Saturday, November 4, 2017

Beetroot Mint chutney / Beetroot Pudina roti pachadi

2 medium size
(Peel and chop into big chunks)
2 tbsp
Green chillies
6 to 8
1 tsp
(Sprinkle little water for speaking)
Garlic flakes
Peel the skin
To taste
2 bundles
(Discard the stalks)
3 tsp
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
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
1/4th cup finely chopped
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 1 tsp
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

1 diced
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
5 flakes (peeled and chopped)
Curry leaves
Green chillies
Flavouring ingredients
Tomato sauce 1 tbsp
Soy sauce 1tbsp
Vinegar 1tbsp
Chilly sauce 1 tbsp
Ajinomoto pinch
Pepper powder
Red chilly flakes
(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)
Sugar (optional)
4 tbsp
Cool water
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)
Chilly powder
(acc, to your taste)
Garlic flakes
8 (flattened)
Curry leaves
2 strings
Coriander and Cumin powder
1 tsp each
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
2 chopped finely
½ kg chopped finely
Green chillies
4 chopped
Red chilly powder 2 tsp
Turmeric 1/4 tsp
Salt to taste
3 tbsp
Curry leaves
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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