Beetroot Pachadi

Beetroot Pachadi

Ingredients

• Beetroot-2 small
• Cumin Seeds-1/4tsp
• Water-1/2cup
• Curry Leaves-1 string
• Grated Coconut-1/2 of 1
• Green Chilli-1
• Mustard seeds-1/2tsp
• Curd-1cup
• Salt-to taste
• Coconut Oil-1tbsp
• Ginger-very very small piece
• Dry Red Chilli-2

Preparation

• Cut beetroot into medium size pieces and cook by adding 1/4 cup of water and salt in medium flame.
• When cool ,take a blender and blend this cook beetroot for 1 sec ..(coarsely )
• Now grind cumin seeds,1/4 tsp of mustard seeds ,green chilli, ginger ,2 no of curry leaves ,coconut and enough water to a smooth paste ..
• Add this ground paste to the cooked beetroot (ground ) and mix well..
• Allow to boil on low heat .
• Now pour 1cup of thick curd to the blender and just blend .
• Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously..
• Add salt to taste 
• Then remove from the heat ..
• Finally splutter mustard seeds,dry red chilly and curry leaves .Add this to the curry and mix well..

Banana chips

Banana chips

Ingredients:

Raw plantain / Banana - 4
Turmeric powder - 1 tbsp
Salt
Coconut oil for deep frying

Preparation:

1. Add turmeric powder and salt to a bowl of water. Peel the plantain and slice it very thin with a slicer or knife and keep it in the turmeric-salt water for sometime.
2. Heat oil in wok and when it is real hot, add the sliced plantain. Stir once so that they dont stick to each other. Fry the chips on a high flame, till they are crisp and golden.
3. Drain to kitchen tissue. Let it cool and then store in airtight container.

Tomato Chutney

Tomato Chutney

Ingredients:

Onion - 1 chopped
Tomato - 2 chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1.5 to 2 tsp
Shredded coconut - 2 tbsp
Oil - 1 to 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves 

Preparation:

1. Heat oil in a pan and add onions. Saute till they are soft.
2. Add turmeric powder and salt and mix well.
3. Add chopped tomatoes and saute till tomatoes are cooked well.
4. Add chilly powder and mix well.
5. Add shredded coconut and saute for a minute.
6. Let it cool. Grind it to a smooth paste. I generally add no water for grinding.
7. Heat 1 tsp of oil in a pan and splutter mustard seeds.
8. Add curry leaves and then add the ground paste.Saute for a couple of minutes.

Stir-Fried Tindora Recipe

Stir-Fried Tindora Recipe / Kovakka Mezhukkupuratti

Ingredients:

Kovakka / Tindora - 100 gms

Chilly powder - 1/2 tsp

Onions - 1 medium

Ginger garlic paste - 1 tsp

Curry leaves - 1 strand

Salt - to taste

Preparation

Cut kovakka in long slender pieces and boil in very little water with salt.

Heat oil, add mustard and saute the onions, also cut in long pieces. When it has turned golden brown, fry the ginger garlic paste in it. Then add the chilly powder and curry leaves and cook for another minute. Finally add the kovakka and stir till the pieces have turned golden.Then Serve hot as an accompaniment to rice.