Beetroot Rice Kichadi Recipe

Beetroot rice kichadi was so tasty and comforting, this is a must try recipe.

Beetroot Rice Kichadi Recipe is Uploaded on Youtube

Ingredients:

150 Grams Jeeragasambarice 

2 Tsp Mysore Dal ( Red lentils)

2 Tsp Toovar Dal ( Split Pigeon Peas)

2 Tsp Moong Dal ( Split Mung Beans)

100 Grams Beetroot ( Finely Chopped)

2 Green Chilies Slit

1 Medium Onion Finely Chopped 

5 Pods Garlic Finely Chopped 

2 Sprigs Curry Leaves

1/4 Tsp Cumin Seeds 

1/4 Tsp Fennel Seeds 

1/4 Tsp Black Peppercorns 

2 Bayleaves

2 Tsp Ginger and Garlic Paste 

3 Cloves

3 Cardamoms 

2 Inch Sticks Cinnamon 

1 Star Anise 

2 Strands Mace (Javitri)

1/4 Tsp Asafoetida 

1 Tbsp Oil

1 Tbsp Ghee 

Salt as per taste 

Prep:

Wash and peel the onion and garlic. Finely chop and reserve. 

Wash and remove the stems in the chilies, slit the chillies in half and reserve.

Wash and peel the beetroot, finely chop and reserve.

Wash and peel equal portion of ginger and garlic, add it to mixerjar and grind prepare smooth paste and reserve.

Wash the dals and rice reserve. 

Method:

In a rice cooker add washed rice and dals, along with 4 cups of water and 1/4 tsp turmeric powder stir and combine. Cover and cook for 4 to 5 whistles on high flame. Remove from flame and reserve.

Heat a wok with ghee and oil on medium flame. Add bayleaf, cumin seeds, fennel seeds, cinnamon, staranise, cloves, cardamoms, pepper and mace, allow the spices to splutter.

Next add finely chopped garlic, onion, slit green chilies and curryleaves fry till onion is transparent. 

Add ginger and garlic paste stir and fry till raw flavor reduces.

Add finely chopped beetroot stir and fry for a minute.

Add 1 cup water a 1 tsp salt stir the veggies well, cover and cook till tender on medium flame.

Once the veggies have softened, add cooked rice and dals stir well and allow to cook along with veggies for 5 minutes. 

Add finely chopped coriander and stir well. transfer the kichadi to a serving dish and serve...enjoy!

Beetroot Podi Peratal Recipe Using Philips Airfryer

Beetroot Podi Peratal can be served with southindian meals, chapati or use as sandwich filling. 

Beetroot Podi Peratal Recipe Uploaded on Youtube

Ingredients:

100 Grams Beetroot 

100 Grams Onion

1 Green Chili

2 Dried Red Chilies 

2 Sprigs Curry leaves 

2 Tbsp Urad dal / Black Gram Dal 

2 Tbsp Coconut Oil

1/4 Tsp Asafoetida 

Salt as per taste 

METHOD:
1.Peel and wash the Veggies.
Finely chop beetroot, chilies, onion and curryleaves.

2.Next add the chopped veggies to a mixing bowl start adding asafoetida, coconut oil, and salt mx well.

3.Line the airfryer basket with foil add the veggie mixture in one layer.

4.Place the airfryer basket in the airfryer on 180 degree cook the veggies for 7 minutes. At 5 minutes mark stir once and allow the veggies to cook.

5.In small mixer Jar add dried red chillies and blackgram dal on pulse mode grind to form a coarse powder.

6.Add the ground powder to the beetroot and stir once.

Place the beetroot back in the fryer and cook at 180 degree for 7 more minutes.

7.Transfer the cooked beetroot peratal to a serving plate, garnish with curry leaves and finely chopped coriander, serve hot ...enjoy!

Greek Salad Recipe

I thoroughly enjoy this salad it is very easy to prepare and the flavors are amazing. All ingredients are locally available few ingredients can be purchased online.

Recipe Video Posted on Youtube English and Tamil Channels 😊

Greek Salad Recipe 

Ingredients:

1 Cup English Cucumber

1 Cup Cherry Tomatoes 

1 Cup Onion

2 Green Chilies

5 Sprigs Mint Leaves 

5 Sprigs Coriander Leaves 

1 Tsp Pepper Powder

1/2 Tsp Roasted Cumin Powder

1/4 Tsp Salt

50 Grams Feta Cheese

100 Grams Fried Samosa Sheets or Pita Chips

1/2 Lime

2 Tbsp Sunflower Seeds

Mint and Coriander

Prep:

Wash and chop cherry tomatoes  into halves.

Peel wash and slice onion.

Wash English cucumber, chop the ends and slice the cucumber into half. Chop the cucumber into half moons and reserve.

Separate, rinse the mint and coriander and reserve.

Wash the chili remove the stem and reserve the chilies.

Wash and chop the lime into half and reserve.

Heat a pan on low flame, add the sunflower seeds to the pan and stir. Dry roast the sunflower seeds till golden and reserve.

Crumble feta cheese in a bowl and reserve.

Chop the samosa sheets into finger lenght strips and deep fry in hot oil or bake it till crispy.

Method:

In a mixer jar add mint, coriander and chilies blend to form a smooth paste and reserve.

Add all the prepped veggies in a large mixing bowl, followed by the mint masala, cumin powder, pepper powder, salt, lime juice, oil and sunflower seeds, mix all the ingredients.

In a serving plate layer the salad with fried samosa sheets or pita chips, garnish with crumbled feta and sunflower seeds...serve the salad right away and enjoy!

Southindian Style Hyacinth Beans and Potato Curry ( Urulai, Mochakka Varuval)

This potato curry is normally prepared during winter season and specially during hyacinth beans season. We enjoy this as a side dish for dhal rice, rasam rice, curd rice and chapathi.

Recipe video on Youtube English

Ingredients:

To Cook Hyacinth Beans:

1 Cup Hyacinth Beans

1/4 Tsp Turmeric Powder

1/4 Tsp Chilly Powder

1/2 Tsp Salt

1 Cup Water

Potato Curry:

2 Potatoes

1/4 Tsp Cumin Seeds

1/4 Tsp Asafoetida

1/2 Roughly Chopped Onions

2 Sprigs Curry Leaves

1 Tbsp Crushed Ginger and Garlic Paste

2 Green Chilies 

1/4 Tsp Turmeric Powder

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1 Tbsp Garam Masala

1/2 Tbsp Coarse Salt

1 Tbsp Tamarind Pulp

1 Cup Water

2 Tbsp Oil

Prep:

Peel, Wash and reserve hyacinth beans.

Peel, wash and roughly chop onions.

Remove stems, wash and slit the green chilies and reserve.

Wash and reserve curry leaves.

Peel, wash and cube the potatoes and reserve in a bowl of water.

Peel, wash and crush equal amounts of ginger and garlic and reserve.

Separate, wash and finely chop coriander and reserve.

Soak a small marble size tamarind in luke warm water and reserve.

Cook Hyacinth Beans:

Boil water in saucepan on high flame.

Add cleaned hyacinth beans, turmeric powder, chilly powder and salt stir once, cover and cook the beans till tender and soft on medium flame.

Once the beans have cooked remove from flame and reserve.

Method:

Heat oil in a wok and add cumin seeds allow it to splutter.

Add chopped onions, curry leaves, crushed ginger and garlic and chilies fry till onion turn transparent.

Add the cubed potatoes and fry for a minute.

Add turmeric powder, chilly powder, coriander powder and garam masala and fry the potatoes for a minute.

Add water stir once, cover and cook the potatoes till almost cooked on medium flame.

Add cooked hyacinth beans to the potatoes and stir well. Place on high flame and fry the potatoes till well done.

Garnish with coriander stir once and serve hot. Enjoy this potato fry with roti, curd rice or rasam rice.

Flame Grilled Mutton Tikka Recipe Using Meamo Boneless Mutton

Preparing mutton tikka on stove top is so easy and convenient. Serve these tikkas as a starter or as side dish. Tender and quality mutton was from meamo meats. Traditionally butchered meat always has good flavor and taste.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

Mutton Tikka Ingredients:
500 Grams Boneless Mutton
1 Tbsp Ginger and Garlic Paste
2 Tbsp Hung Curd
2 Tbsp Green Chilly Paste
1 Tsp Kashmiri Chili Powder
1 Tsp Degi Mirchi
1 Tsp Kitchen King Or Garam Masala
1/4 Tsp Chat Masala
1/4 Tsp Turmeric
1/4 Tsp Pepper Powder
1/4 Tsp Vinegar 
2 Tsp Mustard Oil or Ghee
Salt as per taste

Prep:

To prepare hung yogurt take 1 cup fresh curd. Add the curd to a muslin or cotton cloth tie a knot and hang it on the tap allow all the excess moisture to drain. In roughly 1 hour the hung yogurt will be ready.

Peel, wash and chop, ginger and garlic. Add the cleaned ginger and garlic to a mixer jar and grind to form a smooth paste.

Wash and clean green chilies and add it to a mixer jar, grind to form a smooth paste and reserve.

Wash the mutton twice, drain and reserve.

Marination:

Add the mutton to a mixing bowl. 

Add 1 tbsp ginger and garlic paste, 2 tbsp chilly paste, 2 tbsp hung yogurt, 1 tsp kashmiri red chili powder, 1 tsp degi mirchi powder, 1/4 tsp turmeric powder, 1/4 tsp pepper powder, 1 tsp kitchen king masala, 1/4 tsp chaat masala, 1/4 tsp vinegar, 2 tsp mustard oil and salt as per taste. Massage all the ingredients well in the meat, cover and place it in the fridge for one hour. for best results allow the meat to marinate over night.

Pressure Cook: 

Add the marinated mutton to a pressure cooker and fry it for a minute.

Add 1 cup water stir once, place the lid and whistle. Cook the meat for 3 whistles on high flame or until well done.

Once the meat has cooked remove from flame allow the pressure to release.

Gently release the whistle and open the pressure cooker. Place the cooked meat back on medium flame all excess moisture to evaporate completely.

Once the moisture has evaporated and the masala has coated well on the meat place it in a sir tight container and refrigerate well for 3 hours or over night.

Recipe Video on Youtube 😊

Flame Grill:

Remove the meat from the fridge start to skewer the meat 4 pieces in one skewer.

Place a grill plate on medium flame. Gently place the skewers and flame grill for 2 minutes on each side. Brush ghee and grill for 2 more minutes on each side and serve hot with lime wedges...Enjoy!

Vegan and Gluten free Beetroot Bonda Recipe / Beetroot Fritters

Beetroot bonda is a popular streetfood. Traditionally we would normally prefer to eat aloo bonda or bajji, however locals enjoy the mild sweet and texture of beets.

Beetroot Bonda Recipe Video on Youtube...Subscibe for more recipes!
 

Beetroot Bonda Ingredients:

250 Grams Beetroot

250 Grams Potato

150 Grams Onion

4 to 5 Green Chilies

1 Cup Flatten Rice / Poha

1 Tbsp Curry Powder 

1/2 Tbsp Garam Masala

1/2 Tbsp Turmeric Powder 

1/2 Tbsp Chilly Powder 

1 Tbsp Coriander Powder

1 Tbsp Ginger and Garlic Paste

2 Tbsp Butter

Salt as per taste

Oil for frying

For Batter:

1 1/2 Cups Chickpea Flour 

1 Tbsp Chilly Powder

1/4 Tsp Asafoetida

1/4 Tsp Carom Seeds

1/4 Tsp Cooking Soda

2 Tbsp Hot Oil

Salt as per taste

Method to Prepare Beetroot Mixture:

1. Heat and wok on medium flame with 2tbsp oil. Add ginger and garlic paste and fry till raw flavor reduces.

2. Add finely chopped onion and chilies and fry till transparent. Once the onions turn transparent, add the spice powders and fry till the spices bloom and the strong flavors reduces. Make sure the spice powders dont burn and fry well.

3. Add 1/2 Tbsp salt to the onion masala and fry till light golden in color. Add beetroot and potato constantly stir and fry both the vegetables. Place the flame on lowest setting, make sure the veggies dont burn.

Tip: Peel, grate and add the potato to a bowl of water directly making sure all  the starch is strained in the water. We can rinse the potato twice making sure the potato has less starch or no starch.

4. Cover and cook the beets on low flame do not add water. If you feel the veggies are burning at some point we can sprinkle water and cook the veggies till tender.

5. Beetroot contains lot of moisture the veggies will cook eventually. make sure the stir between 2 to 5 minute intervals.

6. Add the poha or avalakki to a mixer and grind to form a smooth powder. We can also use paper poha if you cannot find the thick poha.

7. Once the veggies have cooked place it on high flame and reduce the excess moisture content. We can add the ground poha to the beet mixture and mix well till the tikki mixture is formed place on low flame setting.

8. Once the dough is tight and can form desired shape, remove the beet mixture from flame and allow to reach room temperature.

9. Once the beetroot reaches room temperature knead well, adjust the salt as per taste, knead well. Make even roundels slightly larger than lime size reserve.

Method to Prepare Batter:

10. Sieve the chickpea flour twice and add to a large mixing bowl. 

11. Add chilly powder, cumin powder, carom seeds and soda-bi-carb to the flour.

12. Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.

13. Gradually add water and mix well to form smooth batter.

14. The batter consistency should be slightly thinner than dosa batter.

15. If we dip a spoon or your thumb the batter should evenly coat.

16. Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.

Prepare the Bonda:

17. Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.

18. Place the flame on medium. Prepare lime size beetroot roundels and reserve.

19. Mix the batter once, gently drop the roundel in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.

20. Flip and fry the bondas for 2 minutes on each side until light golden in color. Drain the excess oil and reserve in a colander or paper lined plate for oil to drain...Repeat and prepare bondas in the same way.

21. We can serve the beet bonda stuffed inside a pav bun or can be served as it is with mint chutney...Enjoy!

Kondai Kadalai Beetroot

Ingredients:

• 1 Large Beetroot ( chopped into small cubes) 
• 1 Large Bell Pepper( chopped into small cubes)
• 1 Medium Size Onion( finely chopped) 
• 1/2 Cup Chickpeas (soaked and cooked with a tsp of salt)
• 1/2 Cup Grated Coconut (desiccated coconut can be used)
• 1 Tsp Mustard 
• 1/2 Tsp Split Black Gram dal
• 1/2 Tsp Split Chick peas
• 1 Dry Red Chilly
• 2 Tbsp Coriander leafs ( finely chopped)
• 6-8 Curry leafs
• 3-4 Green Chillies
• 1 Pinch of Asafoetida 
• 1/2 Cup Water
• 1 Tsp Salt
• 3 Tbsp Vegetable Oil

Preparation:

Heat a wok add 1/2 tsp oil and sauté bell pepper and reserve in a bowl. then add 2 1/2 tsp oil in the same wok and temper with mustard seeds allow to splutter then add black gram dal and split chickpeadal fry for a sec add asafoetida and dry red chilly fry for a sec then add curry leafs and onions fry add the greenchillies fry till the onions goes transparent add the chopped beets and fry add the cooked chickpeas and fry add salt and 1/2 cup water cover and allow the beets to cook. add the sauté bell peppers fry for 2 more minutes check for salt and allow the water to dry out completely on a medium flame. Garnish with coriander and coconut and fry for sec and allow the coconut to incorporate....serve hot with rice or roti and enjoy....:) 

I've also done a detail recipe video demo do look into try out my recipe and enjoy...:)

Beets & Carrots Juice

Ingredients:

1/2 cup Beet root
1 Large Carrot
3 Tbsp Sugar
1 inch Ginger
1/2 Lime
3 Cups of Ice cold water 
Rose water few drops
1/2 Tsp salt 


Preparation:
In a mixer blender add all the ingredients and add required water and blend well to a juice constancy strain with a Filter and serve cold...enjoy...:)

I've done a detail recipe demo on YouTube do watch and post your comments...:)