and sesame seeds are lightly roasted and ground into powder with spices and added to the beetroot curry as a finishing step. Serve beetroot curry with peanuts powder over plain steamed rice or wrapped in a roti.

Makes: around 2 Servings of Beetroot with Powder. Ingredients: Beetroot 1 Raw 1/4 Cup 4 Tbsps Whole Red Chiles 2 ? 3 Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 5 Oil 2 tsps Method of preparation: Heat a pan on low heat, add raw peanuts and roast them till they turn golden brown on all sides.

Remove the peanuts from heat, add sesame seeds. Toast the sesame seeds for few seconds and remove from heat.

Heat 1/4 tsp of oil in the same pan, add broken red chiles and fry till aromatic or until they are crisp and turn dark. Cool the ingredients to room temperature.

Grind roasted peanuts, sesame seeds, red chiles and salt into somewhat coarse powder. Peel, wash, remove ends and chop the beetroot into small pieces.

Heat oil in a pan on medium flame, add all talimpu ingredients in order. When mustard seeds start spluttering, add beetroot pieces and salt.

Cook covered on low flame for around 10 minutes or until beetroot turns soft but not mushy. Add a splash of water if the beetroot tends to stick to bottom of the pan.

Uncover, stir in a tablespoon or two of ground peanuts sesame powder and remove from heat. Serve beetroot curry with peanuts powder over plain steamed rice or wrapped in a roti.

Notes: Make sure beetroot is cooked properly. Suggestions: If the beetroot or chana dal is not cooked properly, add a splash of water and cook covered on low flame till done.

Store any remaining peanuts sesame powder in a jar for later use. Variations: Check other beetroot recipes Other Names: Beetroot with Powder (less)

Then add the ground powder and fry for some time. Then add finely chopped tomato, turmeric powder, chilly powder, garam masala and saute again for 3 minutes.

Now add the boiled vegetables, milk, fresh cream, a little water and fried paneer pieces. Cook till the gravy becomes thick.

Recipe and image courtesy: Friends Cookys RELATED RECIPES Pakoda kurma Cauliflower Peas Kurma Paneer Vegetable Kurma Idiappam kurma Mixed vegetable kurma Ingredients: Green beans, carrot, peas, potato (boiled and kept aside) 10 pieces - fried paneer 12 - cashewnuts 3 - onions 3 - tomatoes 1/2 tsp - turmeric powder 1&1/2 tsp - chilli powder 4 - green chillies 2 tsp - ginger 2 tsp - garlic 1 tsp - garam masala 1 cup - coconut milk 3 tbsp - fresh cream Oil Salt To powder: 1 tsp - cumin seeds 1 tsp - coriander seeds 1 tsp - fennel seeds 1 tsp - peppercorns 1 stick - cinnamon 2 pods - cardamom (less)

Add the carrot, onion and coriander leaves. Mix them well.

Heat oil in a pan, take small ball size amount from the batter and fry them well in medium flame, until they turn golden brown. Drain them in kitchen towel and keep aside.

Method for kurma: Heat 3 tsp. of oil in a pan, add the onion, saute till they turn translucent.

Add the ginger-garlic paste and saute them well. Now add the chopped tomatoes, along with turmeric powder and cumin powder.

Saute them until the tomatoes get cooked well. Grind ingredients for grinding to a smooth paste with sufficient water.

Now add this with a little water and salt, allow it to boil unitl you get the thick consistency, (adjust the water accordingly to your thickness). Finally add the pakodas, garnish with coriander leaves.

Tasty pakoda kurma is ready to serve. Courtesy: Veggie Paradise RELATED RECIPES Cauliflower Peas Kurma Paneer Vegetable Kurma Idiappam kurma Crisp arbi leaves pakoda Spinach Pakoda Ingredients: For pakoda: 3 tbsp channa flour 2 tsp rice flour 1 cup grated carrots 1 cup chopped onions 1/2 tsp chilli powder Few freshly chopped coriander leaves A pinch of baking soda Salt Ingredients for kurma: 2 onions 2 tomatoes 1/2 tsp.

of turmeric powder 1 tsp ginger- garlic paste Salt Ingredients for grinding: 2 tbsp coconut 10 cashew nuts 2 green chillies 1 tsp aniseed (less)

Add the powder spices & continue to fry for a minute. Wash & drain the vegetables & add to the cooker (except the capsicum/ bell peppers and frozen peas/cauliflowers).

Add 1/4 cup water & salt and set to cook (a whistle on high-heat if using a pressure cooker). Add the remaining vegetables, sugar & slit chili and simmer for a few minutes until the bell-pepper is a bit soft.

Beat the cream & add it slowly, stirring gently but well. Adjust water/cream for your desired consistency & simmer for 1 minute & it's ready! Serve hot with naan, parathas or rotis.

RELATED RECIPES Chow chow kurma Vegetable biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Ingredients: 1 long carrot, chopped to bite size (or 1 cup baby carrots) 1 medium potato - chopped into 8 pieces 1 medium capsicum - chopped into 8 pieces 1/2 cup frozen vegs (peas, cauliflower) 1 medium brinjal - chopped into 8 pieces (optional) 1 medium onion - finally chopped 3 tbsp oil/ ghee 3-4 cardamom pods (or 1/2 tsp cardamom pwd) 3 cloves 1 inch cinnamon stick 2-3 bayleaves 1 tsp garam masala 1/2 tsp turmeric/haldi powder 1/2 tsp jeera/cumin powder 1/2 tsp pepper powder 1 slit green chilli 1 tbsp sugar 1 cup cooking cream Salt to taste (less)

Add chopped onion and saute till golden brown. Then add tomato and saute.

Add chow chow and cook with milk along with salt, fennel powder, sambar powder and turmeric powder. Meanwhile grind almond and coconut to paste.

When the vegetable is half done add the coconut paste and water, if necessary, and cook. Serve with chapati, rice or dosai.

RELATED RECIPES Gravy chicken chowmein Pakoda kurma Cauliflower Peas Kurma Paneer Vegetable Kurma Idiappam kurma Ingredients: 1 - chayote (chow chow) 6-7 - badam (almond) 1 small piece - coconut, (may be 1 tsp grated) 1/4 tsp - turmeric powder 1 tsp - sambar powder 1 small - bay leaf 1/4 tsp - saunf (fennel) powder 1 - cinnamon, small piece 1 - garlic, crushed 1/2 cup - onion 1 - tomato 1 cup - milk Salt to taste Curry leaves, a few (less)

Drain & squeeze out the water. Keep aside.

Fry in oil bay leaf, curry leaves, cinnamon, clove, cardamom & jeera. Add the onions fry well.

Add ginger/garlic paste. Fry this till the raw smell goes.

Add the chilli powder, coriander powder, salt & tumeric. Fry well.

Add the chunks & mix well till its coated with the masala. Add the potato & beans & let it cook.

When the chunks & veg. are cooked add the cauliflower.

When the cauliflower is cooked add tomatoes. Fry well & add water.

Let it thicken. When done add saunf powder & ground coconut.

Boil for a few minutes & garnish with coriander leaves. RELATED RECIPES Pakoda kurma Soya chunks vegetable curry Cauliflower Peas Kurma Paneer Vegetable Kurma Idiappam kurma Ingredients: 1 cup Soya Chunks 1 cup French Beans 1 cup Potato 1 cup small Cauliflower flowerettes 1 cup Ginger Garlic paste 3 tbsp grated Coconut (ground to a fine paste) or coconut milk 1 cup 3 Tomatoes 1 Onion finely chopped Curry Leaves a few Coriander Leaves for garnish 1 tbsp Coriander powder 1 tbsp Chilli powder 1/2 tbsp Tumeric powder 1 tsp Jeera 1 tsp Saunf powder 1 inch Cinnamon 2 or 3 Cloves 2 or 3 Cardamom 1 or 2 Bay Leaves (less)

Garnish them with chopped almonds and cashews. Courtesy: Veggie Paradise RELATED RECIPES Jackfruit halwa Olive oil pomenta cake with beetroot basil compote Microwave corn flour halwa Makai ka halwa Besan ka halwa Ingredients: 2 cups grated beetroot 2 cups milk 1 cup sugar 4 tsp ghee For garnishing: 6 chopped cashews and almonds (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Sri Lankan dry pumpkin curry Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)