Jun 5, 2017

Beetroot And Peanut Stirfry

My next recipe for this lunch menu is again a side dish. But it's not like broadbeen, brinjal and cauliflower curry, today's recipe is a sir fry. Beetroot  a healthy root vegetable, but most of the people don't like this vegetable because of it's color. Even we add any other vegetable along  with this,beetroot will change that vegetable color too. Usually we top with grated coconut for stir fries, this beetroot will change the white coconut color. Because of that i don't like to add any other vegetable with beetroot. But I cook this vegetable twice in a week because of it's nutritional values.   

Beetroot  --- 3 medium size
Onion  --- one big chopped
Oil  ---  one tab sp
Mustard seeds  --- 1/4 tea sp
Cumun seeds --- 1/2 tea sp
Channa dal ---  1/2 tea sp
Urad dal  ---  1/2 tea sp
Peanuts  --- 1/4 cup
Curry leaves  --- one spring
Turmeric powder  -- 1/4 tea sp
Salt to taste
Coriander seeds  ---1/2 tea sp
Red chillies  ---  4
Sesame seeds  -- 1/2 tea sp
Peanuts  --- 1 tea sp
Garlic cloves  --- 5                                                                       
1. Peel and cut beetroot in to small cubes, add half cup water and salt cook till beetroot pieces are 3/4 cooked, remove and set a side.
2. Heat a pan and dry roast coriander seeds, peanuts, red chillies, cumin seeds, sesame seeds one by one and grind all the spices along with garlic cloves in to a fine powder.
3. Heat oil in a pan add 1/4 cup peanuts fry till golden remove and set a side.
4. Now add mustard seeds to the same oil let them splutter then add channa dal, urad dal, cumin seeds, let them fry for a while then add curry leaves and chopped onion. Fry till onion turns in to transparent.
5. Then add boiled beetroot pieces along with the water if any add turmeric powder give a good stir and cook in a medium heat, stirring occasionally till all the moisture evaporates, 
6. Sprinkle the ground masala mix well, check the salt and adjust.
7. Add fried peanuts mix well to combine every thing, stir fry for few minutes in a medium heat.
Remove from pan and serve with rice and any dal,  or as a side dish for roti.

Jun 4, 2017

Vankaya, Chikkudukaya, Cauliflower Kura (curry)

I always like to have my lunch very simple like one subji and rice or roti. I hardly make two curries, rice rasam for week days lunch. If I have rice in the afternoon I prefer to have roti or any thing light for dinner. This curry is one of the perfect combination with rice or roti. I usually make this with the combination of brinjal and broad beans. But in winters when we get cauliflower can mix cauliflower to this curry. Other then cauliflower you can mix potato to the same curry. If you want to make this as a side dish pappu charu or pesara pappucharu or any tadka dal is the best combination with this curry 

Indian broad beans--250gms (Avarakai,phali,sem
Eggplant(brinjal)---1 big or 250gms
Cauliflower  ----  1 small flower
Onion---1 big chopped
For seasoning:-
Mustard seeds --- 1/2 tea sp
Cumin seeds ---  1 tea sp
Uard dal --- 1tea sp
Few curry leaves
Fenugreek powder :--  1/4 tea sp
Chilli powder ---  1 tea sp
Turmeric powder  --- 1/4 tea sp
Fresh ground coriander,cumin powder --- 1 tea sp


1. Cut brinjal in to bite size pieces, beans in to 1 inch pieces and cauliflower in to small flowerets. Choop onion very finely.

2.  Heat oil in a fry pan and add mustard seeds,cumin seeds,uard dal, fenugreek powder and curry leaves let them crackle then add onion fry onion till soft and add beans. Add salt and turmeric powder sprinkle very little water cover with a lid and let it cook for 5 min

3.  Now open the lid and add cauliflower, brinjal pieces mix well and  again cover with lid and cook in a low flame till done stir in between.

4.  Just before you removing from fire add chilli powder,coriander and cumin powder stir well and remove from fire and serve hot with roti or rice
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