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

CHUTNEYS

BRINJAL CHUTNEY

1 MEDIUM SIZE BRINJAL

5-6 RED CHILLIES

2TBSP URAD DAL

1 TBSP FENUGREEK SEEDS ( Methi)

TAMARIND PULP

8-10 BLACK PEPPERCORNS

CORIANDER

CURRY LEAVES

SALT TO TASTE

ROAST THE BRINJAL ON MEDIUM FLAME OR MICROWAVE IT FOR 5 MINS.

ROAST RED CHILLIES, PEPPER, URAD DAL , FENUGREEK SEEDS, CORAINDER & CURRY LEAVES.

ADD ROASTED BRINJAL & GRIND TO A SMOOTH PASTE BY ADDING TAMARIND PULP.

CAN BE SERVED WITH PURIS/ RICE.

JACKFRUIT SEEDS HULI

JACKFRUIT SEEDS HULI

Ingredients:

5 - 6 Jackfruit seeds

2 tsp grated Coconut

4 - 5 Red Chillies

2 tsp Coriander seeds

1/4 tsp Cumin seeds

1/4 tsp Fenugreek seeds

1/4 tsp Black Gram seeds

Asafoetida pinch

1/4 tsp Turmeric powder

Curry leaves

Large grape sized Jaggery

Small grape sized Tamarind

Salt to taste

1 tsp Mustard seeds

2 tsp Oil

Method:

Dry roast the jackfruit seeds or pressure cook the jackfruit seeds, remove the outer cover and keep them aside.

Put red chillies, cumin seeds, coriander seeds, black gram seeds, fenugreek seeds and 1 tsp oil in a pan and fry them in medium flame.

Add asafoetida powder, turmeric powder, curry leaves . Add grated coconut and garnish with curry leaves.

Serve with Rice / Ragi mounds.

CARROT RASAM

CARROT RASAM

Ingredients:

Carrot -2nos

Coconut - 3 tbsp

Tamarind paste- 1 tbsp

Jaggery to taste

For Masala

Jeera - 1/4 tbsp

Coriander seeds - 1/2 tbsp

Red chillies (Guntur /Bedagi)– 2-4

Asafoetida – pinch

Fenugreek seeds - Less than 1/4 tsp

1. Cook the carrots until they are soft and allow it to cool.

2. Add 1 tbsp of oil and fry the dried red chillies, jeera, coriander seeds and fenugreek seeds for a couple of minutes.(masala)

3. Grind the carrots, masala mixture and the coconut into a fine paste.

4. Add 4 cups of water, tamarind paste , jaggery and salt to the above mixture and allow it to boil.

5. Season it with mustard seeds, curry leaves and red chillies.

Serve with rice or ragi mounds.

TOMATO RICE (Signature Dish)

TOMATO RICE ( SIGNATURE DISH)

1 MEDIUM SIZE ONION

2 LARGE TOMATOES

1-2 SMALL GREEN CHILLIES

1 CUP BASMATI RICE

¼ CUP FRESH GREEN PEAS / CORN

2 BLACK CARDAMOM ( Elaichi)

1 Tsp GARAM MASALA

1-2Tbsp GHEE

2 tsp JEERA

1 tsp MUSTARD

CURRY LEAVES

CORIANDER LEAVES

SALT TO TASTE

WATER AS REQUIRED

Method:

Blanche tomatoes & preparea thick puree .

(To blanche tomatoes, you immerse them in boiling (or just-boiled)water for a short period (for a min) and then immediately pop them into somecold water to stop the tomatoes cooking any further. You can then peel off theskin much easier.

* GrindOnions with jeera & green chillies

*Heatghee in a heavy bottom vessel. Add black cardamom ,mustard, jeera & curryleaves, let it splutter, add the paste & simmer for a min. Add tomato puree.

* Nowadd the dry spices, peas/ corn & salt and saute. Add rice , water & cook covered till done.

Garnishit with coriander leaves.

.

AVIAL ( MIXED VEGETABLE CURRY)

Avial is a mixture of different kinds of vegetables cooked in coconut-curd base.

Avial lends a special festive touch to even a simple meal. I learnt this recipe from my MIL

This recipe serves 4.

1cup Ash gourd

1 cup Elephant Yam

½ cup carrot ( diced)

½ cup potato ( cubed)

½ cup French beans

3 Nos drumsticks

2 raw bananas (cubed)

½ tsp of turmeric pwd

Salt to taste

½ cup coconut

1 tsp Cumin seeds (jeera)

1 tsp of Mustard

1 cup of Curd

For garnishing :

Coriander leaves

Curry leaves

1 tbsp of coconut oil

Cut all the vegetables ,add turmeric powder & cook with enough water in a pressure cooker with just one whistle.

Meanwhile grind the following coconut , green chillies & jeera ( preferably soak in water for about 5 – 7 min)

In a broad pan pour some oil & add mustard let it spulltter add curry leaves ,toss the paste & add the boiled vegetables. Let it simmer for about 5 mins. Add salt .Once it has come to a nice boil, add curd and stir for a minute.

Garnish with coriander leaves and coconut oil

Vermicelli Kheer

Ingredients:

Shavige ( Vermicelli ) - 1 cup
Milk - 3 cups
Sugar - 3/4 cup
Cardamom Powder - 1/4 tsp
Cashew nuts - 10
Raisins : 10
Ghee : 3 tsp
Saffron - a few strands soaked in milk

Method

1. Heat a teaspoon of ghee in a pan.
2. Add shavige and fry till it is golden brown.
3. Boil milk in a vessel.
4. When the milk starts boiling, add vermicilli and cook.
5. When it is done, add sugar and mix well.
6. Add cardamom powder and saffron.
7. Heat ghee in a small frying pan.
8. Add raisins, cashew and fry.
Serve chilled .