Beetroot Vadai

Ingredients

Beetroot shredded - 1cup

Onion - 2no

Channa dhal - 2cup

Dry red chilli - 3nos

Hing - little

Curry leaves - 10nos

Sombhu - 1 or 2tsp

Garam masala powder - 1/2tsp

Salt - little

Oil - to fry

Method

1. Soak channa dhal for 1hour. Keep a handful of channa dhal in a basin and grind the remaining adding hing, salt, dry red chilli. Try not to add water.

2. To the channa in the basin add the grinded paste, shredded beetroot, diced onions, sombhu, garam masala powder and curry leaves. Mix thoroughly.

3. Keep oil in a kadai and switch on the stove.

4. Take lemon sized small balls of the dough and flatten it. Drop it into heated oil. Turn sides and remove when done. Serve hot with tomato sauce or chutney.

My 40th Birthday

Yesterday, 15th June was my 40th birthday. I was thankful to GOD for having given me such a wonderful life. Yesterday we were all double happy for celebrating Father's Day as well. My family bought a surprise cake for me.

My husband presented a lovely rug for me. In the evening we went to a nearby temple and had good dharsan.

My dress was gifted to me by my husband's brother's daughter Bala when we visited their house at Coimbatore. My son's dress was gifted by my husband's sister Lani who stays at Bangalore. My daugter's dress was gifted by my mother for the dance performance at a Madras flat culturals.

Pumpkin Yoghurt Koottu

When i was browsing through the internet, i visited siri's corner and read about the Yoghurt Event and wanted to participate in it. My kids love plain yoghurt in any form. Yoghurt is rich in potassium, calcium, protein and B vitamins, including B-12. Research shows yoghurt strengthens and stabilizes the immune system.

Ingredients

White pumpkin - 2cup

Curds (Yoghurt) - 1cup

Curry leaves - little

Turmeric powder - 1/4tsp

Dry red chilli - 1no

Hing - little

Oil - 2tsp

Salt - little

For Grinding

Coconut - 3tsp

Corriander leaves - little

Jeera - 1tsp

Channa dhal - 2tsp

Mustard - 2tsp

Fenugreek - 2tsp

Method

1. Soak channa dhal for 1/2 hour.

2. Dry roast fenugreek and mustard.

3 Grind coconut, turmeric powder, corriander leaves, jeera, channa dhal, fried mustard and fenugreek.

4. In a heated kadai, add oil and then mustard, curry leaves, hing and dry red chilli followed by diced white pumpkin. Add little salt and cover it. Mix now and then, sprinkle little water if needed.

5. Once the pumpkin is cooked add the grinded paste. Mix well. Add little water and allow it to boil.

6. Beat the curds well, without lumps.

7. Add the curds to the pumpkin mixture and mix thoroughly. Switch off the stove once you see the bubbles on top.

8. Serve hot with chapathi or rice.

This is my submission for "Frozen Yoghurt - A Cool Summer Event" hosted by Siri's Corner.

Vegetable Mee (noodles)

Ingredients
Mee (noodles) available in market - little
Onion - 1no
Red chilli - 2nos
Ginger - little
Garlic - 1pod
Vinegar - 1tsp
Soya Sauce - 1tsp
Greens - 1cup
Cabbage - 1/2cup
Beans and carrot - 1/4cup
Olive oil - 3tsp
Salt - to taste

Method
1. Wash the mee thoroughly in running water.
2. Cut onions, greens and vegetables into small.
3. In a blender, grind ginger, garlic, redchilli into a paste.
4. In a heated kadai, add olive oil and then onions and the paste. Saute well. Then add the greens, cabbage and vegetables. Cover it and saute now and then till it is cooked. Add salt during this time.
5. Then add the soya sauce and vinegar. Mix well.
6. Add the mee and toss till everything gets mixed well. Serve hot with tomato sauce.