AVIAL / MIX VEGETABLES IN COCONUT GRAVY

AVIAL / MIX VEGETABLES STEW IN COCONUT GRAVY

INGREDIENTS

Suran / yam	100 gms
Gajar / carrot	½ no
Farasbi / shravan ghevda / French beans	10 – 15 nos
White pumpkin / ash gourd	150 gms
Laal bhopla / red pumpkin	150 gms
Gavar /  cluster beans	8 – 10 nos
Val papdi	5 – 6 nos
Shevgyacha Shenga / Drum sticks	1 no
Raw banana	1 no
Batata / Potato	1 no
kateri vangi / Brinjal	1 no small
Tondli / gherkins	3 – 4 nos
Padval / Snake gourd	3 – 4 inch piece
Jeera / cumin	1 tsp
Fresh Coconut scraped	½ cup
Green chillies	4 – 5 nos
Sour Curd	3 – 4 tbsp
Haldi / turmeric	A pinch
Salt	T.T.
Curry leaves	1 sprig
Coconut oil	2 tbsp

METHOD

1.       Cut all the vegetables into finger shaped pieces.

2.       Boil them in little water or steam them separately till half cooked.

3.       Apply 1 tbsp curd to the suran and leave it in the curd till further use.

4.       Grind together to a smooth paste the coconut, jeera, and green chillies.

5.       Put back all the vegetables in the pan. Add little water if needed (use the water used to cook the vegetables in).

6.       Also add in haldi and salt and bring to a boil.

7.       Pour in the ground coconut paste and mix.

8.       When the vegetables coconut mix is bubbling add in beaten curd.

9.       Stir it in and switch off the flame.

10.   Keep a sprig of curry leaves on the hot vegetables.

11.   Heat coconut oil and pour it over the curry leaves. Stir the oil in.

12.   Serve the avial hot along with appam, neer dosa or rice.

I have served them with Ghavan / Rice Pancakes

http://paripoornapaksiddhi.blogspot.in/2015/10/tandulache-ghavan-rice-pancakes.html 

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MEXICAN QUESADILLAS

My love for Mexican food is growing day by day. Another one of my favourites Mexican Quesadillas.

I always prefer making my own tortillas, so if you want to check that out

here's the link

http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-corn-tortillas.html 

If you would like to check out the recipe for Mango Salsa here it is

 Mango Salsa - http://paripoornapaksiddhi.blogspot.in/2014/04/mango-salsa.html

Enchilada Sauce - http://paripoornapaksiddhi.blogspot.in/2016/02/home-made-enchilada-sauce-mexican.html 

MEXICAN QUESADILLAS

INGREDIENTS

Corn tortillas  http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-corn-tortillas.html	10 nos
Cheese grated	1 cup
TOMATO SALSA
Tomatoes	6 nos
Jalapeno peppers	3 nos
Green chilli	2 nos
Onion chopped	1 no
Lemon juice	2 tsp
Coriander leaves chopped	2 sprigs
Garlic	2 cloves
Green capsicum chopped	½ no
Salt	T.T.
Pepper	T.T.
Olive oil	1 tsp
Vinegar	1 tsp
Chilli flakes	½ tsp
STUFFING / FILLING
Sweet Corn Boiled	½ cup
Red capsicum chopped	¼ cup
Yellow capsicum chopped	¼ cup
Green  capsicum chopped	¼ cup
Onion chopped	1 no
Mushrooms chopped	1 cup
Broccoli florets finely chopped and blanched	½ cup
Olive oil	1 tsp

METHOD

TOMATO SALSA

1.       Blanch the tomatoes and peel off the skin. Deseed the jalapenos.

2.       Put all the salsa ingredients in a blender, grind them together till they are coarse paste.

3.       That’s your quick salsa.

STUFFING / FILLING

4.       Heat olive oil, toss the mushrooms in the oil till they are soft.

5.       Season with salt and pepper. Allow to cool.

6.       When the mushrooms cool, mix together all the other stuffing ingredients.

ASSEMBLING

7.       Take 2 tortillas. Spread a little of the tomato salsa on one tortilla.

8.       Sprinkle liberally with the prepared filling.

9.       Sprinkle over with some grated cheese.

10.   Keep the other tortilla over the cheese.

11.   Heat a griddle, cook the quesadillas on both sides the cheese melts and both sides stick together.

12.   Cut into 4 pieces or wedges.

13.   Serve with more salsa and sour cream.

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SWEET CORN BASUNDI / मक्याची बासुंदी

Yummy Sweet Corn Basundi 

SWEET CORN BASUNDI / मक्याची बासुंदी 

INGREDIENTS

Sweet corn kernels	1 cup
Ghee / clarified butter	1 tbsp
Kaju / Cashewnuts	3 – 4 nos
Badam / Almonds	3 – 4 nos
Pistachios	3 – 4 nos
Full cream milk	½ litre
Sugar	5 – 6 tbsp
Kesar / saffron strands	A few as req

METHOD

1.       Put the milk in a large pot to boil and allow to reduce till almost half its original quantity.

2.       Keep on stirring continuously as the milk reduces. This will give it a nice, smooth and even creamy texture.

3.       Add in 3 – 4 tbsp sugar as it suits your taste and allow the sugar to dissolve.

4.       Boil the sweet corn kernels till tender.

5.       Reserve a few for garnishing and puree till smooth the remaining corn kernels.

6.       Strain the puree to remove out kernels fibre and skin.

7.       Heat the ghee and add in the dry fruits cut into chunky pieces.

8.       Fry them lightly till they are golden and give off a nice nutty aroma. Remove and reserve.

9.       In the same ghee pour the strained out puree and salute and allow to cook till all the excess moisture evaporates.

10.   To it add 1 tbsp sugar and allow the sugar to dissolve and moisture to evaporate.

11.   Now add this prepared corn puree to the reduced milk or vice versa and give it one boil.

12.   Add in the dry fruits and saffron.

13.   Allow to cool or serve warm garnished with a few of the nuts, saffron strands and reserved whole corn kernels.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.