Beetroom Kurma and An Award!!!

Beetroot has slight sweet flavour, we have to make it spicy to contemplate with sweet flavor. This kurma recipe does this magic... The gravy will have slight sweet and more spicy flavour... It goes great with Idli too...

Ingredients:
2-beetroots (medium size)
1-cup green peas (Frozen)
1 cup Soya Chunks
Salt to taste (1-2 teaspoons)
Hand full of green coriander leaves.
5-6 tablespoons of oil

Paste:
2-onions
2-tomatoes
7-8-cloves of garlic
½ inch ginger
4-green chillies
½ cup grated coconut
½ teaspoon black pepper
½ teaspoon Coriander seeds
1-teaspoon Fennel seeds
½ inch Cinnamon
2 cloves
½ teaspoon poppy seed
2-cardamoms

Preparation:
Peel beet root. Cut them into small cubes. Cook with peas by adding enough water .Grind all the Ingredients to a thick paste.In a non-stick pan pour 5-6 tablespoons of oil and cook the masala paste for few minutes. Add salt and also the cooked beetroot and peas. Stir it thoroughly. Lower the flame. Cook for few more minutes. Finally add soya chunks. Cover and cook for 5mts.Season the kurma with mustard and curry leaves. Garnish it with green coriander leaves.

Serve with hot chapattis or parotas.

Yesterday I received " one lovely Blog" award from Sailaja of sailaja's kitchen.... Thank you so much for passing on this award to me...

I would like to pass this award to the fellow blogger who follow me!!! Check out my side bar!!!!

Beetroot Poriyal

Beetroot is a colorful root vegetable. I have a dislike for beetroot!!! In my school days, i use to segregate vegetables from rice and just throw them away!!!. I cant believe i did that.. anyways after coming abroad I realized the values of these veggies. Now i am always looking for new recipes to try on these Veggies..

Beetroot is very good for health. It has minerals and proteins..scientific facts says beetroot juice can help lowering blood pressure..I found this recipe from Aval Vikatan-30 varities of poriyal..We use to make the same recipe without the coconut masala powder.I also found similar recipe from Mahandi's blog. I just gave it a short and came out very well....

Ingredients:

2 Beetroot chopped

3 tbsp channa dhal (soaked for 30 mts )

1/4 tsp turmeric powder

salt to taste



Coconut Masala Powder:


1 cup dried coconut (i used dry crushed coconut powder)

1/4 cup urad dhal

1/4 cup channa dhal

10 redchillies

curry leaves


Seasoning:

2 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds



Preparation:

Fry the ingredients in medium heat. Once the aroma starts coming from redchillies, remove from heat. Let it cool down. Grind the ingredients to a coarse powder.

Heat oil in a non-stick pan. Add seasoning items one by one. Fry till mustard splutters.Add soaked channa dhal and beetroot, fry for few minutes. Sprinkle little bit of water cover and cook for 10 mts stirring occasionally. Maintain medium heat. Once the beetroot becomes tender, add turmeric powder, coconut masala and salt. Keep stirring for couple of minutes. Remove from heat!!!

Serve hot with chappathi , rice .. even Bread!!!