Ingredients
Beetroot : 1
Grated coconut : 2 tbsps
Green chillies : 3 nos
Garam masala powder : 1 tsp
Red chilli powder : 1/2 tsp
Fried gram : 1 tbsps
Ginger - Garlic paste : 1 tsp
Cinnamon : 1
Cardamom : 1
Cloves : 1
Chopped onion : 2 tbsps
Chopped tomato : 1 tbsps
Coriander leaves
Salt
Oil
Method
Peel the Beetroot and cut it into small cubes.
Pressure cook the chopped beetroot with little salt for 3 whistles.
Grind coconut,fried gram,green chillies to a smooth paste.
Heat 1 tbsp oil in a pan,put cloves,cardamom,cinnamon and fry.
Put chopped onion now and fry.
Add tomatoes,ginger garlic paste,salt,Red chilly powder,garam masala powder,stir and let it cook on low flame for few minutes.
Now add the cooked beetroot,coconut paste ,mix everything well and let it boil for few minutes.
Finally add coriander leaves,switch off the flame.
Serve hot with chapathi..
Ingredients
Rice : 1 cup
Toor dal : 1/4 - 1 tbsp
Ghee : 2 tsps
Salt
Tomato Rasam : ( Recipe here )
Method
Wash & cook the rice along with dal and turmeric powder for 5 to 6 whistles.
Mash the rice well with required salt.
Add rasam to this rice mixture and blend it well.
Add ghee and mix well.
Serve hot with any side dish..
Ingredients
Leftover Mixed Vegetable stir fry : 1/4 cup ( Recipe here )
Salt
Coriander leaves
Oil
Method
Mix Idli batter,Mixed vegetable stir fry,salt,coriander leaves .
Heat a paniyaram pan,add oil,pour the batter in each mould and let it cook.
Turn and cook the other side too.
Serve hot with any chutney...
Ingredients
Cooked ,Peeled & mashed potato : 1/2 cup ( 2 nos )
Maida : 1 cup
Wheat flour : 1/2 cup
Curd : 1 tbsp
Salt
Oil
Method
Mix mashed /grated potato,salt,maida,wheat flour thoroughly.
Add curd and mix well.
Make a firm dough using little water.
Keep aside for 1/2 an hour.
Take a small lemon size ball from the dough and roll it into circles.
Meanwhile Heat oil in a pan.
Drop poori and fry them on medium heat.
Flip to the other side and fry.
Serve with any side dish..
