Beetroot Pakoda | Easy Tea Time Snacks

As a kid I always had trouble eating vegetables and I remember amma taking all pains to make different types to sneak in the veggies. This is one of the kind but beetroot is always my favourite. Hope you enjoy this as much as I do/did :) Beetroot either as halwa or even as a simple poriyal, I just love it.

Beetroot Pakoda Recipe - Ingredients

• Beetroot - 2 medium sized (comes to 1 cup after grating)
• Ginger garlic paste - 1 tsp
• Besan flour - 3 tbsp
• Rice Flour - 2 tbsp
• Corn flour - 1 tbsp
• Red chilli powder - 1 tsp
• Big Onion - 2 small sized chopped finely
• Coriander leaves - 1 tbsp chopped finely
• Salt - as required
• Oil - to deep fry

Method:

Grate the beetroot finely. In a mixing bowl, add all the ingredients except oil and mix well. Beetroot itself will let out water so no need to add water. If its too dry sprinkle little water to make to the below shown consistency.

Heat oil in a kadai. Pinch small pieces from the batter, add it to the kadai with oil and deep fry on both the sides until crispy.

My Notes:

• As a variation you can add carrot, cabbage and beetroot and make it as vegetable pakoda.
• You can even add little mint leaves for extra flavour.
• Beetroot and carrot combination is best in this pakoda.
• Adding more veggies and onions makes it more tastier.

This is the best way to make kids eat the vegetable they dont take in their usual menu. You can sneak in any vegetable even greens and make this pakoda and am sure the kids will love it too.

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Capsicum Rice (Capsicum Masala Bath)

I am becoming a fan of variety rice these days, for the main reason of easily putting it together for lunch and tasty rice in a jiffy. I made this rice for hubby to pack it up, it was a quite different recipe with the masala powder in it which is sure an interesting twist.

Capsicum Rice Recipe - Ingredients

• Cooked Rice - 1 cup (I used basmati rice)
• Capsicum - 1/2 cup( I used green and red capsicum)
• Coconut - 1 tbsp
• Roasted Peanuts - 1 tsp(optional)
• Coriander leaves - 1 tsp chopped
• Oil - 2 tsp
• Salt - as required

To temper:

• Mustard seeds - 1/4 tsp
• Urad Dhal - 1/2 tsp
• Channa Dhal - 1/2 tsp
• Red Chillies - 2
• Curry leaves - few

To roast and grind to make the masala powder:

• Cinnamon - 1/4 inch piece
• Red Chillies - 2
• Jeera - 1/2 tsp
• Coriander seeds - 1.5 tsp
• Urad Dhal - 1 tsp
• Channa Dhal - 1.5 tsp

Method:

1. Dry roast the ingredients listed under 'to roast and grind' to golden brown and grind it to a fine powder.

2.In a tawa heat oil add the ingredients under 'to temper' and saute then add coconut and saute until slightly browned.

3. Then add the capsicum and saute for 2mins. Then add the masala powder , required salt and cooked rice.

Cook rice with grains separated. The ratio I use is 1 cup rice : 1.5 cups of water for presoaked rice for 30mins. Pressure cook it for 3 whistles in medium flame. Once pressure releases, open and fluff it with a fork.

4.Mix well until the masalas and capsicum is well blended with rice. Then add peanuts and coriander leaves chopped.

This is a bit of spicy kind of variety rice, so its best when served warm with raita and chips.

My Notes:

• You can skip peanuts and add roasted cashews too.
• You can skip cinnamon if you dont like the flavour.
• The masala powder keeps well even for 2-3 weeks so you can make it well in advance and store it.
• It was a bit spicy for our taste buds, so the spice level can be adjusted to your preference.

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Chettinad Masala Kuzhambu (Masala Gravy)

Over the past weeks, life has changed so much. I am sure when I turn back over the years, I would be happy for the decision I've made. Yes as a fulltime mother, I am enjoying life!! :) And to be true, I am more busy at home or I should say mittu is bc keeping me bc ;) Even when the opportunities are more, when it comes to my lil one, she overrules everything and her happiness is more precious than anything else...... as to any mother :)

And as a add on, sharmis passions and sharmi clicks will keep me occupied and the word boredom will be slashed out......fingers crossed :0

Now onto todays recipe : I've been wanting to post this masala kuzhambu recipe since long but something or the other took priorities everytime amma makes this. Last time when amma made , I clicked with stepwise too.

Radish Masala Gravy - Ingredients

• Radish - 3 sliced
• Red Chilli powder - 1 tsp
• Coriander powder - 1/2 tsp
• Coriander leaves - 1 tsp chopped (optional)
• Salt - for taste
• Oil - 2 tsp

For grinding:

• Coconut - 1/4 cup
• Fennel seeds - 1/4 tsp
• Big Onion - 1 chopped roughly
• Tomato - 1 chopped roughly

To Temper:

• Bay leaf - a small piece
• Cinnamon - 1/4 inch piece
• Fennel seeds - 1/4 tsp
• Small Onions - a handful
• Garlic - 4 to 5 pearls
• Curry leaves - few

Method:

1. Heat 1/2 tsp of oil, add onion and tomato saute until nicely mushed up and raw smell tomatoes leaves. Then add this with coconut, fennel seeds and grind it.

2. The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

3. Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute. Add 1/2 cup water and required salt.

4. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins). Garnish with coriander leaves and switch off.

Masala kuzhambu is chettinad special and my favourite. I love it with rice and even dosas.

My Notes:

• You can add in any vegetable of you choice. Drumstick and brinjal will be apt for this curry.
• No need to roast coconut, but amma says roasting also gives a nice flavour.
• The consistency should be semi thick, but you can make it runny as per your preference.

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Cadbury Silk India - Orange Peel

After the success of the soft and creamy Cadbury Dairy Milk SILK, they bring to us this premium chocolate with a fresh new twist.

Introducing the new Cadbury Dairy Milk Silk- Orange Peel. The classic delicious smooth and creamy SILK is now available with a Kiss of Orange. It just makes us melt even before it reaches our mouth ;)

The sweetness of a premium chocolate with the fruity punch of orange - life does not get much better.

At Cadbury India they focus on creating moments of pleasure with every tasty bite, no matter the reason or the season. Throughout the day.At work or play. All year round..Check out the new Tv commercial here

How we liked it : Trust me I am not a big fan of choco orange combination but silk orange peel changed my opinion as the orange flavour is mild giving it a unique taste, the crunch in every bite with the addition of nuts is just awesome. Do try it and am sure you will love it too.

Thanks to Cadbury for sending me the sample, we enjoyed having it!

Disclaimer: This is an unpaid review and my review totally depends on my taste and preferences.

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Chocolatey Biscuit Milkshake

Mittu used to lick the cream and keep back the biscuits alone... I've seen this with many kids. One fine day I tried this milkshake with all the leftover biscuits without cream and it tasted awesome, she too enjoyed it. So thought of making it as a post. I had some leftover icing I made for my cake pops the same day so used it up for this milkshake :)

Biscuit Milkshake Recipe

Ingredients:

• Chilled Milk - 2 cups
• Bourbon Biscuit(with cream) - 1
• Bourbon Biscuit(without cream) - 1
• Chocolate sauce / syrup - 2 tsp
• Sugar - a pinch (only if needed)

Method:

1. Add the biscuits without cream to milk and blend using the whip option in mixie. Then add the cream biscuit and blend again until its smooth and creamy.
2. Add the chocolate sauce, sugar and mix well.
3. Pour into individual serving glasses and add any topping of your choice.

My Notes:

• You can use any chocolate cream biscuit of your choice.
• You can even skip chocolate sauce and add one more cream biscuit.
• I just piped the left over butter icing as a topping, you can use whipped cream as topping too.

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