#Beetroot Burger Recipe
Most Moms think of burgers as junk food or fast food, but this Beetroot Burger is as healthy as it gets! Perfect as a snack or in the lunchbox!
7 to 8 medium sized potatoes
2 medium sized beetroots
1 Tablespoon Chat Masala
2 Tablespoons cumin powder (jeera powder)
1 Tablespoon lemon juice
Chopped fresh coriander
Rock salt or black salt (to taste)
One cup Rava or Suji
Oil or butter for shallow frying
6 to 8 burger buns
1 medium tomato sliced into circles
6-8 lettuce or blanched cabbage leaves
1 medium onion sliced into circles
Butter for toasting the bun
Cheese slices (optional)
Coriander chutney (optional)
Tomato sauce (optional)
1.In a steel pressure cooker, boil the potatoes and beetroots on a low flame for 2 whistles.
2.Once the cooker cools down, remove the vegetables and let them cool down.
3.Peel the vegetables. Mash the potatoes and grate the beetroot.
4.Mix in the salt, cumin, chat masala, coriander leaves and lemon juice.
5.Pinch out a little of the mixture and shape into a medium sized cutlet. If the mixture is too sticky, add some bread crumbs to firm it up! Use up all the mixture.
6.Roll each patty lightly in suji to coat both sides. Shallow fry till crispy.
7.To assemble, slice each bun horizontally in the middle.
8.Apply butter on all sides and toast lightly on tawa.
9.Apply mayonnaise, sauce, chutney on one side of the bun.
10.Place the beetroot cutlet on it. Top with tomato, onion, and lettuce – if using.
11.Cover with the other bun and serve warm.
#Dry Fruit Gujiya Recipe
#Gujiya is a deep fried pastry stuffed with sweet khoya and dry fruit filling. It is a traditional Indian sweet dish prepared for festivals like Holi, Diwali and on special occasions. .
#Ingredients for the outer covering:
• 1 cup whole wheat flour
• 1 tablespoon fine suji / semolina
• 1 -2 tablespoon ghee
• pinch of salt
• 1/2 cup milk or as required
#Ingredients for stuffing : • 20 dates ( deseeded and chopped , approx 1/2 cup)
• 1/4 cup desiccated coconut
• 2 tablespoon dry fruit powder
1. To begin with, in a mixing bowl take the whole wheat flour. Add suji, salt, and ghee to it and mix well.
2. Add warm milk as required and knead into a semi tight dough.
3. Cover and allow the dough to rest for 15 minutes.
4. Meanwhile we will prepare the stuffing for the gujiya.
5. In a bowl take the deseeded and chopped dates. Add desiccated coconut and dry fruit powder to it and combine well. Our stuffing is ready.
6. Now make 8 equal portions of the dough and roll out each dough ball into a disc. Hold the disc into your palms. Add 1 tablespoon stuffing over it. Fold the disc to make a half circle. Seal the edges by appying little milk on the corners.
7. Now either shape the gujiya in the traditional way by creating beautiful pleated pattern around the edges as shown in the pics and video or simply make impressions using a fork.
8. Prepare all the gujiya similarly .
9. Heat oil in a wok at medium heat.
10. Tip in 2-3 gujiya into the oil and deep fry until the gujiya turn golden brown from both the sides.
11. Remove the gujiya using a slotted spoon and allow to drain on an absorbent paper. Serve the gujiya . Allow them to cool down completely before transferring into an air tight container.
💁🏻♀️Final day.... NAVRATRI DAY 9 is dedicated to mother divine MAA SIDDHIDHATRI😍
Goddess Siddhidhatri is the mistress of all perfections and achievements.
She is the Goddess who possesses and bestows all type of Siddhis to her devotees. She is worshipped by humans as well as Deva, Gandharva, Asura, Yaksha and Siddha.
Lord Shiva got all his Siddhis by worshipping Goddess Siddhidhatri. With her gratitude, the half body of Lord Shiva became that of Maa Shakti, and therefore he was called as Ardhnarishvar.
On this ninth day of Navratri, lets think our perfections and achievements and all the things we want in life.😇
#Sorghum Balls/Jowar Appe/Cholam Kuzhi Paniyaram Recipe
#Sorghum is a grain that is suitable even for those who are intolerant to wheat and has even more calcium than rice or wheat. These Sorghum balls make a great snack for little ones who are bored of rice and wheat!
Dosa Batter - 1 cup
Jowar - 1 cup
Onion - 1 medium, finely chopped
Coriander - a bunch, finely chopped
1.Soak jowar for half an hour and rinse well in running water.
2.Blend in the grinder with a little water, till the consistency is like idli batter.
3.Mix the dosa batter and the jowar batter with the chopped onions and coriander.
4.Heat the appe or kuzhipaniyram mould. Add a drop of oil to each of the mould.
5.Once hot, pour a ladle of batter into each mould, taking care that you fill only ¾ th of the mould as the batter will rise a little.
6.Once you see small bubbles appearing on the surface and a light golden brown color on the lower portion of the balls, flip them over and cook till the other side is the same light golden brown.
7.Unmould the balls and serve with a chutney of your choice.
💁🏻♀️The eight form of mother divine is epitome of beauty #MAHAGAURI
Goddess Mahagauri is worshipped for devotion in relationships.
Goddess Durga or Paravti was dark skinned in the form of Kalratri. Shiva was teasing her by calling names as Kali. So on advice of Lord Brahma, she took bath in the Mansarovar river. On taking bath, her dark skin separated and took form of another female Kaushiki who goes on to slay the Demons Shumbha and Nishumbha. .
Parvati turns out fair and beautiful, hence the name Mahagauri.
Also, in another story, after Parvati undergoes thorough penance to get Lord Shiva as her husband, she become all clad with dirt, soil, insects and dry leaves. So Lord Shiva bathes here in holy water of Ganga, turning Parvati as white as a jasmine flower and clad in a white sari.
On this eighth day, lets celebrate our beauty. Be it fair complexions as Mahagauri. Or Dark complexioned as Kaushiki.
💁🏻♀️The seventh form of #Mother divine is said to be kaalratri
Goddess Kaalratri is considered as death of darkness, the one who ends all ignorance. Her skin is as dark as night.
Once there were two demons named Shumbha and Nishumbha, who invaded devaloka and defeated the Devtas. Indra and all Devtas then went get Lord Shiva's help in retrieving their abode. Together, they prayed to Goddess Parvati. Parvati heard their prayer while she was bathing, so she created another goddess, Chandi (Ambika) to assist the gods by vanquishing the demons. Chanda and Munda were two demon generals sent by Shumbha and Nishumbha. When they came to battle her, Goddess Chandi created a dark goddess, #Kali /#Kaalratri , who killed them, thereby acquiring the name Chamunda.
Thereupon, a demon named Raktabija arrived. Raktabija had the boon that if any drop of blood of his fell onto the ground, a clone of him would be created. When Kaalratri attacked on him, his spilt blood gave rise to several clones of him. As such, it became impossible to defeat him. So while battling, Kaalratri furious at this, drank his blood to prevent it from falling down, eventually killing Raktabija.
On this seventh day, let’s remove all the darkness of sorrow and ignorance from our lives.
#Barnyard Millet and Bottle Gourd Chilla
½ cup 100% Organic Barnyard Millet Flakes
1 cup grated Bottle gourd
2 tbsp Chickpea flour / Besan
1 green chilly
½ inch Ginger piece
1 tsp of white Sesame seeds
¼ tsp Carom seeds
¼ tsp roasted cumin powder
Salt to taste
2 tsp Ghee
Dry roast the barnyard millet flakes in a heated pan for 2-3 minutes on a low to medium flame till it starts turning brown.
Pulse the roasted Barnyard millet in a grinder to obtain a coarse powder. Keep aside. Also grind green chilly and ginger to a paste.
Peel and grate a small bottle gourd .
In a mixing bowl, add the grated bottle gourd , powdered barnyard millet , cumin powder , carom seeds, ginger chilly paste. and salt .
Using water as required, mix all the ingredients together to make a dough. Since the dough was a little crumbly, I added 2 tbsp of chickpea flour to bind everything together.
Now take a portion of the dough and using your fingers spread the dough to a round flat bread . Use a little water to seal the edges . Sprinkle sesame seeds over the chilla and press it lightly so that it sticks well.
Heat a non stick skillet and drizzle a few drops of ghee. Cook the chilla from both sides on a low to medium flame until crispy and golden brown in colour. You can add some more ghee in the process.
Remove the chilla on to a serving plate. Add a dollop of home made butter over it and serve hot with pickle of your choice or just like that.
#Barnyard Millet Flakes Upma .
½ cup Organic Barnyard Millet Flakes
1 Onion , finely chopped
1 Carrot , finely chopped
2-3 tbsp Green peas
2-3 tbsp Peanuts
1 sprig of Curry Leaves
1 green Chilly split or chopped
1 tsp of skinned and split Black gram / Urad dal
1 tbsp of scraped fresh coconut for garnishing
1 tbsp of finely chopped Coriander for garnishing
Juice of 1 lemon
¼ tsp Mustard seeds
¼ tsp Cumin seeds
¼ tsp Turmeric powder
Pinch of Asafoetida
1 -2 tsp of Sugar (optional)
2 tbsp oil
Salt to taste
Soak the Barnyard Millet flakes in 1 cup water with a pinch of salt for 1 minute. Drain and squeeze out all the water from the flakes.
Soak the flakes again in about ¼ cup clean water for 10 minutes. Also soak the split black gram in warm water.
Heat oil in a wok and add mustard seeds to it. Once the seeds splutter, add the cumin seeds followed by curry leaves, green chilies and peanuts. Let them fry for a while, taking care not to burn the peanuts.
Now add the soaked and drained urad dal followed by the onions. Saute them for a minute or two. Add the carrots and green peas. Mix everything well, cover and cook for 1-2 minutes.
Add asafoetida , turmeric powder and salt followed by the soaked barnyard millet flakes and sugar.
Mix well , add a little water and cover. Let the upma cook on low heat for 1-2 minutes. Turn off the flame and squeeze the juice of 1 lemon all over the upma. Toss in some grated coconut and coriander leaves.
We are honored beyond words for receiving the 𝐃𝐫 𝐊.𝐕.𝐓𝐡𝐢𝐫𝐮𝐯𝐞𝐧𝐠𝐚𝐝𝐚𝐦 𝐀𝐰𝐚𝐫𝐝 𝐟𝐨𝐫 '𝐄𝐱𝐜𝐞𝐥𝐥𝐞𝐧𝐜𝐞 𝐢𝐧 𝐌𝐞𝐝𝐢𝐜𝐚𝐥 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐭𝐨 𝐭𝐡𝐞 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐭𝐲' by the Madras East Rotary Club.
Our founders, Dr. Gopi Nallaiyan and Dr. Hemapriya Gopi received the award in the presence of eminent cardiologists 𝐃𝐫 𝐁.𝐌. 𝐇𝐞𝐠𝐝𝐞 𝐚𝐧𝐝 𝐃𝐫 𝐊.𝐕. 𝐓𝐡𝐢𝐫𝐮𝐯𝐞𝐧𝐠𝐚𝐝𝐚𝐦.
The award is given on the birthday of Dr. K.V. Thiruvengadam FRCPE - Who was the recipient of the Padma Shri award (1981) for his contributions in the medical field.
We take this opportunity to appreciate and thank the entire team at the Little Moppet Heart Foundation for the support and heartfelt thanks to our donors without whom this wouldn't have been possible. And of course, how can we forget our little patients and their families who extended their perfect co-operation and support!!
💁🏻♀️The sixth form of #Mother divine is Katyayini
Goddess Katyayani is worshipped as destroyer of evil.
All the Devas were so troubled by the Demon Mahishasura, that they ran to Lord Vishnu for help. At Vishnu’s behest, Shiva and Brahma joined him and then the Trinity emitted flames creating Katyayani.
Katyayani then took birth as daughter of Sage #Katyayan who had no offspring's and was observing tapa or penance for a child.
Katyayani, armed and adored by the gods, proceeded to the Mysore hills. There, the asuras saw her and described her beauty to Mahishasura, who was then anxious to obtain her. On asking for her hand, she told him she must be won in fight. He came and fought; at length Durga dismounted from her lion, and sprang upon the back of Mahisha, who was in the form of a buffalo and with her tender feet so smote him on the head that he fell to the ground senseless, when she cut off his head with her sword and hence was called Mahishasuramardini.
On this sixth day of #Navratri , lets recall all the good things we are bestowed with, and lets use all the power within us to defeat the evil.