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Showing posts with label Beetroot recipes. Show all posts
Showing posts with label Beetroot recipes. Show all posts

Wednesday, May 14, 2014

Beetroot Rice-Healthy Indian Beetroot Rice (Pulao) Recipe-Beetroot Recipes

Beetroot has many health benefits. Beets are high in immune-boosting vitamin C, fiber, essential minerals like potassium and manganese. It is rich in iron, vitamins A, B and C, beta-carotene and folic acid. It has the highest sugar content of all vegetables but releases sugars very slowly into the blood. Beetroot is great for boosting stamina. According to lovebeetroot.co.uk - Beets help lowers cholesterol. Beetroot contains soluble fibre, which has also been shown to have cholesterol lowering capabilities. It also contains carotenoids and flavonoids, which help prevent LDL or ‘bad’ cholesterol from being oxidized and deposited in the arteries. Because of its high iron content, it’s good for those with anemia and fatigue. Beetroot is also virtually fat free and low in calories. Beetroot has several nutrients needed for good health. Beetroot rice is very easy to prepare and also very healthy. You can prepare it for lunch and all it needs is a simple raita to go along with it. The lovely color of the pulao is so appealing. It's a great way to get the kids to eat beetroot. They are perfect for lunch box also. Today we will learn how to make beetroot rice following our easy recipe with step wise pictures.

Beetroot Rice
Beetroot rice-onion tomato raita-instant mango pickle

Beetroot Rice/Pulao

Beetroot Rice

 Prep Time : 10 mins
 Cook Time : 25 mins
 Serves2
 Recipe CategoryRice Recipes
 Recipe CuisineSouth Indian

   Ingredients needed

   Basmati Rice -1 cup
   Onion thinly sliced -1 cup
   Green chilli -1 slit
   Ginger garlic paste- 1 tsp
   Tomato - 1 small
   Grated Beetroot -1 cup
   Mint leaves - fistful
   Coriander leaves - 2 tbsp chopped
   Biryani masala - 1 tsp
   Sambar powder -1 tsp
   Salt needed
   Water-2 cups
   Fresh Lemon juice - 1 tbsp

   For the seasoning

   Oil -1 tbsp
   Fennel seeds/Saunf/sombu -1/2 tsp
   Bay leaf -1
   Cloves -2
   Cinnamon -1 inch piece
   Cardamom -1


Preparation

Wash and soak basmati rice for 20 minutes. Drain the water and keep it aside.

Wash, peel the skin and grate or finely chop beetroot.

Method

Heat oil in a pan, add fennel seeds, when it splutters, add cloves, cinnamon, cardamom and bay leaf.

Saute for a few seconds, then add thinly sliced onions, slit green chilli and cook until onions turn transparent.

sauteing onions

Add ginger garlic paste and saute for a few more minutes.

Add chopped tomatoes and cook for another 3-4 minutes.

sauteing tomatoes

Add beetroot, coriander leaves, mint leaves, biryani masala, sambar powder and salt needed.

preparing beetroot rice

Mix well, add 2 cups of water and lemon juice. When water starts boiling, add soaked and drained basmati rice. Mix well and check for salt by tasting the water, if the water is slightly salty, it will become perfect once the rice is cooked. Lower the heat and cook covered until rice is done. You can pressure cook rice or cook rice in a pan with lid or use the rice cooker. Check out how to cook basmati rice for more details. Once done, fluff it with a fork, garnish with coriander leaves and serve hot with raita or papads.

How to make beetroot rice

Notes -Add water according to the quality of your rice.(1 cup of basmati rice needs appoximately - 1 1/2 -2 cups of water. The rice I used needed 2 cups of water, moreover I like my rice to be soft.)

You can substitute lemon juice with a tbsp of thick curd. Add it after adding beetroot and spice powder.

Use brown rice to make it more healthy.

More Beetroot Recipes

Beetroot Channa curry

Beetroot Poriyal

Beetroot pachadi

Beetroot Halwa

Pomegranate Beetroot Juice

Beetroot Potato Soup

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Thursday, October 3, 2013

Beetroot Curry Recipe-Beetroot Channa Sabzi (for rice-chapati)

The health benefits of beetroot are many. It is a natural blood purifier.The iron content in beets are powerful blood purifiers. It also has detoxifying properties. So by including beetroots in our diet at least once in a week, we can enjoy its health benefits. Even those who are not big fans of this vegetable will love this easy beetroot curry. This is a very delicious, colorful, flavorful and nutritious South Indian curry which goes well with both rice and chapati. I have added chickpeas to make it more healthy and protein rich. Today we will learn how to prepare Beetroot curry with chick peas following our easy recipe.

Beetroot curry

How to make Beetroot curry 

Prep time - under 15 mins
Cook time - under 20 mins
Serves -2

Ingredients needed

Beetroot - 2 medium sized beetroots or 1/4 kg
Onion -1
Green chilli - 1-2 slit

White Chickpeas - 1/4 cup (kondai kadalai)
Grated coconut -3 tbsp

For the seasoning

Oil -2 tsp
Mustard seeds -1 tsp
Urad dal -1/2 tsp (split variety)
Red chilli -1
Hing - a pinch
Curry leaves - few

Preparation 

Wash and peel the skin of beetroot and chop it into small cubes.

Wash and soak chickpeas overnight and pressure cook with a little salt until soft.

Finely chop onions and slit green chillies.

Method 

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli and hing, when dal starts turning golden brown, add green chillies, curry leaves and chopped onions.

Saute until onions turn transparent.

Then add chopped beetroot and salt needed. Sprinkle water and cook covered on low flame stirring from time to time.

When beetroot is cooked, add cooked chickpeas and cook for further 2-3 minutes.

Add grated coconut, mix well and turn off the heat. Garnish with coriander leaves and serve with rice or roti.

More Beetroot recipes 


Beetroot Potato Soup (low fat soup)

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Monday, May 27, 2013

Beetroot Potato Soup-Easy Beetroot Soup Recipe (Indian)

This is a very healthy, tasty and easy beetroot soup. It has a lovely color and is creamy and slightly thick due to the addition of potatoes. Even those who are not fond of beetroots will love this delicious soup.This soup is very simple to prepare. Today let us learn how to make beetroot soup (Indian style) following our easy recipe.

Beetroot soup
Beetroot Potato Soup 
How to make Beetroot Soup

Prep time - under 5 mins
Cook time -under 15 mins
Serves -2

Ingredients needed

Beetroot - 2 medium size
Potato - 1 medium size
Onion - 1 finely chopped
Garlic -2 cloves finely chopped
Oil or butter -1 tsp
Salt and pepper powder to taste

For garnishing 

Fresh cream - 1 tbsp (optional)
Basil or mint leaves - 2-3

Preparation 

Wash, peel and chop potato and beetroots.

Cook beetroots and potatoes in a pan with just enough water until soft or you can pressure cook beetroots and potatoes together for 3 whistles. Leave it to cool. If there is excess water, you can strain and use that water for preparing the soup.

Method 

Heat oil in a pan, add chopped onions, garlic and saute until onions turn transparent.

Now grind the onions and garlic along with cooked beetroot and potato to a smooth paste. Strain using a soup strainer.

Heat 1 1/2 cups of water or vegetable stock and add the puree. Mix well and bring it to boil.

Add salt and pepper powder to taste.

Garnish with cream, mint leaves and serve hot.

Note - If you want a low calorie soup, you can skip adding cream.

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Wednesday, May 1, 2013

Pomegranate Beetroot Juice Recipe-Healthy Summer Coolers

Pomegranates and beetroots, both contain plentiful amount of antioxidants and nutrients and they are also rich in vitamin C. Many do not like beetroot juice, so to make it more palatable, I have mixed pomegranate juice with it. I read an interesting fact about beetroots which I would like to share here. According to whfoods "Beets, frequently consumed either pickled or in borscht, the traditional Russian soup, may be one reason behind Russians long and healthy lives".This colorful root vegetable contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. Beetroot is well known for it blood purifying properties. Due to the rich iron content, it is said to be an indispensable cure for anemia. So why not include a glass of this juice in our diet at least twice a week and enjoy its health benefits.

Pomegranate Beetroot juice

How to make Beetroot Pomegranates Juice 

Prep time - under 15 mins
Serves -1 

Ingredients needed 

Pomegranates -1 big sized fruit 
Beetroot - peeled and chopped -1/4 cup 
Fresh lemon juice -2 tsp 
Honey -2 tsp 
Mint leaves - 2 for garnishing (optional)

Preparation and method

Cut the pomegranates and separate the arils (seeds) from the white membrane. Add 1/4 cups of water and blend it for a few seconds in a blender or mixie. 

Strain using a juice strainer and keep the pomegranates juice aside.

Grind beetroots with 1/4 cups of water to a smooth paste and strain it using a muslin cloth or cheese cloth or any thin cotton fabric. Squeeze to extract as much juice as possible. Now your beetroot juice is also ready.

Now mix beetroot juice, lemon juice and pomegranate juice together, add honey (if required) to taste.

Garnish with 2 fresh mint leaves and serve chilled. 

I think it's a great way to sneak beetroot into a kid's diet and also to get someone who is not fond of beetroot to eat beets.

Note - Use fresh beetroots and pomegranates.


If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Friday, August 3, 2012

Beetroot Pachadi Recipe-Kerala Style

Beetroot pachadi (Kerala Style) is a part of Onam Sadya. This is a very tasty dish and very easy to prepare.We all love this so much that I prepare it often. Today we will learn how to make Beetroot pachadi following our easy recipe.

Beetroot Pachadi

How to prepare Beetroot Pachadi

Prep time - under 10 mins
Cook time - under 20 mins
Serves -2

Ingredients needed

Beetroot - 250 grams or 2 medium sized beetroots
Thick Curd - 1/2 cup
Turmeric powder - a pinch
Salt as needed

For the grinding

Grated coconut -1/3 cup
Green chilli -1-2
Ginger - half inch piece
Mustard seeds - 1/4 tsp
Cumin seeds/jeera seeds - 1/4 tsp

For the seasoning

Oil - 1 tsp
Mustard -1/2 tsp
Red chillies -1 -2
Curry leaves - few leaves

Preparation

Grate beetroot and keep it aside.(use the grater with big holes)

Grind coconut, green chilli, ginger, jeera seeds and mustard seeds to a smooth paste.

Method

Cook grated beetroot with less water adding salt and turmeric powder till soft.

Add the ground paste and cook for few more minutes in low flame till the raw taste of the coconut goes. Allow it to cool.

Add whisked curd and check for salt. Add salt if required and mix well.

Heat a tsp of oil, add mustard seeds, when it splutters, add red chillies, curry leaves and pour it over the pachadi. Enjoy delicious beetroot pachadi as a side dish for rice.Trust me you can definitely give this recipe a try.

More Beetroot recipes

Beetroot Halwa

Beetroot Stir Fry

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Wednesday, March 21, 2012

Beetroot Halwa-Beetroot Halwa Recipe

Beetroot Halwa (beetroot ka halwa) is a delicious Indian sweet made with beetroots.It is easy to prepare and tastes great.Even those who hate beetroots will love this delicious halwa.Today we will learn how to make Beetroot Halwa following this easy halwa recipe.

Beetroot Halwa-Beetroot ka halwaHow to prepare Beetroot Halwa

Prep time-under 15 min
Cook time-under 30 min
Serves - 2

Ingredients needed

Beetroot grated - 2 cups heaped
Sugar -3/4 cup
Milk - 2 cups
Cardamom powder -1/4 tsp
Almonds/Badam - 10
Cashew nuts - few
Ghee - 1/4 cup
Unsweetened Khoa/khoya - 100 grams (optional)

Preparation

Wash, peel the skin and grate beetroot.

Put almonds in boiling water(blanch almonds), remove the skin and pat it dry. Cut it into thin strips.

Heat a tsp of ghee, fry cashew nuts and keep it aside.

Method

In the same pan, heat a tbsp of ghee, add grated beetroot and fry it till the raw smell goes.

Then add 2 cups of milk and cook the beetroot on low flames, stirring in between. Cook till the beetroot becomes soft and all the milk evaporates.

Then add sugar, khoa and cook till sugar dissolves and gets mixed well with the beetroot.

Add cardamom powder, remaining ghee and cook for a few more seconds.

Garnish with cashew nuts, almonds and mix well. Serve hot or warm.

Note -
Khoa is prepared by boiling milk in a heavy bottomed pan in low flames until it is thickened. I boiled 2 cups of milk in low flames until it thickened. You get ready made khoa also.Khoa is added just to give richness to the halwa and it is totally optional.

Using full fat milk gives richness to the halwa.

You can add blanched almonds or roasted almonds.

You can grade beetroot using the grater with fine holes or bigger ones according to your preferences.

More Halwa recipes

Carrot Halwa ( Gajar ka halwa) and Rava kesari ( sooji halwa).

Meet you all with more interesting recipes.

Tuesday, March 13, 2012

Beetroot Poriyal-Beetroot Stir Fry Recipe

Beetroots are packed with many nutrients and is a natural blood purifier. It is good to include it in our diet once in a week. I prepare this poriyal often in my house. It is a very simple stir fry which goes well with rice. Today we will learn how to make beetroot stir fry following this easy recipe.

Beetroot Poriyal-Beetroot stir fryBeetroot Poriyal recipe

Prep time -under 15 mins
Cook time -under 15 mins
Serves -3-4


Ingredients needed

Beetroot - 2 cups heaped (chopped or grated)
Grated coconut - 1/4 cup

For the seasoning

Mustard - 1 tsp
Urad dal (split) -3/4 tsp
Green chillies - 2
Hing - a pinch
Curry leaves - few

Salt needed

Preparation

Wash, peel the skin and chop beetroot. You can also grate beetroot if preferable.

Slit green chilli and keep it aside.

Method

Heat 2 tsp of oil in a pan or kadai, add mustard seeds, when it splutters, add urad dal and hing.

When urad dal turns golden brown, add green chillies and curry leaves.


Then add the chopped beetroot and salt needed. Keep the flame low, cover it with a lid and cook until soft stirring now and then. You can sprinkle water in between to prevent it for getting burnt.

Once it is cooked, add grated coconut, mix it well and switch off the flames.

Serve as an accompaniment with rice.

More Beetroot Recipes

Beetroot Channa Curry 

Beetroot Potato Soup

Beetroot Pachadi 

Beetroot Halwa

Beetroot Pomegranate Juice

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