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| Beetroot Feta Cheese Salad |
Boiled and cubed beetroot - 1 cup
Feta cheese - 1 tbsp
Balsamic vinaigrette - 3 tsp
Add everything in a bowl and mix well and enjoy!
If you don't have vinaigrette just add lemon juice, salt and pepper..
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| Aloo Beans Fry |
Aloo cut into strips - 2 medium size
French beans - 1 cup
Red chilly powder - 1/2 tsp
Chilly flakes - 1/4 tsp (optional)
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Amchur powder - 1/4 tsp
Garam masala - 1/4 tsp
Chopped garlic - 4
Curry leaves few
Oil - 1 tbsp
Mustard - 1 tsp
Jeera - 1/2 tsp
Kalonji - 1/4 tsp
Hing - 1/2 tsp
Heat oil in a pan and temper it with above ingredients.
Add the potato , garlic , turmeric powder , salt and beans and sauté well. Cover for few minutes and cook in low flame.
Add the dry masala powders pour some water cover and cook in low flame till the vegetables are cooked. Switch off the flame and add curry leaves.
Enjoy with Roti or Rice!
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| Panchamrutham |
Ripe banana - 1 large
Salt a pinch
Brown sugar - 1 tsp
Chopped dates - 6
Raisins - 1 tsp
Cardamom powder - a generous pinch
Edible camphor - a tiny pinch
Ghee - 1 tsp
Honey - 1 tsp
Sugar candy / Kalkandu - 1 tsp
Add all the ingredients into a bowl, except for sugar candy.
Using your fingers mash, do not mash till its a paste. Fruits must still hold their shape..
Lastly add the sugar candyand mix, your Panjamrutham is ready!
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| Urad Dal Chainsu |
Mustard oil - 1 tbsp
Jeera - 1/2 tsp
Mustard - 1 tsp
( Usually wild mustard is used)
Red chillies - 3
Hing - a generous pinch
Crushed garlic - 4
Whole urad dal with skin - 1/2 cup
( dry roast till light brown, cool and dry grind to a semi coarse powder. Do not grind to a fine powder)
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Chopped tomato - 1
Chopped coriander leaves - few for garnish
Ghee - 1 tsp
Boiling water as needed to cook the dal
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| Urad Dal Chainsoo |
Heat oil in a pan and temper it with above ingredients.
Add the powdered urad dal and fry for few minutes. Add the dry masalas and give a quick mix.
Pour boiling water, tomatoes cover and in low flame cook till dal is thick and cooked.
Lastly add coriander leaves and ghee mix and enjoy with rice.
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| Bitter Gourd Pickle |
Sesame oil - 1/2 cup
Mustard - 1 tsp
Jeera - 1/2 tsp
Red chillies - 2
Curry leaves few
Ginger and Garlic paste - 1 tsp ( heaped)
Turmeric powder - 1 tsp
Bitter gourd cut into thick circles - 2 medium size
Salt - 2 tsp
( add more or less to your taste)
Red chilly powder - 4 tsp
Mustard powder - 1 tsp
Lemon - 1 large size
(remove the juice from the lemon)
Jaggery - 1/4 tsp
Heat oil in a pan and deep fry the bitter gourd till golden brown on all sides, remove to a bowl.
In the same oil add the tempering ingredients, fry till mustard splutter and ginger garlic is well fried. Switch off the stove and let it cool.
Add the dry powders , lemon juice, jaggery and the cooled tempering into the fried bitter gourd, mix well till combined .Store it in a clean jar in fridge.
This pickle can be enjoyed immediately or after 2 days.
Enjoy as a side dish for rice or roti.
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