Spicy Beetroot Poriyal

     As you can view in my previous post Here and Here, am not a lover of sweet vegetables like carrot and beetroot. Even i dont know, how and what to do those veggies. One day, suddenly realized i have stopped feeding it to my kid completely. Though it is a healthy for all ages, i resumed my prepation and somehow googled but still am not satisfied with those recipes. One fine day, being my savior, my lunch mate bought a beetroot recipe as her side dish, i tasted it immediately and to my surprise, it reminds my mom preparation which she use to keep it as side dish for roti. Will i leave the chace??!! Got the recipe from her immediately and preparing it as a MUST side dish atleast weekly once.

ALL YOU NEED:

Diced Beetroot	1/4 kg
Chopped Onion	1 No.
Chopped Tomato	1 No.
Chilly Powder	1/2 spoon
Ginger-Garlic Paste	1 spoon
Pepper	1 spoon
Coconut	2 pieces
Salt	To Taste

METHOD:
     Grind coconut and gingergarlic paste to a fine mixture. Take a pressure cooker, add beetroot, chopped onion, chopped tomato, chilly powder, grinded coconut mixture, pinch of salt and add a glass of water. Pressure cook it for 3 whistles. Once the pressure gets release, Keep a pan, pour the pressure cooked ingredients, boil it until it absorbs all the excess water. Meantime grind a spoon of pepper coarsely. Once the water evaporated, add the powdered pepper and adjust with salt, do fine sauting for 5 mins. Put off the flame, and serve hot with roti or steamed rice.

Note: You can also add boiled channa dhall, which add extra taste to it.

♬ Sangeetha♡Nambi ♬

Channa Masala II

     Love Love channa masala all time. Always will like to have it alone rather than tasting it along with Poori or Rotis. My first tasted and tried version was my mother's all time punchy version (Here it is). This version II or 2.0 was my friend's version which i recently came to know during our chit-chat session. I felt it was very easy method and want to try it on a day. Thankfully, was on my diet week and planned to make some side-dish for my rotis. So prepared it and here you go..........

ALL YOU NEED:

Boiled Channa Dhall	2 Cups
Channa Masala	1 spoon
Butter	1 spoon
Tumeric Powder	Pinch
Coriander Leaf	2 Twigs
Lemon Juice	1 spoon
Salt	To Taste

To Roast & Grind:

Diced Onion	2 Nos.
Diced Tomato	1 Nos.
Ginger	1 inch
Garlic	8 or 9 Nos.
Cloves	4 Nos.
Cinnamon	Pinch
Butter	1 spoon

METHOD:
     Heat a spoon of butter in a pan. Once done, saute all the ingredients under "To Roast & Grind" until raw smell goes off. Let it cool down for a while. Now heat a spoon of butter in another pan, add 1 1/2 cup of boiled channa dhall and do a sauting by adding channa masala, turmeric powder and salt. Now grind the roasted mixture along with remaining 1/2 cup of boiled channa dhall. Pour it into the pan, give a hard stir. Adjust with salt. Let it boil it until raw smell of the added powders goes off. Once done, garnish with leamoin juice, chopped coriander leaf and serve hot with Roti.

Note: Grinded the channa dhall just to add thickness to the gravy

♬ Sangeetha♡Nambi ♬