Beetroot Raita

Beetroot is one of the must include veggie that some people avoid because it gives a slight sweetish taste to even the savoury dishes and a dark colour though these actually are its attractions. From such people beetroot raita is a recipe that will score sure likes. This can be prepared the same way you make carrot raita. My mother prepares it raw but my mother-in-law sautés with onion before mixing with curds; so it totally depends on your style and preference.

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Ingredients:

1.      Beetroot – 1

2.    Curds – 2 cups

3.    Salt to taste

4.    Oil – ¼ tbsp.

5.     Mustard seeds – ¼ tsp

6.    Curry leaves – 1 sprig

7.     Green chili – 1

8.    Asafoetida – 1 pinch

Method:

Step 1: Peel and grate the beetroot, chop the green chili.

Step 2: Slightly sauté the beetroot with a pinch of salt. (This is optional, adding it raw will give a nice crunch)

Step 3: Beat curds to a smooth consistency with salt.

Step 4: Prepare tempering by spluttering mustard seeds in heated oil, sprinkling asafoetida into it and roasting curry leaves & chopped green chili in it.

Step 5: Add beetroot and tempering to the beaten curds and mix well (make sure the ingredients are not hot else curd will start to curdle)

Step 6: Serve chilled with steamed rice or pulao.

Tomato Kosthu

Some people call it kosthu/ gosthu and some call it kotsu/ gotsu; I’m used to kosthu but I've no idea of the etymology. Tomato kosthu is a tangy saucy side  dish that goes well with idly/ dosa or with pongal. I had eaten this first prepared by one of my roomies and it is pretty quick and simple. I had prepared this for dinner as an accompaniment with thattu-idly (idly steamed in dhokla moulds). 

Serves: 2

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

1.      Ripe Tomato – 4

2.    Onion – 2

3.    Green chilies – 2

4.    Curry leaves – 1 sprig

5.     Oil – 1 tbsp

6.    Mustard seeds – 1 tsp

7.     Asafoetida – 1 pinch

8.    Turmeric powder – 1 pinch

9.    Salt as per taste

Method:

Step 1: Chop onion, tomato, chili and curry leaves finely.

Step 2: Heat oil in a pan, splutter mustard seeds, sprinkle asafoetida, add curry leaves and green chilies.

Step 3: Sauté onion in it till translucent.

Step 4: Add in tomatoes and sauté until mushy.

Step 5: Add a cup of water, salt, turmeric and cook in simmer for 5 more minutes.

Step 6: Serve hot or warm with idly/ dosa or pongal.

Semiya/Vermicelli Kesari

I wonder how I missed posting on this often prepared sweet (at our home) because it is Kundan’s favorite and mine also because it is not painstaking. I have shared my usual recipe but photos that I clicked today feature a milk-free kesari (As I ran short of milk today). Without milk the sweet is good enough but adding milk makes it richer and brighter and tastier.

Serves: 2

Preparation Time: Nil

Cooking Time: 20 minutes

Ingredients:

1.      Semiya or Vermicelli – 1 cup

2.    Sugar – ½ cup

3.    Water – 1 ½ cup

4.    Milk – 1 cup

5.     Salt – 1 pinch

6.    Cardamom powder – ¼ tsp

7.     Kesar color – 1 pinch

8.    Cashew nuts – 1 tbsp

9.    Ghee – 2 tbsp

Method:

Step 1: In a non-stick pan with a spoon of ghee roast cashew nuts, drain ghee and keep them aside.

Step 2: In the same pan, roast the vermicelli until the beautiful aroma comes out of it.

Step 3: Add water, kesar color and a pinch of salt; when the water is absorbed add milk into it and cook on simmer.

Step 4: Add sugar, cardamom powder and a spoon of ghee and mix well; adjust sugar if required and turn off heat.

Step 5: Garnish with roasted cashew nuts and serve hot.