recipe of beetroot cabbage pakoda

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Beetroot cabbage pakoda

Beetroot cabbage pakoda / Beetroot cabbage pakora is mouthwatering dish. You can serve beetroot cabbage pakoda at teatime. Hot hot crispy and spicy beetroot cabbage pakoda become more delicious when we add onions in it. Oh wow, amazing flavor and taste of onion helps to enhance taste of beetroot cabbage pakoda. Beetroot cabbage pakoda is very yummy try it at your home with your friends. It's my guarantee that all your friends will be impressed when they taste it and look its delicious color. 

I just want to try this beetroot cabbage pakoda and for that i used beetroot juice, chopped cabbage, onion, green chilies, and corianders. Oh yes, I also used left over potatoes stuffing of Beetroot aloo kachori. Potatoes stuffing give such a nice taste to this beetroot cabbage pakoda. It gives taste like farali kachori.

At my home, we are celebrating beetroot special recipes. Only for this reason I tried a lot to make something delicious and tasty food from beetroot. We all are enjoying a lot these beetroot special recipes at our home. I don’t like more sweet dishes so; I tried to make such kinds of spicy tasty dishes. I was so excited to do that healthy pakoda for my family members.

I mixed all ingredients of pakoda like cabbage, onion, corianders and green chilies. At that time, my mom reminds me about left over potatoes mixture. She asked me what to do from left over potatoes mixture??? I replied her give it to me I will manage it. Then I just mixed it with all ingredients of pakoda. When I mix all ingredients it become so soft that’s why I felt to add corn flour in it for proper thickness of pakoda’s mixture. Oh wow, it’s worked. My pakoda’s mixture becomes thick as compare to previous. Then I just made rounds of it and deep it to plain flour better and fried it.

When I do it and serve it in front of my family members. They said to me that beetroot cabbage pakoda really looking so nice and yummy because of its delicious natural color.  When they taste it said awesome. Hahahahahahahaha … I was so happy with my creation. My papa told me that does it again I like it so much.

I also like the taste of beetroot cabbage pakoda and I hope that when you do it at your home you will definitely like its taste and crunchiness of beetroot cabbage pakoda. It’s my guarantee that you will also impress your guest and family members at the time of get to gather at your home.

Here, I was used the juice of beetroot but If you want to use grated beetroot or slices of beetroot then use it with all other ingredients of beetroot cabbage pakoda. I don’t want to take bite of beetroot when I eat pakoda so I just prefer juice of beetroot.

Ingredients:

1. 1 bowl left over potatoes stuffing (beetroot aloo kachori)

2. 1/2 bowl beetroot juice

3. 1/2 cup chopped cabbage

4. 2 onions finely chopped

5. 2 - 3 green chilies finely chopped

6. 2 tbsp coriander leaves finely chopped

7. 1 tbsp corn flour

8. 1 tbsp maida (Plain flour)

9. Salt (taste wise)

10. 1/2 teaspoon Black pepper powder

11. 2 teaspoon red chili powder

12. 1 teaspoon coriander powder

13. 2 teaspoon chat masala (for just sprinkle on pakoda)

14. Oil (for deep fry)

Recipe:

1. Take a bowl, Add chopped cabbage, onion, coriander leaves, green chilies and left over potatoes stuffing in it. Now, mix it properly. 

Mix all ingredients

2. Add red chili powder, coriander powder, black pepper powder and salt in it, mix it properly.

Add masala

3. Now, add corn flour in it and again mix it properly.

Add corn flour

4. Take another bowl, add maida (plain flour), salt and beetroot juice in it. Make a thick better of it.

beetroot juice in maida

5. Now, Take a thick pan, heat oil in it for fry pakoda.

6. Take a portion of pakoda mixture and deep into better of plain flour and put it to heat oil.

deep pakoda mixture in maida better

7. Fry pakoda in heated oil on medium flame till it become light pink on both the sides.

Fry beetroot cabbage pakoda

8. Transfer it to paper nepkin and sprinkle chat masala on it.

9. Ready to serve hot beetroot cabbage pakoda with tomato ketchup.

Beetroot cabbage pakora

Tip: you can use grated or chopped beetroot in it.

recipe of beetroot cabbage pakoda
Last Reviewed by Gayatri Soni
Rating: 4.5

Read More

recipe of beetroot aloo kachori

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Beetroot Aloo kachori

Beetroot kachori / beetroot aloo kachori / beetroot aloo samosa / beetroot ghughara / beetroot aloo ghughara whatever you want to called this dish you can call it. It’s looking very yummy and delicious because of its bright color. Beetroot aloo kachori is very spicy and tasty when it serves with tomato ketchup. You can serve this delicious dish to your kids as teatime snacks. Beetroot aloo kachori is very simple and easy to cook same as samosa.

Here, I was used the stuffing of samosa but I didn’t used green peas in it. If you want to use green peas in it then you can add it. Just for potatoes stuffing, I would like to call it beetroot aloo samosa. But, I tried to give shape to this beetroot kachori is like sweet dish "Ghughara". So, I would like to call it beetroot aloo ghughara.

As I earlier told you that beetroot is very healthy for our body because of potassium, Iron, carbohydrate, law fat calories, also vitamins like A, B6, and C. So, I want to give an advice to all of you. “Please, never try to avoid beetroot.” If you don’t like the taste of it then used juice of beetroot daily.  It’s really very beneficial for us.

Actually, I don’t like the taste of beetroot but I really love its natural colors and all its benefits especially for human body. I remember when I was so little, my father was very ill, and the percentage of blood from his body had been reduced. Hemoglobin totally decreases from his body. My father would tell me a few words then he would soon be tired. He was very weak. We all are worried for him. Even our family doctor also worried for my father. After few days of medical treatment, our family doctor advised him to eat a beetroot every day. After doctor’s advice my father started to drink the juice of beetroot 3 to 4 times in a day. After 3 - 4 days my father feels very good. In those 3 – 4 days, hemoglobin continuously increases in my father’s body. He got all his energy and powers again in his body. Oh its surprise for all of us, my father becomes healthy again. Thank god!!!!!!!!!

So If you also don't like to eat beetroot then make something from it and then eat, I guarantee you will sure like it. Here today I teach you to make beetroot aloo kachori, see the whole recipe below and make yourself and taste it. Waiting of your great response. 

Ingredients for stuffing:

1. 4 potatoes boiled

2. 2 tbsp green pest (green chilies and ginger)

3. 1 teaspoon red chili powder

4. 1 teaspoon coriander powder

5. 1/2 teaspoon black pepper powder

6. Salt (taste wise)

7. 1 tbsp coriander leaves (chopped)

8. Oil (for deep fry)

Ingredients for Dough:
1. 2 cup maida (plain flour)

2. Salt (taste wise)

3. 2 tbsp warm oil
4. 1 cup beetroot juice

5. 1 cup of Water

Recipe for Dough:

1. Take a thick bowl, add maida, salt,  warm oil in it. Mix it properly.

2. Now, add little little beetroot juice in it and make hard dough. (If needed then use little little water for making hard dough)

3. Cover the dough with the help of muslin cloth and put aside for 10 - 15 minutes.

Recipe for stuffing:
1. Take a bowl, add boiled potatoes in it and mash it properly.

Potatoes stuffing

2. Now add red chili powder, coriander powder, black pepper powder and salt in it, mix it properly.

Potatoes mix with masala

3. Take a thick pan, heat 2 teaspoon oil in it.
4. Now, add green pest in it and saute it for few seconds.

Green pest

5. Now add potatoes mixture in it and mix it properly for 2 - 3 minutes on medium flame.

Saute in heat oil

6. Add chopped coriander leaves in it and transfer it to a plate.

Coriander in potatoes stuffing

Recipe for beetroot kachori:

1. Take a dough and mash it properly till it become semi soft.

beetroot in maida

2. Divide the dough into 10 - 15 equal portion.

3. Take a portion and roll out small circle of 4" to 6" diameters from it. 

Beetroot puri with potato stuffing

4. Now, add 1 - 2 tsp of potatoes stuffing in it and seal with remaining part of dough by applying water.

Cover it properly

5. Repeat the same procedure for the remaining dough.

6. Now, heat oil in a thick pan, and add kachori in it and fry it on low flame till it become light pink then transfer it on a medium flame and fry it for 4 - 5 minutes or it become light brown on both the sides.

Fry beetroot kachori

7. Transfer it to a butter pepper on a plate and ready to serve with tomato ketchup.

Beetroot ghughara

Beetroot samosa

Tip: You can add kismis in potatoes stuffing.

recipe of beetroot aloo kachori
Last Reviewed by Rina Maddar
Rating: 4.5

Read More

recipe of beetroot coconut laddu

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Beetroot coconut laddu

Beetroot coconut laddu / beetroot coconut ladoo is really very easy dish. You can do it without the use of stove. Are you surprised????? Yes I know you definitely surprised. Your mind constantly asking you how is it possible??? Or How to make laddu without the use of stove??? Or how is it possible to make beetroot coconut laddu?????? Am I right???? Oh yes, I know I am absolutely right today. Now, no need to be more surprise because it’s completely true that beetroot coconut ladoo made easily at home without the use of stove. Oh yes, i forgot to told you that beetroot coconut laddu made from simple ingredients.

Actually, my hubby interested to eat something new and he always told do something new because I want to eat something special or new every day. So, all time I confused what to do and how to do.

Yesterday, my mom purchased beetroot from the market and I just shocked oh my god beetroot came at my home. When my hubby come at home I suddenly asked him did you really like beetroot. He said No, I never like it. I also never like beetroot but I like its natural color a lot. Beetroot have god gifted color.

Actually, mom wants to make beetroot halwa at home. But, I and my hubby really dislike sweet dishes.  Suddenly, an idea came in my mind to make something new from beetroot. So, I and my hubby can also eat beetroot. Because I know beetroot is very healthy for human body.  Beetroot contains vitamin A, B6, C and also contain full of potassium, magnesium, Iron, Carbohydrate, protein and fiber. Beetroot also help to reduce blood pressure and heart attack risk. Beetroot is also law calories and fat free vegetable. So, you can also use it for diet food. Beetroot also helps to maintain blood sugar level in your body.  I know all benefits of beetroot that’s why I never wish to avoid it.

Suddenly, I got an idea. I just find out grated coconut in the kitchen.  It just 1 bowl nothing more than that, so I just confused and I feel too much laziness to start stove only for 1 bowl of coconut powder.  My mind continuously thinks what to do now???? Whether I should have to go at market or not for more grated coconut??? After 10 – 15 minutes, I feel that I just want to do it for try then no need to be worry for quantity of ingredients. It’s completely enough for trying any kind of dish. Now, I peeled and chopped half beetroot and make juice of it. I just make juice of it because I don’t want to use too much quantity of beetroot because we really dislike it. So, I just want to use juice of it because of its natural color. Beetroot natural color really gives delicious and yummy look to my special dish.

When my dish is ready I was so happy by looking it delicious color and taste. When I serve to my family members they all were said “Wow!!!!!” I was so happy when I was heard this word from them. Also, I can’t believe when my hubby really like it so much and told me I want to eat more. Oh my god, it’s really big surprise for me because he never like beetroot, coconut or more sweet dishes then also he want to eat more beetroot coconut ladoo. It’s really an amazing experience of beetroot special recipe.  My family members really like it a lot and papa told me that do it more we want to eat beetroot coconut laddu.

You can also do it at your home for celebrating any kind of festival. I am decided to do beetroot coconut laduu on this ‘Rakhi festival’ because my brother also dislikes beetroot and I wish he really like this dish. You can also serve beetroot coconut ladoo as sweet dish in your kids party or any kind of party. You can also serve beetroot coconut laduu after finishing of dinner.

Ingredients:

1. 1 cup dry grated coconut

2. 2 tbsp beetroot juice

3. 2 tbsp sugar powder

4. 2 tbsp milk

5. 2 tbsp finely chopped Almond

6. Pinch cardamom powder

Recipe:

1. Take a bowl, add sugar powder and chopped almond in it, mix it properly.

Almond and sugar powder

2. Now, add 2 tbsp beetroot juice in it and mix it properly.

add beetroot juice

3. Now, add 2 tbsp milk in it and again mix it properly till sugar completely mix in it.

Add milk in beetroot mixture

4. Take a bowl of grated coconut and add pinch cardamom powder in it and mix it properly. (Note: Its used just for flavor you can avoid it)

Add Cardamom powder

5. Now, add little little mixture of beetroot juice to the bowl of grated coconut and mix it.

Add beetroot mixture

6. When you can easily make balls from coconut mixture then no need to add more beetroot juice in it.

Beetroot coconut laddu mixture is ready

7. Try to make small balls from the remaining mixture of coconut. (Oh wow, Its look like a Jamun fruits.)

Beetroot coconut ladoo

8. Now, put it into refrigerator for an hour. 

Tip: Garnish it with the help of mint leaves.

recipe of beetroot coconut laddu
Last Reviewed by Mona Sonani
Rating: 4.5

Read More

recipe of medu vada

Prep time: 10 minutes

Cook time: 15 minutes

Soaking time: 3 hours

Total time: 3:25 hours

Medu Vada

Medu vada is special traditional south Indian dish. Whenever, I eat medu vada at that time I just think how to cook medu vada????? What are the ingredients used for making medu vada???? But now, I got the clear idea about medu vada and its ingredients. It’s really easy to cook at home. It’s so simple and quick dish.

When I was studied on 10^th standard at that time I just love to eat street food. Every day, after completion of our tuition classes we all were ready to go for snacks. One day, birthday of my friend and she just want to eat south Indian dish because she loves it so much. She told us that, “Today, I want to give my birthday party with south Indian food”. We were ready to enjoy party with south Indian food and cheer up for birthday girl.

So many times I tasted and enjoyed Idli, Dhosa, Uttapam but never tried for medu vada with my family. So, I just told her, “Today, I want to eat medu vada” because I really want to get real taste of it. At that time, I was too much little for identifying real ingredients used in it. So, I just become dam crazy for making medu vada at my home because of its good taste. In short, it was 1^st time when I ate medu vada with my friends. After completion of birth day party, I reached at my home and told to my mom and dad that “today I ate medu vada, its really nice taste and I want to learn how to cook it at home and which types of ingredients used in it.”

After long time, one day I went at market with my big brother.  We both want to eat something. Suddenly, my brother told me, “Let’s eat idly”. I told him, “Oh yes!!!!! But, I want to eat medu vada”. On that day, I was realizing that urad dal is the main ingredients for medu vada.  I just met to shop keeper and ask him, “Is there urad dal used in medu vada????” He replied me yes.

I was so happy on that day and also ready to do medu vada at my home. On last Sunday, I just think what to do for dinner? Suddenly, medu vada comes into my mind. I just stand up and goes to the kitchen for find out urad dal.

It was my first experience to cook medu vada at my home. I learn one thing that Its most important to put more focus on consistency of better of urad dal.  We need thick better to make a round shape of medu vada. Trust me, it’s so simple and easy recipe to cook medu vada. It’s also cook within 30 minutes.  For crunchy flavor of medu vada, you can add rice flour in the better of urad dal. It gives delicious crunchiness to medu vada. I hope you can also enjoy this traditional south Indian dish medu vada with coconut chutney and sambhar and impress your family members. 

Ingredients:

1. 1/2 cup urad dal (white urad dal)

2. 1 glass of water

3. Salt taste wise

4. 3 - 4 green chilies

5. 1/2 inch ginger

6. 1/2 teaspoon black paper powder

7. 1 teaspoon red chili powder

8. 1 teaspoon coriander powder

9. 1/2 teaspoon asafoetida

10. Oil for deep fry

Recipe:

1. Wash urad dal and soak it into water for 3 - 4 hours.

Wash & soak Urad dal

2. Now, Take a mixer bowl, Add coriander leaves, green chilies and ginger in it and make smooth pest of its.

3. Drain excess water from urad dal.

make pest of urad dal

4. Take a mixer bowl, add urad dal green chili pest, salt, red chili powder, coriander powder, asafoetida powder in it and make a thick pest of its. (Note: You can add rice flour for making thick better, if necessary.)

Mix all ingredients for making pest

Pest of urad dal for medu vada

5. Heat oil in a thick pan.

6. Now, apply water on your hand and take 1 tbsp mixture of urad dal.

mixture of medu vada

7. Give it round shape and make a hole with the help of thumb in the center of it.

make hole by using thumb

8. Now, fry medu vada in heat oil on medium flame till it become golden brown.

Fry medu vada in heat oil

9. Now, transfer it to a paper napkin and serve hot hot medu vada with coconut chutney and sambhar.

Tip: You can sprinkle chat masala on medu vada. So, you can eat medu vada without sambhar.

recipe of medu vada
Last Reviewed by Yogesh Sonani
Rating: 4.5

Read More

recipe of chili chana fry by mona patel

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

chili chana fry

Chili chana fry is a very spicy and delicious starter. Chili chana fry starter is very easy and quick dish. You can also make it at your home by using simple ingredients. At my home, at least 2 times in a week i have to make it because every one like it so much. You can also use fry chana as a tea time snack.

Chopped vegetables

Green pest

Ingredients:

1. 1 cup boiled kabuli chana

2. 2 tbsp corn flour

3. 1 tbsp maida (Plain flour)

4. 1 tbsp tomato ketchup

5. 2 teaspoon soya sauce

6. 2 teaspoon green pest (Ginger, Garlic, and Green chili)

7. 2 teaspoon sugar

8. 1 teaspoon red chili powder (optional)

9. 1/2 teaspoon black pepper powder

10. 1 onion (slice cut)

11. 1 capsicum (chopped)

12. pinch ajinomoto

13. Salt (Taste wise)

14. Oil (for deep fry)

15. 1/2 cup Water

Recipe for fry chana: (Read it more with image - Click here)

1. Kabuli chana soak into water for 4 - 5 hrs.

2. Now, Boiled kabuli chana by adding salt.
3. Take a bowl, add cornflour, plain flour, salt, red chili powder, coriander powder, garam masala and little water in it. Mix it properly and make a thick better of it. 

4. Add boiled kabuli chana in a thick better of cornflour and plain flour and mix it properly.
5. Heat oil in a pan. Add one by one kabuli chana in it and fry it till it become light brown color.
6. Transfer it to a plate and sprinkle chat masala on it.

Recipe for chili chana fry: 

1. Heat 1 tbsp oil in a thick pan, add Green pest in it and saute it for few seconds.

green pest in heat oil

2. Add onion slice in it and saute it for 1 minute.

3. Add chopped capsicum, pinch ajinomote and salt in it and saute it for 3 minutes.

vegetables saute with green pest

add masala

4. Add red chili powder, sugar, soya sauce and tomato ketchup in it.

Add Tomato sauce

Add Soya sauce

5. Mix it properly and saute it for 2 minutes.

6. Now, add fried chana in it, mix it properly and saute it for 2 minutes.

Add fried chana

7. Delicious, crispy and spicy chili chana fry starter is ready to serve.

Tip: Granish with grated cheese or coriander leaves or fried dry fruits or slice of onions and capsicum.

recipe of chili chana fry by mona patel
Last Reviewed by MPatel
Rating: 4.5

Read More

recipe of cheese veg sandwich

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

 

cheese veg sandwich

Cheese veg sandwich is very healthy snack. Here, i used tomatoes, onions, potatoes, cucumber and beetroot. You can use any kind of vegetables like carrot, cucumber, tomato, potato, onions, beetroot, cabbage, capsicum etc. 

Ingredients:

1. 1 packet of bread

2. 1 cup grated cheese

3. 1 cup green chutney

4. 2 tomatos (slice cut)

5. 2 onions (slice cut)

6. 1 cucumber (slice cut)

7. 1 beetroot (slice cut)

8. 2 boiled potatoes (remove skin and slice cut it)

9. 1 tbsp butter

10. 1 tspn black pepper powder

11. 1 tbsp chat masala

12. 1 cup tomato ketchup

Recipe:

1. Take a slice of bread, apply butter on one side of bread. 

2. Now, apply green chutney on it.

3. Heat non stick pan by applying butter on it.

4. Put bread on pan on low flame.

5. Now, arrange all vegetables on bread.

Cheese veg sandwich ready to back

6. Now, sprinkle chat masala and black pepper powder on it. 

7. Sprinkle grated cheese on it and cover it by another slice of bread. 

8. Bake sandwich both sides by applying butter on it.

9. Serve hot hot cheese veg sandwich with tomato ketchup.

recipe of cheese veg sandwich
Last Reviewed by MPatel
Rating: 4.5

Read More