Mahalaya Amavasya Recipe / Mahalaya Paksha Recipes / Amavasai Lunch Menu / Festive Special South Indian Lunch Menu For Amavasya

 

Amavasai Lunch

1.Plain rice

2.Ellu sadam

3.Okra mor kulanbhu

4.Cabbage kootu

5.Aarakkai poriyal

6.Raw banana fry

7.Cucumber thayir pachadi

8.Whole urad dal vadai

9.Rasam

10.Vadam

11.Aval payasam

12.Curd

Wheat Naan Recipe / Healthy Naan Recipe / Wheat Naan Without Yeast Recipe / Indian Bread Recipe

 

Wheat Naan

Ingredients for the dough

Wheat flour - 2 & 1/2 cups

Salt - to taste

Sugar - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Curd - 3 tbsp

Warm water - as needed

Oil - 2 tsp

Ingredients to sprinkle and brush on top

Onion seeds /Kalonji as needed
Crushed coriander leaves or kastoori methi leaves - as needed
Butter to brush on top

Method

Take a wide bowl combine all above mentioned dough ingredients.
Mix it well add water little by little to make a soft non sticky dough.
Apple some oil on top and cover it with a damp towel.
rest it for 2 hours, now divide the dough into equal size balls.
Dust for flour on a clean surface and roll out the dough to a semi thick disc.
Sprinkle some crushed coriander leaves or kastoori methi leaves and onion seeds, gently roll.
Heat a tawa place the naan with topping side facing up,cook till the bottom is slightly brown, lift the naan using a metal tong and show it in direct flame.
When its lightly charred remove it and brush some butter on the hot naan.
Serve the naan hot with any side dish you like.

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Saoji Mutton Recipe / Saoji Mutton Masala Recipe / Nagpuri Saoji Mutton Curry Recipe / Mutton Savji Recipe

 

Nagpur Saoji Mutton

Other ingredients

Ginger/ Garlic - together 2 tsp

Sliced onion - 1 medium size

( fry the onions till light brown)

Oil - 1/4 cup

(lots of oil is needed to prepare this recipe, you can reduce if you wish)

Salt to taste

Turmeric powder - 1 tsp

Red chilly powder - 1 & 1/2 tsp

( Add according to your spice level)

Chopped coriander leaves - a handful

Mutton - 1 kg

( i cooked the mutton with little salt till soft just to save time)

Saoji Masala - 2 tbsp or as needed

Saoji Mutton

Method

Take a mixi jar add ginger/garlic paste , saoji masala ,salt, turmeric powder, red chilly powder , few coriander leaves and fried onion, pour very little water and grind to a smooth paste.

Heat oil in a pan add the ground paste and the cooked mutton , do not add the stock.

In low flame sauté for 5 minutes till oil separates the pan.

Pour the stock and in low flame cook for 20 minutes till gravy is thick.

Switch off the stove and garnish with coriander leaves.

Enjoy with rice or roti.

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Saoji Masala Recipe / Homemade Saoji masala Recipe / Saoji Nagpur Masala / Saavji Masala Recipe / Saoji Spice Powder Recipe

Saoji Masala

Ingredients for Saoji Masala Powder 

Oil - few drops

(Usually all the spices are dry roasted)

Cinnamon - a medium size stick

Green cardamom - 3

Black cardamom - 2

Cumin - 1 tbsp

Coriander seeds - 1/8 cup

Caraway seeds - 1 tsp

Black Pepper - 1 tsp

Anise seeds - 1/2

Black stone flower / Dagad Phool - 1/2 of a handful

Poppy seeds - 1/2 tbsp

Mace - 1

Nutmeg - a generous pinch

Cloves - 6

Sesame seeds - 1/2 tbsp

Rice - 1/2 tbsp

Roasted gram dal - 1 tbsp

Dry coconut - 2 tbsp

Byadgi chilly - 6

Bay leaf - 1 large

Fennel seeds - 1/2 tsp

Method

Heat few drops of oil add all the above ingredients and in low flame roast till light brown.

Cool completely and dry grind to a smooth powder, store it in fridge and add to your dish as needed.

Saoji Mutton recipe click HERE

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Sayur Asem Recipe / Indonesian Vegetable Tamarind Soup Recipe / Tamarind Soup Recipe - Easy Soup Recipes

 

Sayur Asem

Ingredients crushed to a coarse paste

Onion - a handful

Galangal - a small piece

Bird's eye chillie - 1

Ripe red chilly - 3

Garlic - 3

Ginger - 1 tsp

Ingredients

Water / Broth / Stock - 6 to 8 cups

Green beans - a handful

Corn - 1/4 cup

Bok choy or any spinach variety (optional) - 1/4 cup

Diced tomato - 1

Cubed chayote - 1 small

Bay leaf - 1

Brown sugar - 1 tbsp

Tamarind paste - 2 tsp

Raw peanuts - 2 tbsp

Salt to taste

Fish sauce - few drops

Sesame oil - 2 tsp

( adjust all the above ingredients according to your taste)

Method

Heat oil in a pan and fry the crushed ingredients till raw smell has disappeared.

Pour the water and add the peanuts and cook till soft.

Add the remaining ingredients and cook in low flame for 10 minutes.

Switch off the stove and enjoy with rice.

Note:

Adding turmeric powder is optional.

Usually shrimp paste is used instead i have used fish sauce.

For extra taste you can add soy sauce.

Made this soup with available ingredients from my pantry.

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Arachuvitta Pavakkai Milagu Kulambhu Recipe / Arachivitta Milagu Pavakkai Recipe / Milagu Kulambhu Recipe / Pavakkai Milagu Kuzhambhu Recipe

 

Arachivitta Milagu Kulambhu

Ingredients to be fried till light brown

Whole black pepper - 1 tbsp

Jeera - 1 tsp

Coriander seeds - 2 tsp

Red chilly - 2

Fennel seeds - 1 tsp

Poppy seeds - 1 & 1/2 tsp

Cashew nuts - 2

Grated coconut - 1 tbsp

Curry leaves few

Mustard - 1/2 tsp

Methi seeds - 1/4 tsp

Hing - a generous pinch

Oil - 1 tsp

( Pour oil in a pan add all the above ingredients and fry till light brown. Cool and grind to a smooth paste)

Tempering

Sesame oil - 2 tbsp

Mustard seeds - 1 tsp

Curry leaves few

Other ingredients

Small onions - 10

Chopped garlic - 6

Small pavakkai / Bitter gourd - 15

( adding vegetable to this recipe is optional)

Chopped tomato - 1

Turmeric powder - 1 tsp

Salt to taste

Jaggery - 1/4 tsp

Semi thick tamarind juice - 1 cup

Method

Heat oil in a pan and  temper with above ingredients.

Add onion, garlic, small bitter gourd, curry leaves and tomato, fry till light brown.

Add the ground paste, salt and tamarind juice mix well. Cover and cook till the gravy is thick and oil separates the pan.

Switch off the stove add jaggery mix and enjoy with rice.

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Easy Korean Recipes / Korean Recipes

 

Thai Chicken Massaman	Korean Chicken Bulgogi	Korean Kongnamul Muchim
Korean Broccoli Banchan	Gochujang Gaji-jjim	Korean Corn Cheese
Korean Mango Milk	Cheese Hotteck	Korean Bread Popcorn
Dalgona Candy	Dubu Jorim

Black Rice Dosa / Kavuni Arisi Dosa / Garlic Cheese on Black Rice Dosa / Garlic Cheese Dosa Recipe - Dosa Recipes

 

Black Rice Dosa

Dosa batter ingredients

Black rice - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak all the above ingredients together for 6 hours or overnight.

Next day grind to a semi smooth batter, add salt mix and leave the batter to ferment for 8 hours.

Your batter is ready to use.

Black Rice Dosa

Ingredients for Garlic Cheese Dosa

Mozzarella cheese as needed

Finely chopped garlic - 6

Red chilly powder - 1/2 tsp

Salt to taste

Chopped spring onions or coriander leaves for garnish

Oil - 3 tsp

( Heat oil add salt and chopped garlic fry in low flame till crisp and brown. Cool and add the red chilly powder and mix, keep it aside)

Method

Heat a dosa pan when hot pour a ladle of the dosa batter and spread it , pour few drops of oil around the dosa. Once brown on one side sprinkle the garlic mixture and some cheese fold it like a triangle.

Remove it to a plate garnish with spring onions , cheese and garlic mixture and enjoy hot!

Note:

To make cheese garlic you can use any kind of dosa batter.

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Thai Massaman Curry with Chicken Recipe / Chicken Massaman Curry Recipe / Easy One Pot Massaman Curry Recipe - Thai Recipes

Thai Chicken Massaman

Ingredients

Massaman curry paste - half of 14 oz can 

Oil - 3 tbsp

Cubed potato - 1 large

Cubed coloured bell peppers - 1 cup

Diced onion - a handful

Carrots diced or slices - 1 medium size

Chicken breast - 1 medium size cubed

Coconut milk - 2 cups

Ginger / garlic paste - 1 tsp

Fish oil - 2 tsp

Coconut aminos - 1 tbsp

Salt to taste

Red chilly paste - 1 tsp (heaped)

Kefir leaves - 3

Bay leaf - 1

Cinnamon stick - 1 '' stick

Tamarind paste - 1 tsp

Lemon juice - 3 tsp

Basil leaves - few (optional)

Lemon grass chopped - 1 tsp

Peanut butter - 1 tsp (heaped)

Brown sugar - 1 tsp

Method

Heat 2 tbsp coconut milk and add the cinnamon, bay leaf , red chilly paste and massaman paste , fry till oil separates.

Now add all the above ingredients and sauté well.

Pour the coconut milk and cook in low flame till chicken and vegetables are cooked.

Switch off the stove add lemon juice top it with crushed peanuts, garnish with chopped coriander leaves and enjoy with rice.

Note:

a) If you don't have massaman paste replace it with 1 tsp of curry paste.

b) Adjust all the above ingredients according to your taste buds.

Kerala Style Vendakka Pachadi Recipe / Okra Kichadi Recipe / Vendakkai Thayir Pachadi Recipe / Bhindi Pachadi Recipe - Kerala Sadya Recipe / Sadya Recipes

 

Kerala Style Vendakka Pachadi

Tempering

Coconut oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1/4 tsp

Red chilly - 1

Curry leaves few

Methi seeds - 5

Ingredients ground to a smooth paste

Coconut - 1/4 cup

Green chillies - 3

Mustard seeds - 1/2 tsp

Jeera - 1/2 tsp

Curd - 6 tsp

Salt to taste

( Do not add water grind above ingredients together to a smooth paste)

Other ingredients

Thick curd - 1/2 cup

Thinly sliced okra - 1/4 cup

Method

Whisk the curd along with the ground paste and keep it aside.

Heat oil in a pan and temper it, add the sliced okra. In low flame fry till okra turns crisp and brown.

Switch off the stove and let it cool, then add it into the curd mixture.

Mix and enjoy with rice.

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Greek Lemon Rice Recipe / Greek Style Lemon Rice / Easy Traditional Greek Lemon Rice Pilaf

Greek Lemon Rice

Ingredients

Basmati rice - 1 cup

Broth - 1 & 1/2 cups

Olive oil - 1 tbsp

Salt and pepper powder to taste

Chopped parsley - 1/4 cup

Grated garlic - 1

Lemon zest - 1/8 tsp

Lemon juice - 1 medium size extract juice

Method

Heat oil in a pan add garlic and sauté for a minute, pour the broth and give a boil.

Lower the flame add the washed rice, salt and pepper powder, cover and cook till rice is done.

Switch off the stove pour lemon juice drizzle a teaspoon of olive oil add lemon zest and parsley, mix well and enjoy hot.

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Dahi Tadka Recipe / Tadke Wali Dahi Recipe / Dahi Tikhari Recipe / Dahi Ka Tadka Recipe / Rajastani Dahi Tadka Recipe / 5 Minute Quick Recipe For Lunch /Dinner

Dahi Tadka

Tempering ingredients

Ghee or Mustard oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Ajwain - 1/4 tsp

Red chilly - 2

Hing - a generous pinch

Other ingredients

Thick curd well whisked

Salt to taste

Red chilly powder - 1/2 tsp

Kashmiri chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Kastoori methi - 1/4 tsp

Chopped onion - a handful

Chopped green chillies - 2

Chopped ginger and Garlic - each 1 tsp

Curry leaves few

Method

Heat mustard oil or ghee in a pan temper it with above ingredients.

Add onion, garlic, ginger, green chillies, curry leaves and hing, fry till light brown.

Lower the flame add the dry masala powders and mix well.

Switch off the stove cool completely and mix this into the curd.

Enjoy with Roti or Rice.

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Varutharacha More Kuzhambu Recipe / Varuthu Aracha Mor Kuzhambu Recipe / Mor Kuzhambu Recipe / Mor Kulambu - No Onion No Garlic recipe

Varuthu Aracha Mor Kuzhambu

Ingredients for roasting

Coconut oil - 1/4 tsp

Channa dal - 1 tsp (heaped)

Thur dal - 1 tsp (heaped)

Methi seeds - 1/4 tsp

Red chilly - 2

Grated coconut - 2 tbsp

Jeera - 1/4 tsp

(Heat oil in a pan fry both the dals , methi and red chilly till light brown. switch off the stove and add the coconut and fry well. Cool the mixture and add jeera and grind to a smooth paste)

Tempering

Coconut oil - 1 tsp

Mustard - 1 tsp

Red chilly - 1

Hing a pinch (optional)

Curry leaves few

Other ingredients

Curd - 1/2 cup

Salt to taste

Turmeric powder - 1/4 tsp

( Whisk the curd with salt, turmeric powder and the ground paste)

Method

Heat oil in a pan and temper it with above ingredients.

Reduce the flame and pour the curd mixture mix well.

Switch off the stove when it forms froth and about to boil. Do not boil the mor kulambhu there are chances of curdling.

Garnish with curry leaves and enjoy with rice.

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Tandoori Shrimp Lettuce Wrap Recipe / Shrimp and Mango Salsa Lettuce Wrap Recipe / Shrimp Lettuce Wraps Recipe / Appetizer Recipes

 

Shrimp Lettuce Wraps

Ingredients for marinating the shrimp

Large Shrimp/ Prawns - 15
( peeled,deveined and cleaned)
Salt to taste
Thick curd - 1/4 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1/2 tsp
Homemade Tandoori masala -  1 tsp ( heaped)
( or use garam masala)
Jeera powder - 1/2 tsp
Coriander powder - 1/2 tsp
Besan - 1/2 tsp
Oil - 1 tsp + Oil as needed to grill
Ginger and garlic paste - 1 tsp ( heaped)
Lemon juice - 1 tsp
Chopped mint leaves - 10
Chaat masala to sprinkle on top just before serving

Method

Take a wide bowl add all the masala ingredients mentioned above, add the shrimp and mix well,
Add the chopped mint and lemon juice too and give a quick mix, make sure the prawns are well coated with the masala.
Let it marinate for 2 hrs minimum. Heat a iron pan add some oil arrange the marinated prawns and cook in high flame till golden brown and cooked on both sides.

You can also grill the prawns in the oven.
Remove on a plate sprinkle chaat masala.

Ingredients for Mango salsa

Small ripe mango - 1
( skin removed and cut into small cubes)
Chopped onion - 2 tbsp
Chopped tomato - 1 small
Chopped coriander leaves - 2 tsp
Red bell pepper/Capsicum - 2 tbsp
Chopped Jalapeno chilly or any kind chilly -1
Lemon juice - 1/2 of a lime
Salt to taste
Olive oil - 1tsp
Cumin powder - a generous pinch

Method

Take a wide bowl add all the above ingredients.
Mix gently till everything is well combined.

Note:

There is no measurement for this recipe just add ingredients according to your taste.

Other ingredients

Lettuce leaves as needed

Note:

Vegetarians can make this recipe with Paneer Or Tofu.

Assembling

Take a lettuce leaf place some mango salsa arrange the tandoori shrimp on top and serve immediately!

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Chicken Bulgogi Recipe / Korean BBQ Chicken Recipe / Easy Chicken Bulgogi Recipe - Korean Recipes

 

Chicken Bulgogi

Ingredients for marination

Chicken breast - 2

(cut into any size or shape you want)

Salt to taste

Gochugaru/ Korean Chilly flakes - 2 tsp

Gochujang / Koprean Chilly paste - 1 tbsp (heaped)

Rice wine vinegar - 3 tsp

Soy sauce - 1 tbsp

Honey - 2 tbsp

Ginger/Garlic paste - 2 tsp

(Mix all above ingredients together and rest for 30 minutes. Adjust ingredients according to your taste)

Other ingredients

Chopped spring onions - 1/4 cup

Toasted sesame seeds - 1 tsp

Sesame oil - 3 tsp

Method

Heat oil in a pan add the marinated chicken and in high flame stir fry the chicken till cooked

Switch off the stove mix spring onions sprinkle sesame seeds on top and enjoy with hot rice.

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Carrot Modagam Recipe / Carrot Modak Recipe / Gajar Modak Recipe / Carrot Modagam Recipe / Ganesh Chaturthi Recipe / Vinayaga Chaturthi Recipes

 

Carrot Modak

Ingredients for the dough

Idiappam flour - 1/2 cup
or store bought rice flour
Carrot juice-1/2 cup boiling hot
Salt a pinch
Sesame oil-1/2 tsp

Ingredients for the filling

Grated carrot - 1/2 cup
( i used the pulp from which juice was extracted )
Grated jaggery-1/2 cup
Coconut-1/4 cup
Cardamom-3 crushed
Water -1 tbsp

Carrot Modak

Method

Take a wide bowl put the flour, salt & oil. slowly pour the boiling carrot juice mix it with a spatula , Mix till it forms to a soft dough.
Do not use hand it will be very hot.
Cover & rest it for 5 minutes. Now knead the dough well, divide the dough into equal size balls.
Take a pan add the grated jaggery, cardamom powder, grated coconut, carrot pulp and water.
Keep mixing in low flame till the mixture thickens & leaves the sides of the pan.
Switch off the flame cool the mixture, while still warm divide it into equal size balls.
Grease your fingers shape like a small cup with the outer dough, Place the poornam ball cover it & shape it out like a modakam. Make sure there are no cracks.
Steam these modakam in a greased idli plates for 5 to 7 minutes or till done.
Cool the modakam & serve them.

Note

Adding nuts and dry fruits to the mixture are optional.

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How to clean Brass? How to Clean Brass and Restore Shine with Household Products?

 

How to clean brass?

Ingredients

All purpose flour / Maida - 2 tsp

Salt - 2 tsp

White vinegar as needed

Method

Mix the 3 ingredients in a bowl to get a smooth paste.

Wear a gloves and apply the paste all over the brass item, using a soft scrub gently rub.

Wash and wipe the brass item. You will see the magic.

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Pahadi Cucumber Raita Recipe / Kumaoni Raita Recipe / Pahadi Kheere Ka Raita / Pahadi-Style Cucumber Raita Recipe / Uttarakhand Cucumber Raita Recipe

 

Pahadi Raita

Ingredients crushed to a coarse paste

Yellow mustard seeds - 1 tsp

Garlic - 2

Coriander leaves - 2 tsp

Salt to taste

Green chilly - 1

Turmeric powder - 1/2 tsp

( crush all the above ingredients to a thick coarse paste, do not add water)

Other ingredients

Grated cucumber - 1/2 cup

( squeezing the juice from the cucumber is optional)

Thick curd - 1 cup

Black salt - 1/4 tsp

Roasted and crushed cumin seeds - 1/4 tsp

Red chilly powder - 1/8 tsp

Mustard oil - 1/4 tsp

Method

Whisk the curd add the crushed paste, black salt and mustard oil mix well.

Sprinkle cumin powder and red chilly powder on top.

Refrigerate and serve chill.

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Aval Modagam Recipe / Poha Modak Recipe / Poha Mothagam Recipe / Easy Modak Recipe / Easy and Quick Poha Modak Recipe / Vinayagar Chathurthi Recipes / Vinayaka Chaturthi Recipes

 

Ingredients

Thick or Thin Aval / Poha - 2 cups

( I used thin poha)

Jaggery - 1/2 cup

(add more or less according to your sweetness)

Water - 1 cup

( Water quantity will depend upon the quality of the poha, so add hot water if needed)

Cardamom - 4

Grated coconut - 1/ 2 cup

Roasted gram dal / Pottukadalai - 1/4 cup 

Roasted peanuts - 1/4 cup

Ghee - 2 tsp

Poha Modak

Method

Dry roast poha till crisp, add the poha, cardamom roasted peanut, gram dal into a blender and powder to a semi smooth powder.

Dissolve jaggery in water and filter to remove any impurities.

Add coconut to the jaggery mixture and cook for a minute. Reduce flame add the powdered mixture and mix well till combined.

Switch off the stove add ghee mix well, cover and let it cool a bit.

Grease the modak mould with ghee while still warm fill the mould with the prepared mixture , press well to get the shape.

Easy Poha modak is ready to serve Lord Ganesha.

Poha Modak

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Moroccan Beghrir Recipe / Semolina Honeycomb Pancakes Recipe / Beghrir Recipe

 

Moroccan Beghrir

Ingredients

Fine semolina - 1/2 cup

All purpose flour - 1/2 cup

Salt - 1/4 tsp

Sugar - 1/2 tbsp

Dry yeast - 1/ 4 tbsp

Baking powder - 1/2 tsp

Warm water - 1 & 1/4 cup

( add more or less according to the consistency )

Method

Add all ingredients into a blender and grind to a smooth mixture.

Transfer to a bowl cover and rest for 20 minutes till batter appears foamy, light and with lots of bubbles.

Mix well add water if needed consistency must be a bit lighter than regular pancakes.

Heat a non stick pan pour a ladle of the batter in the middle and shake slightly to spread.

Cover with a lid and cook till done, do not flip. Drizzle butter on top this is optional.

Enjoy with maple syrup or any curry!

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Vellam Seedai Recipe / Vella Seedai in Air Fryer / Sweet Seedai Recipe / Vella Seedai Air Fried / Vellam Cheedai made in Air Fryer / How to make seedai with less oil? - Gokulashtami Recipe / Krishna Jayanthi Recipes / Air Fryer Recipes

Vella Seedai in Air Fryer

Ingredients

Store bought Rice flour - 1 cup

Store bought urad dal flour - 1 tsp

Salt a pinch

Grated jaggery - 3/4 cup

Water - 1/4 cup

White sesame seeds - 1 tbsp

Grated coconut - 2 tsp

Melted butter or Ghee - 2 tsp

Cardamom powder - 1/2 tsp

Coconut oil as needed to brush on top of the seedai

Method

Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.

Add sesame seeds, grated coconut, cardamom powder , salt and butter/ ghee into the rice flour mixture and mix well.

Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.

Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.

Shape the dough into small balls and arrange it inside the air fryer which is lined with a parchment paper. Do not over crowd, spray oil evenly on top.

Air fry at 350 deg for 15 minutes. In between gently flip each pieces and brush with coconut oil.

Air fry till light brown and crisp.

Every air fryer is different so temperature and frying time may vary, so keep an eye.

Cool and store it in a glass jar.

For Baked Uppu Seedai recipe click HERE

For Baked Vella Seedai recipe click HERE

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Selavu Rasam Recipe / Kongunadu Special Selavu Rasam / Rasam For Cold And Cough Remedy - Easy Rasam Recipe

 

Selavu Rasam

Tempering

Ghee or Sesame Oil - 1 tsp

Mustard - 1/2 tsp

Chopped small onions - 3

Crushed garlic - 2

Curry leaves few

Ingredients ground to a smooth paste

Tomato - 1

Small onions - 4

Garlic - 3

Black Pepper - 1 tsp

Cumin seeds - 1 tsp

Coriander seeds - 1 and 1/2 tsp

Red chilly - 1

Curry leaves - 5

Turmeric powder - 1/2 tsp

Salt to taste

Other ingredients

Water as needed to dilute

Coriander leaves for garnish

Method

Heat oil or ghee in a pan and temper with above ingredients.

Pour the ground paste and saute for a minute, pour water as needed to dilute the rasam.

Boil for 2 to 3 minutes and switch off the stove.

Garnish with coriander leaves and drink like soup or mix with hot rice and enjoy!

Beetroot Feta Cheese Salad Recipe / Beetroot Salad Recipe / Easy Beet Salad with Feta Cheese Recipe / Beet Salad with Feta - Easy Salad Recipes

 

Beetroot Feta Cheese Salad

Ingredients

Boiled and cubed beetroot - 1 cup

Feta cheese - 1 tbsp

Balsamic vinaigrette - 3 tsp

Method

Add everything in a bowl and mix well and enjoy!

Note:

If you don't have vinaigrette just add lemon juice, salt and pepper..

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