Beetroot Curry

                                            

Ingredients:

1.

1.5 cup chopped Beetroot

1 cup chopped onion

1 cup chopped Tomato

1/3 cup Masoor dhal

1/3 cup Moong dhal

1/3 cup Bengal gram dhal

1 cup Toor dal 

1 tbs Ginger Garlic past

2 green Chillies chopped finely

1 tbs Lemon juice

2 tbs Oil

1/2 tsp Ghee

Salt

2. 

1/2 tsp Cloves

2 Bay leaves

1 Star anise

1 Cinnamon 

4 Cardamoms

5 Curry leaves

3.

1/2tsp Pepper powder

1 tsp Coriander powder

1tsp Cumin powder

1 tsp Chilly powder

In a pressure cooker,boil the beeroot along with washed lentils and 3cups water. don't add more water. If do so, pulses will be smash.

heat oil along with ghee in a kadai. Fry the spices and all second part of the ingredients. and add onions and chopped green chillies fry until tender. Add ginger garlic past fry a while. mix all the powders in that step 3 ingredients. Cook for one minute and add tomato to this, cook until tomatoes are well cooked. At this stage add the cooked beetroot and lentil to this and mix it well. add the salt and 1/2 cup water close the lid and cook for 5 minutes and switch of the stove. Otherwise, it will be past

   

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Iam sending this to My Legume Love Affair: Seventh Helping. 

BAJJI MIXTURE

                                        

 I made different snack item, but it is very familiar to Andhra people. That is bajji mixture.

This yummy treat is a famous street food in Krishna and Godavari side since a long time.

It is easy to make and tasty too. Along with that it has many benefits to eat it. Generally we are eating raw onion in this, it helps to reduce our fat. Its also a surprisingly quick meal to put together. Basically oily version of this food, has now turned into oil free version to suit perfect healthy food. Original recipe demands chopped mirchi bajji into this. I skipped this with health conscious.

A Photo tutorial of Bajji Mixture:

200gm or 4 big glasses of Puffed rice

2 tbs bajji mixture masala(follow the recipe below)

One big Onion( chopped finely)

One big Tomato( chopped finely)

1.5 tbsp chopped Coriander

1.5 tbs Peanuts( roasted)

1 Lemon

Pour the puffed rice into a big bowl.

Add one bye one the bajji mixture masala, tomato, coriander and onion to the puffed rice.

and onion to the puffed rice. Now Mix it well.

 

Squeeze out the juice from lemon  into this puffed rice. Add peanuts.

Fallow the final and important step.

Once gently knead this mixture. Careful, don't do this too much. 

Decorate with plain puffed rice. And serve immediately.

Recipe for Bajji mixture masala:

1/4 cup chickpeas

1Sp        chilly powder

1 tsp      coriender powder

1tsp       chat masala powder

               salt

Soak chickpeas in water for overnight.

In a pressure cooker cook the chickpeas along with water.If you are using caned chickpeas skip this. Remove the water from chickpeas. Make it the past, one fourth chickpeas.

Heat a kadai on stove, add reaming chickpea, chilly powder, coriander powder, chat masala powder, salt. Fry for one minute then add 1/2 glass of water and chickpeas past. Close the lid. Cook until water will evaporate.

This is my entry to Announcing JFI Chickpea and Let's GO NUTS - Peanuts

Poha snack

This mixture is a very good time pass snack. And too good while travelling and for tea times. maggie noodles masala powder gives a great tastes to this mixture.

And I am sure kids easily attract to this snack. we can store this mixture in air tight container for a month.

Corn poha    1 cup

Rice poha     1/2 cup

Peanuts       1 tbs

Chilly powder 1/2 tsp

Sev                   1 tbs (optional)

Magie noodles masala powder 1/2 pocket

Oil for deep frying

Curry leaves

Salt

Spread one table spoon of water on rice poha, mix it well and keep it aside. 

Heat oil in kadai, fry the corn poha on high flame(but Add only a little, they puff up and occupy a large area). remove from oil. Continue frying another batch of corn poha and do the same until done all the corn  poha. In the same oil fry the rice poha. Do the same process as the corn poha. And fry the peanuts and curry leaves one bye one. Those all are fried within 5 minutes.

Now gently mix together poha, peanuts,sev, curry leaves, salt, chilly powder and magie noodles masala powder in a big dish. 

Soya Granules And Peas

This soy granules is a healthy food for small kids to old age people. And Good for diabetics and heart patients. An important point to consider is the high fiber and protein content.It is a healthy and tasty substitute for most of our meats. Soya granules is hundred percent vegetarian. The only ingredient in the product is soya beans.


50g Soya granules
100g Green peas( I used frozen peas)
2 big Tomatoes( finely chopped into small peaces)
1 big Onion (finely chopped into small peaces)
1 small bunch Coriander( finely chopped)
2 Green chillies(chopped)
2tsp Ginger&Garlic past
2tsp Red chilly powder
1sp Coriander powder
1/2 Garam masala powder
1/2 Turmeric
2 no Cardamoms
Salt
1tbs Oil
Curry leaves

1. Soak the soya granules in hot water for about 5 mints. Squeeze to remove excess
water from soaked soya granules.
2. Heat the oil in a kadai, add one bye one cardamoms, curry leaves, chopped green
chillies and onions. fry until onion turns transparent. add Green peas.
3. Add ginger garlic past, fry for a minute then add red chilly powder, coriander
powder,turmeric powder, garam masala and mix it well.
4. Add chopped Tomato and cook until tomatoes are well cooked.
5. Mix the soya granules and cover the lid. cook on low fire for some time.
6. adjust the salt and mix 1/4 cup of water and again cover lid, cook until all the
water evaporated.
7. Mix the coriander and switch off the stove.

Carrot Soup

which carrot is better raw or cooked?

Clearly a raw carrot has more goodness in it when it is raw and therefore you would assume it is the healthiest way to eat it. But unless the carrot is juiced then consumed, the body cannot break down the goodness because of the cellular nature of the carrot. Carrots are more nutritious when eaten cooked than eaten raw (except when juiced). Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A.Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes. So long as the cooked carrots are served as part of a meal that provides some fat the body can absorb more than half of the carotene. Also, it usual for Carrots to be cut into pieces and eaten after boiling or steaming, but done in this way, half the proteins and soluble carbohydrates will be lost so it is more advisable to cook them whole and then cut up.

Content and photo taken from carrotmuseum

1 big Carrot

1 medium Tomato

1sp thinly chopped Garlic,

1 Chilly chopped

1/2sp Pepper powder

1tsp Cornflour

1tbsp Lemon juice

1 tbsp Butter

Salt

1. Boil carrot and tomato in 400ml water until tender.(dint waste this leftover
water. keep it aside. we can use this for soup)
2. Allow to cool and blend boiled carrot and tomato until smooth.

3. Mix cornflour in 1tbs water. keep it aside.

4. Heat the butter in a saucepan and fry the chopped garlic and chilly.
5.Add pureed tomato,carrot,salt and leftover water(for better taste, u can use

vegetable stock instead of this)

6.Cook a further 10 mints.

7. Add cornflour water to this. stir well and cook for 2 mints.

8. Remove from heat and mix the pepper powder to it.

9. Before serve, mix the lemon juice.

HEALTHY BOILED FRUIT CAKE

           There are hundreds of different recipes for fruit Cake,  all with slight variations 

on the same theme. In all cases is it a rich and little spicy cake crammed with sultanas, raisins, currants, Orange peel, etc.... mixed dry fruits.

This is a small treat for Christmas.

2 cups Mixed dry fruits

1 cup   Plain flour

1 cup   Self raising flour

1 cup   Brown sugar

1/4 sp Nutmeg powder

1/4 sp Cloves powder

100 g  Butter

1/2 sp Soda bicarbonate

2          Eggs

1. Place the mixed dry fruits, brown sugar, nutmeg powder, cloves powder, butter and 1/2 cup 

    water in a large saucepan and bring to the boil for 5 mints in low flame. remove from heat and     allow to cool.

2. Meanwhile lightly beaten the eggs.

3. Add the flours, soda bicarbonate and boiled dry fruit mixture to the beaten egg, mixing well.

4. Place mixture in a greased cake pan.

5. Bake in oven (at 200 degree c) for one hour or until skewer comes out clean.

Mushroom Curry

             Past one month I have been showering with awards. But, I was busy with my personal works these days and so the awards are making delayed. Iam really honoured to receive all the awards from You. Thanks to you all for your nice co-operation and encouragement.

First follow the recipe:

Mushrooms 500 gm

Onion 1 big
Tomato 3
Ginger&Garlic past 1 sp

Coriander powder 1 sp
Chilly powder 2 sp

Garam masala powder 1tsp
Cilantro stems 1 small bunch
Cooking oil 1 tbs
Salt

1. Make it past these three items separately: Tomato, cilantro stems, onion.

2. Clean mushrooms and cut stems into slices and caps into quarters.
3. Put the wok one stove and pour cooking oil.
4. Then add ginger, garlic, onion past saute the raw smell goes.

5. Add cilantro stems past fry for a while.
6. Add tomato puree followed by all powders, salt and saute for 2 mints.
7. Now add the mushrooms, cover the lid and cook for 3mints., pour 1/2 cup of water 
8. Allow it cook until the water will evaporate.  
    If you want finally add chopped cilantro leaves.