Beetroots and Pistachios!!! Combination might sound weird. But trust me. This tasted great. Healthy, simple and tasty soup! Time to slurppppppppppppppp!!
Beetroot – 1 medium
Onion – 1
Tomato – 1
Capsicum – 1/2
Green chillies – 2
Pistachios – 10-12
Butter – 1 tbsp
Cumin seeds – 1 tsp
Milk – 1 cup
Sugar -1/2 tsp
Salt – to taste
1. Peel and chop beetroot. Chop other veggies also.
2. Mix all veggies, chillies and pistachios.Pressure cook for 7-8 whistles.
3. Blend the above mixture to a smooth paste.
4. Heat butter in a pan. Add cumin seeds. Once they splutter, add the paste along with milk and required water.
5. Once the mixture starts boiling, add sugar and salt.
6. simmer for 5 minutes and switch off.
7. Garnish with chopped onions, pistachios and coriander leaves.
Note: Since I added green chillies, I did not use pepper powder. This is your personal preference. if you have added more water, you can use corn flour to thicken the soup.
You might be wondering as to what is so new about Rava Kesari. Yup!! There is nothing new in the ingredients. But Rava Kesari in a pressure cooker… sounds interesting right?? This is not only interesting but simplest of the simple. This is an extremely simple method of cooking called OPOS(One Pot One Shot). In short, mix all ingredients in a cooker and pressure cook. Please follow the recipe to the T for the very first time. This is best suited to be tried in a 2L cooker. 3L cooker also works fine. Without further ado, down goes the recipe. Before that, I would like to credit Mr. Ramki of http://ramkicooks.blogspot.in/ who is the founder of OPOS for giving such an easy and tasty recipes.
Sugar – 1/3 cup
Ghee – 1 tsp
Water – 1 cup
Food Colour – a pinch
Double Roasted Rava – 1/4 cup
1. Mix sugar, ghee, water and food colour. Pressure cook(with weight) for one whistle.
2. Lift weight to release steam.
3. Switch off stove and immediatel mix double roasted rava.
4. Close cooker and serve after 20 minutes.
1. Can boil grated fruits, roasted nuts, chopped dried fruits etc with water.
2. Can add more flavouring(saffron, cardamom, cinnamon etc)
3. Reduce water quantit if you like a firmer texture.
This is a recipe that I learnt from my mom. Goes really well with hot rice. Simple yet yummy…
Cucumber – 1 medium sized(thick one)
Channa Dal – 2 tbsp
Dry Red Chillies – 3
Tamarind – marble sized
coconut – 1/4 of one
Sugar – 1/2 tsp
Oil – 1 tsp
Salt – To taste
Tempering and Garnish:
Mustard Seeds – 1/2 tsp
Curry Leaves – a few
Onion – 1 finely chopped
1. Heat oil in a pan and roast channa dal and chillies till the dal turns golden brown.
2. Peel and finely chop cucumber. Add salt and keep aside.
3. Blend roasted dal, chillies, tamarind extract, sugar, salt and coconut to a fine paste.
4. Now squeeze cucumber without the water and mix to the above paste.
5. Temper mustard seeds and curry leaves.
6. Add tempering and fried onions to the pachadi.
7. Enjoy with hot rice.
This chutney is made from chow chow peel. There are lot of variations in making chutney from the peel. However, this is the one I like the most. If you want it less spicy, you can add more sesame seeds. Adding jaggery gives a unique taste.
CHOW CHOW PEEL CHUTNEY
For the Chutney:
Chow Chow Peel – 1 medium sized chow chow
White Sesame seeds – 1.5 tsp
Green chillies – 2 or 3
Tamarind – gooseberry sized
Jaggery – 1/2 tsp or more depending on taste
Salt – to taste
Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Curry leaves – a few
1. Peel chow chow and pressure cook the peel for 2 or 3 whistles till it becomes soft.
2. Dry roast green chillies and sesame seeds and keep aside.
3. Blend above items along with tamarind extract, jaggery and salt.
4. Heat oil in a tempering pan and add mustard seeds and curry leaves. Once they crackle, add the tempering to the chutney.
Note: The same recipe can be followed for Ridge Gourd Peel(Peerkangai/Beerakaya) as well. This tastes great with idli, dosa and rice.
Okay, so the saying goes like this ‘Necessity is the mother of invention’. You might be wondering what this saying has to do with this recipe. Let me explain. I had some leftover potatoes and fresh cream in my pantry. Was wondering what to do with those. Then came the idea!! Potato sandwiches with scrambled egg filling. This will go well as a party starter and down goes the recipe.
Potato – 1 big sized Eggs – 3 Onion – 1 medium sized finely chopped Green Chillies – 2 Fresh Cream – 2 tbsp or more Cumin Seeds – 1 tsp Oil – 2 tsp + for shallow frying
For the Marinade: Turmeric Powder – 1/4 tsp Coriander Powder – 1 tsp Cumin Powder – 1/2 tsp Chilli Powder – 3/4 tsp Garam Masala – 1/2 tsp Oil – 1 tsp Salt – to taste
1. Slice the potato and marinate the slices in the marinade for atleast 30 minutes. You can even place the marinated slices in the refrigerator. 2. Shallow fry the marinated potato slices till they turn golden brown on both sides.
1. Whisk the eggs with fresh cream. 2. In a pan, heat oil and add cumin seeds. 3. Once the cumin seeds splutter, add finely chopped onion and green chillies and saute till transparent. 4. Finally add the egg mixture and stir till the eggs are scrambled and done. 5. Add required salt.
Place the scrambled egg mixture on top of the potato slice and garnish with tomato ketchup and cilantro. Another potato slice can be kept on top and that becomes a potato egg sandwich(without bread of course). Now go and grab a bite. Nope, its always CLICK N BITE!! 😉
As promised, here comes my first recipe on this blog. Spicy spicy Pepper Chole just for you people!! This is actually an inspiration from another recipe on another blog (http://ramkicooks.blogspot.in/) which has some really awesome recipes that can be done the OPOS (wonder what it is!! It is One Pot One Shot) way. I will share a few OPOS recipes in the coming weeks. However,this recipe was done the normal way. So why wait?? Scroll down and say ssssss(This is really hot!!! Pepper afterall 😉 )
White Kabuli Channa – 1 cup Onion – 1 medium sized Cumin Seeds – 1 tsp Ginger Garlic Paste – 1 tsp Pepper Powder – 2 tsp Turmeric Powder – 1/4 tsp Garam Masala – 1/2 tsp Tomato Sauce – 2.5 tsp Fresh Cream – Optional Oil – 2 tsp Salt – to taste
Method: 1. Soak channa overnight and pressure cook soaked channa for about 7-8 whistles. 2. Heat oil in a pan. Once the oil is hot, add cumin seeds. 3. After the cumin seeds splutter, add chopped onion and ginger garlic paste.Saute till the raw smell leaves. 4. Add boiled channa after onions turn transparent. 5. Add turmeric powder, garam masala, pepper powder, tomato sauce, fresh cream and mix well. 6. Finally add required salt and garnish with coriander leaves.
Note: Replace channa with paneer for Pepper Paneer.
Food,Food and Food everywhere!! I have been a foodie all through my life and will continue to be one. I still remember my childhood days when I used to watch all cookery shows on the television and pestered my mum to prepare whatever was shown. Gradually interest became passion n here I am , writing my first blog post. This is for all you foodies out there! This is not just about cooking!! It’s about enjoying food. Wish me luck in blogging!!