Beetroot rasam

Beetroots are very healthy and are rich in beta carotene and iron. But I remember as a kid I disliked the taste of it. I specially remember the taste of the juice my dad made once with it along with carrots and tomatoes. It felt like blood and we dreaded it. I have grown to love these beets and often use them for salads and hence decided it use it for a rasam. Combined with tamarind rice, it was delicious. Next time I shall more beets as the color is missing.

INGREDIENTS
1 peeled beetroot ( I used boiled that I had)
2 tbsp grated coconut(desiccated can also do)
1 tbsp rasam powder
1/3 tsp turmeric
1/4 tsp cracked pepper
Few curry leaves
3 pods garlic
1/2 inch ginger
Small ball tamarind
1/4 cup tomatoes
Salt to taste
1 tbsp ghee

METHOD
1. Put all ingredients in a pressure cooker and boil well.
2. Use a stick blender to blend everything well.
3. Adjust seasonings, serve with coriander leaves. 

Red bean summer salad

As we live indoors most times, it’s important to eat healthy as much as we can due to lack of movement. I had some salad leaves that needed a good mix and I came up with this salad. It is so filling and delicious. You really don’t need anything with it. Do try this salad on a warm day and when you don’t want to eat carbs and still feel full.

INGREDIENTS 

1 bowl salad leaves of choice 

1 can of red beans

1/2 cup feta cheese cubes

1 red onion sliced 

1 cup cherry tomatoes 

1/4 cup boiled corn 

1/2 bell pepper sliced 

2 tbsp olive oil 

1 tbsp balsamic vinegar 

Crushed pepper 

1 packet Salad seasoning of choice 

1/4 tsp garlic powder 

3 tbsp sunflower seeds 

3 tbsp pumpkin seeds 

METHOD 

1. Put all the fresh salad ingredients in a big bowl. 
2. Put all the seasonings in a bottle and shake it well. 
3. Pour over the salad and toss well. 
4. Serve with a nice crisp toast. 

Grilled veg sandwich

I love the bread Germany offers. And specially the multigrain here is my weakness. On the summer day I enjoyed this sandwich with a small mixed salad. Enjoy this quick recipe when you don’t want a full meal. Crisp and crunchy it’s a winner.

GRILLED CHEESE SANDWICH 

2 Multigrain bread 

Butter 

Cheese slices 

Bell pepper slices 

Tomato slices 

Onion slices 

Mixed herbs 

Crushed pepper 

Salt 

 

INGREDIENTS 

1. Apply butter on bread, layer the vegetables of choice. 
2. Sprinkle the seasonings. 
3. Put the cheese slices 
4. Close the sandwich and grill till crisp. 
5. Serve with a salad. 

Green Apple dip

I LOVE green apples. They are tart, crisp and tangy and remind me of raw mangoes. I miss raw mangoes here after being pampered by Indonesia with its huge produce of it. I buy and use apples them very often in my cooking. Unable to still relish them raw. Here is one recipe that has ein our hearts. We polished it off with nacho chips. Enjoy this.
GREEN APPLE DIP

1 chopped green apple 

2-3 pod garlic 

1-2 green chillies 

2 tbsp roasted peanuts 

1/4 tsp chilli flakes 

1 tbsp oil of choice 

Sea salt 

INGREDIENTS

1. Put everything in a blender 
2. Grind to a fine paste. Add water if needed. 
3. Add the oil and blend again. 
4. Serve with taco chips, toast or even fritters. 

Green Apple pickle

We have moved back to Germany and it’s hard to find raw mangoes for pickles. I also like to try locally available ingredients. Green apples are tart and so good to pickle up. I love using it for many things. This week I thought of using the quarantine time for doing some more recipes that raid my mind. So tried this and ein everyone’s heart or should I say...tummies. It’s great with parathas, rice or even a slice of toast. It’s going to be on my list always.

INGREDIENTS
5 green apples cubed
1 pod garlic chopped
2 red onions cubed
1/2 cup oil
2 tbsp red chilli powder
3-4 tbsp salt
2 tbsp ground mustard
1 tsp crushed roasted methi
3 tbsp pickle masala of choice

METHOD
1. Dry apples, garlic and onions in the sun to remove moisture.
2. Heat oil and add all spices and sauté for few mins.
3. Add vegetables and sauté few mins and switch off heat.
4. Mix well and fill in bottle.
5. Relish it after a day with rotis, parathas, rice or khichdee.