Ingredients:

Beet root – 2 cup (washed and chopped)
Moong dhal – 1 cup
coconut – 3 tsp
jeera – 1/2 tsp
green chillies – 2 nos
oil – 2 tsp
mustard – 1/2 tsp
urad dhal – 1/2 tsp
salt – to taste
turmeric – a pinch
(if you need you can add half tsp of chilli powder)

Method:

1. Cook moong dhal and beet root together nicely by adding a pinch of turmeric.
2. Grind coconut, jeera and green chillies to a fine paste by adding a little water.
3. When beet root gets cooked add the grinded paste, salt and chilli powder(optional).
4. Stir well and garnish with oil roasted mustard and urad dhal.

Spicy and nutritious beet root kootu is ready.

Ingredients:

Vegetable dry subji

Carrot, beans, peas, cabbage, potato, cauliflower – 4 cups
Onion – 2
Red chilli powder -1 tsp
Corriander seed powder – 1/2 tsp
Garam masala – 1/2 tsp
Turmeric powder -a pinch
Salt – to taste
Corriander leaves  & curry leaves
garlic – 4 pods
Oil -2 tsp
Mustard – 1/2 tsp

Method:

1. Wash and keep all the vegetable chopped.
2. Heat a pan, add oil, mustard, onion and garlic.
3. Allow the onion to turn pale pink and add all the chopped vegetables.
4. Add turmeric and water and allow it to cook for sometime.(make sure all the vegetables are cooked)
5. Now add corriander seed powder, chilli powder, garam masala and salt and mix well.
6. Allow it to get mixed while cooking.
7. Garnish with curry and corriander leaves.

Ingredients:

Badam seeds – 100 gms
Sugar – 200 gms
Saffron/Kesari color – a pinch
Ghee – 150 gms
cardamom powder- a pinch
Milk – 1 tumbler
cashew, pista, badam – to garnish

Method:

1. Soak the badam seeds in hot water and peel off the skin.
2. Now grind the badam into a fine paste by adding milk.
3. Keep a pan, and prepare thick sugar syrup.
4. Add the grinded paste with the sugar syrup and keep on stirring.
5. Now add the color, ghee and cardamom powder and keep stirring until you obtain a halwa consistency.
6. After transferring to serving bowl, garnish with pista and badam.

Badam halwa

Ingredients:

Soya balls- 1cup
Maida-1/2 table spoon
Corn flour-1/2 table spoon
Pepper power- 2 tsp
Garlic- 10 pods
Green chilli-3
Soya sauce-1 tsp
Capsicum-1
Salt -to taste
Oil
Spring onion-to garnish

Method:

1. Soak the soya balls in hot water for 10 min and squeeze the excess water.
2. Take a bowl add the maida, corn flour and pepper powder and mix well.
3. Now dip the soya balls in the maida mixture and deep fry in oil.
4. Take another pan add oil, chopped garlic, green chilli, capsicum and soya sauce and mix well by adding water to obtain a gravy.
5. Allow it to boil for some time.
6. Now add the roasted soya ball to the gravy and garnish with spring onion.

Snakeguard kootu

Snake Guard- 2 cups (chopped available as dwarf or long snake guard)
Channa dhal- 2 tsp
moong dhal- 1/4 cup
coconut scrapping-2 tsp
jeera-1/2 tsp
green chilli- 2 nos
salt – to taste
oil-2 tsp
mustard-1/2 tsp
urad dhal- 1/2 tsp
curry leaves to garnish

Method:

1. Cook channa and moong dhal by adding water.When it is half cooked add the snake guard and cook well.
2. Grind coconut,jeera and chillies into a fine paste.
3. Once the dhal and snake guard is cooked add the grinded paste, salt and stir well.
4. Take a pan,add oil,mustard and urad dhal. Once mustard pops add it to the kootu and garnish with curry leaves.
A tasty dish ready to be served with rice and chappaties.