The One With Beet Root Poriyal

Hola Amigos !!
                       I was wondering for a long time to try a different dish with Beet Root and saw this recipe in Vahrehvah website. It is very spicy and flavourful recipe. It goes very well with Roti and Sambar Rice and yes a  slightly modified version :-) .


Origin : Beetroot, botanically-known as Beta vulgaris, evolved from wild seabeet, which is a native of coastlines from India to Britain and is the ancestor of all cultivated forms of beet.


Nutrition : Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Simply eat it because its healthy folks :)!
Recipe Source : Vahrehvah


This is what you need :
Beetroot - 2
Jeera -  1 tsp
Onion - 1 ( chopped)
Curry leaves - 2 springs
Corriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Chilli Powder - 1 tsp
Cilantro- 1 tbsp
Oil - 1 tsp


This is how you do :
1. Grate two beetroot and chop onions finely.
2. In a kadai add oil and after it is hot add jeera ,after it starts spluttering add curry leaves and  onions and fry them until soft.
3. Add some salt and close the lid . Cook it on slow flame until they become soft but not mushy. It may take some 5 -8 Mins. If it becomes dry we can add 1 tbsp of water.
4. After the beetroot is cooked well, add the spices and mix them and cook them with closed lid in simmer flame.
5. When the raw smell of the spices goes off add cilantro and turn off the flame.

Serve it hot with rice or roti !!!!

The One with Enai Kathirikai Kuzhambu

Hola Amigos !!!

                         This recipe is very close to my heart. The KT for this Kuzhambu is passed from my grand ma to my Mom and from my Mom to me now. Though all have their own way of doing this Enai Kathirikai Kuzhambu , this method which I learnt from my Mom is my all time favourite :)

Origin : This SLURP plant has its nativity dating back to very old Indian cultivation. Also known as Brinjal,Aubergine, Eggplant across different countries.

This is what you need :

Brinjal - 8 ( small  size)

Onion - 2

Garlic - 4

Tamarind - lemon size ball

Turmeric Powder - 1 tsp

Jaggery- 1/2 tsp

Salt - to taste

To roast and grind :

Red Chillies - 5-7 (depending on the taste)

Jeera - 1/2 tbsp

Coriander Seeds - 3/4 tbsp

Channa Dal - 1 tbsp

Asafoetida - a pinch

To Temper:

Gingely Oil - 2 tbsp

Musturd Seeds - 1 tsp

Curry Leaves - 1 spring

This is how you do :

1. Dry roast all the ingredients in the above list and grind them to coarse powder. Divide them into two portions.

2. Slit the bottom of brinjal both vertically and horizontally but do not cut them fully (like a + mark). Stuff one part of  the ground powder to all the slit brinjals and keep them aside.

3. Soak tamarind for about 1/2 hour and extract juice from it. Add salt ,turmeric powder and jaggery to it and mix them well.

4. Chop onion and garlic finely. In a kadai add gingelly oil and add all ingredients in " to temper" list and add onions,garlic till they become soft.

5. Now add the stuffed brinjals and fry them in oil until they become soft . It may take around 10 Mins.

6. After it is soft add the tamarind juice and allow to boil.The Raw taste of tamarind should be gone.

7. Finally add remaining ground powder and allow it to boil again for few Mins till the kuzhambu starts thickening. Turn off the flame amd transfer to a bowl . Garnish with corriander leaves :)

Sending this recipe to Dish It Out - Brinjal and Garlic Event by SangeethasKitchen

The One with Stuffed Capsicum

 Etymology :  The word Capsicum christened by the great Botanist Joseph Pitton .

 Origin :  Originally from America and better known as "Bell Pepper" now right into the tummies of all hot n spicy food lovers. I tried this dish last week and it came out  lip smacking!. This is simply a veggie treat and it goes well with either plain or flavoured rice.

This is what you want : 

Capsicum -4
Cabbage(Shredded)-1/2 cup
Potatoes -1/3 cup
Carrot(Shredded)-1/4 cup
Green Peas-1/4 cup
Crumbled Paneer -1/4 cup
Sweet Corn-1/4 cup
Green Chillies -5
Onion -2
Red Chili Powder-1/2 tsp(divide into two portions)
Salt- to taste & Oil - to fry
Lemon Juice- 1 tsp
Cumin powder- 1/4 tsp
Bread Crumbs-2 tbsp


This is how you do : 


Preparing Potato Mixture:

              1.   Boil Potatoes in cooker or microwave and mash them

              2.   Add salt,cumin powder and one portion of red chili powder and mix them quite well .

Preparing Capsicum :

              1. Remove the top of the capsicum (remove the seeds) it will now look like cups.

              2.Add one tsp of oil in a microwave dish and add the capsicum and close the lid of the dish.

              3. Keep it in microwave for 2-3 Mins ,so that its cooked a little and allow it to cool for a while.

              

Preparing  Vegetable Mixture:

              1. Microwave the Shredded Cabbage and Carrot and Sweet Corn for 3 Min

              2.In a Kadai, add some oil and after it is hot add the onions ,green chillies and salt and fry until the onions become translucent.

              3.Now add the Boiled Vegetables,Green Peas  and fry for 2-3 min until the taste gets mixed in the whole mixture.

             4.Add the crumbled panner and cover the Kadai and cook in the low flame for 1-2 mins.

             5. Finally add coriander and switch off the heat and add the lemon juice

             6. Allow the mixture to cool

Final Preparation:

          1. After the mixture is cool , fill the vegetable mixture into the capsicum cups up to three -fourth and then add the potato mixture to complete the filling .

          2.Finally coat the bread crumbs above the potato filling .Repeat the above procedure for all the capsicum cups.

          3. Heat a Kadai and add some oil to fry.

          4. After the oil gets heated ,arrange the capsicum in the inverted position and cover the pan

          5.Let the stuffed capsicum cook in low flame for few Min until there is a golden brown crust on the upper layer of the capsicums

          6. Now carefully turn the capsicum to all the sides and allow it to cook a little bit more

           Delicious Stuffed Capsicum is Ready to Eat !!!!!!!!!!!!!!!!!!