Ash Plantain White Curry

Serve 4

Ingredients:

3 Ash Plantains

1 onion sliced

2 green chillie sliced

1/2 tsp fenugreek seeds

1'' cinnamon stick

1 1/4 tsp salt

1/2 tsp curry powder

1/4tsp chillie powder

2cups 2nd and 3rd extracts of coconut milk

1/2 cup 1st extracts of coconut milk

Method:

Wash the plantains well. and remove the skin by cutting along its length with a knife. (Put the skins in water to use for frying to make another dish. see ash plantain skins tempered recipe)

Cut the ash plantains in half and cut each piece in to quarters.

Put the pieces in slightly limed water. Drain water and rub the pieces in little grated coconut and wash pieces well.

Add the pieces to a cooking pot along with all the ingredients except 1st extract coconut milk.

Cook till the plantain is almost cooked and gravy is reduced.

Add 1st extract of coconut milk and bring to boil and take off fire. 

Serve with rice as a side dish.

Carrot Rice

Ingredeints:

2 cups rice

2 onions

5 carrots

4 tbsp of fried moong dhal

1'' cinnamon

3 cloves crushed

1tsp mustard seeds

salt to taste

For Masala

1 1/2 tsp coriander seeds

2tsp cumin seeds

2tsp grated coconut

4 red chillies

Method:

Cook rice and let it cool and keep aside.

Heat pan add red chillies, coriander seeds, cumin seeds and fry until turn brown and fragrant. remove from pan.

Add coconut, stir well until turning brown and remove from fire.

Grind altogether  after cooking down and keep aside

separately grind moong dhal coarsely and keep aside

Wash, drain and peel the skin off and grate the carrots.

Heat oil in a pan, add cloves, cinnamon, mustard seeds and let it sputter. 

Add onions and fry till translucent.

Once the onions are cooked add the carrots and fry till the carrots are cooked.

Add in rice and fry on low flame. Add salt, ground masala. Mix well.

Finally add ground moong dhal and mix and remove from heat.

Serve hot.

Quick Falooda

Serve 1

Ingredients:

1glass of full cream milk (cold)

kasa kasa seeds 1tbsp

sugar 3tsp

rose essence 3-4 drops

rose/ pink food coloring 3drops

Method:

Soak kasa kasa seeds in water for 15minutes minimum. If you are using milk powder dissolve 3 full tsp of full cream milk powder in one glass of cold water.

Dissolve sugar in the milk. Add rose essence and rose colouring.

Drain the water from kasa kasa seeds and put them in to a serving glass. Sieve in the milk on top of the seeds. Stir.

Serve.

Tip: If you want the falooda to be more fancy looking add strawberry flavored jelly cubed and some strings of boiled vermicelli  and top it with vanilla ice cream. Place a long dessertspoon on the serving glass along with a straw.

Radish Curry

Ingredients:
Radish 250g with leaves

salt 1tsp

chillie powder 1tsp

turmeric powder 1/2tsp

curry powder 3/4tsp

cinnamon stick 1''

tomato 1 chopped

fenugreek seeds 1/2 tsp

onions chopped 1

green chillie chopped 1

coconut milk 1 and half cups

Method:

Wash and cut radish in julienne and cut the leaves roughly.

Mix all ingredients together in cooking vessel and cook on medium heat until boils and simmer until gravy is reduced and radish is soften.

Adjust seasoning to taste while cooking.

Serve as a side dish with plain rice.