Beetroot Curd Rice

 

            There is nothing like having a bowl of this humble Beetroot curd rice for a simple lunch when time is a constraint. It is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this lovely dish. It is simply divine. In fact I can have it everyday and this happens to be one of my comfort food and it tops the list. So check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1 cup cooked rice, mashed
• 3 tbsp. yoghurt
• 1/2 tsp. salt or to taste
• 1/4 cup water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. tuvar dal / chana dal
• 1/2 tsp. whole peppercorns
• pinch of asafoetida
• 2 tbsp. beetroot, grated
• 1 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Mix the rice with the yoghurt, salt and water. Set aside.

          Heat oil in a tadka pan and temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida and peppercorns. Sauté till the mustard seeds stops crackling.

          Then add the ginger and beetroot. Sauté for a few more seconds.  

          Pour this tempering over the beetroot curd rice. Mix well.

          Add the roasted peanuts and chopped coriander leaves. Give it a stir. 

          Serve as it is or with papad, chips or pickle for a wholesome and a heathy one-pot meal / breakfast. 

                  Mix the rice with the yoghurt, salt

                 and water. Set aside.

Heat oil in a tadka pan & temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida & peppercorns. Sauté till the mustard seeds stops crackling.

                   Then add the ginger 

                 and beetroot. Sauté for a few more seconds.  

                   Pour this tempering over the beetroot curd rice. 

                         Mix well.

 Add the roasted peanuts & chopped coriander leaves. Give it a stir. 

Serve as it is or with papad, chips or pickles for a wholesome & a heathy one-pot meal / breakfast. 

Falafel Kadhi (Falafel in Yoghurt Gravy - Fusion Style)

 

           Falafels are popular Middle Eastern Snacks which can be had either as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini. The main ingredient is Kabuli Chana (white chick peas). They can also be had with some green chutney in an Indian style. 

          Today I prepared a delicious Kadhi dish (yoghurt sauce) with the leftover falafels. Here fried pakoras (fritters) are served, dipped in a yoghurt based gravy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. So check out the step by step pictorial recipe to prepare this amazing fusion dish. 

• 7-8 leftover Falafels
• 1/2 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water 
• salt to taste
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/2 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder, dry roasted
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fried onions to garnish

          Whisk together the yoghurt, water, gram flour and salt to taste. Keep aside.

          Make a paste of ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder with 1/4 cup water. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds.

          Add the spice paste and sauté till the oil separates.

          Now add the yoghurt mix and bring it to a boil. Simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

          Drop in the leftover falafels and simmer for 2-3 minutes.

          When done, add the coriander leaves and serve, garnished with fried onions.

 Whisk together the yoghurt, water, gram flour & salt to taste. Keep aside.

Make a paste of ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder with 1/4 cup water. Keep aside. 

Heat oil in a pan & temper with cumin seeds & asafoetida. Sauté for a few seconds.

                  Add the spice paste & sauté till the oil separates.

Now add the yoghurt mix & simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

            Drop in the leftover falafels and simmer for 2-3 minutes.

                  When done, add the coriander leaves.

                  Serve, garnished with fried onions.

Baingan Ki Kadhi (Eggplant in Yoghurt Sauce)

 

           Kadhi is a very common dish in the menu platter of any North Indian homes. It is a sort of a comfort food and is best relished with steamed rice or any flavored rice. Some people enjoy them with chapattis or any Indian bread too. 
         
           They are sometimes served plain or with pakoras (fried fritters) / veggies added to it. Today I decided to add in some fried baby eggplants to the yoghurt sauce. The end result was simply yummy and I enjoyed it with steamed rice. So check out the step by step pictorial recipe to prepare it.

• 6-7 baby eggplants, rinsed & drained
• 1/2 cup yoghurt
• 2-3 tbsp. gram flour (besan)
• 3 cups water
• 2-3 tbsp. oil 
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. kasuri methi
• 1 tbsp. coriander leaves to garnish 

           In a mixing bowl, whisk together the yoghurt, gram flour and water and keep aside. 

           Make 2 slits on the eggplants, keeping the stalk intact. Keep aside.

           Heat oil in a pan and fry them till light brown on all sides. Drain and keep aside. 

           Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds.

           Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

           Add the yoghurt mix and kasuri methi. Bring it to boil and simmer on a low to medium flame for 8-10 minutes or till the gravy turns slightly thick. Stir at intervals.

           Now add the fried eggplants and continue to simmer for 2-3 minutes more or till you get the right consistency. 

          When done, switch off the flame and garnish with coriander leaves. Enjoy with steamed rice, jeera rice, pulao, chapatti or any Indian bread.

      Make 2 slits on the eggplants, keeping the stalk intact. Keep aside.

         Heat oil & fry them till light brown on all sides. Drain & keep aside. 

 Temper the same oil with cumin seeds & asafoetida. Sauté for a few seconds.

Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

Add the yoghurt mix  kasuri methi. Bring it to boil & simmer on a low to medium flame for 8-10 minutes or till the gravy turns slightly thick. Stir at intervals.

Add the fried eggplants & continue to simmer for 2-3 minutes more or till you get the right consistency. 

 
       When done, switch off the flame & garnish with coriander leaves. 

     Enjoy with steamed rice, jeera rice, pulao, chapatti or any Indian bread.

     

Mango Sago & Yoghurt Pudding

 

            Check out my version of this no-cook yummy Pudding prepared with mango puree, soaked sago, yoghurt and condensed milk. I garnished with few mango cubes, chopped nuts, few saffron strands and mint. It tastes simply awesome and mouth watering. 

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this fusion treat. It is a perfect party recipe and can also be served during festive or any special occasions. So check out the step by step pictorial recipe to prepare this awesome chilled summer treat.

• 1 mango, pureed
• 1/4 cup sago, soaked overnight
• pinch of saffron soaked in 2 tbsp. water for an hour
• 3 tbsp. yoghurt, whisked
• 3 tbsp. condensed milk
• 1 tsp. chopped pistachios and almonds
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• few mango cubes, chopped nuts, saffron strands and mint leaf to garnish

          In a mixing bowl, transfer the mango puree, followed by the drained sago, saffron water, yoghurt, condensed milk, chopped nuts, cardamom powder and kewra water one after the other. 

          Give it a gentle mix and refrigerate for an hour. Spoon into individual glasses and garnish with mango cubes, chopped nuts, few saffron strands and mint. 

           Enjoy this yummy pudding chilled as an after meal dessert or as and when desired.

          

                      In a mixing bowl, transfer the mango puree, 

                          followed by the drained sago, saffron water, 

                           yoghurt,  

                           condensed milk, 

                          chopped nuts, 

cardamom powder and kewra water one after the other.  Give it a gentle mix & refrigerate for an hour.

Spoon into individual glasses & garnish with mango cubes, chopped nuts, few saffron strands and mint. 

           

Enjoy this yummy pudding chilled as an after meal dessert or as & when desired.