Friday, September 16, 2016

Beetroot pachadi(kichdi) recipe no. 2

Recipe courtesy: Mrs. Lakshmi Nair's cookery show


1. Beetroot - 1
2. Coconut (grated) - 1.5 cup
    Cumin seeds - 3/4 tsp
    green chillies -3
3. Curd - 1.5 cups
4. Mustard seeds- 1 tsp
5. Dry red chilli - 2
6. Curry leaves -  a sprig
7. Oil - 3 tbsp


Boil the beetroot in lots of water and grate it.

Make a paste of items in 2.

Combine the beetroot and the coconut paste in a bowl. 
Add salt to taste.
To this add 1.5 cups of curd and mix well.

In a small pan, add oil, splutter the mustard seeds,add red chilli and curry leaves. 
Pour this over the beetroot-coconut-curd mixture.

Beetroot pachadi recipe

1. Beetroot(grated) - 1 cup
2. Yoghurt - 1.5 cups
3. Shallots - 5
4. Green chilli - 3
5. Mustard seeds - 1 tsp
6. Cumin Seeds - 1/2 tsp
7. Coconut oil (preferably) - 3 tbsp
8. Curry leaves - a sprig
9. Salt - as required


In a deep pan, add the oil and when it is warm add the mustard seeds. When it splutters, add the cumin seeds, then the green chilli and the curry leaves. Give a stir and add the shallots. When the shallots turn translucent, add the beetroot and saute it till its 90% cooked. Allow the whole mixture to cool down and add the yoghurt and salt and mix well.

Monday, September 12, 2016

Adayar Ananda Bhavan restaurant

I had been wanting to try out the food and snacks in AAB ever since they opened up in Salmiya. But never could. The place would be full every time we passed by. AAB had a small outlet in Salmiya and now they have opened a second branch in Salmiya itself (opposite to Al-Qabass arabic school; the bestow bakala lane). 

This place has more seats since there is no snacks section.We checked in for a brunch :). The decor is nice and there is three kinds of chutneys on the table - red ,green and white [coconut and onion, corinader, simple coconut]. Very pretty colors indeed.

That's the plain dosa I ordered. It was crisp and light and tasted good.

Masala Dosa
The masala dosa came folded in a rectangular shape.

The filter coffee was served in bronze utensil(I am guessing it's bronze). It was sweet and tasted so good.
Now I am pretty impressed with the food except for the sambar. The sambar isn't suited to my spicy-tamarindy-asafoetidy-dark colored sambar I am used to. This sambar had lots of dal in it and much less spicy. But people will like it and I am sure they do; the crowd in the restaurant speaks for itself.

I have also tried the jangri and boli from AAB. They were lip smackingly good. I am a hardcore boli fan and the boli from AAB was by far the best I have had in Kuwait. And the portion size was big too.

Do give AAB a try and let me know of your thoughts.


Muringa ela (moringa leaves) koottu curry

muringa ela koottu curry
I came across this recipe in Vanitha magazine. It was an easy recipe and tastes good and not to forget the health benefits of muringa or  moringa leaves. A simple search on the internet can give you an idea of the health benefits associated with the whole moringa  plant. And my favourite body butter from TBS is the moringa body butter.

Athapookalams 2017

Onam was celebrated way back in September and there was a Pookalam competition also held then. My post is a bit late and but none the less ...