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Showing posts from October 15, 2008

Beetroot Curd Gravy

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Beetroots is a good tonic food for health which contains carbohydrates in form of sugar,very little protein and fat. It could be taken in form of juice and also have rice source of natural sugar. It is also very good for digestive system. I'm adding shredded beetroots with curd. The sourness of the curd gives a yummy taste to the gravy.

Beetroot Curd Gravy
Serving size:4
Ingredients

1 cup of shredded beetroot
2tbsp of tamarind pulp
1/2 cup of curd beaten
1 onion chopped
1 garlic minced finely
2 green chillies chopped
4 curry leaves
1tsp of mustard seed
1tsp of cumin seeds
Salt to taste

Preparation Method:
Coat a fry pan with 2tbsp of oil.add mustard seeds. Once the mustard seeds cracks,add cumin,curry leaves,garlic, chillies and onions. Fry for 2 minutes,then add the shredded beetroot. Let the roots cook for 15 minutes and then add tamarind pulp.Let the mixture simmer for 10 minutes. Remove from flame and then add the cup of curd. then mix well.


Carrot Chutney

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Carrot Chutney
Serving Size:4
Ingredients
1 cup of shredded carrots
2 garlic crushed
5 dried chillies
4 curry leaves
1/2tsp of cumin seeds
1/4tsp of hing powder
1/2 tomatoes chopped
1tsp of mutard seeds
1tsp of urad daal
2 dried chillies
2tbsp of tamarind pulp
2tbsp of coconut powder
Salt to taste


Preparation Methods:
Coat a fry pan with 2tbsp of oil, add cumin,curry leaves,dried chillies,tomato and garlic cloves, Fry till the garlic turns slightly brown then add the shredded carrots,salt and hing powder. Let it cook for 10minutes. Then add the tamarind pulp. Let the mixture simmer in the pulp,then finally add the coconut powder. Combine well and let it cool.

Once cooled grind the mixture coarsely. Coat the same frying pan with another 2tbsp of oil, add the mustard seeds,once it starts to crack add the dried chillie ,urad daal and 2 curry leave. Let it fry well in the oil, pour mixture to the carrot chutney.Serve with hot steaming iddies...