Quick Easy Apple Beetroot Coconut (ABC) Halwa recipe | Flavour Diary | Indian dessert recipe

Today's recipe is easy to make stress free and quick way of making halwa. This halwa is goodness of health except the sugar part but you can replace sugar with jaggery to make it more healthier version. I love to experiment different combos of ingredients and that's how my ABC recipes have come up. You known i am regularly irregular in posting recipes because of extra activities in day to day work. This halwa is healthy and tasty to gobble up just like that or you can sandwich between breads and have it in breakfast or snack.

Check out the ingredients and steps below ... and if you enjoy watching the making then click on the video below.

Level: Easy
Prep Time: 15 min
Cook time: 15 mins
Serves: 4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Butter/Ghee:2 tablespoons
Apple: 2 cups(grated)
Beetroot: 2 cups (grated)
Coconut: 1 cup (grated)
Sugar:1 cup(to taste)
Milk Powder:1 cup
Cardamom pods crushed:2 (or 1/4 teaspoon of cardamom powder)
salt:1/8 teaspoon
Crushed dry fruits for garnish

Directions

Peel and grate Apple,beetroot and coconut.
In a pan add ghee/Butter and add grated apple,beetroot and coconut fry  until all water dry's out.
Now add milk powder and sugar mix well and cook until sugar melts completely.
Add salt and crushed cardamom pods or powder to the mixture and cook for another minute.
Garnish with crushed dry fruits and serve....yum

You may also like:

Beetroot Fry Poriyal

ABC Salad(Avacado Black beans Cucumber Salad)

ABC Soup (Almond Broccoli Coriander Soup)

Beetroot Kesari sheera

Read More »

Lobia Alasanda vada | Black eye bean appetizer | Breakfast snack recipe | Flavour Diary

Today's recipe is healthy simple and easy to make. Soaking lobia is the only time taking element in making this easy breakfast/snack. As we are not using any water for blending these lobia's it will not absorb lot of oil while frying.
I usually make these lobia vada for breakfast and serve along with peanut chutney. This is best as party or finger food...tastes delicious even if its cold but it tastes best when hot.Check out the ingredients and steps for easy vada recipe.

If you enjoy watching how its made click on the link below

Level: Easy
Prep Time: 10min

Cook time: 20 mins
Soak time: 5 hr or overnight
Serves: 2-3 people
1 cup = 250ml

Ingredients

Blackeyed Beans/Lobia/Alasanda - 1 cup (250 ml) 
Salt - 1 tsp  (to taste)
Cumin Seeds - 1/2 tsp
Green Chilis - 2 nos (to taste)
Ginger - 1 inch piece
Onions - 1 medium chopped
Coriander Leaves chopped 1/4th cup
Few Curry Leaves
Oil - for Deep frying

Directions

Wash and Soak the Lobia for minimum 5hrs or overnight.
In blender add soaked n drained lobia,ginger,green chillies,cumin seeds and blend it to smooth paste.(Don't use water for blending)
In a bowl add lobia paste,finely chopped onion,chopped coriander,chopped curry leaves and salt and mix well.
In a pan heat oil and make small dumpling out of the lobia mixture as shown in the video and fry lobia vada on both sides until golden brown on medium flame.
Take vada out on kitchen towel and serve hot along with chutney or ketchup or any spicy nonveg curry.



YOu may also like Breakfast/Snack Recipes:

Pesarattu Upma

Cornmeal Idli

Bedmi Poori

Semiya Upma

Read More »

Beetroot Poriyal Fry Recipe | Flavour Diary | Side Dish | Easy Indian Vegetarian Recipes

Today's recipe is simple stir fry and a good source of fiber and iron. Betroot Fry/Poriyal is a simple stir fry of grated beetroot  with spices and coconut .This beetroot fry best goes along with rice or roti/chapati.
You might be interested in other Beetroot recipes like 
Beetroot Lassi
Beetroot Kesari
Beetroot Pakoda

If you enjoy watching how its made click on the link below

Level: Easy
Prep Time: 10min

Cook time: 20 mins
Serves: 2-3 people
1 cup = 250ml

Ingredients

Beetroot - 2 medium
Fresh Coconut grated - 1/2 cup
Oil- 2 tablespoons
Jeera/Cumin Seeds - 1 teaspoon
Onion - 1 medium

Green Chillies/Hari Mirchi - 2 
Turmeric Powder - 1/2 teaspoon

Red Chilli Powder - 1 teaspoon ( to taste)
Salt to taste
Curry leaves - 10 
Chana Dal - 1 tablespoon( i skipped this and its optional)

Directions

In a pan add oil and once it is hot add cumin seeds/jeera and chana dal.
Once chana dal change color add chopped onion and green chilli.
Stir until onion becomes transparent. Once onion is transparent add grated beetroot and stir fry until it beetroot is almost cooked.
Add turmeric,chilli powder, Salt and stir well.
Add  fresh grated coconut and stir well. Cover cook and stir in between until coconut and beetrooot is cooked well. 
Serve hot with rice or roti/chapati.


YOu may also like Vegetarian recipes:

Aloo Paneer Curry(Without Tomato)

Potato Dry Curry

Palak Moong Dal Fry

Super Easy Mirchi Ka Salan

3 leaf Chutney

Read More »

Beetroot Kesari Sheera Recipe | Beetroot recipes | Flavour Diary | Indian Food

Today's recipe is a bit interesting with a twist in original kesari recipe. Kesari is a South Indian sweet dish which is commonly made with rava (semolina) ,kesar(saffron) and sugar and for some crunch dry fruits are added.This is one of the quickest and easy dessert to make.You can also check my Pineapple Kesari which is sweet and tart (katta meetha) in taste.
This recipe is adapted from Asheescookbook  and made few changes. Ashee has successfully completed 2 years of blogging and has a beautiful captured yummy recipes.Do visit her for yummy tasting recipes.
Check out the ingredients and steps below ... and if you enjoy watching the making then click on the video below.

Level: Easy
Total Time: 20-30
Serves: 3-6

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Adapted from here

Ingredients

1 cup Sooji / Rava / Semolina
1 small Beetroot 
1/4 cup Ghee
1 cup Sugar
2 cups Water
1/2 tsp Cardamom powder
10-12 Cashew nuts

Directions

Peel and roughly chop and grind beetroot to paste.
In a pan add beetroot paste, water and sugar and bring it to boil and cook for 2-3 mins.
In a pan add ghee and fry the cashews and then add semolina/rava and fry for 3 to 5 mins until rava slightly changes colour.
Add little by little roasted rava/sooji, cashew mixture to the boiling beetroot water and mix well until no lumps are formed and cook for a minute or two until mixture comes together.
Sprinkle cardamom powder mix well. Cover lid & turn off heat then leave it for min. 

An InLinkz Link-up

Read More »

Aloo Paneer Curry without Tomatoes recipe | Flavour Diary | Indian Vegetarian Curry

Paneer is fresh cheese made with two ingredients (milk and vinegar/lemon juice) and is commonly used cheese in south Asia. Paneer is excellent source of proteins and this can be consumed in any form sweet or spicy. 
Today's recipe is bit different from regular paneer recipe as we are not using tomatoes instead we are using sesame seeds and desiccated coconut for gravy. Its easy to make but needs little patience for frying and grinding the ingredients. This curry best goes with roti/chapati/naan or any flavoured rice. Check out the ingredients and steps below ... and if you enjoy watching the making then click on the video below.

You might be interested in other Paneer recipes like 

Paneer Coconut Halwa

Achaari Paneer

Tawa Paneer Tikka Masala

Paneer Korma

Paneer Butter Masala

Shahi Meetha Paratha

Level: Easy
Prep Time: 15min

Cook time: 30 mins
Serves: 3-4 people
1 cup = 250ml

Ingredients

Butter- 2 tablespoons
Oil- 2 tablespoons
Paneer- 300gm

Aloo/Potato - 3 medium

Turmeric Powder - 1/2 teaspoon

Coriander for garnish

Spices:

Black Pepper Powder - 1/4 teaspoon

Coriander Cumin Powder - 1/4 teaspoon

Garam Masala Powder - 1/4 teaspoon

Red Chilli Powder - 1 teaspoon ( to taste)
Kasuri Methi - 1 tablespoon

Salt to taste

For grinding:

Oil - 1 teaspoon
Onion - 1 medium
Sesame Seeds/Til - 1 tablespoon
Desiccated Coconut - 1/4 cup
Green Chillies/Hari Mirchi - 2 
Water - 1/2 cup

Directions

Onion Coconut Paste:
In a add a teaspoon of oil and add roughly chopped onion.
Once onion turns transparent then add sesame seeds and fry for few seconds until it start changing colour. Add chopped green chilli and dessicated coconut and fry until coconut changes colour.Take off from the fire.
Let the mixture cools down and transfer it to blender and add 1/2 cup of water and blend it to smooth paste.

Steps for curry:
In the same pan add 2 tablespoons of oil and once it is hot add paneer and fry them until it turn golden brown on both sides and keep it a side.
Then add potato and fry until it changes the colour and keep it a side.
In the same pan add butter and then add Onion Coconut paste, turmeric and ginger garlic paste and fry until the curry comes together.
Add water, fried potato, fried paneer and all the spices under spice list. Mix well and cook on medium heat with lid covered.Stir in between and turn of the heat and enjoy hot with roti/flavoured rice/naan.

YOu may also like Vegetarian recipes:

Cabbage Carrot Kofta Curry

Potato Dry Curry

Palak Moong Dal Fry

Super Easy Mirchi Ka Salan

3 leaf Chutney

Read More »