BEETROOT DOSAI FOR VEGAN THURSDAY

INGREDIENTS:

Beetroot - 1 small
Curry leaves- few
Jeera - 1/2 tsp
Dosa batter - 2 cups
Salt to taste

METHOD OF PREPARATION:

1) Grind curry leaves , jeera and beetroot in a blender .
2) Mix it well with batter and make dosai.

Serve hot with sambar/chutney.

BHENDI CHUTNEY

Tried this yummy chutney from Niveditha

INGREDIENTS

Lady finger - 150 gm

Green chilly - 6 to 8

Fresh Coriander leaves- 1 handful

Cumin Seeds - 1 tsp

Salt to taste

Garlic - 6-8 cloves

Lime juice -1 tsp

METHOD OF PREPARATION ;

1 .Wash and wipe the lady fingers and chop them.

2 . Heat oil in a kadai. Once hot ,fry the lady finger with a tsp of lime juice to remove the stickiness.

3. Add Green chillies ,chillies and chopped garlic saute them till brown.Add fresh coriander leaves for few seconds.Switch off the flame. Allow it to cool down.

4 .Grind into a coarse paste in a blender with fried lady finger .

Serve with roti.

Linking it with Potluck by Jagruti

BEETROOT SOUP

INGREDIENTS :

Small Onion - 5Garlic cloves -5
Ginger - a small piece
Salt
Pepper - 1/2 tsp
Jeera powder - 1/2 tsp
Coriander leaves
Corn flour - 1 tsp (optional)
Boiled beetroot stock + boiled beetroot grinded well.


METHOD OF PREPARATION :

1) Grind onion,garlic,ginger,pepper,jeera and salt.
2) Heat kadai. Boil beetroot stock + boiled beetroot grinded
3) Then  , add grinded masala with coriander leaves and corn flour.
4) Remove from the flame when it becomes thick.

THALI TREAT FOR OUR DEAR FRIEND MANJULA

 A Virtual thali treat for our dear bubbly friend  Manjula of Desi Fiesta ...........

Wishing you evergreen happiness and fun filled life dear ....
                                          Happy Birthday !!!! ......

Friends are blessed gifts of god ....am happy to be blessed with your friendship and love .............love you dear . 


These are my simple yummy treat for you ..................

BREAKFAST THALI: 

SATHU MAAVU KANJI  , IDIYAPPAM , RICE PUTTU , SEENI KOZHUKATTAI .





LUNCH THALI ;

RICE , DRUMSTICK SAMBAR , CABBAGE PORIYAL , POTATO MASALA , PARUPPU VADAI , RAVA KESARI , RASAM , CURD , MANGO PICKLE AND APPALAM.

Enjoy these delights and have a blasting birthday dear!!!

BEETROOT CHUTNEY

INGREDIENTS:

Beetroot -1 big

Onion-1(big)

Red Chillies-3

Cumin Seeds-1 tsp

Chana dal-1 tsp

Urad dal-1 tsp

Mustard-1/2 tsp

Curry leaves and Coriander leaves

Salt to taste

METHOD OF PREPARATION:

1) Wash and peel the skin of beetroot.

2) Heat oil in a kadai.Add Mustard seeds,cumin seeds.When it splutters,add urad dal,chana dal,red chillies,curry and coriander leaves.Wait until the dal get gets brown. Add finely chopped onion,fry till golden brown.

3)Add the finely hopped beetroot and fry them till veggie is cooked well.

4)Turn off the flame.Allow to mixture to cool down for 5 mins.

5)Then grind the mixture with salt.Chutney is ready to serve.

Serve hot with dosas or idlis.

DAHI ALOO CHAAT

Linking it up with Vardhini's Chaat and Chutneys Event




INGREDIENTS :

Potato-- 3 medium size
Mint chutney
Dates tamarind chutney
Sev /Aloo bhujiya
Chilli powder-1 tsp
Fresh curd mixed with little sugar.



To make puri: 

Semolina /Rava -1 cup 
Wheat Flour (Maida) - 3 tbsp 
Baking Soda - 1/4 tsp 
Salt to taste

Dates chutney :

Tamarind paste -1/2 cup 
Dates, deseeded - 1/2 cup 
Water-1/2 cup 
Red chili powder-1/2 tsp
Cumin powder-1/2 tsp
Ginger powder-1/2 tsp
Salt
Jaggery - 3/4 cup 

METHOD:

1.Boil the jaggery, dates and water .
2.After the dates become smooth, blend in a mixer till smooth.
3.Strain it and add to the pan again.
4.Add the tamarind paste and boil till thick .
5.Cool it down. Store in clean airtight bottles and refrigerate.


FOR DAHI CHAAT :


METHOD OF PREPARATION ;

1. Peel the skin ,boil potatoes till it softens and mash it up well.
2. Saute it in 1 tsp of oil wih chilli powder and salt.Keep it aside after done.
3.Meanwhile knead the flour and make small poori 's.
4.Serve poori with aloo masala,1 tsp of dahi ,mint and dates chutney topped with sev and fresh coriander leaves.

HYDERABAD FISH BIRIYANI

INGREDIENTS :

 Fish -  1/2 kg 
Curd - 1/2 cup
Basmathi Rice - 2 cups
Onions - 2 medium sized
Green Chillies  4 nos
Mint leaves - 1 handful
Coriander leaves - 1 handful
Tomatoes - 2
Red Chili powder -1 tsp
Turmeric powder -1/2 tsp
Salt to taste
Oil 
Ghee 
Whole Garam Masala -1/2 tsp(Cloves - 3 , Cinnamon sticks - 4 , Biriyani leaves - 2, Star anasi - 3 , Elachi - 2)
Garam Masala powder -1/2 tsp
Lemon Juice - 1 tsp


METHOD OF PREPARATION :

1.Wash the rice and cook in a heavy vessel / electric rice cooker with 3.5 cups of water and little salt. 
2.Take cleaned fish and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. 
3.Heat oil/ghee in a pan .Saute whole garam masala and then add finely sliced onions till brown and tender . Followed by thinly sliced tomatoes and saute till skinny .Followed by adding green chillies, mint and coriander leaves for 2 mins on medium flame  .Add Chilli powder , Turmeric , salt and Garam masala powder.
4.Meanwhile , slightly fry fish in little oil . Then , add fish pieces to the onion masala and cook for few minutes .
5.Finally , mix fish masala with the rice and slowly stir it up  .Cook till done .

Serve with Raitha / Mint chutney  .

BOONDHI RAITHA

I prepared this yummy raitha for SNC Challenge - Rajasthani Thali by Manjula , check for my thali here .

INGREDIENTS :

Yogurt/Curd - 1 cup 

Water - 1 1/2 cup 

Boondi - 1/4 cup 

Cumin powder -1/2 tsp

Salt to taste

A pinch of red chilli powder/Chilli flakes 

METHOD OF PREPARATION :

1. Blend add all the ingredients except boondi till smooth and frothy.

2. Then add boondi to the chaas/raitha .

Serve chilled.

COCONUT MILK WHEAT RAVA PAYASAM

A yummy kheer for all special occasions...,...

INGREDIENTS :

Wheat rava - 1/2 cup
Coconut milk - 4-5 cups
Sugar to taste
Crushed nuts - few
Ghee

METHOD OF PREPARATION :

1) Roast rava till brown with few spoons of ghee till done in slow flame.
2) Meanwhile , take thick coconut mmilk and bring it to boil with sugar.
3) When it starts boling , add rava to it and stir it up well without lumps.
4) Mix ghee roasted nuts to it and cook till done .
5) Serve with crushed nuts .

THAYIR PANIYARAM / CURD PANIYARAM FOR MY FRIEND PREETI .

Tried out this yummy snack for my friend , Preeti of Indian Kitchen  as a treat for her virtual birthday party .

INGREDIENTS:

Raw rice - 1 cup
Thick and sour curd - 5-6 tbsp 
Onions - 1/2 cup finely chopped
Chilli flakes - 2 tsps
Ginger-garlic paste - 1/2 tbsp 
Chopped coriander and curry leaves - few
Cumin seeds - 1/2 tbsp 
Salt to taste

METHOD OF PREPARATION :

1. Wash the raw rice. Heat water in a kadai. Once it starts boiling, add rice to it. Cook for some 3-5 mins. Drain the water completely and allow to cool.

2. Grind the rice along with curd in a mixer to fine batter.

3. Add chopped onions, curry leaves, coriander leaves, ginger-garlic 
paste and cumin seeds to it.Mix well with salt .

4. Keep aside for 5 mins. Heat oil in a heavy kadai. Make small balls of the batter .

5. Deep fry the balls till it turns golden brown. 

Serve hot with chutney .