02/05/2011 Indian Food (Beetroot Soup,Vegetable Avial or Kuruma, Rava Kesari) with Chef Muthu

Menu: Beetroot Soup,Vegetable Avial or Kuruma, Rava Kesari
Pictures: Click here
Beetroot Soup (serves 2 – 4 people)

Beetroot 2 pieces
Tomatoes – 1
Cilantro or Coriander for garnishing
Green chillies – 2
Moong dhal – half cup
Oil – 2tsp
Cumin power
black pepper powder
Cinnamon –1
Cloves – 1
bay leaf – 1

In the utensil, pour 2 tsp oil and once its hot enough, splutter cumin seeds, curry leaves,
cinnamon, cloves, bay leaf, turmeric. And then add the Moong dhal and add 2 two 3
cups of water and let it cook for sometime. Once its almost cooked soft add the beets,
tomatoes and green chillies and cumin powder and black pepper powder and salt.
Bring it to a boil and garnish with coriander leaves.

Vegetable Avial or Kuruma (Chettinad Style)
serves 2-4 people

Potato (very small size)-1
Green Beans-6
Peas-handful (optional)
Cauliflower (5 or 6 florets)

Make sure all these cut vegetables does not amount to more than 1 ½ cups
Cinnamon-1 small piece
Fennel seeds – half teaspoon
Curry leaves – a few
Turmeric – a pinch

Ingredients for the masala (to be ground with water in a blender to a smooth paste)
The main taste of the kuruma depends on this masala
Coconut grated-4 to 5 table spoons frozen or fresh
Pottukadalai-1 tablespoon or roasted channa dhal (optional)
Ginger-a small piece
Fennel seeds-1 teaspoon
Green chilli-2(according to taste)

Keep the kadai(utensil) in the stove. In a teaspoon of oil saute the cinnamon, cardamom,
clove, curry leaves and fennel seeds. Then add all the veggies and tomatoes and turmeric,
sprinkle some water, cover it and cook for some time. Add some salt along as per your
taste. Once the veggies get cooked, add the grounded coconut gravy and one and half to
two cups of water. Let it cook for 5 to 7 minutes until it comes to a good boil.

You may Garnish with Coriander leaves. Your Avial is ready, can be eaten with plain
rice, Idli or Dosa or Chappathi :-)

Rava Kesari

1 cup rava or Sujji (available in Indian or Srilankan stores)
2 cups sugar
2 cups water
3/4 cup ghee or butter
7 pods cardamom
12-15 nos cashew, raisins
big pinch of saffron optional
1/2 tsp kesar colour (optional, diluted in a tsp of warm water)

How to make Rava Kesari:

  • Heat the whole ghee add cashew,raisins and fry till golden brown ,remove and keep it aside.
  • Add rava to the ghee and fry till pink in colour on a low flame.
  • Boil water and add to the fried rawa and leave it to cook well
  • Add sugar,colouring and stir continously to avoid lumps.
  • Cook till dry (tiny froths form when stirred).
  • Add cardamom &saffron and serve or pour it on a greased thali and cut it into desired shape. Place fried cashew & raisins on diced pieces.

Plate Served

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