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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Curry Leaves Thambuli

curry leaves thambuli

Thambuli is from Udupi, as far as I know. Growing up we did have it made at home with different green leaves – spinach, coriander, amaranth leaves, methi leaves and more. Then there are kinds without the greens like ginger, methi and plain coconut. They all have two things in common – a coconut base and yoghurt. Ideally a summer side dish, thambuli is very cooling and delicious. For people who don’t like consuming yoghurt as it is, thambuli works great.

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Chicken Salad with Caramelized Onions

My friend and colleague ordered a salad from Freshmenu recently. I, as always, took a bite. I loved it so much that I attempted to replicate it.┬áMust say, not too shabby. Only downside is that this isn’t a quick fix salad. The chicken has to be cooked, onions have to be caramelized, and I have to be patient. Still, worth the wait.



Boneless chicken breast – 1, cut into slices

Chilli garlic paste – 1 tbsp OR 1 tsp garlic paste with 1 tsp chilli powder

Honey – 1 tsp

Onions – 1 medium, sliced

Bell peppers – 1

French beans – a handful cut in half

Lettuce – handful torn into bite size pieces

Olive oil – 1 tbsp

Sugar – a pinch

Salt – to taste


Marinate chicken in the chilli garlic paste for an hour or till you go on with prepping the rest of the salad.

Saute the onions in olive oil on a hot pan.

Sprinkle sugar and salt and let it caramelize.

Once the onions turn brown, take it off the heat and keep aside.

In the same pan toss the beans and sliced bell peppers to roast a little.

Saute for 5 minutes and take it off the pan.

Add another tbsp of olive oil to the pan and tip the chicken in and let it cook for 6-7 mins.

Arrange the lettuce, bell peppers and caramelized onions in a bowl and top with chicken.


To a 1/2 cup plain yoghurt, add finely chopped mint leaves, coriander and dill, along with chilli powder or paprika. I also added a dash of honey. Mix well and serve with salad.

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Caramelized Banana Frozen Yoghurt

I have made the choice of changing a few things in my life. The most important and prominent one is, my diet. I’m avoiding sugar, processed foods, packaged foods, and the likes. I read somewhere that the more you give up on sugar, the lesser you crave it. I’m still at the place like where the comma is in my last sentence. Since I don’t want to go back to heavily and/or artificially sweet desserts, I thought I’d use sweetness from fruits to keep it slightly guilt free. This is something I tried and you can alter it accordingly.

Hung curd – From 2 200 ml set curd packs (just put the curd in muslin cloth and let it drain over a pot for a few hours or overnight)
Banana – 2
Brown sugar – 1 tsp
Olive oil – 1/2 tsp
Chocolate chips – 1 tbsp (optional)

1. Grease a nonstick pan with olive oil.
2. Crush the bananas on to the pan and stir.
3. Add the brown sugar and mix well.
4. Once the bananas cook down, take it off the heat.
5. Whip the hung curd with a fork or whisk till light and fluffy.
6. Fold the banana mixture into the curd and put it in the freezer to let it set overnight.

Serve with chocolate chips, banana slices, or both.

What I also did with the leftovers was, blend it along with a little coffee powder, one banana and some milk to make a healthy smoothie post workout.

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