feet like before.

Quick Tomato Rasam

ashenoy53@gmail.com — Sat, 30 May 2009 05:04:19 PDT

Ingredients:
Ripe tomatoes large : 3 numbers
Fresh coconut scrapings : 1 Heaped Tbsps
Green chillies : 3
For seasoning:
Jeera /Cumin : 1 tsp
Oil for seasoning : 2 tsp
Curry leaves/Karbev : a few
Asafoetida : a pinch
Coriander leaves chopped : 1 tsp

Method:
Microwave tomatoes for three minutes and when cooled remove the skin. Put this in a blender with green chillies and coconut scrapings and run the mixie till the mixture is smooth. Remove and put in a vessel, add 1/2 water to the mixie jar and run the mixie for a second and add this water to the vessel. Keep on stove and bring to boil for 5 minutes. Season with the items under seasoning above and garnish with coriander leaves.Goes well with hot rice or had as soup

Tomato Pickle

ashenoy53@gmail.com — Thu, 07 May 2009 12:21:48 PDT

This is a recipe I found on Indianfood About.com.(http://indianfood.about.com/od/picklesandpreserves/r/andhratomato.htm)It comes out well, I have made slight variation while making it as follows. It is supposed to be made hot as it is mixed with hot rice and ghee and consumed.

Ingredients:

* 1 kg firm red tomatoes washed and cubed
* 6 tbsps sesame oil (you can substitute this with vegetable refined oil)
* 2 lime sized lumps of tamarind
(remove seeds and soak in a little hot water to soften)
* 8-10 green chillies (adjust these to your taste if this amount
is too/less hot for you)and 2 tsp redchilli powder
* 2 tsps fenugreek seeds
* 2 tsps cumin seeds
* 2 tsps mustard seeds
* 1/2 tsp asafoetida
* Salt to taste

Preparation:

In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they
are soft and then mash roughly.Grind the tamarind,red chilli powder and green chillies into a paste and add to the mashed tomato paste.
In another pan heat 3 tbsps of sesame oil and add the mustard seeds.
When they splutter add the fenugreek seeds and fry. Now add the asafoetida and remove from the fire.Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.
Allow to cool and store in a glass bottle in the refrigerator.Use only dry spoon.Eat with plain hot rice with fresh hot ghee or chapati/dosas or as an accompaniment with other dishes.

Raw Jackfruit Palya/Kadgi Upkari

ashenoy53@gmail.com — Thu, 07 May 2009 10:35:44 PDT

Ingredients:
Raw Jackfruit pealed and cubed : 2 cups
Fresh Coconut scrapings : 2 Tbsps
Salt : To taste
Seasoning:
Refined oil : 2 tsp
Mustard : 1 tsp
Asafoetida/Hingu : 1 pinch
Urad dhal : 1 tsp
Chana dhal : 1 tsp
Curry leaves/Karbev : few

Method:
Cook the kadgi/raw jackfruit pieces in very little water in cooker. When cool slightly crush with a spoon. Sprinkle salt and mix well.
Keep a thick wok (kadai)on lit stove and pour the oil. Add mustard seeds and when it splutters add the dhals.Fry till dhals turn golden brown, now add the karbev,coconut scrapings and hing.Saute for a while and add the cooked kadgi/raw jackfruit to the seasoning and mix well.Cover and cook on sim fire turning now and then.When the curry is fairly dry turn the stove off.Serve as side dish with South Indian meal

Pepper Chicken

ashenoy53@gmail.com — Thu, 07 May 2009 11:22:56 PDT

Ingredients:
(A)
Broiler chicken : 600 gms (good pieces)
Ginger-garlic paste : 1 Tbsp each
Curds : 150 ml
Vinegar : 1 Tbsp
Salt : 2 tsp
Chilli powder : 1 tsp
Haldi/Turmeric powder : 1/2 tsp
(B)
Large onions : 2 Chopped and ground coarsely in a mixie
Ginger garlic paste : 1 Tbsp each
Coriander/dhania powder : 1 Tbsp
Pepper : 2 Tbsp pepper corns freshly powdered
garam masasla powder : 1 tsp
Green chillies (slit) : 4
Tamarind lime size : soak in water and extract thick juice
Curry leaves(karbev) : 10 to 15
Refined oil : 6 Tbsps or 100 ml
Salt : 1 tsp ( adjust salt)

For seasoning : Coconut oil, 1 tspfull mustard seeds ,2 dry red chillies and few curry leaves.

Method:
Mix the items under (A) and marinate the chicken pieces in it for 1 hour.
Take a thick pan and pour the oil into it. Keep on stove and when hot add the ginger-garlic paste and saute.When the raw smell goes, add the onion paste and saute, add the the garam masala, pepper, dhania powders,slit green chillies and karbev leaves next and saute well. Keep turning till the mixture is fried nicely and oil is leaving the sides of the mixture. Add salt and the marinated chicken pieces, pour the tamarind juice. Mix well and cover and allow to cook adding very little water to help in cooking the chicken pieces. Instead of water you can also use 1/2 cup of coconut milk for cooking the chicken in the gravy. This enhances the taste of the curry.The chicken pieces should cook well in about 15 minutes. Finally season with the seasoning items and decorate with chopped coriander leaves . Serve hot with chicken biryani.This is a spicy Southie Indian chicken curry.

Beetroot Raita

ashenoy53@gmail.com — Mon, 20 Apr 2009 05:54:21 PDT

Ingredients:
Beetroot large : 1
Thick and fresh curd : 300 ml
Oil : 1 tsp
Mustard : 1/2 tsp
Green chillies : 1 small
Coriander leaves : Finely chopped 2 Tbsps
(Cilantro)
Salt : 1/2 tsp
Method:

Scrape and wash beetroot and shred fine. Keep in a glass bowl with a teaspoon of water and cook in micro-oven for 3 minutes at 600 Deg C.Allow to cool. Add the curds and salt, mix well.Season with mustard seeds and chopped chillies in hot oil. Garnish with the chopped coriander leaves. Serve as a side dish with any Indian meal.

Knol-khol Kurma

ashenoy53@gmail.com — Mon, 20 Apr 2009 05:20:27 PDT

Ingredients:

(A)
Knol khol/ganth Gobi : 2 medium sized scraped and cubed to small pieces
Carrot : 1 medium sized scraped and cubed into small pieces
Baby-corn : 2 medium sized chop into 1/4 inch pieces
Shelled peas : 1 fistfull

(B)
Fresh coconut scrapings : 3 Tbsps
Onions : 1 large minced
garlic : 2 pods
Ginger : 1/4 inch
cardamom and Cloves : 3 each
green chillies : 4 or 5
Coriander seeds : 1 tsp
Rice/wheat flour : 1/2 tsp

(C)
Refined oil/Ghee : 3 Tbsp
Kasoori Methi : 1 tsp
Cream of milk : 1 Tbsp
Salt : 1 1/2 tsp or to taste
Method:
Cook the vegetables under (A) in a cooker or micro-oven with very little water taking care not to overcook .
In a mixie, grind to a smooth paste the items under (B).
In a thick pan/Wok add the oil/ghee and place on a stove.When hot add the masala and saute well till oil leaves the masala.To this add the cooked vegetables and salt. Mix well and let boil for 5 minutes.Sprinkle the kasoori methi on top and cover and cook for 1 min.Last add the cream of milk on top and cover and keep. Serve hot with rotis or chappathis.As this kurma is white in color and has a fine aroma, children will love it and is a good way to make them eat vegetables.

Date Halwa

ashenoy53@gmail.com — Tue, 14 Apr 2009 07:42:28 PDT

This recipe is from my friend Radha who always tried out new stuff and shared it with me.
Ingredients:

Seedless dates : 1 cup
Milk : 1 cup
Sugar : 1 cup
Ghee : 4 Table spoons
Cardamom 4 powdered, 2 Tbsps of chopped cashewnuts and pistachios

Method:

Wash the dates well and chop into small pieces.Add this to the milk.Add a 1/2 cup of water also and pressure cook for 10 minutes.Take it out of the cooker and lightly mash with a pestle.Transfer the contents to a thick pan and add sugar.Keep on fire and stir continuously till sugar is totally dissolved. Next add the ghee a little at a time and keep on stirring till the halva leaves the sides of the pan. Remove from fire and add the cardamom powder mix well and pour on to a grease thali.Garnish with the nuts and cut into cubes and serve.

Kalakand with Milkmaid

ashenoy53@gmail.com — Tue, 14 Apr 2009 07:46:09 PDT

Ingredients:
Milkmaid : 1 tin ( 400gms)
Milk : 2 cups
Sour Curd : 2 Tbsps
Sugar : 2 tsps

Method
Pour the 2 cups of milk in a thick vessel. Boil the milk and add the sour curd to curdle the milk. Add the milkmaid tin contents and sugar to this and keep boiling till the mixture dries up and leaves the sides of the vessel. remove from fire and set in a large greased plate with edges (not a flat plate- in Indian , a thali)When cool cut into pieces. Store in a container. Keeps for a week in cool climate outside the refrigerator, if at all people are not around to finish it in a couple of days!

Easy Coconut Cookies

ashenoy53@gmail.com — Mon, 13 Apr 2009 22:57:20 PDT

This is also a recipe from a magazine which I copied to my recipe book long back,I do not remember which magazine, but this comes out well and children love it .

Ingredients:
Flour (maida) : 1/2 cup
Castor Sugar : 1 cup
Grated coconut : 2 cups
Egg whites : of 4 eggs
Vanilla essence : a few drops ( 3 or 4)

Method:
Beat egg whites till stiff.Add vanilla essence. Mix in the flour and coconut scrapings and mix well. Take a baking tray and grease it.Sprinkle some flour on to the greased tray. Now drop tablespoons full of the mixture on to the tray and bake in moderate oven (250 deg Centigrade) for about 15 minutes or till golden brown. Cool and then store in an air-tight container.

Jam biscuits/Cookies

ashenoy53@gmail.com — Tue, 14 Apr 2009 03:10:26 PDT

This is a recipe from a magazine which I copied in my recipe book long back,I do not remember which magazine, but this comes out well and children love it

Ingredients:
Multipurpose flour (maida) :600 gms
Butter/dalda :600 gms
Rice flour :300 gms.
Sugar :300 gms
Milk :250 ml
baking powder : 2 gms
Vanilla essence : 1/4 tsp
Mixed fruit jam : 400 gms bottle (to be used as desired)

Method :
Cream fat and sugar.Add the vanilla essence and milk.
Sieve the two flours and baking powder together and add the above mixtures to this to make a smooth dough. Make into small balls and flatten between your palms or roll out the balls to 1/4 inch thick rounds (discs!)and smoothen the edges.Arrange in a baking tray and bake at 400F (200C )until they are golden brown .Allow to cool.Spread the jam on one and sandwich with another biscuit.Keep in an airtight container taking care to arrange neatly. Children will love this.

Jaggery syrup for dosas

ashenoy53@gmail.com — Tue, 14 Apr 2009 03:11:04 PDT

Children are fussy about food is it not? And if you made dosas they do not like chutney or sambar with it. Probably you serve them ghee and sugar or may be jam? But here is a simple jaggery syrup ( which is better and healthier than refined sugar).

Ingredients:

Jaggery : 500 gms.

cardamom : 3 or 4 peeled and powdered fine

Method:
Put the jaggery in a thick pan and pour a cup of water.Keep on stove and let it boil and melt. When all the jaggery is dissolved use a fine strainer or clean cloth to strain this thin syrup. In India jaggery has some impurities and small stones/sand.by straining this way you get clean syrup. Transfer this clean syrup to a thick pan and keep boiling till it thickens and forms syrup of 1 to 2 string consistency. Add powdered cardamom and stir well.When cool this syrup should be fluid enough to come on a spoon ( like honey).If not you can add a little bit of water and keep on stove for one boil.When cool store in a air tight container and serve with iddlies and dosas to the kids.See how they will love it.

Deep Fried Drumsticks

ashenoy53@gmail.com — Tue, 14 Apr 2009 03:11:37 PDT

There I come up with one more of drumstick recipe. This is a very tasty fry and you will like it surely.Here's how

Ingredients:
Fresh and tender Indian Drumsticks
(Peeled and chopped into 2 inch pieces.) : 6 or 7
Red Chilli powder : 1 Tbsps
Table salt : 1 tsp or a little bit more as per taste
Rice flour or maida(all purpose flour) : 2 to 3 Tbsps spread on a plate
Refined oil 2 cups for deep frying

Method:
Peel and cut the drumsticks as shown in the picture.Wash well and let the water drain. Put these in a flat bowl. On to the drumstick pieces sprinkle the salt and chilli powder and shake the vessel up and down gently in such a way that the salt and chilli powder get adhered to the drumstick evenly. Keep aside for one hour. Just before lunch is served you must fry this.
Next roll the drumstick pieces in the rice flour and tap the extra flour off, keep all the pieces ready for frying. When the oil in the pan is hot and ready for frying, drop the drumstick pieces in the hot oil and with a strainer spoon turn over lightly.Once you drop the pieces in oil, reduce the flame of the stove slightly. Turn gently in the oil till goden brown and crisp and remove from oil and put it on the brown paper/newspaper in a plate so that the excess oil will be removed.Serve hot with a South Indian meal.I am kind of sure this is not a very common recipe.Am I correct?

Drumstick Palya/Curry

ashenoy53@gmail.com — Tue, 14 Apr 2009 03:12:19 PDT

You may be wondering why so many recipes of drumstick and its accessories! We have a drumstick tree in our backyard and when it is season ,we distribute the harvest of the juicy drumsticks ( everybody says these short drumsticks taste special, and it is indeed true)to our neighbors and with what is left I used to make so many types of dishes and this is a simple one at that.

Ingredients:

Tender drumsticks : 6 or 7 Chopped into 2" pieces.
Red dry chillies : 5 or 6 cut into small pieces
Jaggery : 100 grams
Refined Oil : 1 Tbsp
Mustard and urad dhal : 1 tsp each:
Salt : 3/4 level tsp or as per taste
Method:
Take a banali (kadai/thick deep pan),keep on lit stove, add oil when hot add the mustard, when it splutters, add the red chillies pieces and urad dal. When the dal becomes golden brown, drop the drumstick pieces and add one cup water.Cover and cook till done. Now you can add the jaggery and cover and cook again adding water if necessary. The jaggery should melt and get absorbed in the drumsticks and the water in the curry will turn into a thick liquid because of the jaggery. This is the indication that the curry is done.Transfer to serving dish and serve hot with a South Indian Meal.

Sweet Sour Mango curry

ashenoy53@gmail.com — Tue, 14 Apr 2009 03:14:53 PDT

The lovely mango season is just round the corner and what better recipe can I post than that with ripe but sour mangoes which you may have bought by mistake!

Ingredients:
Sweet sour mangoes (size of your fist) : 5 or 6 ( Ripe but sour mangoes)
Jaggery : 250 gms
salt : 1/4 tsp
Green chillies : 5 nos.
Wheat flour or maida : 1 Tbsp
For seasoning:
Mustard : 1 tsp
Edible oil : 2 tsp
karbev leaves: 6 or 7
Urad dal : 1 tsp

Method:
Take a thick bottomed vessel and keep the washed mangoes in it and add water to just cover it.Place on stove, cover & cook till the mangoes are done.When cool remove the skin of the mangoes and put it back in the vessel and slightly squeeze the mangoes in the water in which the mangoes were cooked so that the juice gets mixed with water. Now add slit green chillies,jaggery and salt and bring to boil till the liquid thickens with jaggery. Next mix the wheat flour in 3 Tbsp water so that no lumps are formed.Pour this into the vessel and mix well and bring to boil stirring continuously.You can see the liquid thickening. Remove from the stove.Season with the seasoning items given above by heating oil and adding the mustard, urad dal ( let it become golden brown) and karbev leaves in that order and drop into the curry whrn hot.Stir well and serve hot with Indian any lunch.

Panha

ashenoy53@gmail.com — Sat, 04 Apr 2009 03:42:18 PDT

This is a recipe for a fruit drink made out of raw mangoes ideal and cooling for the summer.
Ingredients:
Raw (sour) green mangoes : 2 no.s (Large ones peel and cube)
Sugar : 2 cups
Water : 1 cup
Ginger : 1/4 inch (cleaned and grated)
Pepper powder : 1 pinch
Salt : 1 pinch

Method:

Cook the cubed mangoes in 1 cup of water in thick bottomed vessel till soft and done. Add the sugar and boil till sugar dissolves well . Add pepper, salt and ginger shreds and let boil till the fluid thickens slightly. Remove from stove and cool. Put in a blender to blend. Store in the fridge and use like squash by adding cold water and ice before serving. If you do not like ginger you can do without it.

Bhindi/Okra and curd curry.

ashenoy53@gmail.com — Tue, 14 Apr 2009 03:09:43 PDT

Ingredients:

Okra : 250 gms
Coconut scrapings( fresh) : 1/2 cup ( 200 ml cup)
Jeera : 1 tsp
Curd : 150 ml ( should be beaten smooth and should not be very sour)
Salt : as per taste (1 1/2 tsp)
Refined cooking oil : 1 Tbsp
Karbev leaves : 5 or 6
Green chillies : 2 slit lenghtwise
Red dry chillies : 2 whole
Rice flour : 1/2 tsp
Cilantro ( coriander leaves) : a few sprigs

Method:

Wash the okras well and let the water drain totally. Now chop off the ends and cut into 1" long pieces. Pour half the seasoning oil in a pan, add 1/2 tsp jeera , add slit green chillies and the cut okras and fry well.Do not add salt now as it will make okras very slimy. Let it cook till done. This is best done like chinese dishes- high fire and quick tossing in oil till done! This will let the okras remain green and still cooked. Remove from the stove.

In a mixie grind the coconut scrapings to a fine paste with water and rice flour. Transfer this into a vessel and add the water with which you would have washed your blender jar ( not more than 1/2 a cup).Drop the salt and bring to boil for 2 minutes. Add the cooked okras now and mix well when hot. Remove from fire and let the heat reduce to "warm". Now add the curd and mix well. Season with the remaining oil, jeera, red chillies (whole) and curry leaves. Add the chopped cilantro on top and serve. Can be had with hot rice or taken as a side dish in a south indian meal.