Beetroot chutney II

     I was wondering whether adding tomatoes in beetroot chutney will taste good or not. But when i tasted such a chutney i agreed really its yummy. I got this recipe from my periamma and would like to share it with every one.

Ingredients

• Beetroot - 2 (finely chopped or shredded)
• Onions - 2 (equal to beetroot)
• Tomato - 4
• Coconut - 2 handful
• Curry leaves - few
• Green chillies - 10
• Urad dal - 1 - 2 tbsp
• Asafoetida - 1/4 tsp
• Salt to taste
• Oil as required

Method

• Microwave the chopped beetroot for 10 minutes.
• Heat oil to the pan on high medium flame.
• Add the beetroot & fry well. keep it aside.
• Fry the onions & then tomatoes. 
• In the separate kadai add some oil & roast urad dal, curry leaves, green chillies, asafoetida and finally coconut.
• Cool & grind everything together to smooth chutney.
• This goes well with idly or dosa.

Tips for the recipe - For more taste you can do the seasoning with urad dal, curry leaves & asafoetida. You can do this just before serving. 

Yellow squash & zucchini poriyal

       

       We have limited choice when it comes to yellow vegetable. Yellow vegetables are filled with nutritional benefits & it is highly recommended in our daily diet. Here is the south indian recipe with yellow squash. I have equally added zucchini with it. It is your choice of adding zucchini or just prepare it with yellow squash. Really tasty & healthy dish.

Ingredients

• Yellow squash & zucchini - 6-8 (depends upon the size (Chopped))
• Channa dal - 1/2 cup
• Cumin - 1/2 tsp
• Onion - 1 medium size (Chopped)
• Green chillies - 6
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Curry leaves - 1 spring
• Mustard & Urad dal - 1/2 tsp
• Coconut - 2-3 tbsp
• Coriander leaves - 1/4 cup (chopped)
• Oil - 1-2 tbsp
• Salt for taste

Method

• Add some water & cook the dal till it is half broken. Careful do not allow the dal to become completely mashy.
• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, cumin & curry leaves one by one.
• Add onions, asafoetida and fry till it becomes translucent.
• Add the vegetable, turmeric pwd & salt. Fry for few minutes.
• Reduce the flame & cover the vegetable. Let it cook for few mins. Stir in-between.
• Add coconut & coriander leaves when its done.
• Serve it with rice.

Chicken Frankie

Ingredients
For the stuffing

• Chicken breast - 2(chopped into small cubes)
• Onions- 1medium size
• Tomatoes - 1
• Ginger garlic paste - 1 tbsp
• Chilly powder - 2 tsp or adjust
• Mint & coriander leaves - handful
• Aniseed powder - 1- 2 tsp
• Lemon few drops
• Salt to taste
• Oil - 1 -2 tbsp

For the dough

• All purpose flour - 2 cups
• Wheat flour - 1 cup
• Oil - 1 tbsp
• Curd - 2 tbsp
• Egg

Other ingredients

• Chopped onions
• Green chutney
• Lemon
• Chat masala
• Lettuce

Method
For the chicken - Add oil to the pan & fry onions till it becomes translucent. Add sliced tomatoes & fry for a minute. Now grind it to a smooth paste. Add some more oil to the pan on medium flame & saute ginger & garlic paste. Add the onion-tomato puree. Also add the chicken, aniseed powder, salt & the chilly powder. Fry well till it becomes thick. Now add the mint & coriander leaves & cook for few mints. Switch off the flame when it is done.

Preparing the dough - Except egg mix all the ingredients together & make a smooth dough(similar to chapatti dough). Leave it for at least 30 mins.
Then divide the dough into equal parts & roll it out like chapattis.
Now heat the tawa on medium flame & cook the roti both the sides.
Now pour a spoon of egg on top of the roti & flip it. Repeat the same for the other side.
Now the roti is ready.

Assembly of the Frankie - Place some chicken on the rotis & top it with green chutney.Add some sliced onion and lettuce. Sprinkle some chat masala & lemon juice. Now roll it tightly & put a tooth pick. Or you can use foil sheet or wax paper. Frankie is ready to enjoy.

Ellu urundai (sesame laddu)

Ingredients

• Black sesame seeds - 1/4kg 
• Peanuts - 1/4 kg
• Jaggery - 1/2 kg
• Cardamom - 5 nos

Methods

• Roast the sesame seeds till you get nice aroma.
• Roast the peanuts separately.
• Powder the jaggery.
• In the blender, powder the sesame seeds along with cardamon. 
• Powder the peanuts separately.
• Now mix every thing(sesame, jaggery & peanuts) & give a quick turn in the mixer.
• Make balls & store it in the air tight container.

Tips for the recipe

• Go for cleaned sesame or else you have to wash & use it to remove dirt.
• You can powder sesame & peanuts together. Mix often while powdering the sesame & peanuts because it may get stick in the bottom of the jar. 
• It is easy to make balls if its warm.

Sambhar Vada

Ingredients

• Sambhar
• Vada - 10 medium size
• Onions - 1small size chopped
• Coriander leaves - handful

Method

• Take a cup of sambhar & add 3-4 cups of water bring it to boil (add enough salt). Soak the vadas in it for 1 minute.(this makes the sambhar vada more soft)
• Now transfer the vadas into the hot sambhar & keep the sambhar on low flame for 10 minutes.
• Now switch off the flame & leave the vada in the sambhar, atleast for another 30 minutes.
• While serving, sprinkle some onions & coriander leaves.

Curd Vada

Ingredient

• Vada - 10 medium size
• Curd - 1 1/2 cups
• Ginger - 2 tsp
• Hing - few pinches
• Mustard & urad dal - 1/2 tsp
• Green chillies - 4
• Oil - 1 tbsp
• Curry leaves - few
• Coriander leaves - handful
• Boondi - to taste
• Chat masala - to taste
• Chilly powder - to taste
• Salt - to taste

Method

• Add some water to the curd & mix it well till it looks smooth.
• It should be little thin consistency.
• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, cumin seeds, hing, green chillies, curry leaves & ginger one by one.
• Pour it into the curd. Add salt & mix well.
• Dip the vadas in the water for 15 to 20 seconds & add it to the curd.
• While serving, on top of the vada,  sprinkle some coriander leaves, boondi, chat masala & chilly powder.

Tip for the recipe - Allow the vada to get soaked in the curd for at least 1 hour for good taste.

Medu Vada

Ingredients

• Urad dal - 1 cup
• Rice flour - 1/4 cup
• Ginger - 1 tbsp
• Onion - 1 big size
• Curry leaves - 1 spring
• Hing - 1/4 tsp
• Cumin - 1/2 tsp
• Whole pepper - 1/2 tsp
• Green chillies - 4
• Salt to taste
• Oil for deep frying

Method

• Soak the urad dal for 6 hours or overnight.
• Grind it by adding very little water now & then, till it becomes fluffy & soft.
• Now mix all other ingredients & deep fry it on medium flame, till it becomes golden brown in color.

Tips for the recipe - The taste & softness of the vada depends upon how fluffy & soft the batter is. It should be super soft and fluffy. Take a pinch of dough and drop it in a cup of water, then it should float. If you are making big vadas as in the photograph then make hole in the center for the vada to cook evenly. If you are making very small vadas then the hole is not necessary. Wet your hands while shaping vadas. This makes the work easy and gives better shape for vadas.