BEET ROOT PARATHA

Beet root paratha is very easy to make and tasty too.  Beet root can help in reducing blood pressure, risk of heart attacks, strokes, osteoporosis, stabilises blood sugar as per the research. Treats anemia and fatigue, helps slow progression of  dementia.

As far as I am concerned about this vegetable, I love this to eat raw,boiled and sliced sprinkled with little chaat masala or in sandwich etc.  The beet root subzi  along with curd rice is another favourite of mine.

 other beetroot recipes: beetroot tomato saar, beet root sago kheer, beetroot vada, beetroot cutlet

BESAN LADOO

Besan ladoo is also one of the Diwali recipes which Maharashtrians make along with Karanji.  I have already posted the Besan Modak.  The ingredients and methods are same.  For ladoo, we make small balls out of it and for Modak, we shape into a modak with the modak mould. 

COCONUT MAIDA LADDU

We are familiar with coconut laddu, coconut burfi, besan laddu, boondi laddu etc.  what about  coconut maida laddu.  When I posted this, I realised that the Besan Ladoo post is pending.


Few other diwali recipes


Rava pak,  kaju katli, diwali lehyam,  corn flakes chivda, karanji, 5 cup burfi, ukkarai  mysore pak, coconut burfi, ribbon pakoda, shakar para

When I was making besan laddu, it just flashed in my mind that I must make something with maida too.  When I tried this recipe, came out well.  Initially, i tried it with very little quantity without measuring the ingredients, some how, it was not bad.  Hence tried the same with proper measurement and was a hit.  Though I am too late to post my diwali recipes, hope you all will make an attempt to make this too.

Let us look at the recipe now;

Ingredients:

1 and  1/2 cup maida
1/2 cup grated coconut
2 cups sugar
1/2 cup ghee
cardamom powder
1/2 cup roasted nuts crushed

Method;

Heat the ghee in kadai, add maida and roast the same till the raw smell goes and the colour changes do not worry, switch off gas and keep aside.   In another kadai, put the sugar and 1/4 cup water to melt the same.  add the grated coconut, cardamom powder and keep on stirring till you reaches one to two thread consistency.  Switch off gas and start slowly mixing the roasted maida, nuts  in it till you get a ball out of it.  apply little ghee on your palm, when it is  hot, bearable heat, start making laddus.  You need around 2-3 people to make the laddus immediately.   In case the mixture becomes powdery,  add two tsp hot ghee and warm water, mix well and make the laddus.  can store in fridge for about a week.

NOTE:  you can put this in a greased plate and cut it into desired shape too.  The difference between besan laddu and coconut maida laddu is for besan laddu, when the besan mix becomes cool, we add the sugar in it.

OATS CHAKLI

Diwali festival is around the corner and everybody is in the kitchen trying out some savories and sweets.  This time, I thought of making something different in the sense, the ingredients as I am bored of the usual stuff which we make during the festival.

Since so many days, my husband has been telling me to make Oats chakli.  I made very little quantity in fact tried and came out well.  But some how, I could not post the same as so many other posts were pending with me,  which due to lack of time, could not as well as no camera to take out photos.

Now is the time to post the tried recipe which was repeated today as one of the Diwali special, I am sharing with you all the recipe.   Though I am too late to share, it can be made without much hassles as the rice flour and roasted chana dal will be definitely available with you all minus the oats. Oats is good for health. But when it comes to fried food, bit cautiousness comes to our mind whether to eat or not.  No matter, once in a while chalta hai especially festival season, your diet is going to haywire.  That is life, once in a while we have to enjoy, no matter what comes in.

The Oats chakli came out well, tasty and crispy, crunchy and was satisfied that I made something different in this season.  I had already posted Ribbon Pakoda which my friend Jayashree had shared with me long back in last year, I used the same ingredients plus the oats.

MUSK MELON HALVA WITH COCONUT AND SUJI

I have already posted one musk melon halva recipe which can also be used as jam for bread and roti.  This recipe is with coconut and suji which is also very very tasty and easy to prepare but got very short shelf life.  Still it is worth trying. 

Musk melon halva with coconut and suji

BISIBELA HULIANNA (original version)

I have already posted my version of making  bisibela-bhaath.  Here is the original recipe shared by my friend Malati which was a hit in my house.  I had kept very little for tasting purpose for my daughter as I felt that she may not like it.  When she tasted it, she told me to make it for lunch next day.  Next day was kitty party of our friends, so I decided to share with them too.

Bisi bela hulianna is the mixture of rice, lentil, vegetables and the spices.  One of the famous  rice dishes from Karnataka is the  Bisi Bele Bath. Bisi means hot, bele means dal.  By this time, you must have come to know that it is hot lentil rice.  During festivals and weddings, this is part of the feast.  It is a one pot meal in which you get your vegetables, carbo hydrates, proteins with the flavours of Indian spices.  I prefer to have it with onion raita and papad.  

 Freshly ground spices  is the key to the tasty hulianna.  You can prepare the powder and store in freezer.

Bisi bela hulianna

Let us look at the recipe now:

CARROT SPRING ONION SUBZI

Carrot, spring onion subzi is very easy to prepare. The fresh spring onions adds the flavour to the subzi.  Quick and easy subzi, even children can make it.  I ran out of subzi in the fridge and had a bunch of fresh spring onions with greens and two carrots.  Since I was alone at home, that was sufficient for me to have it with plain rice, and a gooseberry chutney.

carrot spring onion subzi

Let us look at the recipe now:

MUSK MELON HALVA

Musk melon is a summer fruit available from April to August.  But now a days, almost all the varieties are available through out the year some where here and there.

Cut it and keep it in fridge and have it, heavenly,it is.

Diwali festival is ten days  away from today, everyone will be busy making sweets and savouries for the festival.  

Here is a simple, easy, tasty and delicious halva recipe with musk melon.  while you can make use of suji and coconut in this preparation, I opted for only the fruit.   You can make use of this as Jam without adding the nuts.   shall post soon the halva  recipe with suji and coconut.

Let us look at the recipe now:

Musk melon halva

RADISH CHUTNEY

Radish, is  always part of  salad.  It is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple   and in terms of shape, it can be long  or round. They are eaten raw, cooked or pickled.  It helps in curing various diseases.  They are detoxifiers and rich in vitamin C, folic. 

Normally, I used to make subzi along with the greens but my children never used to touch it as they do not like the smell of it.  The only way I can make them eat this is making paratha as they love paratha and do not bother about that I have put in it.  Recently, I made radish bhajia which was awesome.

Coming back to the chutney, it is very easy to make and tasty too.  Can be served with idli, dosa and rice too. ( I prefer).

Let us look at the recipe now:

PHODNI CHA BHAATH

Phodni cha bhaath is made by Maharashtrians.  It is also called as Porichukotti sadam.  The only diference is that we do not add onion in it.  It is very easy to make and tasty too.  I love to have it with onion-raita.  You can also use left over rice for this.

Let us look at the recipe now: