Beetroots with Scrambled Eggs

Very SIMPLE side dish on BUSY days.
Ingredients:
Beet root - 2 (medium)
Eggs - 4
Onion - 1 (chopped)
Whole dry red chili - 1
Oil
Salt (to taste)

For Tempering:
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Urad dal - ¼ tsp.
Fennel seeds - ¼ tsp.
Curry leaves - 5

Method:
Peel the skin and grate the beet root.
Heat oil and add the tempering ingredients.
When mustard starts to splutter add the onion, curry leaves and fry.
Add the half broken red chilies.
Now add the grated beet root and saute for few minutes.
Now add the eggs and start to scramble.
Fry till the eggs are cooked.
Now add the salt and mix well.
Serves as a good side dish for rasam rice (or depending on your taste).


Award passed to me by Viki. Thanks for the cute award!

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Brinjal & Indian Broad Beans Curry (Vankaya Chikkudukaya Kura)

As seen on TV cooked by Chef Jacob.
Ingredients:
Green brinjal (big) -1 (chopped)
Broad beans - 12 (cut into pieces)
Onions - 3 (chopped)
Green chili - 1 (chopped)
Kashmiri red chili - 2 tsp.
Milk - 1/3 cup
Salt (to taste)
Oil
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Coriander leaves - few


Method:
Heat oil and add the mustard and cumin seeds.
When mustard seeds splutter add the onions and fry till translucent.
Add the green chili pieces and fry.
Add the red chili powder and mix well.
Add Brinjal and broad beans pieces and saute for few minutes.
Add 2 cups of water, salt and let the veggies cook.
The sauce should be watery.
Once the veggies are cooked reduce the heat and add the milk.
Immediately remove from heat and add the coriander leaves.
Serve hot with dosas or with rice.

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Awards again.

These awards were given to me by Prasu & Uma.

This award is given by Babli.

This one is given by Namitha.

Thanks friends.

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Green Chili Sambar

The name is chili sambar but it has no sambar powder. The original recipe has tamarind water but I didn’t add it. It looks like dal but it’s a good side dish for hot steaming idlis and rice. So call it for neutrality; it’s neither dal nor sambar. When green chilies were added to this sambar, they didn’t give much hotness. May be my tongue was already hot and I didn’t feel it…

Ingredients:
Toor dal - ½ cup
Onion - 2 (medium-chopped)
Green chilis - 8 (cut into half)
Tomatoes (ripe) - 2
Turmeric powder - ¾ tsp.
Curry leaves - 5
Coriander leaves few (chopped)
Salt

Tempering:
Mustard seeds - ½ tsp.
Urad dal - ½ tsp.
Fennel seeds - ½ tsp.
Oil - 1 ½ tsp.

Method:
Boil the dal with turmeric powder.
Heat oil. Add all the tempering ingredients.
Now add the onion, green chilies and fry.
Add the tomatoes and sauté.
Add the boiled dal and salt.
Bring it to a boil. Now add the curry leaves and coriander leaves.
Serve hot with idlis.
R.S: R.B

Sent off to 'Think Spice: Think Turmeric' hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.

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Dry Chickpeas with Potatoes-(T&T)

Here comes another dish. Here is the original recipe.

Ingredients:
Black chickpeas - 1 cup (soaked overnight and cooked in fresh water)
Potato - 1 cup (chopped)
Cumin seeds - ½ tsp.
Ajwain - ½ tsp.
Chilli powder - ½ tsp.
Cumin powder - ¼ tsp.
Amchoor powder - 1 pinch
Coriander powder - 1 tsp.
Salt (to taste)
Oil
Turmeric powder - ¼ tsp.

Method:
Heat oil and add the cumin seeds.
When seeds splutter, add the ajwain.
Add chopped potatoes and fry till they are cooked.
Now add red chili, turmeric, amchoor and cumin powders.
Mix well.
Add the chickpeas, salt and cook till they are dry.
Remove from heat.
Add the coriander powder and mix well.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

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Chickpeas Pasta Soup-Tried & Tasted from Tongue Ticklers

Original recipe found here.
Ingredients:
Chickpeas - 1 cup (cooked)
Macaroni (elbow) - a fistful (cooked)
Onion - 1 (thinly sliced)
Carrot -1 (thinly sliced)
Green peas - a fistful
Sweet corn -2 tbsp (instead of baby corn)
Mushroom - 5 (thinly sliced)
Garlic - 3 cloves (small & crushed)
Basil leaves - 5 (torn)
Dried rosemary - ½ tsp. (didn’t add)
Spaghetti - 5 (halved) (didn’t add)
Black ground pepper - as required
Salt (to taste)
Water - 5 cups
Oil

Method:
Heat oil and add the onion & fry.
Add the garlic and fry.
Add the carrot, peas, corn, basil and mushroom and fry till they are cooked (if required, add a little water).
Add chickpeas and 5 cups of water.
Cover and cook for 2 minutes.
Now add the macaroni, salt and pepper.
Bring it to a boil.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

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