Beetroot Pachadi

2 small beetroot grated
1 onion chopped
1 green chili chopped
4-5 curry leaves
2 cups of curd
2-3 tsp coconut grated
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of hing

Heat oil in pan.
Add mustard seeds, cumin seeds, hing. Add chopped onions, curry leaves and green chilies and cook till it turns brown.
Add beetroot and cook for 4-5 minutes. Add salt, grated coconut and mix well.
Switch off the flame and add curd to it. Mix well .
Serve with Rice, Sambhar and Avial

Beetroot Carrot Paratha

2 beetroot peeled and grated
2 carrots peeled and grated
1 tsp garam masala powder
1 green chili chopped
1 tbsp coriander leaves chopped
Salt to taste
Oil for cooking
Atta dough for making Parathas

 Heat oil in a pan. Add chopped green chilies, ginger garlic paste and onion. Cook till onion turns brown.
Add grated beetroot and carrot. Add garam masala, salt and cook for 9-10 minutes.
Add coriander leaves and mix well.
Allow the mixture to cool down.
Take a lemon size atta dough, fill in with stuffing and roll out to round parathas.
Cook on both sides in a flat pan applying ghee/butter.
Serve with curd and pickles

Basa Fish in Dry Tomato gravy

Ingredients :

Basa Fish 250 grams cut into square
2 big onion cut into julians
2 big tomatoes chopped into big pieces
1 green chili chopped
1 tbsp ginger garlic paste
1 tbsp oil
10-12 curry leaves
1/2 cup chopped coriander leaves
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala powder
1 tsp cumin seeds
1 tsp mustard seeds

Method to cook:

Heat oil in a kadai. Add mustard seeds, cumin seeds and curry leaves.
Add Green chilies, ginger garlic paste and onions.
Cook till Onions turn brown. Add dry spices and mix well. Add tomato cubes ad cook for 10 minutes
on medium flame till tomato is pulpable.
Add fish cubes, salt and cook for 5-6 minutes.

Add coriander leaves ad serve hot with Rice/Roti