Beetroot Burfi

Ingredients:

Beet Root - 2 1/2 cups, shredded
Sugar - 1/2 cup
Butter - 5 Tbsp
Milk -1/2 cup
Cardamom - 1/8 tsp, powdered
Cashew nuts - 8
Coconut dried - 2 Tbsp
Pinch of salt

Directions:

Heat 4 Tbsp of butter in a large, heavy-bottom skillet. Add the shredded beets with a pinch of salt (as a sweet enhancer) and cook for 10-12 minutes, stirring, until soft, and add milk and sugar and stir for another 8-10 minutes, until the milk is mixed well with the beets like the milk has evaporated. Meanwhile In a small skillet dry-fry 2 Tbsp of coconut and sugar, until coconut turns golden brown, also fry the cashew nuts using the remaining butter. Add the cardamom powder to the beets and stir well before switching off the stove. Make small disks of the cooked beet. Garnish with coconut and cashew nuts.

Green Mango Atjar (Green mango in spiced oil)

This is an African method of preserving the green mango. It is almost like an Indian pickle. I got a lot of green mangoes from my friend. So I made few recipes with that. One of them for your taste buds. This is less spicier than the Indian pickle. I found this recipe here. But I made my own curry powder for this recipe.

Ingredients

Green mango - 1 cup, 1" cubed
Olive oil - 1/4 cup
Garlic cloves - 2, chopped
Green chili - 1, minced
White Vinegar - 1 tsp
Salt - 5 Tbsp

For curry powder

Curry leaves - 3, dry roasted
Chili powder - 1 tsp *
Coriander powder - 1 tsp
Cumin powder - 1/8 tsp
Black pepper - 1/8 tsp, dry roasted
Fenugreek - 1/8 tsp, dry roasted
Turmeric powder - 1/12 tsp

Directions

Mix salt with water in a ceramic or glass container; stir until salt dissolves to make the brine. Add the cubed mangoes into the brine. Let it be alone for a day in room temperature. Drain well and transfer into an other jar.Boil the vinegar and pour it on the mango and mix well.
Make the curry powder by blending the all the ingredients (for the curry powder). Heat 2 tbsp of oil; add green chili and garlic, sauté till you smell the garlic flavor. Add the blended curry powder and turn off the stove and add the remaining oil, stir for a few seconds. Pour the hot oil mixture on the mango, mix well and store it in refrigerator for atleast for 3 days but 5 days would be great before serving.

Avocado and Pasta soup

The avocado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. The fruit is not sweet, but fatty, distinctly yet subtly flavored, and of smooth, almost creamy texture. About 75% of an avocado's calories come from fat, most of which is monounsaturated fat. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. They have the highest fiber content of any fruit - including 75% insoluble and 25% soluble fiber. If you like to Know more about avocado click here.

Ingredients

Avocado - 1 ,peeled,seeded
Lemon juice - 1 tsp
Red onion - 1/2 cup,sliced
Soy bean - 1/4 cup,cooked with salt
Pasta(messe penne) - 3/4 cup,cooked with salt
Tomato - 1/4 cup,chopped
Black Pepper - 1 tsp,powder
Oil - 2 tsp
Salt *

Directions

Heat the oil in skillet, add onion and saute until it turns translucent. Add the tomatoes and saute until it becomes tender.Add the pasta,soy bean and pepper and let it cook for 5 - 8 minutes in medium flame. Mash the avocado with lemon juice and mix with the cooked pasta and soy bean mixture, bring to boil and remove from heat. If you like the creamy(thick) soup add 2 tsp of corn flour before adding avocado.