Beetroot Pachadi / Beetroot Chutney

Beetroot is a superfood and has health benefits including preventing osteoporosis, treating anemia and constipation. Low in fat and has loads of Vitamins and Minerals. 

Here's our family recipe of the beetroot pachadi / chutney which i learnt it from my Mother-in-law and its being eaten happily by my 5 years old son with zero tantrums.

Ingredients: 

• Beetroots Medium sized 2 nos (Peeled & Cubed)
• Dried Red Chilli 4 nos
• Garlic Cloves 3 nos
• Tamarind Big Gooseberry Size (soaked)
• Coriander Seeds 1 tbsp
• Cumin Seeds 1tsp
• Urad Dal 1tsp
• Channa Dal 1tsp 
• Salt as per taste
• Oil 1 tbsp

For Tempering:

• Mustard Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Channa Dal 1/4 tsp
• Curry Leaves few
• Dried Red Chilli 1 no
• Asafoetida a pinch
• Oil 1.5 tsp

Method:

1. Switch on the stove and put a pan. Add 1 tbsp of oil and fry the Coriander seeds, Cumin seeds, Urad Dal, Channa Dal, Dried Red Chillies, Tamarind. Transfer this mixture to a mixie jar when the aroma comes out of the fried dals etc, and grind it.
2. Now add the cubed beetroot pieces to the pan and fry them till the raw smell goes. Add these pieces along with garlic cloves and salt to the mixie jar and grind it too. If required add little water and transfer it to a bowl.
3. Fry the ingredients listed in the Tempering section. Add this to the chutney, mix it well and its ready.

This goes well with rice, chapathi and Phulkas.
Serves 2 to 3 persons

Aratikaya Kura / Raw Banana Curry

Aratikaya or Raw Banana is an underrated vegetable but actually it has got loads of Vitamins and Minerals that are essential for our diet. This fibre rich vegetable helps in keeping the heart healthy and also great for diabetics. Its tastes good when it is fried, baked or steamed as well.

Ingredients:

• Aratikayalu / Raw Bananas Medium Sized 2 nos ( Cubed)
• Onion 1 big (chopped)
• Ginger 1/4 inch coarsely grinded.
• Chilli Powder 1/2 tsp
• Turmeric Powder 1/4 tsp
• Garam Masala  Powder 1/4 tsp (optional)
• Water 1/2 cup
• Roasted Sesame Seeds Powder(optional) 
• Salt as per taste 

For Tempering:

• Mustard Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Channa Dal 1/4 tsp
• Curry Leaves few
• Dried Red Chilli 1 no
• Oil 1.5 tbsps

Method:

1. Switch on the stove and place a pressure cooker. 
2. Add oil to it and also the ingredients listed in the tempering
3. Now add the chopped oinion. Add ginger when the onion turns pink. Fry it till the raw smell is gone.
4. Add the Turmeric Powder, Chilli Powder and Salt and fry it for a minute.
5. Now add the raw banana pieces and saute it.
6. Add 1/2 a cup of water and check for salt. Pressure cook it for 4 whistles. If cooking in a normal pan add water till the pieces are covered and cook it till the pieces are cooked well.
7. After the whistle are done, Switch off the stove and remove the whistle by allowing the pressure to go off. This helps in keeping the raw banana cubes in shape and they dont get mushy.
8. Open the lid and switch on the stove again as there would be water in the curry, add the Garam Masala to it. Cook as per your consistency and finally add the Roasted Sesame Seeds Powder (optional). I like it little dry as i love to eat this with Rasam & Rice.

This goes well with Roti , Chapati or Phulkas

Aloo Fry / Potato Fry

Aloo or Potato is a common vegetable cooked in every household in various varieties across the world. It is so humble vegetable that it doesn't require much ingredients to make it and mixes well if added with any other vegetable.

Today's recipe is my take on aloo fry with an addition of a spice powder. Last week i happened to visit Basavangudi and Gandhi Bazaar with my local friends and they took me to a bakery. Its the famous Srinivasa Brahmin Bakery. From there i picked up couple of Podis (Powdered mix of Spices) like Sambar Podi, Chutney Podi etc. Today i used Sambar Podi in the fry to give that twist.

Ingredients:

• Aloo / Potatoes 250 gms (Peeled & Cubed)
• Chilli Powder 1/4 tsp
• Turmeric Powder 1/4 tsp
• Sambar Powder (Srinivasa Brahmin Bakery) or any Sambar Powder 1 tsp
• Salt as per taste
• Few Curry Leaves 
• Water 1/4 cup
• Oil 2 tbsps

Method:

1. Place a pan or a nonstick kadai on the stove and add the oil to it.
2. Now add Salt, Chilli powder, Turmeric and add 2 tbsps of water to it that the chilli powder doesn't burn.
3. Add the Potato cubes and give it a mix. Add the rest of the water, cover it and cook it on a low flame until the potato pieces are cooked. Now cook it on a high flame till the water evaporates. Take care that the pieces doesn't get burnt.
4. Now add the sambar powder, curry leaves and mix it nicely. Switch off the stove.

This goes well with Rice & Rasam or Sambar combo and Roti as well.

Serves 2 people.

Chikkudukaya Fry / Indian Beans Fry

Image Source : Shopitsoon.com

Indian Beans (Chikkudukaya) are a very good source of cholesterol-lowering fiber like most other Beans. It helps in controlling sugar levels.

Here is my mother's recipe that i always cherish and make it.

Ingredients:  

• 250 gms of Chikkudukaya / Indian Beans cut pieces (sides to be veined)  
• 2 medium sized Onions (chopped finely)
• Turmeric 1/4 tsp
• Red Chilli Powder 1/2 tsp (can be added more)
• Salt as per taste

For Tempering :

• Curry Leaves few
• Dry Red Chilli 1 no
• Mustard Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Channa dal 1/4 tsp
• oil 2 to 3 tbsps (2 tbsp is required oil quantity)

Method:

1. Switch on the Flame, and take a pan, add oil to it. Then add the ingredients        listed in the tempering.
2. Add the chopped onion to it when the urad and channa dal turns to                    golden color.
3. Now add the Chikkudukaya pieces when the onion turns pink color.
4. Cook this for 1 minute on a high flame and simmer it ;cover it and                    cook until the pieces get soft.
5. Add Turmeric, Salt and Red Chilli powder and cook it further for about 5              minutes.
6. Switch offf the flame when the Chikkudukaya pieces turn a bit brown.

This goes well with Rice and sambar, roti too.

Serves 2 people.

Tomato Pepper Rasam

There are many verions of Rasams in Andhra or South Indian Cusine but this is the most loved method of Rasam in my family.

Ingredients:

• Tomatoes medium sized chopped 2 nos 
• Tamarind gooseberry size (cleaned & soaked in little amount of water)
• Pepper powder1 tsp
• Turmeric 1/4 tsp
• Chilli powder 1/4 tsp
• Fresh coriander leaves( few) chopped
• Water 3 cups
• Salt to taste

For Tempering/Thadka (Garita Thalimpu) (Telugu), (Laddle Thadka)

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Methi Seeds 1/4 tsp
• Curry Leaves
• Dry Red chilli 1 no
• Asafoetida a pinch
• Oil 1 tbsp
• Stainless Steel Laddle 

Method:

1. Take a sauce pan and add the chopped tomatoes, soaked tamarind and add little water to it. Cook till the tomatoes get mushy and water is reduced
2. Now strain the tomatoes and tamarind into another pan and mash it with a spoon.
3. Add 3 cups of water to the strained pulp.
4. To this add Turmeric, chilli powder, pepper powder, salt, few curry leaves, some chopped coriander; give it a nice boil for about 2 to 3 minutes on high flame.
5. Take a laddle, add the ingredients listed in the tempering column. Add the remaining chopped coriander leaves and its ready.

Rice and Rasam are like made for each other. Easy to digest and even babies above 1 year also can eat it. Just that spice levels need to be adjusted. 

Serve this with pappad or Aloo (Potato Fry).

Serves 2 to 3 persons

Tomato Pappu/ Tomato Dal

Tomato Pappu / Tomato Dal

This recipe is my favourite Pappu / Dal and I used to ask my mother to prepare this often for me. My mother used to prepare in the below mentioned method. This is easy to make and goes well with rice or ghee rice.

 Ingredients :

• Toor Dal 1/2 cup (used 160 ml cup)
• Tomatoes Medium sized 3 to 4 nos chopped
• Onion Medium sized 1 no chopped 
• Green Chillies 2 nos slitted
• Tamarind Gooseberry size (soak in  1/2 cup of water)
• Chilli Powder 1/2 to 3/4 tsp (vary according to spice level)
• Turmeric Powder 1/4 tsp
• Water 1.5 cups 
• Fresh Coriander Leaves Chopped

For Tempering/Thadka

• Garlic 3 to 4 pods
• Curry Leaves few
• Dry Red Chilli 1 to 2 nos
• Mustard seeds 1/4 tsp
• Cumin seeds 1/4 tsp
• Methi seeds a pinch
• Asofetida a pinch
• Oil

Method:

1. Take a pressure cooker ,add the washed dal and water to it. give 5 to 6 whistels so that it gets cooked nicely.
2. Take a pan ,add oil to it. Add Mustard seeds, Cumin Seeds,Methi seeds,Curry leaves,Dry red chilli,Asofetida, Turmeric, Chillii powder and chopped onions. 
3. Saute the onions for about 5 to 7 minutes then add the chopped tomatoes. Let it fry it the tomatoes are mushy.
4. Add the cooked dal and the squeezed Tamarind water. 
5. Give it a nice boil for couple of minutes; finally add salt and chopped fresh coriander leaves.

Serve it with Pappad or Aloo fry. 

Get transported straight to foothills of Wenatchee, U.S.A with Stemilt Apples!

Stemilt is a Native American word that means ‘coming from the mountains’ or ‘foothills to the mountains.’ Stemilt Growers is a leading tree fruit company that grows, packs, ships and markets fresh apples, pears, cherries, peaches, nectarines and apricots to stores worldwide. Stemilt is also the leading producer of organic fruits and sweet cherries. Recently Hrish, Reyansh and I had a chance to experience these Apples at Spar in Bangalore.

Apples have been synonymous with Stemilt for over a century thanks to the Mathison family’s foresight to plant apples under Central Washington’s desert landscape that’s rich with volcanic soils way back in the early 1900s. Multiple varieties of apples are grown like the classic Golden Delicious and Granny Smith to newbies like Honeycrisp, Pink Lady, and their signature, Piñata apples.

The company roots trace back to 1893 when the first generation of Mathisons homesteaded 160 acres on Stemilt Hill overlooking the Columbia River and the town of Wenatchee, Washington. By 1914, the Mathison’s began planting fruit orchards on Stemilt Hill. In 1964, the third-generation farmer Tom Mathison founded Stemilt Growers on the premise that consumers should have access to flavor-first fruit. Tom passed away in 2008, but his legacy continues to live on at Stemilt. Today, Stemilt is still family-owned and operated. Tom’s grandson, West Mathison, leads the company as president, while Tom’s children, grandchildren, and relatives continue their involvement as growers and employees. For going on six generations, the Mathison family has been committed to growing the best-tasting fruits for you and your family to enjoy.

Our son Reyansh enjoyed the Stemilt apples as he loves fresh apples..

Responsible Choice® is Stemilt’s sustainability and social responsibility program. Stemilt founder Tom Mathison launched the program in 1989, long before sustainability was a buzzword. That same year, he transitioned a large number of acres to organic production and began implementing integrated pest management techniques in orchards to reduce pesticide use. Now in its third decade, Responsible Choice® is a strong part of Stemilt’s culture, and evidence of the program in action can be seen every day, and across our farming and packing operations.

IG International and Stemilt transported us straight to foothills of Wenatchee, U.S.A with the high-quality and great-taste of Stemilt Apples!

You can also experience the Red Delicious and Pinata Apple variety of Stemilt apple which are now available at all Spar Hyper Markets, in Bangalore. The classic coke-bottle shape and color of Red Delicious make it one of the most well-known apple varieties in the U.S. whereas the Piñata variety is Stemilt’s signature. Fresh from Washington, these apples are not just crisp and juicy but full of flavors that deliver a unique and unforgettable eating experience.

IG International is the leading exotic fruits importer as well as one of the country’s biggest distributors of fresh produce sourced from overseas. With fresh produce procurement spanning 22 countries and handling capacities of over 31 varieties of fruits, IG International has established its mettle in delivering on the diversified tastes of the Indian markets. With over half a century of experience and expertise in delivering fresh produce with minimal wastage to our customers, IGI have positioned themselves as the top choice for suppliers of fruits in the international market.

Methi Chicken/ Menthikura Chicken

Ingredients

• Chicken- 500 gms
• Onions -1 big sized (sliced)
• Ginger garlic Paste - 1 tsp
• Red Chilli Powder - 1 tbsp (can be adjusted according to one's spice levels)
• Turmeric Powder - 1/2 tsp
• Garam Masala - 1 tsp
• Bay Leaves -2 small
• Methi Leaves - 1 medium bunch 
• Chopped Coriander Leaves 
• Salt - As per taste
• Oil - 3 tbsps

For Grinding

• Tomatoes - 3 Medium sized
• Onion - 1 Medium sized
• Cashew Nuts - 4 to 5 nos
• Coconut Fresh scrapped - 2 tbsps
• Whole Garam Masala - Cardamom- 2 nos, Cloves - 3 to 4 nos, Cinnamon - 1.5 inch stick, Marathi Mogga (Kopak Buds) -2 nos, Mace Flower - 1 no, Coriander Seeds - 1.5 tsps, Cumin Seeds - 1 tsp, Star Anise - 1 no, 

To Marinate 

• Turmeric 1/4 tsp
• Chilli Powder 1/4 tsp
• Ginger garlic Paste 1/4 tsp

Method

                                               

1. Clean and rinse chicken. 
2. Add the ingredients listed in the Marination section and marinate it for 1/2 hr. 
3. Grind all the ingredients listed in the for grinding section.
4. Add 3 tbsps of oil in a pan or a pressure cooker. 
5. Add bayleaves, oinions and saute it till it turns slightly brown. 
6. To this add the ginger garlic paste and saute it till the raw smell goes off. 
7. Now to this add the grinded paste and fry it till the oil oozes out. 
8. Add the chicken to this and mix it thoroughly. 
9. Now add the turmeric powder, chilli powder and salt and mix it nicely. 
10. Add sufficient water and close the lid. 
11. If it is made in a pressure cooker give 3 to 4 whistles. 
12. After the chicken is done add the garam masala powder and Methi Leaves and cook it till the oil gets separated. 
13. Add Coriander leaves (optional) at the end.

Methi Chicken goes well with Plain Rice, Vegetable Pulav, Chapathi, Phulka. 

Raw Pressery launches new juices and smoothies to beat the summer!

Was invited recently by Raw Pressery to Nicobar store in Bangalore where they were hosting their first ever Bangalore-based Blogger Haul. The event witnessed a great turnout by media and bloggers from around the city.  We learn that this summer, Raw Pressery is all set to beat the heat with their range of cold-pressed juices, smoothies and newly launched nut milk. The event celebrated the best of summer food, fitness and fashion, and reinforced Raw Pressery’s commitment to ‘Eat Clean, Stay Lean’.

Raw Pressery, founded in the year 2014, is India’s largest cold-pressed juice brand. The brand’s portfolio with over 27 different blends comprises of fruit juices, smoothies, nut milks, booster shots and hydration essentials. Started in Mumbai, Raw Pressery’s products are available across Pune, Delhi, Gurugram, Bengaluru, Hyderabad, Chennai, Chandigarh & Kochi. The brand retails through premium retailers like Foodhall, Godrej Nature’s Basket, Reliance Retail, Dee Mart, Aditya Birla Retail; hotels like Hyatt & Marriott; airlines like Vistara, Jet Airways & Air Asia; leading coffee chains like Coffee Bean & Tea Leaf, Costa Coffee and online stores like BigBasket, HolaChef & Zomato.

Smritika Sharma, Marketing Head for Raw Pressery, said “Bangalore is one of the key markets for Raw Pressery. The electric vibe of the city perfectly resonates with what we as a brand encapsulate, and we love to hold events here thanks to the overwhelming response every time. Meets and blogger hauls are a great way for us to get closer to our customers and build awareness around healthy food choices and clean-label products to aid our discerning consumers to Eat Lean, Stay Clean. We believe that cold-pressed beverages are the most nutritious yet delicious way of staying hydrated this summer!”

The morning kick-started with an Ashtanga yoga session led by YogiToday India – a network of yoga specialists based in Mumbai. Nicobar Design Studio at Lavelle road became an ideal space to soak in the sunshine and good vibes. The yoga was followed by a curated juice sampling that introduced the influencer community to Raw Pressery’s latest launches and sampling some granola from Get Baked Snacks. Third Wave Coffee Roasters aromatic cold brewed coffee got the attendees to fueling up on their post workout caffeine requirement. Attendees also got the opportunity to try out the latest offerings by Raw Pressery, including the refreshing Mango Coco and Aloe Vera Lemonade – ideal choices for hydration. Another crowd favorite during the event was Raw Pressery’s 100% lactose-free and vegan nut milk, available in Cacao, Coffee and Turmeric flavors.

The brand has strong presence in Bangalore and is available at a number of retail outlets across the city. The brand’s cleanse programmes and bundles can be home delivered too.

Check out Raw Pressery Website 

Tomato Pappu Recipe (How to make Andhra Style Tomato Dal)

How to make Tomato Pappu/ Andhra Style Tomato Dal

Ingredients

• Tur dal 1/2 cup
• Tomatoes Medium sized 3 to 4 nos
• Onion medium sized 1 no
• Green chillies 2 nos
• Tamarind small lemon sized (optional)
• Chilli powder 1 tsp or as per ur taste
• Turmeric powder 1/4 tsp
• Salt as per taste

For Tempering

• Oil 1 tblspn
• Mustard Seeds 1/2 tspn
• Jeera Seeds 1/2 tspn
• Methi Seeds 1/4 tspn (optional)
• Curry Leaves - few
• Dry Red Chillies 2 nos
• Garlic 3 to 4 cloves (slightly crushed)
• Fresh Coriander

Method

Take a pressure pan or cooker; wash the Tur dal and soak it with enough water to cook it. Now add cubed tomatoes, onion, slit green chillies, chilli powder, turmeric, salt and washed tamarind (put it in a small bowl). Pressure cook the ingredients along with the dal for 5 to 6 whistles.

After cooling the pressure cooker take out the tamarind bowl and green chillies from the dal, mash the dal with a masher or whisk it nicely. Put the tamarind and green chillies back in the dal. Take another pan, add oil to it. Now add the ingredients listed in the tempering and bring the dal to boil for 3 to 4 minutes and sprinkle with fresh chopped coriander. This goes well with Rice and Chapathi as well.

Serves 2 to 3 people

Great Trails Yercaud By GRT Hotels

I got an opportunity to review this fabulous resort called Great Trails Yercaud By GRT Hotels.
Yercaud is a hill station in Salem District, in Tamil Nadu.  It is located in the Shevaroy range of hills in the Eastern Ghats. Talking about the climate, it is pleasant through out the year.

The rooms at Great Trails Yercaud by GRT Hotels are aesthetically done and are made with eco friendly building materials.

There is a wonderful clean swimming pool for the guests to chill out which has wonderful views all around! 

The sunset point near the restaurant is the best place to see the sunset in Salem.

The General Manager of the resort, Mrs. Uma Maheshwari was kind enough to take us for a tour in their private coffee plantation. It was a close encounter with the nature which also had a water fall. Hotel folks were very gracious to arrange some snacks for us too!  

There are quite a few options for adventure sports lovers at Great Trails Yercaud by GRT Hotels like Zipline, river crossing, burma bridge, swinging bridge, etc. They also organise games every night for the guests to keep them entertained along with camp fire. 

The one of a kind experience is the Hilltop dining on the Sky Deck. On request you can get the amazing experience of having dinner with your loved ones on top of the hill, right under the stars.

Great Trails Yercaud By GRT Hotels,
20th Hairpin bend, Salem-Yercaud Main Road - 636602
Ph: 04281-225100