Zucchini and Goda Masala

Zucchini is a common vegetable in summer here and my zucchini plants in garden is  producing a lot of it tis year . Because it is very mld in tasty it can take any spice mix and today i have tried it with maharastrian goda masala.

Zucchini - 3-4 medium sized 
Coconut - 1/4 cup, grated
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 2 pinches
Asafetida - 2 pinch or Ginger Garlic paste - 1/4 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Goda Masala - 2 tsp or  Garam Masala - 1 tsp
Tamarind Pulp - 1/4 tsp (optional)
Jaggery - 1 tsp
Peanut powder - 11/2 tbsp(optional)
Oil - 2 tbsp
Salt to tate

  1. Wash and peel the zucchini and cut into 3 * 1 inch pieces.
  2. Dry roast coconut , cool and grind to paste.
  3. Heat ghee and add mustard , cumin and fenugreek seeds.
  4. When mustard starts popping add asafetida and turmeric.
  5. Add  red chilli , goda masala,coconut paste and cook fora minute.
  6. Add zucchini ,tamarind, peanut and jaggeryand mix well.
  7. Add 1/4 cup water and cook till zucchini is tender .
  8. Add salt and simmer for another minute.
  9. Mix well and you are ready to serve with rice or roti

Pori/Puffed Rice Upma

I love pori and when i saw an Upma made from it i was surprised and excited and decided to make Kaveri's Pori Upma for this weeks Blog-Hop-Wednesdays. I modified the recipe a little bit to add some vegetables.

Puffed Rice /Pori  - 3 big cup
Onion - 2 tbsp , chopped fine
Potato - 1/4 cup , 1/4 inch cubes(optional)
Spinach - 1/4 cup , chopped(optional)
Salt to taste

For Seasoning
Ghee  - 2 tsp
Hing - a pinch
Urad Dal - 1 tsp
Mustard seeds - 1/4 tsp
Cashew - a few , broken into bits
Whole dry chili - 2
Ginger - 1/4 tsp , chopped fine
A sprig of curry leaves
  1. Heat ghee in a wide pan and hing and dal
  2. When dal changes color add mustard and cashew.
  3. Add then add curry leaves , turmeric  , ginger.
  4. When cashew starts changing color add potato and spinach.
  5. When potato is half cooked  add the onion and cook.
  6. Now wash the pori under running water and squeeze the extra water.
  7. When the potato is fully cooked add the pori.
  8. Add salt and mix well and serve immediately.
Sending it to 

Ari Payasam /Rice Pudding using Jaggery

Happy Krishna Janamashtami !

Rice - 1/2 cup
Milk - 2 cups.
Jaggery - 3/4 cup (or 3/4 cup sugar)
Water - 2 cups
Cardamom Powder - 1/2 tsp
Edible Camphor - a pinch(literally a pinch only)
Ghee - 1 tbsp

  1. Wash and keep the rice aside.
  2. Heat ghee in a heavy bottom pan.
  3. Add rice , mix well and cook for  two minutes.
  4. Add one cup water and milk and bring to boil.
  5. Lower the heat and cover and cook .
  6. In the mean time melt jaggery with one cup water.
  7. Remove the scum for the top and filter the jaggery.
  8. Add cardamom and keep it back on low flame to cook .
  9. When rice is cooked add the jaggery syrup to it .
  10. Mix well and cook  for another two minutes 
  11. Add edible camphor and remove from fire.

Sending it to 
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