April 25, 2012

Beetroot Moongdal Pakoda

One beetroot was sleeping in my refridgerator for a long time. Lasttime when I made beetroot poriyal, it was left with me at end as noone had interest. An idea striked suddenly and they were transformed to pakodas shorlty. My usual pakoda are made of onion and gramflour. This is very different as it is made with moongdal and had the slight sweetness of beets. In fact I thought it was a healthy pakodas though being deepfried.


Beetroot - 1, shredded
Onions - 1, thinly sliced
Chopped Curry leaves, coriander leaves - 2 tbsp
Oil - to deep fry

To coarsely Grind:

Yellow Moong Dal - 1/2 cup (soak for 1 hr)
Fennel seeds - 1 tsp
Red chilly - 1
Ginger - 1 inch, thinly sliced,chopped
Garlic - 3 crushed into pieces


1. Wash the soaked moong dal and grind coarsely with fennel seeds, ginger, garlic and Red chilly. Please grind without any water.

2. To this add the beetroot, onions, curry and coriander leaves. Mix salt to this.

3. Heat oil in a pan. Make small balls and drop in the hot oil slowly.

4. Cook it medium heat, till cooked on all sides.

5. Drain the oil well and serve hot.

I am sending this recipe for "Only" Snacks And Starters event happening at Vegetarian Tastebuds

April 18, 2012

Kulfi Icecream

Days back wen I was little, I'll be waiting for the icecream bell to ring on a hot day evening. Yeah. We get Kulfi icecream on the streets ringing their bells after 7pm. We'll finish our homeworks and waiting for the treats. Yum.. We can cut it in slices and have on a small banana leaf or have it in a stick licking all way home. Wow!! It'll just melt. I forgot those memories, until a friend offered me one she made herself.

When I searched the recipe, it was simple. There are many recipes which we can make with just milk. And some need condensed milk and Whipped cream. Mine is a fusion cos I've used condensed milk and skipped whipped cream and have boiled the whole milk too. Here I go with the actual recipe. Super simple and definitely a pleasure to have on a sunny day evening after ur supper. Enjoy!!

You may need some containers to freeze them. I used paper cups but if you have popsicle molds it will be great use.


Condensed milk - 1 can (you can reduce if you don't want to be too sweet)
Evaporated milk - 1 can
Whole milk - 1 cup
Corn starch - 1 tbsp (mix corn flour in water)
Bread slice - 1 (trim the corners)
Cardomom powder - 1/2 tsp
Nuts - 2 tbsp (almonds, pistachios, walnuts)


Cut bread into small pieces. Grind the bread pieces with corn starch and a little milk to a smooth paste

Mix eavaporated milk and condensed milk together

Heat a cup of whole milk in a heavy bottomed pan. Keep stirring until it boils

To this add the mix of evaporated and condensed milk and keep stirring on medium flame

After about 10 minutes with frequent stirring add the ground bread paste. The mix will tend to thicken and so keep stirring so it won't burn on bottom

Boil for another 10 minutes until it reaches a thick pouring consistency. Now add cardamom powder and nuts and turn of the flame.

Let it cool and you can freeze in popsicle containers. Optionally you can freeze in bowl and cut while serving. cover the top with aluminium foil or polythene wraps.

Let it freeze for 5-6 hrs. Serve cold.

I am sending this for the Chilled Delights event happening at Ticklingpalates

April 1, 2012

Vegetable Kurma / Vegetable Masala Kuzhambu

This vegetable kurma is one of my favourite side dish for chapathi which I learnt from my MIL. We also call it as masala kuzhambu. It goes well with rice as well. It requires only less amount of coconut which is good healthwise. Also the consistency of this gravy is thick and tasty.

Chopped mixed Vegetables (I used carrots, beans, potato and peas) - 1 cup
Onion - 1 No
Tomato -1 Medium size
Garlic - 2 cloves
Ginger   - 1 small piece
Fennel seeds -1/2 tsp
Cashew nuts - 3-4 (optional)
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Coconut gratings - 1 tbsp
Whole garam masala - 3 cloves, 1 piece cinnamon
Salt - According to taste
Oil - As needed
To Season:
Mustard seeds -1 tsp (optional)
Curry leaves

Fry the fennel seeds, whole garam masla,  sliced onions and cashew nuts (if using) in oil by adding one by one.

When the onions become transparent (3-4) minutes, add the chopped tomatoes and cook for a while, till soft.

Once this mixture is cooled, grind it to a fine paste along with coconut, chilli and coriander powder.

Heat the oil in a pan and add mustard seeds, curry leaves and allow it to splutter.

Add the chopped vegetables and saute for a while. Pour water, add turmeric powder, salt and cook the vegetables till almost done.
Now add the ground masala, add water and allow it boil. Adjust salt and spice.

Switch off at the required consistency and garnish with chopped coriander leaves.

Vegetable kurma is ready to taste with chapathi/roti/rice or even idly/dosa. I made this was for dosa and it was really yummy!

You can also add other vegetables like capscium, cauliflower or even paneer to this kurma.

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