Monday, January 7, 2013

Moved to....

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Sunday, January 6, 2013

Beetroot Masala

This is a very versatile dish that can be used as a side for rice or chapathi and can also be mixed with white rice. Here is the recipe.

  • 2 Beetroots, peeled and finely chopped
  • 1 Small onion, finely chopped
  • 1 Tablespoon of cumin seeds
  • 1 Tablespoon of fennel seeds
  • 1 Tablespoon of mustard seeds
  • Curry leaves
  • 2 Tablespoons of oil
  • 1/2 cup of shredded coconut
  • 3-5 Dried red chillies
  • 2 Garlic cloves
  • Salt to taste

Grind shredded coconut, fennel seeds, garlic and 3 red chillies into fine powder and set it aside. Heat the oil in a skillet. Add the mustard, cumin seeds, curry leaves and remaining chillies and let them sizzle. Now add the onion and saute until the onions turn brown. Add the beetroot. Cover the skillet with a lid and let the beetroot cook. Now add the masala powder to the beetroot and give it a stir. Mix everything well and cook for 5 - 10 minutes. Serve hot with rice or chapathi.


Black Pepper & Cumin Seeds Rasam

Rasam is a must have in most of the South Indian meals. Especially in my kitchen sambar gets the 2nd place. I don't cook a traditional South Indian meal every day. But when I cook one, I always make a kootu and rasam. Here is a recipe for a quick rasam just in case you forgot to keep dhal in the cooker.


1 Tablespoon Black pepper seeds
1 Tablespoon Cumin Seeds
1/2 Tablespoon Toor dhal
1/2 Teaspoon of a Asafoetida
1 Tablespoon chopped cilantro
1 1/2 Cup of tamarind juice
1/2 Teaspoon turmeric powder
1 Spring of Curry Leaves
1 Clove garlic
1 Small tomato roughly chopped
Salt to taste

To garnish

1/2 Tablespoon Mustard seeds
1/2 Tablespoon Cumin seeds
1 Tablespoon Ghee


Soak black pepper, cumin seeds and toor dhal in 1/2 cup of water for an hour. In a sauce pan pour the tamarind juice. Add the turmeric powder, asafoetida, cut tomatoes and salt. Let it boil until the raw flavor of the tamarind juice wears off. Grind the black pepper, cumin seeds and toor dhal with the garlic. Add the paste to the sauce pan and add in a cup of water. Add the cilantro when the rasam boils and turn off the stove.

Heat the ghee small pan. Add the mustard seeds. Once the mustard seeds splutter add the cumin seeds and curry leaves. Pour the ghee on the hot rasam. Serve hot with rice.

PS - You might not find cilantro and the curry leaves in my rasam because I didn't have any left when I made this :).