Thursday, 29 July 2021

Guava masala gravy without curds/ Amrood ki subzi type 2/ Guava Curry

It is the season of this fruit and it is raining guava in our garden. In last season I tried yogurt based guava curry for roti after I learnt about it from a person from Northern India. It was tasty, this time I tried a version without curds. This is equally good too.  I tried the dish with a basic gravy (masala) recipe used for many of the North Indian side dishes like kaju masala, paneer butter masala, kadai veg… It suits to guava too.

 

Guava masala gravy without curds

Let’s check the recipe in today’s post.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 3-4

 Ingredients:

Ripe guava – 3 (large) or 4 (medium), Seed part removed

Tomatoes – 2

Onions – 1

Garlic – 4 cloves

Garam masala powder – ½ tsp

Red chilli powder/ Sambhar powder – ½ tsp

Coriander powder – ¼ tsp

Turmeric powder – 1 pinch

Cashews – 6 (soaked in hot water)

Salt – to taste

Jaggery powder/ sugar – 1 tsp (optional) 

Kasoori methi – 1 tsp (optional)

Bay leaf – ½ (optional)

Corn flour – 1 tsp

Oil – 3 tsp

Cumin – ½ tsp

Coriander leaves – 2 tsp (finely chopped)

 

Method:

  • Soak cashews in 4 tsp of hot water for half an hour.
  • Peel, wash and chop onions finely. Set aside.
  • Cut guavas as you like (lengthwise or bit larger chunks the better) after removing the core having seeds. Keep aside.
  • Wash tomatoes and chop them roughly.
  • Take tomatoes in a wet grinding jar, add peeled garlics and soaked cashews. Grind to make smooth paste.
  • Heat a Kadai or wok. Add oil and cumin, allow spluttering. Add torn bay leaf and saute once.
  • Add chopped onions and fry until brown.
  • Add ground paste and cook on medium flame until tomato puree is cooked well and raw smell of garlic and tomato go away. Meanwhile add salt and sugar/ jaggery, add only if you like your gravy sweetish.
  • Add turmeric powder, chilli/ sambhar powder, garam masala and coriander powder.  Saute well and combine everything well.
  • Add cut guava pieces and water as required.
  • Dissolve 1 tsp corn flour in little water. Add it the gravy too.
  • Add kasoori methi.
  • Bring to a quick boil, don’t over boil this gravy. Switch off and garnish with chopped coriander leaves.
  • Serve with Chapathi/ poori.
Amrood ki subzi type 2

Notes:
  • You can keep this basic masala version to make other gravies like mixed veg curry, kaju masala etc..
  • Green chillis can be added to make it spicy.

Guava Curry

Saturday, 10 July 2021

Pomelo fresh juice/ Chakota hannina sherbet

I don’t think this largest fruit of citrus family named chakota/ chakotra (hindi) or sihi kanchi needs no much explanation as it is widely seen in Asia. Though it is closely related to grapefruit, it tastes bit different & sweeter. There are two varieties of pomelo or citrus maxima (scientific name), red and white. White variety is usually sour, used in juice, pickles or lemon rice. The red one is sweet which is commonly used in salads or used to eat as it is.

Though I have seen and eaten chakota so many times, I never thought of making juice of it. It came to my mind to make juice out of it when I got a large fruit from my maternal uncle recently. It was juicy and tasty but while eating we used to get some hard pieces in the edible part of it. So tried making this attractive juice, which was not only tasty but very refreshing. I ended up finishing the whole fruit by making juice continuous for 2-3 days. To my surprise, it hadn’t imparted any bitterness as I imagined as in case of orange juice. This nutritionally rich citrus fruit makes an excellent addition to our regular diet.

Try this simple yet refreshing healthy drink next time when you have a pomelo in hand.

Pomelo fresh juice

Preparation time: 10 minutes

Serves: 3-4

Ingredients:

Pomelo flesh/ endocarp – 2 cups (without white membrane)

Water – 2.5 glasses

Sugar – 4 -5 tsp (optional), you can use your choice of sweetener

Juice strainer

 

Method:

Clean pomelo. That is peel off the outer thick skin (exocarp) and discard. Remove thin white membrane covering the juicy flesh too. Use only the red juicy part.

Take the cleaned fruit in a juice making mixer jar, add sugar and 1 glass of water. Blend well and strain the juice using a strainer. Use remaining 1.5 glasses of water while straining the juice to extract the fruit juice completely.

Transfer to the serving glass and serve with added ice cubes optionally.

 

Note:

It is always suggested to finish off citrus fruit juices fresh as they may turn bitter as time passes.

Chakota hannina sherbet