ShobisKitchen

Beetroot is often disliked by kids, so we try to make beetroot halwa for the kids instead of regular poriyal or beetroot rice or just the steamed beetroot. However, you can make the regular beetroot poriyal a little interesting by adding few more tbsp of oil and it just elevates the taste to a next level. Do try this out and share your comments. Here are few other recipes you might be interested to check out -  Mushroom manchurian puffy poori chicken kabob Chapati - Moringa leaves cheesy bread omlette Tawa potato roast Ingredients: 2 medium sized beetroot 1 small onion, sliced finely 3 garlic pods, finely chopped 1 dry red chilli, adjust as per taste 2 tbsp oil salt to taste pinch of turmeric 1 tsp chopped coriander leaves for garnish 1/2 tsp mustard seeds 1/2 urad dhal 100 ml water How to make beetroot poriyal: Peel beetroot, wash it and chop into fine cubes. Chop onion and garlic. Heat a wok. Add oil. Once oil is hot enough, add mustard seeds. Once mustard starts to sputter, add urad

Pineapple is one of my favorite fruits and in fact it tops the list of my favorites. I can eat all day everyday with a little of bit sugar sprinkled all over it. Wow! it just brings back my childhood memories anytime i have it that way. I have few pineapple recipes in my blog - you can check them at the links here Pineapple rasam  Pineapple fried rice Pineapple kesari Pineapple kulfi Ingredients: 1/2 cup of pineapple chunks a pinch of turmeric powder salt to taste 2 tsp cooking oil 1 sprig curry leaves 1 dry red chilli 1/2 cup water 1/2 curd To grind: 1 tsp mustard seeds 1 tsp cumin seeds 1 green chilli 2 tbsp grated coconut 2 tbsp water How to make pineapple pachadi: Take chopped pineapple onto a wok or kadai. Add turmeric. Add salt. Add water. Boil for 7-8 minutes till pineapple gets tender. You can also use canned pineapple, which will take less time to become tender while cooking. Meanwhile, take ingredients for grinding onto a blender. Add little water and grind till smooth. Add g

Dhaal tadka/Dhaal fry made with moong dhaal is the recipe we are going to see in our today's episode of blogging. this is such a simple recipe and could easily be made within 20 minutes.  This is quite good since it uses ghee for tempering and use of coriander leaves brings a nice flavor. You can use curry leaves too.  Ingredients: 1 cup moong dhal a pinch of hing 1/4 tsp turmeric powder 3-4 dry red chillies 6 garlic pods, finely chopped/crushed 1 sprig of curry leaves 1 large tomatoe, finely chopped 1 tsbp chopped coriander leaves 2 tbsp ghee salt to taste 1 tsp mustard seeds 1 tsp urad dhal, split or whole How to make dhal fry: Wash moong dhal, keep it soaked in enough water for about 10 minutes. Add soaked dhal to a pressure cooker.  Add hing, salt, chopped tomatoes, 2 dry red chillies and turmeric powder. Add enough water. Pressure cook for three whistles. Mash the cooked dhal a little bit with the back of laddle. To temper, heat a pan with ghee. Once ghee is warm, add cumin s

Chicken is rich in protein and can also easily be introduced to babies as it is a tender meat. In today's blogging episode, we are gonna see how to make one pot curry using country chicken. You can use the broiler chicken too for this recipe, but the thing you should do is reduce the time needed to cook the chicken. You can cook only for 3 whistles if using broiler chicken. Ingredients: 1/2 kg country chicken 1 large onion, finely chopped 1 large tomato, roughly chopped 1 tsp fennel seeds 1 sprig of curry leaves 3 tbsp cooking oil Water and salt as required 1/2 tsp turmeric powder For roast and grind: 4-5 shallots 6-7 garlic pods, peeled or unpeeled 2 inch ginger piece 1 tsp cus cus (you can use cashews in place of cus cus) 2 green chillies 1 tsp black pepper corns 1 small bay leaf 1 inch cinnamon 2 cloves 1 tsp cumin seeds water as required 2 tsp cooking oil How to make one pot chicken curry: Clean and wash chicken pieces thoroughly until the water runs clear out of the bowl. Add