January 21, 2010

Beetroot Rasam

Beetroot Rasam
Beetroot - 2 no.'s (medium)
Potato - 1 no.
Tomatoes - 250gms
Butter - 1 tbsp
Carrot - 1 no.
Onion - 1 no.
Pepper powder - 1/2 tsp (optional)
Cinnamon Powder - 1 tsp
 Salt to taste


  • Cut all the vegetables except tomatoes into medium size.
  •  Boil the tomatoes until soft and remove the skin and make it puree. 
  • Heat butter in pressure cooker add all vegetables and fry for 3 minutes. Add 11/2 Lt water to them. Close the lid and cook upto three vigils. Strain the liquid(vegetable stock) into another kadai and start boiling it. 
  • Add tomato puree, salt, pepper powder, Cinnamon powder and mashed potato(take it from the boiled vegetable). 
  • Boil the rasam for another 5 minutes. 
  • It goes well with hot rice or can take directly. 
  • It is good for health and children loves it.

Carrot chutney

Carrot chutney:

Carrots : 250gms
Green Chilli - 4 no.'s
Tamarind pulp - 1tsp
 turmeric powder - 1/4 tsp
 Garlic cloves  - 5 no.'s
 Jeera - 1/2 tsp
 Salt to taste

For seasoning:
Oil - 1 tsp, 1/4tsp each of Bengal Gram, Urad Dal, Mustard Seeds, Jeera, Fenugreek seeds
Curry leaves, Dry red chilli - 1 no.

Cut the carrots with skin into medium size pieces and  Boil them till soft. Cool it. Fry green chillies. Grind all the above ingredients to fine paste. Take a pan for seasoning once the oil heats add all the seasoning ingredients. When it starts crackle remove from the fire and add to the chutney. Mix it well. It goes well with hot rice, Idli and Dosa.

January 16, 2010



 Raw rice - 1 1/2 kg
Jaggery - 1 kg
Oil/ Ghee to deep fry
White gingly seeds - 100gms (optional)


  • Soak the rice one and half day before and change the water every 12 hours. Wet rice to be sent to flour mill for making fine powder. Sieve the powder. 
  • Take a thick bottom big vessel and put it on fire. Add grated jaggery and two glasses of water. Bring it to boil the syrup into thick consistency (hard ball if you drop in water plate). Once it is hard( teega pakam) remove from the fire add gingly seeds, rice flour as required to form thick consistency (chalimidi) and some ghee. 
  • Mix it well and close with lid. 
  • Take a big kadai for deep fry and  pour oil/ ghee when it heats take a ball size chalimidi and press it with fingers on banana leaves or plastic cover in puri size.
  •  Deep fry those areselu and press it tightly to remove the excess oil.
  •  Store them in airtight container when they cooled.
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