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

Campanelle Pasta In Creamy Beetroot Pesto Sauce#SundayFunday

This is a vegetarian and delicious pasta dish which is easy, quick and delicious.  You will love it.
Serves 2
Ingredients

2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano
 Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn

Method

Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.

Make the Beetroot Pesto

Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.
Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens. 
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.
Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy, Sunday Funday

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Beetroot Mezhukkupuratti#Alphabet Challenge

In Kerala vegetables are prepared two ways one is with grated coconut which is called Thoran and the other without coconut is called Mezhukkupuratti or stir fry.
In this recipe the beetroot is peeled, then cut into into strips or cubed, then cooked with onion, green chillies. This is a simple and delicious sabzi, do try this!

Ingredients
3 - 4 Medium Beetroot - peeled & cut into strips
1 Medium Onion - chopped finely
2 Green chillies - slit
A Sprig Curry leaves
Salt to taste
For The Tadka
½ Teaspoon Mustard seeds
A Sprig Curry leaves
3 Shallots/Sambar Onions- sliced
2 Tablespoons Oil

Method
In a pan add the beetroot, green chillies, onion with a cup of water. Place this on high flame and bring this to a boil. Cover with a lid and reduce the flame to low. Cook till the beetroot is done.
In a another pan heat oil when the oil is hot then add the mustard seeds, when they splutter add the curry leaves and shallots, fry till the shallots starts to changes color. Now add the cooked beetroot, give it good mix, Cover & cook on low flame for 7-10 minutes, stirring in between. After 10 minutes switch of the flame. Serve hot... enjoy!!

My Notes
You can use pepper powder instead of green chilly.
Labels: Beetroot, Kerala, Alphabet Challenge, Sabzi, Vegetarian, Side Dish, Vegan, Gluten free
Palatable Pastime: Blueberry Biscuits 
A Day in the Life on the Farm: Bisque of Lobster 
Karen’s Kitchen Stories: Bagel Chips from Leftover Bagels 
Sneha’s Recipe: Beetroot Mezhukkupuratti 
Food Lust People Love:: Spicy Braised Ginger Pork Belly 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Barbecue Seasoned Rice Chex Mix 
Mayuri’s Jikoni: Beetroot Tomato Soup 
Magical Ingredients Beet Fennel Paratha 
Jolene’s Recipe Journal: Brooklyn Blackout Cake 

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Beetroot Pinwheel Paratha#BreadBakers

These are super soft to eat. Had guest for lunch so made these parathas, they were surprised that this was made of whole wheat flour , were so soft and delicious to eat.
Ingredients
For the Beetroot Dough

2 Cups Whole Wheat Flour
1 Cup Boiled & Puree Beetroot
1 Tablespoon Desi Ghee
¼ Teaspoon Chilly powder
½ Teaspoon Sea Salt or to taste
Water as required to knead the dough
¼ Teaspoon Each Coarsely Ground Ajwain & Cumin seeds
For The White Dough
2 Cups Whole Wheat Flour
½ Teaspoon Sea Salt or to taste
1 Tablespoon Desi Ghee
Water as required to knead the dough
¼ Teaspoon Each Roasted & Coarsely Ajwain & Cumin seeds

Method
For the Beetroot Dough
In a bowl add all the dry ingredients and mix well then add the ghee and mix it till incorporated. Add the beetroot and mix well, then add water a little at a time and knead to soft smooth dough. Place this into a container and keep aside.
For The White Dough 
  
In a bowl add all the dry ingredients and mix well then add the ghee and mix it till incorporated. Add water a little at a time and knead to soft smooth dough. Place this into a container and keep aside.
Let both the dough rest for at least 30 minutes. Divide each dough into 3 equals part. Roll them into balls.
Take one beetroot ball dough and roll it into medium thick circle. Take another ball of white dough and roll it into a medium thick circle.
Place both the dough above each other. Lightly wet the surface
Roll it into tight roll/cylindrical shape 
The roll is ready.
Cut into small circles 2" equal parts.
Press each part of the dough separately.
Roll this into medium thick parathas and cook on a heated girdle/tawa. 
When one side is cooked flip then cook the other side till brown dots appear. Apply desi ghee on both sides.
Serve with raita /dal or any sabzi.
Labels: Parathas, Beetroot, Flatbread, Bread Bakers, Pinwheel,100% Whole Wheat, Healthy

Happy New Year! We are starting this year’s events with a colorful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host. 
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
BreadBakers

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Laal Sabzi /Beetroot Sabzi#SundayFunday

This is a quick easy and delicious sabzi, a superfood veggie. I love to eat boiled beetroot.

Ingredients
250 Grams Beetroot - chopped
250 Grams Carrots - chopped
250 Grams Tomatoes
2 Medium Potatoes
1 Teaspoon Sea Salt or to taste
2 Teaspoons Red Chili Powder 
½ Teaspoon Turmeric powder
½ Teaspoon Roasted Cumin powder
1 Small Cinnamon Stick
2 - 3 Cloves
3 Big Cloves Garlic- minced
Coriander Leaves for garnishing
3 Tablespoons Oil

Method
Chop beetroot into small pieces and boil it till half done, then strain.
Cut the potatoes, tomatoes and carrots into small pieces.
Heat oil, add minced garlic cloves and cinnamon, fry for 2 minutes, then add all the vegetables together and fry well. Add the seasonings, and stir fry for a minute or till all the veggies get coated with the spices, add ¼ cup water, mix well. Cover with lid, cook on medium low flame for about 10 minutes or till the veggies are done, stirring after every 2 minutes. Switch off the flame when the veggies are cooked. Garnish with coriander leaves. 
Serve with hot with phulkas or rotis. 
Labels: Beetroot, Potato, Carrot, Sabzi, Main course, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The host of this week's event is Mayuri's Jikoni and the theme is Superfood Beetroot.

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Carrot Beet & Red Apple Soup#SoupSwappers

This cold soup has the freshness of apple and the earthiness of carrot, beetroot and ginger. A bowl of this before dinner will set your palate for other dishes to follow. This comforting bowl of red soup, is a delicious blend.
Serves 2
Ingredients
1 Medium Red Apple - chopped
1 Large Carrot - chopped
1 Large Beetroot - chopped
½ Teaspoon Grated Ginger
Lemon Juice to your taste
A Pinch of Salt
½ Cup Cold Water
A few cubes of Ice

Method 
Place all the ingredients except the lemon juice in a blender and blend it well. Strain the juice and add lemon juice to your taste. Have this immediately and enjoy a healthy and delicious cold soup. 
So simple and yet delicious. You will love to have this during summer it's so refreshing.
Labels : Carrot, Beetroot, Apple, Ginger, Cold Soup, Soup, Soup Swappers, Healthy, Vegan, Gluten free
Theme for July 2020 Soup Swappers is Summertime Soups - Hot or Cold and our host is Camilla. Thank you Camilla for hosting this event. 

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Crunchy Salad #FoodieExtravaganza


Prepare this simple, fresh and refreshing crunchy beetroot and radish salad today! It's quick and easy to prepare, filling too.

Since this is National Salad month our Host Camilla asked us to celebrate all things salad. Green salads, pasta salads, potato salads. This theme was absolutely right for this month.. since the heat in India is scorching, having salads more in meals is refreshing and light. Thanks Camilla for hosting this event and choosing this theme.


Ingredients
1 Boiled Beetroot - chopped
1 Radish - Grated

1 Small Tomato - chopped
A Juice of a Lemon
1 Tablespoon Grated Coconut
1 Tablespoon Coriander leaves - finely chopped
2 Tablespoons Peanuts - roasted and coarsely ground
½ Teaspoon Pepper powder
½ Teaspoon Salt

For the tadka
1 Teaspoon Sesame oil
½ Teaspoon Mustard seeds
½ Teaspoon Urad dal
¼ Teaspoon Chana Dal
A sprig Curry leaves

Method


In a saucepan, heat the oil add the mustard seeds, when they crackle, add the urad and chana dal and brown it lightly , add curry leaves and sautĂ© lightly. Cool it. Add the  beetroot and tomato. 
Mix in the juice of one lemon, the grated coconut, salt, pepper powder, and the peanuts. Nicely stir all the ingredients. In a  plate arrange the radish and then place the beetroot on top, sprinkle so more peanuts and cover this with a cling film and chill it in the refrigerator . Enjoy this  salad chilled.

Labels : Crunchy Salad, Salads, Beetroot, Radish, Tomato, Peanuts, Coconut, Healthy, Foodie Extravaganza Party


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month Camilla of Culinary Adventures with Camilla is hosting. She encouraged us: "Let's celebrate all things salad. Green salads, pasta salads, potato salads...whatever you want!"




Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The Salad Smörgåsbord

Avocado Egg Salad by Making Miracles
Carrot Raisin Salad by Hardly A Goddess
Cilantro Lime Cucumber Salad by Cookaholic Wife
Crunchy Salad by Sneha's Recipe
Lahpet Thoke by Culinary Adventures with Camilla
Mexican Street Corn Salad by Caroline's Cooking
Taco Salad Boats by Palatable Pastime
Tortellini Cesar Salad by Fearlessly Creative Mammas
Tropical Fruit Salad A Day in the Life on the Farm
Warm Steak and Sweet Potato Salad by Our Good Life

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Beetroot Pachadi

March 18, 2014




Pachadi is a traditional South Indian side-dish similar to North Indian Raita made of fresh vegetables, curd, coconut, green or red chillies and tempered with oil, mustard seedsand curry leaves. It is usually served as an accompaniment for rice, snacks like idli, dosa etc. Pachadi can be prepared with many type of vegetables. This is a recipe for preparation of Beetroot Pachadi. Today, I am going to share with you this simple and tasty Beetroot Pachadi.

Ingredients
2 Beetroots
2 tablespoons grated coconut
1 Green chilly
1/2 teaspoom Cumin seeds
1 cup thick curd
Salt to taste
Fresh coriander leaves chopped

Tempering
1 teaspoon Oil
1/4 teaspoon Mustard seeds
Curry leaves

Method
Wash, cook, peel the skin of beetroot and chop finely.
Add coconut, green chilly and cumin seeds to the blender and grind it to coarse paste.In a serving bowl add thick curd(reserve some for garnishing), ground paste and beetroot and mix well.
Heat oil in a small pan, add the mustard seeds, and curry leaves. Pour this tempering on top of the beetroot pachadi. Add beaten curds over it and garnish with chopped coriander, serve cold.





Labels: Salads, Main course, Vegan, Healthy, Beetroot

You might want to look at   Beetroot Sabzi 



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Beetroot Sabzi

March 11, 2014


Cooked beetroot is bursting with nutrients and health benefits and is so easy to cook with, to add to salads, make soups. Not only is beetroot great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. Beets also contain carbohydrates, protein, powerful antioxidants and soluble fibre. What’s more, just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day.  H loves beetroot sabzi and I eat as a salad.  Here is a easy beetroot sabzi recipe with very few ingredients.


Ingredients
2 Cups  Boiled beetroots chopped in small cubes
2 Teaspoons chilly powder
Salt to taste
3 Tablespoon water
1 Tablespoon coriander chopped
1 Tablespoon grated coconut

For the Tempering
2 Tablespoons oil
1/2 Teaspoon mustard seeds
1/8 Teaspoon Asafoetida

Method

In a pan heat oil, add the mustard seeds when they splutter add the asafoetida and immediately the chopped beetroot stir on high flame till it is coated with oil.  Then add the chilly powder and salt to taste and the water stir well.  Cover and cook for 10 minutes on low flame.  Check in between to see the water content, if less add a  little more. Switch off the flame and garnish it with chopped coriander and grated coconut.  Serve hot.




Labels:  Vegetables, Main course,Vegan, Healthy, Beetroot

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