Beetroot Poori

 ....So another beetroot recipe in a row!....

I am planning to making pooris of different colors,... filling with different vegetables such, carrot, spinach  leaves, tomato, beetroot, mint leaves, coriander leaves etc. For me, or say  my family, color in poori is something which we love to have too...

This time I am presenting the red color beetroot puree. Look at the picture. All the pooris have a very nice red hue from red, soft beetroot puree... And let see which color to have next...:-)

Ingredients:

1 medium size beetroot

2 cup of atta (white floor) for 3 persons

1.5 tsp of ajwain seeds

Salt and oil as per your requirement 

Method:

1. Have you peeled the beetroot? Now chop it into small pieces.

2. Take water in your pressure cooker and boil the beet pieces till you listen to 2 whistles.

3. Remove the pressure cooker from the oven and let the beetroot cool down.

4. Once they get cool, grind them into smooth puree. Take it in a bowl and set aside.

5. Take white flour (atta), salt and ajwain seeds in bowl. Mix them well. Now add beetroot puree and again mix well.

6. Now knead the dough to make it pliable and make small balls from the dough.

7. Now start rolling those balls. It is always fun to see how poori is puffed out. And I’m sure, you would love to see it. So roll all the balls with little thickness.If you make it thin, your poori would not be puffed out.

8. Heat oil in a frying pan. Now deep-fry them. Fry them one by one and remove from the oil. Serve the beetroot poori with curd or any spicy curry. 

For other beetroot recipes click here

Mangsher Ghugni (Dried Yellow peas cooked with meat)

Ingredients for Mangser Ghugni:

Yellow Peas (Dried White Peas) - 1.5 cup
Chicken pieces - 1 cup (I prefer to use 1 inch long pieces  - both boneless and with bones. I cut the big size pieces with a kitchen scissor.)
Potato pieces - 1 cup 
Green Cardamom - 3-4
Cinnamon - 3 (1 inch long each)
Cloves - 3-4
Bay Leaf - 2 medium size
Onion - 2 (thinly sliced)
Garlic - 1.5 tbsp (I prefer to make paste.)
Ginger - 1.5 tbsp (I prefer paste form.)
Turmeric Powder - 1/2 tsp
Red Chili Powder - 2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Tomato cubes - 1 cup 
Salt to taste
Oil for cooking
Chicken stock 

For garnishing: 
Lemon Juice - 1 (whole)
Garam Masala Powder - 1/4 tsp 
Finely chopped Green Chili 
Finely chopped Onion 
Finely chopped Coriander Powder (Optional)

Method for Mangser Ghugni:

1. Soak Yellow Peas in water overnight or at least 7-8 hours. 
2. Drain the water. Place it in a pressure cooker. Add fresh water. Boil till to 2 whistle. 
3. Boil the potatoes following the same way.
3. Now you have to boil the chicken pieces in the pressure cooker till 3 whistle. Don't throw away the stock. It will be used later to make the curry. 
4. Heat oil in a pan. Add Green Cardamom, Cinnamon, Cloves and Bay Leaf. Wait till it releases nice aroma. 
5. Add onion. Fry till it becomes soft. 
6. Add Ginger paste, then Garlic paste. Fry till its raw smell goes off. 
7. Now take Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder in bowl. add little water and make a paste. Add it to the fried curry. Mix well. 
8. After 2 minutes, add Tomato. Spread little salt over it. Mix well together. 
9. Now add Chicken Pieces. Cook till it releases oil. 
10. Add Yellow Peas. Mix well. 
11. Now add Chicken stock. Cover the pan with a lid. Allow it to be cooked for few minutes. Check the seasoning. 
12. Now sprinkle Garam Masala Powder. Turn off the heat. Set the pan aside for 10 minutes. 

Your Chicken Ghugni is ready. For Garnishing, spread chopped Onion, Green Chili and Coriander Powder. Now squeeze a whole lemon on top. In place of lemon juice you can use tamarind water. 

Tangy Mango Kadhi

Ingredients to cook Green Mango Kadhi:

For Curry: 

Green Mango - 3 
Curd - 2 tbsp
Coconut (grated) - 1 cup / Coconut milk - 3/4 cup
Green Chili - 5-6 or more as per your taste
Ginger Paste - 1 tbsp


For Tempering: 

White Oil - 1 tbsp
Hing - 1/4 tsp
Fenugreek Seed - 1/2 tsp
Cumin Seed - 1/2 tsp
Mustard Seed - 1/2 tsp
Curry Leaves Powder -1/2 tsp
Dried red chili - 2 
Turmeric Powder - 1/2 tsp
Salt 
Sugar 
Water

Method to cook Green Mango Kadhi:

1. Mash mangoes preferably with hand. Or you can grind the chopped Mango in a mixer grinder. Add very little water if you want. Mix curd, coconut, Green Chillies and Ginger into a fine paste. You have to make it a pulp type mixture.
2. Heat oil in a deep bottom frying pan, add Hing, Fenugreek, Cumin and Mustard seeds. Let it splutter, then add whole Red Chilli and Curry Leaves Powder.
3. Add Mango pulp mixture. 
4. Add Turmeric Powder, Red Chili Powder, Salt and Sugar according to your taste. 
5. Add water to form a good consistency. At this step you can adjust the taste by adding Salt and Chili accordingly.
6. Cover and boil for 5 mins on high flame, then 5 -7 minutes on low flame. 

You can serve Green Mango Kadhi with Rice.

Jalepeno Fritter

Ingredients for Jalepeno Fritter:

Jalepeno - 200 gms
Potato - 2 nos.
Onion - 1 big size
Garlic + Ginger + Chili Paste - 2 tbsp
Cumin Seed - 1 tsp
Turmeric Powder - 1/4 tsp
Egg - 1 nos
Corn Flower - 2 tbsp
Salt as per your taste
Oil for frying

Process for making Jalepeno Fritter: