Beetroot Raita

Beetroot is generally liked by all since it has a sweet taste. People use it’ juice as a food colour .My mom used to prepare beetroot raita/koshimber when I was a kid. I used to gorge on it completely. Now my little one does that …

Here are the ingredients:

• 2 medium size beetroot (cooked/boiled)
• one green chilly
• 2 tspn chopped coriander
• 2/3 tbspn yoghurt
• salt to taste

Steps:

• Chop the beetroot into cubes or grate it .
• Add chopped green chilly .
• Add salt and yoghurt and mix well.
• Mix the chopped coriander.
• Serve chilled.

Methi Malai Matar (without Malai!)

Hi & Hello to one and all!

My today’ recipe is Methi –Malai-Matar ; sweet and bitter .

Now this recipe nowhere contains malai .Surprised huh? Well I have used cornflour paste instead of malai ,which gives it a creamy texture. So now all weight watchers can have it without a second thought!

Here comes my recipe:

METHI MALAI MATAR (Serves 2-3 )





Ingredients :

Methi (fenugreek leaves) (fresh/frozen) – 2cups
Peas (fresh/frozen)- 1- 1.5 cup
Cornflour – 1 tbsp
Milk- ¾ cup
Onion – 1 large (finely chopped)
Garlic – Ginger paste – 1 tsp
Sugar – 1-1.5 tsp
Green chilli – 2-3 / green chilli paste – 1 tsp
Salt – as per
taste
Oil – 2 tbsp (I have used extra virgin olive oil but any will do)

Procedure:

Heat oil in a kadhai/wok.
Add the chopped onions, ginger – garlic paste, chillies /chilli paste and sauté the mix till onions are slighty done.
Now add chopped methi (fenugreek leaves) and peas. Mix well. Saute for 1-2 mins.
Add the salt and sugar and again mix well.
Cook covered till almost the methi(fenugreek leaves are done).
Till the time methi(fenugreek leaves) is done ,mix cornflour and milk in a bowl.
Once methi(fenugreek leaves) is done, add the cornflour paste and mix well.
Cook covered for 1-2 mins till the cornflour paste is done.
Serve hot with roti / naan.

Mango Muffins

Mangoes….just the mention brings water to our mouth! This heavenly taste fruit, rightly known as King of Fruits, can be eaten raw or mixed into many things or cooked by itself and eaten. Be in any form it is liked by one and all.

Today I have used mango pulp in my muffins. Trust me …it does taste great!

Here’ the recipe:

Makes 15 muffins (I have a tray of 12;used the balance for second batch)

Ingredients:

1 cup self raising flour
¾ cup caster sugar
100 gms butter (I have used Lurpak(unsalted)butter)
1 tsp baking powder
1 tsp vanilla essence
2 large eggs
1 ripe (medium size) mango pulp

Steps:

In a large mixing bowl, put in the butter. The butter should be at room temperature.
Add in the sugar and mix well with a wooden spoon/whisk till the mixture is light and fluffy.
Break open the eggs, one by one and mix well in the butter –sugar mixture.
(I have used a hand blender to mix it and make the butter-sugar- egg mix frothy.)
Add the essence and baking powder and mix well with a wooden spoon/whisk.
Now slowly add the flour and fold it in the mixture with a spatula.
Add the mango pulp to this unbaked cake and mix it slowly with the spatula.
Pour the mix gently into the muffin cases.
Bake in the pre-heated oven at 180’c for 30 mins.(I have a fan oven).
As the muffins are baked ,the aroma will fill up the house.

Once done, unmould them and enjoy!

This recipe goes to Food-n-More ' event Mango Mood!

This is my first entry to any event ....hope everyone likes it!(just keeping my fingers crossed).

Seviyan/Vermicelli Upma

Hello to all out there! Seviyan/Vermicelli Upma

Ingredients: 1.5 cups of broken vermicelli

1 onion (medium one ) finely chopped

1/4 cup peas

1/4 cup corn

1 carrot(small) finely sliced into halves

1 small tomato finely chopped

2 tbsp coriander chopped finely

3 cups of water

1-2 tbsp of oil(I have used olive oil;any other can also be used)

a pinch of sugar

salt to taste

Steps:

1. Dry roast the vermicelli in a kadhai/wok till the vermicelli changes colour to light brown.Remove from fire and keep aside in a plate.
2. Heat up the oil and then add onion,peas,corn and carrot and saute till half done.
3. Then add the chopped tomato.Saute 1-2 mins.
4. Add water to this mixture.(Be very careful when you do this,since you will be pouring water in hot oil and veggie mixture.)
5. Add salt and sugar .
6. Once the water starts boiling lighty,slowly add the vermicelli.While adding them stir in-between otherwise,it will become lumpy.
7. Cover and cook for 2-3 mins.Stir after every min.
8. Before getting the kadai/wok off the flame,just check if the vermicelli is done(just like checking if rice is done).If not done,then just put off the flame and let the utensil be on the gas for some time, ofcourse covered.
9. Once done,then add the chopped coriander and sprinkle some lemon juice.
10. Mix well and serve hot.Enjoy!!!

I havent added any chillies to this since I have prepared this keeping in mind my little one.Chillies can be added(along with onion ,peas and corn) to give it a spicy touch.