Beetroot Pachadi

Ingredients

1 cup grated Beetroot

1 or 2 Green chilly

½ cup yogurt

½ grated coconut

2 Tbsp. mustard seeds

1 tsp cumin seeds

Curry leaves

Coconut oil

Salt to taste

Preparation

Cook beetroot in water until soft. Grind coconut, one Tbsp. mustard seeds, cumin and green chilly. Add this paste to the cooked beetroot. Cook until coconut raw taste is clear. Remove from the stove add yogurt. At last, add tempered mustard and curry leaves.

Mango and Carrot pickle

Ingredients

2-cups cut mangoes

1-cup cut carrots

½-cup ginger chopped

½-cup garlic chopped

½-cup green chilly chopped

½-cup dates chopped and soaked in vinegar

3 Tbsp.  Red Chilli powder

1 tsp Turmeric

2 tsp Asafetida

Vinegar and boiled water

Mustard and Curry leaves to temper

Mustard oil or Gingelly oil

Salt to taste

Preparation

Add Oil to the hot pan; add ginger, garlic and chopped chilly saute until light brown. Add cut mangoes and carrot to it, just toast for a while so not to overcook it. Add the powders and soaked dates. Add vinegar and water as per needed. Temper the mustard seeds and curry leaves to it.

Hashbrown Potato

Ingredients

Boiled Potato 1 big
Grated Potato (1 Cup)
1 tsp nutmeg powder
1 tsp onion powder
1 tsp pepper powder
1 Tbsp corn flour
salt to taste
oil to fry

Preparation

Mash the boiled potato and mix it with grated one. Add all the remaining ingredients make shape accordingly and fry.

King fish Fry

Ingredients

1.      King Fish 4 Slices

2.      2 Tbsp. Kashmiri Chilly powder

3.      1 tsp Turmeric

4.      1 Tbsp. Vinegar

5.      1 Tbsp. corn flour

6.      Coconut oil for frying

7.      Curry leaves and Green chilly for garnish

8.      Salt to taste

Preparation
Marinate the fish with all the ingredients and keep aside for 1 hour. Fry and garnish it with fried curry leaves and green chilly