Beetroot Pachadi

Ingredients:

• 2 Cups grated beetroot
• 1-1/2 tsp Grated ginger
• 1 Finely chopped onion
• 3/4 tsp Mustard seeds
• 1 Sprig curry leaves
• 2 Green chillies, split
• 2 Cups curd
• 1-2 tbsp Oil
• Salt to taste


How to make Beetroot Pachadi:
• Heat oil in a pan over medium heat.
• Fry the mustard seeds.
• Add onion and fry until it turns brown.
• Mix green chillies and keep stirring.
• Add the grated beetroot, curry leaves, ginger, and salt to taste.
• Simmer it until the beetroot is cooked properly.
• Add curd to the mixture when cool.
• Beetroot Pachadi is ready.


Suggestions:
Use a mixture of buttermilk and curd if you prefer the pachadi to have a thin consistency.

Ginger Chutney

Ingredients :

a small piece ginger
1 cup coconut gratings
4 roasted red chillies
salt to taste
6 green chillies
tamarind lump (size of bengal gram)




Method :

Grind coconut gratings with roasted red chillies and tamarind smoothly.
Before removing, put ginger, green chillies and salt to the masala and grind for another few minutes.
No seasoning is required for thick chutney.
Otherwise, season with mustard and curry leaves in oil.
Brahmi (ekpani) leaf chutney is prepared by the same method.
Only a handful of brahmi leaves are mixed while grinding the chutney.
Retain some chutney in the grinder.
Put as much water as desired. Stir well.
The same is ginger/brahmi leaf thambli.

Mango Pickle

Ingredients :

1 large mango
½ cup red chilli powder
¼ tsp haldi powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp hing
¼ cup salt
¼ cup cooking oil

Method :

Slice mango into small dices, removing the pitt, put salt and haldi.
Keep it aside for 4 to 5 days. Put red chilli powder to this mango and mix it properly.
Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard, and hing and let it cool.
When the above oil becomes room temperature, mix it with the mango, and put the roasted methi powder.

Lemon Pickle

Ingredients :
6 lemon
big piece ginger, finely chopped
15 green chillies, chopped
¼ tsp haldi powder
¼ tsp methi seeds
¼ tsp mustard
a small pinch hing
2 tsp salt
2 tsp cooking oil

Method :
Cut lemon into small dices, add salt, haldi, and keep it aside for 4 to 5 days. Put red chilli powder to this lemon and stir properly. Roast methi seeds and dry grind it and keep it aside.
Keep 2 cups of water to boil and add this to the soaked lemon.
Fry mustard, hing, green chillies, and ginger in oil and add this to the lemon.
Put the roasted methi powder when the above is cool i.e. room temperature.