Vazhapindi Pachadi / Banana Stem Pachadi.

 Vazhapindi pachadi is a coconut and curd based banana stem curry adding freshly ground coconut red chilly mustard paste and goes well with rice.The following ingredients are needed to prepare vazhapindi pachadi / Banana stem Pachadi

Ingredients:
Banana stem. -1cup chopped
Curd.             -1cup
Salt.              - to taste

For grinding Coconut Red chilly Mustard Masala Paste:
Grated coconut.       -1 cup
Roasted red chillies.-4
Mustard seeds.        -1tsp

For Tempering:
Mustard seeds.-1tsp
Dry red chilly. -2
Curry leaves.  -1sprig
Coconut oil.   -2 tsp

Method:
1). Chop vazhapindi (banana stem) into thin round pieces. Remove the fiber in between the banana stem pieces using your fingers. Finely chop the thinly chopped round pieces of banana stem. Apply little salt and keep aside. 

2). Grind grated coconut, roasted red chillies and mustard seeds to a smooth paste adding little water. Keep aside the ground coconut mustard paste.

3). In a vessel add finely chopped banana stem pieces. Add freshly ground coconut red chilly mustard paste into the vessel and mix well. Whisk curd without lumps and add it into the vessel and mix well.

4). Heat 2 tsp coconut oil in a small pan for tempering. Splutter 1tsp mustard seeds. Add dry red chillies and curry leaves into the pan and fry in oil for a second and switch off the flame.

5). Pour the tempering into the vazhapindi pachadi / banana stem pachadi in the vessel and mix well.

Vazhapindi Pachadi / Banana Stem Pachadi is ready to serve with rice.

Dali Ambat / Mixed Vegetable Dal Curry

 Dali ambat is a very tasty konkani style coconut based mixed vegetable dal curry with onion seasoning.The following ingredients are needed to prepare Dali Ambat / Mixed vegetable Dal Curry.
Ingredients:
Tur dal.                -1/2 cup
Yam.                    -a small piece
Potato.                 -1
Drumstick.           -1
Brinjal.                 -2 small
Ivy gourd.            -4
Yellow cucumber.-1 cup chopped
Onion.                  -1
Salt.                      -to taste

For grinding Coconut Masala Paste:-
Grated coconut.-1 cup
Dry red chillies. -6 or 8
Tamarind.          -a small piece
Coconut oil.      -1tsp

For Seasoning:
Coconut oil. -2 tsp
Onion.          -1 large finely chopped

Instructions:
1). Wash and chop drumstick, brinjal, ivy gourd, yellow cucumber and onion into medium thick pieces and keep aside the chopped vegetables.

2). Chop potato and yam into medium cubed pieces. Wash and pressure cook tur dal along with chopped potato, chopped yam pieces and enough water to cook for 3 whistles or till soft. Keep aside the cooked tur dal potato yam mixture.

3). Heat 1tsp coconut oil in a small pan and roast dry red chillies. Grind grated coconut along with roasted red chillies and tamarind to a smooth paste. Keep aside the ground coconut masala paste.

Method:
1). In a wide bottom pan add chopped drumstick pieces, chopped ivy gourd, chopped brinjal, chopped yellow cucumber and chopped onion. Add enough water to cook the vegetables. Boil and cook the vegetables till soft on low flame.

2). Add cooked tur dal potato yam mixture and required salt into the pan. Mix well and boil for 2 minute on low flame.

3). Add ground coconut masala paste into the pan and mix with cooked vegetables. Boil for a minute and switch off the flame.

4). Heat 2 tsp coconut oil in a small pan for seasoning. Add 1 finely chopped onion into the pan and fry in oil till onion becomes light brown. Switch off the flame and pour the onion seasoning into the mixed vegetable dal curry in the pan.

Dali Ambat / Mixed Vegetable Dal Curry is ready to serve with rice.

Muskmelon Milkshake.

Muskmelon milkshake is a tasty and refreshing drink mainly served in summer to beat the heat. Muskmelon milkshake is made with muskmelon chunks, sugar, boiled and cooled milk. Muskmelon is a sweet fruit with soft flesh and have a capability to maintain cooling effect in our body.

The following ingredients are needed to prepare Muskmelon Milkshake.

Ingredients:

Musk melon.         -1/ 2
Sugar.                     -2 tbsp
Boiled Milk.           -3/4 cup
Cardamom powder.-1tsp
Ice cubes.              - few (optional)

Method:

1). Cut the muskmelon into halves, discard the seeds and remove the outer skin. Chop the muskmelon into small chunks and keep aside.

2). Boil 3/4 cup of milk and allow the boiled milk to cool and keep aside.

3). In a blender add the muskmelon chunks, sugar and blend a smooth puree. 

4). Transfer the puree to a large bowl. Add boiled and cooled milk into the bowl. Mix the milk with muskmelon puree. Add cardamom powder into the bowl and mix well. Check the sweetness and add little more sugar if you need and mix well.

5). Pour the muskmelon milkshake into serving glasses.Add ice cubes on top if you like. Muskmelon Milkshake is ready to drink. 

Taro Root Potato Coconut Milk Curry.

 Taro root potato coconut milk curry is a very tasty and easy to prepare delicious gravy dish made with potato, taro root and instant coconut milk goes well with rice.The following ingredients are needed to prepare Taro root Potato Coconut Milk Curry.

Ingredients:
Potato.             -1 large
Taro root.         -4
Green chillies. -4
Coconut milk. -3/4 cup
Mustard seeds.-1tsp
Cumin seeds.  -1/2 tsp
Curry leaves.  -1 sprig
Asafoetida.     -1/2 tsp
Salt.                -to taste
Coconut oil.   -2 tsp

Instructions:
1). Peel the outer skin of potato and chop it into 1 inch thick lengthy pieces. Peel the outer skin of taro root and chop them into 1 inch thick lengthy pieces. Half slit green chillies.Keep aside.

2). In a bowl add 25 gm instant coconut milk powder and 3/4 cup of water and mix well without lumps. Keep aside the instant coconut milk.

Method:
1). Wash the chopped potato and taro root pieces in water and drain water . In a vessel add the chopped potato, chopped taro root sand 1 and 1/2 cup of water. Boil and cook on low flame. After 10 minutes add half slit green chillies and required salt into the vessel and cook on low flame till the potato and taro roots become soft.

2). Add instant coconut milk into the vessel and mix with the cooked potato and taro roots.Once the boiling bubbles starts to appear switch off the flame.

3). Heat 2 tsp coconut oil in a small pan for tempering and splutter mustard seeds and cumin seeds. Add curry leaves and asafoetida into the pan and saute well. Switch off the flame and pour the above tempering into the curry in the vessel.

A very tasty and delicious Taro Root Potato Coconut Milk Curry is ready to serve with rice.

Beetroot Masala

 Beetroot masala is a delicious side dish made with beetroot and potato goes well with chapathi, dosa, phulka and steamed rice.The following ingredients are needed to prepare Beetroot Masala.

Ingredients:
Beetroot.              -1
Potato.                  -2
Onion.                  -2
Green chilly.        -3
Ginger chopped.  -1tsp
Curry leaves.        -1sprig
Turmeric powder. -1/4tsp
Red chilli powder.-1tsp
Asafoetida.           -1/2 tsp
Lemon juice.        -1/2 of a lemon
Urad dal.              -1tsp
Chana dal.            -1/2 tsp
Mustard seeds.     -1tsp
Cumin seeds.        -1tsp
Fennel seeds.        -1tsp
Dry red chilly.       -2
Salt.                       -to taste
Oil.                        -1tbsp
Water.                    -as required

Instructions:
1). Boil beetroot and potato in sufficient water till soft. Peel the boiled beetroot and potato and mash together without lumps and keep aside.

2). Slit green chillys. Finely chop onion and ginger. Keep aside.

Method:
1). Heat 1tbsp oil in a wide bottom pan. Add urad dal and chana dal into the pan and saute well. Splutter mustard seeds, cumin seeds and fennel seeds.Add broken dry red chillys into the pan and saute in oil.

2). Add slit green chillies, curry leaves, chopped ginger and saute well.

3). Add finely chopped onion and required salt into the pan and saute well.

4). Add turmeric powder, red chilly powder and asafoetida into the pan and mix well.

5). Add boiled and mashed beetroot potato mixture and little water into the pan and mix well.

6). Lastly add lemon juice and mix with all the ingredients in the pan and switch off the flame.

Beetroot Masala is ready to serve with steamed rice, dosa, phulka and chapathi.