Beetroot Poriyal | Beetroot Thoran | Accompaniment for Rice

Beetroot Poriyal, a simple and easy to make accompaniment with beetroot. In our home, we usually make beetroot poriyal with the grated beetroot and call it as "Beetroot Puttu" and if you're interested , check out the beetroot puttu recipe here. 

But for a very long time, i wanted to make the restaurant style beetroot poriyal which is usually served as accompaniment for the typical South Indian meal menu. A few months back only i had tried it for the first time and we really liked it , so now it becomes the regular accompaniment for our lunch.

Haven't tried anything special for this poriyal, simply make it as how i normally make the other poriyal, but cutting the beetroot into small cubes really helps to blends the flavour very well. Now let's checkout how to make this beetroot poriyal.

Beetroot Poriyal | Beetroot Thoran

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Beetroot Poriyal,Beetroot Thoran,Restaurant style Beetroot poriyal, Beetroot Poriyal, a simple and easy to make delicious accompaniment with beetroot.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Beetroot - 1 
Grated Coconut - 1 tbsp
Salt - to taste
To Grind
Cumin seed - 1/2 tsp
Pearl onion - 1  
Garlic - 1 pod
Green chilli - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Curry leaves - few

Procedure

Cut the beetroot into small cubes, for that  first peel the beetroot, cut into the thin circles, stack the beetroot circles and cut them into thin stripes and then cut into small cubes.

Heat a pan with water(just enough to immerse the beetroot), add the beetroot when it comes to boil. Add enough salt and cover cook the beetroot till it's soft.

Add the ingredients listed under "To Grind" into mixie jar and grind into coarse mixture and add into the beetroot,mix it well. Let all the water evaporates.

Finally add the grated coconut, mix it well and switch off the flame. Temper the ingredients listed under to temper and add into the beetroot poriyal.

Tada, Tasty and healthy beetroot poriyal is ready. Serve as the accompaniment for your rice.

Related: How to make Beetroot Rice 

Notes:

• Cut the beetroot into small cubes, it helps to cook them quickly.
• Adjust the green chili as per your taste.
• Coconut oil gives enhanced flavor to the poriyal, but you can use the regular cooking oil too.
• As i don't have pearl onions in stock, i have used the equal amount of red onion.
  

Continue Reading »

Egg Kathi rolls | Mix Veggie Egg Wrap

Egg Kathi rolls, a simple wrap with egg and mixed veggie stuffing . I make them often for breakfast with the leftover chapathi from the previous night, it's a very good option for quick breakfast yet very delicious.But here in the recipe, i have prepared the  fresh dough and chapathi for the wrap. With fresh ones or with leftover chapathi, either way it tastes amazing.

For the dough, i have used equal amount of maida/all purpose flour and wheat flour. Maida/All purpose flour helps to roll the dough into thin sheets, but you can use wheat flour alone and it doesn't make much difference in taste. In addition to the cooked veggies and egg, i have added some raw onions and tomatoes in the wrap, as like the crunchiness from the raw onions and juiciness from the tomatoes,that makes the wrap even more delicious.

Egg Kathi Rolls

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 4 
Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients
*Mixed Vegetables - 1 cup
Onion - 1 
Eggs - 2
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt - to taste
Cherry tomato - few(optional)
Oil - 1 tsp
Coriander leaves - few
Curd - 1/4 cup
For the dough
Maida- 1/2 cup
Wheat flour - 1/2 cup
Oil -1/2 tsp
Salt-to taste
*i have used cabbage, carrot,beans and capsicum

Procedure

Cut the vegetables and onions into thin stripes, heat a pan with oil, add onions and saute them till it becomes translucent.Add the carrots and beans and saute in the oil for 2 mins, then add the capsicum and cabbage.Add the spices(turmeric, chili,coriander,cumin powder and garam masala) & salt. Mix it well with the veggies and saute in the medium flame until the veggies are soft.Crack open the eggs and add into the veggies, stir them. Once the eggs are cooked, add the coriander leaves and switch off the flame.Stuffing is ready.Now for the dough, add the maida, wheat flour,salt and oil into bowl, mix well and then add water, knead well to form a dough. Cover it aside for 10 mins.Make 4 equal size balls from the dough and roll into thin sheets. Heat the tava and place the rolled sheets and cook on both sides. Do the same for the remaining dough.Now for the spread, take the curd in a bowl, add chopped coriander leaves and salt, mix it well until it becomes creamy. Keep some sliced onions and diced tomatoes ready .Take one chapathi, take a tbsp of curd mixture spread it evenly on it.Place the egg stuffing at one end,add few onions and tomatoes, squeeze some lemon juice.Roll the chapathi from one end tightly with the sides closed inwards.Cut & Serve.

Notes:

• Instead of using curd as sauce for spreading, you can use any of your favorite sauce like ketchup,mayonnaise.
• You can use tomato slices instead of cherry tomatoes. 
• If you're vegetarian, instead of eggs, you can used paneer, it works well. 
  

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Continue Reading »

Kerala Style Aviyal | Aviyal Recipe

Aviyal , a traditional curry made from mix vegetables, coconut paste & yogurt and finally seasoned with coconut oil & curry leaves . It's one of the  popular dishes in South Tamil Nadu and Kerala.

The preparation of this dish is slightly varies from region to region and we used to prepare this dish in our family on all auspicious day. 

And i still remember that few of my friends had visited Tirunelveli to attend one of our colleague marriage and they were surprised by the taste of aviyal served in the marriage feast and also wondered about the amount of coconut used in just one dish.

Yes, in South Tamilnadu, lot of grated coconut is used and mostly we don't use curd in the aviyal. But today i'm gonna share the recipe of kerala style aviyal that i have been eyeing for a while, prepared it last week and relish with some rice and sambar. 

The flavor of this aviyal is quite similar to what we used to prepare in our home, but the consistency is like kootu and pairs well with rice.

Related : How to make Moru/Buttermilk Curry  

What are the vegetables used in Aviyal ? 

As i said earlier, the recipe for aviyal varies from region to region and even home to home also :-). There is no hard and fast rule here about what vegetables to use in aviyal. 

But traditionally, the aviyal is made with the local country vegetables available in and around South India. So the most common vegetables are drumstick, brinjal, raw banana, senai kizhangu(yam), potato & carrot. 

In addition to that, pumpkin(both yellow and white), peas, board beans and other local roots vegetables like pidi kizhangu, siru kizhangu can also be added.

Basically you can make the aviyal with  just a few vegetables to a dozen vegetables ! 

    

Kerala Aviyal

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Kerala Style Aviyal, Aviyal, Aviyal Recipe, Tirunelveli Aviyal, Aviyal , a traditional curry made from mix vegetables,coconut paste & yogurt and finally seasoned with coconut oil & curry leaves .It's quite popular dish in south tamilnadu and kerala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Carrot - 1 no
Beans/Cluster beans - 6 to 7
Potato - 1 ( medium size)
Banana(raw) - 1/2
Brinjal - 1
Drumstick - 5(1&1/2 inch piece and slit into half vertically )
Channa Dal - 1 tbsp
Curd - 1/4  cup
Turmeric powder - 1/4 tsp
Salt
To grind
Coconut (grated) -  1 cup
Green chili - 3
Garlic -1 pod
Cumin seed - 1 tsp
To Temper
Coconut Oil - 2 tsp
Mustard  & urad dal - 1 tsp
Curry leaves - few

Procedure

First soak the chana dal for 30 mins.Cut all the vegetables into thick stripes . Put all the ingredients listed under "To grind" into mixie/blender jar and grind into smooth paste,keep it aside until use.

In a kadai,heat the water (approx 1 cup) and add the channa dal & the vegetables (potato,beans,cluster beans,carrot).

Once the added vegetables are half-cooked, add brinjal,banana & drumstick. Once the veggies are completely cooked, add the coconut paste.

Mix it well, then add the salt and turmeric powder.

Give a good mix ,let it be in flame for 3-4 mins and switch off the flame.Then add the well beaten curd and few curry leaves. Mix it well.

Temper the ingredients listed under "To Temper" and add into the aviyal. 

Tasty Kerala Style Aviyal is ready.

Related : How to make Mathanga Pulissery 

Related : More Curries and Vegetables Recipes 

Notes:

• Add more/less of chilies as per your liking.
• Always use fresh curd for better taste.
• Add curd into the aviyal once switch off the flame to avoid the curdling.
• Coconut oil gives best flavor to the aviyal,so highly recommend to use it.  
• Use more country vegetables for better taste.You can use broad beans, yam too.
• As brinjal,banana & drumstick are easily cooked compare to other veggies that i have used in this recipe, so added this veggies later.
  

Continue Reading »

Sweet Corn Soup | Home made Sweet Corn Soup | Soup Recipe

Sweet Corn Soup , an healthy and easy to make soup from sweet corn and other vegetables. As grew up in Tamilnadu, we didn't have the habit of having soup in our homes and Amma never made any soup to my knowledge. 

After i moved to chennai for my job, i got introduced to a lot of soup from various restaurant. Out of all the soups, this sweet corn soup was my favourite, as i don't like spicy food back then, this soup suits to my taste and all other soup which i had tasted was like diluted version of kuzhambu(curry) 😞 .Though i like this soup very much, haven't try it on own for so long. ST also not fond of this soup, basically he don't like any food which has mild sweet taste in it,that may be the reason that i don't  make them frequently. 

As sweet corn is so cheep nowadays in the grocery store, i picked  a lot out of anxious and i got bored having them as steamed or grilled, so last week end i prepared this along with some garlic toast and it tastes absolutely divine.Enough with the stories, now move on to the recipe.

Sweet Corn Soup

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Soup | Recipe Cuisine: Indian
Sweet Corn Soup, Easy Sweet Corn Soup, Sweet Corn Soup , an healthy and easy to make soup from sweet corn and other vegetables.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Sweet Corn - 1/2 cup
Carrot(small) - 1
Beans - 4
Capsicum - 1/2
Spring onion - 1
Garlic - 2 small pods 
Butter - 1 tbsp
Corn flour - 2 tsp
Water - 1 to 1&1/2 cup
Salt - to taste
Pepper - as needed

Procedure

Chop the carrot, beans and capsicum into small pieces,minced the garlic, chop the green and white part of spring onions separately into small pieces. Heat the butter in a sauce pan,add the garlic and saute till becomes aromatic.

Then add the white part of spring onions and saute till it becomes translucent.Then add the carrots,beans and corn one by one and saute in butter for 1 min.

Add water and bring to boil and keep the flame in medium and let the veggies to cook,when the veggies are half done,add the capsicum and cook everything together.

Once all the veggies are cooked tender, add the salt and pepper as per your taste.

Dissolve the corn flour in water and add into the soup and cook it becomes glossy. Finally add the green part of spring onion and switch off the flame.

That's it, Sweet Corn Soup is ready.

Related: How to make Sweet Corn Curry 

Notes:

• As capsicum cook easily, i added those when other veggies are half done.
• Add corn mixture little by little and mix well.
• I have used red capsicum here, but you can use any color you have.  
  

Continue Reading »

Fasolada | Greek Bean Soup | Soup Recipe

Fasolada is a greek soup made from white beans/lima beans along with vegetables mainly carrot and celery. It's also called as "National food of Greek". 

According to wiki, it's similar to the ancient greek dish made of broad beans and vegetables,strictly without meat which was used to sacrifice to Greek God Apollo during the festival Pyanopsia,an ancient greek festival to honour the God Apollo.

Traditionally, this soup was prepared by cooking beans in large pot for hours and in between all the veggies are added.But here i have used my pressure cooker to make the process easier and faster. 

This is the first time, i'm trying soup with some beans, to be honest it was so delicious and the flavor was so wonderful. Olive oil and celery gives nice flavor to the soup and the tomatoes gives bright color and required tanginess. Over all, we totally love it and i'm gonna make this again soon 😄

Fasolada | Greek Bean Soup

Preparation Time : 8 hrs for soaking | Cooking Time : 30 mins | Serves : 2 
Recipe Category: Soup | Recipe Cuisine: Greek
Fasolada Soup, Bean Soup, Greek Bean Soup, Fasolada Soup, a delicious & healthy bean soup from Greek.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Lima Beans/White Beans - 1/2 cup
Celery sticks - 2 
Red Onion(small) - 1 
Carrot - 1
Tomato* - 2 
Olive Oil - 1 tsp
Paprika - 1/2 tsp
Salt - to taste
Pepper - to taste 
*Instead of tomato, you can use 2 tsp of tomato paste too.

Procedure

Soak the bean in water for minimum 8 hrs or overnight.In the next morning, drain the water from the bean and add into the pressure cooker along with 1 cup of water and 1/4 tsp of salt and cook it for 3 whistle.

In the mean time, chop onion into small pieces,carrot into thin slices and celery into 1/2 inch pieces.Heat the sauce pan with olive oil, add the onions and saute till it becomes translucent.

Then add the carrot and celery and saute it in the oil for 2 mins. Chop the tomatoes roughly into small pieces, add into the mixie/blender jar and grind into smooth puree.

After 2 mins of sauteing the veggies, add the tomato puree into veggie along with 1 cup of water.

Add paprika & salt and bring into boil.

Then add the cooked beans along with the cooked water and let it simmer for 20 - 25 mins.

That's it, Healthy and Tasty Fasolada/Greek Bean Soup is ready.While serving, add pepper powder as needed.

Notes:

• Instead of tomato, you can use tomato paste.
• Use well ripe tomatoes to get the bright red color.
• Let the soup simmer for atleast 20 mins to infuse the flavor well.
• Minimum 8hrs of soaking bean is must to get the soft cooked beans.
  

Continue Reading »