Betroot curry

Beets, known as beetroot in many areas of the world, seems to be one of those vegetables you either love or hate. The rich maroon flesh of this root vegetable is naturally sweet and nutritious.

beetroot belongs to the same family as spinach and chard, the difference being that with beetroot both the leaves and root can be eaten . Beet greens (use in salads and stir frys) are higher in nutritional value than the roots as they are a richer source of calcium, iron and vitamins A & C. The roots are a very good source of folic acid, fibre, manganese and potassium, whereas both the greens and roots are rich in magnesium, phosphorous, iron and vitamin B6.

The health benefits of beetroot include their stimulating effects on the liver's detoxification processes. The betacyanin content gives beetroot its rich purple - crimson colour and is a potent cancer - fighting agent. Beetroot's fibre promotes both healthy cholesterol levels and bowel function.Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets and breakfast cereals.

Beet juice can help lower blood pressure. Research published in the American Heart Association journal Hypertension showed drinking 500ml of beetroot juice led to a reduction in blood pressure within one hour.

Ingredients:

2 Big Beetroots
4 green chillies slit lengthwise
2 Tbsp grated fresh/frozen coconut
1/2 tsp coriander pwd
1/2 tsp jeera pwd
pinch of garam masala
1 tsp urad dal
1 tsp chana dal
1/2 tsp mustard/avalu
1 tsp jeera
few curry leaves
1/2 tsp hing

Method :

• Wash and pressure cook the whole beetroots as it is i.e without peeling in 2 cups of water for 2 whistles.
• Once the pressure comes down let them cool for sometime,then peel the skin(the skin easily comes off),chop them into small pc's and keep aside
• Heat 2Tbsp of oil then add the urad n channa dal when they start to turn light brown add the mustard,jeera,hing,green chillies n curry leaves.
• Once nice aroma starts to come add the beetroot pc's sprinkle some salt,let it cook uncovered for 5 mins .
• Then add the fresh grated coconut.Serve with rice or roti
  
  

Note:

Alternatively u can skip the beetroot boiling process n instead just peel n chop them into pc's.But when u add it to the tadka u have to cover n cook it until they turn tender.I didnt use any onion's but u can also add onions to the tadka n let let them fry for sometime n then add the beetroot.U can also garnish it with some lime juice n coriander.I use the water in which the beetroots were boiled to make rasam as well.

Beets are naturally very sweet,n since we are not adding any chilli pwd,u can increase or decrease the green chillies according to ur taste.N try omitting the onions to avoid more sweetness.

But if ur using onions use the red onions or white onions rather than the yellow onions(yellow onions are also sweet n not apt for indian cooking)

Dondakaya(ivy guard) curry

I really love this vegetable be it a fry or a curry .It's one of the things that i liked a lot and used to eat as a kid.Even to this day i like cooking and eating this vegetable.

Ingredients:

dondakaya sliced long n thin/cut into thin rounds
1 medium onion chopped finely
1/2 tsp turmeric
1 Tbsp chilli pwd
salt
1 tsp mustard seeds/avalu
1 tsp jeera
1/2 tsp urad dal
4 red chillies
few curry leaves
1 garlic pod crushed

Method:

• Heat oil then add the urad dal,mustard(avaalu),jeera,red chillies.
• Then add the chopped onion and curry leaves let it fry for 2 min's .
• Now add the dondakaya(ivy guard) add pinch of salt and turmeric and mix
• On medium heat cover the pan with a lid and in between keep mixing it,so that it doesnt stick to the pan.This will ensure that the dondakaya pc's will become soft n cooked.
• Once the pc's become tender n soft add the remaining salt , chilli powder and the crushed garlic and mix
• Remove n serve hot with rice

Methi Channa Dal curry

I was always scared to use methi in my dishes as i thouhgt it will give out a slight bitter taste,but no i was wrong instead it adds more flavor to the dish.It has a lot of good nutrients in it.I recently started cooking with methi leaves(Fenugreek) both the fresh and dry ones(kasuri methi).Surprisingely it adds a lot of flavour to the dish be it vegetables,dals or chicken etc.

Fenugreek is used both as an herb (the leaves) and as a spice (the seed). Methi seeds are used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.
In India during the good old days, fenugreek seeds are mixed with yogurt and used as a conditioner for hair. It is one of the three ingredients of dosa . Methi seeds mixed with thick yogurt and swalloed is used as a digestive aid.

The active constituents of fenugreek seed include iron, vitamin A , vitamin B1, vitamin C , phosphates, flavonoids, steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin), trigonelline, and other alkaloids. The seed also contains fiber and protein high in lysine and l-tryptophan.It also helps to lower cholestrol and blood sugar levels.
Ingredients:

1 bunch of fresh methi / 2 cups frozen methi thawed at room temperature
1 cup channa dal soaked for 3mins
2 garlic pods crushed
2 medium size tomatoes chopped
2 green chillies slit
1 tsp jeera
1/2 tsp hing
1/2 tsp turmeric
1/2 tsp coriander pwd
1 Tbsp chilli powder
salt
oil

Method:

• In a pressure cooker add 1 cup channa dal n 2 cups water , cook for upto 1 whistle,turn off heat n let it rest until the pressure comes down.NOTE--the dal should retain its shape so dont cook more longer than that.
• Let it cool, drain the water from the channa dal,(U can use that water to make any rasam) keep the cooked channa dal aside
• Heat oil then add the jeera and crushed garlic
• Next add the hing,green chillies and tomatoes,mix for few min's and cover with lid for 2 mins.
• Remove the lid u will notice that the tomatoes turn mushy n the oil starts oozing out .
• Now add the methi leaves and let fry for sometime until the raw smell disappears n the methi leaves are cooked.
• Next add the turmeric,coriander pwd,salt n chilli powder n mix
• Now add the boiled channa dal ,mix and let it cook until its a bit dry.

NOTE:- U can substitue the methi leaves for spinach as well