Beetrrot Lassi

Beetroot Lassi

This recipe is specially for anaemic people. Beetroot is great source of iron.

Beetroot 1- 2 small

Curds 2 cups


Water 1 cup

 

For garnish

Green chillies 2

Curry leaves

Salt to taste

Asafoetida

Cumin powder

Pressure cook beetroot in a closed container . Grind it a little coarse. Prepare buttermilk add the seasoning of greenchillies, salt, cumin pwd & curry leaves.

Add the beetroot to it & serve.

simplerecipesbymaark:

simplerecipesbymaark:

Palak Rasam

Spinach / Palak  2 small bunches.

Toor Dal – 1/2 cup

Onions – 1 big

Tomatoes – 2to 3

Green chillies - 4

Fresh corn - 1 cup

For tempering : 

Mustard 1 tsp

Asafoetida - a pinch

Curry leaves 1 sprig

Fresh cream 2- 3 tbsp

Scrap Cooking (signature dish)

Scrap cooking.

Watermelon rind sambhar

 2 large bowls - watermelon rind

Coconut 2 tbsp

Tomato 2 - 3 

Sambhar pwd 2 tbsp

For garnishing

Few Curry leaves

2 tsp channa dal

2 tsp mustard

Asafoetida

2 red chillies 

Few sprigs of coriander

Peel the skin and cut it into cubes. Add a pinch of turmeric n bring it to a boil.

Grind coconut, tomatoes with sambhar pwd.  In a big pan add cooked dal  & the masala . Add salt & the watermelon cubes. 

Garnish it with curry leaves, red chillies n channa dal. Decorate with coriander. 

Can be served with rice, pooris or dosa.

Optional: you can also add boiled peanuts.

CURRY(signature dish)

PINEAPPLE CURRY

1 MEDIUM SIZE PINEAPPLE

½ CUP COCONUT

3-4 GREEN CHILLIES

¼ Tsp CHILLY PWD

¼ Tsp TURMERIC PWD

1 LEMON SIZE JAGGERY

For Seasoning:

½ Tsp MUSTARD

1/2 Tsp CUMIN

5-6 CURRY LEAVES

2Tbsp OIL

¼ CUP FRESH CURD

PRESSURE COOK CHOPPED PINEAPPLE PIECES ALONG WITH TURMERIC PWD & CHILLY PWD

SOAK CUMIN SEEDS FOR ABOUT 5 MINS IN WARM WATER. GRIND COCONUT.

ADD THIS PASTE , JAGGERY & COOK FOR 5-10 MINS.TURN OFF THE STOVE & ADD CURD.

SEASON IT WITH MUSTARD & CURRY LEAVES.

CHUTNEYS

CARROT CHUTNEY

1 SMALL CARROT

3-4 GREEN CHILLIES

CORIANDER LEAVES

¼ CUP DALIA SPILT

COCONUT (Optional) about 2 Tbsp

SALT TO TASTE

For Seasoning:

1 TSP MUSTARD

CURRY LEAVES

1 TSP URAD DAL

OIL 2 Tbsp

METHOD:

Peel the carrot & grind chillies ,coriander to a smooth paste.

Add salt .Season it with mustard & urad dal.

CAN BE SERVED WITH DOSAS, IDLIS & PURIS/ MIXED PAKODAS