Beetroot Halwa

INGREDIENTS 

• 2 cups beetroot grated 
• 3 tbsp coconut palm sugar
• 1/4 tsp green cardamom powder 
• 1 cup milk (full fat) 
• 1 tsp ghee
• cashews few, broken 

HOW TO MAKE THE RECIPE

• Wash beetroots under running water. Peel the skin and grate them. A food processor eases the job of grating.
• Bring milk to a boil. Stir and lower the flame for the milk to boil further till it thickens a bit.
• Heat a pan with ghee, add nuts. Fry until the cashews turn golden. Set these aside.

  
• To the same pan, add beetroot and fry until it turns aromatic for about 2 to 3 minutes.

  
• Pour the thickened milk and cook till the milk is absorbed completely. By then the beetroot also gets cooked soft.

  
• Add sugar and cardamom powder. Stir. Ensure that beetroot is cooked before adding sugar.Sugar melts and moisture is released.

  
• Cook till the moisture evaporates. If you prefer a dry halwa, continue to cook further.

  
• Transfer beetroot halwa to serving bowls garnish with nuts.

  

Dahi vada

Ingredients:

• 6 vadas
• 2 cups curd
• 1 cup carrot grated
• 1 tsp mustard seeds
• 1 tbsp. urad dal
• 5 curry  leaves

Method:

1. Heat oil in a pan add mustarad seeds,add urad dal and curry leaves.
   
2. Add carrot and salt mix every thing well and fry for 10 min.
   
3. Add mixture to curd and add vadas.
   
   
   
   
4. soak vada some time, Garnish with coriander leaves and  serve. 
   

chicken fry

Ingredients

• chicken 2lbs
• 1 onion
• 1 tomato
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp lemon juice
• 1 tsp turmeric
• salt
• oil

Preparation

1. Marinate chicken with ginger garlic paste,red chili powder,turmeric and lemon juice.
   
2. heat oil in kadai add onion fry 5 min then add ginger garlic paste.
   
3. Add marinated chicken fry for 10 min then add tomato pieces fry for 4 min.
   
4. Add coriander powder and gram masala fry for 10 min on low flame.
   
5. Garnish with green chili and butter.