Saturday, November 4, 2017

Beetroot Mint chutney / Beetroot Pudina roti pachadi



Beetroot
2 medium size
(Peel and chop into big chunks)
Groundnuts
2 tbsp
Green chillies
6 to 8
Cumin
1 tsp
Tamarind
little
(Sprinkle little water for speaking)
Garlic flakes
4
Peel the skin
Salt
To taste
Mint
2 bundles
(Discard the stalks)
Oil
3 tsp
Tadaka
Ghee or oil 2tsp
Urad dal 1tsp
Mustards ¼ tsp
Cumin ¼ tsp
Red chillies 2
Curry leaves

  • Pressure cook beetroot upto 2 steams in little water. Later separate the beetroot from water and reserve the water for grinding.
  • Heat 2tsp of oil fry groundnuts and remove to a plate. In same oil fry green chillies and cumin. Once fried remove to the same plate.
  • To the same pan add remaining oil and fry mint.
  • Cool all the ingredients.
  • Put all ingredients into mixer jar except beetroot. Grind to fine paste.
  • Add beetroot and grind for another 10 to 15 seconds. If required, sprinkle reserved water for smooth grinding.
  • Transfer into a bowl and end up with tadaka.

Serve with hot rice and a dash of ghee. 

Wednesday, October 11, 2017

Egg Salad / Egg Chatpata


Courtesy : self
Serving size : 2 persons
Evening snack

Boiled eggs
2
Finely Chopped onions
2 tbsp
Chopped mint and cilantro/ coriander leaves
2 tbsp
Lemon juice
1 tsp
Dry roasted peanuts
2 tbsp (coarsely powdered )
Garlic powder (optional)
1/4th tsp
Salt and pepper powder
As per taste
Chatphat namkeen (any variety)
I used Haldirams chatpata matar
1/4th cup (lightly crushed)
Chat masala
To sprinkle

  • Chop the boiled eggs into tiny pieces. With the help of egg slicer also you can chop it.
  • Bring all the ingredients into a bowl and toss gently. Or mix gently with a fork.
  • Sever into bowls and sprinkle little chaat masala from top.
  • Ready to eat.

It's a yummy egg snack for evenings and tastes good from regular boiled eggs. 

Sunday, June 25, 2017

Veg French Toast



Bread (spencers golden crust)
8 slices
Capsicum
1/4th cup finely chopped
Onion
2 tbsps finely chopped
Tomato (bangalore brid)
1 (remove pulp and chop finely)
Seasoning ( dry)
Salt to taste
Pepper powder 1 tsp
Oregano 1 tsp
Red chilly flakes ½  tsp
Seasoning (wet) Tomato sauce
Tomato sauce 1 tbsp
Soy sauce
Soy sauce 1 tsp
Vinegar
Vinegar 1 tsp
Eggs
3
Milk and cornstarch
In ¼ th cup milk mix tsp of corn flour without lumps.
Oil and butter (melted)
As required

  • In a toaster or on a pan dry roast the bread slices. Do not burn or over roasted.


  • In a mixing bowl. Mix, capsicum, onions, tomatoes, both wet and dry seasonings. And, milk & cornstarch. Whisk well till all the ingredients are nicely mixed.


  • Heat a pan moderately. Grease little oil or drizzle.
  • Dip each slice and place immediately on the pan and spread veggies evenly, using spoon or fingers.

  • Allow to cook on medium heat for few minutes. Flip gently and add tsp of butter on all the sides.

  • Cook both the sides and serve hot with tomato sauce or ketchup.


It's good and filling toast for both breakfast and snack.

Friday, June 23, 2017

One Pot Veg Meal



Onion
1 diced
Tomatoe
1 diced
Large Carrot
1 sliced thinly
Three colors of Capsicum
3 (each color one)
Large Potatoe
1 (stipped like french fries)
French Beans
5 cut in 2” size
Garlic
5 flakes (peeled and chopped)
Curry leaves
few
Green chillies
4
Flavouring ingredients
Tomato sauce 1 tbsp
Soy sauce 1tbsp
Vinegar 1tbsp
Chilly sauce 1 tbsp
Ajinomoto pinch
Seasonings
Pepper powder
Salt
Red chilly flakes
Oregano
(as per your taste)

  • Heat oil in a wok .
  • Add potatoes and fry till it is half cooked
  • Now add all remaining veggies one by one.
  • Keep stirring on high flame. Make sure the veggies has to be crunchy.
  • Add seasoning and flavouring ingredients.
  • Keep stirring for another 2 mins.
  • Off the flame and serve hot.


This dish goes well with plain noodles, chinese fried rice , side dish, frankies and rolls, or just take as it is as one pot meal

Green Grape Juice



Preparation time 10mins
Servings 4  persons

Green Grapes (seedless)
500gms
Sugar (optional)
4 tbsp
Cool water
500ml
Lime juice
2 tsp
Crushed ice
1 cup


  • In a blender add washed and drained grapes and sugar (optional) . Grind into puree.
  • Add water and lime juice. Blend for another 10 - 15 sec.
  • Pour into fancy glasses and serve with crushed ice.

Aloo Bhendi Fry / Potato Ladyfingers Fry



Aloo / Potatoes
500gms (peeled and cut into tiny pcs)
Lady’s Finger/ Okra/ Bhendi
500gms (discard the stalks and cut into pcs)
Seasonings
Chilly powder
Salt
Turmeric
(acc, to your taste)
Garlic flakes
8 (flattened)
Curry leaves
2 strings
Coriander and Cumin powder
1 tsp each
Oil
½ cup


  • Heat 1/4th cup of oil in a pan, add washed and drained potato pcs. Fry well, till it turns into semi crispy. Add seasonings and fry some more time. Off the flame and keep it aside.
  • In the same way, heat remaining oil and fry ladyfingers. Once it turns into semi crispy add seasonings and mix well. Continue frying for few more minutes.
  • Now add fried potato to bendi , flattened garlic, coriander-cumin powder and curry leaves. Combine well, till all the ingredients well mixed.
  • Off the flame and serve as side dish along with Sambar, Dal or Rasam.

Tomato Egg Curry


No of serving :4 persons

Eggs --boiled and peeled the shells
4-6
Oinons
2 chopped finely
Tomatoes
½ kg chopped finely
Green chillies
4 chopped
Seasonings
Red chilly powder 2 tsp
Turmeric 1/4 tsp
Salt to taste
Oil
3 tbsp
Curry leaves
few
Cilantro
2 tbsp chopped





  • Slightly prick the eggs. Apply little salt and turmeric.
  • Heat oil in a pot. Fry eggs and remove from oil. Keep aside.
  • Add onions, green chillies and curry leaves and fry till onions are translucent.
  • Then add tomatoes and mix well. Cook till tomatoes are nicely cooked and mashed.
  • Then add seasonings, mix well.
  • Add glass water and drop the eggs. Cook till gravy thickens.
  • Off the flame and serve with rice or any type of roti.

 
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