Indian cooking is mostly on the stove top. However, our basic cooking covers other types such as baking, broiling, sauteing, grilling, deep frying, steaming, stir frying, and roasting. Same vegetables with same ingredients taste completely different from one method to another.
Mango salsa (tastes good summertime )
Pointer 1: Use fresh ripe, sweet mangoes only.
Ingredients:
1 mango chopped into 1/2 inch squares
1 cup green onions
1 red onion diced
1/2 cup fresh chopped cilantro
2 large vine ripened tomatoes diced
2 seeded jalapenos or seeded green chilies
1 Tbsp. fresh lime juice
Salt to taste
Method:
Mix above ingredients in a bowl and serve with salsa.
Broccoli Rabe
Pointer 1: Fresh rabe cooked no later than 1 or 2 days after purchase from the market tastes best..
Pointer 2: The health benefits of olive oil used raw is far greater than when cooked since cooked oil has saturated fat. It is always advisable to use olive oil raw.
Ingredients:
1 bunch broccoli rabe
4 portabella mushrooms
5 cloves garlic, crushed or chopped finely
5 to 7 Tbsp. of virgin olive oil
2 Tbsp. regular canola oil
1 Tsp. crushed red pepper
Salt to taste
Method:
Clean rabe thoroughly in running water. Take a pot of water and place on stove. Add a tsp. of oil and a tsp. of salt. Bring to boil. Drop the rabe into it. Let it Blanche for about 8 minutes. Remove from stove. Add cold water to prevent the rabe from turning soft.
Wash the mushrooms thoroughly as well. Slice them into medium sized pieces and set it aside.
Take a wok^. Add a Tbsp. of the canola oil. Let it warm a bit. Add the mushrooms and saute until lightly toasted. Remove from heat. Add another Tbsp. of canola oil. Now add the garlic, saute then add the rabe. Toss the mix a few times and let it warm on medium-high for about 5 mins. Add the sauteed mushrooms. Mix in crushed red pepper. Add salt. Turn off heat. Drizzle the all of the olive oil and serve warm.
Mango Lassie
This is a popular drink in Indian restaurants. They are simple to make at home. All it takes are some mango pulp and/or sweet ripe mangoes.
Pointer 1: Ripe, sweet mangoes taste best. Tart mangoes would need a lot of sugar to balance the tartness out.
Ingredients:
1 can of mango pulp
Few skinned mango slices
1 cup of milk (any kind)
2 cups of buttermilk or yogurt
1-2 Tbsp sugar
1 tsp. honey (optional)
Method:
Add everything in a blender and mix thoroughly. If it is too thick add half a cup of water. Blend again. Sugar, milk and yogurt may be adjusted to desired taste. Mangoes are packed with nutrition
Preparation Method of Upma (one of my favorite)
Uppumavu is prepared in all parts of South India. It is served as snack item or break fast item. It is very digestive and easy to make at home. In Kerala, people have Rava Uppumavu with Banana and Sugar. I love making upma with different ingredients like rava, broken rice, vermicelli, or with cracked whole wheat!
Below is the recipe of the uppumavu
Ingredients of Uppumavu
Green chillies – 4 nos
Dry Red Chillies – 4 nos
Ginger – A medium piece ( finely chopped )
Onion(big) – 1 no ( finely chopped )
Mustard seeds – 1 tbsp
Coconut oil – 3 tbsp or 4 tbsp ghee
Black gram (Uzhunnu) – 2 tbsp
Curry leaves – 2 stems
Semolina(Rava):- Fried rava – 2 glasses
Turmeric powder – 1/4 tsp (optional)
Salt – As required
Shredded Coconut – 2 tbsp (Optional)
Preparation Method of Uppumavu
Heat half of the ghee/ coconut oil, add rava and fry until it just begins to turn brown, then keep aside.
Heat the remaining ghee/coconut oil, add uzhunnu parippu when it becomes red, add the mustard seeds and let it splutter.
Add dry red chillies ( it is to be cut into two pieces ) and heat it
Add chopped onion and saute for a while
When onion changes colour, add chopped ginger, green chillies and curry leaves and saute
Add 2 cups of water and let it boil. Add salt and mix well. While the water is bubbling, add the rava slowly, mixing all the time, so that no lumps are formed. Keep stirring on low heat. You can sprinkle coconut flakes, mix it well( optional )
When water is completely absorbed, remove from fire and keep the lid closed.
Mango salsa (tastes good summertime )
Pointer 1: Use fresh ripe, sweet mangoes only.
Ingredients:
1 mango chopped into 1/2 inch squares
1 cup green onions
1 red onion diced
1/2 cup fresh chopped cilantro
2 large vine ripened tomatoes diced
2 seeded jalapenos or seeded green chilies
1 Tbsp. fresh lime juice
Salt to taste
Method:
Mix above ingredients in a bowl and serve with salsa.
Broccoli Rabe
Pointer 1: Fresh rabe cooked no later than 1 or 2 days after purchase from the market tastes best..
Pointer 2: The health benefits of olive oil used raw is far greater than when cooked since cooked oil has saturated fat. It is always advisable to use olive oil raw.
Ingredients:
1 bunch broccoli rabe
4 portabella mushrooms
5 cloves garlic, crushed or chopped finely
5 to 7 Tbsp. of virgin olive oil
2 Tbsp. regular canola oil
1 Tsp. crushed red pepper
Salt to taste
Method:
Clean rabe thoroughly in running water. Take a pot of water and place on stove. Add a tsp. of oil and a tsp. of salt. Bring to boil. Drop the rabe into it. Let it Blanche for about 8 minutes. Remove from stove. Add cold water to prevent the rabe from turning soft.
Wash the mushrooms thoroughly as well. Slice them into medium sized pieces and set it aside.
Take a wok^. Add a Tbsp. of the canola oil. Let it warm a bit. Add the mushrooms and saute until lightly toasted. Remove from heat. Add another Tbsp. of canola oil. Now add the garlic, saute then add the rabe. Toss the mix a few times and let it warm on medium-high for about 5 mins. Add the sauteed mushrooms. Mix in crushed red pepper. Add salt. Turn off heat. Drizzle the all of the olive oil and serve warm.
Mango Lassie
This is a popular drink in Indian restaurants. They are simple to make at home. All it takes are some mango pulp and/or sweet ripe mangoes.
Pointer 1: Ripe, sweet mangoes taste best. Tart mangoes would need a lot of sugar to balance the tartness out.
Ingredients:
1 can of mango pulp
Few skinned mango slices
1 cup of milk (any kind)
2 cups of buttermilk or yogurt
1-2 Tbsp sugar
1 tsp. honey (optional)
Method:
Add everything in a blender and mix thoroughly. If it is too thick add half a cup of water. Blend again. Sugar, milk and yogurt may be adjusted to desired taste. Mangoes are packed with nutrition
Preparation Method of Upma (one of my favorite)
Uppumavu is prepared in all parts of South India. It is served as snack item or break fast item. It is very digestive and easy to make at home. In Kerala, people have Rava Uppumavu with Banana and Sugar. I love making upma with different ingredients like rava, broken rice, vermicelli, or with cracked whole wheat!
Below is the recipe of the uppumavu
Ingredients of Uppumavu
Green chillies – 4 nos
Dry Red Chillies – 4 nos
Ginger – A medium piece ( finely chopped )
Onion(big) – 1 no ( finely chopped )
Mustard seeds – 1 tbsp
Coconut oil – 3 tbsp or 4 tbsp ghee
Black gram (Uzhunnu) – 2 tbsp
Curry leaves – 2 stems
Semolina(Rava):- Fried rava – 2 glasses
Turmeric powder – 1/4 tsp (optional)
Salt – As required
Shredded Coconut – 2 tbsp (Optional)
Preparation Method of Uppumavu
Heat half of the ghee/ coconut oil, add rava and fry until it just begins to turn brown, then keep aside.
Heat the remaining ghee/coconut oil, add uzhunnu parippu when it becomes red, add the mustard seeds and let it splutter.
Add dry red chillies ( it is to be cut into two pieces ) and heat it
Add chopped onion and saute for a while
When onion changes colour, add chopped ginger, green chillies and curry leaves and saute
Add 2 cups of water and let it boil. Add salt and mix well. While the water is bubbling, add the rava slowly, mixing all the time, so that no lumps are formed. Keep stirring on low heat. You can sprinkle coconut flakes, mix it well( optional )
When water is completely absorbed, remove from fire and keep the lid closed.
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