Showing newest posts with label Beet Root. Show older posts
Showing newest posts with label Beet Root. Show older posts

17.4.11

Beetroot Subzi - As Easy As A-B-C




Beetroot - Keerai Poriyal:

No matter how tired you come home, its worth straining another 10 minutes in the kitchen to have an instant gratification with food. If my fridge is packed with fresh produce, I usually plan ahead for a week's menu, the inspiration comes from my mind whizzing ideas of playing with ingredients and tweaking the recipes. I know exactly how to lighten up the regular food, just pair it up with greens that lift the humble spirit to new heights.

Ingredients:

Beets 3 along with greens
Salt
Turmeric 1 pinch
Chili powder
Mustard seeds 1/4 spoon
Sesame oil few spoons.

Method:

Peel and chop the beets. Clean the greens with extra care, maybe several times in the running water. Then chop them down. Set aside.

In a wide wok, heat oil. Add mustard seeds and wait till it pops.

Now add the beets, cover and cook briefly for 2-4 minutes. Add enough salt, turmeric, chili powder and greens....stir-fry over high heat for 5-7 minutes. Once oil separates, remove from heat.

Serve warm to go with your steamed rice or rotis.

12.4.11

Candied Beets / Beet Root Halwa - Happy Tamizh New Year:)


Beetroot Halwa:

Today, I was asked to fast for a day long. Well, it was 'piece of cake'...as I planned a good eat yesterday night:) Considering the fact, I have errands to run today and a good bit of shuttling schedule...I felt compelled to eat a relatively carb rich diet, last night. Otherwise, I am usually content with a cup of vegetables and a glass of milk (hard to believe, right)!

Then, as usual coddled myself with a book (was so thrilled to read about Cannibalism of Ancient civilizations, like Inuit, Aztec, Maori and Mayans). I dunno when I slipped into sleep...where I was taken to the past world, with wild land scape, primitive people roaming with uncombed hair, dressed in long thick outfit; made of jute-something, carrying some kind of twig baskets filled with tubers and some people around me were busy making some sort of single piece cloth; and dying the same with natural dye! I was summoned by an old cannibal chief, who asked me 'If I have anything serious to offer him'.

Oh boy, that's when...I got up from my sleep! My goodness, back to real world...was tossing and turning the remaining night long! Actually, was not scared a bit (trust me)..but was wondering how the dream would have gone...haha !!

A disturbed sleep interrupts with work next day...leads to fatigue, disorientation and lethargy. I don't think...I would ever dine in peace for a late-night meal!! Well, wanna know the moral of the episode...never hold strong emotions ruin your evening. Its always safe to avoid sensational books, grudges, guilt, anger, regret, and ecstasy as much as possible before you wind down. A good night's sleep comes after a peaceful dinner. So, don't go hungry or stuff yourself before bedtime.

Ingredients:

Beet roots 3
Sugar 3/4 cup
Milt 2 cups
Ghee 1 table spoon
Cardamom powder 1/4 spoon
Cashew nuts and raisins - few to garnish.

Method:

Grate the beets very finely, set aside.

Heat oil in a heavy bottomed pan. Add cardamom powder and sugar. Further add 1/4 cup of water. Bring this sugar solution to a strong syrup.

Then add the grated beets, and milk. Cover and cook till tender, then remove the lid and continue cooking for 15-20 minutes or until the moisture is all evaporated. It will throw up into a mass, leaving from pan.

Remove from heat and garnish with fried nuts and raisins. Leave them in a refrigerator.

Serve chilled as a dessert.

28.3.11

Beet Root Paratha - Colorful Indulgence







Beet Root Chappathi:

Ingredients:

Whole wheat flour 1 cup
Beet root 1 large - grated
Salt
Chili powder
Cumin seeds 1 spoon
Ghee/oil few spoons.

Method:

Heat oil, add cumin seeds followed by beetroot, salt and chili powder. Cook the beets briefly.

And add the same to the flour, mix well...add oil if necessary. Make a smooth dough.

Divide them into equal parts, and roll them into thin flat breads.

Toast them both the sides on a pre-heated griddle. Run few spoons of oil.

Serve warm along with curry, subzi and raitha.

23.3.11

Coconut Milk Infused Vegetable Biriyani - Eat Till Your Heart's Content:)




Thengai Paal Sertha Kaikari Biriyani:

Ingredients:

Short Grain Rice 2 cups
Mixed vegetables 1 bowl full
Coconut milk(thin) 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Salt
Chili powder
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Black cardamom 1
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and rice to it. Let the oil coat to all the sides of rice, then add coconut milk. Cover and cook briefly.

When the rice is half the way done, add vegetable and 2 cups of water. Cover and cook, under pressure...over low-medium heat.

Once the rice and veggies are done, remove from heat. Give 2 minutes resting time, before serving.

Serve warm as a main dish.

4.3.11

Beet Root Biriyani - Vegetarian's Paradise




Beet Root Pilaf:

For Biriyani:

Beet roots 4 large chopped
Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Black cardamom 1-2
Star anise 1
Basmati rice / Short Grained Rice 2 cups
Green chilies 6 slitted
Onion 1 sliced
Tomato 1 large chopped
Garlic 2 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, black cardamom, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion to this and fry them really well, until its pungent smell is all gone. Followed by ginger and garlic paste, fry them till raw odor leaves the pan. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by beetroot. Let the oil coat onto the vegetables.

Then, add about 4 cups of water and bring this to boil. Now, add rice...cover and cook till tender.

Serve warm as a main dish, vegetarian's would surely appreciate it:)

20.5.10

Badami Beet Root Korma



Beet Root Almond Kurma:

Ingredients:

Beets 3 medium
Onion 1 large grated
Ginger-garlic paste 1/2 spoon
Tomatoes large 2
Almonds/cashew nuts 5-7 paste
Poppy seeds 1/2 spoon
Salt
Turmeric 1/2 spoon
Chili powder 1 spoon
Coconut milk 1 cup
Cloves 3
Cinnamon 1 stick
Fennel seeds 1 spoon
Bay leaves 2
Ghee 1 spoon
Cilantro leaves to garnish.

Method:

In a vessel, heat ghee. Add the whole spices. Then followed by onion and ginger-garlic paste. Fry real good till the raw odor leaves the pan.

Now add toamtoes and beets. Add two cups of water. Followed by powdered spices.

Once the veggie is tender, add coconut milk, almond paste and poppy seeds.

Garnish with cilantro leaves.

11.11.08

Beets n Peanuts Spicy Fry



Beet Root Vepudu:

Beet Root Poriyal. Beet Root Koora.

I am glad to see these wonderful veggies grown my Amish People nearby at my town....there are several Amish settlements at Pontotoc and Panola county. The beets are so fresh from the garden and they charged me only 40 cents a pound!:)

But this was cooked while I was in India....then what did you think of me using generous helpings of curry leaves!

Ingredients:

Beet roots 3-4 peeled and chopped
Garlic 1 whole head crushed along with skin
Peanuts/groundnuts – 1 cup (without shells
Dry red chilies 10-15
Salt
Turmeric powder ¼ spoon
Ground nut oil – 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Curry leaves crisply fried 1 cup – for decoration.

Method:

Dry toast the peanuts in a heated iron wok. Transfer them to a wide plate. Carefully rub them to remove the fine pink skin.(from the peanuts)

Again dry toast the red chilies in the same wok.

In a blender, add toasted peanuts + chilies and grate it. Set this aside.

Finely chop the roots.

In a wok, heat oil. Add mustard, cumin seeds and garlic to it. Let them pop and splutter well.

Add chopped vegetable now and sauté for few minutes. Further add salt and turmeric powder to this. Cover and cook for few minutes.

When the vegetable is half the way done, add grated peanuts and chilies, stir fry over medium to high heat. Maybe till they are really fried and fragrant.

Transfer them to display vessel and decorate with crisply fried curry leaves.

Serve warm as a side dish for curd rice, sambar rice, rasam rice or even with chappathi.

14.3.08




Beet Root Vadai:

Beet Root Fritters.

Ingredients:

Beet Root 1 large - grated
Chana dal 1 cup(soaked in water 45 min)
Dry red chilies 6
Fennel seeds 1 spoon
Ginger-garlic paste 2 spoons(fresh)
Curry leaves 3-4 twigs (chopped)
Salt
Onions very finely chopped 1-2 bowls
Green chilies 3-4 finely chopped
Chopped mint leaves few
Chopped coriander leaves few
Curry leaves fienly chopped few
Rice flour 2-4 spoons
Oil for frying.

Method:

0. Peelt he Beet root and grate it(fine) Set aside.

1. Wet grind coarsely the soaked chana dal, ginger-garlic, dry red chilies and fennel seeds. Mix salt and beet root to it.

2. Mix chilies, onions, coriander, mint and curry leaves too.

3. One can add few spoons of rice powder to it....to get the crispy outer layer.

4. Mix well and leave it in fridge for about an hour.

5. In a deep pan, heat oil. Make roundels of the dough prepared. Fry them in oil. Maintain the stove on medium flame. The fritters should be small and semi-thick here.

This is kind of heavy for a snack.....usually served along with warm green tea. It can be treated as side dish as well!


Beet Root Kola Urandai:

Chettinad Cuisine is well-known for its spicy hot n tangy non-veg recipes! Certainly they have very good collection of vegetarian recipes too! One such interesting recipe is their 'trade mark kola urandai kuzhambu'. Generally kola urandai is made with goat's minced meat! Sometimes...they do make the same recipe for vegetarians as well! Make a keema/mince the favourite veggie...prepare much in a similar fashion(kola urundai). Either serve as a fritters/or dip in your regualr gravy! Yum!

Ingredients:

Beet Root - 3 grated
Toasted Chana dal(pottu kadalai/udaitha kadalai) 1 cup
Salt
Green chilies 3
Scalion 1 small bulb
Cilantro leaves few
Fennel seeds 1 spoons
Oil for deep frying.

Method:

Powder the toasted chana dal! set aside.

Wet grind chilies, onion, cilantro and fennel seeds togather.

Now combine, grated beets, salt, wet-ground paste and powdered chana dal!

Maybe if youre not sure enough(the firm ness of batter)sprinkle few spoons fo rice flour too. It gives crispy outer layer!

Heat oil in a deep frying pan, make round balls out the above batter. Fry till reddish brown and crsip! Fry few at a time. Repeat the same for each batch. Leave themover kitchen tissues for a while.

Serve warm as a snack or side dish! Enjoy!

23.2.08


Beet Root Chutney:

Beet Root Dip. Beet Root ka Chutney.

Ingredients:

Beet Root 2 chopped
Onion 1 chopped
Garlic 5 cloves chopped
Tomato 1 chopped
Dry red chilies 3
Green chilies 1
Salt
Oil few spoons.

Sesonning:

Oil few spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1/4 spoon
Urad dal 1/4 spoon
Aafoetida 1/4 spoon
Curry leaves few.

Method:

Heat oil in a pan, Stir-in garlic, onions and toamtoes...fry for few minutes.

When the onion turns to golden color, garlic's raw smell leaves and tomato wilts....add beets. Saute for few more minutes. Maybe add salt now.

Then wet-grind these to thick puree. Add very limited water. Set aside.

Heat oil in a small pan, add all the tempering items mentioned above. When the crack and splutter...run this over the chutney prepared.

Serve as a side dish for idly, dosa, poori or as a dip to chips.


Beet Root Saadham:

Ingredients:

Basmati/raw rice 2 cups.
Beet root 3
Green chili 1 deseed - chopped
Onion 1 finely chopped
Tomato 1 - puree
Salt
Turmeric pinch
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Mint finely chopped 10 leaves to garnish
Cilantro to garnish
Butter.

Method:

Cook rice along with salt. Spread in a wide tray to have well seperated stiff rice.

Peel and chop beet root, set aside.

In a wok, heat butter. Crackle mustard,cumin and asafoetida and. Add chilies, onion and fry real good.

Followed by tomato puree annd salt, turmeric and chili powder. Wait till oil shows up on sides.

Add beet root. Cover and cook, if needed add 1/4 cup of water.

When it is done, add rice without forming lumps. Mix well. Let it be in low heat for some time. Rice should blend with beet root color and turn bit crispier.

Garnish with cilantro and mint leaves.

9.11.07





Beet Root Leaves Pachadi:

Beet Greens Pachadi. Beet Root Greens Raita.

Ingredients:

Beet Root Leaves 1 bowl full(along with its tender stems)
Yogurts 2-3 cups
Oil 1-2 spoons.

Wet-Grind These:

Fresh grated coconut 3-5 spoons
Green chilies 2-3
Salt
Yogurts 1/4 cup.

For Tempering:(optional)

Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Heat oil in a pan, add beet greens and stir-fry them till they wilt. Set aside.

Now wet grind coconut, green chili, salt and 1/4 cup of curd.

Combine greens and wet-ground above paste in yogurd. Mix them well.

In a shallow frying pan...heat oil and add sesonning items and wait till they pop.

Then run this above sesonning over mixed greens-yogurts set-up.

Serve chillied or at room temeprature as a side dish.

19.8.07



Beet Root Thuvaiyal:

Ingreients:

Beet Root 1-2 - Chopped
chana dal 1 fistful
Urad dal 1 fistful
Dry red chilied 7
Garlic 6 beads
Black peppercorns 1/2 spoon
Salt
Oil few spoons.

Tempering:

Oil few spoons
Mustard sees 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few.

Method:

Heat few spoons of oil in a wok. Add chana and urad dal to it. Toast til real good, till golden brown. Set aside.

In the same oil, add garlic, pepper, dry red chilies and chopped beet roots. Fry real good.

Add salt too. When the beet roots are semi done, remove from heat. Allow htis to cool.

In a blender, wet-grind the above toasted and fried items togather. Add very little water.

In a seperate pan, heat oil. Fryt he tempering items and run over the 'thuvaiyal' prepared above.

serve as a side dish for rice and chappathi.

9.8.07


Beet Root Poriyal:(Version 2)

Ingredients:

Beet Roots 3 - peeled & sliced
Salt
Turmeric powder 1 pinch
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Dry red chilies 3-6 tear into pieces
Curry leaves few
Fresh Grated COconut 1/2 cup
Sesame oil few spoons.

Method:

In a wok, heat oil. Add mustard, cumin, chana and urad dal. Let it crackle well.

Then add chilies and curry leaves. Add beets and fry for a while. Maybe till oil coats well.

Add salt and a pinch of turmeric powder. Cover and cook over medium heat.

When the vegetable is done, add coconut and remove from heat.

Serve warm with palin steam cooked rice.

3.8.07

Beet Root Raitha



Beet Root Thayir Pachadi:

Beet Root Yogurds Salad. Stir Fried Beets in Yogurts. Beet Root Raita. Beet Root Pachadi. Beet Root Perugu Pachadi.

Ingredients:

Beet Root - 3 medium size
Yogurts 2-3 cups
Oil few spoons.

Wet-Grind These:

Fresh grated coconut 3-5 spoons
Green chilies 2-3
Salt
Yogurts 1/4 cup.

For Tempering:

Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Wash and peel the skin off from beet root. Trim their ends. Then chop them roughly / finely. Wear a surgical gloves to avoid messy colorful hands.

Heat oil in a shallow wok. Stir-fry chopped beets in it. Maintain the stove over medium-high heat. Add salt, cover and cook.

When the vegetables is done, remove from heat. Transfer to large bowl.

Now wet grind coconut, green chili, salt and 1/4 cup of curd.

Combine cooked beets and wet-ground above paste in yogurds. Mix them well.

In a shallow frying pan...heat oil and add seasoning items and wait till they pop.

Then run this above seasoning over mixed beets-yogurts set-up.

Serve chilled or at room temperature as a side dish.

2.8.07



Beet Root Korma:

Ingredients:

Beet Roots 3
Onion 1 large - grated
Ginger 2" size - paste
Garlic 6 beads - paste
Tomatoes 2 - made into puree
Green chilies 3
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cinnamon sticks 2
Cloves 3
Cardamom pods 3 crushed
Star anise 1
Bay leaves 1 crumbled
Coconut milk 1/4 cup(freshly prepared)
Grated coconut 4-6 spoons(fresh/frozen)
Ghee or oil few spoons
Cilantro leaves to garnish.

Method:

Peel the beets and chop them roughly. Set aside.

Heat oil in a large, deep vessel. Add cinnamon, cloves, cardamom, star anine and bay leaves to it.

Then add slitted reen chilies and wait till it cracks.

Add grated onion and salt. Fry real good, maybe till its raw odour is gone.

Add ginger + garlic pastr now, fry them till its raw odour leaves.

Now stir-in beets roots and fry till oil coats all over.

Further add toamto puree, turmeric and chili powders. Cover and cook over medium heat.

Maybe one could add 1-2 cups of water.

Once the vegetable is done, add grated coconut and coconut milk as well. Bring this to boil

When the gravy thickens and oil shows up on sides, remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for Biriyanis, pilafs or Chapapthis.

Beet Root Poriyal:(Version 1)

Ingredients:

Beet Roots 3 - peeled & sliced
Salt
Turmeric powder 1 pinch
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Dry red chilies 3-6 tear into pieces
Curry leaves few
Sesame oil few spoons.

Method:

In a wok, heat oil. Add mustard, cumin, chana and urad dal. Let it crackle well.

Then add chilies and curry leaves. Add beets and fry for a while. Maybe till oil coats well.

Add salt and a pinch of turmeric powder. COver and cook over medium heat.

When the vegetable is done, remove the lid and stir-fry over high for few minutes.

1.7.07


Beet Root Juice:

Ingredients:

Beet root 1
Carrot 1
Sugar as per taste
Cold water 1-2 cups
Mint leaves to garnish.

Method:

Peel the skin off the beetroot. Grate or chop them down.

Trim the ends off carrot. Chop them as well.

Now blend them into thick puree. Maybe add cold water to make it thin.

Now run this puree over a seive/filter. Extract the strong juice.

Add sugar to this. Serve chilled. Garnish with mint leaves.

28.5.07


Beet-Root Pickle:

Beet-Root Oorughai. Beet-Root Instant Pickle. Dry Instant Beet-Root Pickle.

Ingredients:

Beet-Root 1 firm and medium size
Lemon 2 fruit.

To be Toasted and Powdered:

Mustard seeds 1/2 spoon
Fenugreek seeds 1/2 spoon
Cumin seeds 1/2 spoon
Dry red chili 5
Asafoetida 1/4 spoon.

For Tempering:

Mustard seeds 1/2 spoon
Oil few spoons.

Method:

Wash and clean beet root. Peel its skin off. Grate the root and set aside.

In a heavy bottomed skillet, heat oil. Add mustard seeds and allow them to pop and splutter well.

Then add grated beet-root to this and fry real good. Cover and cook. Let the beet-root get done with its own water content.

When it is almost done...add lemon juice and powdered spices. Cook over emdium heat without lid. Maybe till the moisture leaves and oil shows-up on sides.

Serve warm or at room temperature as a pickle for South Indian Meals.

Well...this is my own innovative dish. As I hate pickle with lots of salt and oil....I generally fix them fresh. As most of the fibre and vitamins don't just give away!

30.8.06


Beet Root Pilaf:

Ingredients:

Fresh Beet roots 300 grams
Long grain rice 1 cup
Milk few spoons
Cloves 3
Cinnamon 2 sticks
Black cardamon 3 crushed
Green cardamon 3 crushed
Bay leaves 2-3
Saffron 1 pinch
Sugar 1/2 spoon
Salt as per taste
Onion 1 large chopped finely 1 cup
Ginger-garlic paste 1/2 spoon
Almonds 10 silvered/unsilvered sliced lengthwise
Cashewnuts 10 halved
Dark Raisins/Dry grapes 1 fistful
Ghee/butter 1 cup + 1 cup
Fresh Cherry 1 cup for decoration.

Method:

Cook rice with salt and few spoons of ghee in it. Let it cool in a wide open tray.

In a large wok, heat ghee. Add cloves, cinnamon, cardamon, bay leaves to it.

Once they splutter....Add cashewnuts and almonds......fry them till golden color. Then followed by raisins. When the raisins pop.....transfer the whole thing into a small bowl. Set them aside.

In the same pan, heat ghee again. Add onions and fry them till reddish brown.....add sugar and milk while frying onion. It turns color quickly. Then add ginger-garlic paste....fry them till its raw smell leaves.

To this further add saffron and then followed by thinly grated beet root. Fry them real good.....till fragrant. Cover and cook over medium heat....with adding any water. Maybe until beet is tender/cooked.

Once it is done, to this set up....add our bowl full of fried spice and nuts. Mix them real good. Further add rice too. Mix everthing thoroughly. Maybe in medium heat still. Spray or drizzle ghee over it. Let it be in heat for few more minutes.....or untill rice gets well incorporated with spice and nuts.

Decorate with cherry fruits. Serve semi-warm.