Garam Masala Powder

Every household have their own version of garam masala powder.  Garam masala is used as a final seasoning in a dish, either stirred in at the end of the cooking time or sprinkled on top.  Whole spices, herbs and seeds are first toasted or fried in oil or ghee until they darken a bit in color and release their aromatic oil. The blend is then cooled and ground to a powder.

Ingredients :

1.  Coriander seeds - 1/2 cup
2. Cumin seeds - 1/4 cup
3. Green cardamom - 25 pods
4. Black cardamom - 10 nos
5. Bay leaves - 6 nos
6. Cloves - 15
7. Mace - 6 nos
8. Cinnamon (2 inch)  5 nos
9. Star anise - 2 florets
10. Fennel seeds - 1 tbsp
11. Black peppercorns - 1 tsp

Dry roast all the ingredients.  Cool them completely and grind them to fine powder.  Sieve the powder and store it in the air tight container.

Crispy Ridge Gourd Peel

Crispy ridge gourd peel is rich in fiber and good twist from the regular ridge gourd peel chutney.  It takes little longer to cook and get crispy, but its worth waiting.  It taste simply delicious.

Ingredients :

1. Ridge gourd peel
2. Oil - 1 tsp
3. Mustard seeds - 1 tsp
4. Urad dal - 1 tsp
5. Salt to taste
6. Chilly powder to spice

Method :

1.   Heat oil in the pan, add mustard seeds and urad dal.

2.   Add ridge gourd peel, salt to taste and chilly powder.  Add little water and cook over low flame.   

3.   Keep stirring till the skin becomes crispy. 

Enjoy :)

Kathirikkai Mochakottai fry (Brinjal Fieldbeans fry)

Mochakottai which is known as Fieldbeans taste really good with brinjal either in dry or semi-dry curry.  This can be served with rice or rotis.  I used dried mochakottai, so I soaked overnight & pressure cooked.  This curry taste really delicious with fresh mochakottai.  During the season, I try to freeze the beans for later use.  Add coconut paste for semi-dry version.  Try this and you will like it:)

Ingredients :

1. Oil - 1 tbsp
2. Urad dal - 1 tsp
3. Musard seeds - 1 tsp
4. Onion - 1 big sized
5. Tomato- 1 small sized
6. Ginger garlic paste - 1 tsp
7. Turmeric powder - 1/2 tsp
8. Chilly powder - 1 tsp (to taste)
9. Salt to taste
10. Brinjal - 10 nos (small sized)
11. Mochakottai - 1 cup (Soaked overnight & pressure cooked)
12. Coriander leaves for garnishing

Method :

1.   Heat oil in the pan, add mustard seeds, urad dal and finely chopped onions.  Saute till tender.

2.   Add ginger garlic paste.  Saute.  Then add turmeric powder and salt to taste.

3.   Add finely chopped tomato & cut brinjals.  Add chilly powder & cook over medium heat preferable without adding water.

4.   Once cooked, add mochakottai & fry for sometime.

5.   Garnish it with coriander leaves.

Serve with rice.

Avocado Parathas

Avocado paratha is quick to prepare which makes a wholesome and healthy dish to serve.  It taste good with any spicy Indian curry or just with yoghurt and pickle.  

Ingredients :

1. Riped Avocado - 1 no
2. Wheat flour - 1 cup
3. Salt to taste
4. Green chillies (finely chopped) - 1 no
5. Cumin powder - 1 tsp
6. Lemon juice - 1 tbsp
7. Coriander leaves - 2 tbsp
8. Garlic, finely chopped - 2 pods
9. Onion, finely chopped - 1 medium sized
10. Oil 

Method :

1.   Smash the avocado and mix green chillies, lemon juice, cumin powder, coriander leaves, garlic, a tsp of oil, salt to taste and onion together.

2.   Now slowly mix wheat flour to the above mixture and make a smooth dough.  Cover the dough and keep aside for 30 mins.

3.   Heat the pan and start rolling a dough ball.  Cook it on either side, pressing gently till done.

Serve hot with some spicy curry or with yoghurt.

Rabdi Falooda

Falooda has a very distinct flavour and this is one dessert which is not to be missed.  Although it can be served with any ice-cream of your choice.  We can add flavoured jelly, rose syrup and fresh fruits for different variations.  This is one of my most favourite recipe that I make it in summer whenever I crave for some dessert.

Ingredients :

1. Falooda sev (recipe below)
2. Rabdi (recipe below)
3. Vanilla ice cream
4. Basil seeds or sabja or chia seeds - 2 tbsp (soaked in water for two hours)
5.  Nuts (optional)

Method :

For Falooda sev :

1. Cornflour - 1/2 cup
2. Water - 1 cup
3. A bowl of cold water filled with ice cubes

Mix together cornflour and water to a smooth batter.  Cook over a medium flame until it becomes transparent and without any lumps (stir continuously).   Fill the mixture in the sev press and squeeze them in the cold water.  Keep aside. 

Note:

Add food colouring, if you need coloured falooda sev.

For Rabdi :

1. Milk - 4 cups
2. Sugar - 3/4 cup
3. Cardamom powder - 1/2 tsp
4. A few saffron strands
5. A pinch of salt

Bring milk to boil and reduce it to half the quantity, stirring continuously.  Add sugar, cardamom powder, salt and saffron strands.   Refrigerate it.

Making Falooda's :

1.   First layer the falooda sev in the serving glass.

2.  Add 4 tbsp of rabdi on top.

3.   Add soaked basil seeds and a scoop of vanilla ice cream.

Garnish it with nuts (optional) 

Serve chill.