Beetroot chutney

Ingredients:

Beetroot-1 medium sized ,grated

Dry red chillies-2-3

Coriander seeds/dhaniya-1tsp

Cumin seeds-1/2tsp

Turmeric-pinch

Tamarind-chickpea size

Salt to taste

For tempering:

Oil-1tsp

Mustard-1/2tsp

Channadal-1/2tsp

Uraddal-1/2tsp

Hing-pinch

Curryleaves-few

Method:

1.Fry dry red chillies,coriander seeds and cumin seeds take out,in the

same pan add pinch of turmeric and grated beetroot until all the raw smell of

the beetroot is gone.

2.Now grind,fried beetroot,fried seeds and chillies along with tamarind and salt

using little water into fine thick paste.

3.Heat a oil in a pan,add mustard,dals,hing and curry leaves,when they begin to

splutter add to chutney.

4.Serve with chappati or akki rotti.

 

This chutney went CWS Coriander Seeds Event! hosted by Radhika,started by Priya

Strawberry Milkshake

Ingredients:

Strawberries-10-12,chopped roughly

Strawberry jam-1tbsp

Cold milk-2glasses

Sugar to taste

Cream-1tbsp(optional)

Crushed ice(optional)

Method:

1.First blend the strawberries then add all the ingredients blend until nice and frothy.

2.Pour into glasses and serve.

Rice Paratha

Ingredients:

Whole wheat flour-1 1/4 cups

Salt-1tsp

Yoghurt-1/4cup

Ghee-2tbsp

Onion -1 medium sized

Leftover rice-1cup

Red chilli powder-1/2tsp

Cumin powder-1/2tsp

Green chilli-1,finely chopped

Oil for cooking

Method:

1.Mix whole wheat flour,salt,yoghurt and ghee with water into soft dough

cover with moist cloth and keep it aside for an hour.

2.Finely chopp the onion and green chilli.

3.Mix leftover rice with red chilli powder,cumin powder,chopped green

chilli,chopped onion and salt.

4.Knead again and divide into four equal parts.make balls and press

between the palms of your hand to make pedhas.

5.Roll out the pedha into 3 inch diameter disc.

6.Stuff the rice mixture on the disc and shape it into pedha again.

7.Roll out 7-8inch diameter disc using rolling pin.

8.Heat a tawa, place the paratha over it.cook well on both sides.

9.Serve hot with fresh yoghurt and pickle.

SOURCE:Khana Khazana

This recipe goes to EFM - Parathas and Gravies / Curries Series! hosted by Srilekha

UGAADI GREETINGS

Happy Ugaadi to all Blogger friends!

Menthiya soppina/Methi/Fenugreek leaves Chitranna

Ingredients:

Menthiya soppu/Methi/Fenugreek leaves-1bunch

Oil-1tbsp

Mustard seeds-1tsp

Kadlebele/channadal-2tsp

Uddinabele/uraddal-2tsp

Karibevu/curryleaves-2sprigs

Juice of 1/2lemon

Salt to taste

Rice-1 2/2cups

For grinding:

Fresh coconut-1cup,grated

CUmin seeds-1/2tsp

Greenchillies-4

Ginger-1inch

Garlic-2cloves

Cinnamon stick-1inch

Cloves-2-3

Coriander/dhaniya powder-2tsp

Method:

1.Wash and rinse the rice for 30minutes,cook the rice with 3cups of water until nice and fluffy,transfer to large bowl to cool.

2.Wash the mentiya soppu and chop them finely and keep it aside.

3.Grind the above ingredients into fine paste using little water.

4.Heat a oil in a pan add mustard when they begin to popup,add dals fry until

they are golden brown, now add curryleaves and chopped mentiya soppu and fry until all the raw smell of mentiya soppu is gone.

5.Add the grinded paste, salt and little water and allow to cook for 4-5minutes untill the oil oozes out.Squeeze the lemon juice.

6.In a large bowl, mix the gojju and rice with hands nicely,adjust the salt and lemon juice according to taste and serve hot.

Ghee Rice With Vegetable Kurma

Ingredients:

Rice-2cups
Coconutmilk-1cup
Water-3cups
Cardamom-4
Cinnamon-2 one inch sticks
Cloves-5
Black cardamom-1
Javitri/mace-1
Bayleaf-1
Cashewnuts-fistful
Onions-2 big,sliced
Sugar-pinch
Salt to taste
Garam masala powder-1/2tsp
Ghee-1tbsp
Oil-1tbsp

Method:

1.Wash and soak rice in water for 30minutes.heat a ghee and oil in a thick bottom vessel,add whole garam masala and fry until they begin to pop,then add cashewnuts and fry until lightly golden brown,add sliced onions and pinch sugar and fry until golden brown.Now add coconut milk,garm masala powder and water,allow the water to boil.

2.Drain the soaked rice and add to the boiling water and cook until all the water evaporates.Close the lid tightly and keep on alow flame for 10 minutes.Serve hot with vegetable kurma.

Vegetable Kurma

Ingredients:

Onion-1big
Garlic-2cloves
Ginger-1'piece
Poppyseeds(gasgase)-1tsp
Cashewnuts-2tbsp
Fresh grated coconut-1cup
Fresh coriander-2tbsp
Coriander powder-2tsp
Chilli powder-2tsp
Cinnamon stick-2 inch stick
Cloves-6-7
Carrot,-100gms
Green peas-100gms
Beans-100gms
Ghee-2tsp

Method:

1.Fry,grated coconut,ginger,garlic,poppyseeds,onion,cashewnuts,cinnamon and cloves
to golden brown,grind everything along with fresh coriander using water into fine paste.

2.Cut and cook vegetables until tender,add coriander powder,chillipowder,grind paste and
salt,cook for 5-10minutes on a medium flame,add water if necessary.

3.Sprinkle ghee on top,serve hot with ghee rice.