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..

CHEMMEEN / PRAWNS ROAST

CHEMMEEN / PRAWNS ROAST

Ingredients

Prawns                       - 250gms  peeled

Chilly powder            - ½ tsp

Coriander powder    – ½ tsp

Turmeric powder     - ½ tsp

Garam masala          - ½ tsp

Ginger garlic paste   – 2 tsp

Coconut pieces tiny  – ¼ cup

Kudam puli                 – 1-2 pieces

Sliced onion                 – 2

Salt  to taste

Coconut oil

Curry leaves

Preparation

Clean prawns .

Combine prawns with  chilly powder , coriander powder , turmeric powder and garam masala for marination and keep aside for 15 to 20 minutes.

Heat oil in a pan and add mustard seeds,let it splutter.Now add ginger,garlic,shallots and coconut pieces.Saute for 1 or 2 minutes.

Now add green chilies and fenugreek powder.Mix well for few seconds.

Add the marinated prawns and curry leaves.Add more salt if required.Cover and cook over medium low heat, just until done.

Video

MANGO PICKLE

MANGO PICKLE

INGREDIENTS

1.            Raw mango ( Chopped)- 3 cups

2.            Kashmiri chili powder- 5 to 6 tbsp

3.            Turmeric powder-1 tsp

4.            Fenugreek powder-1/4 tsp

5.            Asafoetida powder-1/2 tsp

6.            Mustard seeds- 1 tsp

7.            Fenugreek seeds-1/2 tsp

8.            Kurryleaves- 2 sprigs

9.            Oil-3 to 4 tbsp

10.         Salt to taste

11.         Vinegar-1/8 cup

Method

·                     Combine together chopped mango,kashmiri chili powder,turmeric powder,asafoetida , fenugreek powder and salt to taste.Mix well and keep aside for 10 to 15 minutes.

·                     Heat oil in a pan and add mustard seeds and let it splutter,now add fenugreek seeds and curry leaves.Saute for a few seconds.

·                     Now reduce the flame to low and add the marinated chopped mango and cook for about 10 to 15 minutes,stirring well in between. ( or until the skin turns greenish brown,see above picture)

·                     Switch off the flame and allow it to cool completely.Add vinegar and mix well,adjust salt level if required.

·                     Transfer if to a glass jar  with a tight lid.Serve with rice.