Wednesday, 18 November 2015

Gosale Upkari-Ridgegourd/Turai Subzi(with tomatoes)

This is a simple yet very tasty dish prepared using ridgegourd and has no influence of onion or garlic(which can be added if desired).I learnt this one from my dear friend Jaysree who used zucchini instead.Here since ridge gourd is available in abundance I just applied the same method and replaced it in place of Zucchini.I strongly feel the taste of both veggies are similar and may be they all are gourds and has lot of water content."Gosale "is Konkani word for this gourd and this dish is a little different when it comes to the way how it is usually prepared by GSB's
This has lot of dietary fiber ,vitamin C,zinc,iron and low in cholesterol and perfect for weight watchers.


Ingredients:
Ridgegourd(gosale)                                 2nos
Tomato(L)                                                    1nos


For seasoning:
Oil                                                                    2tsp
Mustard seeds                                            1tsp
Jeera(cumin)                                              1/2tsp
Urad daal

(split black gram)                                     1/2tsp
Salt to taste
Fresh grated coconut                              1tbsp
Red chilli powder                                      3/4tsp
Turmeric(haldi)powder                        1/4tsp


Method:
  • Peel off the thick skin of ridgegourd,wash it thoroughly.
  • Now dice into thin semicircles.(the qty i used was full in a 700ml amul icecream container)
  • Wash and chop tomato into pieces.
  • Heat oil in a pan and toss the mustard,once the crackling of mustard ends add jeera,saute for 10 secs,add urad daal and saute till colour changes lighlty.
  • Add the chopped tomatoes and saute on medium heat till pulpy.
  • Put in the red chilli powder,haldi and saute ofr 20 secs followed bu fresh coconut,give a stir.
  • Add the diced ridgegourd,salt to taste and saute on high heat for 30 seconds.
  • Turning the heat to low cook covered till the ridgegourd pieces are done.ie., when pierced with a spoon cuts easily
  • No need to use water in this dish as ridgegourd gives out lot of water once salt is added.
 

 

Friday, 6 November 2015

Vermicelli Kheer

This is one of the easiest and yummiest kheer that can be prepared in minutes and has been my favourite since ages.There are many brands and varieties available in stores.I have used the thinnest variety in this preparation as we love this kind.A perfect dessert for festive season or any occasion it may be.

Ingredients:
Vermicelli(roasted)                                  1cup
Sugar                                                             1/2 cup(or little more)
Milk                                                                2-3cups
cardamom/elaichi                                   2-3
cloves/lavang                                            1
saffron strands                                         2pinches(optional)
Custard powder

(vanilla flavour)                                     1tsp
water                                                            1/2 cup
Ghee                                                             1.5tsp
Cashew nuts(pieces)                             1tbsp
Raisins/kishmish                                  8-10

(soaked in little water for 30 mts)
 
Method:
  • Deseed and crush cardamom seeds and cloves in a mortar adding a few grains of sugar to form a coarse powder.
  • Dissolve and stir the custard powder with little milk and saffron to make it lump free
  • In a soup pot bring to boil the roasted vermicelli with water and a little milk
  • Once cooked and are soft add the remaining milk and boil for couple of minutes
  • Add sugar and boil some more.
  • Add the dissolved custard powder and keep stirring in between so that it doesn't stick to the bottom of thr pot.
  • Cook for 2-3 more minutes and switch off the heat.
  • Drain and squeeze the soaked raisins and pat dry on a towel/tissue.
  • In a small seasoning pan heat up the ghee,let it be on low heat.
  • Add cashew nuts first,when they change to light brown add the rasins and stir with a spoon,when they bloat switch off the flame.
  • Add this to kheer,also the cardamom clove powder.
  • Serve warm or chilled.