Beetroot in Coconut Gravy

I have been little gone for the past two weeks.Will blog often and this is what i cooked in the meantime.
I love beetroot for the color and also for the taste.And when it combines with coconut and cumin it gives a unique taste.Serve along with hot rice or chappati.Easy to prepare too.

Ingredients :
Beetroot : 1cup(Peel the skin and grate)
Extract from tamarind juice : 3tbsp

Grind to Paste :
Coconut : 1/2 cup
Jeera :2 tsp
Red Chilli : 2
Salt : as per taste

For Tampering :
Mustard Seeds : 1tsp
Cumin Seeds : 2tsp
Curry Leaves : 5
Hing :a pinch

How to Make:
1.In a kadai, add the grated beetroot along with tamarind juice.
2.Add a little water and close the lid till the beetroot gets cooks.
3.Meanwhile grind the coconut,jeera  and red chilli by adding little water.
4.When the beetroot gets cooked,add the grounded paste and salt.
5.If you want the curry thin, add little water and bring to boil.
6.Switch off and give the tampering.

If you want to make spicy add another chilli to the coconut paste.

Enjoy with hot rice or chappati.

Paneer & Nuts Pulav(Bengali Royal Rice)

Kurma Dasa is a Australian TV host and a Vegetarian Chef.When i saw his Bengali Royal Rice,i loved it and wanted to try it in home.I did give a try and it came out really well.I tweaked a little bit and it was awesome.

Serve with vegetable curry.

Ingredients:

Basmati Rice : 1cup(Wash and soak in water for 20mins)

Saffron :1/2 tsp(soak the saffron in warm milk)

Nutmeg Powder :1tsp

Salt : 1tsp

In a pan,add a tsp of ghee and add the drained rice and fry till aroma gets well.Add 2cups of water,saffron,nutmeg and salt.Cook till the rice is done.Transfer to a plate.

To Make Pulav :

Spices u need :

1.Jeera/Cumin Seeds : 1tsp

2.Snauf : 1tsp

3.Cinnamon : 1" inch stck

4.Cardoman : 3pods

5.Cloves : 3

6.Black Pepper Powder : 1/4 tsp

7.Red Chilli Powder :1/4tsp

8.Hing : 1/8 tsp or a pinch

9.Brown Sugar :3tbsp

1.Almonds : 3tbsp(chopped)

2.Cashews/Walnuts :3tbsp (chopped)

3.Raisins : 3tbsp(chopped)

4.Paneer : 1 cup

5.Peas : 1/2 cup(fresh or frozen)

Saute the paneer in tbsp of ghee/butter till all the sides are brown.Transfer them in a bowl of water.

In a same pan saute the nuts one by one till brown.I ran out of cashews so i used walnuts.

Add a 1tbsp of ghee and add spices 1 to 5 with hing.Fry for few seconds,add peas and paneer.

Add the pepper and chilli powder with brown sugar.Add rice and adjust the salt.

Serve with Raita or some curry.

Baked Apple Chips from My Diverse Kitchen (T&T)

This month T&T was hosted by Srivalli and the chosen blog is My Diverse Kitchen and when i go through her recipes, i found this Baked Apple Chips which got me hooked.This is simple,no work (well a little) and sweet tasty chips.All you have to do is simple cut them sprinkle some sugar and pop into your oven,bake and wait.

Ingredients :
Apple : 2(wash and pat dry)
Sugar : 3tbsp
Cinnamon powder : 1/2tsp

Her Recipe calls for preheating the oven for 100F and baking for 2 hours.
My minimum oven setting is 170,so i preheated to 170F and for 1.45 hours.

Cut the apple into thin circle shape like a chips
In a baking tray,sprinkle some sugar and line the apple.
Again sprinkle some sugar and pop into oven till it becomes crisp.

Enjoy with your cup of tea,this baked chips.

Have a Great Weekend.

This goes to T&T -My Diverse Kitchen hosted by Srivalli

Sprouted Kala Channa Sundal

I am on the spree in sprouting all type of legumes.When i sprouted kala channa i decided to make this simple and tasty sundal.Its a perfect snack with no guilt .

Ingredients:
1.Sprouted Kala Channa : 1 cup
2.Green Chilli : 2 slit lenghtwise
3.Cumin Seeds : 2tsp
4.Mustard Seeds : 1tsp
5.Curry Leaves : 5
6.Coriander Leaves : for Garnish
7.Coconut : 1tsp
8.Salt : as needed

Pressure cook the sprouted channa up to 3 whistle.Remove and drain the water.
In a pan,add 1tsp of oil and add mustard seeds.
When it starts to crackle,add cumin seeds curry leaves and Green chilli.
Fry for few seconds and add cooked kala channa.
Add salt and  1tsp of coconut oil fry for 5mins till everything mixed up.
Garnish with Coriander Leaves and coconut.

Adding Coconut oil is optional.It enhances the flavor.
Enjoy and have a great weekend.

This goes to MLLA # 26 hosted by Briciole and started by Susan.

Aloo Paneer Paratha

I am always lookout for healthy and easy recipes.That too i need to sneak the vegetables.I find Pulav and parathas comes to rescue.I love to try different types in both.

Aloo Paneer is one of the type which is easy and at the same time healthy too.Simple side dish would do the charming.Raita and Pickle is a good choice.I added avocado to the chappati dough and it was yummy and healthy.Adding chat masala gives a nice(chat) flavor to the paratha and goes well with yogurt.

For the Chappati Dough:
Atta/Wheat Flour : 2.5 cups
Avocado : 1
Salt : a little
Water : needed to make a dough

For the Filling:
Potato : 1 large(Boiled and Smashed)
Paneer : 1 cup(crumbled)
Chilli Powder : 2tsp
Chat Masala : 2tsp
Salt : as needed
Cumin Seeds : 2tsp

How to Make:
Peel the skin from avocado and smash them with back of the spoon.
Add the flour and salt and mix everything.
It will show a crumble like mixture.
Add little by little water to make a soft dough.
Leave it for 15mins.

Mix everything in a bowl for the filling.Make a small ball and keep aside.
Take the chappati dough and pinch a ball and roll into a small circle.
Keep the filling inside and close the dough.Do the rest with the dough.
Take a dough and press gently and roll into shape of chappati.
Heat a Griddle and cook both sides until brown.

Brush some Ghee and Enjoy!!!

Variations: Adding avocado is optional.Feel free to make variation to the paratha.

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Purple Milkshake(Blueberry and Fig)

When I posted Pulav yesterday i got lovely comments.Thank You my friends...One of my fellow blogger asked how to sprout the channa and i updated the post here.

This is power house.i would say...or purple milkshake for the kids.My lil one loved it.When my hubby bought a box of  fig this time,i thought of trying this milkshakes.It came out really good.Its easy ,quick and healthy.Perfect for morning or in the evening when the kids come home from school.

Ingredients:
Blueberry : 1 cup(fresh or frozen)
Fig : 3
Milk :1 cup
Honey or sugar : 1tbsp(optional)

In a blender, blend everything together.If the mixture is thick add a 1/4 cup of water to make it smooth.
Pour it in glass and enjoy.

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Sprouted Chick Peas and Carrot Pulav

Another pulav from my kitchen.I love to make pulav and parathas...b'coz i can stuff vegetables in that so that my family eat and they love it.Its easy for me to make as this doesn't need any side dish of choice.A simple raita is enough.

This time i tried with sprouted channa which i soaked and sprouted a day back.So here is what i made.

Ingredients:
Basmati Rice : 1 cup(soaked in water for 15mins and drained)
Sprouted Chick Peas : 1 cup(sprouted and cooked in presure cooker upto 2 whistle)
Carrot : 1/2 cup(chop into round thin circle)
Ginger : 1" inch
Chilli Powder : 1tsp
Coriander Powder :1tsp
Salt : as per taste

Spices:
Snauf/Fennel Seeds : 2tsp
Clove : 4
Bay Leaves : 2
Pepper : 5
Cardamom : 2
Cinnamon : a small piece
Cumin Seeds : 2tsp

Coriander Leaves for Garnish

How to Sprout Chick Peas.
Soak the Chick Peas in water for Overnight.Next day morning drain the water and wrap the peas in kitchen towel or muslin cloth and leave it. The next morning it will start to sprout.Pressure Cook the sprouts to use in your recipes.

1.In a kadai.,add 2tsp of oil and add cumin seeds.
2.When it crackles,add all the spices with ginger and fry for 30secs.
3.Add the carrot and sprouted cooked channa.
4.Add chilli,salt and coriander powder.
5.Add rice and fry till the rice sticks in the bottom.
6.Add 2 cups of water and transfer to rice cooker.
7.Cook and Garnish with Coriander Leaves.

Serve Hot with Raita.Enjoy!!

Variations.
Add Green Chilli for extra spiciness.I didnt b'coz i was giving to my lil one
Its so versatile,so you can add any type of veggies.

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