Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை

Hai, Here's an interesting recipe for you to make spicy, tasty and cruncy Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை that would make a good tea time or lunch or dinner starter or accompaniment and a quick meal recipe for lock down times.

Ingredients:

Beetroot  - 1 (Clean, peel the skin  and grate)
Channa dal - 3/4 cup

Toor dhal - 1cup
Onions -  1 medium sized

Coriander leaves - 1 tbsp (Finely chopped)
Curry leaves - 1 sprig 

Rice flour - 1 or 2 tbsp

Salt - to taste
Oil - for deep frying
Water to soak dhals

To Grind:
Green chillies -2

Red chillies - 2
Ginger - 1”
Garlic - 5 or 6 cloves

Saunf or aniseed - 1 tsp

Directions:

Soak channa dal and toor dhal together for 2 hrs.

Drain the water completely; keep it aside.

Grind in a small jar; red chiilies, green chillies, ginger, garlic and fennel seeds into coarse paste.

Grind separately (don't add water while grinding) the dhal coarsely.

Now add the spice paste and grated beetroot to the dhal mixture and grind it using pulse mode.

Take a bowl and add the  beetroot mixture, chopped onion, salt, coriander leaves, curry leaves and rice flour;  mix well (if you feel the vada mixture is not firm , then add more rice flour to make it firm).

Mould the mixture into small balls and flatten them.

Deep fry the vadas in low flame; wait till it becomes golden brown.

Serve hot.

Bhutte Ka kees / Corn Snack - Madhya Pradesh Special

Bhutte(corn) Ka Kees is an easy to make, delicious street food from Indore, Madhya Pradesh (a central state of India).

Madhya Pradesh cuisine is very new to me and I started exploring the same. Thus I came across this healthy and easy to make recipe. Its creamy taste with mild seasoning is worth a try and cherish. I have adapted the recipe from Vegrecipes of india

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of October, I have paired with Priya Iyer who blogs at "thephotowali.wordpress.com"; the ingredients given by her are Corn and milk.

Do try and give your feedback!

                    

PREP TIME

10 min

COOK TIME

10mins

TOTAL TIME 

20mins

                                                                                                                                                   

Recipe for Bhutte Ka Kees

Recipe type: Snack

Cuisine:  Madhya pradesh

Serves - 2 to 3

Ingredients:

Sweet corn cobs - 2 large

Oil / ghee - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Ginger - 1 tsp( grated)
Green chillies - 1 (finely chopped)
Turmeric powder - 1/4 tsp

Red chilli powder - 1/4 tsp
Milk - 1/2 cup
Salt - as required
Grated coconut - for garnishing
Lemon juice - 1 or 2 tsp
corriander leaves - as required (for garnishing)

Gujarati Lauki Muthiya / Muthiya / Bottle Gourd Muthia (Steamed Version)

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of March, I have paired with Aruna Panangipally who blogs at aaharamonline.com " and the ingredients given by her are Lauki and besan.

I am really excited to try this month's challenge; as I am a great fan of Gujarati Cuisine.

When I am browsing for Gujarati recipes, I got an idea of preparing muthiya form tarladalal site; without a second thought I want to try lauki / bottlegourd muthiya. You can also add methi, spinach or make it plain also.

Muthiya is a nutritious, easy to prepare healthy snack from Gujarati cuisine. It can be prepared in two ways, steamed or deep fried. I preferred the healthier version and tried steamed.

After steaming, sautéing with sesame seeds and mustard seeds give a nice crunch on the top. It was tasty, filling and also guilt free too.

Try and give your feedback.

             

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME 

35  mins

                                                                                                                                                   

Recipe for Lauki Muthiya

Recipe type: Snack

Cuisine: Gujarat 

Yields -  2 to 3 persons

Ingredients:
Besan flour - ¾ cup
Semolina / Rava - 1 cup
Wheat flour - ½ cup
Green chilli ginger paste - 2 tsp
Lauki / ashgourd - 2 cups
Onion - 2 tbsp (finely chopped)
Asafoetida - a pinch
Turmeric powder -½  tsp
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp
Sugar - 1 tsp
Lemon juice - 1 tsp
Coriander leaves - 1 tbsp(chopped)
Salt - as requied
Baking soda - a pinch
Oil - 1 tsp

For seasoning:
Oil -  2 tsp
Mustard seeds - ½ tsp

Sesame seeds - 1 tsp

Asafoetida