Beetroot Chutney

 Back again with another week of blog hopping and this time i was assigned to Sumees Culinary Bites, it is fun to visit a blog for a first time and browse through some of the recipes featured. I felt in in love with the color of this chutney so this was prepared and paired with Roti along with subzi. I think it will be a great dip as well or can also be served along with Dosas.

Beetroot Chutney

Ingredients

Beetroot 2 peeled and chopped

G.chillies 2

Onion 1 small chopped

Tomato 1 medium chopped

Coconut 3 tbsp

Salt to taste

For Tempering

Oil 1 tsp

Mustard Seeds 1 tsp

Urad dal 1 tsp

R.chilli 1

Garlic 2 cloves

Curry leaves 5 nos

Method.

Pressure cook Beetroots , onion , tomato and g.chilli for 2 whistles.

When cooled grind them to a thick paste by adding coconut and salt.

Transfer to a serving dish.

Heat 1 tsp oil in a small pan and add the tempering ingredients one by one.

Pour the tempering over the chutney and serve.

This is my entry for the Blog Hopping Wednesday  and do check out the recipes of other hoppers as well.

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Flax Seeds Chutney Powder

Back again with another week of Blog Hopping, enjoying this event as every alternate week i have a new blog to check and prepare something.This week i was paired with PJ of Seduce Your Tastbebuds. Loved  her blog for the variety of recipes she has posted and had shortlisted some of them to try…….but finally decided on preparing Flax Seeds Chutney Powder, coz i had bought them long time back with the intent of using them in baking but never used it and loved the idea of preparing a chutney powder with it. Do hop over to PJ’s blog as well, there are some great recipes there which will interest everybody.

Flax Seeds Chutney Powder

Ingredients

Flax seed 1/2 cup

Gram dhal 1/2 cup

Urad dhal 1/2 cup

Curry leaves-a handful roasted

Sesame seeds 1/4 cup

Groundnut 3 tbsp

Red chillies-10

Salt to taste

Amchoor Powder 1 Tbsp ( My Addition)

Method:

Dry Roast flax seeds on a low flame till you get a nice aroma, they will start to sputter so do it on a low flame only.

Dry roast sesame seeds till they change a bit of color

Dry roast urad and chana dal along with Red chillies for 2-3 mins till the dals turn to light brown in color

Dry roast peanuts for a minute.

When cooled grind all the roasted ingredients in a mixie along with salt and amchoor powder.

Store in an airtight bottle serve with Hot Rice or with Idli and Dosa’s

Do check what all the blog hoppers have prepared for this edition.

Rawa Khaman

Khaman is a very common dish you will find in any Rajasthani or Gujarati household . This has been my favorite dish from childhood days. It is a very easy preparation and can be served for breakfast or snacks.. They are many different ways of preparing Khaman and don’t  mistake this with the Nylon Khaman those are prepared with Besan and I have never got that dish right till now.

Rawa Khaman

Ingredients

For Batter

Rawa 2 cups (Sooji Rawa)

Sour Buttermilk 3 cups approx

Salt

Cooking Soda 1/4 tsp

Half lime

Oil for greasing the plate.

For Tempering

Oil 2 tbsp

Mustard Seeds 1 tsp

White Sesame seeds 1 tsp

Curry Leaves 5-6 Nos

Haldi 1/2 tsp

R.chilli 1Tsp

Salt to taste

Coriander Leaves

Method

Mix Rawa, salt and sour buttermilk and keep aside for half hour. The batter should be a bit thick  like a idli batter.

Pour water in a steamer pan  and place a greased plate on top of it.

Add Soda in the batter and pour juice of half lime on top of the soda.

Mix nicely and pour the batter in the greased plate.

Cover with a lid and let cook for 20 mins.

Let it cool for some time and then cut it into small square pieces.

Heat oil in a pan and add mustard and sesame seeds.

Then add curry leaves haldi and r.chilli powder.

Add the steamed rawa pieces and salt.

Mix nicely and add garnish with coriander leaves.

Serve hot with Tamarind Chutney or Sauce.

Tamarind Chutney

Soak lemon sized ball of tamarind in warm water and let soak for some time. Then remove the pulp from the tamarind and liitle water to the pulp. U should have about 1/4 cup of tamarind extract.

Add salt 1tsp R.chilli Powder and 2Tbsp Sugar to the extract and cook for a min.

Serve with Khaman.

This is not the regular thick chutney,It is on the thinner side and taste great with khaman.

This is my first event participation to Sonal Palate Corner who is hosting   Flavours Of Rajasthan and started by Simply Food.