Beetroot vada

பீட்ரூட் வடை

Beetroot is a  veggie which often does not make the favourite list of many.But this is a very clever and yet a simple way to introduce this fabulous veggie into your diet.

Ingredients:

Channa Dal   2cups

Beetroot          1 medium size(yielding approx 1 cup when grated)

chopped onion    3/4cup

green chili      3no(chop finely)

curry leaves 10 no(chop finely)

chopped cilantro 1 fist full

salt    2tsp

fennel seeds 1tsp

oil   for frying

Method:

Soak the Channa Dal in enough water for 4hrs.

   

Peel and grate the beetroot.Then squeeze out all the water from the beets,else the vadas will be very soggy and fall apart while frying. 

Drain the Dal well and grind it coarsely.Do not over grind!

Mix the ground Dal,beets ,onions,cilantro,curry leaves,chillies,fennel seeds and salt.Mix well.

Make small golf sized balls and flatten them.Fry them in hot oil in batches .

kadhamba kai sambar

கதம்ப காய் சாம்பார்

Sambar is a very popular and a very common dish which can be found in most of the South Indian house menu  on a daily basis. It is a very versatile dish which goes well with rice and  tiffin items like Idly or.Dosa.I usually make this in a large batch and store it in the fridge.When hunger strikes all I have to do is cook some rice or make dosa or idly, warm a few cups of this sambar in the microwave and Ta Da your meal is ready!!!

Ingredients:

Toor dhal 1 cup

water 11/2 cups

Turmeric powder 1 pinch

Asofoetida 1 pinch

garlic 2 cloves

tamarind  pingpong ball size

water 1/4 cup (soak the tamarind in the water and extract the pulp.)

Mixed veggies(Drum stick,egg plant,winter melon,green beans,carrots) 2 cups

water 1/2 cup

Turmeric powder 1 pinch

salt 1 tsp

oil  2tbsp

mustard seeds 1tsp

fenugreek seeds 1tsp

cummin seeds 1tsp

curry leaves 10 no

onions medium size 1 no

tomatoes 2 nos

red chillie pwdr 1 tsp

sambar powder 3 tsp

salt 1tsp

cilantro   a fist full

Method:

• soak the toor dhal in water for 15mins and pressure cook with the above ingredients.The cooked dhal should be soft and mushy.Mash it with a wooden spatula.  
• cook the veggies in water ,salt and turmeric.

•  chop the onions and tomatoes

• In a wide pan temper the oil with the mustard seeds, fenugreek seeds ,cummin seeds ,and curry leaves .Then add the chopped onions ans saute when the onion turns golden add the tomatoes and fry till the are tender and mushy.Throw in  the masala pwdrs and fry them for a couple of secs.Now add the cooked veggies , mashed dhal and tamarind extract..add salt,Bring to a boil and simmer for a couple of mins.

Check for salt and garnish with chopped cilantro.



Poridge

Thengaipaal Uzhundhu Kanji

A very simple and tasty dish.We usually have this as a brunch during weekends.A wholesome food which is kid friendly as its not spicy atall.

Ingredients:

2cups       Rice

1/4cup      Uradh dhal

5 cloves    Garlic

1/2tsp       Fenugreek seeds

2cups       Thick coconut milk

6cups        water

1tsp          salt(to taste)

method

Wash the rice and uradh dhal,skin the garlic.

Put all the ingredients in a wide pan except the coconut milk.Add enough water and cook until the rice and dhal are soft and mushy.Then add the salt.If the water is not enough adjust with little warm water and get a runny/poridge like consistency.Check for salt.finally add the coconut milk and simmer for a couple of minutes.do not let it boil else the milk will curdle up.

Eat it plain or with pickle or coconut thogayal.Yum!! 

ONLY GIRL