Ukde seeth, Beetroot Upkari, Menthe Soppu Hasi Batani Bele Saru, Orange Skin /Peel Gojju,Lime Pickle n Roasted Batate Happolu

Ukde seeth, Beetroot Upkari, Menthe Soppu Hasi Batani Bele Saru, Orange Skin /Peel Gojju,Lime Pickle n Roasted Batate Happolu 

Beetroot  Upkari /Beetroot Stir Fry

• Beetroot ..1 
• Salt to taste 

Seasoning 

• Oil ..1 tsp 
• Mustard seeds ..1/2 tsp
• Green chilly ..3 
• Dry red chilly ..1 (broken ) 

Garnish 

• Grated coconut ..1/4 th cup 

Method 

Wash n scrap the outer skin n chop into 1 inch cubes  .

Slit green chilly 

In a kadai add oil , splutter mustard seeds , add slit green chilly n broken dry red chilly n stir  for a second . add the cubed  beet ,along with salt n water ..cook till soft but not mushy .. switch off n add grated coconut n mix well ... 

Menthe soppu hasi batani bele saaru ! ( Fenugreek leaves n Green peas Rasam )

• Thur Dhal- 1/2 cup 
• Green peas (fresh )- 1 cup 
• Fenugreek leaves- 1/2 cup 
• Tomato-1 
• Rasam Powder- 2 tsp 
• Tamarind pulp -1 tsp 
• Jaggery - a small piece 
• salt to taste

Seasoning
Oil/Ghee- 2 tsp
Mustard seeds-1 tsp
curry leaves-1 sprig

Garnishing
Grated coconut- 2 tsp

Method
Pressure cook thur dhal and tomatoes ... churn it .

In a vessel add water n cook fresh peas and fenugreek leaves and cook till soft .

Mix all the cooked stuffs in a vessel add water for right consistency , salt, tamarind pulp, jaggery, rasam powder ..n boil well .

Give the seasoning n garnish !  

Orange Skin ( Rind ) Gojju 

• Orange Rind- washed n chopped to tinny pieces- 1/4 th cup 
• Dry copra grated - 3 tsp 
• Oil- 1 tsp 
• Onion - 1 small
• Mustard seeds-1/2 tsp
• Thick Tamarind pulp- 1 tsp
• Jaggery-chickpea size 
• Rasam powder-11/2 tsp 
• Salt to taste .

Method
In a kadai add oil , splutter mustard seeds , add onion n fry till pink , then add the tinny pieces of orange skin n fry well ... Add tamarind  pulp, jaggery, rasam powder , dried copra n salt ... add little water n give a quick boil .