Boiled Beetroot and Onion Salad

This salad has been on my to-try list for a long time now. So tried it when I had the time for experimentation. This salad used to be a part of the first course of the Anglo Indian dishes alongside the many meat  served like pork vindaloo and beef  chops. Though I have not seen this in recent times. I ordered this to our caterer for my son's First Holy Communion,  the taste was there but they made it into serrated strips instead of the circles and the onion rings. Here the beets are round and the onions are not. But it tasted good.

I used 1 boiled beetroot (pressure cooked for 2 whistle), 3/4 of onion, 1 clove garlic grated, 1 tsp oil, 1 tsp vinegar,  salt and pepper to taste.

Whisk the oil and vinegar for few minutes and then add the salt. Cut the Beetroot into thin round slices. In a mixing bowl or plate , place the Beetroot and  finely sliced onion,  grated garlic, oil-vinegar mix and mix well with a spoon or by hand. Sprinkle pepper powder. Refrigerate for half an hour and then serve.

Calamari & Macaroni Pasta

Ingredients

Calamari / Squid - 2 medium size
Macaroni - 2 tea cup
Onion - 2 large, thinly sliced
Garlic - 4 cloves, roughly chopped
Tomato - 1
Salt and Pepper - to taste
Milk - 1 cup
Grated Cheese - 2 tbsp (optional)

Method

Clean the squid and cut it into strips. Shallow fry them for about a minute and set aside.

Meanwhile boil adequate water with salt and then add the macaroni. Cook for about 6 minutes or as per directions for use. It should be just cooked, please do not overcook. Drain the water.

Heat a pan at medium flame. Add the onion and garlic. Saute till translucent, and then add tomato and the excess oil from the sauteed squid. Add pepper and then add the cooked macaroni.  Add milk and cheese. Stir well and check for salt. Add the shallow fried squid. Once the liquid is fully absorbed turn off heat. Garnish with basil or coriander or parsley leaves and serve.

Chettinad Prawn Masala

I like spicy dishes especially when it is raining and this Chettinad Prawn Masala definitely makes me happy. It is not just eating but the making process too because it is kind of meditative and involves a little bit of time in making the masala, leaving it marinated and the final preparation. So you need not think about anything else, but just think how the dish is going to turn out.....As in all Chettinad non-veg preparation, i have used small onions. The recipe also has a special Garam Masala using Stone Flower (Kalpasi) and Kapok buds (Marathi Moggu). These two ingredients are a refreshing change to the usual garam masala. It can be stored and used for other spicy dishes.

Tilapia and Mango Curry

Cat fish curry

Njavara Rice Pal Payasam

Njavara is a medicinal rice consumed as a porridge by adding specific spices and eaten during their month of Karkkidagam / Aadi masam. ....If you don't like the porridge form. ....you can have sweet diet version .....


Step 1
Njavara Rice - 1 cup
Water - 4 cup
Milk - 1 cup

Step 2

Milk - 2 cup
Sugar - 5 to 6 tbsp
Cardamom - 6  (seed and skin)

Method

Cook the ingredients in step 1 in a pressure cooker for 5 whistle. When the pressure is gone, open the cooker and add milk and sugar and keep stirring until you get a consistency as seen in the second picture. Add powdered cardamom and serve hot, warm or cold. By the time i had finished taking the picture, the payasam was cold and jelly like and could be had in one go. Get back to me if you have any doubt.

For other payasam recipes the links are

Ambalapuzha Pal Payasam | Rice Pudding - Pressure Cooker Method

 

Parippu Payasam without Coconut Milk- Easy Sadya Recipe

 

Simple Flavourful Semiya Payasam (without condensed milk)

 

Saffron Sago Badami Kheer

 

Dates & Vermicelli Payasam