BEETROOT PORIYAL

Hi friends,
Winter is near and whole lot of vegetables can be found this season.One of them being healthy and colourful beetroot.I am sharing here traditional beetroot poriyal with a bit of my personal touch.It can be made very easily with very few items.

INGREDIENTS

Boiled Beetroot-2
Green chillies-2
Turmeric-1/4 tsp
Mustard seeds-1 tsp
Black split gram/Urad dal-1 tsp
Curry leaves-3-4
Grated coconut-1 tbsp
Salt-to taste

Firstly boil the whole beetroot in cooker .It will be cooked in 3-4 whistles.Alternatively you can boil whole beetroot along with dal in cooker.(I precisely did the latter ).Peel the boiled beetroot.

Chop them into small pieces.

Slit the green chillies too.

Heat oil in a cooking vessel.Add mustard seeds and black split gram.

Add slit green chillies and curry leaves.

Add turmeric powder and saute for a minute.

Add diced beetroot and mix well.

Add salt to taste.

Cover the lid and cook for 3 to 4 minutes.

Add some coconut.

Beetroot poriyal is ready

Serve it as side dish with rice,sambar or any other curries.

Do try this recipe in your home kitchen.
Thanks for reading.
Happy Cooking.

Comments

Plain Bread Pakora

BREAD PAKORA Bread Pakora Hi friends, Here I am sharing with you all an easy recipe with bread called bread pakora.Bread is readily available in most houses .You can do this snack very quickly not only for your kids but also for your guests. Preparation-5 min Cooking time-5min Ingredients-: Besan-1 cup Bread slices-4 Red chilli powder-1 tbsp Turmeric/Haldi-1/2 tsp Sabji masala-1 tbsp Oil-To fry Salt-To taste Water-to make batter First of all take out the sides of bread and cut them into square or triangular shapes. Take besan in a flour and add red chilli powder,turmeric,sabji masala and salt. Add water to make a thick batter(dropping consistency). Heat oil in kadai/vessel Dip a square or triangle shaped cut bread pieces in the besan batter and put in hot oil. Fry both sides till golden brown. S

ASPARAGUS BEANS/BARBATTI SABZI

ASPARAGUS BEANS/BARBATTI SABZI /PORIYAL Preparation Time-10 min Cooking Time -10 -15 min Ingredients Long beans/Asparagus beans/ Barbatti-250 g Dry red chillies-2 Mustard seeds-1 tsp White urad dal-1 tsp Turmeric-a pinch Hing-a pinch Salt-to taste Water-4 tbs Oil-2 tps Coconut-to garnish Process 1) Firstly wash and then finely chop the beans. 2) Heat oil in kadai .After it heats add mustard seeds ,urad dal,red chillies,hing.Saute for half a minute. 3) Add chopped asparagus beans ,little water and mix well. 4) Add salt to taste and cover it to cook in steam. 5) Cover the kadai to let the sabzi cook in steam. 6) Keep checking inbetween to see that the veggies are soft and cooked . 7) Cook for few minutes till the water is soaked .Keep stirring in between. 8) Our sabzi is ready .We can garnish with coconut . 9) Asparagus beans /Barbatti is ready to be eaten with rice,sambar or with dal and roti

THEKUA

THEKUA /KHAJUR/THIKARI/WHOLEWHEAT COOKIES 'Thekua' is the traditional recipe of Bihar,Jharkhand situated in Eastern part of our country India.It is a sweet dish offered to God during their festival 'Chhath Puja'.I love this recipe very much .This sweet dish can be prepared with jaggery and sugar both .Today I will be sharing the sugar version of this recipe.It will serve as an afterschool snacks for kids .It tastes like biscuit which you can serve as evening snacks too.Hope you will like it. Preparation time -25-30 min Cooking time-6-7 min (per batch) INGREDIENTS WHOLEWHEAT FLOUR /ATTA -1 CUP POWDERED SUGAR -1/2 CUP SEMOLINA /SOOJI -1/4 CUP FENNEL SEEDS / SAUNF -1 TSP CARDAMON PODS -2 CLARIFIED BUTTER /GHEE -1 SMALL BOWL(4-5 TBSP) WATER -AS REQUIRED SCRAPED COCONUT -2 TBSP Wholewheat flour/powdered sugar/semolina Fennel seeds /crushed cardamon Clarified butter /Ghee Scraped coconut

SUDHA'S VEG KITCHEN [A vegetarian food blog]

Search This Blog