Saturday 26 December 2020

Easy Recipe of Beetroot Pachadi

 Easy Recipe of Beetroot Pachadi

Beetroot pachadi is a chutney style dish of beetroot which is integral part of Onam Sadhya.

Bring in your Onam festivities with this mildly spiced, curd-based Beetroot Pachadi. This dish is a must on during every offering.  Its deep red color and unique taste  makes it extremely likeable in every morsel. Read the full recipe here:

Beetroot Pachadi


2 large beetroots

1/2 cup water

½ tsp cumin / jeera

1 whole chilli

½ cup curd

1 tsp salt

½ cup grated coconut

¾ tsp mustard


½ tbsp mustard oil

Fresh curry leaves

1 teaspoon mustard seeds

3 dried red chilli

Beetroot Pachadi


1. Grate  both the beetroots and boil it in hot water. In the same utensil, add ½ salt and mix it well. Cover it using a lid and let it boil for 15 minutes till beetroot are cooked. 

2. Now take the 1/2  cup coconut, 3/4  tsp mustard,1/2 tsp cumin, 1 chilli combine all this. Blend it to a smooth paste in a mixer grinder. Keep adding water bit by bit to maintain the consistency of the paste.

3. Mix the paste with the grated beetroot and let them rest for a while.

4. Now cook this over a sim flame for 7-8 minutes to get the taste of raw coconut out. 

5. Let it cool down a bit and add 1/2 cup curd to the mixture and mix it well. 

6. Ensure that the curd doesn’t form lumps and the batter has smooth consistency overall.


7. Heat ½ tbsp mustard oil in a pan and splutter 1 tsp mustard seeds, curry leaves and  dried red chillies.

8. Now pour the tempering over pachadi and let it settle at the top.

9. Now serve the beetroot pachadi piping hot with banana chips and steamed rice.

This Recipe was shared by my sister's Mother in law Ms  Arundhaty Vijayan. She makes some really amazing recipes in her earthen pots especially this Beetroot Pachadi and serves it with pride along with prawn curry and rice. 

Wednesday 23 December 2020

Easy Quinoa Patties/Tikkis

 Easy Quinoa Patties/Tikkis


My experimentation in the kitchen made me cook up this interesting recipe. Want to use up some of that leftover quinoa in the fridge? So I decided in making these crispy quinoa patties. Great for a meal or just a snack these crispy fritters are so much yum!


Quinoa is pronounced as ‘keenwah’ or ‘kinuwa’ is a grain grown for its edible seeds. Quinoa is also known as a super food. It is a good source of protein, its beneficial for vegetarians as well as vegans. It’s also rich in iron, manganese, phosphorus and other minerals.




1 cup Quinoa (soaked overnight)

1 finely chopped onion

1 grated carrot

1 finely chopped capsicum( Green/ yellow/ red)

½ cup boiled sweet corn

5 tablespoons oil

1/2 teaspoon garam masala

1/2 teaspoon turmeric powder

1 teaspoon red chilly powder

1 egg

Salt to taste 





Soak the quinoa for 8 to 10 hours. Boil 2 cups of water. Add 1 teaspoon of salt and quinoa. Reduce the heat to low, cover the pan and let it cook for 15 minutes. Once the water dries up, keep aside to use later.




1.   Heat 1 tbsp oil in a pan. Add onions and sauté until translucent. Now add the vegetables and sauté for one minute. Add garam masala,  turmeric powder, paprika, and salt. Let this cook untill all the water from the vegetables evaporates.

2.   Once the mixture is dry, let it cool Add the beaten egg

3.   Now make small palm size balls, roll and flatten to make patties.

4.    Pour the rest of the oil on a grid or frypan.  Fry on medium to medium high heat till the coating is golden brown in color.

5.   Serve this hot with green chutney or ketchup.


Thursday 3 December 2020

Easy Pea Filled Khasta Samosas Recipe

 Lockdown has made us cook up the most exciting dishes including the street foods we cant go out and savour. I tried out the most amazing khasta coating samosas, but this time instead of adding the regular potato filling, I added a sweet and spicy peas filling. 

Easy Pea Filled Khasta Samosas Recipe


 *For the Samosa Coating*

2 cups Maida
1 tbsp Rawa
Few crushed peppercorns
1/2 tsp Ajwain
Salt to taste
2 tbsp oil
Water for kneading 

*For the peas filling*

1 cups green peas
2 tbsp oil
1/2 tsp red chilly power
1/2 tsp mango powder (amchoor)
Salt and Sugar to taste 



1. Mix all the dry ingredients together. Then add the oil and slowly add water to knead into a stiff dough. Keep aside to use for stuffing.

2. Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water. Take oil in a pan, add peas and mix all the dry ingredients to the peas, chili powder, garam masala, mango powder and salt. Mash till all water is dried up.

3. To make Samosas

Now make round small circles with the dough. Cut into half, roll into a cone. Stuff it with pea filling. Seal the end. Make all the remaining samosas like this.

4. Now heat oil in a Kadhai on medium flame and place the samosas in one by one . Fry till golden brown. Serve it Garma Garam with sauce at tea time. 



Also Watch the video to learn the recipe as I Make it.

This post is in association with #HomeChefMatters by FBAI (Food Bloggers India Association) in association with Godrej Cucina 

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