Brined Baby Beets Raita

Bought some baby beets which looked tender and could be pickled or brined.

So prepared them for brining and stored the jar in the refrigerator for a month.

Today made some raita from the grated brined beet.Loved the raita and enjoyed it with hot steaming rice and rasam.

Simple and appetising meal….

Ingredients:

Brined Beet Raita

Brined Beet- 2 small grated.

Hung curds-1 bowl

Salt if needed as the beet is brined.

Oil-1 t spoon

Asafoetida-2-3 pinches.

Mustard -1/4 spoon

Green chillies- 2 finely chopped.

Method:

In a bowl add the hung curds and the grated beet. Check if salt is needed.

Heat a small pan and add the mustard, Hing and chopped green chillies and pour it over the beet and curd mixture.

Mix well and enjoy as it or refrigerated.

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Suran Kootu

This is a no heat or cook dish.

Ingredients

Yam – 1 piece

Bedgi chillies-4 to 5

Guntur chilli – 2

Mustard-1/4 spoon

Methi – 6 to 8 seeds

Coriander seeds -1 t spoon

Hing -2-3 pinches

Tamarind – size of a chana.

Coconut -3 table spoons.

Coconut oil -1 small Vati (for frying the suran pieces)

Salt as per taste.

For tempering

Mustard -1/2 spoon

Coconut oil 1 table spoon

Curry leaves – 1 sprig

Method:

Clean the yam and remove the peels.

Now slice it into very thin and small bits

Apply a little salt and keep aside for about 10-15 minutes.

Squeeze out the excess water from the yam and keep aside.

In a small pan heat the oil and fry the suran pieces till golden and crisp.

Drain them on a paper towel.

Now in a spoon of oil roast the mustard, coriander, chillies, methi and Hing until you get a nice aroma.

Now grind all the above roasted ingredients with the grated coconut and tamarind adding about 1/4 glass of water.

Add the ground mixture to the suran and mix well.

You may add salt if needed as the suran has salt.

Mix well and give the tempering of mustard and curry leaves in coconut oil.

Wild Jackfruit gojju(Chutney)

The wild jackfruit also known as Paach panas (in Konkani)is a fruit available in the forests mostly in southern parts of India. It’s a sweet sour tasting fruit which has segments like the jackfruit but with smaller segments and seeds which are found in a cluster.inside the poky skin.

The fruit is delicious as is.

The raw fruits are plucked before they ripen and the thorny skin is scraped off and then they are brined in salt water for few months until they soften and are ready to be used to make a variety of chutneys, pickle and other dishes.

It’s nutritious as well as appetising.

Ingredients:

Wild Jackfruit – 1/2 piece of the fruit.

Red chilli – 4-5

Tamarind – pea sized

Garlic – 2 cloves.

Desiccated coconut – 2 table spoons.

Method:

Apply a little oil to the chillies and roast them over the gas flame.

Keep it aside.

Roast the garlic cloves along with the peels.

Now steam the piece of wild jackfruit for about 10 minutes until it is done.

Allow it to come to room temperature.

Now grind the wild jackfruit along with the coconut, tamarind, chillies and garlic cloves to a smooth paste.

Transfer the mixture to a bowl and enjoy it with roti or rice.

I love this Chutney with curd and steamed rice and also with porridge.

You may add salt if required as the wild jackfruit is brined.

Cassava Root/Tapioca Cutlets.

Ingredients:

Cassava root – 4 to 5 Inch piece

(Peel them and then steam them)

Fresh green peas – 1/4 cup

Salt to taste

Onion sliced – 1 big one

Roasted rava -1 table spoon

Corn flour – 1 table spoon

Green chilli- 2 sliced finely

Amchur powder – less than 1/4 spoon

Red chilli powder – 1/2 spoon

Saunf powder -1/2 spoon.

Bread crumbs or suji rava – 1 cup (to roll the cutlets before you tawa fry the cutlets.)

Method:

In a pan heat 2 table spoons of oil and then add the onions, green chilli and amchur powder.

Mix well and then add the fresh peas and salt and sauté for about 3 to 4 minutes until the peas are cooked. mash them slightly and mix well.

Now add the mashed Casava root,corn flour, Suji rawa, sauf powder and mix well so that they form a lump.

If it’s sticky add a little oil and a table spoon of bread crumbs.

Now make small balls and flatten them between you palms and roll them on the plate of bread crumbs.

(You may use suji, bread crumbs or even toast crumbs to roll the cutlets.)

Now smear a little oil on a pan and roast the cutlets on both the side turning them gently.

Enjoy with sauce or chutney of your choice.

Bitter Gourd Pickle

Bitter gourd pickle

Bitter gourd – 2 medium size

Mustard – 1.5 to 2 spoons

Methi – 1/2 spoon

Jaggery – size day of 4 chana

Bedgi chillies – 8-10

Spicy chilli – 2

Small piece of fresh haldi -1

Small piece of Tamarind – size of an Amla.

Hing – 1/4 spn

6 table spoons of oil

Salt as per taste.

Clean the bitter gourd and deseed them and slice them thinly.

Wash them in normal water and then strain and add salt and keep aside for about 20 mins.

Now squeeze out the excess water and keep them aside.

In a pan heat oil and add the sliced bitter gourd and fry them till they turn crisp.

Just used a slot spoon or ladle and drain them on a plate.

In a small bowl add 1/4 cup of warm water and allow the tamarind to soak for about 10 mins and then extract the tamarind pulp.

In a t spoon of oil roast the mustard on low heat till they splutter.

Then slowly add Methi, Hing,Haldi and the red chillies till they turn crisp.

Now put all this in a mixer jar along with the salt, jaggery and tamarind pulp to a smooth paste.

Now add the ground mixture to the bitter gourd and mix well.

You may use a little water to remove the remaining ground mixture in the mixer jar and add it to the bitter gourd.

Now use the remaining oil to temper the pickle with mustard and some curry leaves.

Crispy Bhindi, lady finger or Okra

Bhindi is one versatile veggie loved by all. When cooked in the right manner it tastes awesome.

Today I made some crispy Bhindi on a iron pan.

Ingredients:

Bhindi -10-12 Small ones

Turmeric powder-1/4 spoon

Cumin powder-1 t spoon

Coriander powder- 1 t spoon

Saunf or fennel powder – 1/2

t spoon.

Red chilli powder -3/4 spoon

Asafoetida – 3-4 pinches

Cornflour -1.5 table spoon.

Black salt – 2-3 pinches

Amchur or

dry Mango powder -1/4 spoon.

Oil or liquid ghee-2 table spoons.

Lemon juice -1/2 spoon

Coriander leaves -2 sprigs.

Salt as per taste

Method:

Clean and then wipe the Bhindi till they are dry.

Remove the top and the bottoms ends and then make a slit on one side of each Bhindi.

In a bowl add all the above except Bhindi, coriander leaves and lemon juice.

Mix well and keep aside.

Now fill a little of the above mixture into each Bhindi and keep them aside.

Heat a heavy pan preferably iron pan and add a tablespoon of the oil or ghee and spread it with a silicone brush all over the pan.

Place the stuffed Bhindi’s neatly over the pan and on low flame cook them for about 3 to 5 minsNo slowly turn them or flip them and add the remaining ghee and cook for another 4-5 minuts until they turn crisp.