Beetroot Pachadi Recipe – How to make beetroot pachadi

Beetroot Pachadi Recipe

Pachadi is traditionally from Kerala. And as we, southern neighbouring states have adopted and adapted several recipes from one another, we add pachadi to the list. Beetroot pachadi is easily one of my favourite summer┬áside dishes. It’s very close behind the curry leaves thambuli. Anything yoghurt based to beat the heat is a blessing. Since monsoon has officially cracked its way down on us, it’s been great. The heat though is still here. A bowl of rice, some pachadi and some crisps make for a perfect lunch during these days.

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Ricotta and Mushrooms with Sriracha on Toast

Ricotta and Mushrooms with Sriracha on Toast

Ricotta and Mushrooms with Sriracha on Toast

Ah, what’s Sunday without a good breakfast. Be it eggs – sunny side up, French toast, frittata or anything else, comfort is key. Now, without compromising on taste, you can make easy and quick Sunday breakfasts without much trouble. You know what’s delicious? Ricotta. What’s better? Ricotta for breakfast. Making ricotta only sounds like a lot of work but it takes only some milk with salt and lemon juice, and 20 mins of your time. I do it as soon as I’m up, so by the time I’ve freshened up my ricotta is ready. You could make it ahead of time as well.

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Shiitake and Tofu Stir Fry

Shiitake and Tofu Stir Fry

Shiitake and Tofu Stir Fry

Yes, the looks like one sad pile of brown things that didn’t belong together. However, they tasted pretty good. And that’s because shiitake is so flavourful, it could lift any boring dish. This was my first time cooking shiitake and I wanted to pair it with something that wouldn’t take away from it. Enter, tofu. Tofu essentially soaks up anything that’s around it. Simply put these two together with some soy, chilli, ginger and garlic. Easy and quick dinner in under 20 mins.

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Crushed Cucumber Salad with a Soy Miso Dressing

crushed cucumber salad

Crushed Cucumber Salad with a Soy Miso Dressing

It’s what you think it is. Cucumber, crushed and served with a dressing. As simple as that. I recently saw someone on I follow and admire on Twitter post her meal which had this cucumber crushed and served on the side. Given how hot it still is in this part of the country, a cucumber salad seemed ideal. Well, I took it to my friend’s place and it was a hit. You can make this is in 5-8 minutes and is a great addition to your dinner.

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Batate Saung / Potatoes in a fiery sauce

Batate saung / potato curry

Batate Saung / Potatoes in a fiery sauce

..well, as fiery as you want it to be. Batate saung traditionally is a Mangalorean dish. If I have to narrow it down further, it’s a Konkani dish. Konkani style fare is most sought after vegetarian food in Mangalore, as I remember it. That’s why grandma took on to making some of them at home regularly. Most of their dishes are light and relatively healthy. But this batate saung was something else. Fiery, sour and delicious. Using only onions, potato and a spice paste with chillies, coconut, coriander seeds and tamarind, this one takes just about 15-20 mins to make.

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Ricotta on Toast with Grilled Pear and Orange Caramel

ricotta on toast

Ricotta on Toast with Grilled Pear and Orange Caramel

It’s too long a title for something so simple. I’ve always wondered what ricotta tasted like. Yes, I’ve had them at nice cafes but it’s a distant memory and let’s just say I wanted to make some. From cooking shows to books, they all tell you how easy it is to make ricotta. Although, there are many Italians who I see refuting the commonly found recipe of ricotta. The recipe asks you to make it out of milk or a mixture of milk and cream. But I’ve also read that ricotta is traditionally made from the whey collected after the milk solids are separated. Phew.

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Kadle Manoli Aajadina / Ivy Gourd and Chickpeas with Coconut

ivy gourd

Kadle Manoli Aajadina / Ivy Gourd and Chickpeas with Coconut

This one’s no different from the beans aajadina I had cooked recently. This one too uses the same coconut mixture in the end to be stirred in. Ivy gourd, from what I’ve seen and eaten around here, is almost always cooked to death. Well, that’s true for most vegetables. Homemade or not, these lovely crisp veggies are often overcooked with so many spices that you won’t know what you’re eating. I guess that’s why many twitch their face when they see these vegetables being served at lunch in the office or at home. Thankfully, I’ve grown up eating vegetables cooked lightly so they retain their colour, shape and original taste.

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Chilli Onion Jam – For sandwiches, soups, stir frys

chilli onion jam

Chilli Onion Jam – For sandwiches, soups, stir frys

I love making pastes and sauces at home. They’re really great to turn up flavours in any dish a few notches up. I’ve made harissa, bacon and onion jam, Thai peanut sauce and more. This chilli onion jam I made was essentially for sandwiches so they’re not just tasty but also have a hearty filling. It’s great on toast as it it or with a fried egg on top. There’s a lot more I can use it for but now let’s just enjoy a good egg sandwich with this delicious, sticky, sweet and spicy chilli onion jam.

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Ginger Miso Ramen Bowl with Mushrooms

miso ramen

Ginger Miso Ramen Bowl with Mushrooms

I’ve only had miso things at restaurants and I don’t even trust them to put a good amount of miso or even the real deal in there. So basically I never really knew what miso actually tasted like. But I went ahead and bought myself a jar from Amazon. After using it I can safely say that it’s the magic ingredient that can make soups and broths taste like nothing else. It’s a good thing. This miso ginger ramel bowl is essentially the product of some old stock cube, a couple of mushrooms, ginger and miso. All this bubbling away for just about 15 mins gave me a fragrant and delicious broth. Some ramen was cooked and put into it along with a boiled egg. Dinner was served.

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Roasted Chickpeas and Cauliflower Salad with a Tahini Dressing

Chickpeas and cauliflower salad

One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.

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