BEETROOT RAVA KAESARI is one of the most cherished desserts in South India. Beetroot is declared as one of the superfoods of the world to boost memory. It acts as a blood purifier and detoxifies the body. Beetroot is loaded with rich minerals and vitamins. It has a considerable amount of dietary fibres too. Beetroot is packed with Betanin, the pigment that renders the beautiful pink colour is a powerful antioxidant. Iron, Potassium and manganese are present in Beetroot. high protein veggie. Fat-free. It is very good to eat half-cooked beets. If not fond of this way, there are so many versions to have the beet in our diet routine. This is one of the easy to make versions of beet desserts. Let us make it Ingredients: Semolina 250 gms Sugar 250 gms Beetroot 200 gms Fresh Cow ghee 150 ml Whole cashews 10 pcs Powdered cardamom 3/4 tsp Water 600 ml Procedure: Cut both ends of Beetroot. Peel the skin and grate it. Roast Semolina in 1 tbsp ghee on medium heat.for 2 seconds. Transfer it to a dry bowl. Wipe the same pan and add ghee 1 tbsp and roast the grated beet until its water contents ceased. Keep it ready. Pour 600 ml water with one teaspoonful ghee in a heavy-bottomed vessel or pan or pressure pan. Bring to a rolling boil. Add Roasted semolina little by little. stir constantly. Stir on medium heat until cooked. Transfer the roasted beet and mix to combine on medium heat. Add sugar on medium heat to melt and combine with cooked beet and Semolina. Add ghee and mix well. Let it sit on medium heat with constant folds for 2 seconds. Add cardamom. Fry the cashews in a 2 tbsps ghee until golden brown and add on along with ghee. Mix to combine everything. Delicious Beet rava kaesari is ready to offer. Cooking time 15 minutes Servings 4 personsp
vada. The vada batter is ground smoother than masal vada batter.
In Tamilnadu, we can geta special dal for making vadas called as Vada paruppu. This dal is a little bigger than chana dal. Usually, whenever we get together with our close relatives during family occasions, our Grannies brim with love and affection and make an array of sweets and savouries in their own style and serve us. This vada is their signature dish.
I am feeling blessed to share their amazing recipe here.
How to make this protein-rich, gluten-free and vegan vadas?
The ingredients, we need:
Vadai Paruppu 200 gms/Chick Pea dal
Rock Salt 1/2 Tsp
Fennel seeds 3/4 tsp
Bellary onion 1pc chopped
Green Chilly 1 finely chopped
Grated ginger 3/4 tsp
Chopped curry leaves 10 pcs
Few coriander greens chopped
Groundnut Oil to fry 400 ml
Procedure:
Wash and Soak Dal for 2 hours
Drain the water completely
Transfer it and add rock salt and fennel seeds.
Grind to a smooth batter
Transfer the batter to a dry mixing bowl.
Add on Bellary onion, green chilly, ginger grates chopped curry leaves and a few/fistful
coriander greens (optional)
Mix well.
Check the salt add if needed.
Heat the oil in a pan on medium flame.
Check the hot oil if it reaches th deep-fry temperature.
Take a gooseberry sized batter and flatten it with your fingers and lower it
gently in hot oil.
Make similar size flattened vadas and lower them in oil carefully.
Deep fry until golden brown both sides.
Once the vadas turn golden brown and oil bubbles cease to a minimum, take out the vadas and place them on oil absorbent paper.
Enjoy this splendid tea time snack with hot tea as Monsoon special snack.
Soak pistachios in water for 2 hours.
Blanch the outer skin and collect them in a dry plate.
Grind the blanched pistas with cold milk at high speed
until a coarse paste.
Add heavy cream to a dry mixing bowl and beat for 2 minutes.
You can add sugar 2 tbsps in this stage. It's optional.
Add sweetened condensed milk and beat again for one minute. Add pista paste, Vanilla essence, cardamom powder and saffron strands.
Blend everything using a blender to combine.
Add chopped pistachios and fold to mix.
Transfer the mixture to the airtight container and level it.
Place the container to the freezer compartment for four hours.
Onion Pakoda is one of the most irresistible monsoon snacks to binge on with family and friends. Perfect evening Tea time pakodas with a piping hot tea. It is very easy to prepare. The ingredients, we need: Bellary onions 2 pcs Ginger 2 inches Besan flour 100 gms Raw rice flour 50 gms Red Chilly powder 1/2 tsp Green chilly 1 pc Fennel Seeds 1/2 tsp Asafoetida 1 pinch Salt 1/2 tsp Curry leaves 20 pcs roughly chopped Coriander greens a fistful chopped Cooking Soda 1 pinch Groundnut Oil to fry Procedure: Prep Time 10 minutes Cooking Time 10 minutes Servings 2 persons Slice the onions lengthwise. Place them in a dry bowl. Squeeze to separate each rind. Add salt and red chilly powder. Combine together. Rest for 5 minutes. Meanwhile, Chop the green chilly, curry leaves and coriander greens. Grate the ginger. Add Raw rice flour, Besan flour and cooking soda. Mix well to coat the onion. Add green chilly, curry leaves and coriander greens, Ginger and fennel seeds Mix to combine. Splash some water if needed. Heat the pan with groundnut oil on medium flame. Once the oil reaches frying temperature, take one tsp hot oil and add to the dough. Knead again for a while. Drop the dough roughly shaped, through your fingers into the hot oil carefully. Allow deep-frying until golden brown. Once the oil bubbles become less, take out the pakodas and wait to drain the excess oil by holding the slotted spoon right above the hot oil. Place the pakodas on paper towels to absorb the excess oil. Repeat the process for the remaining dough. Ready to enjoy!
Festivals like Adi Pathinettam perukku, ShrinVaralakshmi Viratham, Shri Ganesh Chathurthi, Avani Avittam and local Mariamman Festivals, Family-get-together and other Special Family occasions are incomplete without sweet delicacies. One of the sweets that add festival spirit in our life is Opputtu/Puran Poli. This delight has various versions. Coconut Poli is very delicious and often takes part in South Indian occasions. It is an authentic and traditional way of serving to newly married couple's special first feast of their special day.
Thengai Opputtu/ Coconut Poli/Puran Poli is a traditional sweet made for the special occasions of a family, local festival celebrations, wedding feasts, dedicated as a special offering to deities.
The making of the sweet involves two steps i.e.,
Making of Outer wrap
Making of inner stuffing.
Preparation Time 40 minutes
Yield: 8 Opputus/Polis
How to make:
For Outer Wrap, we need:
Maida/All Purpose flour 250 gms
Turmeric 1/4 tsp
Salt one pinch
Semolina 1 tsp soaked in water 1 tsp
Ghee 4 tsps
Water as needed
For inner stuffing, we need
Shredded coconut 300 gms
Jaggery powder 250gms
Cardamom seeds crushed 1/2 tsp
Ghee for roasting Coconut gratings 1 tbsp
Overall Ghee as needed 50 ml
Procedure:
Make a soft pliable dough by adding All-purpose flour, Turmeric, soaked Semolina and a pinch of salt. Use ghee generously to make this nonsticky pliable dough. Cover it and let the dough rest for 10 minutes.
Meanwhile, we will prepare inner stuff :
Roast the shredded coconut with one or 3 tsps of ghee on medium heat. Once the coconut gratings turn out non-sticky, switch off the flame and let it cool down.
Transfer the roasted coconut, jaggery powder and cardamom seeds crushed to a mixer jar. Run the mixer at high speed for 2 minutes.
Now the mixture was ground with fine texture.
Make 8 gooseberry sized balls. Keet them ready.
Divide the dough into equal lumps. You will get 8 balls
There are two methods of rolling.
Take one portion of the dough and apply some drops of ghee around it.
Flatten it on a banana leaf to a thick half-inch disc.
Place the jaggery ball and close it around by stretching the dough to the centre.
Make a sealed ball and flatten to a circular disc by smearing ghee in hand.
Place the Poli on a hot griddle and take out the banana leaf gently.
Drizzle ghee all over the sides of Poli and flip it and cook until brown spots appear.
Medium flame, please.
Another way:
Dust one spoon of flour over the chapati maker
Flatten one dough ball to a small disc.
Place the coconut ball in the centre.
Seal the coconut ball by pulling the dough on all sides and close.
Flatten again by hand.
Sprinkle flour over it and spread the dough using a rolling pin gently.
Take care not to pop up the coconut mixture out of the dough spread.
Make polis/Opputtus thick or thin by spreading with a rolling pin.
Transfer the opputu/Poli on a hot griddle and drizzle ghee over it.
Cook until bubbles appear.
Then flip to other side and apply little ghee.
Cook until golden spots appear on Poli.
Take out of the griddle and place it on a dry plate or banana leaf.
Ready.
Kongu folks call this sweet as Opputu.
This sweet is having different names in different states of our nation. Puran Poli, Holige, Vedmi, Obbattu, God Poli, Pappu Bakshalu, Bhakshalu, Babbattu Oliga etc..This sweet is famous in Maharashtra, Gujarat, Karnataka, Andra pradesh. Telugana and Tamil Nadu.
Curry leaves are the rich source of iron and folic acid that stave off anaemia. The Curry leaves are being used to add aroma to the food we cook but everyone should learn about its immense health benefits and nutrients, they are packed with.
They support the weight loss to the health-conscious people who are in the wellness journey.
They lower the cholesterol levels in such a way that the antioxidants present in them reduce the oxidation of cholesterol.
Consumption of Curry leaves in our regular diet will stimulate the insulin-producing cells that are helping in maintaining the blood sugar levels under check.
They contain Vitamin A necessary for our healthy eye vision.
They are really a fantastic boon to our vital hair growth.
They prevent grey hair growth.
They have amazing amino acids that are needed to our entire body functioning network.
The making of chutney using these incredible curry leaves is the smartest way to get their whole nutrients The chutney goes very well with Dosa, Idlis, Chapthis, omelette, Oothappams, Paniyarams and Pooris. It is an excellent tasty combination with steamed rice and a dash of ghee. It can be served as a spread over bread slices and feed your kids.
How to make?
Ingredients we need:
Fresh and baby curry leaves 2 cups
Shredded coconut 1 cup
Chana dal 50 gms
Jaggery 1 tsp
Red Chillies 2 pcs
Rock salt 1/2 tsp
Garlic cloves5pcs
Shallots 10 pcs chopped
Asafoetida one pinch
Kokum Rinds or Kodam puli 3 rinds