Coriander Chutney

Coriander(dhania patha) chutney is best indian dipping for vada,pakodas and parathas.

Coriander Chutney

Ingredient

1cup  Coriander leaves
1/2cup Coconut grated(fresh)
2-3       Green chillies
1/2inch Ginger
1/2pcs Onion
Channa size Tamarind
Salt to taste

Method

1. Grind above all ingredients if required add little water.Let it be thick.
2. Serve with pakodas,vadas and parathas.

Cruchy beetroot peanut salad

I still remember, when I was  a kid my dad use to bring  beetroot more often and my mom use to prepare a Sabzi or  Salad of it.  I use to plan and get rid of it.  My Parents use to tell me the  benefits of eating beetroot,  but in vain to have it in my regular meals.  Now my hubby Sandeep admires to have beetroot as salad in his meal. Well now to keep him happy, I make this veggie Mr.Beetroot into something happy eating which  I had created into a salad .

Crunchy beetroot peanut salad

Ingredients

2   Beetroots(grated)
2  Onion Chopped
1  Tomato Chopped
1-2 Green Chillies
1/2  Lime Juice
1/4sp Zeera
1/4 sp Oil
1/4cup Peanut (roasted and crushed)
1/4 cup Coriander leaves Chopped

Method

1. Heat oil add zeera add grated beetroot fry and close led and cook for  2mins.Then keep aside to get cool.
2. In a bowl add rest of the ingredient except peanuts,salt and lime juice
3. After beetroot get cool add it to above bowl and mix with help of 2 forks when it gets mixed well add lime juice
4. Add salt and peanut mix and serve.

Note: Add salt and peanut crushed just before serving.

Mazadar herakai(ridge gourd)

Common name of ridge gourd is turaiy in hindi and herakai in kannada.Many them make faces when you say turaiy sabzi and in many of houses they don't even buy turaiy but turaiy is loaded with nutrients like fiber,vitamin c and it has blood purifying properties.Just prepare this dish and serve with roti and rice; but don't reveal its turaiy and let them guess....

Mazadar  herakai

Ingredients

1/2kg  Herakai(ridge gourd,turaiy.........) chopped
3          Onion chopped
1          Tomatoe chopped
1/2sp   Zeera
1-2sp   Chilli powder
1/4sp   Haldi
2sp      Oil
Salt to taste

Method

1. Heat oil kadai add zeera when it crackle add chopped heraikai and fry on high flame till it get light coat of red.
2. Add chopped onion saute it ,add  chopped tomato mix well.
3. Add haldi,chillipowder and salt mix well so that all ingredient get mixied well then garnish with coriander leaves
4. Serve with roti and dal chawal.

Allu bhindi ki sabzi

This a very simple recipe and goes good with roti and curd rice.Though many of them get surprised with the combinatin of bhindi and allu but its a common dish for northindian. I  like this sabzi with curd rice.

Allu bhindi ki sabzi

Ingredients

1/4 kg   Bhindi
2 big   Potatoes
2         0noin
1         Tomatoe
2 sp   Chilli powder
1/4 sp   Haldi
2sp       Oil
Salt to taste

Method:

1. Cut potatoes in cube shapes.
2. Heat oil in kadai fry potatoes till brown, take it in a bowl and keep aside.
3. To the same oil add bhindi and fry till it turns  light red  add fried potates and mix well.
4. Add chopped onion saute it add chopped  tomatoes and mix well.
5. Add chilli powder,haldi and salt mix well and cook for few minutes.
6. Garnish with coriander leaves.Serve  with roti  and curd rice