BEETROOT CURRY RECIPE | BEETROOT STIR FRY

   Today I am sharing a simple curry recipe with beetroot which is a super hit at my place and kids love to mix this with plain rice and finish the meal in few minutes.

Check out my other beetroot recipes HERE

INGREDIENTS:

BEETROOT	1 NO
CARROT	2 NO(OPTIONAL)
SAMBAR POWDER	3/4 TSP
ONION	1 NO(OPTIONAL)
GRATED COCONUT	3 TBLSP
TURMERIC POWDER	1/4 TSP
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
URAD DAL	1/4 TSP
CURRY LEAVES	FEW
SALT	AS NEEDED

METHOD:

• Peel the skin of the beetroot and carrot(if using) and grate them using a grater.

• Chop the onions finely (if using).
• In a pan, add oil and throw in the mustard seeds ,curry leaves and urad dal.
• When mustard splutters and urad dal turns golden brown colour add the onions and fry till they become translucent.

• Add in the sambar powder, turmeric powder and salt.
• Saute for a minute and add in the grated beetroot and carrots.

• Sprinkle few tblsps of water and keep stirring this.
• The beet root will get cooked soon since we have grated this.
• Add coconut and mix well.

• Put off the flame and serve hot with any gravy of your choice.

Note:

1. Instead of sambar powder you can add finely chopped green chilli.
2. A tsp of coconut oil can be added in the last to enhance the flavor.

MISSI ROTI RECIPE

  Few weeks back when we went a nearby Indian restaurant for dinner I wanted to try something new and the kids  ordered their usual Garlic Naan and Panner Gravy. I was going through through  menu card and was inspired with this missi roti and we enjoyed  this roti very much. Yesterday when i was thinking what to make for dinner, the missi roti came to my mind and i tried and it turned out well. The taste was similar to the one we had in the restaurant.

INGREDIENTS:(yields 10 –12 small rotis)

BESAN | GRAM FLOUR	3/4 CUP
WHOLE WHEAT FLOUR	1/2 CUP
AJWAIN | OMAM SEEDS	2 PINCHES
CUMIN SEEDS	FEW
KASOORI METHI	2 PINCHES
CHAT MASALA	1/4 TSP
TURMERIC POWDER	A PINCH
SALT	TO TASTE
RED CHILLI POWDER	TO TASTE
CORIANDER LEAVES	FEW
OILL	1-2 TBLSP

METHOD:

• Sift both the flours for even mixing.
• Add all the ingredients and add water ( approx 1/2 cup minus 2 tblsp) to make it into a soft dough.

• Keep it covered and set aside for 10 minutes.
• Make equal sized balls.
• Roll  this into slightly thick rotis ( Since i wanted my rotis to be more cute i made them into a perfect round with the the lid of a box.)

• Heat a tawa and cook the rotis till brown spots appear on both sides.
• Brush with oil on both sides.

• This can be served with any raitha or any side dish for rotis.

Note:

• Finely chopped onion can be added to the dough.
• You can adjust the spices according to your taste.
• Finely chopped green chilli can be added instead of redchilli powder.

LEMON PICKLE RECIPE | PICKLE RECIPES

       This is the first time i tried lemon pickle at home, though my mom is an expert in making different types of lemon pickles ,since my dad is a huge fan of lemon pickle. As  i am not a big fan of this lemon pickle i never tried on my own. I always make pickles with mangoes but after coming to Singapore i never made anything . When a reader asked me to post this lemon pickle i asked my mom for the recipe and the entire process of making lemon pickle took a month and now on to the recipe of lemon pickle . 
   
INGREDIENTS:

LEMON( I used Indian lemon)	6 NO
RED CHILI	8-9 NO
TURMERIC POWDER	1/2 TSP
VENDAYAM(FENUGREEK SEEDS)	1/2 TBLSP
SESAME OIL	1/4 CUP + 3 TBLSP
MUSTARD SEEDS	1/2 TSP
SALT	1/2 TBLSP+ 2 TSP
ASAFOETIDA	1/2 TSP

METHOD:

• Wash the lemons and pat dry them nicely in a kitchen towel.
• Ensure that there should not be any moisture.

• Wash and clean a glass bottle and nicely dry this without even a drop of water.

• Cut the lemon into two and slightly squeeze out the juice. Do this very gently, else the pickle will become bitter.
• This step is lessen the sourness of the pickle.
• Gently remove the seeds with the help of a knife.

• Cut the lemon into small  size pieces.

• Immediately add salt and asafoetida and mix well.
• In a pan dry roast the fenugreek seed till they become slightly brown.
• Do not roast too much as this will make the pickle bitter.

• Dry roast the red chilies  in a pan.

• Grind the redchillis and fenugreek seeds together into a fine powder.

• Throw this onto the cut lemon and mix nicely using a dry spoon.

• In a pan heat the oil and throw in the mustard seeds.
• Add this to the pickle and add turmeric powder and mix well.

• Transfer this to the glass bottle and cover this with a thin muslin cloth and tie this with the help of a rubber band.

• Keep this in sunlight for 3 –4 weeks ( inside the home where you get bright sunlight)
• Every day with the help of a dry spoon mix the pickle nicely and close it.
• No need to keep in the refrigerator.
• After 4 weeks the skin of the lemon  will be soft and the lemon must have absorbed the spices.

• Now keep it in the fridge and enjoy with curd rice and love to have pickles with sambar rice too.

Note:

• In any step , ensure that there shouldn’t be any moisture and keep you hands always dry.
• The containers you use should be dry and spoons too.
• Always take care not to burn the vendayam and red chilis. This will make the pickle bitter.
• sometimes my mom pressure cook the cut lemon pieces for a whistle but this will not have longer shelf life.
• In this method, no need to keep it under the sunlight, just can be consumed immediately.
• The oil will  be dried up , so after 4 weeks heat 2 tblsp of sesame oil and add to the pickle and mix well.

GRAPE AND ORANGE JUICE RECIPE | SUMMER DRINK RECIPES

      Everywhere the summer is on the peak and here also the weather is very hot during the day and it is raining badly in the evenings!!. Black grapes is one among my favorite fruit and whenever there is season my mom used to buy almost everyday and and later we used to get seedless grapes which I remember the lady who regularly sell grapes to my place refers the seedless one as Hyderabad grapes.

After coming here, we used to get this seedless grapes in the supermarket nearby my house ,throughout the season. Few days back when i returned back home after a my usual weekly vegetable shopping, i was so thirsty and was craving for a juice and i had few grapes and 2 oranges left in the fruit basket and wanted to try a fruit punch with this. Trust me, this combo turned out very yummy and the ginger i added gave a wonderful flavor to this. Don’t skip the ginger.

 

INGREDIENTS:

BLACK GRAPES	1 CUP
ORANGE	2 NO
WATER	1/2 CUP
SUGAR	1 TBLSP
GINGER	A VERY SMALL PIECE

 

• Wash the grapes nicely and blend this in a blender along with sugar and ginger.
• Take out the juice from the orange and add to this.

• Strain this using a strainer.

• Serve chilled or add few ice cubes and serve immediately.

NOTE:

• Adjust the sugar according to the sweetness of the fruits.
• Both the grapes and orange i used were sweet.
• Lemon juice can be replaced with orange juice.
• Plain soda can be added if you want this slightly fizzy.

BHEL POORI WITHOUT CHUTNEY | PARTY SNACK IDEAS

     I have  been thinking to post a chat item for a long time  but somehow i couldn’t make both the chutneys at the same time. One day when i was having a a casual talk with my friend she was talking about this sukha bhel which she made in a jiffy and enjoyed the snack while watching her favorite movie. I loved this idea and made this according to my own taste and i served this on the top of plain crackers and kids loved this snack.This can be served as a starter on the top of any plain biscuits.

Before going to the ingredients, let me tell one thing. There is no hard and fast rules to follow the same proportion. Just go as per your taste.

   INGREDIENTS:

BOILED PEANUTS	1/4 CUP
PUFFED RICE(PORI)	1 CUP
OIL	1 TSP
ONION	1 NO
TOMATO	1 NO
RAW MANGO (CHOPPED)	1 TBLSP
CAPSICUM( CHOPPED)	1 TBLSP
RED CHILLI POWDER	TO TASTE
SALT	TO TASTE
CHAT MASALA	2 PINCHES
LEMON JUICE	1/2 TSP
CORIANDER LEAVES	FEW
NYLON SEV	2-3 TBLSP

METHOD:

• Soak the peanuts for half an hour and pressure cook for 2 whistles by adding salt..
• Drain the excess water and allow this to cool completely.

• De seed the tomato and chop the onions and tomatoes finely.

• Roast the puffed rice(pori) in a tsp of oil along with a pinch of turmeric till they turn crispy and golden brown. Be careful not to burn this.

• In a wide bowl, just before serving mix everything along with red chili powder and chat masala. 

• Check for salt.
• Add coriander leaves and squeeze in the lemon juice.
• Mix nicely.
• Eat this crunchy. Always mix everything just before serving else this will be soggy.

NOTE:

1. Boiled and cubed potatoes can be added to this.
2. I did not have nylon sev , so i added the store bought Aloo bhujia .
3. Pomegranate can also be added.
4. I served on this on plain crackers but even 50 50 biscuits can also be used or any salt biscuits can be used for serving.
5. As chat masala contains salt just check for salt before adding salt.
6. Roasted peanuts can be added instead of boiled peanuts.

EGGLESS MANGO CAKE RECIPE | VEGAN MANGO CAKE

     Few weeks back when i went to my grocery shopping the i picked the alphonsa mango pulp tin thinking that i will make the Mango ice cream again to surprise Varsha, my daughter. Since i made strawberry ice cream she told she wanted some cake from the mango pulp and when i  was searching  for a eggless mango cake in google  i came across this recipe in holy cow's space and this has been tried by many bloggers. Here is the recipe for soft and moist eggless mango cake.

INGREDIENTS:

ALL PURPOSE FLOUR	1 AND 1/2 CUP
BAKING POWDER	2 TSP
SALT	1/2 TSP
CARDAMON POWDER	1 TSP
MANGO PUREE	1 AND 1/2 CUP
OIL	1/3 CUP
SUGAR	2/3 CUP( APPROX. 11 TBLSP)
VANILLA ESSENCE	1 TSP

METHOD:

• Sift the flour ,salt and baking powder along with cardamom powder.

• Mix the oil, sugar, mango puree till the sugar dissolves.

• Gently mix with the flour.

• Transfer this to a a baking tin and bake in a 180 degrees preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Cool it in a wire rack.

• We had warm cake with vanilla ice cream.

Note:

1. If using fresh mango peel the skin and chop the flesh of the mango into fine pieces and puree it in a blender.
2. Do not over mix the batter.
3. The cake turned out slightly dense .
4. You can make it into cute cup cakes also instead of making into a cake.