Showing posts with label Side dishes. Show all posts
Showing posts with label Side dishes. Show all posts

Tuesday 11 August 2020

BEETROOT KURMA/GRAVY/பீட்ரூட் குருமா/கிரேவி/चुकंदर ग्रेवी

Beetroot is a humble root vegetable, having immense nutritional benefits that promise health, unparalleled flavour and taste, unique ruby red colour. Moreover, it lends itself to the culinary variations to satisfy our taste buds. It is low in calories. It reduces blood pressure, aids in the production of red blood corpuscles and itis a natural blood purifier. It is bundled with rich iron content so that it maintains the haemoglobin levels. It boosts metabolism and strengthens the digestive system.


This recipe is a quick fix accompaniment prepared with beetroot cubes in the coconut masala base.


Ingredients:

Beetroot 250 gm
Shredded Coconut one bowlful
Raw coriander powder 1.5 tsp
Roasted Cumin powder
Fennel seeds 1/2  tsp+1/4 tsp
Turmeric 1/4 tsp+/4 tsp
Garlic 2 pcs
Curry leaves 2 sprigs+10 leaves
Tomato half chopped 
Pepper powder 1/ tsp
Water 1/2 cup+1 cup+rinsed water 1/2 cup
Groundnut Oil 2 tbsp
Mustard seeds/Fennel seeds 1/2 tsp
Bellary onion one chopped
Stone flower a tiny bit
Cloves 2 pcs
Bay leaf one
Green Chilly one pc, slit
Rock salt 1/2 tsp
Coriander greens optional
Star anise one pc



Procedure:

Wash the beetroot thoroughly.
Peel off the skin.
Chop the beet into cute cubes.
In a mixer jar, add shredded Coconut, coriander powder, cumin powder, Fennel seeds
Pepper powder, garlic cloves, curry leaves, turmeric and water 1/2 cup.
Grind to a fine paste.
Set ready.
Heat the pan on medium heat.
Add fennel seeds to fry.
Add bellary onion 🌰 slit green chilly🌶 and curry leaves.
Saute for a while until onion fried translucent.
Add beet-cubes and chopped half tomato.
Saute for a while.
Add a tiny stone flower, cloves and star anise.
Add turmeric.
Saute for a while on medium heat.
Transfer the ground masal paste.
Saute for five seconds until the raw smell goes off.
Add one cup water along with rinsed water.
Add rock salt.
Let cooking for 15 minutes on low-medium heat until the beets cooked soft.
Garnish with coriander greens.
A very good accompamiment to chapatis, Pooris, Rotis and nans.
Ready to serve

Cooking time 30 minutes.
Yield: 2 persons.




 

Tuesday 28 January 2020

MORINGA GREENS THOKKU/DRUMSTICK LEAVES THOKKU/முருங்கைக் கீரை தொக்கு









Thokku calls for a somewhat specific method to work out with herbs like moringa or murungai keerai, curry leaves Coriander greens or methi or fenugreek leaves in generous addition of Sesame oil and Tamarind to restore the considerable shelf life. Lesser the water added, more the shelf life is. We add tamarind, jaggery powder, salt and a generous amount of sesame oil to increase its shelflife. If it is mixed with hot steamed rice, have it with any tiffin like chappathi, Puri, Idlies and Dosas, We will get addicted to its divine taste.

In other words, the six tastes blend in perfect proportion in much more concentrated gravy or dry gravy.

Let's make this yummy thokku using the Moringa greens or murungai greens which are well known for its richness of iron and other important nutrients..

Ingredients we need:

Murungai greens one bunch
Jaggery powder 2 tsps
Coco rinds or Kudampuli or tamarind 3 pcs
Himalayan rock salt 1/2 tsp
Water 50 ml
Mustard seeds 1/2 tsp
Dry roasted fenugreek powder 3/4 tsp
Grated garlic 1 tsp
Turmeric 1/2 tsp
Red chilly flakes 1/2 tsp
Sesame oil 4 tbsps
Groundnut oil 1 tbsp
Asafoetida 2 pinches
Dried red chillies 3-4 pcs


Procedure:

Pluck the murungai leaves along with its tender stems.
Place them in a mixer jar up to 3/4 th level'
Add red chillies, kudam puli, Jaggery powder, Himalayan rock salt and 5o ml water.
Grind at high speed to a coarse paste.
Now heat the heavy bottomed vessel with one tbsp groundnut oil.
Add mustard seeds to crackle.
Once they start to crackle, add Grated garlic, Turmeric and red chilly flakes and saute on low flame.
Turn off the heat and add greens paste.
Saute on medium heat for one or two minutes until the greens changed its colour.
Add asafoetida and fenugreek powder.
Mix to combine.
Add sesame oil 2 tbsps little by little on keeping the flame on a low level.
Mix to combine.
Add another two tbsps of Sesame oil at the final stage and mix to combine well.

Murungai greens thokku is ready to be consumed.





Thokku means pounded herb or vegetable with specific spices sauteed in sesame oil.

Monday 22 January 2018

Friday 1 September 2017

IRRESISTIBLE CARROT MASAL STIR FRY


Preparation: 10 minutes
Cooking time: 6 minutes
Serves: 2 




Ingredients:

Carrots 8nos 
Peanut oil one tablespoon
Mustard seeds one spoon
Saunf powder one spoon
Karam masal powder one spoon
Turmeric powder one spoon
Red chilly powder one spoon
Green chilly one or two
Curry leaves 10 nos
Cilantro leaves optional half cup
Bellary onion pieces one tablespoon
Ginger grates one spoon
Garlic grates one spoon
Salt to taste
Lemon half



Procedure:

Wash the carrots and peel off.
Trim both the edges.
Chop them into discs.
Heat the oil over a medium flame.
Add mustard seeds to crackle.
Add onion, curry leaves and green chilly.
Saute them until the onion turns transparent.
Add saunf powder, turmeric powder, red chilly powder and karam masal powder.
Add ginger and garlic gratings. Saute them over a low flame until the fine aroma emanates.







Transfer the carrot discs to the pan.
Saute them so as to stick all the ingredients over the discs.
Sprinkle salt and add required water.
Allow cooking for 6 minutes over low flame until the entire water exhausts.
Squeeze lemon over the carrot discs.
Add cilantro leaves. 
Remove from flame and transfer the cooked carrot discs to the serving bowl.

Serve hot or warm with any meal!





Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...