Beetroot Ularthe

Hai friends today i made simple beetroot ularthe for lunch so i thought to share that recipe with you people.

Beetroot and its benefits

The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, refers to any of the cultivated varieties of beet grown for their edible taproots, especially B. vulgaris L. subsp. conditiva. They are among the most commonly encountered varieties in North America, Central America, and Europe.

Beetroot is a dark red vegetable with an acquired taste which has been getting a lot of coverage in the news. It has been linked with better stamina, improved blood flow and lower blood pressure

Beetroot is an excellent source of foliate and a good source of manganese and contains betaines which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine. High circulating levels of homocysteine may be harmful to blood vessels and thus contribute to the development of heart disease, stroke, or peripheral vesicular disease. This hypothesis is controversial as it has not been established yet whether homocysteine itself is harmful, or whether it is just an indicator of increased risk for heart disease.

The red colour compound betanin is not broken down in the body, and in higher concentration may temporarily cause urine (termed beeturia) and stool to assume a reddish colour. This effect may cause distress and concern due to the visual similarity to hematuria (blood in the urine) or blood in the stool, but is completely harmless and will subside once the food is out of the system.

Beetroot Ularthe

Ingredients

1. Beetroot (cut thinly length wise and cooked) – 01 Cup

2. Dry red chili – 03 Nos

3. Small or Sambar Onion – ¼ Cup

4. Ginger (minced) – ¼ tsp

5. Salt – As required

6. Pepper Powder – As required

7. Coconut oil or refined oil – 01 tbsp

Method

1. Heat oil in a pan.

2. Add red chili, small onion and ginger into it

3. Fry it for a minute

4. Add beetroot and mix it well.

5. Add salt and cook by closing it.

6. When steam comes out, open the lid and add pepper powder

7. Mix it well.

Serve Hot with rice as side dish

Lady's finger fry or Bhindi fry

Lady Finger earned its curious name because the edible part of the plant is long and tapered, much like the fingers of an elegant lady. Lady Finger is a wonderful source of important vitamins such as vitamins C, A, E, K, and B complex, as well as iron, calcium, potassium, sodium, copper, magnesium, selenium, manganese and zinc. It is also low in calories and high in dietary fiber.

Okra provides numerous health benefits, including the weight loss, reduces cholesterol, diabetes, glowing skin, strengthens the bones, protect against colon cancer, lung cancer, cavities in the teeth and many more.

Bhindi Fry

Ingredients

1. Lady's Finger - 250 grms

2. Ginger Garlic Paste - 1 tsp

3. Garam Masala - 1 tsp

4. Coriander Powder - 2 tsp

5. Turmeric Powder  - 1/4 tsp

6. Green Chili - 02 nos

7. Onion(large), Chopped - 01 no

8. Tomatoes - 01 or 02 nos

9. Curry leaves - few

10. Salt - To taste

11. Oil - 02 tbsp

Method

1. Put the oil and add ginger garlic paste and salute well.

2. Add garam masala, coriander powder, turmeric powder, green chili and onion, then mix it well.

3. When onion become soft, put little oil if you want.

4. Add tomato to it and mix well and cook till tomato become soft.

5. Now, add lady's finger, salt and curry leaves and mix well.

6. Cook this for 10 min.

Serve it hot with rice or chapati

Try and add your valuable comments

  

Koorka Mezhukkupuratti

Koorka or Chinese Potato

Koorka Mezhukkupuratti

Koorka or Chinese Potato Mezhukkupuratti is dish which I tried after seeing a cookery show. It came so tasty so I am sharing this recipe in this blog.  

Ingredients

1. Koorka or Chinese Potato – ½ Kg
2. Turmeric Powder – one pinch
3. Red chili – 3 or 4 nos
4. Red chili(Grinded) – 2 tsp
5. Garlic Chopped – 1 tsp
6. Coconut (grated) – 3 tsp
7. Curry leaves – few
8. Oil – 1 tbsp
9. Small onion chopped – 10 nos
10. Mustard seed – 2 tsp
11. Salt – to taste

Method

1.   Clean the koorka and boil it along with turmeric powder and salt. When it boils, drains out the water and keep it aside.

2.    In a pan heat the oil and put mustard seeds, when it splutter add small onion and mix it well.

3.   When it become soft, add red chili, garlic, grinded red chili, salt, grated coconut and curry leaves.

4.     Add the boiled koorka, mix it nicely so that it gets coated with the masala.

Serve along with rice.

Please try this recipe and give valuable comments which will encourage me to try and add new recipes in my blog.

CURD POTATO CURRY or Dahivala Aloo

Dear Readers I am posting a new recipe which I got from my Kashmiri friend who stays in our Navy Nagar colony. It is called as Dahiaale Aloo which I tasted in their house when I visited for dinner along with my husband. It is so tasty so, i asked about its recipe from them and tried at my home. This will be good along with chapatti and aloo paratha.

Dahiwale Aloo or Potato-Curd Curry

Ingredients

1.Potato(Medium) – 04 nos

2. Oil – 100 ml

3. Cumin seed – one pinch

4. Asafoetida – ¼ tsp

5. Chilli Powder - 1tsp

    Turmeric powder – ½ tsp

    Salt to taste

6. Curd – 1 cup

    Water – ¼ cup

7. Coriander leaves – As per taste

Method

Peel the potatoes and cook it in pressure cooker

Mash the potato lightly with hand (Don’t make it like a paste)

Heat oil in a pan and crackle the cumin seeds.

In this add asafoetida and salute for a minute and add item mentioned in 5^th serial.

Add mashed potatoes in to it and fry it by stirring continuously.

Add water to the curd and mix it well in mixer and add into potatoes. Now continuously stir it slowly without taking spoon from it till it boils.

When it boils and keep it aside.

Add coriander leaves in to it and serves hot along with chapatti.

Mutta or Egg Thoran

Egg thoran is a simple and lovely recipe which can be have during lunch or dinner as side dish

 

Ingredients

• Egg – 02 nos
• Onion – 01 no chopped
• Green Chili – 03 or 04 nos (Adjust according to spice tolerance)
• Turmeric Powder – ¼ tsp
• Curry leaves – Few
• Coconut – ½ Cup
• Pepper Powder – ½ tbsp
• Salt to taste
• Oil – 1 tsp

Method

1. Heat 1 tsp of oil in a pan.
2. Add chopped onion and green chili.
3. When onion becomes soft, add turmeric powder and curry leaves and mix well.
4. Add beaten egg on it.
5. When egg is half cooked, add coconut mix well and cook for 3 to 4 min.
6. Add pepper powder and mix well.

Serve Hot 

Brinjal Fry

      The Brinjal or eggplants are a very rich source of fibre and low soluble carbohydrates. Thus they are highly beneficial for regulation of blood sugar levels and also to control the absorption of glucose.  This makes them the best option for people suffering from type 2 diabetes.

      This is one of the favorite side dish of my husband. I usually make it when there is no fresh fish for frying. He like this like a fish fry. so i used to tell it as vegetable fish fry 

   

Brinjal Fry  

Ingredients 

1. Brinjal: 02 Nos

2. Chilli Powder:  1 tbsp

3. Turmeric Powder: A Pinch

4. Coriander Powder: 1 tbsp

5. Chicken Masala: 2 tbsp

6. Salt to taste

7. Oil for fry

Method:

1. Wash and Cut brinjal in round shape.

2. Put all the  ingredients from 2 to 6 in to brinjal and add little water to make it like a paste.

3. Put oil in a pan and when it become hot put the brinjal into it

4. Fry both sides

Serve hot with rice as side dish. 

 

Please try this and give valuable comments.

Easy Kovakka Fry

Kovakka in malayalam, Kovakkai in Tamil, Tendil in Marathi, Dondakaaya in Telugu and Kannada, tindora in Hindi  or Ivy gourd is a perennial herbaceous vine. It is a topical plant belonging to pumpkin family.It is classified has herb in Thai and Ayurvedic medicine. The parts used in diabetics treatment are the leaves, but primary use of ivy guard is culinary, and it is considered a vegetable. 

Kovakka contain beta-carotine, a major source of Vitamin A which is essential for eye sight; and Vitamin C which helps prevent common cold and flu. It is also a good source of protein and fiber.

In traditional medicine, the fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. 

Consuming 50 g of ivy guard daily could help keep blood sugar under check. Some research also supports its use as an antioxidant, anti-hypoglycaemic agent and immune system modulator. The fruit is also known to have anti-histamine properties. The leaves are used as poultice in treating skin eruption

KOVAKKA FRY

Serves: 04 Persons

Ingredients needed

Kovakka:  500 gm
Onion(medium size): 04 nos
Tomatoes:  02 nos
Red chilli Powder: 1 tbsp
Coriander powder: 2 tbsp
Turmeric powder: 1 tsp
Asafoetida: a pinch
Salt to taste

For Tempering:

Oil: 100 ml
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Black gram dal(split urd dal): 1 tbsp
Curry leaves: 10 gm

Method:

1. Wash and cut kovakka lenght wise; slit into two pieces.
2. Chop onion and tomatoes.
3. Heat oil in a pan, add mustard seeds. After they crackle, add black gram dal, curry leaves and asafoetida.
4. Add onions and salute till translucent.
5. Add tomatoes and salute for some time.
6. Then add kovakka, red chilly powder, coriander powder, turmeric powder and a little salt and salute for 10 minutes till vegetable is cooked well.

 Serve hot with rice items.