Just to Share with you…………..
This is slight variation of beetroot poriyal . Beetroot has lots of good values. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C and betane which is important for cardiovascular health. With this rich value beetroot we add going to add Moongdhal to make this beetroot poriyal / Beetroot sabji or Beetroot curry. This can be eaten with rice or with Rotis as well.
Ingredients
1. Beetroot - 1 large 2. Moong dhal - 1/2 cup (soaked in water for 1/2 hour) 3. Oil - 2 tsp 4. Mustard - 1/4 tsp 5. Jeera - 1/4 tsp 6. green chillies - 4 chopped 7. Curry Leaves - handful 8. Onion - 1 small size 9. Turmeric powder - 1/4 tsp 10. Jeera/cumin powder - 1/2 tsp 11. Corriander powder - 1/2 tsp 12. Seaseme seed powder - 2 Tbsp (optional) 13. corriander leaves for garnishing.
7. Add Seasame seed powder and turn off the stove.
Just to Share with you…………..
Beetroot poriyal is the very first recipe I learnt from Beetroot. It is very simple. This has to be done in the same way like the other poriyals we make. From Wikipedia I come to know that Beetroot has lots of good values. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C and betane which is important for cardiovascular health.
Ingredients
1. Beetroot - 1 large 2. Onion - 1 small size 3. Green Chillies - 3 or 4 4. Oil - 2 tsp 5. Mustard - 1/4 tsp 6. Channa dal - 1/4 tsp 7. Urad Dal - 1/4 tsp 8. Curry Leaves - 1 sprig, chopped 9. Grated Coconut - 2 Tbsp
Just to share with you……
Every body knows how to make beetroot poriyal. I made a slight variation on my own to this poriyal and made this dish.Beetroot is one of the few vegetables which give the rice color, flavor and sweetness. I hate to peel out,grate or cut the beetroot because of the stain caused by it. So I don’t cook it often. Oneday somewhere I read that all food s (both vegetables and fruits) which are purple in color are very good for health. So, I started cooking this veggie often. You can say as beetroot pulav also.
Beetroot rice
Ingredient
1. Cooked rice - 2 cups 2. Beetroot - 1 cup 3. frozen peas - 1/2 cup (optional) 4. onion - 1 (small size chopped) 5. tomato - 1 (small size chopped) 6. mustard - 1/4 tsp 7. curry leaves - as needed 8. oil - as needed For paste 1. garlic pod - 1 (1 piece) 2. ginger - tablet size(can use paste) 3. coconut - 2 tsp 4. green chilli - 2 5. corriander and mintleaves - 2 tsp each
Preparation
1. Heat little oil in the pan. Add mustard and let it splutter then add curry leaves.
2. Add chopped onion and tomato and fry ll.
3. Add the grinded paste and fry well till the ginger-garlic raw smell goes away.
4. Add the peas, beetroot (grate if for kids or cut for adults)grated or chopped finely and fry well.
5. To this add little salt just enough for the vegetable.
6. Add little water (we need dry curry at the end) or sprinkle at regular interval and cook the vegetable.
7. Once it is done add the cooked rice sprinkle the needed salt and mix well so that everything gets blended well.
Just to share with you……
Hope you all know about beet root. In villages grandma’s used to call this veggie as “Rattha kilangu” . In my childhood I have seen many kids using this beetroot pieces to color their lips (lipstick) and having fun.Idon’t know how many kids are doing still?
I know about beetroot cutlet only after coming to US. My brother’s friend’s Mom made this beetroot cutlet and my brother had this. He like it. From him only I know that we can make cutlet using Beetroot. But she didn’t diclose the recipe when my brother asked so I searched web and found this recipe . Beetroot is wonderful ,colorful veggie . Apart from cooking this vegetable you can also use beetroot to colour any other recipes if needed. Grate little beetroot and squeeze the juice to add color to the recipe that calls for a color.
Beetroot Cutlet
Ingredients
- Beetroot – 1
- Beetroot size potato – 1
- Onion small size – 1 (finely chopped)
- Green chillies – 3 (finely chopped)
- Grated ginger – 1/4 tsp
- Red chilly powder – 1/4 tsp
- Garam masala powder- 1/4tsp
- Dhaniya powder – 1/4 tsp
- Salt- as needed
- Bread crums- as needed
- maida/all purpose flour – little
- oil- as needed
Preparation
- Pressure cook beetroot and potato. Peel skin from beetroot and potato. Grate beetroot and potato .
- Heat 1 tbsp oil in a deep pan and add grated ginger ,onion and green chilli.Fry for few minutes untill onion is cooked and then add grated beets and potato. Add all dry powders and salt.Mix well and let this mixture cool.
- Now,make small lemon sized balls.
- Mix all purpose flour in water to make a thin batter.Spread bread crums on a palte.Take the veggie ball ,dip in flour batter and rollover in bread crums so that it gets coated on both sides ,then flatten it and shallow fry this on a hot tawa
Just to share with you…..
Hope you may be aware of making chutneys with vegetables like Cabbage,Raddish etc. Among all those my favourite is beetroot chutney. This chutney goes well with Rice. You can eat with Idli’s and dosa’s too. My mom used to make this. This is very simple one.
Beetroot Chutney
Ingredients
1. Medium sized beetroot -1
2. Hot red chillies – 4 to 5
3. Coconut grated – 3 to 4 tsps
4. Tamarind – very little (paste means 1/2 to 1 tsp)
5. Salt and oil as needed.
Preparation
1. Peel beetroot and wash it and cut into pieces so that it makes you easy to grind.
2. Heat 3 spoons of oil in kadai and fry beetroot ,redchilllies,tamarind and cocount for 5 minutes till beetroot gets fried well.
3. Add salt to taste and grind the fried things well. Your chutney is ready.
Tips
If you feel the chutney has raw smell then fry this chutney by adding to little oil in tawa.
